Cooking With Purpose: Family Recipes from Past HER Honorees - The Bend Magazine
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Cooking With Purpose: Family Recipes from Past HER Honorees

Try these cherished recipes for lobster mac n' cheese and "Adelina's Favorite Enchiladas"

By Kayla Butts|

Photos by Rachel Benavides

Two talented women—both making a difference in their local community—share their favorite recipes that nourish the body and the soul. 

Angelica Vela, a 2018 honoree, shares a recipe rooted in love and tradition: her chicken enchiladas, inspired by memories of her mother’s kitchen. “I’ve always believed there’s something really special about home-cooked meals, not just because they’re healthier, but because they bring people together,” Vela said. She fondly remembers the comforting aroma of her mom’s arroz con pollo filling their home. “That dish was more than just dinner, it was comfort, love and tradition all in one.” We think you’ll find her enchiladas capture that same magic.

Renita Newton, PhD, LPC, CSH, a HER 2024 honoree, shares a favorite among family and friends (and our new favorite too): her signature Lobster Mac and Cheese. A standout at the Islander Top Chef competition, this rich, indulgent dish wowed the judges and earned praise from Chef Jonathan Zaragoza himself. Newton’s passion is evident in every gooey bite. “Every dish I make is truly made with love.”

Rachel Benavides

Adelina’s Favorite Enchiladas  

by Angelica Vela

Makes 12 enchiladas | Prep time: 15 minutes| Cook time: 20 minutes

Ingredients: 

  • 1 tablespoon avocado oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 3 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 pound shredded chicken
  • 2 cups shredded Mexican-style cheese, divided
  • 1 (12-count) package corn tortillas

Directions:

  1. Heat oil in a small saucepan over medium heat. Sauté onion and garlic in oil until fragrant and the onion is translucent. Add flour. Cook for 1 minute, whisking constantly. Add chili powder, garlic powder, cumin, oregano and salt. Cook for 30 seconds, whisking constantly.
  2. Add broth gradually, whisking constantly. Add tomato paste and whisk until smooth. Bring to a simmer. Remove from heat.
  3. Preheat oven to 350 degrees.
  4. Combine chicken, 1/2 cup of sauce and 1/2 cup of cheese in a large bowl and mix well.
  5. Wrap the corn tortillas with paper towels and microwave on high for 30 seconds.
  6. Dip both sides of each tortilla in the sauce in the skillet to coat lightly. Spoon equal portions of chicken mixture onto each tortilla and wrap tightly to enclose the filling. Arrange seam side down in a baking dish. Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
  7. Bake for 20 minutes or until cheese is melted. Garnish with chopped cilantro, sour cream and avocado slices. Serve immediately.
Rachel Benavides

Lobster Mac & Cheese 

by Dr. Renita Newton

Serves 6-8 | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients:

  • 3-4 lobster tails
  • Garlic powder
  • Spicy chili powder
  • Salt and pepper
  • 1 package of elbow pasta
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2-3 cups heavy cream
  • Shredded cheese blend (sharp cheddar, colby jack, gouda)
  • Old Bay (to taste)
  • Garlic powder (to taste)
  • Smoked paprika (to taste)
  • Panko bread crumbs
  • Dried basil or parsley

Directions:

  1. Preheat oven to 400 degrees.
  2. Boil pasta until al dente (approx. 10-12 minutes).
  3. Cut lobster tails in half and season with garlic powder, spicy chili powder, salt and pepper. In a medium saucepan sauté the lobster tails in a liberal amount of butter.
  4. Remove the lobster tails from the pan, reserving the butter for the roux. Remove the lobster meat from the shell, coarsely chop and set aside.
  5. In a medium to large saucepan, melt butter over medium-high heat. Whisk in 2 tablespoons of flour. Add in heavy cream and shredded cheese blend, then whisk until cheeses are melted. Drizzle in butter reduction from lobster tails and whisk until well combined.
  6. To a large bowl, add elbow pasta and pour the cheese sauce over the pasta. Stir until well combined.
  7. Add lobster meat and fold in until well combined.
  8. To a casserole dish, add the pasta mixture and top with shredded cheese blend, panko bread crumb, dried basil or parsley and Old Bay. Bake for 10-12 minutes.

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