Chicken Tortilla Soup

This recipe is using the remaining of the chicken and liquid from the tacos before. Its a way to use that yummy liquid that has all the flavor from the chicken and vegetables.

Tools:

Crockpot
Large Skillet or Cast Iron Pan
Cutting Board
Knife
Can Opener
Tongs
Cookie sheet


Ingredients:

Leftover liquid and meat from Chicken tacos
4 Tomatoes, diced
2 Cans Kidney Beans
2Tbs tomato paste
3tsp Salt
2tsp Pepper
5 or 6 Tortillas, sliced
Canola Oil

Directions:

Place left over liquid mixture in crockpot with tomatoes, tomato paste, 2 cans of beans, 2tsp salt and pepper, and one sliced up tortilla. Turn on the heat to high on the crock pot and cook for 2 hours.

Heat up about 2 inches of canola oil in large skillet to a medium high heat. Place tortilla strips in hot oil and cook 2 minutes per side.

Once both sides are cooked place on the cookie sheet and salt with remaining salt.

Then place soup into bowl with the strips of tortillas on top and enjoy!



Shredded Salsa Chicken Tacos

The crockpot is a wonderful invention that I use when I want to have an easy day of cooking. If used right, the meat is flavorful and moist. I used it make soups to roasts, but the recipe I used now was to make tacos, the remaining of the recipes doubles a soup, which I will post later on this week.

Tools:

Cutting Board
Knife
CrockPot
Mixing Bowl

Ingredients:

3 Large Chicken Breasts
3 Stocks Celery
1 Onion, 1/2 chopped into big chunks, 1/2 diced
8oz Salsa
2C Water
8oz Tomatillo Sauce(recipe follows)
3 Cloves Garlic, diced
8 to 10 Tortillas
Shredded Cheese(optional)
1 Bunch Cilantro, chopped finely
3 Limes
1Tbs Salt
1Tbs Pepper

Directions:

Place chicken, salsa, 1/2 chopped onion, chopped celery, water, tomatillo sauce, 1/4 of cilantro, salt, pepper, and the juice of 1 lime in the crockpot. Then turn on crockpot on low or medium heat and cook for 4 to 6 hours. If you want it cooked faster, just put it on high and it will cut the time in half.  

Then take out the chicken and shred it and put it back into the crockpot for another 2 hours.

Use the remaining onion and cilantro diced, place into mixing bowl. Use the juice from the 2 remaining limes. Then mix together and set in refridgerator until ready for dinner.

Thai Sweet Chili Drumsticks and Batter Fried Green Beans

I love combining different cultures in my food. So I made a recipe of Thai Sweet Chili Drumsticks on the grill and then a very american fried green beans with horseradish dipping sauce. It was a really good meal with a different flavor that turned out wonderful.

Tools:

Pie Dish
3 Mixing Bowls
Grill Pan
Measuring Cups and Spoons
Whisk
Cast Iron Pan
Tongs
Cookie Sheet

Ingredients for Thai Sweet Chili Drumsticks:

8 Chicken Drumsticks
4Tbs Thai Chili Sauce
2Tbs Honey
1tsp Garlic Salt
1tsp Black Pepper
4Tbs Low Sodium Soy Sauce

Directions:

Take the 8 drumsticks and place them in the pie dish and cover with the salt and pepper. In the mixing bowl mix together all the other ingredients and pour over the drumsticks, cover and marinate in the fridge for 2 hours.

Heat up the grill pan on medium heat. Also preheat the oven to 375°F. Place the drumsticks on the grill pan and cook for 5 to 6 minutes on each side. Place on cookie sheet and cook in the oven for 20 minutes or until the chicken reaches 165°F in the middle.

Ingredients for Batter Fried Green Beans:

1 1/2 C Green Beans
3/4 C Flour
1/4 C Cornmeal
1 C Club Soda
1tsp Salt
1tsp Pepper
1tsp Cayenne Pepper
1tsp Paprika
Canola Oil, enough to cover the pan complete to an inch.

Directions:

Mix all the ingredients except for the green beans in the mixing bowl until smooth. Wash and dry the green beans. Heat up the Cast Iron with the canola oil. Add the green beans the the batter in batches. Then add to the oil without too much crowding and cook on each side for 2 minutes each side.

Ingredients for the Dipping Sauce for Fried Green Beans:

1/2C Mayo
1Tbs Ketchup
2Tbs Horseradish Cream(you can add more or less if it is too intense for you)
Pinch of Paprika, Salt, Oregano, Black Pepper, and Cayenne Pepper

Directions:

Combine all ingredients and mix until smooth. Refridgerate until ready for use.

Enjoy!

Asian Chicken with Spinach Mushroom Cream Sauce

I have been getting some baskets of some wonderful fruits and vegetables with Bountiful Baskets for the past couple weeks. So I have all these wonderful things at my disposal. I have been having to come up with new ideas for all the produce. So this is one of the dinner ideas that I came up with recently!

Tools:

Cutting Board
Knife
Grill or Grill Pan
Saute Pan
Glass Baking Dish
Meat Thermometer (Optional)
Coffee Cup
Measuring Cups

Ingredients:

Bunch of Spinach, sliced
Container of Button Mushrooms, diced
Onion, diced
2 Chicken Breasts
4 Tbs Teriyaki Sauce
4 Tbs Soy Sauce
1 tsp Seasame Seed Oil
1/2 tsp Ginger paste
1 tsp Salt
1 tsp Pepper
2 tsp Red Pepper Flake
4 tsp Garlic Powder
2 Tbs Butter
2 tsp Flour
1 cup Milk
4 Tbs Canola Oil

Directions:

Rinse and pat dry the 2 chicken breasts. In the baking dish add the 2 chicken breasts, 4 Tbs teriyaki sauce, 2 Tbs soy sauce, 1/2 tsp salt, 1/2 pepper, 1 tsp red pepper flake, and 2 tsp garlic powder. Marinate for 2 hours.

Dice onion, mushrooms, and slice the spinach. Combine the diced veggies with 2 Tbs canola oil, 2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp red pepper flake, 1/2 tsp ginger paste, 1 tsp seasame seed oil, and 2 Tbs soy sauce in a saute pan. Saute for 10 minutes or until mushrooms and spinach is cooked completely.

 

While the veggies are cooking, heat up the grill or grill pan. If using a grill pan, add 2 Tbs canola oil and heat up. Add chicken to the pan/grill. Grill around 8 minutes each side or until the chicken is 160°F.







While the chicken is cooking, melt 2 Tbs butter in coffee cup. Once melted add the 2 tsp flour mix until blended. Add the mixture to the veggie mixture and stir together. Cook for 30 seconds to 1 minute. Once cooked add 1 cup milk. Cook for 10 minutes or until it thickens.

Once both are done cooking, combine with rice or potatoes.

I hope you enjoy this as much as I did!