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This is a fast, favorite of mine. It's simple ingredients make it a quick meal that you, your husband, and your kids can enjoy.
INGREDIENTS:
- Chicken Broth
- Diced Chicken (cooked)
- 1 Jar Salsa (any kind)
- 1 Can Corn
- 1 Can Cream of Chkn Soup
- Seasonings (your choice)
- Sour Cream
- Shredded Cheese
- Tortilla Chips
Fill pan with 4 or 5 cans of chicken broth. (You can also use water & chicken bouillon cubes.) Add cooked chicken and let boil for about 5 minutes. Turn down heat to medium and add salsa, corn, and cream of chicken soup. Leave on stove until thoroughly heated.
That's it! Serve in bowls topped with shredded cheese, sour cream, and tortilla chips. If you're feeling really adventurous you can cut tortilla into strips, toss with olive oil, and bake until crunchy. Replace chips with these tasty and decorative strips.
FYI--I cook my chicken in 2 T of butter w/ diced onion. I also season the soup with Nature's Seasonings, Garlic Salt, Season Salt, Basil, and Pepper.
This is my absolute favorite way to have pork chops, & so it is what I'm making tonight. I love the sauce so much that I double or triple it (the sauce, not the apples) & serve it with rice. Yum!
Ingredients:
4 pork chops (3/4 in. thick)
1 teaspoon vegetable oil
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 apples - peeled, cored and sliced
3 tablespoons pecans (optional)
Directions:
1. Heat oil in a large skillet over medium-high heat. Place chops in skillet & cook (turning occasionally) until done.
2. While chops are cooking, melt butter in another skillet or saucepan. Add the brown sugar, salt, pepper, cinnamon, nutmeg, & apples. Cover and cook until apples are just tender.
3. Uncover sauce & continue to cook until slightly thickened. Pour over pork chops, sprinkle with pecans, & serve.
I season the pork chops in the skillet, and I like to cook the sauce in the pan with the pork chops--even easier as a one pan dish & the chops get a really good flavor. I also and extra brown sugar to the sauce & sprinkle in extra cinnamon & nutmeg. I sometimes skip the apples, and I never use pecans because David hates nuts in his food. This works well in the crock pot, but I add extra water to it because the sauce cooks down quite a bit. And I promise that this doesn't taste like you've covered your meal in actual caramel. :)**Just a note: If you cook the sauce without apples, add a little bit of water. If you only use butter & brown sugar, the sauce doesn't mix well, and you end up with oil on top of it.
Can you tell what I cooked up? I like to call this Binky Ala Mode, or Fried Binky Sunny Side Up.
I suggest you never leave binkies on the stove and forget about them. Eventually all the water evaporates & you're left with this. I also suggest you don't leave your husband in charge of remembering to take them off the stove after 10 minutes. Otherwise you might walk down the stairs and into a smoke filled living room & kitchen smelling like burning plastic--while the boys are wrestling. How did they not notice?!
Now that we know what I do in my kitchen, I just want to welcome you to our newest blogging endeavor. We thought this might be a good way to share our favorite recipes, tips, & ideas--and maybe figure out what to cook for dinner tonight. Hopefully you can find something from us "Holm" gals worth dishing up. Bon Appetit!
