Tried and Delicious food, courtesy of Megan

French Dip Sandwiches- Carlsbad's Cravings   

• 3 lb beef chuck roast trimmed of excess fat*
• 1 tablespoon olive oil
• 6 French rolls or hoagie buns
• 12 slices provolone cheese

Slow Cooker

• 1/3 cup reduced sodium soy sauce
• 1 cup Coke NOT diet
• 2 10.5 oz. cans beef consommé **
• 1/4 cup dry minced onions
• 1 tablespoon beef bouillon
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 bay leaf

1. Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining Slow Cooker ingredients.
2. Cook on LOW for 4 hours then remove roast to a cutting board. Thinly slice roast across the grain. Place sliced meat back in slow cooker and continue to cook on LOW for 1-2 additional hours.
3. When ready to serve, remove roast and strain fat from broth for dipping.
4. Split rolls and line the bottoms on a baking tray. Top each half with beef followed by 2 slices cheese. Bake at 350 degrees F or until cheese is melted. Serve with reserved au jus.

Picky Palate CRISPY SOUTHWEST CHICKEN WONTONS

2 Tablespoons canola or vegetable oil
½ Cup finely diced white onions
½ Cup finely diced red bell pepper
2 large cloves fresh garlic, minced
1 12 oz can chunk chicken, drained (from Costco)
¼ Cup packed fresh cilantro leaves, finely chopped
¼ Cup Verde Salsa (I use Herdez brand)
2 Tablespoons prepared ranch dressing

½ package wonton wrappers 
1 egg white whisked with 2 Tablespoons water

1. Heat oil into a large skillet over medium heat. Saute onions and bell pepper for 5 minutes or until softened.Stir in garlic for 1 minute and remove from heat.

2. In large bowl add onion mixture, chicken, cilantro, salsa, ranch, salt and pepper. Mix until well combined.

3. Place 1 Tablespoon chicken mixture in center of wonton wrapper. Brush bottom edge with egg white wash, fold over filling and press edges together firmly, forming a triangle shape.

4. 2 options of cooking. 1^st is place about 1 inch of canola or vegetable oil in a medium skillet over medium high heat. When hot, place 4 wontons at a time into oil. Cook 1-2 minutes per side or until golden brown. 2^nd option is place wontons on a baking sheet; bake at 375 degrees F for 15-20 minutes or until crispy, flipping once half way through cooking.

5. Serve with Ranch dressing or salsa if desired.

Chicken Tikka Masala

71 toes

Marinade

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons cumin

1 teaspoon cinnamon

2 teaspoons cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

3 boneless skinless chicken breasts

Combine all marinade ingredients, mix with chicken. Refrigerate for at least an hour. 

Sauce

1 tablespoon butter                                            1 clove minced garlic

1 jalapeno, finely chopped                                  2 teaspoons paprika

2 teaspoons cumin                                            1/2 teaspoon salt

8 oz tomato sauce                                             1 cup cream

1/2 cup chopped cilantro

Melt the butter in a large skillet over medium heat.  Saute garlic and jalapeno for 1 min.

Megan's Street Tacos  

Thin steak - Walmart cuts carne asada steak

Sprinkle with salt and chili powder and grill on each side for 2 minutes.

Cut into small pieces. Serve on warm corn tortillas with chopped onion, cilantro and salsa.

Megan's Fajitas

Peppers, Onions and Beef cut in strips

Fajita seasoning mix, juice from one whole lime

Add all ingredients to a bowl, mix,cover and place in fridge for several hours.

Heat oven to 400 degrees

Spread ingredients out on a greased cookie sheet and bake for 30-40 minutes.

Cafe Rio Taco Soup     

Favorite Family Recipes

• 1 onion diced                                                                     1 Tbsp. vegetable oil
• 1/2 tsp cumin                                                                     a dash or two cayenne
• 1/2 tsp. chili powder                                                          5 c. chicken broth
• 3 Tbsp. fresh cilantro finely chopped                                 juice of 1/2 lime
• pepper to taste                                                                   1 can pinto beans drained and rinsed
• 2-3 boneless skinless chicken breasts                                2 Tbsp. taco seasoning
• 1 Tbsp. paprika                                                                 vegetable oil to taste
• pico de gallo                                                                     avacado diced
• 2 c. pepper jack cheese                                                     tortilla strips 
• cilantro for garnish                                                           lime wedges for garnish

1. In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
2. Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
3. In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
4. In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

And she even makes her own BBQ sauce for ribs- THE best ever!

http://www.geniuskitchen.com/recipe/honey-chipotle-barbecue-sauce-430587