Chicken Taco Stew; CrockPot lovin"

My MLS friend, Kim, made this for a scrapbooking Meetup last year. I couldn't wait to play with it and make it for Wayne. He wasn't sure he liked the idea.... and now he loves it. He could eat it every week. Best of all, it's super easy!

2 med white onions, chopped
1/2 red bell pepper, seeded and diced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 c. frozen corn kernels
1 can Rotel, I use the mild
1/2 jalapeno pepper, seeded and minced (optional, if you aren't into heat)
2 cloves garlic, minced
2 chicken breasts (I use split breasts, I find it has a better flavor. But whatever you have; boneless, skinless breasts or thighs, split breasts, tenders, etc.
1 packet taco seasoning
3/4c. - 1c. water (3/4 on LOw, 1 c. on High)

Put all veggies in the Crock, give it a good stir and put the chicken on top. Add water.

*Water is a weird thing for me with CrockPot cooking. It's always too little or too much. It really depends what temperature you cook at. Just adjust as needed)

Cook 4 hours on High, 6 on Low. Take out the chicken and shred. Add back to the pot with the seasoning and water, if needed. Cook 1 hour on high.

We eat this with chips, cheese and sour cream.

The BEST White Beans I've ever made!

I don't know why they came out so good? These were amazing. I brought Erin, Dane and Gage some and we ate the rest. Logan ate a whole plate; he loves beans! I'd this makes 8 servings. It freezes well, so you can always put the rest in the freezer for a lazy day.

Disclaimer* for all recipes* I am not a recipe cook. I rarely measure anything. All measurements are a good guess. Please cook with your eyes and nose, season to taste.

I quick soak my beans since I never remember to start them the night before. To quick soak, wash them and cover in several inches of water. Bring to a rapid boil for 2 mins. Turn off the heat, cover tightly and let sit 2 hours. Then drain.

White Beans with Ham and Sausage
1 lb navy beans, quick soaked and drained
1 package sausage, sliced on an angle, cooked and drained of all grease (Wayne's dad gives us the best deer sausage, but it is very greasy. I cook it twice, once to cook out the oil, and again so it will brown a bit.)
1/2 lb diced ham
1 1/2 large white onions, chopped or 2 medium
3 cloves garlic, minced
1 stalk celery finely chopped
2 tbsp olive oil
4 shakes red pepper flakes
hot sauce
basil, thyme, black pepper
1 c water

In a large skillet, heat olive oil, red pepper and garlic. When it sizzles, add the onion and celery. Cook til tender. Place the beans, sausage, ham veggies, seasonings and water in the Crock Pot. Cook on High for 5 hours, stirring occasionally. Turn to low and cook 3 hours more. Serve with rice and cornbread.

Home-Style Macaroni and Cheese

This ain't no boxed stuff!

This is just the base recipe; be creative with your mix-ins. I use diced ham and bacon often. Sometimes I stir in broccoli or peas. You can add cooked chicken and drained Rotel, beef and salsa, etc.





1/2 box pasta (macaroni, bowties, corkscrews, shells) cooked al'dente and drained
1/2 white onion, finely chopped
3 tbsp butter
3 tbsp flour
1 can Campbell's Cheddar Cheese condensed soup
1 c milk (add as needed, for your desired consistency)
2 c cheese (cheddar, colby jack, Swiss, etc), divided
2 wedges Laughing Cow Swiss cheese (can be made without, but these make it really good)
1/2 c. sour cream
dash hot sauce
black pepper
1/2 tsp Grey Poupon mustard

Melt 1/2 the butter in a large pot. Saute onions til translucent and tender. Add the rest of butter and melt. Whisk in flour and cook one minute. Add milk and stir til thickened and bubbly. Turn heat down to low. Add soup and 1/2 of the cheese. Stir gently to combine while cheese melts. Turn off fire. Stir in sour cream, hot sauce, pepper and mustard. Add your mix-ins, if using any. Top with remaining cheese. Bake at 325 for 20 mins til top browns.

This CAN be made ahead. Just cover tightly with foil and refrigerated for up to 4 days. I start by warming it in the microwave, just to take the chill off, and then baking it at 325 til the top browns and the cheese bubbles.

Recipes and Such

You will all have to bear with me; it will take some time to get some posted.
Here is one of our favorites; Chicken and Dumpling Casserole

This is the easy version; I usually cook the chicken separately and make my own broth. But this is really just as good.

2 cooked chicken breasts, diced
1/2 lg onion, chopped
2 stalks celery, chopped
1 c. frozen mixed veggies or peas and carrots (optional)
2 tbsp butter
2 tbsp flour
1 can cream of chicken soup
1/2 c milk or 1/2 c broth

Saute chicken, celery and onions. Add the butter and flour, make a light roux. Add the milk and soup. Mix in soup. Pour into a casserole. Tip with canned biscuits or use biscuit recipe.

Biscuit topping

1 1/2 c. flour
1/2 c shortening
3 tbsp butter, melted
1 tbsp sugar
1 tsp salt
3 tsp baking powder
1/2 c milk, or just enough milk to make dough moist.

Mix all dry ingredients. Using a pastry blender, mix flour, butter and shortening. Add milk, just a little at a time, til dough forms. Knead and cut with biscuit cutter. Place on top of hot casserole mixture. Bake all at 325 til golden and bubbly.



This CAN be made ahead. Make the casserole and pop in the fridge for up to 4 days. About an hour before dinnertime, pop in the microwave for about 10 mins to take the chill off. Then bake at 325, covered, til hot and bubbly. Top with canned or homemade biscuits and bake about 15 mins more.