Ingredient: Lime

Chicken and Butternut Squash Chili

Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Chicken and Butternut Squash Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
  2. Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
  3. Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
  4. Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
  5. At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
  6. Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
  7. While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
  8. When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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Cucumber and Grape Tomato Salsa

Cucumber and Grape Tomato Salsa
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This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Cucumber and Grape Tomato Salsa
Print Recipe
This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Peel three of the cucumbers and leave the skin on the fourth. Quarter lengthwise and slice into little pie shapes. You can peel all the cucumbers or leave the skin on more if you want.
  2. Slice the grape tomatoes crosswise to create little rounds. Put the tomatoes and cucumber slices in a medium bowl.
  3. Add the chopped onion and jalapeno, the minced garlic, and the cilantro and toss together. Sprinkle with the salt and toss once again.
  4. Squeeze all of the juice out of the lime. Use a reamer to get every last bit. If you are using the agave, add it now. Mix everything together, cover and refrigerate for several hours.
  5. This is a wonderful salad, but it is also a different kind of salsa to serve with chips.
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Peach and Mango Salsa with Chipotles

Peach and Mango Salsa with Chipotles
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Servings
2 Cups
Servings
2 Cups
Peach and Mango Salsa with Chipotles
Print Recipe
Servings
2 Cups
Servings
2 Cups
Ingredients
Servings: Cups
Instructions
  1. Combine the chopped mango, peaches, red bell pepper, and sliced green onions in a medium bowl.
  2. Allow any excess adobo sauce to drip off of the chipotles. Slice the chipotles open and scrape out the seeds and membranes. If you like more heat leave some seeds. Chop finely and add to the bowl.
  3. Zest the lime and add it to the bowl. Squeeze the lime's juice into the bowl. Toss everything together.
  4. Add the honey and the pinch of salt. Stir to combine. Cover and chill for at least 4 hours. Serve with chips or use as a cold sauce for grilled meat.
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