Southwestern BBQ Chicken Salad
Ingredients:
2 boneless skinless chicken breasts
BBQ sauce
1/2 head iceberg lettuce, chopped1/2 head romaine lettuce, chopped
6 fresh basil leaves, cut into strips
1/2 cup canned black beans, rinsed and drained
1/2 cup canned corn, drained
2 tbsp fresh cilantro, chopped
1 tomato, diced
1/2 avocado, diced
1/4 cup mexican shredded cheese
Tortilla chips, broken into bite sized pieces
Spicy Ranch Dressing
Directions:
Preheat oven to 400 degrees F.
Brush BBQ sauce on chicken breasts and cook for 30 minutes.
Cool, then shred into bite sized pieces.
Mix lettuce, basil, black beans, corn, cilantro, tomato, avocado, cheese and tortilla chips in a large salad bowl.
Toss with spicy ranch dressing and drizzle with BBQ sauce.
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The Californian
Ingredients:
1 Sesame bagel, toasted
1 tbsp cream cheese
1/4 tomato, sliced
1/4 avocado, sliced
1 egg, cooked over easy
1 tsp cilantro
Red pepper flakes ~~~ CLH
Directions:
Spread cream cheese on bottom half of bagel.
Layer tomato, avocado, egg and cilantro on top of cream cheese.
Sprinkle with red pepper flakes.
Serve open-faced.
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Chicken Parmesan
Ingredients:
2 boneless skinless chicken breasts
1 egg
1/2 cup bread crumbs
2 tsp italian seasoning
1 cup sun-dried tomato sauce
2 tbsp mozzarella cheese, shredded
2 tsp parmesan cheese, grated
Directions:
Preheat oven to 400 deg F.
Combine bread crumbs and italian seasoning in bowl, set aside.
Beat egg in a separate bowl. Brush chicken with egg mixture.
Coat chicken in bread crumbs.
Place coated chicken in casserole dish. Cover with tomato sauce. Bake for 30 minutes.
Sprinkle mozzarella and parmesan cheeses over chicken breasts, then place under broiler for 5 minutes until melted.
Sauteed Broccoli Rabe
Ingredients:
1 bunch broccoli rabe, tough stems removed
2 tbsp live oil
3 garlic cloves, smashed
1/2 tsp red pepper flakes ~~~ CLH
Directions:
Blanch broccoli rabe, then set aside to dry.
Heat olive oil over medium heat in large saute pan. Add garlic and red pepper flakes. Once garlic begins to brown, remove it from the pan and discard.
Add broccoli rabe to the pan. Coat in olive oil mixture and cook for a couple minutes more.
Serve with parmesan chicken and crusty bread.
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Slow-Cooker Turkey Chili
Ingredients:
2 tbsp olive oil
1 tbsp yellow onion, diced
1 tbsp jalapeno, minced
1 tbsp garlic, minced
1.5 lbs ground turkey
1 tbsp Emeril's Southwest Essence
1.5 tbsp chili powder
1 tsp kosher salt
1/4 tsp ground cumin
1/8 tsp dried oregano
1 bay leaf
2 cups low sodium chicken broth
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can diced green chilies
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup canned corn
1 cup canned black beans
1/2 tbsp fresh cilantro stems, chopped1 tbsp fresh cilantro leaves, chopped
Sour cream
Mexican cheese, grated
Green onions, chopped
Directions:
Heat olive oil over medium heat. Toss in onion and jalapeno and cook for a few minutes. Add the garlic and cook for a couple minutes more.
Stir in the ground turkey, Emeril's Southwest Essence, chili powder, salt, cumin, oregano and bay leaf. Cook until turkey is browned and cooked through.
Transfer ingredients from the pan to slow-cooker on low heat. Add chicken broth, tomatoes, green chilies, garbanzo beans, kidney beans, corn, black beans, and cilantro stems and leaves. Mix all ingredients together.
Cook for 8 hours.
Serve chili in bowls. Top with sour cream, cheese and green onions.
