Slow Cooker Chicken Taco Soup

Have I mentioned that I LURVE my crock pot? :) Well I do, a lot. Tossing everything inside the pot, turning it on and going to work is so simple.

I made this recipe and had a couple girlfriends come over. They both ranted and raved about it and even had second bowls. So I think it was a hit. :)

Ingredients:

1 onion, chopped (optional)
1 16 oz can chili beans (I used kidney)
1 15 oz can black beans
1 15 oz can whole kernel corn, drained
1 8 oz can tomato sauce
1 cup of chicken stock
2 15 oz can diced tomatoes with green chilies, undrained
1 packet taco seasoning (I used hot, it gives it just a little spice)
1 packet ranch seasoning (ranch dip is another name)
1/2 tbs of cumin powder
3 whole skinless, boneless chicken breasts (I used a package of thighs)
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Chicken Long Rice Soup

I have been trying to figure out what other dishes I can use my 1lb of Hawaiian salt for. When I bought the salt that was the smallest bag they had and I didn't know many recipes except for the Kalua Pig & Cabbage that used that kind of salt. So I searched and found this recipe on Allrecipes.com (love that site). My step-mom makes this a few times during the year and when she askes what I want her to make it's always this soup or her Filipino sour soup ::mouth waters::. This was a easy soup to make and so delicious. I love the bok choy in it. You can find the long rice noodles in the asian section or go to the asian market.

Ingredients:

3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced

1 large Maui sweet onion, cubed
1 (8 ounce) package long rice noodles (rice vermicelli)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Directions:

Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids.

Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften.

Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender.

After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Peanut sauce

You know that stuff in the jar called Peanut Sauce right? Well this recipe tastes much better than that and it's fresh. I added a little more sesame oil than it said, but I LOVE sesame oil a lot. I mean A.LOT. I can't help myself...

Ingredients
1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes
1-2 teaspoons of Sarach (optional)

Directions
Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Snow Ice Cream

Yes, you heard right... SNOW Ice Cream. I remember when I was a little kid and the neighbor friend's mom made it one year, I was hooked. It doesn't snow that much on this side of Washington, but we got a lot last week and I forgot to set out some bowls. Dangit! Make sure you use fresh snow.... yellow snow is not considered fresh. Just in case you didn't know. =P You may want to set out a couple big or wide bowls/pans in order to collect it.

Ingredients:

8 - 9 cups freshly fallen snow
1 - (14-ounce) can sweetened condensed milk or milk
1 - teaspoon vanilla extract
Whatever toppings you would like

Directions:

Place snow into a large bowl. Pour condensed milk over and add vanilla. Slowly mix to combine. Serve immediately in bowls.