Recipe exchange

[emma]

Inspired by a chat with Suzee... I shared one of my new favourite slow cooker recipes, and there's a recipe coming my way in return.

so my recipe is attached, lets see yours

[Yvonne]

So... I totally love this topic, but I can't figure out how to open the attachment! BOO no Emma food for me!

That being said, I make this chicken tortilla soup a lot. I use fresh green pepper though, instead of canned (I just chop up a pepper/chili and toss it in) and I find 1 bit of chicken works well. Otherwise there's too much chicken and it's more like a soup than a stew.

[emma]

Yvonne, click it, it'll open full size, then you can right click and save image as.... in IE, otherwise I can send it to you if you want

[Yvonne]

... I just can't figure it out. :( I'm clicking all the things and nothing happens! Maybe email?

[Paula]

What the blazes is slow cooker? Haudutuspata? Well, I could use google translator instead of guessing

[Suzee]

Slow Cooker = Crockpot? http://www.amazon.com/Crock-Pot-SCCPVL610-S-Programmable-Carry-Cooker/dp/B004P2NG0K

Family Favorite:
Sour Cream Enchiladas Casserole

• 1 Can Cream of Chicken Soup
• 1/2 Cup Sour Cream
• 1 sm can Diced Green Chilis  (Jalapeno if you want to burn your mouth)
• 1/2 Cup cooked Chicken
• 1/4 a small onion chopped
• 1 Cup shredded sharp cheddar
• Package of corn tortillas

Heat oven to 350 (Medium). Combine the first three ingredients in a saucepan and warm through. Thin with a bit of milk if it's too thick. (should be the consistency of tomato sauce)

In oblong casserole layer: Sauce; tortillas; chicken; sauce; tortillas; cheese and onion; sauce; tortillas; sauce.  Garnish with a bit of cheese and onion.

Bake about 20-25 minutes.

I usually double this in a larger pan. When my daughter was young she didn't like onion so I'd only put onion on half the dish and marked the top with onion on that half that way she could take her portion and know she wouldn't get onion.

[Anika]

Dirty Rice

4 tablespoons cooking oil
1/4 cup all purpose flour
4 tablespoons butter
8 oz fresh ground pork (or pork sausage)
8 oz lean ground beef (or turkey)
8 oz ground chicken livers
Louisiana Hot Sauce (or other hot pepper sauce)
1/2 tsp dried Oregano
4-6 fresh garlic cloves, diced or crushed
1 yellow onion, diced
1 bunch green onions, sliced or shredded
2 celery stalks, chopped
1 green bell pepper
1 1/4 cup chicken broth
2 tbls cup soy sauce
2 cups cooked long grain rice

In a small sauce pan, make a roux by blending 2 tbls oil with flour, cook on medium to low heat until chestnut brown and remove from heat.

Heat the remaining two tablespoons oil with butter in a frying pan and stir-fry the onion, celery, and green bell pepper for about 5 min.

Add the garlic and pork and beef (or turkey) and fry for about 5 minutes, mixing well.  Add the chicken livers and fry for 2-3 minutes until they have changed color all over.  Add green onion, oregano, 1-3 dashes of hot sauce (to taste), salt and pepper (to taste), and soy sauce.

Stir roux into the stir-fried mixture, then gradually add the chicken broth.  When it begins to bubble, cover and cook for 30 minutes, stirring occasionally. Stir in cooked rice and cook for an additional 15 minutes, stirring frequently. 

Rice can be use as a one dish meal or used to stuff Cornish Hens. 

[Chelle]

totally wish i wasnt the cookless wonder. Oh well. Pft

[Suzee]

Ok, I was hankering for some of the Stouffers Chicken rice bake yesterday so I just kind of made one up because my store was out.  It turned out so much better than Stouffers.  I'm writing it down here...

5 tablespoons oil
2 can's Cream of Mushroom soup
1 cup Milk
1 cup shredded sharp cheddar
2 Cups cooked rice
1 bag frozen peas and carrots
1 small onion, chopped
Chicken (I had 1/2 a leftover rotisserie chicken)
French Fried Onion Rings

Heat the oil in a fry pan and sautee the onion until tender then add the veggies and continue cooking. In a large bowl mix the soup, milk and cheese.  When the veggies are tender mix into the soup; add the shredded or chopped chicken and cooked rice.  Mix well and pour into a large casserole dish. This was quite a lot so you might need two casserole dishes. (you could freeze one) Top with the french onion rings (like you do with greenbean casserole)

Cook at  350 for 30-45 minutes.

This was just sooo good.

[Heather]

BBQ Chicken Sliders

Mix together your favorite BBQ sauce, Italian dressing, and a wee bit of brown sugar. It depends on how much chicken you are making as to what portion sizes you should use but you want enough BBQ Sauce to cover the amount of chicken you put into the crockpot.

So, Italian Dressing== put in 1/2 the amount according to the BBQ amount that you put in.
The brown sugar == 1/4 of the amount of the Italian dressing you put in.

1. Whisk the BBQ sauce, Italian dressing and brown sugar together and pour over the chicken in the crockpot. Turn on low. If you are making more than 1lb of chicken, do about 2hrs on low, less than that an hour should do it. ((I usually just cook 5-6 chicken tenderloins since it's just me and my husband and it makes enough for us to have dinner and lunch the next day!))

2. Pull the pieces of chicken out of the crockpot and shred with a fork. Put the shredded chicken in a bowl and pour all of the juice from the crockpot over the chicken. Let it sit for 5-10 minutes. Serve on Hawaiian rolls (if you have them where you are ) with a half-slice of american cheese.



Yum. Yum. It's a very hands-off, easy to make dinner.

[emma]

Question - What's American cheese compare to over my side of the pond? Do I want a mature cheese like Cheddar, or a mild one like Edam. I'm guessing not a crumbly one because it needs slicing, or is it the processed ready sliced stuff I avoid like the plague?

[Anika]

American cheese actually is a processed cheese and I don't use it either so in a recipe like this I would substitute mild cheddar or Colby which is very mild.  Edam would probably work well. 

[Heather]

Question - What's American cheese compare to over my side of the pond? Do I want a mature cheese like Cheddar, or a mild one like Edam. I'm guessing not a crumbly one because it needs slicing, or is it the processed ready sliced stuff I avoid like the plague?

"American Cheese - Cheese.com
www.cheese.com/american-cheese/
American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrates. At first it was made from a mixture of cheeses, more often than not Colby and Cheddar."   

Basically any kind of cheese you like that goes well with chicken will do! American cheese is just my favorite blend for BBQ sauce because I don't like bitter cheeses.

[Suzee]

Since veggies are in season right now and you can get good zucchini I thought I'd put this one out there for you. This is a favorite at my house.

Calabacitas
1 lb ground beef
1 sm onion, chopped
1 can fiesta corn
1 can Rotel tomatoes
Salt and pepper to taste
Garlic Powder
3-4 Zucchini
Cheese Garnish (if you wish)

In a large saucepan saute the beef and onion until brown, drain. Add the tomatoes and corn with the liquid, salt and pepper, garlic. Cover and cook together about 10-15 minutes stirring occasionally. Slice zuchini and stir into mix, cover and cook together until zuchini is tender. This won't take long (less than 5 min).

Serve in bowls with cheese garnish.

[emma]

For the rest of us Europeans - Zucchini are courgettes ;)  I take it Fiesta corn= Green Giant canned sweet corn