Roswell Adventures

In looking for a slow-cooker meal that would stretch over several days, I decided to make a roast in the slow cooker and then use it for enchiladas, etc. So, I found a recipe I liked the looks of (link at the bottom) and made a few adjustments. The results was so tasty that we don't want to cover it up with red sauce. So, we had tacos, instead.  We added a little shredded cheddar, some pico de gallo, and a few slices of avocado. Loving every bite of it! We will definitely be making this again :) Slow Cooker Mexico Shredded Beef Ingredients ~3 pounds beef chuck roast 1 onion, diced 4 cloves garlic, minced 2 tablespoons tomato paste Juice of one lime 1 tablespoon Ancho Chile powder 1/2 teaspoon Chipotle Chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon sea salt 1/4 teaspoon red chili flakes Instructions Mix the chili powders, cumin, paprika, salt, oregano and red chili flakes togeth

I needed some cream of mushroom soup for a recipe to make a chicken and broccoli casserole. Since I don't use canned soups any more, I needed to find a good recipe that wasn't too challenging. I tracked down one that looked good and revised it a bit. Yup - it was delicious! The toughest part was not eating too much of it during the tasting phase. This winter I will be making some of this for those grilled cheese and soup nights. Cream of Mushroom Soup Ingredients 2 tablespoons butter and 1 tsp olive oil 1/2 pound sliced, fresh brown mushrooms 1/4 cup finely chopped onion 6 tablespoons gluten-free, all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 30 ounces boiling water, divided 4 tsp chicken Better Than Bouillon 1 cup half-and-half cream Directions In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper, Better than Bouillon, and

I hit paydirt at the store today. Yesterday's rotisserie chicken quarters for $4. Score! But what to do? We will likely use the legs and thighs as-is (as-are?), but I wanted something to do with the chicken breasts. Then I remembered a chicken casserole I hadn't made in probably 2 decades. I searched around to find something that looked familiar, and while I was putting a book on my shelf, I spied it - Talk About Good! cookbook published by the Junior League of Lafayette, Inc. (Louisiana) copyright 1969, my copy printed in 1981. I found the Chicken Casserole recipe (page 236, in case you were wondering) and decided to update it. First off, I don't used canned soups, so I found a recipe for Quick Cream of Mushroom soup - that is fabulous! Add 2 cups of shredded cheddar to that, and you have a fabulous sauce. Other major players - diced/shredded chicken breast, broccoli florets (blanched), and cooked pasta (I used red lentil linguine - YUM!). Mix it together in a large