Friday, May 30, 2008

Easy Chicken Santa Fe (crockpot)

Easy Chicken Santa Fe Recipe
Submitted by: bakinglover

Serves/Makes: 8

2 cans (15 ounce size) black beans
1 can (15 ounce size) corn
1 cup thick & chunky salsa
1 teaspoon cumin
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/4 teaspoon salt
6 skinless boneless chicken breasts
8 ounces nonfat cream cheese
1 cup fat-free cheddar cheese
hot cooked rice


In a 3.5 or 4-quart electric slow cooker, mix together beans, corn, and 1/2 cup salsa. Mix cumin through salt together in a small bowl; rub into chicken. Place seasoned chicken breasts on top of corn/bean mixture in slow cooker. Pour remaining salsa over chicken.

Cover and cook on high heat setting 2 1/2-3 hours or until chicken is tender and white throughout. Do not overcook or chicken will be tough. Remove chicken and cut into bite-sized pieces. Add back to slow cooker.

Add cream cheese (cut into cubes to melt faster) and turn cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over hot rice. Top with shredded cheese.

Sunday, May 25, 2008

Oatmeal-Chocolate Chip Cookies

Oatmeal-Chocolate Chip Cookies
by: Betty Crocker

Makes:3 1/2 dozen cookies

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
High Altitude (3500-6500 ft): No change.

Nutrition Information

1 Serving: Calories 120 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?
Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.

Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

Saturday, May 24, 2008

Hot And Sour Chicken (crockpot)

Hot And Sour Chicken Recipe
Submitted by: Jezebelle, Canada

Serves/Makes: 4

4 chicken breast halves, skinned and boned
1 cup low sodium chicken broth
1 package Hot and Sour soup mix


Put chicken breasts in the crockpot; add soup mix.

Pour broth over all and cook on low for 5 to 6 hours.

Serve with rice or noodles.

Beef Fajitas

Beef Fajitas
By: Betty Crocker

"Old El Paso® Favorite Recipe! Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole."

Prep Time:25 min
Start to Finish:55 min
Makes:4 fajitas

2 tablespoons lime juice
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons chili powder
2 cloves garlic, finely chopped

3/4 lb lean boneless beef top round steak, slightly frozen, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
1 teaspoon cornstarch
1/4 cup cold water
1/3 cup guacamole
4 Old El Paso® flour tortillas for burritos (from 11.5-oz package), heated
1/3 cup Old El Paso® salsa (any variety)

1. In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
2. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
3. To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward center; fold 2 sides toward center, slightly overlapping.

High Altitude (3500-6500 ft): After adding vegetables, cook about 5 minutes or until vegetables are crisp-tender.

Nutrition Information

1 Serving: Calories 360 (Calories from Fat 120); Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 600mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 8g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 60%; Calcium 8%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Serve With
Serve fajitas with fresh pineapple or mango slices.

Tuesday, May 20, 2008

Green Chile Stuffed Chicken Breasts (crockpot)

Green Chile Stuffed Chicken Breasts Recipe
Submitted by: Sharon saltywood8

Serves/Makes: 4

4 boneless skinless chicken breasts -- pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or monterey jack cheese
1 can (4 oz size) chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce


In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.

Place a generous dollop on each flattened chicken breast, then roll up.

Place chicken in crockpot, seam side down.

Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.

Cover and cook on low for 6-7 hours.

Pulled Pork Barbecue (crockpot)

Pulled Pork Barbecue Recipe

Serves/Makes: 8

3 pounds fresh pork shoulder, well trimmed
3 tablespoons McCormick® Grill Mates® Barbecue Seasoning
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon McCormick® Ground Mustard


Place pork in slow cooker.

Mix Barbecue Seasoning, ketchup, vinegar, brown sugar, Worcestershire sauce and ground mustard until blended. Pour over pork. Cover.

Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.

Shred pork, using 2 forks. Return pork to slow cooker, mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

IMPORTANT: For best results, do not remove cover during cooking.

Test Kitchen Tip: For spicy pulled pork, add 1/2 teaspoon McCormick® Crushed Red Pepper to seasoning mixture.

Notes: Pulled pork barbecue made in a slow cooker is perfect for weeknight meals. Serve on sandwich rolls with a side of Summertime Slaw.

Monday, May 19, 2008

Crunchy Chicken Salad

Crunchy Chicken Salad
By: Betty Crocker

Prep Time:15 min
Start to Finish:20 min
Makes:6 servings

3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix

1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Nutrition Information

1 Serving: Calories 360 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 7 g); Cholesterol 55 mg; Sodium 370 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 44 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Thursday, May 15, 2008

BBQ Marinade

BBQ Marinade
by: Lollie Kientz

3/4 c. soy sauce
1/4 c. salad dressing (I like champange by girard's)
2 cloves crushed garlic
1 t. ground pepper
1 t. rosemary- crush it in your hand and then add to the mixture
1 T. mustard

If you are making the marinade for steak- add 1/4 c. balsamic vinegar or red wine.

Marinate all day or overnight for some great meat!

Wednesday, May 14, 2008

Turkey Couscous

Turkey Couscous
By Rosemary Black

PREP: 10 minutes
COOK/STAND: 22 minutes
YIELD: 4 servings

2 Tbs olive oil
1 lb turkey cutlets, cut in bite-size pieces
1 onion, diced
3 garlic cloves, minced
21/2 cups low-sodium, fat-free chicken broth
1/2 small head cauliflower, cut into small florets
1 small zucchini, cut into inch-thick half-moons
1 red bell pepper, cut into strips
11/2 tsp curry powder, or to taste
1 tsp ground cinnamon
11/3 cups quick-cooking couscous
3 Tbs slivered almonds, optional

1. Heat oil in a large, heavy skillet over medium heat. Add turkey, onion, and garlic. Cook 7 minutes, stirring, until turkey is white. Add broth, cauliflower, zucchini, and pepper. ***If using leftover turkey, add it to the pan with the veggies

2. Stir in curry and cinnamon. Cover and cook for 9 or 10 minutes, or until the turkey is done.

3. Stir in couscous and cover pan. Remove from heat and let stand, 5 minutes. Fluff with a fork. Sprinkle with almonds before serving, if you'd like.

HOW KIDS CAN HELP: Cut red pepper with plastic knife; measure ingredients; fluff couscous with fork.
PER SERVING (2 cups): 457 calories, 14 g fat (3 g saturated), 995 mg sodium, 56 mg cholesterol


by: Natalie Rojano

Quinoa (1 cup)

-Quinoa is an ancient grain that is highly nutrious. You can find it at the store next to the rice section. Better for you than rice or pasta!

1. Rinse 1 cup of quinoa by using a strainer
2. Add 1 cup of quinoa to pan and 2 cups of water
3. Bring to a boil, then cover and set at simmer for about 15 minutes.
4. Season with salt and pepper! :)

Asparagus, Onions, and Garlic

Asparagus, Onions, and Garlic
by: Natalie Rojano

Asparagus (cut in half)
Onions (sliced)
Garlic (chopped)
Extra Virgin Olive Oil

1. Cut off ends of Asparagus and then cut in half
2. preheat pan with EVOO (extra virgin olive oil)
3. Once pan is hot, add tiny pieces of garlic and sliced pieces of onions
4. Then add asparagus and cook for about 15 to 20 minutes (depending if you like crunchy veggies or soft)
5. Season with garlic salt

Chilean Sea Bass

Chilean Sea Bass
by: Natalie Rojano

Fresh Chilean Sea Bass
Soy Ginger Marinade (from whole foods)

1. Cut fish per person, season with salt and pepper (if your fish is fresh all you need is salt and pepper)

***You can also marinade Chilean Sea Bass with Soy Ginger marinade. Marinade for about 30 minutes prior to cooking***

2. Cook for 20 to 25 minutes at 350 degrees

-Watch out for bones!

Tuesday, May 13, 2008

Super Summer Salad

Super Summer Salad
by: Maigen Rowe

2 cans rinsed black beans
1 package frozen corn niblets
sliced green onions (or finely chopped red onion)
diced red bell pepper
avocado, diced
chopped cilantro

1/3 cup oil (i.e. - olive, grapeseed, canola)
3T white wine vinegar
1 clove garlic, minced
lime juice (I use 1 whole lime)
salt and freshly ground black pepper to taste

Toss all items together. Marinate with dressing at least 30 minutes or until corn is defrosted. Serve either as a side dish or with tortilla chips as an appetizer.

Chicken Pot Pie (crockpot)

Chicken Pot Pie Recipe
Submitted by: Melodie, Reno, Nevada USA

Serves/Makes: 6

4 cups diced potatoes, peeled or scrubbed
3 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2 teaspoon garlic salt, or to taste
black pepper to taste
1 tablespoon dry onion flakes
1/2 cup minced fresh onion
2 cans (10.75 oz size) cream chicken soup
1 1/2 cup frozen peas
chicken broth, optional
English muffins, baking powder biscuits, or refrigerator biscuits
Shredded cheese


Fill 12-cup slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker.

Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup.

Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender. To check for doneness, insert knife to the bottom of cooker, piercing vegetables.

Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired, a little chicken broth to create desired broth consistency).

Replace lid and allow to heat for 20-30 minutes longer.

Split biscuits or English muffin in half and toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.

Serve over toasted muffins or biscuits and sprinkle with shredded cheese.

Streusel Coffee Cake

Streusel Coffee Cake
by: Betty Crocker

Prep Time:10 min
Start to Finish:35 min
Makes:10 servings

Cinnamon Streusel
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine

Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg

1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.

High Altitude (3500-6500 ft): Heat oven to 425°F. Use 9-inch square pan. Stir 2 tablespoons Gold Medal® all-purpose flour into the 2 cups Bisquick® mix. Increase milk to 3/4 cup. Bake 15 to 20 minutes.

Nutrition Information

1 Serving: Calories 190 (Calories from Fat 70); Total Fat 7g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 30mg; Sodium 380mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 13g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Special Touch
Crown this classic coffee cake with fresh fruit, a small mound of whipped cream and a sprinkle of cinnamon.

Saturday, May 10, 2008

Frozen "Yogonanas" (kid friendly)

Frozen "Yogonanas"
by: Betty Crocker

Prep Time:20 min
Start to Finish:2 hr 20 min
Makes:14 servings

2 containers (6 ounces each) Yoplait® Original strawberry yogurt
14 wooden sticks with rounded ends
7 large bananas, peeled and cut crosswise in half
2 cups Golden Grahams® cereal, finely crushed

1. Cover cookie sheet with waxed paper. Place yogurt in shallow bowl.
2. Carefully insert wooden stick into cut end of each banana half. Roll each banana in yogurt, then sprinkle with cereal. Place on cookie sheet.
3. Freeze about 2 hours or until firm. Cover tightly and keep frozen.

Nutrition Information

1 Serving: Calories 115 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 65 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 14 %; Calcium 4 %; Iron 6 % Exchanges: 1 1/2 Fruit
*Percent Daily Values are based on a 2,000 calorie diet.

Thursday, May 8, 2008

Quiche Base (w/Spinach)

Quiche Base (w/Spinach)
by: Diana Brewster

Makes Three deep dish pies or Four regular pies

12 Eggs
4 Cups of half and half
1 1/2 Tbsp of onion
1/2 Tbsp garlic powder
1 Tbsp of Dill
1 c of cheese/ per pie
One package of frozen chopped spinach/split between two pies
3-4 Pie Shells

Mix eggs & half and half, spices and onion in a bowl. Cook spinach and spread evenly over the bottom of each pie shell. Sprinkle cheese over spinach or if you are making a plain one just spread cheese. Ladle the egg mixture into the pie shells until the pie shell is full.

Place in oven at 425 for 15 minutes and than cook at 315 for 30 to 40 minutes or until done.

Wednesday, May 7, 2008

Mango Papaya Salsa (dairy free)

Mango Papaya Salsa

"A delicious salsa that can be served with chicken or fish. Great on a warm summer day!"

Original recipe yield: 8 servings

About scaling and conversions
1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.

Chicken Pineapple Oriental (crockpot)

Chicken Pineapple Oriental Recipe
Submitted by: Lilly, South Carolina, USA

Serves/Makes: 6

1 1/2 pound chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon teriyaki sauce, PLUS
1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion
1 bunch fresh green onions, chopped
1 tablespoon lemon juice
1/2 teaspoon ginger
1 package (10 ounce size) sugar snap peas, thawed


Place chicken pieces in slow cooker. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, and ginger; stir well. Spoon over chicken, toss to coat.

Cover and cook on low 6 to 7 hours. Add peas last 30 minutes.

Tuesday, May 6, 2008

Lemon Creme Bars

Lemon Creme Bars (Cookie Mix)
by: Betty Crocker

Prep Time:10 min
Start to Finish:1 hr 20 min
Makes:25 bars

1/2 cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons grated lemon peel
1/4 cup lemon juice

1. Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
2. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
3. In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 375°F.

Nutrition Information

1 Serving: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 25mg; Sodium 125mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Lentil Soup (crockpot)

Lentil Soup Recipe
Submitted by: Sarah Christine Bolton, (

Serves/Makes: 8

2 cups lentils (French green lentils have excellent flavor)
4 cups water
8 cups vegetable broth
1 onion, diced
3 stalks celery, sliced
2 carrots, chopped
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 can (14-ounce size) diced tomatoes
2 tablespoons red wine vinegar


Stir together all ingredients in a crock pot. Cook on low for 8 to 10 hours.

Monday, May 5, 2008


from the kitchen of: Anna McElligott

Layer 1 - 8 oz. cream cheese
1 pkg. Taco Bell Taco seasoning
14 oz. sour cream

Blend together then spread on serving dish. (Make sure serving platter has a lip on it so stuff
doesn't slide off)

Layer 2 - Cover layer 1 with picante sauce of your choice

Layer 3 - Sprinkle shredded lettuce

Layer 4 - Cover with shredded cheddar cheese (any kind of cheese you like - finely shredded works better)

Refrigerate a few hours before serving.

Serve with tortillas scoops chips.

You can add other ingredients as you like, e.g. diced tomatoes, olives, onions, etc.


from: Anna McElligott

This recipe is found on the back of the Taco Bell Fajita Seasoning Mix packets. I make it with beef and have learned that you can get a cheaper cut of beef if you make it in the crock pot. If you want your peppers crispier, then add them to the crock pot an hour before you're ready to eat. When I make this, I usually double or triple the recipe and freeze what we don't eat, since I'm going through the trouble. Here is the non-crock pot version.

1 lb. boneless skinless chicken breasts OR boneless beef sirloin steak, cut into thin strips
2 Tbsp. oil
1 medium green pepper (I use red peppers also) cut into strips
1 medium onion, sliced
Tortillas of choice
Taco Bell Home Originals Thick N Chunky Salsa

Cook and stir chicken or beef in hot oil in large skillet on medium-high heat 5 minutes. (If using crock pot, there is no need to cook the chicken or beef beforehand; just through all the ingredients into crockpot and let it cook at least 6 hours. I usually get it set up in the morning, and by dinnertime it's ready). Add seasoning Mix, green pepper (red pepper also if you like) and onion; stir in 1/3 cup water. Cook and stir 5 minutes or until chicken or beef is cooked through and vegetables are crisp-tender.

Place tortillas on microwaveable plate; cover with plastic wrap. Microwave on high 2 minute.

Spoon chicken or beef mixture evenly onto tortillas. Top with salsa, if desired. Roll up.

Makes 5 servings, 2 fajitas each.

Creamy Chicken With Vegetables (crockpot)

Creamy Chicken With Vegetables Recipe
Submitted by: Sharon in CA salty8

Serves/Makes: 6

2 pounds boneless, chicken breasts
2 pounds small potatoes, cut in half
1/2 pound small baby carrots
1 large onion, cut into eighths
1 can (14 1/2 oz size) chicken broth
1 cup sour cream
3 tablespoons all-purpose flour


In crock pot stir together all ingredients except sour cream and flour.

Cook on low for 10 to 12 hours (high 4 to 6 hours) or until chicken is tender.

In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Season to taste with salt and pepper.

Friday, May 2, 2008

Chimichangas (kid friendly)


Prep Time:15 min
Total Time: 55 min
Makes:4 servings, two pouches each

1 lb. ground beef
1/2 cup finely chopped onions
2 cloves garlic, minced
1 tsp. dried oregano leaves
1 tsp. crushed red pepper
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 8 slices
2 cups oil
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup finely chopped fresh cilantro

BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and crushed red pepper; mix well. Cook until onions are tender, stirring occasionally; drain.

PLACE 1/4 cup of the meat mixture and 1 VELVEETA slice in the center of each tortilla. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet; cover. Refrigerate 20 min.

HEAT oil in large saucepan on medium-high heat. Add tortilla pouches, two at a time; cook 5 min. or until golden brown. Drain. Remove toothpicks. Top each serving with 1 Tbsp. each of the sour cream and cilantro.

Chile Lime Shrimp Marinade

Chile Lime Shrimp Marinade
Recipe courtesy Dory Ford
Show: BBQ with Bobby Flay
Episode: BBQ by the Bay

1 pound sweet Georgia sustainable white shrimp, peeled and deveined
2 tablespoons olive oil
5 cloves garlic, smashed and finely chopped
1/2 jalapeno pepper, minced
1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves
Squeeze of lime juice
Ground black pepper

Combine the shrimp with the rest of the ingredients. Grill until just opaque. Serve immediately.

Pomegranate Margarita

Pomegranate Margarita
, Danny Boome Ltd 2007
Show: Rescue Chef
Episode: Grandma's Enchiladas

Lime wedge, plus more for garnish
4 ounces white tequila
2 ounces Triple Sec
1/2 cup pomegranate juice
1 lime, juiced (optional)
Club soda

Pour salt onto a plate or shallow dish. With a lime wedge rub along the rim of a glass and dip glasses upside down to salt the rim. Fill glasses with ice. In a cocktail shaker with ice place the tequila, triple sec, pomegranate juice, and lime juice. Pour into the salt-rimmed glasses and top off with club soda. Garnish with a lime wedge, if desired.


Recipe courtesy of Tyler Florence
Show: Food 911
Episode: Fajita Party: Los Angeles CA

4 bottles dry red wine
1 cup brandy
1/2 cup sugar
2 oranges, sliced with rind
2 lemons, sliced with rind
2 apples, sliced with skin
1 honeydew melon
2 cinnamon sticks

Mix all ingredients in a gallon pitcher or punch bowl. Let flavors blend for several hours. Serve over plenty of ice.

Banana Quesadillas

Banana Quesadillas
Recipe courtesy Emeril Lagasse, 2000
Show: Emeril Live
Episode: Tortillas

1 pound cream cheese, at room temperature
1/2 cup confectioners' sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs

In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon a 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4-inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint.

Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1 cup sugar
1/2 cup water
1 cup heavy cream

In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Yield: about 3/4 cup

Chorizo, Bean and Cheese Nachos

Chorizo, Bean and Cheese Nachos
Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Macho Nachos
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.

In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.

Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

8 Layer Bean Dip (repost)

8 Layer Bean Dip

serves: 6-10
prep time: 5 minutes
items you'll need: casserole dish (any size...will just determine how thin or thick each layer is), spatula

1 can refried beans
8-16oz sour cream...
10 oz of premade guacamole
1 1/2 cups 4 cheese Mexican blend cheese
1 cup salsa
1/2 cup chopped green onion
1/4 cup sliced olives
1 avocado sliced
tortilla chips

1. Spread beans on bottom of dish
2. Spread guacamole over the beans
3. Spread the sour cream over the guacamole
4. Spread the salsa over the sour cream
5. Sprinkle the cheese over the salsa
6. Sprinkle the chives over the cheese
7. Spinkle the olives over the chives and cheese
8. Lay slices of avocado on top of cheese, chives, and olives

***If you like it a bit spicier, you can add a spicy taco seasoning pkt to the sour cream before you spread it over the guacamole.

Zesty Tomato Soup

Zesty Tomato Soup

"A tangy homemade tomato soup. Great 'comfort food'."


Serves: 2

1 tomato
1/2 white onion
1 cup tomato-vegetable juice cocktail
salt and pepper to taste

In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.