Dole Whip *

 4 cups frozen pineapple chunks (can replace with your desired frozen fruit)

 2 bananas, sliced and frozen

1 1/2 cups pineapple juice (may replace with other juice that would compliment other chosen fruits)

1 cup canned unsweetened coconut milk

2 Tbsp lime juice

Blend pineapple chunks, bananas, pineapple juice, coconut milk, and lime juice in blender until fully combined and smooth, about 2 minutes. Transfer to airtight container and freeze until firm, about 2 hours.  Texture should be like soft serve ice cream.  

Taco Bell Chicken Quesadilla Dupe *

 Creamy Jalapeno Sauce:

1/4 cup mayo
1/4 cup ranch dressing
2 garlic cloves, minced
1/2 Tbsp hot sauce
1/2 Tbsp pickled jalapeno juice
1 Tbsp taco sauce, whatever your heat preference
1/2 cup drained sliced pickled jalapeno
1 Tbsp lime juice
1 tsp white vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt

Chicken Filling:

2 Tbsp avocado oil

1 pound boneless skinless chicken breast, cut into 1/2 inch cubes

1 tsp salt

1/4 tsp black pepper

1/2 tsp ground cumin

1 tsp chili powder

Quesadilla:

2 Tbsp avocado oil

4 burrito size tortillas

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey jack cheese

Make the creamy jalapeno sauce.  In a blender, combine all ingredients.  Blend until completely smooth.  Set aside.  

Make the chicken filling.  In a large skillet, heat the avocado oil over med-high heat.  When the skillet is hot, add the diced chicken and spices.  Toss to combine.  Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through (about 5-7 minutes).  Transfer to a plate and set aside.  

Prepare the quesadillas, one at a time.  Heat 1/2 Tbsp avocado oil over med-heat.  Lay the tortilla in the oil and quickly fry on each side until flexible and easy to fold, about 20-30 seconds on each side.  Spread about 1/4 cup of the jalapeno sauce over tortilla, ensuring sauce reaches the edges.  On half of the tortilla, add 1/3 cup of the chicken, 1/3 cup cheddar and 1/3 cup Monterey jack.  Gently fold the tortilla in half to form a quesadilla.  Cook until golden brown on one side, about 2-3 minutes.  Using a large spatula, carefully flip the quesadilla and cook on the other side until golden brown, another 2-3 minutes.  Repeat quesadilla preparation until all are cooked. Using a pizza cutter, cut each into 3-4 triangles.  

Serves 4

Green Chile Stew *

 2 Tbsp olive oil

1 1/2 pound pork roast, fat trimmed

1 tsp kosher salt

1/2 tsp black pepper

1 yellow onion, diced small

2 cloves garlic, minced

1/4 tsp ground cumin

16 oz jar hatch green chiles (your preferred spice level, I use medium)

1 pound yukon gold potatoes, cut into 1/2 inch cubes

2 cups chicken broth

1 bay leaf

Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Cornbread Cupcakes with Maple Butter *

 1 package (6.5 oz) cornbread mix

2 Tbsp butter, melted

1/2 cup canned cream style sweet corn

4 oz chopped green chiles

1 egg

1/2 cup cheddar cheese

Maple Butter:

1/4 cup butter, softened

1 1/2 Tbsp real maple syrup

2 1/2 tsp coarse salt

Heat oven to 400.  Place baking cups in regular size muffin pan (or spray with nonstick cooking spray).  In bowl, stir cornbread mix, 2 Tbsp melted butter, corn, chiles, egg and cheese just until moistened.  Spoon about 3 Tbsp batter into each muffin cup.  Bake 12-15 minutes or until light golden brown.  Immediately remove from pan.  Cool 10 minutes.  Meanwhile, in small bowl, beat softened butter and syrup with fork until well blended.  Spread topping on each cupcake; sprinkle each cupcake with about 1/4 tsp salt.