Avocado Wedges

2 avocados, mashed
3 tablespoons green chiles, diced
2 cups Monterey jack cheese, grated
Butter, melted
2 tablespoons onion, diced
3/4 cup bacon, cooked crisp and crumbled
4 flour tortillas

Combine avocados, chiles, cheese, onion and bacon, mixing well. Divide mixture in fourths, and spread mixture on each tortilla, leaving a 1/4-inch edge. Fold each tortilla in half and crimp edges. Brush a large skillet and tortillas with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.tilla in half and crimp edges. Brush a large skillet and tortillas
with melted butter. Fry until golden brown or until cheese melts. Cut each into 4 wedges and serve immediately.

Makes 16.

Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.

Tarragon Chicken

2 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 tsp. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp. salt
1 Tbsp. cornstarch
10 oz. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice

Melt butter with olive oil in large skillet. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes. Stir in oranges and serve with hot cooked pasta or rice.

Serves 6

Parmesan Chicken

Prep: 30 min.
Cook: 4 min.

6 skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 extra-large eggs
1-1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette (recipe below)

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette.

. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Makes 6 servings.

Lemon Vinaigrette:In a small bowl, whisk together the 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Nutrition Facts
Calories 638, Total Fat (g) 34, Saturated Fat (g) 8, Monounsaturated Fat (g) 19, Polyunsaturated Fat (g) 4, Cholesterol (mg) 174, Sodium (mg) 1158, Carbohydrate (g) 37, Total Sugar (g) 2, Fiber (g) 3, Protein (g) 46, Vitamin C (DV%) 21, Calcium (DV%) 18, Iron (DV%) 24, Percent Daily Values are based on a 2,000 calorie diet

Bat Masterson’s Ranch Steak

One (2 lb.) round steak, 3/4″ thick, cut into 6 pieces
1/2 cup flour
4 TB shortening
1-1/2 tsp. salt
1/2 tsp. ground black pepper
11 cove garlic, minced
1 medium onion, diced
1 tsp. onion salt
1 cup water
1 cup crushed canned tomatoes

Pour flour onto the meat pieces. Coat both sides evenly. Brown meat well in shortening in an oven proof skillet. Season with salt and pepper; add garlic and onion. Continue cooking until onion is tender and browned. Add onion salt, water and tomatoes; cover and bake in a preheated 375º F., oven for about 2 hours or until meat is tender. Add more water if necessary.
Makes: 6 servings.

Cuban Chicken Stew with Olives, Capers & Raisins

Recipe By :Fine Cooking: Comfort Food, p. 41
Serving Size : 6
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 pounds chicken thighs
3 tablespoons olive oil
1 medium onion — finely chopped
1 red or green bell pepper — finely chopped
4 cloves garlic — minced
1 teaspoon minced fresh oregano
1/4 cup finely chopped cilantro (to 1/3 cup)
salt
freshly ground black pepper
1/4 cup canned tomato sauce
1/3 cup chopped pimiento-stuffed olives
2 tablespoons drained capers
1/4 cup dark raisins
1/2 cup red wine

Mix the flour, salt, pepper, and paprika on a plate. Dredge the chicken
thighs in the flour mixture and shake off any excess. In a heavy pot, heat 1 tablespoon of the olive oil over medium-high heat and cook the chicken in batches (so it’s not crowded) until lightly browned on all sides.

Transfer the chicken to a platter and drain off any fat left in the pan.
Add the rest of the olive oil, the onion, and the bell pepper to the pan. Reduce the heat to low and cook, stirring, about 1 minute. Add the garlic, oregano, and cilantro, season well with salt and pepper, and
continue to cook for about 15 minutes. Stir in the tomato sauce, olives,
capers, raisins, and wine. (If you prefer a bit more sauce, add a little
chicken broth or water, but not wine, which would make it too acidic.)
Return the chicken to the casserole with any accumulated juices. Stir to
coat the chicken with the sauce; cover and simmer until the thighs are
completely tender when pierced with a knife, about 45 minutes. Season to
taste with salt and pepper. Serve hot.

Cajun Chicken Bits

1 lb. Boneless Chicken Breast
1 Tbsp. Black Pepper
1 Tbsp. Garlic Powder
1 Tbsp. White Pepper or Cayenne Pepper
1 Tbsp. Thyme
1 Tbsp. Oil (I use Olive)
3 Tbsp. Soy Sauce
2 Tbsp. Corn Starch
1/2 cup Butter

Can be prepared as Cajun spicy or “Black Pan.”

Cut Chicken into 1 inch bites. Place in a bowl and pour in Soy Sauce. Mix in Corn Starch to fully coat all pieces. Place in Refrigerator for 1/2 hour. In a sauce pan, slowly melt Butter. Mix in the Peppers, Garlic Powder, and Thyme to create a paste. Once Chicken is fully marinated, pour Oil into skillet and fully coat bottom.

Pour in the Chicken Bits, and stir constantly to evenly brown. Once brown, pour in the Cajun Paste and mix in the Chicken Bits until evenly coated. If you want Spicy Chicken, continue stirring until fully cooked.
If you want Black Pan Chicken, spread the pieces out and let cook until black then stir or flip to do the same for the other side.

Ginger-Chicken Noodle Soup

Ingredients
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 medium carrots, coarsely shredded
2 tablespoons dry sherry (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 14-ounce cans chicken broth
1 cup water
2 ounces dried rice vermicelli noodles or medium noodles
1 6-ounce package frozen pea pods, thawed and halved diagonally
Soy sauce

Directions
1. In a 3-1/2- to 6-quart crockery cooker, combine chicken, carrots,
sherry (if desired), the 1 tablespoon soy sauce, the vinegar, ginger,
and pepper. Stir in chicken broth and the water. Cover and cook on
high-heat setting for 2 to 3 hours.

2. Stir in noodles and pea pods. Cover and cook for 5 to 8 minutes more or until noodles are tender. Serve with additional soy sauce. Makes 6 servings.

Carnival of the Recipes Southwestern Edition

The Carnival of the Recipes is up at Phoenix Arizona’s East Valley Living

Some of the outstanding recipes include:

Microwaved Broccoli with Lemon posted at Phoenix Arizona Blog

Hawaiian Teriyaki Chicken Recipe posted at Chicken Recipe

Chili Recipes – WHITE CHILI WITH CHICKEN RECIPE posted at Famous Recipes

Grilled Salmon Teriyaki posted at Jokes Funny

CrockPot Lasagna from Slow Cooking Recipes

Sweet and Smokey Chicken Recipe from Famous Recipes

Italian Pasta Recipes from Famous Recipes