Seriously the easiest new recipe I've made lately, and it was SO GOOD!
Ingredients:
3-4 chicken breasts (can be frozen)
1 pkg taco seasoning
1 cup salsa
1/2 cup sour cream
1 can cream of mushroom
rice
Here's how:
Put the chicken breasts in the crockpot - no big deal if they're frozen because they'll cook by the end of the day. Sprinkle the taco seasoning over the chicken. Mix the other ingredients in a bowl until blended and them dump it over the top of the chicken. Turn the crockpot on low.
Then run around furiously and head out to work. Return home much later and stir the crockpot contents until the chicken gets kind of shredded. Then make some rice (we had Mexican rice but any kind would work), and put some chicken mix on top of it, and enjoy!
We also think this would be good in some corn tortillas but we didn't have any so we couldn't try it. Authentic Mexican food this is not, but it's yummy!!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, February 2, 2009
Saturday, January 10, 2009
Yum!
As you all know, I'm a big Rachael Ray fan - especially her recipes. The other night I tried a new one that was so absolutely delicious that I had to share it. Hope you enjoy making it - and if you're not a cook, you know what to request next time you come by our place for dinner.
This comes from Rachael Ray 365: No Repeats.
Ginger-Lime Chicken with String Beans and Wasabi Smashed Potatoes
Ingredients:
2 inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce, found on the international aisle)
3 tablespoons vegetable oil
Coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2 to 2 1/4 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1 to 1 1/2 tablespoons prepared wasabi paste
5 tablespoons unsalted butter
Coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1 1/4 pounds string beans, trimmed of stem ends
1 1/2 cups chicken stock or broth
Steps:
In a shallow dish, combine the ginger, lime juice (make sure to remove the zest first), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about five minutes.
Fill a large sauce pot with water, add the potatoes, place over high heat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter. Add salt and pepper to taste.
While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5 to 6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.
Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onion and garlic, and cook for three minutes. Add the string beans, toss, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes, or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.
Divide the string beans and the sauce among 4 serving plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of the wasabi smashed potatoes alongside.
This comes from Rachael Ray 365: No Repeats.
Ginger-Lime Chicken with String Beans and Wasabi Smashed Potatoes
Ingredients:
2 inch piece of fresh ginger, peeled and grated
Zest and juice of 1 lime
3 tablespoons tamari (dark aged soy sauce, found on the international aisle)
3 tablespoons vegetable oil
Coarse black pepper
4 6-ounce skinless, boneless chicken breast halves
2 to 2 1/4 pounds baby Yukon Gold potatoes, cut in half
1/2 cup milk
1 to 1 1/2 tablespoons prepared wasabi paste
5 tablespoons unsalted butter
Coarse salt
1 medium red onion, sliced
2 garlic cloves, chopped
1 1/4 pounds string beans, trimmed of stem ends
1 1/2 cups chicken stock or broth
Steps:
In a shallow dish, combine the ginger, lime juice (make sure to remove the zest first), tamari, 2 tablespoons of the vegetable oil, and pepper. Add the chicken breasts and toss to coat in the mixture; let marinate for about five minutes.
Fill a large sauce pot with water, add the potatoes, place over high heat, and bring up to a boil. Reduce the heat to a simmer for 10 minutes, or until the potatoes are tender. Drain and return the potatoes to the hot pot. Smash the potatoes with a masher and combine with the milk, wasabi paste, and 3 tablespoons of the butter. Add salt and pepper to taste.
While the potatoes are cooking, preheat a large non-stick skillet over medium-high heat, add the marinated chicken, and cook on both sides for 5 to 6 minutes, or until cooked through. Remove the cooked chicken from the skillet to a plate and cover with aluminum foil to keep warm.
Return the skillet to the heat with the remaining tablespoon of vegetable oil, add the onion and garlic, and cook for three minutes. Add the string beans, toss, add the chicken stock, and bring up to a simmer. Cook for 3-4 minutes, or until the beans are tender. Turn the heat off and add the lime zest and the remaining 2 tablespoons of butter, stirring until the butter has melted completely.
Divide the string beans and the sauce among 4 serving plates. Slice the chicken on an angle and place atop the beans, then spoon a big helping of the wasabi smashed potatoes alongside.
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