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.