Ozark Living

So delicious, quick and green! Skip the food coloring to serve it anytime of year! • Approximately 11 oz cheese, so ened to room temperature • 1/2 cup powdered sugar • 2/3 cup plain Greek yogurt • 1/4 - 1/2 teaspoon mint extract to taste • green food coloring, optional • 2/3 cup mini chocolate chips 1. Add the cream cheese to a medium bowl and beat it using a hand mixer until it's creamy and smooth. 2. Add the powdered sugar and continue to beat on high speed until it's fully incorporated, followed by Greek yogurt and mint extract, scraping the bowl down. 3. Beat in green food coloring until fully incorporated with no white streaks. 4. Stir in chocolate chips by hand and save a few for garnishing. 5. Serve dip immediately, or refrigerate it for up to 2 days before serving with fresh fruit, your favorite cookies, or even pretzels for a sweet and salty twist! Serves 4, quick (35 minutes) • 1 tbsp olive oil • 2 medium-sized chicken breasts, diced into 1 inch pieces • 1 medium-sized yellow onion, diced • 3 cloves garlic minced • 2 tsp chili powder • 1 tsp cumin • 1/2 tsp salt • 1 1/2 cups chicken broth • 2 cups salsa verde • 1 can black beans • 1 cup frozen corn • 1 cup jasmine rice • 2 green peppers, sliced • 1 avocado, sliced • 1 jalapeno pepper, sliced • 1/2 cup cilantro, chopped 1. Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn and rice to Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook. 2. When safe to do so, remove lid and stir in green peppers. Replace lid and let sit for 5 minutes. 3. Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy! Healthy and yummy, this recipe is one you should add to the mix for year-round! • 4 slices whole grain bread • 1/2 avocado thinly sliced • 1 tomatillo or green tomato thinly sliced • 2 slices each havarti and mozzarella cheese • Handful baby spinach • Handful alfalfa sprouts • 1 tbsp butter • Pickles & ketchup to serve 1. Place sliced avocado on top of each slice of bread. Top with 1 slice havarti cheese. Top with tomatillo, then 1 slice mozzarella cheese. Add spinach, then top with 2 more slices havarti. Finally, add sprouts and last 2 slices of mozzarella. Top with final slice of bread. 2. Meanwhile, butter a large frying pan and melt butter over low-medium heat. 3. When butter is melted, place each sandwich in the pan, and cover with fitting lid (melts cheese). 4. Cook for about 5 minutes per side. Serve and enjoy with pickles and ketchup. is vegan condiment is so versatile - good on bread, crackers, with veggies or on pasta. Use within a day, as avocado can brown quickly. • 1 avocado • Juice of 1 lime • 1/2 cup pine nuts • 10 large leaves basil • 1 tablespoon chives chopped (or to taste) • 2-3 cloves garlic • Salt & pepper to taste • 1/3 cup olive oil 1. Add all pesto ingredients except for olive oil to a food processor. Blend on high and slowly drizzle the olive oil in. Once all the oil is in, stop the machine and scrape down the sides. Blend further until the mixture is smooth and consistent. 2. Serve immediately (or chill for 30 minutes). Sprinkle red pepper flakes and drizzle olive oil over top if desired. InStant Pot green ChIle ChICken avoCado PeSto | Serves 4 MInt ChoColate ChIP CheeSeCake deSSert dIP Serves 8 green goddeSS grIlled CheeSe SandwICh Makes 2 sandwiches OZARK LIVING • March 2023 • 23

• Cover