Vegan Chickpea Walnut Chorizo

 

I love the vegan version of chorizo, but not the real thing. This vegan chorizo is addicting and will make you want to eat more vegan food! Okay -- maybe not, but you have to give this a try. This recipe does not require any special equipment, but if you want to use your food processor, I'm sure you could do this and make it work. I just liked the satisfaction of squishing all the chickpeas with my potato masher!

 

1 Tbsp paprika

1/2 Tbsp smoked paprika

1 Tbs chili powder

1/2 tsp dried oregano

1 tsp dried, ground coriander

1/2 tsp cayenne powder

1 tsp ground cumin

1 tsp kosher salt

pinch cinnamon

small pinch cloves

3 garlic cloves, minced

1 small onion (or shallot), finely chopped

1 - 14.5 oz can chickpeas, drained and rinsed

1-2 Tbsp olive oil

1 cup finely chopped walnuts

1/2 Tbsp apple cider vinegar

1- 4 oz can green chilies (preferably roasted), undrained

 

1. Combine all of the spices through cloves in a small bowl. Set aside.

2. In a medium frying pan, saute' onion (or shallot) and garlic in 1/4 inch of water until both are translucent. Add the spices and more water to make a thick slurry. Cook for 1 minute.

3. Add chickpeas and with a potato masher, mash chickpeas to make a meat-like appearance. Be sure to mash all of the chickpeas, leaving almost none whole. Add the olive oil if mixture seems dry.

4. Add oil (if not added earlier), walnuts, and apple cider vinegar and heat. Mixture should look like chorizo. If dry, add more oil or water. Cook until well combined. Then add the green chilies. Stir and cook until thick, but should resemble ground "meat."

5 Taste to adjust seasonings. At this point add more heat if you want by adding more cayenne pepper. Add salt and pepper as desired. Make this taste the way you like it!

6. Take your vegan chorizo off the heat and use it to make tacos, burritos, enchiladas or nachos.

 

This Vegan chorizo can be kept in the refrigerator for a week (mine would never last that long), or you can freeze it, then thaw and heat it.

 

My favorite way to eat vegan chorizo is in a burrito-sized flour tortilla filled with Spanish rice, refried beans and vegan mozzarella cheese (or you can use a melty regular cheese like Monterey Jack or Pepper Jack cheese), roll it up and then toast each side to seal the tortilla. Don't overfill it though -- the vegan chorizo makes you feel full fast!

 

This reminds me of the Vegan Chorizo at 3-in-1restaurant in Indianapolis and doesn't cost nearly as much!

 

 

Hatch Chile Corn Chowder

 4 T butter

1 c. chopped sweet onion

2 garlic cloves, minced

3 T rice flour (wheat flour is okay too)

1 tsp each salt and pepper

1 tsp Trader Joe's Elote Seasoning or chili powder

14.5 oz can low sodium chicken broth (or vegetable broth)

1 tsp liquid smoke

1/2 c water

1 cup chopped zucchini

2 cups red potatoes, peeled and chopped

2 roasted hatch chiles, enough to make 1/3 to 1/2 cup

3 cobs sweet corn, roasted and cut off the cob, approximately 2 cups

2 cups 2% milk

14.5 oz can creamed corn

1/4 cup cilantro, chopped, plus more for serving

1 cup Monterey jack cheese or cheddar cheese

broken corn chips (use leftover from bag)

 

In a large stock pot, melt butter, onion, and garlic. Saute until soft. Add rice flour until incorporated into the butter. Add the salt, pepper, and Elote seasoning or chili powder. Mix on medium heat for about 30 seconds, stirring constantly.

 

Add chicken broth, liquid smoke, and water and bring to a boil.  Add zucchini and potatoes and simmer until zucchini and potatoes are soft, but not falling apart (about 15-20 minutes), stirring occasionally to keep mixture from burning. Add the milk and bring to a simmer.

In the meantime, oil the hatch chiles and corn and roast them on a grill to char them. Make sure corn is turned so as not to burn the corn. The chiles will probably be done in 5 minutes, the corn will take 10-15 minutes. Remove both from grill and allow to cool to the touch.

Once cool enough to handle, take the outside "skin" off the chiles and chop into small pieces and remove corn from the cobs using a knife and a deep bowl to catch the kernels. 

Add the corn, chiles, canned cream corn, and cilantro to th chowder. The potatoes should be soft, but still firm. If too thin, allow the chowder to simmer longer. If chowder is too thick, add a little milk or water to thin. Adjust seasoning. 

Serve chowder with cheese, fresh cilantro and broken tortilla chips. This makes 5-6 generous helping and is delicious as leftovers. You can also make this ahead and reheat it. It's a great summer weekend meal. Serve with some fresh tomatoes or a cucumber, tomato salad. This does have some heat, but if you like it very spicy, you can also add some hot sauce to it.

 

One Pan Oven Fajitas

 This is one of the easiest ways to make fajitas and it tastes delicious too! After cutting up the chicken and veggies, this recipe takes about 20 minutes to bake/broil. Super simple!

1 pound boneless, skinless, chicken breasts, cut into thin strips

2 large bell peppers (colored ones make it pretty: red, green, orange, yellow), cut into thin strips

1 large sweet onion, cut in half and then into slices, then cut in half again (2-3 cups(

2 Tbsp olive oil

2 Tbsp Mexican seasoning of choice (or use recipe below*)

3/4 tsp salt (if seasoning has salt, omit this)

1/4 tsp black pepper

Juice of a half lime (1 Tbsp) + lime wedges for serving

 8 fajita size tortillas (corn or flour), warmed

 

Toppings for serving:

sour cream, avocado or guacamole, pico de gallo or salsa, cheese, cilantro

 

Preheat oven to 400 degrees. Spray a large rimmed baking sheet (use metal, not stoneware) with cooking spray. Set aside.

 

Cut up chicken, and veggies and place into a large bowl. Add oil and spice mixture and combine until everything is well-coated.

 

Spread chicken and veggies in an even single layer on the prepared baking sheet, taking care not to crowd the  veggies and chicken. 

Roast in the oven (prefer middle rack) for 15 minutes, stirring at least one time. The pan will have juice/water, but this should evaporate. Turn the broiler on high and broil for 3-5 minutes or until veggies begin turning brown in spots and everything is cooked thoroughly.

Take pan out of the oven and sprinkle lime juice on top of everything, stirring to mix.

Serve in warm tortillas with desired toppings. 

Makes 4 generous servings (2 fajitas each). We double this for hungry eaters and spread it into two pans, switching the pans around to evening cook them and broil them. Serve with refried beans and rice, if desired.

*Seasoning mix 

1 Tbsp. chili powder

2 tsp ground cumin

1 tsp garlic powder

1/2 tsp oregano

1/4 tsp cayenne pepper (leave out if you don't like spice)

Crock Pot Pork Carnitas

Don't skip the step to broil the shredded pork under the broiler. This is what makes the flavors develop and the crispy pork adds a lot to your meal.

3-4 pound boneless pork shoulder roast
12 oz bottle beer (I used a lager)
2 oranges, juiced (4 oz)
1 large lime, juiced (about 2 oz)
5 cloves garlic, minced or pressed
1 large onion, cut into large chunks
1 recipe of the Spice Mix below

Spice mix 
1/2 Tbsp kosher salt
1 1/2 tsp ground cumin
1 1/2 tsp chipotle chili powder
1 tsp oregano
1 tsp black pepper, freshly ground
1/4 tsp ground cinnamon
1/2 tsp ground cayenne pepper

Mix well in a small bowl.

Toppings
10 tortillas (flour or corn)
white onion, diced
1 avocado, thinly sliced
shredded Mexican cheese (of your choosing)
hot sauce (your choosing)
sour cream (optional)

1. Pour beer and juice from oranges and lime in the bottom of a crock pot
2. Add onion, saving about 1/4 of it to put on top of the roast
3. Rub spice mix and garlic clove into the meat on both sides
4. Place meat into the crock pot and place the onion you set aside on top of the roast
5. Cover crock pot and turn to high setting for about 5-6 hours or on low setting for 7-9 hours or until roast is tender and shreds with a fork.
6. Shred pork, salt and pepper to taste, and place on a foil-lined metal baking pan (may use 2 pans)
7. Preheat broiler on low broil setting.
8. Place meat under broiler, mixing periodically until meat begins to brown and get crispy.
9. Remove pan and assemble carnitas into tortillas with toppings of your choice.
10. Tastes great with homemade refried beans in the tortillas or on the side.
11. Reheats well for leftovers or can freeze leftovers and use another day.

Nacho Soup

 Easy peasy, and cheesy!

1 Tbsp olive oil
1 medium onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, chopped (with or without seeds)
1 Tbsp ground cumin
2 Tbsp Mexican seasoning (I buy mine at Frontier Spices)
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
15 oz can fire-roasted diced tomatoes (Meir Glen)
4 cups low-sodium chicken broth or stock (homemade is best)
14 oz can of corn, not drained
15 oz can black beans, drained and rinsed
3-4 cups of cooked chicken (I used rotisserie chicken), chopped
1 cup Mexican blend cheese, shredded
8 oz. package of pepper jack cheese, shredded
1 cup milk or Half and half
sour cream
cilantro
chopped grape tomatoes (about 10)
tortilla chips (lime flavored are great)
Doc Habenero pepper sauce from Pepper Palace (any smoky, hot pepper sauce may be substituted)

In a Dutch oven, heat oil and saute' onion, garlic, and jalapeno peppers until soft. Add spices and blend well, toasting slightly. Add tomatoes, chicken stock, corn, beans and cooked chicken. Bring to  a boil and simmer 15 minutes. Stir in cheeses and milk until melted and creamy.

Serve topped with sour cream, cilantro, tomatoes, and tortilla chips. Add pepper sauce for extra smoky flavor and additional heat. You could also chop up additional jalapeno peppers for the top. Think of this as chicken nachos in soup form.

Very filling -- makes enough for at least 6 servings.

Mexican Street Corn Salad with Yogurt-Lime Dressing

4 cobs of sweet corn
1 Tbsp freshly squeezed lime juice
Salt and pepper
1 medium red bell pepper
1 can black beans, drained and rinsed
1/2 cup red onion, chopped
1/2 cup chopped cilantro
1 cup crumbled Mexican cheese (such as cotija or queso fresco), divided

Dressing
5 oz zero fat Greek yogurt
2 Tbsp Hellman's mayonnaise
1 small clove garlic, pressed
1 tsp honey
1 Tbsp lime juice
1/2 tsp smokey paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper

Heat oven to 400 degrees and place corn in oven with husks on. Roast about 20 minutes or until corn is soft, but still firm. Cool corn while you chop the ingredients for the rest of the salad. Cut corn off husks and place in a large bowl. Sprinkle with lime juice and salt and pepper. Add the red bell pepper, onion, black beans, cilantro and 3/4 cup of the Mexican cheese.

Mix all of the dressing ingredients together until smooth and creamy. Taste to adjust seasoning. If you want it more spicy, add additional cayenne pepper - if less spicy is your thing, don't add it at all.

Gently toss all of the salad ingredients together, pouring the dressing on top to incorporate. Top with 1/4 cup of additional cheese and refrigerate until ready to serve. This salad gets better as it blends and I like it cold, but it can be served at room temperature right away.

Eat as a side dish with enchiladas or tacos or just dig in and eat it as a "dip" with tortilla chips. This stuff is addicting!

NOTE: You can grill the corn, slightly charring it instead of roasting it in the oven. This will give the corn a smokey flavor and it will be a bit crispy.

NOTE: If you can't find Mexican cheese, you can substitute Feta cheese instead. Mexican cheese is much milder and has less salty flavor.

Black Bean 7-layer Dip

This is a great appetizer or even works as a light meal on a Sunday night. We've been making this dip for years, but I finally decided to put it on here because it's just that good!

1 or 2 cans black beans, drained and rinsed

2-4 Tbsp. salsa (add extra hot sauce to make it spicier)

1/2 cup - 1 cup sour cream

1-2 cups Guacamole (use homemade without tomato)

1 cup Mexican cheese blend, shredded

1/2 cup - 1 cup chopped tomatoes

1/2 cup black olives, sliced

3 green onions, sliced, including green tops

Mix salsa with black beans and spread on a large flat plate. Spread sour cream on top of black beans leaving a small edge of black beans showing. Next, layer on the guacamole, leaving a slight amount of sour cream showing.

Sprinkle on the cheese to cover everything below. Then top with tomatoes, olives and green onions in layers. 

Serve immediately with tortilla chips or you can cover it with plastic wrap and refrigerate until ready to serve. This tastes best when served the same day because the guacamole will turn brown. However, it still tastes good the next day (even though it might be a little watery).

This dip is so versatile and many substitutions (or additions) can be made to this. It's a great party dip and fun to bring to a party when asked to bring something to share.

Enjoy!

The Best Cornbread in the World

Who doesn't love warm cornbread right out of the oven? It's easy to prepare and takes only a little time to make. Mix and bake it after you get that pot of chili (chicken or beef) simmering. Serve warm for optimal enjoyment. This will serve 4-8 people, but if you're like me, you could eat the entire pan in one sitting.

1/2 cup cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp baking powder
1/2 tsp salt
1/3 c. vegetable oil (not olive oil)
3 Tbsp melted butter
1 Tbsp honey
2 eggs, beaten
1 1/4 c. whole milk

Heat oven to 350 degrees. Grease a 9x9 inch glass baking dish.

Combine cornmeal, flour, sugar, baking powder and salt in a large bowl. Mix oil, butter, honey, eggs and whole milk in another bowl until well combined. Stir the wet ingredients into the dry ingredients until well mixed (but don't over mix). Let it sit for a few minutes and the batter will thicken a bit.

Pour the batter into the greased dish and bake 35 minutes. Keep an eye on it to make sure it doesn't over-cook. The top will be brown and crispy and a few cracks will appear on the top. Check with a toothpick, which should come out clean. Do not overbake!

Allow to cool a few minutes, cut and serve warm with butter and extra honey. Or just eat it without anything on it -- it tastes great with chili or with ham and beans.

This is the most moist, sweet, and fluffy cornbread you'll ever eat!

Quick and Easy Queso Dip

While the recipe posted below is good, here's a better recipe I used: https://www.thecookierookie.com/easy-restaurant-style-white-queso/

I modified it by using shredded "queso cheese" from Walmart instead of American cheese, pepperjack cheese instead of the mozzarella cheese, fresh jalapenos instead of canned ones, cayenne pepper instead of chili powder, and added hot sauce (of your choice) to make it spicy. Must use an iron skillet to make this and DO NOT let it boil. Boiling it will result in a grainy texture.

The recipe below is okay, but found it to be grainy.

2 Tbsp butter

1/2-1 jalapeno pepper, seeded and finely diced
2 Tbsp flour
1/4 tsp salt
1/2 tsp cayenne pepper (90,000 SHU is best)
1 cup half and half (or milk -- but half and half is better)
8 ounces pepper jack cheese*, shredded

Melt butter in a pan and saute' pepper. Whisk in flour, salt and cayenne pepper until incorporated. Stir in half and half and bring to a boil, stirring constantly. Add cheese and stir well to melt.

Serve warm -- will thicken as it cools. Delicious as a dip or over a burrito. Delicious as a dip for breadsticks or pizza crust.

*Can use any shredded cheese.

Quick and Easy Rojo Pozole

This recipe came about because of a leftover boneless pork loin I had cooked in the crock pot for pork BBQ sandwiches. If you don't have cooked pork, you can use chicken or beef (cooked), but the pork really made this dish very tasty.

2-4 Tbsp olive oil
1 cup chopped onion
4 large garlic cloves, pressed (or finely minced)
1 large poblano pepper, chopped
2 Tbsp flour
1-2 tsp salt
3 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp cayenne powder
6 oz tomato paste
2 cups water
4 cups homemade chicken stock (or low sodium broth)
4 cups cooked boneless pork (see note above)
3 can golden hominy, drained
2 4-oz cans green chilies
Juice of one lime

Toppings
lime wedges
cilantro
avocado, chopped
sour cream
cheese
corn tortillas

Heat 2 Tbsp olive oil in a large Dutch oven. Add onion, garlic cloves and poblano pepper. Cook until soft. Add flour and additional olive oil to make a thick paste. Add seasoning (salt, chili powder, cumin, and cayenne pepper). Continue stirring mixture until brown (may burn slightly, but don't worry). Add tomato paste and combine well. Add water and scrape up bits on the bottom of the pan. Mixture should thicken and make a very red "gravy" that looks a lot like a dark enchilada sauce. Adjust seasoning (make it spicy or add more salt at this point).

Add chicken stock, pork, hominy and green chilies. Stir well and bring to boil. Turn down heat and simmer. Add juice of one lime and continue simmering. Stir periodically so it doesn't burn. You can serve it at any time, but you can also let it simmer for up to a half hour or more. It will thicken up as you simmer it. If you want it thinner, add more stock or water.

Serve pozole  in a large bowl with desired toppings, but make sure you add more lime juice and cilantro to give it a fresh flavor. You can also top with shredded cabbage or lettuce, fresh radishes for additional "crunch."

This is not authentic, but it tastes wonderful. Serve with additional hot sauce. I recommend you also serve this with cheese quesadillas as pictured below

Yum!

Makes 6-8 large servings.

Black Bean, Butternut Squash and Kale Chili

A vegetarian meal with all the flavors of chili and all the goodness of wholesome fall harvest! I made this up on my own.

1 Tbsp olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
1 roasted jalapeno pepper (or fresh), chopped (seeded if you don't like spicy)
3-4 cloves of garlic, minced or use garlic crush
1-2 Tbsp chili powder
1 tsp cumin
1 bay leaf
1 tsp freshly ground black pepper
1 tsp ground cinnamon
1 1/2 tsp salt
14 oz can petite diced tomatoes with green chilies
1 small (2-3 cups) butternut squash, peeled and diced into 1 inch chunks
3 cups vegetarian broth (might need more if you like it soupier)
2 14-oz cans black beans, drained and rinsed
4 cups of kale, torn into smaller pieces, rinsed and spun dry
1 large shake favorite hot sauce (if you like spicy, try this  Chile De Ocho)

In a large Dutch oven, heat olive oil. Add onion and green pepper and cook until tender. Add jalapeno pepper and garlic and cook another minute. Add spices and coat vegetables well. Add tomatoes and stir.

Heat to boiling and simmer about 5 minutes to reduce liquid. Add squash and vegetarian broth and bring to a boil. Cover and simmer about 15 minutes. Meanwhile prepare black beans and kale. Add black beans and heat to boiling (again cover and simmer).

Test squash for doneness. When just fork tender, add the kale in two batches, covering the kale to wilt and cook. Uncover chili and simmer until kale and squash are tender and chili is thick. If too thick, you can add more vegetable broth. If too thin, continue to simmer until thickened.

Adjust seasoning and add your favorite hot sauce if you like spicy food.

Serve topped with cheese, sour cream, avocado and salsa or eat just plain. Serve with corn tortillas and scoop chili with tortilla like a spoon.

Zucchini, Corn, Bean and Chicken Chili

This recipe is adapted from a Pampered Chef recipe. It is quick to make and yummy tasting too!

1 pound boneless skinless chicken breast, cut up
olive oil
salt & pepper
 2 Tbsp. chili powder
2 large cloves garlic, minced or pressed
1 tsp. ground cumin
1 tsp. dried oregano
16 oz jar of salsa (I used Trader Joe's Chipotle)
4 cups (32 oz) chicken stock, prefer homemade - low sodium or no sodium
8 oz can tomato sauce
16 oz can black beans, drained and rinsed
16 oz can red beans, drained and rinsed
2 cups frozen corn
2 medium zucchini squash, cut into 1/2 inch pieces
1-2 tsp. hot sauce (I use Pepper Palace chocolate habanero sauce)

Toppings:
shredded cheese (pepperjack or sharp cheddar)
diced avocado
sour cream
cilantro
chopped fresh cilantro
hot sauce
blue corn chips

Heat olive oil in a large stock pot. Salt and pepper chicken and stir fry it until done. Add chili powder, garlic, cumin and oregano and stir about 1 more minute or until garlic starts to cook, but not burn. Add salsa and stir to get brown bits from bottom of the pan. Stir in chicken stock and tomato sauce and give it a good stir. Turn burner to high. Add beans, corn, zucchini and hot sauce. Bring to a boil.

Turn to a simmer and simmer for at least 30 minutes or until the zucchini is tender. Soup should be thickened and have a chili color. If not, add more chili powder.

Serve with toppings. Makes around 6-8 servings. This is a quick meal that takes about 40 minutes to make from start to finish!

Crock Pot Chicken Tortilla Soup

2-3 large boneless skinless chicken breasts
24 oz can whole peeled tomatoes, mashed
10 oz can enchilada sauce (any heat level you like)
1 medium onion, chopped (about 1 cup)
4 oz can chopped green chili peppers (undrained)
2-3 cloves of garlic, minced
4 cups chicken broth (low sodium if you have it)
1/4 cup cilantro, chopped
2 tsp. cumin
1 Tbsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
juice of small lime

Toppings
crumbled corn chips or freshly made tortilla strips*
sour cream
shredded cheese
avocado, diced
Salsa

1. For a freezer to crock pot meal, place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, spices and cilantro into a freezer bag. Write on bag: Add 4 cups chicken broth.

2. When ready to make, dump contents of freezer bag into cock pot plus the 4 cups of chicken broth. Cover and turn on high for 4-6 hours or low 6-8 hours. If possible, make sure the chicken is on the bottom of the crock pot and sitting in the broth.

3. When done, shred chicken and place back into the soup mixture. Add the juice of one lime and adjust seasonings. If desired, you can remove the chicken and then use a blender to blend the contents of the rest of the soup until smooth. Then return the chunks of chicken. If you need more "soup" - add more hot chicken broth.

4. To serve, top with desired toppings and enjoy!

If you do not want to make this a freezer to crock pot meal, just cook fresh ingredients in a large Dutch or in your crock pot oven until chicken is done. Follow instructions in steps 3 and 4.

*Homemade tortilla strips can be found on this tortilla soup recipe.

Ultimate Chili Mac

Nathaniel had a brilliant idea of combining a homemade mac & cheese with homemade chili con carne. This is what we made. Inspired by Alton Brown's stove top mac & cheese, we made this meal over two days. I made the chili con carne minus the beans the day before and put it in the fridge. Nathaniel made the mac & cheese which takes about 15 minutes to make -- just about the same time it takes to warm up the chili, so if you plan ahead, you've got dinner ready in under 30 minutes!

Chili Con Carne

1 lb ground chuck, cooked and drained (I rinse mine with water to take out the excess fat)
1 medium onion, chopped
1/2 green pepper, chopped
3 cloves of garlic, pressed
3 Tbsp. chili powder (I use Frontier which is salt-free)
1 tsp. salt
Pepper to taste
1 tsp. sugar
1/2 Tbsp. Worcestershire sauce
2 tsp. hot sauce (I used a Chocolate Habanero one from Pepper Palace)
14.5 oz can of petite diced tomatoes
14.5 oz. can of petite diced tomatoes with green chilies
14.5 oz can of crushed tomatoes
16 oz can of red kidney beans

Cook ground chuck in a large pot. Drain and rinse and set aside. Place the onion, pepper and garlic in the pot with a tiny bit of oil. Cook until onion becomes translucent. Add the ground beef back into the pot, then stir in the chili powder, salt and pepper making sure to coat the meat with the chili powder. Add the rest of the ingredients EXCEPT the beans and stir.

Cover and simmer on low about 45 minutes, stirring periodically to make sure it doesn't burn. Taste chili and adjust seasonings to your personal taste. At this point you can refrigerate or freeze the chili or add the beans and simmer uncovered for 15 minutes longer. If you refrigerate or freeze the chili, don't add the beans until your warm it up to eat.

Serve with toppings or make the Stove Top Mac & Cheese recipe and serve chili on top of the macaroni & cheese.

Tomatillo Salsa/Sauce with Jalapeno Peppers

1 1/2 pounds fresh tomatillos (husks removed and tomatillos washed)
2 medium to large jalapenos - tops removed and cut in half (may seed for less heat)
3 large cloves of garlic, cut in half
1 cup roughly chopped sweet onion
1/2 cup tightly packed fresh cilantro
2 tsp. ground cumin
1 tsp. salt
Juice of 1/2 lime

Heat broiler in oven and move oven rack to its highest position. Line a metal pan (1/2 inch deep) with foil. Place tomatillos on pan. Cut large ones in half. Add garlic and jalapenos to the pan. Roast veggies for 10 minutes, turning once or twice to char the veggies. Tomatillos may pop, but they should not be too soft.

Meanwhile chop onion and place onion and cilantro in the food processor. Process slightly. Add cumin, salt and lime juice. When tomatillos are charred, put them, the garlic and jalapeno, along with any juices in the pan, directly into the food processor. Food will be hot, so be careful not to splatter.

Process tomatillos until well chopped, but still a bit chunky. Scrape down side of the food processor bowl and process a few more turns. Taste and adjust salsa/sauce for taste.

Pour green sauce into a bowl and use either as salsa or as a sauce for enchiladas. You can also freeze this after it cools down. Salsa/sauce can be made 24 hours ahead of time and will keep in the fridge for about 3 or 4 days. I would freeze it if you plan to keep it longer than that.

Easy to make (takes about 15 minutes total) and tastes delicious, almost sweet, depending upon the sweetness of the tomatillos.

Fire-roasted shredded chicken

• 1 pkg (about a pound) chicken tenders
• 1 cup chicken broth
• 14.5oz can fire roasted tomatoes
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp ground coriander
• 1 tsp. Mexican Seasoning (Frontier)
• 1/4 tsp. cayenne pepper (add more if you like spicy)
• 1 bay leaf
• salt and pepper

Bring broth to a boil in a skillet with high sides. Add tomatoes and spices and mix until combined. Add chicken tenders around the pan until submerged. Reduce heat to simmer and simmer until chicken is done (about 15 minutes). Basically you are poaching the chicken in the broth-tomato mixture. Remove chicken to a bowl to cool and set. Meanwhile turn up the heat on the sauce in the pan and reduce until thickened, stirring constantly to avoid burning. Turn off the heat, remove bay leaf, and set aside. 

Shred chicken and return to the tomato mixture. Adjust salt and pepper. Heat slightly or set aside (or refrigerate) until ready to use.

Use chicken in burritos, tacos, enchiladas or taco salad. Absolutely delicious!

Bobby Flay-inspired Spicy Potato Salad

This recipe is inspired by Bobby Flay's Mesa Grill's Southwestern potato salad. I changed it up slightly.

3 pounds small red potatoes, cooked and drained and sliced 1/2 inch thick
Small red onion , sliced in half and in very thin slices
3 green onions, chopped, white and green
1/4 c. chopped cilantro

Dressing
1 1/2 cups Hellman's Mayonnaise
1/4 cup Dijon mustard
2 Tbsp. freshly squeezed lime juice
2 Tbsp. chipotle pepper puree (adobo sauce will make it milder, but still spicy)
1/2 tsp. cayenne pepper
4 cloves garlic, finely chopped
1/4 to 1/2 tsp. Kosher salt
Pepper to taste

Mix dressing ingredients together and set aside. Place sliced potatoes and onions into a large serving bowl while potatoes are still warm. Add the dressing to the warm potatoes and mix well. Season to taste with salt and pepper.

The original recipe includes one large ripe tomato, seeded and diced. I did not use this, but I'm sure it would be great to add to the potato salad.

5 Easy Freezer to Crockpot Meals

  Philly Chicken Sandwiches

3-4 boneless, skinless chicken breasts (about 1 1/2-2 pounds)

2 Tbsp butter

1-2 bell peppers (green, red, orange, yellow - your choice), sliced

1 large sweet onion, sliced and then cut into half moons

1 Tbsp + Montreal Steak Seasoning (any brand will due)

1 tsp. red pepper flakes

 

Sliced cheese or grated cheese of choice (mozzarella, provolone, etc.)

Hoagie Rolls

 

Put all ingredients except cheese and rolls in a gallon freezer bag and freeze and label. If you want, you can leave out the onion and pepper and add those when you make this.

 

Cooking Instructions:  Put chicken into crock pot (add fresh ingredients if you didn't freeze them with the chicken) and cook on high for about 4 hours or low for 6 hours. Remove chicken and shred. Return chicken to crock pot and stir with a slotted spoon.

To serve, drain the chicken with the slotted spoon and scoop into hoagie buns lined with the cheese of your choice. If you don't drain the chicken, your bun will get soaked and it will be too slopping to pick up and eat. You can also toast the buns under the broiler and then top with chicken and then cheese, return to broiler to melt the cheese on top.

These taste great with sweet potato chips or roasted sweet potatoes and a side of fresh tropical fruit.

Note: you can also cook this on the stove in a covered sauce pan. Be sure chicken is not frozen for best results.

Cilantro Lime Chicken w/ Corn and Black Beans

4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 Limes, juiced (1 oz)
1 cup cilantro
3 minced garlic cloves
1/2 chopped onion
1 can of black beans, drained and rinsed
1 tsp cumin
1-2 tsp Mexican seasoning
½ tsp ground cayenne
Salt and pepper to taste
12 oz bag frozen corn

Put all ingredients except frozen corn into a gallon freezer bag. Mix bag by shaking, seal, label and put in the freezer.

Cooking instructions: Put chicken mixture and frozen corn into a Crock pot on Low for 6 hours or High for 3 1.2 hours.  Serve with warm tortillas or serve over cooked rice, and dress with sour cream, guacamole, and/or cheese.

Makes 8 1 cup servings - 381 calories per serving without rice or toppings.

Honey Garlic Chicken

4 boneless, skinless chicken breasts
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/4 cup soy sauce (use reduced sodium to lower saltiness)
1/2 cup ketchup
1/3 cup honey

Add all ingredients to gallon freezer bag.  When you are ready to cook this, put all ingredients into a crockpot and let cook for 3 hours on high or 6 hours on low. Serve with your favorite sides.

BBQ Chicken
4 boneless, skinless chicken breasts
1/2 bottle (about 1 1/4 cups) your favorite BBQ Sauce (I use Sweet Baby Rays Honey Chipolte)
1 green pepper and white onion (when ready to cook)

Combine above ingredients in a gallon freezer bag.When you are ready to cook this, put into a Crock pot and add 1 chopped green pepper and ½ cup chopped white onion.

Cook for 3-4 hours on high or low for 6 hours.Shred to make sandwiches or serve with rice or potatoes or however you enjoy BBQ chicken!

Italian Dressing Chicken
4 boneless skinless chicken breasts
1 cup or so of Zesty Italian Dressing

Place chicken in a gallon freezer bag. Pour Italian dressing over the top just until the chicken is covered. Seal, label and freeze

Cooking Instructions: Add frozen chicken to crock pot and cook on low 6-8 hours or high 3-4 hours. When finished, cut up chicken for pita sandwiches, for salad topping, or eat with rice and Italian green beans.

 Alternate Cooking Method: This is a great one to grill! You can pound the chicken breasts to flatten slightly before freezing. Then just put them on the grill frozen and grill until juices run clear. Otherwise, you can thaw and grill these using the same method.

Paula Deen's Corn, Avocado, and Tomato Salad

I take no credit for this recipe. I got this from Paula Deen and it is GOOD!

2 cups of corn (frozen or fresh), cooked and cooled
1 cup grape tomatoes, sliced in half or in quarters
1/2 cup finely chopped red onion
1 avocado, cut into 1/2 inch chunks

Dressing
1 Tbsp. freshly squeezed lime juice
2 Tbsp. olive oil
1/2 tsp. lime zest
1/4 cup cilantro, chopped
1/4 tsp. salt
1/4 tsp. pepper

Mix all dressing ingredients in a small bowl and set aside. In a medium glass bowl, mix corn, tomatoes, onion and avocado. Pour dressing over vegetables and toss gently. Adjust seasoning to taste. Refrigerate to chill or serve at room temperature. This recipe takes about 10-15 minutes to prepare.


This tastes great as a salad or as a topper for tacos. Makes enough for 4-6 people.

Fish Tacos

Why didn't we try these sooner? These are simple, yet tasty and a great change from our normal "Mexican" food choices. Enjoy!

4 tilapia fillets (about 1 1/3 pounds)
Marinade:
1/2 lime, juiced
1 large clove garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder (I use Frontier Coop brand)
1 Tbsp. canola oil
Salt & Pepper to taste

Cabbage Topping
1 pound cabbage (green or red), sliced very thin with a sharp knife
1/2 - 3/4 cup thinly sliced red onion
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp. canola or olive oil
1 Tbsp. honey
Salt and Pepper to taste

12 corn tortillas
guacamole
sour cream
corn salad (see recipe)
Salsa

Prepare marinade and coat tilapia fillets on both sides. Allow to marinade about 15 minutes on the counter or, if longer, in the refrigerator. Heat grill and oil a fish grate well.
While grill is heating, prepare the cabbage topping and warm the corn tortillas in a pan, keeping them warm under a flour sack towel on an oven-safe plate in a 200 degree oven until ready to eat.

To make cabbage topping, Stir together all ingredients and set aside. Adjust salt and sweetness to taste.

Prepare guacamole and corn salad as desired.

Once grill and fish grate are hot, grill fish on medium high for about 3 minutes per side or until fish turns opaque on both sides. Adjust salt level to taste. Break apart fish fillets to serve in tacos.

To make fish tacos. Take 1 warm corn tortilla, add about 1/4 to 1/3 of the grilled fish, top with cabbage, guacamole, corn salad (if desired) and sour cream and salsa (or whatever toppings you like).

This recipe makes about 12 fish tacos -- about 3 tacos per person, using 1/3 pound per person of fish is a good serving.