Ingredients:
Chicken
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.
Tuesday, April 15, 2014
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.
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.
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.
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
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.
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.
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