Great reinforcing flavors with lots of veggies and keeps the meat portion small.
Note start cooking the Steak just before starting the Creme Sauce and the meal will all come together at the same time.

Veggies (note do ALL the prep before starting to cook)

Creme Sauce for the Veggies

• 1 T Olive Oil
• 2 T Flour
• 1 can (12 oz) Evaporated Milk

Veggie Mix

• 1 T Olive Oil
• 1 small Onion, chopped
• 2 Garlic cloves, minced
• 2 lbs Zucchini, quarter them length-wise then cut the quarters in 3/4″ chunks
• 3 Plum Tomatoes, chopped
• 15 oz Frozen Corn, defrosted and patted dry
• 1 t Salt
• 1/4 t Black Pepper, ground
• 1/4 t Cumin, ground
• 1/2 T Crushed Red Pepper flake
• Shredded “Mexican” Cheese blend
• Chopped Cilantro (optional)

Start with the Creme Sauce

Heat the oil in a sauce pan over Medium heat. Stir in the flour. Now gradually pour in the evaporated milk while stirring constantly. Continue stirring until the sauce thickens and just starts to bubble. Remove from heat and cover

Place onions and garlic in a large skillet over Medium heat with the oil and until tender, about 3 minutes.
Add the Zucchini and cover until tender, about 9 minutes
Add the Tomatoes and cover for another 2 minutes
Uncover and stir in the Corn, Salt, Pepper, Cumin and Red Pepper flakes
Stir the Creme Sauce into the mixture and heat for about 3 minutes
Serve garnished with the Shredded cheese and chopped Cilantro

Flank Steak

• 3/4 Cup water
• 3 T Beef bouillon, granulated or 3 cubes
• 1/2 C chopped Cilantro
• 2 T Brown Sugar, Dark
• 2 T Chili Powder
• 1 T Oregano, dried
• 2 t Cumin, ground
• 1 1/2 – 2 lb Flank Steak

Combine the water and bouillon until dissolved.
Stir in the Cilantro, Sugar, Chili Powder, Oregano and Cumin
Pour mixture into a 1 Gallon zip lock freezer bag and add the Steak
Coat the Steak in the marinade and place in the Refrigerator over night (or for at least 4 hours)

Heat Grill pan over Medium heat and place steak on pan.
Heat each side about 9 minutes per (or until desired level of doneness).
Allow the meat to rest for 5-10 minutes after it comes off the heat to retain the juices.
Cut the Steak, against the grain, into thin strips.
Cut the strips into small bite size pieces (about 3-4 pieces per strip)
Serve the Steak over the Veggie mixture

Stumbled across this recipe and made some “tweaks” to it. Nice and spicy!

• 3 T Lime Juice
• 2 T Ground Cumin
• 2 T Paprika
• 5 Cloves Garlic, minced
• 1 t Salt
• 1 t Black Pepper, freshly ground
• 2 Filets Tilapia, cut into 1″ chunks
• 15 Shrimp (41-50 count) or substitute similar sized scallops
• 2 T Olive Oil
• 1 Onion, finely chopped
• 3 Medium Bell Peppers (1 Yellow, 1 Red and 1 Orange) diced
• 1 Jalapeno, seeded and diced
• 2 14-oz Cans Petite Diced Tomatoes, drained
• 1 16-oz can Coconut Milk
• 1 t Red Pepper Flakes
• 1 bunch Fresh Cilantro, chopped
• 1/4 Lb Pork Chorizo, fresh or removed from the casing

Mix the Lime Juice, 1 T of the Cumin and 1 T of the Paprika, Salt and Pepper in a bowl/bag.  Add the Fish, Shrimp, etc.. Toss to coat and allow to marinade covered/sealed in the Refrigerator 2-4 Hours

Heat the Oil in a 5 Quart pot on Medium-High heat. Add the Onions, Garlic and Chorizo and cook for 2-3 minutes.

Turn heat down to Medium. Add the Peppers. Heat for a few more minutes until the Peppers have softened

Add the Fish, Shrimp, etc.. along with the Marinade, the Drained Tomatoes and the Coconut Milk along with the Red Pepper Flakes and the rest of the Cumin and Paprika. Mix well. Cover and simmer on Medium-Low for 20 Minutes. Stir occasionally

Garnish with Fresh Cilantro and serve with toasted bread

Corn Salad with Grilled Kielbasa

• 1 lb frozen (or fresh corn)
• 1/2 Green Bell pepper, chopped
• Grape or Cherry tomatoes
• 1/2 C Green Onions, choppped
• 1/3 C Miracle Whip
• Hot Sauce to taste
• Frito Lays “Chili Cheese flavored” Corn Chips

Cook the Corn, drain and allow to cool

Prepare the other veggies by chopping  the bell pepper into small pieces, slicing the tomatoes in half (we like a LOT), chop the green onions and place the veggies into a bowl with the cooled corn and toss to mix

To this mix add the Miracle Whip, hot sauce to taste (we use about a T of Yucatan Sunshine but you could use Tabasco) and generously add fresh ground pepper.  If not topping the salad with crushed Corn chips add a pinch of salt to taste.

Stir and adjust seasonings as desired. Chill in the refrigerator for 2 hours.

Serve with the corn chips on the side to be crushed and blended into the salad.

• 2 lbs Lean Ground Beef or Pork
• 2 Large Red Bell Peppers, chopped
• 2 Large Sweet Onions, chopped
• 10 cloves Garlic, chopped
• 2 T Chili Powder
• 4 t Ground Cumin
• 1/2 t Cayenne Pepper
• 1 15-oz Can Green Enchilada Sauce, Hatch brand
• 1 16-oz Bottle Think & Chunky Salsa Verde sauce, La Victoria brand
• 1/2 C water
• 2 15-oz Cans Kidney Bean, rinsed

Brown the meat along with the bell pepper and the onions over medium heat

Add the Garlic and dry spices. stir well to mix.

Stir in the Sauce, Salsa and water. Reduce heat to medium low and simmer covered for 15 minutes while stirring occasionally.

Stir in the beans and allow to heat through for about 2 minutes

Serve with a dollop of sour cream and a sprinkling of shredded cheese along with some corn chips

• 2 lbs boneless Pork shoulder
• 8 oz Chorizo sausage
• 2 med Red Potatoes, cut into 1/2″ cubes
• 1 C chopped Onion
• 14.5 oz can diced fire-roasted tomatoes, undrained
• 3 can Chipotle peppers i adobo sauce, chopped
• 1 T Adobo sauce
• 4 cloves Garlic, minced
• 1 t dried Thyme leaves, crushed
• 2 bay leaves
• 1 t dried Mexican oregano, crushed
• 1/2 t Salt
• 1/4 t Sugar

Trim Fat from the pork and cut into 1″ cubes

Cook Chorizo over med-high heat until well browned. Transfer Chorizo to paper towels to drain

Combine Pork, chorizo, potatoes, onion, tomatoes, chipolte peppers, adobo sauce, garlic, thyme, bay leaves, oregano, salt and sugar in the corckpot.

Cover and cook on low for 8 hours

Discard the bay leaves, skim the fat form the liquid. Remove the pork from the liquid. Shred the meat and return to the cooker.

Serve with tortilla chips and garnish with avocado and queso fresco

Serve it either as a “stew” or over some wide egg noodles

• 2.5 lbs Beef Rump Roast
• 2 T Paprika
• 1/2 t Smoked Paprika
• 14.5 oz can diced Tomtoes, undrained
• 14.5 oz can beef broth
• 3 Med Onions (halfed and cut into 1/2″ slices
• 3 Large Carrots, chopped
• 12 oz jar roasted Red sweet Peppers, drained and cut into 1/2″ strips
• 1/4 C water
• 2 T cornstarsh
• 8 oz Sour Cream

Trim fat from the meat and cut into fourths and place in crockpot. Combine Paprikas and sprinke over the meat.

Add the tomatoes, broth, onions, carrots and sweet peppers.  Cook on low for 10 hours.

Skim fat from the top of the liquid. Remove meat from the pot and tear into corse shreds. Return meat to the pot and turn heat to high. Whisk together the water and cornstarch. Stir into the pot, cover and cook for 30 min. Stir in the Sour Cream. Salt & Pepper to taste.

Simple and flavorful sandwiches

Pork

• 3 lb boneless Pork Shoulder roast
• 1 C Onion, chopped
• 3/4 C Green Sweet Pepper, chopped
• 1 t Dried Thyme, crushed
• 1/2 t Dried Rosemary, crushed
• 1/2 C Chicken broth

Barbeque Sauce

• 1 C Balsamic vinegar
• 3/4 C Ketchup
• 1/3 C Brown Sugar
• 1/4 C Honey
• 1 T Worcestershire sauce
• 1 T Dijon mustard
• 1 clove Garlic, minced
• 1/2 t Ground Black Pepper
• 1/4 t Salt

Coleslaw

• 1 lb bag of shredded Cabbage
• 1/2 C Marzetti’s coleslaw dressing

Place pork in a crockpot on low for 10 hours or on high for 5 hours.

Remove meat from Crock and shred. strain the liquid and discard. Return meat and vegetables to the crockpot and mix with the Barbeque sauce.

Serve on slider-sized buns (I like to use King’s Hawaiian sweet rolls) and top with coleslaw

Cuban Flank Steak Sandwiches

• 2 lg Onions, cut into thin wedges
• 1 1/4 t Cumin
• 1 1/4 t black pepper
• 1 1/4 t granulated garlic
• 1 1/4 t Onion powder
• 1 1/4 t dried Oregano, crushed
• 1 t Crushed Red Pepper
• 2 lb Flank Steak
• 1 1/4 C Beef broth
• 1/3 C Lime Juice

Place Onion in slow cooker with the broth and lime juice
Combine the spices in a bowl
Cut the meat crosswise into four pieces and rub with the spice mix
Place meat into the slow cooker
Cover and cook on low for 8-9 hours
Move meat to cutting board to shred
Return meat to slow cooker to keep warm
Spoon meat onto rolls and top with Picadillo Relish

Relish
In a large skillet place over medium heat

2 T vegetable oil

Add

• 1 1/2 C chopped Onions
• 3/4 C Chopped Red bell peppers
• 3/4 C chopped yellow bell peppers
• 6 cloves minced Garlic

Cook and stir until veggies are tender (about 5 min)

Add

• 1 15-oz can Black beans (rinsed and drained)
• 1 C chopped tomatoes3 T Red Wine Vinegar
• 1 t packed Brown Sugar
• 3/4 t Cinnamon
• 1/4 t crushed Red Pepper

Stir and cook for about 2 more minutes

Cool and serve the relish on top of the sandwiches.  Add a little Monterey Jack cheese too

Based this recipe off an India “Tandori” style recipe but with an American Southwest flavor

• 2 lb tub of Plain Yogurt
• 1 pkg McCormick “Hot” Taco Seasoning
• 1 pkg McCormick “Regular Taco Seasoning
• 4 oz Can diced Hatch Green Chiles “mild”
• 3 Tbl Lime Juice
• 8 oz of ground Chorizo
• 4 Green Onions (discard the white “root” portion and finely chop the green stems)
• 1 Can Yellow Hominy
• 3 Lbs of Boneless/Skinless Chicken Thighs

Step 1: Mix the Yogurt, Taco packages, Hatch Chiles, Lime Juice, Chorizo (crumbled but not cooked), green onions and 1 cup of the Hominy (reserve the rest for step 3 below) in a large bowl.  Once blended well add the Chicken thighs.

Cover and refrigerate to marinade for 24 Hours

Remove the Chick Thighs and place on a tin foil wrapped broiler pan and place under the broiler for 10 Minutes then reduce the temperature to 350 for another 10 minutes

Step 2: Pour the marinating liquid into a Sauce pan with 1 C. Chicken Broth over Medium-High heat bring to a boil and then reduce heat to medium allow to reduce

Step 3: In a frying pan place 3 Tablespoons of vegetable oil. To this heated oil add the remaining Yellow Hominy. Fry until it starts to turn crispy and it will begin to sound like popcorn popping

Serving Suggestion:

• Place Chicken over a bed of “Spanish/Mexican” Style Rice.
• Pour the reduced sauce over the chicken
• Garnish with the crispy Hominy, Crushed Fritos Corn chips and Avocado. Serve with heated flour tortillas