What's for dinner??

Sunday Chicken Supper!!! (:

The title says "Sunday", but it needs to read "Anyday". This is the easiest and tastiest way I cook chicken in my crock pot. 15 minute prep, turn it on low, head out the door to work...and 8 hours later dinner is on the table. And, oh it's SO GOOD!!

4 medium carrots, chopped into 2 inch pieces

1 medium onion, cut into 2 inch chunks

5-6 small red potatoes, quartered

1 boiler/fryer chicken, (3-3 and 1/2 pounds) cut up

4-5 bacon strips, cooked crispy and crumbled

1 and 1/2 cups hot water

2 teaspoons chicken bouillon granules

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon garlic powder

pinch of pepper

Layer the first 5 ingredients in the order listed. In a bowl, mix the water, bouillon and spices. Pour over the top of chicken. Do NOT stir.

Cover and cook on low for 6-8 hours until veggies are tender and chicken juices run clear. Remove chicken, vegetables and serve with green beans and a salad. You may thicken juices for gravy, if you want.

So YUMMY!!! Be prepared to give out the recipe if you serve this to company.

Enjoy. (: (: (:

Green Enchiladas

Chicken enchiladas made with sour cream, green chilies, and cheese.

Now, what could be better than that? ^_^

Green Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated jack or mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies


*In a large frying pan, cook chicken and onion together in oil until chicken is just done.

*Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

*Roll enchiladas and place seam-side down in 9x13 greased baking dish.

*Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Do not burn or allow to stick.

*Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.

*Top with remaining cheese and bake at 400 degrees until hot and bubbly.

Pretzels with Cheese Dip

By far, The Yummiest Pretzels Ever!!!

Ingredients:

* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 2 tablespoons butter, softened
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 2-3/4 cups all-purpose flour
* 4 cups water
* 2 tablespoons baking soda
* Coarse salt
* 8 ounces process American cheese, cubed
* 1 package (3 ounces) cream cheese, softened
* 1 to 2 tablespoons milk
* Prepared mustard

Directions:
In a large bowl, dissolve yeast in warm water. Add butter, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes.
Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape.
In a large non-aluminum kettle, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool.
For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve the pretzels with the cheese dip and mustard. Yield: 1 dozen.




Picture borrowed from Taste of Home website.