Sweet Corn and Black Bean Tacos

Ingredients

Corn and feta salad

2 ears of corn, shucked (about 2 cups fresh corn kernels)

¼ cup chopped cilantro

3 medium red radishes, thinly sliced into small strips

1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced

1 tablespoon olive oil

¼ teaspoon sea salt

½ to ⅔ cup crumbled feta, to taste (optional)

Black beans

2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)

1 tablespoon olive oil

1 small yellow or white onion, chopped

1 tablespoon ground cumin

⅓ cup water

Salt and black pepper, to taste

Everything else

10 small round corn tortillas (gluten free for gluten-free tacos)

1 large avocado, sliced into thin strips

Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

Directions

1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Chicken Gyros

 for 8 servings

Ingredients

2 lb boneless, skinless chicken thighs, pounded flat

½ large yellow onion, peeled and root side removed

1 wooden skewer, sturdy, roughly 10 inches (25 cm)

Marinade

2 cups greek yogurt

¼ cup lemon juice

¾ cup olive oil

1 tablespoon kosher salt

1 tablespoon garlic, minced

1 tablespoon coriander powder

1 tablespoon paprika

1 tablespoon ground cumin

½ teaspoon cayenne pepper

1 teaspoon cinnamon

1 teaspoon black pepper

Tzatziki Sauce

1 large cucumber, shredded

2 cups greek yogurt

1 tablespoon garlic, minced

¼ cup lemon juice

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh parsley, finely chopped

salt, to taste

pepper, to taste

8 pita breads

onion, sliced

tomato, sliced

Directions

1. In a large bowl, combine marinade ingredients and stir well.
2. On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
3. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
4. Preheat oven to 400°F (200°C).
5. Shred the cucumber, be sure to squeeze out any excess liquid.
6. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
7. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
8. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
9. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.

Slow Cooker Tortellini Soup with Italian Sausage

 

Ingredients

1 pound ground sweet Italian sausage

1 onion diced

2 stalks celery diced

4 cloves garlic pressed or minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/3 cup sherry or dry white wine

2 carrots diced

1 15- ounce can diced tomatoes

8 cups chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1/2 teaspoon parsley 

3 cups chopped kale, veins removed

1 pound fresh 3-cheese tortellini

Grated Parmesan cheese for garnish

Directions

1. Preheat a large skillet over medium-high heat. Add the sausage and cook stirring occasionally until browned. Add the onion and celery and cook for 3-4 minutes then stir in the minced garlic, season with the kosher salt and freshly ground black pepper and cook for another 2-3 minutes. Add the sherry or white wine and scrape up any fond or bits on the bottom of the pan, cooking until it evaporates.
2. Transfer the sausage and vegetables to the insert of the slow cooker. Add the carrots, diced tomatoes, and chicken broth. Grind in the basil, oregano and parsley and stir. Cover with the lid and set the cooker to low and cook for 3 hours.
3. Add the tortellini and the kale to the slow cooker and cook for 30 minutes.
4. Ladle into bowls and sprinkle with parmesan cheese.

Creamy Lemon Garlic Chicken with Asparagus

From gimmedelicious.com

Ingredients

4 medium chicken breasts (boneless, skinless)

1 tablespoon Italian seasoning

1/2 tsp EACH crushed red pepper, salt, pepper

1 tablespoon olive oil

2 tablespoons butter (divided)

1 pound asparagus (trimmed and cut in 3rds)

1/2 cup onion (minced)

3-4 cloves garlic (minced)

1 cup heavy cream

2 tablespoons lemon juice

1/4 cup Parmesan cheese (optional)

Directions

1. Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side. Remove from skillet and set aside.
2. Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until just tender. Add the garlic and cook for just under a minute.
3. Add heavy cream, lemon juice, and parmesan cheese; stir to combine. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth.

Pasta Soup

 This comes from https://www.chelseasmessyapron.com/.

Ingredients

1 pound spicy Italian sausage (mild sausage works too)

2 and 1/4 cups vegetables: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

3 garlic cloves minced

2 cans (15 ounces each) fire-roasted diced tomatoes 

2 cartons (32 ounces EACH) reduced-sodium beef broth or stock

1 teaspoon EACH: dried basil, Italian seasoning

1/2 teaspoon dried oregano

fine sea salt and freshly cracked pepper

3 cups miniature farfalle pasta (uncooked) 

4 cups (lightly packed when measured) fresh spinach, coarsely chopped

Freshly grated Parmesan cheese

NOTE: I used zucchini, finely diced carrots and onions. You can use whatever veggies you want, really, though I would make sure onions are part of the bunch. And if you use carrots, make sure they are thinly diced. (I did about 1/8" or thinner.)

Directions

1. SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
2. VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.
3. PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
4. SERVE: serve with Parmesan cheese and crusty bread. Enjoy!

Honey Mustard Glazed Chicken Bake

 This recipe comes from goodhousekeeping.com.

Ingredients

1 lb. parsnips, sliced on an angle

1 lb. Yukon Gold potatoes, scrubbed and quartered

1/2 lb. carrots, quartered lengthwise, then cut into 2-inch pieces

1 medium red onion, cut into 8 wedges

2 tbsp. olive oil

5 sprigs fresh thyme

4 small chicken thighs (about 1 1/2 lb.)

4 small chicken drumsticks (about 1 lb.)

3 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

2 tbsp. honey

1 tbsp. brown sugar

NOTE: I did not use the parsnips. And I substituted 6-7 boneless thighs for the chicken.

Directions

1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
2. Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables. NOTE: I had to roast an extra 10 minutes or so for the veggies, but don't roast so long that the chicken gets dry.

Shrimp Jambalaya (Instant Pot Version)

The original (oven baked) recipe comes from the Salt Lake City Junior League’s A Pinch of Salt Lake. I discovered recently that it's actually easier to cook in the Instant Pot, and it still tastes fabulous.

1/4 pound sliced bacon, cut in 1-inch pieces

1/2 cup finely chopped onion

1/2 pound sausage (optional). Use a Spanish link or spiced breakfast sausages

1 or 2 medium-size green peppers, seeded and cut in 1-inch strips

1 clove garlic, finely chopped

1 cup uncooked converted long-grain rice

1 16-ounce can diced tomatoes

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken stock

1/2 pound cooked smoked ham, cut in 2-inch by 1/2 inch strips

1 pound uncooked medium-size shrimp, shelled and deveined

1. Turn the Instant Pot to Sauté mode and fry the bacon until it has rendered fat and browned, but not crisped. Drain on paper towels and set aside. 
2. Add onions to the bacon drippings in the skillet along with the sausage and cook for 8-10 minutes, stirring occasionally, until the onions are transparent but not brown, and the sausage is no longer pink. 
3. Mix in the green peppers and garlic. Cook and stir until the peppers are limp, about 3 minutes. 
4. Add the seasonings and rice and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 
5. Add the tomatoes and chicken stock, stirring thoroughly. Add the ham and stir again.
6. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
7. Add the shrimp and stir to cover with the rice mixture. Quickly put the lid back on. Set to Slow Cook and cook for 10 minutes. (That should be enough time to cook the shrimp. If the shrimp are pink, they are done.)