Queso Chicken Chili *

1 pound boneless, skinless chicken breasts
3 cups salsa
1 1/2 cups water
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
3 bell peppers, minced
1 can corn, drained
1 jalapeno pepper, ribs and seeds removed, minced
1 can black beans, rinsed and drained
4 oz cream cheese
6 oz pepper jack cheese
cilantro for topping

Place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the crockpot.  Cover and cook on high for 3-4 hours.  When the chicken is done, shred the meat in the crockpot.  Put bell peppers, corn, jalapeno, and beans in crockpot and stir.  Add rest of salsa and cream cheese to crock pot and stir.  Occasionally stir until cream cheese is melted.  If needed, add 1/2 cup of water to crockpot to get consistency desired.  Let simmer for 15 minutes.  Stir in pepper jack cheese and sprinkle with cilantro. 

Mushroom Asiago Chicken *

1 pound boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
1 tsp thyme
1 1/2 cups chicken broth
1/2 cup seasoned flour (add 1 tsp salt and 1/2 tsp black pepper to flour)
2 Tbsp butter
2 Tbsp olive oil
1/2 cup heavy cream
1/2 cup shredded asiago cheese
1/2 tsp salt
1/4 tsp pepper

Pound chicken breast with mallet between 2 sheets of waxed paper until meat is uniform thickness of about 1/4 to 1/2 inch thick.  Cut into serving size pieces.  Heat the butter with 1 Tbsp of olive oil in skill over medium heat.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side.  Remove from pan.  Add remaining olive oil to skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add chicken broth, scraping up all the browned bits at the bottom of the pan.  Add the thyme to mushroom mix.  Add the chicken back to the pan.  Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes.  Remove chicken from pan.  Add the cream and heat through.  Add the asiago cheese.  Stir constantly over low heat until the cheese is melted.  Continue cooking until sauce reduces slightly and thickens.  Add chicken back to the pan and heat through. 

Serves 4

Farmer's Casserole *

4 cups frozen hash brown potatoes
8 oz shredded pepper jack cheese
1 1/2 cups cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
12 oz evaporated milk
1/4 tsp black pepper
1/8 tsp salt

Preheat oven to 350.  Grease a 2 quart baking dish.  Arrange has brown potatoes evenly in bottom of dish.  Cover evenly with shredded pepper jack cheese, ham, and green onions.  In bowl, mix eggs, evaporated milk, pepper and salt.  Pour egg mixture over potato mixture.  Bake for 45-55 minutes or until a knife inserted in the center comes out clean.  Let stand 5-10 minutes before serving. 

Serves 6-8

Broccoli Potato Soup *

1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
20 oz chopped frozen broccoli, thawed
16 oz potato, peeled and chopped
6 cups chicken broth
1/4 tsp nutmeg
Salt and pepper to taste

Heat oil in saucepan.  Saute onion and garlic until tender.  Mix in broccoli, potato and chicken broth.  Bring to a boil, covered.  Then reduce heat and simmer, uncovered, for 15 minutes, or until vegetables are tender.  With a hand mixer, puree mixture until smooth.  Stir in nutmeg, salt and pepper.

Serves 6

Grilled Guacamole *

5 avocadoes, halved and pitted
1/2 cup diced red onion
1-4 jalapeno peppers, seeded and minced (depends on how hot you want it!)
1/2 cup sour cream
3 Tbsp lime juice
3/4 tsp garlic salt
1/2 tsp hot pepper sauce, or to taste
12 cherry tomatoes, quartered
2 Tbsp chopped fresh cilantro

Preheat grill and lightly oil grate.  Cook avocadoes on gill until just slightly browned and carmelized.  Cool to room temperature, then remove skins an cube.  Place 1/2 cup of the avocado into a mixing bowl and mash together with onion, jalapenos, and sour cream.  Stir in lime juice, garlic salt, and hot pepper sauce.  Gently fold in remaining avocado, tomatoes and cilantro. Chill 30 minutes before serving.

Makes 4-5 cups