Chipotle Chicken

 Chipotle Chicken

Ingredients

• 3lbs boneless skinless chicken thighs

Adobo Sauce

• 1 can (7oz) can chipotle peppers in adobo sauce
• 1/2 cup water
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp distilled white vinegar
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.
2. In a blender, combine the adobo sauce, water, oil, garlic, chili powder, vinegar, salt, cumin, oregano, and pepper. Blend until smooth.
3. Place the chicken thighs in a large bowl and pour the marinade on top. Stir to make sure each piece of chicken is well coated. Cover the bowl and mainate in the refrigerator for at least 4 hours or overnight.
4. Bake the chicken about 25-30 minutes.

Shrimp Fajitas

 Shrimp Fajitas

Ingredients

• 1 1/2lbs jumbo shrimp, peeled and deveined
• 1 yellow onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1/4 cup olive oil
• 1 lime

Fajita Seasoning

• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl. Stir together the chili powder, cumin, garlic powder, paprika, oregano, salt and pepper. Set aside.
2. In a large bowl, add the shrimp, two tbsp of olive oil, the juice from half a lime and the fajita seasoning. Toss it all together until the shrimp is well coated, then set it aside to marinate while you cook the onions. 
3. Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and bell peppers and saute for 4-5 minutes until softened and the onions have started to carmelize. Transfer to a plate. 
4. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. 
5. Add the bell peppers and onions back to the skillet. Give everything a toss and squeeze more lime juice on top. 

Turkey Meatballs

 Turkey Meatballs

Ingredients

• 1lb ground turkey
• 1/3 cup breadcrumbs
• 1 large egg
• 3 garlic cloves, minced
• 1/4 cup finely chopped onion
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper.
3. Mix until all ingredients are well combined. Aoid over-mixing as this can make the meatballs tough.
4. Using your hands roll the mixture into small meatballs. Place the meatballs on a baking sheet. 
5. Bake the meatballs for 15-20 minutes or until fully cooked and golden brown.

Bacon and Goat Cheese Stuffed Peppers

 Bacon and Goat Cheese Stuffed Peppers

Ingredients

• 12 mini bell peppers
• 6 slices of bacon
• 8 ounces soft goat cheese
• 2 tbsp finely chopped red onion
• 1 tbsp chopped parsley
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400 degrees. Place the bacon on a baking sheet and cook for 18-20 minutes or until it's crispy. Transfer it to a paper towel to cool.
2. While the bacon is cooking, slice the mini peppers in half and scoop out the seeds.
3. Add the goat cheese, red onion, and minced garlic to a mixing bowl. Once the bacon has cooled, crumble it your hands into the bowl and stir together. 
4. Stuff the peppers with the bacon goat cheese mixture, and place them on a baking sheet. Bake the stuffed peppers for 10 minutes or until the peppers are slightly softened. Remove from the oven and let them sit for 5 minutes before transferring to a plate.

Chiptole Sauce

 Chipotle Sauce

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• juice of 1 lime
• 1/2 tbsp honey
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp adobo sauce
• 3 chipotle peppers

Instructions

1. To make the chipotle sauce, mix together mayonnaise, sour cream, lime juice, honey, black pepper, smoke paprika, adobo sauce and chipotle peppers in a the blender.

Baked Potato Tacos

 Baked Potato Tacos

Ingredients

• Small flour tortillas
• 5lbs of russet potatoes
• 1/2 cup sour cream
• 2 tsp minced garlic
• 2 tsp smoked paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 tbsp cilantro
• 1 cup shredded Mexican cheese

Instructions

1. Preheat oven to 375 degrees.
2. Peel and cut the potatoes into smaller sections. Add them to a pot and fill with room temperature water. Add salt and set on the stove over high. Once the water is boiling, reduce the heat to medium high and cook for about 12 minutes or until fork tender. Drain the water and transfer to a large bowl. 
3. Break apart the potatoes and add sour cream, garlic, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro and cheese. Mix together. 
4. Warm up the flour tortillas on the stove so they become flexible.
5. To each tortilla add a spoonful of the potato filling. Fold the tortilla in half and place on a baking sheet. 
6. Bake the tacos for 12-15min (flipping half way).

Pickled Onions

 Pickled Onions

Ingredients

• 1 medium red onion
• 1/2 cup hot water (it does not need to be boiling hot)
• 1/2 cup apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 1/2 tsp salt

Instructions

1. Thinly slice the onion with a knife, then place in a jar.
2. In a measuring cup, stir together the water, vinegar, honey & salt.
3. Pour the brine into the jar over the onions. Cover with a lid and refrigerate. They will be ready to eat after an hour in the fridge and can stay in the fridge for 2-3 weeks.