stolen crockpot chicken for tcaos toastadoes etc....

Crockpot Taco Chicken
For each recipe, label a one-gallon freezer bag and fill with the following:
3-1/2 cups diced tomatoes
1/4 cup diced green chiles (small can)
3 tablespoons taco seasoning mix (handmade, bulk or one small packet)
1 teaspoon cumin

Rinse two pounds of boneless/skinless chicken thighs and add to bag. Massage bag to combine ingredients well. Squeeze all possible air from bag, seal and freeze.


To Cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily.
Serving Suggestion: Heated tortillas with assorted toppings: shredded cheese, guacamole, sour cream, diced onions, olives. Also a great tostada filling or topping for taco salad.

Red Wine Adventure start up and Sangria recipe

My mother in law aka Mom and I  read that red wine is good for you soooo this is the start of our red wine adventures.

We bought our wine glasses and sat down to stitch and i made salsa...I found this wine to be a bit bland. I would use this to make Sangria ......it was inexpensive coming in between 4 and 7 bucks.

Mom gagged but managed to get her tiny tiny bit down. I have to say i love the sweeter reds and this just did not hit for me.

Sangria

Left over bottle of wine, 1 liter of sprite, serria mist, or such drink, cut up 2 oranges, 2 lemons, 2 limes or 6 key limes, 1 small can pineapple rings or chunks, small jar cherries or a cup of real cherries pitted, and for you who are adventurous, i can of tropical fruit like add mango, papaya, guava, star fruit, kiwi  ......

Put all in HUGE bowl Kooler or tub........Let soak for a couple of hours and add ice and punch it up!

Serve with hot latin dishes and watch antonio bandarars movies, listen to Enrigue or pitbull.

DIY: Healthy homemade dog & cat treats

DIY: Healthy homemade dog & cat treats

CHICKEN TORTILLA SOUP

Our Version of Cafe Rio’s Chicken Tortilla Soup

Ingredients

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo (click HERE)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips (Click HERE)
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

• In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
• In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
• In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Arepas- Cuban Grilled Cheese

Arepas – Cuban Corn "Pancake" Sandwiches

By Three Guys From Miami


Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 6-8 arepas

The famous corn pancake sandwich served at fairs and exhibits in Miami – two cornmeal "cakes" with a layer of gooey cheese inside.


INGREDIENTS:

1 cup milk

5 tablespoons butter

1 cup ground frozen corn kernels

1 cup arepa flour or finely ground yellow cornmeal -- also known as corn flour.

1/4 teaspoon salt

1/3 cup sugar

1 cup mozzarella cheese

1/2 cup water(approximately)

6-8 slices Mild Swiss cheese, sliced

Bring the milk to a boil in a small pan.


Add the five tablespoons of butter. Let stand.

Grind one cup frozen yellow corn kernels in a food processor. In a large bowl, mix the arepa flour, salt, sugar, ground corn, and mozzarella. Make a well in the center and gradually add the hot milk. Stir until there are no lumps.

Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick. Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/4" thickness.

Cut out arepas with a large cookie cutter-- about 3 inches in diameter. (We've had good luck using a small straight edged bowl.)

Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese on one arepa and cover with another to make a sandwich.

Heat on griddle until cheese melts. You can also make the pancakes only and store them in the refrigerator or frozen until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between (on the unbuttered sides) and heat on the griddle at low-heat until the cheese melts.

ARMADILLO EGGS

Armadillo eggs

Ingredients:

4 ounces cream cheese, room temperature

1/4 cup yellow cheddar cheese, shredded (2 ounces)

1 clove garlic, minced

1 teaspoon chopped cilantro

1/4 teaspoon ground cumin

Salt to taste

6 medium-sized jalapeños

2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing



Method:

Preheat the oven to 375 and lightly grease a baking sheet.



Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.



Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.



Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.



Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.



Serve with buttermilk dressing, queso or salsa.

Garlic SPA'GETTI SQUASH

Spagetti Squash

1 spagetti squash

Butter

Garlic parsley Salt or just make your own  add parsley flakes, garlic powder and omit salt.

Pepper


Bake Squash for an hour to an hour and 20 minutes  to prep for over place small amount water in bottom of pan and bake at 375 degrees.  poke holes with skewer thru out squash  so it does nto burst during baking.

Bake till ends of sqaush should be tender and easy to stab with fork.

Cut in half, Scrape out seeds and middle fibers.

After you clean sheds insides with fork inot large bowl and add butter and seasoning.


Get creative with it! change to your own seasoning.