Herself's Recipes

This is great for livening up chicken or pork, especially for those who are not big chicken fans. It works well as a condiment for stir fry, or over oriental noodles.

1/4 cup plus 2 Tablespoons of peanut butter
Juice of one half lime
3 Tablespoons water
2 Tablespoons soy
2 cloves garlic minced

I place it all in the food processor (or blender), and beat until well mixed.. I recommend making it while dinner is cooking. If you chill it, it will get too thick to use.

Peanut butter is one of Americas staple foods found in about 75% of households. It is an excellent source of protein, B3, E and the antioxidant p-coumaric acid. The Incas had peanuts which they also used in a paste form giving us the first known peanut butter.

I use this recipe to clean out the leftover meats in the fridge. Beef, pork and chicken all work well. If there’s no leftover meat in your fridge just brown up some ground beef.

In a skillet mix:
2 T oil ( olive is my choice )
1 onion diced
2 peppers diced
3 cloves garlic
1 T cumin
2 t coriander
1 t oregano

In a crockpot or slow cooker mix:
1/4 cup chili
1/2 pound ground or diced small leftover meat
2 15oz cans of kidney beans ( drain water first )
1 15oz can diced tomatoes
1 4 oz can tomato paste
2 T lime juice
1 bottle beer

Brown up the vegetables and add the mix to the crockpot and cook on the lowest setting at least 2 hours, 4 is better.

Top with grated cheddar cheese.

It is likely chili started in the south western part of the U.S. The chili pepper comes from Spain and earliest published accounts of chili are all from the U.S.

History and legends chili corn carne