Fried Chicken just screams summer to me. You can't have summer without picnics and you can't have picnics without some delicious cold fried chicken. (Some biscuits on the side don't hurt either, but that's another post.) I love fried chicken because it's one of the few foods you can really eat at any temperature. As soon as I ate a leftover piece from the fridge, I was ready to grab my picnic basket and a blanket and head to the nearest park. When I realized it was 6:00am on a Monday, I opted to shower and get ready for work instead. (What, don't you eat fried chicken at 6:00 am on Mondays? I do - don't judge.)

I was a little intimidated to make fried chicken myself, because I feel it is in the group of foods that people really expect to be good. I'm so glad I decided to go for it, because it got rave reviews. The coating was crispy and flavorful, while the chicken was moist and also packed with flavor. I'm so glad I added so many spices, because it really made a big impact on the chicken. I can't wait for our next picnic, as I definitely plan to make this soon.

Fried Chicken

1 chicken (3 pounds), cut into 8 serving pieces
1 quart buttermilk, plus 2 cups
Kosher salt plus freshly ground pepper
2 1/2 tsp. cayenne pepper, divided
4 cups all-purpose flour
1/2 tsp. paprika
1 Tbsp. garlic powder
1/4 tsp. chili powder
Canola oil, for frying

In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons cayenne pepper, and a little bit black pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate overnight.

Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic powder, chili powder, paprika, and 1/2 tsp. cayenne pepper in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.

To reheat, preheat oven to 350 degrees. Place each piece of chicken on a metal baking rack set on a sheet pan. Heat until desired temperature is reached.

Apparently, I'm back on a mexi-kick. Luckily, Justin loves it so he has been (literally) eating it up. Our weather has been all over the place lately. Yesterday was 53 degrees and today it's supposed to be over 80. No wonder everyone is getting sick! Because of the cooler temps and monsoon conditions, my grilled chicken fajitas were a no go. Instead of letting the meal be a failure, I decided to turn this into a fajita chili. I was so happy I did, because it was delicious! It combined the summery feel of fajitas on the grill with the cozy feeling of chili. Justin heated the leftovers and threw them in a grilled tortilla, and he said it was one of the best fajitas he has ever had. I will definitely be making this in the winter when we are craving something to warm our tummies.

Chicken Fajita Chili

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
1 1/2 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. onion powder
1/2 tsp. ground cumin
1 clove garlic, minced
1 Tbsp. olive oil
1 can diced tomatoes, undrained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1/2 onion, coarsely chopped
1 can pinto beans, rinsed and drained
Sour cream (optional)
Shredded cheddar cheese (optional)

In a medium bowl, combine chili powder, paprika, onion powder, cumin, and garlic. Add chicken and toss to coat. Heat olive oil over medium-high heat. Cook chicken in hot skillet until browned on all sides, stirring occasionally.

Place chicken in slow cooker. (I used a 6 quart slow cooker.) Add undrained tomatoes, vegetables, and pinto beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Source: Mrs. D original

Justin has an obsession with Chipotle burritos. He always gets Chipotle gift cards from family, so he is constantly begging to go for dinner. Have you ever looked at the nutritional information on those burritos? Each burrito has something like 8 million calories (okay that might be a slight exaggeration, but I know it is incredible how many calories are packed into those tortillas). I have wanted to try bringing the flavors of Chipotle home, but haven't been able to find the right chiles. Last weekend, I was excited to finally find canned chipotle chile peppers. I have had several recipes saved, and this was the one I chose first. This didn't taste like Chipotle, but the chipotle peppers lent a smoky, spicy flavor to this homey southwestern chicken casserole. I look forward to more recipes like this.

Chipotle Chicken Burrito Bowls

1 lb. boneless, skinless chicken breast halves, cubed
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup frozen corn
2 cups canned, diced tomatoes, drained
1 to 2 teaspoons canned chipotle chile peppers in adobo sauce, finely chopped
1/2 tsp. ground cumin
1 clove garlic, minced
4 flour tortillas, cut or torn into bite-sized pieces
2 cups hot cooked white rice
Sour cream (optional)
Shredded cheddar or Monterey Jack cheese (optional)
Fresh cilantro (optional)

Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Combine chili powder, salt and pepper, and rub onto dry chicken breast halves. Arrange chicken in an even layer in baking dish. In a bowl, combine beans, corn, tomatoes, chipotle chili peppers, cumin, and garlic; pour mixture evenly over chicken. Sprinkle with small tortilla pieces.

Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

Source: adapted from Better Recipes

I made this meal quite a while ago, but forgot to take a picture. I kept meaning to make it again, but every single time I put it on the meal plan, something came up to thwart my plan. Once strawberries were in season again, I was determined to make it again. I'm so glad I did, because I had forgotten how much I liked it! The sweet taste of the strawberries is very complimentary to the savory taste of the chicken and Parmesan. Now that I remember how delicious this meal is, I plan to try other berries in place of the strawberries.

3 cups strawberries (halve or quarter if large berries)
2 Tbsp. white wine vinegar
¼ cup strawberry preserves
6 boneless, skinless chicken breast halves (about 3 lbs)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves, finely chopped
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil
Salt and pepper

Preheat oven to 400 degrees. In a 3-quart baking dish, combine strawberries, vinegar and preserves. Sprinkle with salt and pepper, and set aside.Cut a horizontal pocket in each chicken breast by cutting from one side almost (but not through) to the other side. Cut Parmesan cheese into six pieces, and stuff into chicken breast pocket. Sprinkle basil on top of the cheese, and secure pockets closed with wooden toothpicks or skewers. Sprinkle chicken with salt and pepper, and set aside.

In a 12-inch-safe skillet, cook garlic in olive oil over medium heat until fragrant, about 30 seconds. Add chicken and cook for 5 minutes, or until golden brown, turning once. Transfer to oven, and bake, uncovered, for 5 minutes. Add baking dish with strawberry mixture to oven, and bake 10 to 13 minutes, or until chicken is no longer pink and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries, and sprinkle with basil.

Ariana said... "Wow... I was JUST thinking about champagne cupcakes and then I came across your Tastespotting photo! My favourite cupcakes are definitely chai flavoured. I can't get enough of that spice! Congrats on your 100th post. :)

Congrats, Ariana! Chai cupcakes do sound fabulous. Email me at mrsdlovestoeat at gmail.com with your info to claim your prize! For those that didn't win, don't worry - I plan to have more giveaways in the near future!

Chicken drumsticks are a favorite for all ages, both because of taste and how simple they are to prepare. You don't believe me? Have you ever been to Medieval Times? They don't offer any flatware, so you are forced to eat all your food with your hands. Clearly, drumsticks are the best option, and I dare you to find one person at a show who isn't smiling when they are eating and watching the joust!

I mentioned in my Arroz Con Pollo post that I stocked up on drumsticks when they were on sale. I planned to make them for a busy weeknight, but I wanted to add a crunchy coating before baking them in the oven. Although I could have dipped them in egg then regular bread crumbs, I was looking for something a little more interesting. This recipe fit the bill perfectly. The drumsticks were moist and so flavorful, with just the right amount of crunch. These were perfect for a typical busy work night.

Breaded Drumsticks

1/4 cup mayonnaise
1/4 cup Dijon mustard
2 tsp. Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp. finely chopped chives
Salt
6 large chicken drumsticks
Olive oil or cooking spray

Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil or spray with cooking spray. Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.

Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear when poked with a sharp knife.

Source: adapted from Simply Recipes

I used to love watching I Love Lucy as a kid. Ricky Ricardo would always talk about his favorite meal - Arroz Con Pollo. I never knew what it was, but I was sure it had something to do with snails. (Maybe I though it was the Spanish equivalent of Escargot?) My mother confirmed this -Snails with Chicken. (Apparently, she never took Spanish in high school.) But don't worry - I finally learned what it really meant in Spanish 101 in high school. You'll be happy to hear there wasn't a snail within 20 feet when I cooked this. (Nor were any snails harmed in the making of this meal.)

Arroz Con Pollo is just a fancy (and Spanish) way to say Chicken and Rice. My grocery store had drumsticks on sale ($1 a pound!) last week, so I decided to make this recipe. The chicken was moist and flavorful, and the rice had a nice kick to it. Next time, I think I will add a little cumin and some more veggies, but overall it was a tasty and very easy meal for a busy week night.

Arroz Con Pollo (Chicken and Rice)

2 pounds chicken pieces
2 Tbsp. olive oil
3 cloves garlic, minced
1 large onion, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 chicken boullion cube
2 Tbsp. tomato paste
1/2 tsp. dry thyme
1 bay leaf
2 cups long-grain rice
4 cups water

Brown chicken pieces in olive oil and season with salt and pepper (they don’t have to be completely cooked, just browned). Add vegetables and garlic, and continue to saute until translucent. Add rice, thyme and bay, and stir for about a minute. Add water, boullion and tomato paste.Stir well, and bring to a boil over moderately high heat. Boil 5 minutes, then cover and reduce heat to low, cooking another 10 minutes. Do NOT lift the lid! (This will make the rice gummy.) Remove from heat and let rest for 5 minutes before lifting the lid.

Source: adapted from Canary Girl (seen on elly says opa!)

I've seen many recipes for this and have been itching to try it. How can you not love garlic chicken? 40 cloves of garlic? The more the merrier! I opted to try a crock pot version, because I can't help but love "throw and go" recipes. I plan to try a roasted/baked version to do a comparison post at a later time.

To say this chicken was flavorful would be an understatement. It was so moist and incredibly tasty. I baked some of Pastor Ryan's bread to serve on the side, and it was the perfect place to spread the soft garlic. Because I used chicken breasts, I added a little chicken broth to ensure it wouldn't get too dry. I added more than I meant to, so I threw in some red potatoes and had a wonderful (and easy) side of spicy garlic potatoes ready with the chicken. I will definitely continue to add potatoes from now on.

Chicken with 40 Cloves of Garlic and Garlic Potatoes

3-4 pounds chicken (I used all breast meat)
1 small onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. ground black pepper
20-40 garlic cloves, peeled, but intact
1/4 cup chicken broth
3-5 red potatoes, chopped

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crock pot, on top of the onion. Pour chicken broth on top of chicken and toss in potatoes.

Cover and cook on low for 6-8 hours, or on high for 4-6.

Source: adapted from Beantown Baker, originally A Year of Slow Cooking

This is definitely not a typical summer meal, but Justin was craving something spicy, and the nearby Fresh Market (love) accidentally ordered Andouille sausage. This was a quick meal for a weeknight, and obviously very filling. Justin loved it and said the seasoning was spot-on. Bookmark this one for the winter, or better yet, crank up the AC, make this dish, and pretend it isn't 159 million degrees outside.

Cajun Jambalaya

12 medium shrimp, peeled and deveined.
1 boneless skinless chicken breast, diced
1 tsp. paprika
1/4 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp. dried oregano
1/2 tsp. dried thyme
2 Tbsp. olive oil
1/4 cup chopped onion
1/2 green bell pepper, chopped
1 stalk celery, chopped
1/2 can diced tomatoes
3 bay leaves
1 tsp. Worcestershire sauce
1 tsp. hot sauce
3/4 cup rice
3 cups chicken broth
5 ounces (or 1) Andouille sausage, sliced*

*If you can't find this in stores, you can substitute a different kind of sausage

In a bowl, combine shrimp, chicken and all seasonings and mix well. In a large saucepan, heat oil over high heat. Add onion, bell pepper and celery, and saute for about three minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.

When rice is just tender, add sausage and cook for 2 to 3 minutes. Add chicken and shrimp mixture, and cook until meat is done, about 10 minutes. Let stand for 5 to 10 minutes before serving.


Source: adapted from Emeril Lagasse

I love the meals Justin has chosen to grill, because they are easily made with the ingredients we already have in the pantry. This meal was no different. It was easy to prepare and adaptable for each of our burrito-needs (his must have hot sauce, I like mine mild; he likes rice in his, I like mine on the side....) and the simple spice blend was incredibly flavorful and perfect along side mexicorn and yummy margaritas. :-) I think this would taste wonderful as a taco salad with tomato wedges, corn tortilla chips and avocado slices.

Southwest Chicken Burritos

3 skinless boneless chicken breasts
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. salt
1 can black beans, drained
2 cups white rice, cooked
Shredded lettuce

Salsa
Shredded Cheese

Hot Sauce (optional)

Large flour tortillas

Combine oil, garlic, cumin, chili pepper, oregano, and salt. Brush over both sides of chicken to coat. Grill chicken over medium-hot coals for 8 to 10 minutes, or until chicken is no longer pink in the middle, turning once. Place tortillas on the grill for 1 minutes each, turning once. Top warm tortillas with Southwest chicken, black beans, rice, shredded lettuce, salsa, hot sauce (if using) and shredded cheese.

Source: adapted from Great Barbecues with Kingsford

Justin is out of school for the summer, so he has a lot more time to relax (he is still working at the zoo, but he is done by 5:00 pm everyday). He informed me last week that he will now require one day a week on the meal plan to grill. A day I don't need to use my oven? SOLD. Although I'm sure we will be making the meals together, this meal was completely made by Justin (with a few helpful hints for substitutions from me). From the marinade to the rice, all I had to do was cut up the chicken and yell out the window that his rice was overflowing onto the stove. It was fabulous - and the food was even better! The wraps were so flavorful and the grilled bell peppers were complimented by the tasty pesto. I definitely recommend giving this a try before grilling season is over!

If you love it so much, why don't you maarry it! This may remind you of your childhood days, but it rings true in my house. As sad as it is, if Justin could marry a food, I believe he would marry buffalo wings. Yes, yes it is true. I have come to terms with Justin loving them as much as me, but it is still hard to type it out. When I was making my meal plan last week, I asked Justin if he had any requests. "Buffalo Chicken!" He has never asked me to make buffalo chicken for him - I have always assumed he thought I couldn't do as well as the millions of restaurants that serve the wonderful delicacy. I guess my newly-found culinary skills encouraged him to finally take the plunge. But, I could surely never compare to the likes of a seedy hole in the wall five-star restaurant. Since I had no choice, I searched for the perfect recipe. The verdict? As he was elbow-deep in buffalo sauce, he looked at me with loving eyes and said, "These are the best wings I've ever had in my life. Is this all there is?" After 10 minutes of me interrogating him, I finally believed him. I must hold this recipe close - it's now the secret to my successful marriage! (Okay, not really, but I'm sure it wouldn't hurt making these the next time I splurge on a pair of shoes...)

The best part about the recipe is that is so easily adaptable for a non-buffalo sauce-lover like myself. Since you don't add the sauce to the chicken until the last minute, it was so easy to toss Justin's chicken in wing sauce and mine in barbeque sauce. So versatile! I changed this recipe so it was healthier than the normal fried wings you find out at a restaurant. I (and Justin) highly recommend giving this one a try.

Buffalo (and Barbeque) Popcorn Chicken with Bleu Cheese Dressing

For chicken bites:
2 chicken breasts, cut into small pieces
1/2 cup all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
Pinch of onion powder
Pam or vegetable spray
Dash of ground black pepper
Dash of garlic powder
1/4 cup butter
1/4 cup hot sauce (I used Frank's Red Hot)
Barbeque sauce

For bleu cheese dressing:
1/4 cup bleu cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
2 green onions, sliced
2 Tbsp. fresh lemon juice
Dash of ground black pepper

In a small bowl or ziplock bag, mix together the flour, paprika, cayenne pepper and salt. Place chicken pieces in bowl, and mix until pieces are evenly coated. Cover with plastic wrap, and refrigerate for at least 1 hour to 2 hours. (I did this the night before serving.) (This is very important to ensure pieces get crispy in the oven. Do not skip this step!)

Preheat oven to 350 degrees. Place a wire rack over a jelly roll pan. (If you don't have a wire rack, you can create a make-shift rack out of aluminum foil.) Place chicken on rack, and bake for 35 minutes. Turn the oven up to 375 degrees, spray chicken with Pam, and bake for 5 more minutes so they get crispy.

While the chicken is baking, in a small saucepan over low heat, combine the butter and the hot sauce. Stir together until the butter is melted and mixture is well blended. Remove from heat and set aside.

Once chicken is cooked, place bites in a small bowl. Add hot sauce mixture and stir together. Move to a serving plate and serve with bleu cheese dressing and celery. (If you want to make barbeque bites instead, toss with barbeque sauce instead of hot sauce mixture.)

To make bleu cheese dressing, combine bleu cheese crumbles, mayonnaise, sour cream, green onions, lemon juice and pepper, and stir until combined.

Source: adapted from All Recipes

I think everything tastes better on the grill. Burgers, chicken, potatoes, veggies, bread... the list goes on and on. When I saw this recipe for lemon basil chicken on the grill, I knew I had to try it right away. This chicken was no disappointment - in fact it was absolutely amazing. The lemon flavor was present, but not overpowering and it went beautifully with the hint of basil. This is definitely one recipe we will be using all through the grilling season. (It doesn't hurt that it is very easy to throw together.) Please try this; it will be a disservice to your Weber (and taste buds) if you don't.

Lemon-Basil Grilled Chicken

2-4 chicken breasts (depending on size)
1/4 cup lemon juice
1/4 cup fresh basil, chopped
3 Tbsp. grated Parmesan
2 Tbsp. vegetable oil
1/2 tsp. garlic powder
Dash of salt and pepper

Mix all ingredients together and let marinate for 30 minutes to 1 hour. Heat grill to medium heat. Grill chicken until tender and completely cooked through.

Source: adapted from Loves to Eat

I love cheese on anything and everything - so when I saw some recipes floating around for cheese stuffed chicken I knew to try my own version. This is one of those recipes that I just made up as I went along and it turned out wonderful. This was perfect for a weeknight meal, and I'm sure would be great with different kinds of cheese or other fillings. (Although is anything better than cheese? If so, I have yet to find it.)

Mozzarella Stuffed Chicken

2 pieces boneless, skinless chicken breasts
2 Tbsp. grated Parmesan
3 Tbsp. bread crumbs
1 egg white
3 Tbsp. olive oil
1/4 tsp. Italian seasoning
1/4 tsp. dry oregano
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese

Preheat oven to 425 degrees. Cut each chicken breast (lengthwise) about 3/4 of the way through and stuff mozzarella inside. Close and secure with toothpicks, if needed. Mix breadcrumbs, Parmesan, Italian seasoning, oregano and garlic powder in small bowl. Dip the chicken breasts in the egg white and coat with breadcrumb mixture.

Heat olive oil over medium heat, and cook chicken until it has a brown and crispy appearance, about 2-3 minutes on each side.

Place chicken in a greased pan and cook for 20-25 minutes, or until chicken is cooked through.

Source: Me!

I have been thinking of stopping at Baja Fresh for at least a week to dine on some chicken taquitos. The problem is, they only provide three small ones. That's just not enough! Personally, I think 3 taquitos are more suitable as a side item. Maybe I will write a letter.

After not being able to get over knowing I wouldn't be satisfied, I decided to give them a try myself. And you know what? They were so simple! It was great for a weeknight meal and just what my taste buds wanted. Even better, they are baked instead of fried.

Baked Chicken Taquitos
yields 24 taquitos

2 chicken breasts, uncooked
1 small onion, chopped
2 Tbsp. olive oil, divided
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 Tbsp. cumin
1 tsp. dried oregano

24 corn tortillas
Shredded Mexican-blend cheese (optional)
Cooking spray

Preheat oven to 425 degrees. Heat 1 Tbsp. olive oil in skillet, over medium heat. Combine seasonings and rub onto meat thoroughly. Cook chicken in heated oil until browned and cooked through. Once cooled, shred chicken breasts with a fork and set aside. Heat remaining 1 Tbsp. olive oil and add chopped onion. Saute' until onions are tender, about 5-8 minutes. Mix with shredded chicken.

Coat a baking sheet with cooking spray. Wrap corn tortillas in damp paper towels, and microwave for 1-2 minutes to soften, then lay out on a work surface. If adding cheese, add a thin layer to each tortilla. (Putting it under the meat will help prevent it from leaking out when it bakes.) Place several tablespoons of chicken and onions on each tortilla and roll tightly. Place seam side down on coated baking sheet, using a toothpick if necessary. Once all taquitos are rolled and on baking sheet, spray each of them with cooking spray.

Bake for 6 minutes then turn over and cook for an additional 5-6 minutes, or until crispy and golden brown. Serve with salsa, sour cream and fresh guacamole.

Source: inspired by For the Love of Cooking

I made this meal for the first time at our New Year's Eve party and it was a huge hit. This has become a great weeknight meal, because it takes just a little time to prepare, and it cooks for a very long time. I am out of the house for ten hours, so this meal is done right when I walk in the door. It doesn't get any better than that - except that it is also delicious! (The cooking time will depend a lot on how hard your water is and your altitude, so I recommend giving yourself a lot of time to cook it.)

Salsa Chicken and Black Bean Soup

1 lb. frozen chicken breasts
1 cup dried black beans
4 cups chicken broth
2 tsp. garlic powder
1 green pepper, chopped
1 small onion, chopped
1 cup frozen corn
1 jar prepared salsa (16 oz.)
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional toppings)

You will need at least a 4 qt. crock pot to make this soup. The night before, put the dry beans in a bowl and add the garlic powder. Fill the bowl with boiling water (make sure the beans are covered by at least 2 inches of water) and let stand overnight.

In the morning, drain the water and rinse the beans. Add to the crock pot and spread evenly. Pour in the chicken and add the broth and salsa. Put in the corn, green pepper and onion, and add the spices. Stir, but don't disturb the beans. (Let them stay at the bottom of the pot, closest to the heating element.)

Cover and cook on low for 10-11 hours. At this point, taste the beans and make sure they are soft. If not, put the crock pot on high, and cook for an additional hour. (Mine cooked for 10 1/2 hours on low.)

If you would like to thicken the broth (I did this), use your immersible blender to blend some of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into your crock pot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices. (If you plan to freeze this soup, do not add the sour cream to the part you are freezing. That will help it to freeze better.)

Source: adapted from the Crock Pot Lady

I have one word for this meal - YUM. I have been wanting to attempt calzones for a while, but I don't have much luck with pizza dough. I thought I would give it a try, and I still had a hard time (this was the better looking of the two!), but they were edible! And very delicious at that - Justin and I each ate our entire calzone. Forget leftovers!

Chicken Parmesan Calzones

Ingredients

2 chicken breast halves
1/2 cup marinara sauce, plus extra for dipping
2 Tbsp. grated Parmesan cheese
1/2 cup plus 2 Tbsp. mozzarella cheese
3 Tbsp. bread crumbs
1 egg white
3 Tbsp. olive oil
1 can refrigerated pizza dough (I used Pillsbury), or homemade dough
1/4 tsp. Italian seasoning
1/4 tsp. dry oregano
1/2 tsp. garlic powder
Egg wash (1 egg beaten plus 2 Tbsp. water)

Preheat oven to 350 degrees. Mix breadcrumbs, Parmesan cheese, Italian seasoning, oregano and garlic powder in small bowl. Dip the chicken breast halves in the egg white and coat with the breadcrumb mixture. Heat olive oil in nonstick skillet, and cook chicken until it has a brown and crispy appearance.

Place chicken in greased pan and cook at 350 degrees for 8-10 minutes, or until cooked.

While chicken is cooking, cut dough in half and roll out two circles. They should be about 8-10 inches in diameter. (Easier said than done!)

Once chicken is cooked, turn oven up to 415 degrees. Cut chicken into small cubes. Pour 1/4 cup marinara sauce onto one side of each circle. Add half the chicken to each and then top with 1/4 cup mozzarella cheese to each. Fold the dough over the mixture and pinch ends together to seal in the mixture. Cut three small slits on the top of each calzone to prevent air pockets. Brush each with egg wash and top with remaining mozzarella cheese.

Place calzones on a greased cookie sheet and bake at 415 degrees for 15 minutes, or until golden brown. Let it sit for 3-5 minutes before serving. Serve with marinara sauce for dipping.

Adapted from Pizza the Pie

I've seen quite a few recipes for Broiled Parmesan Tilapia floating around, and I have been wanting to make it for over a week now. I didn't have any Tilapia in the house last night, so I decided to make it with chicken. I ended up having to cut it up instead of broiling it whole, because I had the largest chicken breast known.to.man. I'm not kidding - that picture is ONE chicken breast. Needless to say, Justin and I were stuffed just splitting one - not to mention the roasted potatoes, steamed broccoli, and leftover honey-yeast rolls...

Broiled Parmesan Chicken

Ingredients

1 lb. chicken breasts
3 tsp. bread crumbs
3 tsp. grated parmesan cheese
1/2 tsp. salt
1/2 tsp. ground black pepper
Olive Oil

Preheat broiler to high. Coast a small pan with olive oil cooking spray, (I just brushed the pan with some olive oil) and place chicken on prepared pan. Brush a think layer of olive oil on chicken.

In a cup, combine bread crumbs, parmesan cheese, salt and pepper. Spoon mixture over chicken. Brush another thin layer of olive oil over chicken. Broil until top looks golden and chicken is cooked through, normally about 6-7 minutes (unless you have a mutant breast like I did). Enjoy!