Food Friday: Leftover Chicken Tacos Make Chicken Tortilla Soup

How about two quick meals for your family for the price of one with a complete different taste?

Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!

Chicken Tacos

1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans

Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.


6 Can Chicken Tortilla Soup

1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)

Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.

Food Friday: Beans with Ham!

What do you when you combine leftover local ham steaks with chilly Fall days? Why you get yummy, tummy-filling, old-fashioned beans with ham served over hot cornbread.

I remember when worked at a local restaurant in high-school. One of the specials you saw written up on the dry erase board was ham and beans. I never really tried it until then. I came away with a new comfort food and winter favorite.

Beans with Ham is a favorite recipe from a family friend who happens to be a small family farmer specializing in hormone and antibiotic free-pastured beef, pork, and free-range chickens. Now I also use Crooked Gap Farms ham and broth as the main ingredient for her recipe.

Check it out! And better yet, serve ham and beans for dinner.

Beans with Ham

1 pint Ham broth
1 quart beans
1/4 cup chopped onion
1 teaspoon parsley
1/8 teaspoon pepper
brown sugar to taste
leftover diced ham

Instructions

Simmer on low in crock pot. Serve with cornbread.

Food Friday: Cornbread from Scratch!

September has been cooling down which means time to turn on the oven for some Fall baking. Pumpkins line the kitchen shelves. Chili or Split Pea Soup is in the crock pot for post a football game. Add some apple cider to drink and some home made apple crisp for dessert. Then all you need is some cornbread to complete your meal.

Cornbread would be an excellent addition to your Fall favorite recipes. Surprisingly making cornbread from scratch is so simple and easy. It can actually be a healthy, filling meal. So why not add some cornbread to your meal this weekend.

This is one of our home favorites!

Mix Together

2 cups cornmeal
2 cups flour
8 teaspoon baking powder
1 teaspoon salt
1/4 cup brown sugar
1 cup powdered milk (for optional added nutrients)

Make a well and add

4 beaten eggs
2 cups milk
1/2 cup oil

Heat oven to 400 degrees. Stir until smooth and pour into greased 9 by 13 inch pan for 25 minutes. Cornbread should come out fluffy, golden brown. Serve warm with butter and honey.