Kale Pesto

I am on a pasta kick this week so I decided to make some pesto. I don't have any basil...don't have any pine nuts...so I am going to make a kale pesto with walnuts or cashews (or whatever I have in the pantry). Some will substitute arugula or spinach for the green and if you are dairy-free you may omit the cheese.

Pesto is a simple, tasty sauce of crushed green leaves, nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta (hot or cold). However, pesto is known to have many uses. Pesto can be eaten on salmon, chicken breasts, shrimp, potatoes, steak, pizza, as a marinade, as a smear on bread. Get creative! Some will even put it in their eggs at breakfast...but even I am not that creative.

Pesto can be refrigerated or frozen easily. If you intend to freeze the pesto, leave the cheese out and add it when you thaw the pesto, prior to serving. Add a layer of extra virgin olive oil on top to keep the pesto from losing its bright color.

Kale Pesto

1/2 c diced walnuts (OR pine nuts, almonds, cashews, hazelnuts)
1 garlic clove, smashed
2 c kale
1/4 c Parmesan cheese, grated (optional)
1/4 - 1/2 c extra virgin olive oil
Dash of lemon juice (optional)
Salt and freshly ground pepper, to taste

*Toasting the nuts will give you a more robust flavor

Add nuts to a small saucepan and toast on the stove top for approximately 2 minutes, tossing constantly. Remove from heat and cool.

Pulse garlic clove in food processor for about 30 seconds. Add kale, toasted nuts and cheese and pulse. Add olive oil into the food processor in a steady stream until you get the consistency you desire. Season to taste with salt and pepper. Stir in lemon juice. Serve over pasta or your favorite dish.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Spaghetti with Braised Kale

Today is National Spaghetti Day! Who comes up with this stuff anyway?

So here is a little history I am certain everyone is dying to know about spaghetti. It is often claimed that Marco Polo brought spaghetti to Italy after his travels to China. However, historical references to pasta exist in Italy prior to Polo's return. References to pasta-like doughs have been found amongst the Ancient Greeks and Romans, but it is thought that it was actually the Arabs who brought this type of noodles to Italy during their conquest of Sicily. The word spaghetti derives from the Italian 'spago', meaning 'thin string' or 'twine'. Under Italian law, dried pastas must be made with 100% durum wheat flour or durum wheat semolina. Outside of Italy other flours are commonly used, such as wheat flour, though this results in softer pasta which cannot be cooked al dente in the traditional Italian way.

Now that we've gotten that out of the way...

I thought I would have to abandon all of the things I loved when I cut refined sugar and all things "white" from my diet. And then I discovered whole grain pasta. It did not look very appetizing; it was brown for goodness sake. But I find that whole grain pastas are much richer and heartier in taste than your refined (white) pastas. If you don't make a fuss about it, once you add the sauce to your dish, many won't even know the difference.

Why eat whole grain pasta? Whole grain contains considerable protein, antioxidants, B vitamins, minerals, and fiber. High-fiber diets drive down harmful glucose, insulin, and fat levels in the blood and fiber is very kind to your mid-section. And who doesn't want a slim waistline? You will typically find Barilla and Healthy Harvest whole grain pasta varieties in your local grocery store. But if you can find it, I use Tinkyada's organic brown rice pasta.

Just because it is National Spaghetti Day does not mean we are doing your traditional spaghetti and meatballs!

Spaghetti with Braised Kale

1/2 lb whole grain spaghetti
1 handful dried porcini mushrooms
Extra virgin olive oil, for cooking
1 small onion, chopped
2 cloves garlic, chopped
1 bunch of kale
1/4 c white wine
Grated Parmesan cheese
Salt & pepper, to taste

Cook the spaghetti according to package directions. Drain and set aside.

Soak mushrooms in hot water for 15-20 minutes.

Heat approximately 1 tbsp olive oil in a heavy skillet and saute the onion for 3-5 minutes, until golden. Add the garlic and cook for 2 more minutes. Chop the kale and add to the onion and garlic mixture. Add the wine and mushrooms, season with salt and pepper and cover. Reduce heat to medium-low and cook for 8-10 minutes. Add the spaghetti to the kale mixture. Toss to combine. Serve immediately.

Garnish with Parmesan cheese.

 

 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pear Pancakes

It seems like forever since I have done a blog entry...perhaps because it has been! I just realized the last time I did any writing was in November. The holidays were great and very restful. But sadly, my oven (that caught ablaze a few months back) finally went to heaven. So there was not a lot of cooking and baking going on during the holidays, as would normally be the case at my house. And although it was very different, it was kind of nice to be able to go to holiday parties and dinners and just eat - without the responsibility for anything but maybe a dip...no cakes, no pies, no turkeys, no hams, no greens. It was pretty awesome actually. But I must admit, I did miss the traditional cooking smells around my house and I missed the blogging. So it's a new year and time to get back in the swing of things.

Last week marked my 1 year anniversary of being on my sugar free diet. I am still amazed at how I went from eating homemade buttermilk biscuits, cinnamon rolls or muffins with breakfast, eating cake and pie for dessert, having homemade ice cream and cookies in between (on a daily basis, I might add) to eating NO sugar....zero, zilch, goose egg, nada. It has been quite a ride; but one I don't regret taking.

A girlfriend of mine, who is supportive of my clean eating journey, brought me a book over the holidays called Clean, written by Alejandro Junger, M.D. It is a great read. Several of you make resolutions to get fit at the first of the year. And if that is your goal this year, read this book and think about cleansing the body, along with your workout regimen. In the very first chapter he hits on what my problem has been for years--racing to the doctor, getting prescription drugs  and antibiotics for whatever ails you, thus breaking down the immune system and filling your body with toxins. All you really need to feel great is proper rest, diet and exercise. I won't bore some of you who think you could never  live without sweets or dairy; but I am a witness to the fact that cutting out the "junk" in your diet will make you more alert and energetic, have less allergies, clearer skin, better digestion...the list goes on. If you get a chance, read the book. Knowledge is power.

It is a chilly 29 degrees outside so I am intentionally not scheduling any meetings until the end of the week when it is back in the 50s. So I thought I would have a nice breakfast before heading up to the office to work. I just hope it does not make me too sleepy, as it is hard coming off of such a long vacation and trying to be productive. Focus!

Pear Pancakes

1 pear, grated
1 c whole milk (OR substitute soy or coconut milk)
1 egg
2 tbsp melted butter
1 tsp vanilla or brandy flavoring
1 c all purpose flour (OR substitute 1/2 c spelt flour + 1/2 c whole wheat flour)
1/2 tsp baking powder
2 tbsp sugar (OR substitute 2-3 packets stevia)
Dash of salt
2 tsp cinnamon
1 tsp nutmeg

Combine dry ingredients in a medium bowl. In a separate bowl, combine pear, egg, milk, flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Do not over mix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

*If you prefer fluffier pancake you can 1) substitute buttermilk, 2) whisk the sugar into the wet ingredients. This adds some air bubbles into the mix and makes them lighter and fluffier, or 3) separate the egg and mix the yolk in with the rest of the liquid. Combine the wet and dry ingredients as usual, then beat the egg white until stiff and fold into the batter at the last minute.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Gumbo

I was on Facebook this morning talking about how cold it was out when one of my girlfriends asked me for a soup recipe. It occurred to me, as I was sending her a recipe, that I did not have anything planned for my own dinner. With it being so cold out, soup was a pretty darn good idea.

I have been making chili like crazy over the last few weeks so it was definitely time for something different. So I decided to make some gumbo. 

One of the most important components of a great gumbo is the roux. For a roux you will need flour, fat (oil), a Dutch pot, wooden spoon and a fair amount of patience. A good roux can take anywhere from 20-45 minutes to make. You start the roux by heating the oil in a Dutch pot. When the oil is just shy of smoking, add the flour in gradually, stirring constantly with a whisk. When the mixture is smooth, reduce the heat to medium and start stirring, for even browning.

As the flour cooks, the roux will gradually turn the color of peanut butter. For a dark roux, continue cooking the flour until it resembles chocolate syrup. When the roux is done, you will incorporate your celery, peppers and onion. Make sure you stand back from the pot. Once you add the vegetables, the mixture will pop and sizzle. It is important not to cook the roux on too high heat or it will burn.

Gumbo

2 tbsp olive oil
2 cloves garlic, minced
2 c chopped onion
3/4 c chopped celery
1 pound okra, chopped
1/4 c olive oil
1/4 c all-purpose flour
4 cups water
2 c chicken stock
1 tsp white sugar
1 1/2 tbsp parsley
1 sprig fresh thyme
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
1 pound andouille sausage, cut into 1/2 inch pieces
1/2 pound crabmeat, flaked
1 pound medium shrimp - peeled and deveined
1/2 tsp Tobasco sauce
1 tsp Worcestershire sauce
1 tbsp lemon juice

Melt 2 tbsp olive oil in a saucepan over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.

In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of olive oil and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture. Cook, stirring, until vegetables are tender, about 8-10 minutes. Stir in water, chicken stock, and sugar. Add seasonings. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.

Add shrimp, crabmeat and andouille to stock pot. Stir in Tobasco sauce, Worcestershire sauce and lemon juice. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves and serve with rice.
 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Lasagna

I never, ever thought I would have tofu in my fridge. Ever. My how things have changed!

Living a dairy free, sugar free, yeast free,  semi-gluten free lifestyle is not necessarily a picnic. But it is surely looking brighter as new products are becoming more readily available so that the foods we love don't have to be a thing of the past. The thing I miss most, other than desserts, is cheese! One of my favorite comfort foods was lasagna. And what is lasagna with no cheese?

There are many products on the market that claim to be "dairy-free" but they still contain casein. Casein is the main protein present in milk and in cheese (in coagulated form) and is a big culprit of mucus production. It leaves me congested and clearing my throat for days. But today I was on a mission. I was determined to find a soy cheese (or some kind of cheese) that did not have casein in it.

And today, on my first visit to the new EarthFare, I discovered Daiya. Aaaaaah...there is a God. Now to look at the product, you would be a wee bit apprehensive because it looks totally unappetizing in the package. But to taste it is another story. It is rich, nutty pure goodness! Daiya is a product that is free of soy, casein, lactose, gluten, egg, wheat, barley, corn, rice and nuts. There are no artificial ingredients, preservatives, hormones, antibiotics, or animal products of any kind. I am in heaven! HEA-VEN!

Now it wasn't the prettiest pan of lasagna that I ever made. And yes, I cheated and used a jar of tomato sauce. It's a weeknight so it is what it is. The Daiya does not melt quite like regular cheese. And perhaps I was so excited about the prospect of dinner that I did not wait on the lasagna to cool before cutting it and having it fall all over the plate. Nevertheless, it did not disappoint!

So here's to rediscovering some of my favorite dishes...with healthier alternatives. Cheers!

Gluten Free Lasagna

1 box lasagna noodles (I recommend Tinkyada brown rice pasta)
1 tbsp olive oil
1 package ground turkey meat
1 small yellow onion
1 small green pepper
1 clove garlic, minced
1 lg jar of Organic tomato sauce (hey, it's a weeknight)
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
1 pkg firm tofu
1/4 c soy milk
1 tbsp lemon juice
2 tbsp fresh basil
Salt and pepper, to taste
2 c fresh spinach, chopped

Preheat oven to 350.

Cook lasagna noodles in boiling salted water according to package directions. 

Heat olive oil in a saucepan and brown turkey meat, along with onions, green pepper and garlic. Add tomato sauce and seasonings; cook until bubbly.

Place tofu, milk, lemon juice, and basil in a food processor and blend until smooth. Add salt and pepper. Combine chopped spinach with tofu mixture.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the tofu filling. Repeat until you use all of the tofu. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. Allow lasagna to set a few minutes before slicing.

Here is a tasty alternative for you if you are not looking for a dairy/gluten free dish.

Italian Sausage Lasagna

10 to 12 lasagna noodles
1/2 pound bulk Italian sausage (remove casings)
1/2 pound ground turkey
1 tbsp olive oil
1 clove garlic, minced
1 small yellow onion
1 small green pepper
1 c mushrooms, thinly sliced
1/4 c red wine
1 can (14.5 ounces) tomatoes or jar of tomato sauce
1 1/2 tsp salt
1 tsp pepper
2 tsp fresh basil
1 tbsp fresh parsley
1 tsp oregano

Cheese mixture:
3 c ricotta cheese (or cottage cheese)
1/4 c Parmesan cheese
2 eggs
2 c spinach
1 pkg Mexican 4-cheese Blend
 
Brown turkey and sausage; drain off excess fat.

Cook lasagna noodles in boiling salted water according to package directions.

In a large saute pan add garlic, onion, green pepper and mushrooms and saute until onions are translucent, about 5 minutes. Add meat, wine, tomato sauce and seasonings. Simmer, uncovered, for 30 minutes.

In a bowl, combine ricotta (or cottage) cheese, Parmesan cheese, eggs, spinach and a dash of salt and pepper.

Cover bottom of baking dish with a thin layer of tomato sauce. Add a layer of noodles. Follow with a layer of the cheese filling. Repeat until you use all of the cheese filling. End with the last of the noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbly. (During the last 10 minutes, cover the top of the lasagna with the 4-cheese blend). Bake until browned. Allow lasagna to set a few minutes before slicing.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chicken and Wild Rice Soup

Several years ago, I was in between meetings when I stopped in a Dean and Deluca and had a warm, hearty bowl of chicken and wild rice soup. I created a version of my own shortly thereafter and have been enjoying it ever since.

One of the few things I am very fond of during the cold months is making soup in the crock pot. There is nothing like coming home to the delicious aroma of herbs and spices hitting you in the face as soon as you open the front door. And there is nothing quite like coming home with dinner being prepared and just needing to be spooned into a bowl. Life's simple pleasures.

If you choose to use a slow cooker, you simply will dump all of these ingredients into the crock pot and cook on low for 6-8 hours until done. If you opt to cook this on the stove, it will take you about 45 minutes. This recipe is absolutely delicious on the first day; but tastes even better after day two.

Chicken and Wild Rice Soup

6-8 oz long-grain and wild rice
1 tbsp olive oil
1 1/2 c chopped yellow onion
1 c chopped celery
1 c chopped carrot
8 oz mushrooms, thinly sliced
1/4 c flour
1/2 tsp tarragon
1 tsp fresh thyme leaves
2 c water
1/4 c dry sherry
3 c chicken stock
1 c heavy cream
3 c shredded chicken, cooked
1 tsp salt
1/4 tsp pepper

Cook rice according to package directions.

Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrot, and mushrooms. Saute until translucent. Add the flour, tarragon and thyme and cook for about a minute, stirring frequently. Add the liquids, chicken, salt and pepper, and bring to a boil. Reduce heat, and simmer for 20 minutes.

Add in cooked rice, chicken and salt and pepper. Cook for 10 minutes or until thoroughly heated.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Three Bean Chili

If you read my blog long enough you will see that I am not a fan of the cold weather. I love leather jackets...I love boots...and I love the holiday season. But I am a much happier person when it is above 60 degrees out. So we are this period of being too warm during the day to cut the heat on; but too cold at night not to. And I just had the air on last weekend as it was in the 80s. I so hate not having a few weeks where I can just use the ceiling fans and have the heating and air turned to the off position.

So as I debate on what to do to heat up my frigid house and my cold body, I figure soup is a good way to start. One of my favorite soups is chili. I make it with black beans. I use black beans with dark and light red kidney beans. I use a mix of pinto beans, black beans and garbanzo beans. I use turkey meat. I use chicken. I use ground beef. There are many ways to enjoy chili at my house. And it is also imperative at my house to enjoy it with some skillet cornbread or buttermilk cornbread muffins.

Three Bean Chili

3 tbsp olive oil
1 lb ground turkey or ground beef
1 medium yellow onion, diced
1 green pepper, diced
3/4 c diced celery
1 large jalapeno pepper, seeded and minced
3 tbsp hot Mexican-style chili powder
1 tsp ground cumin
2 tsp smoked paprika
1 tbsp white vinegar
1 1/2 tsp salt
1 tbsp parsley
1 14-oz can diced tomatoes, undrained
2 c chicken stock
1 bottle Corona
1 15-oz can pinto beans
1 15-oz can black beans
1 15-oz can  garbanzo beans

In a large stock pot, add olive oil and crumble in turkey or ground beef and cook, until no longer pink. Stir in onion, pepper, celery and jalapeno and cook until softened. Stir in seasonings. Stir in diced tomatoes,  chicken stock and Corona. Add beans to the pot. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Remove from heat and serve.

Top with sour cream and green onions.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Skillet Cornbread

A few things Southerners are known for: 1) they make some ridiculously good, but diabetic coma sweet, iced tea; 2) peach cobbler and sweet potato pie are dessert staples; and 3) don't sleep on a plate of buttermilk cornbread, black eyed peas and collard greens...make you want to slap ya grandma.

I am making some skillet cornbread to go along with my bowl of chili tonight. Now if you suffer from high cholesterol, you might just want to look at the photos and skip the recipe. Because this recipe calls for butter in proportions that would win Paula Deen's approval! You need a cast iron skillet for this recipe. You can use white or yellow cornmeal. And if you really want to kick your cornbread up a notch, use a bit of bacon grease instead of butter.

If you don't own a cast iron skillet and feel compelled to run out and buy one, you can typically find them at Target (between $12-$20). You will want to season your cast iron pan before you use it. Seasoning a pan gives it a stick-resistant coating of polymerized fat and oil on the surface, which will prevent it from rusting and foods from sticking to the surface. 

How to season your cast iron skillet:

1. Heat the oven to 300 degrees.
2. Coat the pan with lard. Don't use a liquid vegetable oil.
3. Place the pan in the oven. In 15 minutes, remove the pan; pour out excess grease.
4. Place the pan back in the oven and bake for 2 hours.

Tips for caring for your cast iron skillet:

1. Allow hot cast iron skillets to cool gradually.
2. Never immerse a seasoned cast iron skillet in water to clean it.
3. To rid the cast iron pan of minor rusting, use a steel wool pad and put it through another round of seasoning.
4. Never drop cold water into a hot cast iron skillet or it will split or crack.

Buttermilk Skillet Cornbread

2 c buttermilk, at room temperature
2 eggs, at room temperature
1 stick butter, melted
2 c cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/8 c sugar (or one packet Stevia)

Preheat the oven to 425 degrees and place cast iron skillet inside to heat as you mix the batter.

Combine the buttermilk and eggs. In a medium sized bowl, combine the cornmeal, baking powder, baking soda, salt and sugar. Combine the wet and dry ingredients together. Whisk in 6 tbsp of the melted butter.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees.

Add the remaining 2 tbsp butter to the hot skillet, coating the sides and the bottom. Pour the batter into the skillet and place it in the center of the oven. Bake until toothpick inserted into the center comes out clean, approximately 20-25 minutes. Remove skillet to wire rack and let cornbread cool for 10-15 minutes. Invert onto wire rack. Cut cornbread into wedges and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salt and Vinegar Potato Chips

I feel really bad when I have people over to visit and have not gone to the grocery store. I have plenty of food in my fridge and pantry that I like to eat. However, it appears that none of my friends and family members are eating healthy so there is not plenty in my fridge and pantry that they like to eat. My sister was here this week and has been eating these deli sandwiches for lunch. I keep looking at her lunch, thinking fondly of how I used to bake bread, with my beloved Sunbeam bread maker, for my sandwiches. But something was missing from her lunch. Potato chips! What's a sandwich with no chips? So I remembered that I had some Russet potatoes in the fridge and decided to make a batch of chips to complete her lunch for tomorrow.

I have some reservations about making the chips because I was cooking dinner a few weeks back and heard this mini explosion. I looked up and saw a fire in the back of my range and was devastated that I may have to have a funeral for my Frigidaire...or better yet, one for myself! It turns out that a cord in the back had been worn, possibly due to age, and the electrician said it was no major problem to repair.

So the stove was fixed the next day...but the electrician also said my house could have burned to the ground and I could have been electrocuted. So, needless to say, it has taken a while for me to be completely comfortable in the kitchen, which is a shame because it is my favorite space in the house. I said all that to say, these chips would normally be cooked in a 400-450 degree oven but, after the "incident" I am a little nervous about cutting the oven on that high.

So, here's hoping that my act of sisterly kindness does not give me a kitchen nightmare!

Salt and Vinegar Potato Chips

2 medium russet or Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
2 tsp vinegar

Preheat oven to 400 degrees and place rack in lower position.

Slice potatoes with mandolin (approximately 1/8 inch thick) and put them in a bowl of water to soak for ten minutes. Pat potatoes dry. Divide potatoes between baking sheets, lined with parchment paper. Drizzle with oil, toss, and spread them in a single layer on sheets, careful that chips are not touching.

Bake until crisp, about 10-12 minutes. Sprinkle with salt and vinegar.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chicken Tortilla Soup

I keep saying I am not quite ready for the cold but now that I have started this soup thing, I am on a roll. I'm watching the local news and they are calling for rain all day tomorrow. September is my busiest month of the year and this has been a particularly rough week. So I am secretly hoping that I will be able to stay in, eat my soup and enjoy doing absolutely nothing tomorrow, other than listen to the rain against my window. Wishful thinking, I know.

Chicken Tortilla soup is great for rainy days and football Sundays. Pair it with a cold Corona...good times, good times. You can garnish it with a myriad of things - avocado, fresh tomato, red onion, sour cream, four cheese blend, cilantro, lime, tortilla chips...so many options.

I will say, this soup has helped to open up my clogged sinus cavities. I might have to keep some of this on hand on a regular!

Chicken Tortilla Soup

3 boneless skinless chicken breasts
2 tbsp olive oil, divided
1 medium onion, diced
1 green bell pepper, diced
1 Serrano pepper, diced
1 clove garlic, diced
1 tsp cumin
3 tsp chili powder
2 tsp salt
1/2 tsp of cayenne pepper
Ground pepper, to taste
4 c low sodium chicken broth
3 c  water
2 c fresh tomatoes, diced
2 cans black beans, drained and rinsed
2 c fresh corn

Preheat oven to 375°.

Drizzle some olive oil onto chicken breasts. Season chicken breast with salt and pepper and bake chicken for 25-30 minutes, or until chicken is done. Shred chicken, pulling breasts apart with a fork. Set aside until ready to use.

Heat remaining 1 tablespoon of olive oil in a stock pot over medium high heat. Add the chopped onions, garlic and peppers and cook for 3-5 minutes. Stir in the remaining spices, add the shredded chicken and stir until combined. Stir in the tomatoes, chicken broth, water, black beans and fresh corn. Bring to a boil, stirring constantly; then reduce heat and simmer for 30-45 minutes. Garnish with your favorite toppings and serve hot.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.