White Bean Chicken Chili

   Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

 1. Heat oil, and cook onion and garlic until soft.
 2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
 3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Tequila Lime Chicken Wings

   6 servings

2 pounds chicken wings

salt and pepper

   For the jalapeno margarita glaze

1/4 cup sugar

zest of one lime

2/3 cup lime juice

1 jalapeno, thinly sliced

1/3 cup tequila

1/2 teaspoon salt

   For serving

Lime wedges

Coarse sea salt

   1. Preheat oven to 400 degrees. Line a large baking sheet with foil then place a non-stick metal baking rack on top of the foil. Place the chicken wings in a single layer on top of the baking rack (this will allow the chicken to get crispy on both sides and allow the juices to run off onto the foil). Season the wings generously with salt and pepper. Bake until the chicken is cooked through and golden, about 30 minutes.

   2. Meanwhile, in a small saucepan over medium heat, stir together the sugar, lime zest, lime juice, jalapeno, tequila, and salt. Bring to a boil, reduce heat, and simmer for 3-5 minutes until the mixture begins to thicken slightly.

   3. Remove the wings from the oven. Turn on the broiler to high. Using tongs, place the wings in a heat safe bowl and toss them in the margarita glaze. Return them to the baking sheet and place them under the broiler until they begin to caramelize and darken, keeping a close eye on them, about 3-5 minutes. Transfer the wings to a serving plate, drizzle them generously with the margarita glaze, and serve with lime wedges and freshly cracked sea salt and any leftover glaze on the side for dipping.

Blackened Salmon Fillets

   Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

   1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
   2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
   3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.