Ingredients
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can black or kidney beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips (optional)
Preparation
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
Makes 4 servings
Wednesday, April 30, 2008
Honey Granola
6 c. old fashioned oats
1 1/2 c. nuts (sunflower seed, slivered almonds, cashews, basically whatever you like)
1 c. coconut
1/2-2/3 c. brown sugar
Mix in bowl
In 1 cup measuring cup
1/2 c. oil, melt 1/2 c. honey (microwave 30 seconds) add together
pour over mixture add 2 tsp vanilla, or almond extract and stir to coat evenly.
Spray cookie sheet with cooking spray or cover with aluminum foil, spread evenly on one
bake 350 for 25 minutes take out and fold over, put in oven for 5 more minutes and stir again. Repeat until well browned, but before too dark. Add dried fruit.
Be sure to remove granola off the pan before it cools or the honey will stick to the pan.
This recipe is still pretty sweet for me, so I usually only do 1/4 c. honey (if you take out some honey add water to compensate for the moisture lost) and 1/3 c. brown sugar.
Enjoy!!
1 1/2 c. nuts (sunflower seed, slivered almonds, cashews, basically whatever you like)
1 c. coconut
1/2-2/3 c. brown sugar
Mix in bowl
In 1 cup measuring cup
1/2 c. oil, melt 1/2 c. honey (microwave 30 seconds) add together
pour over mixture add 2 tsp vanilla, or almond extract and stir to coat evenly.
Spray cookie sheet with cooking spray or cover with aluminum foil, spread evenly on one
bake 350 for 25 minutes take out and fold over, put in oven for 5 more minutes and stir again. Repeat until well browned, but before too dark. Add dried fruit.
Be sure to remove granola off the pan before it cools or the honey will stick to the pan.
This recipe is still pretty sweet for me, so I usually only do 1/4 c. honey (if you take out some honey add water to compensate for the moisture lost) and 1/3 c. brown sugar.
Enjoy!!
Tortilla Chicken Chili
I tried this recipe and thought it was really yummy and different with the chips added in... I think it would also be good without the chips.
Ingredients:
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package chili seasoning mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, black, white or pinto beans, undrained
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)
Directions
1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
I found this recipe off of the McCormick website
Ingredients:
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package chili seasoning mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, black, white or pinto beans, undrained
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)
Directions
1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.
Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.
I found this recipe off of the McCormick website
Saturday, April 12, 2008
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