SLOW COOKER LATIN CHICKEN WITH BLACK BEANS AND SWEET POTATOES


SLOW COOKER LATIN CHICKEN WITH BLACK BEANS AND SWEET POTATOES
Trish Slussar

About 10 skinless bone-in chicken thighs
2 teaspoons ground cumin (honestly, I use more)
1 Tablespoon chopped chipotle in adobo sauce *
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 cloves garlic, chopped
2 cans (15-19 oz.) black beans, drained and rinsed
2 pounds (I use 3 large) sweet potatoes, peeled and cut into 2 inch chunks*
1 roasted red pepper cut into strips *
1/3 cup loosely packed fresh cilantro leaves, chopped
lime wedges
  1. Sprinkle chicken thighs with ground cumin, salt, and ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
  2. In same skillet, combine chipotles, allspice, chicken broth, salsa, garlic, and 1 1/2 teaspoons cumin.
  3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
  4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
*
~I buy my jars of roasted red peppers at the dollar store. $1 versus $4 at the grocery store.
~A can of chipotle peppers in adobo sauce goes a really long way. Even if you like it HOT, as we do. I usually use what I need for one recipe out of the can and then freeze the rest in a ziploc bag. Put them in the bag and spread the peppers and sauce out flat to freeze. Then you can break off chunks for subsequent recipes.
~It's important to cut the sweet potatoes in large 2 inch chunks. If you cut them too small they will pretty much disintegrate as they cook.

Pork Dumplings

Cheryl Pugliano
Pork Dumplings (Pot Stickers)
1 pound ground pork
2 garlic cloves minced
1/2 small red onion or green onions, chopped
minced ginger (1 in chunk)
S&P to taste
Mix well and refrigerated an hour or two for better flavor if possible but not necessary.
-OR-
Ground Beef Dumplings
1 pound ground beef
green onions or 1/2 of a type small onion
2 or more cloves of minced garlic or garlic powder
S&P to taste
Use the round type dumpling or wanton wrappers but square ones work also, just wrap like an egg roll. For the round wrappers, fold over like a half moon and pinching off the ends using water and your thumb/pointer finger to seal. Russian dumplings are boiled for 5-6 minutes or until done. Dumplings can be individually quick frozen and then placed all together in a bag, frozen, and used later. Asian dumplings are often sauteed on both sides in a little oil, then add water to the pan and continue to cook for at least 5 more minutes until meat is fully cooked.
Dipping sauce:
1/2 cup Soy Sauce (I use less salt type)
1-2 Tbsp. sesame oil
1-2 Tbsp. rice vinegar or white vinegar
1-2 green onions
1 Tbsp sugar
Mix it all together in a jar or tupperware container and taste to see if you prefer a little more oil, vinegar, or sugar.

Cream Corn

Cream Corn
Teressa Chappel

2 (10) oz bags frozen corn kernels, thawed
1 cup heavy cream
1 tsp salt
2 T. granulated sugar
1/4 t. pepper
2 T. butter
1 cup whole milk
2 T. flour
1/4 c fresh grated Parmesan cheese

In skilled over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour, and stir into corn mixture. Cook stirring over medium heat until mixture is thickened and corn is cooked through. Stir in cheese. Serve hot.

Classic Chocolate Chip Cookie Bars

Classic Chocolate Chip Cookie Bars
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
2 cups chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumbs firmly on bottom of 13x9 inch pan. Pour sweetened condensed milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cut into bars.

Layered Chicken Enchiladas

Layered Chicken Enchiladas
Melanie Passey

1 pkg. corn tortillas cut into quarters
2-3 cooked chicken breasts, diced
1 can corn
1 small can chopped olives (optional)
1-2 cans green chiles
1 lb. cheddar cheese or colby/montery jack

Sauce:
4 cups water
1 can tomato sauce
2 beef bullion cubes
1 1/2 t. salt
1 T. garlic salt
7 T. flour
1 1/2 T chili powder

Blend sauce ingredients well-mix flour with tomato sauce first to avoid lumps. cook in saucepan over med. heat until thick and bubbly, whisking often.
Starting with tortillas, layer sauce and all other ingredients in a 9x13 pan. Repeat, then layer the top with tortillas, sauce and cheese. Bake at 350 for 30-45 minut. Make in two 8x8 pans and freeze one.

Pasta with Pumpkin Alfredo

Pasta with Pumpkin Alfredo
Megan Darbous

1 Package fresh pasta
10 oz prepared alfredo sauce
1/2 T Butter
1/4 C finely minced onion
1/2 C canned pumpkin (try more if you love pumpkin, this is really mild)
2 T chicken broth
1 T chopped fresh sage (1 t. dried leaves)
1/2 T fresh thyme (1/2 t. dried leaves

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure your onion is really finely diced. Since you have a nice smooth sauce you don't want big chunks of onion.

Saute until soft. Since they're small it should only take a couple of minutes. Add chicken broth and herbs. (I used fresh herbs, but I"m sure dry is great too, just go for leaves as opposed to ground spices so as not to muddy the color)
Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through.

Crock Pot Minestrone Soup

Crock Pot Minestrone Soup
Andrea Binns

1 lb. sausage, cooked and drained (I use Jimmy Dean Sage sausage)
2-3 cups diced carrots
2-3 cups diced celery
1 medium onion, diced
28 oz. diced tomatoes
28 oz. water
15 oz. tomato sauce
2-3 beef bouillon cubes
1 tbsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
Combine ingredients in crock pot and cook on low for 6-7 hours
Just before it’s done, add 1 can of green beans, and 2-3 cups of cooked egg noodles. Mix well and serve!

Chicken Tortilla Soup

Chicken Tortilla Soup
Kristin Taylor

4 chicken breasts (thawed)
3 cans black beans
2 cans diced tomatoes (I have tried just about every flavor and they are all good, so whatever you have)
1 cup salsa
1 4oz can chopped green chilies (I left these out tonight, some say they make it too spicey)
1 15oz can tomato sauce

Put everything in a crock pot and cook on low for 8 hours. Before serving; remove chicken, shred it then put it back in. It is really good with sour cream, cheese and tortilla chips.

Thai Peanut Butter Chicken Pasta

Thai Peanut Butter Chicken Pasta
Megan Bradshaw

12 ounces linguine (NOT 16 ounces!)
2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced garlic (yes, you read that right -- 3 tbs. Surprisingly, it's not too much)
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1 teaspoon chili-garlic sauce

Cilantro, cashews, and additional green onions to garnish (I usually do not do this)

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 TBS sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.

Cranberry Chicken

Ingredients

  • 6 skinless, boneless chicken breasts
  • 1 1/2 (1 ounce) packages dry onion soup mix
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 cup French dressing

Directions

  1. Place the chicken breasts in a glass or non-reactive baking dish.
  2. Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
  5. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Beef and Sweet Potato Stew

Beef and Sweet Potato Stew
Cyndie Call

Prep Time:30 min
Start to Finish:4 hr
makes:4 servings


1 3/4 pounds boneless beef chuck roast, trimmed of fat to make 1 1/4 pounds lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise, and sliced 1/2 inch thick (3 cups)
1 medium onion, cut into wedges (1/2 cup)
1 3/4 cups Progresso® beef broth
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
4 cloves garlic, minced
1 can (14.5 oz) Muir Glen® no-salt-added diced tomatoes, undrained
1/2 cup dried apricots or pitted dried plums (prunes), quartered
2 tablespoons chopped unsalted peanuts
Sliced green onion (optional)


1. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, sweet potatoes, and onion. Stir broth, cumin, cinnamon, cayenne pepper, salt, and garlic into mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Stir in undrained tomatoes and dried apricots. Sprinkle individual servings with peanuts and, if desired, green onion.

I just buy stew meat. It's easier.

Pumpkin Crisp

pumpkin crisp
BethAnne Service
1, 15oz can of pumpkin mush
1 cup evaporated milk
1 cup sugar
1t vanilla extract
1/2t ground cinnamon
1 package of butter flavored yellow cake mix
1 cup chopped pecans
1 cup melted butter

stir together the first 5 ingredients. pour into 9x13 greased pan. sprinkle cake mix over the top evenly. then sprinkle pecans. drizzle butter over the whole thing.
bake at 350 for 1 hour. remove from oven and let stand 10 minutes before serving.
serve warm or at room temperature with cool whip or ice cream

Chicken Cheese Tortilla Soup

Chicken Cheese Tortilla Soup - Laurie Freeman

1 Small onion chopped

1 garlic clove crushed

2 T. olive oil

Sautee onion and garlic in olive oil

Add next 10 ingredients:

1 - 14 oz. can beef broth

1 - 14 oz. can chicken broth

1 can cream of chicken soup

1- 4 oz. can of green chiles ( I blend these in a small processor so the kids don't know they're there)

2 cups chicken breast cubed or shredded

1 1/2 Cups water

1 T. worsteshire sauce

1 t. cumin

1 t. chile powder

1/2 t. pepper

Bring all to a boil, then turn heat to low and simmer for 1 hour.

Add:

2 cups shredded cheddar cheese

6-8 tortillas cut into small strips

Serve:

I leave additional shredded cheese out to add to each bowl as you serve.

I also like to leave the tortillas out of the whole mixture and place them in the bottom of each bowl, then cover with soup. That way, if you have leftovers it's not full of soggy tortillas. You can serve it the next day and add the tortillas again to each serving.

Southwestern Egg Rolls

Southwestern Eggrolls
Heather Ashby

1 chicken breast, cooked & cubed
2 Tb minced red bell pepper
1/3 cup frozen corn
2 Tb frozen spinach, thawed/drained
½ Tb minced fresh parsley
½ tsp chili powder
dash cayenne pepper
five 7-inch flour tortillas

Avocado-ranch dipping sauce:
1 pint sour cream
1 package Ranch Dip
1 smashed, fresh avocado

Garnish:
2 Tb chopped tomato
1 Tb chopped onion

Preheat 1 Tb of vegetable oil in a skillet over medium-high heat. Add the red pepper and onion to the pan
and sauté for a few minutes until tender. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, beans, spinach, jalapeno peppers, parsley, cumin, chill powder, salt and cayenne pepper
to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into
the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the
tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll
the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover
the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in
a small bowl.

Preheat 4-6 cups of oil to 375°. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper
towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a
plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and
onion.

1 Tb vegetable oil
2 Tb minced green onion
¼ cup canned black beans, rinsed and drained
2 Tb diced, canned jalapeno peppers
½ tsp cumin
¼ tsp salt
¾ cup shredded Monterey Jack cheese