What's for dinner? Day 39

We thought maybe we would have people over for dinner more often this year.

We like to entertain but have a small kitchen/dining room area.

We normally have a little cafe table in the kitchen but we broke out the kitchen table with the leaves and filled up the entire kitchen and had some friends over for dinner :)

Everyone liked it--even the kids!!

We had:

Slow Cooker Mexican Style Meat

4 lbs. chuck roast

1 tsp. salt

1 tsp. pepper

2 Tbsp. olive oil

1 onion, chopped

2 cans green chilies, diced

1 tsp. chili pepper

1 tsp. cayenne pepper

3/4 cup hot pepper sauce (I used about 1/4 cup and it was plenty hot)

1 tsp. garlic pepper

Place chuck roast in crock pot.  Add salt, pepper, olive oil, onions, chilies, chili powder, cayenne pepper, hot pepper sauce and garlic powder.  Add enough water to cover 1/3 of the roast.  Cover slow cooker and cook on high for 6 hours.  Reduce heat for 2-4 hours or until meat is tender and falls apart.  Shredd and use in enchiladas, tacos, burritos or nachos.

We used it in tacos--

with--

fresh flour tortillas

cheese

tomatoes

cilantro

lettuce

guacamole

salsa

sour cream

and some Chips and Salsa

with delicious homemade--

Garden Salsa

Vinegar Ladies--Thanksgiving Point cooking classes years ago :)

1 15 oz can stewed tomatoes (slightly blended)

1/2 onion, chopped

1/2 tsp.  cumin

1/2 tsp. cilantro

1 tsp. salt

1/8 tsp. onion powder

2 Tbsp. brown sugar

5 Tbsp. hot pepper vinegar

dried peppers, if you like it hotter (I don't usually add additional peppers)

Blend all ingredients in food processor.  Keeps refrigerated for 7-10 days.

Hot Pepper Vinegar

Fill a jar with clean, dry hot peppers (a variety of different kinds are nice. . .try to use several different colors and sizes).  You can also add olives, peppercorns and garlic.  Pour in enough white vinegar to cover.  Cap and seal tightly.  Store for 3-4 weeks before using.