Christmas Notebook

This Crock Pot Chicken Taco Chili was a new recipe for me. See the link for the original recipe. I did change some things, so I’ll show those changes below.

I had planned to make the chili in the crock pot as the original recipe does, but didn’t have all the ingredients in time to do that. I made it in a soup pot on the stove.

Chicken Taco Chili

To a large soup pot, add:

3 pounds of chicken breast, boneless and skinless (about four large breasts)
water to just cover the chicken in the pot
1 T. dry onion
2 tsp. celery seed
1/2 tsp. salt

Bring to a simmer and, once it begins to gently simmer, give it about 25 minutes.
Remove the chicken from the broth and let it rest for ten minutes or so before dicing or shredding. Return the chicken to the broth. Add:

1 16-oz. can black beans (do not drain)
1 16-oz. can kidney beans (do not drain)
29-oz. can tomato sauce (original recipe called for only 8-oz.)
29 oz. can crushed tomatoes
2 cups frozen corn
1 T. cumin
1 T. homemade taco seasoning (See recipe below.)
1/4 c. chopped fresh parsley

Bring to a simmer and serve.

The original recipe also added:
1 packet taco seasoning (I used the homemade mix.)
1 T. chili powder (Left this out, as chili powder is too spicy for one family member.)
1/4 c. chopped cilantro. (I substituted parsley as I do NOT like the taste of cilantro.)

This is very good and a nice warm soup for a cold evening. It would be great served with cornbread, tortilla chips and celery sticks. Top with shredded cheese and sour cream, if you like. Could be served over rice, as well. It was even better the second day.

I doubled this taco seasoning recipe and used a tablespoon of it in the soup. I stored the rest in a glass spice jar. No more taco seasoning packets for us. Another small step in reducing excess packaging.

Taco Seasoning Mix

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Since making the seasoning, I’ve used it in Slow Cooker Cilantro Lime Chicken and to season homemade baked tortilla chips. Very good!

~~Rhonda

I’ve been trying some new recipes and gave Chicken Linguine a try last night. Everyone gave it a thumbs up, so we’ll be having it again. I did make changes to the recipe, though. You can find the original at the link, and I’ll post what I did below.

Spaghetti with Chicken and Broccoli (See? I’ve already changed it from linguine…)

2 pounds boneless, skinless chicken breasts or thighs (I used thighs because that’s what I had on hand.)
water – just enough to cover the chicken in a large soup pot
1 T. dehydrated onion flakes
1 tsp. dried thyme
1 tsp. salt
16 oz. spaghetti noodles (I would have used linguine if I’d had it. Next time. Was good with spaghetti, though!)
3 broccoli spears, diced
2 cups chicken broth reserved from cooking the chicken, divided into one cup each
1 T. cornstarch
1 T. lemon juice
ground black pepper to taste
1/4 chopped fresh parsley (Use a tablespoon of dried if you don’t have fresh.)

Place the chicken in a stock or soup pot and add just enough water to cover the chicken.

Add the onion, thyme and salt. Bring to a boil, reduce to a simmer and cook 25 minutes.

When the chicken is done, remove it from the pan and let it rest for 5 or 10 minutes before dicing.

Bring to a boil the liquid left from cooking the chicken. No need to strain first. When it comes to a boil, add the noodles.

When the noodles are about half done, add the broccoli and cook together until noodles are al dente. Drain off the liquid, reserving two cups. Return the noodles to the pot.

Mix together one cup of stock, the cornstarch and the lemon juice. Whisk to combine well.

Add the diced chicken and the above mixture to the pot and cook on low to medium heat for a few minutes. Add some of the additional reserved liquid, if the noodles look like they need it.

Turn off the heat and stir in the freshly ground pepper and the parsley.

I served the spaghetti with a green salad, corn, steamed asparagus and homemade rolls.

I saved what was left of the reserved liquid and stirred it into the leftovers before putting them in the fridge. Noodles tend to absorb more moisture in storage, so adding a little extra liquid will help keep them loose.

I think this would be delicious made with sugar snap peas instead of broccoli. Or you could use asparagus. If I used asparagus, I would cook it separately and add it at the last with the chicken because it is so tender. Next time I make this recipe, I am going to add some minced garlic to it.

I had some of the leftover spaghetti for lunch today. Delicious. Definitely making this one again.

~~Rhonda