CHIPOTLE CHICKEN SKEWERS WITH CREAMY DIPPING SAUCE

YIELD:  6-8 SERVINGS

 

PREP TIME:  25 MINUTES

 

COOK TIME:  8 MINUTES

 

ADDITIONAL TIME:  27 MINUTES

TOTAL TIME:  1 HOUR

INGREDIENTS

CHICKEN SKEWERS:

•  2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
•  1/4 cup packed light brown sugar
•  2 tablespoons fresh cilantro, minced
•  1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
•  2 teaspoons adobo sauce
•  1 1/2 teaspoons salt
•  1/2 teaspoon chili powder
•  1/4 teaspoon garlic powder
•  1/4 teaspoon ground black pepper
•  12 bamboo or metal skewers

CREAMY DIPPING SAUCE:

•  3/4 cup lowfat sour cream
•  1/4 cup lowfat mayonnaise or Greek yogurt
•  1/4 cup lime juice, from 2-3 limes
•  1/8 teaspoon garlic powder
•  2 tablespoons cilantro leaves, minced
•  2 green onions, finely chopped
•  1/2 teaspoon salt
•  1/8 teaspoon ground black pepper

INSTRUCTIONS

1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
2. For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
4. Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately (if you broil, you may need to cook in batches) with the dipping sauce.

NOTES

Reduced Fat Ingredients: you could definitely use full-fat sour cream or mayo/yogurt, but I'll attest that the sauce was divinely yummy made with reduced fat ingredients. 

Spiciness: chipotle chiles in adobo sauce can be quite spicy so if you want to knock the spice down a bit, scrape the seeds out of the chile and discard before mincing the chile for the marinade/dry rub.

HTTPS://WWW.MELSKITCHENCAFE.COM/CHIPOTLE-CHICKEN-SKEWERS-WITH-CREAMY-DIPPING-SAUCE/

SPEEDY BROWNIES

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs, room temperature
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

• Directions:
• In a large bowl, beat the first 7 ingredients. Pour into a greased 
  
  9 x 13" pan.  
• Sprinkle with chocolate chips.
• Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

From Taste of Home

https://www.tasteofhome.com/recipes/speedy-brownies/

• 
  

WYOMING COWBOY COOKIES

• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups old-fashioned oats
• 2 cups (12 ounces) chocolate chips

Directions

• 1. Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. 
• 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. 
• 3. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool.

From Taste of Home

https://www.tasteofhome.com/recipes/wyoming-cowboy-cookies/

Mexican Corn

Mexican Corn

Prep 10m
Cook 10m
Ready in 20m

Ingredients
2 (15 oz) cans whole kernel corn, drained
1 (8 oz) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped (I used one small can of jalapenos)
1 tsp garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

NOTES
*This is creamy and also spicy and goes well with tacos and enchiladas.  I'm sure it'd be good as a side with bbq or sliders. 
*I felt like there was too much cream cheese compared to the corn, but I don't usually like a ton of sauce.  When I make it again, I'll cut back on how much cream cheese I use.

Strawberry-Banana Smoothie

1 1/4 C orange juice
1 small banana, peeled and quartered
2 C frozen sliced strawberries

Place all ingredients in blender in order listed; blend on high until smooth.  Serve immediately.

Caesar Angel Hair Pasta

Caesar Angel Hair Pasta from Delish.com

Yields: 4 servings
Prep time: 10 minutes
Total time: 35 minutes

Ingredients
12 oz angel hair pasta
1 T extra-virgin olive oil
1 lb boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
1/2 c low-sodium chicken broth
1 pt cream Caesar dressing
1/2 c freshly grated Parmesan cheese
2 T juice of 1 lemon
1/4 c freshly chopped parsley

Directions
1. In a large pot of salted boiling water, cook angel hair until al dente.  Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil.  Season both sides of chicken with salt and pepper and then add to skillet.  Cook until chicken is golden and cooked through, 8 minutes per side.  Let rest 10 minutes, then slice into strips.  Wipe skillet clean.
3. Return skillet to medium heat.  Add bacon and cook until crispy.  Drain on a paper towel-lined plate.  Reserve about two tablespoons of back fat in skillet.
4. Add garlic and cook until fragrant, 1 minute.  Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer.  Add angel hair, Parmesan cheese, lemon juice, and parsley, and then toss until combined.  (If sauce is too thick, gradually add pasta water, about 1/4 cup at a time until you reach your desired consistency.)

Buttermilk Waffles

1 3/4 C flour
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 C buttermilk
1/2 C cooking oil

In a mixing bowl, combine flour, baking powder, and salt.  In another bowl, beat eggs slightly.  Beat in milk and oil.  Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.

Pour batter onto preheated, lightly greased waffle baker.  Amount will depend on type of waffle iron.  Close lid.  Do not open during baking.  Bake according to manufacturer's directions.  When done, use a fork to lift waffle off grid.  Repeat with remaining batter.

Buttermilk Pancakes

1 C flour
1 T sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
1 C milk
2 T cooking oil

In a mixing bowl, stir together flour, sugar, baking powder, baking soda and salt.  In another mixing bowl, combine egg, milk and cooking oil.  Add to flour mixture all at once.  Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 C batter onto a hot, lightly greased griddle or heavy skillet for each standard size pancake or about 1 T batter for each dollar size pancake.

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.  Makes 8 to 10 standard size or 36 dollar size pancakes.

The Best Chocolate Pudding

From: Mel's Kitchen Cafe

YIELD:  4 CUPS OF PUDDING

PREP TIME:  8 MINUTES

COOK TIME:  10 MINUTES

ADDITIONAL TIME:  4 HOURS

TOTAL TIME:  4 HOURS 18 MINUTES

INGREDIENTS

•  1/4 cup packed light brown sugar
•  3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
•  3 tablespoons cornstarch
•  1/4 teaspoon salt
•  2 3/4 cups whole milk
•  1/4 cup heavy cream
•  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
•  1/2 teaspoon vanilla extract

INSTRUCTIONS

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

Southwest Cornbread Casserole

Total Time: 30 minutes

Yield: 7-8 servings 

Ingredients

CORNBREAD LAYER:

1/2 C melted butter

1/2 C sugar

2 eggs

1 C buttermilk

1/2 tsp baking soda

1 C flour

1 C cornmeal

1/2 tsp salt

MEAT MIXTURE:

1 pound ground beef (I used 9% fat 91% lean)

2 cloves minced garlic

1/2 onion, chopped

5-6 mini bell peppers, chopped

salt and pepper

3 Tb taco seasoning

1 (10 ounce) can red enchilada sauce

1 (14.5 ounce) can diced tomatoes, un-drained

1 (15 ounce) can black beans, drained

1 C salsa 

2 C Mexican blend cheese

cilantro (optional)

Instructions

1. Preheat your oven to 400 degrees and move the rack to the center of the oven. 

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine. 

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine. 

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix. 

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan. 

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage. 

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat. 

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink. 

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace). 

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes. 

10. Carefully pour the meat mixture over the top of the corn bread. 

11. Sprinkle with 2 C Mexican blend cheese. 

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts. 

13. Sprinkle with fresh cilantro (optional).

from:  Jamie Cooks It Up

Granola

2 C regular rolled oats
1/2 C coconut
1/2 C coarsely chopped pecans
1/2 C honey or maple syrup
1/3 C cooking oil

In a bowl stir together rolled oats, coconut, and pecans.  In another bowl combine honey or syrup and oil; stir into oat mixture.  Spread mixture evenly onto a greased cookie sheet.  Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes.

Remove from the oven.  Cool, then break into clumps.  Store in tightly covered container or bag.

Apple Wheat Pancakes

6 T dry powdered milk
1 1/2 C water
1/2 C applesauce
1 T lemon juice
2 eggs
1 apple cored and grated
4 T oil
2 T sugar
2 tsp baking powder
1 C white flour
1 C wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
3/4 tsp baking soda

Mix all ingredients until smooth.  Pour batter in 1/4 C increments on the skillet.

Note:  I used 2 cups of white flour as I didn't have any wheat flour ground.  Really yummy!

Garden Dippers

2 cans black beans, rinsed and drained
1 lime
1/2 tsp onion powder
1/2 tsp garlic salt
1/2 tsp cumin
crushed pretzels or nuts (optional)
baby carrots
fresh cilantro leaves
1.  Pour the beans into a blender or food processor.  Squeeze in the juice from the lime and add the spices.
2.  Blend until smooth.  Scoop into small cups and sprinkle the crushed pretzels on top.
3.  Carefully poke a knife or skewer into the top of each carrot and twist to make a small hole. Insert a cilantro leaf into the hole.  Then stick the carrots into the "dirt" leaf-side up.

Note:  Introduced by Kierstin from The Friend magazine.

Cocoa Bean Dip

Strain and rinse well one16 oz can black beans.  Blend until smooth with 1 T water, 1/3 C honey, 1/2 tsp vanilla, 1/4 tsp salt, 1/4 C cocoa powder and 2 tsp coconut oil (optional).

Serve with crackers, pretzels, strawberries, bananas or apples slices for dipping.

Note:  First introduced by Kierstin from The Friend magazine.

Bacon Potato Chowder

Ingredients:
6 strips bacon
1 large carrot, diced
2 stalks celery, diced
1/2 large onion, diced
salt and pepper
32 oz. chicken broth
1 bag (1.5 lb.) petite gold potatoes, quartered
2 tsp basil
1 tsp oregano
16 oz heavy cream
2 C shredded cheddar cheese

Preparation:

Preheat oven to 400 degrees. Place bacon on baking sheet. Cook 12 to 15 minutes until crispy, reserving bacon drippings. Let bacon cool. Chop into bite-size pieces.

Heat 2 Tb. reserved bacon drippings in large stockpot over high heat. Saute carrot, celery and onion 10 minutes until softened. Season with salt and pepper.

Add broth, potatoes, basil and oregano. Simmer 25 minutes until potatoes are for-tender. Add cream and cheese.  Cook 5 minutes, or until cheese is melted.

Serve immediately, garnishing with bacon and green onions.

Recipe was a Feature Recipe in Smith's coupon booklet.

Creamy Sausage and Tortellini Soup

Ingredients:
1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
1/4 C. all-purpose flour
5 C chicken broth
14 oz. refrigerated cheese tortellini
1 tsp kosher sea salt
1/2 tsp ground black pepper
6 oz. chopped fresh spinach
2 C half & half

Directions:
1. In a large stockpot set over medium-high , cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.

2. Add onion, shallot and carrot, saute for 5 minutes or until the vegetables are soft. Add the garlic and saute  for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

5. Serve immediately with freshly grated parmesan, if desired.

Recipe from lifemadesimplebakes.com

Donovan's Biscuits

Ingredients:
1 cup sourdough starter
1 cup flour (all-purpose or bread flour, preferably, although McCrae probably only had whole wheat available)
1/2 Tbsp sugar
1/2 Tbsp baking powder (slightly cheating, I know; use this though to create just a little extra fluff in your biscuits, otherwise you’ll end up with a very dense biscuit)
1/2 tsp salt
1/4 cup milk (I used whole)
1 Tbsp melted butter (McCrae likely used lard; I didn’t have any on hand)
This should get you 7 biscuits or so. That’s enough for a single cowboy who shares McCrae’s legendary appetite. For most, it’s enough for 2-3 cowpunchers, especially if served with bacon and eggs.

For directions, click the link below.

https://www.artofmanliness.com/articles/make-cowboy-biscuits/

Lemon Garlic Grilled Chicken

INGREDIENTS

•  Juice of 1 lemon, approximately 3 tablespoons 
•  2 to 3 tablespoons olive oil 
•  1 teaspoon minced garlic, about 2 medium cloves 
•  1 teaspoon salt (I use coarse, kosher salt) 
•  1/4 teaspoon pepper 
•  1/2 teaspoon dried oregano 
•  1 to 2 pounds chicken breasts (see note) 

INSTRUCTIONS

1. Whisk together all the marinade ingredients. 
2. Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours. 
3. Preheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.) 

From Mel's Kitchen Cafe

Avocado Chicken Salad

INGREDIENTS

DRESSING:

•  3 tablespoons fresh lime or lemon juice (or a combination of both) 
•  2 tablespoons olive oil 
•  1/2 teaspoon salt (I use coarse, kosher salt) 
•  Pinch black pepper (I use coarsely ground pepper) 

SALAD:

•  2 cups chopped, cooked chicken (see note) 
•  1 cup corn kernels, fresh (cooked) or frozen and thawed 
•  2 medium/large ripe avocados, peeled and diced 
•  1/4 cup finely chopped red onion 
•  1/4 cup chopped fresh cilantro or parsley 

OPTIONAL ADD-INS:

•  Halved cherry tomatoes 
•  Cooked, crumbled bacon 
•  Feta cheese 

INSTRUCTIONS

1. In a small bowl or liquid measuring cup, combine all the dressing ingredients and mix well. 
2. Add all the salad ingredients to a large bowl. Drizzle with the dressing and toss to combine. Add optional add-ins if desired. Season to taste with additional salt and pepper, if needed. 
3. Serve immediately.

From Mel's Kitchen Cafe

Note:  I used all of the optional add-ins.  We LOVED it!  For the chicken, I used Mel's Lemon Garlic Grilled Chicken which I will post.

Lemon Butter Green Beans with Cranberries, Walnuts and Feta

Ingredients

• 1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 1 1/2 tsp minced garlic
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup dried cranberries
• 2 tsp lemon juice
• Salt
• 1/3 cup crumbled feta
• 2 tsp lemon zest

Instructions

1. Bring a pot of water to a boil. Add green beans and boil 3 - 5 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well. 
2. Melt butter in a large skillet over medium heat. Add garlic and saute 1 minute. Add in drained green beans and saute 1 minute or until heated through. 
3. Toss in walnuts, cranberries and lemon juice and season with salt to taste. 
4. Sprinkle in feta and lemon zest. Serve warm.
5. Recipe source: Cooking Classy

PF Chang's Chicken Lettuce Wraps

Ingredients:

1 T olive oil
1 lb ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 T soy sauce
1 T rice wine vinegar
1 T freshly grated ginger
1 T Sriracha, optional
1 (8-oz) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Directions:

1.  Heat olive oil in a saucepan over medium high heat.  Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2.  Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1-2 minutes.
3.  Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4.  To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-styler.

yield: 4 servings     prep time:  10 minutes .    cook time:  10 minutes .    total time:  20 minutes

Karen's Note:  I couldn't find hoisin sauce at the two grocery stores I looked at, so I used Panda Express teriyaki sauce, and it turned out delicious.  I used one tablespoon of Sriracha sauce, and it added a nice, spicy kick, but it wasn't too spicy.