Cowboy Charro Beans (Frijoles Charros con Tocino Y Chorizo)

Serves 6
these are some yummy beans!

6 oz sliced uncooked bacon, chopped
8 oz fresh, uncooked Mexican chorizo, casings removed, chopped
1/2 cup white onion, chopped
1 jalapeno pepper (seeded if desired), finely chopped, more or less to taste
1/2 lb roma tomatoes, about 2 to 3 tomatoes, chopped
1 tsp. kosher or sea salt, plus more as needed
5 cups cooked pinto beans and their cooking liquid (or substitute with black or Peruvian beans)

Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes,untill it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon to break it into smaller pieces.

Add the chopped onion and jalapeno; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.

Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

Crispy Chicken Taquitos

4 to 5 servings

3 to 4 pieces Rotiseree Chicken, deboned, deskinned and shredded
Pepper Jack Cheese, shredded
14-16 corn tortillas
vegetable oil
salt, pepper garlic powder

Mix together shredded chicken and cheese. Season with salt, pepper and garlic powder. Soften tortillas in warm oil. Place small amount of chicken mixture on to each tortilla and roll cigar style (if needed secure with tooth pick). Fry in oil till crispy. Serve with salsa and gucomole.

Kiana's Sweet and Sour Chicken

Sweet and Sour Chicken

(from melskitchencafe.com)


*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.


*Serves 4-6


Chicken:

3-4 boneless, skinless chicken breasts

Salt and pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil


Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.


Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar

1 tablespoon soy sauce

1 teaspoon garlic salt


Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

Kung Pao chicken (done simple)

1 lb. boneless-skinless chicken breasts, cut into 1" pieces
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, andd chicken and stir fry 5-7 min. or until no longer pink inside. Remove chicken from pan.

Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the pan.

Return chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Butter Cream Icing (the one I use on the raspberry filled cup cakes)

1/2 cup Crisco
1/2 cup Blue Bonnet Margarine
4 cups powdered sugar
1 tsp vanilla
1/2 tsp lemon extract
pinch of salt

Cream the above ingredients together then add:
3 Tbs cream or 2 1/2 Tbs milk

"Your So Vain" Sugar Cookies

1 cup softened Butter/Margerine
1 1/2 powdered sugar
1 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp soda
1 tsp cream of tarter

Mix ingredients.
Chill 2-3 hours.
Roll out to desired thickness& cut into shapes.
Bake 375 for 7-8 min on greased cookie sheet.

Wilma's Green Chili

Pork chops or roast cut up
brown in skillet with oil
large bottle of salsa
cook till tender (45 to 60 min)
Serve with tortillas or rice.