Crockpot Chicken and Rice

Hi Everyone,

First, let me apologize for not updating this blog in a very long time. I have not cooked anything new or original in such a long time, is why I have had no updates. Thank you to all the people that have requested I updated my blog as well, as I was not sure anyone even read this blog. So, a huge thank you to all the readers, it makes me smile. :) :)

Anyways, Andrew and I are getting back to our Sunday Crockpot days so you should start seeing updates again. This Sunday, we decided to make a crockpot dish as we had tons of running around to do including some family time, and we knew we would not want to make dinner. Our crockpot meal turned out to be AMAZING!! I have always been a fan of chicken and rice but never could make it just right, until now. I have found something that works perfectly for us, easy to make and takes no time at all. That to me is a huge win.

If you end up making it, let me know how yours turns out. I would love the feedback. ENJOY!!! Happy June, Everyone.

Heather

What do you need:

• 3 can (10 3/4 oz each) condensed cream of chicken soup
• 2 cups quick cooking white rice
• 1 cup water
• 1 pound boneless chicken breasts (we usually go with two frozen chickens)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Directions:

1. Place frozen or thawed chicken in the bottom of your crockpot.
2. Add cream of chicken soups, water and seasonings to taste.
3. Cook on low for 8 hours and the last 30 minutes add the rice to the chicken mixture.
4. After the 30 minutes are up, shred the chicken, mix all together and let cook another 10 minutes.
5. Serve in a bowl or with a side salad and ENJOY!!

ice cream fun

http://instagr.am/p/KYz-VZvOVH/

Published with Blogger-droid v2.0.4

Pomegranate Smoothie by Bethenny Frankel

Serves 2

What do you need-

1 cup berries

1/4 cup pomegranate juice

1/4 cup water

1/2 banana

1 cup ice

Directions-

Combine all ingredients in a blender until smooth.

Enjoy!!!

Published with Blogger-droid v2.0.4

Blackened Chicken Pizza with Yellow Tomato Salsa

Hey Everyone,

Sorry about the delay in sending out something new and fun. We have had a lot of fun things going on and have been super busy. I am hoping to get back in business this month for you. To start this month off right, I have included a yummy meal that Andrew and I enjoyed recently. This homemade blend is zesty, low in calories and big on the flavor. I hope you enjoy it as much as we did.

Blackened Chicken Pizza with Yellow Tomato Salsa

Ingredients:

1 1/2 tablespoons paprika

1 tablespoon garlic powder

3 teaspoons of salt

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried thyme

1 teaspoon cayenne pepper

1 1/2 teaspoons dried oregano

1 pound skinless, boneless chicken breast halves - cut into 1 inch strips

3 tablespoons canola oil

2 yellow pear tomatoes, stems removed

1/4 cup chopped red onion

1 fresh jalapeno pepper, seeded and chopped

1 clove garlic, crushed

3 tablespoons chopped fresh cilantro

salt and freshly ground black pepper to taste

1/2 lime, zested and juiced

1 pre-baked thin pizza crust

8 ounces shredded pepper jack cheese

Directions:

1. Preheat Oven to 450 degrees F. In a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. Sprinkle liberally over chicken. Set aside any extra for a later use.

2. Heat a large skillet over high heat. Pour oil into a hot skillet, and cook chicken in oil for 2-3 minutes or until fully cooked. (no pink)

3. Combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. Season with salt and pepper to taste. Spread over pizza crust, then arrange chicken over tomato mixture. Top with cheese.



4. Bake in preheated oven for 10-15 minute or until cheese melts.

5. Cool and enjoy!! This is so yummy!!!

Picture 1 is the before picture.



Picture 2 is the final product.

Slow cooker Chicken Taco Soup

Thanks to my good friend Teresa, I learned about this soup. She made it and liked it, so we know I had to do the same. This Sunday dish was what my husband likes to say "Chicken Chili like." The reason he says that is because its like chili and chicken. We enjoyed this soup because its cold outside and who doesn't want to snuggle up next to a fire with a big bowl of soup. This meal was quite tasty. Enjoy.

What do you need:

1 onion chopped

1 can chili beans (16 ounce)

1 can black beans (15 ounce)

1 can whole kernel corn, drained (15 ounce)

1 can tomato sauce (8 ounce)

1 can of beer

2 cans diced tomatoes with green chilies (10 ounce cans) undrained

1 package taco seasoning

3 chicken breasts, skinless

Shredded cheddar cheese

Sour cream ( optional)

Crushed tortilla chips (optional)

Directions:

1. Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in the slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing slowly down until lightly covered. Set for 5 hours on low heat.

2. Remove chicken from the soup and shred. Stir shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with cheddar cheese, a dollup of sour cream and crushed tortilla chips, if desired.

3. Enjoy!! Happy eating.

Published with Blogger-droid v2.0.4

Seafood Stoup

Seafood stoup is so good, there are no words. Of course, as long as you like seafood. The first time I had this I was in CA, and I didn't know if I would like it but I'm always willing to try new things. I'm glad I did, because I love this and its perfect for those chilly days. Enjoy.

What do you need:

1/4 cup Extra virgin olive oil

2.5 lbs. Bag frozen seafood medley from costco. This bag has scallops, shrimp, mussels, and calamari.

1 cup Chicken stock

Salt and pepper

6 cloves garluc, chopped

1 tsp. Crushed red pepper

1/2 cup white wine

1/2 cup shredded basil

Lemon zest

6 flat anchovies

2 cups tomato sauce

Box of crusty bread or tx toast

What do you do:

1. Heat oil over medium to low heat.

2. Add scallops, season with salt and pepper. You will want to make sure and cook threse first. Turn once. Transfer to plate.

3. Add garlic, anchovies, red pepper. Cook until anchovies dissolve.

4. Add wine, reduce slightly. Add tomato sauce, and chicken stock. Boil season shrimp, and fish and add to sauce. Simmer for 6 minutes.

5. Stir in scallops, basil and zest.

6. Cook tx toast as directed on box.

7. Pour stoup in a big bowl, and add toast on the side.

8. Now....enjoy!! Happy stouping!!!

Published with Blogger-droid v2.0.4

Pork Taco Bake

My friend Teresa told me about this yummy casserole so you know I had to try it out myself. I'm so glad I did because it was quite delightful. Enjoy.

What do you need:

1 package Spanish rice mix

1 to 1 1/2 pounds ground pork

1 can cream of mushroom soup

1 1/2 cups crushed whole grain tortilla chips

16 oz. Green salsa

1 cup shredded sharp cheddar cheese

Directions:

Preheat oven to 350. Prepare Spanish rice according to package.

In a skillet, cook pork over medium heat until no longer pink. Stir in soup and simmer while rice finishes cooking.

Spread rice on bottom of a 2 quart baking dish.

Top with beef mixture, salsa and 2/3 cups of cheese.

Top with crushed tortilla chips and remaining cheese.

Cook for an additional 5 minutes or until chips are toasted.

Now go enjoy this yummy meal.

Published with Blogger-droid v2.0.4

Langosta or Crawfish beignets with Cajun dipping sauce

A few nights ago, we had our close friends, The Reeds over for dinner. We always love having them over so we can catch up, lay around in our comfy clothes and they are always willing try any dish we make. This time we decided to start with an appetizer, which I am sharing with you today. This yummy treat is sure to make you smile....at least, it did for us.

What do you need-

1 egg beaten

1 pound chopped crawfish tailmeat, shrimp or langosta (can be found at Costco)

1/2 tsp. Salt

1/2 tsp. Butter, melted

4 green onions

1/2 tsp. Cayenne pepper

1/3 cup bread flour

Oil for deep-fat frying

3/4 cup mayonnaise

1/2 cup ketchup

1/4 tsp. Prepared horseradish, optional

1/4 tsp. Hot pepper sauce

In a large bowl, combine the egg, langosta or your choice, onions, salt, butter, and cayenne. Stir in flour until blended.

In electric skillet or deep-fat fryer, heat oil to 375. Drop tablespoons of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.

In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.

Published with Blogger-droid v2.0.4

Crock Pot Liners for the win

Hey Friends!!

I was out shopping and came across the crockpot liners and I had to pick them up. They are amazing and I would recommend purchasing them. They make your cleaning process so much easier. So, next time you are at the grocery store, make sure and pick them up. They can be found by the foil, ziploc bag section. :)

Crockpot Sunday- Cheesy Chicken and Rice

Crock pot Sunday- Cheesy Chicken and Rice

This Sunday meal consists of something new. I had read a posting from the Crock pot Girls and decided to see if I could make the cheesy chicken from their website. I end up using the exact recipe but adding in my own little combination which ended with a chicken and rice combination. We fell in love with this dish and I hope you do too. If you are in need of some comfort food, I believe this is calling your name. Enjoy and let me know what you think. Happy Sunday from my home to yours!!!!

What do you need:

• 4-6 boneless chicken breasts
• 1 can of cheddar cheese soup
• 1 can of cream of celery soup
• 1 small can of evaporated milk
• 1 box of white rice

Directions:

1. Combine all of the above in your crock pot and then stir mixing together
2. Cook on low for 6 hours, shred the chicken and then on keep in crock pot on warm for another hour
3. Cook white rice according to directions
4. Pour the rice on your plate and chicken mixture on top, tossing it together
5. Add a veggie or small salad on the side and enjoy

 after mixing the rice and chicken together

before mixing the rice and chicken together

Morning Mini Quiches as seen in The Biggest Loser

This yummy  breakfast came from the television show, The Biggest Loser. This meal is low fat and very good for you. I hope you enjoy it as much as we do.

Servings: 4
Per serving: 3 quiches
178 calories, 17 gram protein, 21 grams carbs, 2 grams of fiber, 4 grams of fat, 1 gram of sat fat, and 456 mg sodium

What do you need:

• 1/2 cup finely chopped sweet onions (1/2 small onion)
• 2 oz (about 2 slices) turkey bacon, cut into 1/4 dice
• 6 large egg whites
• 1/3 cup fat free milk
• 2 tsp Dijon mustard
• 4 all natural, low-fat, whole grain tortillas
• 2 oz (about 3/4 cup) finely shredded all-natural, low fat cheddar cheese

Directions:

1. Preheat oven to 375 F. Lightly coat cups of standard nonstick muffin tin with olive oil spray. Lightly coat smll nonstick skillet with spray and set over medium heat. Add onion and bacon and cook 4-6 minutes, or until onions are just tender. Remove pan from heat and set aside.
2. Combine egg whites, milk, mustard, and ground black pepper to taste in large measuring cup and whisk until well combined. Set aside. Cut 3 circles out of each tortilla with a cookie cutter and place circles between two paper towels. Microwave 15-20 seconds to soften. Fit each circle into 1 cup of perpared muffin tin.
3. Divide cheese and bacon-onion mixture evenly among cups. Fill cups three-quarters full with egg mixture. Bake the quiches 20-22 minutes, or until insides are completely set and tortillas are lightly crisped on edges.
4. Place on a plate and enjoy with a glass of milk or oj.

Happy Breakfast!

Panko Chicken from Cheryl's Kitchen to Yours

Panko Chicken from Cheryl's Kitchen to Yours

Good evening!! Tonight's meal was one of my favorites of all time. A couple of days ago I received this text from my friend Jason telling me his future wife, Cheryl made an amazing chicken dish. So, this past weekend Cheryl and Jason came to visit and we had decided that we would make this meal on Saturday night. However, after a day of playing outside, we decided to just order pizza and put off making that meal that evening and I would do it at another time. Since we had already bought the stuff and Cheryl told me how yummy it was, I was looking forward to making it this evening. So, we made it and loved it. I have never been that great with bread crumbs but I have to say I am quite impressed  this evening with my skills. Thank you, Cheryl for introducing me to this Panko Chicken. Yummmmmy!!!!! I hope you enjoy this dish as much as Andrew and I did.

What do you need:

• 5 boneless chicken breasts (we only made 3)
• 1/4 cup butter, melted
• 2 cloves of garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup Panko crumbs or bread crumbs will work
• 3 tablespoons of Parmesan cheese, shredded
• 1 tablespoon of parsley flakes

Directions:

1. Mix melted butter, garlic and mustard together. Set aside.
2. Mix Panko or bread crumbs, Parmesan cheese and parsley. Set aside.
3. Coat chicken in mustard sauce on both sides.
4. Dip chicken tops only in the crumb mix to coat.
5. Lay chicken in baking pan, crumb mixture faced up. (use smaller pan placing chickens next to each other)
6. Bake at 500 F for 15-20 minutes. Some ovens will require longer.
7. Take out this yummy dish and make sure there is no pink inside and then ENJOY!!

We added a side of noodles, side salad and drink of your choice. Andrew went with milk as he loves milk with noodles.

*Suggestion: Take the chicken out of the freezer that morning. If frozen, dish will take longer to cook in the oven.*

Sharing is Caring

Friends!!

If you have any yummy recipes that you would like me to add, please feel free to forward over to me. I will add that to my blog and try it myself. I love trying new things. My thoughts are it's 2012 and let's make this year about sharing. :)

Happy New Year and I hope your 2012 is everything you wished for and more.

Pasta with Chicken Sausage and Broccoli

Pasta with Chicken Sausage and Broccoli

(can be made in 30 minutes or less)

Tonight, we went with a healthier option and decided to eat chicken sausage instead of the normal pork or beef sausage. I would say that the chicken sausage was good but I think this recipe would be a lot more yummy with pork sausage links. Either way, this meal is delicious and very light meal.

What do you need:

• 12 ounces rigatoni
• 1 tablespoon olive oil
• 1 onion sliced (we did not include the onion but the recipe calls for it)
• 6 ounces fully cooked chicken sausage links, sliced
• 1 small bunch broccoli, cut into florets and stems sliced
• 1/4 cup grated Parmesan

Directions:

1. Cook the pasta according to the package directions; drain and return into the pot.
2. Meanwhile, heat the oil in large skillet over medium-high heat. Cook the onion, stirring frequently, until beginning to soften, 2-3 minutes. Add the sausage and cook, tossing until browned 2-3 minutes more.
3. Add the broccoli and 1 1/4 cups water to the skillet and simmer, covered, until the broccoli is tender, 5-6 minutes.
4. Add the sausage mixture and Parmesan to the pasta and toss to combine.

-I cooked the links for about 2 minutes and then removed them and cut them up into small pieces and then threw back into the skillet. I wanted to make sure they were completely cooked.


*Add a side salad and enjoy this yummy meal. Heck, why not treat yourself to a glass of white wine.*

Enjoy a couple of pictures and let me know how you think I did....

Recipe can be found in the cookbook called "Real Simple Dinner Tonight: Done!"
Pasta Section, page 269
Hands-on time: 20 minutes/total time: 20 minutes

Golden Rum Cake

For New Years Eve, we visited Andrew sister in California. We joined her family and friends and decided to hit the slopes in Big Bear. That was such a great trip, I snowboard for the very first time and let's just say, I am not to shabby. The best part of the trip was all the yummy food that they made for everyone. Andrew and myself enjoyed trying new things and I cannot wait to start sharing all her recipes with my friends and family. The first recipe that I made was her rum cake. Andrew and I were going over to our friends, The Carters house for dinner on Saturday night and I told them I would bring the dessert. Since this was my first time making it, I was not sure how it would turn out but it end up turning out quite delicious.

(the picture to the right gives you an idea of what it looks like)

Golden Rum Cake

What do you need:

• 1 cup chopped pecans
• 1 package of yellow cake mix
• 1 small box of instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
1/2 cup butter or margarine
• 1/4 cup water
• 1 cup sugar
• 1 cup rum (split between 1/2 cup each time) (Captain Morgan rum works best)

Directions:

1. Preheat oven to 325 degrees.
2. Grease a 10 inch bundt pan. I sprayed with Pam Spray throughout the pan to avoid sticking.
3. Sprinkle chopped nuts evenly over  the bottom of the pan.
4. In a large bowl, combine cake mix, pudding mix, 4 eggs, 1/2 cup rum, 1/2 cup water and 1/2 cup oil.
5. Blend well.
6. Pour batter over chopped nuts in the bundt pan.
7. Bake in oven for 60 minutes or until toothpick inserted into cake comes out clean.
8. Let sit for 10 minutes in the pan.
9. Then turn cake onto wire rack.
10. Using a tooth pick, prick a lot of holes into the cake so that the glaze may absorb into the cake.

Now, to make the glaze:

1. In a sauce pan, combine butter or margarine, 1 1/4 cup water and 1 cup sugar. Bring to a boil and over medium heat, continue to boil for 5 minutes. Stirring constantly.
2. Remove from the heat and stir in the 1/2 cup rum.
3. Then with a cooking brush, brush the glaze over the entire cake until all glaze is gone.
4. Carefully slide onto cake plate.
5. Wrap securly with a plastic wrap until ready to serve. This helps keep the cake moist.

This is such a yummy cake and very fun to enjoy with friends.



 

Crockpot Sunday- Mexicali Round Steak

Happy Sunday Folks!!!

I am sorry that it has been a while since I updated my blog, but we have been enjoying the holidays with friends and family. Either way, I am back in action and I plan to include a new meal each week for you to enjoy.

Sunday Crockpot Day

Not everyone loves the flavor of cilantro, but if cooked for a long time the flavor becomes mild and can be make a delightful little dish. This Sunday, I decided to go outside my comfort zone and make something new. I usually pick my menu from pictures in cookbooks, but this cookbook did not have any pictures and I just went for it. I found this meal to be very yummy.

What do you need:

• 1 1/2 pounds beef boneless round steak
• 1 cup frozen whole kernel corn, thawed
• 1 cup chopped fresh cilantro
• 1/2 cup beef broth
• 3 medium stalks celery, thinly sliced (1 1/2 cups)
• 1 large onion, sliced
• 1 jar (20 ounces) salsa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese with or without jalepeno peppers

**A couple of things we did different: 

• We did not use the black beans, which I wish we would have b/c it would have soaked up a little more of the juice. Next time, we will use the beans.
• We just used regular Monterey Jack cheese and it worked perfect.

Directions:

1. Trim excess  fat from the beef. Cut beef into 6 serving pieces. Place the beef in 3 1/2 to 6 quart slow cooker. Mix remaining indegredients except cheese; pour over beef.
2. Cover and cook on low heat setting 8 to 9 hours or until beef is tender. (our slow cooker is fast, so it was done in 7 hours)
3. Sprinkle cheese over beef mixture and serve.

To add an additonal touch, serve with warm tortillas to enjoy with this hearty steak meal.


This can be found in the Betty Crockers Slow Cooker Cookbook. Page 65 in the Meaty Main Dishes Section. :)

Please note: this picture makes it look a little soupy but if you add the beans, it should fix that up. Either way, we loved it and will do it again.