Petra's Baja Fried Rice

Barbeque chicken (I used left over)
Brown rice (just out of rice cooker, still hot)
1 can of black beans (drained and rinsed)
1 can of diced tomatoes with green chilies (drained)
1 cup of frozen corn
1 medium onion diced
1 red pepper diced
Olive oil
Garlic pepper
Carne Asada seasoning
Montréal steak seasoning

Using a wok or large non stick skillet, cover the bottom of the skillet with olive oil (plenty)

when the oil is hot, Add seasonings, onion and red peppers, stir fry

Then add your corn, black beans, tomatoes with green chilies and your barbeque chicken, stir fry till hot, taste for seasoning.

Slowly add your rice, stirring in gently till the correct amount then stir fry till slightly browned or to your taste.

Caution: Carne Asada seasoning can be salty, so if you under salt your rice it might be better.

The Pioneer Woman's Restaurant Style Smashed Potatoes

Ingredients:

-5 Whole large red potatoes

-1 Stick butter, softened and cut into pieces

-5 Slices bacon, cooked and crumbled (I used Hormel real bacon crumbs heated up slightly)

-2 Whole green onions, slices

-3/4 Cups sour cream

-Salt to taste

-Peper to taste

-3/4 French fried onions (Safeway carries them by the canned veggie section)

Nuke or bake potatoes in oven or micro wave until fork-tender. Add to a large bowl and smash with a potato masher, or fork will work. Immediately add softened butter, green onions, bacon and sour cream and stir. Add salt and pepper to taste. Petra & I thought the French Fried Onions were best added on top after serving, that way they are still crunchy. Very delicious with barbeque chicken.