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.
Saturday, March 27, 2010
Wednesday, March 24, 2010
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.
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.
Tuesday, March 23, 2010
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!!
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!!
Friday, March 19, 2010
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.
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.
Sunday, March 14, 2010
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!
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!
Friday, March 12, 2010
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!
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!
Thursday, March 11, 2010
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.
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.
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