Crock Pot Potato Bacon Soup

You will need:

• 1 (30oz) frozen diced / county potato style  hash browns
• 1 (32oz) box of chicken broth
• 1 (10oz) can cream of chicken soup
• 1 (8oz) package cream cheese
• 1 cup shredded cheddar cheese
• 3 oz bacon bits (real bacon bits)
• Salt and pepper to taste

Directions:

Put Potatoes in the crock pot. Add broth, cream of chicken, bacon, salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into cubes and mix into crock pot. Mix a few times throughout the hour before serving.

Top with some more bacon bits and cheddar cheese! Enjoy!

Buffalo Chicken Wings

You will need:

• 4 table spoons butter
• 1/3 cup Franks Buffalo Wing Sauce (original or spicy)
• 4-6 cloves of Garlic, chopped
• 8 chicken wings and or drumsticks 

Directions:

In a small sauce pan, melt the butter on low heat and add the franks buffalo wing sauce and garlic. Give it a quick stir and take it off the heat.

Put drumsticks and or legs into a large mixing bowl and pour half the mixture over the chicken. Coat the chicken by tossing a few times. Let the chicken sit for about 30 minutes, and then place them onto tinfoil on a cookie sheet.

Cook on top rack under a Medium Broiler (about 450) for 12 minutes. Flip and cook another 12 minutes on the other side. 

Transfer cooked chicken to a clean bowl and add the rest of the Buffalo Sauce. Toss to coat the chicken and serve immediately. Pour sauce over the chicken if you transfer it to another plate. Don't leave the sauce behind!!

Salmon fillet over Brown rice with fresh Pico de gallo, grilled red bell pepper and sriracha creme sauce, and avocado

You will need:

• 1 1/2 Brown or white rice
• 2 Salmon Fillet
• Taco seasoning
• 1 Large red bell pepper
• 4 tablespoons vegetable oil
• 1 cup cherub tomatoes
• Cilantro
• Jalapeno
• White onion
• 1/2 cup sour cream
• Sriracha 
• 1 whole avocado

Directions:

- Prepare rice in rice cooker or on stove top

- Prepare pico de gallo. See my Pico recipe if needed!!

- Add desired amount of sriracha sauce to 1/2 cup sour cream, mix well and place in fridge for later.

- Slice avocado, or mash to use as garnish. You can even add some onion cilantro, and salt to the mash for more of a guacamole if desired!

- Cover salmon in taco seasoning on one side and poach in a shallow pan with water (enough to cover half the fillets) about 5 minutes or until most of the water is evaporated. Flip and cook on other side another 5 minutes. Salmon will start to brown when the water fully evaporates. watch it to make sure it doesn't burn. Flip it a few times if it still needs some cooking time to make sure the fillet doesn't burn on one side. you can always add small amounts of water back into the pan until salmon is fully cooked.

- Slice the Bell pepper into 1/4 inch slices and grill in a pan with vegi oil on medium heat until tender and slightly blackened. 

Tip: I usually cook them with the lid on the pan for the first 5-7 minutes to get a steam on them, then remove the lid and continue cooking another 3-5 minutes.

- Plate rice on bottom, then Salmon. Add Bell pepper, and sriracha creme sauce. Garnish with pico and avocado/guacamole. Serve with warm tortillas or Chips, or just by itself!

Thai Chicken Rice Bowl

You will need:

• 4-5 chicken thighs with fat removed and cubed
• 1 cup brown rice
• Garlic chili sauce
• Soy Sauce

Directions:

- Prepare Brown or white rice in your steamer or on the stovetop.

- Brown your cubed chicken thighs in vegetable oil over medium heat in a wok or large skillet. Cook until done.

- Reduce heat to low, and add desired amount of Garlic Chili Paste to the skillet and make sure all the chicken is coated.

- Add about 3 tablespoons of soy sauce (or more to cut the spice if needed/for a thinner sauce) to the Garlic chilli chicken and turn up to medium heat until everything is heated throughout. 

- Spoon rice into a bowl and top with Thai Chicken

Ham, Turkey and Avocado Panini

You will need:

• A simi flat- flat loaf of bread such as Focaccia or Ciabatta 
• Ham
• Turkey
• 1/2 Avocado (smashed)
• Lettuce
• Tomato
• Red onion
• Cheddar Cheese (or any cheese you like)

Instructions:

Slice loaf in half evenly. Place cheese slices on bottom of loaf, then ham and turkey. 

Place Onion and tomato on top of the meat. 

Butter or oil the top and bottom Panini plate.

Put the top of the loaf on and place in your Panini press on high. Leave on the press approx 2-3 minutes until cheese is melted and bread is crisp. Watch closely to not burn the top or bottom of the bread.

Take the Panini off the press with a spatula and take the top off. 

Spread the avocado on the top piece and layer lettuce. 

Enjoy!!

Verde Chicken over Brown Rice

You will need:

• 1 can Las Palmas green enchilada sauce
• 1/4 cup chicken broth
• 3-4 chicken thighs
• Brown rice
• White onion
• Ortega diced jalapenos (optional)
• Cayenne Pepper
• Pepper
• Salt
• Sour Cream

Prep:

1. Cut chicken into bite size pieces 
2. Rough chop about 1/4 cup Onion (or more if desired)  
3. Heat a sauce pan with a tablespoon of vegetable oil
4. Steam 1 cup (per 2 people) Brown rice. Salt the water.

Throw the chicken into the oil and let chicken brown for about 2 minutes. 

Once the chicken is brown on both sides, add Enchilada sauce, Chicken Broth, diced jalapenos to your liking, half a tablespoon cayenne pepper (+/-), pinch of pepper and pinch of salt. Simmer about 20 minutes until onions are soft.

Spoon Brown rice into a bowl and cover with chicken enchilada sauce. Garnish with sour cream and serve with warm tortillas.

Chimichurri Marinated Flank Steak Fajitas

You will need:

• Taco size flour tortillas
• 2-3 large red bell peppers (substitute any color peppers you like)
• Med-Lg White onion cut into long strips
• Half of a medium Red onion (roughly chopped)
• 1-2 lb Flank steak
• 1 bunch fresh Parsley 
• 1 bunch fresh Cilantro
• 6 cloves garlic
• 3 tablespoons Salt
• 3 tablespoons Pepper
• 4 tablespoons Red wine vinegar
• 4 tablespoons lemon juice
• 3/4 cup extra virgin olive oil
• 2 tablespoons vegetable oil
• Sour cream  

Chimichurri marinade/sauce:

Pinch all the Parsley and Cilantro from the stems (some stem is fine) and place into a food processor or blender. Add red onion, garlic cloves, salt, pepper,  red wine vinegar, lemon juice, olive oil, and blend until smooth. Add more salt to taste, and olive oil to the mixture if it's too thick.

Place steak in a baking pan and puncture holes in the steak with a knife. Cover the steak with Chimichurri sauce, flip over and cover the other side as well. Let sit out in room temperature for at least 1 hour. 

Reserve at least a half cup (if not more) of sauce to use on fajitas.

Grill Steak on BBQ until medium rare. Take off the grill and tent with tinfoil 5-10 minutes before slicing.

Start at the corner of the steak and slice diagonally. Slicing the long strips in half for shorter strips.

Fajita Veggies:

Cut peppers and onions into strips and place in a pan with 2 tablespoons vegetable oil, plus seasoning to taste. I just use salt and pepper. Saute veggies in the oil on medium heat with the lid on until tender. Remove the lid and cook on high heat until most of the moisture is gone and veggies blacken slightly.

Heat your tortillas on a flat griddle or in the microwave/oven until warm and slightly crispy.

Layer Meat, veggies, sour cream and chimichurri sauce into tortilla and serve.

Chipotle Tabasco goes great as a hot sauce with this recipe.

Fish Tacos with Tangy Yogurt Sauce and Spicy Green Salsa

You will need:

• 1 single serving size Plain Fage greek yogurt
• Mayonnaise 
• Taco size tortillas
• Tempura Mix (I use an "onion ring tempura batter mix" that I find at my grocery store)
• 1 lb Talapia/Mahi Mahi or any other white fish you would like to use
• Salt
• Cumin
• Cayenne powder
• 6-8 whole peeled medium-large tamatillos 
• 2 whole medium-large jalapenos
• White onion
• Cilantro
• 2 Garlic cloves
• Green cabbage 

Green Salsa:

1. Peel your tamatillos and garlic, and place on a baking sheet with the jalapenos. Place baking sheet in your oven under the broiler on HIGH for about 8-10 minutes or until blackened. Turn tomatillos and jalapenos over and return to the broiler for another 5-8 minutes or until blackened also.
2. Place broiled tomatillos and jalapeno (take the stem off!!) into a blender along with salt (more or less to your liking) and about 1/4 cup of fresh cilantro leaves and blend until smooth. You may add water if the salsa is too thick. Add small amounts until you get to your desired consistency. It will also thicken a little after it cools. 
3. Add desired amount of diced onions to your blended salsa and cool in the fridge, or eat it after its cool enough to eat. You can also add a tablespoon or so of lime juice if you desire. 

Tempura Fish:

1. Make tempura batter as directed on the package and set aside. 
2. Cut your fish into taco length pieces about 1/4 of an inch thick. This way they will cook fast. You can also make them thicker if you want meatier pieces.
3. Heat vegetable oil in a medium pan.
4. Dip pieces of fish into batter and place immediately into oil and fry both sides until golden brown. Transfer fish to a paper towel to soak up the excess oil. 

Tangy Yogurt Sauce:

1. Spoon about 2 heaping tablespoons of yogurt into a small bowl 
2. Add 1 tablespoon of mayo and mix thoroughly.
3. Add cumin and cayenne powder to the mixture for some flavor and let sit in the fridge while all the flavors marry.    

Shred Cabbage and heat the tortillas. Place fish into tortilla and top with cabbage, yogurt sauce and green salsa. Enjoy!

Chicken, Shrimp and Chorizo Paella

You will need:

• 5 cups of low sodium chicken broth
• 2 tablespoons Extra Virgin Olive oil
• 3/4 lb boneless, skinless chicken thighs cut into 1 inch pieces
• 12 medium (or approx 1 lb) raw de veined shrimp (shell off)
• 1- 6 oz raw chorizo or link dry spanish chorizo, thinly sliced
• 1 tablespoon smoked paprika
• 2 tablespoons (+/-) cayenne pepper
• 4 bay leaves
• 4 large cloves of garlic minced or pressed
• 2 cans stewed tomatoes (drained)
• 1 medium yellow onion chopped
• 3/4 teaspoon salt
• 1/4 (+/-) teaspoon pepper
• 2 cups Arborio rice
• 1 large red bellpepper cut into 1/2 inch by 1/2 inch pieces

Directions:

Heat oil in a wok, or other wide based/deep skillet over low heat. Add chicken, chorizo, and shrimp. The chorizo will splash a lot at first so I suggest starting cooking heat on low and then turning it up slowly. When shrimp is done, take it out and set it aside until later. We don't want it to continue to cook. Leaving chicken and chorizo in the pan.

Add paprika, bay leaves, garlic, tomatoes, onion, salt, pepper and cayenne. Cook until thickened, stirring often for about 10 minutes. Add 5 cups of chicken broth and bring to a boil.

Add 2 cups Arborio rice, red bellpepper pieces, and stir gently to get bellpepper distributed evenly and and cook without stirring, until most of the liquid is absorbed, approximately 15-18 minutes. Reduce heat to medium -low, and add the shrimp you cooked earlier, tucking them down into the rice and let sit approx 5-7 minutes until shrimp are warm.

Sushi with Ahi Tuna and Pot Sticker Appetizer and Plum Wine Sake Spritzers

You will need:

1. 2 cups uncooked short grain sushi rice
2. 3 tblsp Rice wine vinegar
3. 2 tblsp Sugar
4. 1 tblsp salt
5. Pepper
6. 1 pack Nori sheets
7. 1 Cucumber
8. 1 package Cream cheese
9. 1 Avocado
10. 3 large Jalapeno
11. 1 bunch of Green onions
12. Sriracha
13. Mayonnaise
14. Soy Sauce  
15. 1 pack Tempura shrimp (sold pre made/frozen, usually 6 to a pack)
16. 1/2-3/4 lb (each depending on how many rolls you plan to make) sushi grade salmon and Ahi Tuna filet. Preferably not previously frozen. Visit your local fish market for best quality!
17. 1 bag Pot stickers (frozen)
18. 1 Bottle of  Kinsen Plum Wine
19. 1 Bottle of Gekkeikan Sake
20. 1 bottle Club soda
21. A bamboo sushi roller

Prep:

1. Make a Spritzer!!! Fill a wine glass 3/4 with ice. Then fill the glass with equal parts Plum wine and Sake, then splash some club soda and stir! The club soda will help take away sweetness of the plum wine, so more/less depending on your taste. 
2. Steam 2 cups of sushi rice in 3 1/2 cups water and set in fridge to cool while you prep everything else.
3. Prep all vegetables/condiments for sushi rolls except the tempura shrimp. You will want to do that just before making the rolls so they stay crispy. Cut cucumber in long thin/thick (depending on your preference) pieces. Half the Avocado and thinly slice.Chop the green onions to top your rolls as garnish. Cut Cream cheese into long slices.Cut jalapeno into thin coins. Cut salmon to your desired thickness into long pieces (if going inside the roll) or cut into short pieces approx 1 inch x 2 inches long to drop over the roll. Set all ingredients aside in the fridge to stay cool until needed.
4. Prepare Pot stickers. I boil mine, then drain and fry with light sesame oil in a pan on both sides before serving. 
   
5. In a small bowl, mix mayo and sriracha sauce to taste for use on the roll, and for the tuna steak app!
6. Heat some sesame oil in a frying pan on medium heat and Lightly season your tuna steak with salt and pepper. Place tuna steak in the pan and let it cook about 1-2 minutes on each side depending on thickness of the steak. You want the middle of the steak to still be raw, only cooking the outside of the steak. Remove from pan and slice into pieces to dip in soy sauce or sriracha mayo sauce with a slice of jalapeno!
   
7. Take the rice out of the fridge once it's cool and place into a large wooden or glass bowl. In a separate small bowl, mix Rice wine vinegar, sugar and salt until sugar is dissolved. Add mix to the rice and gently stir making sure the all the rice is coated in the mixture. Don't over stir the rice, it will start to break down.  
8. Heat the tempura shrimp just before sushi assembly according to package directions.
9. Time for sushi! grab a small bowl and put some warm water in it and keep it next to you for assembly. Place a piece of Nori on your bamboo roller and cover with a thin layer of rice, leaving about an inch of nori bare at the top. Now fill the roll with whatever ingredients you want. start about an inch from the bottom of the roll, keeping the ingredients tight and in an orderly fashion. I usually put a piece of tempura shrimp in, (I cut the tail off so you don't have to mess with it later, or you can leave it on) then some cucumber, avocado slices, and cream cheese. Then pick your bamboo roller up from the counter to roll the nori over. Keep pressure on the roll to keep everything tight. This will take practice. when you get around to the bare nori, dip your fingers in the warm water you have next to you and wet the nori. then continue rolling until the nori is completely gone. The bare nori should stick to itself now that is wet completing the roll. Transfer the roll to a cutting board and use a very sharp long non serrated knife to cut the roll into equal pieces about an inch thick. 
10. Once you make all your rolls and they are cut, place onto a large plate and add sriracha sauce, additional pieces of tuna or salmon, jalapeno and green onion in any way you like. Enjoy!!
    

Mushroom Gruyere Pasta

You will need: 

• 1 pound uncooked Farfalle
• 2 tablespoons butter, divided
• 1 teaspoon olive oil
• 1 cup chopped onion
• 16 ounces Cremini mushrooms, sliced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon garlic
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chicken broth
• 3/4 cup whipping cream
• 1 cup shredded Gruyere cheese
• Freshly grated nutmeg to taste
• 2 tablespoons chopped fresh parsley

Prep:

Heat butter and olive oil in a large nonstick skillet over medium-high heat.  
Add chopped onions to pan and season with a pinch of salt and freshly ground black pepper.  Cook onions until golden and caramelized.  Remove onions from pan and set aside.  
Melt remaining tablespoon of butter in empty pan.  Add mushrooms, thyme, garlic, 1 teaspoon salt and pepper.  Cook mushrooms until liquid evaporates and mushrooms are tender, about 12 minutes.  
Add chicken broth; cook 2 minutes or until liquid evaporates, stirring occasionally.  To the mushroom mixture,  add the cooked pasta, whipping cream, Gruyere cheese, caramelized onions, nutmeg and parsley.  Toss gently to coat, allowing enough time for the cheese to melt.  
Taste and adjust seasonings if necessary.  

Cook pasta according to package directions.  Drain.

Cilantro Lime Shrimp Kabobs

You will need:

• 20 de-veined large shrimp (no tails)
• Juice of 3-4 limes 
• 3 large garlic cloves
• About 1/8 cup Cilantro 
• 8 kabob sticks

Prep:

Add diced garlic and cilantro to lime juice and let the shrimp marinate for about 10 -15 minutes. Don't leave them in there for too long. The lime juice will start cooking the shrimp.

Directions:

You can cook the shrimp on the BBQ or in a pan on the stove.  Each side will only need about 3 minutes.  Do not over cook., shrimp will be rubbery. 

You can also brush excess marinade on the shrimp as they are cooking to keep them from drying out!

Hibachi Steak and Veggies with Fried Rice

You will need:

• 2 steaks of your choice (New York Strip in picture)
• 2 Zucchinis
• 1 large White onion
• Cal Rose White rice 1 1/2 cups
• 2 eggs
• 1 Carrot
• Green onion
• 1 Cup butter
• 1 tube Chunky Garlic, or any minced garlic
• Sesame oil
• 1 chicken breast
• Soy sauce
• Sesame seeds

For steaks:
Bring steaks to room temp and season with salt and pepper, or your favorite grilling seasoning, and set           aside for later.

For grilled Veggies: 

1. Cut Zucchinis into long strips (skin on) about 1/4 inch thick each, this should give you about 4-5 strips depending on thickness of the zucchini.
2. Cut White Onion into 4-5 1/4 inch thick slices as well. 

For Rice:

1. Prepare 1 1/2 cups Cal Rose rice and set aside to cool.
2. Melt a whole stick of butter about half way, and add about 1/4 - 1/2 tube of the chunky garlic depending on how much garlic taste you want. Mix with the butter and put in fridge to cool.
3. Cut chicken breast into bite size pieces 
4. Scramble 2 eggs
5. Dice white onion, carrot, and green onion for the veggie mix. You can also add frozen green peas to the mix if you desire. 

Directions: (using a pan or wok on the stove since not everyone has a flat top grill....)

For rice: Throw the chicken and diced veggie mix (onion, carrot and green onion) into a pan or wok with a tiny splash of sesame oil. Cook until chicken is done. Push the veggies and chicken to the side of the pan and cook your scrambled eggs (should only take 1 minute) now add about a handful of the rice and a little butter at a time until all the rice and butter is gone. The rice will be stuck together in clumps. The butter should help lubricate the rice to break it up with the help of a spoon and constant stirring and poking. (you don't have to use all the butter if you don't want to) Once everything is mixed together, while the rice is getting hot, add about a 1/3 cup of soy sauce over the top and mix into rice. You can add more soy sauce if desired. (A little at a time though. A little soy sauce goes a long way!) Once the rice is hot, it's ready to serve! But don't forget to sprinkle some sesame seeds in before you do!!

For grilled veggies: Grill zucchini and whole onion rounds in a separate pan or on a griddle with some sesame oil or garlic butter if you have any left over until golden brown around the edges or just until soft depending on your preference. Slice onion rounds into quarters, and zucchini into bite size pieces to serve with your rice and steak.

For steaks: Grill outside on the BBQ or on the stove in some butter and or sesame oil. I prefer BBQ. 

Southwest Chicken Soup

You will need:

1 can cream of chicken soup

1 can petite diced tomatoes, drained

1 can sweet corn, drained

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can green enchilada sauce

1 can chicken broth

1 can chunked chicken (I use rotisserie chicken or boil and shred my own chicken)
1 package taco seasoning
Crushed red pepper/cayenne pepper optional

Directions: 
Add all ingredients to a large pot and heat until warm. Stir often.

Serve with tortilla chips, sour cream, cheese, onions, cilantro

Asparagus Risotto

You will need:

• 2 tbsp unsalted butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/4 cup dry white wine (or 1tbsp lemon juice and 3 tbsp water)
• about 4 cups chicken stock
• 1/2 lb asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the speers cut into thin disks.
• 1/2 cup fresh grated parmesan cheese
• Salt and pepper

In a 3 or 4 quart sauce pan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a separate pot.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring the rice, adding a little bit of broth at a time, cooking and stirring until all the stock is gone. The rice should be tender, but still firm to the bite. With the last ladle of stock, add the asparagus.  Turn off the heat.

Gently stir in the parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste and serve immediately!

* Chunks of Salmon or Shrimp would be a nice addition if serving as a main dish.

Rosemary and Garlic Pork Tenderloin with Red Mashed Potatoes and Green Beans

You will need:

• Pork tenderloin (plain, no pre seasoning)
• Garlic
• Rosemary (dry is fine, but fresh is better!)
• Red Potatoes
• Sour Cream
• Green Onion
• Salt 
• Pepper
• 1 whole stick of Butter
• Milk
• Fresh string beans (green beans)

Pork Tenderloin:

Place tenderloin fat side down in a shallow baking dish.  With a small knife, puncture the tenderloin until the knife is touching the bottom of the pan. Twist the knife about 5 times all the way around forming a hole . Do this about 6 times through the tenderloin, but spaced evenly throughout. After filling the holes, bake in the oven at 350 degrees for 45 minutes. After 45 minutes, take out of oven and cover with tinfoil until ready to serve. 

Rosemary Garlic filling: Crush 6 medium -large size garlic cloves. I find it easiest to dice the garlic, then smash it against the cutting board with the side of my knife, making a paste.  In a small bowl, add dry rosemary until the mixture looks like equal parts.  Fill the 6 holes with the garlic and rosemary mixture. *If using fresh rosemary, just fill 3/4 of hole with garlic, and stuff a fresh sprig of rosemary on top.  * Also, save a small amount of garlic paste (*without the rosemary/about a quarter size) for the Green beans.

Red Mashed Potatoes:

Cut potatoes into approx.  1 inch by 1 inch pieces for faster cooking. Boil until potatoes are tender. Drain all water and transfer to a pan that you can use a hand mixer with. (Don't use your non stick coated pans!)  Throw in the whole stick of butter except one tablespoon. (Keep that for a little later) Add 1/4 cup milk, pepper and salt to taste. Mix with a hand mixer until potatoes are smooth. Skins will not break down all the way, that is ok. Add a couple heaping spoons full of sour cream and as much green onion as you like. Give it one more quick mix, and serve while its still hot!

Green Beans:

Remove the stem end of each bean and put into a deep frying pan. Cover beans with water and lightly boil for approx 15 minutes until beans are tender. Drain all water and add 1 tablespoon butter and garlic paste to the pan. Bring the heat up to melt the butter and toss the beans.   

Beef Tacos

You will need:

• 1 lb hamburger
• Taco seasoning
• White or yellow corn tortillas
• Oil
• Parmesan cheese
• Lettuce
• Red Onion
• Tomato
• Jalapeño
• Cilantro
• Cheese
• Sour cream

Prep:

1. Brown hamburger and season according to packet instructions.
2. Fry taco shells in oil and dust with Parmesan cheese right out of the pan so Parmesan sticks to the shell.
3. Prepare pico de gallo (tomatoes, cilantro, onion and jalapeño) by dicing all ingredients and mixing together. Amount of each ingredient is up to you! Add a touch of salt and cumin to finish.
4. Shred lettuce and cheese (if not pre shredded)

Assemble deliciousness!! 

Chicken Kabobs with Mexican Crema Cilantro Jalapeño and Corn Dressing

You will need:

• Red bell pepper
• Red onion
• Brown mushrooms
• Zucchini 
• Skewers
• Chicken thighs 
• Romain lettuce
• Yellow corn (2 ears)
• Avocado
• Cilantro
• Jalapeño 
• Mexican crema
• Cumin
• Salt
• Pepper

Salad:

- Cut kernels of corn off the cob into a bowl. Add diced red onion to the mix. 

- Add 1 ripe avocado (cubed) and stir mixture lightly.
- Liquify in blender: 1 cup Mexican crema, small hand full of cilantro, 1/2 table spoon cumin, a dash of salt and 1 large jalapeño (or more for a spicier taste).
- Add crema mix to corn, avocado and red onion mix and stir together.
- Add mixture to a bed of romain lettuce. 

Kabobs:

- Soak kabobs in water for 30 minutes before assembling.
- While kabobs are soaking, cube thighs (cut off as much fat as possible) and marinate in a few table spoons of vegetable oil and season with salt and pepper. 

- Cut zucchini in 1/2 inch coins, cube red onion and red bell pepper, and take stems out of mushroom caps.
- Assemble your kabobs.
- Grill until chicken is cooked thoroughly.

*Suddenly Salad "Classic" makes a great side dish for this meal!!!*

Salmon Kabobs with Corn Salsa Romain Salad

You will need:

• 2 salmon steaks
• Red bell pepper
• Red onion
• Skewers
• Romain lettuce
• 2 ears of corn
• Jalapeño
• Avocado
• Lime
• Cilantro 
• Cherry tomatoes (optional)

Kabobs:

Cube salmon, bell pepper and red onion

Assemble kabobs to your liking

Dust with salt and cook on a flat skillet until salmon is firm and veggies are softened/charred

Corn Salsa:

Cut kernels of corn off the ear

Dice jalapeño, red onion and cilantro (add all ingredients more/less to your liking)

Cube avocado and add to bowl

Squeeze the juice from one half of the lime into mixture. The whole lime may be used depending on the amount of ingredients and to your liking

Stir mixture to break down the avocado. This will be the binding agent to keep everything together. You still want small chunks of avocado though

Put this mixture on top of a bed of romain lettuce

*Shown with a rice pilaf. Black beans are also a good side dish*

Chilli

You will need:

• 1lb hamburger 
• 1lb hot Italian sausage
• White onion
• 1 can white beans
• 1 can kidney beans
• 1 can diced green chilies 
• 1 can refried beans
• 2 cans diced tomatoes 

Prep:

• Chop onions in thick chunks. 
• Brown hamburger and sausage with the onions. Don't drain the fat. 
• Add white beans, kidney beans, chillies and tomatoes to pot. Do not drain. 
• Add 1 teaspoon cayenne pepper, 2 tablespoons chili powder and salt. 
• Bring to a boil, then add refried beans and make sure it all mixes in. You may have to squish chunks on the side of the pot to break them up. 
• Simmer another 20-30 minutes. Add salt or cayenne pepper if desired.