Tejano Chili Lime Roasted Chicken

I usually make this with boneless breasts.  I tend to make this in quantity (more than three pounds will comfortably fit in a jumbo bag) and use it as a meal base for snacky summer bowls (with roasted veggies, rice/quinoa and dressed with salsa and/or ranch).  When I say “Mexican beer” I usually use Dos Equis but you can use whatever your fave is.  Domestic brews work, too, but there’s a mystique at play here.  Also, beer salt is probably available wherever you can buy the Mexican beer.  THe idea is, you get the lime flavor without the liquid from the juice or the hassle of zesting the limes.

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Tejano Chili Lime Roasted Chicken

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Ingredients
  • 2 c. water
  • 1/4 c. kosher salt
  • 1/4 c. dark brown sugar
  • 2 bottles Mexican beer
  • 1 chicken cut up, or 2-3 lbs chicken pieces, bone in or boneless
  • 1 Tbsp EVOO
  • 1 Tbsp chili powder
  • lime beer salt to taste
  • pepper to taste
  • lime wedges for serving
Method
  1. Place jumbo zipper bag in large bowl.
  2. Combine water, salt, and brown sugar.
  3. Stir until salt and sugar dissolve. Add beer.
  4. Add chicken. Seal bag and refrigerate several hours or overnight.
  5. Preheat oven to 375 degrees.
  6. Remove chicken from brine and rinse under cold water.
  7. Pat dry with paper towels.
  8. Place chicken on sheet pan. Drizzle with olive oil and turn to coat. Rub with chili powder, beer salt, and pepper.
  9. Roast chicken until cooked through, at least 170 on a thermometer.  Time varies from about 15 minutes for boneless thighs to about an hour for bone-in leg quarters.
  10. Serve with lime wedges.

Cheesesteak-Stuffed Peppers

I don’t know about you, but I see a lot of recipes from Tasty on my Facebook feed.  They are little how-to-make-this-amazing-food videos and usually, they have one feature or another that makes them look a little too imposing.  Maybe they make too little or too much or they use an ingredient my kids won’t eat or are allergic to or … Whatever the issue, Cheesesteak-Stuffed Peppers is the first of theirs I’m going to try. This actually makes exactly twice what I need but I figure the leftovers will make lunches.

Leftover Hambone Soup

This is a soupwith zero beans.  It also has zero potatoes. Instead, the heartiness comes from cauliflower and butternut squash.  The bit of garlic powder adds flavor without overpowering it.

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Leftover Hambone Soup

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Ingredients
  • 1 ham bone
  • 1 onion, chopped
  • 3 ribs celery, chopped
  • 4 large carrots, chopped
  • 1 small head cauliflower, chopped
  • 1.5 c. diced butternut squash
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 2 bay leaves
  • water to fill crock pot
  • 2 c diced ham (optional if your ham bone was well picked over)
Method
  1. Place ham bone and vegetables in crock pot.
  2. Add seasonings and enough water to nearly fill the crock.
  3. Cover. Cook on LOW 6-8 hours.
  4. Remove bone and any shards that may have fallen off.
  5. Add diced ham and any usable ham that can be picked off the bone.
  6. Cover, cook 15 minutes longer.
  7. Remove bay leaves and serve.

Sweet Orange-Ginger Chicken

While the directions say to cook it in the crock pot, you can also bake it for one hour at 375 (after thawing overnight).  My youngest loves all things orange and this is tasty and tangy from the barbecue sauce as well as the ginger.

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Sweet Orange-Ginger Chicken

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Ingredients
  • 1/2 c barbecue sauce
  • 1/2 c orange marmalade
  • 1/4 c orange juice
  • 2 Tbsp soy sauce
  • 1 tsp ground ginger
  • 1 Tbsp sesame oil
  • 3 boneless skinless chicken breasts or 6 boneless skinless thighs
Method

To Freeze

  1. Label gallon bag
  2. Cut chicken into bite-sized pieces
  3. Put chicken in bag.
  4. Whisk other ingredients in bowl.
  5. Pour into bag with chicken.
  6. Seal, flatten, freeze flat.

To Cook

  1. Thaw in refrigerator overnight
  2. Place contents in slow cooker.
  3. Cook on LOW 6 hours.
  4. Serve with rice.

Balsamic Pot Roast with Tomatoes

This is a tasty way to have a pot roast. I don’t know how authentically Italian it is but it has garlic and tomatoes.  I like it over spiralized zucchini for the colors.

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Balsamic Pot Roast with Tomatoes

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Ingredients
  • 2 28-oz cans whole tomatoes
  • 1 bulb garlic, separated into cloves and peeled
  • 1 large onion, peeled and cut into eighths
  • 2 Tbs balsamic vinegar
  • 1 3-3.5 lb beef roast
  • 2 tsp salt
  • 1 tsp pepper
Method
  1. Spray 3- to 4-quart slow cooker with cooking spray. Mix tomatoes with their juice, garlic cloves, onion and vinegar in slow cooker.
  2. Sprinkle beef with salt and pepper; place on top of vegetables in slow cooker.
  3. Cover and cook on high setting for about 6 to 7 hours (or on low for about 10 hours).
  4. Remove beef to a warm platter; cover to keep warm.
  5. Skim excess fat from the top of the remaining vegetables and liquid.
  6. Serve over rice or pasta or spiralized zucchini.