Black Beans and Rice with Chicken and Apple Salsa

Well, it appears we are headed to Mexico this summer!  So excited for a little child-free time with the hubs :)  In conjunction with that, I am feeling more pressure than ever to get these baby pounds gone.  Did I mention my baby is 14 months?!  Ya, it's time.  Overall, I have been eating much better, but I just can't get rid of my love of baking.  Being able to send treats with the hubs to work has been my saving grace lately.

My hubs loves hearty meals, and things like this usually are not what he wants for dinner.  When he came in the door he said "that looks way too healthy!"  By the time he was done, he said "I stand corrected once again."  He compared the dish to beans and rice we got in Puerto Rico that he LOVED!

And don't turn your nose up at the apple salsa.  It brings everything together and gives it that "fresh" element. So, so good!

Black Beans and Rice with Chicken and Apple Salsa
Adapted from Bon Appetit, January 2012 

1 cup chopped peeled Granny Smith apple
1/4 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
2 limes
1/3 cup finely chopped green bell pepper
1-2 tablespoons olive oil
3 garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoons coriander
1/2 teaspoon cumin
1 13.5 ounce can chicken broth
2 15-ounce cans black beans, drained and rinsed
kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 rotisserie chicken, or 4 grilled chicken breasts
4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime.  Sprinkle with a little kosher salt and black pepper.  Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet.  Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic and next 3 ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil.  Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed).  Season with salt and pepper to taste and a big squeeze of lime juice.  Divide rice and beans among plates.  Top with some chicken and apple salsa.  Garnish with additional cilantro and lime wedges.  Serves 4-6.

Recipe Source:  Our Best Bites

Crock Pot Taco Chicken

Yep.  More chicken tacos!  I love them, and they are so great for a busy night's dinner.  I love the crock pot headed into the summer months...no heating up the house, and the results are always amazing!  This version was as equally good as the Crockpot Ranch Chicken Tacos we had a few weeks ago.  Try them with your favorite toppings, they are great!

Crockpot Taco Chicken

4-6 boneless skinless chicken breasts (I just throw mine in frozen)
1 packet taco seasoning
16 oz jar of your favorite salsa
1 can cheddar cheese soup


Place frozen chicken breasts in crock pot.  Sprinkle taco seasoning over chicken, then pour salsa and soup over top.  Cook on high for 4 hours (or on low for 8 hours).  Shred chicken and place back in sauce to soak up all the juices.  Serve in taco shells with your favorite fixings!

Chicken Enchilada Quiche

I posted a yummy quiche recipe last week, and this week you get another one!  I had to use up my other pie crust, and just happened to come across this recipe.  It was a good find.  I love twists on traditional dishes.  I wish I could think of something like this!  This yummy quiche combines the creaminess of a quiche with the wonderful southwest flavors of a chicken enchilada.  You get the chicken, green chiles, salsa, and yummy cheeses along with the traditional quiche ingredients.  How could you go wrong!?


Some things should not be combined, this is not one of those weird combos.  Quiche+enchilada= yummy goodness! 


Chicken Enchilada Quiche

1 refrigerated pie crust, softened, not frozen
4 eggs
1 C half and half or milk
1  C chicken, diced or can used canned chicken breast in water
1 1/2 C broken tortilla chips
2 C Monterey Jack cheese,grated
1 C  Cheddar cheese, grated
1 C chunky salsa
1 4.5 oz. can of chopped green chilies
1/2 tsp salt
pepper to taste


Preheat oven to 350.  In a bowl mix whisk together the eggs until well blended.  Add in half and half.  Stir in chicken, chips, cheeses, salsa, green chilies and salt.  Pour into pie crust.  Sprinkle with pepper.  

Bake 55-65 minutes or until crust is gold brown and knife inserted into the center comes out clean.  Let stand 10 minutes before serving.  Serve with sour cream and additional salsa if desired.

From:  Your Home Based Mom

Chicken with Spicy Pear Salsa

I love grilled chicken breasts with fruit salsa.  Here is my latest version...with pears!  The flavors sounded a little off to me, but they worked.  Lets be honest, I'll probably love anything that has cilantro in it :)

Chicken with Spicy Pear Salsa

From:  Fruit and Veggie Guru

1 firm but ripe Red Anjou Pear, peeled, cored and chopped
1/4 cup diced sweet onion
2 T. chopped fresh cilantro
1 clove garlic, minced
2 t. sliced jalapeno peppers, finely minced
2 boneless, skinless chicken breasts
3 T. extra virgin olive oil
Salt and Pepper

In a small bowl combine pear, onion, cilantro, garlic and jalapeno peppers.  Set aside.

Season chicken breasts with salt and pepper.

Over medium high heat, heat olive oil in large skillet. Place chicken breasts into pan and brown well on each side.  Cover pan and reduce heat to low.  Keep covered until chicken is cooked through.

Remove chicken from pan and place onto serving plates.

Heat pan over high heat, add salsa to the pan and quickly heat salsa while deglazing pan.

Pour salsa over chicken breast and serve.

Creamy Salsa Crockpot Chicken

Here is another yummy find from Pinterest.  The crockpot has become my best friend lately.  On days I work, I am able to throw in some fabulous ingredients in the morning, and not have to rush to get dinner done before I head out the door.  I loved the flavor of this chicken, it tasted wonderful over some rice.  Enjoy :) 


Creamy Salsa Crockpot Chicken
From: Chef Mommy


1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning
1 cup sour cream 
cilantro, for serving (optional) 
1 15 oz. can black beans (optional)


Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream (and black beans, if using) and heat just until everything is combined.

Apricot Meatballs

These were very interesting.  The cinnamon in the sauce was good, yet strange.  I kept eating it though, even though the smell threw me off.  When I make these again, I think I will cut the cinnamon down a little bit.  These were good over rice, yet would be a good appetizer as well.


Apricot Meatballs

From:  Real Mom Kitchen

52 (2 pounds) frozen, fully cooked meatballs
1 jar (18 ounces) apricot preserves
1 jar (16 ounces) medium salsa
1 tablespoon cinnamon (next time try 1/2 Tbsp or 1 tsp)

Place meatballs in a 3- to 4 1/2-quart slow cooker that has been prepared with nonstick cooking spray. In a bowl, combine the remaining ingredients. Pour sauce over meatballs. Cover and cook on low heat for 4-6 hours, or until meatballs are heated through. Serve as an appetizer with toothpicks or over rice as a main dish. 

Makes 10-12 servings.

Variation: Combine all ingredients in a 3- to 4-quart saucepan. Cover and simmer over medium-low heat on the stove for 55-60 minutes, stirring occasionally until meatballs are heated through.

Chili Rubbed Chicken with Mango Salsa

I decided it was high time we got back out on the grill. It has been so humid, I didn't want to even send my hubby out to do my grilling...he would have melted! This chicken turned out great, has a good kick of spice and balanced with yummy mangos. Lets just say that this salsa rocks! I ate the leftovers with a spoon for a snack later on. On not to mention this is dang good for you...always a bonus. And the yummy corn in the picture...recipe for that is soon coming :)


Chili Rubbed Chicken with Mango Salsa
From: Mmm Cafe


Rub
2 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbs. olive oil
1 Tbs. chile powder
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder

Salsa
2 ripe mango, peeled, pitted, and diced
1 Tbs. chopped fresh mint (I used cilantro...delicious!)
1 Tbs. minced onion
2 tsp. seeded and minced jalepeno pepper
2 Tbs. fresh lime juice
Grated zest of 1 lime

Toss chicken breasts with olive oil to coat. Combine all spices and rub over both sides of the chicken. Cover and refrigerate for at least 1 hour before serving. Grill chicken, turning once, just until charred on both sides.

To make salsa, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Serve salsa on top of chicken.

Avocado Bean Dip

Lets be quite honest, this dip isn't going to win the 'prettiest' dip award!  It is so dang good though, and why wouldn't it be with beans, cilantro, and avocado!  There are different variations of it I want to try, using different beans and salsas.  It would be great for your 4th of July get togethers.  Here are a few other dips that would be fabulous...

Chipotle Corn Dip

Balsalmic Black Bean Salsa

My Favorite Fresh Salsa Dip

Avocado Bean Dip

From:  Sister's Cafe

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (red salsa, salsa verde, pico de gallo...experiment and find your favorite!)
1/4 cup finely chopped green onions (Leave this out if the salsa has alot of onion)
2 Tb chopped diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! 

Cranberry Salsa

Mmmm....talk about a healthy snack (minus the sugar)!  This is dang good and very addictive.  It is perfect for a holiday party :)  I got this recipe from my mom who got it off Good Things Utah.

Fresh Cranberry Salsa

12oz. fresh cranberries
3/4 c. sugar
medium jalepeno, seeds removed
1 green onion
2 Tbsp cilantro, minced (depending on taste)
1/4 tsp cumin

Process all ingredients in food processor to coarse mixture.  Store in refrigerator overnight. Serve over cream cheese, if desired.  Eat with tortilla chips or crackers.

Fruit Salsa with Cinnamon Chips

Another recipe for brunch on Conference weekend.  This is SO good!  I got this recipe from cooking club, submitted by Noelle.  Pure deliciousness!

* 2 kiwis, peeled and diced

* 2 crisp apples - peeled, cored and diced
* 8 ounces raspberries
* 1 pound strawberries
* 2 tablespoons white sugar
* 1 tablespoon brown sugar
* 3 tablespoons fruit preserves, any flavor

* 10 (10 inch) flour tortillas
* butter flavored cooking spray
* 2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar

and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Cilantro Chicken

Cilantro is one of my very favorite ingredients.  I know it's one of those flavors that people either love or hate...there is no in-between.  So if you are a hater...skip over this post!  

This recipe is another one from cooking club.  It came from our Mexican themed month and was submitted by Jami.  It turned out really tasty!  I will definitely make this again!

Cilantro Chicken

2 TBSP lime juice
2 TBSP veg. oil
1 tsp honey
4 chicken breasts
1 c. finely crushed tortilla chips (I used the hint of lime flavor ones)
1 26 oz jar of salsa (I used Pace, it's what I had.  I'm sure homemade would be wonderful!)
2 TBSP fresh cilantro, minced (I used double...I LOVE cilantro!)
1/3 c. shredded Mont.Jack cheese

In a shallow bowl, combine lime juice, oil, and honey. Dip chicken in lime juice mixture, then coat w/ tortilla chips.

Place in ungreased baking dish. Bake uncovered at 350 degrees for 45-50 min or till juices run clear. Combine salsa and cilantro, pour over chicken and sprinkle with cheese.

Bake an additional 5-7 min to melt cheese. We serve spanish rice as a side.

Rumbi Island Mango Chicken

I have never had this at Rumbi...I've probably only eaten there twice and got a salad each time.  This really is tasty, though!  I could not find coconut milk at the store to make the cocount jasmine rice, so I added 2 tsp. coconut extract, and it tasted great!  If you want a recipe for coconut rice, click here.  Gotta love a good crockpot meal!

4-5 chicken breasts (boneless and skinless)

1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa (I got mine at Sam's Club)
Cumin to taste
Lemon Pepper to taste


Put chicken breasts in crock pot. Add spices and salsa. Cover and cook chicken until tender (mine took about 3 1/2 hours on high).  Shred chicken on a plate and return to crock pot. Add corn and beans. More salsa can be added to taste.


Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.


*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.
*Update...we ate this as a burrito on a tortilla the second time around, and it was great as well!

Restaraunt Style Salsa

This screams summer!  Oh how I love a good salsa!  This one I found on Amber's Delectable Delights.  It makes a ton, so if you don't want a ton, definitely cut the recipe in half!

1 can (28 Ounce) whole tomatoes with juice (I drained some of the juice)
2 cans (10 Ounce) Rotel
¼ cups chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin (less if you're not a heat fan)
¼ teaspoons sugar
¼ teaspoons salt
¼ teaspoons ground cumin
½ cups cilantro (or more to taste!)
Juice of 1 lime


Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.


Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Balsalmic Black Bean Salsa

Cooking club has been so much fun to try some new recipes from other ladies in the ward.  It's basically bringing all the best of our family favorites altogether and adding some fabulous recipes to my collection.  

It is really yummy!  It does have a kick to it, if your not a spicy fan, you may want to use a milder salsa verde or cut down on the cumin!  nothing says summer like a yummy salsa!

*Serves 6-8 as an appetizer

1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained well
½ medium onion finely diced (about 1/3 cup) (I like red onion better)
½ cup finely chopped fresh cilantro
1 (7 oz.) can salsa verde (I used Embassa brand)
Juice of 1 lime
½ teaspoon cumin
¼ cup balsamic vinegar
Salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap. Let the salsa marinate for a few hours (or overnight before serving). Drain most of the liquid from the salsa before serving. Serve with tortilla chips.

Source:  cooking club via Jessica N.

My Favorite Fresh Salsa Dip

My mom got this recipe from someone she works with at the Athletic Club, where she gets all sorts of yummy recipes.  I am not a big fan of tomatoes, but in this, they are a must and I don't mind them. 

5-8 tomatoes (personal preference), chopped into small pieces
1 can white whole kernel corn, drained
1 can black eyed peas (or black beans), drained
4 chopped green onions
½-1 bunch of cilantro, chopped
1 env. Italian dressing, mix as directed on package (use red wine vinegar)

Mix all ingredients in large bowl and serve with tortilla chips.