Chicken Crock-Pot Taco's

4-5 Chicken Breast
1 jar salsa
1 27 oz can Pinto/Black Beans

Place Chicken in crock-pot, pour salsa over chicken and cook on low for 5-6 hours. About an hour before you eat shred Chicken and pour in beans, continue to cook on low for the remaining hour.

BOTTOM ROUND ROAST

Prime Rib will come later in the month. I thought I bought something else...woops.

BOTTOM ROUND ROAST

Ingredients:

2 - 3 pound bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried thyme
1 tsp. dried basil
2 cloves crushed garlic

Instructions:

Preheat oven to 325 degrees. Place the roast in a roasting pan and put as much of the rub as you can from the bag back on the roast. Cut a few slits and put garlic and seasonings in those all around the roast.

Roast for about 40 to 50 minutes or until 140 degrees for rare and 160 degrees for medium done meat.

Remove from roaster and cover with foil. Allow the roast to sit for about 10 to 15 minutes as this makes it easier to carve.

POTATOES:

Put in oven at 475 for 30 minutes or until soft to touch. They are already oiled and salted.

Chicken Curry

This is one of our favorites. If you are not a curry fan, you can always substitute a different sauce.

instructions:
Stir-fry chicken and onions in 2 T of oil until onions are lightly browned. Add 2 1/2 cups of water and bring to a boil. Reduce heat, cover and simmer about 10 minutes, or until chicken is cooked and tender. (When the chicken is almost cooked add the carrots.) Once the chicken is cooked, remove from heat, break curry mix into pieces and add to chicken. Stir until completely melted. Once the sauce is melted, add the bell pepper and potatoes and simmer 3-5 more minutes, stirring often. Serve over rice.


recipe:
There really is no recipe since this sauce comes from a box. It's just chicken, veggies (carrot, onion and bell pepper) and potatoes. The sauce is S&B medium hot Golden Curry.

Beef Stew

instructions:

Mix everything together in a crock pot and cook on high 5 hours or low all day.

recipe:

Beef Stew
2 T flour
1 lb beef
2 T cooking oil
3 1/2 cups broth or vegetable juice cocktail
1/2 cup chopped onion
2 T beef bouillon
2 cloves garlic
1/2 t dried basil
1/2 t dried thyme
2 1/4 c cubed, peeled potatoes
2 cups sliced carrots
1 cup sliced celery
1 can diced tomatoes

Place flour in ziplock bag. Add meat and shake to coat. In a large pan brown meat in hot oil. In the bottom of crock pot layer onion, potatoes, carrots and celery. Sprinkle with garlic and spices and then add meat. Pour vegetable juice cocktail or broth over meat. Cover and cook until meat and veggies are tender. (Low 10 hours, high 5 hours.)

PASTA FAGLIOLI SOUP

INGREDIENTS

1 lb ground beef
2 ribs celery, chopped
1 med onion, chopped
1 (16 oz) can, petite diced tomatoes
2 (8oz) cans tomato sauce
6 cups water
6 tsp beef bouillon granules
3 carrots, shredded
6 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp salt
1 (15oz) can red beans
1 cup dry macaroni, cooked

DIRECTIONS

Brown ground beef, celery, onion; drain. Put all ingredients except beans and pasta in a large pot. Simmer 30-40 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until hot.

Gals -

The spices are included in the beef mixture already...so just follow the directions and ENJOY!

Green Chili Chicken and Rice/tortillas

Just add all ingredients into crockpot. Cook on low for 7 hours or high for 3-4. Shred chicken with two forks and serve over rice or on tortillas..I stole Bree' s dorito idea..crumble doritos on top of chicken and rice..
Enjoy!

Recipe
2 cans cream of chicken
1 large can of green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 teaspoon cumin
doritos or blue chips
3-4 large chicken breasts

General Tso's Tiny Spicy Chicken

instructions:
chicken-
Heat sauce over medium heat until sugars are dissolved. Place chicken into a slightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to evenly coat chicken.

rice-
Heat wok over high heat. Pour in 1 Tbsp of oil (not included) and then stir in carrots and peas. Cook about 30 seconds. Crack egg and stir quickly to scramble with the vegetables. Stir in cooked rice (you may want to warm it first). Shake in soy sauce (to your liking) and toss to coat. Drizzle with sesame oil (to your liking) and toss again.

recipes:
General Tso's Tiny Spicy Chicken (I have no idea why it is called this.)
1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch

Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)

Preheat over to 325 degrees.

sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar

Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.

Fried Rice Restaurant Style
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste

In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat.

BROCOLLI AND BEEF

Ingredients:

1 bunch broccoli
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange
juice of 1/2 orange
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil

Directions:

In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.

In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel. (This is done, except for adding cornstarch. Mix the dark liquid in the bowl with one tablespoon of starch from baggie.)

Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.

In the reserved skillet, heat the oil over medium-high heat. Add the steak and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes.

Chicken Parmesan

Boil noodles according to package.

Take chicken breasts and dip into egg, then flour, then breadcrumbs(i mix parmesan cheese with breadcrumbs).
You can fry in pan w/ olive oil or bake at 350 for 20-30 minutes. If you bake, add a slice of mozzerella cheese the last 10 minutes of baking. If you fry, add cheese right after taking out of pan. Top with maranara and serve over spaghetti.

Enjoy!

Manicotti

Just heat oven to 350 and cook for 30 minutes..

Recipe:
Box of manicotti noodles.. boil for 8 minutes

Mix together:
1 15 ounce container of ricotta cheese
6 ounces mozzerella cheese
6 ounces monterey jack cheese
2 tblsp sour cream
1/4 cup chopped italian parsely
1/3 cup seasoned bread crumbs

fill manicotti noodles
cover bottom of pan with thin layer of sauce
pour 2 cups of sauce over top of manicotti and cover with cheese

Enjoy!

Broccoli-Cheese Soup

instructions:

Soup
Heat vegetable portion of soup and sauce portions separately, then combine. The vegetables are quite tender, so fold in the sauce to prevent soup mush. Add cheese and heat until melted.

Cornbread
Melt butter in microwave then combine all ingredients (dry, eggs, butter & buttermilk.) Bake at 400 degrees for 30 minutes in a greased 8" square pan.

recipes:
Broccoli-Cheese Soup
4 potatoes, chopped
4 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 bunch broccoli, chopped
Simmer until tender. Make sauce.
1/2 cup butter
1/2 cup flour
2 t bouillon
2 cups hot water
1 tsp dry mustard
Stir until thick and bubbly. Add sauce to vegetables, then add 1 1/2 - 2 cups shredded Cheddar cheese. Serve when cheese has melted and soup is heated through.

Buttermilk Cornbread-YUM!
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt

Mix ingredients together and pour into greased 8" square pan. Bake at 400 degrees for 30 minutes.

Chipotle Shrimp Taco's

recipe from "The Food Network":
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.