Chicken Tortilla Soup (White Chicken Chili?)

This is a recipe that I had at Anne's house a couple of years back. It is absolutely delicious and I try to enjoy it often.

She didn't ask me to post this one, but since I'm doing the posting, I'm making the rules! :)

2 cans great Northern Beans
3 cans chicken broth (4 cups-ish)
1lg can green enchilada sauce
4 c. cooked cubed chicken
1 bag frozen white corn
1/2 c. cilantro

Bring to a boil (except cilantro) turn down and simmer 20 minutes. Add cilantro and serve w/ (fresh) salsa (and chips if so desired) (i desire chips) (a lot).

BBQ Chicken Pizza

Sorry I've been neglecting you guys lately. We are finally settled in our house and I'm cooking more again. I've had some recipes lately that look really good, but the taste doesn't live up to the look. Here is one that does though, and again, sorry no picture, but we had friends over to eat it with us and I completely forgot.

1 pizza crust (homemade or Boboli) --I have a really easy and good recipe, let me know if you want that

2 boneless, skinless chicken breasts

1 1/3 c barbecue sauce, divided

6 oz Provolone cheese, grated

6 oz Gouda cheese, grated

1/4 red onion, thinly sliced

1/4 c chopped fresh cilantro--I actually forgot to put this on when we first ate it and it was still delicious, then I put it on the leftover piece the next day and it was really good, too.

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.

Chicken and Wild Rice Soup

This is a recipe from Jared's mom, Rosemary. It is one of our favorite soups.
3 cups cooked wild rice
1 large onion, finely diced
2 carrots, finely diced
2 ribs celery, finely diced
1 cup cooked chicken, diced
1/2 cup butter
1 cup flour
8 cups chicken broth
1 cup light cream, or half and half (sometimes I use whole milk if I don't have either of these).
In a 4-5 quart pot, saute the veggies in the butter until they are slightly soft. Add the flour, a little bit at a time, stirring and cooking until all of it is combined. Don't brown it. Slowly add the chicken broth, stirring until the flour-butter-veggie mixture is well blended. Add cooked rice and chicken. Add cream and cook soup until heated, but don't boil. Salt and pepper it to taste.

Slow Cooker Chicken Tacos

1 can (7.5 oz) black beans, drained and rinsed
1 cup frozen corn
1 clove garlic, minced
½ tsp ground cumin
1 cup chunky salsa, divided
4 skinless, boneless chicken breasts
4 oz cream cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2-3 hours or 4-6 hours on low, until chicken is tender and cooked through.
Remove chicken and shred. Add back to slow cooker. Add cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
Serve with tortillas, lettuce, shredded cheese and tomatoes.

Slow Cooker Chicken and Dressing

4 chicken breasts
4 slices swiss cheese
1 box of stuffing mix (3 cups)
Salt and Pepper
1 can (14 oz) chicken broth
2 cans (10 3/4 oz each) cream of mushroom soup
1/2 C. Butter melted

Place chicken in bottom of slow cooker. Season with salt and pepper. Top each breast with a slice of Swiss cheese. Pour broth over chicken and cheese. Pour cream soups over chicken, cheese and broth. Sprinkle stuffing mix over soups; pour melted butter over everything. (sometimes i don't use butter if i'm feeling especially guilty that day) Cover and cook on low 6-8 hours or high 3-4 hours.

Sagebrush Chicken Cobbler

Filling:
2 T Olive oil
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (sometimes I don't put this in if I don't have it, or if I'm making it for people who don't like spicy food. also, sometimes I use canned jalapeno because I hate chopping them.)
1 Large clove of garlic, minced
1/4 cup flour
1 can (14.5 oz) chicken broth
zest of one lime
juice of one lime
1/2 tsp ground cumin
2 cups cooked chicken breast, cubed
1/2 cup corn kernels (cooked)
1/2 cup black beans
2 T chopped cilantro

Heat oil in a 10 inch skillet over med-low heat. Add onion, peppers, and garlic; cook 1 minute. Stir in flour and cook 2 minutes more. Add broth, lime juice, lime zest, and cumin. Cook, stirring over med heat until thick and smooth, approximately 8 minutes. Stir in chicken, corn, black beans, and cilantro.

Topping:
1/2 cup flour
1/2 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 tsp chili powder
2 T sliced black olives
1 egg, lightly beaten
1 T olive oil
1/2 cup milk

Combine all topping ingredients in a bowl until well blended. Put filling in an baking dish and drop batter by tablespoons over filling. I use a baking dish that is somewhere in between a 13X9 and an 8X8. Bake at 400 degrees for 30-35 minutes or until topping is golden brown. Garnish with cilantro of course.

Chicken Cordon Bleu

My mom's recipe. It's amazing.
Get:
4 chicken breasts (flattened with meat mallet)
4 slices ham
4 slices swiss cheese

Combine bread crumb mixture:
Good Seasons Garlic Cheese powder (in dressing isle, VERY hard to find. If you find it, buy all that the store has)
1 1/2 cups bread crumbs
1/2 cup finely shredded parmesan
1/2 TBSP parsley

2 eggs beaten with 1 TBSP water
1 cup flour

Sauce:
1 cup cream
1/4 cup white wine
1 TBSP curry

1. roll up swiss cheese inside ham; roll that up inside chicken breast, secure with toothpick
2. roll chicken roll in flour, then eggs, then bread crumb mixture
3. brown chicken in skillet in butter, on all sides
4. bake at 350 for 30 to 35 minutes.
5. on stove combine sauce ingredients, bring to boil, boil for one minute.
6. serve sauce over chicken and rice.

Curried Chicken With Carrots, Rice & Lime

This is a recipe (my friend Ruth got me addicted to it) from Everyday Food, which is one of my very favorite cooking shows/magazines. It's on PBS, but it is really hard to catch. It comes on in the middle of the day and I think only once a week. Everything that I've ever made from it is delicious. And this recipe in particular is very good with only a few ingredients. love it.

3 lbs of chicken (thighs and legs)
1 T Curry Powder
2 lbs Carrots, cut into 2 inch lengths, halved lengthwise
1 1/2 cups brown or white basmati or jasmine rice (i used brown jasmine)
1 lime- zest and squeeze juice...put to the side (btw, the original recipe called for 2 limes, but 1 was plenty and i like lime)

1. Preheat oven to 475 degrees. Place chicken in a 13X9 baking dish. Season with curry powder, salt & pepper. Scatter carrots around the chicken. Roast, occasionally brushing chicken and carrots with pan drippings until chicken is cooked through...about 35-45 minutes.
2. Cook Rice. Remove from heat and scatter lime zest over rice. Cover pan and let steam 5-10 minutes.
3. Transfer chicken to plate. Sprinkle lime juice over carrots (still in baking dish) toss. Serve carrots and chicken over rice with any extra juice over top of it all.

Chicken with Artichokes

Boneless, skinless chicken breast half (6 ounces) - i did 3, i think anywhere between 2 and 4 would work fine

salt and pepper

1 tablespoon all-purpose flour

4 sun-dried tomatoes packed in oil, drained, and slivered

4 teaspoons olive oil

1 can artichoke hearts packed in water, drained, rinsed, and halved

3 scallions, green and white parts separated, thinly sliced

2 garlic cloves, thinly sliced

1. Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
2. In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. ( i actually just put chicken, salt, pepper, and flour in a bag and shook it up, worked great) Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
3. To pan, add garlic, scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
4. I served it all over couscous. I just get the 'instant' kind that comes flavored in a box, its really easy and cooks in about 5 minutes, i like Parmesan flavored.
   I think next time i would add something crunchy like pine nuts.
   

Coconut Korma

Maybe if Pam and I had had this recipe back then we wouldn't have had to spend so much money at Bombay House. It takes a little effort to find a couple of these ingredients, but it is delicious.

1 lb. chicken
1 yellow onion
2 Tbsp. butter
1 Tbsp. cumin
1 tsp. coriander
1/2 tsp. tumeric
1/2 tsp. fengreek (I had to find this at a local health food store in the bulk spices)
2 crushed cardomoms
1 to 2 tsp hot chili powder (to taste)
3 Tbsp. powdered coconut (I couldn't find this so I took unsweetened coconut and put it through the food processor. I haven't tried looking at a foreign foods store, maybe they have it available)
2 Tbsp. white sugar
1 c. cream
3 c. vegetables (I've used carrots, mushrooms, squash/zuchinni, bean sprouts)
1 c. chicken broth
Rice

Cook chicken with spices in butter until browned. Add harder vegetables and chicken broth; simmer until vegetables start to become soft, and add softer vegetables, cream, sugar, and coconut. Simmer on low heat until mixture thickens. Serve over rice.

I couldn't really get the mixture to thicken like I wanted it to, so I ended up putting everything through my food processor in portions so that it turned into more of a sauce like you get at Bombay House. It's pretty tasty.