slow cooker chicken taco soup - the best yet!

Three weeks from today, along with fourteen students and one more teacher, our family will be on our way back from our second annual mission trip to a Navajo reservation in Arizona, if "The Lord's willin' and the creeks don't rise," as the Indiana farming folk used to say.  I'm really excited for a couple of reasons: A) to see what kinds of ways God will move again this year and B) I get to cook and cook and cook.  Breakfast, lunch and dinner for a total of at least 20 will be served, minus a couple of meals we'll eat during travel days.

We had a whole-group planning meeting last week, for which I got to warm up my large-group cooking chops.  We originally thought a first-of-May activity would allow us a chance to enjoy the patio and grill out, but as you who live in Nashville know, out of the blue, Mother Nature decided to blow in a couple of days of cold rain. I have to admit, when I first saw the forecast I was a little put out.  But then I adjusted my mindset and started thinking about it as a great opportunity to search for one more wonderful recipe full of comfort.  What was so bad about everyone gathering around our tables (including an extra we had to set up in the living room), enjoying a fire, and something warm to eat?  Not a thing, AND it was Cinco de Mayo to boot.  So I decided to go on a hunt for some kind of fiesta soup that would be easy, short on prep, and long on satisfaction. After all, nineteen very hungry people - most of them teenage boys - would be in my house just a couple hours after I got off work.  Quick and filling were my only options.

I could not be more enthusiastic to share this recipe with you.  There is NO cutting, NO chopping, NO pre-cooking the meat, NOT EVEN draining or rinsing required.  (I decided to take my chances on that last one.  It was just fine.)  AND it all goes in the crockpot. And you know how I love that thing.  Seriously.  If I were a cheatin' woman, it would be my second husband.

I'm excited for the fall so I can make some more.  I was thrilled with the results, and I absolutely adore how the chicken just gets nestled right down into the mixture of all the other ingredients to cook and soak in all the flavor.  It's really a fantastic recipe to add to your collection.

So, there you go.  Come the next wave of cooler days, you can thank me, and I think you'll find that my hunt for quick and filling totally paid off.

Slow Cooker Chicken Taco Soup

makes six servings

printable recipe

• 1 cup mild salsa
• 1 (15 oz) can black beans
• 1 (15 oz) can pinto beans
• 1 (15 oz) can corn
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 3-4 tbsp homemade taco seasoning, or store-bought 
• 2 cups chicken broth
• 1 chipotle pepper in adobo sauce, scraped of seeds and chopped fine (optional)
• 1 lb boneless skinless chicken breasts (I even used FROZEN!)
• Suggested toppings: sour cream, scallions, cheese, diced avacado, cilantro and a squeeze of lime!

1. In crock pot, pour in all ingredients, salsa through chipotle pepper, if using, and mix thoroughly.

2. Push chicken into mixture and set pot to low.  Cook for 6-8 hours.

3. Remove chicken and shred or dice.  Return to mixture and serve.

Recipe adapted from Kristine's Kitchen.

quickest draw in the south ~ lazy daisy nachos

Snow, beautiful snow... It came in early Friday morning, and it fell and fell and fell.  It was gorgeous. It was peaceful.  It caused the city to stop, for just a moment, and breathe.  What a blessing it was, and as a dear friend said, a wonderful reminder that God is in control.

When both parents and their children work and/or attend the same school, snow days are the best. For four days, we have all been together in our home.  We played a LOT, and we ate even more! With a heads up that this weather was heading in, John called me at work the night before it hit to tell me he and the boys had made a grocery store run.  In his words, we were "locked and loaded."  And we were.  Our junk food cabinet was full, but he also grabbed a few things he knew I would want and need to make big breakfasts and real dinners.  You know... the ones that take a little longer than usual. It was wonderful while it lasted, but reality hits tonight, and I thought I'd share my answer for said reality.

This meal is probably all of my "boys'" favorite.  It's one of my favorites, too, because:

A) I know they love it,
B) it takes NO time to prep, and
C) it requires very, very little cleanup.

It's the card I pull every time I'm in a bind, and I'm serious when I say the family erupts with applause when I announce it's what's for dinner.

I really never thought about posting it until it came up in a conversation with a friend.  When I told her what I do, she enthusiastically responded with a, "Wow.  I never thought to do that.  I'm doing it tonight!"  So, I thought, "Wow.  Maybe I should put this on the blog."  So, here it is.

As a tip, I might encourage you to keep freezer bags of seasoned meat, in one-pound servings, on hand for these kinds of nights.  Sometimes I'll cook in peppers and onions with it before freezing.  I am here to say, it doesn't get any easier!  When the meal has finished cooking (about 10 minutes), put the pan in the middle of the table and serve straight from it.  Such a fun and fast way to enjoy dinner with your family!

Lazy Daisy Nachos

printable recipe

1.  Heat oven to 400 degrees.

2.  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

3.  Spread nacho chips (these are our favorite) on pan evenly.

4.  Distribute one pound of seasoned meat - chicken or ground beef is our usual - over chips.  You may want to use my favorite taco seasoning.

5.  Layer any items you prefer cooked on top... corn, beans, etc.  If you prefer nothing else, go ahead and spread shredded cheese of choice.  We typically use a fiesta blend.

6.  Watch carefully for cheese to melt and remove from oven, about ten minutes.

7.  Top with what your family loves.  We enjoy sour cream, salsa, jarred jalapenos, cilantro, and chopped avocado, if we have some.

8.  If you have a picky one like I do, adjust nachos as needed.  I always keep a corner free of meat and use just cheese.  One pan.  Suits everyone.  Wad up the mess, and kitchen is cleaned.

Recipe from The Lazy Daisy Kitchen.

homemade enchilada sauce

Nine times out of ten, I am usually thankful when I've planned to prepare a really great dish and get home from gathering all the necessary ingredients from the store, only to realize I've forgotten one.  

Well, actually, first I'm mad.  

But then I am thankful, because more times than not, I am able to scrounge enough things together to make the missing ingredient from scratch, and it's way better than store-bought. So goes this enchilada sauce.

I wish I could have gotten pictures of the casserole calling for the sauce, but it went so fast I wasn't able to save even a piece to snap a shot the next day.  Chicken Tamale Casserole will be prepared again soon, I can assure you, and I will make sure to share the recipe.  

I highly recommend pulling this together, doubling the batch, and keeping it on hand for your favorite Mexican meals.  I can't believe the flavor difference in this and the store brands, and it is such a quick fix.  "Muy" yummy!

Homemade Enchilada Sauce
Ingredients:

• 2 tbsp vegetable or canola oil
• 2 tbsp flour
• 4 tbsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/3 tsp oregano
• 2 cups chicken broth

~ Heat oil in a small saucepan over medium-high heat.  

~ Add flour and stir together over the heat for one minute.  

~ Stir in the remaining seasonings.  

~ Gradually add in the broth, whisking constantly to remove lumps.  

~ Reduce heat and simmer 10-15 minutes until thick.

Recipe from Gimme Some Oven.

cooking light, cooking right - 20-minute chicken enchiladas

I promised you I would share the recipe in which I used the homemade corn tortillas I posted about earlier this week, and here it is, folks...

...20-Minute Chicken Enchiladas!

No joke.  They come together ever-so-fast, but only if you have the tortillas pre-made.  The original recipe called for just 6-inch tortillas, so obviously the 20 minutes doesn't include the prep time for the tortillas, should you try to go the homemade route.  And please try.  If not now, the next time.

Promise?

In wonderful Cooking Light fashion, this delightful recipe is lightened up considerably without forfeiting an ounce of flavor.  In fact, the sauce will most certainly be my go-to enchilada sauce from now on.  It lacks nothing.

The biggest thing I changed from the original recipe was the amount of cheese I used.  I have no idea whether or not the 3/4 cup is enough or not, because when it comes to cheese, I say, "Why not round up?"

So, I did. 

A cup it was.  And that was wonderful!  But for those wanting to stick close to the proclaimed 374 calories and 100 mg cholesterol, per serving - which is considered two enchiladas and a tablespoon of sour cream, according to the recipe - then keep the cheese to about 3 ounces shredded.  I'm sure it's fine.

I guess.  

I mean, if that's what you r-e-e-ally want to do and all.

John and I put away this entire dish in two days.  I don't know about you, but nothing does my early morning mood-state better than opening up the fridge and remembering at least two lunches are already prepped to go.  

This made the best leftovers!

We're having a friend stay with us for the next week.  Mix that in with several youth group events we're heading up and a holiday, I'm not sure how much blogging will take place.  I will do my best to post a thing or two before the week's over, but in the meantime, have a wonderful weekend and happy tortilla-making!

You promised, right?

20-Minute Chicken Enchiladas
makes one 9x13 pan
Ingredients:

• 1 cup chopped onion
• 1 cup chicken stock
• 1 tbsp all-purpose flour
• 1 1/2 tbsp chili powder
• 2 tsp ground cumin
• 3/4 tsp garlic powder
• 1/2 tsp crushed red pepper
• 1/4 tsp salt
• 1 (15-ounce) can unsalted tomato sauce
• 3 cups shredded rotisserie chicken breast
• 1 (15-ounce) black beans, rinsed and drained
• 12 (6-inch) corn tortillas
• Cooking spray
• 1 cup shredded 4-cheese Mexican blend cheese
• 1 cup chopped tomato
• 1/4 cup chopped fresh cilantro
• 6 tbsp sour cream, optional

~ Preheat broiler to high.

~ Combine first 9 ingredients in a medium saucepan; stir with a whisk.

~ Bring to a boil over high heat; cook 2 minutes or until thickened.

~ Reserve 1 1/2 cups sauce mixture.

~ Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

~ Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds.

~ Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up.  

~ Arranged tortillas, seam sides down, in bottom of 9x13 glass or ceramic baking dish

    coated with cooking spray. 

~ Top with reserved sauce and cheese.

~ Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.

~ Top with tomato and cilantro; serve with sour cream, if desired.

Recipe slightly adapted from Cooking Light - July 2013 Issue

homemade corn tortillas

Homemade is always better.

"Always" is a strong word.  It's definitive and leaves no room for flexibility.  And there's something about saying that phrase that can make those who choose not to do homemade feel less than or not as good as the next cook.  

Therefore I'm not sure I can really make that statement in 100% good conscience.

Except if I'm talking about today's feature.

Maybe these are an ol' standby for you.  A regular addition to your weekly menu line-up.  Not that big of a deal.  But, wow.  I had absolutely no idea what I was missing.

Homemade corn tortillas.

Three easy, cheap ingredients, one incredible staple for your favorite Mexican dish.  And if you haven't given this a try before, go ahead and set aside some time to practice.  The bag of corn masa is very inexpensive, and you'll be glad you spent a little while getting the right ratio/"feel" of ingredients.  Too wet, and they don't press without sticking.  Too dry, and they crack too easily.  Once you get the correct amounts, it's a breeze.  

I've been doing them by hand lately, but with as much as we've enjoyed having them at the ready, a tortilla press is on my short list of future buys.  I'll definitely share about my find when the time comes!

I'll post a wonderful casserole using the tortillas in my next "Cooking Light, Cooking Right" spot.  John was sold on the first bite, as was I.  I know you'll love it too!

Homemade Corn Tortillas 
makes approx. 12 6-inch rounds
Ingredients:

• 2 cups Instant Corn Masa Flour
• 1 1/4 cups warm water
• 1/4 tsp. salt

~ Mix water with flour and salt for about 2 minutes.  If dough seems dry, add water, about

    1 tablespoon at a time.  

~ Remove dough from mixing bowl and roll into a cylinder to make for easier, even 

    dividing.  Cut into three equal parts, dividing each of those in half, and those in half again

    to make twelve.

~ Roll the twelve pieces into balls.

~ Cut a large Ziploc so you can open it like a book.  Open.
~ Place one rolled piece of dough on the inside of the plastic "book" and fold the other half 
    over the top of the dough.  
~ Roll dough with a rolling pin, or flatten with the palm of your hand, rotating the plastic a
    quarter of a turn with each press.  If it sticks, try lightly spraying with non-stick oil or 
    very lightly flouring the surfaces.

~ Meanwhile, heat griddle to 450 degrees.  
~ Place flattened tortilla on griddle until bubbles form, about 20-30 seconds, depending on 
    how thin your tortilla is.  Flip and finish second side.  Additional flipping may be 
    necessary to fully cook.  
~ Cover your tortillas to keep from drying before serving, or let cool completely and store 
    in airtight container or Ziplock for up to one week in the refrigerator.   

spanish spaghetti bake

Can I just tell you how much I love it when things come together just right?  Especially when you're flying by the seat of your pants?

Saturday, I went on what felt like a marathon grocery shopping run.  We had been gone a week to visit family for Spring Break, so there was a lot of catching up to do in the fridge.  I promise there was a plan for supper when I returned from the store, but how many of you have experienced the following?  

• You're gone shopping for what seems like forever.  
• You unload like 15 bags of groceries.  
• The 15 bags suddenly are staring back at you from the kitchen floor looking as though they've multiplied by three and still have to be put away.  
• Oh, and it's nearing 6:00 PM. 
• Did I mention everyone's starving? 

Ugh.  Are you with me here?

I just couldn't wrap my head around whipping up anything too involved.

And so I brainstormed this concoction.  Seriously, folks.  In a matter of 45 minutes, we had supper.  And I think a pretty good one.  John had three helpings.  Daniel gave great feedback, licking the bottom of the dish.  And what about Luke, you ask?  Well... in perfect Luke fashion, he was very happy with the PBJ he whipped up for himself.  

Hey, listen.  If I have approval from two of the three, the rest is gravy.

When you look at the ingredient list, you will find this is really a healthy and hearty dish.  I do need to say, though, I rarely, rarely use cheese "food."  

And what is that anyway?  Actually, never mind.  It's probably best we don't know.  

At any rate, this whole recipe came about as I was in a bit of a panic of what to do fast and remembered I had some left in the fridge that needed to be used.  I'm sure you could use the real deal when making this, if you'd like to feel better about the ingredients.  That's unless your grocery store is as fickle as ours about consistently carrying the real queso.  I couldn't get it for the life of me a couple of weeks ago when the boys were begging for the "Mexican restaurant cheese" to go with their nacho chips, so Velveeta was it.

I'm looking forward to doing this one again soon.  There was a ton of flavor and couldn't have been easier.  What a fantastic dish to prepare for company too!  I'm so glad my Saturday went the way it did.  No joke.  I have this flying-by-the-seat-of-my-pants thing down pat!

Spanish Spaghetti Bake - makes one 9x13 dish
Ingredients:

• 1 1/2 pounds ground beef (or shredded chicken), cooked
• 3 cups of your favorite prepared salsa
• 2 tbsp. taco seasoning (my preferred recipe below)
• 2 tbsp. chopped cilantro (plus more for garnish)
• 1 pound spaghetti noodles, cooked (we mixed whole wheat and plain)
• 12 ounces queso cheese
• pickled jalapeño slices, optional

~ Preheat oven to 350 degrees.

~ Spray one 9x13 casserole dish with non-stick cooking spray.  Set aside.

~ Mix together cooked meat, salsa, taco seasoning, and cilantro.

~ Spread about 3/4 cup of sauce on the bottom of the dish.

~ Layer noodles, sauce, and cheese.  Repeat.  I save a little more than half of the cheese for 

    the top layer, so there's plenty to cover.

~ Cover the dish with foil, being careful to tent the foil to keep it from sticking to the 

    cheese as it heats.  Cook for 25-30 minutes.

~ Remove foil and turn oven to broil.  Watch closely for cheese to fully melt.  When it 

    begins to blister, remove and let cool for five minutes before serving. 

~ Garnish with snipped cilantro and jalapeño slices, if preferred.

Homemade Taco Seasoning
Ingredients:

• 1 tsp. sea salt
• 1 tsp. pepper
• 1 tbsp. chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper
• 1/4 tsp. oregano
• 1/2 tsp. paprika
• 1 1/2 tsp. ground cumin

~ Mix all ingredients.

Spaghetti recipe from The Lazy Daisy Kitchen.  Taco seasoning recipe from All Recipes.

mexican lasagna

Five reasons to add this one to your repertoire:

1.  Easily assembled.
2.  Can make ahead.
3.  Makes GREAT leftovers.
4.  Financially friendly ingredients.
5.  Super tasty.

Need I say more?

I really don't, but you know me.  I have to.

This casserole will make it's way back to the Sunday afternoon menu soon, I can assure you.  I put it together on Saturday night, wrapped it in foil and put it in the fridge, baked it on Sunday morning before church, wrapped it up once again and let it sit on the stove top to cool and set.  It was so nice coming home to a really satisfying meal in a matter of minutes.  We had it alongside a simple salad and have been enjoying the leftovers since.  And it goes even faster than expected, because it is not necessary to cook the lasagna noodles.  The original recipe called for ground beef, but I substituted with a couple of pounds of ground chicken I needed to use.  The spices and seasonings made for a fantastic Mexican flavor.  A family favorite... you'll love this one!

Mexican Lasagna - makes 12 servings
Ingredients:

• 2 pounds ground beef
• 1 can (16 oz) refried beans
• 1 can (4 oz) chopped green chilies
• 1 envelope taco seasoning
• 2 tbsp. hot salsa
• 4 cups shredded Colby-Monterey Jack cheese, divided
• 12 oz uncooked lasagna noodles
• 1 jar (16 oz) mild salsa
• 2 cups water
• sour cream and green onions to garnish

~ In a large skillet, cook meat over medium heat until no longer pink; drain.

~ Stir in beans, chilies, taco seasoning and hot salsa.

~ In a greased 13 x 9 baking dish, layer a third of the noodles and meat mixture, and 
   sprinkle one cup of cheese.  Repeat layers twice.

~ Combine mild salsa and water; pour over top.  

~ Cover and bake at 350 degrees for one hour or until heated through (longer if going 
    straight from fridge to oven).  

~ Top with sour cream and green onions, if desired. 

simple guacamole

"Hold the guacamole."

That's what I heard for years, growing up, listening to the adults around me as they'd order Mexican food.  I assumed that's what I was supposed to do as well and never realized what I was missing until just a few years ago.

I have made a few different versions of guacamole and have tried even more, but I really prefer only a handful of ingredients and making it "to taste."  Really.  I sort of measure this out, I guess, but it's totally up to you how you prefer to eat it.  This is just a kind of blueprint, if you will.

There are few things I like better than lime and salt together, and avocado is terribly nutritious.  It makes for a super healthy snack that even my boys love.  In fact, before I knew a lot about the avocado, I was extremely excited to see my picky Luke gobbling it up.  It was the only green thing he'd try.  Then I learned the avocado is not a vegetable...

Very disappointed.

If you decide to make this, make sure to save one pit to keep in the mixture.  It will keep it a nice green color rather than turning brown.  Here's to taking these five ingredients and mixing them until your tastebuds sing... Ole'!

Simple Guacamole - makes 2 cups

Ingredients:

• 4 soft avocados
• 2 garlic cloves, minced
• 1 lime, juiced   
• 1/4 cup mayonnaise     
• 1 tsp. coarse salt (Kosher or Sea Salt will work)

~ Run knife around middle of avocados, longways, and twist halves until separated.  

~ Pop out pits, setting aside one.  

~ Scoop out flesh with spoon and combine with garlic, lime juice, and mayonnaise in 
    medium bowl. 

~ Mix by hand or use mixer until desired consistency is reached.

~ Add salt to taste and adjust other ingredients as needed.
~ Place in serving dish, and place pit in center.  Serve with chips.

Recipe by The Lazy Daisy Kitchen