Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

2-4 boneless, skinless chicken breasts
1 can chicken broth
1 can corn, drained
1 can black beans, rinsed & drained
1 c. salsa
1 pkg. taco seasoning
1 c. cheddar cheese
1/2 c. sour cream

Put chicken in crock pot. Pour in broth, salsa, corn, beans and taco seasoning. Cover and simmer on low for 6-8 hours. Once done, shred chicken, add cheese & sour cream. Heat until cheese is melted. Serve over rice.

I got this from my friend Jenilyn's website and I love it, I make it several times a month. So easy and so good.

Caremlly ice cream

I found this on website and wanted to put it here so I can remember to make it later. Everyone should have an ice cream maker. Its wonderful (though not as good as having a family member work at Cold Stone)

1 1/4 cup sugar
3 cups heavy cream
1 Tbs pure vanilla extract
1.5 cups pecan halves (5 oz)
3 oz best-quality sweet chocolate, diced

Place 1/4 cup of water and the sugar in a large heavy-bottomed saucepan, and cook over low heat, without stirring, until the sugar is dissolved. Increase the heat to high and boil until the sugar turns a warm mahagony or caramel color, 3 to 5 minutes. Do not stir, but swirl the pan occassionally so the caramel cooks evenly.

Remove the caramel from the heat and carefully pour in the cream. The caramel is very hot, and the mixture will bubble up violently, then solidify. Don't worry. Return it to low heat and cook, stirring with a wooden spoon, until the caramel dissolves, 5 to 7 minutes. Add the vanilla. Pour into a container and refrigerate until very cold.

Preheat the oven to 350 degrees. Roats the pecans on a baking sheet for 8 to 10 minutes until crisp. Cool, chop, mix with the diced chocolate and store in the freezer until ready to use.

Freeze the caramel mixture in an ice cream freezer according to the manufacturer's directions. (It may take several batches.) When it is frozen, add the cold chopped pecans and chocolate and mix in completely. Transfer to quart containers and store in the freezer until ready to serve.

From http://www.amateurgourmet.com/2005/05/i_say_unto_you_.html

Cheesy Potatoes

3 Cups or so of small red potatoes, cut into 1-inch chunks
1/2 teaspoon salt
Pepper (to taste)
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons Betty Crocker® Bac~Os® bacon flavor chips
2 medium green onions, sliced (2 tablespoons)
I/2 sliced onion

1. Heat oven to 450. Place potatoes and onions on in a large piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.
2. Bring the foil together on top loosely sealing. Place packet in an oven safe dish, seam side up, bake for 45 to 60 minutes or until potatoes are tender. Turn oven to broil, open packet top up so the broiler can brown the top of the potatoes. Watch them pretty close so they don’t burn.

Tuna Noodle Casserole

Corey told Julie that Tuna Casserole was one of his favorite things and I never made it for him. So here it is....
(I took the recipe from betty and made a few alterations. It turned out pretty good)

2 C Pasta - I used Gemelli, but use what ever you want
2 T Butter
2 T flour
3/4 tsp salt
2 1/2 C Milk
2 C Cheese, I did a mix of Colby Jack and Mozzarella
2 C Broccoli flowerets cooked until crisp-tender and drained
1 1/2 C Peas
1 Can Tuna

Heat oven to 350.

Cook and drain pasta.

In a sauce pan melt butter, over low heat. Stir in flour and salt, stirring constantly until smooth and bubbly. Increase heat to medium and gradually stir in milk, heat to boil and stir in cheese. Once the cheese is all melted remove from heat. Add broccoli, peas, pasta and tuna. Mix well and pour into a 2-quart casserole dish. Cover and bake for 25 minutes.

Crumb topping
2/3 C Bread Crumbs
1 T butter (melted)

Mix butter and bread crumbs sprinkle over the casserole. Bake uncovered for 5 minutes or until toasted.
(I won't lie I wasn't crazy about the bread crumb topping If you have any ideas for a substitution go for it. I saw a few recipes that used potato chips)

Crock pot?

Any one have any good crock pot recipes now that the weather is cooling down?

Chicken and Rice

1 (3-pound) chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice
Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Cheesey Apples

From my friend Tina at work...

Take a 9x13 baking dish - grease it
2 cans sliced apples in water (comstock)
2 sticks of margarine
2 cups of sugar
1 1/2 c self rising flour
16oz package of velveeta cheese
drain water from apples and line bottom of greased baking dish
melt margarine
cut velveeta in cubes
mix flour, sugar, velveeta and melted butter in a bowl
spread mixture over the apples and cover the baking dish will foil
bake in oven @ 350 degrees for 10 minutes, remove foil, bake until golden brown on top about 45 minutes total

cheesy chicken and rice casserole

From: Campbell's Kitchen
Prep: 5 minutesBake: 50 minutesStand: 10 minutes
Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Blueberry Muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

• 
• 
  
• DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. Bake for 20 to 25 minutes in the preheated oven, or until done.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  

Sweet and Sour Chicken

2 lbs chicken pieces

flour

salt

pepper

oil (for frying)

1 green pepper

3 stalks celery, chopped finely

1 medium onion, chopped

1/2 cup crushed pineapple (undrained)

1/2 cup ketchup

1/4 cup brown sugar

vinegar (just a splash)

Directions

Preheat oven to 350° Chop all vegetables.

Coat chicken pieces with flour, salt and pepper.

Brown on all sides in oil.

Place in a baking pan.

Mix together all remaining ingredients and pour over the chicken in baking pan.

Bake one hour.

White Chili

My friend Claire made this the other day for our ward linger longer and it was sooooo good. We made it again yesterday, just threw it in the crock pot.

3 cans of White Northern Beans

1 small can of fire roasted green chilies

1 stick butter

2 large onions, chopped

½ cup flour

4 cups low sodium chicken broth ( can add a little more broth to stretch)

3 cups half and half

4 cups shredded cooked chicken (I use one rotisserie chicken)

1 TBSP chili powder

1 TBSP ground cumin

1 TBSP Hot Pepper Sauce

2 teaspoons Salt

½ teaspoon white pepper

Garnishes:

Shredded Monterrey Jack Cheese (6oz)

Sour Cream

Fresh Cilantro

Melt butter in a heavy large stock pot over medium heat. Add onions and sauté until tender. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add drained and rinsed white beans, roasted chilies, chicken and seasonings above. Chili is better made one day or several hours ahead.

Lickety Split Lasagna Soup

Just another one i want to try, sounds good!

1 lb. ground beef
1 medium onion, chopped
2 (14-1/2 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
1 (14-1/2 oz.) can beef broth
1 1/2 cups of water
1 tablespoon brown sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried thyme
2 cups mini lasagna noodles (American Beauty) or rotini pasta
1/4 cup grated Parmesan cheese
1 1/2 cups finely shredded mozzarella cheese

Brown ground beef in dutchoven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. (Makes 6-8 servings)

Aloha Chicken

This is just a recipe i found that sounded interesting and thought i might try

4 boneless skinless chicken breast halves (1lb)
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 cans (8oz) unsweetened pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light teriyaki sauce or light soy sauce
1/8 teaspoon pepper
Hot cooked rice

Flatten chicken to 1/4 inch thickness. Place flour in a resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 mins on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (discard remaining juice) In a small bowl combine cornstarch, and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice (Makes 4 servings

Need a recipe

I need just a good normal recipe for salsa, medium to spicy. Anything thats good!

Tinfoil Dinners

Ok so this is a ridiculous recipe to post, but it's a good dinner when all you were going to make is tator tots anyway. So when you have no time and no food this one might be kind of fun to make when its just you and the kids anyway. There just so stinkin easy anyways.

There are no specific measurements, just pick and choose which ingredients you want. Make one for each individual serving.

Hamburger patties
Peeled and cubed potatoes
sliced carrots
diced green onions
seasoning (salt and pepper, matt likes italian seasoning)
anything else you think would be good? I like corn instead of carrots, stuff like that...

Mix or pile all the ingredients you want onto tinfoil and top with hamburger patty and add seasoning along the way. You might want to add a teaspoon of butter but usually the hamburger patty provides enough juices to make the potatoes delicious. Fold up the tinfoil so all the sides are sealed and bake 400 for 30 minutes. Let cool 5 minutes and enjoy.

Potato Casserole

1 lb hash browns
1 can cream of chicken soup
1/2 pint sour cream
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated cheese

Mix all ingredients together put into a greased casserole dish or 9x11 pan. Top with 1/2 cup crushed cornflakes or bread crumbs mixed with 1/8 cup melted butter. Bake 350 for 45 minutes

( i don't really like the crusting on top so i just top it with a little cheese)

Baked Potato Soup

This recipes takes a little time and concentration and it makes plenty but it is delicious!
2/3 cup butter
2/3 cup flour
7 cups milk
4 large potatoes - bakes cooled peeled and cubed
4 green onions
10-12 strips bacon cooked and crumbled (bacon bits is easier)
1 1/4 cup shredded cheddar cheese
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

melt butter over low heat. stir in flour. stir until smooth and bubbly, gradually add milk stirring constantly until sauce is thick. Turn up heat to medium high and stir in potatoes and green onions, keep stirring until soup begins to bubble. Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted, and serve immediately.

Lemon squares

crust:
3/4 cup butter
1/3 cup powdered sugar
1 2/3 cup flours

mix with pastry blender (if you have one) and press into 9x13 pan. Bake 350 for 12-15 minutes and cool

4 eggs (beaten)
6 tablespoons lemon juice
2 cups sugar
1/4 cup flour

pour over cooled crust. Bake 325 for 20 minutes & cool

glaze:
1 cup powdered sugar
2-3 Tablespoons lemon juice

sprinkle with powdered sugar

This recipe is from Matt's mom, I'm not so sure about the glaze part so it would probably be fine without

Easy Chicken Enchiladas

these are delicious and super easy to make

2 cans cream of chicken
1 cup milk
1 4oz can diced green chiles
2 cups cooked cubed chicken breast
2 cups cheese
1 cup sourcream
tortillas

Combine cream of chicken and milk in a large bowl and coat the bottom of a 9x13 with a small amount so that the tortillas won't stick. Add and mix the remaining ingredients except 1/2 cup cheese and tortillas. Set aside about a cup of the mixture. Spoon about a 1/2 a cup of the remaining mixture into each of the tortillas, usually it will fill about 8 or so. Roll the tortillas up with the sides in and place in the pan side by side. Cover the tortillas with the cup of the sauce you set aside eariler and top with the rest of the cheese! Bake at 350 for 30 mins. cool 10 minutes and enjoy!

Sweet Potatoe French Fries

I made these a couple nights a go and they were delish. SM had way to many French Fries while we were on vacation, but he loves them, so I tried an alternative:

2-4 Sweet Potatoes peeled and cut into fries

Blanch: Put in boiling water for about 3 minutes and then put them in ice water.
Season: I use EV Olive Oil, salt, pepper and cumin

Place on cookie sheet, back about 30 minutes at 400 degrees.

They were great and the blanching is supposed to keep them crispy, as my fries sometimes go soggy, and it worked pretty well. Tad still prefers French Fries, but I love sweet potatoes!