Buffalo chicken dip

This is really easy and really delicious.  I frequently make it in the crock pot and when I take it to parties it is always a pick hit.

Ingredients:
1 package cream cheese - softened
1/2 c ranch dressing
1/2 c hot sauce (I normally use Frank's since it is not too spicy)
1 10 oz can chicken - drained
1 cup shredded cheddar cheese

1. Mix cream cheese, ranch dressing, and hot sauce in a baking dish or crock pot.
2. Add chicken and cheddar cheese.
3. Heat on low for 2-3 hours in a crock pot or bake in the oven for approx. 25 at 350 degrees

Chicken Pot Pie

This pot pie is surprisingly easy and delicious.

• 1 pound skinless, boneless chicken breast halves - I used about 5 chicken thighs and they were delicious
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1 cup frozen corn
• 1/2 cup sliced celery
• 2/3 cup butter
• 2/3 cup chopped onion
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 cups chicken broth
• ~1  cup milk
• 2 (9 inch) unbaked pie crusts
• You can use a pie plate but I found that to be too small so instead I used an 8x8 casserole dish and everything fit perfectly.

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, saute onions, carrots, and celery in butter.  
3. Once soft, add chicken broth, peas, corn, and chicken.  Simmer until chicken is cooked through and veggies are tender.
4. Combine flour and milk (you can also use water) in a small bowl or tubberware container and mix well until smooth.  Gradually whisk in flour mixture to thicken the broth mix.  Add salt and pepper to taste.
5. Place one crust in the bottom of a 8X8 pan and fill with chicken gravy mixture top with second pie crust, sealing the edges.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Crock Pot Cabbage rolls

Ingredients:

Rolls:
12 cabbage leaves
1 c. cooked rice
1 egg - beaten
1/4 c. milk
1/4 c. onion - minced
1 lb ground meat - I prefer turkey
1 1/4 tsp salt and pepper

Sauce:
1 can of tomato sauce (15 oz.)
2 TBS brown sugar
2 TBS lemon juice
2 tsp Worcestershire sauce
2 cloves minced garlic

Steam cabbage head until the leaves are wilted and pliable

In a large bowl combine rice, egg, milk, onion, ground meat, salt, and pepper. Place about 1/4 c. of this mixture inside each leaf and roll up. Arrange rolls in the crock pot.

In a small bowl mix together all sauce ingredients and then pour over cabbage rolls.

Cook on low for 8 to 9 hours.

Mexican Chicken Soup

This is a super simple and tasty soup courtesy of one of my Bealeton co-workers. It is very easy to add a lot of variety to it.

1 TBS oil
1 small onion - chopped
1 jalapeno - diced
2 garlic cloves - minced
2 tsp cumin
5 cups chicken broth
1 1/2 lbs chicken - I usually use about 4 chicken thighs.
2 cups store bought salsa
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook until tender. Stir in garlic and cumin and cook 30 seconds more.

Add broth and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa and bring back to a simmer, season with salt and pepper to taste and serve hot with a dollop of sour cream.

For more variety you can substitute shrimp for the chicken. I also like to add corn, black beans, and sometimes rice to this soup.


This soup is also great to make in a crock pot.  Just put the onion, jalapeno, garlic, cumin, broth, and chicken thighs in the crock pot on low all day.  After about 6-8 hours pull the chicken out to remove the bones and gristle and then add the salsa, corn, black beans, and any veggies you like and let it cook for like 20 more minutes.