Monthly Archives

July 2015

Pink chicken Chili

July 28, 2015

Pink Chicken Chili

By Cathy Rueter

Necessary items – crockpot and large fry pan

Time: 30 minutes prep

Crockpot: low setting, 6-8 hours

Ingredients given for half and full crockpots

*Note: although I originally created this dish with ground chicken, here in my area that meat is hard to find and it is rather expensive. Recently I experimented with half ground chicken and half ground pork. This combination tastes just as delicious and is less expensive – BONUS!

(Half crockpot full – 4-6 servings)

Tbl olive oil

2 lbs ground chicken (less expensive – 1 lb ground chicken and 1 lb ground pork)

1 tsp salt

2 cloves garlic or 1 tsp minced garlic

1 medium onion, chopped

1 tsp ground cumin

1 tsp dried oregano

¼ tsp ground cinnamon

1/8 tsp ground cayenne pepper

1 can light Red Kidney beans, drained

1 can Northern beans, drained

16 ounces mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)

14 ounces water

2 teaspoons chicken bouillon (Knorr brand loose is our favorite)

¼ – ½ cup sour cream or plain Greek yogurt for topping/stirring

 

(Full Crockpot – 6-8 servings)

1-2 Tbl olive oil

2 lbs ground chicken -AND-

2 lbs ground pork

1 ¾ tsp salt

4 cloves garlic or 2 tsp minced garlic

2 medium onions (or 1 large), chopped

2 tsp ground cumin

2 tsp dried oregano

½ tsp ground cinnamon

¼ tsp plus a small dash more, ground cayenne pepper

2 cans light Red Kidney beans, drained

2 cans Northern beans, drained

24 ounce jar mild salsa (our favorite – Casa Mamita Chunky Salsa from Aldi)

28 ounces water

4 teaspoons chicken bouillon (Knorr brand loose is our favorite)

½-1 cup sour cream or plain Greek yogurt for topping/stirring

 

**Note: Different ingredient amounts but same cooking directions whether half crockpot or full crockpot.

Brown ground chicken (or ground chicken and ground pork) in fry pan, break into smaller crumbles. Drain grease.

Heat water until warm (microwave or can use warm water from tap as well). Add chicken bouillon to water and stir.

Add meat, chicken bouillon water, and all ingredients EXCEPT sour cream/yogurt to crockpot and stir. (Make sure to drain beans prior to adding or you will have a soupy mess).

Cook in crockpot on low 6-8 hours, stirring occasionally.

Ladle chili into bowls and top with large tablespoons of sour cream or plain Greek yogurt. Stir in – this is what turns the chili pink(ish)!

Enjoy!

Game Day Taco Bean Dip

July 1, 2015

Not only is this a fast and delicious meal – on game day or any day – it’s inexpensive too! BONUS!!!

Game Day Taco Bean Dip

from the kitchen of Cathy Rueter

Microwave cooking

Serves 4-6

Prep time: approx. 10 minutes. Cook time: less than 10 minutes.

Cooking necessities: Large microwavable bowl

 

Ingredients for microwave mix:

1 lb ground beef, cooked and any grease drained

1 packet favorite taco seasoning

1 cup sharp cheddar cheese shreds

1 can (10 oz.) diced tomato and green chili, drained

1 can (15.5 oz.) black beans, drained

1/2 cup water

Other ingredients (do NOT add these to the microwave mix):

1 cup plain Greek yogurt

1 bag of tortilla strip chips (our favorite is the 24 oz. size Pueblo Lindo Restaurant Tortilla Strips Party Size bag from Aldi’s – make 2-3 batches of the dip for a whole bag)

 

Instructions:

Mix all the microwave mix ingredients together. (Reserve ‘other’ ingredients for end result.)

Microwave mix on high for three (3) minutes.

Stir thoroughly.

Microwave on high for two (2) to three (3) minutes more. Stir. Carefully remove from microwave – bowl will likely be very hot!

Scoop mix onto serving plates and top with heaping tablespoonful of Greek yogurt. Place large handful of tortilla strip chips on plate and serve.

Can be served with lettuce shreds, fresh diced tomatoes, diced onion, black olives, etc.

Serve and enjoy!