Rice and Beans with chicken and an apple salsa

As it is a new year I am on a quest for new recipes since all the same olds are getting old. This recipe was simple, inexpensive and my family loved it! The salsa makes the whole thing delicious and it also goes well in a tortilla to entice kids more. Bottom line its a keeper at my house.

Black Beans and Rice with Chicken and Apple Salsa

Adapted from Bon Appetit, January 2012/taken from ourbestbites.com

1 cup chopped peeled Granny Smith apple

1/4 cup chopped cilantro, divided

1/3 cup finely chopped red onion, divided

2 limes

1/3 cup finely chopped green bell pepper

1-2 tablespoons olive oil

3 garlic cloves, finely minced

1 teaspoon chili powder

3/4 teaspoons coriander

1/2 teaspoon cumin

1 13.5 ounce can chicken broth

2 15-ounce cans black beans, drained and rinsed

kosher salt and freshly ground black pepper

4 cups cooked brown or white rice

1 rotisserie chicken, or 4 grilled chicken breast

s4-6 lime wedges

Combine apple, cilantro, 2 tablespoons onion, and the juice from half a lime. Sprinkle with a little kosher salt and black pepper. Set aside.

Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of hte beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes (or longer if needed). Season with salt and pepper to taste and a big squeeze of lime juice.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with additional cilantro and lime wedges. Serves 4-6.

Shrimp & Mushroom Pasta

We had purchased some shrimp for another meal and had some left over so I went on the search for another recipe to use them in.  I came across a recipe by Paula Deen called Company Shrimp and Mushroom Pasta.  I didn't quite have all the exact ingredients but I thought I could make it work, and that it did.  So this is my version. My family really enjoyed the dish!

Shrimp & Mushroom Pasta

1/2 c butter

2 c sliced mushrooms

1/4 c chopped onion

3 cloves garlic, minced

1 c cream

1 c evaporated milk
1/2 c white cooking wine
1/4 c fresh lemon juice

1 tsp Italian seasoning

1/4 tsp cayenne pepper

1 tsp salt

1 tsp pepper

2 1/2 lbs. medium shrimp, peeled, deveined, tails intact

1 c spinach or kale

1 16 oz package of cooked pasta

Parmesan Cheese

In a large skillet, melt the butter over medium heat.  Add the mushrooms, onions, and garlic.  Cook until the mushrooms are tender, stirring frequently, about 5 minutes.  Stir in the cream, wine, lemon juice, and seasonings and simmer until slightly thickened, about 8 min.  Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 min.  Add the spinach and cook for 1 minute.

In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat.  Sprinkle with cheese.