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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
Posted in Dinner, Lunch | No Comments »

Every once in a while I like to swap out barley for rice. It is super nutritious, full of fiber and chewy. Mixed here with these amazing middle eastern spices and chicken you have a wonderful meal.

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp dried mint flakes
• 1/4 tsp garlic powder
• 1/4 tsp cayenne powder
• 6 skinless chicken thighs
• 1/2 tsp vegetable oil
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 tbsp soy sauce
• 3 1/2 cups chicken broth
• 1 1/4 cups uncooked pearl barley
• 1 14oz can diced tomatoes, drained
• 6 tbsp chopped green onions

Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture. Heat the oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.

Spray pan with Pam and add the onion, bell pepper and soy sauce. Cook over medium heat for several minutes until slightly brown. Add the broth, barley tomatoes and remaining spice mixture. Place the 6 chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55-60 minutes. Let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.

Tags: barley, chicken, spicy
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This is one of my favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the nutty pecan.

• 6 cups of pecan halves
• 6 tbsp of melted butter
• 1/4 cup of Worcestershire sauce
• 2 tbsp of Tabasco or your favorite hot sauce
• 1 tbsp soy sauce
• 1 tbsp hot curry powder
• 1 tbsp chili powder

Preheat your oven to 350˚. In a mixing bowl combine all ingredients and toss well to coat thoroughly. Spread mixture evenly on a baking sheet, preferably with sides. Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature. These will keep for a while in a Tupperware or Zip Lock bag.

Tags: nuts, spicy
Posted in Appetizer | No Comments »