Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

A flavourful soup packed with heaping amount of hearty vegetables that will have you craving more. Short preparation time allows this dish to be started whenever you want, even when you may be in the midst of a time crunch.

Serves: 4-6

Ingredients

Quantity

Chicken Breast

1lb., skinless & boneless

Chicken Stock

2 cups

Red Enchilada Sauce

1 ¼ cup

Black Beans

2 (14oz.) cans, rinsed & drained

Fire-roasted Diced Tomatoes

1 (14oz.) can, with juice

Whole Kernel Corn

1 (14oz.) can, drained

Green Chiles

1 (4oz.) can, diced

Garlic Cloves

2, minced

White Onion

1, peeled & diced

Ground Cumin

1 tsp.

Salt

To Taste

Optional Garnishes:

Fresh Cilantro, chopped

Avocado, diced

Red Onion, diced

Shredded Cheese

Sour Cream

Tortilla Strips/Chips

Directions

1.     Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

2.     Serve warm, with optional garnishes.

3.     You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Reference

Gimme Some Oven – Posted on

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/

Simple Homemade Salad Dressing

Simple Homemade Salad Dressing

A quick and easy dressing made from scratch. Easily customizable and extremely versatile to go with every meal. Enjoy over mixed greens or more complex salads.

Servings: Varies

Ingredients

Quantity

Balsamic Vinegar

Equal Parts

Olive Oil

Equal Parts

Salt

Pinch

Pepper

Pinch

Garlic Powder

Pinch

Mustard Powder

Pinch

Oregano

Pinch

Directions

1.     In a cup, add equal parts oil and vinegar.

2.     Add to taste a pinch of each: salt, pepper, garlic powder, mustard powder, oregano.

3.     Stir mixture and enjoy over salad mix (suggestion: mixed greens and chopped tomatoes).

Reference

Nina Malek

Perfect One Hour Whole Roasted Chicken

Perfect One Hour Whole Roasted Chicken

A simplistic take on roasted chicken. The skin will be crisp and the meat will be moist and tender after being basted with butter and sprinkled with herbs. Perfect for pairing with roasted potatoes, mashed sweet potatoes, or your favourite choice of vegetables. This has the makings of a hearty meal.

Servings: 1 Whole Chicken

Ingredients

Quantity

Whole Chicken

3.5-4.5 lbs., neck & giblets removed

Lemon

1, cut in half

Garlic Head

1, cut in half

Thyme, Rosemary, Parsley, and/or Sage

Few Sprigs

Butter

¾ stick (6 tbsps.)

Salt

1 ½ tsps.

Thyme

1 tsp., fresh

Lemon Pepper Seasoning

2 tsps.

Directions

1.     Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.

2.     Place the chicken on a cutting board and pat it dry using paper towels. Season the inside of the cavity with ½ teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or a frying pan.

3.     Melt the butter in the microwave, add 1 teaspoon of salt and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.

4.     Roast the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see note). Remove roasted chicken from the oven and allow for it to rest for 15 minutes before carving.

Reference

Little Spice Jar– As seen post April 2, 2015 on

http://www.foodiewithfamily.com/maple-garlic-pepper-rub/

Lemon Rasam

Lemon Rasam

A traditional South Indian dish that can be enjoyed as a soup or paired with rice. To unlock the flavourful potential of the rasam, it is recommended to temper the spice by cooking them quickly in hot oil. This process allows for the aroma and flavour of the spices to develop.

Serves: 4-5

Ingredients

Quantity

Oil

1 tbsp.

Mustard Seeds

1 tsp.

Cumin Seeds

1 tsp.

Ground Cumin

1 tbsp.

Black Pepper Powder

½ tbsp.

Paprika

½ tbsp.

Ground Turmeric

1 tsp.

Sprig Curry Leaves

1

Tomatoes

1 ½, cubed

Lentils

½ cup, cooked & pureed

Water

As needed (begin with 4 cups)

Salt and Pepper

To Taste

Lemon Juice

1/4 cup

Cilantro

2 stems, chopped

Directions

1.     For the tadka – Place the oil in a wok or saucepan over medium-high heat. Once the oil is hot, add the mustard and cumin seeds and stir frequently until they crackle and pop. Add ground cumin, black pepper, paprika, turmeric, and curry leaves and sauté for ~10 seconds.

2.     To the pan, add cubed tomatoes and cook until tomatoes become tender, stirring occasionally.

3.     Add pureed lentils and cook for about 2 minutes.

4.     Add water as desired and bring to a boil.

5.     Cook for about 5 minutes, taste, and add desired salt/pepper.

6.     Once fully cooked, remove from heat and stir in lemon juice.

7.     Garnish with chopped cilantro.

Reference

IshaUSA

http://www.ishafoundation.org/us/blog/lemon-rasam-recipe/

Mexican Filled Omelette

Mexican Filled Omelette

An interesting twist on a traditional dish.

Serves: 4

Ingredients

Quantity

Avocado

1

Limes

3

Coriander

15g., fresh

Fat-Free Natural Yoghurt

3 tbsps.

Olive Oil

As Needed

Onion

1 small

Carrot

1

White or Green Cabbage

½

Red Chilli

1

Eggs

8

Cheddar Cheese

60g.

Directions

1.     Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt and a splash of oil and whiz until smooth, then season to perfection.

2.     Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, and then finely slice the cabbage. Very finely slice the chilli by hand, and then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of salt and pepper.

3.     Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2 minutes, only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves.

Reference

Jamie Oliver

http://www.jamieoliver.com/recipes/eggs-recipes/mexican-filled-omelette/

Homemade Baked Mozzarella Sticks

Homemade Baked Mozzarella Sticks

A healthier alternative to traditional store or restaurant bought mozzarella sticks without leaving the comfort of your house. The cheesiness of these sticks are enclosed in a crispy herb infused crust which with have you salivating for more. A fun appetizer for any occasion.

Servings: 24 pieces

Ingredients

Quantity

Mozzarella String Cheese

12 pieces

Flour

¾ cup

Eggs

3

Bread Crumbs

½ cup

Panko Crumbs

½ cup

Parmesan Cheese (Powder)

1 tbsp.

Parsley

1 ½ tbsps.

Salt

¼ tsp.

Italian Seasoning

½ tsp.

Pepper

To Taste

Marinara Sauce

For Dipping

Directions

  1. Separate string cheese from package and evenly cut across the center the each. Place saran wrap/cling wrap across baking sheet and place string cheese on sheet then freeze for 20 minutes.
  2. Crack eggs in bowl and whisk until smooth; set aside. Pour flour in separate bowl; set aside. Mix together panko and bread crumbs, Parmesan cheese, salt, parsley and Italian seasoning in a bowl; set aside. Preheat oven to 400 degrees F.
  3. Dip mozzarella in (1) flour then coat in (2) egg then (3) flour then (4) egg then (5) bread crumb mixture. Spread evenly on a prepared baking sheet with foil and a little cooking spray. Repeat process until done then lightly spray the tops with cooking spray. Place in freezer for 20-30 minutes then bake for 4-5 minutes on one side. Flip over and bake for another 4-5 minutes. Serve with marinara sauce.

Reference

Jessica Knott – As seen on

http://www.swankyrecipes.com/cheesy-baked-mozzarella-sticks.html

Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork – Slow Cooker Recipe

Your next cheat day meal is here! An instant crowd pleaser when you’re craving pulled pork. Instantly pair with dinner rolls and a bowl of coleslaw to create your own sandwiches.

Servings: 4-6

Ingredients

Quantity

Pork Butt/Port Shoulder Roast

1

Salt, Pepper, & Garlic Powder

As Needed

Onion

1, sliced

Dr. Pepper

1 can

BBQ Sauce

¾ cup

Directions

1.     Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.

2.     Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.

3.     The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.

4.     Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.

5.     Serve on crusty rolls with coleslaw if desired.

Reference

Holly – Posted February 16, 2014

http://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Chicken Gyros Seasoning

Chicken Gyros Seasoning

A seasoning mix specifically for chicken adapted from the traditional Greek spice. An easy way to infuse seasoning and flavour into any meat.

Servings: 4 – 8

Ingredients

Quantity

Salt

2 tsps.

Died Oregano

2 tsps.

Garlic Powder

2 tsps.

Onion Powder

1 ½ tsps.

Corn Flour (Maizena)

1 tsp.

Pepper

1 tsp.

Dried Parsley

1 tsp.

Cinnamon

½ tsp.

Nutmeg

½ tsp.

Directions

1.     Combine and store in an airtight container until use.

2.     Rub chicken strips with seasoning and sauté in a non-stick pan with a dash of olive oil until cooked through.  Serve in pitas with tzatziki, tomato slices and diced onion.

Reference

Cheryl Meyer posted July 1, 2015 on

http://dishanddelite.com/chicken-gyros-seasoning/