2 cans 12.5 oz Chicken - drained and shredded
*DO NOT drain any of the rest*
1 can 11 oz tomatoes & chilies
3 cans 14.5 oz diced tomatoes
2 cans 15 oz black beans
1 can 11 oz corn
1T taco seasoning mix
3T ranch dressing mix
Combine all ingredients in a crock pot. Cook on high for 2 hrs or low for 4 hrs.
suggested garnishes: sour cream, shredded cheese
Wednesday, November 11, 2009
Monday, November 9, 2009
Aunt Gaye's Chicken
4 chicken breasts (boneless and skinless)
1/2 cup parmesan cheese (grated)
1 sleeve Ritz crackers (crushed)
salt and pepper
1 stick butter
1 cup yogurt (plain)
mix the crushed crackers, the cheese and salt and pepper in a shallow dish. dip the chicken breasts into the yogurt and then coat with the cracker mixture. place into a buttered baking dish. melt the stick of butter and pour evenly over all of the chicken and bake at 350 for 25-30 minutes or until juices run clear.
*Katie's Recipe*
This is absolutely delish!!!
1/2 cup parmesan cheese (grated)
1 sleeve Ritz crackers (crushed)
salt and pepper
1 stick butter
1 cup yogurt (plain)
mix the crushed crackers, the cheese and salt and pepper in a shallow dish. dip the chicken breasts into the yogurt and then coat with the cracker mixture. place into a buttered baking dish. melt the stick of butter and pour evenly over all of the chicken and bake at 350 for 25-30 minutes or until juices run clear.
*Katie's Recipe*
This is absolutely delish!!!
Chicken Cordon Bleu and Rice Bake
4 chicken breasts (boneless and skinless)
2 slices of deli ham
4 slices of monterey jack or swiss cheese
1/4 cup bread crumbs (seasoned)
2 tablespoons of parmesan cheese
1 teaspoon paprika
2 tablespoons butter
1 (6oz) box of chicken flavored rice
2 cups boiling water
1 tablespoon butter
cut a 3 inch slit into the side of each chicken breast and stuff with one slice of cheese and 1/2 slice of ham. place in fridge. mix breadcrumbs, parmesan, paprika and 2 tbs of butter to make crumb topping. place 2 heaping tbs on each chicken breast and return to fridge. heat oven to 400 degrees. combine rice (and spice mix), water, and 1 tbs butter in a 13x9 greased pan and bake 10 minutes (covered). put chicken into the pan and bake uncovered for 15-20 minutes more
2 slices of deli ham
4 slices of monterey jack or swiss cheese
1/4 cup bread crumbs (seasoned)
2 tablespoons of parmesan cheese
1 teaspoon paprika
2 tablespoons butter
1 (6oz) box of chicken flavored rice
2 cups boiling water
1 tablespoon butter
cut a 3 inch slit into the side of each chicken breast and stuff with one slice of cheese and 1/2 slice of ham. place in fridge. mix breadcrumbs, parmesan, paprika and 2 tbs of butter to make crumb topping. place 2 heaping tbs on each chicken breast and return to fridge. heat oven to 400 degrees. combine rice (and spice mix), water, and 1 tbs butter in a 13x9 greased pan and bake 10 minutes (covered). put chicken into the pan and bake uncovered for 15-20 minutes more
Beef Stew
1 pound of stew meat
1 medium onion
5-6 red skinned potatoes (large)
2 carrots
1 rib celery
1 teaspoon bay leaves (crushed)
1 teaspoon dried rosemary
place all ingredients into slow cooker and add 2 cups water. cook on high for 4 hours or until meat is cooked through and vegetables are tender.
*Katie's Recipe*
1 medium onion
5-6 red skinned potatoes (large)
2 carrots
1 rib celery
1 teaspoon bay leaves (crushed)
1 teaspoon dried rosemary
place all ingredients into slow cooker and add 2 cups water. cook on high for 4 hours or until meat is cooked through and vegetables are tender.
*Katie's Recipe*
Almost Tandori Chicken
1 cup Greek yogurt (or plain)
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed
Preheat oven to 500 degrees F
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
*Katie's Recipe*
1 tablespoon turmeric, a palmful
1 tablespoon coriander
1 tablespoon smoked paprika
1/2 tablespoon ground cumin, 1/2 a palmful
1 teaspoon ground cardamom, 1/3 palmful
1 lime, zested
2 pounds skinless, boneless chicken thighs
Salt and freshly ground black pepper
1 green apple, peeled, cored and thinly sliced into matchsticks
2 plum tomatoes, seeded and very thinly sliced lengthwise
4 scallions, thinly sliced
2 tablespoons olive or vegetable oil
4 pieces naan bread, plain or flavored, store-bought, warmed
Preheat oven to 500 degrees F
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
*Katie's Recipe*
Curry Chicken Chowder
1 pound boneless skinless chicken breasts cut into 1 inch pieces
1 cup uncooked wild rice
1 cup whole kernel corn
1 medium carrot (shredded)
1 medium onion
1 rib celery
2 tsp chopped fresh parsley
3 (14 oz) cans of chicken broth
2 teaspoons curry powder
3 cups half and half or milk
2 tbs flour
salt and pepper
place all ingredients (except milk, flour and salt and pepper) into crockpot. cover and cook on low for 8 hours or until chicken and rice are tender. Just before serving increase setting to high and add milk, flour and salt and pepper. stir until smooth and until heated through.
I also added 1 cup green pepper and 1 cup of peas. I added the peas and corn at the end so they wouldn't be mushy... But it is really good!
*Katie's Recipe*
1 cup uncooked wild rice
1 cup whole kernel corn
1 medium carrot (shredded)
1 medium onion
1 rib celery
2 tsp chopped fresh parsley
3 (14 oz) cans of chicken broth
2 teaspoons curry powder
3 cups half and half or milk
2 tbs flour
salt and pepper
place all ingredients (except milk, flour and salt and pepper) into crockpot. cover and cook on low for 8 hours or until chicken and rice are tender. Just before serving increase setting to high and add milk, flour and salt and pepper. stir until smooth and until heated through.
I also added 1 cup green pepper and 1 cup of peas. I added the peas and corn at the end so they wouldn't be mushy... But it is really good!
*Katie's Recipe*
Pork Kiev with Shallots and Green Beans
4 pork chops (1 inch thick)
4 Tbs butter (divided)
1 tsp Parsley (dried)
1 tsp chives (dried)
1/2 tsp rosemary (dried)
1 egg (or 1/4 cup milk)
1/4 cup flour + salt and pepper
1/2 cup bread crumbs
green beans
2 small or 1 large shallot
Mix the spices with 2 Tbs of butter in a small bowl. slice a small pocket into each pork chop. divide the butter mixture into 4 and insert into the pocket. put the rest of the butter along with 2 tbs. olive oil into a pan over medium heat. dip the filled chops into the flour and coat well, then into the egg/milk and then into the bread crumbs. place immediately into the pan and don't move again for 5 minutes. flip chops (after ensuring a good brown crust) and allow to cook for 5 additional minutes. while chops are on final 5 minutes, slice shallots into rings and add to the pan. allow to carmelize. remove chops from pan and let rest. add green beans to shallots and allow to cook for a few minutes. place chops back into pan and cover for a final 5 minutes. Serve!
*Katie's Recipe*
4 Tbs butter (divided)
1 tsp Parsley (dried)
1 tsp chives (dried)
1/2 tsp rosemary (dried)
1 egg (or 1/4 cup milk)
1/4 cup flour + salt and pepper
1/2 cup bread crumbs
green beans
2 small or 1 large shallot
Mix the spices with 2 Tbs of butter in a small bowl. slice a small pocket into each pork chop. divide the butter mixture into 4 and insert into the pocket. put the rest of the butter along with 2 tbs. olive oil into a pan over medium heat. dip the filled chops into the flour and coat well, then into the egg/milk and then into the bread crumbs. place immediately into the pan and don't move again for 5 minutes. flip chops (after ensuring a good brown crust) and allow to cook for 5 additional minutes. while chops are on final 5 minutes, slice shallots into rings and add to the pan. allow to carmelize. remove chops from pan and let rest. add green beans to shallots and allow to cook for a few minutes. place chops back into pan and cover for a final 5 minutes. Serve!
*Katie's Recipe*
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