This little gem was discovered via Smitten Kitchen where she credits adapting it from Bon Appetit, February 1999. This would be a great small soup course to a multi course meal.
Ingredients:
26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup whipping cream (I think half and half would work as well)
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Thursday
Coconut Bread
This wonderful recipe comes from Smitten Kitchen.
Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 teaspoon ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
Pour egg mixture into dry ingredients and stir together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Pour batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Note: This makes a very tall loaf. A bread pan with high sides is beneficial.
Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 teaspoon ground cinnamon
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons (85 grams) unsalted butter, melted
Vegetable oil or nonstick cooking spray for baking pan
Heat oven to 350 degrees.
In a small bowl, whisk together eggs, milk and vanilla.
In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
Pour egg mixture into dry ingredients and stir together until just combined. Add butter, and stir until just smooth — be careful not to overmix.
Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Pour batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Note: This makes a very tall loaf. A bread pan with high sides is beneficial.
Monday
Oven Steamed Mussels
We don't know why, but somehow these taste so much better oven steamed. And every single one opened!
Ingredients:
1 Tbs extra virgin olive oil
4oz diced pancetta
2 garlic cloves, minced
pinch of red pepper flakes
1/2c white wine
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
2# Penn Cove mussels
2 Tbs unsalted butter
1/4c minced fresh parsley
Adjust oven rack to lowest shelf and preheat oven to 500* On the stovetop, add olive oil and pancetta to a heavy dutch oven (with lid) and cook on medium heat until pancetta is crispy. Scoop out pancetta. Add red pepper flakes and garlic and cook until fragrant, about 30 seconds. Add wine, thyme and bay leaf. Bring wine to a boil. Add mussels and salt. Stir to coat. Put tight fitting lid on pot and transfer to hot oven. Bake for 15-18 minutes. Take out of oven, push mussels to the side and add butter, stirring until melted. Add fresh parsley and reserved pancetta. Stir to coat. Divide between 2 bowl (entree size) or 4 bowl (appetizers) and serve with crusty bread.
Ingredients:
1 Tbs extra virgin olive oil
4oz diced pancetta
2 garlic cloves, minced
pinch of red pepper flakes
1/2c white wine
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
2# Penn Cove mussels
2 Tbs unsalted butter
1/4c minced fresh parsley
Adjust oven rack to lowest shelf and preheat oven to 500* On the stovetop, add olive oil and pancetta to a heavy dutch oven (with lid) and cook on medium heat until pancetta is crispy. Scoop out pancetta. Add red pepper flakes and garlic and cook until fragrant, about 30 seconds. Add wine, thyme and bay leaf. Bring wine to a boil. Add mussels and salt. Stir to coat. Put tight fitting lid on pot and transfer to hot oven. Bake for 15-18 minutes. Take out of oven, push mussels to the side and add butter, stirring until melted. Add fresh parsley and reserved pancetta. Stir to coat. Divide between 2 bowl (entree size) or 4 bowl (appetizers) and serve with crusty bread.
Thursday
Penne with Tomato Vodka Sauce
Compliments of Rachael Ray
http://www.doctoroz.com/videos/rachael-rays-vodka-cream-pasta
1 tbsp extra virgin olive oil, once around the pan in a slow stream
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Directions
Heat a large skillet over moderate heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While the sauce simmers, cook the pasta in salted boiling water until cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.
Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty bread.
Shepherd's Pie
Ingredients
1.5 pounds 93 percent lean ground beef
Water
Salt and pepper
1/2 teaspoon baking soda
2 teaspoons vegetable oil
1onion, chopped
4 ounces white mushrooms, trimmed and chopped (omitted when cooking for Seth)
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
1.25 cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
2 teaspoons vegetable oil
1onion, chopped
4 ounces white mushrooms, trimmed and chopped (omitted when cooking for Seth)
1 tablespoon tomato paste
2 garlic cloves, minced
2 tablespoons Madeira or ruby port
2 tablespoons all-purpose flour
1.25 cups beef broth
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
1 bay leaf
2 carrots, peeled and chopped
Assorted frozen veggies like peas and corn
2 teaspoons cornstarch
2 teaspoons cornstarch
Mashed potatoes per your favorite recipe
Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes.
Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add port and cook, scraping up any browned bits, until evaporated, about 1 minute.
Toss beef with 2 tablespoons water, 1 teaspoon salt, 1/4 teaspoon pepper, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
Heat oil in broiler-safe 10-inch skillet over medium heat until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften and dark bits form on bottom of skillet, 4 to 6 minutes.
Stir in tomato paste and garlic; cook until bottom of skillet is dark brown, about 2 minutes. Add port and cook, scraping up any browned bits, until evaporated, about 1 minute.
Stir in flour and cook for 1 minute. Add broth, Worcestershire, thyme, bay leaf, and carrots; bring to boil, scraping up any browned bits.
Reduce heat to medium-low, add beef in 2-inch chunks to broth, and bring to gentle simmer. Cover and cook until beef is cooked through, 10 to 12 minutes, stirring and breaking up meat chunks with 2 forks halfway through. Add frozen veggies and cook until heatedvthrough. Stir cornstarch and 2 teaspoons water together in bowl. Stir cornstarch mixture into filling and continue to simmer for 30 seconds. Remove thyme and bay leaf. Season with salt and pepper to taste.
Top with mashed potatoes and place under a broiler until potato crust is golden brown and filling is bubbly, 10 to 15 minutes. Let cool for 10 minutes before serving.
French Onion Pasta
So this is on the verge of a little to 'pre-packaged' for me, but I gave it a try and I have to say I was rather pleasantly surprised. If you're willing to eat dip made with Lipton's french onion soup mix, you should try this.
Ingredients:
2 cups of uncooked penne pasta (I snuck in whole wheat pasta)
1 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of extra virgin olive oil
In a large oven safe saucepan, heat the oil. Add the scallions and garlic, stir continually until soft and fragrant. Add in the flour and cook for a couple of minutes. A light brown fond will form on the bottom of the pan, so long as it doesn't blacken, don't worry. A nice dark brown is ok.
Add the marsala wine, scraping the bottom of the pan to remove any stuck on business.
Add the stock and soup mix packet, allow to simmer for about 20 minutes.
Meanwhile, cook your pasta al dente.
Reduce heat and add the light cream, mix well.
Add the cooked pasta to the sauce, stir well. Arrange evenly in saucepan and top with the mozzarella cheese. Set it under the broiler until the cheese gets a little crispy.
Ingredients:
2 cups of uncooked penne pasta (I snuck in whole wheat pasta)
1 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of extra virgin olive oil
In a large oven safe saucepan, heat the oil. Add the scallions and garlic, stir continually until soft and fragrant. Add in the flour and cook for a couple of minutes. A light brown fond will form on the bottom of the pan, so long as it doesn't blacken, don't worry. A nice dark brown is ok.
Add the marsala wine, scraping the bottom of the pan to remove any stuck on business.
Add the stock and soup mix packet, allow to simmer for about 20 minutes.
Meanwhile, cook your pasta al dente.
Reduce heat and add the light cream, mix well.
Add the cooked pasta to the sauce, stir well. Arrange evenly in saucepan and top with the mozzarella cheese. Set it under the broiler until the cheese gets a little crispy.
Tuesday
Balsamic Honey Pulled Pork in the crockpot
This recipe sounded a little more sophisticated than the gazillions of crockpot pulled pork recipes. It wasn't as simple, as you do need to make the sauce on the stove top for 25min, but it didn't fail to disappoint!
Ingredients:
for pork
2.5-3# boneless pork shoulder, trimmed of fat
1 onion, chopped
1 medium green pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
for sauce
1c balsamic vinegar
3/4c ketchup
1/3c packed brown sugar
1/4c honey
1 Tbs Worcestershire sauce
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt
Place pork, onion, pepper, herbs and broth in slow cooker. Cook on low for 8-10hrs or high for 4.5-5hrs.
Make BBQ sauce by combining ingredients in heavy saucepan. Bring to boil and reduce heat. Simmer, uncovered, for 20-25 minutes until slightly thickened, stirring occassionally.
Transfer meat to cutting board and shred using two forks, discarding any fat.
Strain vegetable mixture and discard liquid. Return meat and veggies to crock pot. Add BBQ sauce and stir to coat meat evenly. Adjust slow cooker to low for 1 hr.
Serve on slider buns with coleslaw and pickles.
Ingredients:
for pork
2.5-3# boneless pork shoulder, trimmed of fat
1 onion, chopped
1 medium green pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 cup chicken broth
for sauce
1c balsamic vinegar
3/4c ketchup
1/3c packed brown sugar
1/4c honey
1 Tbs Worcestershire sauce
1 Tbs dijon mustard
1 clove garlic, minced
1/2 tsp black pepper
1/4 tsp salt
Place pork, onion, pepper, herbs and broth in slow cooker. Cook on low for 8-10hrs or high for 4.5-5hrs.
Make BBQ sauce by combining ingredients in heavy saucepan. Bring to boil and reduce heat. Simmer, uncovered, for 20-25 minutes until slightly thickened, stirring occassionally.
Transfer meat to cutting board and shred using two forks, discarding any fat.
Strain vegetable mixture and discard liquid. Return meat and veggies to crock pot. Add BBQ sauce and stir to coat meat evenly. Adjust slow cooker to low for 1 hr.
Serve on slider buns with coleslaw and pickles.
Monday
Corn and Crab Chowder
From Rachel Ray via the Food Network. This is how I used a surplus of crab meat from my Uncle Bill.
Ingredients
1 Tbs olive oil
2 Tbs butter
2 potatoes, peeled and diced
2 ribs celery, choped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf
salt and pepper
1 Tbs Old Bay seasoning
3 Tbs flour
2 c vegetable or chicken stock
1 quart whole milk
3 c corn kernels (frozen works fine)
8 oz lump crab meat
for garnish: tabasco, oyster crackers, or sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. Add veggies to the pot with a bay leaf. Season with salt, pepper and Old Bay seasoning. Saute veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine.. Stir in milk and combine. Bring soup to a bubble. Add corn and cram meat and simmer for 5 minutes. Adjust seasoning and remove the bay leaf before serving with garnish.
Ingredients
1 Tbs olive oil
2 Tbs butter
2 potatoes, peeled and diced
2 ribs celery, choped
1 medium yellow onion, chopped
1 small red pepper, seeded and diced
1 bay leaf
salt and pepper
1 Tbs Old Bay seasoning
3 Tbs flour
2 c vegetable or chicken stock
1 quart whole milk
3 c corn kernels (frozen works fine)
8 oz lump crab meat
for garnish: tabasco, oyster crackers, or sliced scallions
Heat a deep pot over moderate heat. Add oil and butter. Add veggies to the pot with a bay leaf. Season with salt, pepper and Old Bay seasoning. Saute veggies for 5 minutes, then sprinkle in flour. Cook flour for 2 minutes, stirring constantly. Stir in broth and combine.. Stir in milk and combine. Bring soup to a bubble. Add corn and cram meat and simmer for 5 minutes. Adjust seasoning and remove the bay leaf before serving with garnish.
Fast Chicken Posole Soup
This recipe is from my mom's wonderful friend, Melanie. It's a great quick recipe that's tasty and satisfying.
Ingredients:
1 Tbs olive oil
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c onion, diced
1/2 c celery, diced
4 fresh tomatillos, coarsely choped
2 (14oz) cans chicken broth
1 (15oz) can white hominy, rinsed and drained
2 c choped, skinless, boneless chicken breast - cooked (use a rotisserie chicken!)
1 Tbs lime junice
1/4 tsp salt
1/4 tsp black pepper
for garnish:
1/2 ripe avocado
4 radishes, thinly sliced
cilantro
Heat the olive oil in a large saucepan over med-high heat.
Add spices, garlic, onion and celery and saute for 2 minutes.
Stir in tomatillos; cook 1 min.
Add broth and hominy; cover and bring to boil. Uncover and cook 8 minutes.
Add chicken and cook 1 minute or until heated through.
Remove from heat; stir in lime juice, salt and pepper.
Serve in bowls and garnish.
Ingredients:
1 Tbs olive oil
1 tsp dried oregano
3/4 tsp ground cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c onion, diced
1/2 c celery, diced
4 fresh tomatillos, coarsely choped
2 (14oz) cans chicken broth
1 (15oz) can white hominy, rinsed and drained
2 c choped, skinless, boneless chicken breast - cooked (use a rotisserie chicken!)
1 Tbs lime junice
1/4 tsp salt
1/4 tsp black pepper
for garnish:
1/2 ripe avocado
4 radishes, thinly sliced
cilantro
Heat the olive oil in a large saucepan over med-high heat.
Add spices, garlic, onion and celery and saute for 2 minutes.
Stir in tomatillos; cook 1 min.
Add broth and hominy; cover and bring to boil. Uncover and cook 8 minutes.
Add chicken and cook 1 minute or until heated through.
Remove from heat; stir in lime juice, salt and pepper.
Serve in bowls and garnish.
Saturday
Crockpot Thai Chicken
In my search for more crockpot dinners, this was a big hit. Not too spicy and excellent served over rice.
Ingredients
2 medium onions cut into thin wedges
1.5 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 tablespoons creamy peanut butter
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2-3 teaspoons red curry paste
4 garlic cloves, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)
In a slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
Ingredients
2 medium onions cut into thin wedges
1.5 cups sliced carrot (3 medium)
1 small red sweet pepper, cut into bite-size strips
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup chicken broth
3 tablespoons creamy peanut butter
1/2 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
2-3 teaspoons red curry paste
4 garlic cloves, minced
1/2 cup unsweetened coconut milk
1 cup frozen peas
Hot cooked rice
Chopped peanuts (optional)
Snipped fresh cilantro (optional)
In a slow cooker, place onions, carrot, and sweet pepper. Top with chicken. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over all in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.
Serve chicken mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro.
Butternut Squash Lasagna
I adapted this from a Martha Stewart recipe with the addition of Italian sausage. I think kale or Swiss chard might be a nice way to add some veg as well.
Ingredients:
Ingredients:
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound whole-milk ricotta cheese
- 1/2 cup heavy cream
- 2 large egg yolks
- 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
- Freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1/3 cup loosely packed fresh sage leaves, coarsely chopped
- 1 1/4 cups homemade or store-bought low-sodium chicken or vegetable stock (I used a bit more since I had no cook noodles)
- 3/4-1 lb sweet Italian sausage, cooked
- Lasagna noodles
- 4 ounces finely grated Parmesan cheese (1 1/4 cups)
- Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
- Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
- Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
- Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
- Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles and top with half of cooked crumbled sausage. Repeat layering once more (noodles, squash, noodles, ricotta/sausage a). Sprinkle Parmesan over ricotta mixture.
- Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.
Sunday
Sour Cream Chicken Enchiladas
This recipe can be prepared ahead of time, double wrapped and frozen. I'm thinking it would be easy to double the recipe and freeze one.
Ingredients:
2 chicken breasts, approx. 1#
1 medium onion, chopped
2-3 Tbs olive oil
1 can black or kidney beans
Cumin, to taste
Chili powder, to taste
6-8 tortillas
1.5c shredded Montery Jack or Mexican cheese
1/4c butter
1/4c flour
1 - 15oz can of chicken broth
1c sour cream
1 - 4oz can diced green chilis
Preheat oven to 400*
Heat olive oil in a pan. Dice the chicken, season with salt, pepper, cumin and chili powder. Cook chicken with the onion until just done. Remove from heat. Add beans and corn and mix together. Spray a 9x13 inch pan with nonstick spray or olive oil. Put the chicken mixture in each tortilla with a sprinkle of cheese and place in the pan seam side down.
Melt the butter and add flour to create a roux. Cook for 2-3 minutes, slowly whisk in the chicken broth to create a thickened sauce. Take off heat and stir in sour cream and chilis. Pour over enchiladas and top with remainder of the cheese.
Bake for 20 minutes until cheese topping in melted.
Ingredients:
2 chicken breasts, approx. 1#
1 medium onion, chopped
2-3 Tbs olive oil
1 can black or kidney beans
Cumin, to taste
Chili powder, to taste
6-8 tortillas
1.5c shredded Montery Jack or Mexican cheese
1/4c butter
1/4c flour
1 - 15oz can of chicken broth
1c sour cream
1 - 4oz can diced green chilis
Preheat oven to 400*
Heat olive oil in a pan. Dice the chicken, season with salt, pepper, cumin and chili powder. Cook chicken with the onion until just done. Remove from heat. Add beans and corn and mix together. Spray a 9x13 inch pan with nonstick spray or olive oil. Put the chicken mixture in each tortilla with a sprinkle of cheese and place in the pan seam side down.
Melt the butter and add flour to create a roux. Cook for 2-3 minutes, slowly whisk in the chicken broth to create a thickened sauce. Take off heat and stir in sour cream and chilis. Pour over enchiladas and top with remainder of the cheese.
Bake for 20 minutes until cheese topping in melted.
Santa Fe Chicken
A new crockpot recipe! The end result has a fair bit of liquid, so it would work well over rice, or strain with a slotted spoon well before you put in a tortilla.
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1-2 cloves of garlic, minced (original recipe called for 1 tsp garlic powder)
half a chopped onion (original recipe called for 1tsp onion powder)
1 tsp cumin
1/2 tsp cayenne pepper (or to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings- like sour cream and cilantro.
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1-2 cloves of garlic, minced (original recipe called for 1 tsp garlic powder)
half a chopped onion (original recipe called for 1tsp onion powder)
1 tsp cumin
1/2 tsp cayenne pepper (or to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings- like sour cream and cilantro.
Thursday
Crockpot Lemon Chicken
This is a great little recipe that's quicker than many crockpot recipes. I also successfully doubled this as well. We served with angel hair pasta and it was delish!
Ingredients
1tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2lbs boneless, skinless chicken breast
2 Tbs butter
1/4 c water
3 Tbs lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
8oz pkg cream cheese (lowfat or fat free works fine)\
Fresh parsley for garnish
Mix oregano, salt and pepper and rub into chicken breasts. Melt the butter in a skillet and brown the chicken breasts 3 to 5 minutes on both sides. Place chicken in slow cooker.
In the same skillet, mix water, lemon juice, garlic and bouillon. Bring to a boil. Pour over the chicken in the slow cooker.
Cover and cook on high for 3 hours or low for 6 hours. Add the parsley to the slow cooker 15-30 minutes before the end of the cooking time.
About 15min before you're ready to serve, remove the chicken and add cream cheese. Whisk until smooth and serve over chicken on a bed of rice or pasta.
found on Pinterest
Ingredients
1tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2lbs boneless, skinless chicken breast
2 Tbs butter
1/4 c water
3 Tbs lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
8oz pkg cream cheese (lowfat or fat free works fine)\
Fresh parsley for garnish
Mix oregano, salt and pepper and rub into chicken breasts. Melt the butter in a skillet and brown the chicken breasts 3 to 5 minutes on both sides. Place chicken in slow cooker.
In the same skillet, mix water, lemon juice, garlic and bouillon. Bring to a boil. Pour over the chicken in the slow cooker.
Cover and cook on high for 3 hours or low for 6 hours. Add the parsley to the slow cooker 15-30 minutes before the end of the cooking time.
About 15min before you're ready to serve, remove the chicken and add cream cheese. Whisk until smooth and serve over chicken on a bed of rice or pasta.
found on Pinterest
Subscribe to:
Posts (Atom)