Crispy Southwest Chicken Wraps

1 rotisserie chicken, shredded to bite sizes

1 can black beans

1 bunch of fresh cilantro chopped

1/2 t. garlic powder

1 lime (about 1 T.) , Juice

1/2 T chili powder

1 t. ground cumin

2 c. cheese, shredded

1 c. sour cream

1 1/2 c. rice cooked

burrito sized tortillas

Cook Rice and set aside. Shred chicken, add to rice along with black beans, cilantro, garlic powder, lime juice, chili powder and cumin. Stir well together. Next add cheese and sour cream to the rice and chicken mixture. Stir well again. 

Spoon mixture into tortillas and fold. Heat a griddle to medium heat. Spray with some olive oil spray, and place burritos on griddle. once lightly golden brown, turn to other side and cook to desired golden brown.

Serve with Salsa, sour cream and /or favorite hot sauces. 

Basil Chicken in Coconut Curry Sauce

 1 1/2 lbs boneless, skinless chicken breasts or thighs

2 t. curry powder

1 t. salt

1/2 t. pepper

1/4 t. chili powder

1 T. olive oil

1/2 c, red onion, finely diced

1 T. dried basil

5 cloves of garlic minced

1 t. grated fresh ginger

1 14 oz. can of cocnut milk

1 T. cornstarch

Hot cooked rice for serving.

Cut chicken into 1" pieces and place in bowl. stir together curry, 1/2 t. salt, pepper and chili powder. sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.

In a large skillet, heat the oil over med. heat. add the onion, basil garlic, ginger and cook stirring often for 3-4 min. until onion is translucent and tender.

Add the chicken and remaining 1/2 t. salt and cook over med. heat for 5-6 min. until the chicken is cooked though.

Whisk together the coconut milk and cornstarch until well combined. Add the mixture to the skillet with the chicken and continue to whisk over med. heat, until the sauce simmers and thickens, 5-6 min. Serve hot , over cooked rice

Stir-Fried Pork Burritos

1 lb lean boneless pork loin

2 cloves garlic, minced

1 t. oregano crumbled

1 t. ground cumin

1 t. seasoned salt

2 T. orange juice

1/2 t. hot pepper sauce, or to taste

1 T. vegetable oil

1 medium onion peeled and sliced

1 sweet green bell pepper, seeded and sliced

4 flour tortillas

Slice pork across grain into 1/4" strips. Mix together garlic, oregano, cumin, salt, orange juice, Vinegar and hot pepper sauce. Marinate pork strips in mixture for 10 min. Heat oil in heavy skillet or on griddle until hot. Stir-fry pork strips, onion and bell peppers until pork is no longer pink, about 3-5 minutes. Serve with flour tortillas and accompany with sliced green onion, shredded lettuce and salsa if desired.

Prep time 20 min.

Smoked Chicken Chowder

Makes 2 gallons

14 Chicken Breasts

20 Bacon Strips

6 T. butter

3 onions finely chopped

6 celery stalks, 1/4" pieces

12 oz. flour

12 Cups Chicken Stal

6 c. Heavy Cream

2 Bay leaves

3 lbs red potatoes

Salt and Pepper to taste

3 c. Croutons

1.    Put the chicken on the smoker and keep on the smoker until desired flavor has been achieved. If the

        chicken has not reached the internal temperature of 165.F you will need to cook in an oven until it

        is reached.

2.    Place bacon on a sheet pan with a parchment paper and place in the oven until desired crispness in

        reach.

3.    Heat the butter in a pan over med. high heat.

4.    add the onion and celery and sautee until softened, mixing often.

5.    Stir in the flour and distribute evenly. Cook for five minutes.

6.    Add the stock, cream, bay leaves, bacon and potatoes and stir to combine.

7.    Dice potatoes to 1/2 inch cubes. Place your potatoes into a steamer pan and steam for ten minutes.

8.    Bring to a simmer, stirring constantly (the mixture will thicken), then reduce the heat to Medium-          low and cook for 20 min. stirring often, until the potatoes are nice and tender.

9.    Then add chicken.

10.    Season to taste with Salt and pepper

11.    Garnish with Croutons

Fresh Tomato Soup

 The hubby came across this gem, and boy was it delish! So, let's get on with it!

4 c. fresh peeled tomatoes

2 c. chicken broth

1 onion sliced

4 cloves

Cook these ingredients together, simmering for 20 min. Remove cloves, and blend until smooth.

In pan make a rue with 2T. butter and 2T. flour. 

Add the blended ingredients, 1 t. salt, and 2 t. sugar, mix well, and then enjoy!

Mushu's MooShu

 3 T. oil

1t. ginger powder

5 c. broccoli slaw mix

1 lb. cooked, sliced pork loin

for the sauce you need:

2 T. soy sauce

1 T. peanut butter

1 t. hot sauce

1 t. sesame oil

1 t. white vinegar

1 1/2 t. brown sugar

1/8 t. black pepper

1/8 t. garlic powder

salt to taste and flour tortillas

Heat oil. Add ginger and stir for 1 minute. Add broccoli slaw to the pan and stir fry on medium-high heat for 4-5 minutes. while the broccoli slaw cooks, and between stirrings whisk together sauce ingredients. Turn heat down to medium and stir in the meat and sauce. Stir and cook 2 more minutes.

Serve in flour tortillas! it is delicious!!!

Crispix Crunch Mix

1 lg box Crispix cereal
(Oprional)
peanuts
m&m's
pretzels
kix cereal
cheerios
anything you would like really

Coating:
3/4 c. butter
1 1/2 c. brown sugar
Boil together- bring to a hard boil

Remove from heat and add:
1/3 c. light karo syrup
1/2 t. vanilla
1/4 t. baking soda
1/4 t. cream of tart

Have all the dry ingredients (except m&m's) in a large bowl mixed together. Pour the coating over the dry ingredients and mix well. Place in baking pans ab bake 6-10 minutes at 350 degrees. Stir when they come out of the oven and add the m&ms after the mix has cooled for about 5 minutes.