Wow FancyFox, you are been busy today cooking lots of delicious delights. There's just one thing you've forgotten, my invite!

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Steak Quesadillas

1 Tb. vegetable oil
1/2 cup white onion, finely chopped
1 lb. fajita, sirloin or rib eye steak, finely diced.
Salt and pepper to season steak
8 medium size, flour tortillas
1 (12 oz) Oaxaca Cheese package
1 bell pepper chopped
some mushrooms chopped

1. Heat a skillet over medium high heat, and add the vegetable oil. When the oil is hot, add the chopped onion, bell pepper and mushrooms and sauté for about 2 minutes.

2. Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes.

3. Now, make the quesadillas by topping one tortilla first with 1/4 of the cooked meat and then bell pepper, onion, mushrooms and then with 1/4 of the Cacique Oaxaca Cheese that has been separated into strings.

4. Top with another tortilla and, with the help of a wide spatula, place on a preheated griddle or comal. (I don't grease the griddle, but if you want to you can add a teaspoon of oil for each quesadilla) Press gently to seal the tortillas.

5. Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots and the cheese will have melted. Repeat this process with the rest of the quesadillas.

Chile Rellenos

4 poblano chiles
1 lb Oaxaca cheese or Asadero cheese sliced or shredded
4 large egg, separated
1 cup all purpose flour
oil for frying
1/2 tsp salt to taste

1. Char the chiles on both sides. You can do this over a gas flame or under the broiler or use your grill. Once blackened, put them in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds and pile off the charred skin.

2. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until they peak. Do the same thing with the yolks. Then gently fold together until they are incorporated.

3. Next stuff the Chiles with the cheese fold shut and dredge in the flour, then dip in the egg mixture coating both sides.

4. Next fry until golden brown on both sides. Remove from the oil to a plate lined with paper towels and salt to taste.

Salsa Verde Chicken Enchiladas

For the chicken
1 lb boneless skinless chicken breasts or thighs
1 tbsp olive oil
2 tsp cumin
1 tsp mexican oregano
1 tsp onion powder
1 tsp garlic powder
2 tsp minced poblano
1/2 tsp salt
1/2 black pepper
juice of 1/2 lime

For the enchiladas
2 cans store-bought salsa verde
12 corn tortillas,
2 cups shredded asadero cheese

1. Preheat oven to 350 degrees.
2. slice chicken breast or thighs into thin strips.
3. In a medium bowl, combine chicken, olive oil, cumin, oregano, onion powder, salt, lime juice, garlic powder, minced poblanos and black pepper .
4. Place seasoned chicken onto a large baking sheet and bake in oven for 10 to 12 minutes.
5. Warm corn tortillas in the microwave for 30 seconds to soften them.
6. In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
7. Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
8. Bake for 20 minutes or until cheese starts to bubble.

all these recipes look good

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A simple- Quick- not Expensive Dish, Macaroni Cheese & Fried Eggs,

1.Boil your Macaroni till really soft,
2. Drain and put in a deep and Buttered Casserole dish-at the same time sprinkling with grated cheese,
3.Over the top grate a good amount off cheese,
4.Place in a medium hot oven for 20 Minutes or so,
5.When you have plated up,put a couple of fried Eggs on top,
6.serve with hot crusty Buttered bread.

Make plenty, because you will go back for more.

Guacamole

1 cup diced tomatoes
1/2 cup chopped onion
1/2 cup chopped cilantro
1 tablespoon finely chopped serrano or jalapeño chile
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon minced garlic
2 fully ripened avocados halved, pitted and diced

In a bowl, mash avocado with a fork or potato masher to make a slightly chunky mixture. Stir in onion, jalapeno or serrano, salt, black pepper, olive oil, lime juice, tomatoes, garlic and cilantro.

Look good??? I thought it was stuff you were actually cooking. Ah, well! (takes another spoonful of porridge and goes back to reading newspaper)

burrito

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 can (16 ounces) black beans drained
some queso panela cheese or any cheese you like
a package of (10-inch) flour tortillas

1.In a large skillet cook ground beef, onion, and garlic until ground beef is no longer pink, stirring to break up meat.

2. Drain well.

3. Add black beans

4. Add chili powder, oregano, cumin, salt, and pepper; simmer for 5 minutes.

5 warm up the tortillas. spoon about 1/2 cup ground beef and black bean mixture on each warm tortilla.

6 then add some cheese

7. then add sour cream and salsa

Try this for a change,
Sweet potatoes,+ Normall Potatoes
Par Boil them, then roast as normal,
Why not try Roast Vegetables to go with them,

Red & Green Bell Peppers,
Onions,
Carrots,
Cauliflower,
Eggplant,
Mushrooms,
Zuchini,
Leek,
Tomato's
Add them to your Potatoes in a Roasting pan, covering nicely with Olive Oil, then just Roast, you only have to check to see if they are done.

Black Bean Chicken with Rice

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons mexican oregano
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
4 boneless skinless chicken breast halves (4 ounces each)
4-5 cloves garlic, chopped
1 (4 ounce) jar sliced pimientos
2 teaspoons olive oil
1 can (15 ounces) black beans, undrained
1 cup frozen corn
1 cup mild or medium or hot salsa
2 cups hot cooked brown rice

1. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.

2. Add beans, corn, garlic, pimientos and salsa to skillet; cook, covered, 10-15 minutes. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Queso Dip

2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
2 cans diced tomatoes and green chiles, such as Rotel
1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving

Add the cheese to a saucepan or use a crock pot and melt over medium heat. Add the diced tomatoes and chiles, pimientos and jalapenos and mix.

Serve with tortilla chips.

Chicken Burger

1 1/2 pounds ground chicken
1/4 cup finely chopped fresh cilantro
1 tablespoon ground coriander
2 tablespoons garlic powder
2 teaspoons chopped cubanelle pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon onion powder.
1 teaspoon crushed red pepper.
1/3 cup finely shredded cheddar cheese
1 teaspoon salt
1 teaspoon black pepper

Toppings
4 burger buns, toasted
Mayo
lettuce
1 red onion sliced
1 avocado sliced
1 tomato sliced
some bacon cooked
some sliced cheese
1 cup fresh sliced mushrooms cooked

1.Prepare an indoor or outdoor grill over medium heat.

2. Transfer the ground chicken to a medium bowl. Add in the onion powder, cilantro, garlic powder, cubanelle, cumin, paprika, red pepper, coriander, cheddar cheese, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground chicken.

3.Form the mixture into four 1/2"-thick patties. Grill burgers over medium heat until cooked through, 5-7 minutes per side.

4.Serve each patty in a burger bun topped with sliced avocado and Mayo and any additional toppings needed.

Flautas

some chicken breasts or a rotisserie chicken cooked and shredded or 1 Pound of Flank steak or skirt cooked and shredded
12 burrito-sized flour tortillas
toothpicks
frying oil
chopped lettuce
shredded cheese of your choice
salsa verde or roja
pico de gallo
crema table cream

Add the chicken or beef to the previously heated tortillas, and roll.

Stick a toothpick through each flauta to prevent it from unrolling.

Fry them in oil over medium heat, constantly turning to make sure that you get the desired level of doneness.

Pat dry the excess oil with a paper towel and remove the toothpicks.

Top with chopped lettuce, pico de gallo, cheese, table cream, and salsa - in that order.

An alternative to fry is to bake @ 400 degrees Fahrenheit for
15 minutes or until golden brown and toasted

Overnight oats

fantastic for losing a bit of weight. No cooking involved, can be eaten any time of day.

2 bananas, sliced
1/2 Cup(s) uncooked Oats, the oats you make porridge with
1/2 Cup(s) lowfat milk
1 small low fat yoghurt
1 tsp. Honey


Put the oats in a small tub
Pour on the milk
Drop the sliced banana in
Pour on the yoghurt
Then the honey

Leave in fridge overnight, enjoy

You're welcome

PS. You can use any fruit you like or a mixture.

root beer pulled pork

1 boneless pork shoulder butt roast (1 to 4 pounds)
1 tbsp. hickory liquid smoke
1/4 cup store bought pork rub
1 bottle of root beer or cola
1 bottle (18 ounces) barbecue sauce
1 onion sliced for toppings
1 jar of pickles for toppings
some kaiser rolls, split and toasted (toasting rolls is optional)

rub pork rub all over pork shoulder.
sprinkle with salt and pepper and place in your slow cooker.
pour in coke or root beer and liquid smoke all around the sides of the pork.
cook, covered, on low until meat is tender, 8-10 hours.
remove roast; cool slightly. discard cooking juices. shred pork with two forks; return to slow cooker. stir in barbecue sauce. cook, covered, until heated through, about 30 minutes. serve on rolls.