Chicken Enchilada in a crockpot

After all these years, I was really missing out on an amazing kitchen investment -- CROCKPOT. I got one for Christmas and it came with a mini crock for sauces. This past weekend, Saturday Jan. 14, 2012, I decided to make something warm and homey since it was 8°F outside. The first recipe to try in the crockpot was Chicken Enchilada Soup. Turned out to be delicious and it was an experimental recipe/crockpot test...successfully satisfied with taste AND the crockpot.

Once you buy all of the ingredients, you basically just toss everything into the pot, even the uncooked chicken, let it cook for 4-6 hours on low and you have a meal for days! (depending on how many people you will be serving of course)

Ingredients:

• 2 tsp extra virgin olive oil
• 2-3 garlic cloves, minced
• 2 onions
• 3 cups chicken broth (I bought low sodium, fat free)
• 8 oz can of tomato sauce
• 1 tbsp of chili paste (if you like a good spice)
• 1 cup chopped cilantro (add less if you don't like it, but cilantro is one of my favorites)
• 15 oz can of black beans (drained and rinsed)
• 14 oz can of diced tomatoes
• 2-3 cups frozen corn
• cumin to taste
• dried oregano to taste
• salt and pepper to taste
• 8 boneless chicken breasts (do as much chicken as you like)

First step, you want to combine in a medium sauce pan the following: A splash of olive oil to get the onions and garlic sauteed nicely (5 minutes). Then, add the chicken broth and tomato sauce. Bring that to a boil, add some cilantro and then toss that into the crockpot.

Also add to the crockpot, black beans, corn, diced tomatoes, cumin, dried oregano, chili paste, salt and pepper, and the chicken breasts. Cook on low for 4-6 hours. Once cooked, shred the chicken. A great technique I found was by using two forks. Add the shredded chicken back to the pot, let it cook for another 10 minutes so the chicken soaks up extra flavor, give it a final stir and you are ready to indulge!

Great toppings: shredded cheese, a dallop of fat free or light sour cream, extra cilantro and some scallions.

This dish will definitely be made again soon! It's great for lunch, dinner or a light snack (smaller portion). Dip some fresh warm bread into this soup and your taste buds will be happy :)

Perfect Christmas Appetizer

Over the Christmas holiday, I made the perfect festive appetizer...Basil white bean crostinis with crispy prosciutto sprinkled on top. It creates a green and red delicious bite size app to enjoy (and not feel guilty or over stuffed prior to the big meal!)

Ingredients:
1 French baguette
1 can cannellini beans
fresh basil leaves
shredded parmesan cheese
olive oil
lemon juice
salt & pepper

The process is simple: thinly slice a loaf of French baguette, drizzle a little olive oil on a sheet pan and on top of the bread slices and put in the oven at 350°F. Bake the crostinis until they are lightly golden brown and crispy. On another sheet pan, crinkle four slices of prosciutto and bake in the oven until crispy (crinkle the slices so there are waves and the slice is not laying completely flat otherwise it will get stuck). Put that sheet in the oven with the crostinis. While the crostinis and prosciutto are baking in the oven, you prepare the dip. In a food processor, combine one can of cannellini beans, 1.5 cups of basil leaves, 1 tbsp of shredded parmesan cheese, 1 tbsp extra virgin olive oil, 1-2 tbsp lemon juice and salt and pepper to taste. Combine all of these in the processor until a thick, smooth consistency is achieved.

Now the set up: Take the crostinis and prosciutto out of the oven. Take a spoon full of the basil bean dip and spread it on the baked crostinis. Once you have done this for all of the crostinis, arrange them on a decorative plate/serving tray, sprinkle little bits of the crispy prosciutto on top and serve!

If you're a salt lover, this is a great healthy and light appetizer to serve. The prosciutto when baked, has an even saltier taste to it. A bite of the prosciutto with the basil and white bean dip, you will be in heaven!