Black bean and Mango Salsa lettuce wraps

The Bountiful Basket universe must have wanted me to make this. One week I got butter leaf lettuce, mangos, red onion, and jalapenos. When searching what to make with it I came across this and tried it out with chicken instead of pork. It was good but I thought there was too much lime juice next time I will reduce the amount in the mango salsa.
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1-½ cup 100% Apple Juice
2-½ teaspoons Chili Powder
½ teaspoons Ground Cumin
1 teaspoon Mexican Oregano
2 teaspoons Brown Sugar
½ teaspoons Garlic Powder
1 dash Cayenne Pepper
¼ teaspoons Fresh Ground Black Pepper
1 pound Lean Pork Tenderloin, Trimmed Of Fat (I used chicken breasts)
1 whole Red Onion, Thinly Sliced
2 cans (15 Oz. Size) Black Beans, Drained And Rinsed
12 whole Large Butter Lettuce Leaves, Trimmed And Washed Thoroughly
FOR THE MANGO SALSA:
2 whole Mangoes, Peeled, Cored And Coarsely Chopped
½ cups Red Onion, Coarsely Chopped
½ cups Fresh Cilantro, Chopped
¼ cups Lime Juice
1 pinch Salt
1 teaspoon Honey
2 Tablespoons Fresh Jalapeno, Chopped

n a slow cooker, whisk together apple juice, chili powder, cumin, oregano, brown sugar, garlic powder, cayenne and black pepper. Add pork tenderloin and sliced red onion. Heat on low for 6-8 hours, until cooked through and pork is shreddable.
Shred pork in slow cooker, then fold in black beans. Continue to heat on low for 30 minutes, until heated through.
For the mango salsa, combine all ingredients in a small bowl and place in the refrigerator for 30 minutes prior to serving.
To assemble the wraps, spoon 1/4 cup bean, onion and pork mixture into the center of each butter lettuce leaf. Top with mango salsa and eat like a taco!

Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

French Dip Sandwiches

This is another awesome recipe from Rosie. I love that it is easy and delicious. I made it for big groups of people and it was a big hit.

1 Can Chicken Broth
1 Can Water
1 pkg dry Italian dressing
1 pkg Au Jus
1 Roast

Put all ingredients in crock pot and cook 6-10 hours depending on size of roast. Shred serve on hard rolls. Dip in juice.

Venician Apricot Chicken

Austin and I really like Olive Gardens Apricot Chicken I tried to re-create it at home using this recipe.

Apricot Sauce:
1/2 cup chicken stock (broth)
1/2 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1/2 lb roma tomatoes, cut into 1” pieces
6 basil leaves, cut into 1/2” pieces
1 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

1 bunch asparagus (remove bottom inch of stems)
1/2 lb broccoli florets
1Tbsp extra-virgin olive oil
4 boneless, skinless chicken breasts
Chopped parsley to garnish
Procedures
COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.
BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.
COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.
BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
COAT sauté pan with 1Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.
GRILL chicken until internal temperature reaches 165°F.
PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.
TOP chicken breasts with apricot sauce and garnish with chopped parsley.

Tortellini Soup

Another hit found at allrecipies.com

Ingredients

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 tablespoons chopped fresh parsley
Directions

Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes.
Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.

Pesce in Acqua Pazza

I got this recipe off the Olive Garden website under their recipes. Austin and I really like this I will be making this again for sure. The link below is for their recipe. The recipe below is how I altered it and how I made it.

http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=40

Ingredients
4 6-8 oz fish fillets, such as tilapia or cod
1 tbsp minced garlic
¾ cup diced onion
½ cup diced celery
½ cup diced carrot
2 T extra virgin olive oil
1 can of canned diced tomatoes with olive oil and garlic
2 tea. Itialian seasoning
1 ½ cup vegetable or chicken broth

salt and pepper
Procedures

HEAT oil in a large skillet. Add chopped vegetables and sauté until they begin to soften. Add tomatoes with juice. Add herbs and broth, then bring to a simmer. Add Tilapia. Sauce should barely cover fish. Cook until fish starts to flake and is cooked throughout.

Cream of Asparagus Soup

Austin and I went to a local restaurant and the soup of the day was cream of asparagus soup. It sounded interesting so we tried it and it was pretty good. So the next week we got asparagus from Bountiful Baskets. Anyway I put this together and Austin said it was even better then theirs :).

3 Shallots chopped
2 celery chopped
2 teaspoons fresh ground peppercorns
1 large potato chopped
1 bunch of asparagus cut into 1" pieces
1/2-3/4 cup milk
1/2-3/4 cup sour cream
2 T butter
4 cups chicken broth


Saute shallots and celery in butter till tender. Add potato, asparagus, pepper and broth. Boil till tender. Pour into a blender and puree. Pour back into pot and add milk and sour cream. Serve with baguette or bread croutons. Enjoy

Chili

Ingredients

3/4 pounds ground beef chuck
or pound bulk Italian sausage
1 (15 ounce) can kindey beans drained
1 (15 ounce) can white northern beans drained
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1/2 cup bell peppers, seeded and chopped
1 can diced green chili's
1 teas. bacon bits
4 cups beef broth
2 Tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon white sugar
1 cup frozen corn

Directions

Heat a large stock pot over medium-high heat. Crumble the hamburger or sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Put all ingredients into pot BUT corn and simmer for 2 hours (the longer is simmers the better the flavor is)
After 2 hours, add corn and taste sometimes I adjust salt and pepper.
To serve, ladle into bowls, and top with corn chips or crackers and shredded cheese.

Minestrone

Salt and Pepper
1 Onion Chopped
1 t of basil
1 t thyme
1 t oregano
2 T olive oil
4 Carrots chopped
1 zucchini cut in chunks
3 celery sliced
3 potatoes
2 14 oz cans of diced tomatoes
7 cups chicken broth
14 oz can of kidney beans (don't drain)
4 oz pasta small

Heat oil add onions and herbs. Sauté 2-3 min. Add vegetables and more oil is needed and heat until sizzling. Cover and lower heat sweat for 15 min. Add tomatoes with liquid, broth, and beans. Simmer for 30 min. Add pasta and simmer for 10-15 more min.

Pot Pie

This is so so yummy I make it every year with left over turkey. But also like it with chicken.

2 pie crusts
4 T butter
1/2 onion chopped
2 Carrots chopped
2 celery chopped
3 T parsley
1/2 c milk
1 tea oregano
1-2 potatoes depending on size
2 cups chicken broth
1 1/2 cups chicken shredded
3 T flour

Melt 2 T of butter sauté carrots, celery, onion, oregano, salt and pepper, and parsley.
Add broth and potatoes cook till tender
Add chicken milk, and flour
Stir till thick
Pour in shell cover with 2nd shell
Cook at 425 for 15 min then 350 for 20 min.

Sloppy Joes

This is really simple but I think it is really good. Plus it is super fast and easy on a busy day.

Brown hamburger (1/2-3/4 lb)
add 1/2 c ketchup
1/4 c mustard
1/4 c brown sugar


Stir and serve on toasted buns

Baked Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas or flour

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll and bake. Serve with salsa sour cream or guacamole

Zuppa Toscana

I love this soup. It is great on a cold day.

INGREDIENTS

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
1/2 of a bunch of kale chopped up really fine

Cook sausage and crushed red peppers till done. Remove and drain then sauté onions, bacon, and garlic together. Everything but cream and kale to pot and boil until potatoes are tender. Then add cream and kale. When warmed through serve. :)

Pasta Fagioli (olive garden style)

1 lb hamburger or Italian sausage
1 onion
3-4 Carrots
3-4 Celery
28 oz (2 14 oz cans) Tomatoes; canned, diced (do not drain)
1 can Red Kidney beans
1 can White northern beans
48 (6 cups) ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley;
1 1/2 teaspoon Tabasco sauce
20 ounces Spaghetti sauce
6 ounces dry pasta Shell macaroni; or other pasta

Brown and drain hamburger or sausage
chop vegetables ( I like to julienne them
Drain and rinse beans
Add everything BUT pasta and cook on low 6-8 hours in 6 qt. crock pot
Add Pasta last half hour to hour or cook separate and add.
Feeds about 10

Easy Crock Pot Beef Stew

1 lb stew meat
1/2 t salt
1/4 t pepper
2 cups of brown gravy (2 packages of dry and 2 cups water)
1 can diced tomatoes
3 yukon gold potatoes (I have used other kinds but yukon gold is really the best)
1 med onion chopped
1 8 oz bag of baby carrots

Cook beef in skillet with salt and pepper until browned and cooked through.
Put all ingredients in crock pot and cook on low for 8-9 hours.
The beef is so tender after being cooked that long, I love this on a lazy sunday.

Deandra's Chicken Enchiladas

Ok so I have a post for "the best chicken enchiladas" and it is true they are MY favorite. But different people like different things. Before I found the other recipe this was my favorite. I got this recipe from my sister in law Deandra

enchilada sauce

1 T oil
1 1/2 T flour
1/2 T chili powder
1 t cummin
14 oz chicken broth
1 8 oz can of tomato sauce
1/4 t garlic powder

Filling

2 cups shredded cooked chicken
1/2 c green onions
1 C cheese
1/4 cup sour cream
1 4 oz can of green chili's
1/2 C salsa

Heat oil flower and chili powder till pasty. Add the rest and simmer sauce for 10 min

Put a little sauce on bottom of pan assemble enchiladas and top with remaining sauce and cheese.

Chile Lime Tostadas

Ok I am stealing this recipe from my sister in law Callie again :) and she got it from realmomkitchen.com. I really thought it was yummy.

Chile Lime Chicken Tostadas

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.

Cheesy Potato Chowder

This is really good and everyone I have made it for has asked for the recipe. I also like to add broccoli and/or cauliflower if I have them.

3/4 c chopped onion
3/4 c sliced carrots
3/4 c diced celery
2 t basil
1 t parsley
3 cups chicken broth
4 cups potatoes diced
1/4 c flour
8 oz shredded or cubes cheese
1 1/2 cups milk
3/4 t salt
1/2 t pepper
1/4 c sour cream

Saute onion, carrots, celery, basil and parsley in about 1 T. butter until veggies are tender. (about 10 min). Add broth and potatoes bring to a boil and simmer 10-12 min or until potatoes are tender. Mix flour in to milk separately. When well mixed pour into soup add salt and pepper and let thicken. Turn to low and add cheese keep stirring until melted. Remove from heat and stir in sour cream right before serving.

Lemon Chicken Tacos

I almost always leave out the cilantro because I never have it on hand. It is still really good with out it.

Ingredients
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
2 tablespoons plus 1 teaspoon lemon juice, divided
1 large onion, sliced
1 green onion, sliced
2 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, seeded and chopped
1/4 cup minced fresh cilantro
8 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1/2 cup salsa
Directions
Place chicken in a large resealable plastic bag; add 2 tablespoons lemon juice. Seal bag and turn to coat; refrigerate for 1-2 hours.
In a large nonstick skillet, saute onions and garlic in oil until tender. Add the chicken, cumin, salt and pepper. Cook and stir for 4 minutes or until no longer pink.
Remove from the heat; stir in the tomatoes, cilantro and remaining lemon juice. Spoon into tortillas; top with lettuce. Fold in half. Serve with salsa. Yield: 4 servings.

Chicken with Angel Hair Pasta

Ingredients:

1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese

Preparation:

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels. Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.
Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4