Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas

Copyright 2006 Robin Miller
Chicken Recipe

(this is how I make it)
1/2 cup sliced onion
1/2 cup leeks
1/2 cup chopped carrots
2 pounds (or a little less) skinless chicken thighs
salt and fresh ground pepper
1 8 oz can of tomato sauce
1/4 cup lime juice
1 1/2 tablespoons chipotle chiles in adobo sauce with 1 tsp sauce from can
1 clove garlic
1 avocado (diced)
some chopped fresh cilantro
lime wedges

Arrange onion, celery and carrots in bottom of slow cooker.  Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cook and cover on high for 2 1/2 - 3 hours (or 6 hours on low).   Serve over rice of your choice, topped with diced avocado, cilantro, and lime wedges.  

Guacamole Salad (From the Barefoot Contessa - Food Network)

**Serves 6 - I have always doubled this recipe for gatherings because it goes quickly!!

1 pint grape tomatoes, halved

1 yellow bell pepper, seeded and 1/2 inch diced

1 (15 oz) can black beans, rinsed and drained

1/2 cup small diced red onion

1/2 teaspoon freshly grated lime zest

1/4 cup freshly squeezed lime juice (2 limes)

1/4 cup good olive oil

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic (I just press mine)

dash of red pepper flakes

2 Haas avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, and lime zest in a large bowl.  Whisk together the lime juice, olive oil, salt, black pepper, garlic and red pepper flakes.  Pour over the vegetables and toss well.

 Just before you are ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temp.

Sour Cream cookies

1/2 cup Crisco
1 1/2 cups sugar
2 eggs

Cream the above ingredients together.

1 cup thick sour cream
1 tsp vanilla

Add above ingredients to egg mixture.

2 3/4 cup sifted flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
a pinch of nutmeg

Sift dry ingredients and add gradually to other ingredients

Chill at least 1 hour.  Drop rounded teaspoons about 2 inches apart on lightly greased baking sheet.  Bake until delicately browned, just until when you touch lightly with finger, an imprint remains.

Bake at 425 deg. for 8-11

Panko Encrusted Tilapia with Aioli

Two tilapia filets
Panko crumbs
Paprika
Parsley
Garlic salt
Pepper
(Old Bay - optional)
Mayo
Dijon mustard

For Aioli
Fresh chopped basil, olive oil, lemon juice, minced/pressed garlic
Mayo and Dijon mustard

Mix equal parts mayo and mustard in a small bowl.  Rub onto the fish filets.  Combine Panko and seasonings in a dish.  Dredge the filets through the Panko mix, covering the fish.  Bake at 400 deg for 12-18 min (until fish flakes in middle).  Top with Aioli sauce.  Serve over white rice with sauteed spinach.

South Beach Chicken Salad

1/2 cup shelled pistachio nuts, smashed (recipe actually calls for finely ground, but I like them somewhat whole)

1/2 tsp salt

pepper

chicken breasts

olive oil

red onion

romaine lettuce

Preheat the oven to 375 deg. Mix the nuts with salt and pepper. Press the chicken into the nuts. Heat some oil in the skillet and cook the coated breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 minutes or until done.

Dressing (Cilantro Mayo)

3/4 cup reduced fat mayo

3/4 cup loosely packed cilantro leaves

1 Tbls lime juice

1 tsp light soy sauce

1 small clove garlic

When chicken is done, allow to cool. Cut up lettuce. Put in chicken and pistachios and chopped onion. Cover with mayo dressing. Yummy!

Modified from the South Beach Diet

Creamy Feta Shrimp Scampi

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
3 garlic cloves
1/3 cup white wine
1/4 tsp kosher salt
pinch of red pepper flakes
1 lb large shrimp, peeled and prepared
2 oz crumbled feta cheese
1 tbsp chopped parsley
1 tbsp freshly squeezed lemon juice

1. Combine butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic and cook, stirring until fragrant, about one minute. Add the wine, salt and pepper flakes. Simmer the mixture until it is reduced by half, about 2 minutes.

2. Add the shrimp and cook until almost opaque, 2 minutes. Crumble in feta; add parsley and lemon juice. Simmer, stirring until the cheese melts and the shrimp is cooked through, about one minute. Serve.

From Glamour magazine!

Chocolate Mousse

12 oz. Bag of semi-sweet chocolate chips

½ cup sugar

3 eggs

1 cup milk

1 oz. Kahlua/Cask & Cream Liquor (optional)

1. Put sugar and eggs in a blender. Liquefy until well blended.
2. Measure the milk into a 2 cup measuring cup. Add liquor.
3. Microwave milk and Kahlua until hot, about 2 minutes.
4. Add heated milk to blender. Blend until smooth
5. Add chocolate chips to blender, about 4 oz at a time. Blend in chocolate chips with hot mixture after each batch of chips is added. Repeat until the mixture is smooth and the chocolate has melted.
6. Pour mixture into a serving bowl
7. Refrigerate for about 2 hours
8. Serve with whipped cream or ice cream