We first had something like this @ a Game Night w/ the Barkers. Nicole made it and it was SO good and SUPER easy!
Ingredients:
boneless chicken breasts
approx 1- 12-14 oz. bottle of your favorite salsa for every 2 chicken breasts
Directions:
Put ingredients in slow cooker and cook on low for 6-8 hours. Shred chicken and allow to cook for about 30 more minutes (to absorb more flavor). Serve over rice. Garnish with lettuce, cheese, sour cream and tortilla chips. Yum-O!
Saturday, October 22, 2011
Thursday, October 20, 2011
TAKK's Fajitas & Salsa
recipe from my SIL, Tami
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr.
4. Unroll chicken, and Grill on grill to preference
Peppers:
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook.
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
Directions: In blender add ingrediants except seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste) I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice
Fajita Meat and Peppers
1 lime
salt
handfull of chopped cilantro
pepper
Chicken - package of around 3-4 pnds boneless skinless. or use skirt steak.
Directions:
1. slice each piece of meat in half (but leave connected at the seam) and then in half again (but connected at the seam) so that you have a long thin piece of meat.
2. Squeeze some fresh lime juice on each of the thinly sliced chicken pieces, sprinkle some salt (I like sea salt), some cilantro, and pepper on each.
3. Roll each piece up, put them in a bowl or plastic bag and marinate in fridge at least 1hr.
4. Unroll chicken, and Grill on grill to preference
Peppers:
2 cloves garlic minced
3 large bell peppers, red, green, orange or yellow (whatever you prefer) sliced lengthwise
1 onion, slice long wise in wedges and separated
salt to taste
peper to taste
tomatoes are optional, I also like to added zuchinni chopped like the peppers
Directions:
saute onions and garlic, salt and pepper for a couple of minutes, add peppers, add zuchinni a couple minutes later , salt and pepper to taste, add tomatoes at the end (these only need to cook 1 minute or so)saute until slightly translucent, but don't overcook.
Salsa: serves 6-8 people?
Ingrediants:
2 cans 10 z chopped tomatoes ( could use 3 or 4 fresh tomatoes or 6-8 romas)
1/4 can of diced tomatoes and green chilies (aldi sells this, its very spicey/hot)
1/4 or 1/2 white or red onion or sweet onion (depends on preference)
handfull or two of cilantro
Directions: In blender add ingrediants except seasoning and lime
Pulse until ingrediants are at the desired size/smoothness (leave chunky or blend smooth)
season with desired ammount of garlic powder and salt (to taste) I usually add 1-2 teaspoons garlic powder and 1 or 1.5 teaspoons salt (that's a guess)
add lime juice just before serving or at least the same day you plan on eating it
stores in fridge for 1/2 a week as long as you don't add the fresh lime juice
Bacon Cheddar Ranch Dip
recipe from my SIL, Kim
16oz. light sour cream
1 packet Hidden Valley Ranch Dip Mix
¼ cup Crisp Bacon or Hormel Bacon bits (soft kind)
1 cup sharp cheddar cheese
Directions:
Mix and chill for 1 hour. Serve with crackers
Wednesday, October 19, 2011
Raspberry Punch
1/2 gallon raspberry sherbert
12 oz frozen lemonade, thawed
Sprite
Spoon ice cream by TBSP's into punch bowl. Add 1 1/2 c. water & lemonade. Slowly add sprite.
12 oz frozen lemonade, thawed
Sprite
Spoon ice cream by TBSP's into punch bowl. Add 1 1/2 c. water & lemonade. Slowly add sprite.
Ham Sandwiches
2 pkg Hawaiian rolls
1 lb shaved ham
8 oz sliced swiss cheese
cut rolls horizontally - put ham & cheese on
1/2 c. butter, melted
1 1/2. TBSP poppy seeds
2 TBSP minced onion
1 1/2 tsp mustard
1/2 tsp Worcestershire sauce
Pour mixture over sandwiches. Bake, covered @ 325 fro 15-20 min.
VARIATION
1/2 c butter, melted
2 TBSP minced onion
2 TBSP brown sugar
1 TBSP spicy brown mustard
2 tsp poppy seeds
1 lb shaved ham
8 oz sliced swiss cheese
cut rolls horizontally - put ham & cheese on
1/2 c. butter, melted
1 1/2. TBSP poppy seeds
2 TBSP minced onion
1 1/2 tsp mustard
1/2 tsp Worcestershire sauce
Pour mixture over sandwiches. Bake, covered @ 325 fro 15-20 min.
VARIATION
1/2 c butter, melted
2 TBSP minced onion
2 TBSP brown sugar
1 TBSP spicy brown mustard
2 tsp poppy seeds
Broccoli Potato Soup
2 cans cream of potato soup
2 cans milk (fill cream of potato soup cans up)
1 pkg chopped broccoli
20 oz Velveeta cheese
Put in crockpot until ready to serve.
2 cans milk (fill cream of potato soup cans up)
1 pkg chopped broccoli
20 oz Velveeta cheese
Put in crockpot until ready to serve.
Chili
recipe from Gina Hackett Hagg (Scott AFB)
3/4 lb. ground beef
1 c. chopped onion
1/2 c. bell pepper, chopped
2-4 cloves garlic, minced
1 - 16 oz can petite diced tomatoes
1 - 16 oz can chili beans
1 - 8 oz. can tomato sauce
5 tsp. chili powder (divided 3 tsp, 2 tsp)
1/2 tsp cumin
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
In large skillet cook ground beef. When almost cooked add onion, pepper & garlic. Saute until mean is cooked through and veggies are tender. Drain grease. Add 3 tsp chili powder & other spices except cayenne. Mix well. Add tomatoes, canned sauce & beans. Mix well. Add remaining chili powder & cayenne. Bring to boil. Reduce heat & simmer 15-20 minutes, or longer if desired.
3/4 lb. ground beef
1 c. chopped onion
1/2 c. bell pepper, chopped
2-4 cloves garlic, minced
1 - 16 oz can petite diced tomatoes
1 - 16 oz can chili beans
1 - 8 oz. can tomato sauce
5 tsp. chili powder (divided 3 tsp, 2 tsp)
1/2 tsp cumin
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
In large skillet cook ground beef. When almost cooked add onion, pepper & garlic. Saute until mean is cooked through and veggies are tender. Drain grease. Add 3 tsp chili powder & other spices except cayenne. Mix well. Add tomatoes, canned sauce & beans. Mix well. Add remaining chili powder & cayenne. Bring to boil. Reduce heat & simmer 15-20 minutes, or longer if desired.
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