Monday, December 9, 2013
Talk about an easy as pie recipe! Thow everything into the crock pot and let it go... Loved the ease of this recipe, yet it had a different taste for my family, using the pesto! It was so great.
Pesto Ranch Chicken
(recipe found on pinterest via picky-palate.com)
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package ranch dressing mix
1/2 cup chicken broth
Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Cook on high for 3-4 hours or on low for 6-8 hours.
Thursday, December 5, 2013
Cheesy Chicken and Rice
(recipe found on pinterest via www.southernplate.com)
4 boneless skinless chicken breasts, I left mine frozen
1 onion, chopped
1 (8 ounces) box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 (10.5 ounces) can cream of chicken soup (or use cream of everything mix)
1 (15 ounces) can whole kernel corn, drained
Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, remove chicken and shred. Add in shredded chicken, cooked rice, corn, and cheese. Stir to combine. Serve hot.
Wednesday, December 4, 2013
This was a super yummy and easy way to cook up the ham that I had in my freezer. The gravy was good, but a bit tart for my liking... I did not need to use all the cider from the crock pot to make the gravy. I would definitely do that ham again, but make a different gravy for the potatoes we would have on the side!
Slow Cooked Ham in Cider Gravy
(recipe found on pinterest via www.savvyeat.com)
1 1-4 pound ham
2 cups apple cider, unsweetened
3/4 cups maple syrup
3 tablespoons cornstarch
Place the ham in a crockpot and cover with the cider and syrup. Cook on low for 6-8 hours. Transfer the ham to a plate. Whisk the cornstarch with 1/2 cup of the cider on the stove-top over low heat until smooth. Increase the heat to medium-low. Whisking continuously, add the cider a little bit at a time, until it is all in the gravy. Keep whisking as the gravy bubbles until it is thickened. Serve with the ham.
Tuesday, December 3, 2013
I told you I was in a Thai type of mood lately! :) This salad was awesome from start to finish!! VERY simple to throw together, it got my family to try bok choy for the first time and we all LOVED it... I would say that's a great thing!
Thai Chicken Salad
(recipe found on pinterest via www.jocooks.com)
1 bag of broccoli slaw about (2 or 3 cups)
1 cup sliced papaya (I couldn't find this, so I used a can of mandarin oranges, which my family loves!)
1 cup sliced cucumber
2 cups baby boy choy, chopped in small pieces (2 small bok choy)
1 red chili pepper, diced (I subbed this for a red pepper)
4 cooked chicken breasts, shredded or cut in small pieces
1/4 cup chopped mint
1/2 cup peanuts or slivered almonds
juice from 2 limes
2 tablespoon olive oil
2 tablespoon soy sauce
1 tablespoon honey
2 tablespoon peanut butter
1 teaspoon fish sauce (I couldn't find this, so I just omitted)
a pinch of red pepper flakes
Add all salad ingredients to a large bowl and toss. In a smaller bowl mix all dressing ingredients together. Pour over salad and toss well.
Monday, December 2, 2013
Since I am totally into the Thai taste lately and we LOVE wraps at my house, this was a perfect fit for us! While we could have eaten it as a salad it was a huge hit at my house as a wrap... Very tasty and not a lot of calories so that made it even more appealing!
Thai Peanut Cabbage Slaw
(recipe found on pinterest via www.theyummylife.com)
1 granny smith apple, cored, peeled & chopped
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon white rice vinegar
2 tablespoons peanut butter
1 tablespoon water
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
1/2 red bell pepper, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 cup raw green peas, fresh or frozen
1/2 cup roasted peanuts, coarsely chopped
2-1/2 cups cooked & shredded chicken breast
Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days. Serve as a side or main dish salad, or use as a wrap filling.
Thursday, November 28, 2013
I definitely love a recipe that I can throw into a crock pot and not worry about, especially one that I can throw frozen chicken breasts into!! This was a thick and hearty chicken chili that we all enjoyed...
Cream Cheese Chicken Chili
(recipe found on pinterest)
2 chicken breasts, still frozen
1 can rotel tomates
1 can corn, undrained
1 can black beans, drained and rinsed
1 package ranch dressing mix
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 (8 ounces) cream cheese
Place all ingredients in crock pot and cook on low 8-10 hours. Stir all together and serve!
Wednesday, November 27, 2013
I made these bars for a party that we were headed out to and I was all set to take a picture this time and I just couldn't do it... They turned out this odd shade of purple and they were not the prettiest things that I have ever laid eyes on. I didn't got for the optional food coloring, which I should have and I did stir in the sprinkles, which I think caused the odd purple color. So, when it says to stir, make sure you stir, don't just throw the mixer on low in the lazy fashion that I did! :) But let me tell you - Oh - My - Gosh!! These things were fabulous!! I'm usually a chocolate kind of girl, but these knocked my socks off... Super rich and delicious! Definitely making these again - and STIRRING the next time!!
Cake Batter Cheesecake Bars
(recipe found on pinterest via teenagetaste.com)
1 3/4 cups nilla wafers
6 tablespoons butter, melted
16 ounces cream cheese, at room temperature
3/4 cup + 2 tablespoons sugar, divided
1/2 cup yellow cake mix
2 eggs + 1 egg yolk
1/2 cup + 2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup sprinkles
5 drops blue food coloring (optional)
3 drops green food coloring (optional)
Preheat oven to 350. Grease a 9" square baking pan, then line with parchment paper; set aside. Stir together cookie crumbs, 2 tablespoons sugar and melted butter. Press into the bottom of the prepared pan. Bake until the crust is just brown around the edges, 8 to 10 minutes. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining sugar and beat for an additional couple of minutes, until smooth. Add the eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in the cake mix and sprinkles until smooth. Pour the filling over the crust. Set the pan in a larger pan (a 9×13-inch works for this), and add enough hot water to come halfway up the sides of the baking pan. Bake until just set, 40 to 45 minutes. Remove the baking pan from the water bath, and transfer to a wire rack. Let cool for 30 minutes, then refrigerate for at least 3 hours or overnight. Cut into bars. Store leftovers in an airtight container in the refrigerator.