Okay, so I had left over chicken and was looking in the cupboard and trying to figure out what to do with it. This is what I came up with. Mom liked it and said, "Write it down before you forget!" So here it is..
1-2 cups of shredded chicken
1 cup salsa (as hot or mild as you like it)
1 can diced tomatoes with chilis in them (like Rotel)
1 can cream corn
cheddar cheese
tortilla chips
Combine the salsa and shredded chicken.
In casserole dish, place a layer of crushed tortilla chips
Next, half of your shredded chicken and salsa
Next, the can of diced tomatoes
Next, some cheese (we like it cheese so I'm not giving you an amount here)
Next, more crushed tortilla chips
Next, (yep you guessed it) the rest of the chicken
Next, the can of cream corn
Little layer of crushed tortilla chips
As much cheese as you like.
Leave this to sit for at least four hours so that the juices and all help make the tortilla chips soft. Bake at 350 for 30-40 mins, covered (the time will differ on how thick your casserole dish is - just make sure its sorta bubbly). Remove the cover and let the cheese get a little brown. Let it sit at least 5 minutes and then serve.
I served it with a dollop of sour cream, some avocado and salsa.
**Special Note**
This is a good way to use of those old tortilla chips since them being crunchy isn't required!
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Sunday, March 11, 2012
Crockpot Chicken
I make this on Sundays and use the meat throughout the week on various recipes. Its a good one to have in your arsenal!
1 whole chicken (make sure you remove whatever is inside!)
1 whole onion, sliced
3-4 carrots, chunked
couple of cloves of garlic, smooshed (leave it whole cause you're gonna want to find them later)
couple of tablespoons of lemon zest
garlic powder
salt and pepper
chicken broth
Clean and dry your chicken
In a small bowl, combine salt, pepper, garlic powder and lemon zest. Rub inside and outside the chicken (make sure you put some under the skin).
Pleace onion, carrots and garlic in bottom of slow cooker. Place chicken on top, breast side down. Squeeze one lemon and place lemon in pot (you can also put it inside the chicken for some more oomph!). Put enough broth into crockpot to come up about 1/4 to 1/2 way on the chicken. Cover and cook on high for at least 4 hours and low for at least 6.
When the chicken is falling apart done, turn it off and just let it cool in the broth. Remove the chicken and shred for your dishes later. I sometimes put the broth in the fridge and let it cool down so I can lift off the fat and then use the broth in other recipes (including putting a little of the chicken back in with some cooked noodles.. yum!).
**Special Note**
I usually put this on before I go to bed on Saturday nights, around 10:00 p.m. and let it cook all night. Its done when I get up and then cooling for me to handle when I start my Sunday dishes.
1 whole chicken (make sure you remove whatever is inside!)
1 whole onion, sliced
3-4 carrots, chunked
couple of cloves of garlic, smooshed (leave it whole cause you're gonna want to find them later)
couple of tablespoons of lemon zest
garlic powder
salt and pepper
chicken broth
Clean and dry your chicken
In a small bowl, combine salt, pepper, garlic powder and lemon zest. Rub inside and outside the chicken (make sure you put some under the skin).
Pleace onion, carrots and garlic in bottom of slow cooker. Place chicken on top, breast side down. Squeeze one lemon and place lemon in pot (you can also put it inside the chicken for some more oomph!). Put enough broth into crockpot to come up about 1/4 to 1/2 way on the chicken. Cover and cook on high for at least 4 hours and low for at least 6.
When the chicken is falling apart done, turn it off and just let it cool in the broth. Remove the chicken and shred for your dishes later. I sometimes put the broth in the fridge and let it cool down so I can lift off the fat and then use the broth in other recipes (including putting a little of the chicken back in with some cooked noodles.. yum!).
**Special Note**
I usually put this on before I go to bed on Saturday nights, around 10:00 p.m. and let it cook all night. Its done when I get up and then cooling for me to handle when I start my Sunday dishes.
Friday, March 9, 2012
Slow Cooker Posole
SLOW COOKER POSOLE
Ingredients
1 tablespoon oil
2 lb pork (I use inexpensive pork ribs, cut the meat away from the bone)
2 (14.5 ounce) cans enchilada sauce
3 (15.5 ounce) cans white hominy, drained
1 onion, diced
2 cans green mild chili
4 cloves garlic, minced
1/2 teaspoon salt
1 beer (any kind will do, but I like the amber best
Directions
1. Heat the oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Pour the enchilada sauce in the slow cooker. Top with the hominy, onion, chilies, garlic and salt. Add meat and stir. Pour in one beer. Add enough water, chicken or vegetable broth to fill the slow cooker (I like using the broth-gives it more flavor).
3. Cover, and cook on High for 6 to 7 hours.
I've cooked this for up to 8 hours. The hominy holds up and the meat only gets more tender.
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About This Site
I love to cook.. in fact, I'm just a cookin' fool! I'm always finding recipes and tweaking them, so this blog will contain recipes (with nods to the appropriate people) but with my twist on them. If they sound familiar, then you'll know why!
I hope you enjoy them and that you give me your feedback with suggestions for new recipes!
I hope you enjoy them and that you give me your feedback with suggestions for new recipes!
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