Monday, February 8, 2010

Creamy Chicken Noodle Soup

From Crockpot Tuesday's.  I like her recipes, they are easy prep work, not a lot of ingredients, and very tasty.

1 lb. chicken breast
2 cans chicken broth
1 can cream of chicken soup
2 stalks of celery, chopped (omitted)
half of a large onion, chopped (omitted)
1 cup carrots, chopped (I used three large)
Rosemary and parsley, to taste (or whatever seasonings you like)
8 oz. egg noodles (I used 6 oz)

Place everything in the crockpot except the egg noodles. Cook on low for 7-8 hours. At end of cook time, shred the chicken. Add egg noodles; cover and cook on high for about 30 minutes.

Mine was VERY thick, it was basically chicken and noodles.  I even added about 3/4 of a cup of water when I added the noodles.  It was good, though, and very easy!  The chicken shreds very nicely after being in a crockpot all day, and the noodles are very tasty on top of it.  If only it were healthy...

Saturday, February 6, 2010

Chicken Enchiladas Roll-Ups

I got this recipe from Annie's Eats and made them for Superbowl tomorrow. They are fantastic (of course I had to try a couple to test them).  I used Mission sun dried tomato basil tortillas, and I put leg quarters in the slow cooker for the meat. 

Edit - eat these the day you make them. I threw them in the fridge, and tried them the next day - WAY too mushy!

Here is the recipe:

2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.

Friday, February 5, 2010

Shoofly Shiraz

This wine is very good!  Price was about $14, and well worth it with the investment of a vacuum pump to keep it fresh.  I would definitely buy it again.

4 stars out of 5.