WORLD'S MOST HELPFUL HINT: You can shred chicken in your stand mixer!! I'm not kidding- it shredded my chicken in less than 15 seconds. I'm never two-forking it again. Delicious and foolproof; I hope you enjoy!
Monday, July 16, 2012
Sunday, July 8, 2012
I used leftover rotisserie chicken to make this simple stuffed bell pepper dish. I hope you enjoy!
- 6 large bell peppers ( you can use any color you'd like I stuck with red and green)
- 1 cup cooked brown rice
- 1 16 oz can of black beans drained and rinsed
- 1 can of Rotel
- 1 lime juiced
- 2 large cooked diced or shredded chicken breasts
- 1 cup of corn
- 1 1/2 cups shredded extra sharp cheddar cheese
- 1/2 cup shredded Monterrey jack cheese
- 1 tbs of your favorite taco seasoning ( I used Mystic Blue Spice's Chipotle Taco seasoning)
- 1/2 tsp salt
- 1 jalapeno pepper sliced
- sliced scallions for garnish
Preheat oven to 350.
Core your peppers with a paring knife remove just the tops, seeds, and any white pulpy stuff.
Place cored peppers into a large baking dish.
In a large mixing bowl combine, rice, beans, Rotel, lime juice, chicken, corn, cheddar cheese, taco seasoning, and salt.
Stuff each pepper with your filling.
Top with Monterrey jack cheese and jalapeno slices.
Bake for 20-30 minutes or until the peppers are tender and the cheese is bubbly.
Allow to cool for about 15 minutes before enjoying!
Tuesday, July 3, 2012
Mmm...the joys of a good chicken posole. This one is delicious! I'm going to be blunt and say it might be my best soup I've ever made. Thank you to Cooking Classy for this fabulous recipe and recipe tips. I definitely will be using fresh tomatoes for every soup recipe in the future. I hope you enjoy!
2 lbs boneless, skinless chicken breasts, grilled and shredded*
1.25 lb Roma tomatoes (about 5)
1/2 large yellow onion
2 green onions
3 cloves garlic
1-5 jalapenos, to taste**
1/3 cup cilantro
6 cups chicken broth (you can add an additional 2 cups if desired)
1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp cumin
Salt and freshly ground black pepper, to taste
1 (29 oz) can Mexican Style hominy (don't drain)
shredded Monterrey or Cheddar cheese
chopped fresh cilantro, for garnish (optional)
Dice tomtatoes, yellow onion, green onions, garlic and jalepenos into chunks then toss into food processor along with 1/3 cup cilantro. Pulse until everything is chopped into very small pieces (you may need to do this in batches depending on how much your food processor can fit, alternately you can chop these all up by hand). Pour mixture into a large saucepan, add in chicken broth, chili powder, sugar, cumin, salt and pepper. Bring mixture just to a boil then reduce heat and simmer 30 minutes (or up to 1 hour). Add in hominy and grilled, shredded chicken and cook a few minutes until heated through. Top with grated cheese, diced avocados, sour cream, optional cilantro and serve warm with tortilla chips.