I love my Crock Pot! Especially in the summer when I can just throw stuff in, turn it on, and leave. After a long day at the pool, we come home to dinner!
I recently tried a new recipe, courtesy of my BFF’s mom, Janie.
So easy and tasty!
1 1/2 lbs boneless, skinless chicken breasts cut into 1 inch strips
2 T taco seasoning
2 T flour
1 each small red & green pepper cut into 1 inch strips
1 c frozen corn
1 1/2 c salsa
1 c shredded Mexican cheese
Mix taco seasoning & flour in the bottom of your slow cooker, add chicken & stir to coat.
Add peppers, corn, & salsa.
Cover & cook on low for 6 hours.
Just before serving, stir, & then add cheese on top.
Enjoy over rice.
(I also added a dollop of sour cream to mine.)
Here it is before I stirred & added the cheese:
And ready to eat:
Thank you & Happy Birthday Janie!
Have a great day!!!Read More
Do you need another quick & easy crock pot recipe?
I found this one over at Six Sisters’ Stuff. Their blog is jam packed with the most amazing recipes. I made this for dinner last night & thought I’d share it with you.
4 boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Place chicken in the crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, but leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken with the tines of two forks, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice.
It was super yummy, but a bit salty. I think next time I may reduce the soy sauce from 1/2 c to 1/4 c.
It also didn’t thicken up much at all, but we were hungry so we couldn’t wait any longer!
I hope you enjoy!
The super bowl is just three days away!
I live with four men so you better believe we will be watching.
The kids look forward to it every year because they get to stay up late!
I also make a bunch of appetizers for us to snack on, so I thought I’d share what might show up on the menu for Sunday.
These look so yummy! My mouth is watering.
So? Will you be watching the big game?
Can’t wait to see the commercials!
BTW-I’m rooting for the Pats!!!
I can officially cross #’s 21 and 22 of my January “to do” list!
I flossed today! (I will spare you a picture.)
I hate flossing. It hurts me!
Let’s move on…
I made these Black Bean Patties w/ Corn Relish and Avocado Cream Sauce
I found the recipe here.
I’m a very picky eater, so I wasn’t sure I would like them but they were actually pretty tasty.
- 2 (14.5 oz) cans black beans, drained and rinsed, then divided
- 2 roasted red bell peppers from a jar, divided
- 2 eggs
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cloves garlic
- 1/2 chipotle in adobo sauce, chopped
- 1 red onion, finely diced
- 1/2 to 2/3 cup cornmeal, breadcrumbs, or Panko (I used whole wheat Panko & definitely needed 2/3 cup)
- Salt and pepper, to taste
- Canola oil
- (I left out the onion & chipotle, but added chipotle seasoning instead)
- 1 avocado, pitted and cut into a few pieces
- 1/2 cup sour cream (you can use light)
- Juice of 1 lime
- Salt and pepper, to taste
- (when I first tasted this, I thought a whole lime was too much, but it was perfect when it all came together)
- 2 teaspoons canola oil
- 2 cups corn
- 1 clove garlic, minced or pressed
- 1 jalapeno, minced
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro or parsley
- Salt and pepper, to taste
In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse to combine. Pour the black bean mixture into a large bowl. Add the second can of beans and the second red pepper, diced.
Season the mixture with salt and pepper. Stir in 2/3 cup bread crumbs. Stir until combined to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
To make the avocado cream sauce, puree all of the ingredients until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.
Remove the black bean mixture from the fridge and shape into patties. Heat canola oil in a large non-stick skillet. Cook the patties over medium heat for approx 5 minutes per side. (I was able to get 7 patties total.)
While the patties are cooking, prepare the corn-relish in a separate skillet. After heating the canola oil, add the corn and cook for 2 minutes. Add the garlic and jalapeno and cook for another minute. Remove the skillet from the heat and stir in the rest of the ingredients.
Now top the cooked patties with the corn-relish and avocado cream sauce & serve immediately.
I would definitely make these again. Maybe add a little low fat cheese and put it on a bun? Just sayin’!
So-how do you feel about meatless? We told my oldest son that it was a burger and he ate it without question!
Have a great weekend! I have some closet painting to do.
Yesterday was day 10. (Yes! I am aware that I get side tracked sometimes, but even if I get 80% of my January goals accomplished I will be happy.)
So-I started purging our master bedroom closet. I have a huge pile of clothes ready for Goodwill. I got rid of anything that hadn’t been worn the previous season. You should see the empty hangers I have. I may have to go shopping to fill them up again.
I should be able to finish it up this weekend. I am combining #s 15 and 17 on my 31 things list. I thought I would be able to get it done in just a day or two, but of course I didn’t take into account that I’m trying to fit it in between other things. Which brings me to today (day 11) where I can officially cross off thing #6. I did not hit the snooze button. For anyone reading this that actually knows me, this is HUGE! I love sleep. Sleep is my favorite. But…I had a movie date with my BFF today so I had to get up on time. We went to see The Girl With the Dragon Tattoo.
Have you seen it?
The movie is based on the book of the same name by Stieg Larsson.
I’m actually glad I didn’t read the book first. I usually don’t enjoy movies based on books, but I liked this one. It was a little hard to follow at first, but I’m glad I stuck with it. I was also a little disappointed with the ending, but then I remembered that this is a trilogy. Maybe it will pick up in the next one? I’m curious if the characters continue throughout. I don’t want to site specifics and spoil it for you, but if you’ve seen the movie or read the book, I would love to hear your opinions.
I will be back tomorrow with a meatless meal. I can’t wait to try this one. Doesn’t it look yummy???
Happy New Year’s Eve!!!
We are ringing in the new year with some friends.
My BFF told me about these amazing truffles and I thought they would be the perfect thing for tonight’s shindig.
WARNING: These are incredibly rich, but also very addicting!
12 oz semi sweet chocolate chips
1/4 c Bailey’s Irish Cream
1/4 c heavy whipping cream
2 egg yolks
1 T butter
powdered sugar & cocoa for dusting
Melt chocolate slowly over low heat. Stir in Bailey’s and heavy cream.
Beat egg yolks in separate bowl. Stir a small amount of chocolate mixture into eggs, then slowly add eggs to chocolate mixture.
Mixture will thicken.
Add butter until melted and mixed thoroughly.
Using a small ice cream scoop (or melon baller) form small balls.
Roll in powdered sugar & then cocoa.
Refrigerate until ready to serve.
I got about 36 balls, but they are small so you may want to make two batches for a crowd.
Are you all headed out somewhere fun? With or without kids? Anyone just staying in and watching the ball drop?
Whatever you do, please stay safe!