7/23 Loose Lips - Recipe? SHARE, PLEASE!

[Doug N Libby]

Hey, Y'all - A couple of you had asked for my Chicken Burrito Crockpot recipe. So, here it is -


CHICKEN BURRITOS

Layer in slow cooker:
3 frozen chicken breasts
15-oz can black beans
15-oz can whole kernel corn
1 jar salsa (We use hot!)

Cover and cook on HIGH for about 4 - 6 hours. (You want the liquid to be absorbed.) Break up chicken and mix together. Serve in soft tortillas (with rice, if desired) or over rice.

The end result has flavor but isn't really spicy. Depending on the size of chicken breasts, it feeds 5 - 8 people.

Told you - EASY!!

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Thought it might be fun for us to share a recipe or two. I'm always looking for something new to fix.

Libby

 

[Deb & Spot]

That sounds really good! I made something like that the other day, but added am 8oz block of cream cheese and some chili powder, onion powder, cayenne pepper, and a package of ranch dressing and served it over rice. Yummy!!!

 

[Anne & Zener GA]

My kind of recipe - thanks!
Liz

 

[Ann & Tess GA]

It looks a lot more complicated than it is. I've even made it on a camping trip! It's from my favorite Italian cookbook by Marcella Hazan.
It takes less than 5 minutes to cook. Wonderful w/ Tortellini w/ Pesto sauce or slice and serve over fettuccine.

PETTI DI POLLO ALLA SENESE
Sautéed chicken breasts with lemon and parsley
Serves 4 or 5

• 3 boneless and skinless chicken breast fillets
  2 tablespoons vegetable oil
  3 to 5 tablespoons unsalted butter
  Kosher salt and fresh ground pepper
  4 tablespoons lemon juice
  3 tablespoons chopped flat-leaf Italian parsley
  1 lemon, thinly sliced for garnish (optional)

• 1. Trim and discard excess fat from chicken breasts. Hold each breast flat with the palm of your hand and slice the breast parallel to the cutting board, dividing the piece in two even layers. Remove and discard the white tendon that protrudes from the smaller piece of the fillet.
  2. Heat oil and 2 tablespoons butter in a skillet over medium heat. When hot, sauté the chicken fillets on both sides very briefly, about 1 minute on each side.
  3. Transfer the fillets to a warm platter and sprinkle lightly with salt and freshly ground pepper.
  4. Add the lemon juice to the skillet and turn up the heat. With a wooden spatula, scrape the bottom of the pan to deglaze the pan juices, adding a tablespoon of water if necessary. Add remaining tablespoon butter and parsley to the cooking juices and stir to mix. Lower heat to a bare simmer and add the cooked fillets. Turn them over in the sauce once or twice to coat.
  5. Transfer fillets to a warm serving platter and pour over the lemon/parsley sauce. Serve at once, garnished with lemon slices if desired.

 

[squeem3]

It looks a lot more complicated than it is. I've even made it on a camping trip! It's from my favorite Italian cookbook by Marcella Hazan.
It takes less than 5 minutes to cook. Wonderful w/ Tortellini w/ Pesto sauce or slice and serve over fettuccine.

Looks like I found a new weeknight dinner recipie :lol: It seems really easy to do :smile:

I made this recently: Gnocchi with Squash & Sweet Corn It was yummy with farm fresh corn and squash But I didn't really care for the gnocchi. I found it too chewy. Is gnocchi supposed to be chewy? I followed the package directions exactly. Next time I'm going to substitute small shell pasta or tortellini for the gnocchi. The 4 tablespoons of butter is a lot, though :shock: Some of the posted comments have suggestions on how to reduce the butter amount without ruining the overall flavor of the dish.