Two came from our "Chile Pepper Cookbook" attained in El Paso, so I'm hopeful that they're at least somewhat T-worthy.
The other is pure Betty Crocker Slo-Cooker, but it was yummo!
Sea Bass with Vegetables en Escabeche:
2-2 1/2 pounds of sea bass fillets (or cod, Pacific or red snapper, grouper - white fish, basically)
2 tsp. cumin
1/4 tsp. cayenne
salt
4 T. olive oil
About 1 cup flour
Vegetables en Escabeches (see later)
Cut the fish into scallops about 1/2 inch thick and remove large bones.
Mix the cumin with the cayenne, using rubber gloves (we didn't), rub the fish with the seasonings. Salt the fish lightly.
Heat the oil over medium-high heat in a pan large enough to hold the fish without crowding - use two pans if necessary. Dredge the fish in the flour and place them immediately in the pan, saute about 3 minutes on each side , or until opaque throughout.
Transfer the fish to a serving platter and cover with about half the vegetables , spooning on some of the liquid. Serve remaining vegetables on the side.
Vegetables en Escabeche:
3/4 cup white vinegar
2 cups water
1 tsp. salt
1/2 tsp. sugar
1 tsp. oregano
2 cloves
1 3-inch cinnamon stick
1 medium red bell pepper
1 medium green beel pepper
1 medium onion
1 medium carrot
3 cloves garlic
2 or 3 fresh jalapenos or other hot green peppers
2 or 3 red serranos other red hot chile peppers
Bring the vinegar, water, salt, sugar, oregano, cloves and cinnamon to a boil in a non-corrodable pan. Simmer while you prepare the vegetables.
Stem and seed the bell peppers and chiles, julienne the carrots and onions, and sliver the garlic. Place the vegetables in a glass or stainless bowl and strain the liquid mixture over the veggies. (I wound up making a double of the liquid to cover the veggies entirely.) Refridgerate. Should be made at least 3 hours ahead - I did more than 24 and they turned out great. Can be kept up to a week.
Pork Burritos in slow cooker:
2 1/2 lb. pork shoulder, boneless (I coudn't find boneless, no problem, can be cooked with bone.)
1 14. oz can diced tomatoes with chiles
1 6 oz can tomato paste
1 T. honey
3 cloves garlic, finely chopped
1 T. chili powder
1/4 tsp. salt
12 tortillas
Spray cooker with cooking spray and put the pork in.
Mix the tomatoes, tomato past, honey, garlic, chili powder and salt and pour over the pork.
Cook for 8-10 hours on low.
Remove from cooker, remove fat and shred pork with a fork. Return to cooker and mix well. Can be left on low for another 2 hours. Serve with any toppings that sound good - onion, cheese, lettuce, etc.
Chile Relleno Enchiladas:
8 large medium heat peppers such as Anaheim or New Mexico peppers, roasted and seeded (head under broiler until blistering skin, remove seeds and stems)
8 tortillas
About 2 1/2 cups cheddar or Monterey Jack cheese, shredded
1 cup sour cream
1 cup salsa (homemade or canned, red or tomatillo)
4 green onions, chopped
Oil a 9x13 inch baking dish. Warm the tortillas on an ungreased pan or griddle, to make pliable.
Place a flattened chile in each tortilla, surround with cheese. Fold tortilla, seam side down, and place in baking dish.
Warm sour cream and salsa until just warm, pour over enchiladas. Bake at 350 for 15-20 minutes, until bubbling. Serve hot, garnished with green onions.
. Jimmy saw the pics and now wants one
Not happening! She is cute though!
The little devil keeps sitting in my spot, need to sort that out 
Oh and she has just used her litter tray, I luckily realised she didn't like the plastic liner so changed for paper and voila 
We've missed you
and trash texting T
