Crockpot Creamy Chicken Taco Soup

I hope you haven’t thrown your Crockpot away after watching the This Is Us episode where Jack died. This soup recipe is too delicious not to make. Jeremiah and I cooked it during a recent icy storm that caused us to work from home.

Crockpot Creamy Chicken Taco Soup by Eating on a Dime
IMG_06192 boneless, skinless chicken breasts
1 can of black beans
1 c. frozen corn
½ onion chopped
1 can of diced tomatoes with green chilies (8 oz.)
2 c. chicken broth
2 T. taco seasoning
1 tsp. garlic salt
1 package of cream cheese

Toss everything except cream cheese in Crockpot. Cook on low for 5-7 hours. Remove chicken and shred with forks. Add back in chicken and cream cheese. Cook for an additional 30-60 minutes. Top with shredded cheese, green onion, sour cream, pico, or crushed tortilla chips.

Notes:

  • I used frozen chicken breasts and cooked for the full time.
  • I used reduced sodium chicken broth, reduced sodium black beans, and 1/3 less fat cream cheese.
  • I also used a local brand of taco seasoning – Spanish Gardens. It has only ingredients you can read – no weird things like those packages in you find in your new pair of shoes.
  • I added a salsa, a little queso and shredded cheese to my bowl. I ate mine with Xochitl tortilla chips. Jeremiah added fresh pico, fresh cilantro, and shredded cheese.
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Slow Cooker Taco Soup

My cousin Jeanna is my artistic and fashionista cousin. She helps people design their homes and I wish she was helping me to do so. Why can’t you have a piece of software that shows you what all the things you picked will look like together with your furniture in my new home?

When Jeanna married her husband Jon a few years ago, I jokingly said, “I guess you can’t join this family unless your name starts with a ‘J’.” You see, all my cousins in the Bourek side’s names start with the letter J – Jenny (aka Jen or Jennifer now), Jill, Jeanna, Jodi, and Jackson. Did I mention I also have an aunt Joyce and an uncle Jerry? Little did I know, my then boyfriend Jeremiah would become my husband.

Slow Cooker Taco Soup by Jon and Jeanna Moore
IMG_0112
1 lb. group beef, cooked
1 onion, chopped
1 – 16 oz. can chili beans with liquid
1 – 15 oz. can kidney beans with liquid
1 – 15 oz. can whole kernel corn
1 – 8 oz. can tomato sauce
2 c. water
2 – 14 oz. cans diced tomatoes
1 – 4 oz. can diced green chili peppers
1 package of taco seasoning

Place beef, onion, chili beans, kidney beans, corn, tomatoes, tomato sauce, water, green peppers, and taco seasoning in Crockpot. Cook on low for 8 hours. Pair with tortilla chips for a crunchy finish.

Notes:

  • Jeremiah and I use no salted canned goods and tortilla chip from the health food section. This left our dish a little bland. We topped our soup with a little cheese and fresh cilantro. I think also cooking the meat with the taco seasoning could have made it more flavorful.
  • I also wondered about maybe adding some black beans to the dish.

 

Lighter Homecookin’

About six weeks ago, a friend and I went to a meet and greet with Bobby Deen (son of Paula Deen). If you have read People magazine lately, then you probably know that he and his family have lost a lot of weight. Bobby did his by recreating his mother’s recipes with healthier substitutes. In fact, this cookbook is so popular it is a best seller. As part of this event, Season 52 prepared some of the recipes for a special dinner. I have to say the food was excellent and Bobby was so sweet.

This is the first recipe I prepared from his cookbook. I was a little surprised to see corn, sour cream, and apple sauce in the same recipe. But I have to tell you, it was fluffy and delicious. In fact, every recipe my co-workers and I have tried in the cookbook has been good. They best part is he uses normal ingredients – just lighter or fat free versions of them. I would recommend buying this cookbook – From Mama’s Table to Mine.

I think this recipe would be good for Easter dinner.

This plate includes Bobby's recipes for meatballs and twice baked potato as well.

This plate includes Bobby’s recipes for meatballs and twice baked potato as well.

Scalped Corn by Bobby Deen
1 can cream style corn
1 can regular corn (I did not drain because the recipe didn’t say to)
1 egg white
1 c. light sour cream
1/4 c. apple sauce
1 box Jiffy corn bread mix

Mix together sour cream, apple sauce, and the egg white. Slowly add corns and corn bread mix. Spray a 2 qt dish with nonstick spray and bake for 60 mintes at 350 degrees.

 Nutritional Information: Serves 7. Contains 9 g. fat, 6 g. protein, 47 carbs, 1.5 g. fiber, and 660 mg sodium.

Potato Cakes

I have to admit, I had never cooked potato cakes before. Last fall, I ran across a recipe for them which included corn and scallions plus sour cream topping. I thought it looked good. I quickly learned potato cakes can be more difficult to form than a crab cake. But if you use your spatula, you push it together once everything gets hot. I think the real success of this recipe is the sauce. I just put a light shrimorror on top and it was perfect.

Potato CakesLoaded Cheddar-Corn Potato Patties by Darlene Brenden
1 c. (8 oz.) sour cream
2 T. plus 1/3 c.  sliced green onions (scallions)
2 c. mashed potato flakes
1/3 c. cornmeal
1-3/4 tsp. garlic salt
1/2 tsp. paprika
2 c. milk
1 package (10 oz.) frozen corn, thawed
1 c. (4 ounces) shredded cheddar cheese

In a small bowl, mix sour cream and 2 T.  scallion and refridgerate. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Shape into patties. Heat a large nonstick pan on medium and coat with cooking spray. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.

Notes:

  • I halved the recipe and I still got about 20 corn cakes.
  • Since you aren’t cooking the sour cream, this is a situtation where you can use fat free sour cream.

Scalloped Corn

When my mother gave me this recipe, I assumed it was my Grandma Fletcher’s recipe for the longest time. The reason, the recipe card said, “Mom’s Scalloped Corn”. I went to make Scalloped Corn with Grandma Fletcher, I noticed her recipe was different. That’s when I realized “Mom’s Scalloped Corn” was actually referring to my mother.

I seen several versions of this recipe over the years but this is still my favorite. I prefer to cook it in the oven because I like the crisper crust. Just remember to decrease cooking time if you half it and microwave it.

Mom’s Microwave Scalloped Corn by Kathy Bourek
4 T. flour
4 T. sugar
4 T. butter
2 tsp salt
4 eggs
2 cans of cream-style corn
soda crackers, crushed

Combine first four ingredients, then add eggs and mix well. Add corn and mix again. Put in a large greased baking dish (about 2 quart sized) and add crushed crackers. Cover with waxed paper and microwave on high for 20 minutes, turning and stirring halfway after 10 minutes.

If you bake in the oven, cook at 350 degrees for 45-60 minutes. If halved, only bake 20-30 minutes.

Sweet Corn

Photo: From Jack Stack's website

When I was a child, my grandparents owned a fertilizer company. Although my Grandpa Fletcher had worked in the business for years but he didn’t actually open a physical office for Fletcher Farm Service until the early 80s. My grandma, all four of their children, and even a few grandchildren worked at Fletcher Farm Service at some point in their life. In the early years, my grandpa used to test out products in a sweet corn field behind his business to figure out which ones best met the needs of his customers.

I remember getting lost in the corn as a child picking the ears. My grandfather used to let me sell the corn I picked at my dad’s service station. I think a Baker’s Dozen was something insanely cheap like $2. Yes, here I was probably a 3rd grader starting my own business selling sweet corn. Grandpa Fletcher always believed in hard work and entrepreneurship. My little side business helped provide me with money for my back to school shopping. And I’ll tell you what; you have a lot more freedom in picking what you want to wear when you are spending your own money on the purchase.

Grandpa’s sweet corn was the best! My mom and aunts used to get together at my Aunt Irene’s house to can it. I would join my cousins out back to help shuck the ears. It was quite a process to clean the ears, cut the corn off the cob, cook it, and package it. But the reward was fresh corn all year long.

When I first moved to Kansas City, I knew I had to sample the BBQ. I quickly fell in love with Fiorella’s Jack Stack Barbeque. Delicious burnt ends, chicken, and side dishes. Normally, I’m a potato girl but at Jack Stack – I like the Cheesy Corn. I found today’s recipe on the Kansas City Restaurant Guide’s website a number of years ago. I hope you enjoy this dish as much as my family does. It might not be Grandpa Fletcher’s sweet corn but it’s so good.

Jack Stack’s Cheesy Corn

2 tsp. butter
4 tsp. flour
1/8 tsp. garlic powder
3/4 c. milk
6 oz. cheddar cheese
3 oz. cream cheese
3 pkg. (10 oz.) frozen corn, thawed
3 oz. ham, diced

In a large sauce pan, melt butter. Stir in flour and garlic powder. Add milk. Cook, stirring constantly, over a medium heat until thickened and bubbly. Stir in cheese. Cook, stirring constantly, over a low heat until melted. Stir in corn and ham. Transfer to a 2 qt. casserole dish. Bake at 350 degrees for 45 minutes.

Note: Just remove the ham if you want to make it vegetarian.