|15 oz (1 can)
||black beans (drained and rinsed lightly)
||corn kernels (frozen)
||red onion (diced)
||cilantro (rinsed, stems removed, and rough chopped)
Mix the beans, corn, onion, garlic, cilantro, cheese and taco seasoning in a large bowl.
Form quesadillas with the filling and tortillas. Cook on a skillet on both sides on medium heat until brown and crispy and the cheese has melted.
From Sue – Fall 2016
||jalapeno (seeds removed)
||diced tomatoes with chilis
||lime (~2 Tbsp juice)
Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.
Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.
Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.
From Sue – Fall 2016
12 eggs, preferably 10-14 days old
- Remove eggs from refrigeration 20-30 minutes before cooking them. Cold eggs are more likely to crack when added to boiling hot water.
- Bring a large pot of water to a boil. We recommend using a strainer insert.
- Using a large spoon, slowly and carefully lower the eggs down into the boiling water.
- Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
- Drain off the hot water.
- Put the pot with eggs in the sink, fill and run cold water over the eggs for 2 minutes.
- Drain off the cold water.
- Let the eggs cool completely before putting the back in the egg carton.
- Store cooled eggs in the refrigerator.
2 chicken breasts, chopped into bite-sized pieces
1/2 cup orange juice
2 T soy sauce
2 t garlic powder
~1/2 T corn starch
1/4 t red pepper flakes
Mix the chicken, orange juice, soy sauce, and garlic powder in the crockpot.
Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and mix in the corn starch to thicken.
Stir the chicken back into the sauce, and allow it to cook for another 15 minutes.
Serve with rice and top with red chili flakes to taste.
3 lb pork roast, trim fat and set aside
6 cloves garlic, cut into slivers
3 chipotle peppers in adobo sauce
1 c water
2 chicken bouillon cubes
2 bay leaves
1 Tbl Cumin
1 Tbl garlic powder
2 tsp sea salt
1 tsp paprika
3/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried oregano
1/4 tsp chili powder
Season pork with salt and pepper. In medium pan on medium-high heat, brown pork (and trimmings) on all sides for about 10 minutes. Remove from heat and allow to cool.
Combine rub spices.
Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with rub.
Pour water into slow cooker, add bullion cubes, bay leaves and chipotle peppers. Place pork in slow cooker and cover. Cook on Low for 8 hours.
Shred pork using two forks and combine well with juices that accumulate at the bottom. Remove bay leaves. Let cook another 15 to 30 minutes.
– – –
My sister-in-law Sue served this on our first trip to see them in Durango. She shared a recipe from Skinnytaste When we could not find the Adobo seasoning, I made my own rub based on the original’s spices and Traci’s Adobo Seasoning recipe at AllRecipes.com.
1 Tbl Chili Powder
1 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 tsp Paprika
1 tsp Ground Cumin
1 tsp Sea Salt
2 cups sugar
1 cup shortening (or margarine)
2 cups buttermilk
2 tsp baking soda
5 tsp baking powder
7 cups flour
2 tsp vanilla
Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven.
-Mary Carlson, Bethesda Lutheran Church Cookbook
Yield: need to ask…
Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution.
1 or 2 packets Active Dry Yeast (0.25 to 0.5 oz)
0.5 cup water, luke warm
1 Tbl & 1 cup sugar
2 cups milk, scalded
0.5 cup butter
2 tsp salt
7 to 9 cups flour
12.5 oz poppy seed filling (1 can Solo brand)
In a small bowl, combine yeast with water and 1 Tbs sugar; allow to stand until frothy. In a sauce pan, scald milk, add butter and allow to cool. In a second small bowl, combine 1 cup sugar, salt and eggs, beat until thick. In a large bowl, combine flour, and the yeast, milk and egg mixtures, beat 10 minutes until dough is light but stiff. Knead dough 3 to 4 minutes on a floured board. Put dough in a greased large bowl and cover with a tea towel. Place the bowl on a pan of hot water. Let the dough rise until it doubles in size, punch and let rise again.
Preheat oven to 350 degrees.
In batches, roll out dough on floured board to 0.25 inch, cut into 3 inch squares. Spoon a dab (about a tsp) of poppy seed filling in the center of each square. With each square, fold corners in and pinch together. Put the rolls on cookie sheet, well separated. Bake for approximately 20 minutes.
Yield: about 6 dozen rolls
My mom made these every year around Christmas. She got the recipe from her mother-in-law, who go it from her mother-in-law. Amy will need to pass it along to Connor’s future wife. In the past couple years, I have been making raspberry rolls as well.
2 talespoons flour
1 teaspoon poultry seasoning
Salt and pepper
Pour turkey drippings into a large container and let cook slightly. Skim fat from drippings and reserve. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and the flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste.
We tried this today and it was the best we have ever made…
14oz (1 can) Diced Tomatoes with Green Chilies
14oz (1 can) Kuner’s Hot Chili Beans
8oz (1 can) tomato sauce
1 lb. ground beef
Combine diced tomatoes, chili beans and tomato sauce in crock pot. Brown the ground beef and add to crock pot. Cook on high for 1.5+ hours or on low all day.
Stovetop: Combine ingredients, bring to boil, and simmer for 30 minutes.
Serves: Dan, Amy, Connor, Bud and Tiffany … and Tiffany and Tiffany
This chili has won twice at the DTS Annual Chili Cook Offs.