4 boneless skinless chicken breast, cooked and chopped or shredded
3 cloves of garlic, minced
3 teaspoons ground cumin
1 large onion finely chopped
1 tablespoon dried oregano
4 14.5 ounce cans chicken stock
3 cans great northern beans (if you really love beans 5 cans)
1 teaspoon cayenne pepper
1/2 tsp black pepper
1 teaspoon salt
2 tablespoons olive oil
1 7 ounce can of chopped green chilies
1/2 cup half and half
1 1/2 cup shredded Monetary jack cheese
sour cream and salsa/salsa verde for topping
In a large pot pour all of the chicken stock and boil chicken breasts until they're falling apart. Shred or chop chicken breasts up and return to pot of chicken stock.
In a saute pan, add the olive oil and saute onions, garlic and green chilies for 4 minutes on a medium heat. Add this mixture to the pot. Add the half and half, cumin, black pepper, cayenne pepper, oregano, salt and northern beans. Allow to simmer for 15-20 minutes. Stir in 1/2 cup of cheese.
Serve in bowls topped with sour cream, more cheese and salsa.
Smoked Paprika Garlic Bread
1 loaf of Italian bread, split down the middle length wise
Spread butter all over bread
Sprinkle with garlic powder
Sprinkle with dried oregano
sprinkle with smoked paprika
Bake in a 400 degree oven for 10 minutes.
Roasted garlic and rosemary potatoes
5 medium size red potatoes cut in half, then quartered
2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
3 tablespoons fresh chopped rosemary
3 tablespoons olive oil
Place quartered potatoes on a baking sheet and drizzle with olive oil, then rest of ingredients. Using your hands toss until all potatoes are coated. Bake on 375, until tender.
Cheddar Chicken Salad
2 large cans of white meat chicken, drained ( like to use the all natural kind)
1/2 cup mayo
1/2 cup chopped black olives
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 shredded cheddar cheese
Mix all together and serve on croissants.
This recipe is always a big hit any time I make it. I've taken it to several functions and made it for many parties and it's always one of the first things to go and it's so easy to make.
Creamy Chicken and Artichoke Pasta
1 16 ounce box of tri-colored pasta (reserve 1/4 cup of pasta water)
1.5 tablespoon of Italian seasonings
3 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons of extra virgin olive oil
1/2 cup white wine (whatever white drinking wine you have on hand is fine, I used pinot grigio)
1/3 cup of heavy cream (if you don't want to use heavy cream, you can use chicken or veggie stock)
4 ounces cream cheese, softened
2 cloves of garlic, minced
1 jar of artichoke hearts, chopped
1/4 of freshly grated romano cheese
1/4 cup shredded mozzarella cheese
1/2 tsp black pepper
5-6 leaves of fresh basil, chopped
Boil pasta until done, reserving 1/4 of pasta water. Set aside.
In a saute pan, put 2 tbsp of extra virgin olive oil...On medium heat saute chicken with 1 tbsp of Italian seasoning and a sprinkle of salt. When chicken is just about finished add the minced garlic and chopped artichoke hearts.
Once pasta is drained, return to pot. Combine chicken, artichokes, minced garlic in pot with the pasta and 1/4 cup of pasta water. Toss well.
In skillet that chicken was sauteed in, deglaze the pan with the white wine, allow to simmer for 1 minute. Add in heavy cream (or chicken stock) and 4 ounces of cream cheese. Add remaining Italian seasoning and 1/2 tsp of black pepper. Turn heat to low and allow to simmer until cream cheese has melted.
Add sauce to pasta and chicken mixture. Top with the cheeses and lightly toss. Sprinkle with fresh basil and serve.
*You can use any number of veggies in this...It's also yummy with sauteed eggplant and red peppers...Also try it with sun-dried tomatoes!*
4 boneless skinless chicken breasts (can also use boneless skinless thighs) cut into small pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can tomatoes and green chiles (ro*tel brand)
1 packet of fajita seasoning
1/2 cup chicken stock or water
2 tablespoons olive oil
2 1/2 cups of shredded cheddar cheese
6 8inch flour tortillas (can also use corn tortillas)
sour cream and fresh cilantro for garnish
In a large skillet heat olive oil, add bite sized chicken pieces and saute until done. Add in can of Ro*tel tomatoes and green chilies, fajita seasoning and 1/2 cup of chicken stock (or water). saute together for 12 minutes, until liquids have reduced in half.
Add can of cream of chicken and can of cream of mushroom soups, stir until incorporated, heat on low for 3 minutes, stirring.
Cut tortillas in to strips (about as wide as lasagna noodles). Line the bottom of a 9X13 dish with some of the tortillas, as you would if you were making a lasagna. Spoon half the mixture over the tortillas, sprinkle 1 cup of cheese over mixture. Repeat layer 1 more time. The top of the casserole should be strips of the flour tortillas and remaining cheese.
Take out of the oven and allow to rest for 15 minutes before cutting and serving.
When serving garnish with a tablespoon of sour cream and finely chopped cilantro.
1 pork loin
2 cups white wine
3 table spoons olive oil
3 cloves garlic, minced
1 cup water
2 tbsp butter
drizzle the olive oil over the pork loin, then sprinkle steak seasoning, minced garlic, salt, pepper, place in roasting pan. Pour 1.5 cups white wine, 1 cup of water and cover. Roast on 375, until internal temp reaches 145 degrees.
Once finished cooking, remove from pan and allow pork loin to rest for 6-7 minutes before slicing.
In a saute pan, pour 1 cup of drippings from roast pan and 2tbsp butter. Bring to a simmer and add 1 tbsp flour. Whisk and allow to simmer for 30 seconds. Add remaining white wine and a sprinkle of fresh nutmeg. Whisk and simmer until thickened. Salt and pepper to taste. Serve this over the sliced pork.