2-3 cups chopped romaine lettuce
1 red bell pepper
1 cup black beans (drained & rinsed if canned)
1 cup corn (canned or steamed from fresh/frozen)
1/2 cup freshly diced or chopped tomatoes
1/4-1/3 cup sliced green onion (greens and whites)
1/2 cup grated cheddar cheese
1/4 cup crushed tortilla chips
Creamy Salsa Dressing
1/4 cup sour cream
2 Tbsp red salsa
1/2 tsp ground cumin
1/8 tsp salt or season to taste
1.To make the dressing, combine sour cream with salsa, cumin, and salt. Juice half a lime and whisk into the dressing. If your salsa is chunky and you’d like a more uniform dressing, simply puree using a blender or immersion blender.
2. For the salad, cook corn via your favorite method. You can grill or boil it right on the cobb then cut it off for this salad, or simply steam from frozen.
3.Chop all your veggies up super small for a little bit of goodness in every bite. Finely chop romaine lettuce, bell pepper, and tomatoes, and thinly chop/slice green onion. Combine with black beans, corn, crushed tortilla chips, and grated cheese. Toss to combine.
4. For a little dressing in every bite, toss salad in a few TBSP of dressing and mix to coat right before serving. Serve with extra toppings/dressing on the size for a custom salad.
5.Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
4 Tbsp unsalted butter, melted
1/3 cup granulated sugar, plus extra for rolling
1 large egg yolk
1 tsp vanilla extract
1 tsp red gel food coloring
1/2 cup + 1 Tbsp all purpose flour
2 Tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp fine salt
6 white chocolate peanut butter hearts (like Reeses)
1.Preheat the oven to 350° F, and line a small baking sheet with parchment paper (or use a silicone mat).
2.Stir together the melted butter, sugar, egg yolk, vanilla extract and red food coloring. Stir very well to combine.
3.Next, sprinkle the flour, cocoa powder, baking soda and salt evenly over the dough, and stir just to combine.
4.Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
5.Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
6.Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
7. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
8. After the cookies have colored for 10 minutes, press a white chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don’t melt top much) to set for 30 minutes.
9. Bring to room temperate before serving.
4 slices bacon, chopped
2 (12-ounce) packages kielbasa sausage, cut into 1/2 inch slices
1 1/2 pounds ground beef, 80/20
1 medium onion, diced
3 cloves garlic, minced
3 Tbsp all-purpose flour
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
1 (14.5-ounce) can petite diced tomatoes, with liquid
2 (16-ounce) cans baked beans, with liquid
1 (7-ounce) can chopped green chilies, with liquid
1 (15-ounce) can sweet corn, with liquid
2 medium russet potatoes, peeled and cut into 1/2 inch cubes
……………………………………………………………………………………………………………….1 cup water
……………………………………………………………………………………………………………….2 Tbsp parsley, chopped
1.Cook bacon until brown and crispy in a large pot. Using a slotted spoon, transfer bacon to a plate lined with a paper towel to drain.
2.Add the sausage to pot drippings and brown on both sides, adjusting heat as needed to fond (brown bits on the bottom of the pot) does not burn. Remove to the plate with bacon; set aside.
3.Add beef, onion, and garlic to the pot and brown until the beef is no longer pink. Sprinkle flour, salt, pepper, and chili powder over beef. Stir and cook for 1 minute.
4.Add diced tomatoes, baked beans, green chilies, sweet corn, potatoes, bacon, sausage, and water. Bring to a boil then immediately reduce heat and simmer, covered, for 1 hours, stirring occasionally.
5. Garnish with parsley.
6.Add additional water if stew is too thick.
2.5lbs boneless, skinless chicken breast or thighs
1 (28 oz) can green enchilada sauce
24 oz chicken broth
1 cup half and half or heavy cream
2 cup Monterey jack cheese
4 oz cream cheese, cubed at room temperature (or softened)
4oz green salsa (salsa verde)
salt and pepper to taste
1.In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
2.Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side.
Instant Pot Instructions:
1.Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
2.Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.
Slow Cooker Instructions:
1.In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2.Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3.Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.