Jambalaya

• 2 Tbs olive oil
• 2-1/2 cup chicken broth
• 1 large onion
• 1 cup uncooked rice
• 3 cloves garlic, chopped
• 1 Tbs chopped parsley 
• 1 cup cooked diced chicken
• 1/2 tsp thyme
• 1 cup sliced smoked sausage
• 1-1/2 tsp salt
• 2-1/2 cups tomatos(your choice-fresh diced, can diced, stewed...)
• chile pequins, cayenne, or your favorite heat to taste

Heat oil in large saucepan. Saute' onions and garlic until tender. Add chicken and sausage. Cook 5 minutes. Add remaining ingredients. Mix well. Bring to a broil. Cover and reduce heat. Cook approximately 20-25 minutes or until rice is done and liquid absorbed.

Texas Spice Enchiladas

• 8 oz Tomato Sauce
• 1/3 cup Enchilada Seasoning
• 10 oz Grated Cheddar Cheese
• 11/2 cup Water
• 10 Corn Tortillas
• 1 lb Cooked Gr. Beef or Chicken (opt)

In Sauce pan combine Enchilada Seasoning, tomato sauce & water. Bring to a boil, simmer 5 minutes. When making chicken or beef have meat cooked and ready (we saute the meat with onion, garlic and sometimes with pinch of plain imagination). Heat tortilla in skillet with oil or butter until warm. Place cheese with or w/o meat in tortilla, roll up and with folded side down, place in baking pan. Pour left over sauce over tortillas and sprinkle remaining cheese on top. Bake at 250 degrees for 20 minutes.

Fajitas

• Skirt steak or chicken breast (pound thin)
• Texas Spice Fajita Seasoning
• Limes
• Cola or Beer

-Season meat with Fajita Seasoning by rubbing into both sides. Squeeze lime juice over meat add cola or beer in a large pan 1+ hours, best if overnight.

-Sear on hot grill to lock in juices and cook to taste. Slice meat against the grain and serve in tortillas. Condiments can include: grill onions, grated cheese, sour cream, guacamole, salsa and pico de gallo.

More Recipes