Spicy Black Bean and Chicken Soup

I am so glad to be back to my blog!  My laptop has been acting up and wouldn't connect to our WIFI for more than 5 minutes. I finally found time to take it in and got it fixed, or so they said.  One day back with my computer and I am already having connection issues.  So this sucker will probably be back to be repaired this weekend.  Everyone keep your fingers crossed that they will finally just replace the dang thing and Steve can help me pick out a computer that actually works!

I am very excited for this recipe!  It was easy and one of my new favorites!

• 2 chicken breasts
• 1 cup chicken broth
• 1 can black beans, drained and rinsed
• 1 1/2 cup frozen corn
• 1 cup salsa (we used medium salsa)
• 1 package taco seasoning (we used a chipotle taco seasoning)
• 1 cup almond milk
• 1/2 cup sour cream (optional)
• 1/2 cup cheddar cheese (optional)
• Tortilla chips (optional)

1. Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken. 
2. Cook on low for 6 hours (or high for 3 hours). 
3. Remove chicken and shred. Re-add chicken.
4. Add almond milk to crock pot and stir (if you are not dairy free, add sour cream and cheese)
5. Serve with tortilla chips (we had rice and tortillas with our soup)

We had left overs of this which I ate for lunch the next day.  It thickened up over night and made a wonderful rice bowl.

Because we used medium salsa and chipotle taco seasoning it was extremely spicy!  I had to eat every bite with rice.  Steve loved it, but he loves spicy!

Enjoy!
Bry

South American Black Bean Soup

Ingredients:

• 1 tbsp vegetable oil
• 2 onions, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 2 cloves garlic, minced
• 1 jalapeno, finely chopped (optional)
• 1 tsp dried thyme leaves
• 2 tbsp cumin seeds
• 1 tbsp dried oregano leaves
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 6 cups vegetable stock
• 2 cans black beans, drained and rinsed, OR 2 cups dried black beans, cooked and drained
• 1/3 cup lime juice (If you don't love lime you might want to use less, the taste is strong!)
• Finely chopped cilantro
• Sour cream
• Salsa

Directions:

1. In a skillet, heat oil over medium heat.  Add onions, celery, and carrots and cook, stirring until vegetables are softened, about 5 minutes.
2. Add garlic, jalapeno (if using), thyme,  cumin, oregano, salt, pepper, and cayenne and cook, stirring, for 1 minute.  Add tomato paste and stir to combine.  
3. Transfer contents from skillet to slow cooker.  Add vegetable stock and beans, stir.
4. cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
5. Before serving, stir in lime juice.  In blender, puree, soup in batches.
6. Garnish with cilantro, sour cream, salsa or any of your favorite toppings.

 Picture taken before I went Gluten-free

Bry

Steak Fajitas

Fajitas

• 1 cup thick and chunky cilantro salsa
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons chipotle chili pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 1/4 to 1 1/2 lb beef flank steak, trimmed of fat
• 1 sweet onion, cut into 3/4-inch wedges
• 1 medium red bell pepper, cut into 3/4-inch strips
• 1 medium yellow bell pepper, cut into 3/4-inch strips
• 12 low-fat flour tortillas (8 inch) (I used corn)
• Fat-free sour cream, if desired

Relish

• 1 can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
• 1 large tomato, chopped (about 1 cup)
• 3 tablespoons finely chopped cilantro
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• Freshly ground black pepper, if desired

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
2. Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
5. To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.

Zesty Corn Combo

• 1 tablespoon butter or margarine
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 medium green bell pepper, coarsely chopped (1 cup)
• 1 medium jalapeño chili, seeded and finely chopped
• 2 bags (1 lb each) frozen whole kernel corn
• 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. In 12-inch nonstick skillet, melt butter over medium heat. Cook bell peppers and chili in butter 2 to 3 minutes, stirring occasionally, until bell peppers are crisp-tender.
2. Stir in frozen corn, oregano and salt. Cover and cook 5 to 6 minutes, stirring occasionally, until corn is tender. Stir in cilantro.

Love Your Crock Pot

Crock pots are amazing!  You throw your dinner in and when you get home its done!  I made this meal Thursday night when I had to work til 7 and dinner was ready when my family got home.  I spent my day off before making the bread and in the morning before work I threw the meat in and dinner was ready when my family was hungry that evening.

Slow Cooker Roast Pork with Fruit
1 medium onion, sliced 1 boneless pork loin roast (2 lb) 1 package (8 oz) dried pears or dried plums (1 1/2 cups) 1/2 cup apple juice 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1. In 4- to 5-quart slow cooker, place onion. Place pork on onion; top with fruit. 2. In small bowl, mix remaining ingredients; pour over fruit. 3 .Cover; cook on Low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork.

For the bread be prepared to stay at home to keep an eye on it all day.  Walnut-Gorgonzola Baguettes 2 1/2 to 3 cups Gold Medal® Better for Bread™ flour 1 package regular active dry yeast (2 1/4 teaspoons) 1 cup very warm water (120°F to 130°F) 1 teaspoon salt 1/3 cup chopped walnuts 1/3 cup crumbled Gorgonzola cheese 1. In large bowl, mix 1 1/2 cups of the flour and the yeast. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly. 2. Stir in salt and enough remaining flour to form a soft dough. On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Sprinkle walnuts and cheese over dough. Cover bowl loosely with plastic wrap and let rise in warm place 1 to 1 1/4 hours or until double. Dough is ready if indentation remains when touched. 3. Grease large cookie sheet with shortening or spray with cooking spray. On lightly floured surface, knead dough until nuts and cheese are worked into dough. Sprinkle top of dough with flour. Divide dough in half. Gently shape each half into a narrow loaf, about 12 inches long. Place about 4 inches apart on cookie sheet. Using spray bottle with fine mist, spray loaves with cool water. Let rise uncovered in warm place about 1 hour or until double. 4. Place 8-inch or 9-inch square pan on bottom rack in oven; add hot water to pan until about 1/2 inch from top of pan. Heat oven to 425°F. 5. Carefully cut 1/4-inch-deep slashes diagonally across loaves at 2-inch intervals with sharp serrated knife. Spray tops of loaves with cool water. Place loaves in oven and spray again. 6. Bake 15 to 20 minutes or until loaves are deep golden with crisp crust and sound hollow when tapped. Remove from cookie sheet to wire rack; cool completely, about 1 hour. High Altitude (3500-6500 ft): Bake 25 to 30 minutes.

~Bry