3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
*In a large pot sautee garlic and onion in butter for 5 minutes.
*Add flour. Stir well. Cook 1 more minute.
*Add broth and half and half. Bring to a low boil then reduce heat to low.
*Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro.
*Stir well, continue to heat 15 minutes more.
*Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese.
*Top with more cilantro if you wish.
Notes:
I just made this last night and Jon told me that our family now loves this recipe! When he walked in from work he told me that it smelled JUST like McAlister's soup! I got in on the internet, and don't even remember where!
As far as making it...I followed the recipe exactly and the soup seemed awfully thin and watery....so.... I mixed some flour and milk to add in and thicken it up. I think I got it a little too thick, so in the future I will just increase the flour in the recipe to 4 Tablespoons. I served dinner as soup and baked potatoes and it was a great!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, June 26, 2008
Beef or Chicken Marinade
1/4 cup soy sauce
3 Tablespoons honey
2 Tablespoons white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
3/4 cup vegetable oil
2 green onions chopped
1 teaspoon coarse ground black pepper
Mix together and let meat marinade before grilling. The longer you soak it the better the flavor. Then...grill 'er up!
Notes:
I found this recipe on the internet...don't even remember where...and our family LOVES it! We have used it 3 times this summer already! After our Memorial Day cookout a couple of friends have asked what we cooked our chicken in. It's a very easy way to get dinner out of the way in the morning, set it in the fridge and let the hubby cook when he gets home! I usually put it in a large ziplock bag. Then I squeeze most of the air out and use a straw to 'vacuum seal' it. This way there is marinade touching every surface of meat. If you only have a small amount of meat, it will probably just be fine in a bowl.
I want to list some substitutes I have used...the first two times I didn't have the EXACT ingredients but using some close substitutes still yielded some YUMMY chicken!
If you don't have:
Soy Sauce.....Use teriyaki sauce or marinade
Honey....Use brown sugar
Distilled white vinegar....Use apple cider vinegar or red or white cooking wine
Green onions....Use chopped regular white or yellow onions
3 Tablespoons honey
2 Tablespoons white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
3/4 cup vegetable oil
2 green onions chopped
1 teaspoon coarse ground black pepper
Mix together and let meat marinade before grilling. The longer you soak it the better the flavor. Then...grill 'er up!
Notes:
I found this recipe on the internet...don't even remember where...and our family LOVES it! We have used it 3 times this summer already! After our Memorial Day cookout a couple of friends have asked what we cooked our chicken in. It's a very easy way to get dinner out of the way in the morning, set it in the fridge and let the hubby cook when he gets home! I usually put it in a large ziplock bag. Then I squeeze most of the air out and use a straw to 'vacuum seal' it. This way there is marinade touching every surface of meat. If you only have a small amount of meat, it will probably just be fine in a bowl.
I want to list some substitutes I have used...the first two times I didn't have the EXACT ingredients but using some close substitutes still yielded some YUMMY chicken!
If you don't have:
Soy Sauce.....Use teriyaki sauce or marinade
Honey....Use brown sugar
Distilled white vinegar....Use apple cider vinegar or red or white cooking wine
Green onions....Use chopped regular white or yellow onions
Friday, May 16, 2008
Poppyseed Chicken
3-5 cooked chicken breasts
1 can cream of chicken
1 can cream of mushroom
8 oz sour cream
1 roll crackers
1/2 stick butter
2 T poppyseeds
*Tear or cube chicken. Put in bottom of casserole dish.
*Mix together both soups and sour cream. Spread over chicken.
*Crush crackers. Spread over mixture.
*Drizzle butter and poppyseeds.
*Bake at 350 for 30 minutes or so--til bubbly.
Notes:
Our family eats this A LOT! I always have the ingredients for this on hand. It is pretty flexible...if you have 2 cream of chickens and no cream of musrooms, or vice versa, use what you have. You can use ritz or club crackers. We like Club b/c they have a 'buttery-er' taste. I don't even have this written down, so the measurement on the poppyseeds may be off. I just sprinkle them out!
I often serve this with rice to make it go farther, especially if we have company. Just make whatever kind of rice you like, then spread a spoonful of casserole over the rice.
1 can cream of chicken
1 can cream of mushroom
8 oz sour cream
1 roll crackers
1/2 stick butter
2 T poppyseeds
*Tear or cube chicken. Put in bottom of casserole dish.
*Mix together both soups and sour cream. Spread over chicken.
*Crush crackers. Spread over mixture.
*Drizzle butter and poppyseeds.
*Bake at 350 for 30 minutes or so--til bubbly.
Notes:
Our family eats this A LOT! I always have the ingredients for this on hand. It is pretty flexible...if you have 2 cream of chickens and no cream of musrooms, or vice versa, use what you have. You can use ritz or club crackers. We like Club b/c they have a 'buttery-er' taste. I don't even have this written down, so the measurement on the poppyseeds may be off. I just sprinkle them out!
I often serve this with rice to make it go farther, especially if we have company. Just make whatever kind of rice you like, then spread a spoonful of casserole over the rice.
Chicken Tortilla Casserole
1 can cream of chicken soup
1 can green chiles
8 oz sour cream
1/2 cup milk
2 1/2 cup shredded cooked chicken
8 tortillas, torn into bite size pieces
1 medium bell pepper chopped
1 lg tomato, chopped
1 1/2 cup shredded cheese--sharp cheddar of mex blend is good
*Mix soup, chiles, sour cream, and milk in bowl until blended.
*Add chicken, tortillas and pepper.
*Add tomatoes and 1 cup cheese.
*Spoon and spread into greased 9x13 baking dish.
*Cover w/foil and bake at 350 for 40 minutes.
*Uncover. Sprinkle rest of cheese.
*Bake 5-10 more minutes.
*Let stand 5 minutes.
1 can green chiles
8 oz sour cream
1/2 cup milk
2 1/2 cup shredded cooked chicken
8 tortillas, torn into bite size pieces
1 medium bell pepper chopped
1 lg tomato, chopped
1 1/2 cup shredded cheese--sharp cheddar of mex blend is good
*Mix soup, chiles, sour cream, and milk in bowl until blended.
*Add chicken, tortillas and pepper.
*Add tomatoes and 1 cup cheese.
*Spoon and spread into greased 9x13 baking dish.
*Cover w/foil and bake at 350 for 40 minutes.
*Uncover. Sprinkle rest of cheese.
*Bake 5-10 more minutes.
*Let stand 5 minutes.
TexMex Cheesy Chicken
4 boneless chicken breasts
1 can cheddar cheese soup
1 cup salsa
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cilantro (optional)
salt and pepper
*Mix everything but chicken in a small bowl.
*Put chicken in a casserole dish and spread mixture on top.
*Bake 350 for 45-60 minutes.
Notes:
YUMMY!!! Jon loves this chicken! We eat it with the TexMex Black Beans and Saffron Rice. My kids eat this up too, but you might want to cut the chili powder in half you you have little ones eating this.
1 can cheddar cheese soup
1 cup salsa
1/2 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cilantro (optional)
salt and pepper
*Mix everything but chicken in a small bowl.
*Put chicken in a casserole dish and spread mixture on top.
*Bake 350 for 45-60 minutes.
Notes:
YUMMY!!! Jon loves this chicken! We eat it with the TexMex Black Beans and Saffron Rice. My kids eat this up too, but you might want to cut the chili powder in half you you have little ones eating this.
Subscribe to:
Posts (Atom)
