With the Summer heating up, cool off with this sweet dessert and appetizer submitted by Donna Gicante, our newest teller with the team in Harrisonville.
Snickers Caramel Apple Salad
Ingredients:
4 Large Green Apples cut in bite size
4-5 snickers bar crushed
8 oz Cool Whip
Caramel Syrup
Directions:
Mix together apples, snickers & cool whip.
Drizzle top caramel syrup
Serve chilled
Summer Cheesy Corn Dip
Ingredients:
2 cans mexi corn, drained
1 cup sour cream
1 cup Mayo
1 can rotel, drained
2 cups shredded cheese
4 green onions, diced
Salt & Pepper to taste
Tortilla Chips (for dipping)
Directions:
Mix all ingredients, sprinkle with salt and pepper to taste
Let chill for 4 hours before serving
Enjoy with Tortilla Chips
Warm up your January with this healthy, hearty, and delicious recipe that you'll want to whip up any night of the week! It's paleo and does not contain tortilla chips or strips so that you can enjoy this recipe any time without the guilt. This favorite dish was submitted by Beth Pintner, Staff Development and Project Coordinator for Human Resources.
INGREDIENTS
3 pounds chicken breasts, boneless, and skinless
3 tablespoons oil, your choice, divided
2 to 3 teaspoons of fajita or taco seasoning
1 large or 2 medium onions, diced
6 cloves garlic, minced
2 jalapeno peppers, diced
1 to 2 poblano peppers, diced
2 quarts chicken stock
1 (28-ounce) can fire roasted tomatoes or Rotel
juice of 2 limes
1 cup cilantro, chopped
avocado, cubed and fresh cilantro, diced, to garnish
DIRECTIONS
Preheat your oven to 375°F.
Place your chicken breasts in a large baking pan and pour 1 tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven.
Cook for about 30 to 45 minutes until cooked through and liquid from chicken runs clear. Remove the skin and bones from the chicken. Using two forks, shred the chicken.
Meanwhile, in a large dutch oven over medium heat, heat the remaining 2 tablespoons of oil, and when hot, add the onions. Cook until onions are translucent, about 4 to 6 minutes.
Add the garlic and peppers and saute for about 1 to 2 minutes, until fragrant.
Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil. OPTIONAL: If you want a slightly thickened soup, strain out some of the tomatoes, onions, and peppers and place in a blender and puree. Pour back into the broth mixture.
Add the chicken, cilantro, and lime juice to the pot. Salt and black pepper to taste.
Serve with some fresh cilantro and chopped up avocado on top.
NOTE: If you don't have taco seasoning, use a mix of ground cumin, chili powder, garlic powder, and cayenne.
Are you a culinary expert in your kitchen? Or maybe you have an awesome recipe that you're excited to share. Send us your recipes at Marketing@CountryClubBank.com to be featured in next month's True North News!
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