Ingredients:

 4 large tomatoes, diced 1/2 large onion, minced 3 cloves garlic, chopped 2/3 cup chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons fresh lime juice salt to taste

Kiki's Borracho (Drunken) Beans

• Ingredients

  1 pound dried pinto beans, washed
• 2 quarts chicken stock
• 1 tablespoon salt
• 1/2 tablespoon ground black pepper
• 1 (12 fluid ounce) can or bottledark beer
• 2 (14.5 ounce) cans chopped stewed tomatoes
• 1 white onion, diced
• 1/4 cup pickled jalapeno peppers
• 6 cloves garlic, chopped
• 3 bay leaves
• 1 1/2 tablespoons dried oregano
• 1 1/2 cups chopped fresh cilantro

Barbecue Ribs

INGREDIENTS:

• 4lbs pork ribs
• 3⁄4cup light brown sugar
• 1teaspoon hickory smoke salt
• 1tablespoon paprika
• 1tablespoon garlic powder
• 1⁄2teaspoon ground red pepper (optional)
• 2cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

DIRECTIONS

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Mexican Rice

INGREDIENTS:

• 12ounces tomatoes, very ripe and cored
• 1medium white onion
• 3medium jalapenos
• 2cups long grain white rice
• 1⁄3cup canola oil
• 4minced garlic cloves
• 2cups chicken broth
• 1tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1⁄2teaspoons salt
• 1⁄2cup fresh cilantro, minced
• 1lime

DIRECTIONS

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Beef and Broccoli Stir-Fry

INGREDIENTS:

• 3tablespoons cornstarch, divided
• 1⁄2cup water, plus
• 2tablespoons water, divided
• 1⁄2teaspoon garlic powder
• 1lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
• 2tablespoons vegetable oil, divided
• 4cups broccoli florets
• 1small onion, cut into wedges
• 1⁄3cup reduced sodium soy sauce
• 2tablespoons brown sugar
• 1teaspoon ground ginger
• hot cooked rice

DIRECTIONS

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Crock-Pot Chicken With Black Beans & Cream Cheese

INGREDIENTS:

• 4 -5boneless chicken breasts
• 1(15 1/2 ounce) can black beans
• 1(15 ounce) can corn
• 1(15 ounce) jar salsa, any kind
• 1(8 ounce) package cream cheese

DIRECTIONS

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!

Crock Pot Roast

INGREDIENTS:

• 1(4 -5 lb) beef roast, any kind
• 1(1 1/4 ounce) package brown gravy mix, dry
• 1(1 1/4 ounce) package dried Italian salad dressing mix
• 1(1 1/4 ounce) package ranch dressing mix, dry
• 1⁄2cup water

DIRECTIONS

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.