Chipotle Chicken Chili with Pepper Salsa & Avocado Ranch Dressing

• 4 tablespoons EVOO – Extra Virgin Olive Oil
• 6 slices bacon, chopped
• 2 pounds ground chicken breast
• 2 to 3 tablespoons pureed chipotle in adobo, depending on preferred heat level
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 large yellow onion, chopped
• 3 or 4 garlic cloves, finely chopped or grated
• 3 tablespoons tomato paste
• 1 quart chicken stock
• Salt and pepper
• 1 yellow bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 1 medium red onion, chopped
• 2 jalapeño peppers, seeded and finely chopped
• 1/4 cup chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, pitted
• Juice of 1 lemon
• 1/4 cup finely chopped fresh chives
• Crushed tortilla chips, for garnish

Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.

While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Add the lime juice, the cilantro, and some salt to the salsa.

To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.

Serve up the chili with some of the pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

Things I learned from this recipe-
1. i would never make it on a food network competition show... it takes me a LONG time to chop lol
2. i really really really LOVE mexican food and hot & spicy food... but warning if you do not like it hot then this soup is probably not for you

Rating: so YUM-O!

Pork Tenderloin Medallions with Marsala Sauce and Pasta

• Salt
• 6 ounces fettuccine (half a box)
• 1 pork tenderloin (about 1.5 pounds)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/2 cup plus 1 tablespoon flour
• Freshly ground black pepper
• 4 tablespoons butter
• 1/2 pound baby bella mushrooms, sliced
• 4 cloves of garlic, minced
• 1/2 cup Marsala cooking wine
• 1/2 cup chicken stock
• 1 tablespoon dried parsley

Place a large pot of water over high heat to boil. When the water is boiling, add some salt and cook the pasta to al dente, according to the package directions. When the pasta is cooked, drain it and reserve.

While the pasta is cooking, slice tenderloin into 2 inch pieces. Working with one piece at a time, sandwich each one between two pieces of plastic wrap or wax paper. Pound them out with a skillet or mallet to make into 1/2 inch medallions.

When all of the meat has been pounded out, place a large skillet over medium-high heat with two tablespoons of EVOO. Place about 1/2 cup flour into a large casserole dish or pie plate; season each piece of pork with salt and pepper and lightly coat each piece of pork with flour.

Working in batches, sear the pork until it is golden brown and cooked through, 3-4 minutes per side. As the pork finishes cooking, reserve the medallions on a plate covered with foil to keep them warm.

When the pork is finished cooking, add the butter to the skillet. After it melts, add the mushrooms to the skillet and cook until golden brown, 6 minutes, adding garlic after 3 minutes.

Sprinkle the mushrooms with 1 tablespoons flour and cook for about a minute. Add the Marsala to the pan and cook until reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Stir the parsley into the finished sauce.

To serve, dip the pork cutlets into the sauce to coat and arrange on a platter. Toss the cooked pasta with the remaining sauce.

Things I learned from this recipe-
1. this marsala mushroom sauce is amazing...it's as good as any italian restaurant!
2. the pork was good... but i would probably make it with chicken next time

Rating: so YUM-O!

Pesto-Presto Chicken

• 3 tablespoons pine nuts
• 1/2 cup fresh basil leaves (or 4 tsp dried)
  
• ¼ cup fresh flat-leaf parsley leaves (or 2 tsp dried)
  
• 1 (5.4-ounce) round of Boursin garlic & herb soft cheese
• ½ cup grated Parmigiano-Reggiano cheese
  
• Salt and pepper
• 4 pieces of boneless skinless chicken breast
• 4 Roma tomatoes, sliced
  
• 2 tablespoons EVOO (extra-virgin olive oil)
  

Preheat the oven to 450 degrees. In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool. In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese and ¼ cup of the Parmigiano. Season with a little salt and pepper and process into a smooth mixture.

Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet to about ¼-inch thickness. Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons. Fold the chicken in half (like closing a book) to enclose the cheese mixture.

Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast. Drizzle the stuffed breasts with about 2 tablespoons of EVOO and sprinkle with the remaining Parmigiano.

Bake the chicken until it’s cooked through and light golden brown, about 20 minutes.

Things I learned from this recipe-
1. you can leave out the pine nuts & use dried basil and parsley and save $12 on making this recipe :0
2. this is a REALLY easy & simple recipe that only looks fancy!
3. this was so good it will be on the standard rotation at the ray house

Rating: so YUM-O!