1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)
cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.
Thursday, March 18, 2010
Mexican Sausage Skillet
1 cup uncooked long grain white rice
2 ears corn, husks and skin removed
1 medium onion
8 oz. smoked sausage
2 garlic cloves, pressed
1 tbsp chipotle rub
2 cans diced tomatoes with green chilies
1 can black beans, drained and rinsed
Fresh cilantro and lime wedges (optional)
Cook rice according to directions.
Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.
Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.
Wednesday, March 17, 2010
Tamale Corn Cakes with Raja Topping
Chipotle Cole Slaw
4 cups cole slaw mix
1/2 cup ranch salad dressing
1 tbsp Chipotle Rub
Raja Topping and Corn Cakes
1 rotisserie chicken
1tbsp vegetable oil
1 medium onion
2 poblano peppers (I used bell peppers, less spicy)
1tbsp Chipotle rub
1/2 cup barbecue sause
1pkg. corn muffin mix
1tbsp Chipotle rub
3/4 cup milk
1 egg
2tbsp butter, melted
Toss cole slaw mix, dressing and rub in bowl; set aside.
Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.
Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.
To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.
Chiles Rellenos Strata
1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)
Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.
This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)
Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.
This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.
Friday, January 1, 2010
Stacy's Fry Bread and Pizza Dough
Super huge batch: 10-12 people
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour
Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour
For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.
2 cups warm milk
2/3cup + 2tbsp shortening
10 tbsp sugar
2 tbsp salt
2 cups warm water
2 tbls yeast
12 cups flour
Avg size batch: 8-10 people
1 cup warm milk
1/3 cup + 1 tbsp shortening
5 tbsp sugar
1 tbsp salt
1 cup warm water
1 tbsp yeast
6 cups flour
For Pizza:
For added flavor mix in Mrs. Dash Tomato Basil Garlic.
Pull out (or roll out) desired size. On baking sheet spray with nonstick spray and sprinkle with corn meal. Poke dough with a fork. Bake in preheated oven at 425 for 4-5 min just enough to get the top slightly cooked (this avoids soggy pizza). Then let stand for a few minutes. Next add sauce, sprinkle with garlic salt then add your desired toppings. Bake for an additional 8-10 min.
Chicken Ravioli Stew
From Sister's Cafe
3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!
Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.
*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!
3 cloves garlic
2 T extra-virgin olive oil (or less)
2 stems fresh rosemary leaves(1 tsp dried)
2 stems fresh thyme leaves(1 tsp dried)
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained
1 cup tomato sauce
1 package chopped frozen spinach, defrosted in microwave and drained
6 cups chicken broth (I usually use water & bouillon)
1 package chicken breast tenders, 3/4 pound to 1 pound
1 pound fresh ravioli, any flavor (I use 5 cheese frozen)
1 cup grated Parmigiano-Reggiano or Romano to pass at table
Crusty and chewy Italian bread, to pass at table - THIS 'MAKES' THE DINNER!
Heat olive oil in a soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. (I used dried herbs, about 1 tsp each. But regarding the fresh herbs the original recipe said, "The leaves will fall off the stems and give a delicious and really cool flavor to your special stew.") Add the mushrooms, and stir occasionally, 3 - 5 minutes. Season the mushrooms up with a little salt and pepper as they're cooking. Next add tomatoes and chopped up roasted red peppers. Squeeze as much liquid as possible out of the spinach and add, along with tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth. Cut the chicken tenders into 1-inch pieces across and add them to the stew. When the stew comes up to a boil again, add the ravioli and leave the lid off. Cook stew until the ravioli is almost done, about 5 minutes. (Or longer, according to package instructions.) Turn off the heat and let the stew cool down a little bit. Serve the stew and pass parmesan cheese and chewy bread at the table to go with it.
*I don't like mushrooms so I leave them out and I also leave the roasted peppers out because its not something I usually have on my shelf. It still tastes great!
Saturday, December 19, 2009
Chicken Tortilla Soup
Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil
Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked
Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans
Bring to boil and simmer 1- 1 1/2 hours.
Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil
Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked
Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans
Bring to boil and simmer 1- 1 1/2 hours.
Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips
Thursday, June 18, 2009
White Chicken Chili
I love this recipe. Thank you Sarah for sharing it with me.
2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon
Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.
2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon
Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.
Wednesday, June 3, 2009
Chicken Noodle Stir-Fry
3 packages chicken flavored ramen noodles, discard season packet1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch
In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.
Tuesday, June 2, 2009
Southwest Stew
2 lbs. ground beef1 1/2 c. diced onion
1 envelope taco seasoning
2 (15oz.) cans diced tomatoes w/ juice
2 (15oz.) cans pinto beans, rinsed and drained
1 (15oz.) can black beans, rinsed and drained
1 c. salsa
2/3 c. water
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. black pepper
salt to taste
In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.
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