5 lbs of boneless/skinless chicken thighs (trim off most of excess fat!)
*1 can of Rotel – original – undrained
1/2 cup – green enchilada sauce -mild (save remaining sauce)
**1/2 cup – chicken stock or broth (unsalted)
1 1/2 tblsps – H&H Salsa Mix – Mild
1 tblsp – garlic powder
2 tblsp – olive oil
large cutting board
*optional – use Rotel-chunky (any flavor) instead of original
**substitute 1/2 cup of Dos Equis-Amber – or any dark beer – instead of chicken stock
1) Spray oil inside of 3-5qt Slow-Cooker – turn on Low
2) In a large mixing bowl with whisk mix the next 3 ingredients – set aside
3) Sprinkle both sides of thighs w/chili powder set on large platter or plate
4) In a large no-stick skillet w/lid – pour in 1 tblsp of oil – turn on med high
5) Soon as oil is hot – add 5-6 thighs at a time–and only cook ’til you browned both sides of all thighs
6) Placed browned thighs into slow-cooker
7) Pour ingredients from mixing bowl over thighs and add H&H and garlic powder on top – stir all 2 times
8) Cook on low 6 to 8 hrs
Remove thighs with slotted spoon onto cutting board – drain excess liquids into container – with large-bladed knife loosely chop up the thigh meat, place back into slow-cooker and mix in remaining green enchilada sauce (and maybe some of that optional beer!). Set cooker to ‘Keep Warm’ and go get yore fixin’s ready!
We eat this with: corn/flour tortillas – sour cream – guacamole – lettuce – fresh diced tomatoes – pico de gallo – taco sauce/red – green sauce – grated cheddar cheese – homemade spanish rice – peppers/corn and black beans.
This stuff is Nummy-Yummy!
While cooking ground beef, or ground elk or venison.
add 1/2 -1 scoop of 30 second mix ( hot or mild )
garlic salt / pepper to taste
brown soft flour taco shell
add 30 second salsa, sour cream , olives, grated cheese or anything else you like in a taco
1lb ground beef
12 crush crackers (Ritz, Saltines, or Cheez Itz equivalent)
1/4 cup diced onion
1/8 ish cup milk
1cup cheese cubes (little more or less depending on personal taste)
1small can petite diced tomatoes
1 or 1 1/2 scoops salsa
Mix it all up, form a loaf, spread additional salsa/tomato mix on top to make a pretty line.
Bake at 350-400 for an hour, oven depending.
(the mix is great tossed in taco meat, etc.)
Whole frying chicken
2 scoops 30 sec salsa mix
Canola or Vegetable Oil
In small bowl, add oil to salsa mix and blend until makes a this paste.
Separate skin from breasts, thighs and back. Rub paste inside cavity and under skin. Roast as usual.
Adds a great flavor to boring roasted chicken. Works well on rotisserie too!
By: Tony Vargas
Ground beef 85% 1 lb.
Ground Pork 1/2 lb.
salt, to taste
Wine Cabernet Sauvignon or Burgandy, for deglazing (1/2 – 3/4 cup)
Chili Powder (H&H) 2 scoops
Garlic 1 Tablespoon crushed
Celery 2 stalks, medium diced
Bell Pepper – 1 Green, medium diced
Tomato 14.5 oz. petite dice undrained
Pinto Beans 14.5 oz. drained and rinsed
Corn 14.5 oz. undrained
Cocoa Powder 1 Tablespoon
Worcestershire 1 Tablespoon
Prunes 6, quartered
Crushed Pineapple 1 8 oz can. Juice added early, pineapple added last 30 min.
This is the same as # 1, except:
– Use ground pork, vs. Italian sausage.
– Use crushed pineapple, vs. chunks.
– Use Pinto, vs. Kidney beans
A “regular” chili, with a hint of sweet (and sour).
This fits (barely) in a 3 quart slow cooker.
Brown the beef and pork in a heavy pot Salt the meat while cooking. I use a 6 quart enameled cast iron pot. Heat the pot, add some canola oil, and then the meat and salt. Once the meat is cooked through, de-glaze the pan with the wine. Add the crushed garlic, celery, bell pepper and chili powder and continue cooking until the veggies are softened.
Add the tomato, rinsed beans, corn, cocoa powder, Worcestershire, prunes and the juice from the pineapple (reserve the pineapple until later). Stir all together, and heat through. I transfer the full mix to a slow cooker, and continue to cook on low for 4 to 6 hours. You could just reduce the pot to a simmer, cover, and cook on the stove top or in the oven for the same amount of time.
Add the pineapple during the last 30 minutes of cooking.
By: Doug Gack
pork roast small but not the tenderloin, the cheaper one. 1 lg (32 oz?) can of green chilis. 1 scoop H&H, 2 pkgs dry poultry or chicken gravey mix. Put the pork roast in a crock pot with the green chilis. Add the H&H and cook until the pork and green chili shreds easily with a fork (High about 4 hours low 8 hours or more) add the gravey mix to thicken. Pretend you slaved all day and take a lot of credit for being amazing.
By: Karen Russell
Boneless chicken breasts, French’s fried onions, H&H Brand 30 Second Salsa mix. Take 1/2 cup of French’s fried onions, 3/4 scoop of 30 Second Salso mix (or more depending on how much of a “kick” you want), and place in a large freezer bag. Use a rolling pin to crush and mix onions and salsa mix. Add chicken breasts and shake to coat thoroughly. Bake in oven and serve.
By: David Mirabal
1 lb of ground beef
Diced vegetables: 1/2 onion (set aside in a separate bowl), 1/2 red bell pepper, carrots, celery, zucchini (all in the same bowl)
2 cloves of garlic, zester
1 small can (8 oz) of tomato sauce
1-2 scoop of H&H Brand Salsa Mix (to taste)
1-cup water or vegetable broth (may need additional if too thick)
1 tsp Better Than Bouillon – Vegetable broth
1 Tbs apple cider vinegar, honey apple vinegar, or espresso vinegar
1 Tbs Worcestershire sauce
Optional: 1 can of beans (drained and rinsed). Choice of: red kidney beans, cannellini or northern white kidney beans, black beans
Salt to taste
Brown ground beef. Drain and set aside.
With the bit of beef drippings left in pan, sauté the onions until translucent. Add the rest of the diced veggies and garlic. Sauté all together for 3-5 minutes, stirring occasionally. Add ground beef. Mix thoroughly.
Add the rest of ingredients. Heat through. Add additional water or broth if too thick. Add salt to taste.
Serve with shredded cheese (your choice) and dollop of sour cream on top, and cornbread on the side.