Chilupe

This recipe, of course, was found on Pinterest. The beans are delicious! Plus it makes lots so we ate it for 3+meals, and still was not sick of it. We ate it as nacho's the first night, then made burritos the 2nd and 3rd time eating it. As a warning though it is kind of spicy (do not add chili flakes if you want your kids to eat it, and maybe put less chili powder).

Ingredients: Dry pinto beans Boneless pork shoulder roast with fat trimmed Chopped 2 Tbls chili powder 1 Tbls cumin powder 1 tsp oregano leaves 1 6 oz can diced green chilies 3 tsp salt 1/4 t red chili flakes   Directions:  Clean and rinse dry pinto beans and put into Crock-Pot. Add boneless pork shoulder roast with fat trimmed, 3 large cloves of garlic, chopped 2 Tbls chili powder, 1 Tbls cumin powder, 1 tsp oregano leaves, crushed in the palm of your hand, 1- 6 oz can diced green chilies — mild/medium hot — 3 tsp salt, 1/4 t red chili flakes (more if you like it spicy). Cover roast — barely — with chicken broth and mix by turning roast over a couple of times without bringing dry beans to the top of the crock. Cover and cook on high for 6 hours or low for 12 hours (can be made before bed to shred meat and mush beans in the morning before work to put in fridge for dinner or before a great lunch meal). When beans and meat are pull-apart tender, remove meat and shred with a fork — removing fat as you go. Use a potato masher to mush beans and remaining fluid, if any. Add shredded pork and mix. Taste for appropriate saltiness and spices. This is a great crowd pleaser. * *She’s always made it like a great individual nacho volcano — Fritos at the bottom, Chilupe, sour cream shredded lettuce, chopped onion, chopped avocado, slice olives, salsa and yellow cheese with a sprig or two of cilantro! Great leftovers for burritos, tacos, tostadas.

Spinach Crescent Rolls

You've all gotta try this....so easy and so good!
I didn't use any red pepper or olives and they were still good.  They are a little tart from the feta cheese, but I think you'll still like them.  :)
And....we didn't use the egg whites to brush on at the end.  Nathan put something together with olive oil, basil, oregano, maybe some garlic powder, or whatever was in the cupboard, and he brushed it on, DELICIOUS!!

Windy City Crescent Rolls
Serves 6-8
Ingredients

• 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct
• 4 oz crumbled feta cheese
• 4 oz shredded mozzarella cheese
• 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
• 2 oz black olives, finely diced (*this ingredient is optional)
• 1 egg white, beaten
• 1/4 teaspoon red pepper flakes
• dash salt and pepper

Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.

Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.

Roll them up! (Thanks to my mother-in-law for this demonstration. Hi Rita!)

Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown.