Spanish Chicken in Crock Pot (Cindy)

 Ingredients:

• Whole chicken approximately 4 pounds with giblets and organs removed. Rinse and drain on paper towels.
• 1 bottle or can of beer
• 1 6 ounce can of tomato paste
• One jar of pitted green olives and juice

Directions:

• Place chicken in crock pot with breast side up
• Mix the beer and tomato paste in a mixing bow then add to the crock pot.
• Dump the entire jar of olives and juice into the crock pot. Then cover.
• Baste chicken with sauce every hour.

Cook on low for 6 hours then turn to high for about 30 minutes. Carefully remove chicken from crock pot and place on cutting board and separate white and dark meat. Reserve the sauce and place in a gravy boat and allow fat to rise to surface. Reserve olives to serve with the ckicken.

Serve the chicken and olives with steamed rice and pour sauce over both the chicken and the rice.

Classic Stuffed Green Peppers

 Ingredients (Serves 4)

• 4 large green bell peppers
• 1 lb ground beef (or ground turkey/chicken for lighter option) or Beyond Burger
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 cup shredded mozzarella or cheddar cheese, divided
• 1 tsp Italian seasoning (or oregano + basil)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 cup tomato sauce (or marinara)

Instructions

1. Prepare the Peppers

Cut the tops off the green peppers and remove the seeds and membranes. To soften them, boil in salted water for 4–5 minutes, then drain.

2. Make the Filling

In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant. Stir in the ground beef and cook until browned, draining excess fat.

Mix in diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and pepper. Stir in half the shredded cheese and let everything simmer together for 5 minutes.

3. Stuff the Peppers

Place peppers upright in a baking dish. Fill each one generously with the beef-rice mixture. Pour tomato sauce around the peppers in the dish.

4. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10–15 minutes, until the cheese is melted and golden.

5. Serve

Spoon some of the sauce from the baking dish over each pepper before serving.

✅ Tip: These also reheat beautifully the next day, making them great for meal prep.

Skillet Corn Lasagna (Aug 2025 Food and Wine)

Ingredients:

3 ears fresh yellow corn, husked
2 Tbsp unsalted butter
1 yellow onion, choped about 1 1/2 cups
2 large jalapeno cchiles, chopped
3 Garlic cloves, finely chopped
8 ounces uncooked lasagna noodles (about 9 noodles) broken in half
3 cups of whole milk
1/2 cup water
1/2 tsp black pepper, plus more for garnish
1/4 cup of chopped fresh basil and chives, divided
2 tsp kosher salt, divided
1 cup whole-milk ricotta cheese
1 ounce Parmesan cheese grated, about 1/4 cup
2 tsp grated lemon zest (about 2 lemons)
4 ounces of fresh mozzarella cheese, torn into large pieces (about 3/4 cup)

Directions:

1. Cut kernels from corn coba; set kernels aside. Working with 1 cob at a time, pace cop over a medium bowl, and scrape cob with the back of aknife to release as much corn milk as possible. Repeat with remaining cops to yield about 1/4 cup corn milk. set corn milk aside. Discard cobs.

2. Melt butter in a 12 inch ovenproof skillet over medium heat. Add onion, jalapenos, garlic, and rserved corn kernels; cook, stirring occasionally, until onion is softened, 6 to 8 minutes. Transfer 1/3 cup of onion mixture to a small bowl; set aside.

3. Stir broken noodles, milk, 1/2 cup water, balck pepper, 2 tablespoons mixed herbs, 1 1/2 teaspoons salt, and reserved corn milk into remaining onion mixture in skillet; bring to a simmer over medium-high heat, stirring occasionaly. Reduce heat to medium-low, and simmer, stirring occcasionally and ensuring noodles remain submerged until noodles are tender, 15 to 20 minutes.

4. Meanwhile, preheat oven to broil with rack 6 inches from heat. Stir together ricotta, parmesan, lemon zest, remaining 2 tablesppons mixed herbs, andd remaining 1/2 teaspoonn salt in a medium bowl until combined.

5. Dollop ricotta miixture evely over sillet; sprinkle evenly with torn mozzarella and reserved onion mixture. Broil until cheese is melted and lightly browned, 5 to 6 minutes.

Garnish with additional herbs and black pepper.

Baked Cream Cheese Chicken Taquitos (Lilicooks.com)

INGREDIENTS:

2 cups of cooked shredded chicken

4 ounces of whipped cream cheese

1/2 cup of shredded cheddar or Monterey Jack cheese

1/4 cup salsa

1 teaspoon of ground cumin

1 teaspoon of chili powder

Salt and freshly ground  pepper to taste

1/4 cup chopped green onions or fresh cilantro

8-10 small flour or corn tortillas, 6 inch size

Cooking spray or olive oil for brushing

Guacamole; sour cream, salsa or fresh pico de gallo for dipping

DIRECTIONS:

Preheat oven to 400 and line a baking sheet with parchment paper or give it a light greasing. Warm your tortillas for 20-30 seconds in a microwave.

In a mixing bowl, combine first 7 ingredients and mix well. Add green onions or cilantro and mix again.

Place 2-3 tablespoons of filling into each tortilla and roll then place on parchment lined baking sheet with the seam side down. Spray with oil to help brown.

Cook for 20 minutes turning half way through baking to have browning on all sides.

Serve with dipping choices above.

Caprese Chicken Bites (The Kitchn.com)

 

 INGREDIENTS

• 1 1/2 pounds 

  boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

• 1 1/4 teaspoons 

  kosher salt, divided

• 1/4 teaspoon 

  freshly ground black pepper

• 2 tablespoons 

  plus 1 1/2 teaspoons olive oil, divided

• 2 cups 

  grape or cherry tomatoes

• 2 tablespoons 

  balsamic glaze, plus more for serving

• 2 cloves 

  garlic, minced

• 6 ounces 

  cherry-sized (ciliegine) fresh mozzarella cheese balls (about 15), halved

• Chopped fresh basil leaves, for garnish (optional)

  INSTRUCTIONS

1. Arrange an oven rack in the upper third of the oven and heat the oven to broil.

2. Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with 3/4 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

3. Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, 4 to 5 minutes. Flip the chicken and cook until golden brown on the second side, about 2 minutes more. Transfer to a plate (some pieces may not be cooked through).

4. Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

5. Heat the remaining 1 tablespoon olive oil in the skillet until shimmering. Add 2 cups grape tomatoes and the remaining 1/2 teaspoon kosher salt. Cook until barely starting to soften, just before the tomatoes split, about 1 minute.

6. Stir in the chicken and any accumulated juices on the plate, 2 tablespoons balsamic glaze, and 2 minced garlic cloves.

7. Remove the skillet from the heat. Scatter 6 ounces halved fresh mozzarella cheese balls over the chicken and tomatoes. Broil until the cheese is melted, 2 to 3 minutes. Drizzle with more balsamic glaze and garnish with chopped fresh basil leaves if desired.

Boat Dip (Rotel Ranch Dip)

 Ingredients:

(Serves 8–10)

8 oz (226g) cream cheese , softened 🧀
16 oz (454g) sour cream
1 oz packet ranch seasoning mix (or homemade ranch seasoning )
15 oz (425g) can fire-roasted corn , drained 🌽
10 oz (283g) can Rotel (diced tomatoes with green chiles ), drained 🍅🌶️
4 oz (113g) can diced green chiles , drained 🌶️
8oz grated cheddar cheese
Cilantro (optional)
Chives to taste

Mix it all together and refrigerate for at least a couple hours for flavors to combine.

Ingredients are considered gluten free. Check labels carefully for those who are sensitive to gluten.

Mexican Cole Slaw

 Mexican Coleslaw Recipe

Ingredients:

1. 1 cup mayonnaise

2. 2/3 cup sour cream

3. 3 tablespoons fresh lime juice

4. 2 tablespoons taco seasoning

5. 1 bag (16 oz) tri-color coleslaw mix

6. 1 diced red pepper

7. 1 1/2 cups grape tomatoes, halved

8. 1 can (15.25 oz) black beans, drained and rinsed

9. 1 1/2 cups grilled or blackened corn

10. 1 jalapeno, seeded and minced

11. 1/2 cup chopped fresh cilantro

12. Kosher salt and fresh ground black pepper to taste

Directions:

1. Mix the mayo, sour cream, lime juice, and taco seasoning in a large bowl.

2. Add the coleslaw mix, red pepper, grape tomatoes, black beans, corn, jalapeno, and cilantro to the bowl.

3. Season with salt and pepper, then toss everything together until well combined.

4. Chill the coleslaw in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

5. Serve the Mexican coleslaw as a refreshing side dish with burgers, chicken tacos, beef steak, or burrito bowls.

6. Enjoy the burst of fresh flavors in this quick and easy cabbage salad!

Preparation Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings