White Chicken Chili

This is my most favorite thing to make in the winter. It is savory and delicious and surprisingly healthy.

INGREDIENTS:

One package of ground chicken

2 cans of great northern beans

1 can of black beans

2 cans of Rotel

2 cups of chicken broth

1 yellow onion, chopped

1 lime

2 tbsp of fresh cilantro

*optional- I add 3 tbsp of a Mexican beer if I have one handy.

Chili seasoning mix

1/2 tbsp of salt

1 tsp of pepper

1/2 tsp of cumin

1/2 tsp of corriander

1/4 tsp of cayenne pepper

1/2 tsp of chili powder

1/2 tsp of garlic powder

*mix all ingredients in a bowl and set aside*

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INSTRUCTIONS:

1. Sauté onion in 1 tbsp of olive oil  in a large pot until translucent.

2.Turn heat to medium and add ground chicken. Season with salt and pepper. Drain once done (about 12 minutes)

3.  Dump chicken back into the pot and add the chicken broth, beans (please wash black beans prior to adding to mixture), Rotel and seasoning mix. Bring to a boil.

4. Turn heat down to medium low and add the beer, if using, juice of half the lime and the fresh cilantro.

I allow it to simmer for about 15 minutes before serving. You can simmer longer if time permits.

Add your favorite chili fixins. I do avocado, tortilla chips, shredded cheese and sour cream.

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Mango Chutney Chicken Tacos

As many of my recipes come about, I was searching for something to eat and just combined some stuff that I had handy and it was delightful.

These tacos are sweet and spicy and down right succulent.

Ingredients

4 boneless chicken breasts, sliced into 1″ slices

1/2 purple onion, sliced (optional)

1/4 cup of mango chutney ( I get mine from Kroger in the international food aisle)

1/2 tsp of Curry powder

1/4 tsp of cayenne pepper

1/2 tsp of cumin

2 tbsp of olive oil

Salt and pepper to taste

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INSTRUCTIONS:

1) Turn stove to medium and place skillet on eye to warm.

2) slice chicken into 1″ slices. Season with salt and pepper

3)  Cook chicken (and onion if using) in olive oil until no longer pink.

4) Once the chicken is no longer pink, add the mango chutney, cayenne, cumin, and curry. Bring to a slight boil.

5) Once the mixture has started bubbling, continuously stir and then turn the heat down to low.

6) While the chicken is simmering, Heat the oven to 425. Place desired amount of flour tortillas in oven, flat. I bake them for about 2 minutes, but I like my shells a tad crunchy. If you don’t like them very crunchy, only bake for 1 minute. The shells will puff up, but once you take them out of the oven, they will flatten.

7) Place the chicken in the taco shells and dress with your favorite toppings. I use spinach, avocado, and Colby jack cheese.

Mango Chutney Chicken Tacos

Mango Chutney Chicken Tacos

*If these help you, please donate a little something so I can bring you more and better content. Paypal is tioradavis@yahoo.com*

Savory Sausage Pasta

I LOVE PASTA!!

It’s quick and easy and delicious. One Sunday, I wanted to try something besides chicken so I decided to make a pasta with turkey Italian sausage. Once I learned how to make my own Alfredo sauce, I never looked back and I hope you don’t either!

Ingredients

1 package of sweet or spicy turkey Italian sausage (or pork)

1 package of fresh sage (wash and pat dry)

1 package of portobello mushrooms

1 box of bow tie pasta

1/2 cup of heavy cream

1 block of Asiago cheese (shredded)

3 gloves of fresh garlic

4 tbsp of butter, unsalted

2 tbsp of Olive Oil

salt, peper, Italian seasoning, basil to season

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INSTRUCTIONS

1. Heat a large skillet to medium high heat and add the sausage, still in the casing and cook until no longer pink

2. While the sausage is cooking, chop up the fresh sage and mushrooms (I get pre-sliced mushrooms if available) and cook pasta according to packaged directions.

3. Once the sausage is no longer pink, remove from heat and place on a cutting board. Cut the sausage into 1″ pieces ( I achieve this by piercing the sausage with a large fork and then cutting between the two slits of the fork). Place the sausage back in the skillet with the mushrooms and the fresh sage and toss around. I add a little pepper and basil to the mixture for taste. Turn heat down to medium low and let it continue to cook.

4. Heat another skillet to medium low and melt butter. Add the sliced garlic cloves and sauté until golden brown. Add the heavy cream and stir until bubbly. Once the cream starts to form small bubbles, add the Asiago cheese and stir until all is creamy. Season sauce with Italian seasoning and a dash of salt and pepper.

5. Drain the pasta and toss the sauce and the sausage mixture together. Add cream if you would like your dish to be more creamy.

*This takes a little longer than 30 minutes. Maybe 45*

Cajun Chicken Pasta

Ingredients

1 pint of heavy cream
3 cloves of fresh garlic
2 tbsp of butter
Romana cheese or Parmesan cheese (in the fancy cheese section, not the pre-shredded kind)
1 lb of Penne Pasta
1 package of boneless, skinless chicken breast

1 cup of mushrooms

1 tomato, diced

Salt

Pepper
Cayenne Pepper
Garlic powder
Onion powder

Directions

Shred cheese and set aside.

Cut chicken into strips and season with salt, pepper, garlic powder and onion powder. Sear on medium high heat until no longer pink. Then turn the heat down to medium low and let cook for an additional 15 minutes.

Boil pasta according to package directions.

Heat medium size skillet on medium low heat. While the skillet is getting hot, peel garlic cloves and then chop into tiny pieces.
Sauté the garlic for about 3 minutes, add 1 cup of the heavy cream.
Stir the cream and the garlic around until the cream starts bubbling. Once you see it bubbling, add the cheese and stir around until all ingredients are mixed. Then add 1/4 tsp of cayenne pepper and black pepper. Taste and make sure that it is spicy enough for you. If it is, you are done. If you want it a bit spicier, add more cayenne until it reaches your liking.

Toss the pasta sauce and mushrooms in with the pasta until mixed well. Top with strips of chicken, tomato and sprinkle any leftover cheese you have and serve.

Grilled Chicken over Cilantro Lime Rice

This recipe came about from some leftovers,hunger and using what I had in my kitchen. This meal takes about 15 maybe 20 minutes to make.

Season the chicken with salt, pepper, curry and a dash of paprika. Sear on both sides on medium high heat in olive oil. Turn the heat to medium low and let simmer for fifteen minutes.

Cilantro Lime Rice

2 cups of water
1 cup of rice
Juice of 1 lime
1/4 cup of fresh cilantro

Directions: Cook rice according to package instructions. While the rice is cooking,start on the pineapple salsa.
Come back to the rice and add the lime and the cilantro. I add a dash of salt, pepper, and cayenne pepper. Stir together.

Pineapple Salsa

1/2 chopped red onion
1 tomato
1/4 cup of chopped jalepeno peppers
3/4 cup of chopped fresh pineapple
juice of 1/2 lime
1 tablespoon of fresh cilantro
Combine all ingredients except the juice of the lime and mix with fork. Once all ingredients are mixed, add the juice of the lime and stir again. Set aside.

Measure one cup of the rice out and place on plate. Top with the piece of chicken and then
spoon some of the salsa on top of the dish. Voila! Dinner is served!

Grilled Chicken Tacos w/ Mango Pico

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4 chicken breasts

1/4 tsp of curry powder

1/2 tsp of cumin

1tbsp of Grape seed of Olive Oil

1 package of taco seasoning

salt

pepper

package of small flour tortilla shells

toppings (avocado, cheese, sour cream, whatever else you like to top your taco with)

Can y’all tell that I love to cook with mango in the summertime or nawl? lol

Directions: Dice the chicken breasts into 1″ cubes. Season with salt and pepper to taste. Add tbsp. of oil to a warm skillet and then add chicken. Cook until no longer pink, about 7 minutes. Once the chicken is no longer pink, add the taco seasoning per the directions. Add the cumin and curry to the mixture. Bring to a boil and then reduce heat to low and let simmer for 10 minutes. While the chicken is simmering, prepare the mango pico.

Mango Pico

1 mango, diced

1 whole tomato

1 small red onion

8 oz green chiles

8 oz of chopped jalepenos

4 tbsp. of cilantro

juice of one lime

Directions for pico: Dice all ingredients and add to a bowl and then add the juice of the lime. You can place all ingredients in a covered bowl and shake or you can just mix all ingredients together with a fork.

Once the chicken is done, place in a warmed tortilla shell and top with the mango pico and toppings and there you have it. This meal takes about 30 minutes to prepare and is perfect for the summer months. Enjoy!