Hey Y’all! Welcome to my kitchen! If you are a home cook, who loves easy recipes, with a southern flare, I hope you will stick around!
Slow Cooker Fajitas
Olive Garden Pasta
The best Potato Soup
Crockpot Green Enchilada Chicken Soup
-3 boneless, skinless chicken breasts
-15 oz jar Green Enchilada Sauce
-1/2 carton chicken stock
– 4 oz softened cream cheese
– 2 cups shredded Monterrey Jack Cheese
-1 cup heavy cream
-Salt & Pepper to taste
-toppings such as shredded cheese, sour cream, tortilla chips, cilantro, etc!
Add chicken, stock, and enchilada sauce to slow cooker. Cook on low 6-7 hours or high 3-4. When chicken is tender, shred with 2 forks and set aside. To slowcooker, add cream cheese, shredded cheese, heavy cream, and salt and pepper. Stir to combine. Add chicken back into slow cooker. Cook additional 30 minutes or so, until all cheese is melted. Optional – Add more chicken broth to reach desired thickness of soup. Serve with toppigs, tortilla chips, or cornbread!
Buttermilk Jalapeno Cornbread
Jalapeno Buttermilk Cornbread
1 1/2 cups Yellow Cornmeal
1 Heaping Tablespoon Flour
1 Cup Buttermilk
1 Teaspoon Salt
2 Eggs, Beaten
1 can Creamed Corn
2 Tablespoons Pickled Jalapeno
1 Medium Onion, chopped
1/4 Cup Melted Butter
10 oz. Cheddar Cheese
Mix all ingredients and pour into greased 9×13 ban. Bake at 350 for one hour.
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