Blackburn Taco Soup

This recipe was submitted by Kyra Harmon

1 can Sliced or Diced Tomato's
1 can Kidney Beans
1 can White Beans
1 can Green Beans
1 can Corn
1 pkg Taco Seasoning
1/2 a can of water
1- 16oz can of Tomato Sauce
1 lb Browned hamburger meat

Corn chips
Sour Cream
Salsa
Cheese, grated

Do not drain any of the cans, just dump all ingredients together. You can add other stuff in the soup too. There are two ways to cook this soup. 1) In a crock pot for 3 hours on low or 2) Warm it on stove top 10 minutes.
For serving - have each person pour soup mixture over corn chips. You can garnish with sour cream, salsa and cheese on top.

Mandarin Orange Salad

This recipe was submitted by Katie Jensen

1/2 c. sliced almonds
2 tbsp. plus 1 tsp. sugar

Cook over medium heat in a pan, stirring constantly until sugar is melted and almonds are coated. Remove from heat then place almonds on wax paper and wait until cooled and break apart. Store in air tight container at room temperature until ready to use.

SWEET SOUR DRESSING:
1/4 c. oil
1/4 c. sugar
2 tbsp. vinegar
1 tbsp. parsley, finely chopped
1/2 tsp. salt
Dash of pepper
Dash of Tabasco

Shake WELL in tightly covered jar.

1. Wash and tear 1 head lettuce into bite-size pieces - Place in large serving bowl
2. Add 2 medium stalks of celery, chopped
3. Add 2 green onions, thinly sliced
4. Add 1 small can mandarin orange slices, drained.
5. Just before serving toss with Sweet and Sour Dressing and add sugared almonds.

If you wish to turn this into more of a main dish, add some grilled chicken slices to the salad! Yummy.

Tortilla Soup

This recipe was submitted by Rachelle Kunkel

1 T olive oil
1 large onion chopped
5-6 cloves garlic chopped
1 ½ t oregano
1 ½ ground cumin
1 T tomato paste
4-6 c chicken stock
4-5 whole canned tomatoes + some liquid from the can
Up to ½ c salsa for heat
1 chipolte chili + a little adobo sauce
1 can of corn
1-2 chicken breasts, shredded or cubed

*Garnish w/ Cilantro, sour cream, shredded cheese, lime wedges, tortilla chips, and/or avocado.

Boil chicken in water w/ salt & pepper or use rotisserie chicken. Heat oil in large pan on medium-high, cook onions, oregano, & cumin 2 min., then add garlic & lower heat, cook covered about 10 min. Add tomato paste to onions & cook for a minute. Add chicken stock & tomatoes. Puree soup & return to pot. Add chicken, & corn to soup. Simmer a few more minutes.

Red Chile Enchiladas

This super yummy recipe was submitted by Rachelle Kunkel.

1 can Rosarita's enchilada sauce
3 cloves of garlic, minced
1 1/2 to 2 chipotle chilies in adobo sauce + about 1 Tbsp. of adobo sauce
1/5 to 2 lb. ground meat (I use ground beef turkey or shredded rotisserie chicken)
1 onion, chopped
Salt and pepper to tatse
16 corn tortillas, toasted on the stove top with a tiny bit of oil or warmed in the microwave in a towel
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
Cilantro

Warm enchilada sauce over low heat with 2 cloves chopped garlic, chile in adobo, and adobo sauce. In a skillet, brown meat; add onion and remaining clove of garlic and season with salt and pepper. Warm tortillas. Fill tortillas and roll: Meat mixture, sauce, cheese.

Macaroni & Cheese

This cheesy recipe was submitted by Katie Jensen.


4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese and crushed crakers if desired.

Note: If you like your mac and cheese super cheesy, try a combination of cheeses such as cheddar, jack, colby, swiss, and gouda.

Chicken & Broccoli Alfredo

This recipe is from the kitchen of Katie Jensen.

8 oz. linguine (1/2 of 16oz. pkg.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 garlic clove, finely chopped (optional)
1 lb. skinless, boneless chicken breasts, cut into 1" pieces)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper

Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during the last 4 minutes of cooking time. (When ready to add pasta to the chicken mixture, make sure you drain linguine and broccoli well in a colander.) At about the time you add the broccoli to the pasta, heat butter in a 10" skillet over medium-high heat. Add garlic if you like. Add chicken and cook until browned stirring often. Add soup, milk, cheese, and pepper. Stir in linguine & broccoli. Cook until mixture is hot and bubbling. Pour onto a serving platter and enjoy!

Option: Shrimp & Broccoli Alfredo
Substitute 1 lb. fresh extra large shrimp, shelled and deveined, for the chicken. Cook until shrimp turn pink.

Beef Stew

This yummy stew is from Danielle Barrett!

1 can golden mushroom soup
1 can cream mushroom soup
1 can cream celery soup
1 Package lipton onion soup mix
2 bay leaves
Stew meat (2 pounds, depending on how much meat the family likes)
4 Clean and diced Potatoes
1 cup baby carrots
2 cans of water

In an oven proof stew pot brown meat in a little oil till golden. Add remaining ingredients and cook at 300 degrees for 6 hours or in a crock pot on low for about 6 hours. This delicious stew makes for an easy Sunday dinner! Serve with dinner rolls or homemade cheesy biscuits. Yummy!

Red Chile Enchiladas

Another spicy recipe from the kitchen of Rachelle Kunkel!

1 can Rosarita's Enchilada Sauce
3 cloves of garlic, minced
1/2-1 chile in adobo sauce + about 1 T of adobo sauce
1.5-2 lbs ground meat (I use ground turkey, or shredded rotissery chicken)
1 onion, chopped
salt & pepper to taste
16 corn tortillas toasted on the stove top w/ a tiny bit of oil or warmed in the microwave in a towel
1 1/2 c shredded cheddar cheese
1/2 c sour cream
cilantro

Warm enchilada sauce over low heat with 2 cloves chopped garlic & chile in adobo & adobo sauce. In a skillet brown meat, add onion & remaining clove of garlic, and season with salt & pepper. Warm tortillas. Stir in 1/2 c sour cream to sauce & remove from heat. Fill tortillas & roll (seam side down): meat mixture, sauce, cheese. Pour remaining sauce over tortillas, top with cheese. Bake @ 350 degrees for 15-20 min. or under broiler until cheese is melted. Garnish with chopped cilantro. Great for make ahead and heat later!

Chicken Curry Demo Info

We had a curry demo on Tuesday at cooking group by Katie Jensen. Instead of posting the recipe Katie thought it would be easier to tell you what kind of curry she used and leave the rest up to you!! For those of you who watched the demo, you saw how easy it was. All the directions are on the side of the box. These curry boxes can be purchased at just about any grocery store and you can get a few different levels of spiciness. Expirement with different kinds and see what you like! Katie used chicken, carrots, green peppers, celery and onions in the demo recipe. It was served over rice and was very delicious. Try it and you just might like it...

Emma's Chili Soup

This delicious (and easy) recipe is from the kitchen of Renae Powell

In a large pot, brown hamburger and onion. Add one can of 1 can kidney beans, 1 can of pinto beans and 1 can of diced tomatoes (all undrained). Add one package of chili seasoning. Dice up one green, orange, and red pepper and add to the pot. Combine all ingredients and simmer for one hour. (Quantities of cans be multiplied to your liking.)

Chicken Enchiladas

This awesome recipe is from the kitchen of Danielle Barrett. It would make the perfect dinner for cinco de mayo!
Filling:
2-3 cups cooked cubed chicken
1 pkg. cream cheese
1/4 cup chopped onion
1 cup monterrey jack cheese
1/2 bottle green taco sauce
pinch seasoning salt
1 small can sliced black olives
1 tomato diced
tortillas

Sauce directions and ingredients below...

Combine the ingredients listed above. Spoon into tortillas. Roll tortillas up like you would a burrito. Line them into a 9x13 pan.

Sauce:
In a saucepan, melt 4 tbsp butter. Add 1/4 cup flour and mix until well blended. Add 2 cups chicken broth and stir until mixture bubbles and thickens, stir in 1 cup sour cream, 1 small can diced green chilies drained, heat but do not boil. Pour sauce over enchiladas top with 1 more cup jack cheese and bake at 350 for about 30-45 min.

Easy Chili

Easy Chili

1 lb. extra lean ground beef
1/2 cup chopped onions (about 1 small)
1/2 cup chopped green peppers
1 can (15 oz.) kidney beans, drained, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (12 oz.) tomato sauce
1 Tbsp. chili powder
1/4 tsp. crushed red pepper
3/4 cup shredded Cheddar Cheese

BROWN meat in large skillet on medium heat; drain. Add onions and green peppers; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
ADD all remaining ingredients except cheese; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
SPOON evenly into six serving bowls. Top each with 2 Tbsp. cheese. Serve with cornbread.

Sweet and Sour Chicken

Yummy Yummy, from Kyra Harmon...

Sweet and Sour Chicken

8 boneless skinless chicken breasts
1 cup Catalina salad dressing
1 envelope dry onion soup mix
1, 10 oz. jar apricot preserves (if it's a little more than 10 oz. it's ok!)

Place chicken in crockpot. Combine remaining ingredients. Pour over chicken and cook on low for 6 to 8 hours. Serve over rice and with some veggies.

Orange Soda Chicken

This is from Kyra Harmon. This is a super easy and yummy crockpot meal.

1 can orange soda (brand doesn't matter)
1/2 cup soy sauce
4-6 chicken breasts or 8-10 chicken tenders

Put chicken in crockpot. Mix soda and sauce together and pour over chicken. Cook on low for 4-6 hours. To make a nice gravy, set the chicken aside and dump the left over sauce into a pan and add 1-2 Tbsp. of cornstarch. Stir until thick and bubbly. Serve over rice with chicken. Enjoy!

Crockpot Chicken

This delicious recipe is passed along by Haley Berg

Crockpot Chicken
1/4 cup butter
4-6 boneless, skinless chicken breasts
1 pkg. (about 2 Tbsp.)Italian dressing (dry mix)
1 can cream of chicken soup
1, 8oz. pkg. cream cheese

Put butter in crockpot and melt. Put in chicken and sprinkle with dressing. Cook on high for 3-5 hours. Add in soup and cream cheese for the last 30-45 minutes of cooking. Stir together. Serve over rice.

If you don't have the Italian dressing mix on hand, below is a recipe that will work.

Italian Dressing Mix
1 Tbsp. garlic salt
1 Tbsp. onion powder
1 Tbsp. white sugar
2 Tbsp. dried oregano
1 tsp. black pepper
1/4 tsp. dried thyme
1 tsp. dried basil
1 Tbsp. dried parsley
1/4 tsp. celery salt
2 Tbsp. salt

Mix all ingredients together and store in tightly sealed container. To make actual Italian dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 Tbsp. water, and 2 Tbsp. of the dry mix.

Chile Verde Pork

From the kitchen of Rachelle Kunkel

Chile Verde Pork
(Slow cooker) 4-6 servings

1/2 Pork loin (or any meat you like) take off as much fat as you can
1 onion diced
4-6 cloves of garlic roughly chopped
1 can whole green chiles diced
1 cup of your favorite green salsa (I like Arriba Fire Roasted Mexican Green Salsa)
1/2 -1 cup chicken stock
1/2 cup sour cream or heavy cream or half and half
1/2 cup cilantro roughly chopped

I usually sear the meat first on the stove top, but you don't have to. Then put all the ingredients down to the chicken stock into the crock pot for 6 hours on low or 4 hours on high. Then shred the meat and add the sour cream and cilantro (tip: if you add the cream early on it will curdle). We eat this burrito style, in a tortilla with Spanish rice and cheese. Would also be good over rice. I think I've added cumin and garlic salt to this recipe before too. Feel free to add or substitute your favorite ingredients to taylor it to your likings! Rachelle Kunkel :)