This simple recipe packs a powerful punch! Use it on sandwiches or as a spicy dip.

1 cup mayonnaise
1 can chipotle peppers in adobo sauce (you will not need the whole can)
juice of 1/2 lime

In a food processor, combine the mayonnaise, lime juice and 2 chipotle peppers and 1 tablespoon of the adobo sauce from the can. Save the rest of the chipotle peppers for future use. Blend together until combines. Use immediately or refrigerate.

So, I’m sure like most of America, you watched the big game yesterday. Everyone loves those commercials…many, like me, only watch for the commercials. Which was your favorite?

I really enjoyed the snickers commercial. Here it is again, if you missed it:

Snickers Commercial

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon

Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

Serves 4

Chicken is one of my favorite meals, I make it all the time. “Not chicken again!” Nobody says that in my house. I love to try new things when it comes to making chicken. So the other day, I decided to make a stuffed chicken breast using some ingredients I had on hand in my kitchen. This recipe is so easy and you will definitely impress some friends if you prepare this for them.

4 boneless, skinless chicken breast halves
12 asparagus
4 slices Swiss cheese
1/2 lemon
4 slices of tomato, each cut in half
salt, to taste
pepper, to taste
herb garden seasoning blend, to taste

Preheat oven to 375 degrees F. Take each chicken breast and butterfly it open. Trim off the bottom of each piece of asparagus. Lay 3 pieces of asparagus over half of the chicken breast. Place 2 halves of the tomato slices on top of the asparagus, then top with the Swiss cheese. Fold the other half of the chicken on top. Use a toothpick to hold together if necessary. Squeeze some fresh lemon juice on top and season with salt, pepper and herb garden blend. Place each stuffed breast in a baking dish and cook for 35-45 minutes or until chicken is cooked through.

I served mine with some simple dill potatoes. Just toss some potato cubes with olive oil, dill, salt and pepper and bake along with the chicken.

Today was a nasty day here in New York. It was crazy windy and rainy all day. Needless to say, it was a chili day! So I pulled out my slow cooker and made a great batch of the good stuff! What makes this recipe so special? The homemade bread bowls really seal the deal. Don’t be afraid–this recipe is super easy.

Chili
1 pound lean ground beef
1 pound beef, cut into cubes
2 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 onion, chopped
2 Habanero peppers, chopped fine
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can Great Northern beans, drained
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can Mexican-style stewed tomatoes, undrained

Bread Bowls:
1 pound fresh pizza dough
non-stick cooking spray
1/2 cup shredded Cheddar cheese

To prepare the chili: In a large skillet, brown the meat for about 5 minutes over medium-high heat. Meanwhile, set your slow cooker to high, add all of the remaining chili ingredients. Once the meat is browned, add it to the slow cooker. Stir to combine and cover. Cook for about 5 hours, stirring occasionally.

To prepare the bread bowls: Preheat the oven to 375 degrees F. Spray a baking sheet with non-stick cooking spray. With your dough at room temperature, split it into 4 equal pieces. Roll each piece into a ball and place it on the cooking sheet. Top with the shredded Cheddar cheese. Bake in the oven for 15-20 minutes or until browned.

To serve: Use a knife to cut out the top and center of each roll. Fill with chili and serve.

Serve With:
Shredded Cheddar
Sour Cream
Diced Tomato