A Chili twist on the popular Buffalo Chicken Dip.
INGREDIENTS
1 pound Chicken Breast
1 can rotel
1 can tomato sauce
1 can of corn
2 tablespoons brown sugar
1 packet chili seasoning
1 can black beans, drained and rinsed
1/4 cup Frank's Buffalo Wing Sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded
DIRECTIONS
Combine everything in the crock pot for 8 hours on low or 3-4 hours on High. Shred chicken and stir to combine. Serve.
Sunday, September 25, 2011
Saturday, September 24, 2011
White Chocolate Gooey S'mores Bars
1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk
Preheat oven to 350 degrees.
Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms.
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven.
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces.
Originated from: http://www.lovintheoven.com/
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk
Preheat oven to 350 degrees.
Line an 8×8 inch baking pan with aluminum foil, making sure that it goes up all the way on the sides of the pan.
Mix together the cake mix, egg, and butter with hands until a nice, thick dough forms.
Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chocolate chips, then marshmallows. Top the mixture with remaining dough and press evenly. Drizzle condensed milk on top.
Bake for 28-33 minutes, until completely cooked and golden brown on top. Remove from oven.
Let the bars cool for 5 minutes, and then remove the bars from the pan, using the aluminum foil.
Cool completely and use a knife that has been run under hot water (do after every couple of cuts) to cut into pieces.
Originated from: http://www.lovintheoven.com/
Cookie Dough & Oreo Fudge Brownie Bar
Cookie Dough + Oreos + Brownies + Ice Cream.
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream
Preheat oven to 350 degrees F.
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.
Top Ice Cream.
Originated from: http://www.kevinandamanda.com/whatsnew/
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Vanilla Ice Cream
Preheat oven to 350 degrees F.
Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.
Top Ice Cream.
Originated from: http://www.kevinandamanda.com/whatsnew/
Pull-Apart Cinnamon Pumpkin Bread
Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking)
Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *
* If you're not into rum you can sub a teaspoon of vanilla extract.
Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.
Originated from: http://jessicainsd.blogspot.com/
(Adapted from Willow Bird Baking)
Ingredients
Bread
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *
* If you're not into rum you can sub a teaspoon of vanilla extract.
Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof. Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.
Originated from: http://jessicainsd.blogspot.com/
Sweet Potato Bake
2 medium sweet potatoes, peeled and cubed
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
Preheat oven to 400 degrees. Chop sweet potatoes and apples into approximately 1/2" cubes. Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes. Add half of the cider to each ramekin. Combine spices in a small dish and sprinkle over potato mixture. Toss to combine.
Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork.
Originated from: http://homeiswheretheholmansare.blogspot.com/
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
Preheat oven to 400 degrees. Chop sweet potatoes and apples into approximately 1/2" cubes. Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes. Add half of the cider to each ramekin. Combine spices in a small dish and sprinkle over potato mixture. Toss to combine.
Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork.
Originated from: http://homeiswheretheholmansare.blogspot.com/
Monday, September 12, 2011
Buffalo Chicken Springrolls
Hello Football Season - Hello Tailgate Food. These little things are heaven in an wrapper. Who doesn't love buffalo chicken all rolled up into finger food. I simply make the Crockpot Buffalo Chicken Sandwiches and use 1/2 the mixture for this appetizer.
makes about 12-13 rolls
Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving
Directions:
If using premade Buffalo Chicken - skip to step #2.
1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.
2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.
3 - To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See
makes about 12-13 rolls
Ingredients:
5 Tablespoons butter
3/4 cup Frank's Hot Sauce
1/8 teaspoon garlic powder
2 cups chicken, shredded
1 cup (4-ounces) crumbled blue cheese (I'll use a little less next time)
1 cup broccoli slaw or cole slaw (dry)
12-13 egg roll wrappers
Small bowl of water
Blue cheese dressing or Ranch dressing for serving
Directions:
If using premade Buffalo Chicken - skip to step #2.
1 - Melt the butter in a medium saucepan. Add the hot sauce and garlic powder. Stir until combined. Pour the desired amount into the bowl with the shredded chicken, depending on your spice preference. Mix until chicken is moist with the sauce.
2 - Preheat oven to 400-degrees F. Lay egg roll wrappers on a clean work surface. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon (or less) of the blue cheese crumbles over the chicken. Do not overfill.
3 - To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
4 - Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 10 minutes, or until the rolls are golden brown. Turn the rolls over, and bake for an additional 7 minutes to crisp the other side.
Adapted from: Taste and See
(Crockpot) Brisket & Brie Quesadillas
If you're looking to add a little twist and ultimately a lot more flavor: serve with Mango Barbeque Sauce (recipe below). It's a simple recipe and really makes the brisket amazing.
Ingredients:
Brisket:
3 lb brisket
Salt
Ground black pepper
1 Tbsp chili powder
3 cloves garlic, minced
16 oz Dublin Dr. Pepper (made with real sugar)
Mango Barbecue Sauce:
1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Creole (spicy brown) mustard
Salt
Pepper
1/4 cup mango chutney
Quesadillas:
8 8-in flour tortillas
8 oz brie, thinly sliced
1 cup monterrey jack, shredded
olive oil or cooking spray, to brush tortillas
cilantro, for garnish (optional)
To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).
To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.
To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and slice into thirds. Serve with extra barbecue sauce.
Originated from: http://projectpastryqueen.wordpress.com/
Wednesday, September 7, 2011
Beer Bread
The Rookie Chef has done it again! This Beer Bread was awesome. I added Jalapeno's and Cheddar Cheese to mine, so it's easy to adapt to whatever you want.
3 cups flour
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 oz) can of Beer
2 TBSP melted butter
Preheat oven to 375 degrees and grease your loaf pan by coating it in Pam Spray. Mix dry ingredients (inctogether first, then add beer. Mix well. Place it in your loaf pan and bake for 50 minutes to one hour. About 5 minutes before the bread is done, pull from the oven and brush with melted butter. Return to the oven for the remaining time.
**In this version I made an Jalapeno and Cheddar beer bread. I added about 1/4 cup chopped jalapeno's along with 3/4 cup shredded cheddar cheese along with a can of Mexican Beer. Using or omitting these items will not change the basic recipe and items listed above.
3 cups flour
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 oz) can of Beer
2 TBSP melted butter
Preheat oven to 375 degrees and grease your loaf pan by coating it in Pam Spray. Mix dry ingredients (inctogether first, then add beer. Mix well. Place it in your loaf pan and bake for 50 minutes to one hour. About 5 minutes before the bread is done, pull from the oven and brush with melted butter. Return to the oven for the remaining time.
**In this version I made an Jalapeno and Cheddar beer bread. I added about 1/4 cup chopped jalapeno's along with 3/4 cup shredded cheddar cheese along with a can of Mexican Beer. Using or omitting these items will not change the basic recipe and items listed above.
Monday, September 5, 2011
Pumpkin Cream Cheese Muffins
3 cups flour (I sometimes use a mix of white and whole wheat pastry, but all white works great, too)
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
0.25 teaspoons ginger
1 teaspoons salt
1 teaspoons baking soda
4 medium eggs
2 cups sugar
2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
1.25 cups oil
8 ounces cream cheese
Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.
Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons cloves
0.25 teaspoons ginger
1 teaspoons salt
1 teaspoons baking soda
4 medium eggs
2 cups sugar
2 cups pumpkin, pureed (1 can pure pumpkin; not pie mix)
1.25 cups oil
8 ounces cream cheese
Roll cream cheese into a log with parchment paper. Freeze briefly (up to an hour).
Meanwhile, Preheat oven to 350. Mix all remaining ingredients, except nuts. Mix dry. Then wet. Then combine the two. Fill greased muffin tins about 1/2 full.
Cut cream cheese into disks (about 1 to 2 teaspoons each). Unwrap from parchment.Place cheese disks into center of batter, pushing down. Top with nuts and bake 20-25 minutes. Cool five minutes, remove to rack.
Sunday, September 4, 2011
Crockpot Chicken and Dumplings
4-6 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 small onion, finely diced
1 package refrigerated biscuit dough, torn into pieces
2 cups - mixed vegetables
1 can - Chicken Broth
1/2 tsp - Pepper
1/2 tsp - Salt
1 tsp - Garlic Powder
1tsp - Paprkia
Pour 1/2 can of chicken broth on bottom of crockpot - add chicken breasts and season with salt, pepper, garlic powder and paprika. Place the onions and mixed vegetables on top, then the cans of cream chicken soup followed by the remaining chicken broth.
Cook on low for 4-6 hours. Two hours before serving add the biscuits.
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 small onion, finely diced
1 package refrigerated biscuit dough, torn into pieces
2 cups - mixed vegetables
1 can - Chicken Broth
1/2 tsp - Pepper
1/2 tsp - Salt
1 tsp - Garlic Powder
1tsp - Paprkia
Pour 1/2 can of chicken broth on bottom of crockpot - add chicken breasts and season with salt, pepper, garlic powder and paprika. Place the onions and mixed vegetables on top, then the cans of cream chicken soup followed by the remaining chicken broth.
Cook on low for 4-6 hours. Two hours before serving add the biscuits.
Crockpot Braised Sage Chicken and Stuffing
1 yellow onion, halved lengthwise and sliced
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix
Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Originated from: Www://reservationsnotrequired.blogspot.com
3 cups Baby Carrots
1/2 cup organic chicken broth
1/2 cup dry white wine
1 clove organic garlic, minced
1 tablespoon chopped fresh sage
6–8 (1 1/2–1 3/4 pounds) bone-in, skinned chicken thighs/breasts
1 tsp Paprika
sea salt, to taste
freshly ground pepper, to taste
1 package (10-oz) Stuffing Mix
Place onion in a lightly greased 6-quart crock pot/slow cooker and top with carrots. Combine broth, wine, garlic and sage and pour over vegetables. Generously season chicken with paprika, salt and pepper and arrange on top of vegetables. Cover and cook on low heat setting 5-8 hours or until chicken and vegetables are tender. Prepare stuffing according to package directions and serve.
Originated from: Www://reservationsnotrequired.blogspot.com
Chipotle Chicken Soup - Crockpot
2-3 Chipotle Peppers in Adobo
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes
Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.
Place about a tsp of olive oil in the bottom of a crockpot.
Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.
Add salt & pepper to taste (if you like it spicier - add more adobo sauce)
Serve with cilantro and a dollop of sour cream.
*these will keep well in your fridge or freezer
1 large onion, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
6 garlic cloves, crushed
6 cups chicken broth
2 large chicken breast halves, about 1 1/2 pounds - cubed
2 cups potatoes, peeled, and cut into 1/2 inch dice
16 oz frozen corn
1/4 cup heavy cream
1 15 oz can diced tomatoes
Take one chipotle chili and 2 teaspoons adobo sauce from the can. Reserve the remaining sauce and chilies* Finely chop the chili.
Place about a tsp of olive oil in the bottom of a crockpot.
Combine all ingredients in the crockpot and cook on low for 4-6 hours. Add the cream and cook for an additional 5 minutes.
Add salt & pepper to taste (if you like it spicier - add more adobo sauce)
Serve with cilantro and a dollop of sour cream.
*these will keep well in your fridge or freezer
Crockpot Ceasar Chicken
2 cups Caesar salad dressing
1 cup sweet Italian dressing
half an onion
2 tsp Italian seasonings
3 to 4 tsp sweet basil
2 Tbs sugar
1 can Italian seasoned tomatoes
Pour sauce over chicken breasts cooked in crock pot 6-8 hours on low . Thicken the sauce the last 30 min or so with a bit of corn starch.
Serve with Egg Noodles.
1 cup sweet Italian dressing
half an onion
2 tsp Italian seasonings
3 to 4 tsp sweet basil
2 Tbs sugar
1 can Italian seasoned tomatoes
Pour sauce over chicken breasts cooked in crock pot 6-8 hours on low . Thicken the sauce the last 30 min or so with a bit of corn starch.
Serve with Egg Noodles.
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