Pineapple Pork Tacos

cook pork roast in crock pot all day...i cooked mine in a little water with lime juice, honey, and garlic. (i don't know why, just cook it however you want.)
shred it.
put it back in crock pot with a 1/2 c. brown sugar and keep a little of the jucie so it doesn't go dry...cook for another 30-60 min.

Pineapple Salsa
in Cuisinart chop up:
3-4 green onions
1 jalapeno
1/2 bunch cilantro
1 fresh lime juice
1 t. salt
 then add:  8 oz can pineapple chunks with the juice drained.

fry up your tortillas..put sour cream, shredded pork and then pineapple salsa on top. (cheese if you want)

*you may not want to use one whole jalapeno depending on how big or spicy it is.
*you could also use a fresh mango instead of pineapple.  YUM!

Chicken Noodle Soup

My sister got this from a friend, passed it on to me and it is too yummy not to pass on to all of you! It is the best chicken noodle soup I have ever had! Isn't it perfect soup weather right now too?!

Chicken Noodle Soup
(Charmayne Orton)

-cook 4 half breasts and shred to the size you like (I used rotisserie chicken)

1 Tbsp. butter
lrg. onion chopped
5-6 cans chicken broth
1 can cr. of chicken soup
7 stalks chopped celery
6 med. carrots chopped
1 tsp. pepper
touch of salt
~ 4 cups of the dried wide homestyle noodles (Do not use egg noodles) I've seen them called Mrs. Miller's Homemade noodles at Woodman's I believe. (I couldn't find these so I used Trader Joes Egg Pappardelle Pasta (shown above) and just broke them into smaller pieces....So yummy!)

Melt butter in pot and sautee onions. Stir in broth, carrots and celery. Cook for 10 min and add chicken, soup, noodles, and seasoning. Bring to boil. Reduce and simmer 45 min stirring frequently. When ready to serve, add 1 cup sour cream and 2 cups sharp cheddar cheese.

(honestly, I don't think you need the sour cream and cheese...BUT it does make it super delicious and creamy!)

Buffalo Chicken Dip

I had a couple of people ask me for this recipe and thought I should post it in time for the Superbowl.  It's definitely got some kick to it, which usually isn't my thing- but I think this really hits the spot! Plus it's ridiculously easy.

Ingredients:
2 cooked, shredded chicken breasts
2- 8 oz. packages of cream cheese
1 cup ranch dressing
3/4 cup Frank's Original Red Hot sauce
1 cup shredded sharp cheddar cheese

Instructions:
Let the cream cheese, ranch dressing, and red hot sauce simmer together in a crockpot on low until they blend together well.  Add the chicken and the cheese before you plan to serve it- give it long enough for the cheese to melt in.

Serve with tortilla chips and celery.

Yummy Chicken Pot Pie

This is the yummiest pot pie recipe. Every time I make it for someone they ask for the recipe. I found this on all recipes, but I have made it dozens of times and changed it around a lot. Enjoy!

Ingredients:
About 1/2 rotisserie chicken de-boned (depending on size and how meaty you want it)
1 cup red skinned potatoes chopped
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon poultry seasoning
2 cups chicken broth
1 cup milk
4 chicken bullion cubes

2 (9 inch) unbaked pie crusts


Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine potatoes, carrots, peas, and celery. Add water to cover and 2 chicken bullion cubes, boil for 15 minutes or until vegetables are tender. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and celery seed. Slowly stir in chicken broth, milk. Add 2 chicken bullion cubes. Simmer over medium-low heat until thick. Remove from heat
4. Add vegetables and shredded rotisserie chicken Place the chicken mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


* You don't have to prebake your bottom crust, but if it's going to sit in your fridge for a few hours before cooking I recommend baking the bottom crust for about 10 minutes or until golden brown. Also don't forget to poke holes with a fork so that it doesn't puff up.