Grain-Free Taco Shells

Line a cookie sheet with parchment paper [I use a Silpat]. Put 4 rounds of SLICED PROVOLONE on it (they will spread so leave space). Bake at 350 for 10 minutes [I did 12 in my oven]. Meanwhile, get a broom and set it between two chairs so it's suspended. Line it with a double-thickness of paper towels. Then drape the golden brown cheese rounds (crispy on edges at that point but still pretty gooey in center) over the broom to cool. Can do other kinds of cheese the recipe says, but provolone starts out the perfect shape.

*Recipe and image from my cousin, Allyson Updike Rogers

Rice Cooker Lime Rice

Put into rice cooker:

1 C Rice
1 C chicken Broth
1 C Water
2 cloves of minced garlice
1 teaspoon butter
1 teaspoon lime juice

Mix together and add to rice once cooked:

1 tablespoon lime juice
2 teaspoons sugar
1 tablespoon freeze dried cilantro

Skillet Chicken Fajitas

INGREDIENTS

• 1/4 cup vegetable oil
  2 tablespoons lime juice

  4 garlic cloves, peeled and smashed

  1 1/2 teaspoons smoked paprika

  1 teaspoon sugar

  1 teaspoon salt

  1/2 teaspoon ground cumin

  1/2 teaspoon pepper

  1/4 teaspoon cayenne pepper

  1 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

INSTRUCTIONS

1. 1. Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
   2. Heat oven to 200. Remove chicken from marinade and shake off excess. Heat remaining 1 tablespoon oil in skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
   5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with vegetables and lime wedges.

Green Chile Stew

1 tablespoon oil

2 pounds cubed beef or pork stew meat

1 medium onion, chopped
2 T Flour

1½ cups beef broth (I use 2 cans of Campbell's Beef Consomme)

1 (4-ounce) can chopped green chilies

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

2 large potatoes, peeled and cubed (I use 4 large potatoes)

Heat oil in a large pot over medium heat. Brown meat and onion until the onion is translucent. Add flour and stir until cooked/toasty. Add broth and green chilies. Stir in cumin, garlic powder, salt and pepper. Bring to a boil. Reduce heat and simmer for 1 hour. (Add more broth or water if needed while simmering.) Stir in cubed potatoes and simmer an  additional 30 minutes, or until tender.

Note: This is easy to convert to a slow-cooker recipe. Add browned meat and everything but the potatoes to a slow cooker. Cook on low 4 to 6 hours. Add potatoes for the final hour.

Mom's Enchiladas

1 lb Ground Beef
2 T grated or minced onion
1 C cream of chicken soup
16 oz sour cream
small can chopped green chiles
8 oz. grated longhorn style cheddar cheese
1 dozen corn tortillas (I like white corn)

cook 1 lb. gd. beef. Remove from heat. Add a couple of T of grated or minced onion. Combine 1 can c of chick soup, 16 oz. so. cream, and small can chopped gr. chiles. Grated cheddar (longhorn is best). Heat 6-8 tortillas at a time in the microwave - I spray them with cooking spray and stack them on a small plate. Assemble enchiladas... smear warm tortilla with soup spoon of green chile sauce, place a soup spoon of meat onion mixture across tortilla, sprinkle with cheese. Roll into enchilada. Continue until 13x9 pan is full, heating more tortillas as they are needed. Put a little milk in remaining sauce and mix. Spread on top of enchiladas, sprinkle with more cheese. Bake at 350 for 30-40 minutes.

"Bad Day Soup" Tortilla Soup~ floweraffair

"Bad Day" Tortilla Soup

Prep time: 10 minutes

Cook time: 1 hour, 10 minutes

Ingredients:

1/4 bunch cilantro, well washed (cut off the stems)

2-3 garlic cloves

1/2 small onion

4 oz can of green chilies

6 cups of chicken broth
2 cups of water

2 14.5 oz cans of tomatoes (at least one diced)
1 can of black beans drained and rinsed
1 can of corn drained and rinsed
1 Small can of chopped olives (OR lol a big can of whole.you decide!)
1 cup uncooked minute rice (about really it is up to you)
1 chicken bullion cube

1 tsp. ground cumin

1tsp. salt

2 Tbsp cornstarch (dissolved in a small amount of water to make it thicker)
1-2 cups cooked chicken or..lol (or I like 3 breasts or so)
Toppings:

Monterrey Jack cheese
1-2 avocados, peeled, pitted and sliced

sour cream

salsa
I even add some fresh chopped red onion as well because it's pretty!

We use Corn or Flour tortillas about 10 cut into thin slices and fry them in
vegetable oil and salt to taste after .. Fry them to the chip stage.

(When it comes to food I'm no minimalist, I include all the toppings on my plate, so I didn't list anything as optional because I believe it shouldn't be. But if you can't even read the ingredient with out your stomach flipping by all means don't include it. But you're missing out.)

Preparation:

Puree cilantro, garlic, onion, chilies and 1 can of tomatoes in a food processor.

Heat chicken stock and add pureed mixture along with cumin and salt and water.

Bring to a boil, reduce heat and simmer about 40 minutes.
Add the beans, the can of diced tomatoes, olives and the corn at this point :)

Stir dissolved cornstarch into stock. (Don't add if you like thinner soup, add more- which I did, if you like more)

Add the chicken & rice to the stock. Cook for about 25 more minutes.

Fry cut tortilla strips in oil in batches until crisp (I add a little salt as I fry them) drain well.

Garnish or top with shredded cheese, tortilla strips, avocado, sour cream and salsa and whatever else you prefer. I suggest going with a fresco type salsa.

The avocado and sour cream taste so creamy and cool with the warm soup then you have the creaminess of the cheese and the crunchiness of the tortilla strips and chunks of chicken and salsa. This soup is a melody of textures, temperatures and tastes - my bad days totally melt away in this soup along with the cheese~ (this is a Webb family recipe :P)

Fiesta Ranch Dressing

• 1 Cup Fat Free sour cream
• 1 packet ranch seasoning
• 1/2 packet fiesta ranch (Hidden Valley)
• 6 tomatillos quartered
• 2 limes juiced
• 1/4 Cup fresh cilantro, finely chopped
• 1 clove garlic
  

Combine all ingredients in blender. Store in refrigerator for up to 1 week.

Tex-Mex Rice

• 1 Cup converted rice
• 1 tsp. butter
• 3 cloves garlic, minced
• 1 tsp. lime zest
• 1/4 Cup water
• 1 15oz. can chicken broth
• 2 Tbsp. lime juice
• 4 Tbsp. fresh cilantro
• 2 tsp. sugar
  

Saute garlic in butter. Add rice, zest, water and broth. Bring to boil, cover and cook 15-20 minutes until done. Meanwhile combine remaining ingredients in small bowl. Add to rice. Serve warm.

Black Beans

• 4 cloves garlic, minced
• 1 jalapeño seeded and chopped
• 1 tsp. olive oil
• 1 lb. dry black beans (pre-soaked overnight)
• 3-4 cans chicken broth or 6 cups water

Saute garlic and pepper in oil. Add beans and broth, bring to boil. Cover and simmer about 2 hours.

HURI - Slow Cooker Taco Soup

Slow Cooker Chicken Taco Soup
Prep Time: 15 Minutes
Cook Time: 7 Hours
Ready In: 7 Hours 15 Minutes
Yields: 8 servings

"A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Deliciously finished, if you like, with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup let's the slow cooker do the work so you don't have to!"

INGREDIENTS:1 onion, chopped1 (16 ounce) can chili beans1 (15 ounce) can black beans1 (15 ounce) can whole kernel corn, drained1 (8 ounce) can tomato sauce1 (12 fluid ounce) can or bottle beer2 (10 ounce) cans diced tomatoes with green chilies, undrained1 (1.25 ounce) package taco seasoning3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional)sour cream (optional)crushed tortilla chips (optional)

DIRECTIONS:

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

I didnt put the beer or chicken in it. Ground beef could be used. I also cooked my beans all day. I always tweek my recipes to my liking or to what I have on hand. This recipe comes from my favorite recipe web site. Its my 2nd fav place to visit on line. Allrecipes.com