Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.
1 1b. ground chicken, turkey, or beef
1 tsp. cumin
1 tsp. chili powder
16 oz. jar of favorite salsa
1 15 oz. can pinto or black beans, drained and rinsed
1 15 oz. can of corn, drained and rinsed
Shredded cheese to your liking
Serve over rice with taco toppings (lettuce, tomato, cheese, guacamole, sour cream, etc.) or use as burrito filling
Heat olive oil in a skillet over medium heat; then add the ground meat and crumble. When meat is no longer pink, add cumin and chili powder and stir to combine; then add the salsa, beans, and corn and cook through. Toss in some shredded cheese and stir until cheese is melted.
Serve with chips and taco toppings, serve over rice, or use as a burrito filling.
1 14 oz. can artichoke hearts, quartered, optional
2 TBSP capers
3/4 c. Kalamata olives, roughly chopped
1 lb. angel hair pasta
Salt and sugar, to taste
1/4 c. fresh parsley, chopped
Cook pasta al dente according to package.
Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.
Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.
Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
1 14.5 oz. can of whole new potatoes, drained and quartered
2 tsp. fresh thyme, minced
Black pepper, to taste
Salt, to taste
2 TBSP butter, cut into little bits
1/3 c. freshly grated Parmesan cheese
1 pie dough, homemade or store bought
Preheat oven to 400F.
Combine stock and heavy cream.
In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.
This chicken is delicious in tacos, and then I used the leftovers for taco salad the next day. Chicken would also work great for burritos.
Recipe adapted from Carlsbad Cravings.
2 lbs. boneless skinless chicken breasts
1 TBSP olive oil
1 c. Herdez mild or medium salsa verde
1/3-1/2 c. honey
1/2 c. lime juice
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/4 tsp. pepper
Rub chicken breasts with olive oil and place in the bottom of your slow cooker. Add all of the remaining ingredients . Cook on HIGH for 2-4 hours or on LOW for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid/juices. Drain excess liquid before serving or use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang.