June 1, 2011
Mexican Roasted Chicken
Ingredients:
- 1 whole Chicken
- 1 bell pepper, chopped
- 1 onion, chopped
- 4-6 garlic cloves, finely chopped or minced
- Season Salt (I use Lawry's)
- 1/2 stick of butter
Directions:
- Melt butter in bottom of Dutch oven or roasting pan.
- Add half of the chopped garlic to the butter.
- Wash chicken in cold water, removing innards and neck if present. Pat dry with a paper towel.
- Sprinkle season salt over all the chicken and a little inside. Rub it in thoroughly and also between the skin and breast.
- Place it in the dutch oven and surround with the remaining chopped vegetables. Be sure to put a few inside the chicken and on top, too.
- Cover the chicken tightly with a lid, or with aluminum foil if you are using a roasting pan. Roast at 300 degrees for 4 hours or until the chicken meat is falling off the bones. This will shred easily for use in casseroles, Chicken Taco Salad, or Mexican Chicken Salad
Black Bean Soup
Ingredients:
Directions:
- 2 cups dried black beans
- 4 cups water
- 1 onion, diced
- 1 bell pepper, diced
- 3 carrots, diced
- 1 can Rotel tomatoes with green chilies
- 1 tsp. season salt
- 2 Tbsp Chili powder
- 1 Tbsp cumin
- 2 cups chicken broth (I use the broth from my Mexican roasted chicken which has little bits of chicken in it. Yum!)
Directions:
- Rinse and drain beans the night before you want to use them. Soak all night in clean water. (I do this in my crock so that all I have to do is turn it on in the morning.)
- In the morning, turn the crockpot on high. Cook for about four hours.
- Add vegetables, season salt and spices. Cook on high for another hour.
- Add chicken broth and cook for at least one more hour.
- Enjoy over a bowl of crushed chips or with corn bread and cheese!
Mexican Chicken Salad
Ingredients:
Directions:
*Serve with corn tortilla chips and salsa or wrapped in a soft tortilla with your favorite toppings. Yum!
- Mexican Roasted Chicken breasts
- 1/2 cup Sour cream (add more if you want it creamier)
- 1 can of chopped green chilies
- 1 cup drained black beans (or whatever you prefer. I happened to be cooking black beans this day.)
- 1 cup shredded cheddar or Jack cheese
- diced pickled jalapenos (optional)
Directions:
- Shred the breast meat from your Mexican Roasted Chicken or chop thoroughly.
- Add some of the roasted vegetables if you like, but dice them first.
- Add remaining ingredients and stir thoroughly until creamy.
*Serve with corn tortilla chips and salsa or wrapped in a soft tortilla with your favorite toppings. Yum!
Apple Oatmeal Cookies
Ingredients:
1/2 cup vegetable oil
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 1/2 cups flour (I use wheat flour)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (more if you like)
4 cups old fashioned oats
2 apples, peeled and diced
Directions:
Heat oven to 375 degrees.
In a large bowl, blend the oil with the sugars.
Add the eggs, milk and vanilla; beat well.
Add the flour, salt and soda; beat well.
Stir in the oats and apples.
Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for 13 to 15 minutes. Place cookies on a wire rack to finish cooling.
* You could use apple sauce in place of the apples in this recipe. I haven't tried that, so I'm not sure how much, but when I do, I'll post it here. We really enjoyed the chewy bits of apple in the cookies, but if you have picky eaters, you might want to try the applesauce instead. I recommend unsweetened applesauce. Please leave a comment on my blog page, Notes From the Kitchen, if you find a measure of applesauce that works for you.
1/2 cup vegetable oil
1 cup sugar
1 cup light brown sugar, firmly packed
2 eggs
2 Tbsp milk
1 1/2 tsp vanilla
1 1/2 cups flour (I use wheat flour)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (more if you like)
4 cups old fashioned oats
2 apples, peeled and diced
Directions:
Heat oven to 375 degrees.
In a large bowl, blend the oil with the sugars.
Add the eggs, milk and vanilla; beat well.
Add the flour, salt and soda; beat well.
Stir in the oats and apples.
Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for 13 to 15 minutes. Place cookies on a wire rack to finish cooling.
* You could use apple sauce in place of the apples in this recipe. I haven't tried that, so I'm not sure how much, but when I do, I'll post it here. We really enjoyed the chewy bits of apple in the cookies, but if you have picky eaters, you might want to try the applesauce instead. I recommend unsweetened applesauce. Please leave a comment on my blog page, Notes From the Kitchen, if you find a measure of applesauce that works for you.