Ingredient
- 1 onion, diced
- 1 Tbsp. vegetable oil
- 1/2 tsp cumin
- a dash (or two) cayenne
- 1/2 tsp. chili powder
- 5 c. chicken broth
- 3 Tbsp. fresh cilantro, finely chopped
- juice of 1/2 lime
- pepper, to taste
- 1 can pinto beans, drained and rinsed
- 2-3 boneless, skinless chicken breasts
- 2 Tbsp. taco seasoning
- 1 Tbsp. paprika
- vegetable oil (to taste)
- 2-3 avocados, diced
- 2 c. pepper jack cheese
- tortilla, cut into strips, deep fried in vegan oil until crispy, seasons with salt
- cilantro (for garnish)
- lime wedges (for garnish)
For pico de gallo
- 4-5 vine-ripened tomatoes, finely diced
- 1/2 tsp. Kosher salt (or to taste)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 bunch cilantro, finely chopped (if you aren’t big into cilantro, use 1/2 bunch)
- 2 Tbsp. chopped jalapeno (go ahead and used the canned.. it works best)
- juice of 1/2 lime
- 5-6 shakes green Tabasco sauce
Instructions
- In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
- Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
- In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
- In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.
For pico de gallo
- In a medium-sized bowl, toss diced tomatoes with Kosher salt until salt is evenly distributed. Add remaining ingredients and stir together well.
Many thanks to http://www.favfamilyrecipes.com Visit them for even more!
Ingredients
- Instant Chocolate Pudding
- Cinnamon Graham Crackers
- Cool Whip
- Chocolate Chips
- Graham Pie Crust
Instructions
- Make the pudding following the directions on the box.
- On the crust add one layer of pudding. Add one layer of Cinnamon Graham Crackers. Cut the crackers as needed to cover as much surface as possible. Add another layer of chocolate pudding. Add one other layer of crackers and a final layer of pudding.
- Before serving add one layer of Cool Whip. Crush some Cinnamon Graham Crackers and chop the chocolate chips. Sprinkle the chocolate chips and crushed crackers on top on the Cool Whip.
Many thanks to www.the36thavenue.com Visit them for even more!
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