White Chicken Chili

White Chicken Chili

1.5 lbs chicken breast
3 c. chicken broth
12 oz beer, i used a summer shandy
1 yellow onion, chopped
3 cloves garlic, minced
2 tsp. sea salt
1 tsp pepper
1 Tbs. chili powder
1 tsp. cumin
1/4 tsp  cayenne pepper
juice of one lime
2 15 oz cans white beans
2 15 oz cans pinto beans
1 14 oz can corn
2 10 oz cans rotel tomatoes w/ chilis
1 c. heavy cream
2 c. cheddar cheese

In a sauce pan, bring heavy cream to a light boil.  Reduce heat and slowly stir an cheese until completely melted.  Set aside.  In a large crockpot add all of the above ingredients including cheese sauce.  Stir until well incorporated.  Set on low heating for six to eight hours or until chicken is completely cooked and falls apart easily.  Before serving shred chicken in the crockpot and stir. Enjoy!

Hot Cha Cha Burritos

Hot Cha Cha Burritos

1 lb hot Italian sausage
1/2 red onion, diced
2 garlic cloves, minced
2 Tbs. olive oil
1 c. corn
1 15 oz. can black beans, drained and rinsed
1/2 c. cilantro, minced
1 lime, squeezed
1 c. Pace Mango and Habanero Salsa
2 c. rice
2 c. cheddar cheese
10 tortilla shells


In a large frying pan brown Italian sausage with olive oil, onion and garlic.  In a sauce pan prepare rice according to package directions.  Once sausage is fully cooked set burner to a simmer and stir in corn, black beans, cilantro lime juice, salsa and rice. Let cook for an additional 5-8 minutes.   Preheat Oven to 350 degrees.  Spray a baking sheet with cooking spray and start assembling burritos.  I but down some cheese on to a tortilla shell and then a healthy helping of burrito mixture.  Fold the shell so innards are concealed. Makes about 10 burritos (perfect for freezing for a later date.)  Spray the top of the burritos with cooking spray as well and bake for 10 minutes.  Enjoy!

Sweet Potato Bowl

Sweet Potato Bowl

serves 2

3 sweet potatoes, cubed
1/2 c olive oil
1/2 c water
1 tsp cinnamon
sea salt
sweet basil

spinach
2 roma tomatoes, diced
4 eggs

1/3 avocado, chopped
1/2 c greek yogurt
1/2 mayonnaise
couple dashes Worcestershire sauce
dash siracha

Preheat oven to 375.  in a large bowl combine potatoes, oil, water and cinnamon.  spread out unto a greased baking sheet. Bake for 20 minutes, flip to potatoes over and bake for an additional 15 minutes. When fully cooked dash with salt and basil.   Meanwhile, in food processor, combine avocado, yogurt, mayo, and sauces. Poach eggs.

Assemble:

In a bowl place potatoes first, then a handful of spinach, a dollop or two of avocado, then 2 eggs, top of with tomatoes.  Enjoy!

Pulled Pork and Twice Baked Sweet Potatoes

Pulled Pork

3.5 lbs pulled pork
1 yellow onion, chopped
3 garlic cloves, minced
1 c. chicken broth
1 Tbs. brown sugar
2 tsp. sea salt
1 tsp pepper
1/2 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne pepper

buns
BBQ sauce, optional


Place all above ingredients into a crock pot and set on low for 6-8 hours or high for 3-4 hours. Pork should be tender and easy to shred.

Twice Baked Sweet Potatoes

2 sweet potatoes
1/2 red onion, sliced
1 Tbs. brown sugar
1 c. smoked Gouda, shredded
1/2 lb bacon, cooked and chopped
1/2 tsp. cinnamon
1/3 c. heavy cream or milk.

Preheat oven to 425 degrees.  Cut sweet potatoes in half and place onto a baking sheet.  Bake for about 45 minutes or until cooked through. (You should be able to remove the sweet potato easily from the skin.)  Let potatoes cool for about 5-10 minutes. While waiting for potatoes to cool, caramelize the onions in a frying pan. Place 1-2 Tbs of olive oil, onion and brown sugar in pan and saute for 5-10 minutes or until onions are translucent,  Scoop out the potatoes from the skin and place into a bowl.  Set skins aside. Add 1/2 c of Gouda, bacon, cinnamon, and cream to potatoes.  With a mixer beat until well combined.  Scoop the potatoes evenly into the skins, top off with onions and remaining cheese.  Bake for another 15-20 minutes.  Enjoy!

Shrimp Tacos

Shrimp Tacos

8oz of shrimp, cooked
2 cloves garlic, minced
1 lime, squeezed
1/4 tsp crushed red pepper
Olive oil

Slaw

3 c chopped brussel sprouts and kale
1/2 c lemon and garlic vinegarette
1/3 c mozzerella

Pico

6 Roma tomatoes, chopped
3 green onions, chopped
1/3 c cilantro, chopped
1 lime, squeezed
1 garlic clove, minced

Tortilla shells

Optional: avacado,cheese and sour cream

In a medium sized bowl mix all slaw ingredients together.  In another bowl mix together pico ingredients.  Place both into the fridge and let them chill while preparing the shrimp.  In a sauce pan, add 2 Tbs of olive oil, shrimp, garlic, lime juice and pepper.  Saute so that all the flavors mingle.  About 5 minutes.

Assemble: Take a tortilla shell and put a generous helping of slaw down, then shrimp, then pico.  Top it of with avacado, cheese and sour cream. Enjoy!