Browsing Chicken & Turkey Recipes

Chicken Enchilada Soup – Crock Pot Recipe

November21
Chicken Enchilada Soup – Crock Pot Recipe

Ingredients

  1. 2 tablespoons Olive Oil
  2. 1 large yellow onion, diced
  3. 1 small green or red bell pepper, diced
  4. 3 cloves garlic, minced
  5. Coarse salt and fresh black pepper
  6. 1 15-oz can diced tomatoes
  7. 4 cups chicken broth
  8. 1 pound boneless chicken breasts
  9. 2 cups corn
  10. 1 can black beans
  11. 1/2 cup canned red enchilada sauce
  12. 1/4 cup cheddar cheese soup
  13. 1/2 cup shredded sharp cheddar cheese,
  14. More cheese for serving
  15. Sour cream for serving
  16. Tortilla chips for serving
  17. Sliced avocado for serving

Instructions

  1. In a medium skillet heat the oil over medium heat
  2. Add the onions, peppers
  3. Season with salt and pepper
  4. Cook until softened, stirring often, about 7 minutes
  5. Add the garlic and cook about 3 minutes more
  6. Meanwhile to crock-pot add the diced tomatoes, chicken broth, chicken, corn, black beans, and enchilada sauce
  7. Mix in the cooked onions, peppers, and garlic
  8. Cook on high 3 – 4 hour or low 5 – 6
  9. Remove the chicken breasts to a cutting board
  10. Stir in the Cheddar Cheese Soup and 1/2 cup or so of cheddar cheese
  11. Shred the chicken or cut into bite-sized pieces and add back to the pot
  12. Cook 1 more hour on low heat
  13. Serve garnished with more cheese, sour cream, tortilla chips and avocado

Number of servings (yield): 6

Note
I found a yummy sounding Chicken Enchilada Soup recipe on Pinterest from the a site called cinnamon spice and everything nice, but the site is no longer active. I combined that recipe with my recipe, and the first attempt to combine these two recipes was great. I want to try a vegetarian enchilada soup version next.

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Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Soups - Stews - Chowders | Comments Off on Taco Soup

Cheesy Pasta Dish

October31

Wildtree Cheesy Pasta Dish

Recipe: Cheesy Pasta Dish

Summary: A hearty pasta dish.

Ingredients

  • 6 oz Elbow Macaroni
  • 2 Chicken Sausages
  • 1-2 Tablespoons Olive Oil
  • 6 Tablespoons Cheese Spread
  • 6 Tablespoons Milk
  • 1/2 cup fresh or frozen peas, or another green veggie
  • 1/2 cup cherry tomato, halved
  • Cajun Seasoning or Paprika
  • Herbs for garnish – Parsley or Basil

Instructions

  1. Slice the chicken sausage into about 1/2 inch rounds
  2. Saute’ the sausage in the oil until nicely browned, set aside and keep warm
  3. Meanwhile, add the pasta to boiling water for 7- 10 minutes until al dente
  4. Add the peas to the pasta and boil for the last 4-5 minutes
  5. Drain the pasta and peas
  6. Blend the milk and Cheese Spread, blend in a skillet over medium heat until it begins to simmer
  7. Add the pasta, peas, and the sausage pieces
  8. Stir and heat through.
  9. Toss the tomatoes in for just a minute or so
  10. Transfer to serving bowl
  11. Sprinkle with Cajun Seasoning or Paprika and garnish with finely shopped herbs

Variations

Substitute extra vegetables for the chicken to make this a vegetarian skillet meal.

posted under Chicken & Turkey Recipes, Home, Main Dishes, Pasta - Pizza - Quesadillas - Stromboli, Vegetarian Main Dishes | Comments Off on Cheesy Pasta Dish

Blazin’ Buffalo Chicken Dip

December19

Blazin Buffalo Dip

Summary: Wildtree Package Recipe

Ingredients

  • 1 cup cooked chicken
  • 8 ounces cream cheese
  • ¼ cup red onion, diced
  • 1 cup shredded cheddar
  • ¼ cup parmesan cheese
  • 2 tablespoons bottled buffalo sauce

Instructions

  1. Stir all ingredients together and bake in a small casserole dish at 350°F for about 20 minutes, or until bubbly.

Quick Notes

Number of servings (yield): 6

Microformatting by hRecipe.

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Chicken Bites

November3

Recipe: Chicken Bites

Ingredients

  • Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into nugget size
  2. Dip each nugget in flour & place in a heated non-stick skillet with Grapeseed Oil
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry, turning until golden brown on both sides

www.MyWildtree.com/maryrose/

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Chicken Wraps

November1

Ingredients

  • 2 Chicken Breasts or some Chicken Tenders
  • Flour for coating
  • 3 tablespoons Wildtree Grapeseed Oil – Butter, #10282 or Natural, #10229
  • Herb Grilling Marinade, #10132
  • Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz

Instructions

  1. Cut chicken into tender size strips & flatten a bit with meat tenderizer.
  2. Dip each chicken piece in flour & place in a heated skillet with about 3 tablespoons of Grapeseed Oil, add more oil if needed.
  3. Sprinkle the Herb Grilling Marinade & the Rancher Steak Rub on the top side, turn when golden brown. Sprinkle this side. Continue to pan fry until golden brown on both sides.
  4. Place on tortilla shells with other toppings. Wrap tightly & serve.
  5. Topping Ideas: Mayonnaise or a Wildtree Blend blended with cream cheese, oil & vinegar, or sour cream. Such as…Garlic & Herb Blend, Mediterranean Rub, Smoked Mozzarella Blend,- Lettuce, Tomatoes, Olives, Peppers, Mushrooms, Shredded Cheese

Notes

Omit the chicken & you have a yummy veggie wrap with any of the blends above.

Microformatting by hRecipe.

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2 Meals-Roasted Chicken

September3

Summary: Recipe by Holly Meyer. Serve Roasted Chicken one night & reserve 4 cups of chopped chicken for a second meal.

Ingredients

  • 1 3-4 pound Chicken
  • 1 Lemon
  • 1 Onion, White or Yellow
  • 2 tbsp Natural Grapeseed Oil or Olive Oil – divided
  • Wildtree Lemon Rosemary Blend – generous sprinkling

Instructions

  1. Remove packet of giblets from inside the chicken
  2. Rinse chicken with cold water if desired & pat dry
  3. Sprinkle inside chicken cavity generously with Lemon Rosemary Blend
  4. Place quartered lemon inside the chicken
  5. Tie the chicken legs using roasting twine
  6. Thickly slice onion into 1/4″ slices
  7. Mix 1 tablespoon of the oil & the onion slices in the roasting pan
  8. Place the chicken in the roasting pan
  9. Rub with oil and Lemon Rosemary Blend
  10. Roast at 425 until the internal temperature reaches 170, about 1 1/2 hours
  11. Cover the roaster with foil if the chicken begins to brown too much

    Click to order –> www.MyWildtree.com/maryrose/

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Chicken Artichoke Soup

September3

Summary: This is a wonderful soup recipe, adapted by Holly Meyer

Ingredients

  • ¾ – 1 pound Chicken, 4 cups cooked & chunked
  • 1 2-pound Jar Artichoke Hearts, roughly chopped
  • 1 cup Onion, chopped
  • 7 tbsp Butter
  • 7 tbsp Flour
  • 1 ½- 2 tsp Wildtree Lemon Rosemary Blend, #10356
  • 6 cups Chicken Broth – I use Wildtree Chicken Bouillon Soup Base, #10756
  • 2 cups White Wine
  • 1 ½ cups Half & Half, fat free

Instructions

  1. Melt butter in pan
  2. Add onion & cook until transparent
  3. Add flour & stir until blended
  4. Add chicken broth in 1 cup amounts until blended and thickened
  5. Add wine
  6. Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
  7. Simmer for a half hour
  8. Add Half & Half right before serving & heat through

www.MyWildtree.com/maryrose

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