Small, crisp bites of heaven, chicken and cheese, deep-fried delicious!

12 ounces farmer’s cheese, crumbled
3 pounds cooked chicken, shredded
package corn tortillas

Directions
Mix 3/4 cup of the farmers’ cheese with the shredded chicken. Fill and roll the tortillas with the chicken and hold closed with a toothpick. Deep fry until crisp and drain. Top with GourMom’s’s salsa and serve topped with cheddar cheese.

1 (5-10 lb) Organic Pork Butt (this sounds gross but it is really a shoulder, folks)
water to cover meat by about 2/3
1 (15 ounce) jar GourMom’s’s Salsa and Simmer Sauce

Extra organic garlic and organic hot peppers to taste

Directions

Combine all ingredients in a crock pot and cook on low for 8-hours, allow meat to cool in the broth for an hour or two, until cool enough to handle. Shred with forks and serve with soft taco shells or bread of choice

1/3 cup GourMom’s’s salsa
2 cups organic chicken broth
2-3 tablespoons organic olive oil
1/2 organic white onion
1 organic green or red bell pepper
3-4 cup decent cut of organic beef or pork tenderloin cut in nice sized, 2-4 inch cubes
12 organic tortillas, 6 - 8″ in diameter
1 cup shredded organic Monterey Jack cheese

Chopped organic cilantro and organic lime wedges

Directions
Heat oil, Sauté’ beef or pork till almost cooked (2-3 minutes per side), add onions and peppers and sauté till meat is cooked through.
Whisk together salsa and broth in a medium sized saucepan and bring to a boil. Add the cooked beef or pork mixture and simmer over medium-low heat for about 10 minutes.  Keep sauce warm.
Microwave tortillas wrapped in a clean kitchen towel for about 2 minutes until soft and pliable.
Arrange 4 tortillas on your cutting board. Fill each tortilla with 3 - 4 tablespoons of chicken.  Roll the tortillas into long tight cylinders and transfer to a warmed platter. Repeat with the remaining tortillas and chicken.
Spoon about 3/4 cup of salsa on top of the tacos.  Garnish with the shredded cheese and cilantro and lime wedges.  Serve with extra salsa, sour cream, and guacamole.

2 cups crushed corn flakes (organic if you can find)
2 organic eggs scrambled
1 tablespoon organic chili powder
2 tablespoons organic cumin
1/4 cup chopped organic red bell pepper
1/4 cup chopped organic yellow bell pepper
1/4 cup chopped organic orange bell pepper
1/3 cup chopped organic fresh mushrooms
1/2 organic medium red onion, diced
4 organic skinless, boneless chicken breast halves - pounded thin
1 cup organic shredded Cheddar cheese, divided
1/4 cup GourMom’s’s salsa
Toothpicks

Directions
Preheat oven to 350 degrees, lightly grease a baking dish. In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the red bell pepper, yellow bell pepper, orange bell pepper, mushrooms, and onion. In another bowl, scramble the eggs for dipping. Dip the chicken in eggs, dredge in the corn flakes mixture to evenly coat. Sprinkle one side of each breast with 2 tablespoons Cheddar cheese, and layer with 1/4 the vegetable mixture. Top with equal amounts salsa. Carefully roll the breast halves over the filling. Seal seams with toothpicks, then dredge again in the corn flakes mixture.
Place chicken breasts in the prepared baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or so til chicken juices run clear. Do not over cook!

1 organic red bell pepper, cored, seeded and chopped
1 small organic red onion
2 stalks of organic celery, chopped
1 organic cucumber, peeled, seeded and chopped
1 jar GourMom’s spicy or mild salsa
1 can (14 ounces) organic diced tomatoes
1 cup organic sour cream for garnish
½ cup or so organic tortilla chips, crushed
3 organic scallions chopped for garnish

Directions
In a large bowl, combine the red bell pepper, onion, celery, and cucumber; set aside.In a food processor add 1 can of tomatoes, jar of salsa and half the chopped vegetables. Pulse the mixture until smooth.Add the pureed vegetables to the bowl of chopped vegetables. Taste for seasoning and add more salt, if you like. Transfer to a container and refrigerate for at least 2 hours or for as long as overnight. Ladle into bowls and add a spoonful of sour cream and scallions and a handful of crumbled tortilla chips.

1 jar GourMom’s’s organic salsa
1 cup uncooked organic brown rice
1 cup water
Two sips of beer (optional)
1 tbsp organic olive oil
2 organic garlic cloves, minced
½ organic onion, chopped
1 lb shelled, deveined uncooked organic wild caught shrimp
2 tbps organic lime juice
2 tbps chopped organic cilantro, organic shredded cheddar cheese to taste

Directions
In a medium saucepan, combine rice, water, beer and salsa; mix well. Bring to a boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender, stirring once in a while.

Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic; cook 2 minutes. Add onion; cook and stir 3-4 minutes.

Add shrimp and lime juice; cook 4-5 minutes or until shrimp turns pink. Never overcook your shrimp. Stir in a handful of cilantro; cook until thoroughly heated. Spoon cooked rice mixture onto serving platter; top with shrimp mixture. Sprinkle with cheese.

1 tablespoon organic olive oil
1 large organic red onion — chopped
2 cloves organic garlic — minced
1 1/2 teaspoons organic chili powder
1/2 teaspoon organic cumin
3 cups organic brown rice — cooked
1 16-oz. can organic black beans — drained and rinsed
1 11-oz. can organic corn – drained
½ cup frozen organic edamame-heated in
6 8-inch organic flour tortillas
½ cup organic Cheddar cheese (6 ounces) — shredded
organic sour cream for garnish

Directions
Heat oil in large skillet over medium-high heat until hot. Add onion and spices.  Saute 3 to 5 minutes until onion is tender. Add edmame, cooked rice, beans and corn, and cook for 5 minutes, stirring constantly. Remove from heat, add mixture to tortillas and roll. Add a little cheese, salsa and sour cream.  Roll up tortilla and serve topped with salsa.

One organic red pepper.
One organic small onion
2 tablespoons organic olive oil
1 pound organic ground beef
½ cup organic cheddar cheese

Directions
Into a large skillet at medium heat cook onion and red bell pepper in olive oil for about 5 minutes until the onions are just slightly brown and the peppers are soft. Then add the ground beef or turkey seasoned with half a teaspoon salt, some fresh ground black pepper. Cook meat on medium low until fully cooked. Drain off extra fat and add salsa and cheese. Mix fully, let set up for 5 minutes and serve on soft rolls with grated cheese on top.

1 lb lean organic ground beef or turkey
1 jar GourMom’s
1 cup chopped organic fresh tomato
1 can (4 oz) chopped organic green chiles
1 cup frozen organic corn kernels
3 organic flour tortillas (8-in. size)
1 pkg (8 oz) organic cheddar cheese
Toppings: organic sour cream, organic guacamole, chopped organic tomato, organic cilantro

Directions
Heat oven to 350°F. Coat a 9- to 10-in. deep-dish pie plate with nonstick cooking spray.Cook ground meat in a nonstick skillet over medium-high heat, cook about 5 minutes, stirring to break up clumps, until meat is cooked and no longer pink.
Stir in salsa, tomato, and corn. Bring to a simmer and cook 5 minutes.
Put 1 tortilla in bottom of prepared pie plate. Spread with 1⁄2 the meat mixture, then sprinkle with 1⁄3 the cheese. Repeat layers using 1⁄2 the remaining cheese. Top with remaining tortilla; cover with foil.
Bake for half an hour. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 10 min before cutting in wedges.
Serve with Toppings; garnish with cilantro.

3 eggs
2 tbsp. organic diced ham
3 tsp. organic shredded cheddar cheese
1 tsp. organic butter
1 tsp. organic milk
Organic Salt and pepper to taste
4 tsp. GourMom’s Salsa and simmer sauce
1 tsp. finely chopped organic onion
GourMom’s Salsa, sour cream and avocado to taste

Directions
Drop butter into a frying pan and begin to melt. Mix eggs, ham, cheese, milk and salsa together with a fork.  When eggs are firm, add salsa, avocado, sour cream and fold over other half. Cook for 30 seconds and slide from frying pan onto plate.