Slow Cooker Chicken Tacos

This is a newer recipe that our family really enjoys.  Simple, yet very delicious.

Slow Cooker Chicken Tacos

recipe by Six Sister’s Stuff

Ingredients:
1 envelope taco seasoning
4 boneless, skinless chicken breasts
1 (16 oz) jar of salsa

Directions:
Spray your slow cooker with non-stick cooking spray for easy clean-up. Place chicken in the bottom, pour salsa on top, and sprinkle with taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

When done, the chicken should shred easily when stirred with a fork. 

For tacos, serve the chicken with crunchy taco shells and/or soft flour tortillas, guacamole, lettuce, shredded cheese, tomatoes, olives, sour cream, and any other taco toppings you love. You could also use the chicken for for enchiladas, nachos, tostadas, quesadillas, etc, etc!

Chicken Tortilla Soup

There are a variety of recipes for Chicken Tortilla Soup that I have tried.  This one has become our family’s favorite.  I serve it with tortilla chips, avocados and shredded monterrey cheese. 

Chicken Tortilla Soup

recipe by Pioneer Woman (slightly modified)

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-1/2 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• 1/2 cup Diced Green Bell Pepper
• 3 cloves Garlic, Minced
• 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 1 can (15 Oz. Can) Black Beans, Drained
• FOR THE GARNISHES:
• Sour Cream
• Diced Avocado
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 

Ladle into bowls, then top with sour cream, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

Enjoy!

I recently found a great beef fajita marinade.   My family all agreed this was a great recipe.

Beef Fajitas Marinade

Recipe by Allrecipes

Ingredients

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Directions

1. In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring. Stir in cayenne and black pepper.
2. Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight. Cook as desired.

Enjoy!

Chicken Enchilada Casserole

This is a quick and easy weekday favorite.  I hope you enjoy!

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

 

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture.

 

Add ½ grated cheese.

Add ½ soup mixture.

 

Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly. 

Serve with refried beans and salad.  G momma always wants tortillas with Mexican food.  Here is our quick and easy way to jazz up store bought tortillas.  Just place them on a griddle and heat on high until they start to bubble, flip and serve warm.  Its so easy my kids make them supervised.

Ingredients

2 T butter

½ c cup onion, diced

1 can diced green chilies

1 t chili powder

2 cups chicken breasts, cooked

½ cup sour cream

1 can cream of chicken soup

8 tortillas

8 oz pepper jack cheese, shredded

 

Directions

Preheat oven to 350 degrees F. Spray a 9x 13 pan with Pam.

Melt butter in a skillet over medium heat. Sauté onions and green chilies in skillet about 5 minutes until translucent. Add chili powder and diced chicken to skillet. Heat until warm. Set aside.

In a small bowl, mix sour cream and cream chicken soup.

Grate cheese.

Add 4 tortillas to the bottom of the 9 x 13 pan. Add ½ chicken mixture. Add ½ soup mixture. Add ½ grated cheese. Add 4 more tortillas. Add remaining chicken mixture. Add remaining soup mixture. Add remaining cheese.

Bake in oven for 25 minutes until hot and bubbly.

Serve with refried beans and salad.

Easter Favorites

I wanted to prepare a nontraditional dinner for Easter.  I made fajitas and all the fixins.  I didn’t get pictures of everything but it was all delicious trust me.  This is one of my favorite menus. 

Here was the menu…

Seven Layer Dip

Chili con Carne

Beef & Chicken Fajitas served with fresh pico, guacamole, homemade salsa, sour cream and cheese

Refried Beans and Mexican Rice

Strawberry Shortcake

Seven Layer Dip

recipe by Pioneer Woman

Ingredients

• 1 can Refried Beans
• Tabasco Sauce, To Taste
• 1 can Diced Green Chilies
• Ground Cumin, to taste
• ¾ cups Grated Sharp Cheddar Cheese
• 1 cup Sour Cream
• 1 cup Guacamole
• ¾ cups Monterey Jack Cheese
• 1 can Black Olives
• 1 cup Pico De Gallo

Preparation Instructions

Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives. Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

Enjoy!

Chili Con Carne

recipe by Pioneer Woman

Ingredients

• 32 ounces, weight Velveeta Cheese Loaf
• 10 ounces, weight Rotel
• 1 pound Jimmy Dean Hot Breakfast Premium Pork Sausage
• 7 ounces, weight Chopped Green Chilies
• 1 whole Yellow Onion
• 1 whole Jalapeno, or more to taste

Preparation Instructions

Dice the onion. Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Once browned, drain some of the fat from the skillet.

Cube Velveeta loaf. Add cubes to browned sausage and onion mixture. Add can of Rotel (juice and all), can of green chilies (juice and all), and stir over low heat.

Cut the top and bottom off the jalapeño, slice into matchsticks, then rotate and slice to create a fine dice. (For a spicy version, leave seeds and white membranes. For a milder option, remove them.) Add to queso and stir.

Serving tip: Use a fondue pot or crock pot to serve piping hot!

Chicken Fajitas

recipe by Paula Deen

Ingredients:

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

Directions

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.

Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.

Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.

In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.

Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

Pico de Gallo & Guacamole

recipe adapted from Pioneer Woman 

Ingredients

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• FOR THE GUACAMOLE:
• 3 whole Avacados
• Pico De Gallo
• Couple shakes of cumin
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Guacamole
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo.  Add cumin.  Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

 

Mexican Rice

recipe by Allrecipes

Ingredients

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1/2 onion, finely chopped

1/2 green bell pepper, finely chopped

1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped

1 cube chicken bouillon

salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Strawberry Shortcake

Ingredients

Pound cake

2 quarts of strawberries

3 T sugar

1 pint heavy cream

4 T powered sugar

1 t vanilla

Directions

Prepare cake and let cool to the touch.

Wash and slice the strawberries.  Place strawberries in bowl.  Add sugar and toss to coat.  Cover and place strawberries in refrigerator for 1 hour.

Place heavy cream, powered sugar and vanilla in your mixing bowl.  Mix on low speed until combined, then mix on medium high until soft peaks form.  When you remove the beater, the cream should stick to the beater.  Be careful not to overmix.  Place in a covered container in the refrigerator until ready to serve.

To serve, place a slice of cake on a plate.  Top with a large dollop of whipped cream.  Add strawberries. 

Enjoy!

Salsa

I have been making this recipe since I was a student at Texas A&M.  Its easy to make and very delicious.  Our family and friends have been enjoying it for years.

Autum’s Salsa

2 cloves fresh garlic 

2 jalapeño peppers

1 serrano pepper

1 cup cilantro leaves, stems removed

1/4 cup onion

1 teaspoon seasoned salt

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt

1 can rotel

1 large can whole tomatoes

1/4 can beer

Get your blender ready. 

Slice peppers in half.  Remove seeds if you want a mild sauce.  Leave some seeds in if you want a warmer sauce.  Leave all seeds in you want it really hot. 

Today, I left the seeds in one jalapeño pepper.  It was plenty hot for me.  But then again, I am a wimp when it comes to hot.  Also, use the tip of a spoon to remove the seeds and wash your hands after handling the peppers.  If not, then your fingers and anything they will touch will be on fire for hours!

Remove cilantro leaves from stems by holding one end of the stem and gently pulling the leaves downward in between your thumb and your finger.  Wash in water, dry with paper towel. 

Throw all the ingredients in the blender in the order listed.

Don’t forget the secret ingredient – beer.   Shhh … we go to church with a bunch of Baptists and we wouldn’t want them to get wind of this ;-)

Blend until all ingredients are finely chopped (less than 30 seconds).

Refrigerate before serving.  I try to refrigerate for 2 hours before serving.  But if you only have 1 hour, go with it.

Grab a chip and enjoy.  I recommend Julio’s chips if you can get them.  They are lightly seasoned and especially delicious with this hot sauce. 

Sopapilla Cake

This is my mother in law’s favorite dessert.  It is sinful.  I made a 1/2 serving (8x8) for tonight but I have included the recipe for a 9x13.  I am sure you have had this dessert at a Homemade Gourmet party or at a potluck gathering.  If you haven’t, well you should.  Its cinnamon gooeyness is delicious.  Its made with a few ingredients and can be put together quickly. 
Here is what you will need

Please note my favorite vanilla.  My mother used this in all her baking goods growing up.  It is wonderful.  My dad picked it up in Mexico for me.  So if you know anyone going to Mexico, ask them to pick you up a bottle.
 
Unroll crescent rolls and spread one can rolls on bottom of 13x9. Bake 12 minutes at 375 until done.  This step helps ensure the bottom layer or crust is completely done.

Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
  
Spread over the baked rolls.

Melt the butter.  Mix in ½ cup sugar and cinnamon. 
 
Spread over crescent rolls.
 
Bake 20 minutes until golden brown.
 
Enjoy!

 

Sopapilla Cake

Ingredients
2 can crescent rolls
2-8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick butter
1 teaspoon Cinnamon
3/4 cup sugar
Directions
Preheat oven to 350 degrees F.  Spray 9 x 13 pan with nonstick spray.
Unroll crescent rolls and spread one can rolls on bottom of 13x9.
Bake 12 minutes at 375 until done.
Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
Unroll second can of crescent rolls and spread rolls on top of cream cheese mixture.
Melt the butter.  Mix in ½ cup sugar and cinnamon.  Spread over crescent rolls.
Bake 20 minutes until golden brown.
Serve warm or cold, it’s good either way.

Chicken Carne Asada Tacos

I made these for the first time last week.  The were phenomenal.  Josh professed his new found love for me when I made these.  I have to admit I loved them  just as much.  The kids loved the chicken.  Its our new taco night favorite.

They are not your typical Tex-Mex taco you find all over Texas.  These are more of a fresh, authentic Mexican taco.  They Are simple and delicious.  You have to try them. 

Chicken Carne Asada Tacos

Adapted from a recipe in Cooking Light

fresh orange juice (1 orange)

fresh lime juice (2 limes)

1 teaspoon sugar

1 medium yellow onion, thinly sliced

1 package of boneless skinless chicken breasts, cut into strips

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon pepper

1 – 2 tablespoons oil

8 corn tortillas

1 cup diced peeled avocado

1/2 cup cotija cheese

lime wedges

Combine orange juice, lime juice and sugar in a medium bowl.  Set aside.

Thinly slice onion  add to small sauce pan and cover with water.  Bring onions to a boil.  Drain and plunge onion in ice water.  Place in refrigerator until ready to serve.

Heat a cast iron skillet over medium high heat.  Let the pan get really hot then add the oil (just enough to coat the pan).  Cut breasts into strips.  Sprinkle with oregano, cumin, salt and pepper.  Toss to coat.  Place in hot cast iron skillet.  Cook about  4 –6 minutes until brown and done.

Crumble cheese, dice avocado, cut up lime into wedges.  Remove onions from refrigerator and drain.  Heat tortillas according to package directions.  I use my griddle because I can heat up 4 – 6 tortillas at a time.  Its makes perfectly hot tortillas (I set my to 400F).

To make a divine chicken soft taco, add chicken to tortilla, top with onion, avocado, cheese and a squeeze of lime juice. 

Serve with spicy black beans.

Enjoy!

Spicy Black Beans

This a quick and easy side dish for all your Mexican favorites.  The adobe sauce adds so much flavor and a little spice. 

Spicy Black Beans

recipe from Cooking Light

1 can black beans, rinsed and drained

1 small can chipotle peppers in adobe sauce

1/4 cup low sodium chicken broth

1 tablespoon fresh cilantro,chopped

Combine 1 teaspoon of adobe sauce, black beans, and 1/4 cup chicken broth in a small saucepan.  Reserve remaining peppers and adobe sauce in the refrigerator for later use.  Bring to boil then remove from heat.  Mash beans then sprinkle with chopped cilantro.

Enjoy!