Crock Pot Chicken and Black Beans

I've had a few requests from the family for this recipe lately. It's easy and yummy.

4-5 boneless chicken breasts
1 (15 1/2 oz) can black beans
1 (15 oz) can corn or two cups fresh or frozen
1 (15 oz) jar salsa, any kind
1 (8oz) package cream cheese, softened

Place frozen boneless chicken breasts in crock pot.  Add drained beans, salsa, and drained corn. Cook on high for 4-5 hours or until chicken is cooked.  Add cream cheese (just throw it on top) and let sit for 1/2 hour. I stir the cream cheese in a little at this point. Serve

Acorn Squash Soup

submitted by Chris

This is the recipe Uncle David posted on facebook recently and it is so good. Aunt Judy mentioned that she used a winter squash other than acorn, and it was still good. I think you could use any winter squash you have on hand.

3 cups mashed acorn squash

1/4 cup chopped celery

1 small onion, chopped

2 tablespoons butter

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder (or more, to taste)

dash cayenne pepper (or more)

2 cups chicken broth

12 oz. fat free half and half

4 oz cream cheese

David suggested preparing the squash this way: put whole squash in microwave, cook for 5 minutes. Cut in half, remove seeds and fibers, place cut side down on plate, return to microwave for 6-8 minutes (till it starts to "wilt").  Let it cool, scoop out the squash and mash.  (Note: My squash was pretty soft at this point, and I just mashed it a bit with a fork.) Set aside.

Cook onion and celery in butter in large sauce pan. Add bouillon granules, dill weed, curry powder, and cayenne pepper, stir until well mixed. Gradually add chicken broth, half and half, and cream cheese, bring to boil, stirring constantly, and boil for 2 minutes. Add squash and salt and pepper to taste (I didn't think it needed more salt and pepper and neither did Dad). Blend in batches in a blender (or use an immersion blender) and serve immediately, or return to pot to keep warm, but be sure to keep stirring as it will scorch easily.  Garnish with crumbled bacon, if desired.

I doubled this recipe, because it seems to have been "undoubled" (what am I going to do with 4 oz of leftover cream cheese?). I hope it freezes well, although we liked it so much, it may not last long enough to freeze the leftovers...



Slow Cooker Chicken Taco Soup

I made this for a church function, and it is really good. The sour cream, chips, and cheese garnishes are important! This recipe serves 8 people.

 submitted by Chris

1 onion, chopped
1 can (16 oz) chili beans
1 can (15 oz) black beans
1 can (15 oz) corn, drained
1 can (15 oz) chicken broth
1 can (8 oz) tomato sauce
2 cans (10 oz) diced tomatoes with green chilis
1 package (1.25 oz) taco seasoning
Gently combine in a crock pot.
Place on top:
3 boneless, skinless, chicken breasts. Cook for 5 hours on low. (I used frozen chicken breasts right from the freezer and cooked for 6 hours.)

Remove chicken, cool slightly, shred and return to crock pot and cook for 2 more hours on low. (I cooked for three more hours, which was perfect.)
Serve and top with:
shredded cheese
sour cream
crushed chips

Berry Poppy Seed Vinegarette

 Submitted by Chris

5 stars

Makes a little more than 2 cups, keep in fridge for up to a week.

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper (about 1/2 tsp or to taste)
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds.  Refrigerate for an hour before serving to blend flavors.

I used this dressing on a salad made of a "clean out the fridge" mix of spinach, leftover chicken, mandarin oranges, coconut flakes, pecans, and raspberries.

YUM!

Orange Julius

So easy, yet, so good!

Orange Julius
submitted by:Shelly


1/2 carton orange juice concentrate
1 cup water
1 cup milk
1 t vanilla
1/4 cup sugar (I normally don't use this much)
ice

-Put in blender and mix. Add ice until it is consistency you like (I go till my blender can't do anymore).

bowtie chicken pasta salad

Shelly I can't believe you haven't posted this recipe yet! Anytime grapes go on sale I make it. We love it.
We usually cut the recipe in half and it lasts us about 2 meals, but for the average person it would probably last 3 meals for 2 people. McKay's in basketball and I'm pregnant, so we eat more...well thats our excuse anyway. : ) I'll get a picture as soon as I can

5 chicken breasts
1 pkg bowtie pasta, cooked
1 pkg colored rotini primavera pasta, cooked
1 bunch green onion, chopped
1 bell pepper, chopped
1 apple, chopped
1 can pineapple tidbits, drained
1 can mandarins, drained
2 cups red grapes, halved
1 cup cashews
1/2 craisins
1 bottle coleslaw dressing
1/2 cup mayo

Combine, refrigerate. You may want to add cashews just before serving.

Quick Paella

Submitted by Kelsey - 5 Stars  (very tasty!)

Serves 4 to 6

For the Vinaigrette

3 tbsp each white wine vinegar and fresh lemon juice

½ tsp saffron threads (substitute for turmeric, but saffron is well worth the cost!)

¼ cup fat-free mayonnaise or plain yogurt (I prefer Greek yogurt)

1 tsp each minced garlic and powdered sugar (or regular sugar)

1/3 cup olive oil

Salt and cayenne pepper to taste

For the Pasta

½ lb kielbasa or chorizo, sliced

1 tbsp white wine vinegar

½ lb shrimp, peeled and deveined

1 tbsp minced garlic

2 cups diced red bell pepper

8 oz dry whole wheat orzo pasta

1 cup frozen peas

4 Roma tomatoes, seeded and sliced

½ cup chopped scallions

Step 1 - Warm vinegar and lemon juice; add saffron and seep until everything else is made. 

Step 2 – Heat water and cook orzo al dente while you prepare the rest of the ingredients.  If orzo is cooked before everything below, dump out water and coat heavily with olive oil so that it doesn’t continue to cook and stick together.  Remove from heat.

Step 3 – Sautee kielbasa in a little olive oil over medium-high heat until kielbasa begins to brown.  Remove kielbasa from pan and place on plate.  Add shrimp to pan and cook until opaque, then set on plate with kielbasa.  Add 1 tbsp garlic and white wine vinegar, sauté for 1 minute to deglaze pan.  Do not rinse pan!  Add peppers and cook for 3 to 4 minutes.  Add kielbasa, shrimp, frozen peas, and tomatoes into the pan and turn temperature to low. 

For vinaigrette, whisk mayonnaise (or yogurt) 1 tsp garlic, sugar, 1/3 cup olive oil, cayenne pepper and salt to taste into the saffron mixture.  Add vinaigrette and orzo to pan and mix well.  Dish up and sprinkle with chopped scallions.

Goat Cheese and Chive Gnocchi

Submitted by Kelsey
serves 2-4

4 ounces goat cheese at room temperature
1/2 cup Parmesan cheese, shredded
1 egg, lightly beaten
1/2 cup fresh chives, chopped (or ¼ cup dried chives)
1 1/4 teaspoons salt
White pepper
Thyme
1/2 - 3/4 cup all purpose flour
3 tablespoons butter

In a small mixing bowl, combine goat cheese, Parmesan, egg, 1/4 cup chives and 1 teaspoon salt. Mix with a fork until smooth. Add flour a spoonful at a time until dough comes together but is still a little wet.

Lightly flour a work surface and line plate with wax paper. On the floured surface, knead dough for about a minute. If it's still a little sticky, add some flour as needed, a spoonful at a time.

Divide dough in half. Flour hands and roll into each piece back and forth until it becomes a rope about 1-inch thick. Cut each rope into 1-inch pieces. If desired, roll each piece against the back of a fork to add texture. Place gnocchi on wax paper-lined pan and refrigerate for 10 minutes.

Bring a pot of water to boil for the gnocchi.  When water is boiling, salt generously. Add gnocchi and cook for 2-3 minutes, or until they rise to the surface. Drain and set aside.
In a large sauce pan, heat butter over medium heat until it begins to brown. Add the asparagus, gnocchi, 1/4 teaspoon salt and remaining chives. Cook for 1 minute. Add black pepper to taste. Serve. Garnish with chives if desired.

Note – Make sure to add something to this recipe!  Here are some additions that I have tried.  They are listed in order of what I think tasted the best with the gnocchi.

Beets cooked and diced.  Sautee with a little garlic and butter.

Pesto sauce with chopped asparagus.

Butter sautéed with rosemary, sage, and salt.

Alfredo or cream sauce.

Curry Chicken Pot Pie with Puff Pastry Croutons

Posted by Kelsey
2 cups cooked, chopped rotisserie chicken

1 cup diced onions

1 cup diced carrots

1 cup frozen peas

½ cup chopped or dried celery

1 tbsp garlic

1 tbsp olive oil

¼ cup water

2 cups fat free milk

½ tsp curry powder

Dash of paprika or cayenne

Salt and pepper to taste

3 tbsp flour

Sautee garlic for one minute.  Add onions, carrots, olive oil, and water.  Cook until carrots and onions are soft which takes about 7 to 8 minutes.  Add milk, curry powder, paprika or cayenne, and stir well.  Bring everything to a boil, stirring frequently, and then turn heat down to medium.  Add chicken and peas and turn temperature to low and keep it on low until croutons are ready.  Make puff pastry croutons.

For Puff Pastry Croutons

Preheat oven to 450 degrees.

One sheet of puff pastry *

1 to 2 tbsp grated or shredded parmesan

Paprika

Salt

1 Egg

*I used Pepperidge Farm Puff Pastry Sheets.  The box contained two sheets with a total net weight of 17.3 ounces.  I just used one sheet and it was enough unless you double the chicken pot pie mixture above.

Place puff pastry on a baking sheet lined with parchment paper.  Coat pastry with egg, then sprinkle with parmesan, light paprika, and salt.  Cut sheet into 1 to 1 ½ inch squares and spread apart on baking sheet as pastry expands.  Bake for 15 to 20 minutes until pastry is fully cooked.

Mexican Salad

One of Jordan's favorite meals.

Mexican Salad

Submitted by Shelly

4 stars (6 stars if you ask my kids)

4 tomatoes 

1 1/2 romaine lettuce depending on size (original recipe calls for one head lettuce but I use romaine cause it has more vitamins)

1 can kidney beans

1 lb hamburger cooked and cool (I usually use 1 can of black beans or white beans instead)

1 avocado

4 oz grated cheddar cheese

frozen corn thawed (original recipe calls for 1 can of corn)

Thousand Island dressing

1 bag Fritos

Mix all ingredients together except the dressing and chips.  Add dressing to your liking and mix till coated evenly.  Add chips, mix and serve.

Variation:  Instead of the Thousand Island you can use 1 pkg Good Seasoning Roasted Garlic Dressing Prepared.

  

Sweet Bread Made With Pudding

Submitted by Jessica

5 stars

Ingredients:

1 cup oil

1 cup sugar

1/2 cup milk

2 teaspoons cinnamon

1/2 teaspoon baking soda

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

3 eggs

1 large box instant vanilla pudding

OR

2 small boxes instant vanilla pudding

Starter

1 cup flour

1 cup sugar

1 cup milk

Mix all of the starter ingredients together. Then add all of the other ingredients, mixing thoroughly.

Grease 2 large loaf pans, or a 9x13 cake pan. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon, and coat bottoms and sides of pans. Place the batter into pans. Coat top of batter with butter and sprinkle with remaining cinnamon/sugar mixture.

Bake at 325 for 50-75 minutes, or until done.

(I cooked mine for 65 minutes)

Chewy Soft Pretzels

submitted by Chris
5 stars
Makes 8 pretzels
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Sweet Potato Soup

Submitted by Shelly

I love this recipe.  I don't know if it is the pregnancy thing, but it just hits the spot for me.  Sorry this is not  a very accurate picture of the soup (it looks like there are tons of sweet potatoes and no broth or black beans).

1 Box of chicken stock (3-4 cups)
1 can of diced tomatoes
1 can black beans
2 garlic cloves crushed
1 1/2 tsp cumin
2 tsp paprika
1 1/2 tsp salt
3/4 tsp pepper
1/2 lb- 1lb Cooked chopped sausage (I often just use chicken since I normally don't have sausage on hand)
1 large or two small sweet potatoes chopped in small cubes
1-2 cups apple cider (or apple juice)

Let it all simmer until the sweet potatoes are soft and tender. About 15-25 minutes.