Slow Cooker Chicken Tortilla Soup

It's raining, it's cold and my keratin treatment is starting to fade. This is not a good look, trust me. I've luckily found a way to lessen the blow of our inconsistent "winter" weather. Meet the slow cooker, my savior. What's better than coming home to a little home cooked meal, minus the cooking part? I of course can't help but think of those old infomercials, "Set it and forget it"! But it's so true, especially after a long day of work, nothing sounds worse than figuring out what's for dinner. After testing endless tortilla soups, I finally found the perfect combination of flavor and texture. Try it out and let me know what you think!

Ingredients:

1 can (15oz) petite diced tomatoes

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

1 can (14.5 oz) black beans, drained

10 oz corn kernels

1 medium onion, diced

2 cloves garlic, minced

4 cups low sodium chicken broth 

1 tsp ground cumin

1 tsp chili powder

2 tsp kosher salt

1 tsp oregano

1/4 tsp black pepper

1 bay leaf

2 boneless/skinless chicken breasts

1/2 cup fresh cilantro, chopped

2 limes, juiced

Directions:
Combine all ingredients into the slow cooker, except the cilantro and lime juice. Set on high for 3-4 hours or low for 6-8 hours. Once cooked, remove the chicken and shred using two forks. Return to soup and stir in chopped cilantro and lime juice. 

Optional toppings: Tortilla strips, sour cream, avocado and cheese

Chicken Spiedini

Ingredients: 

Chicken marinade:

3 garlic clove, peeled and sliced

2 bay leaf crumbled

4 teaspoons sweet paprika

1 tablespoon salt

1 teaspoon dried crushed chili flakes

1/2 teaspoon ground black pepper

4 tablespoons chopped cilantro

4 splashes sherry vinegar

6 tablespoons olive oil

Spiedini:

2 lbs skinless, boneless chicken cut into 1/2-inch cubes

1 loaf of sourdough bread, non-sliced, crusts removed, cut into 1/2-inch cubes

1 large yellow onion, cut into 1/2-inch cubes

2 tablespoons olive oil

salt and pepper to taste

1/4 cut cilantro leaves, coursley chopped

12 8-inch bamboo skewers

Directions:

For the marinade: 

Place all ingredients in a food processor and blend until coursely chopped.

For the spiedini:

Soak the skewers in warm water (so they don't catch on fire!). Place cubed chicken in a mixing bowl and mix with 2 tbsp (or more) of the marinade. Place bread cubes in another bowl and toss with olive oil, salt, and pepper to taste. Skewer the pieces of chicken, bread, and onions on each skewer and repeat. Brush more marinade on the skewers before grilling. Grill over a BBQ or grill pan until the chicken is fully cooked and the bread is crispy, rotating the skewers so they are cooked uniformly. Top with extra marinade, a healthy splash of olive oil, and more fresh cilantro.

Tips and tricks: The marinade recipe above is already doubled, but you might want even more for grilling. I also tried to bake a few skewers, that turned out well. Definitely broil at the end to get the bread extra crispy, like they would on the grill. Enjoy!

Original recipe from Terzo Restaurant, SF

Spicy Peanut Chicken Noodles

Ingredients:
1 Tbs vegetable oil
2 Tbs sesame seed oil, divided
2 boneless skinless chicken thighs, sliced
1 1/2 Tbs ginger, minced
4 cloves garlic, minced
1/4 cup creamy peanut butter
1/4 cup rice wine
2 Tbs rice vinegar
1/8 tsp garlic chili sauce
1 carrot, julienne cut
2 green onions, thinly slices, just the green portion
1/2 cup sliced shitake mushrooms
1/2 cup of dry roasted unsalted peanuts, chopped snow peas
1/4 pack of rice noodles, prepared according to package instructions

Directions:
Heat at medium-high vegetable oil and 1 Tbs of sesame oil in large pan.

Add garlic, ginger, chili sauce and chicken, cook until chicken is browned, then add rice wine, rice vinegar and peanut butter, stir. When peanut butter has broken down into sauce, add remaining sesame oil and vegetables. Saute for about 5 minutes, snow peas should be bright green and still crisp.

Finally add prepared rice noodles and toss to coat noodles evenly.

Serve hot and garnish with chopped peanuts and fresh green onion.

Coffee-Crusted Chicken with Bourbon Creme Sauce

Ingredients:
Sauce -
1 Tbs butter
1/4 cup finely chopped yellow onion
1 tsp minced garlic
ground pepper
1/4 cup bourbon
1 cup low-sodium beef stock
6 Tbs heavy creme
kosher salt 1 tsp finely chopped fresh thyme

Rub -
1 tsp dark-roasted coffee
1 tsp finely chopped thyme
1 tsp kosher salt
1/2 tsp pepper
4 boneless pork or chicken breasts
EVOO

Directions:
Sauce: medium heat, melt butter. Add onion, cook until tender (about 3 minutes). Stir occasionally to prevent browning. Add garlic and cook for 1 minute more, stir occasionally. Remove from heat, add bourbon and return to heat. Once flame subsides, reduce heat to medium and add the beef stock and cream. Simmer until about 1.3 cup liquid remains, 15-20 minutes (could take up to an hour), stirring occasionally. Add the thyme. Season with salt and pepper to taste.

Rub: small bowl, mix and rub with fingers.

Allow meat to stand at room temp for 20-30 minutes before grilling. Lightly brush meat with EVOO grill over medium heat.

Recipe Courtesy of Taylor Whittell

Slords Slurp Tortilla Soup

Ingredients:
3 Tbs peanut oil
1 small onion chopped
2 cloves garlic chopped
1 chile chopped
4 cups chicken broth
1 can corn
1 can diced tomatoes (or fresh)
1 fresh lime
chopped cilantro
2 cups shredded jack cheese
1-2 avocados
1 1/2 cup shredded chicken

Directions:
Heat 3 big tbs of peanut oil over medium high heat. Cook onion in oil for 2 minutes. Add garlic and chile, cook 2-3 minutes. Stir in broth, 1 can of corn, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer for 15 minutes. Add chicken, heat until hot. Right before serving squeeze one lime into the soup and add chopped fresh cilantro to taste. Serve with avocado, tortilla strips and shredded cheese. Either buy a package of tortilla strips or if you are feeling RISKY - get a package of corn tortillas. Cut them up in strips and put them in a tiny but of peantu oil until golden/cripsy. Make sure the oil is hot or they will not fry. Dry on paper towel and serve on top.

Recipe courtesy of Lauren Haugh

Mediterranean-Style Chicken

Ingredients:
15 small garlic cloves, peeled ( I use cloves from a jar ...8 tsp)
2 T dried oregano
1/3 cup red wine vinegar
1/3 olive oil
1 leek white and light green part cut up
1/2 dried whole pitted apricots
3/4 dried whole pitted plums
1/2 cup green olives
1/2 pitted kalamata olives
1/3 cup capers with some liquid
salt and pepper
2 to 3 pd chicken ( I use boneless skinless chicken breast and / or thighs)
2 T brown sugar
3/4 cup red wine

Directions:
Make the marinade in a bowl, stir together garlic, oregano, salt and pepper,vinegar, oil, leek, apricots, plums, olives and capers until blended. Place the chicken in a lock top plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 4 hours. I like to do it the night before.

Preheat oven to 425. Place the chicken in baking pan, arrange the marinade around the chicken. In a small bowl, dissolve the brown sugar in the wine and pour over the chicken. Roast for 40 to 45 minutes or until the chicken in nicely browned.

Recipe courtesy of The Montgomery Ladies