Kia's Kitchen

2 T. extra-virgin olive oil 2 medium zucchini, quartered lengthwise and chopped 4 scallions, green and white parts chopped 1 store-bought rotisserie chicken, skin removed and meat shredded 1 c. good quality, store-bought tomatillo salsa salt and pepper 8 6-inch flour tortillas 1 c. pepper jack cheese, shredded 1 c. white cheddar cheese, shredded 1/4 c. cilantro, chopped Preheat oven to 425 degrees.  Preheat a skillet over medium-high heat with 2 tablespoons of EVOO.  Add zucchini and saute until golden brown, about 5 minutes.  Add the scallions, shredded chicken and tomatillo salsa, and cook until heated through.  Season with salt and pepper. While the filling is cooking, place the tortillas on 2 cookie sheets in an even layer, making sure not to overlap.  Lightly brush them with some EVOO and bake until crispy, about 6 minutes.  Remove tortillas from the oven and top each one with an even amount of filling followed by a handful of the cheeses. Return the tostadas to the ove to melt th...

turkey breast 3 cans Rotel diced tomatoes with green chilies 2 onions, diced 2 c. mild green chilies 2-3c. chicken broth 1T. vinegar salt and pepper Cook turkey breast in crock pot overnight.  Shred meat.  Place shredded turkey, canned tomatoes, onions, green chilies, chicken broth, and vinegar in crock pot.  Season with lots of salt and pepper.  Cook on low.  The longer it cooks the better it is!

1 c. shortening 1/2 c. mld chili powder 1 c. flour 1 tall can tomato juice HOT water to fill tomato juice can 3 T. sugar 6 t. salt 2 T. vinegar 1 t. garlic salt Melt shortening in large dutch oven pan.  Pull off from heat and stir in chili powder, then flour.  Put back on medium heat and stir for a few seconds until mixed.  Add tomato juice and then add hot water.  Add sugar, salt, vinegar, and garlic salt. Cook on low until thick or put in crock pot and cook on low for several hours.  The trick to this sauce getting thick is the HOT water.

In the Bosch bowl with the dough hook: 3 c. unbleached white flour 1 t. sea salt 1 t. baking powder 1-1/2 T. dough relaxer 1/2 c. canola oil 1-1/2 c. warm water Mix thoroughly.  Knead on speed one, until the dough starts pulling away from the side of the bowl but never picks up from the bottom.  The dough should be extremely soft and sticky.  Knead for 5 minutes or until the gluten develops.  Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes. Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos.  In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown.  Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cool. When they are cool, place in a plastic bag to keep them soft.

In the Bosch bowl with the dough hook: 1-1/2 c. warm water (or liquid of choice i.e. bean water, reconstituted chipotle liquid, etc.) 1 egg or 2 egg whites 1/3 c. canola oil 1 t. sea salt 2 t. baking powder 2 c. whole wheat flour 2 T. dough relaxer Mix thoroughly.  Knead on speed one, continue to add fresh ground whole wheat flour until the dough stats pulling away from the side of the bowl but never picks up from the bottom.  The dough should be extremely soft and sticky.  Knead for 8 minutes or until the gluten develops.  Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes. Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos.  In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown.  Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cook. When they are cool, place in a plastic bag to keep them soft.

6 c. sifted flour 1 T. salt 1/2 T. baking powder Add:  1/2 c. + 2 T. canola oil Add:  2-1/3 c. boiling water

2 large cans petite diced tomatoes 1 frozen container of mild green chilies (cottage cheese like container) 1 or 2 diced jalapenos 2 cloves garlic, chopped 1 bunch green onions juice of 2 limes handful of cilantro, chopped garlic pepper and salt, to taste Blend above ingredients using a hand-held stick blender.

1 large roast 3 onions, chopped 3 c. green chilies, chopped 6 tomatoes, chopped 1 bottle green Herdez salsa Cook roast overnight in crock pot.  Shred meat.  Saute onions, green chilies, and tomatoes in large pan.  Add shredded meat and Herdez salsa.  Let simmer until sufficiently combined.  The longer it simmers, the better it tastes. Serve as tacos, burritos, nachos, or Super Fries