Chicken Enchilada Soup

Ingredients:
1 medium onion, chopped
5-6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeño pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5-6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Directions:

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, jalapeño, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender...or your Vitamix!). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender (regular blender or Vitamix) again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried (or regular) tortilla strips.  (I just sprinkled regular tortilla chips on top.) Makes 8 servings.

*www.ourbestbites.com

Braised Italian Chicken

un.real.

Ingredients:
1 1/2-2 pounds boneless, skinless chicken thighs (6-8 thighs) *USE THIGHS.  TRUST ME.
1/2 teaspoon kosher salt, divided
fresh cracked black pepper
2 teaspoons EVOO
1 cup diced onion
1/4 cup shredded carrot
5-6 cloves garlic, minced
1 14.5 oz. can diced tomatoes (not drained)
1 14.5 oz. can tomato sauce
2 teaspoons Italian Seasoning
1 tablespoon balsamic vinegar, divided
2-3 tablespoons chopped fresh basil
freshly shaved Parmesan cheese

Directions:

Preheat oven to 350.

To prepare chicken, rinse all pieces in cold water and use a pair of kitchen shears (or clean scissors) to snip off any remaining fat.  Blot dry on paper towels.  Season one side of chicken with 1/4 teaspoon kosher salt and several cracks of black pepper.

Heat a large Dutch oven to medium heat (or oven safe pot).   When hot, add olive oil and make sure it spreads across bottom of pot.  Place chicken (salt side down) and cook for 2-3 minutes.  While it’s cooking, sprinkle remaining 1/4 teaspoon salt plus a few cracks black pepper on other side of chicken.  Flip chicken pieces and cook for 2-3 minutes.  Remove chicken and place on a plate.

Add onions and carrots to pot and cook for 2-3 minutes, add garlic and cook for an additional 30 seconds, or until fragrant.  Add can of diced tomato (with all the juices), tomato sauce, Italian seasoning, and 1/2 tablespoon balsamic vinegar.  Stir ingredients and bring to a simmer.  Add chicken and all accumulated juices from plate.  Cover chicken with sauce and cover pot with lid.

Bake for 1 hour. Remove from oven and remove lid.  Use 2 forks to gently shred shred chicken into large chunks.  Add remaining 1/2 tablespoon balsamic vinegar and chopped basil.  Add additional kosher salt and pepper to taste.  Serve over pasta, rice, quinoa, or steamed vegetables, or on french rolls/slider buns and garnish with fresh Parmesan cheese.   I served with pasta.  With about 15 minutes of cook time remaining on the chicken, I boiled and salted water and cooked 1.5 cups pasta for about 10 minutes.  When pasta was done, I drained and added DIRECTLY into the chicken and tomato mixture to coat pasta; a one pot WONDER!  Serves 6.

*www.ourbestbites.com

Baked Sweet and Sour Chicken

ok, wow.  and yum.  and soooo easy!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup cornstarch (This was a little more than needed.  Start with a scant 1/2 cup.)
• 2 large eggs, beaten
• 1/4 cup vegetable oil

for the sauce:

• 3/4 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

Directions:

• Preheat oven to 325 degrees. Lightly oil a 9x13 baking dish or coat with nonstick spray.
• To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder in a medium bowl; set aside.
• In a large bowl, season chicken well with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. (After seasoning chicken, I put it in a Ziploc bag, then added cornstarch, sealed bag, and shook thoroughly until chicken was coated.)  Working a few at a time, dip the chicken into the eggs.
• Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate to discard excess oil.
• Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55-60 minutes, turning over every 15 minutes to evenly coat the chicken.  If desired, top with sesame seeds and sliced scallions.
• Serve immediately with rice.
• *www.damndelicious.net

Spicy Buffalo Cauliflower Bites

Ingredients:

• 1 cup water
• 1 cup all purpose flour
• 2 tsp garlic powder
• 22 oz (6 1/2 cups) cauliflower florets
• 3/4 cup Franks Hot Sauce
• 1 Tbsp. melted unsalted butter

Directions:

Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.

Combine the water, flour, and garlic powder in a bowl and stir until well combined.

Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.

While the cauliflower is baking, combine the hot sauce and butter in a small bowl.

Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with blue cheese dressing and celery sticks if desired.

*www.skinnytaste.com

Loaded Baked Potato Dip with Kettle Brand Chips

Ingredients:

• 12 ounces of bacon, cooked and crumbled
• 16 ounces sour cream (or substitute 8 oz. low fat sour cream and 8 oz. Greek yogurt)
• 1/3 cup green onions, finely chopped
• 2 cups shredded sharp cheddar cheese
• 1/4 tsp. garlic powder
• Kettle Brand Potato Chips for serving

Instructions

Combine the bacon, sour cream, green onions, cheddar, and garlic powder together in a medium bowl and combine. Allow the mixture to chill for at least one hour before serving with Kettle Brand Potato Chips. Easy!

*www.blessthismessplease.com

Balsamic Chicken Thighs

Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons dried minced onion
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• ½ cup balsamic vinegar
• 8 boneless, skinless chicken thighs (about 24 ounces)
• sprinkle of fresh chopped parsley

Directions:

1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.
2. Set aside.
3. Pour olive oil and garlic on the bottom of the crock pot.
4. Place chicken on top.
5. Pour balsamic vinegar over the chicken.
6. Cover and cook on high for 4 hours.
7. Sprinkle with fresh parsley on top to serve.

*www.sugarfreemom.com

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper, and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

*www.candcmarriagefactory.com

Reese's Mini Blondies

Ingredients:
1 3/4 cup packed brown sugar (dark, light, or half of each)
3/4 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla
1 3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 8-oz bag of Reese's Minis

Directions:Preheat oven to 350 degrees. Coat a 9x13" pan with non-stick cooking spray.  In a large bowl, mix brown sugar and melted butter until just combined. Stir in the 2 eggs and vanilla to the mixture.

In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to the brown sugar mixture until well combined. You can break up and stir in the Reese's Minis or you can gently fold them in leaving them whole. Scrape the batter into the baking pan and smooth the top using a knife or spatula.  

Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.

Let the blondies cool completely and then cut into large squares.  Serves 24.

*www.sixsistersstuff.com