Monday, April 28, 2014

Chicken Taco Bowls

Chicken Taco Bowls

I had pin two different recipes... Here and Here... One was called a chili and the other a taco bowl and they both used the crockpot... But my chicken was already cooked... I took their ideas and made my own that I made without the crockpot.

Ingredients - 
2 cups shredded Chicken (I also had some broth with my chicken)
3 cups of Salsa
1 can black beans, drained
1/2 bag of frozen corn or 1 can of corn (I have made this twice and once used the frozen corn and once used the canned corn.)
1 Spoonful of Minced Garlic (I have a jar of minced garlic in the fridge and used a nice spoonful)
1 Tbsp Chili powder
1/2 Tbsp cumin
1/2 tsp dried oregano
1/8 tsp red pepper flakes (you could also use cayenne pepper)
Salt to taste
Pepper to taste
Cooked rice (you could use white, brown, or Mexican)
Shredded Cheese of choice

Add all ingredients to pot...

Love all the colors from everything!

Stir and cook til warm. I let mine simmer on medium-low heat for about 20-25 minutes to let me flavors mix together.

Serve over rice and add toppings of choice (cheese, sour cream, green onions, cilantro, etc.)

Monday, April 21, 2014

French Fried Onion Chicken and Rice Casserole

French Fried Onion Chicken and Rice Casserole

Who doesn't like French Fried Onions... And they can be used for things other than the Thanksgiving Green Bean Casserole... So when I found this recipe I had to try it!

For this casserole... Ingredients:
  • 1 box Chicken-flavor Rice-A-Roni
  • 1 can Cream Of Mushroom Soup 
  • 1 container Sour Cream
  • 2 cups cooked chicken (the original recipe used a Rotisserie chicken but I used boiled shredded chicken instead)
  • 1 container French-fried Onions

Cook Rice-A-Roni according to package.

While it cooked I put a large pot of chicken on to cook... But only used about 2 cups of the chicken, shredded for this recipe.

In a pan mix the soup and sour cream...

As well as the cooked Rice-A-Roni and cooked chicken...

TIP: You can shred your cooked chicken in your Kitchen Aid Mixer!

Mix all 4 ingredients (soup, sour cream, rice-a-roni, and chicken).

Bake at 350 degrees for 35 minutes.

Cover with the french fried onions and bake for 5 more minutes...

Then it is time to enjoy this yummy goodness!

Tuesday, April 1, 2014

Christy's Chili from Southern Plate Cookbook

Christy's Chili

This recipe comes from my Southern Plate Cookbook pg. 96 .

The Player

Ingredients - 
2 pounds ground meat (I used about 1 1/4)
One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)
One 29-ounce can tomato sauce
1 cup diced onions
1/2 cup diced green onions (I used a small can but can't remember the size)
3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)
2 teaspoons salt
1 1/2 teaspoons black pepper
2 cups water
3 tablespoons chili powder
1/4 cup diced celery
2 teaspoons ground cumin

Meat, Onions, Celery, and Green Chillies


All the beans
Tomatoes, Tomato Sauce and Water to top off the crockpot

All done

All ready to eat topped with cheese and sour cream

Instructions - 

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.

If cooking in a crockpot, stir to combine and cover.

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)

Top how you like your chili and ENJOY!