Bean and Beef 'E' Burritos in Chili con Queso Sauce

This is a veggie burrito that is smothered in a creamy, spicy cheese sauce.

1 tablespoon olive oil
1 onion minced
1 zucchini chopped
2 cloves garlic minced
1 bag veggie crumbles
1 can diced tomatoes
1 teaspoon salt
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/8 teaspoon sugar
1/2 pablano pepper minced
1 can vegetarian pinto beans
8 flour tortillas (burrito size)

16 ounces Queso blanco Velveta
1 can Rotel

In a large heavy bottom skillet over medium heat add the oil and heat well. Add the onions, zucchini, peppers and garlic. Let this cook for about 5 minutes then add the veggie crumbles. Let this cook for another couple of minutes then add the spices let this cook for about 3 minutes then add the tomatoes. Let this reduce for about 5 minutes then remove from the heat. In a small sauce pot heat the beans. In a medium sauce pot add the cheese and Rotel and warm over medium heat until well incorporated. Spread a tablespoon of bean on the tortilla. Add in 3 tablespoons of the veggie mixture then roll tightly. Place on the county top grill. Cover with the cheese sauce and serve. This is a fun, fast dish that will put the Mexican restaurant to shame!for more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken Lasagna Rolls in Creamy Tomato Alfredo

This is the best way to use left overs as far as I'm concerned!

1 roasted chicken breast leftover
1 roasted chicken thigh leftover
1 onion minced
3 cloves garlic minced
1 large bag baby spinach chopped
1/2 cup ricotta cheese
2 eggs beaten
1/4 cup Parmesan cheese grated
2 teaspoons dried basil
1 teaspoon dried oregano
Salt and pepper to taste

4 tablespoons butter
4 tablespoons flour
1/2 onion minced
2 cloves garlic minced
1 can fire roasted tomatoes
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1 teaspoon dried basil and oregano
Salt and pepper to taste

1 box whole wheat lasagna noodles prepared according to package directions (cooked al dente)

In a large mixing bowl shred the chicken and set aside. In a large heavy bottom skillet over medium high heat drizzle with olive oil, add the onions, garlic, herbs, salt and pepper. Let this cook for about 5 minutes. Wilt in the spinach then stir in the chicken and cook for another 5 minutes. In a large mixing bowl beat the eggs, stir in the ricotta and Parmesan. Slowly stir in the spinach and chicken mixture. Once the noodles have cooked, drain them and let them cool enough to handle them. Lay them one at a time on a flat surface. Place 1 tablespoons of the filling at one end of the noodle then roll. Place the rolls in the bottom of a baking dish seam side down. In a medium sauce pot melt the butter. Add the onions, garlic, salt, pepper and herbs. Sprinkle in the flour. Let this cook for about 1 minute then stir in the tomatoes and the milk. Let this simmer for 10 minutes or until the sauce becomes thick. Remove from the heat and stir in the cheese. If there is any filling left stir it in the sauce too. Pour the sauce over the pasta rolls and cover tightly with foil. Place in a 375 degree oven for 1 hour then remove foil and bake for another 15 minutes until golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Roasted Lemon, Rosemary Chicken and Roasted Potatoes

There is nothing more homey than roasted chicken. I like to do a large batch so there can be plenty for left overs.

2 bone in, skin on chicken breasts
4 bone in, skin on chicken thighs
5 chicken legs
1/2 onion minced
3 cloves garlic smashed
1 tablespoon lemon zest (2 small lemons)
Juice from2 small lemons
1 tablespoon fresh chopped rosemary
1 teaspoon cumin
1/2 teaspoon yellow colorant
Salt and pepper to taste
1/4 cup olive oil

3 russet potatoes cubed
4 red potatoes cubed
1 tablespoon fresh rosemary
Salt and pepper to taste
1/4 cup olive oil

In a medium mixing bowl combine the onion, garlic, lemon zest, lemon juice, rosemary, cumin, yellow colorant, salt, pepper and olive oil. Place the chicken pieces in a zip top bag, pour the mixture over the chicken and seal the bag. Make sue all the chicken is coated then refrigerate for at least 30 minutes. Place the chicken on a cooling rack on top of a baking sheet in a 375 degree oven for 55- 65 minutes or until the internal temperature reaches 175 degrees. Once the chicken goes in the oven combine the salt, pepper, rosemary and olive oil in a small mixing bowl pour it over the potatoes on a baking sheet and toss to coat. Place them in the oven for 45-50 minutes. This is a delicious spin on a classic chicken dish. For more on this recipe or an others please email me at alesia.leach@gmail.com

Pinto Con Pollo

Pinto beans with chicken. What is bad about that? Nothing is!

4 bone in, skin on chicken breasts
1 bag dried pinto beans (soaked over night)
1 onion quartered
3 cloves garlic smashed
1 can diced green chilies
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano
2 large bay leaves
1 bullion cube
5-6 cps of water
Salt and pepper to taste

Place everything but the beans in a large stock pot and bring to a boil. Cover and boil for 35-40 minutes or until the chicken is cooked through. Remove the chicken and set aside. Place the beans in the pot and bring to a boil. Cover and reduce the heat to simmer. Let the beans simmer for at least 1 1/2 hours. Once the chicken is cool enough to handle remove the skin and discard then shred the chicken. Place the shredded chicken back and the pot and the green chilies. Heat through and serve with tortillas or over rice. For more on this recipe or any others please email me at alesia.leach@gmail.com

Creamy Chicken and Broccoli

When I think that I just can't make chicken interesting one more time I get an idea and run with it.

8 bone in chicken thighs (these are also more affordable)
1 onion chopped
1/2 cup baby Bella mushrooms chopped
1/2 bag broccoli florets
3 cloves garlic minced
2 tablespoons olive oil
4 tablespoons butter
4 tablespoons flour
2 cups milk (I use skim, use what you have)
Zest from half a lime and 1/2 a lemon
Salt and pepper to taste ( I had some rosemary salt left from a previous recipe ad used some of that)
1/4 cup flour for dredging

1 box of garlic cheese toast prepared according to package directions

I buy my chicken this with the bone in and skin on so for this recipe I remove the skin. Season both sides of the chicken with the salt, pepper and zest. Dip each thigh in the flour and coat lightly on both sides being sure to shake off any excess. Heat a large heavy bottom skillet to medium high heat. Add the olive oil and 4 pieces of chicken. Brown on both sides then remove and set aside. Add the rest of the chicken and brown them on both sides and remove. Place the onions and mushrooms in the pan. Cook for about 2 minutes then add the broccoli and garlic. Let this cook for another 5 minutes then add the butter and flour being sure to stir well. Let this come to a bubble for about 1 minute. Stir in the milk and let it come to a bubble. Add the chicken back to the pan, place the lid on and put it in a 375 degree oven. Let this cook for 30-35 minutes or until the chicken is 170 degrees internally. Serve this with the garlic toast and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com

Coconut Curry Shrimp with Stir-fry Vegetables

This is a delicious way to try something new and healthy in your house.

2 tablespoons coconut oil (vegetable or canola oil will work, but the coconut oil has a higher smoke point)
1 bag fresh snow peas
1/2 bag fresh broccoli florets
1 orange bell pepper sliced
1 large onion sliced
1 cup sliced baby Bella mushrooms
1 cup baby carrots sliced on the bias (at an angle)
1 1/2 pounds shrimp peeled and deveined
1 teaspoon diced green chilies
1 teaspoon cumin
1 teaspoon ground coriander
2 teaspoons curry powder
Salt and pepper to taste
2 cans coconut milk
2 tablespoons cold water
2 tablespoons corn starch

2 cups brown rice
2 cups chicken stock
2 cups water
1 teaspoon salt
1 teaspoon curry powder

4 pieces tandoor bread (optional, but delicious)

In a medium sauce pot bring the rice, liquid, salt and curry powder to a boil. Cover, reduce the heat and simmer for 35-40 minutes or until rice is tender. In a large heavy bottom skillet over medium high heat melt the coconut oil, add the vegetables in and let cook for 5 minutes. Add the salt, pepper and spices. Let this cook for another 2 minutes. Add the coconut milk. (make sure to shake the cans before opening) let this simmer for 5 minutes then add the shrimp. Let this cook for another 10 minutes or until the shrimp is pink and starting to curl. In a separate bowl stir together the water and corn starch. Pour this mixture into the pan and let simmer for another 2 minutes. Serve this over the rice and enjoy. For more on this recipe or any others please email me at alesia.leach@gmail.com