Chicken and Salsa Soup

Category: Chicken, Salsas, Soups
Yield: 4 servings

2 (8 oz. ea) boneless, skinless chicken breast halves, cut into
bite-size pieces
1 3/4 cups water
1 can (14.5-oz.) reduced-sodium chicken broth
1 1/2 tsp chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)

Procedures
COMBINE chicken, water, broth and chili powder in large saucepan.
Bring to a boil.
Reduce heat to low; cook, covered, for 8 minutes.
Add corn; cook, uncovered, for 5 minutes or until chicken is no longer
pink.
Stir in salsa; heat through.
Sprinkle each serving with cheese.
Serve with chips.

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CROCKPOT RED PORK CHOPS

4-6 pork chops
1 12-oz bottle Hunts Chili Sauce
Ketchup
Water
1/2 cup brown sugar
2 tsp dry mustard

Pour Chili Sauce into crock pot, refill bottle with ketchup and pour
into crock pot. Refill bottle with water and pour into crock pot. Add
sugar and mustard. Arrange pork chops in pot. Cook on high until done

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Braised Pork

Ingredients:

1kl. Porkloin
6-12 pcs. Star Anise, depending on your taste
1/2 cup Anisado Wine
2 tbsp. Sesame Seeds
1 cup Leeks
2 cups Brown Sugar
1-2 tbsp. Sesame Oil
1 tsp Crushed Ginger
1 cup Soy Sauce
3 cups water

Directions:

Place the tied pork loin in a medium heavy bottomed pot,
then put water, brown sugar, ginger, sesame oil,
star anise, anisado wine, salt & pepper to taste. 

Bring it to a boil, when pork gets tender put it together with the pot
in a 350 degree oven and bake it uncovered for 15 minutes.
Take it out, then bring the oven to 450
 degrees and out it back and bake it for another 15 mins.

Cool then slice thinly and serve it in a bed of lettuce.

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30 chicken wings

2 80z bottles of honey BBQ sauce

1/2 teaspoon of salt if desird

1/2 teaspoon of pepper

2 tablespoons of teryaki for an added kicked, only if desired

Boil chicken wings for 25 mins.  Pre heat stove to 350
 Mix bbq sauce and all items together.
Once the wings are removed from the water and drained dip
them into the BBQ sauce mixture.

On the grill or on a baking sheet cook wings for 25 mins.
 You may keep them in longer if you wanted them more well done.
You may add more BBQ sauce to the wings as the cook, if they appear dry.

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Vanilla Popsicle Recipes

In a large bowl, combine 2 cups plain yogurt
and 2 teaspoons vanilla extract.
Mix well, pour into popsicle containers and freeze.

Banana Vanilla Popsicles

1 box instant banana pudding mix
2 cups skim milk
2 teaspoons vanilla extra
1 banana, cut into pieces

Mix pudding mix, vanilla, and milk together.
Add cut up banana to pudding and blend evenly.

Spoon enough mixture into Popsicle cups
to cover bottom. 

Tap the cups to get any air pockets out.
Freeze till set.

If you don't have Popsicle molds, use Dixie cups.
Place in freezer and when almost firm,
insert sticks into center,
Replace in freezer until totally frozen.

Orange Vanilla Popsicles

Combine
2 cups plain yogurt
6 ounce can frozen orange juice
2 teaspoons vanilla extract
Mix well, pour into popsicle
containers and freeze.

Vanilla Popsicles
Vanilla Popsicles

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Quick Chicken with Asparagus and Provolone

Breaded chicken, browned, and cooked in chicken broth.
Covered with Provolone cheese and canned asparagus.
Makes: 4 servings

4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Heat oil in a large 2-inch deep skillet.
Dip chicken in egg beat,
then coat in bread crumbs.
Brown in skillet on both sides.When chicken is
browned, add broth and place asparagus evenly over chicken.
Lay a slice of cheese over each chicken piece.
Cover skillet and cook over medium heat for 15 minutes,
or until chicken is cooked through and no longer pink inside.

POLLO RIO NEGRO (Marinated Chicken)

1       whole chicken, about 2 kg
        lemon juice
1       onion, cut up
2       carrots, sliced
1       bay leaf
1       teaspoon rosemary
        salt and pepper
1       glass of white wine
1       apple, grated
1       tablespoon of sugar

Wash the chicken, cut it in pieces and
season well with salt and pepper.  Place in
a glass baking dish and add the onin, carrots,
bayleaf, rosemary and wine.  Cover with
foil and place in the fridge to marinate
for 24 hours.
Roast in the oven, in the same dish covered
with the same foil for one hour.
Meanwhile, grate the apple and mix it with
the water and sugar.  Take off the foil,
cover the chicken in the apple mixture and
continue cooking for 20 minutes more until
the chicken is browned.

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