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Featuring Southwestern Fare at Home

How does America cope with COVID-19? The same way fellow PWH®-ers do, we cook home-made meals! The initial first months of shutdowns and stay at home mandates, resulted in pantry staples, like flour and sugar, disappearing from store shelves as fast as the paper towels did. Grocery stores implemented quantity limits on certain items. I ask you – who can survive stressful times with only one package of bacon?! Many of us were forced to ration our Wright Brand Thick Cut Bacon. America used this time to get inspired

Ingredients: ½ cup Patron Silver tequila ¼ cup fresh squeezed lime juice ¼ cup Cointreau orange liquor ¹/³ cup simple syrup* *To make the simple syrup: add equal parts sugar and water to a saucepan. Bring to a boil, remove from heat and allow to chill.

Heather Davis’ Buffalo Chicken Dip

“A go-to with the kids over the summer” Ingredients: 3-4 breasts of chicken shredded (you can use rotisserie chicken also) ¾ of an 8-oz package of cream cheese ½ cup franks Red-hot buffalo sauce ½ cup ranch dressing 4-6 oz shredded cheese (Mexican cheese melts best) Instructions: > Put cream cheese in a sauce pan on low to start melting; add ranch and buffalo sauce and use whisk to combine. Once melted add shredded chicken. > Pour mixture into a dish and cover with shredded cheese. > Put in oven on 350 and bake for 30 minutes or until bubbly and browned. > Serve with Tortilla chips. with items in their pantry and started cooking. Here below, the PWH® Leadership team shares their favorite recipes made at home during the past months. Coincidentally, their submissions took on a Mexican theme, which inspired me to share a great Margarita recipe from a favorite internet baking site, Preppy Kitchen (#preppykitchen) with John Kanell. This article was penned while listening to Luke Bryan’s new song released during the pandemic, One Margarita. As Luke says,

Jackie Jones’ Favorite Margarita Recipe • Source: https://preppykitchen.com/margarita-recipe

“Don’t worry ‘bout tomorrow.” Enjoy! Instructions: Add ice, tequila, orange liquor, lime juice, and ¹/³ cup of the simple syrup to a shaker and shake! Strain and serve in salted glasses over ice. You can add more of the simple syrup for an

extra kick/sweetness if desired. Garnish with a wedge of lime.

Vicky Lyle’s Favorite Taco Soup

“Add chicken for a heartier meal!”

Ingredients: 2 cans black beans, drained 1 can diced tomatoes 1 can chicken broth 1 can corn 1 can diced green chiles 1 can enchilada sauce (green or red) 1 package taco seasoning

Instructions: > Mix taco seasoning with tomatoes and broth. > Then mix all ingredients and bring to a boil.

Khaki Weber’s Favorite Chili • “Quick Red and Black Bean Chili”

Ingredients: 2 pounds ground beef (or combo with chicken and turkey) 1.5 cups chili seasoning mix* 2, 14.5-oz cans Hunt’s diced tomatoes with green peppers, celery, and onions 2, cans tomato sauce 1, 16 oz black beans, undrained 1, 16 oz red kidney beans, undrained

*Chili Seasoning Mix Makes 1¹/³ cup and can be stored for up to 4 months at room temp in plastic baggie or container. > Top with your favorite chili toppings (cheddar, sour cream,

¾ cup chili powder 2 Tbsp. ground cumin 2 Tbsp. dried oregano 2 Tbsp. dried minced onion 2 Tbsp. Lowry’s seasoned salt 2 Tbsp. sugar Instructions: > Brown ground meat in Dutch oven until crumbles and browned. Drain fat and return to pot. > Add ¹/³ to ½ cup of chili seasoning mix and cook for 1 minute. (¹/³ cup for mild; ½ cup for spicier). > Stir tomatoes and remaining ingredients and bring to boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.

2 tsp. dried minced garlic

oyster crackers, jalapeno, etc.). > Serves 8. > Can freeze extra in plastic container.

Reheating Instructions: Thaw in refrigerator overnight. Place in pot and heat over medium heat until steamy. Can also be microwaved at high until hot.

Kristy Spairana’s Favorite Slow Cooker Fajitas

Source: https://recipekeeperonline.com/recipe/F7Ch-1FqS0ayRV4GHEiJ2Q

Ingredients: 1, 14.5-oz can diced tomatoes (or diced tomatoes with green chiles), no salt added 1 medium onion, cut into quarters, sliced 1 medium red bell pepper, cut into strips 1 medium orange bell pepper, cut into strips 2 tsp. ground chile powder 1 tsp. ground cumin ½ tsp. ground black pepper 2 Tbsp. fresh lime juice 1 lb. raw chicken breast, boneless, skinless, sliced 8, 6” whole wheat tortillas, warm ½ cup fresh tomato salsa 8 tsp. low fat (1%) plain Greek yogurt (optional) ½ medium avocado (optional) Finely chopped cilantro (optional) Instructions: > Place tomatoes, onion, bell peppers, chile powder, cumin, pepper, and lime juice in a 3-quart slow cooker; mix well. > Add chicken; cook, covered, on low temperature for 4 to 5 hours (or on high for 2-3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender. > Evenly divide mixture between tortillas. Top event with salsa, yogurt, avocado and cilantro.