Wow! I had no idea it had been over 2 months since I last blogged! Ugh! I guess it’s an indication of what summer was like around here…NUTS!!!! Crazy!!!! Chaos!!!!
Still, the past is in the past…so onward with the determination to do better from here on, right? (Ha ha! HOW many times have I set THAT goal for myself, hmmm?) 🙂 First, however…the winner of the last blog contest is Jessica Spafford! Jessica…which magazine subscription would you like? Country or Reminisce? Just e-mail me at firstname.lastname@example.org and I’ll get you signed up asap, okay?
Now, so so sooooooooo many of the Ticket Holder’s Event attendees have written asking for the recipes for the thooper dooper, yummy Southwest Chicken Party Posse member, Shannon, served at the events! Therefore, I asked Shannon if I could share the recipe on my blog and she has graciously allowed me to. Yay! Therefore, this week’s blog is simple…a delicious new meal for your family to enjoy (or, as we say in our house, a new thing to slop the hogs with! Ha ha!)!
Shannon is a culinary genius you know. You should have a grilled cheese sandwich for lunch at her house! It’s incredible! Gouda cheese, some sort of fancy ham, a delicious, butter garlic-herb-spread on the thick, soft, white bread…perfectly grilled and INCREDIBLE! Wow! Kevin and I were blown away! Needless to say, I’ve now upped the quality of my own grilled cheese sandwiches, you know?
Anyway…here are Shannon’s recipes for the INCREDIBLE Southwest Chicken, the Vulture Dip she served with it, and a list of the…as Kevin would say, “Accessories,” for toppings! Ha ha! Hope you love Shannon’s recipes as much as we do!
Oh! And one more thing…leave a comment here, on Facebook, or via e-mail at email@example.com, and you’ll entered to win my newest blog contest: A jar of Sadie’s Salsa (as featured in The Time of Aspen Falls) AND a few cans of Hatch Green Chili! Yay!
6 Chicken breasts (frozen are fine, might take just a bit longer, like half hour more on high)
1 can drained kidney beans
1 can drained black beans
1 cup frozen corn
1 Tbs. cumin
1 t. salt
Jalapenos to taste, (I put in about 2 Tbs. diced)
2 cups mango salsa
1 8oz. package of Cream Cheese
*Place in crockpot and cook for 4 hours on high, or 8 on low.
*Before serving, remove chicken and chunky-shred the chicken.
*While doing that, add 1 8oz. cream cheese to mix. Gently stir in cream cheese until melted and add the shredded chicken back in.
*Serve over tortilla chips.
“Accessories” (a.k.a. Toppings)
Shannon’s Vulture Dip (Recipe below.)
Pico de Gallo
(From Shannon: “My family eats this every Sunday after church for lunch
and fight over it like a pack of Vultures, hence the name!”)
2 cans chili beans. (SW are my favorite)
1 8 oz cream cheese
1 tbs. diced jalepenos
*Heat on stove and use a submersion blender and blend until smooth.
*Eat with tortilla or Dorito chips.