My Minis + ME

INGREDIENTS: 1 tablespoon extra virgin olive oil 1 pound ground chicken 1 small onion, diced 14.5 oz petite diced tomatoes, drained 15 oz can corn, drained 15 oz can black beans, drained and rinsed 15 oz can red kidney beans, drained and rinsed 15 oz can tomato sauce 1 tablespoon tomato paste 1 cup beef broth 1/2 cup salsa 1 tablespoons chili powder 1 teaspoon cumin 1 tablespoon taco seasoning INSTRUCTIONS:   Heat oil in a large dutch oven and brown and crumble ground chicken on medium heat. Add remaining ingredients and stir until mixed well together. Bring chili to a boil. Reduce heat and allow to shimmer on low for 40-50 minutes. Remove from heat and serve. Optional : serve with cojita cheese, sour cream, tortilla chips, avacado or fresh cilantro.

This citrus salmon is the perfect start to a spring meal. We paired it alongside this spring pasta salad and a side of asparagus for a delicious meal from the garden! Ingredients: 2 pounds salmon, de-boned 2 tablespoons olive oil  ¼ cup brown sugar  ¼ cup coconut aminos 1/4 cup honey  5 cloves garlic (minced) 2 tablespoons stone ground mustard  Zest of one orange  Juice of one lemon  Juice of one orange Instructions: Line a baking sheet with aluminum foil and put fish in with skin side down. Make a shallow bowl around the salmon with the foil. Sprinkle with salt and pepper. Whisk together in a medium bowl all the ingredients except butter. Pour the glaze over the salmon. Top the salmon with aluminum foil and seal. Let marinate in refrigerator for one hour. Remove fish from refrigerator and preheat oven to 350 degrees . Transfer the dish to the oven and bake for about 20-25 minutes.  Remove foil and baste the salmon...

This fresh tasting pasta salad has just a hint of lemon for fresh taste that's a perfect pair with most any main dish! We paired this along side this citrus salmon . It was a perfect meal to get ready for spring!  Ingredients: 1/2 pound (about 2 cups) dry pasta 3/4 cup mayonnaise 1 teaspoon mustard 1 teaspoon lemon zest 1/3 cup chopped green onions (whites and greens) 2 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh dill (or 1/2 teaspoon dried dill) Salt Freshly ground black pepper Instructions: Salt water and boil the ditalini pasta according to package directions. Remove from heat, drain and rinse. Mix in a large bowl: mayonnaise, mustard, lemon zest, green onions, parsley and dill. Reserve about 1/4 cup of sauce mixture. Mix in the cooked pasta while it is still warm. Add salt and freshly ground black pepper to taste. Chill for at least 2 hours. As the macaroni sits the mayonnaise will be absorbed, before serving ad in the reserved sauce.

Our family has been on a soup kick lately. I think it's just the transition from winter to spring. The weather's getting warmer but it's still cool enough to enjoy soup for dinner. I have had this recipe for quite some time, I don't remember where I came across the recipe initially, however I've ended up tweaking a lot of different things to suit it to our families liking. We definitely consider this the best French onion soup ever! The recipe as written below will serve two, this could be easily doubled to feed a family of four. INGREDIENTS 1/4 C butter 2 large onions, chopped 2 gloves garlic, diced 1 bay leaf 2 fresh thyme sprigs 1/2 C red wine 1 1/2 T flour 1 quart beef broth (about four cups) Sliced provolone Sliced bread* Melt butter in dutch oven over medium heat. Add the onions, garlic, bay leaf and thyme sprigs. Cook for about 25 minutes until onions are soft and caramelized.  Add the wine and bring to a boil, reduce heat and cook ab...