Mexican Chicken Chowder

 I got this recipe from a friend in Washington when we lived there.  I love when the weather turns a little colder so I can make this recipe.  I love this soup recipe.  It is a nice change from the typical soup recipe and the spice seems to warm me up even more. 

2 1/2 C. cooked, shredded chicken
1 11 oz. can whole kernel corn with sweet peppers, drained
1 10 3/4 oz. can cream of potato soup
1 4 oz. can diced green chilies
2 T. fresh cilantro
1/2  packet of taco seasoning
3 C. chicken broth
16 oz. sour cream
8 oz. Velveeta cheese spread with jalapenos, cubed

In a crock pot, combine chicken, corn, potato soup, undrained chili peppers, cilantro, and taco seasoning mix.  Stir in broth.  Cover.  Cook on high heat for 4 hours, or low for 8 hours.  Stir about 1 C. hot soup into bowl of sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.  Serve with tortilla chips.

Slow Cooker Chicken Caesar Sandwiches

I love love love recipes that have a few ingredients and can be easily be prepared.  This is one of those recipes. I found it on The Girl Who Ate Everything and I couldn't resist.   It was so tasty and a quick inexpensive meal. 

2 pounds boneless skinless chicken breast or thighs
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns  (I used multi-grain ciabatta rolls from Sam's Club)

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

 Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  

**I added fresh tomato to the sandwich.

Rootbeer Cookies

My friend Meggan posted this recipe on her facebook account.  My mouth started watering.  I made these for a family night treat.  I have to say they are delicious.  I think they are the best after the frosting and the cookies cool down.  The frosting hardens and it is awesome!

Cookies:
2 C brown sugar
1 C softened butter
1/2 C buttermilk (or 1 1/2 t lemon juice or white vinegar and enough milk to make 1/2 C)
2 eggs
2 T root beer extract (this sounds like a lot, but it really isn't)

Mix until blended.  Add:

4 C flour (I ended up doing about 3/4 C more flour and I would recommend that)
1 t soda
1 pinch salt

Drop by rounded teaspoons on cookie sheet.  Cook at 350 for 10-12 mins.

Frosting:
1/2 cube butter softened
1 T root beer extract
3 1/2 C powdered sugar
approx 5 T milk

Cajun Chicken Pasta

I got this recipe from the Pioneer woman.  I adjusted it a little to fit my life.  It was good.  My kids were on the fence because they don't like spice, but it can easily be adjusted for your spiciness level.   It was a good dish to indulge in.



3 whole Boneless, Skinless Chicken Breasts
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine or linguine  (I used whole grain)
1 Tablespoons Olive Oil
1 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Cooking Wine (If you don't want to use the wine, just add more broth)
1 cup Heavy cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Place chicken in crockpot and season with cajun seasoning.  Cook in crockpot on low for 6 to 8 hours or high for 4 hours.  take out of the crockpot and shred.  Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Add olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.