Crock Pot Mexican Chicken

I love using my crock pot to fix meals when I have to feed my family members at different times.  This particular dish is super easy to assemble, because there is no browning, or chopping required in getting this meal started.  This is also a good meal to make if you're on a tight budget.

I always like to give credit for the source of the recipes I make, but in this case, I don't have any idea where I got this one.  I think someone shared it with me, so if you recognize this as a recipe you gave me, let me know and I'll add your name to this post!  This dish gets all 8's on the Melnarik rating scale.

I begin by placing the chicken in my crock pot.  The recipe calls for boneless, skinless chicken breasts, but I used chicken tenders this time, because they were on sale!  Helpful tip:  When using a slow cooker, always put cold or room temperature foods in a cool crock pot, and if they are warm (browned meat, etc.) put them in a pre-warmed crock pot.  It takes a little while for the crock pot to come up to full temperature, so this helps ensure that the food cooks well from the beginning of the cooking time, and helps avoid bacteria from beginning to grow.

Directly on top of the chicken, I add the frozen corn (no need to defrost), the black beans which I drain and rinse, the canned tomatoes, as well as the seasonings (chili powder, cumin, oregano, cayenne pepper, salt, pepper, and minced garlic).  I place the lid on the crock pot and turn it on low for 8 hours.  If you don't have that much cooking time, it can be cooked on high for 4 hours.

About half an hour before the end of the cooking time, I cook 3 cups of white rice according to the package directions.  At the end of the cooking time, I remove the chicken and, using two forks, shred it and return it to the crock pot.  I thoroughly mix it into the vegetables and replace the lid to keep it warm while I shred some cheese and chop some cilantro.

To plate this dish, I put some white rice on the bottom, then add the Mexican chicken.  I top that with some shredded cheddar cheese and some chopped cilantro.  It's nice to come home to a dinner that needs very little attention to get it on the table!  Enjoy!

Crock Pot Mexican Chicken

1 ½ pounds boneless, skinless chicken breasts

1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ pound (8 oz.) frozen corn

1 tablespoon chili powder

1 ½ teaspoons cumin

1 ½ teaspoons minced garlic

½ teaspoon dried oregano

¼ teaspoon cayenne pepper

¼ teaspoon salt

¼ teaspoon pepper

2 cups dry rice

8 oz. cheddar cheese, shredded

½ bunch cilantro, optional

Place chicken in a cool crock pot.  Add salsa, black beans and corn, making sure the chicken is covered.  Sprinkle chili powder, cumin, minced garlic, oregano, cayenne, salt and pepper on top.  Cover and cook on low for 8 hours or on high for 4 hours.  About ½ hour before the end of the cooking time, prepare rice according to package directions.  When fully cooked, remove chicken from crock pot and shred with 2 forks.  Stir back into ingredients in crock pot.  Serve over hot rice, adding shredded cheese and chopped cilantro to the top.

Italian Sausage Casserole

As I thought about what I should make for dinner on Valentine's Day this year, I realized that my blog would be celebrating it's 1 year anniversary!  My first posts were about the meals I made a year ago on Valentines Day.  One of the easiest ways to make a Valentine's themed main dish is to make a pasta dish with a red sauce, making sure the sauce shines through a heart-shaped hole in the mozzarella cheese.

This year I decided to try a new recipe from my February/March 2013 issue of Simple and Delicious.  My guys are always up for any dish that has pepperoni and pasta.  This dish got all 8's on the Melnarik rating scale.

To begin, I began cooking the penne according to the package directions and preheated my oven to 350ºF.  Then, in a Dutch oven I combined the Italian sausage, chopped onions and bell peppers, and sliced mushrooms.  I cooked this mixture over medium heat until the sausage was browned and the vegetables were tender, breaking up the sausage as it cooked.  I then drained off the fat.

I added the pepperoni and continued to cook on medium until the pepperoni was heated through.

Then, I added the spaghetti sauce mix, stirring to thoroughly combine.

To that, I added the tomato paste, making sure it was fully incorporated.

Next, I added the water, garlic salt and olive oil, again, stirring to combine.  In the future, I would add the garlic salt at the same time as the spaghetti mix.  It just makes sense to me to add all the dry ingredients at the same time and by adding it directly to the meat, the heat of the pan will sear them to the meat.

Finally, once the penne was fully cooked, I drained it and added it to the sauce.  I mixed it until all of the pasta was covered in the sauce.

I then transferred the mixture to my baking dishes.  In this case, I was feeding my oldest son before he left for class, so I used one small casserole dish for him and a larger one for the rest of the family.  Pictured here is the small one I put together for him.  The entire recipe should fit in a 9- x 13-inch baking dish.  I placed a metal (important that it's metal as it will go into the oven!) heart-shaped cookie cutter in the center of the casserole.

Next, I added the shredded mozzarella cheese, making sure it touched the outside of the cookie cutter.  This ensures a perfectly shaped heart once the cookie cutter is removed.

Of course, in my larger casserole dish I had to use a larger cookie cutter.

I put the casserole in the oven and baked it at 350ºF for 25 minutes.  When I removed it from the oven, I took a sharp paring knife and cut around the outside of the cookie cutter and, using a paper towel to protect my fingers from the heat, I removed the cookie cutter.  I paired this dish with a Savory Biscuit Bubble Bread (see post below) that I baked in a heart-shaped pan.  It's just a simple way to show my family that I love them on Valentine's Day!  Enjoy!

Sausage and Pepperoni Pizza Pasta

1 (14.5 oz) package uncooked penne

1 pkg. (1 lb.) Italian sausage

1 cup sliced fresh mushrooms

1 medium green pepper, chopped

1 medium onion, chopped

1 pkg. (3 ½ oz.) sliced pepperoni

3 ½ cups water

2 cans (6 oz. each) tomato paste

2 envelopes thick and zesty spaghetti sauce mix

¼ cup olive oil

½ teaspoon garlic salt

2 cups (8 oz.) shredded part-skin mozzarella cheese

Preheat oven to 350ºF.  Cook penne according to package directions.  Meanwhile, cook the sausage, mushrooms, pepper and onion in a Dutch oven over medium heat until meat is no longer pink and the vegetables are tender; drain.  Add pepperoni and cook until heated through.  Stir in water, tomato paste, spaghetti sauce mix, oil and garlic salt.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4 – 5 minutes or until heated through.  Drain pasta; sir into sausage mixture.  Transfer to a greased 9- x 13-inch baking dish.  Sprinkle with cheese.  Bake uncovered, at 350ºF for 25 – 30 minutes or until bubbly.

Savory Biscuit Bubble Bread (Heart Shaped)

Every year on Valentine's Day I like to make a meal that incorporates hearts in some way.  This year, I made a Sausage and Pepperoni Pizza Pasta (posted above) with a heart-shaped cut out in the middle of the dish to let the red pasta sauce show through the melted mozzarella cheese on top.  Of course, that wasn't enough for me, so I decided to try this new bread recipe to accompany the casserole and baked it in a heart-shaped springform pan and served it on a heart-shaped plate.  

This bread is pretty simple to assemble and a tasty addition to any meal.  I found the recipe in one of the Pillsbury Bake-Off recipe books, which are sold near the check-out register at the market.  The Bake-Off books are filled with the best recipes from that event, which is held once a year.  This recipe got all 8's on the Melnarik rating scale.

I began by preheating my oven to 350ºF.   Then I generously greased my heart-shaped springform pan.  The recipe calls for a 12-cup fluted tube pan, so any bundt pan would work well.  Then, in a large bowl, I combined the Parmesan cheese, green bell pepper, and bacon, which I had prepared previously.  If you don't have regular bacon on hand, or don't have time to cook it for this recipe, you can use the precooked bacon, chopping it before adding it to the bowl.  The recipe also calls for some chopped onion, but I didn't have any that day and didn't have time to make a trip to the market.

I then opened the cans of biscuits and cut each biscuit into 6 wedges, then added them to the bowl.  I tossed all of the ingredients until all of the pieces of biscuit were coated.

Next, I put the biscuits into my greased pan, making sure they came close to the edge, but leaving a little room because I knew they would rise.  Then I drizzled the melted butter over the top (sorry, no picture).  By the way, I learned a lesson when making this bread in a springform pan.  I should have only greased the bottom of the pan, because as the bread baked, the butter melted and ran through the seam at the edge of the pan and got all over the bottom of my oven.  What a mess!   If I had used a bundt pan, I wouldn't have had any trouble, but I don't own a heart-shaped one so I opted for the springform pan!  I placed it in the oven and baked it at 350ºF for 30 minutes.

Once out of the oven, I removed the side of the pan and inverted it onto my heart-shaped plate.  Believe me, it smelled even better than it looked!  Enjoy!

Savory Biscuit Bubble Bread

8 slices bacon, cooked and crumbled (or precooked bacon, chopped)

½ cup grated Parmesan cheese

¼ cup finely chopped green bell pepper

¼ cup finely chopped onion

2 (12 oz.) can Pillsbury biscuits

½ cup butter, melted

Preheat oven to 350ºF.  Generously grease 12-cup fluted tube pan.  In large bowl, combine bacon, Parmesan cheese, bell pepper and onion; mix well.  Separate dough into biscuits.  Cut each biscuit into 6 wedges; place in bowl with bacon-cheese mixture.  Toss to mix.  Arrange mixture in greased pan.  Drizzle with melted butter.  Bake at 350ºF for 30 minutes or until golden brown.  Immediately invert onto serving plate; remove pan.  Serve warm.

Green Chile Chicken Chili

I love traditional chili.  I cook mine using ground turkey instead of beef to make it a little more healthy, and most people can't tell the difference.  For a change of pace, I decided to try something completely different.  Since we all love Green Enchiladas (previously posted), which uses a green chili enchilada sauce, I thought we also might like this chicken chili, which uses a salsa verde made with green chilies. I chose a night to make this chili when doing the preparations earlier in the day fit best with my schedule and was able to use my crock pot.

When I received my February/March issue of Taste of Home in the mail, there were many recipes I wanted to try immediately.  This was one of my top choices of what to try first.  The first time I made it, my pictures didn't come out very good, so I had to make it again to take new pictures for my blog.  Nobody complained!  This chili got all 8's and 9's on the Melnarik rating scale.

I began by placing the chicken breasts on the bottom of my crock pot.  The original recipe called for bone-in chicken breast halves and the cooking time was double the amount listed in the recipe below.  If you have the time for this chili to cook all day, I suggest using the chicken breast with the bone in.  The only difference in preparation besides keeping it in the crock pot longer is to discard the bones and any skin when shredding the chicken after it has fully cooked.

I added the chopped onions directly on top of the chicken.

Then I added the chopped bell peppers, green chilies and pickled jalapeños, which I drained before adding.

I completely covered everything with two jars of salsa verde.  I put the cover on and let it cook on low for 4 hours.  (If using chicken breasts with the bones, cook for 8 hours.)

After the cooking time was completed, I removed the chicken to a work board and shredded it using two forks.

I returned the shredded chicken to the crock pot and added the chopped cilantro.  These ingredients got stirred in to combine.

I then added the drained beans and sour cream, stirring to combine.  I replaced the cover and let the chili heat through for about 10 minutes.

To serve, I added some crushed tortilla chips a little Monterey Jack/cheddar cheese blend and a dollop of sour cream.  A different take on chili, but still very good!  Enjoy!

Green Chile Chicken Chili

4 boneless, skinless chicken breast halves

2 medium onions, chopped

2 medium green peppers, chopped

1 cup pickled jalapeño slices

1 can (4 oz.)

2 jars (16 oz. each) salsa verdeñ

2 cans (15-1/2 oz. each) Great Northern beans, rinsed and drained

1 cup (8 oz.) sour cream

½ cup minced fresh cilantro

Optional toppings:

Shredded Monterey Jack/Cheddar cheese

Sour cream

Crushed tortilla chips

Place chicken, onions, peppers, jalapeños and chilies in a 5-or 6-qurart slow cooker.  Pour salsa over top.  Cover and cook on low for 3 – 4 hours or until chicken is tender.  Remove chicken; cool slightly.  Shred chicken with two forks; return meat to slow cooker.  Stir in the beans, sour cream and cilantro; heat through.  Serve with toppings of your choice.

Speedy Fire-Roasted Tomato Soup

There are days when I need to put a hot meal on the table, but it seems as though I will have no time at all to do so.  This tomato soup recipe is one where the ingredients are heated in a saucepan and the soup is ready to serve!

When I received my October/November 2012 issue of Taste of Home, I knew this recipe would come in handy at some point on a busy day, so I made sure I had all of the ingredients in my cupboard.  This soup is not quite as good as the Roasted Tomato Bisque (previously posted), but it still got 7's and 8's on the Melnarik rating scale.

In a large saucepan, I combined two cans of tomato soup, two cans of evaporated milk (one 12 oz. and one 5 oz.), and 1 can of fire-roasted diced tomatoes.  Once heated though, I served it with a bit of sour cream, some shredded cheddar cheese and a sprinkle of crumbled bacon that was left over from a meal earlier in the week (I planned ahead on that one!).  That's all there is to it.  I paired the soup with some grilled cheese sandwiches.  It can't get any easier than that!  Enjoy!

Fire-Roasted Tomato Soup

2 (10-3/4 oz.) cans undiluted condensed tomato soup

2 cans (one 12 oz. and one 5 oz.) evaporated milk

1 (14-1/2 oz.) can undrained fire-roasted diced tomatoes

Optional toppings:

Sour cream

Shredded cheddar cheese

Bacon bits

In a large saucepan, combine and heat tomato soup, evaporated milk, and fire-roasted tomatoes until hot.  Serve with sour cream, cheddar cheese and/or bacon bits.

Turkey Soup

As I was going through pictures I've uploaded to my computer, I was surprised to discover that I had never shared this creamy soup recipe that is perfect for using leftover turkey at the holidays.

This satisfying soup is easy to prepare and doesn't take long to cook.  I think that a hearty soup is the perfect thing to serve on a cold, wintery day.  I found this recipe years ago in one of those small recipe books that are sold near the registers at the market.  This soup gets 8's and 9's on the Melnarik rating scale.

In my stock pot, I melt the butter and add the chopped onions and celery.  I cook the vegetables over medium heat until they are tender.

Once the onion and celery are tender, I add the carrots and cook for about 5 minutes.

In a cereal bowl, I combine the flour, salt, pepper, garlic powder, thyme, savory, and parsley flakes.  When all of the dry ingredients are mixed before adding them to the vegetables, it ensures they get more evenly distributed.

I add the flour and spice mixture to the vegetables, stirring to combine so the vegetables are coated.

I gradually add the milk, stirring constantly.  At this point, the mixture is very thick.

Then I add the turkey, stirring to combine.  I use a combination of white and dark meat that I've cut into  1/2-inch cubes.

As you can see above, the mixture is quite thick at this point.

I then add the turkey or chicken stock, which makes it look a lot more like soup!

I then cover and simmer the soup for 15 minutes.

The last ingredient I add is the frozen peas (yes, they get added in frozen form).  I put the lid back on and simmer for an additional 15 minutes.

Making this soup is a great way to use up leftover turkey, it doesn't take long to assemble or cook, and it will warm your innards (as my Irish mom would say) on a cold day! It's a win-win-win recipe!  Enjoy!

Creamy Turkey Soup

1 large onion, chopped

3 celery ribs, cut into ¼-inch pieces

6 tablespoons butter

6 tablespoons all-purpose flour

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon savory

½ teaspoon parsley flakes

1 ½ cups milk

4 cups cubed, cooked turkey

5 mediums carrots, cut into 1/4 –inch pieces

3 cups turkey or chicken broth

1 package (10 oz.) frozen peas

In a stock pot, sauté onion and celery in butter until tender, about 10 minutes.  Stir in the flour and seasonings; gradually add milk, stirring constantly until thickened.  Add turkey and carrots.  Add enough broth; stir to combine.  Cover and simmer for 15 minutes.  Add peas; cover and simmer for 15 minutes or until vegetables are tender.