Wednesday, September 25, 2013

Slow Cooker Chicken Enchilada Soup

I'm ushering in fall with this hearty enchilada soup.  I'm just being optimistic that cooler temperatures are coming soon.  Hearty and delicious, I think it may be foolproof.  Slow cooker meals are so fantastic when you're busy.  I hope you enjoy!

  • Neutral cooking oil, such as canola or safflower
  • 1 medium onion, chopped 
  • 1 large jalapeno, seeded and finely chopped
  • 3 garlic cloves garlic, minced
  • 2 tablespoons Mexican-style chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon sugar
  • 2 ripe tomatoes, roughly chopped
  • 1 (15-ounce) can tomato sauce
  • 2 cups chicken stock, plus more for thinning if needed
  • 1 (15-ounce) can yellow corn, drained
  • 1 (15-ounce) can black beans, drained 
  • 2-3 pounds chicken thighs, skins removed (See Recipe Notes)
  • Heavy cream, to taste (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • Cayenne pepper, optional
Heat a few tablespoons of oil in a large Dutch oven or skillet over medium heat. Add the onions and jalapeno and cook until softened, 5 to 7 minutes. Add the garlic, chili powder, cumin, and sugar and stir until fragrant, 30 seconds to 1 minute.  Add the tomatoes, tomato sauce, and stock. Season with salt and pepper. Bring to a gentle boil, then transfer to the bowl of a slow cooker. 

Add the corn, beans, and chicken thighs to the slow cooker. Cover and set on low for 6 to 7 hours (or high for 4 hours). Shred the cooked chicken using two forks (if using bone-in thighs, remove the chicken to shred; discard bones and return meat to the soup). Stir in a splash of heavy cream if desired. Season the soup with additional salt, pepper, and cayenne pepper, to taste. 
Serve with cheddar cheese, sour cream, tortilla chips, and cilantro for garnish
Original recipe

Stuffed Halibut

We're still enjoying our halibut weekly, although I mostly steam in parchment paper, I thought I'd try this stuffed halibut recipe.  Very delicious and easy!  Make sure you have a good, thick halibut filet or you can always just top the halibut with the stuffing.  I hope you enjoy!
  • 6 (6 oz) halibut fillets
  • 1 (8 oz) pkg cream cheese, softened
  • 1/2 lb cooked salad shrimp (freezer section)
  • 1/2 tsp dried basil
  • 1 lemon
Preheat oven to 325 degrees.  Line a cookie sheet with foil.  In a small bowl, mix together cream cheese and shrimp.  Season with basil, salt and pepper.  Make a pocket in each of the fillets, making sure you do not cut through on three sides.  Divide the cream cheese mixture into 6 parts and stuff  each fillet.  Place on a foil lined pan.  Squeeze lemon juice over fish.  Bake for 20 minutes, or until fish is done.

 Original recipe.