Tortilla Soup
2 Cans Cream of potato soup
1 Can kidney beans (drained)
1 Can black beans (drained)
1 Can great white beans (drained)
2 Small cans diced green chilies
1 Can chopped tomatoes
1 Pkg. taco seasoning (I like taco bell brand)
Shredded chicken or beef
1 Can of water
Combine all ingredients and crock pot on low heat for 6-8 hours
If you pre-cook chicken or beef crock pot on low for 4 hours
Top with shredded cheese and eat with tortilla chips. My family also tops with sour cream. ( I don't like it though.)
Wednesday, January 19, 2011
Marinated Pork Roast
1 cup soy sauce
1 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting
1 cup Coca-Cola
2 cloves garlic, minced
1 tbs dry mustard
1 tsp ginger
1 tsp thyme, crushed
4 to 5lb pork loin roast
Combine all the ingredients except for the meat, to form a marinade.
Place meat into a large "zip-lock" plastic bag which has been set into a deep bowl to steady the meat.
Add the marinade and seal the bag. Let stand for 2-3hrs at room temp, or overnight in the refrigerator. Occasionally pat the bag to help spread the marinade evenly.
Remove the meat and roast on a rack, in a shallow roasting pan. The oven should be preheated to 325F. The recipe recommends roasting for 2 1/2 - 3 hr. at 325F, or until a meat thermometer registers 175F. Baste occasionally with the marinade during the last hour of roasting
Tuesday, January 18, 2011
Honey Lime Chicken Enchiladas
1/3 cup honey
1/4 cup lime juice (approx. 2 large limes)
2 tsp- 1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
12 corn tortillas
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1/2 cup heavy cream
Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).
Heat a large griddle and spray surface with non-stick spray. Heat tortillas about 20 seconds on each side till warm and flexible.. keep them between paper towels until ready to use.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill tortillas with chicken (about 2TBS) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. <Freeze>
THAW: Bake at 350 degrees for 30-35 minutes until brown and crispy on top.
Serve with sour cream, rice and black beans.
* I got this recipe on ABC4- Good Things Utah recipes... also linked to http://phemomenon.blogspot.com
its also really good with black beans and this rice http://www.favfamilyrecipes.com/2008/09/cafe-rio-cilantro-lime-rice-and-black.html
Creamy Chicken and Rice Soup
3 chicken breasts
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
1/2 teaspoon black pepper or more per taste
White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk
1. Season chicken with salt and pepper. Grill chicken. Let stand and cool. Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil. Add rice and onion flakes. Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch. Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup. Add spices and sugar. Stir constantly until soup thickens. Add chicken.
5. Enjoy or cool completely then freeze.
Freezing note: I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen. This made enough for two meals.
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
1/2 teaspoon black pepper or more per taste
White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk
1. Season chicken with salt and pepper. Grill chicken. Let stand and cool. Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil. Add rice and onion flakes. Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch. Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup. Add spices and sugar. Stir constantly until soup thickens. Add chicken.
5. Enjoy or cool completely then freeze.
Freezing note: I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen. This made enough for two meals.
Saturday, January 15, 2011
Ham and Potato Casserole
2 ham steaks, cubed (I just have the deli slice it for me, about 1/4 inch thick) approx 3 cups
1/2 cup butter or margarine
24oz (or 32oz depending on brand you buy) Hash brown potatoes
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onion (optional; you can also you dried flakes, like 2 tbsp)
1 cup grated cheese (I use cheddar)
Melt butter and spread in 9X13 or 2 8X8 pans. Mix other ingredients and put in dish(es). Can top with extra cheese and buttered cracker crumbs. Bake at 350 for 30 minutes or until warm throughout. Or freeze and thaw and then bake (can bake longer from partially frozen state).
1/2 cup butter or margarine
24oz (or 32oz depending on brand you buy) Hash brown potatoes
2 cans cream of chicken soup
1 pint sour cream
1/3 cup onion (optional; you can also you dried flakes, like 2 tbsp)
1 cup grated cheese (I use cheddar)
Melt butter and spread in 9X13 or 2 8X8 pans. Mix other ingredients and put in dish(es). Can top with extra cheese and buttered cracker crumbs. Bake at 350 for 30 minutes or until warm throughout. Or freeze and thaw and then bake (can bake longer from partially frozen state).
Wednesday, January 5, 2011
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