Mexican Chicken w/ Black Beans

This is a great item for summer crock pot cooking... It is easy and delicious and doesn't heat up your kitchen, and it reminds me of the Bajio Grill. yummy!

Mexican Chicken w/ Black Beans

4-6 boneless skinless chicken thighs
3 TBS taco seasoning
1/2 cup chicken broth

Place chicken, seasoning and broth in slow cooker and cook until tender and easy to shred. (about 5-7 hours on low.) Shred chicken meat and place back in broth mixture to keep warm.

4 TBS oil
2 (16 ounce) cans Black Beans, rinsed and drained
1 small red onion, chopped
1 TBS chili powder
2 tsp ground cumin

Heat oil in large skillet over medium heat and cook onions about 1 minute. Add remaining ingredients and cook until heated through about 3-4 minutes.

1/3 cup fresh cilantro, chopped
2 TBS lime juice
salt

Toss bean mixture with cilantro, lime juice and salt to taste.

Serve shredded chicken and beans on warm tortillas with cooked white rice and salsa.

* I use a whole chicken in my slow cooker. I cook until it falls apart and throw away the bones and skin. It is inexpensive and super easy.

Strawberry-Rhubarb Jam

I'm not usually a jam person. This recipe changed my mind. The blend of sweet strawberry with tangy rhubarb is a perfect blend. And, because it is made with jello instead of pectin, you can adjust the sugar according to your tastes.

Strawberry-Rhubarb Jam

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4 cups cut ruhbarb

1 cup crushed pineapple

1 cup sliced strawberries

3 1/2 cups sugar

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Boil about 15 minutes or until rhubarb is tender. Set off stove. Smash with potatoe masher or blend in blender. Add 1 (3 oz) package strawberry jello. Seal in Jars.

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(If you like your jam a little more tangy, use 5 cups rhubarb and omit the strawberries .)

Spanish Rice

In celebration of Cinco De Mayo I am listing my favorite recipe for Spanish Rice. It's not exactly authentic spanish cooking but our family loves it.

Spanish Rice

1/2 pound bacon (cut into 1/2 inch pieces)

1/2 pound hamburger

1 medium onion (shopped

2 cups water

1 cup uncooked white rice

2/3 cup green pepper (chopped)

1 can (16 ounces) diced tomatoes

1 tsp chili powder

1/2 tsp dried oregano

1 1/4 tsp salt

1/8 tsp pepper

Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in large skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount of water during cooking if necessary.)

Yield: 6 servings

Mexican Wedding Cookies

Mexican Wedding Cookies

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1/2 cup butter

1/2 cup shortening

1 cup powdered sugar

1 egg

1 1/2 tsp almond extract

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

1/4 cup crushed pecans

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Heat oven to 375. Mix butter, shortening, powdered sugar, egg, flavoring. BLend in flour and salt. Last mix in crushed pecans. Shape into 1 tsp ball. Put on ungreased cookie sheet. Bake 9 minutes. After cooled, roll in powdered sugar.

Poke Cake

For Megan's third birthday today we made this yummy cool desert. You can use any flavor of jello, but if it is for Megan.. it has to be pink.

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Poke Cake

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1 pkg. white or yellow cake mix

1 c. boiling water

1 (4 oz.) pkg. Jello, any flavor

1/2 c. cold water

Prepare cake according to box directions. Poke cake with large fork at 1/2" intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake. Chill 4 hours. Frost with whipping cream or cool whip.

Easy Rice Pudding

This is our favorite on cold mornings. We love how easy it is to make. Stir in raisins or pecans for an extra treat. We enjoy it with hot chocolate chocolate chip muffins right out of the oven.

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Easy Rice Pudding

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1 cup cooked white rice

1 cup milk

5 tsp sugar

dash salt

1/2 tsp vanilla

1/4 tsp cinnamin

In a saucepan, combine rice, milk, sugar, and salt. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Remove from heat; stir in vanilla. Spoon into serving dishes and enjoy warm.

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(yield: 2 servings)

Texas Fudge Cake

I'm not certain where this recipe comes from. Texas I guess. We got it from an old neighbor Kris Bell. We find any excuse to make this yummy cake and don't even wait until birthdays or special occasions, although this month we had two requests. Josh turned 11 and Alex turned 7. This can be made in a standard cake pan or a sheet cake pan. We prefer the second.


Texas Fudge Cake


Dry Ingredients:

2 cups flour
2 cups sugar
1 tsp baking soda

Set this bowl of dry ingredients aside.

Liqued Ingredients:

2 sticks real butter
1 cup water
4 TBS cocoa

Combine in a saucepan and bring to a boil, then when completely melted pour over dry ingredients, mix thoroughly.

Mix together

1/2 cup buttermilk or regular milk
2 eggs , beaten
1 tsp vanilla

Add to other mixture, pour into a greased cake pan or sheetcake pan. Bake 350 degrees for 25-30 minutes. Use toothpick to check.

Frosting:

2 cups powder sugar
3 TBS cocoa
1/2 stick melted real butter
little milk

Mix together and add milk for spreading consistancy. Spread over hot cake.