McAlister's Chicken Tortilla Soup #2
2 boneless, skinless chicken breast halves
1 1/2 teaspoons olive oil
1/2 medium onion, minced
2 tablespoons minced garlic
1 teaspoon chili powder
1 teaspoon dried oregano
1 (14.5-ounce) can crushed tomatoes
1 (28-ounce) can low-sodium chicken broth
3/4 cup plus 2 tablespoons water, divided
1/4 cup cornstarch
1 (4-ounce) can chopped green chiles
4 ounces shredded Cheddar cheese (about 1 cup)
1 tablespoon chopped fresh cilantro
2 cups tortilla chips
1 bunch green onions, sliced
Bring about 1 inch of water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2-inch cubes. In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft. Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus
2 tablespoons water. Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened. Stir in chiles, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes. Ladle soup into bowls; serve chips on the side (or crumble a few chips over each bowl of soup). Garnish with chopped green onions.
November 18, 2010
McAlister's Chicken Tortilla Soup
McAlister's Chicken Tortilla Soup
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese.
*Top with more cilantro if you wish.
3 cloves garlic, minced (or a 2 teaspoons garlic powder)
1 onion, chopped
3 Tablespoons margarine
2 Tablespoons flour
3 14oz cans chicken broth (or 5 c bouillion)
4 cups half and half
1 can cream of chicken soup
1 cup salsa
1 can creamed corn
4-6 boneless chicken breasts (cooked, skinned, torn)
2 teaspoons ground cumin
1 packet dry fajita seasoning
3 Tablespoons fresh cilantro-if you have it
To serve:
tortilla chips
shredded cheese
In a large pot sautee garlic and onion in butter for 5 minutes. Add flour. Stir well. Cook 1 more minute. Add broth and half and half. Bring to a low boil then reduce heat to low. Add soup, salsa, corn, chicken, cumin, fajita seasoning and 2 T cilantro. Stir well, continue to heat 15 minutes more. Crumble tortilla chips into individual bowls or serve chips on side of plate. Top with shredded cheese.
*Top with more cilantro if you wish.
November 7, 2010
Peanut Butter Brownie Cookies
Peanut Butter Brownie Cookies
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting
HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 can Pillsbury® Chocolate Fudge Frosting
HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
November 5, 2010
Fajita Stew
Fajita Stew
2 1/2 lb. boneless beef top round steak
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
2 1/2 lb. boneless beef top round steak
1 onion, chopped
1 14 oz. can diced tomatoes, undrained
1 1 oz. envelope fajita seasoning mix
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 C. flour
1/4 C. water
4 C. hot cooked rice
Trim excess fat from beef and cut into 2 inch pieces. Combine with onion in a slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice.
November 4, 2010
Texas Tortilla Twisters
Texas Tortilla Twisters
8 oz cream cheese, softened
8 oz sour cream
5 whole green onions, chopped (green and white parts)
4 oz can chopped green chilies, drained
½ cup shredded sharp Cheddar cheese (about 2 ounces)
2 Tbs chopped black olives
12 large flour tortillas
8 oz jar picante sauce or salsa
In a food processor, combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth. Spread mixture on tortillas. Roll up each tortilla tightly. Wrap tortillas individually in damp paper towels. Place in airtight plastic bag; refrigerate until ready to serve. When ready to serve, removed tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces (pinwheels). Place a toothpick in each pinwheel, and serve with a bowl of picante sauce or salsa on the side for dipping.
8 oz cream cheese, softened
8 oz sour cream
5 whole green onions, chopped (green and white parts)
4 oz can chopped green chilies, drained
½ cup shredded sharp Cheddar cheese (about 2 ounces)
2 Tbs chopped black olives
12 large flour tortillas
8 oz jar picante sauce or salsa
In a food processor, combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth. Spread mixture on tortillas. Roll up each tortilla tightly. Wrap tortillas individually in damp paper towels. Place in airtight plastic bag; refrigerate until ready to serve. When ready to serve, removed tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces (pinwheels). Place a toothpick in each pinwheel, and serve with a bowl of picante sauce or salsa on the side for dipping.
Clam Dip
Clam Dip
1 cup sour cream (low fat is ok)
7½ oz. can minced clams, drained
1 Tbs chopped parsley
2 tsp onion powder
2 tsp worcestershire sauce
¾ tsp fresh lemon juice
1/8 tsp salt
tabasco to taste
Mix all ingredients together well and chill. Serve with vegetables, crackers or sturdy potato chips.
1 cup sour cream (low fat is ok)
7½ oz. can minced clams, drained
1 Tbs chopped parsley
2 tsp onion powder
2 tsp worcestershire sauce
¾ tsp fresh lemon juice
1/8 tsp salt
tabasco to taste
Mix all ingredients together well and chill. Serve with vegetables, crackers or sturdy potato chips.
November 3, 2010
Cheese Crispies
Cheese Crispies
1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
1/2 teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges.
1 pound shredded Cheddar cheese
1 cup butter, softened
2 cups all-purpose flour
2 cups crisp rice cereal
1/2 teaspoon salt
2 dashes Worcestershire sauce
1 pinch garlic powder
1/4 teaspoon cayenne pepper
freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine cheese, butter or margarine, flour, crispy rice cereal, salt, Worcestershire sauce, garlic powder, cayenne pepper, and black pepper. Mix well and form small balls out of the dough (the dough will yield approximately 55 balls). Flatten each ball of dough with your fingertips until the dough is very thin and arrange the discs on a cookie sheet. Bake for 12 minutes; or until the Cheese Crispies are golden and slightly brown around the edges.
Crock-Pot Peanut Butter Chicken
Crock-Pot Peanut Butter Chicken
2 lbs chicken breasts
2 (8 ounce) cans diced tomatoes with green chilies (mild or hot)
4 -8 ounces peanut butter (creamy or crunchy)
2 -3 cups white rice
optional
extra peanut butter
crushed red pepper
onion
garlic
1/2 cup chicken broth
Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
2 lbs chicken breasts
2 (8 ounce) cans diced tomatoes with green chilies (mild or hot)
4 -8 ounces peanut butter (creamy or crunchy)
2 -3 cups white rice
optional
extra peanut butter
crushed red pepper
onion
garlic
1/2 cup chicken broth
Put peanut butter and tomatoes w/chilies in crock pot on low, and any optional ingredients. Then add the chicken, I cut some up and leave some as whole breast, it will pull right apart when done in a couple of hours. When you are ready to turn it off, make some rice of your choice and use it as the bed for the peanut butter chicken, I use a fork and shred the chicken up in the crock pot, so it can absorb all the flavors, enjoy!
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