Gazpacho

6 large ripe tomatoes
2 red bell peppers
2 medium-size yellow onions
2 large shallots
2 large cucumbers
½ cup red wine vinegar
½ cup olive oil
1 ½ cups canned tomato juice
3 eggs, lightly beaten
½ cup chopped fresh dill
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste

Wash tomatoes and peppers. Core and coarsely chop the tomatoes; save the juices. Stem, seed and coarsely chop the peppers. Peel and coarsely chop the onions and shallots. Peel, seed, and coarsely chop the cucumbers.
In a bowl whisk together the vinegar, olive oil, reserved tomato juices, canned tomato juices and eggs.
In a blender or a food processor, puree the vegetables in small batched, adding the tomato juice mixture as necessary to keep the blades from clogging. Do not puree completely; the gazpacho should retain some of its crunch.
Stir in the dill, cayenne, and salt and pepper. Cover and chill for at least 4 hours.

Rice and Beans

1 onion, chopped

2 cloves garlic, minced

3/4 C raw rice

1 1/2 C vegetable or chicken stock

1 t cumin

Salt and pepper

1 can black beans with sauce

1 can tomatoes with chillies

3/4 can corn

Cheddar cheese

1 bunch green onions, chopped

Sauté onion and garlic in EVOO until translucent. Add rice and sauté about four more minutes. 

Add stock and cumin to pan, bring to a boil, cover, reduce heat to simmer for 20 minutes. 

Add black beans, tomato and corn to rice. Cover and heat thoroughly. Evaluate moisture content and cook accordingly. 

Put in serving dish. Sprinkle with cheese and green onions. 

Turkey Enchiladas

1 onion, chopped

8 oz cream cheese, softened

2 T water

2 t ground cumin

Salt and pepper

12 cups cooked turkey, chopped

12 flour tortillas

10 3/4 oz cream of chicken soup

8 oz sour cream

1 C milk

1 can green chilies

Sharp cheddar cheese

1 bunch green onions, chopped 

Cook onion in water to cover until tender, drain. 

In large bowl, mix cream cheese, water, cumin and salt and pepper. Stir in onion and turkey. 

Spray a 9x13 glass dish with Pam. 

Spread 1 C turkey mixture on a tortilla, roll up.  (I cut about 1/4 of the tortilla off as it is too much). Place in dish, seam side down. Repeat with remaining turkey and tortillas.  (It will be a tight fit).

In bowl, combine soup, sour cream, milk and chillies. Pour over enchiladas. 

Bake in a 350 degree oven for 40+ minutes. 

Sprinkle with cheese and green onions. 

Serve with rice and beans, refried beans, and guacamole. 

Chicken Fajitas

2 chicken breasts (4 halves)

1/2 C vegetable oil

1/4 C red wine vinegar

1/3 C lime juice

1/4 C onion

2 cloves garlic

1 t sugar

1 t oregano

1/2 t salt

1/2 t pepper

1/4 t cumin

Clean chicken. Pierce with a fork and put in a quart Baggie. 

Put remaining ingredients in a blender and whizz to combine. 

Pour into bag with chicken and allow to marinate. 

Prepare grill. Pour chicken and marinade into a saucepan. 

Grill chicken and bring marinade to a boil 

Slice chicken and pour marinade over

Swerve with tortillas, guacamole, salsa and shredded cheese.

Refried beans or Rice and beans as a side. 

Potato

8 to 10 medium potatoes, peeled then cut 1/2 inch cubes

one can cream of mushroom soup, undiluted

1/4 C milk

one envelope ranch dressing mix

1 1/2 C shredded cheddar cheese, divided 

6 slices bacon, cooked & crumbled

salt & pepper

Boil potatoes10 to 12 minutes. 

Put drained potatoes into a greased 13x9 inch baking dish.

Combine soup, milk, salad dressing mix, 1 cup cheese, salt & pepper to taste; pour over potatoes. 

Sprinkle crumbled bacon and remaining cheese over the top. 

Bake uncovered, 350 for 25 to 30 minutes. 

Grilled Chicken

1 Whole Chicken washed and dryed
Dry Rub of  choice. Choose one with little or no sugar. 

Three hours prior to grilling, prepare the chicken.  Using kitchen shears, cut down each side of the backbone, discard. Lay the bird open skin side down. Use a sharp knife, crack the breast bone at the neck end. Grasp bird and bend to expose and remove the breast bone. Use the knife to slice both sides of the breast cartilage and remove. Remove the rib bones. Apply a liberal coating of Dry Rub and work into the bird.  Bag bird in gallon zip lock and return to fridge. 

Thirty minutes prior to grilling, remove bird from fridge and allow to come to room temperature. Preheat grill. Prepare a basting sauce of : 1/2 cup vinegar, 1 T oil, 1 t salt and a dash of Liquid Smoke. Put bird on grill and baste.  Flip and baste bird every 15 minutes three times.  Check for doneness. Apply your favorite BBQ sauce and grill another 5-10 minutes for appearance.  Remove from heat and rest for 5+ minutes. Carve and serve. 

Guacamole

2 Avocado. More if small. 

1 Lime, juiced

1 Garlic clove, minced

1 T Onion, diced

1/2 Jalapeño, minced 

Cumin, a sprinkle

Salt and pepper

Cilantro, optional

Add ingredients to bowl and mash with a fork.  Blend all. 

1-2 slices Tomato, diced

Fold into Guacmole. Allow to sit for at least 15 minutes if you can.