Molcajete Salsa

6 Roma Tomatoes
2 Jalapeno
Roast Tomatoes and Jalapeno in Habanero with Lime Olive Oil.
Remove from pan. Remove skin from 3 tomatoes, set aside.
Roast 5 dried Japone Peppers in pan for about 30sec. on each side.
In Molcajete, grind about 1tsp Himalayan Salt with 3 small Garlic Cloves, to make a paste.
Add in Japone Peppers, grind. Add in Jalapeno Peppers, grind. Add in Tomatoes, grind.
Eat… Or, OPTIONAL, add in:
1/8c Fresh, minced, Cilantro
3T White Onions, minced

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Pork N Beans Chili Soup with side of Cilantro Lime Rice

Crock Pot… Just throw it in, and forget about it! Delicious never came so easy! 

2 bone in Pork Chops
1 Beef Broth Cube
1c + 1/2c Water
1 15oz. can Tomato Sauce
1 can Tomatoes (I wanna say I used w/chiles), undrained
1 can Black Beans WITH Jalapeno in Lime, slight drain
1 can S&W Onion, Garlic, Jalapeno White Chili Beans, undrained
1 can Light Red Kidney Beans, drained
1T Soy Sauce
1/2 lrg. Onion
1/2c frozen Corn (Opt., I forgot!)
1 Swt. Red Pepper
1 fresh Garlic Clove, minced
3/4-1T Cumin
1/2T Dried Oregano
1/2tsp Course Black Pepper
1/4tsp Sea Salt
2 Dried Bay Leaves

Add all to crock, cook on high 4 hours, or low 6-8 hours. Serve in bowl with Rice off to side of it.

Serve with Cilantro Lime Rice:
2 1/2c Instant Rice
2 1/2c Water
1 Beef Broth Cube, crushed
Splash of Lime
Good Shake of Dried Cilantro

Mix all. Microwave, covered, according to directions, stirring.

Spicy-some Dilled Green Beans in a Can… Put there by a Man…

With the Garden producing MASS amounts… Check out our Site for other Green Bean Recipes. We not only canned a bunch, but, have tons of Great GO-TO Recipes for Beans. Making a quick and Easy Side Dish, that’s NEVER BORING!
Pint Jars… Recipe below was per 4 jars, I believe. 

Mrs. Wages Dilled Green Bean Pkg.
2 1/2 lbs Fresh Whole Green Beans
2 1/2c White Distilled Vinegar (5% acidity)
2 1/2c Water
1/2 – 1c Sugar (We did 1/2, we only like it some sweet.)
–
 In EACH Jar (We used Pint jars), place:
1 WHOLE Med. sized Garlic Clove
1tsp Dried Red Pepper Flakes
1/2T minced, dried, Onion Flakes
1/4tsp Celery Seed
1/4tsp Mustard Seed

Wash and Trim Green Beans. Place Beans in Large NON Reactive Sauce Pan. Don’t use Aluminum Pan. Cover Beans with Water and Boil. Reduce Heat and Simmer 5min. Remove from Heat immediately.
In separate pan (Same non-reactive, non aluminum), combine Pkt., Vinegar, Water, and Sugar. Stir til blended. Add in Beans. Bring to Boil, reduce to Simmer for 5 minutes. Shut off Heat.
In clean and prepped jars (Info on this on internet-Search Prep Canning Jars), add Ingredients listed above under “In EACH Jar“. Scoop out Beans and divide them into each jar. Then, equally divide the Pickling Liquid, trying to get equal seasoning with liquid (I stir and scoop up with ladle). Fill up, leaving 1/2in. headspace.DRY off jars and lids. Twist on tops.
Boil entire, filled, jars for about 15-20 minutes. Remove from heat and set jars UPSIDE DOWN on flat surface (Helps with Seal Success.)!. Occasionally, when cooled to touch, I double check tops and give a firm, but not tight, twist. Once cooled, store appropriately.

Want it Spicier? Add halved Cayenne or Red Hot Pepper (Seeds Optional) to each jar. Or, up the Red Pepper Flakes. Or, (I have yet to try) try adding sliced Jalapeno (Seeds Optional).

Chipotle Chicken with Citrus Avocado Sauce

Eat As Chipotle Chicken topped with Citrus Avocado Sauce. Or, Shred and have yourself a Man-wich topped with Citrus Avocado Sauce! However you choose, these are AMAZINGLY Tasty!

 – Chicken Marinade (Don’t add to Chicken, yet!):
1 can Chipotle in Adobo, I halved Peppers
4 Garlic Cloves, minced
2T Lime Juice (100% Fridge Kind)
2T Brown Sugar
1/4tsp Sea Salt
1/4c Heavy Whipping Cream
–
 – Citrus Avocado Sauce:
2 RIPE Avocados
2T 100% Pulp Free Orange Juice
1.5tsp Lime Juice (100% fridge kind)
1tsp White Wine Vinegar
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/2tsp Cumin
1tsp Dried Oregano
1/4tsp Dried Mint
1/4tsp Sea Salt
–

PREMIX Marinade, DON’T ADD TO CHICKEN, yet! I halved Chipotle Peppers. Premix Sauce Ingredients. RESERVE 2T Marinade (For later mixing). Place in fridge til use.
I cut shallow slits into chicken, so marinade can get in there. Marinade Chicken (I used Bone In and removed Skin). Marinade 4-6 hours. Best on Charcoal Grill. Even Grill the Chipotle Peppers! They are GREAT!

– Regular Chicken Breast topped with Citrus Sauce: Brush on Reserved Marinade. Top with Citrus Avocado Sauce. Eat. Don’t forget to Serve with Those Chipotle Peppers.

– Sandwiches: Shred up Chicken and Remove Bones. Mix in Reserved Marinade. Top onto Sandwich with: Mayo/Miracle Whip, Tomato, and Optional Coleslaw Topper
Toppings (If sandwich/Burger): Tomato, Onions, Miracle Whip/Mayo, and:
Optional Coleslaw Topper:
2c Coleslaw Mix (Cabbage Carrot Mix, NOT SAUCE)
3/4c Lite Sour Cream
1tsp Dried Cilantro, minced
1/8tsp Garlic Powder (OPTIONAL)
Small Splash of Lime Juice (Fridge Concentrate kind)
1/8-1/4tsp Sea Salt

Tay’s Sweet and Spicy Chicken with AMAZING Cucumber Tzatziki Wrap

EASY to Make! LOW CALORIES LOW CARBOHYDRATES Sweet and Spicy Chicken Wraps with a Delicious Cucumber Tzatziki Sauce. Healthier never tasted so good!

Tay’s EASY Sweet and Spicy Grilled Chicken:
Chicken Marinade (ONE HOUR! That’s it!):
About 1/3c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning
–
Chicken Sauce (To toss cooked Chicken):
1 part Sweet Thai Chili Sauce (Asian aisle. I did about 1/3c)
1 part Louisiana Hot Sauce (I did about 1/3c)
—

Tzatziki Sauce:
1/2c Sour Cream
2T Mayo
1T Grated Parmasen Cheese
1tsp Lemon Juice (100% fridge kind)
1c Cucumber, peeled, seeded, grated
1/4tsp Garlic Powder
1/2tsp McCormick’s Gourmet Greek Seasoning
1/4tsp Dill Weed
1/8tsp Mustard Powder
1/8tsp Sea Salt

Toppings: Lettuce, Tomatoes, Red Onions, Italian Shredd. Cheese
Flatbread/Wrap of Choice (I used Joseph’s Flaxseed Flatbreads)

Marinade thawed Chicken Breasts 1 hour, mixing around every so often. (Great time to make Tzatziki Sauce.). This Chicken is BEST ON CHARCOAL GRILL!!! Cook Chicken. Once cooked, cut into strips. Toss Chicken with Sauce IMMEDIATELY.
Top Flatbread/Wrap of choice with Tzatziki, Chicken, Lettuce, Tomatoes, Onions, Cheese

Optional to use Breaded/Fried Chicken to toss with Sauce, instead.
—

Served with Quick Grilled Potatoes:
Potatoes (Stab w/fork. Microwave about 3minutes)
Butter Flavor Cooking Spray
McCormick’s Herb Garlic Seasoning
Butter Flavor Seasoning
Pepper
Green Onions

Microwave Potatoes, covered (Cuts cooking time). Then, halve then. Butter flavor cooking spray them. Sprinkle, WELL, with Herb Garlic Seasoning and Pepper. Add Green Onions. Wrap in Foil. Grill.

Crock Pot Lil Sweet Lil Spicy Chicken

About 3 lb. Chicken or Roast/Large Cut of Choice (Pork/Beef)
–
Pick ONE of Two Options (Both give very different, YET, AMAZING flavor):
Option 1: Fontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
Option 2 (I did): Stubb’s Chiles, Lime, and Ginger Marinade
– Then, add:
1 Taco Season Pkt.
1/2c Root Beer
Brown Sugar (1/2tsp if using Stubb’s. 1tsp if Enchilada)
1/4tsp McCormick’s Garam Masala
1/4tsp Chipotle Powder (Optional)
2 Garlic Cloves, minced
1/2tsp Dry Mustard
1/2T Cumin
1/2tsp Pepper
Add Heat (Optional. I skipped): Red Pepper Flakes or minced Spicy Chiles

Add all to Crock Pot. Cook on low 8, or so, hours. Add to Shells/Bun of choice. Top with Taco Toppings of Choice. We used Tay’s Jalapeno White Sauce along with tTt’s Pico de Gallo, Shredd. Cheese, and Lettuce.
***LEFTOVERS***: Use for Tay’s Bread Bowl Tacos! YES TRY THESE!!!
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Kicking Angels (Sweet and Spicy Chili Chicken Wraps)

Boneless Chicken Breasts, thawed
1/4c Thai Sweet Chili Sauce, or to taste
1 can Green Chiles, slight drain
Onion
1/4c Carrot, grated
1/3c Celery, cut long way then sliced small

Two ways of eating these *SEE NOTES:
1.) Wraps:
In Butter Flavored Cooking Sprayed pan, lay chicken. Top with Chili Sauce, Green Chiles, and Celery. Bake, covered, 425 for 45min. Allow to set few minutes when done. Lay onto wrap of choice (We used Lettuce). Top with Fresh Sliced Onions and Grated Carrot.
Optional (WE DID!): Top with a little Coleslaw that was tossed with a little Kraft Creamy Poppy Seed Dressing (A little goes a long way!).

2.) Over Rice (Cooked in Broth):
In Butter Flavored Cooking Sprayed pan, lay chicken. Top with rest of ingredients. Bake 425, covered, for about 45minutes. Allow to set few minutes when done. Serve over Rice cooked in Chicken Broth and sprinkle of Pepper.

*NOTES: You can very well try boiling chicken (Maybe with Broth Cubes…?). Once cooked, remove chicken. Then, mix in rest. Cuts time in half.
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Mama’s Jamba-Bake-ah (Jambalaya Bake)

THIS IS AMAZING!!! 

1/4c Louisiana Hot Sauce
1 pkt Hidden Valley Ranch Pkt.
1tsp Hot Chili Oil (Butter, melted, if you don’t have. Hot Chili’s best!)
1.5tsp McCormick’s Cajun Season
1/4tsp Garlic powder
1/4tsp Pepper
1/4 McCormick Montreal Chicken Seasoning
–
Boneless Chicken Breasts, thawed
1T Grated Parm. Cheese (Store shelf kind)
–
1/2lb Sausage Cheddar Link, diced (Qtr. long way, cut)
1 Celery, halved long way & cut
1 Medium GOLDEN Potato, diced
1 large Sweet Red Bell Pepper, cut
1 large Green Bell Pepper, cut
1 Onion

Mix first 7 ingredients in ziploc bag. Add chicken. Marinade 3-4 hours.
Cut up bottom 6 ingredients. Place into BUTTER FLAVORED COOKING SPRAYED baking dish. Top with chicken AND extra sauce from ziploc bag. SPRINKLE Parm. Cheese over top. Bake, covered, 425, about 45minutes, or til done. Eat alone. Or, try topping with JALAPENO Sour Cream!
Pre Cooking Photo:

Notes: Cut calories by using Turkey Link.
Options: Serve with a Side of Rice (Cooked in Chicken Broth, maybe add 1/2c Kidney Beans (Drained) to cooked Rice…?).

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One Mean-Strone (Mexi Minestrone)

1 Onion, chopped
1c Zucchini, sliced, halved
1c Green Beans, cut in 3s
1/2 Green Pepper
1/2 Red Pepper
1-2 Celery, halved long way, sliced
1 nice size Carrot, grated
3c fresh Baby Spinach, roughly chopped
4c Water + Equal Parts Vegetable Bouillon Cubes (Knorrs)
2c Water + 2 Chicken Broth Cubes*
1c Mild Salsa
1 can Light Red Kidney Beans, drained
1 can Black Beans with Jalapeno in Lime, DRAINED WELL! *SEE NOTES!
1 can Basil Oregano Tomatoes, entire can
2T Tomato Paste
2T Grated Parmesan Cheese (Store shelf kind)
1/2tsp Garlic Powder
1/2T Dried Parsley
1/2tsp Dried Oregano
1/8tsp Sea Salt
1/8tsp Ground Black Pepper
1/4tsp Dried Basil
1/4tsp Dried Marjoram
1c TriColored Rotini (Last 35min.)
1/2c Corn (Add last 35min.)

Add all to crock, EXCEPT Noodles and Corn. Add those last 35-45minutes. Also, not sure if this matters, but, I added black beans and zucc. halfway through… Didn’t have, at time of starting.

*Notes/Options:
-Top each bowl with 1tsp Sour Cream.
-For less spicy, use Reg. Black Beans, drained. Or a quick/slight rinse and drain of the jalapeno kind. Or just HALF can Jalapeno/Lime Black Beans, to cut extra spiciness.
-You can use 6c Vegi Broth. I used 2 chicken, it’s what I had on hand. Tastes great, so I’m sticking with it.
-Meat Option: 1/2 lb. Ground Sweet Italian Turkey Sausage (Casing removed, browned)
-Vegis: All optional.
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Mr.Bean’s Spicy Side (Spicy Black Bean Soup)

3-4 Frozen Chicken Breasts
1 WISHBONE Ranch Seasoning Packet (Use wishbone, or may alter taste.)
2 cans Black Beans w/Jalapeno in Lime juice, slightly drained *See Notes
5c + 1/3c Water
5 Chicken Broth Cubes
1/2c Salsa
1 Garlic Clove, minced
1/2c Frozen Corn
1 small Onion, chopped
2tsp Parmesan Cheese (Store shelf kind)
1/4tsp Chili Powder
1/4tsp Cumin Powder
1/8tsp TO 1/4tsp Coriander (I use 1/4)
3/4tsp Dill Weed
1/4tsp Red Pepper Flakes
4oz. 1/3Fat Cream Cheese (Add last 1.5hr)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT Cream Cheese. Add Cream Cheese last hour to 1.5 hour.
*Notes: You can try regular black beans, drained. And no red pepper flakes to cut, or lower, spiciness.

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General Tay’s Chicken Soup (General Tso Soup)

3 Frozen Chicken Breasts
5 Chicken Broth Cubes + 5c Water
1/4 tsp + 1/8 tsp Sesame Seed Oil
1/2 tsp White Sugar
1T Rice Vinegar
1T White Wine
1/4c Soy Sauce
1/4c + 1/8c Apricot Preserve
1 Carrot, grated
2-3 Garlic Cloves, crushed
1.5c Frozen Broccoli (SKIP if frozen vegis below have this)
1/4 tsp Ginger Powder
1.5 tsp Red Pepper Flakes
1/16 tsp Sea Salt
1 bag Frozen Stir Fry Vegis OR Asian Medley (Add last hour)
1/4c Brown Rice (Last 35min. – Hour. Enough time to cook)

Butter Flavor Cooking Spray Crock. Add all in, EXCEPT Rice and Vegis. Cook on low 6 hours. Within last hour, add rest.
*Next time I’d like to try Ramen noodles broken (Season Pkt tossed), or similar noodle, instead of rice.

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Tay’s Jah-La-Peno Soup (Jalapeno Soup)

1/2 lb Turkey Kielbasa link, diced
7 Chicken Broth Cubes + 7c Water
1 can Cream of Chicken
1/2c (Precut) UNTamed Jarred sliced Jalapenos, minced. Seeds and all.
1c packed Fresh Jalapenos, deseeded/sliced (Save 1/8tsp seeds)
1/8 tsp fresh Jalapeno Seeds
1c Celery, sliced
1c Carrots, cut
2T White Sugar
1T Worcestershire Sauce
2 tsp Garlic, minced
1 T Green Onion, minced
1.5 tsp Onion Powder
1/4 + 1/8 tsp Sea Salt
2 tsp Dill Weed (Dried)
1 tsp Curry Powder
1/4 tsp Course Black Pepper
1/2c of Frozen Peas (Add later)
About 2c Egg Noodles (Add later)
2c Heavy Whipping Cream (Add later)

Butter Flavor Cooking Spray crock. Cook on low 5-6 hours. About 35 minutes prior to serve time, add in peas, noodles, and whipping cream. Cook til noodles are tender.

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HOLAY MOLAY ChipotLE (Spicy Chipotle Pizza)

Thin Pizza Crust
Oil or Butter Flavored Cooking Spray
Red Pepper Flakes (About 1/4 tsp, or so)
3 Chipotle Peppers in Adobo Sauce (Canned) (A lil sauce from can, as well)
3 Boiled, cooked, Chicken Breasts
1/2 can Black Beans with Jalapenos in Lime, drained
1 can Stewed Tomatoes, drained
Cumin (About 1/4tsp)
Shredded Cheddar Cheese

Preheat oven accordingly. Oil both sides of crust. Sprinkle top with red pepper flakes. Chop up chicken and mince up chipotle peppers. Mix chicken with peppers, a lil adobo sauce, black beans, and cumin. Spread over crust. Layer with tomatoes. Top with cheese. Bake accordingly.

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Spicy Chipotle Shrimp Ravi-OLE!

1/2 lb Shrimp
3 14oz. cans Stewed Tomatoes, entire can
1tsp Lime Juice (Store container kind)
1/4c of canned Chipotle Peppers in Adobo Sauce *SEE NOTES
+ 1/4 tsp Sauce from Chipotle Can
2tsp Garlic Clove, minced (3 small cloves)
1 packed tsp Light Brown Sugar
1/8tsp Garlic Powder
1/16 tsp Sea Salt
1/8c Fresh Cilantro, chopped
1/2 lb. 4 Cheese Ravioli
1/2c Heavy Whipping Cream

Spray crock with Butter Flavored Cooking Spray. Add all ingredients, EXCEPT Ravioli and Heavy Whipping Cream. Cook on low about 4 hours. I add shrimp half way through. I’m sure adding at the beginning is fine. Add in ravioli about 45 minutes prior to serving. Add in whipping cream about 20-30 minutes prior to serving (I’ve done right before and stirred, worked fine)

*NOTES: We like the heat. This may be a little too much for you and you may start with 1/8c chipotle in adobo. It’s not overly hot, but has a pretty good kick to it, especially for some who are sensitive to that.

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Soup? OCay Jun! (Cajun Chicken Kielbasa & Shrimp Soup)

2 cups V8 Juice- BLOODY MARY KIND!!!
2 Chicken Broth Cubes
2 cups Water (1.5 + .5)
1 can Tomatoes (Basil Oregano Kind), entire can
2 can CREAM STYLE Corn, entire can
1 PACKED cup Spinach, chopped
1 Onion, chopped (Save half)
1 Celery, sliced long way, then sliced
2 Garlic Cloves, minced (Save half)
1/4 tsp Course Black Pepper
1/4 tsp Cajun (I use McCormick)
1/8 tsp Cayenne Powder *Optional- It’s got a spice, as is.
1 tsp Dried Parsley *Optional (To be honest, don’t remember if I added this?!)
.5 lb Turkey Kielbasa Link, sliced
2-3 Chicken Breast
.5 lb Shrimp

Nicely Butter Crockpot. Nicely butter skillet. Sautee half chopped onions and half garlic. Add in shrimp and link. Cook til link browns. Add to crockpot. Add .5c water into skillet to loosen/ Deglaze pan. Add to crock. Add in rest of ingredients. Cook low 4-6 hours. Shred chicken. Serve.
*I’m sure you can just throw all into the crockpot.

Shrimp in a Pineapple Under the Fork (Spicy Pineapple Shrimp)

1 T Garlic, minced
1 can Pineapple Chunks, canned In Juice kind (Reserve juice!)
1/4 tsp Cayenne Powder (Less if desired. You can start with 1/8 tsp and work up)
1/2 – 1lb Shrimp

In skillet sprayed with butter flavored cooking spray, or EVOO, or butter, add in minced garlic. Cook a minute or so. Add in 1/2 cup of pineapple juice and cayenne. Cook for about 5-10 minutes (Add in more juice, a little at time, IF NEEDED. To not dry up). Add in shrimp and desired amount of pineapple chunks, I use about 1/2c. Cook until shrimp is done and most juices cooked out.

5 Alarm Creamy Schrimp-cken Tacos (Creamy Chipotle Chicken and Shrimp Tacos)

1/2 lb. Shrimp (Small), detailed and deveined, thawed
2 small Chicken Breasts, thawed and cut up
Plump 1/2c Tomatoes (Oregano/Basil kind), drained
Total of 2/3c Heavy Whipping Cream
Corn Shells (Any shell/egg roll, but CORN SHELLS are THE BEST for these!)

Marinade:
1/2 can Chipotle Peppers in ADOBO SAUCE (Sauce included), minced *SEE NOTES
4 good size Garlic Cloves, minced
2T Lime Juice (Fridge Concentrate kind)
2T Brown Sugar
1/8tsp Sea Salt

Sour Cream Mixture:
1c Sour Cream
1/4c Fresh Cilantro, minced
1/8tsp Smoked Garlic Powder
Splash or two of Lime Juice (Fridge Concentrate kind)
1/16 tsp Sea Salt
2c Coleslaw Mix, DON’T ADD NOW.

Mix sour cream mixture, except the coleslaw. Place in fridge till wrap time. Mix marinade. Marinade shrimp and chicken in ziplock bag for 2 hours.
Quickly strain chicken and shrimp. In skillet, sprayed with butter flavored cooking spray, cook shrimp and chicken. Add in tomatoes and 1/3c+1/6c whipping cream. Cook til thick, stirring. At the end, add rest of whipping cream (1/6c). Set aside.
Now add 2c coleslaw mix TO SOUR CREAM MIXTURE. Top egg rolls/shells with chicken and shrimp mixture. Then, layer with sour cream coleslaw mixture. For Soft Shells/ Egg Rolls: Roll/fold. In separate skillet, spray with butter flavored cooking spray, brown each side.
*NOTES Use up to a half of can of Chipotle in Adobo, sauce included. If you can handle spicy, try a whole can of chipotle peppers in adobo sauce, sauce included. Be warned, it’s spicy! The way we like it.
Above picture is of softshell, we already devoured hard shells before remembering picture… But, corn shell/hard shell was best.

White Bear Hot Honey Flaps (Chicken Wings)

2lbs Wings
Constarch (Enough to toss, about a cup)
2 eggs, beaten
1 tsp Garlic Powder
1/2 tsp Course Pepper
1/2 tsp Onion Powder
1/2 tsp Paprika
Sprinkle of Sea Salt
Vegetable Oil
1 cup Honey
1/2 cup Butter, melted
1/2 cup FRANKS HOT SAUCE
1/2 OR 1 tsp Cayenne Pepper (We use 1tsp)
1 tsp Sriracha Hot Sauce

PREHEAT OVEN 350. I like to take my frozen wings and let them thaw tossing with squirts of lemon juice, sprinkle of cayenne powder. With this recipe, HALF the honey (1/2cup), as well. Or let them marinade for AT LEAST 30minutes.
Heat oil. Mix together Batter recipe: Garlic Pwdr, Pepper, Onion Pwdr, Paprika, Sea Salt, and cornstarch.
IN A SEPERATE BOWL mix together Hot Sauce recipe: 1/2 cup Honey, 1/2 cup Butter, 1/2 cup Franks Hot Sauce, 1/2-1 tsp Cayenne, 1 tsp Sriracha.
Beat eggs in SEPERATE BOWL.
Toss Wings with Cornstarch Mixture to coat. What I do is pour the starch over the wings and toss til coated, I’m not pretty about it. Then I Distribute eggs over battered wings. Then place in oil 1 by 1. (I find this easier than Dipping them into the egg and losing most batter on my fingers.) Fry in oil til browned on each side. Place in baking pan, distribute Hot Sauce Mixture over chicken evenly. Bake 350 for about 15-20 minutes, until cooked. Get that extra sauce in pan all over those wings, carefully. Allow to rest a few minutes. Get wet napkins ready. Eat.

One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

2 1/2 pounds pork chops and trimmed of fat/bone (2lbs of chops after all said and done)
Few T of EVOO
1/2 cup Chicken Broth
1 can Light Kidney Beans (Rinsed and well drained)
2oz Jalapeno Slices, seeded (Jarred & tamed)
About 1 and 1/2 cups Onions, chopped
1 cup Spinach, chopped
2 cans Tomatoes with MILD Green Chiles
2 T Fresh Garlic, minced
1 T ground Cumin
1 T dried Oregano
1 T Basil
Salt, to taste
Course Black Pepper, to taste
2 teaspoons fresh Lime Juice
Spoon of Sour Cream on top for serving

Season Chops with salt pepper. Heat about 1T EVOO in pan. Cook pork til browned, About 8 minutes.
Cut up meat. Add to the crock pot (Get all those juices in there), then deglaze* the pan with 75% of the 1/2 cup of broth, and pour it over the meat.
Quick wipe pan. Add more EVOO, saute onions til they start to brown. Add minced garlic, saute. Add ground cumin and oregano, saute about 1 minute.
Add cans of Tomatoes with Mild Green Chiles, add jalapenos, simmer about 5-10 minutes, until most of the liquid evaporates.
Add mixture to crockpot, stir in 2 teaspoons of lime juice. Add rest of broth to the pan and deglaze again. Pour into crockpot. Add kidney beans and spinach. Cook on low for 4-6 hours. Eat plain, with rice, leftovers on taco shells.
*Deglaze means adding liquid to pan to loosen and dissolve food particles that are stuck to the bottom. Flavorful mixture.
Healthier Options: Use Chicken

tTt’s Spicy Cabbage Soup (The Best Spicy Cabbage Soup)

1 pound Turkey Kielbasa Link, quartered long and diced (Or,  Link f choice)
12 Beef Broth Cubes + 12 cups of Water
1 can Tomato Soup, undiluted
1 15oz. can Tomato Sauce (You can skip and add 1 more Tom. Soup)
2 cans of Spicy Diced Tomatoes, entire (I use w/ green chilies)
1 head of Cabbage, chopped large-ish
1 8oz. pkg. Mushrooms, cut up
2 cups Red Pepper, chopped
2 cups Green Pepper, chopped
2 cups Yellow Onion, cut larger
2 cups Red Onion, cut larger
1 cup Green Onions or Chives, chopped
1/2 cup fresh Parsley, chopped*
2 TBSP fresh Basil, chopped*
1 TBSP fresh Oregano*
1/2 tsp Cayenne Pepper Powder
1 TBSP Garlic Powder
1.5tsp Pepper

MIX ALL INGREDIENTS INTO A LARGE CROCK POT, COOK ON HIGH FOR 4+ HOURS OR UNTIL THE CABBAGE GETS SOFT AND SOGGY.
*Dried Parsley, Basil, and Oregano can be used. Use HALF the amounts if using dried seasons.
1 can Tomato Soup and 1 can Tomato Sauce can be used.

*Try our other slightly twisted version of this soup. Which is great for when you’re sick: Click Here