Gumbo-laya

1/2 cup olive oil
1 C diced ham
1 cup chorizo (or soyrizo or andouille)
1 large onion diced
1 red bell pepper diced
5 garlic cloves minced
1 3 lb chicken cut into bite size pieces
3 cups Valencia rice or 2 Saffron rice foil packs
4 cups chicken broth
1/2 cup red or marsala wine
2 tsp salt
1 cup frozen green peas
1/4 cu minced parsley leaves

Heat olive oil in a large pan. Saute the ham and chorizo sausage.  Remove from pan and reserve. *Cooks note this will draw the oil from the chorizo and flavor the pan*

Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.  Take out and set aside.

Add chicken pieces and saute for about 15 minutes until browned and fully cooked. Add veggies back and 2 cups broth.

In large pot combine the rice, wine.  Add salt. Stir Turn up heat and bring to boil and cover.  Add chicken, ham and chorizo. Cover and simmer for 20 to 30 minutes until the rice is cooked and fluffy.  (You may have to add more broth).

** note  you can add sautted shrimp or mussels when combining all ingredients.

Rosemary Ranch Chicken Kabobs

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt  (not really necessary) 
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

**Note - harvest extra Rosemary and use the stems as the skewers 

Directions

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Baked Vegetarian Chimichangas

This is a "throw together" meal.  Measurements are estimated and eye-balled, it's all pretty much "to taste"

1 bag shredded coleslaw mix (green cabbage, purple cabbage and shredded carrots)
1/2 onion finely chopped
1 can chopped tomato  OR 1 can of Rotelle tomatoes for spice
1 chipotle (chopped) in adobo sauce (add extra sauce --this stuff is HOT be careful)
1 small can chopped green chiles (optional)

Spices:

Salt & Pepper to taste
cumin about a tsp or so
smoked paprika - meh... about a 1/2 tsp
OR
couple tbs taco seasoning

If you wanted to add meat, you could slice up some cooked ham or turkey, or brown some hamburger meat with the taco seasoning.

Combine all together and let sit for a couple minutes to blend flavors.

12 flour tortillas (made without lard)

Spray a 13x9 casserole dish with pam.  Warm tortillas and place filling and wrap. Place seam side down in dish. Spray tops with pam or rub with butter.  Bake at 350 for about 25 minutes, then under broiler until golden brown (low about 20 minutes.. high- keep an eye on it, goes fast).

Great with spanish rice as a side dish.