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

Chicken Chili

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.

Chili Verde Recipes - Slow Cooker Chili Verde

Cha…cha…cha…it’s chili time!

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Slow Cooker Mexican Chili

Slow cooked ground beef with chili beans, whole tomatoes, tomato paste, chopped vegetables and minced chilies. Chili is seasoned with salt, pepper, sugar, bay leaf, dried marjoram, and minced clove. Put this dish together in the morning, turn on the slow cooker and enjoy this evening. The chili flavors get a chance to meld while slow cooking, making this a very smooth chili with nice spice and great heat. Leftovers are fantastic and make a great condiment for chili burgers and hotdogs.

This is the perfect chili to serve as an appetizer, or as a lunch or dinner main or side dish.

Cook's Notes:
It may be necessary to add a little water to this chili to insure it does not dry out.

Slow Cooker Mexican Chili

Ingredients:

1 pound Lean Ground Beef
2 (15-1/2 ounces each) cans Chili Beans, hot and spicy
1 (28 ounces) can Whole Tomatoes, cut up and reserve liquid
1 (6 ounces) can Tomato Paste
1-1/2 cups chopped Celery
1 cup chopped White Onion
1/2 cup chopped Green Bell Pepper
4 ounces Serrano or Jalapeno Chili Peppers, seeded and finely minced
2 tablespoons White Sugar
1 Bay Leaf
1 teaspoon Coarse Salt
1 teaspoon Dried Marjoram, crushed
1 Garlic Clove, minced
1 dash Fresh Ground Black Pepper

Preparation:

1. Saute lean ground beef in heavy skillet over medium heat. Stir and crumble ground beef while cooking.

2. Drain off excess fat.

3. Add ground beef, chili beans, tomatoes with liquid, chopped celery, chopped onion, chopped green pepper, chili peppers, white sugar, bay leaf, coarse salt, dried marjoram, minced garlic and fresh ground black pepper.

4. Cook on LOW 10 hours.

5. Remove bay leaf. Serve hot.

A local cooking class can teach you chili making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring incredible soups.

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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

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.

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

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How to Make Chicken Stir Fry in Ten Minutes

Chicken is a great ingredient when you want to make dinner in a hurry because it cooks quickly. Like most ingredients, the smaller you cut it up the faster the pieces cook. For example, if you chop a chicken breast into twenty little cubes, you can cook them in three or four minutes. If you cook the chicken breast whole, it might take twenty minutes because it is much thicker.

Stir fries are popular because there are so many variations. You can use any kind of meat, poultry, or fish. Also, this is a good cooking method for various vegetables. If you are going to combine vegetables with longer cooking times (such as carrots or cauliflower) with those needing much less (mushrooms or bean sprouts, for example), you should parboil the denser ones or start cooking those first.

Chicken Chili

The easiest way to make a ten minute stir fry is to add a little oil, butter, or cooking spray to a wok and add the ingredients, which take the longest first, and then add the remaining ingredients and chicken. Finally add a sauce or some seasoning and your stir fry is complete.

Is a Wok Better Than a Skillet?

A wok is similar to a skillet but it has high, sloping slides. This makes it ideal for moving the meat and vegetables around without spilling them over the sides. A skillet is better for frying bacon or cooking steaks, because it has a larger base and you do not need high sides for this. Woks come in different sizes but a big one is easiest to use. Obviously, you do not have to fill it completely.

Another reason why you should use a wok for making a chicken stir fry recipe is that you will be adding a sauce and using a cooking pan with high sides means that you can toss everything together thoroughly in the wok.

Step by Step Guide to Chicken Stir Fry

After adding some fat to your wok and letting it warm up, you can add your prepared dense vegetables. Cut carrots into matchstick shapes, broccoli into very thin slivers and onions into thin rings or finely chopped pieces. The reason for cutting everything thinly is because it cooks much faster. While these vegetables are cooking, chop your chicken into small cubes or small diagonal slices, stirring the contents of the wok occasionally.

After three or four minutes, add the chicken to the pan and keep stirring it. Prepare any softer, fast-cooking ingredients like mushrooms or green beans and add those. Add a handful of cashew nuts if you like too. They are great with chicken stir fry recipes. Bring a pot of water to a boil and add some egg noodles.

Finally, add any ingredients to the wok, which just have to heat up, rather than cook. Examples of these ingredients would be canned bamboo shoots or bean sprouts, pineapple chunks or slices of fresh banana. Pour in either a cooking sauce or some soy sauce. Teriyaki sauce is also nice to add to a stir fry. You can also add curry powder, salt, black pepper, or chili powder.

When everything is hot, check the chicken is done by slicing a piece in half. If it is white all the way through it is done. Serve the chicken stir fry with the egg noodles and you have a delicious meal, which the family will enjoy.

How to Make Chicken Stir Fry in Ten Minutes

Chicken is incredibly versatile. If you are a fan of this tasty ingredient, what about browsing some of the best grilled chicken recipes or making an easy recipe for chicken parmesan for the family's dinner this evening?

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How to Make Chicken Stir Fry in Ten Minutes

Chicken is a great ingredient when you want to make dinner in a hurry because it cooks quickly. Like most ingredients, the smaller you cut it up the faster the pieces cook. For example, if you chop a chicken breast into twenty little cubes, you can cook them in three or four minutes. If you cook the chicken breast whole, it might take twenty minutes because it is much thicker.

Stir fries are popular because there are so many variations. You can use any kind of meat, poultry, or fish. Also, this is a good cooking method for various vegetables. If you are going to combine vegetables with longer cooking times (such as carrots or cauliflower) with those needing much less (mushrooms or bean sprouts, for example), you should parboil the denser ones or start cooking those first.

The easiest way to make a ten minute stir fry is to add a little oil, butter, or cooking spray to a wok and add the ingredients, which take the longest first, and then add the remaining ingredients and chicken. Finally add a sauce or some seasoning and your stir fry is complete.

Is a Wok Better Than a Skillet?

A wok is similar to a skillet but it has high, sloping slides. This makes it ideal for moving the meat and vegetables around without spilling them over the sides. A skillet is better for frying bacon or cooking steaks, because it has a larger base and you do not need high sides for this. Woks come in different sizes but a big one is easiest to use. Obviously, you do not have to fill it completely.

Another reason why you should use a wok for making a chicken stir fry recipe is that you will be adding a sauce and using a cooking pan with high sides means that you can toss everything together thoroughly in the wok.

Step by Step Guide to Chicken Stir Fry

After adding some fat to your wok and letting it warm up, you can add your prepared dense vegetables. Cut carrots into matchstick shapes, broccoli into very thin slivers and onions into thin rings or finely chopped pieces. The reason for cutting everything thinly is because it cooks much faster. While these vegetables are cooking, chop your chicken into small cubes or small diagonal slices, stirring the contents of the wok occasionally.

After three or four minutes, add the chicken to the pan and keep stirring it. Prepare any softer, fast-cooking ingredients like mushrooms or green beans and add those. Add a handful of cashew nuts if you like too. They are great with chicken stir fry recipes. Bring a pot of water to a boil and add some egg noodles.

Finally, add any ingredients to the wok, which just have to heat up, rather than cook. Examples of these ingredients would be canned bamboo shoots or bean sprouts, pineapple chunks or slices of fresh banana. Pour in either a cooking sauce or some soy sauce. Teriyaki sauce is also nice to add to a stir fry. You can also add curry powder, salt, black pepper, or chili powder.

When everything is hot, check the chicken is done by slicing a piece in half. If it is white all the way through it is done. Serve the chicken stir fry with the egg noodles and you have a delicious meal, which the family will enjoy.

Chicken is incredibly versatile. If you are a fan of this tasty ingredient, what about browsing some of the best grilled chicken recipes or making an easy recipe for chicken parmesan for the family's dinner this evening?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Creamy Potato and Green Chili Soup

Ingredients:

4-medium Potatoes

Chicken Chili

½-pound Green chili's, frozen & chopped

1-medium Onion

2-tablespoons Butter

1-can Cream of Mushroom soup

16-ounces Chicken broth

1½-cups Milk

½-cup Flour

½-teaspoon Salt

½-teaspoon Pepper

8-slices Bacon, crisp

½-cup Cheddar cheese, shredded

Instructions:

Cube potatoes into about a 1 inch square and place in 4 quart pot. Slice onion and pour in chicken broth and add enough water to just cover the potatoes. Bring to a boil and cook for about 30 minutes. Add the remaining ingredients except for 1 cup of milk and ½ cup of flour. Mix the remaining milk and flour; pour into soup mixture and simmer for another thirty minutes. Top with shredded cheddar cheese, crumbled bacon and serve with crackers, bread or cornbread.

Makes 6 servings

Note: Fresh roasted green chili's are the best if available. Sometimes I saute sliced fresh mushrooms in butter and add to the soup. Also, I like to serve with hot toasted Parmesan bread....mmm good.

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Creamy Potato and Green Chili Soup

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Easy Chicken Recipe - Stewed Chicken

Being able to create great stewed dishes is a skill that every cook should master, and it is possibly one of the easiest.  Stewed Chicken is a comfort food we all can relate to.  Your favorite might be chicken and dumplings, or perhaps a hearty chicken and rice stew.  There are as many variations as there are families to prepare them.  But there are some basics that all these dishes have in common.

Stewing meat has been around for hundreds, if not thousands, of years. Stewing recipes can be found in the Roman cookbooks believed to date to the 4th century, and records go back to archaeological finds 8000 years old.  It is really no wonder that even our earliest ancestors used this method for cooking meats.  If you have ever eaten any wild game you will probably recall that it was somewhat tough.  Stewing is one of the easiest ways to bring out the flavors of the various ingredients and tenderize the meat.  It is also very frugal as it allows every bite of meat to be consumed with nothing left behind but the bone.

To make a heart warming Stewed Chicken you will need;

A crock pot - I prefer the type with a removable crock that can be put in the refrigerator overnight.  This way I can prep the meal the night before and store it safely until morning.  Then all I have to do is put the crock into the electric liner, set it and try to forget it while I am working all day.  Hard to do because I know what awaits me when I get home.

Chicken - You have many options with chicken.  You can purchase pieces already cut.  A stew pot full of chicken legs is a treat for young children.  You can use a whole chicken, cut up your own or buy cutup chicken.  You can even use a roasting chicken, a stew chicken, or a frying chicken.  They will all give you a good stew. You can remove the skin or leave it on.  The preference is yours.

Vegetables - You will need at least celery, carrots, onion, potatoes if you like, and I would suggest parsnip if you can get it.  Parsnip adds a subtle undertone of flavor and I will tell you that once I began adding this to my chicken soups and stews my family's colds seemed to clear faster.   I can't prove it but my mother swore by my chicken soups and stews and would call demanding I make it for her anytime she felt a cold coming on. 

Seasonings - Salt, pepper, and  poultry seasoning are the essentials.

Note:  You may choose to use potatoes, pasta, or rice in your stew.  We like potatoes and they are a good addition, but you may decide to use pasta or rice instead.  If you do, you will want to add it during the last hour or so before serving.  Cooking pasta or rice all day may result in these ingredients disintegrating and thickening your broth too much making a mushy mess.

Chicken Stock or Broth - You can use water, but if you start with a good chicken stock or broth the sauce and the chicken will be richer and have a fuller bodied taste.

Now you are ready.   It is a simple process to combine the ingredients in the pot and set them to cook.  But if you have a little time the night before you can add a little extra to the process. Here's how.

Saute about a cup of each, chopped celery, chopped carrots,and chopped onion, in butter, olive, or vegetable oil until the onion is slightly translucent.  Pour the mixture into the bottom of t the crock.

If you choose to use skinless chicken, now is a good time to remove that skin, but use it to your advantage.  You can cut the skin into pieces and fry it.  No coatings, just the skin in a 1/2 teaspoon or oil. Just enough to coat the bottom of the pan.  If you have some of those spray oils that is great for this.  Frying will help to render out much of the fat that you don't want,but you will be left with a crunchy intense flavor that you can add to your stew.  

I also like to brown my chicken pieces before adding them to the pot, but it is not a requirement.  If you choose to brown the parts,then just brown them. A minute or two on each side is all you need.  The meat will cook in the pot.

Add the chicken to the pot and cover with the chicken broth or water. Now set the crock, covered, in the refrigerator overnight.

If you are using potatoes and parsnips, cut them into chunks and add them with the chicken.

In the morning, take the crock out of the fridge and insert it into the electric pot.  Give the mixture inside a good stir and set the crock on High if you want to eat in about 6 hours.   Medium for after work deliciousness.  I do not advise trying to cook this on anything lower than a medium heat or for less than about 6 hours.  It is important that the chicken is fully cooked to eliminate danger of illness from salmonella.

The starch in the potatoes and the process of long slow cooking will produce a thick gravy like sauce. You can thicken this with a little cornstarch added 30 minutes before done. Mix 2 heaping teaspoons of corn starch with 1/4 cup of cool water or cooled broth taken from the pot.  Stir into the pot and allow the liquid to return to a bowl.  You could also remove the solid ingredients, the chicken, potatoes,and vegetables, to a platter.  Then pour the liquid into a small pot and add the corn starch, stirring until thickened.  About 2 minutes on a medium heat.  Pour over the platter full of goodness.

If you do not have a crock pot, you can do this on the stove top or in a dutch oven. I would not be comfortable, however, using this option unless I was home all day.  If you are home and decide to use the oven, simply follow the recipe and place in an oven proof pot.  Cook at 325 degrees for about 5 hours or until chicken is falling off the bone.  Same on the stove top.  Use a medium heat, simmer softly (tiny rolling bubbles breaking the surface) for about 6 hours.  Chicken should be falling off the bone when done.

Add a nice bread and a tossed salad and you have a meal in minutes.  You can trust me when AI tell you how much your family will enjoy this dish on a cold winter evening.  Stewed chicken is a dish we remember from childhood.  It is family dinner, Sunday dinner at grandma's house, and mother's love all rolled into a pot of steaming comfort.  And you did it all with very little effort.   Your family will think you slaved over a hot stove all day.   Shhh.  Don't tell you did it in a crock pot.

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Chicken and Bean Tortilla Soup Recipe

This soup tastes better because beans accompany it and you can have it done in your kitchen. Remember to add some more ingredients you like in order to make it much more tastier. This soup also includes chicken, corn and salsa and those ingredients make them amazing for any kind of dinner or maybe lunch if you prefer to.

You will need:

Chicken Chili

Vegetable oil (2 ½ teaspoons)

Corn tortillas (cut into ½ inch strips)

Chicken broth (3 cups)

Chili powder (1/2 teaspoon)

Dried Oregano (1/2 teaspoon)

Black beans, rinsed and drained (1 can or 15 ounces)

Kernel corn (drained, 1 can or 15 ounces)

Chicken breast (2 skinless, boneless and cut into bite size pieces)

Salsa (1/2 cup)

Fresh cilantro (1/2 cup, chopped)

How to do it:

To do this very easy recipe the first thing you need is to heat the oil in a large pot over medium heat, and in here add half of the tortilla strips, stirring them often until they are crisp, then drain them on paper towels, and repeat this process with the remaining ½ teaspoons of oil and tortilla strips, then once you have them all, set them aside and add the chicken broth, cumin, chili powder and the oregano to the pot, after this raise the heat to a high point and bring to a boil, then add the beans, corn and chicken salsa until they are ready to be left to simmer for about 2 minutes, or until the chicken is finally cooked and no longer pink inside. For the final step add the cilantro and the reserved tortilla strips and now you can serve in individual bowls.

Chicken and Bean Tortilla Soup Recipe

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

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Enjoy a Hot and Spicy Meal With Crockpot Chili

Crockpot chili is probably the easiest chili dish you can do at home. It actually gets its name from the type of pot used to cook it, the crockpot. What makes this dish very easy to prepare and cook is that the pot can be cleaned easily so you do not spend too much time in the kitchen but instead, you get to bond more with your kids, family, friends and other guests.

The crockpot chili is also often referred to by many people as a dish where you can just throw everything into the pot and all you have to do is to wait until it is cooked.

The first thing you have to do in making crockpot chili is to prepare your ingredients. These would include some ground beef, kidney beans, crushed tomatoes, onions, chili powder, tomato sauce, Worcestershire sauce and some red pepper flakes. You will also need some sugar as well as your frying pan and, of course, crock pot.

Your ground beef has to be cooked first before you add them up into your chili. Aside from that, your onions also have to be cooked before adding them up to your crockpot chili. Once those are all set, you can add the rest of the ingredients into your crockpot chili - crushed tomatoes, pepper flakes, tomatoes sauce, chili powder, kidney beans and Worcestershire sauce. You have to mix them well to make sure that all ingredients are blended with each other.

What is not so appealing about making crockpot chili is that it takes too long for it to cook. The crockpot chili has to be cooked for around four hours but it can also go as long as overnight. However, when you think about it, it is all worth the wait because the dish is truly delectable and can give much pleasure to your taste buds.

When you serve your chili, you can have them as an addition to rice or toasted bread. However, in other versions, you can also add sour cream and cheese for an even delicious taste. While you have your crockpot chili cooking, you can actually do many other things at home. So, it still is not much of a big burden because you do not have to be in front of the pot all the time to see how the cooking of the chili is going on.

It is said that chili recipes, such as the crockpot chili originated from countries down south, such as Mexico. Most of the people there love hot and spicy foods and if you do, too, you can enjoy it right at the comforts of your own home. Because you already know the basic recipe, you do not have to go so far to enjoy it or spend so much in an expensive restaurant just to enjoy it. It may not be as perfect with the original, but with constant practice, your homemade crockpot chili should be next to the best.

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Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Enchiladas are classically made using either a red sauce or a green sauce. The red enchilada sauce is usually a thin red chile and tomato sauce. With green enchiladas, the green color comes from a sauce made from tomatillos and green chiles.

While this recipe is easy overall, it is a little bit tricky because of the quick pre-frying of the corn tortillas. The reason this is done, besides adding nice flavor to the dish, is to make the tortillas softer and less likely to crack when rolling.

Chicken Chili

Ingredients:

1 1/4 pounds whole bone-in chicken breasts

12 corn tortillas

9 cups water

9 to 12 tomatillos, husked

3 small onions

6 large garlic cloves, crushed

8 fresh green serrano chiles

1/4 cup fresh cilantro leaves

1 teaspoon salt

1/2 teaspoon dried thyme

2 bay leaves

1/4 cup sour cream

1/4 cup vegetable oil

Garnish:

1/2 cup shredded Mexican white cheese, or Monterrey Jack

1/4 cup sour cream

Directions:

Bring 6 cups of the water to a boil in a large saucepan. Add the tomatillos, 1 small quartered onion, 3 garlic cloves, and 4 serrano chiles. Reduce the heat to medium, and simmer until the tomatillos are soft, or about 30 minutes. Drain, but save some of the cooking water.

Transfer the vegetables to a blender, and add another small quartered onion, 2 garlic cloves, the remaining serranos, and the cilantro to the blender as well. Blend until smooth, or about 2 minutes. If needed, add some of the reserved liquid to the blender to allow the mixture to get smooth enough. Set aside.

Place the green tomatillo sauce in a skillet or saucepan with 1/2 teaspoon of salt, covered, over low heat.

Place the chicken breasts in a saucepan filled with the remaining 3 cups of water, three-quarters of the remaining small onion, the remaining 1/2 teaspoon salt, thyme, bay leaves, and the remaining 3 garlic cloves. Finely chop the reserved quarter of onion and set aside. Bring to just below a boil over high heat. Before the water starts boiling, add the chicken and poach until it is firm, or about 12 minutes. Turn off and let the chicken cool in the broth. Remove and discard the bay leaves.

Remove the chicken from the saucepan, then pull the meat off the bones. Discard the skin and bones. Shred the chicken into small pieces and keep warm in a small saucepan over low heat. Stir in the sour cream and the chopped onion. turn the heat off, cover, and keep warm.

In a heavy, well-seasoned skillet, heat the vegetable oil over medium-high heat. Cook the tortillas, one at a time, until soft, for about 3 seconds per side. Remove with tongs, and set aside on paper towels to drain. Cook the remaining tortillas, replenishing the oil if needed.

Preheat the oven to 350 degrees F. Pour 1 cup of the tomatillo sauce on a plate, and lay the tortilla in the sauce. Fill the center of the tortilla with the chicken filling mixture, roll up, then arrange in a baking dish. Continue filling and rolling the remaining tortillas. Pour the rest of the sauce over the top of the enchiladas.

Cover the baking dish with foil, and bake until heated through, or about 10 minutes. Remove from the oven and garnish with the cheese, the sour cream, and the onion rings. This green enchiladas recipe makes 6 servings.

Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Billy Bristol is the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate... Guaranteed.

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Mexican Enchiladas

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Great Tasting Chicken and Corned Beef Crock Pot Dinner

Chicken slow cooker recipes are great but when you combine the chicken with another meat item, like corned beef, you get something super great. Corned beef has everything to do with "brined, and or "pickled" beef, and nothing to do with corn. The term corned comes from the use of corn kernel sized rock salt pieces used in the process of making corn beef. Brisket is the beef cut most often used. When you make a brine from rock salt and several pickling spices, and cover the beef and allow it to age for 10 days or more in a crock you end up with what is usually known as corned beef.

Combining the flavors of the beef, dark meat chicken, and the vegetables usually used in stews and slow cooking for 4 to 5 hours gives wonderful taste. I made mine with canned beef but I'm sure you would get similar results from the what you would from a butcher shop or deli.

Ingredients

(1) 12 ounce can corned beef
2 chicken thighs (skinned and boned, and chopped to bite size pieces))
2 tablespoons olive oil
2 tablespoons flour
1 can cream of mushroom soup
4 medium potatoes, scrubbed and diced with skins on
1 medium onion, chopped
2 medium carrots cut in bites size pieces
2 stalks celery, cut in bite size pieces
1 bay leaf
salt and pepper to taste

Instructions

1 - Combine the pepper and salt with the flour and dredge the chicken thighs in it
2 - Saute the onion in the olive oil in a skillet, then remove the onions to the crock-pot.
3 - In the same skillet, brown the chicken thigh meat.
4 - Put the thigh meat and all the other ingredients into the crock-pot.
5 - Cook on high for 4 - 5 hours.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1650 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Spicy Chicken Salad Recipes

Chicken Salad doesn't have to be boring. You can make it a dozen different ways, so that it never has to get old. I've created two different varieties of chicken salad that I think are quite tasty. They are both spicy and full of flavor.

The inspiration for the first chicken salad came from Rachael Ray's Buffalo Chicken Chili recipe. My husband absolutely loves that chili. When I was thinking about how I could change the recipe up, I thought of that. Take the same basic ingredients from the chili recipe and make chicken salad.

Chicken Chili

Buffalo Chicken Salad

Ingredients:

1 10 oz. can of white meat chicken (drained), or 1 chicken breast cooked and chopped 1/4 Teaspoon garlic powder 1 Teaspoon smoked paprika 1 celery stalk, finely chopped 1 medium carrot, finely grated 2 Tablespoon red onion, finely chopped 3 Tablespoon Franks Red Hot Sauce (Original) 2 Tablespoon reduced-fat mayo 2 Tablespoon plain, non-fat Greek yogurt

Cooking instructions:

Place chicken into bowl and break up larger chunks with fork. Add in the rest of ingredients and stir together. Cover and chill in refrigerator for at least 1 hour before serving. Serve on a bed of lettuce or wheat bread.

Healthier Chipotle Chicken Salad

Ingredients:

1 10oz. canned white chicken, or 1 chicken breast chopped 2 Tablespoon red onion, finely chopped 1 celery stalk, finely chopped 1 chopped chipotle, from can of chipotle peppers in adobo sauce 1 Tablespoon adobo sauce, from can of chipotles 1 to 2 Tablespoon cilantro, chopped 2 Tablespoon reduced fat mayo 2 Tablespoon plain non-fat Greek yogurt 1/4 Teaspoon cumin 1/4 Teaspoon onion powder 1/4 Teaspoon garlic powder juice of 1 small lime, half if lime is large

Cooking instructions:

Place chicken into bowl and break up larger chunks with fork. Add in the rest of ingredients and mix together. Cover and chill in refrigerator for at least 1 hour before serving. Serve on a bed of lettuce or wheat bread.

Spicy Chicken Salad Recipes

Tempie Hughes is a proud Texas gal who grew up a little obsessed with movies about southern belles or 'georgia' peaches'. Read about her adventures in travel, food, and life at The Texas Peach Blog.

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Easy To Create Crockpot Chicken Recipes

When you find you are pressed for time, a set of easy Crockpot chicken recipes to choose from might be the perfect solution. These do not take too long for you to make and when you have them for dinner, you will not feel like you are missing out on any of the flavor. You should also find that most of these choices are simple enough you just toss the ingredients into the Crockpot and walk away.

One of the easiest Crockpot chicken recipes you can make will surprise you. Take two cans of cream of mushroom soup, four chicken breasts, and then a cup of water and add them into your slow cooker. When this is done, set it to low and allow the mixture to cook all day. When you get home, add another two cups of water, a cup of rice, and turn it on high. Within an hour, you will have an easy chicken mushroom dinner that will taste like you cooked it all day. Just salt and pepper to taste before you serve it.

Another choice that you might consider for one of the easy Crockpot chicken recipes is just a simple chicken soup. Take a quart of chicken stock, add in two cups of chunked chicken with some carrots and celery, and then turn on your slow cooker to low and allow it to cook all day. When you get home, add a box of egg noodles to the mixture, and allow them to cook for about 20 minutes in high and then serve this delicious meal to your family.

A third option that you might consider will be a chicken stew. This will be similar to the beef stews that you find. Cut up some chicken breasts into chunks and place them into a quart of chicken stock. From here, you will allow your mixture to cook on high for about four hours. When that is done, add in your vegetables that you are going to be serving with it and a chicken gravy mix packet. This will help to thicken it up and have it at the proper thickness. Then turn your mixture down to low and let it sit for a few hours. When it is done, you will be all set to serve it to your guests.

There are a number of different easy Crockpot chicken recipes that you can choose from. Take your time to explore these options and focus on the ones that your family really seems to enjoy. Just remember that any recipe you find can be adjusted as well, so explore in the kitchen and have a fun time doing it.

There are an endless number of crockpot recipes from crockpot chicken recipes to beef stews and even desserts, you can find some of the best recipes listed on our website. Take a moment to visit us and while you are there review some of the tips and tricks available that can help you to improve cooking with a slow cooker.

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

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Making Crockpot White Chicken Chili

There are a number of different reasons why people make Crockpot white chicken chili. One of the most common reasons is that the person has trouble handling the acid that is inside of normal chili products. Of course, the other reason you might find a person mentioning is that it is a healthier alternative to the regular chili that people make.

While you are making this delicious dish, do not feel like you do not have too many variations you can do. You can actually mix things up by using white meat over dark meat or even throwing in turkey from a leftover meal if you have that too. There are no limitations to the different dishes that you can make and you should focus on getting the best flavor possible, over just going through the motions.

Chicken Chili

This also means that you take a moment to look at how you can change up the standard flavor as well. While you might have some basic ideas in your mind, you will find that you can add in a number of unique items that are not going to take away from the actual flavor of your dish. Instead, they will offer you a level of richness that people will be talking about for a long time to follow.

One of the commonly missed items in this dish is using salt and pepper properly. While recipes might have guidelines to how much should go into the dish, you will want to ensure that you take a moment and taste your Crockpot white chicken chili. This way you can verify that it tastes amazing to you.

What follows is just one choice that is available. There are some variations from your standard recipes that you can find online. Take a moment to review what is inside of it and determine how you might change things up to ensure that this Crockpot white chicken chili suits the needs of you and your family as well.

Spicy Crockpot White Chicken Chili

What You Will Need

2 pounds cubed chicken breast 1 chopped medium onion 3 cans white beans 2 cups chicken broth 1 teaspoon oregano 1/2 teaspoon cayenne pepper 1 cup heavy cream 1 cup water 1 cup diced green chilies 1 cup Monterey cheese 1 cup jack cheese

How to Make It

Put your chicken, onions, garlic, and water into the slow cooker and cook for 30 minutes on high. Turn it down to low and then add in your beans, chilies, and seasonings and allow the mixture to cook for 6 -8 hours. 30 minutes before serving add in your heavy cream and cheeses and then allow to heat up. Serve warm.

Making Crockpot White Chicken Chili

On our website, you will find a number of crockpot recipes that can help make your next meal simple. No matter if you are going to be making a beef stew or a crockpot white chicken chili all the information you need to create the perfect dish can be found there.

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

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Chicken Tortilla Soup

For years, I tried to duplicate the creamy enchilada soup from Chili's Bar & Grill. If you've ever had it, you'd know why. Finally, I was able to not only copy it, but make it even better!

You'll Need:

1 diced yellow onion
1 diced red pepper
4-5 cooked, diced chicken breasts
3 cans chicken broth
3 cups heavy cream
1 can (8 oz.) diced tomatoes
1- Chili Seasoning packet
1- Taco Seasoning Packet
1- (glass jar, from produce dept) Roasted Garlic bits
1- pkg. Soft Corn shells (for frying and putting on top)
Velveeta Cheese (about 1/4 of the large log)
1/2 stick butter

First, cook and dice your chicken. Even boneless breasts should be cooked at least 45 minutes at 350'.

Then chop your onion and pepper, and saute in 4 TBSP. butter. Add the diced chicken, keep sauteing on low heat. Add about 3 TBSP. roasted garlic bits. Add your chicken broth, then whisk in both packets of seasonings. Now add diced tomatoes, and finally, your heavy cream. Simmer, add Velveeta.

Keep stirring and simmering. Get a frying pan hot and add butter or cooking oil to the pan. Have paper towels ready. Use a pizza cutter to cut the soft corn shells into thin strips. When the oil is hot, throw the strips in, cook on each side for about 45 seconds. You'll be able to tell when they're done.

Serve the soup with strips on top, and some grated cheese and sour cream. Don't forget the margaritas!

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Texas Chili Recipes - Texas Roadhouse Chili Recipe

This is a an authentic Texas style no bean chili recipe that features beef chuck roast and classic chili spices. For a heartier flavor, slow cook this for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth, divided

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions

In a large skillet, heat up the olive oil over medium high heat. Add in the beef cubes and sauté them for 2 minutes. Reduce the heat to medium and stir in the garlic.

Meanwhile, in a small bowl, combine the chili powder, cumin and the flour. Sprinkle the spices over the meat and stir until all of the beef is evenly coated with spices. Crumble the oregano over the meat and pour in 1 1/2 cans of the beef broth.

Add in the salt and the black pepper. Stir the chili mixture thoroughly and bring to a boil. Reduce the heat to low, cover partially, and let chili simmer for 90 minutes.
Pour in remaining beef broth and simmer for another 30 minutes, until meat is fork tender and falls apart easily.

Remove from heat and let cool. Cover and refrigerate to allow the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a mouthwateringly delicious spicy beanless chili recipe that is sure to have you hoopin an a hollerin about how good it is.

3 tablespoons bacon drippings

2 large onions, chopped

8 pounds beef stew meat

5 cloves garlic, finely chopped

4 tablespoons ground red chile pepper

4 tablespoons mild chili powder

1 tablespoon ground cumin

1/4 cup sweet Hungarian paprika

1 teaspoon dried Mexican oregano

3 (10 oz.) cans tomato sauce

1 (6 oz.) can tomato paste

3 cups water

2 tablespoons salt

1/4 cup dried parsley (optional)

1 fresh jalapeno pepper

1 cup masa harina flour

Directions

In a large heavy pot, melt the bacon drippings over medium heat. Add in the onions and sauté until they are tender.

In a bowl, combine the beef, garlic, ground chile, chili powder and the cumin. Add to the meat mixture. Break up meat as it cooks; stirring occasionally. Cook for 30 minutes, until meat is very brown. Sprinkle on the paprika and oregano.

Stir in the tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil; reduce heat to low and simmer, uncovered, for 1 hour.

Stir in the masa harina and cook for an additional 30 minutes; stirring occasionally.

=> Texas Chili Recipes: Texas Chili with Beans

This recipe is for those who like their Texas chili with beans - it's still just as good, even though not absolutely authentic.

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all purpose flour

1 tablespoon dried oregano

2 (14 oz.) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 oz.) cans pinto beans, drained

Directions

In a large pot over medium heat, cook the beef until brown; drain, but keep 2 tablespoons of grease in the pan.

In a small bowl, combine the garlic powder, chili powder, cumin and flour. Sprinkle this spice mixture over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add in the beef broth. Add salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

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Applebee's Cheese Chicken Tortilla Soup Copycat Recipe

I don't know about you, but I love eating out at restaurants. The problem is that my budget doesn't always support it since even a simple meal out at a restaurant can cost an arm and a leg. The good news is that rather than having to miss out on your favorite meals because you are on a limited budget you can use a "copycat recipe" to make your favorite restaurant dishes at home.

These recipes are reverse engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that instead of having to pay the huge price tag for a restaurant meal, you just pick up the ingredients at the grocery store and make it yourself for a fraction of the cost. Not only that, but by making it yourself you get leftovers, too, which is always a good thing!

Chicken Chili

As an example, here's a copycat recipe that I have for Applebee's Cheese Chicken Tortilla Soup.

2 tsp. minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsp. finely minced jalapeño pepper (optional)

1 tsp. sugar

1/2 tsp. hot sauce (optional)

1 tsp. chili powder (optional)

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken, cubed or pulled

1 Cup cream

1/4 Cup non-fat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at 165ºF. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 servings

This recipe is delicious and is really great for cold winter nights since soup is always a warm, filling meal. One of the great things about this recipe is that it makes enough to feed an entire family and is pretty cheap to make. Even if you just have one or two people to feed the leftovers can be easily stored and feed you for a few days. It's a great way to get restaurant-style soup on an eat at home budget.

Applebee's Cheese Chicken Tortilla Soup Copycat Recipe

Find out where to get more great copycat recipes [http://recipesfromrestaurants.info/] from your favorite restaurants like The Olive Garden, KFC, Applebee's, Chili's, Taco Bell, Pizza Hut, Outback Steakhouse, and many others at [http://recipesfromrestaurants.info/]

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Healthy Slow Cooker Recipes - Chicken and Sweet Potato Stew

If you have not tried cooking with a slow cooker yet, then I have a question for you. What are you waiting for?

Crock pots are very convenient and easy to use. The meal preparation is also quick. The cooking will take long, but you do not need to be constantly involved as there is no risk of burning the food. The temperature is very low, so the meat will not burn.

But the best about a slow cooker is that you can prepare your meal early in the morning or the previous night, then go on about your day, go to work, or drive your kids around, and when you come home late in the afternoon or even early evening, supper will be already cooked for you. It is wonderful, it is like having a kitchen assistant, and you do not need to pay a salary.

I want to share a delicious and healthy recipe with you.

You will need 6 chicken thighs, skin removed. You will then need 1/2 pound of white mushroom, thinly sliced. You will also need 2 medium sweet potatoes and 2 medium potatoes peeled and cubed. You will then need 2 medium carrots, peeled and sliced and 6 large shallots, peeled and halved. You can also use 4 cloves garlic if you wish. YOU will also need 1 cup dry wine, or if you do not like cooking with wine use some white grape juice. To season you can sue 1/2 tsp of dried rosemary and salt and pepper to taste.

Combine all ingredients except the vinegar in the slow cooker. Cover and cook. Cooking time: 5 hours in low or until potatoes are tender. Before serving stir in vinegar.

Enjoy it!

When I did not have any children, cooking was not my priority, so I just got home from work and decided on what to eat for supper. Since having children, my days got shorter, and I am always looking for ways to simplify the cooking duties. I now enjoy cooking. My cooking time has been reduced and I can use my time more productively.

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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:

Chicken Chili

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.

An Ultra Easy Chili Recipe

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Chilli Basil Mince Pork Cooked!

I started cooking only a few days ago, and the things I cooked were delicious so far. Today I feel that I must share my Thai chili basil mince pork recipe with you, so here is the ingredients and the recipe for this famous Thai dish.

Prepare:
-mince pork
-chicken stock soup
-chopped garlic
-chopped chilli
-chopped onion (we know that it doesn't really go well, but anyway..)
-salt, sugar, soy sauce, oyster sauce, fish sauce, no MSG
and
-basil

Lets cook!

First: Put in some oil into the pan, and put mince pork in it. Stir fry until the colour of the pork change from raw pink to grey/brown partially cooked pork.

Second: Put garlic and chilli, together with a little bit of chicken stock soup. Stir fry further until most of the chicken stock soup has eveporated.

Third: Add a pinch of salt and sugar, some soy sauce and fish sauce. Do not put in too much oyster sauce though, because after eating your this dish after a few spoons, you will feel sick (not want to throw up sick, its like when you eat something sweet for a long time sick). Stir fry until the colour of the mince pork change.

Fourth: Add a considerable smount of basil and onion, stir fry until the basil leaves are curled up. Mix everything nicely, give it a taste, if something's lagging, just add salt, sugar, or the sauce.

Fifth: Serve it while its hot

Thats all of the chilli basil mice pork. Thank you for reading

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Spice Up Dinner With a Spicy Fried Chicken Recipe

Spicy fried chicken is a wonderful treat on so many levels. First of all, fried chicken is always comforting and delicious, no matter whether it is pan fried, deep fried or even oven fried. It is a fact of life that fried chicken is one of the most popular meals of all time and that applies in almost every country, not just the United States.

There are so many recipes for fried chicken and so many ways to make it. Some people like to use a very basic batter recipe or simply dip their chicken in seasoned flour and fry it.

Chicken Chili

Chicken has a soft flavor which goes well with this type of coating. It also suits stronger flavors or spicy coatings. If you want to spice things up, why not use cayenne pepper and chili powder in the flour for a piquant kick?

Using Marinades Before Frying Chicken

Another way of spicing up your fried chicken is to marinate it overnight in a spicy marinade, perhaps using garlic, onion, chili, cumin, hot sauce and anything else you fancy. Marinating chicken tenderizes it as well as flavoring it.

You might even like to marinate your chicken and then use a spicy coating if you want a really fiery dinner. In that case, perhaps choose a creamy side dish to contrast with the spicy chicken recipe. Coleslaw would be ideal.

Recipe for Indonesian Style Fried Chicken

The following recipe makes enough spicy Indonesian fried chicken to serve eight people. Serve it with sesame noodles or rice. This recipe uses a very aromatic blend of spices so, rather than being fiery hot, the chicken is carefully spiced so it is full of flavor and really delicious.

If you want to oven fry the chicken instead of deep frying it, you can broil it for twenty minutes in an oven heated to 350 degrees F. If you cannot find fresh turmeric, you can use half a teaspoon of ground turmeric instead. Visit an Asian grocery store for the other spices.

You will need:

1 roasting chicken 2 bay leaves 2 inches fresh turmeric 2 inches fresh ginger 5 candle nuts or macadamia nuts 1 cup hot water 1 teaspoon coriander seeds 3 inches galangal 6 cloves garlic 1/4 teaspoon salt 1 lemongrass stem 1 teaspoon white pepper Canola oil, for frying
How to make it:

Cut the chicken into 8 pieces. Crush the white part only of the lemongrass stem. Combine the garlic, nuts, coriander, turmeric, white pepper, galangal and white pepper in a food processor and puree the mixture to a paste. Marinate the chicken pieces overnight in this mixture, in the refrigerator.

Transfer the chicken and marinade sauce into a pot over a low heat. Stir in the water, bay leaves, salt and lemon grass. Keep cooking until the water is absorbed. Take the pot off the stove and let the mixture cool down.

Heat enough canola oil in a deep pan for deep frying, then deep fry the chicken until it is golden brown and cooked through. Drain off excess oil on brown paper or paper towels.

Spice Up Dinner With a Spicy Fried Chicken Recipe

There are hundreds of ways to make fried chicken so you can try different recipes to discover your favorite blend of seasonings and spices. You might prefer an aromatic spiced fried chicken recipe or a classic and traditional southern chicken recipe. Either way, fried chicken makes an enjoyable and satisfying meal every time.

SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken

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Best Crockpot Chicken Recipes For Family Gatherings

Learn to make tasty crockpot chicken dishes for friends and family!

When you plan a party with your friends and family, you have so many things to attend to. The food, the decorations, and finalizing the number of things to make sure all your guests will be comfortable and enjoy themselves. You have to also keep in mind the taste preferences and health concerns of every invitee. You need to have sugar free desserts for people having diabetes and ensure there are low-calorie dishes for the health conscious or individuals on a diet. At such a time, it is nice to include a crockpot chicken dish in your menu. This can cook on its own when planned in advance and need not be stirred at constant intervals. Thus, leaves with you a lot of time to cater to all the necessities of planning the cozy gatherings.

Start early in the morning or from the night before for making this yummy crockpot chicken with marinade of orange. To make the marinade take two tablespoons of concentrated frozen orange juice, soy sauce and brown sugar, two cups of chicken broth, 6 ounces or one can of tomato paste, minced garlic, ground ginger and allspice, salt and pepper to taste and blend it well. Now add the chicken portions into this marinade and cover it completely. Refrigerate this mixture overnight for best results. It is advisable to use low fat meat as this will cook better and also be cheap on your pocket.

Put the marinated chicken in the crockpot and pour the marinade all over the chicken. Cover the lid and let it cook for 6 to 7 hours, this will make the meat tender and juicier. About 1 hour before the dish is done, add some sautéed mushrooms, green pepper, ginger and sections of mandarin orange. Stir the pot well and gradually add cornstarch, skimmed milk and cold water. Keep the stirring on and increase the heat to make the gravy thicken. Then cover and cook for 10-15 minutes more and your slow cooker chicken will be ready to enjoy.

French chicken stew is another one of the best crockpot chicken meals. It is healthy as well as a filling dish. Include this in your main course with a grilled fish side dish to compliment your lunch or dinner party. To make this stew add chunks of skinned, chicken breasts, one can of tomatoes, half carrot, onion and celery diced, half a cup of dry navy beans that is soaked overnight and simmered till it is tender, into a slow cooker and place it on low heat. While it is simmering, add the spices - garlic powder, ground sage and chili flakes, sweet basil, oregano and one bay leaf. Cover the lid and let the stew cook for about 10 hours. After that turn off the heat and stir the contents to evenly distribute all the delicious flavors. Remove the bay leaf and pour into the serving tray and you have your stew ready.

You can use these healthy crockpot chicken recipes to please your guests and still have the time to get all the preparations in place!

Glinda Acre loves to make a delicious and Crockpot Chicken recipes. Please visit my Low Fat Chicken Recipes site for latest update.

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KFC Chicken Recipe - Original Chicken Recipe Revealed!

In your childhood years as a precocious aspiring cook, you have probably wondered about the ingredients in the KFC chicken recipe. Well, so have many other children and their mothers and fathers while munching their way through every piece of skin and meat and, finally, sucking the bone to get every last ounce of flavor. Besides, who would not want to enjoy the flavors of a KFC fried chicken at home everyday?

However, the inventor of the KFC chicken recipe took great pains not to divulge any of the ingredients and preparation methods involved in making the finger lickin' good chicken. It remains to this day a closely-guarded trade secret although others have professed to know the KFC chicken recipe. Yes, even the trademark 11 herbs and spices are yet to be announced to the outside world.

Chicken Chili

Well, a trade secret it may be but one can always hope to find the KFC chicken recipe that most closely resembles the original as developed by Colonel Sanders. Or better yet, you can always completely copy the KFC original or spicy chicken recipe down to the last juicy bite.

How is this made possible, you ask? Well, let's just say I've learned it myself from many different resources and finally, sorted out the best ingredients for KFC original fried chicken recipe.

KFC Original Fried Chicken Ingredients

2 fryer chickens, cut up into 8 pieces and marinated 6 cups Crisco shortening 2 eggs, well beaten 31/2 tablespoons salt 1 teaspoon msg 1/8 teaspoon garlic powder 1 dash paprika 3 cups milk 2 cups flour 2 teaspoons ground pepper

Directions

Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. Beat the egg and milk in a small bowl. Mixing the remaining six dry ingredients in another bowl. Place every piece of chicken into the milk. Roll the moistened chicken in the flour mixture until well coated. Drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up, cook for 8-12 minutes.

You will delightedly discover, as I have, that the KFC chicken recipe is not as difficult to do as it appears. The ingredients including the herbs and spices as well as the preparation and frying methods are detailed in a step-by-step guide, which even a fifth grader just beginning how to fry a single leg of chicken can follow.

The beauty of following a popular KFC chicken recipe is that you can make plenty of fried chickens for an army, if you want, and yet not worry about the costs rivaling the budget deficit of the United States. In short, not only will your chickens be as finger lickin' good but your pockets will not take a licking either.

KFC Chicken Recipe - Original Chicken Recipe Revealed!

Download the rest of the KFC chicken recipe here. Also, do not miss out A&W, starbucks caramel frappuccino, KFC, TGIF, Applebee's, Chili's and hundreds more most-wanted top recipe secrets in US!

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Ground Chicken Recipes - Easy & Quick To Prepare!

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

So put your hat on and get ready for some quick easy ground chicken recipes:

>> Ground Chicken Stir Fry

1 1/2 t Peanut or vegetable oil

1 Dried hot chili peppers

5 oz Ground lean chicken

1 c Sliced onions

1 c Sliced mushrooms

1 c Red bell pepper strips

1 c Broccoli florets

1 Garlic clove, minced

1 t Minced pared gingerroot

1 c Chicken broth-ready to serve

1 t Cornstarch

1/2 t Chinese sesame oil

In 9-inch skillet or wok heat peanut oil; add chili peppers, if using, and cook over medium-high heat for 30 seconds. Using a slotted spoon, remove and discard chili peppers. If not using chili peppers, add chicken, onions, mushrooms, bell pepper, broccoli, garlic and gingerroot to skillet and cook over high heat, stirring quickly and frequently, until chicken is no longer pink, 2 to 3 times.

In small mixing bowl, combine broth, cornstarch and sesame oil, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture
and cook, stirring constantly, until mixture comes to a boil. Reduce
heat to low and let simmer until thoroughly heated, about 5 minutes.

Per serving: 1 Fat, 2 Proteins, 4 Vegetables, 25 Optional Calories

>> Ground Chicken Salad

1 lb Ground chicken

2 tb Oil

1 Clove garlic, minced

1/2 c Yellow onion chopped

1 1/2 ts Seasoned salt

1 ts Paprika

1/4 ts Pepper

1 tb Worcestershire sauce

1 Sm head iceberg lettuce chop

1/2 x Avocado, diced

2 x Tomatoes, diced

1/2 c Green onions chopped

1/3 c Sliced olives

3/4 c Grated cheddar cheese

3/4 c Grated jack cheese

1/4 c Red wine vinegar

3/4 c Olive oil

1 tb Tomato sauce

1 tb Lemon juice Clove garlic, minced

1/2 ts Salt

1/4 ts Pepper

1/2 ts Paprika

1/2 ts Sugar

Sauté chicken in oil with garlic, onion, salt, paprika, pepper and
Worcestershire sauce for about 10 min's. Cool completely. Toss lettuce
with avocado, tomatoes, green onions, olives and cheeses. Mix with
cooked and cooled chicken.

For dressing, whisk together vinegar, oil, tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar. Pour dressing over salad. Toss. Serve immediately.

That's it for today! If you want more ground 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.

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Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

Chicken Chili

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

1 (4 oz.) can diced green chilies

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

1/2 cup sour cream

1-1/2 cups cooked chicken breast, cut into cubes

1 cup shredded Cheddar cheese, divided

6 (12-inch) flour tortillas

1/4 cup milk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.

Fill each flour tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.

In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.

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

1/2 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

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

8 (8-inch) flour tortillas

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine the soup and the sour cream; mix well and set aside.

In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.

Spread 1/2 cup of the soup mixture into a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.

Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here's a healthier recipe for chicken enchiladas that tastes just as good as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breasts, boiled and shredded

1/2 cup onion, chopped

1 (7 oz.) can chopped green chili peppers

1 (1 oz.) pkg. taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

Pinch ground black pepper

12 (6-inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 oz.) can red enchilada sauce

Directions

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

Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.

In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.

In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.

Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake for 30 minutes, or until cheese on top is bubbly.

Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

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

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

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Quick and Easy Chicken and Sausage Crock Pot

This modification of a classic Philippine dish is quick and easy as are most crock pot recipes. The chicken and sausage are browned. Then the onions, potatoes and garlic are chopped. Then it's a matter of dropping them into the crock pot along with the other ingredients, setting it and walking away for a few hours. This recipe is another in the series of dishes designed for busy people who want more nutritious meals that can be prepared quickly. Because of the use of mostly fresh ingredients, it is also likely to be more healthful than the previously prepared microwave dishes at the supermarket. Put this one on before you go to work, then come home to a house filled with delicious aromas, and a great tasting meal. This recipe will probably serve four, but if there are two of you, the leftovers will make you a second meal when reheated. Hope you like it!

Ingredients

1 chicken leg quarter with skin and bones
1 link of Italian sausage (about 3 ounces)
1 small onion, chopped fine
3 cloves garlic, minced
1 medium potato, peeled and chopped fine
1 teaspoon peppercorns
1 bay leaf
1 can diced tomatoes (you could use chopped fresh tomato)
1 tablespoon soy sauce
1/2 cup wine vinegar

Instructions

1 - Brown the chicken and Italian sausage together, then put in the crock pot.
2 - Remove the glaze from the skillet by adding the diced tomatoes, then put in the crock pot.
3 - Add the other ingredients and give it a stir.
4 - Cook on high for about 6-8 hours.
Serve over pasta or rice if desired.

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 700 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

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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

Chicken Chili

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.

Mexican Casserole Recipe - Easy Mexican Casserole

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

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

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Chicken Spaghetti Recipes

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

So here we go for some chicken spaghetti recipes:

>>Spaghetti Chicken Casserole

12 ounces vermicelli spaghetti

1 1/2 sticks butter or margarine salt pepper

1 can tiny english peas drained

1 lg green pepper chopped

1 lg onion chopped

1 pound processed cheese

2 cans rotel tomato w/green chili

2 chicken fryers

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and add to spaghetti mixture. Add rotel tomatoes and green chilies, peas and chicken. Mix well and pour into greased casserole dish. Bake at 350 degrees until blended through. This recipe freezes well.

Do you like chicken liver? Here's a recipe that goes with spaghetti.

>>Chicken Liver And Spaghetti Bake

3/4 lb hamburger

1 lg green pepper, chopped

1 lb chicken livers, cut up

1 lg can of tomatoes

1 tb melted butter

1 t salt

1 t ground basil

1 t chili powder

1/2 lb thin spaghetti

2 sm onions, chopped

2 tb vegetable oil

6 oz tomato paste

Simmer hamburger, onions, green pepper and oil until meat has lost red color. Sieve tomatoes and add with tomato paste and seasonings. Cover and simmer for 1 hour. Simmer livers and butter for 10 minutes and add to meat mixture. Cook spaghetti, drain and place in a 2 quart dish. Pour on meat sauce and toss lightly. Cover and bake 30 minutes at 350 degrees.

That's it for today! If you want more chicken spaghetti 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.

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Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

Chicken Chili

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.

2. 4 garlic bulbs finely chopped.

3 tablespoons of either California or New Mexico chili powder.

1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!

I tablespoon of cumin.

1 teaspoon of smoked paprika.

1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.

2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.

1 large onion chopped fine. Either a brown or red onion the choice is yours.

1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.

3 to 4 tablespoons of tomato paste.

1 or 2 dashes of Worcestershire sauce.

1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

Note: If you feel that this chili recipe comes out too loose and your want to maintain it's low calorie status, then you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.

In this article we looked at a low fat, high protein chili recipe that is sure to please. This can be one of your best chili recipes to have around. If you enjoyed this information and recipe and would like to learn more chili recipes then please visit: http://www.best chili recipes

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