Black Beans

Beans, beans, the magical fruit . . . These beans are a great compliment with enchiladas or tacos or even as a stand alone with rice. This recipe makes enough for about 5-6 people, but microwaves great if you want to make it for less and have leftovers.

Ingredients

• 3 cans black beans (drained and rinsed)
• 1 medium onion
• 1 green pepper
• 1 tablespoon butter
• 1/2 cup chicken stock
• 1/2 cup chopped cilantro
• 1 teaspoon red pepper flakes (more if you like 'em spicy!)

Chop onion and pepper and sauté in butter on medium heat for about 3-4 minutes (not fully cooked. Just enough time to release the flavors). Turn down heat to a simmer and add drained/rinsed beans and chicken stock. Cook for 5 minutes and add cilantro and red pepper flakes. Cook for at least 5 more minutes or until as thick as you would like.

Serve with rice and favorite Mexican dish.

Chicken Divan with CURRY

Little background on this dish: I have never been a curry fan (aka, I was not in a hurry for curry) My only exposure to curry was via Indian food, and needless to say, TOO MUCH! SO, when a friend brought over her sister’s chicken divan recipe in which curry was included, I was skeptical. (Check out THIS food blog! Great stuff!) HOWEVER, we jumped on in and guess what,THE WATER WAS FINE! In fact, it was DELICIOUS!
I am now a firm believer that curry, when used in proper quantities, can be a wonderful ingredient. It gives a rich, homemade quality to this classic dish. ENJOY!
Ingredients

• Broccoli florets (Enough for your liking, but usually enough to cover the bottom of the pan. I add mine uncooked to give it a crunchy bite, but you can quickly blanche them if you like them softer.)
• 4 Chicken breasts, cooked and cubed (I am a fan of marinating my chicken. I suggest some Worcestershire and egg for this one)
• 2 cans cream of chicken soup
• 1-1/4 cup Miracle Whip (okay, now I am a Mayo lover, but MW gives this recipe just the right flavor.)
• 2 teaspoon lemon juice
• 2 teaspoons curry (you’re gonna love it!)
• grated cheddar cheese
• 3 pieces of bread, cubed

Spray a 9x13 pan and spread broccoli evenly on dish. Cover with cooked chicken. Combine soup, MW, lemon, and curry together (I add black pepper, but I pepper everything) and spread over chicken/broccoli. Sprinkle enough cheese on top to cover the sauce. Top with bread cubes (these crunch up and make a crouton-like topping. YES MA’AM!)
Bake at 350 degrees for 30 minutes. Serve over rice.

Sesame Chicken

This dish celebrates two of my favorites things: diversity and harmony. This dinner is where East meets West. This dinner is all about a revolution that is taking over the good ole U.S. of A.; AMERICANIZED CHINESE FOOD!

This dish is best served with some good sticky rice and a side of steamed broccoli. (Again, and for us at least, just the good ole American regulars. We attempted some of the authentic stuff the other night and when they served up the rice with dried SEAWEED on it, I gagged.)

Ingredients

• 3lbs. Boneless/skinless chicken breast, cubed in 1 inch bite-sized pieces
• Marinade: (allow to marinade for at least 30 minutes)
• 2 tablespoons soy sauce
• 1 tablespoons cooking wine
• a few drops of sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon vegetable oil
• Sauce
• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar (rice preferably, but white works fine)
• 1/4 cornstarch
• 3/4 cup sugar (You can increase this to 1 cup for an even sweeter sauce)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chili paste (I use srirscha sauce and it works great)
• 1 close garlic
• 2-3 diced green onions
• 2 tablespoons toasted sesame seeds
• Approx. 4 cups of peanut oil for deep frying

Mix all ingredients for marinade and combine with chicken. Set in the fridge for at least 30 minutes.

Toast sesame seeds in pan on medium heat just until light brown and set aside.

To prepare the sauce: Mix together all of the sauce ingredients in a medium sauce pan. Bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: Heat oil in large cast iron pot to approx. 365 degrees (medium temp) and add the marinated chicken pieces a few at a time. Deep-fry until golden brown (approx 5 minutes). Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds and diced green onions.

Serve with rice and broccoli and ENJOY!

Cilantro-Lime Chicken Quesadillas

(Inspiracion de Guru’s)

In the infamous words of our inaugural US president, President George Washington, "I cannot tell a lie." AND I WON'T! These quesadillas are GOOD! Great as a meal in themselves with some rice and beans or as an awesome appetizer. This recipe is inspired by Megs and my recent obsession with Gurus in Provo; however, this is cheaper and we don’t have to be ashamed when we eat them three times a week. . . Now only to perfect their SWEET POTATO FRIES!

Ingredients

• Shredded sharp cheddar cheese
• Shredded Mexican combo cheese
• Cilantro-Lime Pesto (Recipe Below)
• Feta Cheese, crumbled
• Green Onions, chopped
• Corn, cooked
• Tortillas (I like to use large spinach, but plain ole flour works just fine)
• Adobo seasoning (preferably con pepper and not con cumin. You can find this in the grocery store next to the other Mexican food items. It is great to use for in many other Mexican style dishes. I love it.)
• Shredded Chicken breasts (I marinate mine in Worcestershire sauce and Adobo seasoning and grill it.)
• Olive oil

Marinate chicken breasts in Worcestershire and Adobo for at least 30 minutes (optional, but makes a difference). Grill, shred, and set aside.

Place a tortilla on a plate and lightly brush olive oil all over one side. Sprinkle with Adobo seasoning. This will create an awesome crust to the quesadilla. Turn tortilla over for filling.

Spread pesto over half of tortilla (to your own liking, but I use approx. 2-3 tablespoons). Tortilla will be folded in half so only place ingredients on one side.

Layer on sharp cheese, feta cheese, green onions, corn, shredded chicken, Mexican cheese. You can use the amounts that suit your tastes, but I am relatively equal on chicken and all cheeses, but easier on the onions and corn.

Fold tortilla in half and grill on a non greased pan on medium until tortilla is golden brown. Flip and repeat on the other side.

Serve with sour cream and Pico De Gallo, relax, and ENJOY!

Cilantro-Lime Pesto

• 1 bunch cilantro leaves (about 1 cup. No stems)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons pine nuts (slices, toasted almonds work as well)
• 1/2 tablespoon chopped, fresh garlic
• 1 1/2 teaspoons lime juice
• 1/2 teaspoon lime zest
• 1/2 cup shredded parmesan or asiago cheese
• 1 1/2 teaspoon salt
• 1/4 cup chicken broth (1/4 cup water + 1 tsp Better Than Bouillon)

Put all ingredients in a blender and blend away.  A similar recipe that I found online for this pesto asked for 3 Tablespoons of garlic!  Now I love garlic, but throw me a friggin’ bone . . . so I reduced it quite drastically and it tastes perfect to me.  If you are salt sensitive, add only half of the salt, taste, then add more if you would like.  In essence, it’s pesto, you can do what tastes good to you.