Carla's Green Chilie Rice Casserole

Ingredients:

• 1 1/2 cup rice
• 1 can cream of celery
• 16 oz sour cream
• 2 small cans chopped green chilies
• 2 cups shredded cheese of choice
• Chicken stock
• Salt, garlic powder, pepper to taste

Directions:

1. Cook rice in chicken stock.
2. While rice cooks, mix all ingredients except cheese. Season to taste.
3. Drain rice and pour in above mixture.
4. Mix in cheese, leaving enough to top with cheese.
5. Bake at 350 until done.

Chuy's Creamy Jalapeno Dip

Ingredients:

• 16 oz light sour cream
• 1 pkg (1 oz) Ranch Dip mix
• 2 whole large jalapenos (roughly chopped)
• 2 cloves garlic (minced)
• 1/3 cup fresh cilantro
• 1 whole lime (juiced)
• 2-4 tbsp milk

Directions:

1. Combine roughly chopped jalapenos, cilantro and garlic in a food processor or blender. Pulse until finely chopped.
2. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined.
3. Add milk, a tablespoon at a time, until you reach the desired thickness.
4. Pour into serving bowl and enjoy!

Kansas City Style Baby Back Rib Rub

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tbsp black pepper
• 1 tbsp salt
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne (optional)

Directions:

1. Combine all ingredients together and transfer to an air tight container. May be stored up to six months.

Angie's Taco Soup

Ingredients:

• 2 lbs. Ground Beef    
• 2 cans Corn            
• 2 cans Pinto Beans    
• 2 cans Ranch Style Beans
• 2 cans Diced Tomatoes  
• 1 can Green Chilis    
• 1 pkg Taco Seasoning  
• 1 pkg Dry Ranch Dressing

Directions:

1. Brown ground beef until cooked.
2. Add all ingredients into a large pot or slow cooker until hot.

Brennon's White Chili

Ingredients:

• 2 lb Boneless Chicken Breast, cubed (for stovetop) or whole (for Instant Pot) 
• 1 Med Onion, chopped                 
• 1/2 tsp Minced Garlic                
• 1 tbsp Vegetable Oil                 
• 2 cans (15.5 oz) Great Northern Beans
• 2 cups Chicken Broth     
• 2 cans (4 oz) Chopped Green Chilies  
• 1/2 tsp Salt                         
• 1 tsp Ground Cumin                   
• 1 tsp Dried Oregano                  
• 1/2 tsp Pepper                       
• 1/4 tsp Cayenne Pepper (optional)    
• 1 cup Light Sour Cream               
• 1/2 cup Heavy Whipping Cream         
• Fresh Cilantro (to taste)            

Directions (Stovetop):

1. In a large saucepan, sauté chicken, onion and garlic in oil until chicken is no longer pink.
2. Add beans, broth, chilies and seasonings. Bring to a boil.                                 
3. Reduce heat; simmer uncovered for 30 minutes.                                               
4. Remove from heat; stir in sour cream and heavy cream.                                       

Directions (Instant Pot/Pressure Cooker):

1. Turn Instant Pot to saute mode, and allow to heat up.
2. When hot, saute onion and vegetable oil until onion softens (around 3-5 minutes).
3. Add garlic and saute for another 30-45 seconds. Turn saute mode off.
4. Add beans, chicken broth, green chilies, salt, cumin, oregano, pepper & cayenne (if using). Stir well. 
5. Add chicken (frozen or thawed) and cook on high pressure for 20 minutes (frozen) or 15 minutes (thawed). 
6. After cooking is done, allow to sit on natural pressure release for 10 minutes, then release any remaining pressure.
7. Remove breasts from pot and shred on a cutting board. Replace in the pot. 
8. Turn pot on saute, and add heavy cream, sour cream and cilantro. Saute until well blended and heated through. 

Margo's Blue Ribbon Chipotle Salsa

Ingredients:

• 1 lb. roma tomatoes, quartered                    
• 1/4-1/2 of a white onion (depending on your taste)
• 3 cloves garlic, peeled                           
• 2 lg. jalapeno peppers, halved                    
• 2 Serrano peppers, halved                         
• juice from 1 lime                                 
• 2 cans (14 oz) HEB chipotle diced tomatoes        
• 1/2 bundle of fresh cilantro                      
• salt & pepper to taste                            

Directions:

1. In a blender or food processor, combine the garlic, onion and peppers. Pulse until ingredients begin to blend.
2. Add 1 can of the diced tomatoes, and blend until all contents are finely chopped.                             
3. Add cilantro and roma tomatoes and blend.                                                                     
4. Add remaining can of diced tomatoes, lime juice, salt and pepper. Blend well.                                 

Notes:

The HEB diced tomatoes come in a several different varieties. I personally like the fire-roasted as well. These can be changed up to vary the final flavor. You can also vary the heat of the salsa by removing some or all of the spines and seeds from the peppers.

Brennon's Pinto Beans

Ingredients:

• 1 pound dry pinto beans         
• 1 (29 ounce) can chicken broth  
• 1 large onion, chopped          
• 1 fresh jalapeno pepper, chopped
• 2 cloves garlic, minced         
• 1/2 cup green salsa             
• 1 teaspoon cumin                
• 1/2 teaspoon ground black pepper

Directions:

1. Mix all ingredients in a 5-6 qt slow cooker, and cook on low for 6-8 hours.