Monday, October 12, 2009

Taco Soup

I did the in the crockpot, and it was the easiest thing ever!!

1 lb of chicken (either cut boneless skinless breasts into small chunks, or I got a package of "stir fry chicken pieces" or something to that effect)
1 can of kidney beans
1 can of corn (I used a small can of shoepeg)
1 can of black beans
1 can of mild Ro*Tel tomatoes
1 small can of tomato paste
1 packet of taco powder
1 packet of ranch powder
Approx. 1 c. of water (I added some awesome Glory chicken base to it--I use this stuff all the time!!)

And it can't get any easier than this: throw everything into the crockpot (don't drain any of the cans), cook on high for 4 hours, then eat! I actually cooked some cheese tortilini and threw that in the bowls when I served this to make it a little more hardy. It really didn't need it though. It can be served with Fritos, cheese and sour cream.

2 notes:
1) If you like spicy, you could use regular Ro*Tel tomatoes, but honestly, it was plenty spicy for Wes and I with the mild ones.
2) This is a similar recipe to the Sante Fe Stew, but it's thinner (and a little bit easier b/c you don't have to cook the chicken first).

Thursday, October 1, 2009

Barbeque Chicken AND Pork!!

I made WONDERFUL bbq chicken for dinner tonight (along with grilled corn and Cesar salad. Yum!), and am making bbq pork for the Wofford Homecoming tailgate this weekend...go Terriers!! So, here are these two recipes. I'll have to let you know after Saturday how the pork goes over! (And of course, the measurements aren't exact...although this time I did at least use measuring spoons/cups most of the time)

BBQ Sauce
Whisk together all of the following ingredients over medium low heat. Let simmer for approximately 45 minutes, whisking often.
2 c ketchup
1 c apple cider vinegar
1 tbsp lemon juice
2 tbsp Worcestershire
3 tbsp prepared mustard
¾ c sugar
½ tbsp garlic salt
½ tbsp black pepper
½ tbsp paprika
½ tbsp dry mustard
3 shakes cayenne pepper
2" cinnamon stick

BBQ Chicken
1 c. Zesty Italian dressing
¼ c apple cider vinegar
1 tbsp sugar
½ tbsp onion flakes
½ tbsp paprika
½ tbsp black pepper
3 boneless, skinless chicken breasts
Combine all marinade ingredients in a Ziploc bag. Marinate the chicken for at least a few hours (we marinated it overnight). Grill the chicken, brushing with BBQ Sauce for the last 5 minutes or so. Serve with BBQ sauce if desired (but discard the sauce you used to brush the cooking chicken!!).

BBQ Pork
1 c. Zesty Italian dressing
2/3 c. prepared mustard
1/4 c. lemon juice
1/4 c. sugar
2 tbsp Worcestershire sauce
3 tbsp apple cider vinegar
1 tbsp Liquid Smoke
2 tbsp dried minced onion
1 tbsp garlic salt
1/2 tbsp paprika
2 tbsp seasoned salt (I use Jane's Krazy Mixed-Up Salt)
1/2 tbsp dried mustard
1/2 tbsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tbsp ground cinnamon
5-6 lb. Boston Butt Pork

Combine all marinade ingredients, whisk together well (I used my immersion blender with the whisk attachment) so that ingredients emulsify. Place pork in a Ziploc bag, pour marinade over it. Seal, squeezing out air, and let marinate for 24 hours. We will EITHER be cooking this in the oven at very low heat overnight, or in the crock pot overnight. I'll let you know!!