2 teas oil

1 lb pork tenderloin, cut into 1 inch cubes

1 teas ground cumin

2 cloves of garlic, minced or 1 teas garlic powder

1 cup salsa verde (green salsa)

1/2 cup chopped cilantro

8 corn tortillas (heated according to package directions)

1 cup shredded lettuce

Garnish: diced tomatoes and avocado

Heat oil in a nonstick skillet over medium high heat. Add pork and cumin; cook until golden brown on all sides, about 5 mins. add garlic and cook for another minute.

*Stir salsa into skillet; cook 1 minute or until heated through. Stir in cilantro. Using two forks, pierce and shred cubes of pork.* (ok, I admit it, I took the easy, lazy way out! I put the pork tenderloin in a crock pot with some picante sauce and the garlic and cumin and 1/2 cup water and left it on low all day) Then when I got home, I took it out and after cooling for a few mintues, I shredded it. Proceed at this point with the next step.

Fill warmed tortillas with pork mixture, then ad lettuce. Serve with diced tomato and avocado.

1 10 3/4 oz can cream of mushroom soup (undiluter)

1 cup sour cream

2 cups cooked and cubed chicken

1 cup frozen green beans/or green peas

1 lb fresh and washed sliced mushrooms

1/4 cup butter

t teas seasoning salt

1 teas garlic powder

Combine: soup, sour cream in sauce pan. Stir in chicken beans/peas and then heat but do not boil. Saute mushrooms at the same time in butter sprinkled with the seasoning salt and garlic.

Fill crepes with hot mixture fold over spoon mushrooms over filled crepes

Serve immedieately

Yield about 8 t0 10 crepes that are well filled.

When I make this for luncheons, instead of the crepes that need to be cooked at the last minute. I buy the Pepperidge Farm Large Pastry shells and bake them. (they come 6 or 8 to a package, I forgot which). After you bake the shells, cut the perforated tops out.  I usually then combine the mushroom mixture to the soup mixture and then just fill each shell with the chicken-mushroom mixture and place the pastry top over the top for looks. You can sprinkle on a little dried parsley before serving. This makes a wonderful dinner for company as you could add 1 cup of milk to the mixture and cook over the afternoon in a crockpot or the night before and then heat up when ready to serve in the shells…..It keeps beautifully and makes a great presentation. Serve with a spinach salad and rice pilaf which is on the blog under starces and you have an easy entertaining meal.

OF course you will want to make something yummy for dessert…….check out desserts on the ole blog for prenty of suggestions…now go out there and enjoy this most glorious sunshine today…….Blessings to all of you sweet friends!

This is a great chile, very easy, very tasty and the ladies at our Mexican Food themed night loved it. Not too spicy, but great taste….

1 lb lean ground beef

1 lb ground pork

1 clove garlic minced (about 1 tsp)

1 medium green pepper, finely chopped (about 2/3 cup)

4 tbs chili powder

1 tbs cider vinegar

¼ tsp allspice

¼ tsp coriander

1 tsp cumin

½ tsp salt, or to taste

½ cup water

2 cups (16 oz) canned crushed tomatoes

Cook beef, pork, garlic, onion and green pepper in a heavy skillet over medium high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to boil. Cover and reduce heat. Simmer the chili for 45 minutes stirring frequently.

OK, I hate to brag, but am going to for just a minute. I made enchiladas last night to take to a dinner, but I left some for Randy’s dinner. Even though I made them, I thought they were delicious. When I came in the back door, he met me and said, “those were the best enchiladas….ever”  I told him I thought so also. Plus ladies at the dinner told me they were just delicious and one lady asked if she could buy the ones left to take home for a dinner she is having tonight. So, you will be glad to know that I didn’t sell them to her, I just told her to take them. But, wanted to share the recipe with you…there are a couple of steps, but I promise you they are so worth it…..

1 lb of ground round

1 4 oz can of diced green chiles

2 packets of taco seasoning envelope

1/3 cup butter

1 onion

1 package (2 cups) of shredded sharp cheddar cheese

14 corn tortillas

1/2 cup oil

Lawry’s seasoning salt

garlic powder

brown the ground meat. As it is browning, sprinkle one envelope of the taco seasoning, about 1 teas seasoning salt, 1 teas pepper and 1 teas garlic powder over the meat mixture. When it is cooked, sprinkle about 2 tables flour over the meat mixture and stir until it is dissolved into the mixture. Add about 1 cup of water to this and cook until the gravy in the meat is thicken. Set aside.

Chop the onion into small pieces. Get a smaller skillet and add 1/3 cup butter to the skillet. When butter is melted, add the chopped onion. Sprinkle 1 teas of each of the following:]

seasoned salt and garlic powder. When onion is transparent, but do not overcook, put onion into a small bowl. In this same skillet, pour about 1/2 oil and when it is hot, take your corn tortillas and just put into the hot oil for about 3 seconds on each side, placing them on a paper towel, to absorb the oil. When all 14 tortillas have been “softened” in the oil. Get the cheese out of the fridge and put into a bowl besides the onion.

Taking each corn tortilla, put about 1/2 teas onion and 1 teas cheese in the middle of each tortilla. Roll up and place in  a baking dish which has been sprayed with Pam.  Do this until all tortillas are used up. Spoon the meat mixture over the rolled enchiladas. * If you have extra sauce, you might want to spoon a little in the bottom of the pan before placing the rolled enchiladas into the pan. If you want, you could buy El Paso Red enchilada sauce (mild) and use this in the bottom and then the homemade over the top)*

Now, take the skillet that you had the oil in and if needed, add oil until you have about 1/2 cup of oil once again in the skillet. When it is hot, take 1/4 cup flour and stir into the hot oil, making a paste or roux. When it is dissolved and thick, add your  1 1/2 cups water to this and cook until it is thick. Add the other package of Taco Seasoning Mix to this. When it is thick, pour over the meat mixture which is laying on top of the rolled enchiladas. Sprinkle remaining cheese over all and bake, covered with foil, at 350 for 3o minutes.

These enchiladas are very very good and taste like you would get at a real Tex-Mex restaurant……….serve with a pot of pinto beans and Rice A Roni Spanish Rice and sliced avacados…..It is truly a great dish to serve to company……….let me know when you try these how you like them.

This is a delicious dish, and have made it for company numerous times. It always gets rave reviews. It is simple, and looks so pretty and has a remarkable flavor.

1 baking chicken

2 sliced and deseeded lemons

1 onion sliced

2 sprigs of fresh rosemary

1 tables Lawry’s Seasoning Salt

2 cloves of fresh garlic

Wash and dry chicken. Between the skin and meat, stuff about 6 to 7 lemon slices and the sprigs of rosemary and cloves of garlice. Place rest of onion and lemon inside cavity of chicken. Sprinkle the Seasoning Salt, along with pepper all over the chicken. Sprinkle more garlice powder if desired. Bake in a covered dish for about 1 1/2 hours or until done at 350. I usually cook the rice pilaf, to go along with this. The flavor is just amazing and it looks so pretty on the platter. Use fresh rosemary and a couple slices of the lemon to lay around the chicken to serve.

2 tables olive oil

1 lb large shrimp, peeled and deveined; dusted with flour

1 tables garlic, minced

1/2 cup dry white wine

2 tables unsalted butter

1/2cup chopped fresh cilantro

1/4 cup fresh lime juice

2 Tables chipotle chiles in adobo, chopped

salt to taste

4 lime wedges

springs of fresh cilantro

Heat oil in a large saute pan over medium high heat. Add shrimp and saute 2 mins. Stir in garlic; cook until fragrant, about 30 seconds.

Deglaze with wine, scraping up any bits from the bottom of the pan. Simmer until reduced by half, about 2 mins. Stir in butter until melted.

Combine cilantro, lime juice and chiles in a large bowl. Add shrimp to cilantro mixture and toss to coat; sseason with salt. When ready to serve, spoon shrimp and sauce over rice, pasta or freshly sliced french bread, which has been lightly toasted with butter and garlic.