1 Tbsp. ground Gevalia Coffee
1 Tbsp. chipotle chili powder
1 tsp. chili de arbol powder
2 tsp. paprika
1 tsp. ground cumin
1 tsp. coriander
1 Tbsp. brown sugar
1 tsp. dried oregano
1 tsp. salt
1 tsp. pepper
1 2-3 pound pork belly, boneless

Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.

Place the pork into a roasting pan and roast in a preheated 400 degree F oven for 30 minutes. Then reduce the heat to 350 degrees F and roast for another hour.

Remove from the oven and let rest for 10 minutes before slicing.

I’m sure another cut of Pork Roast would work as well, but I would definitely suggest trying this with Gevalia Coffee, because it is a very fine grind of coffee. They have other recipes on their website, too; just look for them.

Preheat oven to 350 degrees. In a large skillet over medium high heat, sauté the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.

Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9×13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

Preheat oven to 350 degrees. Drain chopped spinach and pat dry with paper towels. Heat oil in a large skillet over medium-high heat. Sauté squash, bell pepper, and onion for 6 minutes or until tender, then remove from heat. Stir in spinach, chicken, next 6 ingredients, and 1 1/2 cups cheese. Transfer to a lightly greased 9×13 baking dish. Bake for 30 minutes. Sprinkle with remaining cheese, then bake for 5 more minutes.

Preheat oven to 350 degrees. Spray a 9×13 baking pan with non-stick cooking spray, then pour in 1/3 C. chicken broth. Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth. Cover with foil and bake for 45 or 55 minutes or until bubbly.

Spray a casserole baking dish with non-stick cooking spray. Layer first five ingredients in the casserole baking dish, repeat until ingredients are all used, garnish with olives. Bake at 350 degrees for 25 minutes, until shredded cheese is bubbly and melted. Sprinkle with Parmesan cheese and bake for 5-10 additional minutes or until top is brown.

Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with a non-stick cooking spray; set aside.

Place the potatoes in a large bowl. Stir in the onions, chilies, jalapeno, corn, beans, red peppers, sour cream, and soup. Add the chicken, cream, and cheeses; combine well. Transfer mixture to the baking dish.

Bake about 50-55 minutes or until potatoes are tender and mixture is hot and bubbly, stirring twice while baking. During the last 6-10 minutes of baking, sprinkle the crushed tortillas and green onions over potatoes and return to the oven. Remove casserole and let set 5-10 minutes before serving.

Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.

Slice chicken; serve with rice and bean mixture. Yield: 4 servings.

Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.

TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.

Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.

Grab a fork and eat right out of the bag!

Put 1 1/2 lbs Corn Husks to soak in warm water.
Prepare Meat Filling (below).
Fix Tamale Dough (below).

Drain and rinse Corn Husks.  Put tablespoon Tamale Dough on husk and spread evenly – roll husk back and forth.  Place filling in center of dough, adding small amounts to cover. Roll up husks lengthwise; tie or twist ends and fold under.

Place tamales in steamer and steam for about 1 hour.

Recipe yields about 3 dozen. You can freeze what you don’t need right away.

——————
Tamale Meat Filling
5 lbs Pork or Beef
1 tsp. Salt
1 tsp. Chili Powder
3 (6 oz) cans Tomato Sauce
3 Tbsp. Cornstarch
1 cup Chili Puree
1 tsp. Salt
3 cloves Garlic, crushed
1 1/2 cup Broth
Oil

Boil meat with 1 tsp. salt until tender. Save broth.

Grind meat in grinder on coarse. Put small amount of oil or grease in deep pan. Put meat, cornstarch, chili powder, crushed garlic, chili puree, tomato sauce, and broth in skillet and simmer until thick, stirring often. Remove from heat.
——————
Tamale Dough
8 cups Masa Harina
1 1/3 cup Vegetable Shortening or Lard
2 tsp. Salt
6 cups warm Beef or Pork Broth

Combine ingredients, mixing well until dough has consistency of thick frosting.

-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.

-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.

-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.

-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.

Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!