1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.
2. Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
3. Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
4. In a small bowl, mix confectioners’ sugar and lemon juice until smooth. Drizzle over cake.
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!
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
Place the egg and flour in separate shallow bowls.
Season the chicken with salt and pepper.
Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan.
Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low.
Mix in the cream cheese until melted and creamy.
Stir in the milk and 1/2 cup water.
Slide the chicken into the sauce. Cook until warmed through, 5 minutes.
In a separate skillet, melt the butter until golden.
Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
Cook another minute, then remove from the heat.
Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
Remove the skillet from the stove.
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.
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature
Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer.
The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies – this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers.
Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
Mix the cookie dough until light and fluffy (about 3 more minutes.)
Add 4 teaspoons of Baking Powder and mix.
Mix in the 6 cups of flour two cups at a time. Don’t over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
Roll a handful of the dough out on a prepared surface until it’s about 3/8″ thick.
Cut out shapes with cookie cutters.
Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used.
Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don’t want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
Let your cookies cool and then they are ready for frosting.
Try this Best Buttercream Frosting recipe. The frosting is easy to color and tastes so delicious and yummy on these sugar cookies.
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
2 cups cherry tomatoes
1/2 cup mozzarella balls (use marinated, if you can find)
8 ounces burrata cheese, at room temperature
2 cups fresh basil leaves
Directions:
To make the vinaigrette. In a glass jar, combine the pesto, balsamic vinegar, honey, and lemon. Season with chili flakes, salt, and pepper.
In a bowl, toss the chicken with half of the vinaigrette and 1 tablespoon olive oil. In a separate bowl toss the tomatoes with 1 tablespoon olive oil, salt, and pepper.
Set your grill, grill pan, or skillet to medium-high heat. Take skewers and thread the chicken with the tomatoes. If you have additional tomatoes, thread them on additional skewers and grill them up with the chicken.
Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
To serve, toss the mozzarella balls with a couple tablespoons of the vinaigrette. Arrange the mozzarella and burrata on a serving plate. Place the skewers over the cheese.
Spoon the remaining vinaigrette over everything. I usually add additional olive oil + balsamic too. Top with basil. Enjoy!
Spiralize zucchinis and transfer to a large bowl lined with a clean towel. Sprinkle with salt and set aside.
Add soy sauce, applesauce, bbq sauce and red pepper flakes to a small bowl. Whisk to combine. Set aside.
Heat a large deep skillet over medium high heat and add avocado and sesame oils. Add onion and garlic to pain and cute until onions are tender and garlic is fragrant (about 3-5minutes) Season with a little salt and upper.
Add ground beef to skillet. Cook the beef until its browned, about 3-5 minutes.
Add the sauce to ground beff mixture and stir to combine. Turn the heat up a bit and continue to cook the mixture until the meat begins to caramelize a bit.
Squeeze as much liquid out of the zucchini noodles as you can and add to the skillet with beef mixture.
Stir until noodles are warm through, about 2-3minutes.
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.
