Slow Cooker Salsa Chicken-Candace

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts (frozen is fine)
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
6 tortillas


Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Laura- garlic mashed potatoes

Ingredients

• 3 medium baking potatoes peeled and coarsely chopped
• 1 teaspoon salt
• 4 tablespoons butter, at room temperature
• 1/4 cup sour cream, at room temperature
• 1 teaspoon finely minced garlic
• 1 tablespoon (or more) whole milk, at room temperature or warmed
• Salt and freshly ground black pepper

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Brett- Spicy sauerkraut for brauts

2 Med. Onions
1 tsp. butter
1 Cup Sauerkraut
1 tsp. mustard
1/2 Cup Ketchup
1 tsp. celery seed
1/2 tsp. white pepper
3 Tbsp. Tabasco sauce (VERY HOT) we use less then 1 Tbsp.

Directions:

1. Saute onions in butter until soft and lightly caramelized.
2.Add the sauerkraut.
3. When sauerkraut is warm add the remaining ingredients. Bring to a simmer and cook till thickened.

 

Laura- Red skin potato salad

Ingredients

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Cheese sauce

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black or white pepper
• 1 1/2 cups milk
• 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese

Preparation:

Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
Makes 2 cups.

Broccoli and Cheese Smashed Potatoes

Broccoli and Cheese Smashed Potatoes

Serves 4

Tags: sides vegetables potatoes 30 Minute Meals boil simmer

Submitted by

Rachael Ray

*Note* I used regular potatoes so they need to boil a little longer and be cut up in quarters. I also used regular 1 percent milk.*

INGREDIENTS

1 1/2 pounds small Yukon Gold potatoes

1 small head broccoli

1 cup whole milk

2 tablespoons butter

1 1/2 cups shredded sharp cheddar cheese

Salt and freshly ground black pepper

PREPARATION

Halve the potatoes and add to a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium-low and cook the potatoes for 10 minutes while you trim and chop the broccoli into 1/2-inch dice.

Add the broccoli to the potatoes and cook for 5 minutes more. Drain and return to the hot pot to dry. Stir in the milk, butter and cheese and mash until the cheese melts into potatoes and broccoli. Season with salt and pepper, to taste, and transfer to a serving bowl to serve.

Roasted Green Beans and Tomatoes

Roasted Beans and Tomatoes

Serves 4

Tags: sides vegetables beans 30 Minute Meals roast

Submitted by

Rachael Ray

on 08/08/08

These go well with Provencal Chicken Burgers with Pizzaladiere Topping.

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INGREDIENTS

1 pound trimmed green beans

1 pint cherry tomatoes

Extra virgin olive oil (EVOO), for drizzling

Salt and freshly ground black pepper

PREPARATION

Heat the oven to 450°F with an empty baking sheet on an upper rack.

Coat the beans and tomatoes with EVOO and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast for 22-25 minutes until caramelized. Serve as a side.

Candace-"Lisa's Spanish Rice"

3 Tbl vegetable oil

1 cup uncooked long-grain rice

1 tsp garlic salt

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth

Serves 4

Heat oil in a large saucepan over medium heat, sauté onion in oil ( I also added fresh minced garlic with the onion). Add rice, cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20-25 min. Fluff with fork.

Hashbrown Cassarole

BOUNTIFUL BRUNCH 6 SERVINGS

1 1# PKG. FROZEN HASHBROWN POTATOES (SHREDDED OR SQUARES)

1/4 CUP MELTED BUTTER

1/2 CUP CHOPPED ONIONS

1 TEASPOON. SALT

1/4 TEASPOON PEPPER

1 CAN CREM MUSHROOM SOUP (CAN USE CREAM CELERY/ BROCCOLI/ CHICKEN)

1 PINT SOUR CREAM

1 CUP GRATED CHEDDAR CHEESE

1 PKG THAWED FROZEN CHOPPED SPINACH

SAUTE ONIONS. ADD REMAINING. BAKE 350 IN GLASS 9 x 12 DISH 45-50 MIN

LET STAND 15 MIN BEFORE SERVING/ SERVE WITH CHILLED TOMOTO JUICE, SAUTEED SLICES POLISH SAUSAGE AND SOURDOUGH TOAST.

Delia Smith - Yorkshire Pudding

2 cups flour

9 oz milk

6 oz water

3 egg

Salt & pepper (optional)

Oil

Put enough oil into the cups of a 12-cup muffin pan to cover the bottom of each cup. Set oven to broil with the muffin pan in there. Mix the liquid ingredients. Put the flour into a bowl and mix all the liquid to make a smooth batter.

Remove pan from oven and close the oven door. Pour the mixture evenly into the cups and return the pan to the oven.

Cook on broil for 10 minutes, then reduce heat to 400. Bake for another 40 minutes, watching to ensure they don't overcook.

Candace-Fried Rice

3 tablespoons oil, divided

2 large eggs, lightly beaten

1/2 cup diced onion

1/2 cup diced bell pepper

1 cup chopped cooked meat, poultry, or shrimp

1/2 cup frozen sweet green peas

3 cups cooked rice

1/4 cup soy sauce

1 teaspoon chili-garlic sauce

Sliced green onions (optional) - I added scallions at the end

Chopped almonds (optional) - I topped each serving with a few toasted almonds

Heat 1 tablespoon oil in a large skillet over medium-high heat; add eggs, and gently stir 1 minute or until softly scrambled. Rremove eggs from skillet; chop and set aside.

Heat 2 tablespoons oil in skillet; add onion and bell pepper, and stir-fry 3 minutes. Add chopped cooked meat, poultry, or shrimp and peas; stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with green onions and almonds, if desired.