Showing posts with label onion. Show all posts
Showing posts with label onion. Show all posts

Sunday, November 2, 2014

Chicken Enchilada Soup



"Chicken Enchilada Soup" is an easy crock pot recipe that's packed with a great combination of flavors.



Ingredients


1 cup chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (4 oz) can diced green chilies
1 (10 oz) can enchilada sauce (mild, medium or hot)
1 (14.5 oz) can petite diced tomatoes
1 medium yellow onion, diced
1 tsp cumin
1 teaspoon chili powder
1 lb boneless, skinless chicken thighs or breasts (frozen is fine, just cook 2 hours longer)
1 (16 oz) can refried beans
1/2 teaspoon Sea Salt 
1/2 teaspoon pepper

Optional toppings: sour cream, chopped cilantro, sliced avocado, grated cheddar, tortilla or corn chips


Directions


Add broth, beans, corn, chilies, enchilada sauce, onion, tomatoes, cumin, and chili powder to the slow cooker

Give a quick stir and then chicken.  

Cover and cook on LOW for about 6-8 hours, or until chicken is cooked and tender.

Remove the chicken and shred.  

Stir refried beans into the hot soup until creamy.  

Add chicken back into the slow cooker.

Sea Salt and pepper.

Ladle into servings bowls and top with individual toppings.


Friday, July 26, 2013

Yankee Pot Roast



There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper. 



Ingredients:

1 beef chuck pot roast (3½ pounds)
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth
Sea Salt and Pepper
2 tablespoons Olive Oil

Directions:

Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest. 

Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.

In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.

Combine vegetables, bay leaves, rosemary and thyme in crock pot.

Place beef over vegetables in crock pot. Pour broth over beef.

Cover and cook on low 8 to 9 hours or until beef is fork-tender.

Remove and discard bay leaf and serve.

Sunday, July 14, 2013

Parmesan Crusted Chicken


Parmesan Crusted Chicken transforms your chicken into a juicier, crispier, more delicious meal.



Ingredients

1 1/2 to 2 pounds red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, chiffonade

Directions

Preheat oven to 500 degrees F.

Cut red potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small red potatoes may also be left hole, larger potatoes should be quartered to speed cooking process. 

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions