Crock Pot Taco Soup - Yummo!!!!

I don't think I've contributed to this blog at all (or have I?), but I wanted to add this recipe since my entire family loves it - so much that Hannah has actually taken it to school in her lunch box (thermos) and had kids at school say, "Oh wow. . that looks sooo good."  LOL

It's a crock pot recipe.

Ingredients:
1 lbs ground meat (we used venison)
1 large onion (chopped)
1 packet ranch dressing (dry powder)
1 packet taco seasoning (dry mix)
2 (4 oz) cans of diced green chiles (original recipe calls for 1 can rotel, but C can't have tomatoes)
2 cans Ranch Style Black Beans  (original recipe calls for pinto beans, but I like black beans more)
1 can hominy
8 oz 2% Velveeta (cubed)
2 cups water.

1.  Brown meat in skillet.  Stir frequently to break up clumps of meat.  When meat is no longer pint, drain off drippings.
2.  Spoon meat into slow cooker.  Add all remaining ingredients except Velveeta.  Mix well. 
3.  Cover.  Cook on Low 4 hours
4.  Stir in velveeta and let warm for 20 minutes.


Serving suggestions: Line each individual soup bowl with tortilla chips.  Then ladle Taco Soup on top and sprinkle with grated cheese.

Sour Cream CK

▪ 2 pounds chicken tenders or chicken breasts
▪1 1/2 cups of Pepperidge Farm Seasoned Bread Crumbs (accept no substitutes)
  ▪ 1 cup (approximately) of full fat sour cream
  ▪ kosher salt
  ▪ freshly ground pepper
  ▪ garlic powder
  ▪ 1/2 cup unsalted butter, cubed

Preheat oven to 375 degrees F.
This is less about recipe and more about the process. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder.

Coat with a thick layer of sour cream.

Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter.

Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts.

Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. In fact, the best part may be the breadcrumbs, even the crusty parts that kind of fall around the edges of the pan. The chicken is moist with lovely crunchy buttery bits on top.

Enjoy!

Cheddar Broccoli Soup

Broccoli Cheddar Soup – Panera Style

• 2 T. Butter, melted
• 1 large onion, chopped
• 1/2 c. butter, melted
• 1/2 c. all purpose flour
• 4 c. half and half
• 4 c. chicken broth
• 1 lb. fresh broccoli
• 2 cups, julienned carrots
• salt and pepper, to taste
• 1/2 t. nutmeg
• 16 oz. sharp cheddar cheese, grated

Saute onion in butter.  Set aside.   Whisk butter and flour over medium heat for 3-5 minutes.  Stir constantly and slowly add half and half.  Add chicken stock, still whisking.

Simmer 20 minutes.

Add broccoli, carrots and onion.  Cook over low heat until veggies are tender – about 20-25 minutes.  Add salt and pepper.  The soup will have thickened by now.

Carefully transfer soup mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese.  Stir until well blended.  Add nutmeg right before serving.

Makes 8-10 servings.

Egg Free Recipes

Hi everyone, My name is Emily and I am Nicole H.'s cousin. Some of my recipes are posted on here by me or reposted by Nicole. In the last year my daughter was diagnosed with an egg and peanut allergy. I know there are lots of recipes out there without egg or egg containing products. If you have any you would like to share with I would love to see them. I will be posting more recipes soon. Thanks,
Emily

Green Chili and Lime soup- copied from Chili's

Green Chili Chicken and Lime Soup

2 Tablespoons extra virgin olive oil

1 onion, chopped

4 cloves fresh or roasted garlic, minced (I used a jar of roasted garlic, it was phenomenal!)

80 oz chicken broth, 2 1/2 cartons of the 32 oz

10 oz can rotel tomatoes, mild

7 oz can diced green chilies

4 medium boneless skinless chicken breasts; cooked, shredded and lightly seasoned with salt and pepper

2 1/2 Cups cooked rice of choice, I used basmati

1/4 Cup fresh lime juice

1 1/2 teaspoons ground cumin

Pinches of Kosher salt, fresh cracked black pepper and Lawry’s Garlic Salt with Parsley to taste

1 bunch of fresh cilantro, chopped

Fresh diced avocados, drizzled with lime juice

1 Cup shredded cheddar cheese

Tortilla chips

1. Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro.

2. Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!!

10-12 servings

I have been trying to find a way to get the recipe from Chili's restaurant. I LOVE this soup. Low and behold leave it to the Chick from Picky Palate to figure out how to recreate it. If you are ever looking for great meal ideas, she is amazing. This is what we are having for dinner tonight for sure. I am so excited I found it. Look out tummy!!!

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Broccoli Chicken Roll

Comfort food for sure

Ingredients

• 2 cups chopped, cooked chicken meat
• 2 cups fresh chopped broccoli
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
• 1 tablespoon minced garlic
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the chicken, broccoli, onions, bell pepper, cheese, mayonnaise, mustard, salt, pepper and garlic. Mix all together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Cover a cookie sheet with aluminum foil. Place a glass upside down in the center of the cookie sheet. Roll out crescent rolls around the base of the glass, with pointy ends away from the glass; when you're finished, the arrangement will look like the sun. Spoon some of the chicken mixture onto the thick part of each crescent roll. Fold the pointy end of each roll over the top of the mixture and tuck in the middle. Remove glass from cookie sheet. Arrangement of rolls will now look like a fluted tube cake.
4. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.

Quick Chicken Pie

I'm Rose!  Nicole added me a few days ago.  I haven't had time to look around yet, but I'm sure that I will have a great time here.  My son has a tomato and strawberry allergy so nearly all my recipes are tomato/strawberry free.  I love to cook, but with the time crunch of motherhood, it's sometimes hard for me to come up with quick, easy, and yummy recipes.  Here is a favorite in our family!


Quick Chicken Pie (We call it Pot Pie around here)


Ingredients:
1 2/3 cups frozen mixed veggies, thawed (I usually put a whole 10 oz bag)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken (I usually just boil 2 chicken breasts and chop them up)
1 egg, beaten
1/2 cup milk
1 cup Bisquik (old fashioned kind, not quick)

Directions:
In a bowl, combine veggies, soup, and chicken.  Transfer to an ungreased 9 in. pie plate.  In another bowl, combine egg, milk, and bisquik just until moistened.  Pour over chicken mixture.  Bake at 400 for 30-35 minutes or until golden brown.  Yields 6 servings

Chicken Corn Chowder

Chicken Corn Chowder (with my notes ;-) )

5 slices bacon (I have used regular and turkey bacon)
12 oz boneless, skinless chicken breasts cut into bite size pieces
1/2 cup chopped onion
1/2 cup bell pepper (I omit since no one likes peppers except me :( )
1 garlic clove minced
4 cups chicken broth (I use slightly less since this recipe comes out runny)
1 1/2 cups frozen whole kernel corn
1 can (14.75 oz) of cream-style corn (I have made this recipe with and without this)
1/4 cup cornstarch
1 cup milk (I use 1%)
1/2 tsp. salt
1/2 tsp. fresh cracked pepper
1 1/2 cups shredded cheddar cheese (recipe calls to mix it into soup during last step, I use a lot less by putting some on top only as garnish)
Dried thyme to your likeness (usually 1/2 - 1 tsp.)

* A great addition are potatoes (I usually cube a few and par boil them before adding them to soup). Red potatoes with the skin on are our favorite.

1. Cook bacon in large pot over medium heat until browned and crispy; drain on paper towels and crumble when cool enough to handle. Reserve 2 tablespoons bacon drippings. (If you use turkey bacon, you may need to add olive oil before step 2.)
2. Saute chicken pieces, onion, bell pepper and garlic in hot bacon drippings; cook 3 to 5 minutes until chicken is no longer pink and onion begins to soften. Add chicken broth, frozen corn and cream-style corn. Combine corn starch with milk and stir into soup. (This is where I add thyme and potatoes.)
3. Heat to boiling over medium heat, stirring constantly; reduce heat and simmer 15 minutes or so. Add salt, pepper and cheese, stir until cheese is melted. (I omit cheese here and add on top with bacon in next step)
4. Ladle soup into bowls; sprinkle bacon pieces and cheese over individual servings

Tortilla Soup

This is my absolute favorite soup! Everyone I have made it for LOVES it! Enjoy:) Kristin


Servings Size= 4

3 tablespoons olive oil
1 1/2 seven-inch corn tortillas, cut into 1-inch squares
1 1/2 tablespoons minced fresh garlic
2 tablespoons minced white onions
1 1/2 teaspoons minced jalapeno peppers
1 lb white corn kernels
1 1/2 lbs plum tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded cheddar cheese (optional garnish)
1/2 cup chopped fresh cilantro (optional garnish)

Directions:
Prep Time: 15 mins
Total Time: 30 mins
1 Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2 transfer to an 8 quart pot.
3 Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender).
4 Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Chipotle Basmati Rice

4 Tablespoons butter
Fresh Cilantro
2 cups basmati rice
3 cups water
Kosher salt (season to your taste)
3 limes

In a heavy saucepan, heat butter over low heat, stirring occasionally until melted. Add rice and lime juice, stirring together for one minute. Add water and salt and bring to a boil. Cook covered under low heat until rice is tender and water is absorbed. Fluff rice with fork and add chopped cilantro.

Mini Meatloaves

Sauce 1 -- 1 tsp garlic powder & 3/4 c. bbq sauce
Sauce 2 -- 1 tsp Italian seasoning & 3/4 c. spaghetti sauce
Sauce 3 -- 2 tsp chili powder & 3/4 c salsa

1 lb. extra-lean ground beef
1 cup water
1 (6 oz) pkg. Stove Top stuffing
3/4 c. shredded cheddar cheese

Heat oven to 375 degrees. Mix meat, stuffing mix and water. Press into 12 muffin pan cups sprayed with cooking spray. Make an indentation in center of each meatloaf with spoon. Fill with choice of sauce from above. Bake 30 minutes or until cooked through. Top with cheese and bake 5 more minutes until cheese is melted.

Super Easy Salsa Crock Pot Chicken

Toss fresh or frozen Chicken Breasts into your crock pot. The number of breasts depends on the size of your family. Cover with your favorite FRESH salsa. For those of you in AZ I would get a pint or two from Cantina Loredo. Pour salsa over the CK just until it's all covered. You don't want too much. Cook for several hours. When the CK will start to shred then you know you are just about ready. Start Shredding the CK in the pot while it's cooking. The salsa will mix into the CK creating super YUMMY shredded CK that you can use on Salads, Burritos, Tacos, Nachos, etc. This picture is when I started Shredding. I like mine really shredded.

Corn and Black bean Salsa

Can of whole kernel corn

Can of black beans

( both completely rinsed)

Package of cherry tomatoes- quartered

1/2 bushel Cilantro

1 Jalapeno

1/4 of a Red Onion

1 Lime

Cummin or Taco seasoning

1/4 cup Mayo

Salt

Mix all to taste. The first time I made this I tried to keep it as close as possible to the above. But found I needed more spice. I use more onion and more Jalapeno. But it's still not too spicy, my kids love this. It should have a very light taste to it. The mayo is only really needed as a binder. I wish I had more exact measurements. Add the mayo and seasonings last so you can really try to get the taste to what you want. In my opinion this is much better after it has chilled for at least a few hours. It can be used as a Salad topping so you don't need dressing, or with Chips, or to dress up burritos. I have found many yummy ways to enjoy it. But beware, it's very addicting. I always double the batch!

The second picture listed has the shredded CK from the next post. I love this mix b/c it eliminates the need for cheese or sour cream in tacos or burritos.

This recipe is from one of my closest friends, Emily. I am hoping she will join. She is great in the kitchen.

Tilapia with wine and Tomatoes

We made this last night and it is so light and yummy! With a vege or salad and some crusty bread, makes for a nice summer meal.

4 (4 ounce) fillets tilapia
salt and pepper to taste
4 tablespoons butter
3 cloves garlic, pressed
4 fresh basil leaves, chopped
1 large tomato, chopped
1 cup white wine

Preheat BBQ grill for medium-high heat.

Place the tilapia fillets side by side on a large piece of aluminum foil. Season each one with salt and pepper. Place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. Pour the wine over everything. Fold foil up around fish, and seal into a packet.

Place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork.

Grilled Bruschetta Chicken

Prep Time: 5 min.
Total Time: 30 min.
Makes 4 servings


1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Click here to watch a video of how to make it

Blueberry Sour Cream Cake

This is a great thing for a family breakfast. I know it will be added to our larger family get togethers.

2 cups flour
1 tsp baking soda
1 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts- optional
1 cup sugar
1/2 cup butter
1 tsp vanilla
3 eggs
8 oz sour cream
2 cups blueberries

bake for 45-50 min
lightly glaze with a powder sugar, vanilla, milk, butter mixture. Can add sweetness depending on how tart or sweet the berries are.  Emily made this for us while we were in KS City.  I refused to leave without it.

No bake Chocolate Eclair Cake

9x13 straight edge pan- slightly greased

Box of Graham Crackers

2 Packages of Instant French Vanilla Pudding
3 cups milk
8 oz cool whip

Beat these three things and let set while making frosting, When frosting is done lay down whole rectangles of graham crackers till bottom of pan is covered, you may have to break the last one. Then layer the pudding, crackers again, pudding, crackers. Your top layer will be crackers.


Frosting
2 Tbsp butter
2 packages liquid or 2 squares unsweetened chocolate-(if you use hard make sure to melt with a little butter)
1 tsp Vanilla
1 Tbsp Karo light syrup
1/2 cup powdered sugar
2 Tbsp milk
Mix all together and frost the cake. Refrigerate overnight for best results

We had this while we were on our trip, Emily's (from the blog) mom made it and YUMMY!!! Not to be missed lets just say that!

Chocolate Coconut Bars

Ingredients

• 3 C finely ground cookies (12 oz.) such as graham crackers or chocolate wafers
• 1/4 C sugar
• 3/4 C (1-1/2 sticks) unsalted butter melted
• 1 C pecan pieces
• 1 C semisweet chocolate chips or chunks
• 1 can (14 oz.) sweetened condensed milk
• 1-1/2 C sweetened shredded coconut flakes

Directions

1. Preheat oven to 375, line a large cookie sheet (with sides) with parchment paper (smear sheet with butter or shortening so the paper sticks).
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Press evenly onto bottom of prepared cookie sheet. Bake rotating halfway through, until firm, about 8-10 minutes. Transfer to a wire rack and cool about 20 min.
3. Sprinkle cooled crust evenly with pecans and chocolate chips. Pour condensed milk over the top, spreading to cover completely. Sprinkle with coconut, pat down with a spatula so it doesn't brown too quickly.
4. Bake until coconut is toasted, 10-15 minutes. Transfer to rack, cool completely. Cut into squares.

**You can experiment with the toppings and use a combo of choc. and butterscotch chips or use a different type of nut. Makes about 20 bars.

Fajitas

Does anyone have a really great fajita marinade they know about?  I have been messing around with a southwest salad and have used CK and different chipotle marinades.  But I want to try it with beef and a fajita marinade.  I'll post them when I find the right combo.  Thanks in advance.  Sorry I have been so MIA.

5 Layer Mexican Dip

• 2 teaspoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice 1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded/diced (about 2 cups) *I used diced from a can because of the current tomato salmonella scare
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.