Tuesday, April 15, 2014

Chelsea Pyle's Chicken Enchiladas


Chunky salsa
2 cans Herdez Salsa Verde
Corn tortillas
Fiesta mix shredded cheese

1.  Roast a whole chicken. I prefer the crockpot method. Throw your favorite seasoning on top to make the chicken flavorful.
2.  Shred chicken.
3. Saute chicken in skillet with chunky salsa. You want a healthy amount of salsa, about 1/2 cup per pound.
4. Take a heaping tablespoon of chicken and roll in a warmed corn tortilla.
5.  Spread a thin layer of salsa verde in your pan. Arrange enchiladas on top. When pan is full, cover with more salsa verde. Cover whole pan with cheese. Bake at 350 until cheese is melted, about 10 minutes.

Jill's Chicken Soup

We taste-tested this easy recipe at our Ronald MacDonald Enrichment Service Project!

4 cans cream of chicken soup
4 chicken breasts
2 cups salsa
3 small cans of green chilies
1 package taco seasoning
2 cups drained black beans

Put in crock pot for 8 hours, shred chicken and serve. Serve over tortilla chips, garnish with sour cream, olives, cheese.

Million $ Chicken - Moroccan Style

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Karen Thrailkill for sharing it!

1 Tb olive oil
1/4 cup slivered almonds
2 garlic cloves, minced
3 chicken thighs, cubed SL & BL
2 Tb currants or chopped prunes
1 Tb honey
3/4 tsp cumin
1/2 tsp cinnamon
3 cups hot cooked rice
1 cup bottled salsa

In a large skillet, saute almonds in oil until brown. Remove with slotted spoon, set aside. Saute garlic in oil for a few seconds, then add chicken. Stir until chicken is no longer pink. Add in remaining ingredients except rice, stir well. Bring to boil, reduce heat, cover and simmer for 20 minutes. Serve over rice, and garnish with almonds.

Stove-Top Barbecued Chicken

We taste tested this easy recipe at our Ronald MacDonald Enrichment Service Project! Thanks to Sarah Martinson for sharing it!

6 Servings

1 tsp oil
1 med onion, chopped (1/2 cup)
1/2 cup ketchup
1/2 cup water
2 Tb vinegar
2 Tb brown sugar
1 1/2 tsp Worcestershire sauce
1/2 tsp chili powder
1/4 tsp crushed celery seeds, or 1/2 tsp crumbled celery flakes
1 3-lb broiler-fryer, skinned and cut into serving pieces.

1.   Heat the oil in a large nonstick skillet. Add the onion and cook it, stirring until it is softened
2.   Stir in the ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seeds or       flakes. Bring the sauce to a boil.
3.   Add the chicken to the skillet, placing what used to be the skin side down, and spoon the sauce over the       pieces.  Cover the skillet, and simmer the chicken for 30 minutes. Uncover, turn the chicken over and     cook another 15 minutes or until tender.

Slow Cooker Honey Garlic Chicken

We taste tested this easy recipe at our Ronald MacDonald Enrichment service project with the Young Women!

5 large chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup orange juice
2 Tb olive oil
1 1/2 minced garlic
1 1/2 minced onion
3/4 cup chicken broth
2 Tb cornstarch
sliced scallions, optional for garnish
sesame seeds, optional for garnish

  • Layer chicken breasts in the slow cooker
  • In a medium bowl, whisk together honey, soy sauce, blackberry jam, orange juice, olive oil, garlic and onion, then pour the sauce over the chicken.
  • Cover the slow cooker; cook on high 4-5 hours or until fully cooked.
  • Remove the chicken (reserve the liquids) and shred. Place the shredded chicken in a large bowl.
  • Transfer the liquids from the slow cooker into a saucepan set over med-high heat and add cornstarch and broth mixture. Bring the sauce to a boil and cook until reduced and slightly thickened, about 3 minutes.
  • Pour the sauce over the chicken, tossing to combine. Serve over rice topped with sliced scallions and sesame seeds.

Sunday, March 30, 2014

Karen Thrailkill's Corn Chowder Soup

(from "The Schwarzbein Principle Cookbook")

2 T unsalted butter                                                 

1 C finely chopped shallots (green onions)              
2 minced garlic cloves                                            
1 red bell pepper, 1/4" dice                                    
1 sm diced jalapeno, or 1-2 T canned diced green chilies                            
2 red potatoes, 1/2" dice                                         
1 bay leaf

4 C ckn. stock (I use 3 C because I like it thicker-KT)
2 C raw diced chicken
1 C fresh or frozen corn kernels
1 C heavy cream
1 T finely chopped fresh cilantro
 freshly ground black pepper to taste
dash cayenne pepper


In a large pot, melt butter over med-high heat, add onions, garlic, and peppers; saute till softened, about 5 - 8 minutes.  Add potatoes, bay leaf, stock and chicken.  Bring to boil, then simmer uncovered till potatoes and chicken are tender, about 10 minutes.  Add corn, cream, cilantro, black pepper and cayenne.  Cook over low heat until well blended and heated through, about 5 minutes.  Do not boil.  Adjust seasonings and serve.

Tuesday, April 9, 2013

Wheatberry Salad Recipes

The Following Recipe is by Giada on foodnetwork.com
Wheat Berry Salad with strawberries and feta
2 cups soft white wheat berries, rinsed and drained
4 cups low-sodium chicken broth
4 cups water
1 teaspoon kosher salt

1/2 cup fresh orange juice (from 2 oranges if using fresh)
1/3 cup extra-virgin olive oil
2 tablespoons orange zest (from 1 large orange, optional)
2 tablespoons agave nectar or honey
1/4 cup fresh mint leaves, packed, finely chopped (optional)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 medium strawberries, hulled and quartered
1/3 cup (4 ounces) crumbled goat or feta cheese
1/2 cup chopped walnuts or pecans, toasted (optional – see note below)

For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing: In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook's Note: To toast the walnuts or pecans, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Apple Cranberry Wheat Berry Salad
by Lauren Zembron
Ingredients (4 servings)
  • 1 cup uncooked wheat berries, rinsed
  • Kosher salt
  • freshly ground black pepper
  • 1 Tbsp apple cider vinegar
  • 1 tsp coarse ground Dijon mustard
  • 1 tsp pure maple syrup
  • 1 Tbsp apple cider or apple juice
  • 2 Tbsp extra virgin olive oil
  • ½ cup dried cranberries
  • ½ cup pecan halves, toasted and chopped (optional)
  • 2 packed cups baby spinach,
  • 1 large apple, chopped
Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of Kosher salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.
While wheat berries are cooking, whisk together the cider vinegar, mustard, maple syrup, apple cider, & olive oil in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.
While the drained cooked wheat berries are still warm, toss with the vinaigrette. Taste, and add salt and pepper if desired. Stir in the cranberries, pecans, baby spinach, and apple.