Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
nd flexible.
Divide the Santa Fe sauce between each pita round
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
.
In a large soup pot over medium-high heat
In a 12-inch skillet, blend onion soup mix, oil, water, lime juice and garlic powder; let stand 5 minutes.
Bring to a boil over high heat; stir in chicken and vegetables.
Cook uncovered, stirring frequently, 5 minutes or until chicken is done.
Serve over hot rice.
Garnish, if desired, with lime slices and or fresh parsley.
Stir together first 5 ingredients in a large bowl; stir in soup and next three ingredients.
Spread in a lightly greased 2-quart shallow baking dish.
Bake, covered at 350 degrees for 25 minutes or until thoroughly heated.
Uncover and sprinkle evenly with cheese; bake 5 more minutes or until cheese melts.
Serve with tortilla chips and pico de gallo or chunky salsa, if desired.
reezing and thawing:.
Cool soup in refrigerator or ice water
c. Griffin's Old Santa Fe Picante Sauce. Mix well and
brown beef with chopped onion and drain.
mix all ingredients (do not drain cans) together.
bring to a boil.
cover and simmer 30 minutes minimum.
top servings with sour cream and shredded cheddar if desired.
serve with tostida scoops.
This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
Take a slice of bread, sprinkle some cheese and bake it in the toaster oven until crispy and cheese is melted.
Enjoy with Griffin's Old Santa Fe Picante Sauce!!!
Place beans in heavy medium saucepan with enough cold water to cover.
Bring to boil.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Place beef in large bowl.
Season with salt and pepper.
Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
Add flour and toss to coat.
HEAT oven to 375\u00b0F.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
an to high and a soup pot to medium high. Drizzle
Santa Fe Salmon.
Cut salmon into
Cook noodles according to directions on box.
Add tuna or chopped chicken and frozen vegetables and simmer until hot.
at. Stir in undiluted corn soup, chili powder and red pepper
DO NOT DRAIN JUICES.
Brown hamburger meat with either chopped onion or dry beefy onion soup mix.
Drain.
Add remaining ingredients.
Add juice in cans.
Get soup good and hot to boiling, then you can simmer for about 30 minutes to an hour. Stir occasionally.
Can top with sour cream and/or shredded cheese.
Serve with Hot Cornbread.