Blog 4 Mom
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WP Remix
5
Mar

Serves: 6

Cooking time: 30 minutes

Ingredients

1 1/2 lb(s) Sweet Italian sausage, ground
1 1/2 cup(s) White rice
1 1/2 cup(s) Chopped tomatoes in puree
3/4 lb(s) Chopped frozen spinach
9 cup(s) Beef broth
3/8 tsp Black pepper, ground
Peccorino Romano cheese, for garnish

Procedures

Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks.

Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

Cook 12-15 minutes or until rice is tender.

Stir in the chopped spinach and let simmer for a few minutes.

Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.

Category : The Kitchen | cooking | slow cooker
5
Mar

Ingredients

  • 1 pound shredded, cooked chicken
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable oil

Directions

  1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Category : The Kitchen | chicken | cooking | slow cooker
3
Mar

Just everyone is clear here, this is a JOKE ok? LoL

Category : General
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