Chipotle's Corn Salsa Copycat

We made this corn salsa last weekend when we has some friends over for a burrito night! It is incredibly easy to make and tasted just like Chipotle's corn salsa!

To make this corn salsa you will need:

• 12-16 oz. FROZEN SWEET YELLOW CORN
• 2 medium JALAPENOS, seeded and finely diced
• 1/2 medium RED ONION, finely diced (We used a yellow onion because that is what we had on hand, but Chipotle uses red onion.)
• 1/2 bunch CILANTRO (1/2 to 3/4 cup), chopped
• 4 Tbs LIME JUICE (juice of 2 limes)
• 1/2 tsp SALT
• 1/2 tsp PEPPER

Put ALL of the ingredients into a large bowl. (No, you aren't crazy, the picture below is missing the parsley.)

Then mix them together.

Boom! Corn Salsa! It's that easy!

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Chipotle's Corn Salsa Copycat

Ingredients:

• 12-16 oz. FROZEN SWEET YELLOW CORN
• 2 medium JALAPENOS, seeded and finely diced
• 1/2 medium RED ONION, finely diced (We used a yellow onion because that is what we had on hand, but Chipotle uses red onion.)
• 1/2 bunch CILANTRO (1/2 to 3/4 cup), chopped
• 4 Tbs LIME JUICE (juice of 2 limes)
• 1/2 tsp SALT
• 1/2 tsp PEPPER

Directions:

1. Put ALL of the ingredients into a large bowl. 
2. Then mix them together.
3. Boom! Corn Salsa! It's that easy!

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I found this recipe on the following website: http://www.howsweeteats.com/2012/04/just-like-chipotles-corn-salsa/

Taco Soup

This recipe is super easy and super delicious! We make it in a crock pot, but if you don't have one you could just make it in a large pot. 

To make this soup you will need:

• 1 lb. GROUND BEEF, browned
• 28 oz. can CRUSHED TOMATOES
• 15 oz. can CORN, drained
• 15 oz. can BLACK BEANS, drained and rinsed 
• 15 oz. can KIDNEY BEANS, drained and rinsed
• 1 oz. envelope dry RANCH-STYLE SALAD DRESSING MIX
• 1 oz. envelope TACO SEASONING
• 1 ONION, chopped

Optional for topping:

• CILANTRO
• SOUR CREAM
• SHREDDED CHEESE
• CORN CHIPS

So this is going to be really difficult, and I need you guys to read this next part really carefully. Take all of the above ingredient (not including the optional ones) and throw them into the slow cooker. Then stir them up to make sure all of the ingredients are mixed together. Think you got that? 

Cover the crock pot and cook on low heat for 4 to 6 hours to allow all of the flavors to come together. 

Ladle the soup into a bowl, add your desired toppings, and then serve! It's that easy!

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Taco Soup

Ingredients:

• 1 lb. GROUND BEEF, browned
• 28 oz. can CRUSHED TOMATOES
• 15 oz. can CORN, drained
• 15 oz. can BLACK BEANS, drained and rinsed 
• 15 oz. can KIDNEY BEANS, drained and rinsed
• 1 oz. envelope dry RANCH-STYLE SALAD DRESSING MIX
• 1 oz. envelope TACO SEASONING
• 1 ONION, chopped

Optional for topping:

• CILANTRO
• SOUR CREAM
• SHREDDED CHEESE
• CORN CHIPS

Directions:

1. Take all of the above ingredient (not including the optional ones) and throw them into the slow cooker. Then stir them up to make sure all of the ingredients are mixed together. 
2. Cover the slow cooker and cook on low heat for 4 to 6 hours to allow all of the flavors to come together. 
3. Ladle the soup into a bowl, add your desired toppings, and then serve! It's that easy!

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Chicken Tortilla Soup

Last week we made some chicken tortilla soup and it was delicious! It made somewhere between 6 & 8 servings so we ate some last week and then froze some in baggies for later!

To make it you will need:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 1 (15 oz.) can WHOLE KERNEL CORN
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Start by preheating your oven to 375 degrees F. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 

While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. (The onion in the picture below is closer to a puree than 'chopped' because my husband got a little overexcited with the food processor...haha but we just went with it!)

When the chicken is done baking they should look something like this!

After the chicken is cooked through, shred the chicken using 2 forks...

Then add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.

Next, add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 

After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). Then turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.

When the soup has cooled down a bit, serve it up and add your desired toppings!

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Chicken Tortilla Soup

Ingredients:

• 2 BONELESS SKINLESS CHICKEN BREASTS
• 2 Tbs OLIVE OIL
• 1 & 1/2 tsp CUMIN
• 1 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/2 tsp SALT
• 1 medium ONION, diced
• 3 cloves GARLIC, minced
• 1 (10 oz.) can ROTEL
• 4 cups (32 oz.) CHICKEN STOCK
• 3 Tbs TOMATO PASTE
• 2 cups HOT WATER
• 1 (15 oz.) can BLACK BEANS
• 1 (15 oz.) can KIDNEY BEANS
• 3 Tbs CORN STARCH

To garnish:

• FIESTA BLEND SHREDDED CHEESE
• SOUR CREAM
• TORTILLA CHIPS

Directions:

1. Preheat your oven to 375 degrees F. 
2. Combine the cumin, chili powder, garlic powder, and salt in a small bowl. Then sprinkle some of the spice mixture onto the chicken breasts. Once the oven is up to temperature, bake the chicken for 20 to 25 minutes or until the chicken is cooked through and is no longer pink in the center. 
3. While the chicken is baking, heat 1 tablespoon of oil in a large pot and then saute the onion. 
4. After the chicken is cooked through, shred the chicken using 2 forks.
5. Add the shredded chicken and the extra spice mixture to the large pot with the sauteed onion.
6. Add the Rotel, chicken stock, tomato paste, hot water, black beans, and kidney beans to the pot. Stir everything together and then bring the contents to a boil. Reduce the heat and simmer uncovered for about 30 minutes. 
7. After the soup finishes simmering, mix 3 tablespoons of cold water with 3 tablespoons of corn starch. Once the cornstarch and water are well mixed, add it into the soup. Once the soup has thickened up a bit, taste the soup and add more spices to taste (you will probably need to add more spices). 
8. Turn off the heat and allow the soup to sit for 15 to 20 minutes before serving.
9. When the soup has cooled down a bit, serve it up and add your desired toppings!

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Chicken Puff Pie

I like chicken pot pie and I like puff pastry, so I decided to combine them into one dish, a chicken pie! This isn't going to be a super precise recipe, but more like a list of things that I put into my chicken pie. 

Here is a rough estimate of how much of the ingredients I used:

• 1 sheet PUFF PASTRY
• 1 large CHICKEN BREAST, shredded
• 1/2 medium ONION, diced
• 8 oz. WHOLE KERNAL CORN
• 8 oz. frozen PEAS & CARROTS mixture
• 1 small POTATO, diced
• 1/2 cup GRAVY

For 2 chicken pies, thaw one sheet of puff pastry and cut it into 4 equal sized squares. Preheat your oven to 400 degrees F. In a bowl mix together the chicken, onion, corn, peas, carrots, and potatoes. Feel free to leave out ingredients, add ingredients, or use different proportions based on what you like. I then added some gravy to bind all of the ingredients together.

Then lay 2 of the puff pastry squares on a greased cookie sheet. Scoop somewhere between 1/3 & 1/2 cup of the filling onto each pastry and then lay the other 2 pastry squares on top. Roll and pinch the top and bottom layers together to keep all of the filling in and then bake them for 15-20 minutes! (You will probably have some filling left over to cook up for lunch or dinner tomorrow)

They should look something like this when they come out!

I have also made mini chicken pies in a muffin pan as seen in the picture below!

Yum!

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Chicken Puff Pie

Ingredients:

• 1 sheet PUFF PASTRY
• 1 large CHICKEN BREAST, shredded
• 1/2 medium ONION, diced
• 8 oz. WHOLE KERNAL CORN
• 8 oz. frozen PEAS & CARROTS mixture
• 1 small POTATO, diced
• 1/2 cup GRAVY

Directions:

1. Preheat your oven to 400 degrees F. 
2. For 2 chicken pies, thaw one sheet of puff pastry and cut it into 4 equal sized squares. 
3. In a bowl mix together the chicken, onion, corn, peas, carrots, and potatoes. Feel free to leave out ingredients, add ingredients, or use different proportions based on what you like. I then added some gravy to bind all of the ingredients together.
4. Lay 2 of the puff pastry squares on a greased cookie sheet. Scoop somewhere between 1/3 & 1/2 cup of the filling onto each pastry and then lay the other pastry squares on top. 
5. Roll and pinch the top and bottom layers together to keep all of the filling in and then bake them for 15-20 minutes! (You will probably have some filling left over to cook up for lunch or dinner tomorrow)

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How to remove corn from the husk and cook it all at once!

Ok, so I found this tip on Pinterest and it totally works! It's amazing! Start by removing a few layers of the outside husks if there is dirt on them. Next, cut off the base of the corn just above where the husks are connected and the kernels start.  Place a moist paper towel on the base of your microwave (or on the carousel), and put your corn on top.

Then, cook the corn based on the following times:

• 1 ear  --> 2 minutes
• 2 ears --> 3-4 minutes
• 3 ears --> 5-6 minutes
• 4 ears --> 7-8 minutes
• 6 ears --> 8-9 minutes

Once the corn has cooked, let it sit for about 2 minutes to let it cool so you can touch it.  Be careful not to let it sit too long or the silk will start to stick to the kernels. Simply grab the opposite end of the ear from where you cut, and squeeze the corn out! It should slide right out leaving the silk in the husk! Easy as pie!

It should come out looking something like this! I promise I didn't pick all of the silk off before taking this picture!

Bonus round: If you aren't planning on eating the corn on the cob here is a tip for getting the corn off of the cob without spilling corn all over the counter...and floor!

Place one bowl upside down in another bowl. Put one end of the corn on top of the upside down bowl and with a knife, cut down wards.

The second bowl will collect all of the kernels and nothing will end up on the floor! Vualá!

I found the microwave tip pinned from this blog:
http://www.holmfamilycookbook.com/apps/blog/show/15501931-the-magic-corn-trick

Succotash

This is a copycat recipe for the succotash made at Silver Dollar City in Branson, MO. My husband got this recipe from one of his best friends and I have to say, it is wonderful! Every time we make this dish my husband gets so excited, and it never lasts long!

If you want to be precise here is what you will need (about 3-4 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 8 oz. WHOLE KERNEL CORN
• 8 oz. SUMMER SQUASH, diced
• 8 oz. CHICKEN, cubed
• 4 oz. GREEN PEPPER, cut into bite sized pieces 
• 4 oz. ONION, diced
• 1 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed (we just used normal vegetable oil, but doesn't butter flavored sound awesome??)

If you don't want to measure your vegetables in ounces and are looking to have a little bit left over for tomorrow, use this list (about 4 to 5 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

The wonderful thing about this recipe is that you really can't mess it up. If you don't like squash, don't add it! If you like corn, add more!

Ok, so this is really easy! Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 

Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. Then, saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 

Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

 

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Succotash

Ingredients:

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

Directions:

1. Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 
2. Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. 
3. Saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 
4. Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. 
5. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

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