Oh Kitchen, How I have missed you!! and I have missed you too Blog!!! (Chicken, Black Bean Tortilla Stack, Spanish Rice)

Life has gotten in the way lately of my time spent in the kitchen,  but no more..  not going to let anything steal my passion..  there are times of course where I can't stand the thought of walking into the kitchen and cooking..  but most of the time I am itching to get in here and create..  :)   It relaxes me like nothing else.. 
The past month has been busy with Samantha, work and a new relationship,  actually the relationship has been developing for the past few months..  wanted to take it slow,  and still taking it slow.. :)
We completely redid my cosmetic dept at work and I still have the soreness and bruises to prove it..  bruises all over my body and my neck and shoulders killing me.. not sure what I did to re-injure it,  but it is painful..  lose the feeling in my arms and hands often throughout the day.. not fun.. praying that it gets better soon..  it is hard to function normally sometimes with it like this.. 
So, I came home and showered and headed to the kitchen.. my place of peace.. 

Chicken, Black Bean Tortilla Stack

Olive oil
1/2 onion, chopped
3 cloves garlic minced
1 lb ground chicken
1 lb black beans, cooked, drained and rinsed
1 pkt taco seasoning
1 pkg frozen corn
salsa
colby jack cheese, shredded
mozzarella cheese, shredded
flour tortillas, medium to large

In a large saute pan heat olive oil,  add the onion and cook for about 4 minutes,  add the garlic and cook 2 more minutes,  add the chicken and cook until done.. add the black beans and the taco seasoning.  add a little water and stir..  add the corn and some salsa and stir well..  let simmer for about 10 minutes..
In a pie place pour a little salsa on the bottom,  top with a tortilla,  put 1/3 of the chicken and black bean mixture on top,  top with some colby jack cheese,  keep layering and end with a tortilla, salsa and the mozzarella cheese.  put in a 350 degree oven for 20 minutes..  can be prepared up to baking and wrapped in foil and frozen,  just thaw overnight in the fridge and bake for about 30 minutes..

Spanish Rice

Olive Oil
1/2 chopped onion
2 cloves garlic
1 c rice
1 c salsa
1 c water

In a medium saucepan heat oil,  add the onion and cook about 4 minutes,  add the garlic and cook another 2 minutes.. add the rice and cook until a light brown, stirring often.. add the water and salsa, cover and cook for about 20 minutes over medium heat.. stirring often.. fluff with a fork before serving