Roswell Adventures

I wanted something to do with the tamales we pulled out of the freezer, and I remembered we had some canned black beans. But that would be too boring on its own, so I doctored it up... Easy Doctored-up Black Beans Ingredients 1 Tbsp   bacon grease or olive oil 1-2  jalapeños, finely diced  Onion, Chopped equal amount 2-3 clove s garlic, minced or crushed 1/2 tsp cumin 2 15 oz. cans black beans   Hot sauce of your choice Instructions Saute onion and diced jalapeño in bacon grease until soft Add the minced garlic and cumin. Sauté over medium heat for about one minute. Add the un-drained beans and bring to a simmer over medium to medium-high heat. Simmer until thick and liquid is almost gone. Mash and serve with a splash of hot sauce.

Red Chile Shrimp and Cheesy Grits (from Frode Jurnhart on New Mexico Recipes Facebook page) Grits 4 cups chicken broth 1 cup, grits 1/2 cup shredded cheddar cheese 2-3 tablespoons cream   Cook grits according to package directions. When done stir in cheddar cheese, and a bit of cream.  Shrimp & Coating Shrimp smoked paprika red chile powder touch of flour Green onions, chopped Garlic, minced Lemon Juice   For the shrimp I coated with smoked paprika, red chile powder, and just a touch of flour. Then I tossed shrimp with chopped scallions, minced garlic, lemon juice then sauteed in oil and butter until done.

We love kabobs - but what is not to love about juicy, tender chunks of beef and an assortment of grilled veggies? What goes on the skewer in our household depends on what is available and what sounds good at the time. This last time we added the tomatoes for the first time - and we loved them. They will definitely become regulars on our skewers. What we like to use: Chunks of beef, cut about an inch square Mushrooms, cut in half, if large Red or yellow onions, cut in quarters Red bell peppers (or other variety, as desired - you can even go with jalapenos) Cherry tomatoes Zucchini, cut in ~1-inch rounds Marinate beef (marinade recipe below). Assemble other ingredients, cutting them into chunks large enough to skewer. Onions work best if you keep about 3 layers together. Don't cut tomatoes. Soak bamboo skewers in water for about 30 minutes, using enough that you can use 2 skewers per kabob, which makes it easier to turn. I do this in a jelly roll pan, which I will later us