Easiest Burritos Ever

Easiest Burritos Ever

from Katie Webb

2-4 chicken breasts (however much you like)
1 can black or kidney beans (whichever you prefer)
Salsa (your choice)
Crock pot
Tortilla shells

Put frozen chicken, beans and just enough salsa to cover chicken in the crock pot. Cook on low for 6 hours. Take chicken out and shred with a fork or however you shred your chicken. Put it back in the crock pot until you're ready to eat. Put it in tortilla shells and top with whatever toppings you like (sour cream, cheese, guacomole, etc.). This is SO easy and yummy!

Lime Chicken Tacos

Lime Chicken Tacos

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice

from Picky Palate

3-4 boneless chicken breasts

1 14oz can cream of chicken soup
1 14 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning (I used Emeril’s brand)
¼ teaspoon garlic salt seasoning (Lawrys)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)
1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.
4-6 servings

Slow Cooker Barbecued Ribs

Slow Cooker Barbecued Ribs

3 1/2 lbs pork loin back ribs

1/4 cup packed brown sugar

1 tsp salt

1/2 tsp pepper

3 Tbsp liquid smoke

2 cloves garlic, chopped

1 medium onion, sliced

1/2 cup cola

1 1/2 cups barbecue sauce

Spray inside of a 4-5 qt. slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

Cover and cook on low heat setting for 8-9 hours or until tender. remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce inot shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Stuffed Chicken Rolls

I got this recipe from my friend Kristi. It's very filling and really good.

Stuffed Chicken Rolls

6 large, boneless, skinless chicken breast halves

6 slices fully cooked ham

6 slices Swiss cheese

1/4 cup all-purpose flour

1/4 cup grated parmesan cheese

1/2 tsp rubbed sage

1/4 tsp paprika

1/4 tsp pepper

1/4 cup vegetable oil

1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

1/2 cup chicken broth

chopped fresh parsley, optional

Flatten chicken to 1/8 in thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.

Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to 5-qt. slow cooker. Combine soup and broth; pour over chicken.

Cover and cook on low for 4-5 hours. Remove toothpicks and garnish with parsley if desired.

Cafe Rio Chicken and Pork Salad

The next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.

Brazilian Beans & Rice

I got this recipe from my friend Josy Basel. It's so yummy.

Feijoada

16 oz. black beans
4 bay leaves
1 T season all
1 cup beef bullion or you can use 1 cup of ham hock
1 lb meat (any kind, we use beef cut into chunks)
1 thing of keilbasa pork sausage cut into chunks
2 slices bacon cut into small pieces
4 cloves garlic, crushed and chopped
1/2 onion, chopped
salt to taste
pepper to taste

Preparation:

The night before you want to make it put the beans in a pan and cover with water. Let them soak for at least 8 hours and change the water two times. When you are ready to make it put the beans in a crock pot with enough water to cover them add the bay leaves, beef bullion, and all season. Let cook until the beans start to get soft. (this can take a few hours..2-4 sometmies more).

When the beans begin to get soft, in a sauce pan on the stove combine the bacon, kielbasa, meat, garlic, onions, salt and pepper. Let this cook for about a half an hour or until the meat is cooked through. ( I will usually add a little water) Add the meat mixture to the beans in the crock pot and let it cook until the meat is really tender. Add more salt and pepper according to your taste.

Once everything is cooked if it seems too runny take two big spoonfulls of beans and mash them in a cup and then return them to the feijoada.

Serve with rice

Brazilian Rice

3 T oil
3-4 garlic cloves, crushed
2 C rice- uncooked
4 C water
1 1/2 tsp salt

Put oil in a heavy pan and heat. Add garlic and cook until golden brown. Add rice and fry until it begins to turn brown. Add salt and water and lower the heat. Cover and cook for 20 minutes without stirring. Add more water if needed. It should be dry and each piece separate when done.