Blackened Chicken Sandwiches w/Chipolte Mayo and Gouda

Original recipe found on Cooking For Keeps

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Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
Course sandwich
Prep Time 20 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Course sandwich
Prep Time 20 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Instructions
  1. In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt. Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes. If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning. Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through. Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl. Once chicken is done put a piece of gouda on and let melt. To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.

Taco Soup

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Taco Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
  2. Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!
Recipe Notes

Recipe adapted from House of Yumm

Chicken Lime Soup

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Chicken Lime Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
  2. Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!
Recipe Notes

Recipe adapted from Rachael Ray

Turkey Chili

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Turkey Chili
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and peppers; cook stirring frequently, for 4-5 minutes, or until onion is soft. Add turkey; cook for 4-5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and crushed red pepper; cook, stirring frequently, for 10 to 15 minutes. Add parsley and serve. Enjoy!
Recipe Notes

Recipe adapted from Lead a Happy Life

Slow Cooker Balsamic Glazed Roast Beef

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Slow Cooker Balsamic Glazed Roast Beef
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
  2. Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
  3. Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!
Recipe Notes

Recipe adapted from Closet Cooking