Mexican Chicken Chip dip

Mexican Chicken chip dip is a great dish to take to a football party and also works great as a weeknight dinner. I will admit, this is not really the tastiest looking dish, but it does taste good. I promise. :)

Step 1: Gather your ingredients together. (Cream of chicken is missing in this group shot. but is in the recipe)

Step 2: Chop up your chicken.

Step 3: Chop up the veggies too.

Step 4: Saute up the pepper and onions in olive oil until onions are translucent and peppers are soft.

Step 5: Brown the chopped chicken in olive oil. (I know it shares the term with beef browning, but I still hold it should be called whiting the chicken)

Step 6: Pour all of the ingredients together, in a large mixing bowl. At this point it starts to look like a Mexican dish.

Step 7: Pour into a 9x13 pan bake for 30 min.

Serve with chips and enjoy!

Mexican Chicken Chip dip
Active Time: 30 Min.
Total Time: 1 hour

Serves 6-8

Ingredients

1  package Boneless skinless chicken breast, chopped bite sized
1 Bell Pepper, chopped
1 onion, chopped
2 cups of your favorite salsa
1 can cream of chicken soup
1 cup sour cream
1 3/4 cup Mexican four cheese
1 can whole kernel corn
1 can black beans, rinsed

Recipe

1. Preheat oven to 375
2. Chop up first three ingredients
3. Saute peppers and onions in olive oil until softened
4. Brown chopped chicken in olive oil in a separate pan.
5. Combine all ingredients into a large mixing bowl, stir until combined
6. pour mixture into 9x13 pan and bake for 30 min. it is done when it is bubbling on the edges.
7.  Serve over chips

Beef Stroganoff

Beef Stroganoff! Before I get started I will warn you that this recipe does take 2 hours. When there is a lot of time involved I always like to know up front. The plus side is it taste good, and that does make it worth the time.

Step 1 Gather the ingredients. I am making my own broth out of soup bones. Store bought works great too.

Step 2. If you are making your own broth, start the soup bones now. (I don't find any particular taste difference in making your own broth, but if you buy your beef from a local farmer a half a cow at the time, this is a great way to use the soup bones)

Step 3. Cut the whole roast into bite sized pieces. Removing the bone and most of the fat as you go.

                                      

Step 4: Chop the onion.

Step 5: Melt 1/2 a stick of butter in a small skillet, Saute mushrooms until the mushrooms are golden brown. Set aside.

Step 6: Melt 1/2 stick of butter in a larger a larger skillet. Brown the roast, it is okay if it is still a little pink, it is not done cooking yet.

Step 7: Push roast to one side of the pan and brown the chopped onion the the juice for about 3 min.

Step 8: Push the onions to the side with the roast. Add flour to thicken up the juice. Then pour in  beef broth, stir while broth is coming to a boil. Once boiling, reduce heat to low, and add mushrooms and mustard stir everything together and simmer for 1 hour.

Step 9: Just before serving add sour cream, and stir until combined. Serve over rice, or noodles.

Beef Stroganoff

Active Time :1 Hour

Total Time : 2 Hours

Serves: 6

2 lb. Beef Chuck Roast, chopped small

1/2 tsp. Salt

1/2 tsp. Pepper

1 stick butter, divided

1 small onion, chopped

4 Tbs. All-purpose Flour

14 oz. Beef Broth

8 oz. White button mushrooms, stems removed and sliced

1/3 C. Sour Cream

1. Remove fat and bones from roast and cut into small strips, season with salt and pepper. 

2.If you are making your own broth, start to boil the soup bones, simmer for 30 min, then remove bones, and allow to cool. Then dip out 1 3/4 cups of broth. If using store bought broth, you may ignore this step.

3. Clean mushrooms with a paper towel, wiping off the dirt. Remove stems and slice.

4. Over med-high heat melt 4 oz. (half a stick) of butter in med. skillet saute mushrooms until reduced. Remove from heat and allow to cool.

5. In a large skillet of med, heat, melt 4 oz. of butter then brown the beef strips quickly, then push the strips to one side of the skillet. Add onions and cook on med. for 3-5 min. Then push to the side with the beef strips.

6. Stir the flour into the juices in the empty half of the skillet. Pour in beef broth and bring to a boil,while stirring constantly. Lower the heat to low, stir everything together adding in mustard and mushrooms, cover and simmer for 1 hour, stirring occasionally.
7.  5 minutes before serving stir in sour cream. Serve over rice or noodles.