I tried to put another blogger's button in one of my posts recently and I never could figure out how to do it. I need a Blogging for Dummies book. There should be a blog about how to blog.
Help please! PLEASE!
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On a completely unrelated note, I'm worn out with my current chicken recipes. I have heard Priscilla Shirer talk about the struggles of finding yet another way to fix chicken and it always makes me laugh because I so totally relate. But...Voila! New recipes from friends and family to the rescue! My chicken won't be bored this week.
Some friends had us over for dinner on Friday. In addition to the awesomeness of new friends and rare adult interaction, we were treated to this yumminess...
Crockpot Chicken Taco Soup
Copying and pasting straight from...
{semi}homemade Mom
http://www.semihomemademom.com/2012/05/crockpot-chicken-taco-soup.html?m=1
(I hope there isn't some internet/blog copyright law that I'm breaking here. Again, Blogging for Dummies, I need you!)
This is a classic dump-and-set slow cooker recipe that will taste good every time. Doesn't get any easier than that, folks! This batch made a lot for the three of us and I actually put about half in a gallon ziploc bag and froze. This soup is on the thicker side so feel free to serve it with some salsa and tortilla chips for dipping. I had some leftover Grands biscuits and we all thought they went super yummy together, too. I could go for a hot bowl right now!
Chicken Taco Soup
adapted from Shugary Sweets
2 large chicken breasts
1 packet taco seasoning
1 can mexicorn, drained (or regular corn)
1 can black beans, drained and rinsed
16 oz jar picante sauce
32oz chicken stock
6oz tomato paste
4oz cream cheese
1/2 cup sour cream
Place chicken on the bottom of greased slow cooker and sprinkle with taco seasoning. Dump corn, black beans, picante sauce, chicken stock, and tomato paste on top and stir to combine. Cook on high for 3 hours. Shred chicken with fork and add cream cheese and sour cream. Give the cream cheese a few minutes to melt and stir to incorporate all ingredients. Serve with some shredded cheese on top.
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And one more...
My sis made this recently. She and her guest gave it a thumbs-up.
Chicken Piccata
2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese
Directions: Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a seperate shallow dish. Take one chicken cutlet and dredge in the egg, and then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm.
Add the remaining 2 tablespoons of butter. Let butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side. Remove from skillet and keep warm with other chicken.
Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes.
Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 Tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese.
Serve chicken with sauce and pasta. Garnish with fresh parsley and more grated Parmesan cheese.
Serves 4
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