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.

Green Chile Egg Bake

 Ingredients

• 10 eggs beaten
• 1/2 Cup flour
• 2 Cups Cottage Cheese
• 2 Cups shredded cheese (Cheddar or Mexican Mix are good)
• 1/2 tsp salt
• 1/2 Cup melted butter
• 2-4oz cans Diced Green Chiles (or substitute 1 can with dices jalapenos)

Directions

1. Pre-heat oven to 350 deg
2. Mix everything together and pour into greased oven pan
3. Bake at 350 for 40 minutes

Serve with Cholua Hot Sauce

Sweet Potatoes with Cinnamon Pecan Crunch

Ingredients

• 6 cups peeled cubed sweet potatoes (about 5 large potatoes)
• 2 tablespoons olive oil
• 1/3 cup flour
• 1/2 cup plus two tablespoons brown sugar
• 1 teaspoon ground cinnamon divided
• 1/3 cup butter melted
  
• 2 cups whole pecans (chopped is okay)

Directions

1. Preheat oven to 400 degrees.
2. Toss the sweet potato cubes in some olive oil.
3. Line large baking sheet with parchment or foil for easy clean up.
4. Spread out cubed potatoes.
5. Bake for about 25 minutes or until firm when poked with a fork and edges are browning. Turning once or twice while they roast.
6. In a small bowl, combine 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and pinch of pepper. Toss with cooked potatoes.
7. Butter or spray with oil, an 11 x 7 casserole dish.  Add roasted sweet potatoes.
8. For the topping: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Fold in the melted butter and pecans until the mixture is totally combined. Spoon evenly over potatoes.
9. (If making ahead - cover and refrigerate for up to two days.)
10. Bake for 30-35 minutes until pecans are lightly browned.

Halloween Chili

 Ingredients

• 2 lbs ground Beef
• 1 lb ground pork
• 1 lb ground turkey
• 4 cans Dark Red Kidney beans
• 1 can Beef broth
  
• 3 cans Mexican-stlye (or regular) Stewed Tomatoes
• 6 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 jalapenos sliced
  
• 2+ Tablespoons Chili powder
• 2 teaspoons ground cumin
• 1 teaspoon Worcestershire sauce
• 1 teaspoon !a Sauce
• 1/2+ teaspoon Habanero Powder
• 1 teaspoon Mrs Dash Herb seasoning
• 1/2 teaspoon Mrs Dash Extra Spicy
  
• 2 BIG cans of Tomato sauce
• Salt and seasoning as needed.
  

Directions

• In large pot, brown all of the meat. Add 1/4 cup water if needed, but skim it off later since meat today is injected with so much water.
• Add can of beef broth and simmer one hour.
  
• Combine all ingredients and Spices in the LARGE pot or a large Crock pot! Stir thoroughly!
• Stirring on a regular basis, cook for 4-6 hours on low.

Serve with rice, red onion, tortillas or whatever you want.

Chicken Pot Pie

Ingredients

• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• Or, 1 can Cheddar Soup
• 1 cup milk
• 4 cups cut-up vegetables (broccoli, carrots, potatoes, frozen peas, etc)
• 2 cups cubed Chicken or Turkey
• dash of thyme
• salt & pepper to taste
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Chile Powder
• 1 can (10 oz) Hungry Jack Flaky Biscuits (cut in quarters)
• 1/4 teaspoon basil
• Vegeta to taste

Directions

1. Steam vegetables until tender
   
2. In a 3 Quart baking dish, combine soup, milk, spices
3. Stir and heat on stove until combined
4. Stir in vegetables and chicken
5. Bake at 400 Deg F for 15 minutes
6. Prepare biscuits cutting into quarters
7. Remove dish from oven, stir, and arrange biscuits on top of chicken mixture.
8. Bake another 15 minutes until biscuits are golden brown
   

Shrimp Stock

 Ingredients

• 1 pound shrimp shells (not the shrimp meat)
• 1/2 medium onion, sliced
• 1 tsp whole black peppercorns
• 1 tsp coarse salt
• 2 dried bay leaves
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. fresh parsley
• 6 cups water

Directions

1. Throw everything into a pot and boil 30 minutes.
2. Strain and throw solids away
   

Crab and Shrimp Bisque

Ingredients:

• 3 Tablespoons butter
• 1/2 bunch chopped green onions
• 2-4 stalks chopped celery
• 1 chopped jalapeno
• 2 cloves garlic minced
• 3 Tablespoons flour
• 2-1/2 cups warm milk
• 1 Tablespoon tomato paste
• 1 cup Heavy Whipping cream
• 2 cups Shrimp Stock
  
• 8 oz crab meat
• 8 oz small cooked shrimp
• Optional or addition, Bay scallops, lobster, mussels, or thick white fish
  
• 2 Tablespoons sherry wine
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red pepper
• 1 Bay Leaf
• 4 Basil Leaves
  
• 1/2 teaspoon Old Bay
  
• salt and pepper to taste
  

Directions:

1. Melt butter in large saucepan over medium heat. Add White parts of green onions, garlic,  jalapenos and celery and saute until tender. Add spices.
   
2. Blend flour into butter. Continue to cook stirring for about 2 minutes
3. Slowly stir in warm milk and cook until thickened.
4. Add spices, tomato paste, shrimp stock and heavy cream. Add Bay and basil leaves.
5. If you want, puree the soup in blender at this point (optional) and return to saucepan
6. Stir in crab, shrimp (seafood) and sherry. Bring to a simmer.

Serve with warm sourdough bread

Rojo Pollo Pozole

This recipe is really a two step process. Making the Chicken stock which will eventually be mixed with the Chile Puree red sauce. While the stock is simmering, make the puree.

Ingredients

Chicken Stock

• 1/2 Onion chopped
• 1/2 cup Cilantro
• 1 head of Garlic peeled and sliced
• 2 Bay Leaves
• 1/4 teaspoon Dried Thyme
• 4 cups Water
• 1 teaspoon salt
• 2-3 Chicken Breasts, very thickly sliced - will be shredded later
• Large can Hominy
• 1/2 lime
  

Chile Puree

• 10+ large Ancho, Arbol, Guajillo, etc dried peppers
• 4-6 garlic cloves
• 1/2 onion sliced
• 1/2 head Cilantro roughly chopped
• 1/4 cup White Vinegar
• 1 teaspoon Oregano
• 1/4 teaspoon Cumin
• 1/4 teaspoon salt
• 1/2 cup Olive Oil
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon red chile powder
  
• cooking oil

Directions

Chicken Stock

• In large pot, add chopped onions to oil and cook until translucent.
• Add Garlic cook 2 minutes
• Add cilantro, thyme, bay leaves, other seasoning and cook 2 more minutes
• Add 4 cups water with salt
  
• Add chicken
• Bring to a boil and then simmer
• Cook for 1 hour on low.
• Remove chicken
• Add Hominy and its juice in the can to pot
• Add 2 cups water
• Bring to a boil and then reduce heat and let simmer 20 minutes
  
• when chicken is cooled, shred chicken and set aside
  

Puree

• Place chiles in a large bowl and fill with hot water. Let them soak 15-20 minutes until soft.
• Remove the stems and discard. Leave the seeds.
• Place the chiles in a blender with all of the ingredients, along with 1/2 cup of the Chicken Stock (some of the chicken stock vegetables are OK to mix in also) and pulse blend until smooth.
• In a separate frying pan, coat with some oil and pour puree into it and cook on medium heat, stirring often, until it turns a darker shade red color. Do not let it burn!
• Cook about 15 minutes.
• Add chicken to coat and briefly cook to get chicken hot.
  

Put it all together

• After hominy has been cooking 30 minutes, add the chicken puree mixture to the stock. Stir well.
• Cook on low for 15 minutes.
• Add salt and adjust seasoning and juice from 1/2 lime.
  

Serve with tortillas.

Cajun Shrimp Pasta

Ingredients

• 1 pound medium uncooked peeled shrimp, deveined
• 2 tablespoons Cajun seasoning spice mix, divided
• 1 teaspoon Mrs Dash Extra Spicy seasoning
• 1/2 teaspoon Mrs Dash Garlic and Herb seasoning
• 2 tablespoons fresh lime juice, divided
• 4-6 garlic cloves, minced
• 8 ounces uncooked fettuccine pasta
• 3 tablespoon extra virgin olive oil, divided
• 1-1/2 red or orange bell peppers thinly sliced, then halved
• 1/2 large red onion, sliced, then halved
• 2 jalapenos sliced
• 2 tablespoon butter, divided
• 1/2 teaspoon salt +salt for water
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper
• 1-1/2 cups low sodium chicken broth
• 1/2 cup heavy cream or half-n-half
• 1 (14-ounce) can fire-roasted diced tomatoes, well-drained
• 1 cup freshly grated Parmesan cheese
• Optional Garnishes:
• freshly grated Parmesan cheese
• fresh parsley
• lemon juice

Instructions

1. Add shrimp to a medium bowl and toss with 1 tablespoon Cajun and Mrs Dash seasonings, 1 tablespoon lime juice, and 4-6 minced garlic cloves. Set aside.
2. Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes. Reserve 1/2 cup pasta water before draining. Set aside.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions, jalapenos and bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes. Remove to a plate.
4. To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium-high heat. Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
5. To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil. Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (if you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.
6. Turn heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
7. Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, vegetables, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
8. Garnish with freshly grated Parmesan cheese, fresh parsley, and lime juice (optional).

Original recipe found somewhere on the Internet. I've modified it to taste better.

Alice Spring Hot Chicken

Prep time: 12 minutes Cook Time: 12 minutes Serves 4

Ingredients

• 4 skinless chicken breast
• 6 slices of bacon
• ½ tbsp chicken seasoning
• 1 tsp Garlic Powder
• 1 tsp paprika powder or chili powder
• 2 cup Colby/jack cheese, shredded
• 2 cup sliced button mushroom
• 1 jalapeno fine chopped
• 1/2 small onion fine chopped

The honey mustard mixture

• ¼ cup honey
• 1/3 cup yellow grainy mustard
• ¼ cup mayonnaise
• 1 tbsp of corn syrup
• 1 tsp Mrs Dash Extra Spicy seasoning

Cooking instructions

• Preheat the oven after the chicken has marinated.
• Crisp the bacon in a pan until all the fat is completely rendered down
• Remove from heat and place the bacon strips on a kitchen towel to soak up the excess oil
• Place the chicken breasts into a large bowl
• Add the seasoning, paprika powder, and garlic powder, jalapenos, chopped onions to it, massage the seasoning into the chicken and allow it to marinate for 45 minutes to an hour
• While the chicken marinates, make the honey mustard sauce
• How to make the sauce
• Place a non-stick pan on low heat
• Add the honey, mustard, Extra Spicy seasoning and mayonnaise
• Stir properly until it is smooth and well-mixed
• Add the corn syrup a little at a time, taste as you go, this is to balance the sharp flavor of the mustard
• Bring to a light simmer and set it aside
• The chicken should be marinated now
• Add the bacon fat in the pan, return the pan to the heat (add olive oil if needed)
• Arrange the chicken parts and allow to brown slightly on both sides (this should take about 2-3 minutes on each side)
• Place the chicken breast in an aluminum foil tray
• Spread the honey-mustard sauce over the chicken piece
• Arrange slices of mushroom over the chicken
• Crumble some bacon crisp over it
• Pour plenty of cheese to cover the whole chicken
• Pop the tray in the oven at 350 degrees until the cheese is completely melted (5-10 minutes)
• Remove and serve with your favorite veggie slaw and a beer - lots of beer.

Conclusion

This is a MODIFIED recipe of the Outback Steakhouse Alice Springs Chicken recipe which is a favorite restaurant-style dish that your family will enjoy. It is simple, easy to prepare, and does not take up any of your time in the kitchen. This recipe was MODIFIED to give it more flavor.

Air Fryer Wing flavored Chicken

Ingredients

Marinade

• 1/2 of a friggin chicken or 2-3 chicken breasts.
• 1/2 Cup Frank's Wing sauce
• 2 Tablespoons Cup sriracha sauce
• 1/2 Cup half-and-half or buttermilk
• 1+ teaspoon Garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy or Southwest Chipotle

Seasoning

• 3/4 Cup flour
• 1 Tablespoon Mrs-Dash Garlic and Herb seasoning
• 1 Tablespoon Mrs-Dash Extra spicy seasoning
• 1 Tablespoon Red Chile Powder
• 1 teaspoon garlic powder
• 1/2 pkg Dry Italian seasoning or Garlic and Herb Dip mix
• Spray on oil

Directions

1. Cut up chicken into single portion serving sizes if you wish, or just shove the whole damn chicken into a bowl with the buttermilk and hot sauce marinade. Sorry - lousy mood today - I don't care! It's your chicken!
2. Refrigerate for 1-24 hours, turning the chicken in the marinade ever so often, or not. Like I said, it's your chicken! Do what you want.
3. Preheat air fryer to 390 for 2 minutes.
4. Mix the dry seasoning ingredients in a bowl.
5. Spray air fryer basket with a little oil.
6. Remove chicken pieces from marinade and put into flour mixture and thoroughly coat and put coated pieces on a plate to rest to allow the coating to stick. This is a major Ah-Ha moment for chicken coating! It must rest before cooking!
7. Place chicken in Air Fryer basket and lightly spray the chicken with oil and cook at 390 for 13 minutes.
8. Open Air Fryer, spray any areas that the coating is still dry, turn them over spray them again and cook at 390 for another 12 minutes.
9. Make sure chicken is at least 165 degrees when finished.

Crock Pot Hatch Green Chile Chicken

Ingredients

• 505 Southwestern Flame Roasted Green Chile
• 3 large Chicken Breasts
• 1 Large onion chopped
• 3-4 cloves garlic chopped
• 2 Jalapenos sliced
• 1 teaspoon Mrs Dash Garlic & Herb
• 1 teaspoon Mrs Dash Extra Spicy
• 16 oz can Green Enchilada sauce
• Shredded Cheddar cheese

Directions

1. Cut chicken into bite-sized pieces and cook about 8-10 minutes in frying pay. Add oil as necessary. Season chicken while cooking.
2. Pour Enchilada sauce into frying pan with chicken and bring to a boil.
3. Pour chicken into crock pot.
4. Using same pan, saute onions until tender. Add garlic and Jalapenos and cook another 2 minutes.
5. Pour onion mixture into crock pot.
6. Add about 3/4 cup of the Flame Roasted Green Chile to crock pot. Stir well.
7. Cook on high for 1 hour and reduce to low for another 2-4 hours.
8. Sprinkle cheddar cheese on top of the chicken when serving.

Nobu Black Miso Cod

Ingredients

• 3 Tbsp Mirin
• 3 Tbsp Sake
• 1/2 Cup White Miso Paste
• 1/3 Cup sugar
• 6 ea 6-7 oz Cod Fillets
• Vegetable oil for grilling
• Pickled ginger for serving

Directions

1. Mix mirin and sake bring to a boil.
2. Whisk in miso paste until dissolved, add sugar to bring to a boil.
3. Remove from heat and allow to cool.
4. Cover the fish fillets with the marinade and marinate in refrigerator for 2-3 days.
5. Pre-heat oven to 400 deg F.
6. Remove marinade from fish and broil the fish until browned, turning once.
7. Then bake at 400 deg F for 10-15 minutes

Pasta Fazoli

Ingredients
    • 2 Tbsp olive oil, divided
    • 1 lb lean ground beef
    • 1 1/2 cups chopped yellow onion
    • 1 cup diced carrots (about 2 medium)
    • 1 cup diced celery (about 3 stalks)

    • 3 cloves garlic, minced (1 Tbsp)

    • 3 (8 oz) cans tomato sauce
    • 2 14.5 oz cans low-sodium chicken broth
    • 1/2 cup water, then more as desired
    • 1 (15 oz) can diced tomatoes
    • 1 tsp dried basil
    • 1 tsp dried oregano
    •
    • Salt and freshly ground black pepper
    • 1 cup dry ditalini pasta
    • 1 (15 oz) can dark red kidney beans, drained and rinsed
    • 1 (15 oz) can great northern beans, drained and rinsed
    • Finely shredded Romano or Parmesan cheese , for serving
    • 3 Tbsp minced fresh parsley

Instructions

    1. Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through.
    2. Drain fat from beef then transfer beef to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
    3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes, add garlic and saute 1 minute longer.
    4. Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram and cooked beef then season with salt and pepper to taste.
    5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
    6. Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
    7. Add cooked and drained pasta to soup* along with kidney beans and great northern beans. Thin with a little more broth or water if desired.
    8. Allow to cook 1 minute longer. Stir in parsley, serve warm with grated Romano or Parmesan cheese.

Recipe Notes
*If you don't plan on eating all of the soup right away I recommend adding the pasta to individual servings. Otherwise pasta gets soggy and absorbs too much broth.

Ed's 10-minute Salsa Revised

• 2 - 14.5 oz Hunt's Diced Tomatoes with Garlic and Oregano - drained
• 1 - 14.5 oz Hunt's Petite Tomatoes - drained
• 1 - 7 oz can Diced Green Chiles
• 1 - 4 oz can Diced Jalapeños
• 2-3 thickly sliced Jalapeños
• 1 - 12 oz can La Costena Green Pickled Serranos Peppers in Escareche Not Drained
• 1 cap full Mrs Dash Extra Spicy seasoning
• 1/2 teaspoon Garlic powder
• 3/4 one bunch Cilantro (no stems - optional)
• 1 Tablespoons Chile Powder (New Mexican Hot or for extra kick Chipotle Powder or Habanero Powder)
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon salt*
• *Salt to taste - usually requires some salt - a little at a time and taste

1. Drain all canned ingredients in a strainer for 5 minutes, except the serrano peppers.
2. Put tomatoes in food processor and 1/2 can of serrano liquid.
3. Cut the stems off of the whole serranos, add to food processor. Note: wear gloves since the peppers are VERY spicy!
4. Mix all ingredients in food processor including carrots and onions from Escareche in the Serranos and chunky puree everything.
5. Adjust seasoning. It takes about 1 hour for all of the spices to combine. Stir occasionally to mix.
6. Add cilantro and pulse blend in food processor with salsa.

Chicken Corn Croquettes

Ingredients

• 3 Tbsp Butter
• 2 Tbsp flour
• 1 cup hot milk
• 2 cups canned corn kernels
• 1 egg yolk
• 1 stalk celery finely chopped
• 2 carrots finely chopped
• 1 large jalapeno finely chopped (optional)
• 2 cloves garlic finely chopped
• 1-1/2 cups cooked chicken finely chopped

Coating

• ~4 beaten eggs
• breadcrumbs
• flour

Mustard Sauce

• 3 Tablespoons Dajon Mustard
• 2 Tablespoons Honey
• 1/2 teaspoon lemon juice

Directions

1. Boil chicken pieces 10 minutes until cooked. Let cool.
2. In food processor, chop all vegetables until fine
3. When chicken is cooled enough to handle, finely chop in food processor.
4. Heat butter in saucepan. When hot add 3 Tbsp flour and mix well; cook 1 minute low heat.
5. Mix milk and seasonings; cook 5 minutes low heat.
6. Add corn, chopped vegetables, egg yolk and chicken; mix until combined. Cook 4 minutes over medium heat.
7. Transfer mixture to large dinner plate and cover with plastic wrap and refrigerate 1+ hour until completely cooled.
8. Form mixture into cylindrical rolls. Dredge with four, dip into eggs, coat with breadcrumbs - standard coating instructions.
9. The secret... Let the rolls sit for 10 minutes after rolling in breadcrumbs before deep frying. Keeps the coating on.
10. Deep-fry in hot oil for 4 minutes. Turn occasionally. Drain on paper towel.
11. Serve with Mustard sauce.

Apple Cider Jello Shots

Ingredients for Apple Cider Jello Shots

• 1 cup of water
• 2 cups Hard Apple Cider
• 1/2 cup of Fireball Cinnamon Whiskey
• 1/2 cup of Sour Apple Schnapps
• 2 envelopes of Knox Gelatin
  

Directions

1. Pour the water and apple cider into a saucepan and heat over medium heat.
   
2. Pour in the Knox Gelatin and dissolve.
   
3. Remove the saucepan from the heat after the gelatin is completely dissolved.
   
4. Pour in the Fireball and Apple Schnapps
   
5. Let the mixture cool a little before pouring into plastic jello shot cups.
   
6. Put in the fridge until the jello is firm enough (2+ hours)
   
7. Makes around 32 jello shots depending on how generous you are with each shot. Be careful not to mess with the amount of liquid or the jello could be too runny or too firm.
   

Found somewhere on Facebook.

Keto Fried Asparagus and Bacon

Ingredients:

• 1/2 lbs bacon cut into 1" pieces
• 1-1/2 teaspoon butter
• 1 bunch asparagus
• 4 cloves garlic sliced
• 2 jalapenos sliced (optional)
• seasoning to taste (Mrs Dash's Garlic and Herb, salt, pepper)
• 1 Tablespoon Parmesan cheese
• 3 slices Provolone cheese

Directions:

1. Cook bacon until crisp. Remove from skillet and put on a plate.
2. Melt butter in bacon grease in same skillet.
3. Cook and stir asparagus with garlic and jalapenos with seasoning and Parmesan. Cover skillet and cook until asparagus is tender.
4. Add bacon back to skillet and cook 1 minute constantly stirring.
5. Add provolone cheese slices on top, cover and remove from heat.
6. Allow the cheese to melt and serve.