Crispy Southwest Chicken Wraps

1 Cup Cooked rice, warm or at room temp.
1 Cup cooked, shredded chicken
1 Can Black Beans, rinsed and drained
1 Green Onion, finely sliced
1/2 Red or Green Pepper, diced
1/4 Cup Fresh Cilantro, chopped
Juice of 1 lime
1/2 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Garlic Salt
2 Cups Shredded Cheese
Sour Cream
Burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients except for cheese and sour cream.  Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, dot the tortilla with 2 tbsp sour cream, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open.  Spray the tortillas all over with cooking spray.

Heat a large non stick skillet (or griddle) over medium heat for 1 minute.  Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Transfer to a plate and repeat with remaining wraps. Serve.  

To make more or smaller wraps use smaller tortillas.

BBQ Pulled Pork

For pretty much every family event I have, I have the same thing.......BBQ Pulled Pork.   It's easy, not too expensive, and it feeds a lot of people.  Every time we have it someone asks me for the recipe, so apparently they like it.  It's nothing fancy, but here's my recipe  

  

You will need: 

1 pkg McCormick Seasoning Mix

3 lbs boneless shoulder roast, trimmed (I usually use boneless, country style pork ribs) either one works great 
1/2 Cup Ketchup
1/2 Cup Firmly Packed Brown Sugar
1/3 Cup Apple Cider Vinegar

1. Follow directions on back of package.

I love the Rhodes Rolls so I usually make those to go with this pork.  It's soooo  YUMMY!!

Broccoli Cheese Soup

4 Chicken bouillon cubes
4 Cups Water
2 cans Cream of Chicken soup
10-12 oz Chopped Broccoli
1 1/2 Cups raw potatoes, diced
1 small onion, chopped
1 lb Velveeta cheese

1. Boil 4 cups of water and dissolve bouillon in it.

2. Add the potatoes, onion and broccoli and cook over low heat until potatoes are soft.

3. Cut up Velveeta cheese into small chunks and add to pot, stirring often.

4. As soon as cheese is melted, add cream of chicken soup, cook on low heat, stirring often until hot.

Chicken Pot Pie

Crust
2 Cups flour
1 Cup Shortening
1 1/2 tsp salt
5 tbsp Ice water

1. In a mixing bowl combine flour and salt.  Cut in Shortening using a pastry blender.  Add water  on a lightly floured surface gently roll dough in flour to coat.  Knead lightly 10 times. Divide dough into two and put in the freezer for a 10 minutes.  I think it's easier to roll out and work with when it's nice and cold.

Filling
2-3  Chicken Breasts
1/2 - 1 bag frozen Peas
Carrots
1- 2 Potatoes
1-2 cans cream of chicken soup


1. Boil chicken breasts, when they are done, cut into little pieces.  Save chicken broth from boiling the chicken.

2. Cut carrots and potatoes,  boil until tender.  (You could also use the frozen peas and carrots bag.  If you use this you don't have to precook the carrots).

3. In a large mixing bowl mix chicken, peas, carrots, potatoes and one can cream of chicken soup. (When I make this I'm usually making several to freeze so I can't remember how many cans of soup I use when only making one, SORRY)  Stir in chicken broth until it's the consistency you want.   If you need to, add the other can of soup.  (You'd need this if you didn't have enough filling to fill your pie pan).

4. Using one ball of dough roll out bottom crust to size of pie pan.  Place in pie pan (I like to poke a few holes in it to prevent from bubbling up and to give my kids something to do).  Cut off excess dough around edges.

5.Pour filling into crust.  Do not over fill, this will cause it to boil out while baking.

6. Roll out other ball of dough to size of pan.  Place over the top of pie.  Using a fork, crimp around edges of pie, this will help prevent your filling from leaking out the sides.  Then using a knife cut a few slits in the top of the pie to allow air out while baking.

Bake at 350 degrees for 45 min. to an hour or until crust is golden brown.

Biscuits & Sausage Gravy

Baking Powder Biscuits

2 Cups Flour
1 tbsp Sugar, if desired
3 tsp baking powder
1 tsp salt
1/2 Cup Shortening
3/4 Cup Milk

1. Heat oven to 450 degrees.  In a large bowl, mix flour, sugar, baking powder and salt.  Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.  Stir in milk until dough leaves side of bowl (dough will be soft and sticky).

2. On lightly floured surface, gently roll dough in flour to coat.  Knead lightly 10 times.  Roll or pat 1/2 inch think.  Cut with floured 2 1/2-inch biscuit cutter.  On greased cookie sheet, place biscuits about 1 inch apart for crusty side, touching for soft sides.

3. Bake 10 to 12 minutes until golden brown.  Immediately remove from cookie sheet to wire rack.  Serve Warm.

Makes about 10 biscuits

Sausage Gravy

1 lb. sausage
1/4 cup flour
2 Cups Milk
Salt and Pepper to tatse

1. Crumble and cook sausage in large skillet over medium heat until browned.  Stir in flour until dissolved.  Gradually stir in milk.  Cook gravy until thick and bubbly.  Season with salt and pepper.  Serve over biscuits.

Poppy Seed Dressing

1/3 cup white vinegar ( I also like it with red wine vinegar.)

3/4 cup sugar

1 tsp. sea salt

Dash of pepper or few turns of pepper grinder

1 tsp. dry mustard

1/2 tsp. dried minced onion

1/4 cup canola oil

1/4 cup olive oil

1 tsp. poppy seeds

In a blender, combine vinegar, sugar, salt, pepper, dry mustard, and onion. Blend well until sugar is dissolved. Continue blending and slowly add the oils in a steady stream until they are incorporated into the dressing. (This is called emulsifying and will keep the dressing from separating.)

Pour the dressing into a storage container and whisk in poppy seeds.

Notes:

Any salad oil you have will work. Can use fresh onion which would make it only better. Some recipes call for green onion and others used minced red onion. Can use table salt instead of sea salt.

Serve it on a mix of spring greens and spinach leaves topped with strawberries, mandarin oranges, and sugared walnuts. Enjoy!

Orange Rolls

Open 3 cans of Pillsbury Buttermilk Biscuts and arrange in a bundt pan.

In a sauce pan combine

3/4 C. Sugar

3/4 C. Butter or margarine

1 grated orange (as much as you want)

Stir until it is mixed well and sugar has started to dissolve, then pour over the biscuts.

Bake on 400 for about 15 min. then turn down to 350 for about 10 min.