Southwestern Inspired Pasta Salad

I have picky eaters. Big ol honkin picky eaters. I keep trying tho and they liked this one. As usual, the quantities are subject to your preferences and my lack of belief in measuring thingamabobs.
Southwestern Inspired Pasta Salad
(made enough for lunch & dinner for a hearty eating mama and two light eating girlies)

1/2 box Barilla Pipette pasta (or any other hollow pasta)
1-2 can of black beans
1/2c -1c salsa of your choice (I use Trader Joe's Salsa Autentica b/c my girls hate chunks. Sigh. I love chunks...)
Cumin
Chili Powder (I use Penzys Chili Con Carne Seasoning - great flavor, no heat, since the salsa has heat)
Garlic Powder
Pinch of salt (I like flaked kosher or sea salt)\
1/2 to 2tbl honey
3 scallions chopped/diced (inc the green parts)
1-2c shredded cheese of your choice
*see below for add-ins

Put water on to boil for pasta and cook as directed. Prepare the rest while waiting for water to boil (yawn).

Strain black beans and rinse until water runs clear. Allow to drain.

In a medium sized bowl, whisk together remaining ingredients except cheese. Start with small amounts of each (especially honey) and add more until taste is as desired. Stir in beans to coat.

When pasta is cooked (we like it al dente), strain well and return to pasta pot. Pour beans and sauce over pasta and blend well. Taste - add more of whatever is needed (too dry ... add more salsa, etc).

Serve hot or chilled, topped with shredded cheese.

*Do you have less picky eaters? Add in some of the following...
- diced bell peppers, any color
- diced red onions
- diced tomatoes
- corn

Grown Up Salsa Chicken

This is a goofy variation of the original salsa chicken recipe I posted here. We'll see how it goes...

4-5 pieces of chicken breast
one sm jar salsa (medium heat)
one can petite diced tomatoes
1-2t tbl dried diced onions
1-2 cups chicken stock
1/3+c cream (I ran out)
cumin & chili powder to your preference
1-2 tsp tamari or soy sauce
2/3c Frontier Fiesta Black Bean Mix
Optional garnishes; shredded cheddar, chopped scallions, finely diced red onion, fresh chopped cilantro

Preheat oven to 400F
Put chicken in large glass or similar baking dish
Mix all remaining ingredients in a small bowl, allow to sit 5-10m
Pour over chicken, making sure to get plenty UNDER and ON TOP of chicken

Bake 40 minutes, occasionally spooning salsa mixture over chicken to keep moist. If it gets to dry, remove from oven. Add more chicken stock and mix well into sauce, spooning over chicken. Repeat as needed.
Turn oven down to 350 and bake 20 more minutes.

Serve as is with a side dish or serve over rice. Also good sliced and served with tortillas.

Tina's Famous Salsa Chicken - base recipe

You will find me using this recipe (or the theories behind it) as a hopping off point for alot of entrees.

6-8 boneless chicken breasts
1 jar salsa*
1/2-1 cup heavy cream

Preheat oven to 400F

Moosh together in a glass baking pan. Cook one hour. Serve over rice or pasta. Also lovely with steamed veggies or corn on the cob.

* Your choice of salsa can turn this into as many meals as you can think of. I make mild for the kiddos (the spice intensifies with cooking) and medium if I am just cooking for spice lovers. My father in law suggested a sweet one would be nice and I keep meaning to try it with a peach salsa...

The big one cleaned her plate ... one outta two ain't bad...

Tonight's dinner was a hit with the big one (hey, better than nothing). I did a skillet variation on Tina's famous salsa chicken - see next post for THAT recipe - and Audrey inhaled it.

I'm going to warn you - my recipes are vague and imprecise...


Skillet salsa chicken...

2 chicken breasts, Thin cut or pounded a bit as you like
1/2 jar salsa
1 cup chicken stock (add more if needed)
1/4 cup heavy cream, light cream or similar

Take a room temperature skillet; Add all ingredients, moosh them around until mixed. Put over medium heat until sauce is at a simmer. Turn down to med low (or whatever is required to keep sauce at a simmer) and cover. Cook until chicken is cooked through and sauce is creamy, slightly thickened. If needed, add more stock to thin.

I served it with shortgrain brown rice - I cook 3 cups at a time in my ricecooker and freeze the extra in single servings.