Chicken Salsa Casserole

This recipe was inspired by an unusual source - a facebook video.  I don't usually pay attention to unsolicited videos on facebook, but this one caught my eye because it featured salsa.  I could eat salsa every day of my life so I was eager to put my twist on the dish.  So very glad I did - it was amazing.  If you're sensitive to spicy foods, use mild salsa and dial back on the amount of cayenne.  

To begin, you'll need salsa, chicken stock, canned black beans that have been rinsed and drained.....

Also chopped bell pepper, uncooked rice, dried oregano, kosher salt, pepper, and cayenne pepper.

In a 9x13 casserole dish, add the black beans, rice, and chopped bell pepper.

Then add the seasonings....

followed by the salsa and chicken stock. Mix everything together.

Now nestle the chicken breasts down into the mixture. No need to bury the chicken in the mixture. Be sure to sprinkle kosher salt and ground black pepper on that chicken!

Cover the casserole dish with foil and bake until the chicken is just about done (about 160F).

Uncover the casserole dish and sprinkle generously with grated cheddar cheese and pop back into the oven for just a couple of minutes to melt the cheese.

Remove from the oven, sprinkle with chopped scallions, and serve.

Items used to make this recipe:

(affiliate links)

• 9x13 casserole https://amzn.to/3ukcmZF

• internal probe thermometer https://amzn.to/34brpKz

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Chicken Salsa Casserole

makes 4 servings

Printable Recipe

Ingredients

• 3-4 boneless skinless chicken breast halves (whole or cut into smaller pieces)

• 1 cup uncooked rice (I like to use parboiled rice)

• 15 ounce can black beans, rinsed and drained

• 1 large red, yellow, or orange bell pepper, cut into 1/4-inch dice

• 2 cups prepared salsa

• 1 cup chicken stock (try my easy homemade recipe)

• 1 1/2 teaspoon ground cayenne

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 2 cups shredded cheddar cheese

• 4 scallions, sliced

Directions

1. Preheat oven to 375F.

2. In a 9x13-inch casserole dish, stir together rice, beans, bell peppers, salsa, chicken stock, and seasonings.

3. Nestle the chicken down into the into the salsa mixture; sprinkle chicken with salt and pepper.

4. Cover casserole dish with foil and bake for 45-60 minutes, or until the chicken reaches 160F.

5. Remove foil and sprinkle cheese all over; return to oven, uncovered, to melt cheese.

6. Garnish with chopped scallions.

Note

• Boneless skinless chicken thighs may be substituted (I actually prefer them).

Coconut Macaroons with Chocolate Drizzle

I enjoyed coconut macaroons at a gathering not long ago and it made me think, "it's been a long time since I made macaroons."  So naturally, I rushed home to whip up a batch.  If you like soft, chewy, coconutty cookies -  these, my friend, are for you!  They're  extremely easy to make since they contain only 3 ingredients (4 if you drizzle them with chocolate).  And did I mention they're Gluten-Free, Egg-Free, and suitable for Passover?  

Start with 1 pound of sweetened coconut flakes.  Be sure to you don't get desiccated coconut, which is very dry.

Also needed, Vanilla Bean Paste (or pure vanilla extract) and a can of Sweetened Condensed Milk.

As you see, I use a safety can opener, even though the can of sweetened condensed milk has a pull-top because the pull-top leaves a sharp edge.

See?  Nice smooth edge that won't ruin my spatulas or cut my fingers.

In goes the Vanilla Bean Paste.  Can you see all the little seeds?  They're packed full of flavor.

Mix well. I like to use my BeaterBlade attachment so I don't have to stop and scrape down the sides of my mixing bowl.

Use a #50 scoop (about 1 tablespoon) to portion the cookies onto two prepared half sheet pans.  I tested baking them on Silpats (silicone liners) and parchment.  The macaroons stuck to the parchment, but released perfectly from the Silpats so that's what I recommend you use. 

Dip your fingertips in water and roll each portion of cookie dough into a ball.  

Bake for about 15 minutes, or until the cookies start to turn brown and caramelized around the edges.  Mmmm.  Allow the cookies to cool completely before removing from the silicone lined sheet pans.  They'll be too soft to move before then.

When the cookies are completely cool, drizzle with a little melted chocolate (use really good chocolate).  I placed my chocolate in a zip-top bag and microwaved it for 30 seconds at a time until it was completely melted.  Then I cut a very, very small hole in the corner of the bag and drizzled it over the cookies.

And that's all there is to making these soft and chewy coconut flavor bombs.  Go make some macaroons! 

Some of the items used to make this recipe:

(affiliate links)

• sweetened flaked coconut https://amzn.to/3ujyfIt

• sweetened condensed milk https://amzn.to/3ujJXCQ

• pure vanilla extract https://amzn.to/3r9wNGK

• pure vanilla bean paste https://amzn.to/3HhfWXZ

• half sheet pan https://amzn.to/35BtaRv

• silpat liner https://amzn.to/3gdl0Rw

• #50 scoop https://amzn.to/32OW1Rg

• BeaterBlade attachment https://amzn.to/35vVXH5

• high quality dark chocolate https://amzn.to/3ohtfjK

• KitchenAid stand mixer https://amzn.to/34bqUAb

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Coconut Macaroons with Chocolate Drizzle

makes about 32 cookies (#50 scoop)

Printable Recipe

Ingredients

• 16 ounces sweetened coconut flakes (about 6 cups)

• 14 ounce can sweetened condensed milk

• 2 teaspoons vanilla bean paste or pure vanilla extract

• 1 ounce semisweet or dark chocolate for drizzling

Directions

1. Preheat oven to 350F and line 2 half sheet pans with silpat liners.

2. Combine coconut, sweetened condensed milk, and vanilla.

3. Use #50 scoop, packed, to portion cookies.

4. Dip fingertips in water and roll cookies into ball shape; space evenly on prepared sheet pans.

5. Bake in center of preheated oven for about 15 minutes, or until the edges start to turn brown and caramelize.

6. Allow macaroons to cool completely on silpats before removing.

7. Place chocolate in zip-top bag and melt gently in microwave; snip small hole in corner of bag and drizzle on macaroons.