• Taco Skillet or Burrito Filling

    October 11, 2022 Author: Rachel
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    Can easily make this vegetarian by swapping the meat for another can of beans. Also makes for a great taco salad.

    Ingredients:

    • Olive oil
    • 1 lb. 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

    Directions:

    1. 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.
    2. Serve with chips and taco toppings, serve over rice, or use as a burrito filling.

    Taco Skillet or Burrito Filling:

  • Pasta Puttanesca

    October 11, 2022 Author: Rachel
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    Recipe adapted from Simply Recipes.

    Ingredients:

    • 2 TBSP olive oil
    • 1/2 c. onion, finely chopped 
    • 3 garlic cloves, finely chopped
    • 3 to 4 canned anchovies, chopped
    • 2 TBSP tomato paste
    • 1/2 tsp. red pepper flakes
    • 1 (28 oz.) can crushed tomatoes
    • 2 tsp. dried oregano
    • 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

    Directions:

    1. Cook pasta al dente according to package.
    2. 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.
    3. 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.
    4. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.

    Pasta Puttanesca:

  • Chicken Pot Pie

    October 11, 2022 Author: Rachel
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    Recipe adapted from Love Welcome Serve.

    Ingredients:

    • 1 Rotisserie chicken, shredded or chunked
    • 1 1/2 c. warm chicken stock
    • 1 c. heavy cream, plus more for brushing crust
    • Olive oil
    • 1 1/2 c. carrots, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 10-12 oz. frozen green beans
    • 10-12 oz. frozen peas
    • 1/4 c. flour, heaping
    • 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

    Directions:

    1. Preheat oven to 400F.
    2. Combine stock and heavy cream.
    3. 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.
    4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
    5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
    6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
    7. 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.
    8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Chicken Pot Pie:




  • Croutons

    October 11, 2022 Author: Rachel
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    Recipe from Platings and Parings.

    Ingredients:

    • 4 c. bread, cut into 3/4 inch cubes
    • 1/3 c. olive oil
    • 2 tsp. Italian seasoning
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • Black pepper, to taste

    Directions:

    1. Preheat oven to 375.
    2. In a bowl mix add the ingredients and toss to coat.
    3. Line a baking sheet with parchment paper and then spread the bread mixture in a single layer on the baking sheet.
    4. Bake until golden, about 15-20 minutes, tossing halfway through. Keep an eye on them so they don’t burn.
    5. Remove from oven and let cool. Once cool store in airtight container.

    Croutons:

  • Pasta Vodka

    October 5, 2022 Author: Rachel
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    This pasta sauce comes together very quickly, so prep all sauce ingredients before starting.

    Recipe from Brian Lagerstrom.

    Ingredients:

    • 1 lb. penne, fusilli, or your favorite pasta (save 1 1/2 c. pasta water + a little extra)
    • 1/3 c. olive oil
    • 1/4 red onion, diced
    • 1 tsp. crushed red pepper flakes
    • 4 garlic cloves, sliced thinly
    • 1-2 TBSP Calabrian chiles, optional
    • 1/2 c. (small can) tomato paste
    • 1 c. of vodka
    • 1/2 c. parmesan cheese, freshly grated
    • 1 c. heavy cream
    • 1-2 TBSP butter
    • Salt to taste
    • Sugar to taste
    • Basil, chiffonade

    Directions:

    1. Cook pasta in salted water until al dente.
    2. Heat olive oil in a large saucepan or Dutch oven over medium high heat; then add red onion and saute for 30 seconds.
    3. Then add the garlic and red pepper chili flakes and toast the chili flakes for a minute or so until the oil starts to take on a reddish hue.
    4. Then add the Calabrian chilles, if using.
    5. Then add the tomato paste and fry for a few minutes to “bloom” it out.
    6. Then deglaze with the vodka for 15 seconds.
    7. Then add the heavy cream and bring to simmer for 4-5 minutes.
    8. Then add 1 c. of pasta water and stir to combine.
    9. Then taste and adjust seasoning with salt and/or sugar.
    10. Then add the pasta and cut in the butter and then add an additional 1/2 c. pasta water and toss to combine.
    11. Then add about 1/3 of the parmesan cheese and toss to combine and taste and adjust seasoning.
    12. Serve topped with parmesan cheese and basil

    Pasta Vodka:

  • Apple Crumb Muffins

    October 5, 2022 Author: Rachel
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    Recipe from the Food Nanny.

    Ingredients:

    Muffins

    • 1 egg
    • 1/2 c. milk
    • 1/4 c. vegetable oil or melted butter
    • 1/2 c. sugar
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 1/2 c. flour
    • 1 c. apple, peeled and grated (about 1 1/2 apples)
    • 1 tsp. cinnamon
    • 1/2 c. sourdough discard, optional

    Streusel

    • 1/4 c. butter, softened
    • 1/4 c. sugar
    • 1/4 c. brown sugar
    • 1/2 flour
    • 1 1/2 tsp. cinnamon

    Directions:

    1. Muffins: In a bowl, mix all of the the muffin ingredients until moist. Batter will be lumpy. Spoon mixture into greased muffin tins.
    2. Streusel: In a small bowl, mix all streusel ingredients with your hands or pastry cutter.
    3. Add Streusel to Muffins: Sprinkle the top of each muffin with the streusel.
    4. Bake: Bake at 375 for 20 minutes, or until done.

    Apple Crumb Muffins:

  • Chicken Lo Mein

    October 5, 2022 Author: Rachel
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    Recipe adapted from Dinner then Dessert.

    Ingredients:

    • 10 oz. Chinese egg noodles, chow mein noodles, or lo mein noodles
    • 1 tsp. sesame oil
    • 2 TBSP vegetable oil
    • 2 chicken breasts, thinly sliced
    • 1 red bell pepper, sliced
    • 1 tsp. minced ginger
    • 2 garlic cloves, minced
    • 3/4 c. water
    • 1/4 c. soy sauce
    • 2 TBSP cornstarch
    • 1 TBSP oyster sauce
    • 1 TBSP vegetable oil
    • 1 carrot, thinly sliced or julienned
    • 1/2 onion, sliced
    • 1/2 bag cole slaw mix
    • 1 bunch green onions, thickly sliced

    Directions:

    1. In a bowl, combine the water, soy sauce, cornstarch, oyster sauce, and vegetable oil and mix.
    2. Cook the egg noodles one minute shy of the directions.
    3. Drain and toss with sesame oil in a bowl to coat.
    4. Heat 2 TBSP vegetable oil in a large skillet over medium-high heat.
    5. Cook the chicken 3-4 minutes on each side until cooked through.
    6. Remove chicken from the pan and add in the red bell peppers, ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
    7. Add the sauce, carrot, onion, and cabbage and cook for 1-2 minutes before adding back in the chicken, egg noodles, and green onions.
    8. Toss all the ingredients together well and serve.

    Chicken Lo Mein:

  • Slow Cooker Salsa Verde Honey Lime Chicken Tacos

    October 5, 2022 Author: Rachel
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    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.

    Ingredients:

    • 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

    Directions:

    1. 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.
    2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining).
    3. 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.

    Slow Cooker Salsa Verde Honey Lime Chicken:

  • Green Chile Chicken Enchiladas

    September 21, 2022 Author: Rachel
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    Recipe from the Stay at Home Chef.

    Ingredients:

    • 8 oz. cream cheese, softened
    • 7 oz. diced green chiles
    • 1 TBSP lime juice
    • 1/4 tsp. salt
    • 1/2 tsp. ground cumin
    • 1/2 tsp. chile powder
    • 1/2 c. freshly chopped cilantro
    • 3 c. diced cooked chicken
    • 1 c. sour cream
    • 16 oz. salsa verde
    • 10 8-inch flour tortillas (or 12 corn tortillas)
    • 2 c. shredded monterey jack or mozzarella cheese
    • Cilantro, chopped
    • Serve with rice and beans

    Directions:

    1. Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
    2. In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
    3. In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixture into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
    4. Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
    5. Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
    6. Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.

    Green Chile Chicken Enchiladas:

  • Slow Cooker Teriyaki Chicken

    September 21, 2022 Author: Rachel
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    This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!

    Recipe from Carlsbad Cravings

    Ingredients:

    • 1.5-2 lbs. chicken breast
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/3 c. brown sugar
    • 4 TBSP Asian sweet chili sauce
    • 2 TBSP sweet Japanese rice wine (or dry Sherry)
    • 1 TBSP hoisin sauce
    • 2 tsp. grated ginger
    • 1/4 tsp. pepper
    • 1 tsp. Sriracha
    • 1.5 TBSP cornstarch
    • Serve over rice and with broccoli

    Directions:

    1. Add chicken to the bottom of your slow cooker.
    2. In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
    3. When chicken is tender, remove to a cutting board and let sit for 5 minutes and then shred.
    4. After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat.
    5. Whisk in the 1.5 TBSP of cornstarch to the remaining sauce from the refrigerator and add to the sauce on the stove. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
    6. Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.

    Slow Cooker Teriyaki Chicken:

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