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This Apprentice Martha Stewart contestant is on the road to becoming a household name. With new projects brewing, Marcela Valladolid may just be the Latina Martha. But in a much hipper way.

The San Diego born, Tijuana raised chef has cooking in her blood, pretty much. She calls her grandfather “the best cook I ever met” and assisted her Aunt Marcela, who opened one of the first cooking schools in Tijuana. After dropping out of architecture school to attend the Los Angeles Culinary Institute, Marcella landed a job at Bon Appetit magazine, followed by a trip to Paris where she learned the art of classical French pastries. “I hate pastries,” says Marcela. “But it was the only aspect of cooking I could not master so that’s why I had to do something about it.”

That “do something” approach to life led Marcela to The Apprentice Martha Stewart, an experience she’ll never forget. “I’m usually very laid back by nature. I’m competitive within myself but I don’t feel the need to be competitive with others so that was very, very difficult. You realize very quickly that you’re not really fighting for a job, you’re fighting for air time.” states Marcela. “But at the same time it was the most rewarding thing professionally I’ve ever done.”

Now, the sweet natured chef not only teaches children how to cook, she’s got a couple of television projects in the works, is thinking about opening a small cooking school in San Diego and is working on a cookbook as well.

For some tasty recipes, try Chef Marcela’s spicy recipes below, sure to warm up your winter!

Rosemary Skewered Shrimp Marinated in Chipotle
6 appetizer servings

• ¼ cup olive oil
• 3 tablespoons chopped fresh cilantro
• 1½ tablespoons fresh lime juice
• 2 teaspoons ground chipotle powder
• 1½ teaspoons chopped fresh rosemary
• 2 garlic cloves, minced
• 1 pound raw medium-sized shrimp, peeled, deveined, tails left intact
• 25 fresh rosemary sprigs, about 1½ inches left for skewering shrimp
• Chipotle Cream, optional

Combine Olive oil and next 5 ingredients in medium bowl. Season to taste with salt and pepper. Add shrimp and toss to coat. Let stand 5 minutes at room temperature. Skewer 2 shrimp on each rosemary sprig.

Heat heavy large sauté pan (or “comal”) over high heat. Add skewers and cook until shrimp is cooked through and browned in spots, about 1 minute per side. Serve with Chipotle Cream for dipping if desired.

I use the exact same marinade on chicken breasts and whole chickens for roasting. It’s also great on any white fish fillet, making a butter-based sauce with the pan juices after sautéing. If you can’t find chipotle powder, you can substitute with the chile powder of your choice. Just taste it first so it’s not too spicy. You may also substitute with the juice found in the canned chipotles called “adobo”.

Chipotle Dipping Cream

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon capers
• 2 teaspoons ground chipotle powder
• 2 teaspoons minced fresh cilantro

Mix all ingredients except capers in medium bowl to combine. Season to taste with salt and pepper. Sprinkle with capers and serve with Shrimp Skewers.

Crab Cakes Topped with Guacamole
6 appetizer servings

• 2 cups fresh crab meat (I picked it from crab legs I got at the grocery store)
• 1/3 (about) cup mayo
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon old bay seasoning or chile powder of your choice
• 2 avocados, peeled, pitted and mashed
• 1 lime, halved
• 1 tablespoon chopped fresh cilantro

Mix crabmeat, mayo, cilantro and chipotle in medium bowl. Season to taste with salt and pepper. Don’t over mix. Form into 1½ inch crab cakes. Fry crab cakes in vegetable oil until golden brown, about 3 minutes per side. Transfer to paper towels to drain. Arrange on platter. Mix avocados, lime and cilantro in small bowl. Season to taste with salt and pepper. Top each crab cake with about 1 teaspoon guacamole and a cilantro leaf. Serve immediately. NOTE. I like my crab cakes egg-less to keep the flavors natural but they tend to fall apart more.

Smoked Tuna Quesadillas
6 to 8 appetizer servings

• 1 tablespoon olive oil
• 1 pound shredded smoked tuna
• 1 green bell pepper, seeded, diced
• 1 small white onion, minced
• 2 tomatoes, chopped with seeds
• 1 cup canned tomato puree
• 1 teaspoon dried oregano (preferably Mexican)
• 1 bay leaf
• Paprika to taste
• 20 corn tortillas
• 1½ shredded Monterey jack cheese
• Lime wedges, sliced avocado, hot sauce

Heat olive oil in heavy large sauce pan over medium-high heat. Add tuna, bell pepper, onion, tomatoes, tomato puree, oregano and bay leaf. Cook to combine flavors, about 8 minutes. Season to taste with paprika, salt and pepper. Quesadilla filling can be made 2 days ahead. Cool. Cover and keep refrigerated. Reheat over medium heat.

Heat heavy large skillet over medium-high heat. Add corn tortillas 2 at a time to heat. Place small mound of cheese on half of each. When cheese melts slightly add about 2 tablespoons tuna mixture. Close taco and cook to melt cheese completely. Repeat with remaining tortilla, cheese and tuna mixture. Transfer quesadillas to platter. Serve with lime wedges, avocado slices and bottled hot sauce on the side