Crock Pot Chicken Taco Chili

**I've been making this weekly for months now. Makes great leftovers as well!


Crock Pot Chicken Taco Chili

Source: skinnytaste


1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce 
10 oz package frozen corn kernels 
2 14.5-oz cans diced tomatoes w/chilies 
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 
  
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).  

White Bean Chili

This recipe was given to me by my friend, Cayleen, and now I'm obsessed!

White Bean Chili

1 pound boneless, skinless chicken breast
1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
48 ounces Great Northern Beans (drained and rinsed)
14.5 ounces chicken broth
8 ounces chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream

Boil chicken and shred.  Saute’ onions in oil with Garlic Powder.  Add beans, broth, chiles and seasonings.  Bring to a boil, reduce heat and simmer for 30 minutes (uncovered).  Remove from heat, stir in sour cream and whipping cream.  Serve

Chicken Curry in a Hurry

Chicken Curry in a Hurry 

By Mark Bittman Quick and Easy Recipes from the New York Times

• 1 Tbsp corn, grapeseed, or olive oil
• 1 medium onion, sliced
• Salt and freshly ground pepper
• 1 1/2 teaspoons yellow curry powder, or to taste
• 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
• 1 cup sour cream
• Minced fresh cilantro or parsley for garnish

1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

Serves 4.

Apple Pie Caramel Apples

One of my FAVORITE things to do when I go to Disneyland is to grab a delicious apple pie apple and then I enjoy it on a bench while people watching. Heavenly. 

Apple Pie Caramel Apples

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)

1 bag white chocolate chips or white chocolate candy melts

cinnamon sugar

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.

3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.

4. Place on parchment or wax paper that has been sprayed with cooking spray.

5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.

6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.

7. Coat the apple with the chocolate.

8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.

9. Cool completely in the fridge.

10. Cut into slices and serve.

Hot Caramel Apples in Crock Pot

Ingredients

• 4 large tart apples, cored
• 1/2 cup apple juice
• 1/2 cup packed brown sugar
• 12 red-hot candies
• 1/4 cup butter
• 8 caramels
• 1/4 teaspoon ground cinnamon
• Whipped cream, optional

Directions

• Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three red-hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
• Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Yield: 4 servings.

Queso Soup with black beans and potatoes

Hearty Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil

1 large onion, diced

3 stalks celery, diced

2 large carrots, peeled and diced

3 cloves fresh garlic, minced

2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)

1 Tablespoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s garlic salt with parsley

3 ¾ Cups chicken broth

1 10 oz can cheddar cheese soup

1 10 oz can cream of chicken soup

15 oz can black beans, drained

10 oz can Mild Rotel Tomatoes

2 Cups diced baking potato

¼ Cup fresh cilantro leaves, chopped

1 additional 10 oz can cheddar cheese soup

Garnish

Fritos or tortilla chips

Cilantro leaves

1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes.Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

8 servings

Spinach with Linguine

I posted this here the other night, but it really belongs on this blog! It's another one from my boy, Bittman. Perfect for a last-minute dinner that your kids will also eat.

Spinach with Linguine


Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

1 medium garlic clove

1/2 teaspoons red pepper flakes, or to taste, optional

1/4 cup plus 1 tablespoon extra virgin olive oil

1 pound linguine or other long pasta

1 pound spinach, washed, tough stems removed, roughly chopped

Salt and freshly ground black pepper

Bring a large pot of water to a boil and salt it. Meanwhile, mince the garlic as finely as possible and combine it on the bottom of a warm bowl with the red pepper and olive oil.

Add the pasta to the pot and cook it until nearly done. Plunge the spinach into the water and cook until it wilts, less than a minute.

Drain quickly, allowing some water to cling to the pasta and toss in the bowl with the garlic and olive oil mixture. Season with salt and pepper to taste and serve.

Read more: http://www.seattlepi.com/lifestyle/food/article/Cook-It-Linguine-with-Spinach-1243871.php#ixzz1S6yQSFin

Rosemary-Lemon Whitebean Dip

My brother and sister in-law sent me what is now my FAVORITE cookbook for my birthday. It's Mark Bittman's Quick and Easy Recipes from The New York Times. It's pure culinary brilliance! His recipes use few ingredients, tons of vegetables, and the man knows flavor. This bean dip my current favorite. I'm eating it for lunch right now. By the way, the lemon zest is not optional.

Ingredients

• 2 cups cooked white beans, like cannelini, drained but moist
• 1 to 3 cloves garlic, peeled
• Salt and freshly ground black pepper to taste
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 teaspoons minced fresh rosemary
• Grated rind of 2 lemons

Method

• 1. Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
• 2. Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.

Source: The New York Times

Southwest Chicken Salad

This is another tasty dinner brought to me by a friend after I had Solomon. It tastes super fresh and the dressing was so flavorful but light. She had the veggies below on it as well as avocado and yellow bell peppers. She also seasoned the chicken with the same seasonings from the dressing for added flavor. That's what I love about taco salads like this - you can add just about whatever veggies you have around and it's still delicious.

Southwest Chicken Salad I

Ingredients

• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 3 tablespoons chopped cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 cups shredded romaine lettuce
• 4 cooked skinless, boneless chicken breast halves, cut into strips
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 small red onion, sliced into rings
• 1 large tomato, chopped
• 1/2 cup grated Parmesan cheese
• 6 ounces tortilla chips

Directions

1. In a covered jar, mix the lime juice, olive oil, salt, garlic, cilantro, chili powder, and cumin. Cover, and shake until well blended.
2. Place the lettuce in a large bowl. Toss with the chicken, black beans, onion, and tomato. Just before serving, toss with the dressing mixture and Parmesan cheese. Serve with tortilla chips, either crushed over the top of the salad, or on the side.

From here.

Julie's Pesto Pasta Salad

One of the bonuses of having a baby is that even though I don't feel like cooking, many nice people cook have cooked for me! So over the last month I've collected quite a few new and absolutely delicious recipes from my closest friends. This recipe is from my friends Susan (who got the recipe from her sweet daughter Robyn). It is some of the tasiest pesto salad I've had. Ever.


Julie's Pesto Pasta Salad
 
1 package of bow tie pasta, cooked as directions on package
3 to 4 chicken breasts, cooked on the grill and cut into pieces
purple or sweet onion (carmelized--I added just about a half Tablespoon of brown sugar to carmelize)
craisins
pesto sauce (I used about 1/2 bottle of Pesto sauce from Costco, heated with a little half and half to make it creamier)
Feta cheese (you can also use fresh parmesan or some of both)
 
Toss together and serve warm.

Coconut & Chicken Curry Soup

Coconut & Chicken Curry Soup

Adapted from a recipe by Katie Goodman

Printable Recipe

Ingredients:

• olive oil
• 3 chicken breasts, cut into bite sized chunks
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 teaspoon curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice (optional)

Directions:

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings

Crispy Tacos Picadillo

crispy tacos picadillo

• FOR THE PICADILLO
• 2 teaspoons vegetable oil
• 1/2 large white onion, finely chopped (1 1/2 cups)
• 1 pound ground chuck (80 percent lean)
• 1 tablespoon minced garlic (1 to 2 cloves)
• 2 medium tomatoes, coarsely chopped (2 3/4 cups)
• 1 1/2 teaspoons paprika
• 1 teaspoon ancho chili powder or pasilla chili powder (earthy.com)
• 1 teaspoon dried oregano
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground pepper
• 3/4 teaspoon ground cumin
• 1 1/2 cups water
• 2 teaspoons white vinegar
• FOR THE TACOS
• Vegetable oil, for frying
• 20 corn tortillas
• Shredded iceberg lettuce, for serving
• Chopped white onion, for serving
• Shredded mild cheddar cheese, preferably longhorn, for serving
• Salsa Picante, for serving

DIRECTIONS

1. Make the picadillo: Heat oil in a large skillet over medium-high heat. Add onion, and cook until just starting to turn translucent, 3 to 5 minutes. Add beef, and cook, breaking up pieces with the back of a wooden spoon, until beef has browned, about 4 minutes. Spoon out excess fat so that 1 tablespoon remains. Stir in garlic, tomatoes, paprika, chili powder, oregano, salt, pepper, and cumin. Add water, and bring to a boil. Reduce heat to medium, and simmer until thick and very little liquid remains, about 18 minutes. Stir in vinegar.
2. Make the tacos: Heat 1 inch oil in a heavy-bottomed, high-sided skillet until a deep-fry thermometer registers 325 degrees. Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per half. Meanwhile, let finished taco shells rest on a wire rack set over a rimmed baking sheet.
3. Spoon picadillo into each taco shell, and garnish with lettuce, onion, shredded cheese, and salsa picante.