Back to cooking, Salsa Chicken, Huevos con pollo

Hey All,

Wow, it looks like I didn't make a single entry in 2013.  That's a dirty shame, as I've had lots of great recipes come my way.  I'm going to try and start recapping all of these, so I can find them easily and ya'll can enjoy them.

So first up is a Salsa Chicken that my friend Lou posted on facebook.  As I was making it, I was skeptical, but this is one of the best slow-cooker meals I've had in a long while.

Salsa Chicken

I put this one together the night before, it will keep well for a few days in the fridge if you want to plan well ahead.  I'm going to just list these ingredients in the order they layer into the slow cooker.....except for the sour cream, it all goes in, cooks on low for ~8 hours, then turned to warm.  Just before serving, shred the chicken and stir in the sour cream.

2 lb boneless skinless chicken, I used thighs since they cost considerably less.
2 T taco seasoning
1 C Salsa
1 C diced onion
1/2 C diced celery
1/2 C shredded carrot
1 C diced tomato
1/2 C water
3 T sour cream

We served this for dinner with rice last night.  It was tasty!

Since we had a good sized freezer container full, we decided to make Huevos this morning.  You can do this with just about any chili that has good flavor....its a personal favorite the morning after a good chili type dish.

Pour the chili into a skillet and heat over medium heat until it starts to bubble.  Reduce the heat to low.

 Next, create a well in the chili, liquid will seep back in, just have the meat pushed out of the way.

 Next drop an egg in the well.  We did 4 to feed 2 of us.  If you are using fresh eggs, crack them into a dish first, that way if an egg is bad, you don't ruin the whole dish.  This is an unfortunate thing we've learned a couple of times over.

 Cover and let warm for about 4 minutes and the eggs will be perfectly poached.  Remove it from the heat until ready to plate.

 In this case, I had a leftover crepe, tortilla, and potato roll....YUMMY!

I'll likely write more over the weekend, I've been collecting lots of great recipes and have 4 in the works to get out for us all to enjoy!