Archive
Slow Cooker Chicken Tortilla Soup
By: J (via Buzz Recipe Swap)
Prep Time: 15 min
Cook Time: 6-8 hours on low, 3-4 hours on high
Servings: 8
Ingredients:
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)
Directions:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
- Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
- (Can skip the following steps if using premade strips or tortilla chips)
- Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Notes:
You can sub out the tortilla strips for regular tortilla chips.
Snickerdoodle Cake (via Karen Matthews)
First off, the icing is incredibly sweet… You’ve been warned. 🙂
Second off, this is WAY yummy 🙂
Cake:
1 cup milk
2 teaspoons cinnamon
1 stick butter, softened or melted
3 large eggs
1 teaspoon vanilla (my sister-in-law uses half vanilla, half almond)
Mix all ingredients together and put into two round cake pans (mine are 8″). Bake at 350 for 27-29 mins. Let cool before icing.
Icing/frosting/the sweet stuff on top:
3 1/2 to 3 3/4 powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla (same note as above)
1 teaspoon cinnamon (i prolly put more in cuz i just dumped lol)
Mix everything together. (that’s the instructions for the icing lol)
Making the cake awesome (aka Putting it together)
and according to my SIL that is all it takes. (She got it from the “Cake Doctor” book and gave me some of the recipes in a cute little box for the wedding. LOVE it :))
Recipe Exploration: 40 Clove Garlic Chicken (via Tetsemi and Mkallah)
Show: Nigella KitchenEpisode: Can’t Live Without
Ingredients
- 2 tablespoons regular olive oil
- 8 chicken thighs (with skin on and bone in), preferably organic
- 1 bunch or 6 scallions
- 8 to 10 sprigs fresh thyme
- 40 cloves garlic (approximately 3 to 4 heads), unpeeled
- 2 tablespoons dry white vermouth or white wine
- 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
- Good grinding pepper
Preheat the oven to 350 degrees F.
Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.
Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.
Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.
Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.
Recipe Exploration: Skillet Chicken Parmesan (via Buxley)
From the episode: Chicken Two Ways
Skillet Chicken Parmesan
To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.
Serves 4.
Ingredients
| 1 1/2 | cups fresh bread crumbs |
| 3 | tablespoons olive oil |
| 1 1/4 | cups grated Parmesan cheese |
| 1/4 | cup chopped fresh basil |
| 2 | cloves garlic , minced |
| 1 | (28-ounce) can crushed tomatoes |
| 1/2 | cup all-purpose flour |
| 4 | boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally |
| 3 | tablespoons vegetable oil |
| 3/4 | cup shredded mozzarella cheese |
| 3/4 | cup shredded provolone cheese |
Instructions
- 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
- 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining
cutlets and vegetable oil.
- 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.
Episode 006 – J Kissed a Professor
Intro
Coming to you, from Louisville, KY! It’s the @Valentine Podcast with your newly tattooed couple, J and Renee Valentine.
Intro Music – @Valentine Podcast Theme song by Nate Scott a.k.a 8bitM3 – http://www.youtube.com/user/8BitM3
Today is Monday, April 18, 2011 and this is Episode 6! Sponsored by Maphook at Maphook.com.
Weekend Wrap-up
- Tattoos! Process and discussion
Media (Movies, Games, Books, Television Shows)
- Exit Through the Gift Shop
- Robocop
- Ip Man
- Young@Heart
- Finished The Dragon Reborn
- Up next: Dual Reading Game of Thrones and The Dome
- J finished Invincible Ironman; Renee finished Hulk
- J’s new PSP
- Little Big Planet
- God of War: Chains of Olympus
- Crisis Core: Final FantasyVII
Tech (Gadgets, Computers, etc.)
- 1 Password
Food
- Lunch at Whole Foods
- Simply Thai
- Trader Joes coming to Louisville
- McCormick Recipe Inspirations
- Food Tasting: We’re Doing it Live! (Music:”Electro Cali” by Pretty Lights )
- Nutella on Toast
Odds and Ends
Podcast of the Week (Until we run out of Podcasts)
- Little Green Dot Podcast by Alachia
Email / Review
Contact Information
You can reach us by email at atvalentineblog@gmail.com. You can also see our blog at atvalentine.com. The podcast Twitter feed is atvalentineblog. J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow
Outro Music: – “You Hid” by Toro y Moi
Recipe Exploration: Lasagna Cups
I was intrigued when I found a recipe for Lasagna Cupcakes. People were confused by the name so I just changed it to Lasagna Cups. The first batch I made had three layers and that way too much. The second batch had two layers was perfect so that’s what I recommend. These are so good and perfect for individual lunches and freezing for later.
- Cooking Spray
- 1 lb lean hamburger meat (can substitute ground turkey if desired)
- 18 wonton wrappers
- 2 cups mozzarella cheese , grated
- 3/4 cup parmesan cheese , grated
- 2/3 cup part skim milk ricotta cheese
- One cup of your favorite pasta sauce
- Italian Seasoning
- Black Pepper
- Preheat oven to 375 degrees and spray 9 cups of a 12 serving muffin tin with the cooking spray
- Cook hamburger meat, season to taste, drain
- Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
- Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Add a sprinkle of Italian seasoning and black pepper. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, spices, meat and sauce, creating 2 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
- Bake until the lasagnas are nicely browned, about 20 minutes.
- Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.
Contact Information
http://twitter.com/ValentineCast
Email: TheValentineCast@gmail.com
Subscribe to our Podcast on Feed Burner
Valentine Cast 