Best Mexican Chicken Paula And Jamie Deen Recipes

Make-Ahead Mexican Chicken (Oamc) image

Provided by Greeny4444

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs boneless skinless chicken breasts (fresh or frozen)
1/2 cup onion, finely chopped
3 garlic cloves, minced
1 (16 ounce) jar salsa (customize heat to your liking)
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated

Steps:

Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
Place the chicken in a freezer bag.
Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
Bake, uncovered, for 45 minutes.
Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).

Gazpacho from Jamie Deen image

Provided by Jane from Ohio

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs tomatoes, roughly chopped
1 English cucumber, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
1 orange bell pepper, seeded and roughly chopped
1 medium shallot, peeled and roughly chopped
1 pinch kosher salt
1 pinch pepper
1/3 cup extra virgin olive oil
2 tablespoons sherry wine vinegar

Steps:

Add tomatoes, cucumbers, garlic, bell pepper and shallot to a large bowl
toss together with a big pinch of salt and pepper.
Add to blender and blend until smooth (you may have to do this in batches) I left mine with very small pieces of vegetables).
Then drizzle in the olive oil and vinegar with the blender running.
Place back in the bowl and refrigerate for at least 1 hour for flavors to develop and soup to chill.
Ladle soup into bowls and drizzle with olive oil to serve.

Nutrition Facts : Calories 149.5, Fat 12.4, SaturatedFat 1.7, Sodium 34.2, Carbohydrate 9.5, Fiber 2.5, Sugar 5.7, Protein 1.9

8 Can Soup image

Provided by Sarah in New York

Categories Stocks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

1 (15 ounce) can sweet corn
2 (10 1/2 ounce) cans vegetable soup
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can sliced white potatoes
1 (15 ounce) can chili with beans
1 (15 ounce) can chili without beans
1 (15 ounce) can green beans
6 ounces sausage, chopped up (optional)