Spanish Rice

2 Tbsp. vegetable oil
1 c. uncooked white rice
1/2 green bell pepper, chopped
2 c. chicken broth
1 (10 oz.) can diced tomatoes and green chilies
2 tsp. chili powder, or to taste
1 tsp. salt

Heat oil in a deep skillet over medium heat. Saute rice and bell pepper until rice is browned. Stir in broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Potato Basil Puree

(a fun side dish on St. Patrick's Day)

2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half and half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 tsp. kosher salt
1 tsp. freshly ground pepper

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. (I simply peel the potatoes, put them in a crock pot, cover them with water, cook on low for 6 hours, and drain.)

In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

Beat the hot potatoes with a mixer until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste and serve hot. Serves 4-5.

Barbecued Pulled Pork

3-4 lb. boneless pork roast (shoulder or butt)

1 tsp. black pepper

1 tsp. salt

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1 tsp. paprika

1 medium green bell pepper, sliced

1 medium onion, sliced

1 jar (18 oz.) barbecue sauce

1/2 c. brown sugar

Sandwich rolls or cooked rice (optional)

Trim excess fat from pork. Combine black pepper, salt, cumin, cayenne and paprika in a bowl; rub onto roast. Place green pepper and onion into slow cooker; add pork. Combine sauce and brown sugar; pour over meat. Cover and cook on LOW for 8-10 hours. Serve on rolls or over rice if desired.

Grandma Larsen's Zucchini Bread

3 eggs, beaten

1 c. oil

1 tsp. vanilla

2 c. sugar

2 c. seedless, grated zucchini

3 c. flour

1 tsp. salt

3 tsp. cinnamon

1 tsp. soda

1/4 tsp. baking powder

1/2 c. nuts (optional)

Combine the eggs, oil, vanilla, and sugar and mix well. Add the zucchini and mix. Then pour in the flour, salt cinnamon, soda, baking powder, and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-75 minutes.

Picante Chicken Enchiladas

1 jar (16 oz.) picante sauce

1/2 c. sour cream

2 tsp. chili powder

2 c. cubed cooked chicken

1/2 c. shredded Monterey Jack cheese

6 flour tortillas, warmed

1 green onion, thinly sliced (about 2 Tbsp.)

Stir 3/4 c. picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce mixture, chicken and cheese in a large bowl. Spoon 1/3 c. cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling.

Cheesy Shrimp Tortillas

2 Tbsp. butter

Two 2-lb. bags frozen raw shrimp (31-40 per pound), thawed and tails removed

1 Tbsp. finely chopped garlic

salt and pepper

1 lemon, halved

3 chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce

Twelve 10-inch flour tortillas

1 lb. gouda cheese, shredded

In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half. In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden about 2 minutes on each side. Cut into wedges.

To freeze: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label, and freese. The the quesadillas at room temperature for 2 hours. Cook cheese side down, as directed above.

Light Guacamole

2 large ripe avocados, peeled, divided

1 c. (8 oz.) fat-free sour cream

1/4 c. chopped onion (I sprinkle onion powder instead)

3 jalapeno peppers, seeded and chopped

6 Tbsp. minced fresh cilantro

4 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. ground cumin

1/8 tsp. pepper

Garlic

In a food processor, combine one avocado and the rest of the ingredients. Process until smooth. In a bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture.