There are lots of great recipes with Southwest flavors in Tastes & Treasures cookbook but here are two not found in the book.
Easy Peasy Crock Pot Southwest Chicken
Ingredients:
4 chicken breast
1 packet Fiesta Ranch mix (by the salad dressing in the grocery store)
1 can black beans
1 can Rotel (canned tomatoes with diced green chiles)
1 can corn not drained
1 block cream cheese
Directions:
Add all the ingredients and cook in the slow cooker for 4 hours on high or 6 hours on low. Serve with sour cream and salsa. Eat over rice or with tortillas! Yummmmm.
For variety: Omit cream cheese.
Omit Fiesta Ranch mix and
use canned salsa.
Use packet of Taco Mix
Hungry Girl has another version of
Crock pot Southwest Chicken
Ingredients:
1 1/2 lbs. raw boneless skinless chicken breasts, halved
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
One 15-oz. can black beans, drained and rinsed
One 14.5-oz. can diced tomatoes, drained
One 7-oz. can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. chopped garlic
1/8 tsp. cayenne pepper
4 cups reduced-sodium chicken broth
1/2 cup light sour cream
1/2 cup shredded reduced-fat Mexican-blend cheese
1/2 cup chopped cilantro
Optional seasonings: salt and black pepper
Directions:
Season chicken with cumin, chili powder, garlic powder, and onion powder.
Place chicken in a slow cooker. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.
Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and stir well.
Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!
MAKES 8 SERVINGS
When the peach tree is loaded with fruit, it's time to find recipes with peaches. Kay Holcombe tried out her ice cream machine with great success! Nothing better than home-made peach ice cream with peach sauce over the top.
Before you begin, make sure that your freezer bowl
is completely frozen—it's a good idea to put it in the freezer a full 24
hours before you plan to make the ice cream. Also, allow enough time
for the custard to chill before you plan to make the ice cream, which
could take several hours. Kay followed the directions on her Cuisinart ICE-20.
