Ingredients:

• 2 1/2 lb chicken breasts
• 1 cup rice
• 4 T melted butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 soup can milk
• 1 envelope dry onion soup mix

Directions:
Sprinkle uncooked rice evenly over a 9x13 oblong pan.  Pour melted butter and milk over rice.  Mix soups together and spoon over rice.  Lay pieces of chicken over rice and sprinkle with the dry onion soup mix.  Seal well with foil and bake for 2 1/2 hours at 325F.  Do not peek during baking time.

• 1 lb ground beef
• 1 oz chopped onion
• 1 can cream of mushroom soup
• 1 can french style green beans
• 4 oz cheddar cheese
• 1 pkg tater tots
• salt and pepper

Directions:

Preheat oven to 425F.  Brown and drain ground beef and chopped onions.  Return beef to pan.  Mix cream of mushroom soup, drained green beans, salt, and pepper.  In a small casserole dish, place mixture evenly spread on bottom of dish.  Evenly spread cheese on top.  Evenly spread tater tots on top of cheese.

Bake in oven for 25-30 minutes, until tater tots are browned well.

• 4 cup cooked rice
• 1/2 cup butter
• 8 eggs
• 1 pkg shrimp
• Peas/Carrots Mix (optional)

Directions:

Melt butter in large frying pan.  Add eggs and scramble until just set.  Add rice and shrimp (and peas/carrots), and stir until warmed through.  Serve with lemon wedge, green pepper, or soy sauce.

Creamy Cilantro Dressing:

• Blend following together in blender until smooth and creamy:1 16-oz jar Herdez or La Victoria mild green salsa
• 1 pkg buttermilk ranch dressing
• 1/2 cup sour cream
• 1/2 cup mayo
• 1/2 cup buttermilk
• 1 cup fresh cilantro
• 2 cloves of pressed garlic
• 1/2 tsp salt
• 2 T fresh lime juice
• 1/2 tsp cumin
• 1/4 to 1/2 cup sugar

Lime Rice (usually double)

Ingredients:

• 2 T butter
• 1 1/4 cup rice
• 2 1/4 cup chicken broth
• 3/4 tsp salt
• pepper
• juice and zest of 1 large or 2 small limes
• 2 T chopped cilantro
• 1/4 tsp cumin

Directions:

In skillet melt butter with rice, add all other ingredients, bring to a boil, reduce heat, cover and cook for 20 minutes.  

Pork

Ingredients:

• 4 lb pork roast
• 5 cans tomato sauce
• 3 tsp pressed garlic
• 1 1/2 cup brown sugar
• 4 tsp cumin
• 4 cups soda pop (root beer, coke)
• 2-4 T molasses or honey
• 1/2 tsp salt
• pepper to taste

Cook in crock pot 8-12 hrs and pull apart with a fork.

Pico de Gallo

Combine following ingredients, and chill for at least 2 hrs:

• 1 1/2 cups fresh diced tomatoes
• 1/4 cup diced yellow onion
• 1 T seeded, minced jalepeno pepper (fresh)
• 2 tsp minced garlic
• 1 T fresh lemon juice
• 1 T fresh lime juice
• 1 T fresh cilantro leaves
• salt and pepper to taste

Ingredients:

• 1/2 Cup butter
• 2/3 Cup sugar
• 2 eggs
• 1 Cup buttermilk (1 C milk + 1 T vinegar)
• 1/2 tsp baking soda
• 1 Cup cornmeal
• 1 Cup flour
• 1/2 tsp salt

Instructions:

Melt butter.  Add sugar and mix well.  Add 2 eggs and beat well.  Add buttermilk and baking soda.  Combine flour, cornmeal, and salt together, then add to wet mixture (do NOT over-mix it).  Bake in greased 8 inch square pan at 350 F for 30-35 minutes

Ingredients:

3 cups flour
2 t baking powder 

1/4 t baking soda
1 T sugar
1 t salt
1 t cream of tartar (if not, use an additional teaspoon of baking powder)
2/3 cup olive oil
1 cup milk (make it buttermilk, ideally)


Instructions:

Preheat oven to 450 degrees. Sift the dry ingredients together in one bowl. Mix wet ingredients in another bowl. Add wet to dry all at once; stir until moist. 

Knead for 8 strokes (do not over-knead!). Roll out on a floured surface with rolling pin (keep them fairly thick ~1/2 inch). Cut with a small cup or round cookie cutter. Bake for 11-13 minutes. Done when golden brown.

For a more uniform shape, you may choose to roll out the dough and use a cookie cutter.
Remember that biscuits are best if you handle the dough as little as possible.

Ingredients:

1 whole pork butt (6 lbs. or  more)

Rub:
¼ c black pepper
¼ c paprika
¼ c sugar
2 T salt
2 t dry mustard
1 t cayenne (or ½ t chipotle)

Instructions:

Mix rub ingredients. Rub pork with rub, place in plastic bag and refrigerate overnight. Take out pork and re-rub. Sit at room temp for 2 hours. Roast on rack uncovered in oven at 250-275 deg until falling apart tender. Will take 7-8 hours (less if you are using a small or part butt roast). Internal temp of pork should be 195-200 deg when done.

Shred and serve with BBQ sauce.

Ingredients:

1 Salmon fillet
Salt & Pepper
2 T Mustard
2 T Brown Sugar

Instructions:

Soak cedar plank beforehand (at least 20 minutes, ideal is 2 hours). Preheat grill. Skin the fillet (optional). Wash and pat dry. Generously salt and pepper both sides, and then place it on the plank. Spread mustard on top (non-skin side). Crumble brown sugar on top. 

Grill for exactly 30 minutes at medium heat (indirect heat only). Salmon is done when it can be easily separated with a fork.

Ingredients:

2 cups fresh Italian parsley (packed)
3-5 cloves of garlic (peeled and chopped)
2 Tablespoons chopped onion (optional)
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
3 Tablespoons vinegar (you choose what kind -- most common is red wine vinegar)
1/2 teaspoon salt
Ground black pepper (add to taste)
Red pepper flakes (add to taste)3/4 cup olive oil
1 Tablespoon lemon or lime juice


Instructions:

Put parsley, garlic, onions, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor (or blender). Allow to chop for one minute, scraping sides with rubber scraper.

Without stopping, add oil and lemon juice. Pulse a few times. Pour into an airtight jar or dish and refrigerate for 2-24 hours. You may need to stir before serving. Serve as a dipping sauce or relish. (Stays good for about a week.)

- Steak Sauce - Hot Dog Relish - Bratwurst Relish - Burger Relish - Grilled Chicken Sauce - 

Ratio:
2T  Oil (butter, olive oil, etc.)
2T  Flour
1 Cup liquid (broth, drippings, milk, etc.)

In a sauce pan, heat oil and flour on high. Stir constantly  until a "roux" is formed. Continue on high heat until very thick and dark in color. Add seasonings* and liquid slowly. Continue on med/high heat, whisk until smooth, then let cool.

*Personal favorite: I like to use Worcestershire Sauce, salt, and pepper.

2 chicken breasts, cut into cubes
½-1 c. diced tomatoes (I use canned)
½-1 diced green pepper
1 onion, diced
¼ c parsley
4 bouillon cubes
1/3-1/2 c peanut butter

Fry chicken in a little oil and salt and pepper to taste. Fill a medium sauce pan 3-4 cups
of water and add chicken, tomatoes, peppers, and onions. Let the mixture come to a full
boil and add the parsley, bouillon and peanut butter. Allow the mixture to boil until it is
as thick as you’d like and the vegetables are soft. Serve over rice (basmati is preferred).

image source: simplyrecipes.com