Salsa Chicken

I don't remember exactly where I found this recipe but I'm so glad I did. I think this has to be one of my new favorite recipes. Two great things about this recipe is that it made in the slow cooker. It's always nice to throw things in the slow cooker go on about your busy day and return to a great smelling home and a home cooked meal without much effort. The other great thing is that it has salsa. I love to use salsa in recipes it adds so much flavor and you can adjust the recipe to your likings. I just hope your family enjoys it as much as we did.




Salsa Chicken

6 Boneless Skinless Chicken Breast
1 (15oz) can black beans
1 ½ cups corn
1 ½ cups salsa
1 cup grated Cheddar Cheese
Hot Cooked Rice

1.) Combine ingredients in the slow cooker, except rice and cheese.
2.) Cover and cook on low for 6-8 hours or on high for 4-5 hours
3.) Serve over rice and top with cheese.

ENJOY!!

Chicken Enchiladas

We love this recipe.


Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8oz) Cream Cheese, cubed
1 jar (8oz) salsa, divided
8 (6 in) flour tortillas
3/4 pound (12 oz) Pasteurized Process Cheese Spread, cup up
1/4 cup milk

1.) Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.

2.) Spoon 1.3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in lightly greased 12x8 inch baking dish.

3.) Stir process cheese spread and milk in saucepan on low heat until smooth. Pour sauce over tortillas; cover with foil.

4.) Bake at 350° for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.


Makes 4 to 6 Servings

ENJOY!

Honey-Mustard Glazed Chicken

I stumbled upon this recipe and thought I would give it a try. The best thing is you have most of the ingredients on hand. Another great thing is that it's easy to switch things around. You can have turkey instead of chicken, you can make a bunch of drumsticks, a couple breasts or a whole roaster. If you don't like how sweet the glaze is, add a little more Dijon mustard. I hope your family likes it as much as we did.

Honey-Mustard Glazed Chicken

2 pounds of your favorite cut of chicken, boned or boneless*
1 tablespoon cooking oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 recipe Honey Mustard Glaze

Honey Mustard Glaze-- In a bowl stir together:
¼ cup honey
1 tablespoon Dijon-Style mustard
1 tablespoon Worcestershire sauce
1 tablespoon butter, melted.

1. Place chicken, bone side down, in shallow roasting pan. Brush with oil; sprinkle with salt and pepper.

2. Roast chicken, uncovered, in a 325° oven for 1 ¼ to 1 ½ hours or until juices run clear and chicken is no longer pink (170°), brushing with Honey-Mustard Glaze several times during the last 15 minutes of roasting. heat any remaining glaze. Serve warm glaze with chicken.

*Boneless chicken never takes as long to cook, so be sure to adjust your cook time.

ENJOY!

Southwest-Style Chicken Burgers

I tried this recipe tonight and it will easily become a family favorite. Scott and I both loved this recipe and the best thing is it's a healthy burger. These burgers are full of flavor and you can adjust the heat to your likings. I hope your family enjoys it as much as we did.

This recipe says to use the broiler but I just plugged in my George Foreman Grill.


Southwest-Style Chicken Burgers

1 slightly beaten egg
1/4 cup finely crushed nacho-flavor or plain tortilla chips
3 tablespoons finely chopped green sweet pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound uncooked ground chicken
2 oz Pepper Jack cheese, sliced
4 hamburger buns, toasted
4 lettuce leaves
1/ 4 cup bottled salsa

1. In a medium bowl combine egg, tortilla chips, green pepper, chili powder, salt, and black pepper. Add chicken; mix well. (mixture will be wet). Shape chicken mixture into four 3/4 inch-thick round patties.

2. Place patties on the unheated rack of a broiler pan. Broil 4 inches from the heat 14-18 minutes or until no longer pink, turning once halfway through broiling time. Top burger with cheese. Broil for 1 minute more or until cheese melts.

3. Serve burgers on toasted rolls; top with lettuce and salsa (and avocado if you like).

ENJOY!

Taco Soup

I know reading through the ingredients it seems like a VERY odd combination but give this one a try; you will be glad you did. This is a family favorite, this recipe makes so much so it's great for gatherings.


Taco Soup

Split chicken breast, cooked, off the bone

Half of chicken broth, from cooking the chicken

2 cans of diced tomatoes

2 small cans of Rotel tomatoes

2 or 3 cans of white pinto beans

1 taco seasoning packs

1 packs of Ranch Dressing Mix

2 cans of sweet corn drained

1 Onion, dices

1 tsp garlic powder

1 cup diced celery

Sour Cream, for garnish

Shredded Cheese, for garnish

Tortilla Chips, for serving

Once your chicken is off the bone place in a stock pot or slow cooker along with remaining ingredients. Simmer until desired temperature is reached.

Top with sour cream and cheese

Serve with tortilla chips.

ENJOY!

(picture from recipetips.com)

Taco Bake

This is a family favorite; it's my Mama's recipe. We always had people over at the house for different reasons and this is one of the things she would always make. Everyone always loves it.

Taco Bake

3 lbs Ground beef browned

1 onion, chopped

2 cans of sweet corn, drained

2 packs of taco seasoning

1 jar of Salsa

2 cups of Mexican Cheese

1 ½ sticks of butter, melted

1 cup of milk

1 cup of flour

Brown meat with onion, drain well.

Layer beef in bottom on 9x13 casserole dish.

Mix together corn, salsa and taco seasoning and layer on top of beef.

Layer cheese on top of corn mixture.

Mix butter, milk and flour. Pour over corn mixture and cheese.

Bake at 350° for 45 minutes or until golden brown.

Best served with sour cream.

ENJOY!

(picture from BettyCrocker.com)

Sausage-Rice Casserole

I had to give this recipe a try because it had sausage and mushrooms; two of Scott's favorite things. He loved it. I often like to try new recipes. I can always tell how much he likes it. He will either tell me everyone who needs a copy of the recipe or he will talk about "the next time we have it." I hope your family enjoys it a much as we did. (sorry, no picture at this time).

Sausage-Rice Casserole

1 (6oz) box Uncle Ben's long-grain and wild rice
1 pound ground sausage
2 small onions, chopped
1 (4oz) can mushroom pieces
1 (10 3/4 oz) can condensed cream of mushroom soup
4 tablespoons (1/2 stick) butter

Preheat oven to 350°. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.

ENJOY!