1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts
1 medium yellow onion, diced
2 cloves garlic, minced or (1/2 tsp Garlic Powder)
1 (32-ounce) carton low-sodium chicken broth
1 (4-ounce) can chopped green chiles
2 cups yellow corn kernels
2 teaspoons dried oregano
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground red pepper
3 (14.5-ounce) cans black beans, drained
Garnish: shredded Cheddar cheese, sliced jalapeño, chopped fresh cilantro, diced tomatoes, smoked paprika
Add oil to 5 quart Dutch Oven and heat. Brown chicken on all sides. Add onion and garlic to Dutch Oven and cook for 1 or 2 minutes. Add broth, chilis, oregano, cumin, salt, corn and red pepper. Bring to a boil on high heat. Once boiling add beans and turn heat to medium. Let simmer for 30 minutes. Remove chicken and shread, add back into Dutch oven. Garnish with ingredients from Ingredients list.
Credit: Taste of South Magazine ( http://www.tasteofthesouthmagazine.com/chicken-chili/ )
1 pound ground beef
½ tbsp onion powder
¾ cup salsa
½ tsp salt
¼ tsp ground pepper
1 can (1 lb.) refried beans
2 cups shredded sharp cheddar cheese
1 cup sour cream
1 bag tortilla chips
In a skillet, cook the ground beef. Add the onion powder, salsa, salt, pepper, refried beans, and cheese. Stir until well mixed. Bake at 325 degrees for 30 minutes. Just before serving stir in the sour cream. Spoon over tortilla chips.
· 4 green zucchinis (small to medium), sliced into 1/4-inch to 1/2-inch rounds
· 3 tablespoons olive oil
· salt and fresh ground pepper
· 1 cup panko crumbs
· 1 cup grated Parmesan cheese
· 1 teaspoon dried oregano
· 1 teaspoon garlic powder
· cooking spray (I use Redstone Olive Oil)
· Serve with Plain Yogurt
1 (1 lb.) loaf frozen white bread dough, thawed (I used Rhodes bread dough)
2 Tbsp. unsalted butter, melted
12 Swiss cheese slices, halved
12 thin Ham slices
12 thin Turkey slices (I used cracked pepper turkey)
Spray Cast Iron Bread pan with butter spray. Preheat oven to 350 degrees.
On a floured surface roll the dough into a 12" by 20" rectangle. Slice the dough lengthwise into 3 (4") strips. Brush dough with melted butter. Cut dough crosswise into 8 (2") strips to make 24 (2" by 4") rectangles.
Assemble by layering. Dough, cheese, ham then dough, cheese, turkey. Repeat until the bread pan has been filled. Cover and let rise for 1 hour.
Bake for 35 minutes. At the 17 minute mark, cover with aluminum foil so bread doesn't burn.
Top with powdered sugar and have raspberry jam for a dipping side.
Credit: Pull-aparts Pull. Eat. Repeat. Cookbook page 27