Mexican Chicken

Well, if there is any doubt we are in January in Ohio,  just step out on your front porch.  It is so cold.  I was glad I had some “Mexican Chicken” in my freezer.  I pulled it out and made some great soup.  You know my motto.  It has to be easy and delicious–Also, cook once and eat at least twice.

Here is my version of Mexican Chicken

4 Boneless Skinless Chicken Breasts

1 jar of medium salsa (chunky)

1 can of Ro-tel tomatoes with green chilies

2 cans of black beans

1 packet of taco seasoning mix

Combine everything in your crock pot.  Cook on low for 6 to 7 hours.  Chicken should be thoroughly cooked and able to shred.  I served this in a bowl, and put finely grated Mexican Cheese on top.  It was filling and delicious.

I froze the leftovers.  When we got into the arctic weather, I was looking for something hardy that could be cooked quickly.  I didn’t want to leave the fireplace for too long.  I put 1 cup of water and 1 teaspoon of Chicken Soup Starter in a 4 quart pot.  I turned the burner on medium until the water boiled and I mixed in the soup starter.  I reduced the heat and put about 2 cups of the left over Mexican Chicken in with the soup starter mixture and simmered until it was hot.  I then put the soup in bowls and topped it with Mexican cheese. This made a great winter soup, without any fuss.

Keep warm!  Until next time… From our Butcher Block to your Table.

The Last of the Turkey

I wanted to give you one more idea for leftover turkey.  This can also be used for cooked chicken or beef.  We had a wonderful Thanksgiving; However, when it’s over you want it to be over.  No turkey hanging around in the refrigerator.  We made enchiladas and no one recognized the turkey. Sorry for the picture of the partial pan of enchiladas. They were so good we dug in before I remembered to take a picture. This is one of my downfalls. I always forget to snap the picture; However they were “2 thumbs up”.

Turkey Enchiladas

3 cups of cut up cooked turkey (I used dark meat)
3 cans of red enchilada sauce
1 to 2 chopped onions
2 to 3 cups of finely shredded Mexican cheese
8 flour tortillas

Mix the cooked turkey, 1 1/2 cans of enchilada sauce and 2 onions in a saucepan. Put this on the stove and simmer it for 45 minutes. The turkey was falling apart and the onions were cooked through.

Preheat oven to 350 degrees.

Take a 9 X 13 inch glass baking dish and put 1/2 can of enchilada sauce in the bottom of the pan. Put one tortilla at a time in the microwave for 12 seconds to soften them up. Put the tortilla through the enchilada sauce in the pan until the outside is coated. Put about 4 tablespoons of the turkey onion mixture inside the tortilla. Cover the turkey mixture with Mexican cheese. Roll the tortilla with the seam side down in the glass dish.  Repeat this process with the remaining flour tortillas, adding enchilada sauce to the bottom of the dish as needed. Take the remaining enchilada sauce (about 1/2 of a can) and pour it over the enchiladas. Put about 1 cup of shredded cheese on top of the enchiladas and sauce. Put the pan in the preheated oven and cooked the enchiladas for 35 minutes.  Leftover enchiladas can be frozen and pulled out for a quick lunch or dinner.

The enchiladas were delicious. Just what the doctor (or Butcher) ordered.

Enjoy your week, until next time.…From our Butcher Block to your Table

Taco Salad

I just got back from my morning walk.  I watered my container garden, saw some ripe

Butcher’s Wife

cherry tomatoes, and couldn’t resist popping them in my mouth.  There is nothing like a tomato right off of the vine.  They tasted wonderful.  The flowers are so beautiful.  I have never seen such colorful hydrangeas.  I love mornings like this.  It does not get too hot for me.  I remember the cold winter months and I embrace the summer months with a passion.I love tomatoes.  In the winter, where are you going to get fresh tomatoes?  The answer is from Dennis who grows tomatoes, cucumbers and lettuce hydroponically.  I went to his greenhouse yesterday.  I thought you put up a greenhouse, put in plants and voila you have produce.  Not so!  There is so much work involved.  Dennis was giving me the technical aspects, and it was way over my head; However, I am glad Dennis has this down because he has amazing produce.  He is always at the Copley Creekside Farmers Market , www.copleycreeksidefarmersmarket.com on Thursday afternoons from 3:00 to 7:00.  You can also get his fresh grown produce at Sherman Provision.

I like to make a Taco Salad to have a light meal and use that amazing produce.

Taco Salad

2 pounds of extra lean ground beef      
2 packages of Taco Seasoning Mix
1 onion diced
1 tomato diced
4 cups of diced lettuce
1 can of drained small ripe olives
2 cups of finely shredded Mexican Cheese
2 cups of Ranch Salad Dressing
2 teaspoons of Taco Seasoning
Tortilla Chips

Brown the ground beef in a skillet, add the 2 packages of Taco Seasoning Mix and cook according to package directions. Put the lettuce in a large bowl. Put the toppings in their own individual bowl. Everyone can make their own taco salad. Mix the 2 teaspoons of Taco Seasoning in the Ranch Dressing and you have an excellent dressing for the taco salad.

I put mine together like this–Tortilla Chips on the bottom of the plate, lettuce, tomatoes, Taco Meat, onions, ripe olives, cheese and dressing. Delicious! It is so light, and when you keep everything separate, you can have the leftovers for lunch or another dinner.

Also, take some of the leftover Taco Meat, put it on a microwave safe plate, cover it with the shredded Mexican Cheese, and microwave for about 45 seconds. When the cheese is melted, serve with salsa and you have an excellent appetizer or a quick summer meal.

What are some quick light dinners you like to make in the summer? Please share, I am always looking for new ideas.

Until next time, From our Butcher Block to your Table.