Speedy Gonzales:
(serves 10)
-4 cans of chilli (with beans)
-1 Jalapeno (diced)
-1 onion (diced)
-2 can of cream corn
-2 4oz cans of sliced olives (drain water)
-8 oz sour cream
-16 oz sharp cheddar cheese
-2 bags Fritos chips
Add chilli, corn and olives to large pot and bring to a boil. Fry diced jalapenos and onions and combine with chilli. Add cheese before reducing temp, then bring to a simmer and add sour cream to thicken.
Serve in a bowl over Fritos.
Yam Slam:
(serves 12)
-2 Sweet Potatos
-4 Carrots
-1 Can black beans
-1/2 Clove of Garlic
-1 Jalapeno
-1 Onion
-3 cups of rice
Boil carrots and sweet potatos until soft, drain water and caramelize over stove. When caramelized mash carrots together with the sweet potatos. Dice garlic, onions, Jalapenos and fry with oil in large fry pan. When oinions brown add black beans to fry pan and reduce.Once reduced add black beans to the carrot/sweet potato mash and mix.
Serve over rice or in a torilla. Best with shredded sharp white cheddar.
Brazillian Rice and Beans:
(serves 15)
-2 lb sausage (sliced)
-3 oinions (diced)
-2 clove garlic (diced)
-3 cups of rice
-1 head of lettuce (diced)
-2 tomatos (diced)
-malt vinegar
Fry 1 cove garlic and 1 onion at bottom of boiling pot until brown then add beans. Bring black beans to a boil, in another pan fry sliced sausage and then combine. In another large boiling pot add 1 clove garlic and 1 onion and fry until browned. Add rice(dry) to the second pot and stir until well soaked in oil garlic and onions. Add 5 cups water to rice and bring to a boil. Let water in rice steam off and continue to add water until rice is done. Take remaining onion and combine in a large salad bowl with lettuce, tomato and malt vinegar. Add salt and pepper to taste. Serve rice over beans with relish on the side to complement.
Slow cooker Salsa Chicken (mash)
(serves 20)
-3 lbs Chicken
-3 cans black beans
-3 cans corn
-12oz salsa
-16oz cream cheese
Lay chicken in bottom of crock pot followed by beans, corn and then salsa. Heat on low for 7 hours, shred chicken, bring to simmer and mix in cream cheese.
Serve with steamed rice.
Pho Noodle Soup
(serves 8)
-2oz ginger (Sliced)
-10oz celantro
-1/2 onion
-3 lbs shredded chicken brest
-3 cubes chicken bouillon
-fresh bean sprouts
-bamboo shoots
-Limes
Add onion, chicken bouillon, and ginger to large pot of water. Bring water to a boil and leave for 15 min. Add salt to taste. Boil chicken and shred. Boil noodles until soft. Combine noodles in serving bowl with fresh bean sprouts bamboo and 1 serving of chicken. Add the stock on top and squeez fresh limes and add celantro to taste.
Flavor with soy sauce(salty), Hoisin sauce(sweet), sriracha sauce(spice).
