Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Originated From:  Paula Deen

Crockpot Stuffed Flank Steak

--1 or 2 pieces of flank steak
--1/2 cup honey
--1/2 cup soy sauce
--1 green apple
--1/3 cup raw almonds
--1/2 block feta cheese
--2 chopped garlic cloves

The Directions.

Marinate the flank in the honey and soy sauce overnight in the refrigerator, or for as long as you can (I did about 4 hours).

In a mixing bowl, combine the feta cheese, the chopped garlic, a chopped (doesn't need to be peeled) green apple, and the chopped almonds (psst. the almonds were measured out before they were chopped).

Dump the flank steak and all the juice into your crockpot. Carefully pull out the piece of meat, and put it on a cutting board. Put a handful or two of the filling in the middle of the flank, and roll it up. You will have extra garlic, feta, apple, and almond mixture. It makes great salad topping--or use it to fill up another piece of meat.

Place the meat seam-side down into your crockpot. If you'd like to secure the meat with twine or skewers, go for it.

Cover and cook on high for 4 hours, or on low for 6-7. I cooked ours on high for exactly 4.

Slice carefully, and serve. If the meat unrolls a bit, you can stick it back together with toothpicks to present nicely. Or don't worry about it---it's gonna get all chewed up anyway

Best-Ever Chili

Cooking time 4-5 hours

Ingredients:
1 lb  - Ground Beef
1 lb - Italian Sausage
1/2 lb- Bacon
1  - chopped White Onion
1/2 - Green Pepper (diced)
2-15oz cans dark red kidney beans
1 - 16 oz. can light red kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can pork and beans
1 - 15 1/2 oz can sloppy joe mix
1 - 14 1/2 oz can diced tomatoes (drained-reserve juice)
1 can - Tomato Juice
1/4 c. Brown sugar
1 Tbs - Worchestshire
1 Tb - Garlic (minced)
1 Tb - Oregano
2 tsp - Cumin
1 tsp - Salt
1 tsp - Pepper
1 tsp - Basil
1 tsp - Cayenne Pepper
1 tsp - Paprika
1 tsp - White Sugar
Chili powder to taste


Brown ground beef, sausage, onion, bacon and green pepper. Drain. Combine meat mixture with remaining ingredients in a slow cooker. Use 1/2 of tomato juice. Cover and cook on high until chili is heated through. (about one hour) Reduce heat to low and cook 2-4 hours. Add remaining tomato juice if needed.

Chicken, Corn and Potato Chowder

3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Originated from: http://www.cooklikeachampion.blogspot.com/

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.

Originated From: http://www.crockpot365.blogspot.com/

Goat Cheese and Apple Chicken

1 chicken breast, halved
3/4 cup Saltine cracker crumbs
1/2 tsp garlic salt
1 egg
2 Tbsp olive oil
3 oz goat cheese, at room temperature
1/2 an apple chopped
Salt
Pepper
Maple syrup

Preheat oven to 250 degrees F. Line a baking dish with aluminum foil and spray with cooking oil. 

Season chicken with salt and pepper. In a small bowl combine the cracker crumbs and garlic salt. In another small bowl whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.

Over medium heat, add the oil and then cook the chicken until brown and crispy and cooked through. Place the chicken on the baking dish.

In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts. Drizzle with maple syrup.

Bake for about 20 minutes or until cheese is warm and browned. Remove from oven.

Drizzle with more maple syrup. Serve and enjoy!
Originated From: http://www.confessionsofcityeater.blogspot.com/

Cheese Enchiladas with Tomatillo Sauce

6  - Medium Sized Tomatillos
1 1/2 cups - of Water or Chicken Broth
6  - Garlic Cloves (peeled)
2 - Bunches Green Onions (chopped and reserve some for garnish)
1 or 2 - Small Cans Mild Green Chilies (depending on your "heat" preference)
1 small can diced tomatoes
leaves of one bunch cilantro
juice of two fresh limes
1 can refried beans
6 corn or flour tortillas
3 cups shredded cheese - Mexican blend or Monterey Jack.
1 lb. Ground Beef (optional)
1 lb - Boneless Skinless Chicken Breasts (optional)

Remove tomatillo husks, wash and quarter and place in large frying pan. Add water, and garlic and bring to a boil. Reduce heat and cook over medium heat for 15 minutes until tomatillos are very soft.

Carefully pour contents of pan into food processor. Add cilantro, green onions, chilies, tomatoes and the lime juice. Process in bursts until well blended. Return to pan over low eat and let cook on low for a few minutes to blend flavors.

Grease an 8 x 8 casserole dish. Spread a thin layer of the sauce on the bottom of the dish. Take a tortilla and with a knife spread a layer of refried beans. Add 1/3 cup cheese, and carefully roll up tortilla and place in dish. Repeat until casserole dish is full. Pour tomatillo sauce over rolled tortilla's and sprinkle with remaining cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and dish is heated through.

Let sit for 10 minutes and serve.
Original Recipe:  http://www.themerlinmenu.blogspot.com/