Wednesday, January 16, 2013

No can Green Bean Casserole

From here
We are big green bean casserole people so I was a little skeptical, but we LOVED it! Instead of crackers, we used fried onions.

Cucumber Sandwich

This is Paleo diet approved I believe

Just scoop out the seeds, fill with laughing cow cheese and your favorite deli cuts and whatever condiments you like. The cucumber just acts like your bread.

24 hour chicken marinade

From here

3/4 c. vegetable oil
1/4 c. + 2 Tbl. low-sodium soy sauce
1/4 c. Worcestershire sauce
1/4 c. red wine vinegar
2 Tbl. + 2 tsp. lemon juice
1 Tbl. dry mustard powder
1 1/2 tsp. black pepper
1/4 c. finely chopped fresh parsley

Whisk together all ingredients.  Pour over chicken and allow to marinate.  The longer you let it marinate, the better the flavor will be (24 hours is ideal).  Makes enough for 4 large chicken breasts.  Cook on an outdoor grill or an indoor grill until the thickest part of the chicken registers 160 degrees on an instant read thermometer.  Remove from heat and allow to rest for a few minutes before slicing to keep all the juices inside.      

Jenn's Notes:  I have made this without allowing the chicken to marinate for a full 24 hours and it wasn't as flavorful.  So, I highly recommend allowing it to marinate a full 24 hours.  
slightly adapted from: All Recipes

Chicken Tortilla Soup

From here
This was yummy, but I had no picture! Just go to the link if you need a picture.

4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

  1. Place chicken in Crock-Pot® slow cooker.
  2. In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
  3. Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
  4. Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
  5. Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Serves: 4-6
Size: 3-6 quarts