Goodell Goodies

Tuesday, February 25, 2014

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

Tuesday, February 18, 2014

Debbie's Smothered Chicken Enchiladas

This is a recipe from my Aunt Debbie.

Debbie's Smothered Chicken Enchiladas
4 boneless, skinless chicken breasts
1/2 medium onion, diced
2 can cream of chicken soup
1- 4 oz can green chiles
2 cups shredded Mozzarella cheese
1 pint sour cream
sliced olives (opt)
10 medium soft taco sized tortillas
1-2 cups salsa verde
1-2 cups CHeddar cheese

1. Preheat oven to 350* and grease a 9x13 pan.
2. Boil chicken and onions until chicken is cooked through; shred chicken in stand mixer and let cool.
3. In a medium bowl, mix onions with soup, chiles, Mozzarella, sour cream, and olives.
4. Reserve about 1/2 cup of the soup mixture and add the rest to the chicken.
5. Spread half of the reserved soup mixture on the bottom of the pan; place about 1/2-3/4 cup filling in each tortilla, roll up, and lay seam down in pan.
6. Spread the rest of the reserved soup mixture over enchiladas, followed by salsa verde, and then Cheddar.
7. Bake for 40-50 minutes, until cheese is melted and bubbly.

Tuesday, February 11, 2014

Bruschetta Chicken

Bruschetta Chicken
1/2 c flour
2 eggs
4 boneless, skinless chicken breasts
1/4 c Parmesan cheese
1/4 c Italian breadcrumbs
1 T butter, melted
2 large tomatoes, chopped
3 T minced fresh basil
2 cloves garlic, minced
1 T olive oil
1/2 t salt
1/4 t pepper

1. Preheat oven to 375* and grease a 9x13 pan.
2. Place flour and eggs in separate shallow pans; dip chicken in flour, then eggs. Lay chicken in 9x13 pan.
3. Combine Parmesan, breadcrumbs, and butter; sprinkle over chicken.
4. Loosely cover with foil and bake for 20 minutes; uncover and bake for 5-10 minutes more, until chicken is browned.
5. Meanwhile, in a small bowl, combine remaining ingredients and spoon over chicken; put the pan back in the oven for another 3-5 minutes, until heated through.

Tuesday, February 4, 2014

Kale Chips

Kale Chips
1 bunch of kale
2 T olive oil
1-2 t salt

1. Preheat oven to 275* and line a cookie sheet with foil.
2. Remove the stems and cut the leaves into bite-sized pieces; lay on sheet.
3. Drizzle with olive oil and sprinkle with salt; toss to coat.
4. Bake for about 20 minutes, rotating about halfway through, until crisp.

Tuesday, December 24, 2013

Pecan Pralines

Pecan Pralines
2 c sugar
1 c half and half
1/3 stick of butter
1/8 t baking soda
1 1/2 c whole pecans

1. Combine everything except pecans in a medium saucepan over medium heat; stir constantly until it comes to a boil.
2. Reduce heat to medium-low and continue to stir until it reaches 240*, or "soft ball stage".
3. Stir in pecans, remove from heat, and stir until creamy, cloudy, and thick.
4. Drop on to parchment paper or a buttered cookie sheet and let cool.

Tuesday, December 17, 2013

Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate
2 c chocolate chips*
6 c milk**
1 1/2 c heavy whipping cream, half & half, or a combination of both
1 t vanilla
1- 14 oz can sweetened condensed milk

1. Combine all ingredients in a slow cooker and cook on low for 2 hours, stirring once or twice.
*Use dark, white, milk, semisweet, or a combination, depending on your taste.
**Use whole milk for a creamier texture.
Makes about 10 servings.

Tuesday, December 10, 2013

Deep-Fried Doughnuts

Deep-Fried Doughnuts
1/3 c lukewarm water
2 T (or 2 pkgs) yeast
2 T + 1/4 c sugar, separated
1/4 c butter
2 c lukewarm milk
2 t salt
2 eggs, beaten
1 c mashed potatoes
6 cups flour, separated

1. In a small bowl, combine water, yeast, and 2 T sugar; let sit for 10 minutes.
2. In the meantime, melt butter in a medium pan; add milk.
3. Take the pan off of the heat and stir in 1/4 cup sugar, salt, and eggs; transfer to stand mixer.
4. Beat in mashed potatoes and then add the yeast mixture. Add 3 cups of flour, mix until well incorporated, and then add remaining 3 cups of flour. Mix well.
5. Cover the dough and let rise for an hour.
6. Roll out the dough and cut out doughnuts; cover and let rise an additional hour.
7. Heat oil to 375* and fry each doughnut for about 1 1/2 minutes on each side.

Glaze:
2/3 c water
2 T butter
1 t vanilla
pinch of salt
4 c powdered sugar

1. Bring water to boil in a small pot; add butter and stir until dissolved.
2. Take off heat and stir in vanilla, salt, and sugar.
3. Once cooked, immediately place doughnuts in glaze and coat well.
Makes about 40 doughnuts.