Sweet Onion Salmon

Mike you and the kids will love this salmon recipe. I think even Anita will love the sweet caramelized onions. This would go great with your favorite Cous Cous recipe, if you have one. If not Ron of course loves it with rice, or garlic mash potatoes. Luv, Ya enjoy!!!



Salmon filets
1 Tablespoon Olive Oil
3 small onions, sliced into thin rings
1 Tablespoon honey
¼ cup rice wine vinegar
1 Tablespoon light sugar-free apricot preserves

Preheat oven to 350

Place salmon filets on a medium baking sheet and bake for 10 to 12 minutes.

Meanwhile, heat oil in medium nonstick skillet over medium-high heat. Add onions and sauté 7 to 10 minutes or until onions are caramelized.

In a small bowl, whisk together honey, vinegar, and apricot preserves. Pour over onions in pan and sauté for 2 more minutes. Serve onions over filets.

Green Chili Chicken

Mike, this is super easy and so GOOD!! I know you will love this. Enjoy call if you have any questions. Love ya, JoDee

Ingredients:

4 chicken breasts

2 eggs

Salt, pepper, garlic powder taste

1 (27 ounce) can whole mild green chilies

1 (2.25 ounce) can of sliced black olives

1 cup of cheddar, shredded

½ cup of Monterey jack or Cotjia cheese, shredded

(I just used 1 ½ cups of the pre-shredded Mexican blend cheese in a bag)

2 – 3 tablespoons of mayonnaise

Directions:

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks. Dip chicken into egg mixture and add to a hot pan sprayed with cooking spray (or olive oil). Cook 3-4 minutes on each side. Remove from pan and place in a 9 x 13 baking dish that you sprayed with Pam. Cover each chunk of chicken with a whole green chili. I really love green chilies so I added 2 green chilies per piece of chicken. Mix cheese and mayonnaise in bowl. Spread on top of chicken and green chilies, carefully. I had to make up a little more cheese mixture because I wanted mine with lots of cheese. Top with black olives. I added a couple of tooth picks to secure everything, and to keep my foil from making contact with my cheese topping. Cover with foil, and bake at 350 for 25 minutes, uncover and bake for another 10 minutes. Then I turned my broiler on, until the cheese browned a bit. Don’t take your eyes away from your chicken while you are broiling, the cheese will brown very fast. NOTE: My chicken breasts were pretty thick, if yours are fairly thin then you probably won’t need the additional 10 minutes of baking, just move right to the broiling, and you should be good.

Family Pinto Beans

Pinto Beans were a staple in our house when we were growing up. My Dad always made the beans. Unfortunately none of us kids took the time to write down the recipe. I have taken what I can remember him telling me, and what I have learned over the years in trial and error. When he was alive, I would always have him taste my beans, and give me his advice. He always gave me honest helpful advice. Then he always asked did you add the secrete ingredient?? - Which was always a bit of sugar. I hope our children enjoy these beans as much as we all do, and I'm glad to know the recipe is now written down.

2 lbs. Dried Pinto Beans – (make sure you pick through your beans, and pick out the bad looking ones, and any tiny rocks), then rinse really well.
2 Hammocks
12 cups water – Add more as needed
6 Beef Bouillon cubes – crushed or 3 Tablespoon beef paste
¼ cup dried onions
2 tablespoons ground cumin
1 teaspoon oregano
1 tablespoon Johnny’s Seasoning
1 tablespoon McCormick’s Montreal Steak Seasoning
1 tablespoon pepper
2 teaspoon garlic powder
1 Tablespoon sugar

Put all ingredients into a large slow cooker, and cook over night on low.

To serve remove hammocks. I like to let my hammocks cool, and then I remove the bones and the fat, and add the meat back into the beans. This is totally optional.

Blumlein's Family Green Chili Stew

My Dad use to make the green chili and the beans. After he passed away my sister took over the Green Chili Stew, and I took over the beans. I wish I would have taken the time to watch my cook these family favorites. I always tried to ask him what he put in them, and his secrete ingredient was always a bit of sugar. So I am going to take a little of what I can remember from my Dad's recipe, and my sister's, and add a few twists of my own. I hope you enjoy this family favorite, please feel free to add your own twists to this recipe and make it your own. ten recipe.

1 pork roast

2 cans chicken stock

2 – Big cans whole green chilies – cut into large chunks.

1 large can stewed tomatoes

2 Onions chopped

1 to 2 cans of Elpatio – if you want it spicy use the green cans of Elpatio

3 – Cloves diced garlic

½1/2 tsp. Garlic powder

1 tsp. Salt

1 tsp. Pepper

1 tsp. Cumin

½1/2 tsp. Onion powder

1 tsp. Johnny’s Seasoning

1 tsp. sugar

Add all ingredients into your slow cooker, and stir. Place roast in center, and add chicken stock until the roast is almost ¾ 3/4 covered in liquid

To serve, place homemade pinto beans in center of warm flour tortillas add some cheese a little stew, fold up and cover with stew and more cheese. Enjoy this family dish.