Grilled corn on the cob & chipotle butter

I love summer because that means GRILLED CORN ON THE COB!!

This recipe is super easy and will last in the fridge for a while. Unless it's at my house, than it goes fast.

Ingredients:
- 1 stick butter
- 7oz can of chipotle pepper in adobo sauce
- Cojito grated cheese
- Cilantro

Melt the butter in a microwave bowl for 20 seconds (or till soft) - Add in 2 peppers diced thinly - 1 tsp sauce - Mix together.

Spread on the corn and sprinkle with cojito cheese and cilantro. Now if you wanted to go more like Mexico and the numerous corn on the cob stands there, you'd add mayonnaise to the corn and then add the rest of the toppings.

Put the remaining butter ingredients in a container and store in the fridge.


NOTE- I soak my corn in water for 10 minutes before we put it on the grill. Cook for 8-10 minutes each side.

3 ingredient crockpot chicken tacos

Here's a yummy recipe to make in the morning before work or on the weekend. Made them for girl's night and I think we ate like 5 each. Leftovers are easily warmed up or can be used in a chicken tortilla soup.

Things you'll need:

1 envelope of regular or chicken taco seasoning
6 skinless chicken breasts
1 16oz salsa jar

Place all ingredients in a crock pot, stir to mix the salsa & seasoning together - Cook on high for 4 to 6 hours or low for 6 to 8 hours – Once you’re ready to serve the chicken will be easily shredded with a fork.

Serve with tortillas, sour cream, homemade guac, tomatoes & shredded cheese. This is also a great recipe to be used in chicken tortilla soup.

NOTE: The salsa I use is Arriba! Fire Roasted Mexican Chipotle salsa (medium heat). I also add in ¼ cup cream cheese but that’s optional and not needed.

Green enchiladas are a go-go

Here's a yummy take on chicken enchiladas. Instead of a red sauce or white sauce I was thinking green......like salsa verde.

I added a chipotle pepper and some of the sauce to give it a kick.

Filling:
4 large chicken breasts – shredded

8oz light cream cheese
1T dried minced onion
1/2c half n half
8 - 10 flour tortillas
Optional- blend 1 chipotle pepper in adobe sauce (comes in small can)
& a teaspoon of the sauce

Sauce:
1 egg

salt & pepper
2 T fresh cilantro
1/4c chicken stock
1 c greek yogurt
1/2c heavy cream
1 small can chopped green chilies
12oz can tomatillo – drained

Topping:
1/4 c parmesan cheese
1/4 c cojito cheese
Sour cream
Fresh cilantro

Preheat your oven to 350 - Put all of your sauce ingredients into a blender & blend until combined - Set sauce mixture aside - In a medium bowl, combine shredded chicken, cream cheese, onion, pepper, sauce, half N half, yogurt & stir until combined - Fill tortillas with the chicken mixture & then roll up - Put into a 9x11 casserole pan - When you get all your tortillas filled, pour sauce over the top, sprinkle with parmesan cheese & bake for 15 to 20 minutes - Remove from oven and top with cojito cheese & cilantro. ENJOY!

Empanadas!!!

I was craving some Mexican food so dammit, I made some. My hub loves when I make empanadas, so I decided to surprise him & make them. These are awesome for left overs.

Ingredients:

- 1 15oz boxed pie crusts
- 1 egg beaten
- 1 cup chopped cooked chicken
- 1 8oz package low fat cream cheese
- 2 T salsa of your choice
- 2 T cilantro (fresh or dry)
- 1/2 t ground cumin
- 1/2 t salt
- 1/4 t garlic powder

Start by setting out the pie crusts & let them stand for about 15 minutes at room temp -Preheat your oven to 425 - In a small pot heat the cream cheese, stirring constantly until melted - Add salsa, cilantro & spices - Mix well & then add the chopped cooked chicken - Cook for 5 minutes & then remove from burner - Roll out dough, cut out circles that are an appropriate size to fit in your potsticker/empanada press - Fill with 1-2 tablespoons of mixture - Close the press, and remove and place on a foil baking sheet - Brush beaten egg on top of empanadas & then bake for 15-18 minutes. I usually do 17 minutes.

**NOTES**
You can reuse the dough scraps. Just ball them up together and roll them out. This usually makes about 20 empanadas. Serve these with salsa, sour cream and fresh guacamole. I usually add chopped olives and 1/4 cup shredded cheese.

Now the empanada press goes by many names. They all do the job, so it doesnt matter which one you get. Potsticker/Gyoza/Dumpling/Empanada press.

Here's one on Amazon: CLICK HERE

Grilled chicken tacos

Here's my take on a somewhat healthier version of a chicken taco.

Ingredients:

- 4T McCormick's taco seasoning
- Juice of 2 fresh limes or 3-4T of lime juice
- Cotija cheese
- Fresh or dried cilantro
- Plain greek yogurt
- 2 chicken breasts
- Corn
- Black beans
- Wheat tortillas

Mix taco seasoning and lime juice together in a gallon size bag - Marinade chicken in the mixture for one-two hours - Grill the chicken, then slice it up into strips – Place strips of the chicken in a tortilla – Add corn, beans, cheese, greek yogurt and top with cilantro.

Enjoy!

*Notes: I used freshly cooked black beans and frozen corn (thawed). I don’t like products that come in cans. However if you want to go the fast way, can products would be ok.

Also instead of greek yogurt, use could always use a low fat sour cream. My husband topped his off with taco sauce. Add fresh avocados or whatever else. Make it your own.