Susanne's wonderful idea was that we would each post a Texas style recipe onto our blogs along with information on some reputable charities to which our readers could donate, if they so chose. Then we would link all of our recipes together and try to reach as many people as we possibly could.
Hurricane Harvey was an awful tragedy but as with many terrible things there is also some good that has come from it. Harvey, in one fall swoop, took a nation divided and united us together as we reach out to those in need. Neighbors helping neighbors, strangers helping strangers, with no heed to the color of the skin, the sexual orientation, the nationality, the political affiliation. It made us all stop and realize what is important in this world and this country......the people populating it's borders.
So, if you haven't already, and you find it in your heart to do so, please donate to one of the following charities of your choice. It doesn't have to be much....every little bit counts.
1 T. olive oil
Suggested Reputable Charities
I decided to share an easy peasy recipe that utilizes leftover chicken. I am down to cooking for only 2 now and am always excited when I can repurpose leftovers into a whole new meal.
I also love that this is a one pot meal which means less clean-up. I would have liked to have added a can of black beans to this skillet as well but, alas, my cupboard was bare of beans.
Once the mixture is warmed through, remove from heat and sprinkle on the cheese. Lightly toss the cheese into the mixture.
Serve up in shallow bowls, garnished with a dollop of sour cream. This dish is quick to make and flavorful with just the right amount of heat to it.
Chicken Tortilla Skillet
1/2 small onion, dice
2 cloves garlic, minced
3 sprigs fresh oregano or 1 t. dried
1 (15 oz) can diced tomatoes with juices
1 (4 oz) can diced green chiles, drained
1/2 small zucchini, diced
1 c. chicken broth
2 c. shredded, cooked chicken
pepper to taste
1 c. roughly crushed tortilla (corn) chips
3 oz. feta cheese, crumbled
sour cream for garnish, if desired
Heat olive oil in a cast iron skillet. Add onions and garlic, cook and stir for a few minutes until softened and fragrant. Add the oregano sprigs, tomatoes with juices, zucchini and drained green chiles. Bring to a boil, reduce to a simmer and cook for about 10 minutes.
Stir in chicken and season with black pepper. Stir in the tortilla chips. Cook until heated through. Off heat, sprinkle with cheese. Serve with a dollop of sour cream, if desired. Print Recipe