Green Chili Chicken Enchilada Soup

2 Boneless Chicken Breasts

1 can Green Enchilada Sauce (10 oz) mild, or medium

1 can Pinto Beans, drained

1 can Green Chilies (4 oz.) mild, medium, or hot

4 cups water

1 cup Salsa, mild or medium

1 1/2 cups frozen sweet corn

1/2 cup white rice

1 1/2 tsp cumin

1 1/2 tsp chili powder

2 tsp chicken better than bouillon

1 tsp garlic powder

1 tsp onion powder

1 lime, juiced or 2 TBS lime juice (optional) 

4 oz. Cream Cheese (optional)

Salt & Pepper

Place everything in the Instant pot, except the lime juice and cream cheese. Stir and place lid on pot. Set timer for 25 minutes and let pressure release on its own. Remove lid and remove chicken. Let set a few minutes before shredding it and adding it back to pot. If desired, add cream cheese to make it a more creamy soup and can add in the lime juice. Add salt and pepper to your preference. 

Serve with chips, cheese, or any toppings of your choice. 

For crockpot, add all ingredients and cook on high 4 hours or low for 6-8.

Maple Dijon Chicken

This recipe has been floating around the internet for some time.  I first made it with honey instead of maple syrup.  I like it both ways and honey is usually less expensive.  Give it a try. For those who love rosemary, add it fresh.  Rosemary is one of those herbs that you either love or hate.  I used to hate it, but after 20 years or more, I tried it again in this dish. I have a new fondness for rosemary, especially when I have it growing fresh in my garden!

8 boneless, skinless chicken thighs
1/2 cup Dijon mustard
1/4-1/3 cup maple syrup or honey (based on your preference)
1 TBS rice vinegar (I use garlic rice wine vinegar)
 Salt & pepper
2 tsp. Fresh chopped rosemary (optional)

Line a baking dish with foil, preferably nonstick, or use disposable foil pan. (I have cooked this in a glass dish with no foil and the maple syrup burns on the glass and is extremely difficult to clean.) Salt and pepper both sides of chicken and place in dish. Whisk together mustard, syrup, and vinegar. Pour over chicken.

Bake at 425 degrees for 40 minutes or until chicken is completely cooked. Sprinkle with fresh rosemary, if desired. Serve over rice, pasta, mashed potatoes or as is. (Serves 4)
Can be cooked in crockpot for 3-4 hours, depending on how hot your slow cooker cooks.

Olive Chicken & Pepperoncini

4-6 Boneless Chicken Breasts and/or Chicken Thighs
1 14 oz. Can Crushed Tomatoes
1/2 cup pitted kalamata olives, sliced or quartered
1/2 of a 16 oz. jar of pepperoncini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
1/4-1/2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Paprika
Feta Cheese (optional)
4 TBS wine
2 TBS lemon juice

This recipe can be cooked in the crockpot or in a skillet, whichever works best for you.
If chicken pieces are large or very thick, slice lenthwise or into 3 smaller pieces.  Sprinkle chicken with salt, pepper, & paprika. 

For pan cooking: Brown chicken in skillet with oil and garlic.  Pour crushed tomatoes over chicken.  Add in wine, lemon juice, and a half cup of water or chicken broth.  Top with pepperoncini's and olives.  Simmer covered 30-45 minutes.  Check occassionally and add a bit of water if sauce becomes too thick.  Serve over rice.


For crockpot:  Place chicken in bottom of pot.  Pour tomatoes, wine, and lemon juice over the chicken.  Top with pepperoncini rings & olives.  Bake on low 6 hours.  Serve over rice. Can also be mixed or served over pasta instead of rice.

Potato Soup Gluten Free

8 cups peeled, chopped potatoes
1 small onion, chopped
3-4 stalks celery, sliced or chopped, include a few leaves
1/4 cup minced carrots (optional)
1 TBS fresh parsley, chopped (or 1 tsp. dried)
1 8 oz. pkg. cream cheese
6-8 cups water + 2 GF chicken Bouillon cubes (can use GF chicken broth)
1 TBS butter
salt and pepper to taste
1 cup chopped ham or 6-8 slices bacon, cooked and crumbled or better yet, chop up some turkey bacon and toss it in there to cook.

Saute onion, celery & carrots (if using) in butter until softened.  Add chopped potatoes. Boil over medium low heat for 15-20 minutes. Soften cream cheese in a bowl. I use a 4 cup measuring dish. Spoon some potatoes and hot broth into cream cheese and mash. Continue adding potatoes and small amounts of broth until 2/3 of the potatoes are mashed into a creamy mixture with the cream cheese. Pour back into the soup and mix thoroughly. If desired, place all in crockpot with the parsley and chopped turkey bacon.  Cook on low or you can continue cooking in a pot on the stove on low for about 15-30 minutes.

New Chili

I added another photo to this recipe. It is gluten free and makes a lovely fall soup. You can make it with chicken tenders instead of turkey-which is what I did today. I posted this back in February of 2008, but am updating gluten free recipes, so thought I'd post it again. Eliminate the turkey/chicken and it can be vegetarian.

I was reading Heth's Blog about a new chili recipe she tried. It looked so lovely, I just had to try it. She posted pictures of each of her children tasting it and what they thought. It was hilarious. Check it out.

The original recipe comes from Better Homes & Garden and is called New World Chili. I did my best to follow the recipe. Here are the very attractive ingredients. (Heth displayed them so lovely I thought I'd try the same.)

1 lb. turkey breast tenderloin, cut into 1-inch pieces
1 28-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 8-oz. can tomato sauce
1 cup peeled, seeded and cubed butternut squash or pumpkin
1 medium onion, chopped
1/2 cup chicken broth (gluten free)
1/2 cup frozen whole kernel corn
1/2 cup dried cranberries
1 fresh jalapeño pepper, seeded and finely chopped
1 Tbsp. chili powder
1 clove garlic, minced
1/2 cup chicken broth
2 cups shredded fresh spinach
4 oz. Monterey Jack cheese with jalapeño peppers, shredded (1 cup)

In a 5-quart slow cooker combine turkey, undrained tomatoes, beans, tomato sauce, squash, onion, the 1/2 cup chicken broth, corn, cranberries, jalapeño pepper, chili powder, and garlic.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. If desired, stir in additional broth to reach desired consistency. Stir in spinach just before serving. Sprinkle each serving with cheese. Makes 6 servings.

I used 1 1/2 lbs turkey tenderloin and browned in 1 TBS olive oil with onions and garlic before placing in crockpot. I cooked it on high. I added 2 cups additional broth. I considered using hot green chilies or canned jalapeños, but opted to stick with as close to the original as I could.

Crockpot Apple Dessert

I enjoy having people over for dinner, but I want to spend time with them, not just serve them. That is why I so like crockpot meals. One of these days, I just might do a month's worth. As I perused Pioneer Woman's Apple Brown Betty recipe, I thought I might try something similar-but cook it in the slow cooker.

3 cups of peeled, sliced apples
6-10 slices of wheat bread (depending on the size of your bread, I know, I should have measured)
3/4 cup brown sugar
1/2 tsp. cinnamon
1/2 cup butter

Prepare apples. Slice bread into small cubes. I like to cut off the crusts. Grease the inside of crockpot with a generous amount of butter. Mix brown sugar and cinnamon together. Layer 1/2 of the apples, 1/3 of the brown sugar mix, and 1/2 of bread crumbs. Repeat and finish with the brown sugar. Top with a stick of grated butter.

(Margarine does not work for grating.) I realize it probably looks like cheese on top, but I love having even butter coverage for dishes. This is the best and easiest way to do it.

Cook on low for 3 hours. Pull removable liner out of crockpot and let cool a bit before serving. I also removed the glass lid so the top wouldn't be soggy. It was great topped with vanilla ice cream!

Another Chili Dish

2 lbs. ground beef (or ground turkey)
1 can black beans

1 can pinto beans
1 can tomato sauce

1 12 oz. bottle beer
1 onion, chopped

1/2 cup chopped red or green pepper
2 cloves garlic, minced
1 TBS chili powder
1 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon oregano
2 tsp. sugar

Brown ground beef, adding onion powder and garlic salt. When almost cooked, add onion and garlic. Drain off any fat. Add beans, tomato sauce, beer, & remaining spices. Simmer for 30 minutes or throw into crockpot on low until ready to eat. Usually I add tomatoes, green chilies and such for chili, but I had to use what I had on hand. I served this with Lisa's One Hour French Bread.

Easy Chicken

On days I am going to be busy, but haven't decided what to make for dinner, this is what I do.

Pull 4-5 boneless chicken breasts out of the freezer. Toss into crockpot. Brush with melted butter or olive oil. Sprinkle with garlic salt and pepper. Cook on high 4-5 hours, or until chicken is tender and shreds easily.

For an easy meal, shred and use for Chicken Tacos or any kind of chicken salad. Can also be used in Saucy Chicken. Or remove chicken from crockpot and shred. Strain juices, reserving 1/2 to 1 cup. Add to 16 oz container of sour cream, along with 1 tsp. chicken bouillion. Place chicken back in slow cooker and pour sour cream mixture over.

Cook a lb. of pasta and add to chicken. Mix and serve.

Beef Barley Stew

Do you ever throw something together for dinner, then forget just exactly what you put in it? Of course it will be a dish everyone loves and wants you to make again. I put together this Beef Barley Soup, remembered to take a quick photo, but didn't write out the ingredients. So I will have to make it again and see if I can figure it out. (I made this December 1st and left it sitting in my drafts until I had the recipe written. My memory just isn't what it used to be.)
Ok, here it is to the best of my recollection:

2-3 lbs stew meat, (can use less, but my bunch are meat eaters)
1 onion chopped
1 TBS olive oil
2 TBS flour
1 cup chopped celery, include some green leaves
2 cups chopped carrots
1/2 cup fresh or frozen green beans, cut in 1 inch pieces
1 can diced tomatoes
2-3 TBS fresh chopped parsley
1 bay leaf
2 cloves garlic cloves, minced
1 cup beef broth
1/2 cup red wine
salt
pepper
1/2 cup medium pearl barley

Brown meat in oil. Add onions & garlic, cooking until onion is soft. Add flour to coat meat. For slow-cooker, at this point tranfer this to crockpot. Add broth and stir well. Add remaining vegetables, wine, seasonings, and water or more broth to cover all. Cook 8-10 hours on low or 4-5 hours on high. Remove bay leaf and add barley during the last hour, cooking on high until it is tender. Serve with crusty french bread.

Taco Soup

This recipe came from a friend.

2 lbs ground beef browned w/onions
1 large chopped onion
small can chopped green chilies
15 oz can corn
2 cans pintos
1 can kidney beans
3 cans stewed tomatoes
1 pack taco seasoning
1 pack ranch dressing mix

Cook 1 hour on low heat or in the crockpot for several hours. I didn't use an entire package of ranch dressing, it just seemed like overkill. I used my own taco seasoning and frozen corn. Instead of stewed tomatoes & green chilies, I used 2 cans of tomatoes w/greenchilies. And I added garlic. Gosh, I suppose I should just rewrite the recipe as I made it.

2 lbs ground beef browned
1 large chopped onion
1-2 cloves garlic or 1 tsp. garlic salt
2 cans tomatoes w/green chilies
1 1/2 cups frozen corn
2 cans pintos
1 can kidney beans
3 TBS taco seasoning
1/2 package ranch dressing mix

Brown ground beef with onions and garlic. Drain & add all ingredients to the crockpot. If in a hurry, simmer on stovetop 30-40 minutes.

Chuck Roast

This is made nearly the same as Pot Roast. Chuck roast doesn't slice as neatly as rump roast, but instead falls apart or shreds quite easily. I prefer mashed potatoes with rump roast. I add potatoes & carrots to the chuck roast an hour before it is finished cooking. This can be made in the oven by baking for 2-3 hours at 275 degrees or in the crockpot for 7-8 hours on low. Turn to high the last 2 hours while cooking the potatoes and carrots. Mushrooms, onions, & wine can also be added. I don't cook with water, but add 1 cup with 1 tsp. beef bouillon when I add the vegetables. I also sprinkle the potatoes with a bit of salt once they are added.

Easy Pot Roast

1 3-4 lb Rump Roast
onion powder
garlic salt
fresh ground pepper
1 TBS olive oil (optional)

When I'm in a hurry, I toss the meat into the crockpot, sprinkle generously with onion powder, garlic salt and fresh ground pepper. Fresh garlic is nice, as are fresh chopped onions, but I save those for a more savory pot roast (or basically when I have more time or want brown potatoes with pot roast.)

But if you have a few minutes, brown all sides of meat in a skillet with 1 TBS olive oil. Then add
seasonings into crockpot. Cook 4-5 hours on high or 8 on low. Gravy can be made with meat juices.

Ham & Scalloped Potatoes

Scalloped Potatoes can be made without the ham as a side dish. But with the ham it makes a nice one pot dish. Of course, the potatoes make a nice accompaniment to grilled ham slices or baked ham.

5 medium sized potatoes, peeled and sliced very thin
1 onion, chopped or sliced
3 TBS butter
3 TBS flour
2 cups milk
1-2 cups shredded cheese
1-2 cups chopped, sliced, or shredded ham
1/2 tsp. salt
pepper to taste

Melt butter in pan (or microwave.) Add flour and stir until blended. Add milk Stirring constantly, add milk and heat until thickened. Add salt & pepper to taste. Add cheese. Place potatoes and onions in pot of crockpot. Pour cheese sauce over top. Add ham, if desired. Bake at 375 degrees for 1 1/2-2 hours. Top will brown. Or bake on high in crockpot 5-6 hours.

Ready for baking

Cooking in the crockpot

Sorry, I never took a photo of the finished product.

Beef & Peppers

2 lbs beef chuck steak or roast, cut into 1/4 inch strips
2 tablespoons olive or vegetable oil
1 large onion, cut into wedge slices
1 yellow or orange pepper, julienned
1 red pepper, julienned
1 green bell pepper, julienned
2 garlic cloves, minced
1 inch piece of ginger, grated
1-2 teaspoon sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup soy sauce

Brown meat with garlic salt & pepper. When it begins to brown, add onions and garlic. Place in crockpot with remaining ingredients (except peppers.) Cook on low several hours. Add peppers about an hour before serving. Serve over cooked rice or noodles.

Olive Chicken

My kitchen is completely undergoing a transformation. This week I am cooking downstairs, out of boxes. Thankfully, I do have a small, second, working kitchen. My goal is crockpot type meals or outside grill meals. Monday was a big pot of Green Chili. Tuesday I threw this together.

4 Boneless Chicken Breasts
1 can crushed tomatoes
1 small container pitted kalamata olives
1/2 of a 16 oz. jar of pepperocini peppers or pepper rings
2-3 garlic cloves
1 TBS olive oil
Salt
Pepper
1 lb. thin spaghetti
Feta Cheese (optional)

Slice chicken into strips. Brown in olive oil with garlic. Add salt and pepper to taste. Add everything together into crockpot with chicken. Cook on low for 6 hours. Serve over cooked spaghetti. Top with feta or goat cheese if desired.

Chalupas

Happy Cinco De Mayo


This recipe came from my mother-in-law. Here is the original:


2-3 lb. pork roast
1 package pinto beans
1 can chopped green chilies
2-3 garlic cloves
2 TBS chili powder
1 TBS Cumin
1 TBS salt
1 tsp. oregano

Soak beans covered with water overnight. Drain beans and rinse. Add all ingredients except the salt in a slow cooker. Cover with water. Cook on high several hours until beans are tender. Add salt. Remove meat and shred. Add back to pot. If there is a lot of liquid, remove lid to thicken.

I haven't made this with pork for years. I began using chicken breasts and thighs, but hated getting the meat off the bones. So now I use boneless chicken breasts, about 2-3 lbs. The breasts cook faster, so add them after the beans have been cooking for awhile. If cooking on the stovetop, add additional water if necessary. I also cut back on the salt and cut the chili powder to 1 TBS since my husband doesn't really like chili powder. And it's almost impossible to cook this without adding chopped onion. This is what the consistency should be after cooking.


You can also just cook the chicken and spices without the beans, only use less water. Add 2 cans of pinto beans about an hour before serving.

Serve over tortilla chips (homemade are great) and top with lettuce, tomatoes, cheese, salsa or any ingredients of your choosing: guacamole, olives, sour cream, avocado, etc.

Meatball Soup

I tried this recipe from Tammy's site. It was good. Tammy must cook like I do. I noticed her photo of Italian Meatball Soup has tiny peas in it. But no where in the recipe are peas listed. Tammy has a great recipe site. Here is the recipe with the changes I made:


1 15 oz. can diced tomatoes
1 cup chopped carrots
3/4 cup chopped onion
1/2 cup chopped celery
3/4 cup cut green beans
2 cloves garlic
2 TBS granulated beef bouillon
1/2 tsp. oregano
1/2 tsp. basil (I would have used 1 TBS fresh, but I was out.)
1 TBS fresh parsley
1/8 tsp. sugar
salt & pepper to taste
25 small cooked meatballs (I buy the frozen italian ones)
1/2 cup sliced chicken sausage cooked (optional)
1 1/4 cups dry pasta
8-10 cups water


In crockpot add all ingredients but meat and pasta. Cook several hours. Add meatballs and sausage if desired. About 20 minutes before serving. Toss in pasta. Add additional water if necessary, as pasta will soak up some of the liquid. Can also be cooked on the stove in a large pot. To cook on stove, bring first ingredients to boil. Reduce heat and simmer covered, about 40 minutes. Add meat and continue cooking 20 minutes. Add pasta and cook to desired doneness, according to pasta package.

Ham & Bean Soup

For Easter we had Honey-Baked Ham. I tossed the bone in the freezer, with plenty of meat on it, for soup making. I was going to make Split Pea Soup, but instead made soup with pinto beans that my mother-in-law suggested. It was a hit.

1 lb. pinto beans
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped celery
1/2 cup chopped carrots
1 can petite diced tomatoes
1 ham bone (smoked ham hocks will work if ham bone isn't available.)

Soak beans in water overnight, or do quick soak. (After rinsing beans, place in pot. Add water to more than cover, as beans will expand. Bring to boil for 2 minutes. Turn heat off, cover pan and let sit for 1 hour.)

Drain beans. Place in pot. Add onion, garlic, hambone, carrots and celery. Fill pot with water. Bring to boil, then cook on low for a couple of hours. Add water if necessary. When beans are tender, remove meat from bone and put back in pot. Add tomatoes and a grated carrot. Cook an additional hour. My mother-in-law doesn't add any celery or carrots during cooking. At the end she adds only the can of tomatoes and 1 grated carrot. She make sure there is also plenty of crusty sugar included from the outer of the honey ham. I couldn't resist adding the celery and carrot in the beginning and didn't really have the sugar crust.

Can be done in a slow cooker, but I've had trouble with pintos not getting soft enough. Never salt pintos until they are finished cooking, as it tends to make them hard. I'd cook it on high in the slow cooker for 6-8 hours.

Meat & Tomato Bolognese Pasta

2 pounds ground turkey or beef
1 15 oz can petite diced tomatoes
1 cup fresh chopped tomatoes (2 cans tomatoes can be used or 2-3 cups fresh. I only had one can, but thought it needed more tomatoes, so chopped up fresh.)
1-2 tablespoons tomato paste
1 cup grated carrots
1 cup chopped onion
4 cloves garlic, minced
1/4 cup chopped fresh basil or 1 1/2 teaspoons dried
1 small can diced hot green chilies or 2 tablespoons minced jalapeno peppers
1 cup milk
1 1/2 cups white wine (I use white zinfandel or white merlot)
1 lb thin spaghetti or angel hair pasta
Parmesan cheese, feta, or other grated cheese if desired.
Salt to taste

Brown ground meat. Drain off any fat. Add onion, garlic, carrots, basil and peppers and stir-fry until onion is soft. Pour in milk and mix. Most should be absorbed by meat. Add wine and simmer 10 minutes. Add tomatoes and tomato paste and simmer on low heat for a couple of hours, or throw it all in the crockpot until ready to eat.

Serve over cooked pasta and top with cheese.

Tender Beef over Rice

2 lbs stew meat
1 onion, chopped
8 oz. sliced mushrooms (optional)
1 garlic clove, minced
2-3 TBS olive or vegetable oil
1 tsp garlic salt*
1/2 tsp fresh ground pepper
3 cups water
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/4 cup red wine (cabernet sauvignon)
2 TBS cornstarch mixed in 1/4 cup cold water

Over medium high heat, brown meat in oil. Add onions and garlic. Saute until onion is soft. Towards the end of browning, add mushrooms, garlic salt and pepper. Add in remaining ingredients, except cornstarch/water mix. Reduce heat, cover, and simmer for 1 1/2-2 hours or place in crockpot. Before serving, add cornstarch and water. Turn heat up and stir frequently until thickened. Serve over rice, noodles, or mashed potatoes.