Balsamic Vinaigrette

NOTE: This is delicious as a salad dressing or as a dip for Focaccia.

INGREDIENTS
1/4 cub balsamic vinegar
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil

DIRECTIONS

1. In a bowl whisk the vinegar, garlic, salt and pepper until mixed well.
2. Slowly whisk in the olive oil until well blended.
3. Best to refrigerate after use.

Cheree's Dill Dip

INGREDIENTS

1 cup sour cream (NOT low fat or non fat)
1 cup cottage cheese (small curd, 4% milk fat) 
1 1/2 teaspoons dill
1 1/2 teaspoons onion powder
1 1/2 teaspoons McCormick Blends Bon Appetit Seasoning Salt OR Celery Salt
2 TBSP red wine vinegar
2 TBSP chopped green onion (optional)

DIRECTIONS

1. Mix all ingredients together with a rubber spatula until incorporated.
2. Chill 1 hour.

Michelle's White Chicken Chili

INGREDIENTS

1 tbsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2, 15 oz great northern beans, rinsed and drained
1, 15 oz chickpeas, rinsed and drained
12 oz - 1 lb cooked chicken
2 cups chicken broth
1 lb or 3 cups frozen corn
1 4oz diced green chilies
1 tsp cumin
1 tsp salt
1/8 tsp garlic powder
1/2 tsp pepper

1 cup sour cream
3/4 cup whipping cream

OPTIONAL:
Shredded cheese
Corn chips
Chopped avacado

DIRECTIONS

1. Saute onion, garlic in hot oil until softened. 
2. Add beans, broth, corn, chilies, chicken and seasoning.
3. Bring to a boil, reduce to low and simmer uncovered for 30 minutes.
4. Remove from heat and stir in 1 cup sour cream and 3/4 cup whipping cream.
5. Serve with shredded cheese, corn chips, and avocado.

Black Bean Quesadillas

*Adapted from www.budgetbytes.com. I usually triple this recipe for my family of 7, so we can have leftovers. 

Serves 4

INGREDIENTS
1 (15 oz.) can black beans
1 cup frozen corn kernels (or 1 can of corn, rinsed and drained)
1/4 cup red onion, chopped
1 clove garlic
¼ bunch fresh cilantro
2 cups shredded cheese
1 TBSP taco seasoning
5 burrito sized tortillas

DIRECTIONS

1. Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw). 
2. Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed. 
3. Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted. 
4. To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Chicken Taco Bowls

This recipe is super popular in our house. It is adapted from Budget Bytes.

INGREDIENTS:

2 lbs chicken breasts (roughly 3-4)
3 cups salsa
2 (15 oz.) can black beans, drained and rinsed
1½-2 cups frozen corn
1 Tbsp + 1 tsp chili powder
2 tsp cumin
2 tsp minced garlic
2 tsp dried oregano
½ tsp salt
to taste cracked pepper (15-20 cranks)

½ bunch cilantro, chopped 

2 cups dry rice

8 oz. shredded cheddar

sliced green onions (optional)
sour cream (optional)

DIRECTIONS:

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs or high for 4 hours.
2. 30 minutes before you're ready to eat, cook your rice. I do 2 cups of rice to 4 cups of water in a rice cooker with 2-4 tablespoons of olive oil and 2 pinches of salt. 
3. After 8 hours of cooking,  remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Stir in chopped cilantro. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and sour cream.