This easy Chicken Taco crock pot style recipe is delicious. Put it together in the crock pot and come home to a nearly complete meal. I served it with herbed white rice and sliced avocado.
Chicken tacos
Ingredients;
2 LB boneless/skinless chicken
1 large onion, diced
26oz-28oz can diced tomatoes
1 jalapeno pepper, seeded and sliced
1 packet chicken taco seasoning
1/2 TSP dried cilantro
Salt & pepper to taste
Directions;
Cut the chicken into 1″ pieces. Place all ingredients into crock pot and cover.
Cook on high for 3-4 hours or low for 4-5 hours.
Use two forks to shred the chicken. Serve in hard or soft taco shells.
Serve with shredded cheese, fresh jalapeno, avocado or whatever pleases you.
This Mexican Posole soup is the equivalent to the Jewish Chicken Matzo Ball soup and the American Chicken Noodle soup.
Warms the belly and comforts the heart.
It freezes well so make plenty. Chicken can be used in place of the pork.
Posole soup
Ingredients;
1.5 LBS lean pork OR boneless chicken, cut into 1/2″ cubes
1 TBLS olive oil
1 cup chopped onion
32oz low sodium chicken stock
25oz canned hominy grits, Mexican style if you can find it
14oz can stewed tomatoes, also Mexican style if you can find it
1 large jalapeno pepper, green or red, seeded and sliced
2 cloves garlic, crushed
1 TSP dried cilantro or 5-6 fresh leaves chopped
1 TBLS chili powder
2 sliced carrots
1/2 cup corn kernels
Salt & Pepper to taste
Directions;
Place the oil in a pot large enough to fit all the ingredients. Add the pork or chicken and sear on med high heat. Add the onions and saute for a few minutes. Rough chop the tomatoes. Rinse and drain the hominy grits.
Add all the ingredients to the pot and bring to a simmer.
Cover and low simmer for about 1.5-2 hours.
This banana pudding recipe is truly southern through and through.
It’s easy to make from scratch and is so much better than using boxed pudding.
It will surely become a family favorite !!
Banana pudding
Ingredients;
4 TBLS all purpose flour
1 1/4 cups sugar
pinch of salt
3 XLG egg yolks, separated, whites will be used later
3 cups whole milk
1 TSP vanilla extract
1 TSP Banana extract or liquor
1 box vanilla (Nilla) wafers
5-6 ripe bananas, brown spots are good
Directions;
Preheat oven to 325.
Mix the flour, sugar and salt in a large saucepan.
Combine the yolks and milk until blended. Pour the egg/milk mixture into the dry ingredients and place on med-high heat stirring constantly until the pudding thickens, about 10 minutes.
Remove from heat and add the extracts/liquor.
Use a glass oven proof serving dish about 13×9 or bowl.
Make one big dessert or use oven proof dessert cups for individual servings.
Slice the bananas. In the bowl/dish pour a layer of pudding first and then layer of bananas then more pudding, then nilla wafers and more pudding. Make as many layers as you like just be sure to begin and end with the pudding. Set aside.
The Meringue;
3 eggs whites that you reserved
1/8 TSP cream of tartar
3 TBLS confectioners sugar
1 TSP vanilla extract
With an electric mixer on high, whip egg whites with tartar, extract and sugar until stiff peaks form.
Spread on top of the pudding dish in any design you like. Dust with some crumbled nilla wafers. Place in the oven until the meringue is just barely brown.
Serve at room temperature of chilled.
This Chicken Francese recipe is a one pan dish.
It’s of European origin. Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.
Chicken francese
Ingredients;
6 skinless, boneless, chicken breast cutlets OR veal, pounded thin, about 1/4″
1 cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1 TBLS shallot, minced
1/2 cup dry white wine, like Pinot Grigio
1 cup chicken stock
1/2 lemon, juiced
2 TBLS unsalted butter
1/4 cup fresh parsley, chopped
Directions;
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 TBLS of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices and shallot into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, stock and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 5 minutes to heat the chicken through.
Garnish with chopped parsley before serving.
These Mexican wedding cookies just melt in your mouth. They are suitable for all occasions. They keep well in a tin placed in a cool area. Just refresh them before serving with a dusting of more confectioners sugar.
Mexican wedding cookies
Ingredients; ½cup pecan pieces 2 ½cups confectioners’ sugar pinch of salt 1cup unsalted butter ½ TSP vanilla extract 1 ¾cups unbleached all-purpose flour
Directions;
Place pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor. Shape the dough into a ball and place in a bowl. Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Line a cookie sheet with parchment paper.
Place balls 1 1/2 inches apart on parchment lined cookie sheet.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 10 minutes. Roll the cookies in the remaining sugar.
