This was a big hit with the kids while they were here. They even ate the leftovers in tortilla scoops!

CROCKPOT SPANISH RICE

2 pounds lean ground chuck
2 medium onions, chopped
2 green peppers, chopped
2 cans (14 1/2 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 cup water
2 1/2 teaspoons chili powder
2 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup rice, (not Minute Rice)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

Enchilada Crockpot Casserole

3 T or 1 small can diced green chiles, divided
1/2 cup of your favorite salsa
3 to 4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (or omit for vegetarian)
1 can black beans, rinsed and drained
1 can corn with red & green peppers, drained (or 1 1/2 cup frozen)
1 (10 oz.) can enchilada sauce

1/2 cup egg substitute (or 2 eggs)
1 (8.5 oz) package corn muffin mix
2 T chopped roaste red bell pepper
1 1/2 cups (6 oz) shredded Mexican cheese
for garnish - sour cream, more sliced cilantro

1. Place half the chiles and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.

2. Combine the rest of the chiles, corn muffin mix, egg substitute, and chopped red pepper in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1 hour until the crust is done.

3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro, optional. Makes about 6 servings.

raspberry wings

Ingredients
1/3 cup soy sauce
1 tablespoon chopped fresh garlic
1/2 teaspoon black pepper
1 (5-pound) bag split chicken wings and drumettes, thawed if frozen
1/2 cup seedless raspberry jam
1/4 cup sweet chili sauce
Instructions
In a large resealable bag, combine the soy sauce, garlic, and pepper. Add the chicken wings, seal, and shake to coat well. Marinate in the refrigerator for 1 hour.

Preheat oven to 400�F. Remove wings from marinade; discard excess marinade. Spread wings in a single layer on 2 large rimmed baking sheets that have been lined with aluminum foil and coated with cooking spray. Bake 55 to 60 minutes, or until no pink remains.

In a medium bowl, combine raspberry jam and chili sauce; mix well. Transfer wings to a large bowl and pour glaze over them. Toss wings to coat completely then serve immediately.

Garlicky Shrimp with Asparagus and Lemon (Fine Cooking)

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it's shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds.

Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.