Green Chili Chicken & Rice

2 lbs. boneless skinless breasts, cut into small portions
Salt & pepper
2 Tbsp. olive oil
1 onion, chopped
2 Poblano chile pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 14-oz green enchilada sauce
1 cup water (add ¼ cup for high elevation)
1 cup rice
½ cup chopped fresh cilantro

Heat half of oil and add chicken in a large frying pan.  Cook for 5 minutes or until golden and crispy on one side.

Remove chicken from pan and heat remaining oil.  Add onion and pepper and sauté until translucent.  Add garlic and cumin and cook for 1 minute.  Add enchilada sauce, water and rice and bring to a boil.

Place chicken with brown side up on top of rice.  Reduce heat and cover.  Cook for 20 minutes, stirring every 5 minutes to prevent rice from scorching.  Remove from heat when chicken and rice are thoroughly cooked.  Add cilantro.

Serves 4-6

Chili

1 lb. hamburger
1/4 cup onion, diced
2 tsp. minced garlic

1 1/2 cups dry chili beans*

4 cups beef broth

1 quart tomatoes (32-oz)

1 green pepper, diced
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper

Brown hamburger with onion and garlic. Place all ingredients in slow cooker and stir.  Cover and cook on low for 8-10 hours or on high 5-6.

Top with cheddar cheese, sour cream and Frito’s corn chips and freshly grated Parmesan cheese.

*Substitute dry beans 2 cans of chili beans

Red Curry Halibut

4 cups butternut squash, peeled & cubed*

2-oz lemongrass paste**

3 cups coconut milk

1 cup heavy cream

¼ cup lime juice

1 4-oz jar red curry paste (Thai Kitchen brand)***

Salt and pepper

2-4 halibut fillet cut into large strips

Fresh basil & cilantro to garnish, chopped

Cook butternut squash in an instant pot for 5 minutes with 1 cup of water.  Drain and mash (or pulse in a blender).

Combine squash puree, lemongrass paste, coconut milk and cream in a large saucepan.  Bring to a simmer, stirring to fully incorporate.  Do not allow it to boil or it will scorch.  Simmer for 20 minutes, stirring frequently.

Meanwhile, grill or cook halibut on the stovetop using a hot Teflon pan on medium heat.  Sear each side (it will release when it’s ready).  Place lid on pan and let finish cooking for 3-5 minutes.  If not fully cooked, finish in oven but be careful not to overcook.

Pour mixture through a fine mesh strainer.  Return bisque to a clean pot and add curry paste and lime juice.  Heat.  Season with salt and pepper to taste.

Serve over rice or boiled potatoes and garnish with basil & cilantro

*Costco sells it seasonally already peeled and cubed

**Found in the refrigerated section near fresh herbs & salad dressings

***Found in the Asian aisle

Ranch Dressing

2 tsp. dried parsley
1 tsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

1/3 cup mayonnaise

1/4 cup milk

Mix ingredients in a jar or container with a tight fitting lid.

Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Cream butter and sugar. Add flour and form a stiff dough (best to use your hands).  Bake at 325   for 15 - 20 minutes or until lightly golden brown.  While crust is baking, prepare next layer:

2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
Grated rind of 1/2 lemon (optional)
Powdered sugar

Beat eggs; set aside. Mix sugar and flour in separate bowl and gradually beat into eggs.  Add lemon juice and rind and mix until incorporated.  Pour over hot crust after it has finished baking.  Bake another 15 - 20 minutes at 325  .  Remove from oven and sprinkle with sifted powdered sugar.

Let cool and set for several hours before serving.

Bean Dip / Refried Beans

2 cups dry pinto beans

6 cups water

5 jalapeno rings (more or less for more heat)

2 tsp. seasoning salt

2 tsp. onion powder

1 tsp. cumin

2 tsp. chili powder

¼ cup butter

¼ cup milk or cream

Place beans and water in a slow cooker on high for 5-6 hours. Or in an instant pot for 30 minutes on high (90 minutes total)  Drain water and place in a food processor. 

Add rest of ingredients except cheese and pulse until smooth (adding more water to make desired consistency).  Mix in cheese if desired.

Serve with chips, or make burritos or quesadillas on tortillas with cheese and heat on griddle - top with lettuce, tomatoes, avocados, corn, cilantro, and homemade ranch dressing.

 HERE.

Sloppy Joes

1 lb. ground beef
1 15-ounce can tomato sauce
1/2 tsp. sage
2 Tbsp. yellow mustard
1 1/2 tsp. onion
1/3 cup ketchup
1 tsp. chili powder
1 tsp. salt
1 1/2 tsp. corn starch
brown sugar (optional and to taste)

Brown beef then add remaining ingredients and stir well.  Simmer for 10 minutes. Serve with buns.

Cafe Rio Sweet Pork

2 pounds pork roast
2 cans Coke (not diet)
½ cup brown sugar
½ tsp. garlic salt
1/4 cup water
1 4-oz can diced green chilies
1 10-oz can Old El Paso enchilada sauce
1 cup brown sugar

Put the pork in a re-closable bag to marinate, pour in one of the cans of Coke and 1/2 cup brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock-pot on high for about 3-4 hours.

Remove pork from crock-pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.

Put shredded pork back in the crock-pot, cover with sauce, heat just until warmed through.  Serve with tortillas, cheese, cilantro rice, black beans, lettuce, Pico de Gallo and tomatillo dressing.

Funeral Sandwiches

24 Dinner rolls
24 slices Ham
24 slices Swiss cheese
1 cube butter, melted
¼ cup brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. poppy seeds
1 tsp. onion powder

Make sandwiches with rolls, ham and cheese.  Place on jellyroll pan with edges all touching.

Mix together the rest of ingredients and brush tops of sandwiches liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Hummus

1 pound slow cooker chickpeas, cooked & cooled
2 cloves garlic, minced
1 ½ tsp. kosher salt
5 Tbsp. freshly squeezed lemon juice
¼ cup water
1/3 cup tahini, stirred well
¼ cup extra-virgin olive oil

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

Serve with chips, pita bread or veggies.

Ham & Bean Soup

8 cups chicken broth
4 carrots, chopped
1 onion, chopped
1 Tbsp. tomato paste
2 tsp. Italian seasoning
1/4 tsp. salt
1 lb. 16-bean-soup-starter pkg.
1 lb. cooked ham, chopped
1 14.5-oz can diced tomatoes, undrained

Combine all ingredients except ham and tomatoes in large slow cooker; cover.  cook on low for 8 - 10 hours.  Stir in ham and tomatoes; cover and cook 15 minutes longer until hot.  Season with pepper to taste.

Salted Nut Rolls

1 yellow cake mix
2/3 cup cold butter
1 egg
3 ½ cups miniature marshmallows
12 oz. peanut butter chips
2/3 cup Karo syrup
¼ cup butter
1 tsp. vanilla
Salted peanuts

Preheat oven to 325°.

Pour cake mix into large mixing bowl.  Cut in cold butter with a pastry cutter; mixture will be crumbly.  Add egg and mix.  Spread on jellyroll pan and bake for 10 – 12 minutes, should be VERY light with a few golden spots.  While keeping pan in the oven, spread marshmallows evenly over the top and bake for 5 more minutes.  Let cool.

In microwavable bowl, combine chips, Karo, and butter.  Slowly melt in microwave for up to 3 minutes, stirring after each 30 seconds to a minute (watch closely as chips can burn).  Add vanilla, mix and spread on top of cooled marshmallow cake.  Press salted peanuts into mixture (can leave partially without nuts for those who don’t like them).

Refrigerate overnight to set.

Chicken Caesar Sliders

2 lbs. Chicken breast

¾ cup favorite Caesar dressing

½ cup shredded Parmesan cheese

¼ cup parsley, fresh or dried

½ teaspoon ground pepper

2 cups romaine lettuce, shredded

12 slider buns

Place chicken in a slow cooker, cover and cook on low heat for 4-6 hours.  Shred chicken, leaving any remaining broth.

Pour dressing (enough to coat well), Parmesan cheese, parsley, and pepper over the top.  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until the mixture is hot.

Serve with lettuce on buns.

Poppy Seed Spinach Salad

Salad:
Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds

Dressing:

1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing in gredients together.  Toss enough dressing to coat salad ingredients.

Poppy Seed Salad

Dressing:
1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. onion, pureed
1 Tbsp. poppy seeds
1/2 cup red wine vinegar
1 cup oil

Combine all dressing ingredients and refrigerate overnight to meld flavors together.

Salad:
1 lb. bacon
2 heads green leaf lettuce
1 head iceberg lettuce
1 lb. Swiss cheese, grated
1 small carton small curd cottage cheese

Cook bacon and crumble into small pieces.  Wash and tear lettuce; toss with cheeses and bacon and dressing just before serving.