Jalapeno Lime Chicken Drumsticks

 1 jar (10 oz) red jalapeno pepper jelly
1/4 cup fresh lime juice
1 Tbsp sriracha
3 pounds chicken drumsticks
1 tsp salt
1/2 tsp pepper

In small saucepan, heat jelly, lime juice and sriracha over medium heat until melted.  Set aside 1/2 cup for serving.  Sprinkle chicken with salt and pepper. Place chicken on baking sheet.  Bake at 400 for 40 minutes or until internal temperature reads 170.  While chicken is cooking, turn occasionally.  During last 5 minutes of cooking, increase oven temperature to low broil.  Baste chicken with remaining jelly and allow chicken to get crispy under broiler.  Watch closely as it can burn easily.  

Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

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

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

Chicken Tortilla Soup

 2 tsp EVOO
1 onion, roughly chopped
4 cloves garlic, minced
1 poblano pepper, roughly chopped
Salt and pepper
1/4 tsp dried oregano
1/4 tsp cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 Tbsp adobo sauce 
1 (14 oz) diced tomatoes and green chiles
4 cups chicken stock
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn, drained
2 cups shredded rotisserie chicken
Possible toppings:  shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, sliced jalapenos, sour cream, crushed tortilla chips

Heat large pan over medium high heat.  Add onion, garlic, and poblano.  Saute until the onion and pepper is softened.  Season with salt and pepper, dried oregano, cumin.  Stir to combine and cook for 1-2 minutes until the spices toast.  Add chipotle peppers and adobo sauce, diced tomatoes and green chiles, and chicken stock.  Bring mixture to a boil.  Reduce to a simmer.  Simmer for 30 minutes.  With an immersion blender, blend the soup ingredients until smooth.  Taste and adjust salt and pepper as needed.  Add beans, corn and chicken.  Top with desired toppings in individual bowls.  

Serves 4

Sheet Pan Shrimp Fajita Tacos

1-pound mini bell peppers, sliced into thin rounds

1 cup halved and thinly sliced red onion

1 serrano pepper, sliced into thin rounds

4 Tbsp EVOO

2 tsp salt

1 tsp freshly ground black pepper

1 1/2 pounds peeled, deveined, tail off shrimp

2 tsp chili powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp ground cumin

1 tsp oregano

Zest of 1 lime

For serving: flour tortillas, avocados, cilantro, salsa, lime wedges, shredded cheese, sour cream

Preheat the oven to 425. Line a sheet pan with parchment paper.  Place the sliced bell peppers, onion, and serrano on the prepared sheet pan.  Drizzle with 2 Tbsp oil, 1/2 tsp salt, 1/2 tsp pepper and toss until well combined.  Spread into an even layer and par cook until softened, about 10 minutes.  Pat the shrimp very dry and place in a bowl.  Add remaining 2 Tbsp oil, 1 1/2 tsp salt, 1/2 tsp pepper, chili powder, garlic powder, smoked paprika, cumin, oregano, lime zest and toss until well combined and shrimp is evenly coated.  Set aside until veggies have par cooked.  Remove the veggies from the oven and add shrimp to the pan.  Toss until just combined and spread into an even layer.  Place back in oven and continue to roast until shrimp is cooked through, about 10 minutes.  

To assemble the tacos, place tortillas in a dry stainless-steel skillet over medium heat and cook for about 30 seconds on each side.  Fill flour tortillas with shrimp/pepper/onion mix and remaining desired ingredients.

Serves 4

King Ranch Casserole

 2 Tbsp EVOO
1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt

8 (6 inch) round corn tortillas, halved and sliced into 1/2 inch strips
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired

Preheat oven to 400.  Heat oil in large deep OVEN SAFE skillet over medium heat.  Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper.  Cook, stirring, until veggies are tender, about 5 minutes.  Add chicken, garlic, cumin, oregano, and cayenne pepper.  Stir to combine.  Sprinkle in flour and stir until well combined.  Cook about 2 minutes more lightly toasted the flour.  While stirring, slowly pour in broth until it is well incorporated.  The mixture should be thick.  Reduce heat to low.  Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined.  Top with corn tortilla strips, lime juice, and 1 cup cheese.  Gently fold into mixture until well combined.  Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese.  Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes.  Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly.  Garnish with cilantro if desired.

Serves 4

Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos

Chicken and Rice Enchilada Soup

 1 1/2 Tbsp avocado oil
2/3 yellow onion, diced
1 green bell pepper, diced
1/4 cup diced jalapeno
3 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
4 cups chicken broth
1 jar red enchilada sauce
2 (4 oz each) cans diced green chiles
1 pound boneless skinless chicken breasts, cut into small bite sized pieces
1/2 cup basmati rice
1 1/2 Tbsp lime juice
1/4 cup chopped fresh cilantro leaves
Toppings for serving, as desired: greek yogurt, sour cream, shredded cheddar cheese, fresh cilantro, tortilla chips, cornbread, avocado, jalapeno slices, sliced green onions

Heat oil in large pot.  Add onion, bell pepper, jalapeno, garlic, salt and black pepper and cook, stirring, until the veggies are tender, about 7 minutes.  Add smoked paprika, oregano, and cumin and stir to combine, toasting the spices for 1-2 minutes.  Pour in broth, enchilada sauce, and green chiles.  Bring to a rapid simmer.  Add chicken and rice to soup and stir to combine.  Redice heat so the soup is gently simmering, med-low heat.  Cover and cook until rice is tender and chicken is cooked through, about 20 minutes.  Add the can of black beans (rinsed and drained), lime juice and cilantro.  Stir gently to combine and let simmer for 5 minutes.  

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Chili Chicken Tacos with Tomatillo Salsa

For the Chicken Marinade:
 2 pounds boneless skinless chicken breast
2 Tbsp olive oil
2 Tbsp coconut aminos (or soy sauce)
2 Tbsp fresh lime juice
1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp salt

For the Tomatillo salsa
1 pound tomatillos, husks removed and rinsed
1/2 medium white onion, halved
1 small jalapeno
1 Tbsp EVOO
1/4 cup fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
2 Tbsp fresh lime juice

For Serving:
8-12 corn or flour tortillas
1 avocado, sliced thin
1/4 cup finely chopped cilantro leaves
1/2 cup finely chopped white onion
lime wedges

Trim excess fat off chicken.  Pound chicken until is 1/2 inch thick.  Transfer chicken to large bowl.  Add remaining marinade ingredients and toss until well coated.  Cover and refrigerate at least 1 hour or up until 24 hours.  For salsa, place tomatillos, onion, and jalapeno in a small skillet and drizzle with oil. Sauté until veggies begin to blister and are just tender, 15-20 minutes.  reheat oven to 375.  Place marinated chicken in a baking dish and pour any remaining marinade left in bowl over chicken.  Bake 15-20 minutes, or until chicken is cooked all the way through.  While the chicken rests, before slicing, make the salsa.  Place charred tomatillos, onions, and jalapeno (remove the stem) into a food processor with the cilantro, salt, cumin and lime.  Blend until just smooth and transfer to a bowl for serving.  Slice chicken and serve in warmed tortillas with sliced avocado, diced onion, cilantro and top with tomatillo salsa.  Serve with a lime wedge.

Serves 4

Green Chile Cheeseburger Meatballs

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Mexican Cheesecake

 2 (8 oz) packages of cream cheese, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 (8 oz) cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preheat oven to 350.  Mix cream cheese, eggs, 1 cup sugar, and vanilla.  Roll out 1 can of crescent rolls and places on bottom of greased 13x9 baking dish.  Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture.  If seams come apart, pinch together.  Mix 1/2 cup of sugar and 4 tsp cinnamon in different bowl.  Spread softened butter on top of crescent rolls.  Sprinkle sugar mix on top of butter.  Place in oven for 35-45 minutes until knife inserted in center comes out clean.  Texture is more like a moist regular cake than a cheesecake.

Chili Cheese Dip

 8 oz cream cheese, softened
1 can (15 oz) chili
1 cup shredded cheddar cheese
1/2 can rotel, drained
1/3 cup sliced green onions
Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.

Unstuffed Southwest Chicken Poblano Skillet

 3 Tbsp avocado oil
4 poblano peppers, stem and seeds removed and cut into 1/2 inch wide strips
1/2 yellow onion, thinly sliced
1 tsp salt
1/2 tsp pepper
4 cups shredded rotisserie chicken
1 bottle SideDish southwest dressing
1/4 cup chicken broth
1 cup shredded  monterey jack cheese
1/4 cup panko breadcrumbs
Hot cooked rice

Preheat oven to 400.  Heat an oven safe skillet over medium high heat.  Add 2 Tbsp oil, poblano peppers, onion, salt and pepper.  Cook, tossing, until the veggies are crisp-tender, about 5 minutes.  Remove from heat and add chicken, southwest dressing and broth and stir to combine.  Spread contents in skillet in single layer.  Sprinkle top with cheese.  In small bowl, combine bread crumbs and 1 Tbsp avocado oil and stir until well combined.  Sprinkle over top of cheese in even layer.  Transfer to oven and bake until hot, bubbly and browned on top, about 10 minutes.  Remove from heat and let cool slightly before serving over rice.  

Serves 4