Enchilada Soup-From Tasty Kitchen

1 can (15 Oz.) Black Beans, Rinsed And Drained
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded

Preparation Instructions:
In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve.
The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Chicken Marsala

1 1/2 lb chicken breast cut into pieces-about 2" sprinkle with salt and pepper
2 T extra virgin olive oil
2 T butter
3/4 c onion chopped
1 lb cremini mushrooms (I used baby bellas)
2 T minced garlic
1 C Marsala wine
8oz Marscarpone cheese (this is found in the specialty cheese section)
2 T brown mustard ( I used spicy brown and added about 2 more Tablespoons)
2 T chopped parsley


Heat oil in a large skillet over high heat. Add chicken and brown-about 4 min per side. Transfer to a plate to cool slightly. Melt 2 T butter over med-high in same skillet and saute onion-about 2 min. Add mushrooms and garlic and saute about 12 min. add wine and simmer about 4 min until it no longer smells like alcohol. Stir in marscarpone and mustard. Return chicken to the skillet and simmer over med-low until chicken is fully cooked and sauce thickens. Stir in parsley and season with salt and pepper

I added about 2 t of Mediterranean sea salt, 1/2t paprika and 1/4t turmeric and salt because I thought it was too sweet.

you can put this over pasta or rice

Healthified Bean and Salsa Chicken Wrap - Healthified - Eat Better America

Healthified Bean and Salsa Chicken Wrap - Healthified - Eat Better America

Garlic-Brown Sugar Chicken

ok I'm trying this one tonight I'll let you guys know how it turns out.

I got this from allrecipes.com

1 3 1/2 pound broiler-fryer chicken cut up
1 Cup packed brown sugar
2/3 Cup Vinegar
1/4 Cup Lemon Lime Soda
2 TBSP Minced Garlic
2 TBSP Soy Sauce
1 tsp Pepper

Place chicken in a 13x9 glass baking dish or seal able bag. Combine remaing ingredients and pour over chicken. Cover and refrigerate for 2-4 hours.
Transfer chicken and marinade to a skillet bring to a boil. Reduce heat and simmer for 45 min. until juices run clear

Tortilla Casserole

3-4 Cooked Chicken breasts (shredded)-Place on the bottom of a 8x11 dish
12-15 Taco size Corn Tortillas (cut into small squares) -Place on top of the chicken

Mix together
1 can Chili no beans
1 can Cream of Chicken
1 small can Corn
1/2 can Black Beans
1/2 Cup Chicken Broth
1/4 Cup Salsa Verde
1 Small Can sliced Black olives

Pour over tortillas and top with 1-1 1/2 cups of shredded cheese
Bake at 350*F for 15-20 min until cheese is melted and sauce is bubbly

Chicken Fried Chicken, Gravy and Bisuits

Ok so here goes for the first post.
Tonight I made CFC with Gravy and Biscuits, I'll give you the recipes and let you know what I think of them. Hopefully you can try them and give us all a little input, or thoughts on how it might be better.

CFC...I got this from All Recipes

6 boneless chicken breasts (I pounded them out a little for more even cooking)

1 egg
....Beat to use as a dredge

30 Saltine Crackers
2 TBSP AP Flour
2 TBSP Dry Potato Flakes
1 tsp Seasoned Salt
1/2 tsp Ground Black Pepper
1/2 tsp Garlic Salt (that was my addition...everything's better with Garlic Salt)
....Put together in a plastic bag or bowl and crush until crackers are course crumbs

1/4 C. Veg Oil
....For frying (you may need to add a little more)

....One by one, dredge the chicken in egg, then place in the bag with the crumb mixture, seal bag and shake and coat. (I did this about 45 min early and let them sit covered in the fridge. The crumb coat seemed to stay on much better)

After heating oil reduce to medium and cook the chicken in a skillet for 15-20 min, turning frequently, until golden brown and juices run clear.

I actually really liked this recipe.....Easy to make and you probably have all the ingredients already. Good flavor, and nice crunch from the crumb coating.


Gravy

There was very little oil left in the skillet about 2 TBSP. So I took a little flour and added it to the left over crumb mixture, then added it slowly to the oil. Once it was somewhat smooth (it will be a little chunky from the crackers) I took 3/4 cup water and 3/4 cup milk mixed together, again added it slowly. Then I let it come to a boil and thicken, stirring constantly. 5 mins later Gravy.

This was ok a little chunky and could use a little bit more seasoning

Biscuits I got this off the back of the Bisquick box

2 1/4 Cups of Bisquick
2/3 cup of milk (I did 1/2 buttermilk 1/2 milk)

....Heat the oven to 450*F
Stir the ingredient together then place on the counter with a little Bisquick mix and knead together about 10 times
Roll the dough out to 1/2 inch and cut out about 9 biscuits
Bake for about 8-10 min.

This was ok also but not bad for something out of the box and was really fast to make
needs a little bit more seasoning maybe salt.

We also added a can or corn with Garlic Salt

All together this took about an hour plus the 45 min just to let the chicken sit.



Let me know how you guys like the recipes written out...Like the chicken or the gravy recipe