Green Chile Burritos

1 chuck roast
1 TB Italian Dressing Dry Mix
1 TB Hidden Valley Dry Mix
1 TB Brown Gravy Dry Mix
1/2 cup water
1 - 2 cups salsa verde
Tortillas 

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour 1/3 cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas.

Cilantro Jalapeno Dip

6 to 8 jalapenos
1 bushel cilantro (meaning a huge handful)
1 packet of dry Ranch dressing mix
1 cup Sour Cream
1 cup Mayonnaise

Puree the jalapenos and cilantro in a food processor until it looks like a paste

Be sure to scoop out the seeds of the jalapenos if you want a mild dip

Mix together the cilantro and jalapeno puree mixture with 1 cup of mayonnaise and 1 cup of sour cream mix

Chill for about an hour and serve

Guacamole Bruchetta

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

• Preheat the oven to 400ºF.
• Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
• Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
• Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
• Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
• In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
• Spoon a portion of the mixture onto each of the garlic toasts and serve.

Cilantro Lime

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

• Melt butter in a saucepan over medium-high heat.  
• Add rice to saucepan for 1-2 minutes until coated with butter.   
• Then add water to saucepan and bring to a rolling boil (no cheating here).  
• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender.  
• Remove from heat, add freshly squeezed lime, salt, and cilantro. Fluff with a fork.  
• Serves 4.

Tomatillo Chicken

1 cup mayo
½ cup buttermilk
1 package hidden valley ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
4 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Bake 25-25 minutes until cooked through. Top with additional dressing and serve with cilantro lime rice.

Avacado Basil Pasta

16 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crisp cooked, drained, and crumbled
⅔ cup chopped fresh basil
4 tablespoons lemon juice
2 tablespoon olive oil
6 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup shredded parmesan cheese

• Cook the paste according to package directions. Rinse and set aside.
• In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
• Transfer to a serving bowl and sprinkle with cheese.

Tomato Basil & Parmesan Soup

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (I would go with only a cup and a half though)
1 tsp salt
¼ tsp black pepper

•   Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker
•   Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
•  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed 
•  Cover and cook on LOW for another 30 minutes or so until ready to serve.