Jocon or Pollo en Jocon (from Guatemala)

Katherine Flores shared this delicious dish at out international dinner activity.  We all loved it!

Jocón or pollo en jocón is a dish popular in Guatemala. Chicken or pork is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro

base.

4 to 6 servings

INGREDIENTS

·         Chicken or pork or both, cut into serving pieces -- 2 1/2 to 3 pounds

·         Water -- 4 cups

·         Salt -- 2 teaspoons

·         Garlic-- 2 cloves

·         Big Onion – 1 

·         Corn tortilla, chopped, soaked in water, drained -- 1

·         Slice of bread, chopped, soaked in water, drained -- 1

·         Tomatillos, hulled and chopped -- 1 cup

·         Cilantro, chopped -- 1 bunch

·         Scallions, chopped -- 1 bunch

·         Green bell pepper –1

·         Celery stalks – 2

·         Lettuce – 2 leafs 

METHOD

1.       Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.

2.       Remove the chicken to a bowl and strain and set aside the broth.

3.       Add the garlic, onion, tortillas, bread, tomatillos, cilantro, scallions, bell pepper, celery and lettuce to a pan and use some of the chicken broth a cook it for 5 minutes until everything is tender. Then add everything to  a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.

4.       Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.

5.       Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

JOCON VARIATIONS

·         Leave the chicken pieces whole if you prefer.

·         Can do it with chicken, pork or beef. My preference is with all of them….mmmmm!

·         Use any remaining broth to make rice to accompany the meal.

4 Meals from One Rotisserie Chicken!

We had a wonderful activity with our guest chef, Beverly Chandler.
The first step is to prepare the chicken (easiest when slightly warm). 
 As she  debones the  chicken she sets chicken meat in one bowl  and saves bones and scraps in another bowl. She divides meat into 4 portions (2 breasts and 2 of remaining chicken).
*A good tip is that whenever  she cooks  she  saves trimmings from onion, garlic, celery, carrots... in ziploc bag in freezer so when ready to make soup she can pop that in.


CHICKEN NOODLE SOUP 


Place  reserved chicken scraps  and veggie trimmings in a large pot.  Add 1 box chicken stock, 1 t  poultry seasoning, salt and pepper to taste.  Add enough water to cover all and cook for 2 hours.  Strain stock.
Add chopped fresh veggies of choice  (carrots, celery...) and cook until done.  Meanwhile cook noodles in separate pot.    When veggies are done add chicken and cooked noodles and heat through.  Serve with bread.

ENCHILADAS

1/2 of loose chicken (chopped)
1 pkg Frontera Green Chile Sauce
4-6 tortillas
1 cup cheese

Mix chicken and cheese and add 1-2 T sauce (just enough to moisten).  Dip one side of tortillas lightly in sauce, fill with chicken/cheese mixture,  roll up and place in baking pan.  Cover with sauce and more cheese.  Bake at 350 degrees for 15-20 minutes or until hot.
Serve with refried beans and salad.


For the sandwich and salad slice the chicken breast diagonally in thin slices.

CHICKEN SANDWICH



Layer sliced chicken breast, cheese, mayo, mustard, veggies ... on your choice of bread for a quick yummy lunch.  Serve with chips or salad.




DINNER SALAD

Mix together salad greens, green onions, shredded carrots, celery (thinly sliced), olives, tomatoes and top with sliced chicken breast.  Top with cheese and dressing of your choice.  Serve with warm bread.

EASY CROCKPOT CHICKEN FAJITAS

This is one of the many  recipes online for  crock pot fajitas. They were so  easy and really good. I liked the lightness of the sauce as opposed to cooking in salsa...   I especially liked these wrapped  in corn tortillas and sprinkled with a little cheese. Some of  my family liked them over rice. The link for this recipe is here.




      

         1 lb of Chicken Breast
         3 Peppers (Green, Red, and Yellow), sliced 
         1 Onion, sliced
         1 Package of Taco Seasoning 

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. Shred everything up and mix together. Serve with tortillas and  toppings – sour cream, guacamole, cheese, lettuce, etc.

     

Crock Pot Salsa Chicken

I saw this recipe shared on another site.  I started with frozen chicken breasts and it was delicious.
It was great over rice or wrapped in a tortilla.

SLOW-COOKER SALSA CHICKEN

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Chicken Ratatouille

I tweaked this dish from one that was posted here.  I added some spices that weren't in the original recipe including cayenne pepper to give it a little zing. 

1 tablespoon Olive Oil

1 pound cooked chicken breasts or cooked  ground turkey

1 large sweet onion

1-2 T minced garlic (to taste)

1 red pepper, cut in approx 1/2″ pieces

1 yellow or orange pepper, cut in approx 1/2″ pieces

1 medium eggplant, peeled, and cut in 1/2″ pieces

1 zucchini, quartered and sliced

1 summer squash, quartered and sliced

12 oz. white mushrooms, sliced

1 large can tomato puree (I added about a can full of water, too)

salt, pepper

3 tablespoons dried basil, crushed

garlic powder

4 packets Splenda

Cayenne pepper

Oregano

Saute  minced garlic and onion in  1 1/2 t olive oil until onions are translucent.   After 3 minutes add the peppers, and the rremaining 1 1/2 t olive oil, stir frequently.  After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes. Add the tomato puree and spices

Add the Splenda, salt, pepper, basil, and very generous amounts of garlic powder. Mix well and bring to boil. 

Add the chicken after the sauce tastes right. The more you stir the chicken shreds which is actually not a bad thing.

Reduce heat and cook on low for 15 minutes (or more).

Good by itself, or you can serve with brown rice. This reheats very well.

Cranberry Apple Stuffing

I came across this recipe Tamra had shared in the past.  Even though it is not the traditional season we think of stuffing-it would be a great side to any meal.

Cranberry Apple Stuffing
        (makes 8 cups)  
                                              by Tamra Sayler

1/2 c butter
2 c chopped celery

1/2 c chopped onion
2 tart apples (red or green) cored and chopped
1 1/4 c dried cranberries-craisins
4 c unseasoned dry bread cubes (***can use seasoned)
1 c chicken broth (use veg. broth for vegetarians)
1 t thyme
1 t parsley flakes
1 t rosemary
1 t  fresh grated orange peel (optional)

***if using preseasoned bread cubes: leave out thyme, parsley and rosemary.

1. Preheat oven to 325 degrees.  In a skillet, melt butter.  Add celery and onion, saute 5-7 min.  Remove from heat and stir in apple, craisins, and spices (if using unseasoned bread cubes).
2. Place bread cubes in large bowl. Stir in fruit mixture. Add broth; toss to combine. Place in 13 x 9 baking dish. Cover and bake 35-40 min.

Meat Ball/Meat Loaf Mix

                                                                                                     

Sue Anne Echols taught a class at a
 Stake Women's Conference a few years 
 ago. One of the recipes she
 shared is for this versatile
 meat ball/ meat loaf mix.                   

               

   

Meat Ball/ Meat Loaf Mix  
                
l large Costco size lean hamburger
l large onion, finely diced
l bell pepper, finely diced-optional
2 eggs
2 c bread crumbs, or crushed crackers
1 c oatmeal 
1/4 c ketchup
2 T chopped garlic
Salt- to taste
Pepper-to taste
Italian Seasoning-to taste


Mix all together and form into meatballs. Drop into simmering watered down #10 can  spaghetti sauce and cook in that sauce until done. 


Mexican Meatloaf
May substitute Mexican seasoning and salsa for Italian spices, mustard and ketchup

Chicken Curry Salad with Chutney Dressing

This chicken salad is delectable served on croissants or on lettuce leaves.  It makes a very pretty presentation.

3 C cubed cooked chicken breast
1 Granny Smith apple, unpeeled, cored and chopped
1 c seedless grapes, cut in half lengthwise
1 c chopped celery
1/4 c slivered almonds, toasted

Chutney Dressing:
3/4 c mayonnaise
3 T chutney, preferably Major Grey's
1 t curry powder
2 T fresh lime juice
1 t grated lime zest
1/4 t salt

Whisk all dressing ingredients together until smooth.
Combine chicken, apple, grapes, celery. Toss with enough dressing to coat and sprinkle with almonds.

Optional: can add 1/4 c diced red onion, 1/4 c raisins

Panini Sandwiches take ho-hum to warm and scrumptious

Some of you may remember our activity at Tumwater Historical Park when  we made our own panini sandwiches. It was pouring rain but it did not dampen our enthusiasm!  Panini sandwich types are as varied as any other sandwich but this is one of my favorites:

 Margherita Panini 

 Brush with olive oil or spread  butter on  2 slices of  bread.  Layer mozzarella cheese, slices of fresh tomato and 2 or 3 fresh basil leaves (broken up a bit) onto unbuttered side of bread and top with other slice- butter side out.  Heat in a panini press or small skillet. 

Any other fillings are delicious, too.  If you have a George Foreman grill it might work, too.
                                                                   ---Maureen Clegg

Sauteed Fish With Mint and Tomatoes

This recipe is from Weight Watchers (3 points per serving).  I love the fresh  blend of flavors. (quick tip-- cut the mint and basil leaves with scissors)
                                                                         --- Maureen Clegg

Sauteed Fish With Mint and Tomatoes

2 C. fresh tomatoes, chopped
1/4 c fresh mint leaves, cut into ribbons
1/4 c fresh basil, cut into ribbons
3/4 t salt divided
1/2 t pepper, divided
1 pound white fish fillets (flounder, cod...)
2 t olive oil

In a medium bowl, combine tomatoes, mint, basil, 1/2 t. salt and 1/4 t pepper; set aside.  Place fish on a plate; rub all over with remaining salt and pepper.
Coat a large skillet with cooking spray; add oil and heat over medium heat.  When oil begins to shimmer, add fish. Cook until fish turns opaque in center about 5 minutes.  Carefully remove fish with a  spatula and put on serving plate.
Add tomato mixture to same skillet, cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1-2 minutes.  Spoon tomatoes over fish and serve.

Pork Carnitas from Leslie Coppin

This is the pulled pork for the carnitas  that were served at the Christmas dinner.

Pulled Pork Recipe

Spice Rub:

3 Tb chili powder

2 tsp cumin

⅛ c kosher salt

Pork Shoulder  (9-11 pounds)

Rinse and pat dry shoulder. Apply all of the spice rub liberally to the entire surface of the shoulder. Put the 8-10 cloves of garlic in the bottom of the crock pot first. Set the pork shoulder inside and set the crock pot to low. Do not add any liquids. Cook for about 16 hours or until the meat falls apart.   It’s really important to cook on low for a long time so the meat will shred easily.

Once it’s cooked, remove the pork for the pot. Set aside to cool a little. Save the liquid by pouring it into a clear container and set aside.

Remove the fat and bone from the pork and shred the meat. Return the shredded meat to the crock pot.

The liquid will separate with the fat on top. Try to skim off the fat and return about 2 cups of the broth back into the crockpot with the meat. The meat should be moist but not soupy.

Michelle Penrod showed us how to make versatile and delicious empanadas.

Empanada Dough

1 cup warm milk

1 tsp salt

1 Tbs baking powder

4 Tbs butter

2 ¾ cup flour

Combine milk, salt, butter, and ½ cup flour in a bowl or mixer. Then add baking powder and remaining flour until dough doesn’t stick to the sides of the bowl. Divide dough into 2 inch balls. Flatten ball out to make a circle, fill with filling and close by folding over and pinching sides with a fork or your fingers. (Make sure to seal it well!)

To cook the empanadas heat oil until it bubbles when you put a little piece of dough in. Cook empanadas in oil until golden (2-5 minutes) remove to a paper towel to cool.

Empanada filling

1 lb ground beef

1 diced onion

1 Tbs cumin

½ tsp garlic salt

½ package frozen peas and carrots

2 diced hard boiled eggs

1 small can sliced olives

Brown meat and onion together. Add spices. Drain and add peas and carrots, eggs and olives.

Other empanada fillings:

diced apples sautéed in butter, cinnamon and sugar

queso fresco

pie filling

leftover potroast or shredded chicken

berries and cream cheese