Submitted by Jessica Guinan
1.5 lbs boneless chicken breast, cubed
2 tsp canola oil
1/2 c. water
1 envelope taco seasoning
1 can (32oz) V8 juice
1 jar salsa
1 can black beans, rinsed & drained
1 pkg frozen corn, thawed
6 tbsp cheddar cheese
6 tbsp sour cream
2 tbsp minced fresh cilantro
In a large skillet, saute chicken in oil until no longer pink. Add
water and taco seasoning; simmer, uncovered, until chicken is well
coated. Transfer to a slow cooker. Stir in the juice, salsa, beans &
corn. Cover and cook on LOW for 3-4 or until heated through. Serve with
cheese, sour cream & cilantro.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Wednesday, March 7, 2012
Monday, January 23, 2012
15 Bean and Ham Soup
Submitted by Elizabeth Whitaker
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
*this is a thick soup to thin use broth
beans i use, split peas, kidney beans, black eyed peas,chick peas, and dry bean
8 cups water
1/2 onion, onion salt too, dash
seasoning salt to taste
1 cube beef or chicken broth cube
2 ham steaks, cubed
salt and pepper
rinse beans,
add to water and broth cube
add seasonings
add meat after its simmering
bring to boil, reduce heat to 2-3 and simmer for 1 hr 10min,
stir frequently.
thin before serving if needed
serve with good bread
Lisa's Beef Stew
Submitted by Lisa Mariani Hackney
olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste
most of the above you can add or subtract do to taste. We like our stew a bit spicy.
take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover leaving lid partially cracked. I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.
*** really good with a nice loaf of bread***
olive oil
about 1/2 c minced garlic
1 lg sweet onion
approx 4lbs of stew meat
5-6 large potatoes
approx 1/2 bag of baby carrots cut in half
A1 sauce about 1/4 cup
Worcestershire sauce about 1/2 c
salt and pepper to taste
most of the above you can add or subtract do to taste. We like our stew a bit spicy.
take a large pot and put a little olive oil in the bottom. Toss in your minced garlic and chopped onion. Just cook until it is tender. While that is cooking go through stew meat and cut very large pieces in half. Toss meat in and season with salt and pepper. Cook meat until browned. At this point I have meat juice but usually no fat so I leave the juice. Add your A1 and Worcestershire sauce. Turn to low and cover leaving lid partially cracked. I let cook for about 3 hours stirring occasionally. At the end of the 3 hours your meat will be really tender! I peel my potatoes but you don't have to. Chop and toss in potatoes and carrots. This is where I usually taste my meat and broth. If you need to tweak the seasonings or sauces this is a good place. Stir, turn heat up to about medium and replace lid cracked. Let cook about an hour stirring occasionally.
*** really good with a nice loaf of bread***
Lisa's Keilbasa and Potato Soup
Submitted by Lisa Mariani Hackney
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
2 packages of beef kielbasa
1 medium sweet onion
olive oil
3 tbsp minced garlic
8 cups chicken stock... I cheated today and used boullionI keep for emergencies
about 10-15 shakes of Texas Pete hotsauce (more or less to taste, just for flavor)
pepper to taste
potatoes probably 10-15 depending on size
mozzerella or chedder cheese if desired
chop onion and add that and minced garlic in a bit of olive oil in bottom of large pan. Chop kielbasa into large cubesnad toss in. Stir around for a few minutes then add hot sauce, pepper and chicken stock. Let simmer on low heat for about 3 hours. Stir occasionally. I skimmed the little grease off the top. Peel and chop potatoes into large chunks and add to pan. Turn up heat and bring to a boil. Let boil for a few minutes then reduce heat and let simmer till potatoes are done.
my husband and son sprinkled with Mozzerella and chedder cheese in their bowl.
Chicken Ginger Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Chicken breast 1/2 in cubes. (use however many you would cook for your family to eat)
6 cups chicken stock or broth
1/2 cup onion chopped
1 tablespoon ginger
1 package frozen tortellini (refridge thawed)
Lightly coat pot with cooking spay. Preheat to med-high heat. Add Chicken cook,stirring for 3 minutes. Add broth,onion, ginger
Boil, add tortellini, Return to boil and reduce heat to simmer uncovered for 5 minutes or until tender- stirring.
Jess's Garlic Chicken Tortellini Soup
Submitted by Jessica Romine Kent
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Chicken breasts cut into 1/2 in cubes (however many your family eats)
chicken broth or stock- I usually fill my pot at least half way
1/2 to 1 cup onion chopped
1 tablespoon ginger
1 (or more... I use 2 for my family of 5) package frozen tortellini (refrige thawed)
Garlic (fresh minced & garlic powder).... I really LOVE garlic
Yummy crusty bread or bread bowls
Large soup pot- coat with cooking spray,preheat to medium-high and cook chicken with fresh minched garlic (atleast 2 cloves-more if you are like me) for about 3 to 5 minutes. (browning chicken just a bit and cooking garlic tell tender) Then add broth/stock, onion, ginger and garlic powder to taste.
Reduce heat to low-medium. I love to let this sit and simmer all day. Really brings the garlic flavor in and makes it totally homemade (slave over a stove all day) tasting.
About 15 minutes before serving, crank up heat to bring to boil. Add tortellini,bring back to boil, reduce heat & cook until tender (about 5 minutes). Then lower heat and let sit warming (not even really a simmer) to allow the taste to soak into the tortellini. I usually am tasting here and adding more garlic but thats just me. This is when I am baking the bread or preparing the bread bowls.
When I cook it this way it always has that "day after" taste that we all love so much. You know soup is always better the day after.
If in a hurry- You can cook this quick and is almost as good but gonna be better the next day.
Instead of reducing heat and letting sit to simmer. Bring to boil, then add tortellini, boil again, reduce to simmer for 5 minutes or so until tortellini is tender and serve. This is probably under a half hour cook time tops.
I love this soup with some crusty bread or served in a bread boil- YUM :) I love more garlic then my family so usually add a bit of garlic salt to my own boil just for good measure... You could call this garlic soup with chicken and tortellini but it can totally be changed to your tastes!
Subscribe to:
Posts (Atom)