Salsa

2 cans diced tomatoes
1 can Rotel (diced tomatoes and green chilies)
1 large can (7 oz) green chilies
3 cloves garlic
4 green onions
1 tsp vinegar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 Tbsp dried cilantro (optional)


Place all in food processor and pulse to desired consistency. Chill.

I use this salsa on just about EVERYTHING! It is great on tortilla chips, of course. But also use it to top baked potatoes, brown rice, tacos, fajitas, eggs, breakfast burritos, and so much more!
Play around with the amounts of spices on this, add a chipotle pepper in adobo sauce to the mix, add some jalapeno slices. SO many ways to customize this and make it new every time.

Hot Wings Pizza

I looked at a wing sauce my friend, Ang, had shared with me and adjusted it to a milder version for my hubby. This is what I came up with and it was a Hit! If you like it hotter add more hot sauce.

Wing sauce:
1 stick unsalted butter
1/4 cup Franks Hot sauce
2 Tbsp Chipotle Tabasco
1 tsp garlic, minced
2 1/2 Tbsp Dark Brown Sugar
2 tsp Cider Vinegar
1/4 tsp salt
Mix all in a sauce pot over medium heat, simmer for 10 minutes and set aside.

4 boneless skinless chicken breasts
1 pizza crust
8 oz Blue Marble Jack cheese, shredded (or blue cheese, crumbled)
2 yellow onions
2 Tbsp unsalted butter
2 Tbsp olive oil
1 Tbsp Red Wine Vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup mozzarella cheese, shredded

Poach the chicken breasts in water, drain and chop. Mix the cooked chicken in the wing sauce and let simmer, stirring frequently to further shred chicken for about 10 minutes.

(Follow your crusts instructions, I prebaked mine for 6 minutes)

Slice onions thinly and place in skillet with the butter and olive oil, cook over medium heat stirring often for approximately 20 minutes. Add salt, pepper and red wine vinegar and stir. Cook for another 5 to 10 minutes, until onions are caramelized and are a golden brown color.

Spread onions on crust, spread the chicken on top of the onions, sprinkle the blue jack cheese on top of the meat and top with the mozzarella.

Bake for 6-10 minutes or until crust is done.

This is a great treat for game night!

Shredded BBQ Chicken Sandwich

These are a great make ahead recipe! My hubby loves taking them to work in his lunches and the kids love them after school for a hearty snack. Great for game night as well, and so easy to make.

1 pkg of your favorite Bun/Roll
1 bag of frozen boneless skinless chicken breasts
1 can cranberry sauce
1 cup of your favorite flavor BBQ sauce (can add more or less to your desired "wetness")
2 Tbsp dehydrated chopped onion
2 cloves garlic, minced
1 tsp pepper
1 1/2 tsp salt
2 tsp liquid smoke (optional)
1 Tbsp tomato paste (optional)
few dashes of Chipotle Tobasco Sauce (optional-to taste)

Place frozen chicken breasts and all other ingredients (except buns) in a crock pot set to high and cover. Let cook for 2 hours and stir. Cook another hour and stir, adding more BBQ sauce if desired. Cook one more hour and stir vigorously. Chicken should be pulling apart nicely at this point. Stir/shred to your desired consistency and serve on your choice of buns/rolls.