Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Yields: 8 servings
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS:Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.Preheat oven to 400 degrees F (200 degrees C).Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Showing posts with label Anne-Marie Pitcock. Show all posts
Showing posts with label Anne-Marie Pitcock. Show all posts
Wednesday, August 18, 2010
Meatball Stew by Anne-Marie Pitcock
(feeds 25)
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour
1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.
1/4 c. Onion-- Saute in 4 T. oil
1 1/2 c. Bread Crumbs -- soak in 2/3 c. Milk
Add to 3 lbs. Hamburger
2 t. Salt
3 eggs
Mix well-- refrigerate 1 hour
1 1/2 c. chopped celery
3 large onions, chopped fine
6 c. potato cubes
9 carrots, sliced
5 tsp. salt
Pepper
8 c. Water
3 cans petite diced tomatoes
Cook vegetables 1/2 hour. Add meatballs and cook 1/2 hour longer.
Pink Fluff by Anne-Marie Pitcock
1 small box Vanilla (cook to serve) pudding
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)
Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.
1 small box Tapicoa (cook to serve) pudding
1 small box Strawberry - or whatever fruit flavor (cook to serve) jello
3 cups water
12 oz Cool Whip
2 pints Stawberries (or whatever fruit you go with)
Bring water to boil on stove, empty contents of vanilla, tapioca and jello into the boiling water and stir. Keep stirring until it boils again, then pour contents into a bowl, let cool for 30 mins and then put in the fridge overnight.Next day, add sliced fruit and Cool Whip. Mix together and serve.You'll want to add the fruit and Cool Whip just before serving.
The Ultimate Scalloped Potatoes by Anne-Marie Pitcock
Ingredients
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese
Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
1 teaspoon butter or margarine, softened
1 large garlic clove, peeled
1 cup heavy or whipping cream
1/3 cup milk
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup coarsely shredded Gruyere cheese
1/4 cup finely shredded Parmesan cheese
Directions
1. Heat oven to 350 degrees F. Butter a 2-quart shallow baking dish.2. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in small saucepan over medium-high heat, until small bubbles appear around edge of pan; remove from heat and let stand 10 minutes. Discard garlic.3. Meanwhile, pat potato slices with paper towels. Arrange half the potatoes in overlapping slices along the bottom of prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheeses. Repeat with remaining potatoes, cream mixture and cheeses. Bake 60 to 70 minutes, until top is a deep brown and potatoes are tender when pierced with a knife. Makes 6 servings.Pro tip: Because potatoes can darken once sliced, prepare this dish right before you plan to bake it. Parboiling or letting the sliced potatoes stand in cold water before baking will reduce their starch content and make the dish runny.
Chocolate Popcorn courtesy of Anne-Marie Pitcock
CHOCOLATE POPCORN
1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate
Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!
1 pkg. microwave popcorn (kettle corn)
2 C miniature marshmallows
8 oz. white chocolate
2 oz. dark or milk chocolate
Pop popcorn and remove all unpopped kernels. You can even use the low fat one. In a large bowl add marshmallows to popcorn. Melt white chocolate and coat the popcorn and marshmallows. Pour out on wax paper to set up. Melt dark chocolate and drizzle over popcorn with a fork. Let it set up as well. Break into pieces and ENJOY!!
Tuesday, August 17, 2010
Sour Cream Pork Chops from Anne-Marie Pitcock
6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
salt and pepper to taste
garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.Preheat oven to 200 degrees F (95 degrees C). After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
Chicken Kashmir
¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro
Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*
Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.
¾ C all-purpose flour
1 t salt
2 t freshly ground black pepper
¾ t curry powder
¾ t ground coriander
¼ t ground cumin
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cardamom
3 eggs, beaten
2 t ground turmeric
16 tomato slices
½ C unsalted butter
8 chicken breasts
1 T minced fresh cilantro
Yogurt Sauce:
2 T corn oil
1 T minced fresh ginger
2 t curry powder
2 t ground fennel seed
½ t ground cumin
½ t ground coriander
2 C plain yogurt
1 ¼ t salt
¼ t freshly ground black pepper
1 t fresh lemon juice
1 T minced fresh cilantro or parsley*
Combine all sauce ingredients; set aside. Serve at room temperature. Sift together flour, salt, pepper, curry, coriander, cumin, cinnamon, nutmeg and cardamom is wide shallow dish. Beat together eggs and turmeric in another dish. Heat tomato slices in a rimmed tray in a 350 oven for 5 minutes. Heat unsalted butter until hot in skillet large enough to hold all the chicken in a single layer. Pound ea. breast between 2 pieces of waxed paper until ¼ inch thick. Dip each breast first in flour mixture, shaking off excess, then coat with egg, letting excess drip off. Sauté chicken on either side for 2 minutes on ea. side over medium heat. Serve at once topped with warm tomato slice drizzled with some sauce and sprinkled with minced cilantro or parsley. Pass the remaining sauce. Serve with rice and naan bread.
Creamy Chicken and Noodles by Anne-Marie Pitcock
Boil 2-3 chicken breasts until fully cooked(I add onion and celery salt to water). Remove Chicken and shred into pieces. Bring broth from chicken to boil; add 2 boullion cubes if necessary for more taste. Add wide egg noodles-- boil for 1/2 of the time on the package directions. Add enough milk to make broth look milky (more milky than watery) Add thickener (I start with 1c water whisked with 1/2 c Flour) Add chicken back into pot. Simmer-- will thicken as it simmers- be sure to stir frequently to prevent sticking. Add salt and pepper to taste. Serve over mashed potatoes or eat as is.
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