Pea, corn and bacon pasta (Takes 20-25 minutes)

Pea, corn and bacon pasta (Takes 20-25 minutes)

Ingredients

1/4 cup diced onion

1 ear of corn, kernels cut off or 1/2 cup frozen

1 1/2 cup peas (fresh from pod or frozen)

2/3 slices of bacon cut into 1/4 inch strips

 

 

How To

1. Boil water for pasta. Meanwhile cut kernals off corn, and take peas out of pods (great for kids to do) While cooking pasta reserve a cup of pasta water for sauce

2. A little oil in a skillet to sautéed bacon, remove once cooked, add onion, 2 minutes, add peas and corn, season with salt, once peas and corn cook (3-4 minutes) add bacon. Than add cooked noodles in and a little water and toss together. 

 
Pulled Chicken Tacos with Peach Salsa

Pulled Chicken Tacos with Peach Salsa

Ingrediants

For Chicken

2 teaspoons olive oil

4 small or 3 large bone- skin-on chicken breasts

1 16 ounce can of tomato sauce or 2 8 ounce cans

2/3 cup chicken broth

1 teaspoon of garlic powder, cumin, oregano

1 tablespoon chili powder
1/2 teaspoon sugar, salt & pepper

For the peach salsa:

1 cup of peaches, diced

1/2 cup red bell pepper finely diced

2 tablespoons red onion finely minced

juice of 1 lime

1/2 cup loosely packed cilantro leaves finely chopped

salt to taste

Toppings

prepared green salsa, sour cream,1 cup finely shredded purple cabbage, Corn or flour tortillas, lime wedges and cilantro

How To

For Chicken:

1.     In a bowl stir together the tomato sauce, chicken broth, garlic powder, chili powder, cumin, oregano, sugar, salt and pepper.

2.     In a large pan heat the olive oil over medium high heat. Season the chicken generously with salt and pepper. Place the chicken skin side down and cook for 4-6 minutes or until golden brown. Flip and cook until golden brown.

3.     Add tomato sauce mixture to cover chicken ¾, if not enough liquid add more chicken stock. Bring to a boil and than reduce to a simmer for 35 minutes.  

4.     Remove the skin and bones and shred the chicken with 2 forks. Pour the remaining sauce from the pan over the shredded chicken and toss to coat. Season with salt and pepper to taste.

Crockpot instructions: Place the chicken and tomato sauce mixture in a Crockpot. Cook for 4 hours on high or 8 hours on low.

For the peach salsa: Combine all the ingredients in a bowl; place in the refrigerator until ready to use.

* Serve with toppings and tortillas.