Crock Pot Green Enchilada Chicken Soup

2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

*24oz of Chicken broth

*1 Cup half and half or heavy whipping cream

* 2 Cups Monterey jack cheese

*4 oz cream cheese, cubed at room temp

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs

2. About 30 min before serving Remove Chicken and Shred.  the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

Serve and enjoy😋😋

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE (From Creme De La Crumb)

INGREDIENTS

• ▢4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
• ▢2 tablespoons butter
• ▢3 teaspoons minced garlic
• ▢2 teaspoons Italian seasoning OR 1/2 teaspoon each dried basil, dried oregano, dried thyme
• ▢1/2 cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
• ▢1 cup chicken broth
• ▢1/2 cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ▢2/3 cup shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
• ▢fresh basil or thyme, for topping
• ▢salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper)

INSTRUCTIONS

• In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

2 Carne Asada recipes

Carne Asada marinade

2 pounds skirt steak

1 lime, juiced

2 tsp cumin

1 tsp paprika

7 cloves garlic, minced

¼ cup cilantro, roughly chopped

2 tsp Mexico oregano, dried

1 ½  tsp salt

½ tsp pepper

ld: Serves 4 to 6
Ingredients
2 limes, juiced
4 cloves garlic, crushed
½ cup orange juice
1 cup chopped fresh cilantro
½ teaspoon salt
¼ teaspoon black pepper
¼ cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
1 (2 pound) flank steak
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Instructions

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Squeeze it around to mix it up.
Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Pumpkin Dump Cake

Original recipe yields 12 servings

Ingredient Checklist

1 (29 ounce) can pumpkin puree

3 eggs

½ cup packed brown sugar

½ cup white sugar

1 (12 fluid ounce) can evaporated milk

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 (18.25 ounce) package spice cake mix

½ cup coarsely chopped pecans

½ cup melted butter

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DirectionsInstructions Checklist

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Step 2

In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.

Step 3

Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Caramel Popcorn

 

Funeral Potatoes

Cheesy and delicious Funeral potatoes (aka Cheesy potatoes, Party Potatoes). This simple casserole is a potato lovers dream. With cheesy, sour cream, butter, cream of chicken and born, these potatoes are perfect for any meal or holiday.

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16

Calories 244 kcal

Author Kristyn Merkley

Ingredients

• 2 12 oz. packages Frozen Cubed Hash Browns thawes
• 2 cups sour cream
• 1 can cream of chicken soup
• 1/2 cup butter melted
• 1 tsp salt
• 1 tsp onion powder optional
• 2 cups shredded cheddar cheese
• 2-3 cups corn flakes crushed
• 1/2 cup butter melted

Instructions

1. Place your potatoes in a colander. Let set until thawed and drained.
   

2. Combine sour cream, soup and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.

3. Add potatoes to mixture and stir until all combined. Place in 9x13 pan.

4. Sprinkle on butter covered crushed Corn flakes.

5. Bake uncovered at 350 for 40-50 minutes.

Instant Pot Fresh Tomato Soup

Ingredients

• 4 lbs Fresh Tomatoes, (roasted or fresh) cut in half
• 1/4 cup plus 2 Tbsp Olive Oil, divided
• 4 tsp Kosher Salt, divided
• 2 Tbsp Butter
• 7 cloves Garlic, (roasted or fresh) chopped
• 2 cups Onion, chopped (about 2 med onions)
• 1/4 tsp Red Pepper Flakes
• 1 sprig Rosemary
• 1 tsp Fresh Thyme Leaves
• 1 cup packed Fresh Basil Leaves
• 1/2 tsp Pepper
• 1 1/2 cups Chicken Broth, low sodium
• 1 Parmesan Rind (optional)

Instructions

If You are Roasting the Tomatoes

1. Heat oven to 400° F.

   Slice the tomatoes in half and lay skin side down on a baking sheet.

   If you want to roast your garlic, cut the top off of a head of garlic bulb and set it on the baking sheet with the tomatoes.

2. Pour the 1/4 cup of olive oil and 3 tsp Kosher salt over the tomatoes. Toss to coat all of the tomatoes and the garlic bulb (if roasting garlic).

3. Roast in oven for 40-50 minutes. Then remove from oven and set aside (keep it all on the baking sheet).

   If you roasted the garlic, remove the roasted cloves from the bulb and set aside so they are ready to add to the soup.

Make the Soup

1. Turn on the pot's Sauté setting. When it is hot, add the remaining 2 Tbsp olive oil and the butter. Add in the onions and cook, stirring occasionally, until translucent.

2. Add the garlic (roasted or fresh), and red pepper flakes. Stir and sauté for about 30 seconds.

3. Add the tomatoes (and all of the juices from the pan, if roasted), the remaining 1 tsp salt, rosemary, thyme, and basil leaves, pepper, chicken broth and parmesan rind, if using. Stir.

4. Put the lid on the pot and set the steam release knob to the Sealing position. Turn off the Sauté setting and press the Pressure Cook button or dial, then the +/- button or dial to select 8 minutes (if using roasted tomatoes), or 20 minutes if using fresh.

5. When the cook cycle is finished, turn the pot off so it doesn't enter the Warming cycle. Let the pot sit undisturbed for 15-25 minutes to naturally release the pressure. Then turn the steam release knob to the Venting position to manually release the remaining steam/pressure.

6. Open the lid and gently stir the soup. Remove parmesan rind, if using. Use an immersion blender to smooth the soup, but not too much, unless you want a completely smooth texture.

7. Taste and adjust salt, if needed.

8. Serve hot with some crisp croutons, extra fresh basil leaves, parmesan, or sour cream.

Chocolate Cobbler

Ingredients

Ingredient Checklist

• 3/4 cup butter
• 1 cup self-rising flour
• 1/2 cup semisweet chocolate chips
• 3/4 cup packed light brown sugar, divided
• 1 cup granulated sugar, divided
• 7 tablespoons unsweetened cocoa, divided
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1 1/2 cups boiling water
• Vanilla ice cream

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350°F. Place butter in an 11- x 7-inch baking dish. Place dish in oven (the oven does not need to be fully preheated). Heat until butter melts, about 10 minutes. Remove from oven.

• Step 2

  Stir together flour, chocolate chips, 1/2 cup of the brown sugar, 1/3 cup of the granulated sugar, and 2 tablespoons of the cocoa in a medium bowl. Stir together milk and vanilla in a separate bowl. Stir milk mixture into flour mixture until batter is smooth. Pour batter evenly over melted butter in baking dish (do not stir).

• Step 3

  Stir together remaining 5 tablespoons cocoa, 1/4 cup brown sugar, and 2/3 cup granulated sugar in a small bowl. Sprinkle evenly over batter in baking dish (do not stir). Gently pour boiling water over mixture in dish (do not stir).

• Step 4

  Bake in preheated oven until edges are golden brown and mixture is set on top, 30 to 35 minutes. Serve cobbler warm with vanilla ice cream.

Cabbage Salad w/various dressings

Ingredients

SALAD:

• 5 cups shredded green cabbage
• 2 cups shredded red cabbage (or more green)
• 1 cup shredded carrot (or more cabbage)

DRESSING:

• 1/4 cup cidar vinegar
• 2 tbsp oil (vegetable or canola, or light olive oil)
• 1 1/2 - 2 tbsp white sugar (adjust to taste)
• 1 tsp dijon mustard
• 1/2 tsp salt

Instructions

• Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
• Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

 Recipe Notes:

• Once dressed, the cabbage wilts and it becomes like Coleslaw which I love, so I have this for 2 to 3 days after dressing the Coleslaw.
• Storage / make ahead - I like to keep the chopped cabbage and dressing in the fridge, ready to use as required. It lasts up to a week, depending on how fresh the cabbage is!
• This recipe is an extra recipe I'm sharing as a side to this slow roasted Brown Sugar Garlic Butter Pork.

VARIATIONS for different cuisines

• Garlic is always a welcome addition to the dressing, but if you do add it, the dressing is only good for 3 days (on salad or in jar).
• Asian - Use rice vinegar instead of cider vinegar, add 2 tsp of soy sauce instead of the salt, and 2 tsp sesame oil. 1 tsp grated ginger and 1 minced garlic clove would be a bonus. Serve alongside Asian mains.
• Indian Style - use 3 tbsp of oil, heat in small pan over medium heat and sauté 1 finely chopped garlic. When it is starting to turn golden, add 1 tsp of cumin seeds. Allow to cool then use in Dressing. Serve alongside Indian main dishes.
• Middle Eastern - add a handful of torn mint leaves or coriander/cilantro leaves or a mix of both. Serve alongside Middle Eastern main dishes.
• Mexican - use lime in place of the vinegar and extra virgin oil as the oil, and add 1 garlic clove, minced. A handful of coriander/cilantro leaves would be ideal too. Serve alongside Mexican mains.
• Mediterranean - Use red wine vinegar instead of cider vinegar, add 1 garlic clove minced, and 2 tsp of dried oregano. Serve alongside Mediterranean mains.