Baked Potato (microwave)

1. Directions

   1. Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
   2. Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. ...
   3. Top with remaining cheese and sour cream, and serve.

Chicken Enchilada Soup (Crock Pot)

http://jamiecooksitup.net/2012/01/chicken-enchilada-soup-crock-pot/

Chicken Enchilada Soup (Crock Pot)

Time: 10 min. hands on + 4 or 8 hours crock pot cooking

Yield: 8 servings

Recipe adapted from Real Mom Kitchen

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1 (14.5 ounce) can Mexican Style Stewed Tomatoes

2 (15 ounce) cans black beans

2 (15 ounce) cans corn

1/2 C onion, chopped

1/2 C red or green pepper, chopped

2 chicken breasts (I used frozen)

1 (10 ounce) can enchilada sauce

1 (10 ounce) can cream of chicken soup

2 1/2 C milk

4 chicken bullion cubes (or 4 t bullion granules)

1/2 t lime juice (can be bottled)

1/3 C sour cream

2 T butter

Toppings:

Tortilla Chips

cheddar cheese

cilantro 

avocado

1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best…

2. Drain and rinse the black beans and add them to the pot. 

3. Drain the corn and add them as well. 

4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in. 

5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.

6. Whisk it all together until nice and smooth. 

7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)

8. Pour the sauce over the top of the chicken.

9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things. 

10. Remove the chicken and place it on a plate. Shred it with a fork. 

11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined. 

12. Toss your chicken back into the pot, give it a stir and you are ready to eat. 

Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous. 

Enjoy!

Loaded Cauliflower

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Crockpot Breakfast Casserole

Crockpot Breakfast Casserole

 

Prep time

15 mins

Cook time

7 hours

Total time

7 hours 15 mins

 

Serves: 8

Ingredients

• 1 dozen eggs
• 1 cup milk
• 2 lbs of hash brown potatoes. (you can use frozen hash browns, just cook for 8-9 hours, instead of the 7-8)
• 1 lb of bacon or veggie Morning Star bacon- cooked, drained and cut into pieces. (feel free to substitute with your favorite breakfast meat..sausage, ham, etc)
• ½ cup onions - diced
• 3 cups cheddar cheese - shredded
• ¼ teaspoon dry mustard
• ¼ teaspoon garlic powder
• 1 tsp salt & ½ tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)

Instructions

1. Beat 12 eggs until well blended.
2. Next, beat in milk and garlic powder, mustard, 1 tsp salt & ½ tsp pepper. Set aside.
3. Layer potatoes (I suggest to season each potato layer to taste.....a small pinch of salt and pepper) and sprinkle ⅓ of the onions.
4. Next sprinkle ⅓ of the bacon.
5. Last but not least, top with 1 cup of cheese.
6. Repeat this layering 2 more times to have a total of 3 layers....ending with cheese.
7. Take your egg mixture and pour over layers. For refrigerated hash browns, cook for 6-7 hours on low. For frozen hash browns, cook for 7-8 hours on low or until eggs are set.

http://www.familyfreshmeals.com/2012/01/crockpot-breakfast-casserole.html

Quick Homemade BBQ Sauce - DELICIOUS

1/4 cup ketchup
1/4 cup brown sugar
1 tbsp apple cider vinegar or white vinegar
2 tsp prepared yellow mustard
1 tbsp water
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
Hot sauce, to taste (I used Tapatio)

This was enough to cover about 4-5 chicken breasts.  (not sure the amount it yields)
Adjust as necessary.

It's so good!

Cooking w/ frozen chicken breasts:
Line a baking pan with foil and place the chicken breasts in the pan.  Pour out 1/2-3/4 of the sauce over the chicken and bake at 375 for 35-45 minutes until chicken is done.  Baste the chicken with the remaining sauce every 10-15 minutes, as needed.  Serve with veggies or rice (or both).

Creamy Burrito Casserole

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Black Bean Salad Recipe

Ingredients

For the Dressing:

1 small clove garlic

Pinch salt, plus 2 teaspoons

Juice 1 1/2 limes (about 3 tablespoons)

2 teaspoons kosher salt

1/4 teaspoon chili powder

1/4 cup extra-virgin olive oil

For the Salad:

1 cup fresh corn kernels (from about 2 ears)

1 orange bell pepper, diced

1/2 small red onion, finely chopped (about 1/4 cup)

1 tablespoon extra-virgin olive oil

1 (15-ounce) can black beans, drained and rinsed

Kosher salt

Freshly ground black pepper

1 cup cherry tomatoes, halved

1 small hass avocado, halved, seeded and diced

1/4 cup chopped fresh cilantro, leaves and stems

Directions

Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

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From Food Network Kitchens

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