Chicken Chili

3 Chicken breasts, skinless boneless

1/2 Onion, chopped

1 can Corn, drained

1 can Tomatoes with green chili peppers (Kuner)

2 cans White beans, lightly rinsed (Kuner)

1 can Chicken broth

1 jar Green Salsa

1/2 tsp Oregano

1/4 tsp Cumin

Salt and pepper to taste

Mix green salsa, diced tomatoes with green chili peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Caramel Corn

1/3 cup un-popped popcorn
1 Tbsp oil
1/2 cup butter
1/2 cup light brown sugar
1 tsp vanilla
1/4 tsp baking soda

Pop popcorn in oil. Remove all of the un-popped kernels.

Melt butter in a medium saucepan over medium heat. Add sugar and stir until thoroughly mixed. Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat. When it reaches a boil allow it to cook for 3 minutes without stirring on medium heat. Add vanilla at the 2.5 minute mark and mix. 
At the 3 minute mark add the baking soda.

Drizzle the caramel mixture over the popcorn.  Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered. Pour the popcorn out onto a cookie sheet covered with aluminum foil. Allow the caramel corn to cool prior to serving.

Blueberry Syrup

.5 cup blueberries
.5 cup water (warm)
.5 cup sugar
.5 tsp lemon juice

Combine blueberries, water, and sugar in a small saucepan. Heat with low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 20 minutes.

Whisk lemon juice into syrup; serve immediately or cool.

Salted Caramel Fudge

1/2 cup butter
14 ounces sweetened condensed milk
1 cup packed dark brown sugar
2 tablespoons light corn syrup
1 cup white baking chips
1/2 teaspoon coarse sea salt

Line 8” square baking pan with foil; coat with cooking spray. Melt butter in medium saucepan over medium-low heat. Stir in sweetened condensed milk, brown sugar and corn syrup. Cook over medium heat until sugar is melted and mixture comes to a simmer, stirring frequently. Reduce heat to low. Simmer 10 minutes, stirring constantly, until mixture begins to thicken (you will begin to slightly see the bottom of the pan while stirring).

Remove from heat; let stand 30 seconds or until bubbles stop. Stir in baking chips; let stand 2 minutes. Stir until melted and smooth. Pour and spread into baking pan; sprinkle with salt. Refrigerate 2 hours or until firm.

From: King Soopers

 

Black Bean Quesadillas

15 oz (1 can) black beans (drained and rinsed lightly)
1 cup corn kernels (frozen)
1/2 small red onion (diced)
1 clove garlic (minced)
1/4 bunch cilantro (rinsed, stems removed, and rough chopped)
2 cups shredded cheese
1 batch taco seasoning
10 small flour tortillas

Mix the beans, corn, onion, garlic, cilantro, cheese and taco seasoning in a large bowl.

Form quesadillas with the filling and tortillas. Cook on a skillet on both sides on medium heat until brown and crispy and the cheese has melted.

From Sue – Fall 2016

Chicken & Lime Soup

2 Tbsp olive oil
1 medium yellow onion
2 stalks celery
1 medium jalapeno (seeds removed)
4 cloves garlic
3/4 lbs chicken breast
6 c chicken broth
14.5 oz diced tomatoes with chilis
1 tsp oregano
1/2 Tbsp cumin
1 medium lime (~2 Tbsp juice)
1/2 bunch cilantro (rinsed)
1 medium avocado

Dice the onion, celery, and jalapeno. Mince the garlic. Combine and cook in olive oil over medium heat for about five minutes.

Pour mixture into crock pot. Add chicken breast, chicken broth, tomatoes, oregano and cumin. Cook on low all day or high for for half.

Remove the chicken and shred with two forks. return the meat to the pot. Squeeze the lime juice into the soup. Roughly chop the cilantro, add to the pot, give it a quick stir and serve. Dice the avocado and add a few chunks to each bowl.

From Sue – Fall 2016

Hard Boiled Eggs (High Altitude)

Hard-Boiled-Eggs-550x43012 eggs, preferably 10-14 days old

  • Remove eggs from refrigeration 20-30 minutes before cooking them. Cold eggs are more likely to crack when added to boiling hot water.
  • Bring a large pot of water to a boil. We recommend using a strainer insert.
  • Using a large spoon, slowly and carefully lower the eggs down into the boiling water.
  • Cook eggs for 15 minutes. Turn burner off and let eggs sit another 3 minutes.
  • Drain off the hot water.
  • Put the pot with eggs in the sink, fill and run cold water over the eggs for 2 minutes.
  • Drain off the cold water.
  • Let the eggs cool completely before putting the back in the egg carton.
  • Store cooled eggs in the refrigerator.

CrockPot Orange Chicken

2 chicken breasts, chopped into bite-sized pieces

1/2 cup orange juice

2 T soy sauce

2 t garlic powder

~1/2 T corn starch

1/4 t red pepper flakes

Mix the chicken, orange juice, soy sauce, and garlic powder in the crockpot.

Cook on low for 6 hours (high for 3 hours). With 15 minutes remaining remove the chicken and mix in the corn starch to thicken.

Stir the chicken back into the sauce, and allow it to cook for another 15 minutes.

Serve with rice and top with red chili flakes to taste.

Pork Carnitas

3 lb pork roast, trim fat and set aside

6 cloves garlic, cut into slivers

3 chipotle peppers in adobo sauce

1 c water

2 chicken bouillon cubes

2 bay leaves

Rub Spices

1 Tbl Cumin

1 Tbl garlic powder

2 tsp sea salt

1 tsp paprika

3/4 tsp black pepper

1/2 tsp onion powder

1/2 tsp dried oregano

1/4 tsp chili powder

Season pork with salt and pepper. In medium pan on medium-high heat, brown pork (and trimmings) on all sides for about 10 minutes. Remove from heat and allow to cool.

Combine rub spices.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with rub.

Pour water into slow cooker, add bullion cubes,  bay leaves and chipotle peppers. Place pork in slow cooker and cover. Cook on Low for 8 hours.

Shred pork using two forks and combine well with juices that accumulate at the bottom. Remove bay leaves. Let cook another 15 to 30 minutes.

– – –

My sister-in-law Sue served this on our first trip to see them in Durango. She shared a recipe from Skinnytaste  When we could not find the Adobo seasoning, I made my own rub based on the original’s spices and Traci’s Adobo Seasoning recipe at AllRecipes.com.