Tuesday, December 27, 2016

strawberry cobb salad with bacon vinaigrette... 30 minutes

the goods:

2 boneless skinless chicken breasts, marinated in honey mustard dressing
1 bag baby spring mix
1 avocado
8 slices bacon
10 strawberries, hulled and sliced
4 ounces crumbled blue cheese
1/2 cup candied pecans

1/4 cup reserved bacon grease
1/4 cup strawberry puree
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
salt and pepper to taste

Heat grill to medium high and grill chicken 5-7 minutes on each side (depending on thickness), until cooked through. Allow to cool before cutting into bite-sized cubes. Fry the bacon until crispy. Remove from skillet and allow to drain on paper towels. When cool, chop. Make the dressing by combining ingredients in a jar, sealing lid and shaking. Serve greens topped with chicken, strawberries, a drizzle of dressing, bacon, blue cheese and pecans.

Monday, December 26, 2016

slow cooker enchilada soup... 4 hours

the goods:

2 boneless skinless chicken breasts
2 cups chicken stock or broth
1 can (10 ounces) red enchilada sauce (or 1 and 1/4 cup homemade)
2 cans (14 ounces each) black beans, rinsed and drained
1 can (14 ounces) fire-roasted diced tomatoes
1 can (15 ounces) whole kernel corn, drained
1 can (4 ounces) diced green chiles
2 garlic cloves, minced
1 white onion, diced
1 teaspoon cumin
1 teaspoon salt
garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until chicken is cooked through and shreds easily. Use two forks to shred chicken.
Serve warm with desired garnishes.

Sunday, November 6, 2016

white chicken chili... 45 minutes

the goods:

1 boneless skinless chicken breast, cut into 1/2-inch pieces
1 small yellow onion, diced
1 tablespoon olive oil
2 garlic cloves, finely minced
2 cans (14.5 ounces each) chicken broth
1 can (4 ounces) diced green chiles
1 and 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1?4 teaspoon cayenne pepper
1 package (8 ounces) cream cheese, cut into chunks
1 and 1/4 cup frozen corn
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 tablespoon fresh lime juice
chopped fresh cilantro, for serving
shredded monterey jack cheese, for serving
tortilla strips, for serving ( I fried mine fresh by cutting corn tortillas into strips and frying in hot oil)

Heat olive oil in a heavy soup pot over medium-high heat. Once oil is hot, add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic, and saute 30 seconds. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture to a boil then reduce heat and simmer 15 minutes.
Add cream cheese and stir until melted. Stir in corn and 1 can of cannellini beans. In a food processor, add 1/4 cup broth from the soup and 3/4 of the remaining can of cannellini beans. Pulse until pureed, then add to soup along with remaining 1/4 can of beans. Simmer 15 minutes longer. Serve with fresh lime squeeze, monterey jack cheese, cilantro, and tortilla strips (or chips).

Sunday, October 30, 2016

slow cooker chicken taco salad... 8 hours

the goods:

3 boneless skinless chicken breasts
1 can (12 ounces) beer
1/2 teaspoon chili powder
1 can (3.8 ounces) chopped green chiles
1/2 teaspoon salt
1/2 teaspoon black pepper

1 cup buttermilk
1 cup mayonnaise
1 packet buttermilk ranch dressing mix
1 tablespoon taco seasoning
1/2 lime, juiced
1/2 cup chopped cilantro

1 head iceburg lettuce, chopped
1 cucumber, cubed
1 pint cherry tomatoes, halved
2 bell peppers (I used red and orange), cut into small pieces
1 avocado, chopped
1/2 cup finely grated cheddar cheese
pickled jalapeno slices
crumbled tortilla chips (I used lime)

Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.

Saturday, October 29, 2016

asparagus, bacon, and strawberry salad with poached eggs

the goods:

1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
pinch of sugar

4 ounces thick-cut bacon
1 pound asparagus, rough ends trimmed
splash of vinegar
4 large eggs
1 bag spring mix salad
12 strawberries, quartered

Add all vinaigrette ingredients to a jar, close lid tightly and shake vigorously. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Heat a large frying pan over medium-high heat. Add the bacon and fry until crispy, about 4-5 minutes. Remove from pan and let drain on a paper-towel-lined plate. In the same skillet, add the asparagus to the bacon grease and cook until tender and slightly roasted, 5-8 minutes, depending on the thickness of the asparagus stalks.
Bring a pot of water to boil. Add a splash of vinegar and turn the heat back to medium-high. Crack 1 egg into a cup. Give the water a stir before dropping the egg in all at once. Add the remaining eggs in the same manner and poach for 2-4 minutes. Remove eggs with a slotted spoon.
To assemble, divide salad mix among 4 plates. Cut the asparagus into thirds and scatter over the lettuce. Divide the strawberries and bacon among the plates, then drizzle with vinaigrette. Top each salad with a poached egg and season with salt and pepper.

Tuesday, October 11, 2016

chipotle pork burgers... 25 minutes

the goods:

1 and 1/2 pounds ground pork
2 chipotle peppers in adobo sauce, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
4 slices colby jack cheese
1 avocado, sliced
4 tablespoons mayonnaise
4 english muffins

In a medium bowl, mix chipotle peppers, cilantro, garlic powder, salt and pepper into pork with your hands. Form into 4 patties.
Preheat grill to medium-high. Clean and lightly oil hot grates. Grill burgers 6-8 minutes per side, top with cheese after flipping.
Split and toast english muffins, and lightly spread 1 tablespoon mayonnaise on each muffin. Top with burgers and avocado.

Monday, October 10, 2016

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts
1 can (10 ounces) mild enchilada sauce
1 can (16 ounces) pinto beans, rinsed and drained
4 garlic cloves, minced
1 small white onion, diced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coriander
salt and pepper to taste
large flour tortillas
3 cups shredded cheddar cheese
toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.