Diane Werner and Contest Winner Judy Armstrong

Taste of Home Magazine


Italian Chicken Chardonnay
Recipe courtesy of Judy Armstrong and Taste of Home Magazine

Prep: 20 min.
Cook: 5 hours
Yield: 6 servings

Ingredients:
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in chicken breast halves, skin removed
3 cups quartered baby portobello mushrooms
1 medium sweet red pepper, chopped
1 medium onion, chopped
1 package (9 ounces) frozen artichoke hearts
1-1/2 cups chardonnay
1 can (6 ounces) tomato paste
3 garlic cloves, minced
2 Tablespoons minced fresh thyme or 2 teaspoons dried thyme
1/4 cup minced fresh parsley
hot cooked pasta
shredded Romano cheese

Directions:
Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
Cover and cook on low for 5-6 hours or until chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese.


Hot Wing Dip
Recipe courtesy of Taste of Home Magazine and Coleen Corner

Ingredients:
2 cups shredded cooked chicken
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
1 cup ranch salad dressing
1/2 cup Louisiana-style hot sauce
tortilla chips and/or celery sticks
minced fresh parsley, optional

Directions:
In a 3-quart slow cooker, combine the chicken, cream cheese, cheddar, salad dressing and hot sauce. Cover and cook on low for 1 hour or until cheese is melted. Serve with chips and/or celery. Sprinkle with parsley if desired.
Yield: 4-1/2 cups


Tex-Mex Chili
Recipe courtesy of Taste of Home Magazine and Martha B. Hook

Ingredients:
1-1/2 pounds ground beef
1 medium onion, chopped
5 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup V8 juice
1/4 cup brewed coffee
2 envelopes chili seasoning
1 can (16 ounces) refried beans
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 Tablespoons ground cumin
2 Tablespoons chili powder
1/4 teaspoon lemon juice

Directions:
In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, juice, coffee and chili seasoning.
Transfer to a 4-quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours to allow flavors to blend.
Yield: 8-10 servings.