Thursday, October 8, 2015

Chicken in a Pan

recipe from The Morris Family
5-6 chicken breasts
1 1/2 cups shredded swiss cheese
2 cans cream of chicken soup
1 cup apple juice
1 box stove top stuffing
3/4 cup butter, melted

Preheat oven to 350ºF. In a medium bowl, mix cream of chicken soup with apple juice until well blended. Set aside.

Layout chicken breasts evenly in a 9x13" baking dish. Top with cheese, and then with soup-juice mixture. Spread the dry stuffing mix evenly over the top, then top with melted butter.
Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer.

I grew up a home where we never ate casseroles… like, ever. So just the idea of all that cheese, and butter and the cream of whatever soups would gross me out like there is no tomorrow. And it still does, so when my friend, Karli was talking about this recipe, which her family affectionately calls, "Chicken in a Pan" I was thoroughly disgusted by it. Thankfully, Karli is as determined as they come, and let me know that the next time her family has it, I WILL be over for dinner, and if she has to, she WILL forcefully feed me this dish. So when the time came for me to come over, I was hesitant, but from the first bite, the to last bite of my second serving, I was in Mormon-Relief-Society-Arms Heaven. Seriously, this dish is SO good, it has me converted to the gospel of casserole dishes.

Tortilla Chicken Soup

1tbsp canola oil
1 large onion, small dice
1 tsp minced garlic
1 28-oz can crushed tomatoes
2 tbsp cumin
1 tbsp chili powder
1/2 tbsp kosher salt
1 tsp cracked black pepper
1/4 tsp cinnamon
1/4 tsp red pepper flakes
1 23-oz box chicken stock
2 cups water
2 cans black beans, drained and rinsed
1 can sweet corn
1.5 lbs shredded chicken*
1 16-oz tub of sour cream
Shredded colby-jack cheese
Crushed tortilla chips


Sauté diced onion in canola oil over medium high until fragrant, add minced garlic and continue to sauté until onions are translucent. Add crushed tomatoes, and spices. Stir continuously while cooking for at least a minute. Add chicken stock, water, black beans, corn and shredded chicken. Bring to a boil for one minute, then turn heat down allowing soup to simmer for at least 15 minutes.
Remove from heat, add sour cream, and stir until sour cream is fully blended into the soup.
Serve with crushed tortilla chips and colby-jack cheese, and enjoy!

For my shredded chicken, I cooked up some boneless, skinless chicken breast tenders season with salt, pepper, and garlic powder in a tiny bit of canola oil in the pot I was going to cook the soup in. Threw them into my KitchenAid Stand Mixer with the paddle attachment and shredded the cooked chicken at the #2 setting. Perfectly shredded chicken without having the sit with a couple of forks shredding for forever!

Wednesday, October 7, 2015

Caramel Popcorn Balls

recipe from Ashlee Marie

1 cup butter
1 cup karo syrup
2 cups brown sugar
1/2 cup sugar
1 can sweetened condensed milk
1 Tbsp vanilla
14 cups popped popcorn

Bring the butter, syrup, and sugars to a boil, keep bubbling over med heat until it hits the softball stage (240 degrees - using a candy thermometer).
Add the sweetened condensed milk, and vanilla and boil for one minute.
Pour over the popcorn and stir spread the popcorn out and let it start to cool.
Spray your hands with cooking spray and portion it out into 8 sections and ball up.
Continue to check back and ball and turn until they cool enough that they stay in their ball forms