Chicken Bean Soup
1 lb. boneless chicken breasts, bite sized 1 can Kidney beans or other beans
1 med. onion, chopped 1 can beef or chicken broth
1 can black beans 1 cup mild or medium salsa
1 (16 oz) can corn 1 med. red and yellow bell pepper (I usually omit this)
Put all ingredients into your crock pot and let cook on high about 3 to 4 hours.
Toppings: (I have never used any toppings, I just eat it with bread or rolls)
sour cream grated cheese
black olives chopped tomato
fresh cilantro red onion
3-4 lbs chicken ( dark meat is best)
½ C. Brown Sugar
1 C. water
½ C. soy sauce
¼ tsp. ginger
¼ tsp. pepper
¼ garlic powder
¼ C. water
1 T. cornstarch
In crock pot add first 7 ingredients. Cook on high for 4 hours. Add cornstarch to water and mix to thicken gravy, add to chicken mixture and allow to thicken. Serve with rice.
Slow Cooker Southwest Chicken
2 cans lack beans, drained and rinsed
1 can chicken broth
1 can diced tomatoes with mild green chiles, undrained.
½ lb. chicken
1 small jar ( or just to taste) chunky salsa
1 can corn
1 T. parsley flakes
1 tsp. ground cumin
Pepper, to taste
Cheyenne pepper, to tast ( If you like it a little spicy like we do!)
Combine ingredients in a slow cooker, cook on high for 3-4 hours. Serve with rice.
½- 1 lb. Stew meat
1 can kidney or black beans
1 can stewed tomatoes
1 onion, diced
1 can tomato sauce
1 can corn
1 package taco seasoning
2 C. water
Brown beef, add remaining ingredients into slow cooker. Cook on high for 4 hours or low 6-8 hours. Serve with tortilla chips or quesadillas.
3-4 lbs. boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz.) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 (8 oz.) can stewed tomatoes with chiles
salt and pepper to taste
2 cups burgundy wine (you can substitute chicken stock)
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours. Serve over pasta, with a salad on the side.
*This makes a lot, you can half it or have leftovers for a while!
Chocolate Custard Cake
2 cups packaged brownie mix
1 large egg
1 tablespoon vegetable oil
1/4 cup water
1 cup hot water
1/2 cup brown sugar
3 tablespoons baking cocoa
In a mixing bowl, mix batter ingredients by hand. Pour batter in a greased 3 1/2 to 4-quart slow cooker.
Mix sauce ingredients together in a separate bowl. Pour sauce evenly over batter. Do not stir after sauce has been added.
Cover and cook on high for 2 to 2 1/2 hours (less if you have a larger crock pot). Allow cake to cool for 30 minutes before serving.
Serve with vanilla ice cream.
Easy Chicken Tortilla Soup
In crock pot add the following and
cook on low for 6-8 hours:
3 to 4 chicken breasts
1 can cream of chicken soup
1 small can diced green chilies
1 small onion chopped
1 tbsp Mexican seasoning
garlic salt to taste
salt and pepper
Take out chicken and shred.
Return to crock pot then add:
1 can chicken broth
3 roma tomatoes diced
1 can black beans—drained
¾ cup frozen or canned corn
¼ cup sour cream
Stir until mixed and let simmer on low for 20-30 min.
Top each bowl with tortilla chips, cheese, and a dollop of sour cream.
CAFE RIO SALAD
2 Tbsp. olive oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
Juice of 2 limes (can use bottled juice- about 4-5 tsp)
2 tsp. crushed garlic (can use dried minced)
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes).
You can also use a rice cooker if you have one. Just place all ingredients into rice cooker and cook until done.
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock pot. Mix together ingredients (salsa, coke, brown sugar) and pour on top of pork. Cook for about 5-6 hours on high. Shred pork with forks. Leave on low until ready to serve.
CREAMY TOMATILLA SALAD DRESSING
1 packet hidden valley ranch dressing mix
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper
Blend all ingredients in the blender. Refrigerate.
OTHER PARTS OF THE SALAD (Use whatever you wish)
Tortillas (I like the undercooked kind- you can heat them on a griddle for a few seconds)
Romaine lettuce, chopped
Canned black beans (warm in microwave)
Cheddar cheese, shredded
Tortilla chip strips
Cilantro for garnish
COMPLETING THE SALAD
Place tortilla in a plate, pie tin or round cake pan. If desired, sprinkle cheese and melt in microwave. Place ingredients in tortilla in this order: rice, black beans, pork, lettuce, tomatoes. Top with dressing, guacamole, some tortilla strips, a sprig of cilantro and a slice of lime.