What happens when you combine chicken & peppers? A flavor explosion! Pepper fans, you will love this recipe. Pepper haters, I just may convert you. The amazing taste comes from marinating the chicken overnight. While that does add an extra step, it’s really worth it.

To make Chicken & Peppers, you will need to start one day in advance. Take 4-6 pieces of raw meat. (I prefer bone-in breasts, but legs are fine, too.) Wash and dry the chicken, then coat with this spice rub:

• 2 TSP salt
• 1 TSP pepper
• 1 TSP cumin
• 1 TSP paprika
• 1 TSP oregano
• 1 TSP fresh garlic, minced
• 1 TSP brown sugar

Generally, I do a dry rub, but oil or broth can be added for a wet rub. When the chicken is fully rubbed, place in a Ziploc overnight. Turn at least once.

When you’re ready to cook, gather the following ingredients:

*  4 cups sliced peppers  (I use at least two colors; feel free to add more.)

*  2 onions, thinly sliced

*  2 TSP oil

*  Juice of one lemon

In an extra large baking dish, place the chicken in the center and surround it with the onion/peppers slices. Add in the garlic, lemon juice, and oil, making sure everything is well coated. Season with extra salt/pepper to taste.

Roast in a 400-degree oven for approximately an hour. Remove the chicken to a waiting plate or platter. Turn on the broiler and char the onion/peppers for about 5 mins. The broiling is optional, but I think it adds an extra kick to the veggies.

Chicken & Peppers can be served as is for a low-carb meal, or bulked up with some rice or pasta. When I have extra time, I love to make homemade mashed potatoes as a side dish.

What could be better than a healthy, flavorful, exceptionally easy to cook meal that’s made in one pan…

While I like most salads, there are times when I get really sick of lettuce. Artichoke Bean Salad is a great alternative since you still get a mix of veggies and flavors, without all the greens.

I also love that most of the ingredients are in the pantry, so even if I haven’t been grocery shopping, it’s still an option. Artichokes are the star of this show; many people have never tasted them and they’re missing out! It can be an acquired taste, certainly, but one that’s worth cultivating since they’re high in folic acid and Vitamin C.

To make Artichoke Bean Salad, you will need:

*  1 Can quartered artichoke hearts, rinsed and drained  (I prefer the water-packed. The marinated ones tend to be very salty with a slightly off taste. Frozen can be substituted as well.)

*  1 Can white beans, rinsed and drained  (Goya is a my go-to brand for beans.)

*  2 Celery stalks, thinly sliced

*  Small red onion, thinly sliced

*   Juice of a lemon

*  Salt/pepper to taste

*  1 TSP oregano

*  1/2 Cup salad dressing, homemade or store-bought  (I use a vinaigrette, but a creamy dressing would also work.)

In a large bowl, combine the lemon juice, oregano, and salad dressing. Add the remaining ingredients and mix together until evenly coated. Be generous with the salt; I find this definitely needs it.

Artichoke Bean Salad is best marinated overnight. It can be served cold or room temp. (I prefer the latter). While most ladies enjoy this salad, I do find that men and kids aren’t as enthusiastic. (Hungry Bear absolutely hates beans and will not eat it!) This is more of a ladies recipe, so do plan accordingly.

For a delicious light lunch, combine this salad with soup and bread!

Remember when I bought all those cans of $0.21 biscuit dough at Target? Well, they’re still sitting in the fridge. (They have a long expiration date and successfully freeze, so I’m not in a rush.) Sure, I could just bake biscuits, but I’d rather get creative. Here are 28 uses for canned biscuit dough:

1. Knishes   (My number one idea—naturally—is to make Knishes. We love the meat kind, but you could also do cheese or potato. Using prepared dough helps these come together very quickly.

2. Breakfast Sandwiches   (Don’t buy those horrid Jimmy Dean ones when you can easily make a bunch and freeze. I love just cheese and fried eggs.)

3. Biscuit Bites  (Cut into quarters, top with Cajun seasoning and bake. Serve with creamy salad dressing to dunk.)

4. Casserole Base  (Flatten the dough and spread across a 9X9 glass pan. Add meat, veggies, and sauce. Top with another layer of dough. If you want a cheesy casserole, use Tuna.)

5. Donuts/Munchkins  (Poke a hole in the middle, stretch into a donut, and deep fry in a shallow pan until barely browned. Sprinkle with powered sugar. Another idea is to put a Hershey’s Kiss inside each one and deep fry.)

6. Cows-in-a-Blanket  (Wrap dough around mini beef hot dogs. Great as an appetizer.)

7. Savory Strata  (Layer dough, sliced tomatoes, olives, sliced onions, and cheese.)

8. Soup Toppers  (Float a baked biscuit in any bowl of hearty soup or chowder.)

9. Pie Crust   (Substitute for regular pie dough as a single shell or make mini pies.)

10. Brie Twist  (Start with a small brie. Twist the dough around the brie into a circle. Top with raspberry jam and bake.)

11. Pepper Biscuit Pull-Apart  (Overlap all of the biscuits in a pan, add chopped green peppers and shredded cheddar cheese.)

12. Pineapple Cakes  (Put a ring of sliced pineapple in bottom of a muffin tin, add a maraschino cherry in center of each ring, top with a canned biscuit, then cook until golden brown. Invert onto serving bowls and top with whipped cream.)

13. Barnyard Biscuits   (Place biscuits in muffin tin and shape into little cups. Mix cooked hamburger with bbq sauce or sloppy Joe sauce and spoon over dough.)

14. Strawberry Shortcakes  (Place a cooked biscuit into a bowl. Top with macerated strawberries and whipped cream.)

15. Fake Breadsticks  (Roll out to make sticks, brush with butter or oil, and sprinkle with garlic salt, oregano, and black pepper.)

16. Cream Cheese Bites  (Combine powdered sugar, cream cheese, and chopped walnuts. Place a spoonful on each biscuit.)

17. Beans & Biscuits   (Serve baked beans with a side of biscuits. Very cheap meal.)

18. Meatball Bites   (Cover a cooked meatball with dough and bake.)

19. Scones   (Bake & Drizzle with icing.)

20. Pot Pies   (Fill individual ramekins with any chicken or turkey pie filling and top with a single biscuit. This one is great for leftovers.)

21. Taco Shells   (Use in place of a crunchy corn shell.)

22. Monkey Bread   (Top biscuit with cinnamon, sugar, and butter.)

23. Orange Puffs   (Cut into quarters and fry in a sauce pan with orange juice, zest, butter, and sugar.)

24. Country Breakfast   (Biscuits served with gravy drizzled on top.)

25. Personal Pizzas/Calzones   (Use 1 biscuit per pizza or calzone. Add toppings of your choice. These are like homemade Hot Pockets, but much better.)

26. Dumplings   (Cut into quarters and use with beef stew or chicken and dumplings.)

27. Cheddar Bites   (Combine dough with cheddar cheese and scallions.)

28. Cherry Turnovers    (Fill dough with cherry pie filling and deep fry or bake. Could also use apple or peach.)

I do understand that canned biscuits aren’t the healthiest food in the world—especially if fried or made into a dessert. I consider these recipes to be once-in-a-while treats.

 

What recipes do you make with canned biscuit dough?

What do you do when a Mexican food craving hits and you’re out of tortillas? Run to Chipotle? (You could, but it’s so overpriced.) I like to improvise! I had all of the ingredients needed to make chicken burritos, but no shells, so I just skipped them and tossed everything else together.

Chicken Burrito Bowls are fantastic, because they’re quick to prepare and very flexible on ingredients. Like most recipes, I consider this to be a starting point, so experiment to your heart’s content.

To make Chicken Burrito Bowls, you will need:

*  2 Cups cooked rice  (can be white or brown, I prefer white.)

*  2-3 Pieces of cooked chicken breast, chunked or shredded

*  1 Can black beans  (Goya is my fav.)

*  1 Cup cooked corn  (I used frozen).

*  1 Tomato, chopped

*  1 Red onion, diced

*  2 Avocados, diced  (Store bought guacamole is a good alternative, too.)

*  Small bunch of cilantro  (totally optional.)

*  Juice of a lime

*  Salt  (use a generous amount)

*  Tabasco (amount depends on how much spice you can tolerate.)

A note on meat and dairy: I don’t generally mix the two in my own kitchen, which is why no cheese or sour cream was used. If you’d liked to, go for it.

Start with a large mixing bowl. Add the lime juice, tobacco, and salt. Mix together. There’s no “perfect” method to layering, but this is how I like to do it:

1.  Rice

2.  Beans

3.  Onion

4.  Chicken

5.  Corn

6.  Tomato

7.  Avocado

8.  Cilantro

Chicken Burrito Bowls are addictive! Seriously, plate these individually or you may end up inhaling the entire bowl. I still miss the tortilla—not gonna lie—but these are tasty and filling, plus they’re lower in calories.

 

Do you prefer burritos or burrito bowls?