2 lbs. hamburger
1 c. salsa
1/2 c. dry rice, prepared
1 small can green chilis
1/4 c. cream cheese
1/3 c. beef stock
1 green onions, diced
1/2 green peppers, diced
1 c. zucchini, diced
3 cloves garlic, minced
1/2 medium onion, diced
1 pkt. mrs. Dash taco seasoning
1/4 tsp. chili powder
1/4 tsp. Nature's Seasoning
2 cans diced tomatoes
1 small can sliced black olives
1/2 c. shredded mexican cheese
Prepare rice according to directions. Brown hamburger and drain. Add vegetables and saute until soft. Add green chilis, 1 can tomatoes, salsa, beef stock, black olives and spices. Mix in pan until blended. Add cream cheese and stir. Add in rice and stir. Cook on low for 10 minutes. Add last can of diced tomatoes. Mix in cheese.
Serving suggestions:
- Make ahead and put in the crock pot on low to warm before your guests come.
- Serve on the side some warmed up soft taco shells or tortilla chips.
Recipe variations:
- You can adapt this recipe to be Italian instead of Mexican. To do so, substitute in mushrooms, Italian seasoning, celery, Mozzarella cheese, parmesan cheese. You can also substitute out your salsa for another can of tomatoes with garlic and onion. Serve with garlic bread.
1 big yellow onion, sliced thin
10 peaches, peeled and sliced
1 green pepper, diced
3 cloves garlic, diced
1 quart crushed tomatoes
1 c. brown sugar
1/4 c. wild turkey bourbon
1/2 c. vinegar, apple cider pepper
1/3 pepper and 2 tsp. sauce chipotle with adobo
1/2 c. BBQ sauce or ketchup
2 tsp. allspice
1 1/2 tsp. cloves
2 tsp. cinnamon
2 tsp. paprika
2 tsp. dried mustard
1/2 tsp. black pepper
1 tsp. celery seed
3 tsp. salt
1/2 T. honey dijon mustard
Saute in 2 T. butter: onion, 1/2 peaches, green pepper, chipotle with adobo sauce and garlic. Add the bourbon and all the spices. Add 1/2 the tomatoes. Sauce until onions are translucent. Using the immersion blender, blend until chunky. Add in the rest of the peaches, tomatoes, brown sugar, vinegar, ketchup/BBQ sauce and honey dijon mustard. Cook until reduces and becomes thicker. You can use the immersion blender again to break up the chunks if you would like it smoother.
Serving tips: Serve on meat or as a dipping sauce on the side.
Storage tips: Can, if you are able. If not, can be stored in a glass container in the fridge. Could be frozen as well.
3 tortilla shells
2 T. cream cheese
6 oz. cooked chicken, diced
1 celery stalk, diced
1/4 of red or green pepper, diced
1/3 onion, diced
1 T. mayonnaise
2-3 squirts dijon mustard
1/2 tsp. Mrs. Dash garlic and herb
lettuce
tomatoes
Spread cream cheese on each tortilla. Mix together chicken, celery, peppers, onion, mayo, mustard and spices in a small bowl. After you spread the cream cheese, you can add on your lettuce, tomatoes or any other additional toppings. Spread mixed chicken salad on one half of the tortilla. Roll up tortilla.
Tips for additional ingredients: sliced green olives, sliced grapes or cucumbers.
Tips for serving: This works great as an appetizer as well. Just slice your wrapped tortilla in several slices and serve.
1/2 c. butter
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
2 C. grated zucchini
1/2 c buttermilk
4 T. cocoa
2 1/2 c flour
1/2 tsp baking powder
1tsp. soda
1 tsp. salt
1/2 tsp. cinnamon
cream the butter, oil, sugar in large bowl. mix flour, cocoa, baking powder, soda,salt, cinnamon together in small bowl. add the rest of ingredients to the butter, sugar, oil, mixture. mix well add flour mixture. pour into 9 x 13 pan. sprinkle the top of cake mix with 1/2 c chocolate chips and 1/2 c sugar and 1/2 c. chopped walnuts. Bake 350 for 25 minutes.
Today, we actually doubled the recipe. It works well to double the recipe, bake extra cakes and then freeze the cake. To help keep the cakes freeze well, I put parchment paper on the top of the cake. Measure and cut as much parchment as you need. Then we put aluminum foil around the cake. Last we cover the foil with plastic wrap. It seems like a lot of steps, but doing it this way, we have had cakes last up to a year and still taste fresh.
1/4 c. cream cheese 
