Six Can Chicken Tortilla Soup

From a Church Cookbook:

1 (15oz) can whole kernel corn, drained
2 (14.5oz) cans chicken broth
1 (10oz) can chunk chicken
1 (15oz) can black beans
1 (10oz) can diced tomatoes with green chilies I used Rotell tomatoes

Open the cans of corn,chicken broth,chunk chicken,black beans,and diced tomatoes with green chilies.  Poor everything into a large sauce pan or stock pot.  Simmer over medium heat until chicken is heated
through.  Serve with crushed tortilla chips and a dollop of sour cream on top, we also use salsa on top
and cheese.  This is Yummy!!

Note:  The rotell tomatoes makes it a lil bit more spicy,  one day I was out of those and just used a
regular can of diced tomatoes and added a can of green chilies and it made it a milder soup. 

White Chili " A unique recipe"

From a Church Cookbook:

This recipe is unique and different than other white chili recipes I looked at because of its ingredients and
that it is from a spanish woman and handed down to her from her mother-in-law.

2 1/2-3 c. water
4 chicken breast halves
1 teas lemon pepper
Simmer together.  Cut chicken into cubes.
Add:
1 clove garlic
1 c. chopped onion
Saute in butter: add to broth and chicken
Add:
2 cans white corn
2  (4oz) cans of green chili's
1 teas. ground cumin
juice of 1 lime
2  (15oz) cans of undrained white northern beans
Heat together.  Serve with corn chips and cheese.
Note:  She uses frozen corn instead of canned and homemade beans would be great to use as well.  This is a good food storage recipe as well.

Note:  I am buying the ingredients to make this, will let you know how well I like it when I make it, in the mean time if anyone makes it please let me know how you like it.  I'd appreciate any comments on any recipes i've posted, you can post on my other site.  Thanks. 

Oven Fried Pork Chops

From a Church Cookbook:

4-6 pork chops
up to a cube butter
1 beaten  egg
2 Tbsp milk
2c. seasoned bread crumbs,or crackercumbs, or potatochip crumbs (or shake and bake mixture)
I used seasoned bread crumbs.

Place small thin cubed butter pieces  into a 9X13 glass dish.  Combine egg and milk in one bowl and bread crumbs in another.   Dip chops into egg mixture and then coat with bread crumbs.  Place in buttered
dish.  Bake at 425 degrees for 15 to 20 minutes.  Turn chops over.  Bake another 15 to 20 minutes or
until no pink remains in chops and juices run clear. 

Note:  I added a thin cube of butter on top of chops as well, the more butter you add in bottum of pan
gives you a crispier coat of batter for chops.  This is Yummy!!

Chicken Enchiladas

From a Church Cookbook:

1 large onion, chopped
4-5 chicken breasts halves or rotisary
1 small can diced green chilies
1 8 oz. package of cream cheese
1/2 c. sour cream
1/2 c. salsa
8 medium sized flour tortillas
1 pkg. enchilada sauce mix (or canned)
1-2 c. grated cheese

Cut chicken into bite size pieces.  Saute onions and chicken in butter (or water for low fat).  Cook until chicken is done.  While chicken is cooking, make enchilada sauce per package directions.  Add green chilies, sour cream, cream cheese and salsa to chicken and onions.  Put 2-3 TBS. of mixture on tortilla.  Sprinkle with cheese and then roll up.  Place on greased 9X13 pan.  Cover with enchilada sauce and grated
cheese.  Bake at 350 degrees for 20 minutes or until cheese is melted.  Yummy!

Note:  For my picky eater I just left some chicken and onions out before adding the other ingredients and put the chicken in flour shells with cheese and rolled up and placed in a seperate pan, topped with enchilada sauce and cheese. 

Crab and Shrimp Monterey Enchiladas

From a Bowlingteam Cookbook:

2 c. sour cream
1c. fresh shrimp or canned
1c. crab flakes
2(4oz) cans mushrooms, drained
1 (4oz) can green chillies,drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 8 inch flour tortilas
1 lb. Monterey Jack cheese, shredded

In 13 X9 baking pan, spread 1 cup sour cream.  In a 2 quart saucepan, mix-crab and shrimp, I save some of the shrimp to put on top of enchiladas, then add 1/2 cup sour cream, mushrooms, green chillies, onion flakes,
chili powder, salt, garlic powder and pepper.  Cook over low heat, stirring occasionally until heated through.  On open tortilla in the center, put approximately 1/3 cup filling and 1/4 cup cheese.  Fold side over filling and place seam side down in sour cream, then sprinkle well with cheese, I top with shrimp.  Bake 8 minutes or until cheese melts.  Use your own judgement on amount of sour cream and cheese. I also omit mushrooms. Very Yummy!

Cafe Rio Pork

From Church Cookbook:

Pork loin or pork roast
1 1/2 can coca-cola classic
1 c. sugar
1 ( 7oz.) can chipotle chilies in adobo sauce
1 tsp. dry ground mustard
1 tsp minced garlic
1 tsp cumin
1 tsp dried onion

Sauce:  Remove the chilies from the can of adobo sauce (you only use the sauce.)  Add the coke,sugar,mustard,cumin, and garlic to the adobo sauce and put in a blender.  Rinse can of
adobo sauce with coke to get all the sauce out.  Blend until well mixed.   Place in crockpot
on low for 7 to 9 hours or until it pulls apart with fork.

Dressing:

1 env. Buttermilk Ranch dressing
1 c. milk
1 c. mayo
1/2 bunch cilantro
2 tomatillos
2 serrano peppers, with seeds removed

Dressing:  Blend the buttermilk ranch dressing, milk, mayo and 1/2 cilantro, tomatillos, and peppers
all together in blender.  Let set to thicken.

Special Mexi-Rice:

1c. rice
2c. water
3 cubes chicken bouillon
1/4 bunch cilantro
1 Tbsp. oil
1 lime

Cook rice in mixture of water, bouillon, onion,1/4 bunch cilantro and oil.  Then add juice of 1/2 lime and mix well.  Serve in tortillas or over lettuce.  It is delicious!

Fiesta Chicken Fajitas

From Church Cookbook:

4 boneless skinless chicken breasts, cut into strips
1/4 c. line juice
1 garlic clove, minced
1/2-1 tsp chili powder
1/2 tsp cumin
2Tsp oil
1 medium onion, cut into thin wedges
1/2 cup each red, yellow and green pepper strips
1/4 cup salsa
8 flour tortillas warmed
1 1/2 c shredded cheddar cheese

Marinate chicken in juice, garlic and seasonings 15 minutes.  Cook chicken in oil 2-3 minutes or until chicken loses pink color.  Add onion and peppers.  Continue cooking 3 minutes or until chicken is tender.  Stir in salsa.  Spoon onto tortillas.  Top with cheese.  Variation-substitute 1 1b. cleaned shrimp for chicken.  (Also, for picky eater who wont eat the red ,yellow and green pepper strips, I omit those for their torillas). (For those who don't like salsa, you can also take some chicken pieces out and fill theirs as they like before you add the salsa step).  Like I say I have some very picky eaters and a plain eater as you can see yet there are a couple of us who like the whole recipe, so I find ways to please all.

Tamale Filling (Beef or pork or chicken)

From Church Cookbook:

1 large onion chopped finely
1 1/2 pounds meat cooked and pulled apart
2 tsp chili powder and oregano
1/2 tsp cumin
1/4 tsp cinnamon
1 tsp salt
1/2 tsp hot pepper liquid
5 Tbsp vinegar
1 1/2 c enchilada sauce

Combine in large frying pan.  Add enchilada sauce and boil rapidly until liquid is gone.

Tamale Sauce:

1 onion
2 Tbsp oil
3 1/2 c tomato sauce
2 garlic cloves
4 Tbsp chili powder
1/2 tsp cumin
1/4 tsp oregano
1 Tbsp salt

Combine and cook until thick.

Tamale Masa:

1 1/3 c. lard or shortening (not oil)
4 c. Masa Harina (flour)
2 tsp salt
2 Tbsp chili powder
2 2/3 c. warm water or broth

Whip lard until fluffy.  Blend in masa flour,salt,chili powder, and water until dough holds together well.   Cover with a damp cloth.  Keep cool until ready to use.  (Each using 2 Tbsp prepared masa) Steam filled tamales for 30 minutes arranging them so that stream can circulate around each tamale. 

Chicken and Broccoli Calzones

From church cookbook:

2,  10 ounce pkg. frozen broccoli, thawed and chopped medium
1 lb. mozzarella, shredded
2 c. cooked chicken, medium-chopped
1/2 c. Pesto
Salt and Pepper
Flour for the counter
1 pkg. Rhodes Texas size white Rolls
1 Tbsp. extra-virgin olive oil
Course or Kosher salt
Pizza Sauce

Heat the oven to 450 degrees.  Toss the broccoli with the mozzarella, chicken, and pesto.  Season with salt and pepper to taste.

On a lightly floured counter, roll out eat round of dough, about 1/4 inch thick.  Mound about 2 Tbsp of filling onto one side of the dough, leaving a 1 inch border along the edges.  Brush the edges of the dough with water.  Fold the other half of the dough over the filling and press the edges to seal.  Repeat with the remaining dough and filling.

Transfer the calzones to baking sheet covered with parchment paper or Reynolds Release.  Use sharp knife or kitchen shears to cut 3 slits diagonally across the top of each calzone.  Brush the oil over the tops and sprinkle with course salt.  Bake until golden, about 15 minutes.  Serve with pizza sauce for dipping.

Sausage Jambalaya

From Church Cookbook:

1 1/2 c. chopped onion
3/4 c. chopped bell pepper
Salt and pepper to taste
1 lb. smoked sausage
1/2 medium lemon
1  (12oz.) can V-8 vegetable juice or tomato juice
2c. uncooked rice
12 oz. water

Cut lemon into very thin slices and remove seeds; set aside.  Cut sausage into 1/4 inch slices and brown in a 4 quart heavy dutch oven (cast iron or aluminum) over medium high heat. Remove sausage from pot and set aside, leaving grease in pot.  Add raw rice to grease and saute, stirring constantly,until yellow.  (If sausage did not yeild any grease, add 1/3 cup cooking oil to pot to saute rice in.)  Add onion and bell pepper and saute untill edges are lightly browned. 

Add all remaining ingredients including sausage stir well and bring to a boil.  Lower heat to very low and cover pot.  Cook 15 minutes, then stir well.  Recover and continue cooking until rice is tender ( about 30-45) minutes.  This main dish is usually served with a side dish of maqueshua corn.

Rice cooker directions:  After all comes to a boil, put mixture in rice cooker and turn on to cook.  After bell dings, let steam 15 minutes, then stir real well.  Recover and let steam another 10 minutes before serving.  Makes about 2 quarts or 8 1 cup servings.

Manicotti: Another Favorite

From Family Cookbook:

1 lb. hamburger
1/2 pkg. manicotti noodles I use whole pkg. or two for mistakes with noodles.  Also,  at least 1 pkg.  for this amount of hamburger.
1/4 to 1/2 c. cheese

Sauce:

1 can tomato sauce (TIP)  I omit, and I use 2 cans Hunts Speghetti Sauce.
1 can diced tomatoes, I omit
1/2 tsp. garlice powder or to taste
1/2 tsp. oregano or to taste
1/2 tsp. basil or to taste
1/2 tsp. cumin or to taste
1/2 tsp. nutmeg or to taste
1/2 tsp. ginger or to taste
1/2 tsp. each:  salt and pepper or to taste

Filling:

8 oz. cream cheese softened
1/4 tsp.garlic powder
Minced onion, or I used Onion Powder instead for Picky Eaters,enough to lightly coat the softened cream cheese still in block form.
1/4 c. cheddar cheese

Preheat oven to 350.  Cook hambrger and drain.  Meanwhile, cook manicooti noodles according to package directions.  Drain and cut lengthwise witha fork.  In a medium pan add 1 can tomato sauce, 1 can diced tomatoes, or I omit those, I add Speghetti Sauce,garlic powder,basil,oregano,cumin, nutmeg,salt and pepper.  Heat until it begins to boil.  Stirring occasionally.  Spray a casserole dish with non-stick spray and add enough sauce to bottom to lightly cover.  Combine filling ingredients and place a spoonful in each manicotti tube.  Place in casserole dish.  Combine remaining sauce with cooked hamburger and put over manicotti noodles.  Top with cheese to desired amount.  Cook for 20 to 30 minutes until sauce is bubbly and cheese is melted.

Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

From Church Cookbook: 

2 Tbl.  cooking oil.
5 corn shells
1 can (10oz) green enchilada sauce or 1 1/4  cups green salsa.
1/2 c. sour cream.
2 cups fully cooked, shredded chicken, use leftover rotisserie, or canned.
2 cups shredded jack or mozzarella cheese
1 (4oz) can chopped green chilies.

For easy clean up, brush halfway up inside and bottom of slow cooker with cooking oil.  Brush tortillas on both sides with remaining cooking oil; place on sheet of waxed paper briefly.  In a medium bowl, combine green enchilada sauce and sour cream.  Place 1/4 cup sour cream mixture into crock pot.  Top with tortilla, 1/2 cup chicken,1/3 cup cheese, 1 Tbl green chilies, and 1/4 cup sour cream mixture.  Repeat process three more times, ending with the last tortilla.  Cover with remaining sauce, chilies, and cheese. 

Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours.  Serves 4.

Saucy Crock Pot Meatballs Another Favorite

From Church Cookbook:

1  6oz pkg Stove top mix for turkey
1 1/2 pounds ground beef
1 egg
1/2 c. water
2 c. sliced fresh mushrooms ( can substitute canned) I omit for picky eaters (TIP).
2 medium bell peppers,sliced.  (I omit for picky eaters, TIP).
3-4 c. Speghetti sauce (canned is fine) with this amount of meatballs to cover completely needs two cans, (TIP).  You can use your choice of sauce.  Optional:  I add 11/2 tsp. Italian seasoning, 1 tsp. salt, 1/2 tsp. pepper to the sauce.  ( TIP) I use Hunts Traditioinal for picky eaters not many chunks of tomatoes in it.

Mix stuffing,meat,egg and water.  Shape into 1-2 inch balls. place in pot.  Top with mushrooms, peppers and speghetti sauce.  Cover and cook in low 6 to 8 hours or high 3 to 4 hours.(TIP)  Also, when cooking meatballs don't turn for quite a while or till they are cooked through, so they don't pull apart, just stir the sauce on top a lil if it starts to burn , then towards the middle of cooking, pull the meatballs away from the edges of crockpot, so they don't burn.

Can be served with choice of pasta.  Can also  be served as meatball sandwiches on subrolls,topped with provolone or mozzarella cheese.