Pineapple Liqueur

 All of the ingredients go into a sterilized One Gallon jar. 

Ingredients

• 1 pineapple
• 1 quart-sized bottle of Svenska vodka
• 1 stick of cinnamon
• (optional) 1/2 cup Simple Syrup

Directions

1. Make sure jar is sterile! 
2. Rinse off pineapple.
3. Slice the pineapple vertically and remove the outer skin.
4. Slice the pineapple into 1/4" slices and horizontally into smaller ~2" pieces to fit in the jar.
5. Pour the Vodka over the pineapple.
6. Add the cinnamon stick
7. The pineapple is probably sweet enough, but if you want it a little sweeter, then add the Simple Syrup.
8. After 1 week, remove the cinnamon stick.
9. Shake slightly every few days.

Liqueur is infused enough after 2 weeks to serve.

Pomegranate Liqueur

Sheesh!! What a pain, but I think worth it. Have plenty of time to get the Pomegranate seeds out of the fruit. It took me well over an hour with 5 poms. DO NOT wear a white shirt while doing this!!!

Utensils required

• 1 Gallon Glass jar with lid
• multiple glass or similar bowls
• potato masher
• vegetable peeler
• strainer
  
• lots of paper towels
• lots of patience and time (2 hours)
• Do Not wear something you don't want stained.
• Note: Wipe up any Pomegranate juice on your counter right away. It Stains!
  

Ingredients

• 5-6 Pomegranates
• peel of One Lemon (use potato peeler to get the peel only - do not get the white pith! Pith will make it sour.
• 1 cinnamon stick
• 1 1.75 Liter of Svenka vodka
• 1 cup Simple Sugar

Directions

1. Cut the Poms vertically, not horizontally, from the stem down, in half.
2. In a large bowl, fill with enough water to cover most of the Pom when face down in the water. The water prevents most of the Pom juice from going everywhere. Pom juice stains!!!
   
3. With the cut side in the water, press in the center of the Pom to push the seeds out into the water. You are basically pushing it inside-out.
4. Remove any stubborn seeds and place in the water. The Membranes, pith, flesh all float to the top. Remove and discard. Any seeds stuck to anything white, remove the white portions and discard.
5. Since 5-6 Poms is a lot of seeds, I placed the seeds removed into a larger bowl with water to cover. Any white membranes that float to the top, remove and discard.
6. Repeat 1-5 until all Poms are processed.
7. With all of the seeds in a large bowl, completely fill to the top and mix with your hands to find white membranes. Remove and any seeds that float to the top. 
8. Now the hard part... In a small flat bottom glass bowl (with high sides is the best or more Pom juice everywhere!!!), use a potato masher and press firmly down on the seeds to break open. Some people use a blender or food processor - let me know how that works. You will feel and hear the seeds snap. Crush as many as possible, but it's OK to leave some whole ones.
9. Place in a 1 gallon sterile jar. 
10. Repeat process until all Poms are crushed and placed in the  jar.
11. Pour  in the entire bottle of Svenka vodka.
12. Add the cinnamon stick.
13. Using a vegetable peeler, peel the skin off of a whole lemon. Try not to get too much of the pith (white part). Add to the mixture.
14. The original recipe says to wait 3 weeks to let steep before adding the Simple Sugar, but I added it at the beginning of the process.
15. Close the jar tightly and store in a dark, cool place for 3-8 weeks.
16. Shake the jar a few times a week to mix.
17. After the steeping is finished, pour the liqueur through cheese cloth very carefully to not agitate the Pom residue at the bottom too much (it tastes nasty). Remove the liquid as best possible and dump the remaining fruit into the cheese cloth and squeeze to get all of the liquid out.
18. When pouring into bottles, if any fruit pieces made it thru the first filtration process, filter again while pouring into bottles.
    

 

Southern Potato Salad

 Ingredients

• 4 potatoes
• 4 eggs
• 2+ stalks Celery
• 2 Tablespoons Dill Relish
• 1 glove garlic minced
• 1/4 teaspoon garlic powder
• 2 Tablespoons Spicy Mustard
• 1/2 cup mayonnaise
• 1/4 teaspoon Chile Powder
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• salt to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, but still firm. Don't over cook! Approx 15 mins. Drain and chop.
2. Place eggs in saucepan with cold water. Bring water with eggs to a boil, remove from heat, let eggs sit in hot water for 10-12 mins. Peel and chop.
3. In a large bowl combine potatoes, eggs and rest of ingredients and mix thoroughly. 
4. Adjust seasonings. Usually needs a little bit more salt.

Chorizo Cheese Dip

Ingredients

• 16 oz package of Arizona Fresh Beef Chorizo, or your local brand.
  
• 32 oz Block of Velveeta Cheese
• 2 ea 10 oz oz cans Rotel Hot salsa (Note: If you are wimpy, just 1 can ;-)
• 1 can 14.5 oz Petite Dice Tomatoes
• 1 can drained Pinto Beans (optional)
• 1/2 teaspoon Garlic Powder
• 1 teaspoon Chile powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning 

Directions

1. In a medium-sized pot, chop up the Chorizo and thoroughly cook on medium high heat.
2. While cooking, add the garlic and Chile powder and mix well.
3. When the Chorizo is broken into small pieces (use a spatula to chop it up) and cooked, stir in the Rotel and Tomatoes and cook for 2 minutes.
4. Stir in the Velveeta Cheese cut into 1" slices, so it melts faster.
5. Stir constantly over medium low heat.
   
6. Serve with Tortilla chips or vegetable sticks.
7. Garnish with slices of fresh jalapeno, green onions.

Note: You will need to heat this up in a crock pot, or in a microwave, so it is not so thick when serving.

Arizona Honey Glazed Ribs

 Recipe adapted from Author: The Honey Girl

Made this recipe Dec 2021 and it was Wayyyyyyyyyy too sweet!!!

Some modifications are needed.

Ingredients

• 1 rack Beef or Pork ribs(I used Pork)
  
• Meat Rub (we use KC Butt Rub I used Famous Dave's Rib Rub)
• Garlic Powder
• Chile Powder
• 1/2 cup Apple Juice in Spray Bottle
• 1 stick Butter (use 4 pats of butter per rack of ribs)
• Brown Sugar (Mod: Light sprinkling of Brown Sugar!!1)
  
• 1/2 cups Honey (Beeyond the Hive is best! I just used Local Orange Blossom Honey.)

Directions

1. Remove bottom membrane from ribs. This is a real pain in the ass!! Do the best you can.
   
2. Cover one side of the ribs with a generous amount of meat rub spice and garlic and chile powder. You can fully cover the ribs with the seasoning! Let it soak in for 30 minutes.
3. Coat the other side of your ribs with another generous sprinkle of the meat rub, garlic and chile powder and let it soak in for another 30 minutes.
4. Fire up the Smoker Grill. You want your grill to be around 225°.
   
5. Once the seasoning is soaked in pretty well and your grill is at 225° go ahead and place them on MEAT SIDE UP for about 2 hours.
6. While they are cooking you want to check them every 20-30 minutes during the 2 hour cook time and spray them with Apple Juice. This keeps them from drying out!
7. Once they turn a bright red, or mahogany color then they are ready to take inside for the next step.
8. Prepare sheets of foil for the rack of rib. Put a handful of brown sugar on your foil in a long line about the size of your rib rack. DO NOT GET CARRIED AWAY WITH THE BROWN SUGAR!!! My mistake!! LIGHT SPRINKLING on the foil ONLY!!!
   
9. Then add your 4 pats of butter on top of the brown sugar. Then drizzle a generous amount of honey on top of that.
10. Next, add your rack of rib on top of the brown sugar/butter/honey mixture MEAT SIDE DOWN. Wrap it up tight in the foil.
11. Put the foil wrapped ribs back on the smoker/grill MEAT SIDE DOWN this time. They will cook for another 2 hours. Once the meat temp is 160° you know they are done.
    

NOTE: When unwrapping the ribs, make sure the MEAT SIDE is down! There will be a lot of liquid on the bottom foil. Maybe place on a cooking sheet when unwrapping. Save the juice!

Stuffed Jalapenos

Note: This recipe can be very spicy to people not used to eating Jalapenos.

Ingredients

• 1 ea large can (25.9 oz) La Costena Pickled Jalapenos
• Save the juice and carrots and onions in the can
• 1 ea block of Cream Cheese
• 2-3 Tablespoons of spicy Salsa (your choice)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash's Extra Spicy

Directions

1. Let cream cheese reach room temperature to make mixing it easier
2. Remove pickled jalapenos from can. Use gloves since the juice may cause irritation to sensitive skin.
3. Save the juice in a separate container.
4. Remove the carrots and onions and dice very small. Any jalapenos that are small, dice them as well.
5. Place cream cheese in a mixing bowl along with 2 or 3 tablespoons of the Salsa, A dash of the juice from the Pickled Jalapenos. The juice adds flavor and makes it easier to mix the cream cheese.
6. Add the diced carrots and onions to the mixture.
7. Mix until well blended and creamy -- no lumps.
8. Add Garlic powder and Mrs Dash mix.
9. Add more juice to make the mixture smooth, but not too much to make it runny.
10. Slice the stem ends off of the jalapenos and cut jalapenos in half.
11. Using a teaspoon, scrape the seeds out of the jalapenos and discard.
12. Let the cream cheese mixture sit for about 15-20 minutes to allow the flavors to mingle. Usually it's finished mingling by the time all of the jalapenos are sliced and scrapped. Taste and adjust seasonings.
13. Add the cream cheese mixture to each jalapeno half and plate.

• Variation: add a little fine-shredded Cheddar/Jack cheese to the cream cheese mixture.
• Variation: The cream cheese mixture can be used in many variations. Use fresh halved Jalapenos, add mixture and bacon wrap. Fry in skillet until bacon is cooked. Heat platter in microwave for 60-ish seconds before serving. Serve with Ranch Dressing.
• Variation: Use La Contena Pickled Serrano's instead of Jalapenos. Serrano's are smaller, so it make it more difficult to stuff with the cream cheese mixture. Note: Serrano's are much spicier than Jalapenos. Wearing gloves is highly recommended when handling the Serrano's.

Arizona Pot Roast

Arizona Pot Roast

Ingredients:

• 5-pound beef chuck roast
• ½ teaspoon salt
• 1 teaspoon Red pepper
• ½ teaspoon Mrs. Dash Extra Spicy
• 1 Medium onion sliced into strips
• ½ teaspoon black pepper
• 8 whole pepperoncini peppers
• 2 whole jalapenos sliced
• 1 packet au jus gravy mix
• 1 packet dry ranch dressing mix
• ½ teaspoon granulated garlic
• ½ teaspoon powdered garlic
• ½ cup chopped carrots
• ½ cup sliced celery
• 1 stick salted butter
• ½ cup water
• Mashed Potatoes to put the Roast on top of.

Directions:

    1. Season the meat with salt, paprika, garlic powder, Mrs Dash Extra Spicy and black pepper. Preheat a cast-iron skillet and give both sides of the meat a good sear.

    2. Cook onions in same skillet and add oil as needed until onions are tender.

    3. De-glaze skillet.

    4. Preheat your pellet grill or oven to 275 °F.

    5. Place the seared chuck roast into the bottom of a tinfoil high-sided pan. Pour in the pepperoncini, au jus, ranch dressing mix, garlic, carrots, celery, butter and water. Place slices of Jalapenos and strips of onions on top of meat. Add de-glazed juices on top of meat.

    6. Put the whole shebang on the grill (or oven), close the lid and let it ride.

    7. Check the roast every hour or so, and adjust the placement on the grill as needed. You want to avoid hot spots so nothing burns. It shouldn't, but with live fire, you have to pay attention.

    8. Continue cooking until the meat reaches 200-205 °F, and is fork-tender.

    9. Served on top of mashed potatoes, or buttered rice. Plenty of fresh bread and a bottle of good whiskey over ice.

Raspberry Liqueur

Use fresh raspberries. Remove soft or ones that look like crap. They are always in the package! If you find moldy ones, discard the whole package or take back to the store for replacement. Just don't risk it!

Ingredients

• 1 lbs fresh raspberries

• 1-750 ml bottle of Svenska Vodka

• 1-1/2 cups simple syrup

• 1/4 teaspoon Allspice

• 1 vanilla bean or 1 Tablespoon Vanilla Extract

Directions

1. Rinse raspberries well. Break up some of the raspberries to release juice and flavor.

2. Combine all ingredients in a glass jar.

3. Let steep for 3 weeks.

4. Strain the raspberries thru cheese cloth and squeeze as much juice out as possible.

5. Taste and if bitter, add more simple syrup.

6. Let sit another 3 weeks.

7. Strain and filter.

Chicken Vesuvio

 I have not made this recipe yet, but will this week. I'll add modifications. Going to use my air fryer.

INGREDIENTS

• 3 large russet potatoes, scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons dried oregano
• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs) or Chicken legs
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Mrs Dash Extra Spicy
• 4 tablespoons unsalted butter, cut into 4 slices
• 6 to 8 garlic cloves, thinly sliced
• 1 ¼ cups chicken stock
• ¼ cup dry white wine
• 1 cup fresh or frozen green peas
• ½ lemon, juiced
• 1 Jalapeno sliced
• Crusty bread, for serving

PREPARATION

1. Heat oven to 425 degrees.
2. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper.
3. Spread the potatoes out in an even layer. Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
4. While potatoes roast, prepare the chicken: Season the chicken with salt, pepper, Mrs Dash's Extra Spicy, Garlic powder and the remaining 1 teaspoon oregano.
5. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
6. Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes.
7. Add the chicken stock and wine to the skillet, add peas, bring to a simmer and cook for 2 minutes.
8. Pour the mixture evenly over the potatoes, then gently stir to combine.
9. Add Jalapeno slices on top of the potatoes.
10. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
11. Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes.
12. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes.
13. Drizzle with lemon juicey. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side.

Apple Pie Moonshine

Ingredients

• 1 C Apple Juice

• 1 C Apple Cider

• ½ C Sugar

• 2-3 cinnamon sticks

• 1 C Everclear

Directions

1. Place Apple Juice, Apple Cider, sugar and cinnamon in a large sauce pan.

2. Bring to a boil over medium-high heat.

3. Boil for 1 minute.

4. Remove from heat and let cool to room temperature.

5. Remove cinnamon sticks and discard.

6. Add Everclear and mix well.

It’s ready to drink! Watch out – Everclear is 190 proof alcohol and will

knock you on your ass FAST! Remember, most Vodka’s are 80 to 100 proof.

Jug Size

 Liqueur making instructions 101

All of these liqueur recipes are extremely dynamic depending on the size of your Jugs. Some have bigger Jugs, some have smaller jugs. The Jug size doesn't matter!!

If you have a Quart size jug, fill it half way with fruit, pour vodka until it is covered and almost up to the top. Adjust the recipe according to Jug Size.

If you have a Gallon size Jug, fill it half way with fruit, pour in 2 bottles of Vodka and adjust the rest of the recipe accordingly.

It ISN'T all about Jug size and when it comes down to it - Jug size doesn't matter! It's the final outcome that does!

Cranberry Liqueur

 Use fresh cranberries. Remove soft or ones that look like crap. They are always in the package!

Ingredients

• 1 lbs fresh cranberries
• 1-750 ml bottle of Svenska Vodka
• 1-1/2 cups simple syrup
• 2 whole Oranges cut in 1/4" slices, peel and pith removed
• (Note: the pith of the orange peel makes it bitter)
• 1 lemon, peel removed and sliced
• 1 cinnamon stick

Directions

1. Rinse cranberries well. Course chop in blender or food processor
2. Combine all ingredients in a 1 gallon glass jar.
3. Let steep for 12 weeks (plan ahead for the holidays!! Start when cranberries first show up in store.)
4. Strain and filter.

 and after 3-4 weeks and if too bitter, add more simple syrup. After adding syrup, let steep another week.

Raspberry Liqueur

Make sure the raspberries are fresh, but not over ripe. Do not place any berries in the jar if they have mold on the. I used a wide mouth one gallon wide-mouth glass jar. 

Ingredients

• 1 pint fresh raspberries
• 2-1/2 cups vodka
• 1 vanilla bean or 1 Tablespoon vanilla extract
• 1/4 teaspoon allspice
• 1/2 cup simple syrup
• Note: I used a full 1 750ml bottle of vodka and  adjusted ingredients accordingly. It's your recipe - make it your way.

Directions

1. Rinse raspberries well.
2. Squish some of the raspberries when putting them into the jar. This releases more of the flavor.
3. Add vodka, vanilla, and allspice. Mix.
4. Place bottle in a cool, dark place for 3 weeks.
5. Add the simple sugar.
6. Age another 3-5 weeks.
7. Slightly shake the mixture every few days.
8. The original recipe said to strain thru cheesecloth and squeeze to get as much of the juice out as possible and throw the raspberry pulp away. I left the raspberries in the juice. When serving, include a few raspberries in the glass. Note: after a while the raspberries start to break down in the liquid and it doesn't look as appealing. You may want to strain thru cheesecloth then and squeeze out the juice. 

Cherry Liquor

All of the ingredients go into a sterilized One Gallon jar. 

Ingredients

• 1+ lbs Bing Cherries with seeds. Some cherries were sliced in half to add to the flavor. Slicing my thumb open is NOT part of the recipe!! That is extra!
• 1+ quart bottles of Svenska vodka - enough to cover the cherries by at least 25%.
• 1- cup sugar (Original recipe called for 1 cup, I used about 1/2 cup)

Directions

1. Make sure jar is sterile! Or somewhat close to it. Don't want the Wuhan virus growing in there!!!!
2. Wash cherries 18 times!!! Well, you know the thing... Make sure they are Clean.
3. Remove the Cherry stems.
4. Put the Cherries in the jar. Like DUH!!!
5. Pour the sugar over the cherries.
6. Pour the Vodka over the cherries, so they are covered plus about 25% more. No there's no Math here. Figure it out...
7. DO NOT SHAKE OR MIX!!!!
8. Put in a Cool Dark place for 2 months.
9. Every two weeks, SLIGHTLY turn the jar to SLIGHTLY mix in crap inside.
10. Just in case something starts to grow in there, don't close the lid tight. If something is growing in 80 proof vodka, notify Dr Fasci immediately!

OK, It never made two months! It made about 90 days. LOL!! This stuff is to die for! Eating 5 Cherries (don't swallow the pits or you'll get pregnant) will give you a buzz! I like eating the Cherries more than drinking the Liquor! Enjoy! Made Raspberry Liquor also... Stay tuned for that recipe...

Beet & Cabbage Pork Soup

Ingredients

• 4 meaty Pork Country Ribs trimmed of major fat (cubed if you wish)
• 2 cups Beef Broth
• 3 medium beets, peeled and cubed
• 3 stalks Celery, chopped
• 3 carrots, peeled and sliced
• 3 medium baking potatoes, peeled and cubed
• 1 large onion, chopped
• 1-2 jalapenos halved lengthwise and sliced
• 1 medium head cabbage, cored and thin sliced into strips
• 1 (8 ounce) can diced tomatoes, don't drain
• 3-6 cloves garlic, chopped
• ½ teaspoon Garlic Powder
• ½ teaspoon Mrs Dash Extra Spicy
• ½ Chile Powder
• vegetable oil for frying
• salt and pepper to taste
• ½ cup sour cream, for topping

Directions

1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the pork, and cover the pot. Return to a boil and slight boil until pork is cooked through.
2. Add Beef Broth. Add the beets, and cook for about 10 minutes Add the carrots, celery, jalapenos and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes, with its juice. Season with Garlic Powder and Mrs Dash Extra Spice seasoning.
3. Heat the oil in a skillet over medium heat. Add the onion and sprinkle with Chile powder and cook until tender. 
4. Transfer to the pot. Add the raw garlic to the soup, bring to a boil and cover and turn off the heat. Let stand for 5 minutes. Taste, and adjust seasonings.
5. Top with Sour Cream when serving

Southwest Salisbury Steak

Ingredients

Patties

• 1 lbs Ground Beef
• 1/2 Cup Panko bread crumbs
• 1 egg, beaten
• 2 Tablespoons milk
• 1/2 pkg dry onion mix
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Mrs Dash Garlic and Herb
• 1 teaspoon Chili Powder
• 1/2 small can Diced Jalapenos drained (Optional: diced green chiles)

Gravy

• 3 Tablespoons Butter
• Olive oil to add when butter isn't enough
• 2 cups Fresh Mushrooms
• 1 Onion, Quartered and Sliced
• 4-6 cloves garlic chopped
• 3 Tablespoons All Purpose Flour
• 1/2 pkg dry onion mix
• 1-1/2 cups Beef Broth
• 1/2 cup water
• 1/2 teaspoon Mrs Dash Garlic and Herb
• salt and pepper to taste

Directions

1. Mix Ground Beef, Panko bread crumbs, egg, milk, onion soup mix, Worcestershire sauce, 1/2 can Diced Jalapenos peppers,  Mrs Dash's Garlic and Herb, Garlic powder, Chili powder in a large bowl.
2. Add olive oil to skillet and heat over medium heat. Cook patties until browned turning so they don't burn.
3. Melt butter in a separate pot over medium-high heat. Saute onions until starting to turn translucent. Add mushrooms and garlic. Saute until mushrooms are tender. Slowly add the flour while constantly stirring. If mixture becomes too thick, slowly add a little beef broth while stirring. 
4. Slowly add beef broth and water while stirring. Bring to a simmer, then reduce heat and stir constantly until the liquid thickens.
5. Place the browned beef patties into the gravy and simmer until the steaks are firm, about 30 minutes. Insert thermometer into center of patties and it should read 160 deg F or more.
6. Taste gravy and adjust the seasoning. I added a little pepper and salt.

Serve with boiled potatoes or white rice.

Coffee Liqueur

 Ingredients

• 1 cup water
• 1 cup light brown sugar
• 1/4 cup instant coffee
• 2 cups vodka or rum
• 1 vanilla bean split lengthwise, or 1 Tablespoon vanilla extract.

Directions

1. Combine water, vanilla and sugar in sauce pan and bring to a boil to dissolve all of the sugar.
2. Reduce the heat to Low reduce the simple syrup down to about one-half (about 30 min)
3. Stir in coffee and mix.
4. Let cool.
5. Pour mixture into a sterilized  bottle.
6. Add vodka.
7. Shake well and place in a dark area for 10 days.
8. Every other day shake the bottle slightly.

Ed's Mushroom Soup

 Ingredients

• 1 lb mushrooms sliced and diced
• 2 medium onions, sliced and chopped
• 2 stalks celery diced
• 3-4 carrots sliced
• 1 Jalapeno diced
• 3-4 cloves Garlic minced
• Olive oil for sauteing the vegetables
• 4 cups chicken broth (2 additional cups if barley soaks up too much soup)
• 1/4-1/3 cup barley
• Dash of soy sauce
• salt and pepper to taste
• Mrs Dash Table Blend to taste
• 1 Tablespoon paprika
• 1 cup milk
• 1/2 cup heavy cream
• 3 Tablespoons Flour
• 2 Tablespoons butter

Directions

1. In a large frying pan, heat the olive oil and add the onions, garlic, carrots, jalapenos and celery and saute for about 5 minutes.
2. Add mushrooms and continue to cook for another 5 minutes.
3. Transfer the vegetable mixture to the pot and add the chicken stock to a large stock pot. Bring to a boil.
4. Add the barley. Let boil for about 2 minutes, stirring.
5. Add paprika, seasonings, soy sauce.
6. Reduce heat, cover and let simmer for 30-45 minutes, until barley is soft.
7. When barley is soft, in a separate bowl, combine the milk, melted butter and whisk in the flour until smooth. Add slowly to the soup and mix well.
8. Continue to simmer for 15 minutes on low heat. Stir occasionally.
9. Add the Heavy cream and simmer 4 more minutes, stirring.

Serve with buttered toast.

Optionally: grate some Cheddar cheese into the soup right before removing heat and stir in well.

Optionally: Add a dollop of sour cream after ladling it into a bowl.

Cream of Hon Shimeji (Beech) Mushroom Soup

This is better if made ahead & reheated for the meal.

    • ¼ cup salted butter
    • ¾ cup Green Onions
    • 2 cups chopped Mushrooms - White or Brown Hon Shimeji or your favorite mushroom
    • 2 Tablespoons Flour
    • 1 cup Half & Half
    • 1 cup low salt Chicken Broth
    • ¼ teaspoon sea Salt
    • 1/4 teaspoon black Pepper
    • 1 dash Red Paprika - A dash??? Blast it with red pepper or paprika
    • 2 dashes mild Curry - 2 dashes??? What is this pussy food - dump curry in!
    • 1/2 teaspoon Garlic Powder
    • 2 Jalapenos halved and sliced
    • 3-4 garlic cloves
    • ½ teaspoon Mrs Dash Garlic and Herb

       Directions:

    1. In a large skillet cook onions & mushrooms in butter over medium heat for 7 minutes until tender- stirring often.
    2. Add sliced garlic and spices and cook 1 more minute.
    3. Whisk in flour & keep stirring, cooking over low heat for 3 minutes.
    4. Add the chicken stock & stir, and then add the half & half in a steady stream while cooking.
    5. Add all the rest of the ingredients and then bring soup to a boil over med-high heat while stirring -  DO NOT scorch.
    6. Turn heat to low and simmer for 10 minutes, stirring often.
    7. When reheating, a small amount of milk can be added if too thick.

       Serve with corn bread.

Bok Choy and Mushroom Adobo Soup

Ingredients:

• 2 chicken breasts cut into 1" pieces
• 1/4 cup soy sauce, reduced sodium
• 1/4 cup rice vinegar
• 1/4 cup white vinegar (Note: I added this when writing the recipe. Did not try it)
• 8 large cloves of garlic, thinly sliced or rough chopped
• 2 T olive oil
• 1 large yellow onion, chopped
• 4++ oz white mushroom, cleaned root ends removed, pieces separated
• 4++ oz white beech mushroom, cleaned, root ends removed, stems separated
• Note: Use as many mushrooms as you desire. One pkg of Beech was not enough.
• 4-6 baby bok choy, sliced on the diagonal into 1-2 inch wide strips
• 4 cups chicken stock, reduced sodium
• 4+ green onions, white and light green, thinly sliced
• 2 Jalapenos, halved and sliced
• 1/4 teaspoon Mrs-Dash Extra Spicy
• 1/4 teaspoon Mrs Dash Garlic and Herb
• 1/4 teaspoon garlic powder
• Couple of health dashes of Chile Powder
• Large helping of Chili garlic sauce
• 1 cup uncooked brown jasmine rice to be cooked according to package directions

Directions:

1. In a large pot, add olive oil and brown the chicken. Sprinkle with garlic powder and Chile powder while cooking.
2. In a small saucepan, combine the soy sauce, vinegar, garlic, one of the sliced jalapenos. Simmer briskly for a few minutes and then keep on very low so the mixture remains hot.
3. Place cooked chicken on a plate and using the same large pot set over medium heat, add the olive oil, as needed. When the oil begins to shimmer, add the onion, whites of the green onion and the other sliced jalapeno. Sauté, stirring frequently, until the onion is translucent.
4. Add the mushrooms, raise the heat to medium high, and sauté until the mushroom liquid is evaporated.
5. Add the bok choy and stir for 2-3 minutes.
6. Add the soy sauce mixture and chicken to the pot and simmer a minute constantly stirring.
7. Add the chicken stock, bring to a high simmer and then reduce heat to medium low.
8. Add all spices and stir.
9. Stir in a health helping of Chile Garlic Sauce.
10. Meanwhile, make the brown rice.

To serve, add a dollop of rice to each bowl, ladle in a bit of soup, garnish with green onions, and season with additional hot chili sauce.

Salsa Verde Pork Stew

 Ingredients

• 3+ lbs Pork Tenderloin
• 3-4 jalapenos sliced (reserve one)
• 1 medium Onion - Sliced
• 4-6 cloves Garlic - Sliced
• 1 can diced tomatoes
• 1 container roasted green chiles or 4-5 Roasted green chiles skins removed and chopped
• 1/2 teaspoon Cumin
• 14 oz jar 505 Green Chile Sauce
• 1-8 oz can Salsa Verde Salsa Verde
• Salt, Pepper, Garlic powder, chile flakes, red chile powder - to taste
• Mrs Dash Garlic & Herb and Extra Spicy - to taste
• 1+-8 oz can pinto beans washed and drained
• 1-14 oz can Hominy, drained

Directions

1. Remove all fat from the Tenderloin. Save large whole pieces of the fat.They will be put in the stew for flavor, but removed and discarded after cooking.
2. Cut the Tenderloin into approx 1" pieces, 1/2" thick.
3. In an oiled frying pan, brown the meat. You may have to remove the juices halfway through to let the meat properly brown. Stir frequently. Save the juices and once the meat is browned, pour back into the pan and remove heat.
4. Saute the onions, add garlic and green chiles near the end and cook for another 2 minutes.
5. Pour meat into a large crock pot, add onion mixture, Salsa Verde, add seasonings.
6. Cook in Crock Pot to 2-3 hours on high heat.
7. Add diced tomatoes, pinto beans, Hominy and Cumin. 
8. Add last sliced jalapeno.
9. Cook another 30 minutes and adjust seasoning.
10. Remove large pieces of fat and discard. They were just used for flavor.
11. Serve with shredded cheese and tortillas.