Samantha of "Bewitched" had Cousin Serena. The Kilted Cafe has Cousin Katie. The fab cousin/friend who calls up and says, "What's Buzzin' Cousin?" There is always something buzzin' with Cousin Katie whether it be a trip to Cabo with the girls, a new chick lit book to recommend, preferably a Brit chick lit book (I am certain she has Shopaholic and Baby by Sophie Kinsella in her well manicured hands as I type), a comedic Easter brunch replay on her disappointment at French people who only want to sing sad French songs at kareoke in FRANCE, or an update on puppy Carlie, the dry wall excavating blond bombshell at her house.
If I ever need a new appetizer to pass I call Cousin Katie. Most recently I served this at the first of many 40th Birthday parties to take place amongst my people this year. The eight thirtysomething women hovering over the Corning Ware dish gave it high marks.
Buffalo Chicken Dip
2 cooked boneless, skinless chicken breasts
2 stalks celery, finely chopped
1 8 oz cream cheese (light)
1/2 cup Jimmy's extra chunky bleu cheese dressing (blue jar in refrigerator section)
1/4 to 1/2 cup Frank's hot sauce (I used 1/3 of a cup and it had the right amount of kick)
Top with cheese (optional- Katie uses monetary jack)
Warm for 1/2 hour at 350 degrees and serve with chips (ie: Fritos Scoops) or crackers
Saturday, March 3, 2007
Thursday, March 1, 2007
Let It Snow!
We finally have snow in Saint Paul and I finally, sort of, have time to update my blog. I am sorry for the long abscence but things have been hectic at Yarn! Yarn! Yarn!.
Today it took me twenty minutes to reset my password just to be here typing now. I am glad that so many of you have enjoyed www.whatthompsthinks.blogspot.com in the meantime. My man has time to blog because I make all of the meals around here but I will not get into that today.
Here is a new soup recipe that I made for the first time last week. Jeff, H and I loved it. I did not even bother serving it to G and F as it would have been dismissed as too spicy. The original recipe called for just water but a Penzey's employee suggested using the broth and I chose to skip the sausage all together. If you do not have access to a Penzey's, or The Spice House , the ingredients on the side of the jar include; coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardmon, tumeric, Tellicherry black pepper and cloves.
Vindaloo Soup
From Penzeys Spices, my apologies to The Spice House in Milwaukee
1 pound bag dry yellow split peas
1 quart water
2 quarts chicken broth, low sodium
2 tablespoons Vindaloo Seasoning
2 tablespoons water
2 bay leaves
1 small pinch saffron (15 threads or so)
2 medium onions, minced
1 tablespoon vegetable oil
1/4 cup rice vingegar
5 medium to large potatoes, peeled and cut into bite-sized chunks
3 large cooked sausages, about 1 pound, such as grilled Polska kielbasa-Polish sausage
1-2 teaspoons sugar
2-3 teaspoons salt
freshly ground black pepper to taste
Wash yellow peas well. Place in a soup pot, cover with water and chicken broth, bring to a simmer with bay leaves and saffron. Place Vindaloo seasoning in 2 tablespoons of water, let stand while mincing the onions. Heat oil in a large skillet over medium-high heat, when hot, add onions, and cook, stirring to brown-3 minutes or so.
Add Vindaloo paste to the pan, cook stirrring, 1 minute. Add the onion/Vindaloo mix to the soup pot. Pour the rice vinegar into the skillet, which will dislodge the tasty browned bits from the pan, and add to the soup pot.
Simmer one hour, stirring regularly so the peas don't stick to the bottom of the pot. Peel and cut potatoes into bite-sized chunks, chop sausages into bite sized pieces, and add after one hour, along with 1 teaspoon sugar and 2 teaspoons of salt.
Cook another hour, at which point the peas should be pretty much dissolved and will have thickened the soup. Taste the soup, and add extra salt and sugar if desired. Serve with good, thick crusty bread ( Yeast Phobic bread comes to mind)for dunking and have a pepper grinder on the table for everyone to grind pepper on top of their bowl as desired.
Serves: 8-12
Prep time: 10 minutes
Cooking time: 2 hours
Today it took me twenty minutes to reset my password just to be here typing now. I am glad that so many of you have enjoyed www.whatthompsthinks.blogspot.com in the meantime. My man has time to blog because I make all of the meals around here but I will not get into that today.
Here is a new soup recipe that I made for the first time last week. Jeff, H and I loved it. I did not even bother serving it to G and F as it would have been dismissed as too spicy. The original recipe called for just water but a Penzey's employee suggested using the broth and I chose to skip the sausage all together. If you do not have access to a Penzey's, or The Spice House , the ingredients on the side of the jar include; coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardmon, tumeric, Tellicherry black pepper and cloves.
Vindaloo Soup
From Penzeys Spices, my apologies to The Spice House in Milwaukee
1 pound bag dry yellow split peas
1 quart water
2 quarts chicken broth, low sodium
2 tablespoons Vindaloo Seasoning
2 tablespoons water
2 bay leaves
1 small pinch saffron (15 threads or so)
2 medium onions, minced
1 tablespoon vegetable oil
1/4 cup rice vingegar
5 medium to large potatoes, peeled and cut into bite-sized chunks
3 large cooked sausages, about 1 pound, such as grilled Polska kielbasa-Polish sausage
1-2 teaspoons sugar
2-3 teaspoons salt
freshly ground black pepper to taste
Wash yellow peas well. Place in a soup pot, cover with water and chicken broth, bring to a simmer with bay leaves and saffron. Place Vindaloo seasoning in 2 tablespoons of water, let stand while mincing the onions. Heat oil in a large skillet over medium-high heat, when hot, add onions, and cook, stirring to brown-3 minutes or so.
Add Vindaloo paste to the pan, cook stirrring, 1 minute. Add the onion/Vindaloo mix to the soup pot. Pour the rice vinegar into the skillet, which will dislodge the tasty browned bits from the pan, and add to the soup pot.
Simmer one hour, stirring regularly so the peas don't stick to the bottom of the pot. Peel and cut potatoes into bite-sized chunks, chop sausages into bite sized pieces, and add after one hour, along with 1 teaspoon sugar and 2 teaspoons of salt.
Cook another hour, at which point the peas should be pretty much dissolved and will have thickened the soup. Taste the soup, and add extra salt and sugar if desired. Serve with good, thick crusty bread ( Yeast Phobic bread comes to mind)for dunking and have a pepper grinder on the table for everyone to grind pepper on top of their bowl as desired.
Serves: 8-12
Prep time: 10 minutes
Cooking time: 2 hours
Friday, January 5, 2007
Yeast Phobic
Although my first love is baking I almost always avoid recipes that call for yeast. I do not know if it is because I am impatient or I am too afraid to knead the wrong way but yeast and I only get along when it comes to homemade pizza dough. However, one of my resolutions in the kitchen this year is to overcome my fear of baking with yeast. I saved the following article in December and finally got around to giving it ago. The bread turned out great even though I baked it about 15 minutes too long. Here is the recipe, a link to the orginal article, complete with a short how to video and the pizza dough recipe I am not afraid of.
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
The original article that launched thousands of comments in the baking world
http://www.nytimes.com/2006/11/08/dining/08mini.html?ex=1320642000&en=8b6c36e563bf5c05&ei=5088&partner=rssnyt&emc=rss
Pizza Dough
½ to ¾ cup warm water (105° to 115° F)
1 package (1 tablespoon dry yeast)
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil
½ teaspoon salt
Preheat oven and a pizza stone to 425°.
Combine ¼ cup water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly, about five minutes. Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade.
Add the yeast mixture to the flour mixture, and process about 10 seconds, or until blended. Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times.
Put the dough ball onto a 14 inch greased pizza pan or cookie sheet. Cover with plastic wrap or a bowl, and let stand 10 minutes.
Pat the dough on a cornmeal dusted pizza paddle so that it covers the paddle, leaving a ridge on the edges. Spread with pizza sauce, and add the cheese and toppings.
Bake at 425° F for 15 to 20 minutes, or until the crust is golden and the cheese in bubbly.
No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
The original article that launched thousands of comments in the baking world
http://www.nytimes.com/2006/11/08/dining/08mini.html?ex=1320642000&en=8b6c36e563bf5c05&ei=5088&partner=rssnyt&emc=rss
Pizza Dough
½ to ¾ cup warm water (105° to 115° F)
1 package (1 tablespoon dry yeast)
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil
½ teaspoon salt
Preheat oven and a pizza stone to 425°.
Combine ¼ cup water with the yeast and sugar. Stir to dissolve the yeast, and let stand until bubbly, about five minutes. Put the flour, oil, and salt into a food processor, and process about five seconds with a steel blade.
Add the yeast mixture to the flour mixture, and process about 10 seconds, or until blended. Turn on the processor and drizzle just enough of the remaining water through the feed tube so the dough forms a ball that cleans the sides of the bowl. Process so that the ball turns around about 25 times.
Put the dough ball onto a 14 inch greased pizza pan or cookie sheet. Cover with plastic wrap or a bowl, and let stand 10 minutes.
Pat the dough on a cornmeal dusted pizza paddle so that it covers the paddle, leaving a ridge on the edges. Spread with pizza sauce, and add the cheese and toppings.
Bake at 425° F for 15 to 20 minutes, or until the crust is golden and the cheese in bubbly.
Thursday, January 4, 2007
The Breakfast Cookie
The kids and I went to the airport today to see my niece off on her semester abroad to England. Grantham, England to be exact. Home of Harlaxton. It is hard to believe that it was 20 years ago that my friend Beth took off for the same place and Cortny and Heaps to Ealing. Now I am beyond thirtysomething with three children in tow and the security gate is as close as I get to international travel.
In honor of S and the adventures she is embarking on tonight I give you a second scone recipe, the one that has earned the nickname The Breakfast Cookie. I first had this type of scone at a teahouse in Woodbury, MN and my sister found the recipe on epicurious.com. I like it because it is egg free, makes a great mix to give as a gift, the unbaked scones freeze well, and I always welcome an excuse to have Heath Bars in the house.
Chocolate Chip Toffee Scones
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12
Bon Appétit, September 1997
In honor of S and the adventures she is embarking on tonight I give you a second scone recipe, the one that has earned the nickname The Breakfast Cookie. I first had this type of scone at a teahouse in Woodbury, MN and my sister found the recipe on epicurious.com. I like it because it is egg free, makes a great mix to give as a gift, the unbaked scones freeze well, and I always welcome an excuse to have Heath Bars in the house.
Chocolate Chip Toffee Scones
3 1/4 cups all purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup walnuts, toasted, chopped
1/2 cup chocolate-covered English toffee bits
2 cups chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
Additional sugar
Preheat oven 375°F. Lightly butter 2 heavy large baking sheets. Combine flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips, nuts and toffee bits. Beat cream in another large bowl until stiff peaks form. Fold whipped cream into dry ingredients. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.
Transfer wedges to prepared baking sheets, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.
Makes 12
Bon Appétit, September 1997
Tuesday, January 2, 2007
The Clogged Contessa
I received my first Ina Garten cookbook this Christmas Barefoot Contessa Family Style. I am not that familiar with the Contessa but I have family members that are big followers. This recipe is from her 1999 book The Barefoot Contessa. I first had it on the Menominee River last summer and I made it for the first time on New Year's. It is amazing. Just ask the neighborhood bagpiper.
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Pan-Fried Onion Dip
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
Saturday, December 30, 2006
One of the Best Things I Make
GARLIC-LIME SHRIMP
WITH SPICY BLACK BEANS AND QUINOA
This family favorite is a blend of three recipes from three different sources. All together it is a great meal. Start the quinoa, a grain I find in the refrigerated section of my natural foods store, then get the beans going. While those pots are simmering assemble and prepare the Garlic-Lime shrimp. When all is finished stir the quinoa and black beans together and top with the Garlic-Lime Shrimp.
QUINOA
1 cup Quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground pepper to taste
Combine the quinoa, water, salt and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.
If all the water has been absorbed but the quinoa is not tender, and ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bi t. Cook stirring, until the water evaporates.
How to Cook Everything
SPICY BLACK BEANS
1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce can) spicy stewed tomatoes, undrained. I like Red Gold Petite Diced Tomatoes with Green Chilies
1 (15 ounce) can black beans with spices, undrained, I use Kuner’s Southwestern Black Beans with cumin and chili spices
1 teaspoon dried oregano
½ teaspoon garlic powder
In a large saucepan, heat oil over medium-high heat. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil. Cover; reduce heat and simmer for 20 minutes.
Adapted from Allrecipes.com
GARLIC LIME SHRIMP
1 stick of butter
¼ cup fresh lemon juice
4 teaspoons Worcestershire sauce
4 garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons grated lime peel
Pinch cayenne pepper
2 pounds uncooked shrimp, shelled and deviened
2 tablespoons chopped fresh parsley
Melt butter in a heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.
8 servings
Adapted from Bon Appétit, August 2001
The recipe in its original form http://www.epicurious.com/recipes/recipe_views/views/105353
WITH SPICY BLACK BEANS AND QUINOA
This family favorite is a blend of three recipes from three different sources. All together it is a great meal. Start the quinoa, a grain I find in the refrigerated section of my natural foods store, then get the beans going. While those pots are simmering assemble and prepare the Garlic-Lime shrimp. When all is finished stir the quinoa and black beans together and top with the Garlic-Lime Shrimp.
QUINOA
1 cup Quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground pepper to taste
Combine the quinoa, water, salt and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.
If all the water has been absorbed but the quinoa is not tender, and ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bi t. Cook stirring, until the water evaporates.
How to Cook Everything
SPICY BLACK BEANS
1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce can) spicy stewed tomatoes, undrained. I like Red Gold Petite Diced Tomatoes with Green Chilies
1 (15 ounce) can black beans with spices, undrained, I use Kuner’s Southwestern Black Beans with cumin and chili spices
1 teaspoon dried oregano
½ teaspoon garlic powder
In a large saucepan, heat oil over medium-high heat. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil. Cover; reduce heat and simmer for 20 minutes.
Adapted from Allrecipes.com
GARLIC LIME SHRIMP
1 stick of butter
¼ cup fresh lemon juice
4 teaspoons Worcestershire sauce
4 garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons grated lime peel
Pinch cayenne pepper
2 pounds uncooked shrimp, shelled and deviened
2 tablespoons chopped fresh parsley
Melt butter in a heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.
8 servings
Adapted from Bon Appétit, August 2001
The recipe in its original form http://www.epicurious.com/recipes/recipe_views/views/105353
Friday, December 29, 2006
Recipe Exchange
Once again a recipe exchange request has landed in my inbox. Now usually I delete these sort of things. I always delete the emails that tell me I need to forward them to the eight people that mean the most to me and that I will get a special email in return, sorry Moe and Mary. However, the last time I participated in a recipe exchange my friend Kelly the marathoner provided me with the following recipe that immediately became a family favorite.
If you do not have a crock pot, and you have extra time, you can bake this in the oven at 350 for about an hour, or until the chicken breasts easily shred apart. My friend Keri has a lot of variations that she has developed with this recipe, enchiladas, soup, maybe she will share them in the comments. Now I just need to figure out what recipe I will share this time around.
CREAMY BLACK BEAN SALSA CHICKEN
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained, I use frozen
1 can (15 oz) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hrs or on high heat 3-4 hrs [note from kelly: high heat 3 1/2-4 hrs seems to be much better than the longer time]. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.
Serve with warm flour tortillas and spanish rice.
FYI from Kelly- I use low sodium chicken broth, low sodium black beans, low fat sour cream and it comes, instant brown rice and corn tortillas and it still tastes superior. This has become one of our favorite meals.
If you do not have a crock pot, and you have extra time, you can bake this in the oven at 350 for about an hour, or until the chicken breasts easily shred apart. My friend Keri has a lot of variations that she has developed with this recipe, enchiladas, soup, maybe she will share them in the comments. Now I just need to figure out what recipe I will share this time around.
CREAMY BLACK BEAN SALSA CHICKEN
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained, I use frozen
1 can (15 oz) black beans, drained
1 package taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese
Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hrs or on high heat 3-4 hrs [note from kelly: high heat 3 1/2-4 hrs seems to be much better than the longer time]. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.
Serve with warm flour tortillas and spanish rice.
FYI from Kelly- I use low sodium chicken broth, low sodium black beans, low fat sour cream and it comes, instant brown rice and corn tortillas and it still tastes superior. This has become one of our favorite meals.
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