Green Chili Chowder

The original recipe came from my sister-in-law Andrea. This is a very to your taste kind of recipe so below is the way I make it.


5 small-medium white potatoes
3 Tbsp Chicken Bouillon
2 cans Evaporated Milk (or 1 can + 1 pt cream or half and half)
1-2 Chicken Breasts - sprinkle with seasoned salt before cooking and then shred or cubed
6-7 whole Green Chiles diced or to taste: add 3-4 for mild, 5-7 medium-hot
*can used 1 or 2 4-oz cans diced green chili

optional: serve with shredded cheddar cheese

I cook the chicken in the crock-pot with 1/4-1/2 C. water. Sprinkle the chicken generously with seasoned salt and cook on low 5-6 hours and then shred.

Scrub and cube potatoes, leaving skin on and place in large pot on stove. Put enough water in to barely cover potatoes and simmer until tender about 20-25 minutes.

Add bouillon 3 Tbsp. or more to taste, evaporated milk, cooked chicken, and green chili.

green chiles- for more heat leave the seeds and membranes with the green chili, remove completely for a milder soup.

variations: add 3 celery stalks sliced, boil with the potatoes

Sweet and Sour Chicken

I saved the pineapple juice to use in a marinade for flank steak that we will have Sunday.


Also, I used the leftover chicken broth as part of the water for the rice. I also cooked more rice than needed to make fried rice this weekend.



This makes 4-6 servings, depending on the amount of chicken. This is a good left over lunch recipe--just keep the chicken and rice separated, reheat separate and then combine.







Sweet and Sour Chicken

1 lb to 1.5 lbs Chicken breasts or tenders, cut into chunks
1 egg beaten
1 tsp. garlic salt
1/2 tsp. pepper
6 Tbsp. flour

8 oz canned pineapple chunks
(I usually have the 15 oz cans, so I serve the leftovers to my kids.)
1 red pepper, cut into pieces (tonight I used 1/2 red and 1/2 of an orange pepper.)

sauce:
3/4 C. sugar
1/2 C. white distilled vinegar
1/2 C. chicken broth
3 1/2 Tbsp. ketchup
1 Tbsp. soy sauce

Combine flour, garlic salt, and pepper in a small bowl. Take chicken pieces and mix with beaten egg, and then mix with flour mixture to cover pieces. Brown chicken in a fry pan with hot oil on medium-high heat. Place in 9 x 13 baking dish. Add 1/2 can of pineapple (reserve juice and freeze for another meal if desired.)

Heat all sauce ingredients and pour over chicken and pineapple. Cook uncovered 350 degrees 45 minutes. Add peppers last 15 minutes of bake time. Serve with rice.

Chicken Pillows

2 cups chicken, cooked and shredded
6 oz cream cheese, softened
1/4 C. butter, softened
1/8 tsp. pepper
2 cans crescent rolls
seasoned bread crumbs
gravy

Mix together cream cheese, butter, and pepper. Mix in chicken. Place 2 tablespoons of mixture in each crescent roll and then wrap and seal all sides. Roll each pillow into seasoned bread crumbs and bake 350 degrees for 25 minutes. serve with gravy.