Southwest Chicken Vegetable and Black Bean Soup

4 tbs olive oil
1 lb boneless chicken breasts (I put them in whole and then shred them later)
1 large can (48 oz) chicken broth
1 bunch leeks (sliced)
3 stalks celery (diced)
3 carrots (diced)
1 large onion (diced)
3 jalepeno peppers (diced)
1 poblano Chile (diced)
1 red pepper (diced)
3 cloves garlic (minced)
1 can diced jalepenos
1 can black beans
1 cup frozen grilled corn (I get it at trader Joes)
2 cans diced tomatoes
2 tbs goya adobe (spicy)
1 tbs cumin
1tbs oregano
1 tbs ancho chile powder
1/2 cup cilantro
juice of 1 lime

Put olive oil in a large pot and turn flame on high
add diced vegetables and cook until softened - add spices and cook until they impart a delectable aroma - about 1 minute stirring constantly.  add chicken broth and 2 cups water add canned jalepenos and black beans, grilled corn and tomatoes -bring to a boil and then lover to a simmer until you can pull the chicken apart with a fork.  right before serving add cilantro and lime juice you can also grate a little lime zest into the soup at this point

***I like to add about 2 cups of freshly grilled chorizo to this recipe right before you serve it - I grill it slice it and drain as much oil from it as possible

Easy Beef and Bean Burritos

1 lb leftover taco meat
1 can black beans drained
1 can corn
1 large jalepeno pepper diced
1 small onion diced
1 tsp cumin
1 tsp garlic powder
1 tsp sugar
2 cups salsa
4 cups sharp cheese
6 large flour tortillias
3 tbs butter
3 tbs flour
1 1/2 cups milk
hot sauce

saute onions and pepper until soft - add black beans and mix together add cumin, garlic and sugar - mix to blend - add taco meat and 1/2 cup salsa combine well - add corn - lay tortilla on a flat surface - place 1/3 cup of beef mixture on tortilla, sprinkle 1/4 cup of cheese and roll up and place seam side down in a casserole dish that has the remain salsa spread across the bottom. Repeat until you have approximately 6 burritos.

In a small sauce pan melt butter and add flour cook for about 1 minute - add milk and stir until thickened add the rest of the cheese and stir until completely melted and smooth - add hot sauce to taste pour mixture over burittos and place in a 350 degree oven for about 20 - 30 minutes or until bubbily

Beefy Mushroom Barley Soup

2 large portabello mushroom caps, thinly sliced

2 lbs white mushrooms, stems removed and cleaned and sliced

1 lb beef cubed

1 onion dices

1 leek diced

2 stalks celery dices

1/4 cup sherry

3 tbs olive oil

1/4 cup butter

2 tsp thyme

1 tbs ground nutmeg

8 Cups beef broth

1/3 cup pearl barley

salt and pepper

Heat olive oil in a large pot - generously season beef with salt and pepper - add to pot and brown on all sides - remove from pot - add butter and add onions, leeks and celery and cook until softened -add mushrooms - stir well to coat - lower heat and cover and cook for 5 minutes - stir - cover for another 5 minutes - remove lid and stir well - allow most of the moisture to cook out - add sherry and cook until sherry is absorbed - add thyme and nutmeg - add beef broth= bring to a boil and then lower to a simmer for 1//2 hour- add barley and continue cooking covered for about 34 minutes or until barley is cooked through

Strawberry Spinach Salad

1 quart strawberries
1 box baby spinach
2 tbs sesame seeds
1 tbs poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 tsp  paprika
1/4 tsp cayenne
1/2 tsp worcestershire sauce
1 TBS minced onion
1/2 cup slivered almonds
mix sesame  and poppy seed in a shakable container (I use a folgers coffee can) add sugar, olive oil vinegar paprika cayenne worcestershire sauce onion  and shake vigorously and then put in the fridge for at least an hour or over night is better.

Thinly slice strawberries
 place spinach in bowl and spread strawberries over the top toss add dressing and serve

I got this also from a back of the box recipe it looks really beautiful at Christmas (Red and Green) but also when strawberries are ripe  frozen strawberries also work but you really have to drain them well
save the juice for smoothies

Carrot Cake

This is a recipe that I found on the back of a Sunlight Oil Bottle years ago.  It is fine bakery quality delicious!  If you do not want to use so much oil then drain the pineapple over a measuring cup and then add enough oil to make 1 cup

In the bowl of an electric mix add 3 eggs and beat until yellow and frothy

add
1 cup oil
2 cups sugar
2 tsp Vanilla

Beat on high speed for 2 minutes

In another bowl sift together

2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Turn mixer to low and add dry ingredients
once incorporated mix on high for 1 minute

now add
2 cups grated carrots
13.5 oz can crushed pineapple (well drained)
1 7 oz bag grated coconut
1 cup walnuts
Mix well
pour into 2 round cake pans  and bake at 350 degrees for about 50 minutes - test for doneness

Cream Cheese Frosting

1 lbs cream cheese
1 stick of butter
2 cups powdered sugar
bring cream cheese and butter to room temperature  beat until smooth add powdered sugar and beat until smooth and creamy - frost cake - eat cake