Harris Hot Shredded Beef/Jackfruit Green Chili

INGREDIENTS
2 lbs of London Broil
1- 28oz can of Las Palmas Green Enchilada Sauce
2- cans of diced green chiles
3 cups of beef stock


DIRECTIONS
1. Sear the London Broil in frying pan
2. Place all the ingredients in Crock pot
3. Cook on low heat for 16 hours,
4. Shred beef with fork
5. Add 1tsp cornstarch and stir until thickened
6. Serve with tortillas or  on tacos


Alternate for vegetarian recipe
2-20-ounce cans young green jackfruit in water (NOT in syrup or brine) instead of London broil

1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
3. Water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes
4. Remove lid and stir occasionally.  For finer texture, use two forks to shred the jackfruit as it cooks down.
5. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture.  Then remove from heat.
6. Add Enchilada sauce and diced Green Chiles  to Jackfruit, Return to heat and  bring to simmer then remove from heat. 

Macaroni and Cheese

Ingredients

1 pound dry macaroni
2 teaspoons extra-virgin olive oil
2 shallots, minced
1 large clove garlic, minced
2 cups half and half
1/2 cup heavy cream
2 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
5 cups grated New York cheddar cheese (about 1 1/4 pounds)
2 teaspoons kosher salt
3 tablespoons minced fresh chives

Instructions

Heat the oven to 350 degrees. Grease a 9-inch square baking dish with butter.

Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and set aside.

In a small saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half and half and cream and bring to a simmer.

Meanwhile, in a large saucepan, melt the butter over medium heat. When the butter is foamy, add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk simmering cream mixture into the roux.

In a medium bowl, beat the egg. While whisking constantly, pour about 1/4 cup of the cream mixture into the egg. Whisk the egg mixture back into the remaining cream mixture. Continue to simmer the cream mixture for 1 minute and then remove from the heat. Stir in 2 cups of the grated cheese and the salt until well combined. Fold in the cooked macaroni, an additional 2 cups of cheese and the chives. 

Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Cover with aluminum foil and bake until bubbly, about 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes. Serve hot.

Adapted from: https://www.southernkitchen.com/recipes/side-dish/320-two-urban-licks-baked-macaroni-and-cheese

BBQ JACKFRUIT SANDWICHES

BBQ JACKFRUIT

• 2- 20-ounce cans young green jackfruit in water (NOT in syrup or brine)

• 1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)

• 3/4 cup BBQ sauce 

COLESLAW

• 1 head of cabbage

• 1.5 cups of shredded carrots

• 1/2 cup Bragg’s raw apple cider vinegar

• 4 tsp sugar

• 2 cups mayo 

• 1 tsp salt 

FOR SERVING

• 4-6 whole grain vegan buns (GF for gluten-free eaters)

• 1/2 cup roasted salted cashews (or roast on your own*)

• To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.

Directions

1. Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
3. Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
4. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
5. Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
6. In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
8. Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
9. Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Adapted from:

https://minimalistbaker.com/bbq-jackfruit-sandwiches-with-avocado-slaw/

Harris Hot Jalapeno Cheese Grits

Ingredients

• 3 cups of chicken stock
• 1 cup of half and half or heavy cream
• 1 cup of quick grits
• 3 and 1/2 cups (7 oz) of cheddar cheese shredded
• 2 jalapenos pickled or fresh seeded and diced

• 2 Serrano peppers seeded and diced
• 1/4 cup diced white onion
• 1 garlic clove diced
• 1 tablespoons butter (or olive oil)
• 1 bunch of chives diced.

Directions

1. 1. In a large frying pan sauté the diced onion, jalapeno, garlic and serrano chilies in the butter over medium to low heat until soft (5-6 min).
2. 2. In medium sauce pan bring chicken stock and heavy cream to a boil, add grits stirring the mixture with a wire whisk until thickened.
3. 3. Once thickened add the sautéed chilies to the grits, mixing it in with the wire whisk.
4. 4. Next add the 3 cups of cheddar cheese sprinkling into grits and whisking it until has melted.
5. 5. Salt and pepper to taste.
6. 6. Pour the cheese grits into an 8x8 glass pan. Sprinkle 1/2 cup grated cheddar cheese and chives on top.
7. 7. Allow to cool and serve.

Harris Hot Pepper Pie

Base(quiche)

4 eggs

3/4 cup sour cream

3/4 cup cottage cheese

1/2-3/4 red tomatillo sauce

1 tablespoon hot red chili oil

1-2 cups sharp cheddar

1/2-1 cup crushed red peppers (japones)

3 fresh garlic cloves diced

Dash/tablespoons of Creole seasoning

Pepper mix (all diced)

6 Habaneros

7 chiles de Arbole

6 Fresh red peppers

5-6 Green Jalapenos

2 Chilaca chiles

5-7 Serrano chiles

1/2 of a white onion

3 garlic cloves crushed

 Directions

Preheat oven to 350 degrees F.   Sauté chile mix in 1/4 cup olive oil  until soft but not limp.  Add all ingredients of quiche base to a mixer (Kitchen Aid) mix on low using the cookie dough attachment.  once mixed into a smooth mixture add pepper mix to quiche mix and beat on low until mixed thoroughly. Pour the mix into uncooked pie pastry crust. Cut up raw bacon slices to completely cover the top. Cook at 350 degrees F for 50 min. After removing from oven while still hot cover the top with Mexican blend cheese until completely covered, replace in oven until the cheese is melted. Use Macayos hot sauce to cover the top of the pie after cheese is cooled.

Harris Hot Fresh Reaper Salsa

1.5 lbs of fresh tomatoes

1/2 red onion (3 oz) 

2 stalks (0.5 oz) 

1 garlic clove medium

2 Hatch Chiles or jalapeños

Juice of 1 lime 

1/4-1/2 half a bunch of cilantro 

Salt/cumin to taste, 

Dash of Cajun seasoning

2 Carolina reapers diced seeds in 

Directions:

Dice all ingredients by hand into large chunks
Mix together and let sit over night in fridge to allow flavors to meld

Harris Hot Green Jalapeno Salsa

15 Jalapeños fresh roasted 

1- 28 oz can of tomatillos 

1/4 cup white onion 

1/4 cup apple cider vinegar

1/4 cup brag apple cider vinegar

1/2 tsp salt

Dash creole seasoning 

1 tbsp olive oil

Directions:

Add all ingredients into a blender, blend on high until paste is formed.

Harris Hot Quinoa

1 cup quinoa

1 tbls Turmeric, 

1 tbls Aleppo pepper ground, 

1 tbls Cayenne pepper powder

1 tsp chopped garlic

1 tsp red habanero sauce 

1 tsp Nashville hot chicken seasoning 

2 cups water 

1 tsp salt 

Directions:
Add all ingredients to rice maker
Let cook until done

Harris Hot Tofu

3 block of firm tofu Drained and cut in 3/4 in thick slices roughly 3in x 4 in x 3/4 in

Tofu flavor marinade 

8 cups of water

1tsp creole spice

1tsp cayenne Powder

1tsp chili powder 

1tsp paprika 

1/2 cup crushed red peppers 

1 tbsp Louisiana hot sauce 

Place cut tofu in a 13 x 9 Pan in a single layer. After marinade reaches a boil, add to pan until liquid covers the tofu. Let sit for 15 minutes in liquid mix. Drain tofu. 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

In one bowl

5 tbsp of batter mix 

1/2 cup water 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

In second bowl 

Rest of batter powder 

3 tbsp Cayenne pepper

1 tbsp chili powder

1 tbsp paprika 

1/4 cup red pepper flakes 

Brush tofu with hot chili oil. Roll in dry mix. Cover in wet batter, let excess drip off the tofu. Then roll in the dry mix Until completely covered. Fry in canola oil until crispy. Remove from frying oil and place on paper towels. Brush fried tofu with hot chili oil, then sprinkle cayenne pepper to Taste. 

Let cool then place on bun with hot pickles hot mayo and coleslaw 

Hot mayo recipe 

1 cup mayonnaise 

1 tbsp cayenne pepper

2 tsp red habanero sauce 

1 tsp chili powder 

1/2 tbsp Louisiana hot sauce 

Coleslaw recipe 

1 head of cabbage

1.5 cups of shredded carrots

1/2 cup Bragg’s raw apple cider vinegar

4 tsp sugar

2 cups mayo 

1 tsp salt 

Batter mix 

One 9 oz package Louisiana spicy crispy chicken batter 

 

Harris Falafel

Ingredients

2 cans of chick peas drained

2 tsp falafel flavoring spice

2 tsp of salt 

1/2 bunch parsley

1/4 bunch cilantro 

1/4 large green bell pepper 

1/4 of a 4 inch white onion 

5 cloves of garlic

4 Tbs flour (add flour to appropriate consistency) 

Tahini sauce

2 Tbs Tahini sauce 

1 lemon

1 clove of garlic crushed 

Falafel flavoring

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp all spice

1/2 tsp Black pepper

1/2 tsp cayenne pepper

1 tsp garam masala powder

Directions

1. Dry Chick peas in a colander for a few moments then run them in the food processor for a minute or two until they look like thin bread crumbs. Put aside in a large bowl.
2. Place the garlic, red onions, green onions, parsley, cilantro, coriander, salt, peppers and flour in the food processor and run for a couple of minutes until they turn into a paste.
3. Add them to the container with the  Chickpeas and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor.

Frying the Falafel

1. A couple minutes prior to frying, sprinkle baking soda on the Falafel mix, knead and let rest. When ready heat 1 inch deep of cooking oil in the frying pan on medium heat
2. Scoop the falafel into by using a specialized Falafel scoop, an ice cream scoop, or by using 2 spoons whereby you scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan.
3.  Fry for a few minutes until the falafel turns brownish then scoop them out place on a paper town or in a colander and to dry out the extra oil.

Baking the Falafel

1. For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes.

Falafel Tahini Sauce Preparation

1. Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture.
2. Sample to ensure a balance of flavors. A good Falafel Tahini sauce should taste a bit tangy with a hint of garlic. The sauce should end up looking cream/whitish.
3. Serve as a side/dip.

Amazing Carrot Cake

• 4 eggs
• 3/4 cups vegetable oil
• ½ cup applesauce
• 1 cups white sugar
• 1cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• 3 cups grated carrots
• 1/2 cup chopped pecans
• 1/2cup chopped walnut
• ¼ teaspoon nutmeg
• Optional 8 oz can of crushed pineapple

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Dinner in a pumpkin.

For the past 4years we have had a halloween tradition of eating dinner in a pumpkin. (Thank you Veronica Birch for the recipe.)

My brother in law (who is serving his mission in Vienna Austria) asked me to send the recipe. I am glad the tradition can carry over the oceans. Here is the recipe and instructions. hope you make it and enjoy! Love ya.

1 pumpkin
2lbs. ground beef (or turkey)
1 large onion
1 bell pepper ( I do Green)
1 can cream corn (I also add an additional cup or can of regular kernel corn)
1 28 oz can of original stewed tomatoes (add juice and all)
1 can kidney beans (drain)
salt & Pepper

Options: If you don't have access to meat or don't want it, you can add some extra beans. You can add carrots, green beans, celery and/ or chopped potatoes. Just soften in filling mix before adding to pumpkin. It is great recipe to empty out my fridge and I always have left over filling.

Pumpkin Prep
1. Wash off pumpkin. Cut lid out. Clean inside of pumpkin (like ready for Jack' o Lantern) .
2. Place pumpkin in boiling water (1 Table spoon per gallon of water.)
3. Boil for 10 minutes with water on inside and outside. For this you need a very large pot... If you don't have access to a pot large enough. It may work to bring enough water to a heavy boil and fill the pumpkin and let sit for 15 min with the hot water on the inside. (Don' boil lid!)
4. Carefully place on cookie sheet, place lid next to pumpkin on cookie sheet. bake 350 for 30 min.

Filling Mix Prep
1. cook ground beef in frying pan with chopped onion and chopped bell pepper. Salt, pepper and fully brown meat.
2. Add cream corn, tomatoes and beans.
3. Spoon mixture into the baked pumpkin.
4. Bake filled pumpkin for additional 10 minutes.

Pumpkin should be soft on the inside like squash and scooped with meat when served.

Hawaiian Pork Rub

¼ C Brown Sugar

½ tsp Cinnamon

½ tsp Cumin

½ tsp Salt

½ tsp Chili Powder

¼ tsp Pepper

1 T Garlic Powder

Sweet Pork

1 jar Seasoned Pork or 1 /2 pork roast (prepare with rub and brown before

1 Can dark Diet soda (Root beer or Cola)

1 can Diced green chilies, 4oz

8-12 oz salsa

¼ - ½ C Packed Brown Sugar

1. Put all ingredients into crock-pot or saucepan.
2. Crock 3-4 hours or simmer till liquid reduced 30 percent.

Serve over bed of rice, in burrito, or in Cafe Rio style salad.

Machaca

1 Beef roast

1 C water

Salt, Pepper, Garlic Salt

Cook in slow cooker until tender and able to shred ( 4hrs on high, 7 hours low)

Stir down to shred.

OR

1-2 bottles of beef, London Broil

1 C chopped fresh cilantro

1 C Chopped Fresh tomatoes

1 Small Onion, diced

1 can diced green chilies

3 cloves Chopped Garlic

1 tsp Cumin

Salt, Pepper, and Garlic Salt to taste.

1. Put all ingredients into crock-pot.
2. Cook low for 3-4 hours
3. Serve with warm tortillas

Blender Pancakes... NO OIL

We love Breakfast food at our house! Awhile ago I made some blender pancakes and I forgot to put in the oil. After clean up I was putting away the recipe and realized I skipped over and forgot to put in the 1/2 cup of oil. I couldn't even tell the difference. So here is my recipe... with out oil. I would suggest making them on a nonstick surface.... That way you can make them without putting anything on the pan. The whole batch is 14 points on WW. Enjoy!

1 Cup Whole Wheat
1 1/2 Cup of Low Fat Milk
1 Egg
2 T honey
3tsp Baking powder
1tsp Salt
2-3 tsp Vanilla ( i heart Vanilla)

1. Blend 1 Cup wheat and 1 cup milk on high for 3-4 minutes
2. Add 1/2 cup to mix blend for another minute or so.
3. Add egg, honey,powder,salt, and vanilla until you reach desired consistency.
4. Cook about 3 minutes on each side on low-med burner.
Recipe makes us about 18 pancakes.

If you feel like some spice, add 1/2 cup pumpkin, nutmeg, and cinnamon.... mmmm

Mamma's Potatoe Dough (Cinnamon Rolls)

2 cups mashed potatoes (cooled)about 5 or 6 potatoes will make double batch. Peel them and cut the up. Boil until tender.
1 cup of potato water (saved and cooled)
2 pkg. yeast dissolved in 1/2cup warm water
And add 1 Tbsp. sugar
Mix together.
Add: 3 eggs one at a time
1 cup of sugar
1 tsp salt
1 cup shortening
Add 4 to 5 ½ cups flour - mix until soft dough and comes away from the side of the bowl.


Let rise double about 1 hr.
Form into rolls. Roll out dough- drizzle with melted butter and sprinkle with cinnamon and sugar , roll up and cut 2-3 inches thick slices and place on greased pan- 2 inches apart. Let rise double and bake in 375* oven for 14 min. or until golden .
Glaze after they cool for 30 min.
Glaze: box or 2 cups of powdered sugar
1 tsp vanilla
2 Tbs. Evaporated milk... add more until frosting is thin enough to drizzle over rolls.

This isn't the best directions but it is a great recipe for rolls and cinnamon rolls!

Broccoli Salad

2 bunches of broccoli chopped
1cup crazins
1 medium red onion, chopped
1/2 cup Sunflour seeds
3/4 lb. bacon, fried and crumbled
1 Cup Mayo
2 Tbsp. Apple cider vinegar
1/4 cup Sugar

1. Mix Broccoli, crazins, onion, seeds, and bacon together.
2. Combine Mayo, vinegar, and sugar in a separate bowl.
3. Pour sauce mixture over broccoli mixrute.
4. Refrigerate at least 1 hour before serving.

Cranberry Salsa

INGREDIENTS
· 1 (12 ounce) bag cranberries, fresh

· 1 bunch cilantro, remove stems

· 1 bunch green onions, cut into 3 inch lengths

· 1 jalapeno pepper seeded and minced.

· 2 limes, juiced

· 3/4 cup white sugar

· 1 pinch salt or to taste

DIRECTIONS
1. Combine cranberries, cilantro, green onions, jalapeno pepper, limejuice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

This is the perfect time to make this!!!
Thanks to Sterling and Regina Skouso.

Creamy Chicken Italiano

1. Add all into crock pot. Cook 4-6 hours, till veggies are soft.

3-5 potatoes, peeled and chopped
3 Carrots, peeled and chopped
1 onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
6-8 cups chicken stock
1tsp. Oregano, dried
1 tsp. basil, dried
1/4 tsp marjoram, dried

2. Add following ingredients last hour and a half....

2-4 Cups Chopped Roastisary chicken (preferably breast)
1 can evaporated milk
salt & pepper to taste
Thicken if desired... with flour mixture or cornstarch.
( I use soy milk for the base because that is what we drink.)

3. Just before Serving add finely chopped spinach and stir.
4. Garnish with fresh diced tomatoes and Parmesan.


We served it with a spring leaf salad and a pau de queso... Brazilian cheese bread. It was soul food and quite delish!

Note: I add more veggies if I am in the mood and I always start with 6 cups stock then add more if needed. Enjoy!

Enchilada De Vicky

1 can Cream Mushroom soup
1 can mild enchilada sauce (red)
1 can chopped green Chile
1 pkg. powdered enchilada mix
1 can Black Beans (don't drain)
3 Cups shredded Beef (canned, bottled, or leftover from roast)
1/2 to 1 cup dried tomatoes

1. Cook all ingredients in crock pot at least 3 hours.
2. Use slotted spoon and load tortillas. Add cheese. (only fold as an enchilada... not a burrito)
3. Pour remaining sauce. Top with cheese.

Bake @ 300Degrees for 35 min.
Let cool 10 minutes then serve with sour cream.
Serve with rice and beans, or corn and always a crispy green salad.


This is so yummy and all from food storage. You can home make the tortillas. I used 1/2 cup fresh diced tomatoes because I didn't have dried. I also used a bottle of beef and a bottle of pork and it tasted fine. It is delish so try it tonight... I have another dinner to add to my food storage list.