Chipotle Chicken Taco Salad

recipe from Our Best Bites

SALAD:

4 c chopped Romaine Lettuce

2 c chopped grilled chicken (you can use Taco Chicken* if you want.  It is delicious!)

1 c cherry or grape tomatoes, washed ( I just used chopped tomatoes, since that is what I had on hand)

1/3 c vertically sliced red onion

1 avocado, cubed

1 15-oz can black beans, rinsed and drained

1 8 3/4 oz can corn, rinsed and drained. (I like to use frozen corn)

DRESSING:

1/3 c chopped fresh cilantro

2/3 c light sour cream

1 1/2 tsp adobo sauce from canned chipotle chili peppers (You can usually find these in the Mexican food section of the grocery store)

1 tsp chili powder

4 tsp fresh lime juice

1/4 tsp salt

OPTIONAL:

Tortilla strips

Or, I bought taco shell bowls at the deli section at Macey's and served the salad in those. It was delicious!

Make sure all salad ingredients have been washed or rinsed.  Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix.  Set aside.

Mix dressing ingredients.  Start with 1 1/2 tsp of adobo sauce and then go from there, probably adding more if desired 1/4-1/2 tsp at a time.  You could even chop up one of the chili peppers and toss it in there if you are super brave with spiciness.  I just added the 1 1/2 tsp of sauce recommended in the recipe and it was just the perfect amount of "kick".  Set dressing aside.

When ready to serve, add avocado, tortilla strips (if desired) and dressing, gently combine and serve.

I have never used adobo sauce before and it added such a yummy smoky flavor to the salad.  It's worth the trip to the grocery store to try it!  

*TACO CHICKEN  Recipe also by Our Best Bites

1 lb chicken breasts or thighs

A couple of juicy limes

A splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Kosher salt

1/2 tsp black pepper

Juice the limes and combine with a couple splashes of red wine vinegar.  Add garlic.  Pour over chicken.  This will not completely cover chicken; just turn it occasionally as needed.  Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside or your broiler in your oven).  Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub spices all over the chicken.  

Grill about 7 minutes per side.  Remove from heat and allow to stand for a few minutes so it doesn't lose its juiciness.  You can either eat the chicken as it is, maybe with Mexican rice and beans, or slice it up and use it as you would taco meat. 

Oh Henry's

recipe from my Mom

This recipe was a favorite in our house when I was growing up. It is very simple and perfect for a potluck or neighbor treats (if you can bring yourself to share.)  Although I am not a huge butterscotch fan by itself, when combined with the chocolate chips, it adds a creamy texture and subtle difference in the taste of the chocolate topping that is a-mazing!  Enjoy!

1 c sugar

1 c Karo syrup

1 c peanut butter (I like to use chunky so that you get a little bit of nuttiness)

1 c salted nuts (optional)  I usually don't add these, so that is why I use chunky peanut butter

3 c Rice Krispies

6 oz chocolate chips (I use semi-sweet because this is already a very sweet dessert)

6 oz butterscotch chips

In a medium saucepan, bring sugar and corn syrup to a boil, stirring constantly.  Remove from heat and add peanut butter and stir to combine. (I use the same measuring cup that I used for the corn syrup to measure the peanut butter because it helps the peanut butter to just slip right out.)  Add the nuts (if desired) and the cereal.  Mix well.  Spread mixture into a 9x13 pan sprayed with non-stick cooking spray.  

Melt the chocolate and butterscotch chips in a double-boiler. If you don't have a double boiler, you can boil water in a medium saucepan and place a smaller saucepan inside the medium one  to melt the chips.  

Pour chocolate sauce over the Rice Krispie mixture and spread evenly.  Set aside to cool.  When cooled completely, cut into squares.

Homemade Pizza

Recipe from Our Best Bites

1.  Begin preparing your dough (See pizza dough recipe)  Complete steps through the first rise.

Breadsticks & Pizza Dough

1 1/2 c warm (105-115 degrees) water

1 Tbsp sugar

1 Tbsp yeast

1/2 tsp salt

3-4 1/2 c flour

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast.  Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir.  Add 1 1/2 c flour and mix well.  Gradually add more flour (usually between 3-4 cups, depending on your elevation and humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl.  Cover and allow to rise for 45 minutes or until doubled in bulk.

2.  While your dough is rising, prepare your sauce.

Pizza Sauce

1 6 oz can tomato paste

6 oz water (just use the empty tomato paste can)

3 Tbsp garlic bread seasoning*

1 Tbsp sugar or honey

3/4 tsp onion powder

1/4 tsp red pepper flakes (optional)

Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined.  Add remaining ingredients, stir to combine and allow to stand until ready to use.  Covers two average-sized pizzas;   Freezes extremely well.

* Garlic Bread Seasoning

Combine the following ingredients:

1/2 c powdered Parmesan cheese

2 tsp Kosher salt

2 Tbsp garlic powder

2 tsp oregano

2 tsp basil

2 tsp marjoram

2 tsp parsley

3. Preheat your oven (and your pizza stone, if you want) to 425 degrees.  (I don't have a pizza stone, I just use round pizza pan and this recipe still works great!)  While oven is heating, punch down dough and shape into a disc.  Spray your work surface, rolling pin, and pizza stone (or pan) with non-stick cooking spray.  Place dough disc onto work surface.  Roll and shape into a circle.  Very gently transfer the dough onto your pizza stone (or pan) and continue to shape up to the edges of the stone.  

4.  Using a fork, prick several holes in the crust.  Drizzle crust with a little olive oil... and brush all the way up to the edges.  Sprinkle with garlic salt.  Both oiling and salting the crust help crisp it up, give it a great flavor, and keep it from getting soggy in the middle.  

5.  Bake crust in preheated oven for 10-12 minutes or until golden. Remove from oven.

6.  Spread layer of sauce over the surface of the crust.  Top with whatever toppings you like.  Add layer of cheese and then sprinkle with oregano.

7.  Return crust to oven and bake 10-12 minutes more or until cheese is melty and crust is golden brown.

Banana Cake

                                          adapted from Our Best Bites and Martha Stewart
3/4 c (1 1/2 sticks) unsalted butter, softened
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
3 very ripe, large bananas, mashed (about 1 1/3 cups)
3/4 c buttermilk
1/2 tsp vanilla extract
1 1/2 cups packed light-brown sugar
3 large eggs
1 cup chopped pecans (optional.... again, we opt out of nuts at our house! :)  


Preheat oven to 350 degrees.  Grease and flour two 9 inch cake pans and set aside.  In a medium bowl , whisk together flour, baking soda, baking powder, salt and cinnamon.  In a separate medium bowl, whisk together bananas, buttermilk and vanilla.  


In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar;  mix on medium-high until pale and fluffy (about 2 minutes).  Mix in eggs.  Reduce speed to medium;  mix in flour mixture in 2 batches, alternating with banana mixture.  Stir in pecans if desired.  


Pour batter into the cake pans and bake for 26-28 minutes or until toothpick comes out clean.  Let cool on wire rack for 30 minutes and then carefully invert cake pans to remove cake and let cool completely.  


Frost the top of first cake generously with cream cheese frosting and then place second layer on top.  Carefully frost top and sides of cake.  Store in refrigerator.


Cream Cheese Frosting:
(From the New Better Homes and Gardens Cookbook 12th Edition)


1 8 oz. package of cream cheese, softened (I use Neufchatel cheese) 
1/2 c butter or margarine, softened
2 tsp vanilla
5 3/4 to 6 1/4 c sifted powdered sugar


Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts the tops and sides of two 9 inch layers.  Halve the recipe to frost a 9x13 cake.  Cover and store frosted cake in refrigerator.


Chocolate Cream Cheese Frosting:


Prepare frosting as above, except beat 1/2 c unsweetened cocoa powder into the cream cheese mixture and reduce powdered sugar to 5 1/4 to 5 3/4 cups.  Makes about 3 2/3 cups of frosting.

Chili Verde

                                            Recipe from my sister-in-law Holly
4 lbs. pork or chicken cut into small chunks
1/4 c flour
1 large can chopped green chilies
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic (minced or pressed)
1/2 c chopped cilantro
1 c salsa
1 can chicken broth (approx 2 cups)
2 Tbsp canola oil


Brown pork or chicken in hot oil quickly in a skillet so that the meat only browns, but does not cook through.  Sprinkle flour on meat and cook for 1 minute.  


Add remaining ingredients to crock pot.  Add browned pork to crock pot.  Cook up to 7 hours on low for pork and about 4 hours on low for chicken.  (The longer it cooks, the thicker and more flavorful it will be.)


If you desire a thicker consistency, you can mix water and cornstarch and add as if you were thickening gravy.


Serve in tortillas, over rice, or on tortilla chips.  Garnish with lettuce, tomato, sour cream, cilantro, creamy lime cilantro dressing, cheese etc.  We have had this with flour tortillas (the uncooked kind you buy at Costco are our favorite), or I really like it served in warm white corn tortillas.

Ultimate Oatmeal with Spiced Apple Topping

                                           Recipe from my sister-in-law Brenda
(Spiced Apple Topping not pictured)


3 c water
1 c milk
1 Tbsp unsalted butter
1/4 tsp salt
1/4 c raisins (optional)
1 c steel cut oats*


Bring the water and milk to a simmer in medium saucepan.  Melt the butter in a skillet over medium heat, add oats and toast, stirring constantly until the oats are golden and fragrant with a butterscotch-like aroma (approximately 1 1/2 to 2 minutes)


Stir the toasted oats into the simmering liquid, reduce heat to medium-low and simmer gently until the mixture thickens and resembles gravy (about 20 minutes).  Stir in the salt and continue to simmer, stirring occasionally until all the liquid is absorbed and oatmeal is creamy (about 10 minutes).  Take saucepan off heat and stir in raisins if desired.  Let oatmeal stand for about 5 minutes before serving.


Sauteed Spiced Apple Topping:
3 large Granny Smith apples peeled, cored, and chopped medium
1 Tbsp butter
1 1/2 c light brown sugar
1/8 tsp ginger
1/8 tsp cinnamon
pinch of salt


Melt butter in a large skillet over medium-high heat.  Add apples, brown sugar, ginger, cinnamon and salt.  Cook until apples have softened and browned (about 5 minutes).  Spoon over individual bowls of hot oatmeal and serve.


* "While this may seem like a long-winded recipe for a simple bowl of oatmeal, it is well worth the effort.  Steel cut oats have a chewier texture and fuller flavor than regular rolled oats.  Toasting the oats, a step common in baking, enhances the subtle nutty flavor of the grain." 

Mexican Lasagna

  

                                            adapted from Taste of Home Magazine
2 c frozen corn, thawed
1 can black beans, rinsed and drained
1 can diced tomatoes with basil, oregano, garlic, undrained  


(I just used a can of regular diced tomatoes because that is what I had on hand and then mixed in 1 clove garlic minced, and a sprinkle of basil.)


1 can chopped green chilies
3 green onions, sliced
2 tsp dried oregano
2 tsp ground cumin
6 corn tortillas (6 inch)
1 1/2 c shredded Mexican cheese blend
6 Tbsp plain yogurt (or sour cream)


In a large bowl, combine the corn, beans, tomatoes, chilies, green onions, oregano, and cumin.  Place 3 tortillas flat in a 11x7x2 baking dish coated with cooking spray.  (I placed two tortillas in the bottom of the dish and then cut one in half and used the halves to cover gaps on the sides.) Spread half of the corn mixture;  Sprinkle 1/2 of cheese.  Repeat layers.


Bake uncovered for 15-20 minutes at 400 degrees until heated through.  Let stand for 5 minutes.  Garnish each serving with a dollop of yogurt or sour cream and sprig of cilantro if desired.  


(You can add shredded chicken to the corn mixture if desired.)

*For a freezer meal, complete layering in an aluminum baking pan.  Cover tightly with 2 sheets of aluminum foil.  When ready to eat, place in oven at 350 degrees for 45 minutes to an hour or until warmed throughout and cheese is bubbly. Watch closely to avoid overcooking and drying it out.