Bunkford

  Ingredients:

• 2 1/2 cup  shredded roasted skinless, boneless chicken breast
  
• 1 cup        grated cheddar (or other) cheese
• 1/4 cup     chopped green onions
  
• 1 tsp         dried oregano
  
• 1/4 tsp      ground cumin
  
• 1              garlic clove (minced)
  
• 1 (4.5oz)   can chopped green chilies, drained
• 1              can refried beans (optional)
• 1               jar salsa
  
• 6               large tortillas
•                  Cooking oil
  

Preperation:

1. Combine first 8 ingredients in a large bowl; toss well.
2. (optional) Spread 1/4 cup beans down center of each tortilla.
3. Top each tortilla with 2/3 cup chicken mixture; roll up.
4. Place rolls seam side down in a deep pan with 1" of cooking oil. Cook until golden brown on both sides; flipping when required.
5. Serve Hot - Goes well with refried beans, rice, salsa; adding a bit of the salsa to the chicken mixture adds moisture and flavor. 

Side Note:  We couldn't find something in the store called green chilies, so we used green jalapeno peppers instead. We didn't use the whole jar, but I feel I could have handled a little more heat.  

These could have also been baked in the oven on a cookie sheet sprayed with cooking spray. I don't think they would taste as good.

 

 

Ingredients:

• 1 cup        ketchup
• 1 cup        heinz chli sauce
• 1/4 cup     Dijon mustard
• 2 tbsp       white or cider vinegar
• 1 tbsp       Worcestershire sauce
• 1/2 tsp      red pepper flakes
• 4             cloves of garlic
• 1             3lb bonless pork roast, trimmed of excess fat
• 8             buns

Preperation:

1. In a saucepan over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes, and garlic. Bring mixture to a boil, reduce heat and simmer 5 more minutes. Let cool.
2. Place roast in a large glass bowl or freezer bag and pour sacue from step one over pork. Let marinate overnight in the refrigerator.
3. Remove roast from marinade and place in slow cooker.
4. Add 3/4 cup water to marinade, mix well and add to roast in slow cooker.
   
5. Cover and let cook on Low for 8 to 10 hours or on High for 4 to 6 hours. The meat should be falling appart when done.
6. remove meat from barbecue sauce and use two forks to pull meat apart into little strands. Place on a bun.

Side Note: The sauce that the meat has is very good all on it's own. But I like a little kick so I added a little bit of Chipoltle sacue to mine after it was done cooking. 

This dish sounds weird, but is really delisious. It is good on a bun like a traditional sloppy joe, or on a wrap like a burito. It can be left simmering in the crock pot for thoes nights when everyone is comming and going.

 

 

 Ingredients:

• 2        lbs lean ground beef
• 1        medium onion, finely chopped
• 2         stalks celery, finely chopped
• 1        can  (10 oz) condensed tomatoe soup
• 1/4     cup water
• 2        tbsp tomatoe paste 
• 1        tbsp Worcestershire sauce
• 2        tbsp cajun dried spice
• 1        cup (or to taste) grated cheese
• 4/6     buns or burito wraps

 

Directions: 

1. In a large nonstick skillet over medium-high heat, cook ground beef, breaking up with a spoon, until browned. With a slotted spoot, transfer meat to slow cooker.
2. Add onion, celery, tomatoe soup (undiluted), water, tomatoe paste, Worcestershire sauce and cajun seasoning to slow cooker.
3. Cover and cook on Low for 6 to 10 hours or High for 3 to 4 hours.
4. Spoon mixture onto buns or burito wrap. Top with cheddar cheese to your liking.