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Showing posts from March, 2011

Crockpot Enchiladas

I got the idea for this meal from the Rival Crockpot recipe book that came with my crockpot. I love using my crockpot, especially on days that I know I will be short on time around dinner time.
The original recipe was smothered in cheese, so there are some things that are different with the overall results and display, obviously. One major difference is that the recipe tells us to place the aluminum foil strips under the layers in order to pull out the "Mile-high Enchilada". But without cheese holding it all together, it does not come out like that anyway, so don't worry about the aluminum foil I have in my photos.


Layer the following ingredients in your crockpot:

6-8 corn tortillas
Cooked and shredded chicken
prepared salsa (I used Herdez mild)
1 can kidney beans
1 can black beans (optional)
Cilantro
Sprinkled Garlic Salt and a pinch of Chili Pepper

Before cooking:
And after cooking 6 hours on LOW.

These are delicious!

Chicken Broth

I got my ideas for making chicken broth from here.

I am excited to have this broth waiting in the freezer for my next soup.


Here's how it's done.

Place in a medium to large pot:
leftover roasted whole chicken bones
carrots and/or celery
onion pieces
garlic
Salt
Seasonings (thyme, bay leaf, whole peppercorns, etc)
Water (cover all ingredients and 1-2 inches above)


Boil for about 1 hour and then drain the broth out into containers and use for all sorts of recipes!

Roasted Whole Chicken

I felt very proud of myself when I made a delicious, juicy roasted chicken for dinner and then used every bit of that chicken by making chicken broth to be stored in my freezer for later use.


It was even more tasty than it was beautiful.

Here's how I like to roast a whole chicken.
First, check the weight of the chicken. Bake time is 20 minutes per pound, plus 15 minutes. Also, when deciding when to start prep on the chicken, add 15 minutes for preparation and 15 minutes after the chicken is fully cooked to let it sit to allow the juices to redistribute for more moist meat.

- Preheat oven to 450 degrees F
- Remove any chicken parts that may be inside the chicken (neck, liver, gizzards, other mysterious things)
- Rinse the chicken in cold water, inside and outside
- Pat dry with a paper towel
- Place chicken legs pointing up into roasting pan with rack
- Brush the outside of the chicken with 1-2 tablespoons of olive oil.
- Place large sections of onion and 1 tablespoon minced garlic…

Pollo Asado

My husband has a new favorite meal, pollo asado. Luckily for me, I have a favorite store, Sprouts, that sells marinated chicken "pollo asado" style and it is very decently priced. I get enough for the 2 of us (about 1.5 lbs) for about $5 and it is worth it.

Sometimes I like making everything from scratch, and sometimes I don't. This is a great meal for one of those "don't" days.

Pollo Asado Tacos

Grilled Pollo Asado chicken, then sliced
Refried beans with garlic and chili powder
Cooked brown rice
Fresh lettuce and tomatoes

All on a moist warmed corn tortilla.

Serve with some chips and salsa.

Quick Salsa

It was unusual when I discovered that we had absolutely no salsa in our house and we were having Mexican food, so I hurried and threw some ingredients into the food processor and was so happy with the results. All of these measurements are approximate since I didn't measure anything when I made it.
It is wonderful not to chop anything up, just throw it in and let those blades do the hard work!

Add all ingredients to a food processor or blender:

1 large can stewed tomatoes
1/4 of a small onion
Cilantro to taste
Garlic salt
Minced garlic
1 tsp chili powder
1/2 tsp red pepper flakes

Blend until desired texture and taste with a chip and decide if it is your desired spiciness. We don't like spicy, so this is not a spicy salsa. Serve with your favorite tortilla chips.

Split Pea Soup

This delicious soup takes about 30 minutes preparation time and 1 hour of cook time.

Here's what you will need:
1 package bacon, chopped
1 lb bag split peas (2-3 cups)
4-5 raw diced potatoes
1 can chicken broth
1 T chicken bouillon
1 diced white onion
1/2 tsp rosemary
1 T minced garlic
2 bay leaves
3-4 cups water

In large pot, cook chopped bacon until brown. Drain bacon and return to pot. Add chopped onion and potato and saute for 1-2 minutes. Add 3 cups water, bouillon, broth, rosemary, garlic, bay leaves and split peas. Stir and bring to a boil. Reduce heat and simmer for about 1 hour, or until peas are cooked, stirring occasionally and adding water if needed.

Banana Freeze

This simple idea came from Our Best Bites.
1 Ingredient Ice Cream!

You can find their description and recipe here.
I made it the other day and we love it. The only thing that I will change next time I make it is, I will freeze the banana pieces the same day that I make it, so they have less freezer taste.

Try it!

Carrot Cake Muffins

I am calling these muffins, not cupcakes, because they really taste healthy. Let's forget that they have 2 cups of sugar in them and call them healthy muffins. Sounds good for breakfast now. :)

I adapted a carrot cake recipe from my Better Homes and Gardens cook book to make these. The occasion to make such a treat was the harvesting of my carrots in the garden.

First, get out 4 eggs and set them on the counter so they are closer to room temperature by the time you use them.
Then, wash and finely grate your carrots until you have about 3-4 cups. I used a food processor for that step.

In a large bowl, combine:
2 cups flour
2 cups sugar
1 Tbsp cinnamon
1 pinch of ginger (optional)
1 pinch of nutmeg (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a medium bowl, beat the 4 eggs. Then add:
3-4 cups carrots
3/4 cup cooking oil

Mix together and then add egg mixture to flour mixture and stir until completely moistened.
Pour batter into muffin pan (using either muffin cu…