- 1 bag of dried black eyed peas, about a pound or less
- 1 bunch of cilantro, chopped
- 1 pound of fresh green beans, trimmed and cut into 1-2 inch pieces
- 1/4 c. coconut flour
In a slow cooker, prepare the black eyed peas after rinsing the peas. Place them in the slow cooker and add water to about half way to fill cooker. Making sure that it covers the peas completely. Cook the peas for about 5-6 hours on low.
When the peas get almost at the end of the 5 hour mark, prepare the green beans and cilantro. When it’s been at least 5 hours, add the green beans to cooker and stir. Add the Cilantro to the top but do not stir, cook for and additional 2-3 hours. just before ready to serve about 10-15 minutes, place the cooker on warm if you have that option or turn heat off, and stir the cilantro in while adding the flour. Let sit till ready to serve and they will have a creamy sauce and a wonderful flavor. The green beans will still be fresh and crunchy.
- 1 lb. ground pork
- 6 – 7 Anaheim peppers, the larger the better
- 3/4 c. chopped fresh cilantro or 1/2 dried cilantro (Tone’s has dried cilantro)
- 4-5 green onions, diced
- 1 & 1/2 c. bread crumbs (I prefer Panko bread crumbs, but will generally use some old bread I’ve put in the freezer just for this occasion)
- 2-3 tbsp cumin (I use Tone’s)
- 2-3 tbsp paprika (I use Tone’s)
In a bowl combine uncooked pork, cilantro, onions and bread crumbs. Blend together with your hands to make sure that all spices are evenly distributed.
Cut the stem ends out of the peppers and remove the seeds, trying not to break the pepper open.
With a little bit at a time, shove pieces of the meat mixture into the pepper, wrapping your hand around the pepper the absorb the pressure of you shoving the meat into it. Stuff as much meat in as you can, with a heap full over the top.
Place in a spray oiled glass casserole and bake on 350 degrees for 30 minutes. The last 5-10 minutes turn your oven to broil to char the peppers a little for a grill like appearance. Serve with rice and beans. Enjoy.
- 4-5 sm potatoes, cubed**
- 4-5 Calabacita squash, cubed
- 4-5 sweet mini peppers, sliced in rings
- 1/3 c. olive oil
- 1 bunch of cilantro
- 1-2 tbsp minced garlic
Chop the leaves of the cilantro in a chopper or food processor. Stir together the cilantro, olive oil and garlic and place in a large bowl or zipper bag.
Toss the cubed and sliced vegetables in the container with the cilantro and oil and toss or stir to coat all veggies evenly.
Place on a flat baking pan, cookie for example. I used the bottom of my broiler pan.
Bake at 350 degrees for 30 minutes, then turn to oven to broil for 5-10 minutes more till browned slightly.
**For a lower carb version, replace the potatoes with more Calabacita or a different type of squash.
- 6 chicken breasts
- fresh mozzarella
- portobello mushroom caps, sliced thick
- 5 small tomatillos
- 1/2 cube chipotle seasoning cube (Knorr)
- 1 small bunch of fresh cilantro
- 1 fresh ginger root, 1 inch long
- olive oil
- bread crumbs
Prepare a tomatillo chutney by using a food processor or small chopper to finely chop the tomatillos, the cilantro, the chipotle cube and the ginger root together. Strain/ drain the excess fluid off to make thicker and paste like. Set aside.
Slice your mushrooms if needed; I purchased portobello caps already sliced, the label said they were for stir fry.
Slice your mozzarella into strips, 1/2 inch thick, or thinner if you want to add more than one strip at a time.
In a plate pour olive oil in a thin layer.
In another plate pour your bread crumbs.
Butterfly your chicken breast. (to butterfly a breast: with a sharp knife, start at the thickest side of a breast and slice down the middle and split toward center till lays flat.)
Inside the middle of the butterflied breast, spread the chutney onto the chicken, place a slice of mushroom and a slice of cheese. Fold over each side closing around the cheese and mushroom. Use twine to wrap around the breast to keep closed and to prevent the contents from falling or melting out.
Roll your stuffed chicken in the oil and then coat with the bread crumbs.
Place each breast in a greased glass casserole.
Bake on 375 degrees till the meat juice runs clear and the bread crumbs are golden. Could take at least an hour, check every 30 minutes to keep from burning, every oven cooks differently.
- 4 lbs. chicken breast, cut into strips or large chunks
- 1 pkg cream cheese, softened
- 1/3 c. chopped fresh cilantro
- 1/3 c. chopped fresh green onion
- course ground pepper and salt to taste
- 1 lg can cream of mushroom soup
- 1 lg bag of frozen broccoli
Place all ingredients EXCEPT the broccoli into a slow cooker. Chicken can still be slightly frozen if you want. Cook on low for 5 hours. Stir and add frozen broccoli. If the broccoli is frozen then add another 2-3 hours cooking time on low or heat the broccoli and stir in and keep warm till ready to serve.
Chicken a la King variation, from past memory of a t.v. dinner
In a slow cooker place your frozen breasts and season with tarragon, parsley, cilantro, house seasoning. Cook on high for about 3 hours.
At the 3 hour mark, in a small bowl, whisk together milk and flour till well blended. Pour into slow cooker and cook with chicken for another 1-2 hours on high.
Stir chicken and cream sauce, add vegetables and cook for another hour on high or on low till ready to serve.
Party dip or sandwich spread
Stir all ingredients together thoroughly and chill till ready to serve. Let chill for at least an hour to meld the flavors together.
- 1 lb. frozen chicken breast, cut in large pieces(if using not frozen, then skip the thawing instructions)
- 1/4 tsp. mustard powder, (I use McCormicks mustard powder)
- 1/2 tsp. ground cumin, (I use Tone’s Cumin)
- 1/4 tsp. ground coriander (I use McCormicks Coriander)
- 1 tbsp. McCormicks curry powder, plus (optional) an additional 3 tsp. McCormicks red curry powder for extra spice
- 1 med. onion, diced in lg. pieces
- 1 tsp. fresh ginger, grated
- 1 tbsp. minced garlic (I use Spice World minced garlic)
- 1 can, 14 oz., coconut milk, for example click here
- 2-4 tbsp. fresh chopped cilantro
- black pepper
- Frozen peas
The evening before, set chicken out to thaw slightly. When half thawed, cut pieces into large chunks. *cutting chicken while it’s still slightly frozen can be easier than fully thawed chicken, to me anyway, it doesn’t move around as much while slicing. Place chicken chunks in bowl and season with black pepper, place back into fridge to continue thawing till needed.
Also the night before to save time, prepare your onions, cilantro, ginger, and garlic in a bowl to be added in the morning. I have also combined my dry seasonings in a bowl to make a quick addition.
In the morning, place chicken into your slow cooker on low.
In medium bowl, combine dry ingredients, onion, ginger, cilantro, milk and garlic. Stir together till well blended then pour over chicken in slow cooker.
Cook on low for 4-6 hours.
Just before Serving, heat up some frozen peas and add to chicken mixture.
Serve with brown rice.
The best idea I’ve had in a while.
- 3 small to med. potatoes diced
- 3 links of chorizo (Johnsonville makes a good chorizo link)
- 5 lg eggs
- approx. 1/3 c. chopped fresh cilantro
- 2 fresh Anaheim peppers, diced OR a can of Hatch diced green chilis
- black pepper
In a heated deep skillet with thin layer if oil in bottom, add potatoes and cook on medium till starts to brown and becomes tender with a fork.
Meanwhile, in a small 2 quart sauce pan on medium heat, brown and break up the chorizo links that have been skinned, and thawed if needed.
While these two cook, dice the peppers and cilantro.
When the potatoes are almost done, add black pepper to taste, and the green peppers. Cook till peppers reduce slightly.
When the chorizo is browned, add the eggs to chorizo and scramble together. When the eggs are cooked through, add cilantro to mixture stir and turn off heat.
When the peppers are cooked down, add chorizo mixture to potatoes and stir together. Remove from heat and serve.
Serve with salsa if desired, sprinkle top with cheese also.
Excellent salsa for a gringa, freezes beautifully for large batches at a time.
- 20 tomatillos, quartered
- 4 garlic cloves, not peeled
- 1 lg onion, quartered
- 3 pablano peppers
- 1/2 bunch cilantro
- 1 can chipotle peppers in adobe sauce, such as San Marcos Chipotle Peppers in Adobo sauce (HOT, you may omit or find a mild version)
Broil the first 4 items until charred, approximately 15-20 min. You might turn them about halfway through if you want. Remove from oven and cool for a few minutes before next step.
In a food processor, chop all ingredients till well chopped and blended.
Serve warm or cool. Makes a great additional flavor to any dish. This makes quite a bit, but you can freeze what you don’t need till you do.