Chicken Fajitas in Crock Pot by Sandra Spoon

1 red, yellow, orange pepper, sliced
1 yellow onion, sliced
1 1/2 pounds boneless chicken breasts or thighs
1/4-1/2 c chicken broth, depending on preference
1/2 tsp salt
2 Tbsp cumin
1 /2 Tbsp chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in bottom of greased crockpot.  Lay chicken on top of veggies.  Pour chicken broth over top. Sprinkle everything with cumin, salt and chili powder.  Give a nice squire of lime juice over top.  Cook and cover on low for 8 hours (or high 4-6 hours).  When meat is done, shred with two forks and stir back into juices.  Serve met mixture with slotted spoon and tortillas and toppings of choice.

* haven't tried yet

Sloppy Joes/Manwich

HOMEMADE SLOPPY JOES

Ingredients

• 2 Lbs. ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (15 oz) can condensed tomato soup
• 3/4 c. ketchup
• 1 Tbsp. yellow mustard
• 1 Tbsp. brown sugar
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/8 tsp. cayenne pepper
• 8-10 hamburger buns

Instructions

• Fry ground beef, onion, and green pepper in a large skillet until onions become clear and beef is browned. Add tomato soup, ketchup, mustard, sugar, salt, black pepper, and cayenne. Simmer for at LEAST 30 mintues. The longer you simmer, the better it will be!

Thanks Kathy Nuttall for the great recipe!!  My family loves it!!

Granny's Peach Jello Salad

 

1 large can crushed pineapple

2/3 cup sugar

1 8oz cream cheese at room temp

1/3 cup milk

Cool whip room temp

1 3oz pkg peach jello

 

Bring pineapple with juice to a boil in a saucepan (I use my big glass measuring bowl and do it in the microwave).  Remove from heat: add sugar and jello, dissolve well.  Refrigerate until cool.  Add milk to cream cheese and blend with the mixer until smooth.  Whip gelatin mixture until frothy.  Combine cream cheese and jello and whip again.  Add whipped topping and pecans if wanted.  chill in fridge.

 

Ken's Easy Shrimp Scampi

Ingredients:
1 lb Cooked/Peeled Shrimp (any size, bigger is better)
2 Tbsp Olive Oil
3 Tbsp Butter
3 Tsp of Minced Garlic (heaping, or 4 minced whole cloves)
1/4 Tsp Crushed Red Pepper (more for more spicy, less for less spicy)
2 Tbsp Parsley (crushed up to small bits if dried, finely chopped if fresh)
1 Tbsp Lemon Juice
1/2 Tsp Salt
1 Tsp Pepper

Heat up large sauce pan on medium high heat, once warm add olive oil and butter.
Mix until butter is completely dissolved and begins to foam up a bit. If using unsalted butter, add salt here.
Stir in the garlic and red pepper flakes and saute for about a minute until it begins to brown at the edges.
Add the shrimp and mix around to completely cover the shrimp with the mixture and then spread out shrimp. Remember the shrimp is already cooked so we don't want to cook very long at this stage.
Add the parsley, lemon, and black pepper then mix everything up. Let this cook for maybe another minute then remove from heat.
Pour shrimp and sauce into a bowl so the shrimp doesn't continue to cook in the pan.

This is best served with or over some kind of pasta. We use Pasta Roni Angel Hair Pasta With Herbs which is perfect.

Chipotle Guacamole

Directly from Chipotle... thanks guys.

2 ripe Hass avocados
2 tsp lime juice
2 tbsp cilantro (chopped)
1/4 cup red onion (finely chopped)
1/2 jalapeño, including seeds (finely chopped)
1/4 tsp kosher salt

Cafe Rio Chicken Burros

We got this from the Hill Family and we love it.

Three parts to prepare:

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Cafe Rio Chicken
Ingredients:
5 lbs chicken breasts
1 (16 ounce) bottle Kraft Zesty Italian Dressing
1.5 Tbsp chili powder
4 tsp cumin
6 cloves garlic—minced

Directions:
Cook all together in a crock pot for 4 hours on high.
Shred the chicken and cook for an additional hour.

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Café Rio Rice
Ingredients:
3 cups Uncle Ben's Converted Rice
5 cups water
½ bunch cilantro
1 can green chiles
½ onion
4 tsp chicken bouillon
4 tsp minced garlic
¾ tsp salt
1 Tbsp butter

Directions:
Blend cilantro, green chiles and onion together in food processor.
Bring water to a boil and add all ingredients.
Cover and simmer for 30 minutes.

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Cafe Rio Dressing
Ingredients:
1 buttermilk ranch dressing packet - (note you need buttermilk and mayo to make the dressing)
2 tomatillos
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
A few drops of green tobasco sauce

Directions:
Make the buttermilk ranch dressing as per recipe on the packet.
Use a food processor to blend the tomatillos, cilantro, garlic, lime and tobasco sauce.
Add to the dressing and refrigerate.

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Serving:
On tortilla, add a layer of rice, add chicken on the rice, drizzle with the dressing

Chipotle Chicken Tacos

From Shar's Bosch Kitchen Center

In 1/2 cup boiling water, mix 1-2 Tbsp. dried chipotle chili peppers (I use 1 1/2 Tbsp). Allow to sit 1/2 hour until re-hydrated.

In blender:
Chipotle chili mixture (blend until chilies are well ground)

Add:
1/2 cup garlic oil (I just use olive oil)
1/2 cup Braggs liquid aminos
Juice and zest of one lemon
2 Tsp. granulated garlic

Mix until emulsified. Place 4 chicken breasts or 8-12 chicken tenders in marinade. Allow to marinade 1-4 hours or overnight.
(best marinaded overnight).


Grill chicken (we grill it, but you can also pressure cook at this point. Instructions for pressure cooker below...)


Pressure cooker: Heat fry bottom pressure cooker until water beads up. Fry chicken breasts until brown. Place lid on pressure cooker and
bring to second red ring. Pressure for 3 minutes.


To assemble tacos - just add to warmed soft taco tortillas and add shredded cheddar cheese and diced tomatoes.