Artichoke Dip

1/2 cup mayo
1/2 cup Parm. Cheese
1 can of diced chilies
1 can artichoke hearts, drained

Blend above ingredients in blender. Bake 350 for 30 mins Serve with diced bread toasted in oven, crackers or rye bread.

Slow cooker chicken and wild rice soup

2 boneless, skinless chicken breast
1 box uncle Ben's long grain and wild rice
1 can cream of chicken soup
4 cups chicken broth
2 1/2 cups of water
1 can sliced carrots, drained

Place all ingredients into 6 quart slow cooker and stir to combine cook on low for 6 to 8 hours.

Cuban Style Chicken

1/2 C diced fresh pineapple
2 Tbs rice vinegar
1 Tbs orange marmalade
1 15 oz can black beans, rinsed and drained
1/4 tsp ground red pepper, divided
1/2 tsp salt
1/2 tsp paprika
4 boneless, skinless chicken breast halves
cooking spray
1/4 C chopped fresh cilantro

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated.

Keep warm.

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

*I serve with yellow rice cooked in pineapple juice instead of water.

Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

Chocolate Praline Cake

Cake:
1 C butter
1/4 C cocoa
1 C water
2 large eggs
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 C sugar
2 C flour
1/2 tsp salt

Combine butter, cocoa and water in small saucepan and heat until butter melts. Cool. In mixing bowl, beat eggs, buttermilk, baking soda and vanilla. Add chocolate mixture to egg mixture and beat until blended. Gradually add sugar, flour and salt. Grease three 8 inch cake pans and line with wax paper. Bake at 350 degrees for 25 minutes or until done. Place pans on wire rack to cool.

Chocolate Ganache:
2 C semisweet chocolate chips
1/3 C heavy cream
1/4 C butter

Combine chocolate chips and heavy cream in microwavable bowl and heat for 2 minutes. Add butter and let sit until cool. Stir until smooth. Spread between layers and on top and sides of cake.

Praline Topping:
1/4 C butter
1 C packed light brown sugar
1/3 C heavy cream
1 C powdered sugar
1 tsp vanilla
1 C chopped pecans

Place first 3 ingredients in small boiler and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Add pecans. When mixture begins to thicken, pour over top of cake and let it drizzle down the sides.

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

Picadillo

2 pounds ground beef
1 onion - chopped
1/2 green pepper
1 8 oz tomato sauce
salt - taste
garlic powder - to taste
pepper - to taste
cumin - to taste
bay leaf
white cooking wine
saffron - a few stems
green olives, halved - to taste
raisins - to taste

This recipe came from our Cuban Abuela, hence the lack of measurements. 
Brown ground beef and pour off grease.  Add the rest of the ingredients to the pot and simmer.  Enjoy served over rice.