INGREDIENTS

• 2 pounds 80/20 ground chuck
• Salt, pepper, and garlic (1 tablespoon each for seasoning)
• 1 pound bacon, chopped into chunks
• 1 whole white onion, diced
• 4-5 garlic cloves, minced
• 1/2 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/2 cup maple syrup
• 6-9 slices American cheese
• Slider buns
• Cooking spray

DIRECTIONS

• Flatten ground chuck in a pan, season, and refrigerate.
• Cook bacon in a skillet, remove, and discard half the grease.
• Add onion, cook for 10 mins.
• Add garlic, cook for 4-5 mins.
• Return bacon, cook for 1-2 mins.
• Add brown sugar, bourbon, vinegar, and syrup. Simmer for 10-15 mins until thickened. Transfer to bowl.
• Heat griddle to medium and spray. Cook patty, season backside. Flip after 4-6 mins, add cheese after 2 mins.
• Toast buns, assemble sliders with bacon jam. Cut and serve.

INGREDIENTS:

• 1 lb ground beef
• 1 can of pinto beans
• 1 can of kidney bean
• 1 can of chili beans
• 1 can of ranch style beans
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of rotel
• 1 packet of taco mix
• 1 packet of homestyle ranch dressing mix

DIRECTIONS

• Brown ground beef and drain grease.
• Add all ingredients to crock pot.
• Cook on low for about 2 hours and then set to warm.
• Can also be cooked on stove for about 30 minutes
• Best served with shredded cheese and sour cream on top and cornbread on the side.

INGREDIENTS:

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 20 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1 tsp cilantro 
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.

Original recipe available here.

Ingredients:

• 1 pound of ground turkey
• ½ pound of ground sausage 
• ½ onion, chopped
• 2 garlic cloves minced
• 1 teaspoon of Italian Seasoning 
• 1 egg
• ⅓ cup of Italian breadcrumbs
• ½ teaspoon salt
• 1/4 teaspoon of pepper
• 1 pound of mozzarella cheese, shredded
• 1 jar marinara sauce

Directions:

• Preheat the oven to 400° degrees.
• Cook chopped onions, a pinch of salt and pepper and Italian seasoning over medium heat until onions are translucent (about 5 mins).
• Then add minced garlic and cook for 30 seconds. Take off heat and add to a large bowl to cool. 
• Once the above mixture is cool, add ground turkey, sausage, egg, breadcrumbs, salt and pepper. Mix to combine. (I use my clean hand 🙂 
• Form into meatballs, I normally use a cookie scoop. 
• Bake on a sheet pan for 20 mins. 
• Add marinara in a 9×13 pan and add meatballs once they are done cooking. Add shredded cheese on top and cook in the oven for an additional 20-25 mins. You can cover it or leave it uncovered if you prefer cheese to get a little brown. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

Ingredients

• 2 pound of ground beef
• 2 bell peppers
• 1 onion
• 2 garlic cloves minced
• 1 teaspoon of salt
• ½ teaspoon of pepper
• ½ C cream cheese
• ½ heavy cream
• 6 slices of provolone 
• Rolls

Directions

• Preheat the oven to 350° degrees.
• Slice peppers and onion into thin strips. I use my food processor and use the shave setting to get them very thin. 
• Cook ground beef on medium heat with a pinch of salt and pepper. Once cooked through add peppers and onions. Cook until softened (about 5 mins). Add minced garlic and cook for 1 more minute.
• Take off heat and add cream cheese, heavy cream, salt and pepper. And mix well.
• Add to a 9×13 pan and cover with cheese slices. Bake for 15-20 minutes uncovered until the cheese is nice and melted on top. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

By Half Baked Harvest

INGREDIENTS

• 1 yellow onion, chopped 
• 1 pound boneless skinless chicken thighs or breasts
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• kosher salt and black pepper 
• 2 cups salsa verde 
• 6 cups low sodium chicken broth
• 1 can (14 ounce) black beans, drained 
• 2 tablespoons lime juice 
• 1/2 cup cilantro, chopped 
• 3 cups cooked rice
• tortilla chips, for serving 
• yogurt, avocado, cheese, and green onions, for serving

DIRECTIONS

1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks.

Stir in the beans, lime juice, and cilantro. 

4. Stir the rice into the soup, then ladle into bowls.

5. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

Original Recipe available here.

By Half Baked Harvest

So delicious with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce!

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 6 chicken breast cutlets
• kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2-2 teaspoons cayenne pepper, to your taste
• 1 yellow onion, chopped
• 2 cups corn (3-4 raw)
• 2 cloves garlic, chopped
• 3 ounces cream cheese, at room temperature
• 4 tablespoons salted butter
• 1 cup whole milk or heavy cream
• 1/3 cup plain Greek yogurt or mayo 
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the egg and flour in separate shallow bowls.
2. Season the chicken with salt and pepper.
3. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
4. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 
6. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
7. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
8. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
9. Reduce the heat to low.
10. Mix in the cream cheese until melted and creamy.
11. Stir in the milk and 1/2 cup water.
12. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 
13. In a separate skillet, melt the butter until golden.
14. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
15. Cook another minute, then remove from the heat.
16. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
17. Remove the skillet from the stove.
18. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro. 

Original recipe available here.

Chili Lime Chicken:

• 1 lb. Chicken Breast
• 1/4 cup Olive Oil
• 2 Limes (juiced)
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt

Pico de Gallo:

• 3-4 Roma Tomatoes
• 1/4 cup White or Red Onion (finely diced)
• 1/4 cup Cilantro
• 1/2 Jalapeno (diced)
• 1 teaspoon Salt

Chuy’s Creamy Jalapeno Cilantro Dip Dressing Ingredients:

• 3/4 cup Sour Cream
• 3/4 cup Mayonnaise (if you prefer less mayonnaise, you may use 1 cup of sour cream and ½ cup mayonnaise)
• 1 packet 1 oz Dry Ranch Dip
• 1/4 teaspoon Garlic Salt
• 1/2 cup Cilantro (tightly packed, may add more for fresh flavor)
• 3/4 cup Pickled Jalapenos (plus juice from a jar (may add up to 1 cup depending on heat preference)
• 1/2 cup Buttermilk (if you want it to be thinner, add more buttermilk)
• 2 teaspoons Fresh Lime Juice optional

Additional Bowl Ingredients:

• 1-2 cans Corn cooked
• 1-2 cans Black Beans cooked
• 2 cups rice or more depending on preference
• 1 Jalapeno sliced
• 1-2 Avocado

INSTRUCTIONS

Chicken Prep:

• In a large ziploc bag, place chicken breast, olive oil, lime juice, chili powder, cumin and salt. Let marinate for at least 30 minutes, preferably 2-4 hours or overnight.

Chuy’s Creamy Jalapeno Cilantro Dip Dressing:

• In a medium mixing bowl, stir together sour cream, mayonnaise, ranch dip packet, and garlic salt.
• In blender or food processor, puree cilantro and pickled jalapenos with a little juice. (If using tomatillos, blend with jalapenos and cilantro).
• Add cilantro jalapeno puree to mayo mixture.
• Stir in buttermilk until you reach desired consistency. Add fresh lime juice, if using.
• Refrigerate until ready to serve.

Pico de gallo:

• In small bowl, combine tomatoes, onion, cilantro, jalapeno and salt.

Bowl Assembly:

• Remove chicken from marinate and place on hot grill (medium heat). Cook for 6-8 minutes per side, or until chicken is no longer pink. Time is an estimate as it depends on the thickness of the chicken breast. After grilling, let rest for at least 5 minutes to let juices seep into chicken. Slice on the diagonal.
• Make rice according to package instructions.
• Heat up black beans until warm.
• Heat up corn until warm.
• Make cilantro ranch dressing and homemade guacamole, if you desire.
• Layer in a bowl — rice, beans, grilled chicken, pico de gallo, avocado, roasted corn, and cilantro ranch dressing.
• ENJOY!!

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INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Original recipe available here.