Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Steak and Gnocchi Hash

 8 oz sirloin steak, cut into 1/2 inch pieces
Salt and pepper
5 Tbsp EVOO
12 oz gnocchi
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, sliced into rings
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp rice wine vinegar
1/4 cup chopped fresh parsley

Season steak with 3/4 tsp salt and a few grinds of pepper in a bowl.  Heat 2 Tbsp EVOO in large skillet over med-high heat.  Add gnocchi and cook, stirring occasionally, and reducing the heat as needed.  Cook until browned and crisp all over, 6-8 minutes.  Season with a big pinch of salt; remove to a plate.  Add 1 more Tbsp EVOO to the skillet.  Spread out steak pieces in pan and cook, turning, until well browned all over, 2-3 minutes.  Remove to another plate.  Add remaining t2 Tbsp EVOO to skillet.  Add onion, bell pepper, jalapeno, 1 tsp salt and a few grinds of pepper.  Cook, stirring until the vegetables have softened and browned, 5-7 minutes.  Add garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds.  Return gnocchi and steak to the pan and add half the parsley.  Stir until heated through, about 1 minutes.  Season with salt and pepper. Top with remaining parsley.

Serves 3

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.  

Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4

Chocolate Butterscotch Cookies

1 roll (16.5 oz) refrigerated sugar cookies 
1/3 cup packed brown sugar
1 tsp vanilla
3/4 cup old fashioned oats
1/2 cup butterscotch chips
2 Hershy milk chocolate bars (1.55 oz each), unwrapped and finely chopped

Heat oven to 350.  Spray cookie sheet with nonstick cooking spray.  Break up cookie dough into large bowl.  Add brown sugar and vanilla; mix well.  Stir in oats, butterscotch chips and chocolate.  Drop dough by rounded 2 tablespoonfuls 2 inches apart onto cookie sheets.  Flatten each with fingers to 1/2 inch thickness.  Bake 13-18 minutes or until cookies are slightly puffed and edges are golden brown.  Cool 1 minute and remove from cookie sheet.  

Chipotle Chicken Tacos

 Chicken & Marinade
1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper

5 boneless skinless chicken thighs

Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced

2 Tbsp pickled jalapenos, finely chopped  (more or less to taste)
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste

Put the ingredients for the marinade in a food processor and blend until smooth.  Coat teh chicken thighs in marinade and refrigerate for 1-4 hours.  After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees.  Let chicken rest for 10 minutes.  Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine.  Season with salt and pepper.  After chicken has rested, shred chicken with 2 forks.  Assemble tacos with chicken, lettuce and fruit mix.

Serves 3

Taco Soup

1 pound ground beef or turkey

2 Tbsp taco seasoning, more or less per your taste

1 sweet onion, finely chopped

1 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 orange bell pepper, chopped

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn

1 can (14 oz) rotel

1 can (15 oz) diced tomatoes

1/4 cup salsa

1 (8 oz) can tomato sauce

Optional toppings:  avocado, sour cream, shredded cheese, tortilla chips, lime, green onions, cilantro

Brown ground meat in large pot.  Add in onions, bell peppers, and saute for a few minutes.  If large amount of grease present, drain and return meat mixture back to pan.  Add in remaining ingredients and stir until combined.  Let simmer for at least 20 minutes, stirring occasionally.  Add water if soup is too thick.  

Serves 6

Thai Basil Chicken Lettuce Cups

 1 cup packed thai basil leaves (sweet basil is ok if unable to find thai basil)
1 pound ground chicken breast
2 shallots, peeled and finely diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
2 Tbsp EVOO
2 cloves garlic, minced
6 thai chiles, thinly sliced (use less for less spicy)
2 Tbsp fish sauce
2 Tbsp lime juice
salt and pepper to taste
1 head of butter lettuce

Heat 2 Tbsp EVOO in large skillet.  Add diced shallot and diced red bell pepper, saute for 2 minutes.  Add garlic, saute for 30 seconds or until fragrant.  Add ground chicken to skillet and using the back of a spoon, break up the meat and cook meat until it is just cooked through, about 5-7 minutes.  Season with salt and pepper.  Turn heat down to low.  Add your sliced chiles and green onions.  Roughly chop basil and add to skillet.  Add fish sauce and lime juice.  Stir in and cook 1-2 minutes.  Serve in lettuce cups.

Serves 3

Blueberry Crumb Cake with Walnut Streusel

Blueberry Crumb Cake:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
8 Tbsp butter, at room temperature
1 1/4 cups white sugar
2 Tbsp fresh lemon zest
1 large egg
1 egg yolk
1 tsp vanilla
1 cup buttermilk
1 1/2 cup fresh blueberries

Walnut Streusel:
1 cup all purpose flour
1 cup light brown sugar
2/3 cup chopped walnuts
8 Tbsp butter, melted
2 Tbsp fresh lemon zest
1 tsp sea salt

Preheat oven to 350.  Spray 9x9 pan with nonstick cooking spray.  In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.  In a large mixer, combine butter and sugar until pale yellow, add zest, egg, egg yolk and vanilla.  Beat well for an additional 3 minutes.  Alternate adding the flour mixture and the buttermilk until all is combined.  Fold in blueberries.  Set the batter aside.  

Make walnut streusel by combining all ingredients in a small bowl.  Using your fingers, mix it around until its crumbly and set aside.  

Fold half of the streusel mixture into the batter and stir to combine.  Pour batter into prepared pan and top with remaining streusel mixture.  Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.  

Sticky Asian Chicken Thighs

 1/3 cup soy sauce
1/4 cup EVOO
2 Tbsp honey
2 Tbsp chili garlic sauce
Juice of 1 lime
2 cloves garlic, minced
2 tsp grated ginger
4 bone in skin chicken thighs (about 2 pounds)
Thinly sliced green onions (for garnish)
Toasted sesame seeds (for garnish)

In a large bowl, combine soy sauce, EVOO, honey, chili garlic sauce, lime juice, garlic, and ginger.  Reserve 1/2 cup of the marinade.  Add chicken thighs to bowl with remaining marinade and toss to coat.  Cover and refrigerate for 30 minutes to 1 hour.  (Don't marinate longer than 1 hour as it will start to become too salty.) Remove 2 thighs from marinade and place in air fryer.  Cook at 375 for 20-25 minutes, until thighs are cooked through to an internal temperature of 165.  Cooking until temp is 180 will render more of the fat, if that is your preference.  Transfer to a plate, tent with foil and repeat with remaining thighs.  Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil.  Reduce heat and simmer until sauce thickens slightly, about 5 minutes.  Brush sauce over cooked thighs and garnish with green onions and sesame seeds before serving.

**Cooking in air fryer the entire time can sometimes give the skin a burnt look.  To minimize that, bake at 375 in oven for 15 minutes first and then transfer to air fryer for remainder of time to finish cooking and crisping the skin. 

Serves 4