Mike’s Easy-Peazy Guacamole Recipe

Mike's Easy-Peazy Guacamole Recipe

Mike says, invite friends to bring chips and sombreros. Enjoy!

Ingredients:

10 small avocados, or 6 - 7 medium ones
1 can RoTel "Mexican Style"diced tomatoes w/ lime and cilantro, juice drained and saved
1 large lime,or 2 small ones, juiced
Slap Ya Mama, cajun seasoning
Garlic powder
Cumin
Salt
Mexican hot sauce

Directions:

10 small avocados, or 6 - 7 medium ones, whatever. Seeded and peeled, then mashed with a potato masher until desired smoothness. Somewhat chunky is OK, it will get smoother as you mix the rest of the ingredients.

1 can of RoTel "Mexican Style" diced tomatoes w/ lime and cilantro, juice drained and saved for later.

Juice of 1 large lime or 2 small ones, or to taste, whatever.

Couple dashes of "Slap Ya Mama" - White pepper blend is my favorite. If no "Slap Ya Mama" is available, which would be a shame, substitute a dash of salt and dash of cayenne pepper.

2 dashes of garlic powder, or more if you like it garlicky or garlicish, or with more garlicness.

2 dashes of cumin

4 dashes of salt, or to taste, whatever.

2 - 4 dashes of Mexican hot sauce. Cholula Chili-Garlic is the go-to here.

Mix, taste, add more lime or salt if needed, repeat, whatever. I'm not the boss of you. Add in some of the RoTel juice you saved earlier if you like it a bit runnier.

Carnitas

Carnitas

Ingredients:

3 1/2 - 4 pound boneless pork butt / shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)

Optional Toppings:

Tortillas / taco shells
Rice
Black beans
Salsa
Guacamole
Sour cream
Cilantro
Cheese

Directions:

In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add the spent halves to the cooker as well. Mix together until the meat is well-coated.

Cover and cook on low for 8 - 10 hours, or until the meat pulls apart easily.

Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

Pour about 1 cup of the liquid remaining in the slow cooker over shredded pork. Broil for 5 - 10 minutes until the meat browns and crisps along the edges.

Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

4 - 6 servings

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Recipe by Allrecipes.com

Ingredients:

1 (16 oz) jar salsa
1 (1.25) package dry taco seasoning mix
1 limes, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

flour tortillas
shredded lettuce
diced tomatoes
mild cheddar cheese, shredded
chopped olives
sour cream

Directions:

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.

Add the chicken breasts, and stir to coat with the salsa mixture.

Cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours.  If desired, set cooker to low and cook 6 to 8 hours.

Shred chicken with forks to serve.

Place all side ingredients (diced tomatoes, sour cream, etc) in separate bowls and serve with black beans and Spanish rice.

Pork Carnitas, Slow Cooker

Pork Carnitas, Slow Cooker
Recipe by Cuisine

Ingredients:

FOR THE CARNITAS-
2 boneless pork shoulder roasts (about 3 lb. each), season with salt and pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
5 teaspoons dried oregano or 5 fresh sprigs
2 tablespoons minced garlic
1 cup low-sodium chicken broth, divided
3/4 cup cider vinegar
2 tablespoons brown sugar

FOR THE TACO'S-
24 corn tortillas
2 cups purchased salsa
2 cups shredded lettuce
1 1/2 cups shredded Colby-Jack cheese
1/2 cup chopped scallions
1/2 cup matchstick-cut radishes
1/2 cup sour cream

Directions:

Working in two batches and using 1 tablespoon oil per batch, brown roasts on all sides in a skillet over high heat, about 10 minutes.

Place onions, oregano, and garlic in a 6- to 7-qt. slow cooker; add browned pork.

Deglaze skillet with 1/2 cup broth; add to slow cooker.  Whisk together remaining 1/2 cup broth, vinegar, and sugar; pour over pork.

Cover; cook on high-heat setting for 6 to 7 hours or on low-heat setting for 8 to 9 hours.

Remove meat and shred.  Strain drippings, skimming off fat.

Optional step - preheat oven to 400 degrees.  Place pork on a baking sheet; drizzle with 1/2 cup drippings.  Roast until pork begins to brown, 20 minutes.

Serve pork in corn tortillas with salsa, lettuce, cheese, scallions, radishes, and sour cream.

Remember the Spanish rice.

Spanish Rice recipe
http://crowdedkitchen509.blogspot.com/2013/01/spanish-rice.html

   

24 servings

Spanish Rice

Spanish Rice

Ingredients:

1 cup water
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon salt

1 (14 1/2 oz) can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon chili powder
1/8 teaspoon black pepper
Dash ground red pepper or hot pepper sauce
Fresh cilantro

Directions:

In a medium saucepan combine the water, green bell pepper, onion, celery and salt.  Bring to boiling; reduce heat.  Simmer, covered for 5 minutes.

Stir in undrained tomatoes, rice, chili powder, black pepper and ground red pepper or hot pepper sauce.  Return to boiling; reduce heat.  Simmer, covered about 20 minutes or until rice is tender and liquid is absorbed.  Garnish with cilantro.

6 servings

Chicken Enchilada Casserole

 

Chicken Enchilada Casserole
Recipe submitted by Sadie Shields

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garlic, minced

4 cups shredded, COOKED CHICKEN
1 can (14.5 oz) whole tomatoes, undrained and cut-up
1 can (15 oz) tomato sauce
2 packages (8 oz) Red Chile Enchilada Sauce
1 can (4 oz) green chilies *optional
Chopped parsley, divided

1 dozen corn tortillas
1 can (6 oz) ripe black olives, drained and chopped
2 to 3 cups shredded Monterey Jack cheese, or Mexican cheese blend

Sour Cream
Salsa

Directions:

In a large skillet, heat oil and saute onion and garlic. 

Add chicken, tomatoes, tomato sauce, Enchilada sauce, chilies and parsley; mix well.

Bring to a boil over medium-heat heat; reduce heat to low and simmer, uncovered for 15 minutes.

In a 13x9x2-inch baking dish, place 4 tortillas. 

Pour 1/3 of chicken mixture on tortillas, spreading evenly.  Layer with 1/3 of olives and cheese.

Repeat layers 2 times, ending with cheese and chopped parsley.

Bake, uncovered at 350 degrees for 30 to 40 minutes.

Serve with sour cream, salsa, Spanish rice and a green salad.

6 to 8 servings

Pico de Gallo

Pico de Gallo

Ingredients:

4 large plum tomatoes, seeded and finely diced
1/2 medium white onion, finely diced
2 tablesppons fresh lime juice
2 tablespoons chopped cilantro
1 serrano chile, finely diced (optional)
Pinch of salt

Directions:

In a large bowl, toss all the ingredients together and let stand at room temperature for at least 1 hour.

The Pico de Gallo can be made ahead and refrigerated overnight. 

SERVE WITH STEAK TACO'S, SALADS, ETC