Pollo a la Crema (Creamed Chicken)

5 Tbs butter, divided

2 lbs chicken breasts or tenderloins, cut into thin strips

1 large green bell pepper, thinly sliced 

1 white or yellow onion, thinly sliced

2 c sliced baby bella/cremini mushrooms

2 garlic cloves, minced

3 Tbs flour

2 c sour cream

1/2 c heavy whipping cream

2 tsp smoked paprika

1 tsp lime juice

1 tsp salt

Serve with Spanish rice and refried beans

Heat one Tbs of butter to med-high heat in a large skillet or Dutch oven.  Add the chicken and cook 5-10 minutes, until no longer pink.  Transfer the chicken to a strainer and drain the excess liquid.  Return skillet to stove

Melt 2 Tbs butter in skillet, add pepper, onions, mushrooms, and garlic and sauté for 5 minutes, stirring often, until onions are semi-translucent and veggies are slightly tender.  Transfer veggies to the strainer with the chicken.  Return skillet to stove and reduce heat to medium.

To make the roux, melt 2 Tbs butter in the skillet.  Whisk in the flour one Tbs at a time and continue whisking for two minutes or until roux is slightly browned and begins to emit a toasted fragrance.

Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.  Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes, stirring frequently to avoid burning.  Serve warm.

From Tao of Spice 

Instant Pot Spanish Rice

1 Tbs olive oil

1/4 c onion, diced

1 jalapeño (or half), seeded and minced

2 cloves garlic, minced

2 c vegetable or chicken broth

1 tsp paprika

1 tsp kosher salt

1/2 tsp cumin

1/4 tsp oregano

1 tsp chili powder

2 c rice

8 oz. tomato sauce

1 Tbs butter

Place rice in a colander and rinse really well.  Turn Instant Pot to sauté mode and let heat up, then add oil, onion, jalapeño, and garlic.  Sauté for 2-3 minutes.  Turn Instant Pot off.

Add in stock and scrape up any browned bits from the bottom of the inner pot.  Add in seasonings and stir well.  Add in the rice and gently push down so it's submerged in stock.  Top with tomato sauce.  

Place lid on Instant Pot with vent closed on HIGH for 3 minutes (22 for brown rice).  Let pressure release naturally, then fluff rice with a fork.  Stir in butter if desired.

From A Mind Full Mom

Cheesy Chicken and Refried Bean Enchiladas

1 Tbs olive oil

1 small onion, diced small

4 garlic cloves, minced

29 oz. red or green chile enchilada sauce, 1/2 c reserved

4 oz. diced green chili

3/4 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp salt (adjust to taste)

4 c cooked chicken, chopped or shredded 

28 oz. refried beans

12-16 corn tortillas, cut into pie-shaped triangles

3 c cheddar or Mexican blend shredded cheese

1/2 c fresh cilantro, chopped, reserve 1-2 Tbs for topping

2 green onions, sliced thin

Preheat oven to 350.  In a large skillet, heat oil over medium-high heat.  Add the onion and cook until softened (about 5 minutes).  Add the garlic and stir, cooking an additional minute.

Stir in the enchilada sauce (keeping back 1/2 c) and the green chilis.  Add 3/4 tsp cumin, red pepper flakes, and salt.  Add chicken and stir to combine.  Remove from heat.

Scoop the refried beans into a saucepan over medium heat.  Warm and mash the beans until they are smooth and spreadable.  Remove from heat.

Drizzle 1/4 c of the reserved enchilada sauce into the bottom of a deep 9 X 13 baking dish.  Place a stack of corn tortillas on a cutting board and cut into 6 wedge shapes, using a pizza cutter.  Place a single layer of the tortilla wedges across the bottom of the pan.

Scoop half the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon.  Sprinkle with about 3/4 c cheese.  Layer tortillas over the cheese.  Scoop half the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro.  Layer with about 3/4 c cheese, and another layer of tortillas.

Repeat the layers, top the final tortillas and the remaining enchilada sauce and sprinkle with the last of the cheese.  Bake until cheese has melted and the edges are bubbling, about 15 minutes.  Remove from the oven and sprinkle with the remaining cilantro and green onions.  Let cool 10-15 minutes before serving.

From Barefeet in the Kitchen

Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen

Hawaiian Macaroni Salad

1 lb elbow macaroni

2 Tbs apple cider vinegar

2 carrots, peeled and grated

1/4 c grated onion

2 c mayonnaise

1/2 c sour cream

1/4 c milk

1 Tbs sugar

1 tsp kosher salt

In a large pot of boiling, salted water, cook the macaroni according to directions (cook just to al dente-- don't overcook this!).

While the pasta is cooking, get your carrots and onions all prepped and set aside.  Whisk together mayonnaise, sour cream, milk, sugar and salt.  Set aside.

When pasta is done cooking, drain but DO NOT RINSE!  Immediately transfer to a large food storage bowl.  While still hot, drizzle with the apple cider vinegar and toss.  Then add onions and toss, then add the carrots (and peas, if desired!).  Allow to cool for 15-20 minutes on the counter.

Reserve 1/3 c of the dressing in an airtight container in the fridge.  Drizzle the remaining dressing over the pasta and toss to combine.  Cover and refridgerate 4-5 hours.  Immediately before serving, add reserved dressing.  Season with freshly ground black pepper and adjust seasonings if necessary.  

From Our Best Bites

Caprese Pasta Salad

12 oz. fusilli or rotini pasta
2/3 c olive oil

4 pints cherry tomatoes (40-48 oz)

1 tsp fine sea salt

16 oz. mozzarella pearls (or ball of mozzarella cut into small pieces)

1/4 c chopped fresh basil

2 Tbs white balsamic vinegar

Boil noodles according to directions in a large pot of salted water

Once pasta is cooking, combine olive oil, tomatoes, and salt in a large non-reactive skillet or Dutch oven over medium heat.  Cover.  Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (6-12 minutes).

Remove skillet from heat and stir in the cooked pasta.  Let the mixture cool for a few minutes while you chop the basil.  (You don't want the cheese to melt on contact.)

Stir in the mozzarella and basil.  Add the vinegar, taste and add additional vinegar and salt as needed.  Let it rest for 20 minutes so the pasta can absorb some of the sauce.  (Or refrigerate for future use!)

From Cookie + Kate

Nutella Brownies

1/2 c butter, melted

1/2 c vegetable oil

1 3/4 c powdered sugar

1 c minus 2 Tbs light brown sugar

1/2 c cocoa

4 large eggs

1 tsp vanilla

1 tsp salt

1 C minus 2 Tbs flour

1- 1.5 c Nutella (divided)

chopped hazelnuts (optional) (or mini semisweet chocolate chips)

Preheat oven to 350.  Line the bottom and sides of a 9x13 cake pan with parchment paper.  Mix fats, sugars, and cocoa.  Add eggs, vanilla, salt, and flour and mix until combined.  Pour into prepared pan.  

Melt 1/2 c Nutella and dollop it around the brownie dough and then use a chopstick to swirl it into the batter.  Bake 17-25 minutes, just until the edges are set.  

Once it's cooled, spread a nice layer of Nutella all along the top, then sprinkle with chopped hazelnuts or mini semisweet chocolate chips.

From Missy's Taste Before Beauty