Queso Fundido w/ Chorizo

This is one of our favorite appetizers (and sometimes a meal by itself). Super easy to make and comes together quickly. 

• ½ lb. chorizo (or regular sausage, if you prefer)
• ½ onion, diced small
• 2 small orange and/or red bell peppers, chopped
• 1 lb Monterey Jack cheese, shredded
• Chopped tomatoes, if desired
• Green onions, if desired

Preheat oven to 400 degrees F. In your cast iron skillet, over medium heat, cook your chorizo, onion and bell peppers until the meat is cooked through and veggies are browned. Remove from heat. Cover with cheese and place entire skillet in the oven. Cook 10-15 minutes or until bubbly and brown. Top with tomatoes and onions and serve warm with tortilla chips.

Happy Margarita Day!

Did someone say it's margarita day? I'm in! And this recipe is perfect way to celebrate.

• 3 cups tequila
• 2 cups triple sec
• 1 ½ cups lime juice
• 2 Tablespoons agave nectar (more or less to taste)
• Lime and lemon wedges to garnish
• Crushed ice

Stir all ingredients together in a large pitcher. Pour over crushed ice with salt-rimmed glass.
Yields about 8 servings.

Sautéed Zucchini w/ a kick!

This is one of my favorite ways to cook zucchini. I've also made it with corn and bell pepper. A family favorite!

• 4 cups diced zucchini
• Olive oil
• 3 garlic cloves, minced
• 1 tomato, diced
• 1 jalapeño, seeded and chopped into small pieces
• Queso fresco
• Cilantro
• Juice of 1 lime
• Salt and pepper to taste

In a large skillet over medium heat, heat up a tablespoon or so of olive oil. Add garlic and cook until fragrant, about 1 minute. Add zucchini and cook until browned. Add jalapeño, tomato and lime juice. Cook for 1 more minute before removing from heat and topping with cheese and cilantro. Serve immediately.

Southwest Chile Stew

• 1 pound ground beef
• 1/2 onion
• 1 small can tomato soup
• 1 large can of chopped green chilies
• 1 small can chopped tomatoes (or 1 cup chopped fresh)
• 2 cups (or more) pinto beans
• 1 small can of black beans
• 1-2 cups of beef broth
• 1 small can of mexicorn (corn with bell peppers)

Brown meat with onions. To a big bowl add the meat mixture along with the rest of the ingredients. Cook on low for 10-15 minutes or until heated through and bubbly.
Freezer directions: before adding it to the pot to cook separate the soup into two gallon size freezer bags. Freeze up to 6 months. Thaw and cook.