Creamy Italian Chicken

4 boneless chicken breasts
1 envelope Italian Salad Dressing mix
1/2c water
1 pkg. cream cheese
1 can condensed cream of chicken soup
Mushrooms

Put chicken, dressing mix, and water into crock pot.  Cover and cook for three hours.  Combine cream cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.  Cook for one hour longer. Serve with rice or pasta.

Queso Dip

In college, we used to splurge and buy Queso Dip on special occasions...(I think it was about a dollar more than Salsa)...Awwwh the good old days when high class meant the expensive tortilla chips!!

2 lb Velveeta Cheese
2 can diced tomatoes with Green Chilies, drained
(Rot-tel or Del Monte are both nice.)
2 lb hamburger
1 can cream of mushroom soup

Brown the hamburger. Dice the Velveeta cheese. Combine all four ingredients in a saucepan and cook until it is hot all the way through. You can also put all the ingredients in a crockpot and put it on high for an hour or so. You are just heating the cheese through. Serve with chips.

Pulled Beef Brisket Sandwich

This was a very humbling recipe for me. I'll be honest, I've never cooked (or even bought) a brisket before. I looked in the meat section of my grocery store, but couldn't find it. I asked the butcher if he had any brisket.

He sneered at me, and waved his arm toward the right side of the meat fridge, "It's down there."

I did the only polite thing to do. I looked him straight in the eye and said, "I don't have any idea what it looks like and I couldn't find it overthere (waving my arm in that direction) could you point it out for me?"

Win/win situation. The butcher got to feel superior. I got the cut of meat I needed for this recipe. It was worth it. Saying this, I should probably tell you that I'm not usually a BBQ fan, in fact, I avoid it as much as possible. This recipe, however, is the exception. It was really good without tasting like it came out of the bottle. The pickles were a nice touch to finish off the sandwich. I'll be adding it to the menu more often.

Ingredients
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 3-4 pound beef brisket
1 18-ounce bottle of barbecue sauce
2 onions, chopped
1 tablespoon Worchestershire sauce
1 teaspoon liquid smoke
12 Dinner rolls

Mix the minced garlic, salt, garlic powder, onion powder, paprika and pepper. Rub over the brisket. In a small bowl mix the barbecue sauce, onions, Worchestershire sauce and liquid smoke. Place the brisket in a slow-cooker and pour over the sauce. Cook on low for 10 hours. Remove the beef and shred with two forks. Ladle the cooking liquid into a glass bowl and skim off the fat. Mix the sauce back into the pulled beef. Serve on rolls with pickles.


This recipe can be made ahead, stored in the refrigerator for up to 4 days. Reheat before serving

Lime Chicken Tacos

Tacos get a little boring for me. So I'm always looking for a way to switch it up a little. I've been working on this recipe for awhile now. When I try a new recipe, I like to follow the instructions first...then make adjustments for my family's preferences. With this recipe I cut down on the chili powder. If you like your tacos to fight back a little, double the chili powder.

Ingredients:
4-5 chicken breasts
2 limes (about 3Tbsp lime juice)
1/2 Tbsp chili powder
1/4c honey
1c frozen corn
1c chunky salsa
12 flour tortillas
Cheddar cheese, lettuce, tomatos, avacado, sour cream...whatever you like to dress your tacos with...

Put the chicken breasts in a crockpot. Combime the lime juice and chili powder and pour over the chicken. Cook on low for 5-6 hours or until chicken is tender. Remove chicken and allow to cool slightly. Shred the meat with two forks. Add the honey to the juice in your crockpot and stir. Return meat to slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with toppings of your choice.

Hoppin' John

American Folklore states that eating Black Eyed Peas on New Year's Day will bring your family prosperity. This mostly Southern tradition has Jewish roots. It is thought that the first Sephardi Jews brought this tradition to Georgia when they settled in the 1730's. By the end of the American Civil War, the custom was practiced by Jews and non-Jews alike throughout the south. Well, I'm all about celebrating our rich American traditions, especially when they are as yummy as this recipe.

Ingredients:
1 Tbsp olive oil
1 large ham hock
1c onion, chopped
1/2c celery, shopped
1/2c green pepper, chopped
1 Tbsp garlic, chopped
1lb black eyed peas, soaked overnight and rinsed
1 quart chicken broth
1 Bay Leaf
1 tsp dry thyme leaves
3c steamed white rice

Heat oil in a large pot. Add the ham hock and sear on all four sides for four minutes. Add onion, celery, green pepper, and garlic, cook for four mins. Add the black eyed peas, stock, bay leaf, and thyme. Bring to a boil, reduce the heat, and simmer for 40 minutes. Add more stock or water if the liquid evaporates. Serve over rice.

Crockpot: Sauté onion, celery, and green peppers in a pan. Toss in the Crockpot. Add all the other ingredients (except rice) and cook on low for 5-6 hours. Stir it once or twice. Serve over rice.

Black Bean Soup

I'm beginning to understand why magazines tote reduced calorie recipes in January. My jeans are protesting against a comment I made in December about hating low-cal recipes. So I'm eating my words. I still hate food that tastes like card board, but every recipe box should include some recipes that fill you up without filling out your jeans.

This black bean soup recipe has a little burst of flavor. I think it's the jalapenos. Although the feta cheese that you sprinkle on top bring a little salty combination that really compliments the soup. This soup is so delicious. My husband, who doesn't like beans of any kind, accused me of being selfish because I made this soup, packaged it up in individual servings, and didn't share with him. Maybe I'll share this batch.
1 onion, chopped
1 carrot, shredded
4 cloves garlic, pressed
2 tsp ground cumin
1/2 jalapeno pepper, chopped into tiny pieces
2 (15oz) can black beans, undrained
1 (15oz) petite diced tomatoes, undrained
1 1/2c chicken broth

For garish
fresh cilantro, chopped
green onion, chopped
feta cheese

Spray Pam into your skillet. Sauté onions and garlic and transfer to your Crockpot. Add shredded carrot, cumin, jalapenos, beans, tomatoes, and chicken broth to the Crockpot. Cook on low all day. Sometime in the afternoon, transfer half the soup to the blender and puree. Pour back into the Crockpot and mix. Garnish with cilantro, green onions, and feta cheese.

If you don't have a crockpot: Pam the bottom of your pot. Add onion, carrot, and garlic. Saute until softened. Mix in cumin and jalapeno. Add beans, tomatoes, and broth. Bring to a boil and simmer for 15-20 minutes. Puree 1/2 of the soup and return to pot. Mix well. Garnish each bowl with cilantro, green onion, and feta cheese.

Split Pea Soup

I spent my whole childhood hating Split Pea Soup. I don't know why. I don't remember ever having tried Split Pea Soup. I think it the color of the soup that was so off putting for me. When I was in college, I worked with a woman who taught me a lot about the kind of woman and wife I wanted to be (when I grew up). She also shared a few recipes with me. I've since lost touch with her, but I think of her whenever I cook the foods she taught me to cook.

12c water if cooking stovetop, 8c water if using a crockpot
2c split peas, rinsed
3 stalks of celery, sliced
1 carrot, grated
Butt portion or ham hock (This time I used the bone from my Christmas Ham with whatever meat was still attached.)
1 tsp sugar
2 tsp salt
1/4 tsp white pepper

Stove top: Toss all the ingredients into a pot. Simmer for four or five hours or until peas are mushy. You will use more water if cooking stovetop because some water boils off as the soup simmers. Stir occationally, adding additional water if necessary. Remove the ham bone before serving.

Crockpot: Toss all the ingredients into your crock pot and cook on low all day long. I usually stir it up every few hours, but it's really not necessary. Remove the hambone before serving.

White Chili

I had the most amazing white chili at a baby shower a few months ago. I've been looking for a good recipe ever since. Now that I think about it, I should have asked for the recipe, but I didn't know the hostess very well and sometimes people get really offended when asked to share their recipes. Not me. I'll share 'em with the world.

I took a few White Chili Recipes and blended them. I think that means I'm becoming an experienced cook. It could also mean that my children have learned to suffer in silence. I think it's the combination of green chilies and cilantro that make this chili so yummy.

1 onion, chopped
3 celery stalks, sliced thinly
4 cups chicken, cubed or shredded
4 cups water with 3 chicken bouillon cubes added
4 cans green chili peppers, chopped
2 cans cannellini beans, drained and rinsed
2 tsp cumin
1/2 tsp oregano
1/4 cup cilantro, chopped (I used fresh)

For garnish
Monterey Jack cheese, shredded
green onion, sliced

There are two ways to cook this recipe. The first is to sauté the onions in Pam, then toss all the ingredients into your Crockpot and cook slowly all day long. If you don't have a Crockpot:

In a large saucepan over medium heat, sauté the onions and celery. Cook until onion is translucent. Add chicken, beans, chicken broth, green chilies into the pot. Season with cumin, oregano, and cilantro. Cover and simmer for 15 or 20 minutes.

Whichever way you cook it, garnish with shredded cheese and green onions. I also tossed in a few more cilantro leaves as garnish because I really like cilantro.

Chicken Adobo

This is my husband's favorite dish. I've had this recipe the whole time we've been married, but I was always intimidated by the recipe and by how great it tastes whenever my mother made it. (In the interest of being completely honest, I also have no idea how to cut up a chicken so I'd put the recipe back in the box.) After about five years of marriage, I finally made this recipe. My husband loved it and instantly accused me of holding out on him. He still teases me about all the terrible stuff I cooked when we were first married when I had this amazing recipe hiding in my recipe box.

1 clove garlic, minced
4 whole black peppers
3-4 bay leaves
1/2c red wine vinegar
1/2c soy sauce
1c water

salt and pepper
seasoned salt
seasoned pepper
paprika
1 chicken (washed and cut up)

Put the garlic, whole black peppers, bay leaves, red wine vinegar, soy sauce, and water in a pot. Season each piece of chicken with salt, pepper, seasoned salt, seasoned pepper, and paprika and place in pot. Cover pot and boil on med high for 30 minutes. Turn down heat to med low and boil for 30 minutes longer. Turn off heat and let chicken set in juice to really let the seasoning take effect. Reheat and serve over rice.

I love, love, love this recipe. Here's how I know it's a great dish. First, my husband accused me of holding out on him. That's a sincere compliment from a man who always told me dinner was good...even when I thought it was nasty. Second, when I make this recipe for dinner parties, my friends always go back for seconds.

In the crockpot: Season the chicken and place in the pot. Add garlic, black peppers, red wine vinegar, soysauce, and water. Cook on low for 8 hours. Serve over rice. The liquid doesn't completely cover the chicken. That's okay! It isn't supposed to.