4 lb pork shoulder
4 diced jalapenos
4 cloves garlic minced
1 sweet onion sliced thin
2 cups chicken stock

Dry Rub

1/4 cup chili powder
1 tsp dried oregano
1/4 cup cumin
1 tsp garlic powder
1 tsp paprika
i/2 tsp cayenne pepper
1 tsp salt

Pico de Gallo

6 tomatoes chopped
1 onion finely chopped
2 jalepenos seeded and chopped
juice of 3 limes
1 tbsp salt
1/4 tsp black pepper

Combine and refrigerate at least 4 hours.

Wash shoulder and pat dry. Cover with sea salt and pepper Combine dry rub ingredients and sprinkly liberally on all open areas.

Slice onions thin and put in bottom of crock pot. Add roast and chicken stock ( 1/2 container) add garlic and jalapenos. Cover and cook on high for 2 hours and low for 10 hours.

On a flat griddle, spray with non stick spray and heat flour tortillas. Serve with pico de gallo, sour cream, and cheese.

10 ounce bag shredded angel hair coleslaw mix
1 onion diced
1 red bell pepper diced
i jalapeno seeded and diced
1/4 c vegetable oil
2 tbsp cider vinegar
1 tbsp white sugar
1 tsp cayenne pepper
1/4 cup chili powder
1 teaspoon lime peel-grated
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tablespoon honey

Add onion and bell pepper to slaw mix . Mix remaining ingredients in a bowl and pour over mixture. Toss to combine and refrigerate 2 hours.

Ingredients

* 2 large onions, chopped
* 1 green and 1 red bell peppers, cored, seeded and chopped
* 2 tablespoons minced (3 large cloves) garlic
* 3 tablespoons vegetable oil
* 1/4 cup chili powder, or to taste
* 3 seeded jalapenos, diced
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 tablespoons tomato paste (recommend getting tube)
* 3 pounds boneless sirloin
* 1/2 cup flour
* 1 (28-ounce) can whole tomatoes, including liquid
* 1 to 1 1/2 cups beef broth
* 4 tablespoons cider vinegar
* 1-ounce unsweetened chocolate, chopped
* 1 (19-ounce) can black beans, rinsed and drained
* Rice, as an accompaniment
* Toppings: Tortilla chips; sour cream; grated cheddar; chopped red onions; chopped jalapenos; diced avocado; minced cilantro; etc.

Directions

In a dutch oven cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more.

Season the sirloin with kosher salt and pepper. Combine the flour, sea salt and pepper and the coat he sirloin liberally. Add to the dutch oven combine with vegetables and remove half. Brown beef and then add 6oz beer to braise the meat. heat until it forms a paste. Remove the mixture and repeat with other half.

Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil. Remove whole tomatoes and pass through a strainer back into the chili.

Simmer the chili, covered, for 1 hour. Add the kidney beans and simmer, covered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

1.) Through watching and writing down everything I eat, lose 4 pounds a month
2.) Exercise two to three times a week
3.) Complete a long bike ride this summer / fall
4.) Go to four music events
5.) Start or join a band as a regular drummer
6.) Start a bi monthly food / jam session / party at my house
7.) Find and grow a business opportunity that will provide for now and the future.

4 lb. chuck roast
2 cups beef broth
1 c. flourr
Fresh Oregano Leaves
6 cloves garlic
1 large onion, sliced
2 tbsp. olive oil
2 bay leaf
dash of salt and pepper
10 small Red potatoes quartered
4 carrots quartered

Wash chuck roast. Mix together salt, pepper, oregano and flour

Dredge entire roast in mixture, making sure to sprinkle flour in all cracks

Place floured roast into oiled skillet on high heat and brown lightly on top, bottom and sides ) 2 – 3 minutes each side)

Season with sea salt and fresh black pepper

While browning roast, add sliced onions to skillet.

Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.

Pour in beef broth over roast and add salt and pepper.

Cover and cook on low for 7 – 8 hours

Remove roast, add carrots and potatoes pn bottom and cook for 2 more hours.

Let roast stand under foil for 20 minutes and serve.