All Journal Entries Journals

Monday dinner with the Peeks.

Jun 09, 2008 - 15 comments

Tonight is Southwest Crockpot Chicken (cover your eyes, Swampy)

1 lb. chicken breast tenderloins, cut into thin strips
Two 11 oz cans mexicorn, drained (I used plain)
One 15 oz can black beans, rinsed and drained
1 tsp ground cumin
2 tsp. chili powder
1 large onion, cut into thin wedges
1 large bell pepper, cut into thin strips
One 14.5 oz can diced tomatoes with green chilis--do not drain
One 6 oz can tomato paste

Mix and dump into a crockpot.  Cover and cook on Low for 4-5 hours.

Serve in warmed tortillas, tossed with fresh greens, or as a topping for baked potatoes, sweet potatoes, mashed butternut squash, cooked brown rice, couscous, or pasta.

This will be yummy.  I don't even have to taste it to know that.  

Post a Comment
Avatar universal
by 1nana, Jun 09, 2008 all sounds good, except the cumin (not a big fan).

By the way, I tried the Taco Meatloaf and it was delicious!

162279 tn?1270604959
by Jenny100, Jun 09, 2008
I really appreciate you sharing these recipes Peek. I am trying to eat better and feed my kids better. I LOVE these. I did the Taco Meatloaf too and it was really good. This also sounds delicious.Thanks !!!

389974 tn?1331018842
by swampcritter, Jun 09, 2008
If Swampy ate poor little chickens who wanted to play in the barnyard, he would make these changes:

1. Use dry black beans rather than canned. It will taste better and reduce sodium. Add some salt free chicken stock for the beans to absorb while they cook, or water.

2. Instead of tomatoes with green chilis, use canned salt-free whole tomatoes (important if you are using dry black beans). For the green chilis, use chopped fresh chilis. Swampy would use a few serranos and a few anaheims in this recipe.

3. Bay leaves

4. liquid smoke, about 1/4t

5. 1.2 t tumeric

One hour prior to eat time, add salt to taste. If there is too much liquid, add a small amount of rice.

172023 tn?1334675884
by peekawho, Jun 09, 2008
Swampy, your changes sound delicious.  

If Mr. Peek ever decided that Mrs Peek did not need to work, she would immediately implement them.  Until then, her use of canned beans and vegetables (and unhappy chickens) will remain the standard fare at Che Peek.  

Once and a while, I use dry beans and fresh veggies.   But mostly I'm too depressed to bother.  

I'm glad people liked the Taco Meatloaf!  I'm still waiting for a Med Help Cooking Healthy forum.  Go and comment on my Med Help Suggestion thread, or better yet, go suggest it again.  We need an outpouring of community support!  

203342 tn?1328740807
by April2, Jun 09, 2008
Peekawho, I missed the Taco Meatloaf recipe. Would you mind sending it to me? You can send it by pm so you don't have to take up more space here if you like. Thanks! I'd like to try it.
That idea of a Medhelp cooking healthy forum is a great idea! You have had some delicious sounding recipes! Are you getting all of these from your Weight Watchers? I know I'd like to lose about 20-30 pounds but am on a pretty tight budget so I didn't think I could afford the meetings, etc. Maybe I'll just try your recipes! They sound yummy.

172023 tn?1334675884
by peekawho, Jun 09, 2008
I sent you the Taco Meatloaf, with the changes I suggested.  I'm getting a lot of these from the new Hungry-Girl cookbook (which is WW friendly), but others just from my vast library.

203342 tn?1328740807
by April2, Jun 09, 2008
Did you send it by pm? I didn't get anything. :(

460185 tn?1326081372
by lonewolf07, Jun 09, 2008
What is liquid smoke?  Where is it available?

I can't even open a box of macaroni and cheese without help ....  = (

172023 tn?1334675884
by peekawho, Jun 09, 2008
April, I sent it again.  Let me know if you didn't get it, but it can be found under TACO THURSDAY in my journal.

Wolfie, Liquid Smoke is...a smokey flavor liquid.  Its usually where the worchestershire sauce and stuff is.  

389974 tn?1331018842
by swampcritter, Jun 10, 2008
liquid smoke is usually to be found with the spices ... there are several varieties that sometimes have some sugar added...the best one does not, its called "Wrights All Natural Hickory Seasoning".

One 3.5 oz bottle lasts Swampy for several years, as it is extremely powerful -- it only takes a few drops in your food to be noticeable.

Recommended with black beans, and with any tomato based dish.

93532 tn?1349374050
by AndiJ78, Jun 10, 2008
I was just going to say the same thing, Swampy. Use in very small amounts!

I still say one of my favorite recipes for the crock pot is Pork Shoulder al a Andi:

Large pork shoulder
2 liter bottle soda (cola,diet works as well)

Put shoulder in crock pot, pour soda in to cover shoulder. Place on lid, turn on low, go to sleep, wake up next day, drain soda. It falls apart and is great on a bun. You can add sauce and simmer for another hour on low to allow the flavors to permeate the meat. My favorite was adding a dried chipotle pepper and some BBQ sauce, simmering for an hour, remove the pepper and discard. It was fantastic and the entire family inhaled it. If you add a few drops of liquid smoke the night before, it adds that "sat all night in a smoker" hint of flavor.

460185 tn?1326081372
by lonewolf07, Jun 10, 2008
Liquid smoke without sugar in very small amounts.  Thank you for that.  I'll have a look for it.

That Pork Shoulder sounds good .... I'm drooling now  lol  What kind of soda?  Sprite, Coke?  You can tell cooking isn't my strong point

366811 tn?1217426272
by JSGeare, Jun 10, 2008
Breast TENDERLOINS? How is that possible? I see it advertised but have no idea what part of the breast the tenderloin is from. I think someone made it up -sort of like Hallmark made up Father's Day or something. A LOIN, by definition, is from a part of the body that is not the breast. There are fillets in a chicken breast -but tenderloins? What part do you throw away (or reserve for chicken salad or soup)?

But what the heck, long as we're talking food here, lets get a little crazy and I'll show you what I do with my spare time -cook! Try out this little gem.

Get some chicken thighs with the skin ON; thigh-leg combos are OK, too. But no breasts -they're dry and lack flavor. The thighs -the dark meat- are full of fat, which is why they are moist and taste good.

Lay them out in a baking dish so you can prep them. Pour in soya sauce and cream sherry in equal portions to come about 1/3 way up the width of the meat. Now add crumbled rosemary, minced garlic (the kind from a big jar is good - and let some of the garlic juice come along for the ride) and about a tblsp of curry. Then shake on a generous portion of Old Bay Seasoning or equivalent, to cover each piece. Now drizzle about 1/4 jar of molasses over everything. Massage the chicken in this mix -sticky, black, full of spices. The molasses will thin out in the soya and sherry. Now the important part: Lift up the the edge of the flap of skin and fat on each piece, and with a spoon or your fingers, stuff in your marinade mix in the litle pouch you've made betwixt meat and skin. Drag it off the outside and put it inside. Make sure you've got plenty of the spice in there -add more if you need to. Finally, take very thin slices of lemon or lime (cut the short way) and tuck them under the skin as well. The idea is to get plenty of contact between the marinade and the meat, trapped by the layer of skin and fat. Set aside and take a shower, pour a martini.

Fire up the grill. Lot of charcoal, hotter 'n hell! Put some wet wood on the coals (anything except pine). Now cut purple onions (bermuda onions) in half side to side (not end to end). Put 'em face UP on the grill at the edge of the coals (but on the grill). Put the chicken on with the pockets of spice UP. Now wait for some fat to hit the fire, and flames will come up. Let them get the grease in the chicken burning well. Then, CLOSE THE GRILL! Shut the vents about 80% closed. What you want to see is tons of smoke billowing out all over the place. Great mosquito control. Pour another martini.

After about 8 minutes or so, open the grill and brush on the marinade from the big dish. Then turn the chicken. Re-arrange for even cooking -based on how much scorching you see, and brush again. Pour some marinade into the face of the onion halves, but don't turn them over. Cover the grill. Usually, this brief period with the grill open will get the fire going again, which is fine. Finish the martini.

At intervals of 5 minutes or so, repeat the above procedure. As the chicken approachs "done," the wood will have been burned up and there will be less smoke. As a final step, turn the onions face DOWN. At this point, the chicken skins and fat will be shrivled and falling off. Much of the fat will be burned away as actual fuel that cooked the chicken, so the  fat problem will burn up with it. Finally, you can, optionally, pour what remains of the marinade right on the coals. Close the grill and let those puppies bask in the steam while you whip up some curried rice and peas and a nice salad.

Do NOT, under any circumstances, consume ANY of the marinade directly or use it as dipping sauce unless you thoroughly cook it FIRST -there's raw chicken juice in there!

Pour another ... you get the idea.

-JS Geare

172023 tn?1334675884
by peekawho, Jun 10, 2008
Yummy!  I love grilling.  I do not love martinis, so I will substitute wine.  

Thanks!  Sounds like a lazy summer day recipe!

203342 tn?1328740807
by April2, Jun 10, 2008
Yum! That sounds good, GSGeare! :)

Peek, got the recipe, thanks!

Post a Comment