TABLE OF CONTENTS

Josh's Mexican Rice
Jen's Yummy Salsa
Chicken Diavolo Recipe
Chicken Fried Rice
Hot Air Caramel Popcorn

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JOSH'S MEXICAN RICE

Olive oil
1 cup uncooked rice your choice
1/2 medium sized onion
2 cloves garlic, minced or crushed
2 cups cold water
Hot pepper of your choice chopped (we like jalapenos)
Tomato sauce (I'd say a little less that 1/4 cup)
1 Tbsp chicken bouillon
1 tsp chili powder
Salt, to taste

Put a little olive oil (Tbsp or so) into a medium-sized pot and heat
to a medium temperature, add the rice, uncooked, and brown in the oil.
Make sure all the rice is lightly coated with the oil. You do not have
to stir the rice around very much at first, while browning, but as the
rice becomes browner you want to be stirring it around to make sure it
all browns evenly and doesn't burn. It will turn brown, but it's not
burning unless it's turning dark/black.
Towards the end of the browning, add the garlic so that it is sort of
sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the
remaining ingredients. Stir well and cover (with a small air escape).
Reduce heat to medium-low to medium, and let cook for 20-30 minutes.
(Cooking time and temperature varies with your stove. Check after 20
minutes to make sure you don't burn.)

The essential rule of this recipe is "Do Not Peek" while the rice is
cooking. When it is ready, all the water will be absorbed, the rice
will fluff, and each grain will be "split open" because of the
browning. It should be dry, not saucy.

You can adjust the spices/peppers to your taste. The recipe can be
changed by keeping with the 1 cup rice/2 cups water ratio, and
adjusting remaining ingredient

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JEN'S YUMMY SALSA
1 medium tomato
2 avocados,
1 cup of sweet white corn (I get a frozen bag from Costco)
Bushel of green onions
1 can of black beans
Garlic Pepper
Garlic salt w/ parsley
Tapatio Sauce

Place drained black beans and corn into a large bowl
Dice up your tomato and green onions and place them in the bowl.
Season with the garlic pepper, garlic salt and tapatio sauce to taste.
Our chips
Mix everything around a give it a taste test with y..
Add chopped avocado and mix it around one more time. I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process.

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CHICKEN DIAVOLO RECIPE
Serves/Makes: 8
Ingredients:
* 2 teaspoons olive oil
* 1 large onion, chopped
* 3 cloves garlic, sliced
* 1 can (28-ounce size) whole tomatoes
* 1 can (8-ounce size) tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 3/4 teaspoon red-pepper flakes
* 3/4 pound linguine
* 1/4 cup fresh basil, cut into strips

Directions:
Heat oil in large skillet over medium heat. Add onion and garlic; saute 8 minutes or until softened, without letting garlic brown.
Add tomatoes, tomato sauce, oregano, salt and pepper flakes. Bring to a simmer, breaking up tomatoes with wooden spoon; simmer over medium heat 10 minutes.

While sauce is simmering, cook linguine in large, deep pot of lightly salted boiling water until al dente, firm yet tender.
Stir chicken into sauce; cook 3 to 4 minutes or until chicken is cooked through.

Drain linguine. Toss with sauce. Garnish with basil.
Per serving: 285 calories; 3 grams fat; 1 gram saturated fat; 19 grams protein; 45 grams carbohydrate; 4 grams fiber; 929 milligrams sodium; 86 milligrams cholesterol
This recipe for Pasta Fra Diavolo serves/makes 8.

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CHICKEN FRIED RICE
2 cups uncooked rice
4 cups water
1.5 tbs of chicken bouillon
1 chicken breast (cut into cubes)
1/2 cup frozen peas
2 eggs
3-4 tablespoons canola or olive oil
1/4 teaspoon salt
2 tablespoons soy sauce
2-4 servings

1. Cook your rice the night before!! This is the key point to make the rice. It’s even better if it sits in the fridge for 2 days. When you cook the rice add the water and the 1.5 tbs of chicken bouillon.

2. Let your rice cool completely pack it up in a bowl and let it sit in the fridge over night.

3. Heat a wok over high heat with 1 tbs. of oil. Add you chicken cubes and cook the completely ( l like to drizzle a little bit of soy sauce and sprinkle some brown sugar on the chicken while it’s cooking to give it a “teriyaki flavor”. Then add eggs and scramble until cooked. Add peas and fry for about a minute.(You can add or omit any veggie/meat combo you want.)

4. Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't burn while you're heating up your wok and oil again.

5. Add remaining oil to the wok and heat over high heat until it is very hot. Add your cold rice to the wok and stir to coat every grain. (You can add some more oil if you want; it just depends on how greasy you like it.)

6. Stir fry for a while, stirring constantly until there is no liquid left, then chop up your omelet and add it, along with the soy sauce and salt. Stir. You can add more or less soy sauce and salt according to your taste. NOTE: In this case, the salt is simply to enhance the flavor of the dish, not to make it salty. And remember that soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an MSG substitute.)

7. Enjoy! It's the best homemade fried rice you'll ever make!

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HOT AIR CARAMEL POPCORN

1⁄2 cup of popcorn kernels popped
1 stick butter
1 cup brown sugar
1⁄4 cup white Karo syrup
1⁄4 to 1⁄2 teaspoon baking soda (depending on how long you bake it for)
1⁄2 teaspoon vanilla

Cook butter, sugar and Karo on medium heat until it boils…Boil for 2 minutes, then take it off heat and add 1⁄4 to 1⁄2 teaspoon baking soda, then add 1⁄2 teaspoon of vanilla

Pour caramel over popcorn, bake at 250 for 10 to 30 minutes depending on how crunchy you would like the popcorn. My family likes it gooey so we only cook it for 10 minutes and then eat J Otherwise take it out stir it around and put it back in for another 10 minutes until you've done it for a total of 30 minutes.

*Cool tip* You can take 1⁄4 a cup of popcorn kernels and put them in a paper lunch sack taped shut and pop for about 1 min and 40 seconds in the microwave. Do that twice and you have a ton of fresh popcorn to dump the caramel over.

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