Mexican Casserole Recipe - Easy Mexican Casserole

You can spice up this recipe a little more by adding taco seasoning to the ground beef before you cook it.

1 pound lean ground beef

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.

Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top with the cheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and Creamy Mexican Casserole

This creamy casserole features two kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped green chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken breast halves, cooked and cubed

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of the prepared baking dish.

Layer in the following order: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat layers until you use up all of the ingredients. End with a layer of shredded cheese.

Bake for 45 minutes, covered, then remove the cover and bake for an additional 15 minutes.

Chicken Cornbread Bake

Two great flavor sensations come together in this casserole - chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 oz.) pkg. Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees. Grease a 9x13-inch baking dish.

Melt the margarine in a small skillet over medium high heat. Saute the onion and garlic until tender for 4 to 6 minutes; set aside.

In a large bowl, combine the corn, cream style corn, chicken soup, salt and the eggs.

Beat in the muffin mix. Fold in the cooked onion mixture. Pour into the prepared baking dish.

In another large bowl, combine the chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon chicken mixture over the corn mixture to within 1-inch from the edge. Sprinkle the top with cheese.

Bake for 35 to 40 minutes or until the edges are golden brown.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

Recommend : calphalon unison 10 piece set kitchenaid gourmet distinctions 10 piece set

Burrito Recipes - Two Delicious Mexican Dinner Suggestions

What is a burrito?

Just like tacos, a burrito is a tortilla wrapped around a filling, but there are some differences. In a burrito, the filling is fully enclosed in the tortilla which is made of wheat flour and larger than those used to make a taco. Also the filling of a tortilla commonly includes beans and rice.

Chicken Chili

Chicken green chili burritos

Ingredients:

1 pound chicken thighs
1 tablespoon olive oil
3 tomatoes, chopped
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 green chili or to taste, minced
Salt and pepper to taste
1 can refried beans
4 large wheat flour tortillas, warmed
1 cup of shredded cheese

Instructions:

Brown chicken in a skillet over medium heat. Add tomatoes, garlic, onion, bell pepper, cumin, oregano, chilli, salt, pepper. Let it simmer for 45 minutes for the ingredients to combine well and the chicken to become tender.

Shred the chicken using two forks or if you don't mind getting a bit messy, use your hands.

Heat the refried beans and the tortillas.

Fill your tortillas with beans, chicken mixture and shredded cheese at the center. Fold in the sides and roll your tortilla to cover the filling.

Vegetarian pinto bean burritos

2 cups cooked pinto beans
1 tablespoon good quality cooking oil
2 garlic cloves, minced
1 onion, chopped
1 green pepper, chopped
1/2 tablespoons ground cumin
Pinch of cayenne
salt to taste
1/2 tablespoon ground coriander
4 tablespoons corn
12 black olives, chopped
1 cup cheddar cheese, shredded
4 wheat flour tortillas

1) Heat the oil in a skillet and add onion and garlic. Let it cook for a while before adding green pepper and spices.

2) Mash your cooked beans with some of the liquid.

3) Heat your tortillas.

Fill your tortillas with onion mixture, beans, corn, black olives and shredded cheese.

If you use dry beans rather than canned beans, make sure you prepare them correctly. Dry beans should be soaked in water for several hours and boiled in new fresh water to degrade toxin.

Burrito Recipes - Two Delicious Mexican Dinner Suggestions

Christian Hanson is the creator of tasty taco recipes, where he publishes Mexican and Tex-Mex style taco- and burrito recipes.

Related : lodge logic pre seasoned 17 inch cast iron skillet circulon classic 14 piece cookware set

Simple Crockpot Dinners

Some will say that the best Crockpot recipes will be those that do not create a nuisance when it comes to making dinner for your family. They only need to be simple and to the point. It is with this in mind that we should look at some very simple dinner ideas that will impress your family and leave you with a considerable amount of time on your hands as well.

One of the best Crockpot recipes will be soup. It is very easy to make and will only take a matter of moments to throw it together. Take chicken noodle for example. Take your deboned chicken, cut it up into chunks, and toss it in about 4 cups of water. Add some carrots and celery and then let it cook on low all day. About 10 minutes before you are going serve it, throw in some egg noodles and then give your family some homemade chicken noodle soup.

The next choice you have for one of the best Crockpot recipes will be chili. This is really a very simple process that will make an awesome dinner. Take a few cans of your favorite beans, like kidney beans and maybe even some black ones. Then mix in some ground beef, a can of tomato sauce and chili spices. Then add about a cup of water and allow it to simmer all day on low. You can garnish it as you would like and it took no time at all. It was as simple as tossing together these ingredients and putting a lid on the cooker.

While you are looking at the dinners you can make, you might also need to consider that some desserts can be made in there as well. There are a number of delicious choices you have, so we should take a moment to look at one of those options. It will be just as quick and as simple as the dinners we mentioned, but it will add something extra to your meal at the same time. Just remember that this is just one of the choices you can make.

Chocolate Crockpot Cake

What You Will Need

1 cup brown sugar
1 cup water
2 tablespoons cocoa
3 cups brownie mix
1 egg
2 tablespoons soft margarine
1/2 cup water
1/2 cup milk chocolate chips

How to Make It

Start the process by boiling your water with the brown sugar and cocoa in a separate pan. Next, whisk together your dry ingredients in a bowl. Then pour the wet ingredients together into your bowl and whisk them together until well combined. When this is done, butter the bottom of your Crockpot and then layer the batter evenly into the base. Cover your slow cooker and cook on high for 2 hours. Then turn it off and let it sit for 30 minutes. Spoon out and serve when it is done.

There are a number of crockpot recipes that can be found online. When you are looking for some of the best crockpot recipes you will need to visit our website. There you will find a variety of delicious choices that will certainly satisfy your family.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Visit : all clad copper core 14 piece cookware set

Thai Chicken Cabbage Soup Recipe

This is a delicious soup that is low on calorie and low on fat. Nutritionists often recommend this as healthy filling soup. To experiment with the taste, you can vary the ingredients according to your taste and requirement. It is easy to cook, and within 45 minutes, it will be served hot at your table. Check out the incredibly simple recipe to cook it at your home.

Ingredients

Chicken Chili

3 boneless, skinless chicken breast halves

8 cups of chicken broth

2 sliced leeks

6 carrots, sliced into 1 inch pieces

1 medium shredded head cabbage

Uncooked egg noodles - 1 (8 ounce) package

Thai chili sauce - 1 teaspoon

Directions

Take a Dutch oven or stockpot; put chicken broth and chicken breasts into that pot. Let it boil and then simmer for around 20 minutes, or cook it until your chicken is well cooked. Take away the chicken from the hot broth and keep it aside to cool down.

Add the carrots and leeks into the broth in the pot, and let it simmer there for another 10 minutes, or until the vegetables become tender. Tear up the cooled chicken in to small bite sized parts, and put them again in to the pot. Add the egg noodles and cabbage and cook them for another 5 minutes, until the noodles become soft. The soup should appear thick just like a stew. Serve the soup hot and season it with Thai chili sauce to add some flavor.

This wonderfully delicious recipe should be served hot. You can use onions instead of leeks. You also add three stocks of lemon grass to make it more Thai. You can add ginger, cinnamon, garlic and celery to lend it a different taste. Taste this exotic Thai soup with sweet noodles as a base.

Thai Chicken Cabbage Soup Recipe

If you would like to get more information on similar recipes, please visit our site at Cabbage Soup Recipes

Friends Link : all clad stainless steel 10 piece cookware set rachael ray 10 piece cookware set

A Guide to Mexican Dried Chilis - Which Chili Do You Need?

Mexican cooking uses chili in copious amounts, both fresh and dried. Fresh serrano, jalapeno or even habanera add a quick grassy floral heat, and are an integral part of the cuisine; but to really make Mexican food you need to have an understanding of the dried chili's.

The complex heat of dried chili provides the backbone for most of the cuisine, and whether making a simple dried chili salsa or a mole sauce, dried chili's are essential.

Some of the more common dried chili's used in Mexican cooking are:

The ancho

This is truly the workhorse of Mexican cooking, and is the most widely used of all chili's. The ancho is simply a dried poblano, and has a lovely, rich, smooth and slightly sweet taste, with overtones of bitter chocolate. Because it's not overly spicy, it can be pureed to thicken sauces.

The guajillo

A more aggressive chili, the guajillo is very often paired with the ancho. Spicier, and less complex, the guajillo adds the heat to a lot of famous Mexican dishes. Smoky and less sweet than the ancho, it has a more straightforward dried chili taste.

The chipotle

A red ripened jalapeno dried over smoky mesquite, the chipotle adds sweet spicy heat, and is a very well loved chili. The chipotle is sold both dried and canned dehydrated in an adobe sauce.

The pasilla

Lingering complexity and an acidic heat that lasts in the mouth, the pasilla is very spicy, and is often a used for great table salsas and sauces. You will often use the pasilla in a mole sauce.

The del arbol pepper

Straight forward dried chili heat. The del arbol is one of the spiciest of the Mexican dried chili's and offers little more than one dimensional chili taste and spice--great for a very spicy and basic table sauce or salsa!

To truly cook Mexican, you need to understand and appreciate the diverse chili's of Mexico. Complex, rich and savory, cooking with dried chili's allows for an incredible richness of tastes, and of course great spicy heat in every bite!

John D Lee is the chef owner of the Salsa Kitchen Mexican Restaurant http://www.thesalsakitchen.com and a passionate and curious cook.

Read more about Mexican cooking at: http://hubpages.com/hub/Different_types_of_dried_Mexican_chili_Which_dried_Mexican_chili_do_you_need?done

Tags : kitchenaid 10 piece cookware set

Feast on the Tastiest Chili Recipes

Chili is definitely a spicy treat that is used throughout the globe for various recipes. But what about chili recipes themselves, they too make a great dish especially during winter when temperatures are below zero degrees. One encounters many controversies with regard to the many recipes. Each one would have a different chili recipe to offer when asked.

The origin of these recipes dates back to the 1840s when the Mexican cowboys who traveled always, used to pound beef fat, dried beef and chili peppers together and boil it down to make a dish that would feed them during their long journeys.

Chicken Chili

Today a whole lot of contemporary recipes like the hot and spicy chili, vegetarian chili; party, halftime, winter chili recipe and many more recipes are being tried out with more and more people turning towards this dish as sauces over noodles or fried rice etc. They also blend well with grilled sandwiches, burgers and hot dogs.

There are many versions of the origin of chili recipes which date back to the world Wars I and II when these recipes were first made using onions and then later on tomatoes were added too. Today we feel that whatever or however this dish came into existence, most homes in the U.S. and across various countries in the world enjoy a wide variety of chili recipes along with their favorite dishes.

The red hot chili or the green, red and yellow peppers that we use in our various noodle recipes, chicken recipes and various other dishes are the most important part of the recipe itself. Chili plays a very important role in almost every recipe; surely one cannot eat a dish that does not have at least a splash of chili powder, paste or the whole chili itself. If you visit India, the famous chili bajji would be a common sight with thousands of people enjoying bites of whole chili dipped in batter and deep fried.

To sum it all up here is a short version of your favorite chicken chili recipe. This is best when made with ground beef or ground chicken. Choose the best recipe from the internet and use shredded or ground chicken. Pour the mixture over the chicken and add tomato sauce. Use canned green chilies to add some pep to the recipe. Within minutes you have a spicy dish that your family would love to relish.

Feast on the Tastiest Chili Recipes

You can search on the internet to find some good chili recipe. Click here to know more about chili recipes

Recommend : all clad master chef 2 6 quart saute pan circulon 2 10 piece cookware set simply calphalon nonstick 10 piece set

Jamaican Chicken Curry - A Superb Caribbean Recipe

Influenced by Indian and Southeast Asian curries, Jamaican curry has adopted its own uniquely zesty taste. This Jamaican chicken curry recipe owes its fieriness to Scotch bonnet chili peppers and gets its interesting sweetish taste from sweet potatoes. This exotic dish can either be a simple hearty dinner or a star on the party menu that won't fail to impress your guests on special occasions.

Ingredients (for about 4 servings) - 3 tbsp Jamaican curry powder, 8 - 10 chicken thighs, 1 large sweet potato (peeled and cut into big chunks), 1 tbsp vegetable oil, 1/2 tsp ground allspice, 2 tsp minced garlic, 1 tbsp minced ginger root, 1/2 cup thinly sliced green onions, 1 Scotch bonnet pepper (minced), 2 cups chicken broth, 1/2 tsp salt

Preparation

· Combine curry powder, allspice and salt in a large bowl.
· Add chicken thighs. Make sure the spices coat chicken evenly. Cover and refrigerate for about an hour.
· In a large pot or deep skillet, heat oil over medium heat.
· Stir in garlic, green onions, Scotch bonnet pepper and ginger. Cook for about 2 minutes. Stir constantly.
· Add chicken. Cook for about 2 - 3 minutes.
· Add chicken broth and bring to a boil, then stir in sweet potato.
· Turn the heat down to low, cover and let simmer for about 40 - 50 minutes. Stir occasionally.
· Remove chicken and potato from the pot with a big slotted spoon, and place them on a serving dish. Cover to keep warm.
· Turn the heat up to medium-high and boil the sauce (uncovered) for about 5 - 10 minutes or until it is thickened.
· Pour sauce over chicken and sweet potato. Add salt to taste.

Om Paramapoonya is a versatile freelance writer who has written for several websites on various topics including food, health, beauty tips, home and garden, etc. To read more about curry recipes written by Om, please visit http://hubpages.com/hub/curry-noodles and http://hubpages.com/hub/low-fat-curry

My Links : rachael ray 10 piece cookware set breville sk500xl ikon cordless 1.7 liter stainless all clad master chef 2 14 piece cookware set

Chicken Mole Recipes - Easy & Quick To Prepare!

These chicken mole recipes are quick, easy and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken mole recipes:

Chicken Chili

>> Chicken In Mole Sauce

1 1/2 ts oregano; ground

1 1/2 ts sugar

1 1/2 ts cocoa

1 c chicken broth

1 chipotle chile; dried

1 tb peanut butter

1 tb pumpkin seeds; shelled

1 tb sesame seed

1 tb almonds or walnuts; chopped

1 tb raisins

1/2 ts cumin seed

1/2 ts anise seed

1/4 ts cumin; ground,

1/4 ts cinnamon; ground

1/4 ts allspice; ground

1/4 c tomato sauce

1/4 ts nutmeg; ground

1/4 c onion; chopped,

1/4 ts cloves; ground

1/4 c shortening or lard

1/4 ts ginger; ground

2 c chicken broth

2 tb red chiles; ground

4 flour tortillas;

8 chicken breast halves;

Flour tortillas should be 7 to 8-inches in diameter and be cut into chicken breast halves should be boneless and the total weight should cover chili with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3 quart saucepan over medium heat until hot. Cook and stir ground red chilies in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool.

Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat.

Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken.

>> Chicken Mole

1 3-1/2 lb chicken, cut into serving pieces

1 large tomato quartered

1 medium green pepper roughly chopped

1/2 onion quartered

1/4 cup almonds slivered

2 garlic cloves peeled

2 oz unsweetened chocolate

2 qts chicken stock

2 tablespoons carbide chili crushed

2 tablespoons cinnamon ground steamed rice

3 corn tortillas

3 tablespoons raisins

Arrange chicken in a large pot. Add stock and cook until tender but not falling apart, 1 to 1 1/2 hours. Lift chicken out of stock and cool slightly. Reserve stock. Process tortillas, raisins, chocolate, almonds, onion, bell pepper, tomato and garlic in food processor or blender until finely ground.

Add enough stock to make a thick gravy like sauce. Add crushed chili and cinnamon. Pour sauce into large pot. Add chicken pieces and simmer 30 minutes. If moisture becomes too dry, add more stock. Serve hot with rice.

That's it for today! If you want more chicken mole recipes, be sure to visit us today at:

Chicken Mole Recipes - Easy & Quick To Prepare!

Easy Recipes Secrets is the world's favorite cooking newsletter.

Related : calphalon contemporary nonstick

My Favorite Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

CHILI'S GRILLED BABY BACK RIBS
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

CHILI'S BONELESS BUFFALO WINGS
Serves 2
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

CHILI'S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on Jake's recipes? Just visit his webpage at Find more restaurant reviews and recipes!

Tags : anolon ultra clad 12 covered deep skillet all clad lasagna pan t fal signature hard anodized 12 piece cookware

Three Easy Slow Cooker Chicken Recipes

As warm weather approaches, I am eagerly anticipating time outside working in the yard and garden, playing with the kids and cooking meals on the grill. Not all meals have to be grilled during the warm months however. Just like any other time of the year, we're busy people who do not have time to wait for food to cook. So, just like any other time of the year, I use my slow cooker to make dinner-time easier.

My youngest son has lately acquired a picky attitude regarding food, and chicken has become a food of choice. With that in mind, I've found some chicken recipes that pass both of our requirements: easy to prep, simple and few ingredients and cooked in a crock pot. There you go, perfect for busy folks who aren't in the least bit interested in messing around in a kitchen for very long.

Chicken Chili

Here are three easy chicken recipes for your slow cooker. Enjoy your meals and time outside of the kitchen!

Speedy Slow Cooker Chicken Legs

2 1/2 lbs chicken legs, skin removed

1/2 cup ketchup

1/4 cup water

1/4 cup brown sugar

1 package onion soup mix

Place chicken legs in crock pot. Mix the rest of the ingredients and pour over chicken. Cover crock pot and cook on low for 8 hours or high for 4 hours.

Easy BBQ Slow Cooked Chicken

3 lb whole chicken

1 med onion, sliced

1 med. lemon, sliced

18 oz bottle bbq sauce of choice

3/4 cup cola

Place whole chicken in slow cooker and top with the lemon and onion slices. Mix bbq sauce and cola and pour over chicken. Cover slow cooker and cook on low for 8 hours or high for 4 hours... or until chicken is cooked through. When chicken juice runs clear, cut chicken into pieces and serve with the bbq sauce. This is great on buns.

Delicious and Easy Crock Pot Chicken Breasts

8 chicken breast halves, skinned

1 can cream of mushroom soup

16 oz sour cream

1 package onion soup mix

Place chicken in slow cooker. Mix remaining ingredients and pour over chicken. Cover slow cooker and cook on low for 8 hours or high for 4 hours. This is perfect with rice or noodles.

Three Easy Slow Cooker Chicken Recipes

For even more easy slow cooker meals, visit 'Family Crock Pot Recipes' http://familycrockpotrecipes.com today. While there, get our free newsletter full of easy family recipes and meal ideas!

Visit : all clad stainless steel 10 piece cookware set

Classic Chili - Crockpot Style

If you have a crockpot or slow cooker that you haven't used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don't dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.

One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.

CLASSIC CHILI - CROCKPOT STYLE

Ingredients

1 1/2 ground beef

1 1/2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, chopped

3 cans (15 oz. each) dark red kidney beans, rinsed and drained

2 cans (15 oz. each) tomato sauce

1 can (14 oz. diced tomatoes, undrained

2 to 3 teaspoons chili powder

1 to 2 teaspoons dry hot mustard

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1 to 2 dried hot chili peppers (optional)]

Directions 

Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.

Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Quick Tips

Spray crockpot with cooking spray for easy clean up.

Use pre-cut onions and peppers and minced garlic.

I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.

Judy Scuderi is an Information Specialist in Florida. She loves to collect cookbooks and is always browsing bookstore and library shelves for new titles. Check out her blog at:
http://www.floridamuse.wordpress.com

See Also : lodge logic pre seasoned 10 1 2 inch round griddle

Sweet and Delicious Chilli Chicken Recipe

Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves 4-6

Ingredients:

Chicken Chili

- 375 g (12 oz.) Hokkien noodles
- 4 chicken fillets, cut into small pieces
- 1 or 2 tablespoons sweet chili sauce
- 2 teaspoons fish sauce
- 1 tablespoon oil
- 100 g (3 1/2 oz.) baby sweet corn, halved lengthways
- 150 g (5 oz.) sugar snap peas
- 1 tablespoon lime juice

Directions:

1. Place the noodles in a kind of large bowl, cover it with some boiling water and gently pull apart with a fork. Leave it for about 5 minutes, then drain it.

2. Combine all the chicken, the sweet chili sauce and the fish sauce in a large bowl.

3. Heat a wok over very high heat, add some oil and swirl it to coat. Add all the chicken pieces and stir-fry it for about 3-5 minutes, or until it becomes well cooked through. Add the corn and the sugar snap peas and stir-fry them for about 2 minutes or so. Add the noodles and the lime juice and serve immediately.

Nutrition Value:

Protein 30 g;
Fat 6.5 g;
Carbohydrate 50 g;
Dietary Fibre 4 g;
Cholesterol 53mg;
Energy 1593kJ (380cal)

Note:

1. If you can`t find thigh fillets, use 3 breast fillets.

2. Soak the noodles in some boiling water and separate them with a fork or a knife.

3. Mix together the chicken pieces, the sweet chilli sauce and the fish sauce.

4. Add the noodles and the lime juice to the wok before serving.

Sweet and Delicious Chilli Chicken Recipe

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more information you can visit: http://rotisseriechickenrecipe.info/

Copyright © Shirley M. Duran, All Rights Reserved. If you are interested in using this article make all the urls (links) active. Thank you!

My Links : cuisinart chefs classic stainless 14 inch stir fry anolon advanced 10 piece cookware set

An Ultra Easy Chili Recipe

This ultra easy beef chili recipe is so scrumptious that even the pickiest of souls is sure to love it! And for the health freaks out there, this chili recipe even comes with extra vegetables. The meat can also be substituted with either chicken, or even turkey, instead of beef. It is the ideal chili recipe for those cold nights, and one that everyone in the family is sure to love.

The Ingredients:

o Five good sized carrots, diced into cubes or smaller
o Four cloves of minced garlic
o Three finely chopped onions
o One can of tomato paste, small
o One can of diced tomatoes, large
o One kilogram or two pounds of ground beef, preferably lean. As mentioned above, you can also substitute chicken or turkey.
o Four stalks of chopped celery
o Half a cup of beef broth. However, if you're using a substitute for your meat, remember to compensate accordingly.
o A quarter cup of mild paprika
o A half cup of ketchup to add a little sweetness
o One 19 oz red kidney beans can
o A third of a cup of chili powder
o One teaspoon of cayenne pepper (but you can always increase this if you prefer it spicier)
o Some grated cheddar cheese on top (but this is totally up to you)

Step Number One: Place the onions and ground beef into a pan with a little oil - not too much, though, because the beef contains its own fat. However, you can add more if you're substituting beef with something else. Lightly pre-cook the beef over a medium flame and strain away any of the excess fat and oil.

Step Number Two: Add in your vegetables, namely the garlic, celery, tomatoes and carrots and then slowly start to mix in your beef broth. Cook over the medium flame for five to ten minutes while keeping an eye on your vegetables. Once they are soft, add your remaining ingredients (but leave the kidney beans for now).

Step Number Three: Cook over a low flame for about an hour. If you have access to a slow cooker, this is the perfect chili recipe to follow and cook in it for a couple of hours. The ingredients put in will come out so tender, they will melt in your mouth!

Step Number Four: Finally, mix in your kidney beans around ten minutes before you serve this dish over pasta, with rice, on its own, or even some lightly toasted French bread.

This is the perfect chili recipe for those cold winter nights, for family dinners and gatherings, and even works as leftovers for lunch the next day. You could also get your kids involved and make it a family event, if you'd like.

Visit us for amazing Chili Recipe

Thanks To : presto 6 quart stainless steel pressure cooker cuisinart chefs classic 10 piece cookware set anolon advanced 12 inch open round griddle

Slow Cooker Pork and Beef Rib Recipes

If you have been looking for slow cooker rib recipes, here are 2 to try. I think you will want to make both of them more than once. I have included a recipe for both pork and beef slow cooker ribs. Both of these recipes are quick to put together and easy to make. Both recipes taste very good, with very tender meat. I think you will be happy you tried them.

Pork Spare Ribs

Chicken Chili

Ingredients:

2-3 pounds pork spare ribs
1 can tomato soup
1 small onion, chopped
1 clove garlic, minced
3 teaspoons brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper

Preparation:

Place spare ribs in slow cooker.

Mix together soup, onion, garlic, brown sugar, mustard, Worcestershire sauce, salt and pepper. Pour sauce into cooker and stir until ribs have been coated on all sides. Cover with lid.

Set slow cooker on LOW setting and cook for 5 to 7 hours. Ribs are done when tender and meat pulls away from the bone easily. Don't overcook or the meat will fall off the bone into the sauce.

Tip: You can substitute thicker country style ribs for spare ribs, but will need to allow up to an hour additional cooking time.

Beef Ribs

Ingredients:

3-4 pounds beef ribs, fat trimmed
2 tablespoons brown sugar
1 clove garlic, minced
1/2 teaspoon thyme
1/2 teaspoon mustard powder
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2 packages French Onion instant soup
2 cups water

Preparation:

In a medium mixing bowl, mix the flour with a little water to form a paste. Add the rest of the water, brown sugar, garlic, thyme, mustard, pepper and dry soup mix. Stir well.

lace the beef into slow cooker or crock pot. Mix together until all side of ribs are coated with seasoning mixture. Cover with lid.

Set slow cooker on LOW setting for 8 to 9 hours or on HIGH setting for 4 1/2 to 5 1/2 hours. Ribs are done when tender and pull away easily from the bone.

Tip: Serve over cooked egg noodles or with mashed potatoes. Leftover beef is great to use for making open faced roast beef sandwiches.

Slow Cooker Pork and Beef Rib Recipes

K. Hupp enjoys cooking and gardening. Visit a Sub Zero Parts to find parts to repair your Sub Zero Refrigerator or Sub Zero Wine Storage Cooler

See Also : breville sk500xl ikon cordless 1.7 liter stainless anolon advanced 12 piece cookware set kitchenaid 12 piece cookware set

Mexican Crockpot Recipes

I love Mexican food and love using my crockpot, so combining the two makes perfect sense.  Here's a list of some Mexican Crockpot Recipes.

Crockpot Enchiladas

A fabulous dish my whole family loved!
 
Ingredients:

2 cans shredded chicken breasts
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can cream of chicken soup
14 oz can sliced black olives
2 thinly sliced green onions
10 corn and flour tortillas

Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.

Chicken Tortilla Soup
Easily one of my favorite recipes - a fabulous "throw it in and let it cook" soup. See the notes below for and extra flavorful twist.
 
Ingredients:

1 ½ pounds shredded cooked chicken
1 drained 14.5 oz can diced tomatoes
1 - 10 oz can enchilada sauce
2 medium chopped onions
14 oz can chopped green chiles
2 cloves minced garlic
2 cups water
1 - 14 ½ oz can chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 large bay leaf
1 tbsp cilantro
1 ½ tsp southwest seasoning mix
1 - 10 oz pkg frozen corn

Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.
 
Notes: For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.
 
Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead!
 
Ingredients:
2 pounds ground beef
½ cup water
1 envelope taco seasoning
18 ounce can tomato sauce
1 undrained 14.5 oz can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup sliced black olives
1 bag tortilla chips
 
Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings.
 
Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.

Natalie is a work at home mom who loves crock pot cooking and quick and easy recipes in general. To view her crock pot recipes visit http://www.natalies-recipes.com, which also includes a variety of helpful hints, cooking tips, quick and easy recipes, great products, and a fun and informative newsletter.

Tags : calphalon unison nonstick 10 piece cookware set farberware cookware set 10 piece all clad masterchef 2 10 piece cookware set

3 Barbecue Chicken Recipes for Crockpots

Barbecue chicken is a popular dish, and there are probably millions of crockpot recipes out there. The purpose of this article is to only give you three crockpot recipes tat are only for barbecue chicken.

Scan through each one and decide which one sounds the best to you. Or, you can try all three out at different times to see which your family likes the best!

Chicken Chili

Recipe #1

1 Chicken, cut up and skin removed

1 cup ketchup

3/4 cup brown sugar

3 tablespoons Worcestershire sauce

Place chicken in crockpot. Combine remaining ingredients and pour over chicken. Cook 4 hours on high or 8-10 hours on low. Delicious!

Recipe #2

4-6 pieces chicken (I use boneless breasts)

1 bottle BBQ sauce

1/2 cup white vinegar

1/2 cup brown sugar

1 tsp. mesquite seasoning

1/2 tsp. garlic powder

1/2-1 tsp. red pepper flakes

Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all.

Cook slowly on low in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

Recipe #3

1 frying chicken cut up or quartered

1 can condensed tomato soup

3/4 cup chopped onion

1/4 cup vinegar

3 Tablespoons brown sugar

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon sweet basil

1/4 teaspoon thyme

Place chicken in slow cooker. Combine all other ingredients and pour over chicken. Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.

Good luck with finding your favorite!

3 Barbecue Chicken Recipes for Crockpots

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

Recommend : circulon classic 14 piece cookware set

Low Fat Chicken Recipes

-Oven fried chicken recipe

This oven fried recipe is a low fat chicken recipe and is one of the most tasty fried chickens. Learn how to cook this delicious, crispy and low fat oven fried chicken:

Ingredients:

-1 1/4 p four pieces chicken breasts, 2 tablespoons paprika, 2 tablespoons dried herbs, 2 coups cornflakes, 2 egg whites, 1 tablespoon dried oregano.

Preheat oven to 400 degrees, then place egg whites in a shallow bowl and mix cornflake, paprika and dried herbs in another shallow bowl. Put up chicken into egg whites then dip to another bowl with cornflakes. Now place the chicken on baking coated with nonstick cooking spray, then cook for 25 minutes.

Serves 4.

Enjoy eating this delicious and low fat chicken!

- Low fat barbecued chicken

Preparation time: 4 hours

Ingredients:

-1 tablespoon cider vinegar
-1/3 cup ketchup
-1 tablespoon sugar
-2 tablespoons Worcestershire sauce
-1 tablespoon chili powder
- 4 boneless chicken breasts

It's easy to make your own barbecue sauce for this barbecued chicken because you have all ingredients, just mix sugar, cider vinegar, ketchup, Worcestershire sauce and chili powder. Put chicken breasts in resealable plastic bag, pour the barbecue sauce into the bag and cover the chicken with it, then marinate for about 4 to 5 hours.

Preheat the grill. Spray the grill with nonstick cooking spray before heating. Place marinated chicken breasts and grill until the are done, about 5 minutes per side.
Serves 4.

Enjoy in this tasty and low-fat chicken recipes and say goodbye to high calorie chicken food!

If you want more low-fat and BBQ chicken recipes please visit http://www.bbqchickenrecipes.org/

Tags : kitchenaid 10 piece cookware set

Spicy Chicken - Simplest and Best Chili Recipe

Eating spicy food gives the spice lovers an intense feeling of heat coming from their mouth and delivers an enjoyment after tasting their most delicious part of the food, the spice. These spices can give some people the burning sensation in their mouth and surprisingly, most people enjoy it.

There are so many spices you can discover around the world, from Africa to Asia and Asia to Europe. Most of the time, people just don't eat spices in raw form but there are chili recipes they could enjoy. Spices give off the flavor of the recipe. People commonly remember chili foods by how it tastes, how good it is, how it can give the burst of heat feeling in every bite and how can it be remembered as the best chili recipe you have tasted.

Chicken Chili

Oftentimes, people discover and create variety of chili recipes. The simplest, easiest and yet the best chili recipe for most chili lovers is the tasty chicken. Spicy chicken could be done at home and one does not need to be a pro to prepare this chili recipe. Most restaurants offer their customers their very own specialty of spiced chicken and, of course, they claim it to be the best chili recipe in town.

Spicy chicken sounds plain but by the time you have a taste of it, the more you are convinced that this recipe could give you an impact and the burst feeling of heat in your mouth. The more you think and try to remember that spicy foods hurts your mouth, think again and try to taste the delicious spiced chicken.

People can choose from various types of cooking in spicy chicken. The Asian inspired chicken would be the very best one to try. This Asian inspired chicken gives you right amount of spiciness and the burst of feeling from the chili that was added on. And for most people, Asian spicy chicken, would be the best chili recipe you could try.

Without the chili factor in the hot chicken, spice lovers would never adore it. The crispier chicken you have, the more your spicy chicken taste good. Serving your chicken should be hot and remember to add the chili. Having the chicken served hot could make it more tempting to eat by adults and kids. Spicy chicken could be served with mashed potatoes and some crispy garlic bread. Spicy chicken could be served with some soda and orange juice. Spicy chicken could also be served during lunch or dinner and for better results, try adding it on a picnic with family and friends.

Spicy Chicken - Simplest and Best Chili Recipe

Please click these links if you want to know more about best chili recipe or how to grow peppers in general.

Friends Link : all clad copper core 14 piece cookware set lodge logic pre seasoned 17 inch cast iron skillet circulon 2 10 piece cookware set

Chili Verde Recipes - Slow Cooker Chili Verde

Here's a quick and easy chili verde recipe that you can serve as a soup or over chimichangas.

3 tablespoons Worcestershire sauce

1 tablespoon garlic pepper

3 pounds pork picnic roast

1 large onion, diced

1 (14.5 oz.) can chicken broth

2 (4 oz.) cans diced green chilies, drained

3 (7 oz.) cans green salsa

2 (15.5 oz.) cans great Northern beans, drained (optional)

Directions

In a slow cooker, pour in half of the Worcestershire sauce and half of the garlic pepper. Place the roast inside of the pan and sprinkle the remaining Worcestershire sauce and garlic pepper over the top of the meat. Add in the onions and chilies. Pour the chicken broth over all. Cover and cook on low heat for 8 to 10 hours.


When the roast is fork tender (you can pull it apart with a fork), stir in the green salsa and beans. Continue cooking until heated completely.

=> Chili Verde Recipes: Chili Verde Stew

This spicy chili verde recipe features roasted pork, salsa, green chilies, spices and fresh jalapeno pepper. Remember to wear rubber or plastic gloves when handling fresh hot peppers, and don't touch your face or eyes while handling.

3/4 pound boneless pork roast, cut into 1-inch cubes

1 tablespoon canola oil

1/4 cup green pepper, chopped

1/4 teaspoon garlic, minced

1/4 cup dry red wine or beef broth

1 cup canned diced tomatoes

1/2 cup salsa

2 tablespoons canned chopped green chilies, divided

1/2 teaspoon ground cumin

1/4 teaspoon sugar

1 dash ground cloves

2 tablespoons fresh parsley, minced

1 small jalapeno pepper, seeded and chopped

Directions

In a large saucepan, cook the pork in oil over medium heat until it no longer looks pink; remove the meat from the pan and set aside.


In the same pan, sauté the green pepper, onion and garlic for 1 to 2 minutes, or until they are tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon of the chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes; stir occasionally.


Stir in the parsley, jalapeno and remaining chilies. Cover and cook for another 20 to 25 minutes, or until the meat is tender.

=> Chili Verde Recipes: Basic Homemade Chili Verde

Here is a simple way to make homemade chili verde which uses fresh cilantro.

1 pound pork, cubed

5 tomatillos (green tomatoes)

3 serrano chili peppers

1 medium white onion

1/3 bunch fresh cilantro

4 cloves of garlic

Directions

In a pan, cook pork until nice and brown; drain off the fat.


Wrap the tomatillos, chilies and garlic in aluminum foil and place them inside a pot. Cover and heat on medum high until the tomatoes are nice and soft; stir occasionally.


Unwrap the vegetables and place in a food processor along with the onion and cilantro. Blend well. Pour sauce over the pork and simmer for 10 to 15 minutes. You can add a little more fresh cilantro after about 5 minutes of cooking, if desired.

Cha…cha…cha…it’s chili time!

[http://www.best-chili-recipes.com]

Thanks To : anolon advanced 12 inch 5 quart covered saute pan all clad master chef 2 14 piece cookware set all clad cop r chef 8 inch fry pan

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Chicken-fried steak is home-cooked Texas food at its best. Brought to us by the cowboys on the plains of Texas, this dish has evolved into a classic dish that all Texans and non-Texans alike will sure to love. Although there are many variations of this classic Texas dish, the recipe below results in a perfectly spicy, crispy crust. Of course, no chicken fried steak is complete without white cream gravy, so a classic recipe for that is also included below.

Chicken Fried Steak

Chicken Chili

Ingredients:
1 3/4 to 3 pounds round steak, sliced 1/2 inch thick, and then tenderized (cube steak).
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground black pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon hot pepper sauce
1 1/2 cups buttermilk
1 egg
2 garlic cloves, minced
vegetable shortening or oil for frying

Directions:
Cut the steak into 4 equal portions. If not already tenderized, pound the round steak portions until they are about 1/4 inch thick.

Place the flour in a shallow bowl or dish. In another dish, stir together the baking powder, baking soda, salt, and pepper. Mix in the buttermilk, egg, hot pepper sauce, and garlic. The mixture will be thin.

Dredge each cut of steak first into the flour and then into the batter. Dunk the steaks back into the flour and pat in the flour until the surface of the meat is dry.

Add enough oil into a deep cast-iron dutch oven or skillet to at least 4 inches of fat. Bring the temperature of the grease up to 350 degrees Fahrenheit. Fry the steaks for 7 to 8 minutes, pushing them down into the oil when they begin to float, and flipping them once, until they are a nice golden brown on both sides. Drain the steaks and place them on a platter, keeping them warm while you prepare the white cream gravy (below).

Chicken fried steaks are traditionally served with mash potatoes, with the cream gravy generously covering both.

Classic White Cream Gravy

Ingredients:
1/4 cup pan drippings (reserved from the chicken fried steak oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste

Directions:
Place the skillet over medium heat and sprinkle in the flour, stirring to avoid lumps in the gravy. Pour in the evaporated milk and beef stock. Simmer until the liquid has thickened, about 3 minutes, stirring frequently. Add the pepper and salt to taste. The gravy should be quite peppery, so add more pepper if needed.

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Recommend : all clad copper core 10 fry pan kitchenaid gourmet essentials 12 piece

Curry Chicken Recipes

These curry chicken recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some curry chicken recipes

>>Madras Chicken Curry

2 lb chicken, cut up white flour

1 md onion, chopped

1 ts cayenne

1 ts black pepper

1 ts dry mustard

1 ts turmeric

1/2 c ground coriander

1/2 c oil cider vinegar salt to taste

1/2 tb chili powder

1/2 c yogurt

1/2 tb chili powder

1/4 c ground cumin

2 lg tomatoes, chopped madras curry paste makes 1 1/2 cups

2 ts crushed garlic

2 ts ginger, minced

3 tb curry paste (see below) salt to taste

5 cl garlic, minced

Dust chicken pieces with flour. Heat oil in large sauté pan until very hot. Cook chicken until browned. Remove chicken. Sauté onion and garlic until tender. Add curry paste, salt, chili powder. Stir in yogurt and tomatoes. Add chicken back in and coat well with sauce. Reduce heat to simmer, cover and cook 30-40 minutes. Serve over rice (make two cups) with the following condiments: raisins, sliced bananas, chopped tomatoes, shredded coconut, chopped green onions, chopped peanuts and chutney.

Mix dry spices in a bowl. Add garlic, ginger and enough vinegar to make a smooth puree. Heat oil in sauce pan until hot and add spice mixture. Reduce heat stirring constantly until oil starts to separate from the spices. Allow to cool and remove excess oil. Place in glass jar and store refrigerated. Keeps forever.

>>Thai Green Chicken Curry

400 ml coconut milk

1 tb fresh basil chopped finely basil leaves red chili slices

1 tb fish sauce

1/2 ts green chili, seeds removed, chopped finely

1/2 ts palm sugar (sliced)

100 g bamboo shoots, sliced

200 ea kaffir lime leaves

200 ml water

200 g chicken thigh fillets

70 g thai green curry paste

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add chicken fillets and cook over moderate heat, stirring frequently until the chicken changes color. Add the remaining coconut cream and sufficient water to cover the chicken. Add lime leaves and bamboo shoots.

Bring to the boil (stirring), reduce heat & simmer until the chicken is tender. Stir in the fish sauce, sugar, green chili and basil. Simmer for a further 5 minutes.

That's it for today! If you want more curry chicken recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

See Also : anolon advanced 12 inch open round griddle

Two Fantastic Crockpot Curry Recipes

One of the best things about slow cooked meals is that the flavors intensify as they cook. This means that dishes such as stews, soups, casseroles, and curries will come out especially tasty. The following pair of crockpot recipes shows you how easy it is to make a curry in the slow cooker.

If you are looking for new slow cooker ideas, curries are always great. You do not have to make anything really hot or spicy and a lot of nice curries just have some curry powder and perhaps a splash of fruit juice, as well as the meat and vegetables.

Chicken Chili

If you do like spicy food, use chili paste, chili powder, or Tabasco sauce but remember that slow cooking makes some spices more intensely flavored and dulls the flavors of others so it is best to find a recipe and follow it.

Brazilian Crockpot Curry

This wonderful recipe blends exotic ingredients like coconut milk, chicken, onion, garlic, cilantro and more, for a fragrant and mouthwatering dish. The recipe has potatoes in it so you do not need to make a side dish. Some boiled white rice, however, does go nicely on the side.

What you will need:

8 skinless chicken drumsticks 2 minced cloves garlic 1 tablespoon fresh ginger 1 chopped sweet onion 4 teaspoons curry powder 2 bell peppers, in 1 inch pieces 3 tablespoons chopped fresh cilantro 12 oz Yukon Gold potatoes, in 1 inch cubes 3/4 cup coconut milk 2 tablespoons tomato paste 1/4 teaspoon black pepper 1/2 teaspoon salt

How to make it:

Add the tomato paste, coconut milk, salt, pepper, ginger, and garlic to a crockpot, and then stir in the bell peppers, onion, and potatoes. Mix until well combined. Rub the curry powder over the chicken and arrange it on top of the vegetables in the crockpot.

Cover and cook for four to five hours on high or six to eight hours on low, or until the vegetables are tender and the chicken is cooked through. Sprinkled the chopped cilantro over before serving.

A Very Easy Slow Cooked Curry Recipes

There are only eight ingredients in the following recipe. Chicken is teamed with potatoes, onion, and orange juice and the seasoning consists of garlic, curry powder, salt and pepper. Do not be fooled by the few ingredients and ease of preparation because this is a really nice recipe.

What you will need:

4 boneless, skinless chicken breasts 3 teaspoons curry powder 1 quartered onion 1 minced clove garlic 1/4 teaspoon black pepper 1 teaspoon salt 2/3 cup orange juice 2 peeled, chopped sweet potatoes

How to make it:

Cut the chicken breasts in half, crosswise, so they are like cutlets; it is easier to do this when they are a bit frozen. Then slice them into strips and arrange them in the bottom of the crockpot. Add the onion and sweet potatoes.

Combine the remaining ingredients and pour the mixture over the chicken. Cook for five to six hours on low. Make some rice half an hour before the end of the cooking time. If you want to make coconut rice, you can replace half the rice-cooking water with coconut milk.

Two Fantastic Crockpot Curry Recipes

Learning how to make the best crockpot recipes is a great idea, whether you are new to slow cooking or whether you enjoy experimenting with different crockpot recipes. Curries are just one example of a delicious dinner you could make in yours.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

Friends Link : all clad copper core 3 quart saute with lid le creuset enameled cast iron 9 skillet kitchenaid 12 inch cast iron grill pan

Singapore Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as Singapore chilli chicken. It is a favorite dish in Singapore. Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Singapore Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes
2. Servings: 4 persons
3. Cooking time: 25-30 minutes

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:
Cook
egg curry recipe

See Also : cuisinart chefs classic 17 piece cookware set calphalon tri ply stainless steel 13 piece

My Favorite Chili's Restaurant Recipes

A few years ago, a new Chili's restaurant opened near my house. I never ate at Chili's before they opened near my house, but I decided to check out the new restaurant in town. I am really glad they decided to build a Chili's near me! The food there is awesome! Sometimes I order off of the weight watchers menu, and many times I'll order off other sections of the menu.
I recently did a search for Chili's restaurant recipes online. There are so many Chili's restaurant recipes available! After going through a few websites, here are some of my favorite recipes from Chili's!

CHILI'S GRILLED BABY BACK RIBS
4 racks of baby-back pork ribs
SAUCE
1 1/2 cups water
1 cup white vinegar
1/2 cup tomato paste
1 tablespoon yellow mustard
2/3 cup dark brown sugar, packed
1 teaspoon hickory flavoring liquid smoke
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Chicken Chili

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
When you're ready to make the ribs, preheat the oven to 300 degrees.
Brush sauce over the entire surface of each rack of ribs.
Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.
When the ribs are just about done, preheat your barbecue grill to medium heat.
Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.
Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

CHILI'S BONELESS BUFFALO WINGS
Serves 2
Ingredients
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup hot sauce (Crystal or Frank's Louisiana)
1 tablespoon margarine
On the side
bleu cheese salad dressing (for dipping)
celery rib

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

CHILI'S SOUTHWESTERN EGGROLLS
1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalapeño peppers
½ Tbs minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
1 dash cayenne pepper
¾ cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
¼ cup mashed fresh avocado
¼ cup mayonnaise
¼ cup sour cream
1 Tbs buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6. Wrap the tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.
7. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9. While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10. Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

My Favorite Chili's Restaurant Recipes

Jake Kelly is an expert in restaurant food and recipes. Would you like more information on Jake's recipes? Just visit his webpage at Find more restaurant reviews and recipes!

Friends Link : all clad ltd double burner griddle all clad masterchef 2 10 piece cookware set

10 Simple Steps To A Perfect Chicken Biryani

This is one of the most famous Indian / Pakistani dish that I have had the pleasure to eat when I was on a vacation in India.

It is traditionally reserved for special occasions such as parties, weddings, holidays such as the Ramadan.

The preparation is quite lengthy but the outcome is simply amazing.

The secret of making an awesome chicken biryani is all in the spices...

I personally recommend using Basmati rice. It's thin and a fine grain rice which can be used for a variety of purposes.

Use Ghee instead of butter.

It's a very important ingredient if you want your biryani to have a more authentic taste.

So please, no substitution here! :-)

Also be sure that you have all the following ingredients in place in order to simplify the cooking process.

Ingredients:

1-1/2 kg chicken disjointed

1kg soaked basmati rice

2 cinnamon (powder)

6 cloves - whole

1/2 tsp cloves powder

5 cardamoms

1/2 tsp cardamom powder

1 tbsp whole cumin

1/2 tsp cumin powder

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp nutmeg powder

2g oriental saffron

1 cup yogurt

2 tbsp ginger garlic paste

50g crushed onion

500g fried onion

500g fried potatoes (marinated in a pinch of yellow food coloring before frying)

1 cup oil

1/4 cup ghee

1 tbsp salt

50g fresh coriander leaves (finely chopped)

50g fresh mint leaves (finely chopped)

5 green chilies cut lengthwise

Ok, before doing anything else...

Take some flour (around 1/2 kg) and mix it with 1 - 2 cups of water. We are preparing a dough. Once done, keep it aside. We'll be using it later (see step 8).

Now follow the 10 simple steps:

(1) Marinate chicken in saffron, chili powder, turmeric, ginger-garlic paste and crushed onions.

(2) Add dry spices to yogurt and mix with chicken. Marinate for 1 hour.

(3) Add fried onions, fried potatoes, coriander, mint leaves, green chilies to the marinated chicken. Smear again.

(4) Gradually add oil, ghee and 2 cups of water to the marinated chicken. Keep aside for 30 minutes.

(5) Boil 1500 ml (1.5 L) of water with whole cumin, cardamom, cinnamon, cloves, salt and soaked rice. Boil until half done.

(6) Strain and place a layer of rice on chicken. Sprinkle with fried onions, a little ghee and saffron diluted in 1/2 cup of hot water.

(7) Top with remaining rice. Sprinkle again with fried onions, 1 tsp ghee and 1 tsp saffron.

(8) Seal the pot lid with the dough.

(9) Cook on high heat for 10 minutes, then reduce heat (or reduce heat when sizzling occurs). Simmer for 1 hour.

(10) Serve with spiced yogurt, thinly slice carrots and cucumber salad.

Yield 8 servings.

Tips: Use a heavy utensil when cooking the biryani. The dough can be replaced with a heavy lid for sealing. For crispy fried onions simply fry them in oil.

Hurry! Dinner is ready...

Bon Appetit! :-)

Copyright 2006. Jonathan Teng

Jonathan Is The Author Of A Best Selling Cookbook Titled America's TOP Secret Recipes [http://www.easy-recipes-secrets.com/copycat-recipes.html]. You Can Visit His Website Easy Recipes Secrets And Learn New Cooking Tips FREE!

Friends Link : all clad copper core 12 fry pan lodge logic pre seasoned 17 inch cast iron skillet farberware cookware set 10 piece

Low Fat Chicken Recipes

-Oven fried chicken recipe

This oven fried recipe is a low fat chicken recipe and is one of the most tasty fried chickens. Learn how to cook this delicious, crispy and low fat oven fried chicken:

Chicken Chili

Ingredients:

-1 1/4 p four pieces chicken breasts, 2 tablespoons paprika, 2 tablespoons dried herbs, 2 coups cornflakes, 2 egg whites, 1 tablespoon dried oregano.

Preheat oven to 400 degrees, then place egg whites in a shallow bowl and mix cornflake, paprika and dried herbs in another shallow bowl. Put up chicken into egg whites then dip to another bowl with cornflakes. Now place the chicken on baking coated with nonstick cooking spray, then cook for 25 minutes.

Serves 4.

Enjoy eating this delicious and low fat chicken!

- Low fat barbecued chicken

Preparation time: 4 hours

Ingredients:

-1 tablespoon cider vinegar
-1/3 cup ketchup
-1 tablespoon sugar
-2 tablespoons Worcestershire sauce
-1 tablespoon chili powder
- 4 boneless chicken breasts

It's easy to make your own barbecue sauce for this barbecued chicken because you have all ingredients, just mix sugar, cider vinegar, ketchup, Worcestershire sauce and chili powder. Put chicken breasts in resealable plastic bag, pour the barbecue sauce into the bag and cover the chicken with it, then marinate for about 4 to 5 hours.

Preheat the grill. Spray the grill with nonstick cooking spray before heating. Place marinated chicken breasts and grill until the are done, about 5 minutes per side.
Serves 4.

Enjoy in this tasty and low-fat chicken recipes and say goodbye to high calorie chicken food!

Low Fat Chicken Recipes

If you want more low-fat and BBQ chicken recipes please visit http://www.bbqchickenrecipes.org/

Friends Link : le creuset enameled cast iron 9 skillet

3 Easy Mexican Crockpot Meals

In the mood for Mexican tonight? Here are three easy recipes that you can use in your crockpot to take care of your Mexican cravings!

Recipe #1 - CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" pieces

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas. You can also served corn with this. It is good mixed in it too.

Recipe #2 - MEXICAN CHILI

2 (15 1/2 oz.) cans red kidney beans, drained

1 (28 oz.) can tomatoes, cut up

1 c. chopped celery

1 c. chopped onion

1 (6 oz.) can tomato paste

1/2 c. chopped green pepper

1 (4 oz.) can green chili peppers, drained and chopped

2 tbsp. sugar

1 bay leaf

1/2 tsp. garlic powder

1 tsp. salt

1 tsp. dried, crushed marjoram

Dash of pepper

1 lb. ground beef

In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!

Recipe #3 - MEXICAN CHEESE DIP

1/2 pound Velveeta

1 teaspoon Taco seasoning (optional)

1/2 can Ro-Tel Tomatoes with chilies

Cube cheese and place in Crock Pot. Cover and heat 30 to 60 minutes, until melted, stirring occasionally. Stir in tomatoes and seasoning. Cover and continue heating 30 minutes. Serve with tortilla chips or corn chips.

Enjoy!

About the Author: Kara Kelso is the mother of two, and owner of http://www.Idea-Queen.com . For more quick and easy recipes, visit: http://www.idea-queen.com/recipes-for-mom.html

Thanks To : presto 6 quart stainless steel pressure cooker anolon advanced 12 piece cookware set

How to Make a Delicious (Diabetic Friendly) Shredded Chicken Mexican Lasagna

Back in the 1960s when I got married and moved to New Mexico from Indiana with my United States Air Force husband, one of the most exciting discoveries I made was Mexican and Tex-Mex foods. After our Air Force years and a move back to Southern Indiana, I was so excited to see that Taco Bell had entered the area. Many years later, this is still one of my favorite types of food. And as a Type II diabetic, I have discovered that it is mostly food I can eat without getting my blood sugar out of control. This lasagna recipe is a great dish containing chicken, vegetables, dairy, spices, and bread in the form of flour tortillas. It is basically a meal in itself. Try it today!

SHREDDED CHICKEN MEXICAN LASAGNA

Chicken Chili

1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground red pepper
1 can (28-oz) crushed tomatoes
16-oz nonfat sour cream
6 scallions, chopped
1 can (4-oz) chopped green chilies, drained
6 to 7 (8-inch) flour tortillas
3 cups shredded cooked chicken
1 can (15.5-oz) corn, drained
8-oz shredded cheddar cheese
Sliced black olives for garnish
sliced scallions for garnish

Heat oven to 350 degrees. Mix chili powder, cumin, salt, pepper, and tomatoes in a bowl. Mix sour cream, scallions, and chilies in another bowl.

Spread 1/2 cup tomato mixture in a 13 x 9 x 2-inch baking dish. Arrange 2 tortillas to cover the bottom of the dish. Use pieces from another tortilla in the corners. Top with half the sour cream mixture, half the chicken, half the corn, 1 cup of the tomato mixture, and one-third of the cheese. Repeat the layers, then top with tortillas and remaining tomatoes. Sprinkle remaining cheese around the edges of the casserole. Bake in a 350 degree oven for 35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with the olives and scallions.

Yield: 12 servings at 327 calories, 31 g carbs, 21 g protein per serving.

Enjoy!

How to Make a Delicious (Diabetic Friendly) Shredded Chicken Mexican Lasagna

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com For my old fashion recipe collection visit my blog at http://grandmasvintagerecipes.blogspot.com

Tags : all clad stainless 7 piece cookware set

How to Make the Best Chicken Crockpot Recipes

Chicken can be cooked in many different ways. You can broil it, boil it, grill it, fry it, steam it and more. This is also a great ingredient for cooking in a crockpot. It is really versatile which means you can use all sorts of different ingredients with it. Perhaps you fancy making something creamy such as an alfredo sauce or something spicy like a Mexican dish. There are slow cooker recipes for all palates.

If you are using a cooking method such as grilling or pan frying, it is easy to overcook your bird but slow cooking makes it easier because the chicken has more than a few seconds between being "cooked" and being "overcooked." If you are worried about cooking the meat too long, choose a slow cooker recipe and the results ought to be good.

Tips for Crockpot Poultry Recipes

Thighs and drumsticks can cook for up to ten hours before they start to lose flavor or juiciness but white meat cooks much faster. If you are cooking breasts, the maximum cooking time should be six or seven hours depending on the recipe.

Overcooking this ingredient makes it dry and chewy and overcooking it will ruin your recipe so pay careful attention to cooking times and remember to adjust them if you are substituting chicken breasts in a recipe calling for drumsticks or thighs. Poultry needs to be 170 degrees F in the center in order to be safely cooked.

Use an instant read thermometer to make sure the meat is done properly. You can also cut into one of the larger pieces of meat to check it is piping hot in the middle but, if you are cooking whole breasts or pieces, this will ruin the appearance of the finished dish, so the thermometer would be a better idea.

Recipe for Apricot Chicken

This is a very easy dish to make and you can serve it over hot cooked pasta, couscous, or rice. This recipe makes enough to serve six people. Use French or Russian salad dressing. Honey mustard dressing is also nice but might be too sweet for some palates. Use thyme instead of the basil if you like. Also, jam is fine instead of the preserves; just use whichever you happen to have.

What you will need:

2 tablespoons apple cider vinegar
1/2 cup salad dressing
1 cup apricot preserves
6 frozen skinless, boneless chicken breasts
1 teaspoon dried basil
1/8 teaspoon black pepper
1 package dry onion soup mix

How to make it:

Arrange the meat in a three or four quart crockpot. Combine the vinegar, dressing, preserves, basil, black pepper, and soup mix and pour this mixture over the top. Cover the slow cooker and cook the mixture on low for about seven hours or until the chicken is cooked through.

You can either serve it now or thicken it. To thicken it, mix two tablespoons of cornstarch with three tablespoons of chicken broth or water until smooth, then add this to the slow cooker and cook it on high for fifteen minutes.

Chicken features in many of the very best crockpot recipes because it is ideally suited to the slow cooking process. There are plenty of easy crockpot recipes featuring chicken which will suit any occasion, most of which are simple enough for a cooking novice to master.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

My Links : cuisinart multiclad unlimited 4 quart saucepan kitchenaid 10 piece cookware set all clad master chef 2 6 quart saute pan

Delicious Crockpot Chicken and Ham Chili

This very simple chili is made with chicken and ham but ground beef could be substituted for the chicken and or ham if desired. The recipe was based on a number of (edible) experiments in an attempt to match a particular commercial chili originating in Texas. This brand is so popular that I am told that some people who have moved out of the area ordered cases of cans of it shipped to their new residences. I believe the "magic" ingredient that makes this dish stand out is the use of refried beans in place of pinto beans. Because of the high starch content, the refried beans help thicken this dish and also hel spread the marvelous flavor. It's so easy to make, I don't see any reason to buy commercial canned chili, not that I have anything against it. How long has it been since you ate "a steamin' hot bowl of X brand chili" Ah -that's too long. Try this one, I think you will like it. To find 600 plus other free recipes visit my website. Hope you'll like the website too!

Crockpot Chili

Chicken Chili

16 oz. ham, cooked, diced

2 cps chicken, cooked, diced

2 tbsp extra virgin olive oil

2 cps, yellow onions, chopped

2 cloves garlic, minced

3 tbsp chili powder

1 tsp salt

1 tsp paprika

1 tsp oregano

1 tsp cumin

1/8 tsp cayenne pepper

1/2 cp chicken stock (or water)

(1) 28 oz can of diced tomatoes

3 cps refried beans, cooked

2 tbsp brown sugar

Instructions:

1 - Combine all the ingredients in the crock pot and cook on high for 5 hours

Comment - This chili can be made with some sauted ground beef if desired. The taste is great either way. Hope you like it!

Delicious Crockpot Chicken and Ham Chili

The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 600 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com

Related : anolon advanced 10 quart stockpot kitchenaid gourmet essentials 12 piece