Skinny Chicken Pisole

4 tsp olive oil
2 lb. ground s...kinless chicken breast
2 onions chopped
4 garlic cloves minced
1 Tbsp ground cumin
6 cups low-sodium chicken broth
2 (15 oz) cans hominy, drained
2 (14 1/2 oz) cans petite diced tomatoes with jalapeno peppers
1 Tbsp chopped chipotle en adobo
1 Tbsp dried oreganoGarnish to go in bowls of posole
8 radishes finely chopped
6 scallions sliced on diagonal
1/2 cup shredded low-fat cheddar cheese

Heat 1 Tbsp of oil in large Dutch oven over medium heat. Add chicken and brown. Cook for 6 minutes. Add onions and garlic and cook, stirring occasionally until golden brown, about 10 minutes. Add cumin and cook, stirring frequently until fragrant, about 1 minute. Stir in broth, hominy, tomatoes, chipotle en adobo and oregano. Bring to a boil. Reduce the heat. Partially cover and simmer until all the flavors are blended, for about 20 minutes. Combine radishes, scallions and cheese in a small bowl. Serve with soup.

Easy Chicken Gumbo

Delicious!

5 1/2 lb chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
4 tablespoons vegetable oil
1 1/2 lb andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices
3 medium onions, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
4 large garlic cloves, finely chopped
2 cups chicken stock or broth1
1/2 cups water
1 (14- to 16-oz) can whole tomatoes in juice, drained and chopped
1/4 teaspoon cayenne (optional)
2 1/2 cups long-grain white rice, rinsed and drained well
1 cup thinly sliced scallion greens

Instructions:

Rinse and dry chicken then season with peper and salt. Heat a couple tablespoons oil in a skillet over moderately high heat until the oil hot but not smoking and brown the chicken. Turn down the heat and brown sausage. Drain the fat from the sausage by placing it on a paper towle. Using the some of the fat from browning the sauage cook onions, celery, and bell peppers, until onions are brown and soft. . Add garlic last as it will burn and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes. Preheat oven to 325°F. Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce. Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.

Enchilada Casserole

From Beth Rankin

4 boneless skinless chicken breasts or 2 cans of chicken or what ever you have left over!
cut the chicken into small pieces.
Mix together: 1cup milk 1 small jar salsa 1 small can each of cream of mushroom and cream of chicken soup and chicken
Layer twice in a lightly sprayed 13x9 pan soup mix andthen tortilla chips broken into small pieces
Top with your favorite shredded cheese and cook at 350 for 45 mins.

Crock Pot pulled pork

From Nancy Hamlin.

5 lb pork shoulder roastCut it in half, rub with S & P. Put in crock pot.Add 1 can of chicken broth and 1/4 cup coffee. Cook on lowfor 6 + hours.When you're ready, take the meat out and dump the juice.Pull the meat and put it back in crock pot. Add whateverBBQ sauce you like. Put on warm for about half an hour.

Best Pizza Dough EVER

Date: Wed, 30 Mar 94 10:28:20 EST From: mmk3@Lehigh.EDU (MARGARET M. KING) Adapted from the EatingWell May'92 issue Semolina Pizza Dough 1/4 tsp. sugar or 1 tsp honey 2 pkg active dry yeast (2Tbsp) 21/2 tsp. salt 2 cups semolina flour 2 1/3-2 2/3 cups all purpose flour In a large bowl, dissolve sugar or honey in 2 cups warm water. Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in salt. With a wooden spoon, stir in semolina flour and enough white flour to make a firm soft dough. Knead for 8-10 minutes, until the dough is smooth and elastic, additional white flour as needed to prevent it from sticking. Place the dough in a lightly oiled bowl (quick spray w/pam) and cover with plastic. Let rise for 1 1/2 -2 hours , or until doubled. Notes: The dough can be made ahead to this point, punched down, enclosed in a large plastic bag and stored in fridge for up to 2 days or in freezer for up to 2 months. Defrost for at least 8 hours in fridge and then bring to room temp. Makes 8 6-inch crusts. I usually make half a recipe and then freeze half of that half. To cook/assemble: Heat oven to highest baking setting. Place stone,tiles, or inverted baking sheet on lowest rack of oven (first time I noticed inverted:) Form dough into rounds and place on cornmeal dusted pizza peel or inverted cookie sheet. Add your toppings as desired. Carefully slide the pizzas from the peel or baking sheet onto heated stone or heated baking sheet. Bake for 10-14 minutes or until bottoms crisp or browned. (I never use the 2 cookie sheet method-no dishwasher-I simply use 1 unheated cookie sheet works fine for me)