Hmmm... Yummy...
Chicken Taco Casserole (oamc)Ingredients:
Servings:
5-6 Servings Size
* 2 cups cooked rice
* 2 cups cooked chicken, shredded (turkey is good too)
* 1 (14 1/2 ounce) can tomato sauce
* 1 (1 1/4 ounce) envelope taco seasoning
* 1 (15 -30 ounce) can refried beans
* 1 cup cheese, grated (reserve in it's own baggie)
* 1 cup tomato, chopped (optional)
* 1 cup guacamole (optional)
* 1/2 cup sour cream (optional)
* 5 cups tortilla chips (optional)
Directions:
Prep Time: 15 mins
Total Time: 1 hr
1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese.
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
10. Top with your favorite toppings or dip with tortilla chips!
Green Chile Chicken Enchiladas
Ingredients: Serves: 6,
* 2 cups chicken broth, approximate, divided
* 1/2 white onion, chopped
* 1 raw carrot, chopped
* 1 tablespoon garlic, minced
* 7 whole green chilies, roasted and peeled, seeds & stem removed
* 1 avocado, ripe
* 12 1/2 ounces white meat chicken, canned (or 2 cups shredded)
* salt & pepper, to taste
* 3 tablespoons butter
* 3 tablespoons flour
* 1/4 teaspoon ground cumin (or more)
* 1 teaspoon salt, to taste
* 12 corn tortillas
* cheese, shredded
Directions:
Prep Time: 30 mins
Total Time: 1 1/4 hr
1. Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender.
2. Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning.
3. In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like.
4. Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted.
5. Yum!
Mexican-Style Green Chile Chicken Casserole
Ingredients:
Servings:8
* 2 -3 tablespoons butter
* 1 large onion, chopped
* 2 -3 tablespoons fresh minced garlic (or to taste)
* 1 jalapeno pepper, seeded and finely chopped (optional)
* 1 1/3 cups chicken broth
* 1 1/4 cups canned green chilies, drained (can use more!)
* 1 -2 teaspoon cumin
* 2 (10 ounce) cans cream of chicken soup, undiluted
* salt and pepper
* 24 corn tortillas (you might use a couple less than 24, or use as many as needed)
* 4 cups cooked chicken (or use cooked turkey)
* 2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided (or to taste)
Directions:
Prep Time: 20 mins
Total Time: 45 mins
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch baking dish.
3. In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
4. Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
5. Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
6. Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
7. Repeat the layers (ENDING with the cheese).
8. Spread the remaining soup mixture over the cheese.
9. Bake uncovered for about 25 minutes or until hot and bubbly.
Green Chicken Chile
Ingredients:
Servings:6-8
* 8 corn tortillas (divided)
* 2 teaspoons vegetable oil, divided
* 1 cup chopped poblano chile
* 1/2 cup chopped onion
* 1 lb boneless skinless chicken breast, cut into bite sized pieces
* 1 teaspoon ground cumin
* 1 garlic clove, pressed
* 2 (14 1/2 ounce) cans chicken broth
* 2 (15 ounce) cans pinto beans, rinsed and drained
* 1 1/4 cups green enchilada sauce (I use La Victoria)
* 2 tablespoons fresh cilantro, chopped for garnish
Directions:
Prep Time: 20 mins
Total Time: 1 hr
1. Preheat oven to 400.
2. Cut 4 tortillas in half and then into 1 in strips.
3. Place in a bowl and toss with 1 tsp oil.
4. Spread onto a cookie sheet and bake 10 ? 12 minutes or until crisp, stirring once.
5. In a bowl toss chicken with cumin.
6. Use a Parmesan cheese grater to grate remaining 4 tortillas.
7. Heat remaining 1 tsp of oil in a large sauce pan.
8. Add chicken and cook 5 minutes.
9. Remove chicken from the pan. A.
10. dd chili peppers, onion and garlic.
11. Cook and stir for 3 minutes.
12. Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
13. Bring to a boil.
14. Reduce heat and simmer uncovered for 15 minutes.
15. Stir in chopped cilantro and serve topped with baked tortilla strips.
Mrs. Geraldine's Ground Beef Casserole
Ingredients:
Serves: 6-8,
large casserole
* 1 lb ground beef
* 1 (15 ounce) can tomatoes
* 1/4 cup chopped onion
* 1/4 cup chopped bell pepper
* 1/4 cup chopped celery
* 1 (8 ounce) can mushrooms
* 2 tablespoons brown sugar or 2 tablespoons sweet pickle juice
* 2 tablespoons Worcestershire sauce
* 1 (10 3/4 ounce) can cream of mushroom soup
* 1/4 lb sharp cheddar cheese
* 1 (6 ounce) package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag
* 1 (8 ounce) can tomato sauce
* salt and pepper
Directions:
Prep Time: 1 1/2 hrs
Total Time: 2 1/4 hrs
1. Brown meat in large skillet or Dutch oven.
2. Add onions, pepper and celery and simmer for 15 minutes.
3. Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.
4. Add salt and pepper to taste.
5. Cook in skillet for 1 hour.
6. Place cooked pasta in bottom of large casserole dish.
7. Spoon mushroom soup over pasta.
8. Pour sauce over the soup and top with cheese.
9. Bake in 350°F oven for 30-45 minutes.
10. Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.
Pulled Pork (Crock Pot)
Ingredients:
Servings:10
* 4 lbs pork roast (shoulder or butt)
* 2 large onions
* 1 cup ginger ale
* 1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
* barbecue sauce, for serving (optional)
Directions:
Prep Time: 30 mins
Total Time: 1 day
1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5. Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6. TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7. Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8. Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.
9. Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
Kittencal's Scalloped Potato and Ground Beef Casserole
Ingredients:
Servings:8
* 1 1/2 lbs ground beef (or use bulk Italian sausage meat, can increase the ground beef slightly)
* 1 medium onion, chopped
* 1 small green bell pepper, seeded and chopped (optional)
* 4 garlic cloves, finely chopped (or to taste)
* 1/2 teaspoon dried chili pepper flakes (adjust to taste) (optional)
* 1 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
* 1/2 teaspoon fresh ground black pepper (or to taste)
* 5 -6 russet potatoes (peeled and sliced thinly, or use as many as desired)
* 2 cups shredded cheddar cheese (or to taste)
SAUCE
* 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
* 1 small onion, chopped (about 1/3 cup)
* 3/4 light cream
* 1/2 cup sour cream
* 1/4 cup grated parmesan cheese
* 1 teaspoon garlic powder
* 1/2 teaspoon seasoning salt
* fresh ground black pepper (to taste)
Directions:
Prep Time: 20 mins
Total Time: 2 hrs
1. In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
2. Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
3. For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
4. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top
5. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
6. Bake covered with foil for about 1 hour at 350 degrees F.
7. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
8. 8 Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
Easy Crock Pot Pulled Pork
Ingredients:
Servings:1
* 1 pork roast (your choice of cut and size)
* 1 (12 ounce) can ginger ale
Directions:
Prep Time: 5 mins
Total Time: 1/2 day
1. 1 Rinse the pork and loosely wrap in aluminum foil, and place in crock pot with opening on the bottom.
2. 2 Pour Ginger Ale over roast.
3. 3 Cook on low for 12-15 hours (overnight) or until it starts to fall apart.
4. 4 Remove from pot, pull with two forks and serve with favorite bbq sauce.
The Mixture - Green Bean, Mashed Potato, Ground Beef Casserole
Ingredients:
Servings:4
* 1 1/3 lbs potatoes (about 4 medium)
* milk
* butter
* thinly sliced onion
* 1 cup frozen green bean
* 2 -4 slices processed american cheese slices or 2 -4 slices shredded casserole cheese
* 1/2 lb ground beef
* paprika
* breadcrumbs (optional)
Directions:
Prep Time: 25 mins
Total Time: 55 mins
1. Peel the potatoes and cut into chunks. Start them boiling.
2. Meanwhile, start green beans boiling.
3. Meanwhile, brown ground beef.
4. Slice onions and spray casserole dish with non-stick coating.
5. Place the browned ground beef in the bottom of the casserole dish. Cover with half of the cheese (tearing cheese slices into chunks if using) and half of the sliced onions.
6. Add green beans next, and repeat cheese & onion layers.
7. Drain potatoes, add milk and butter in your preferred amounts and mash. I use about 2 tablespoons butter & add milk until the consitancy is right.
8. Spread mashed potatoes over top of casserole.
9. Sprinkle with additional cheese and breadcrumbs followed by paprika if desired, otherwise just with paprika.
10. Bake for about 20-30 minutes in a 400 oven until top of mashed potatoes is golden and cheese is well melted. May be prepared in advance, refridgerated and baked later.
11. Hints: if this is too bland, some suggestions to spice it up: try adding garlic, worcestershire sauce and other spices when browning beef. Add paprika and garlic powder to the potatoes while mixing. Use jalapeno cheese.
The Ultimate Crock Pot Pork Roast
Ingredients:
Servings:10
* 3 lbs rolled pork roast
* 1 (8 ounce) can crushed pineapple with juice
* 2 tablespoons brown sugar
* 2 tablespoons soy sauce
* 1 minced garlic clove
* 1/2 teaspoon dried basil
* 2 tablespoons flour
* 1/4 cup cold water
Directions:
Prep Time: 10 mins
Total Time: 1/2 day
1. 1 Place roast in slow cooker.
2. 2 Combine all ingredients except flour and water.
3. 3 Cover and cook on high for 4 hours and low for 4 hours.
4. 4 Remove roast and cover with foil to keep warm.
5. 5 Measure cooking liquid from crock pot and add enough water to make 1 3/4 cups.
6. 6 Place in saucepan.
7. 7 Blend flour and water together to form a smooth paste.
8. 8 Stir into reserved liquid and bring to boil.
9. 9 Cook and stir until thick.
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