Was trying to come up with a new chicken recipe to serve for dinner. At my house we mostly eat chicken for our meat since eat healthy food at home most of the time, chicken is cheaper than many other meats, and my husband is allergic to fish and shellfish. This chicken is great on its own with or without the cheese served with rice and veggies or can be used in Mexican style dishes such as chicken fajitas, chicken tacos using corn tortillas, in homemade chicken enchiladas, or as part of a homemade burrito bowl. It has flavor, but is mild in terms of spiciness.
Chili Lime Chicken – Serves 4
4 boneless, skinless chicken thighs or breasts
2 Tablespoons of chili powder
1/4 teaspoon of black pepper
1/4 teaspoon of sea salt
1/4 cup of shredded cheddar cheese (optional)
Preheat oven to 400 degrees.
Coat both sides of the chicken with chili powder, sea salt, and pepper.
Spray a small baking sheet with cooking spray.
Squeeze lime over the chicken.
Bake chicken in the oven until chicken is heated through , about 20 minutes.
Flip each chicken piece and top each piece of chicken with 1 Tablespoon of sharp cheddar cheese if using cheese.
If using cheese, bake for 5 more minutes or until cheese is melted.
With the weather being snowy, cold, and icy here lately, I have been doing a lot of hot, comforting meals. Many of those meals have been simple to put together ones such as this chili. Been keeping the meals simple and healthy with the holiday season being a busy time for me and my husband. This easy to make medium heat chili is a standard beef and black bean chili with a twist. The twist is that this chili has slight cocoa undertones from the cocoa powder added to the chili and I added corn to the chili. Here is the recipe:
Beef Mole Chili – Serves 4 to 6
1 pound of lean ground beef
2 14 oz cans of black beans, rinsed and drained
1/2 cup of diced onion (about 1/2 an onion)
2 Tablespoons of chili powder
1 teaspoon of cumin
1 can of Rotel tomatoes
1 14oz can of diced tomatoes
1/2 teaspoon of oregano
1 Tablespoon of unsweetened cocoa powder
1 1/2 cups of frozen or canned corn (drain and rinse corn if using canned corn)
Put ground beef into a large saucepan and cook ground beef on medium heat until the beef is mostly brown, about 5-7 minutes. Drain beef if needed.
Add diced and rotel tomatoes into the pan.
Stir in chili powder, cumin, oregano, and cocoa powder.
Add in black beans, onions, and corn.
Stir everything together and lower the heat to a low-medium heat.
Simmer chili on low-medium heat for at least 15 minutes.
Serve and enjoy! This chili is great on its own or topped with cheese, cilantro and/or sour cream. This is also great served over gluten free pasta, rice, or with gluten free biscuits, or cornbread.
I did not grow up eating Mexican food other than the occasional taco night or trip to Taco Bell. Until I went away to college at the age of 19, I had never had “real” Mexican food. However, once I did I really ended up enjoying the food that I was served. My roommate who was Hispanic introduced me to all kind of Latin American food including Mexican food such as enchiladas, guacamole, rice and beans, empanadas, and this breakfast dish called huevos rancheros. While this dish is often served on flour tortillas, I have made my own version with corn tortillas with some success. Mine is also fairly light compared to some I have had in the past. Hope you enjoy this, keep in mind this is likely not completely authentic. However, I can assure you that this is a delicious sit down breakfast or brunch dish to serve on its own or with hash brown potatoes or fruit on the side.
Huevos Rancheros – Serves 2
4 large eggs
2 tablespoons of milk
1/8 of a teaspoon of salt
1/8 of a teaspoon of black pepper
4 corn tortillas
1/2 cup of refried beans
1/4 cup of salsa
Whisk eggs, milk, salt, and pepper together with a whisk or fork in a medium sized bowl until the color and texture of the eggs are uniform throughout the mixture.
Heat up the refried beans for 3-5 minutes or until the refried beans are hot on medium heat in a small saucepan or microwave the refried beans for 1 minute in a small container.
Spray medium sized pan liberally with cooking spray.
Cook eggs in large pan for 3-5 minutes on medium heat or until eggs are mostly solidified. Lightly stir eggs every 30 seconds to 1 minute while cooking them.
Heat up corn tortillas according to directions on the package using the microwave or stove.
Layer on top of each corn tortilla 2 TBSP of refried beans, then 1/4 of the scrambled eggs, and top eggs with 1 TBSP of salsa.
Serve and enjoy!
* Optional toppings for these Huevo Rancheros include shredded cheese, sliced avocado or guacamole, crumbled chorizo sausage, diced bacon, and/or sour cream.