Salsa Bread

**Bread Machine Recipe**

1.5 lb recipe:

1/4 cup warm water (110 degrees F)
1 cup salsa
1/2 tsp salt
1 TBS sugar
2 TBS vegetable oil
2 2/3 cup all-purpose bread flour
1 1/2 tsp breach machine yeast or instant yeast

- put ingredients into bread machine pan in the order listed above.

- use the basic cycle of the bread machine for mixing and baking


Hints:  We made this tasty bread to have with chili this week.  Be mindful about the water content of the salsa you use for this recipe.  Thinner salsa may require additional flour.  Want a little extra kick?  How about adding some chopped green chilies or jalepeno's?  Enjoy!!

Southwestern Burgers

Ingredients:

• 1 (4 oz) can green chilies
• 4 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp pepper
• 2 lbs ground beef
• 3/4 lb pork sausage
• 8 slices Pepper Jack cheese
• 8 hamburger buns, split & toasted
• 8 lettuce leaves
• 1 large tomato, sliced
• 1-2 ripe avocados, peeled & sliced
• optional mayo or mustard

Directions:

1. Combine in a large mixing bowl: green chilies, ground cumin, chili powder, garlic powder, salt, pepper, ground beef, and pork sausage. Mix well.
2. Shape into hamburger patties.
3. Grill on a preheated grill, covered - over medium heat for 5 minutes on each side. Internal meat temperature should reach 160 degrees F.
4. After cooking both sides of each hamburger, top burgers with 1 slice of Pepper Jack cheese. Cook uncovered for an additional 2 minutes so cheese can melt.
5. Serve on toasted buns with lettuce, tomato, avocado, and your choice of mayo or mustard.

This recipe is being shared on What's New Wednesday (5) over at Grateful Belly - AND - Whimsy Wednesdays over at The NY Melrose Family, go see what everyone else is sharing!!

Pork Chop & Stuffing (crock-pot)

INGREDIENTS:

1 small pork chop per person being served
1 box stuffing mix
1 1/4 cup water
1 egg (slightly beaten)
1 small can, chopped green chilies
2 TBS chicken bouillon granules
1/2 tsp Rosemary-Thyme seasoning blend

* Combine stuffing mix, water, egg, green chilies, chicken bouillon and Rosemary-Thyme seasoning in bottom of crock-pot. Mix well.
* Lay pork chops on top of stuffing mixture. Season with salt and pepper (if desired).
* Cook on low 6-7 hours, or high 4 hours.

HINT: Adjust the amount of water if you would like the stuffing to be more moist or more dry.

MiMi's Chicken Chili

Ingredients:

1 package boneless skinless chicken thighs

2 can great northern beans, drained & rinsed

1 small can chopped green chilies

1 package frozen fiesta corn blend

1/2 medium onion, diced

5 cups water

1 tsp cumin

1 tsp taco seasoning

1 1/2 tsp garlic salt

*pepper to taste*

*tortilla chips*

*sour cream*

*shredded colby-jack cheese*

- Combine chicken, great northern beans, green chilies, corn blend, onion, water, and spices into a crock-pot

- Cook on low 6-8 hours

- Stir occasionally

- Serve with warmed tortilla chips

- Garnish with sour cream & shredded colby-jack cheese

Tuna & Shells

Tuna & Shells:

8 oz uncooked medium pasta shells, prepared as directed on box
1 can cheddar cheese soup
1 can FF cream of chicken soup
... 1 soup can skim milk
3 cans tuna in water, drained
1 small can, chopped green chilies
1 cup shredded taco mix cheese
1 small bag of frozen green peas
1/2 - 1 cup - bread crumbs

* prepare pasta as directed, drain well
* return to pot and add milk, soups, green chilies, tuna and shredded cheese
* mix well
* add peas to mix, combine thoroughly
* pour into a prepared casserole dish
*top with bread crumbs - more or less as desired

**Bake at 350 degrees F for 30-35 minutes