destindreamin said:Me too, CoS. I cooked in a chili cookoff once in Luckenbach and they say it's not chili if you add beans, but personally, I LIKE beans and the cubed sirloin. (I did not win the cookoff)
I bet it was really good too!!!
Regional Recipes for Holidays
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I bet it was really good too!!!
Beach Runner said:
Donna said:Many thanks for all the great ideas and my mouth is watering already! Printed out all these recipes, Beach Runner and Destin Dreamin'. Tomorrow, I will log on with my favorite cranberry sauce, which is made with Grand Marnier and is also quite good with roast pork. It's best if made several days in advance of the big day. Oh, and the best bread pudding recipe ever is in Paul Prudhomme's cookbook, New Orleans Bread Pudding with Bourbon Sauce and Chantilly Cream. Makes you wanna slap yo mama! :funn:
Can't wait for the cranberry sauce recipe. I always make fresh cranberry sauce (with oranges) and then I also always have to serve the canned kind for, ahem, "some" people. One year, I added some jalapeno to the fresh kind, and you would have thought it had come from MARS--not only did "they" not like the fresh--they HATED it with jalapeno! But, I loved it, so I ate it for several days...and days....and days.....................................
We make this for Christmas. The kids love it, we love it and it can be made the day before. A stress free meal for a busy, busy day. This is really, really delish! You can make this on stove top if you prefer or if you don't have a crock pot. Turns out good either way.
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
Ladle soup in bowl. Sprinkle with cheese, add a spoonful of sour cream, top with
couple chunks fresh avocado. Serve with tortilla chips or strips. Delish!!
Another time saver is to buy rotisserie chickens then cut off all the meat.
You can double this recipe easily. Do not double the ground cumim. It's too much.
CROCK POT CHICKEN TORTILLA SOUP
1 1/2 lbs chicken breasts, cooked and shredded
1 15 oz. can diced tomatoes
1 10 oz. can red enchilada sauce
1 4 oz. can chopped green chiles
1 medium onion, chopped
2 garlic cloves, minced (I use more)
1 14 1/2 oz. can chicken broth
1/4 tsp. ground black pepper
1 tsp. each, ground cumim, chili powder, salt.
1 tbs. chopped cilantro
1 can black beans
1 bay leaf
1 10 ox. pkg. frozen yellow corn
2 tbs olive oil
6 tortillas, corn or flour (option bite size tortilla chips)
grated cheese for garnish
sour cream for garnish
avocado for garnish
In crock pot, combine chicken, tomatoes, enchilada sauce, onion,
green chiles, and garlic.
Add broth,(water if you have room) cumin, chili powder, salt, pepper, bay leaf.
Stir in corn, beans and cilantro.
Cover and cook on low 6 -8 hours.
You can preheat oven to 400 degrees. Lightly brush both sides of tortillas
with oil. Cut tortillas into strips and spread onto baking sheet. Bake, turning
occasionally until crisp. We substitute store bought tortilla bite size chips. Just
as good and a time saver.
Ladle soup in bowl. Sprinkle with cheese, add a spoonful of sour cream, top with
couple chunks fresh avocado. Serve with tortilla chips or strips. Delish!!
Another time saver is to buy rotisserie chickens then cut off all the meat.
You can double this recipe easily. Do not double the ground cumim. It's too much.
Looks good. I'll try it.
Thanks to everyone for the great dressing recipes; poultry seasoning, etc.!
Plus all the other great recipes, too.
Plus all the other great recipes, too.
Wow---what great ideas, folks! I just printed out the Chicken Tortilla Soup, which we will make on Christmas Eve. I have also ordered pork empanadas for a simple dinner that night. Am wondering if we should look for a pinata!?! We will be missing our housekeeper's usual holiday gift of 100 tamales, chicken and pork and with both red and green chili. It is usually a little neighborhood gathering when she brings those delicious babies by.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
Here is the promised cranberry relish recipe, one that I have not been allowed to deviate from in probably 20 years. But my husband also MUST have that canned stuff with the can ring impressions still in it. There is a wonderful relish on the market now that we use for turkey sandwich spread, cranberry relish (or jelly) with horseradish. Sounds weird, but is delicious.
I am feeling the need for a trip to the gym just reading this thread. Yum!
CRANBERRY RELISH WITH GRAND MARNIER
1 cup sugar
2 teaspoons lemon juice
1/4 cup julienne orange zest
1/2 cup fresh orange juice
2 teaspoons ginger, fine julienne
1/4 cup Grand Marnier
1 lbs. fresh, whole cranberries
1/2 teaspoon ground white pepper
Combine sugar and lemon juice in a medium saucepan and cook over low heat, stirring until the sugar begins to turn a light caramel color, about 10 minutes. Add the ginger and orange zest. Cook for about 1 minute longer.
Increase the heat to moderately high, add the orange juice, Grand Marnier, cranberries and white pepper. Cook, stirring frequently, until the cranberries begin to pop and are slightly broken, about 5 minutes. (Note: If cranberries are frozen, this will take about 7 or 8 minutes.)
Remove from the heat and allow to cool. This can be made up to four days in advance and kept refrigerated. Serve alongside turkey or roasted game birds. Also good with roasted pork. Makes about 3 cups.
Great Thread! Thanks to everyone!
Sarawind - Can't wait to try your crockpot chicken tortilla soup - Sounds Yummy!!!!
Thanks
Thanks