tag:blogger.com,1999:blog-44389568447183643872024-03-07T23:13:48.190-08:00Cook It, Eat It, Love ItWhitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4438956844718364387.post-17149702847901180902010-03-07T13:02:00.000-08:002010-03-07T13:09:04.150-08:00Black Angus Potato SoupI don't know why this is called Black Angus Potato Soup. When I think black angus I think beef, and there is no beef in this. Maybe I am missing something?? Its still good though. I promise.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Black Angus Potato Soup</span></span><br /><br />4 large baking potatoes<br />2/3 c of butter or margarine<br />2/3 c of flour<br />6 cups of milk<br />3/4 tsp salt<br />1/2 tsp black pepper<br />1/2 tsp white pepper<br />4 green onions, chopped<br />12 slices of bacon, cooked<br />1 1/4 c cheddar cheese, shredded<br />8 oz sour cream<br /><br />Wash, dry, and prick potatoes with a fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise and scoop out pulp. Set aside. Melt butter in heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, and 2 Tbs of green onions, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon, and cheese.Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com1tag:blogger.com,1999:blog-4438956844718364387.post-29550853914450806382010-03-01T14:26:00.000-08:002010-03-01T14:27:14.582-08:00Chicken or Turkey Broccoli HollandaiseChicken OR Turkey Broccoli Hollandaise<br /><br />Ingredients:<br />1 cup fresh broccoli florets<br />1 package (6 oz) stuffing mix<br />1 envelope hollandaise sauce mix<br />2 cups cubed chicken or turkey <span style="font-style: italic;">(I made with chicken cause thats what I had)</span><br />1 can (2.8 oz) french fried onions<br /><br />Directions:<br />Place 1 inch of water and broccoli in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 5-8 minutes or until crisp/tender. Meanwhile, prepare stuffing and sauce mixes according to package directions. spoon stuffing into a greased 11x7x2 baking dish <span style="font-style: italic;">(I just used 9x13)</span>. Top with meat. Drain broccoli, arrange over meat. Spoon sauce over top and sprinkle with onions. Bake uncovered at 325 degrees for 25-30 minutes or until heated through.Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-85807063932398886932010-02-24T16:30:00.001-08:002010-02-24T16:35:18.257-08:00Dip Night-Guacamole!Guacamole is seriously one of my favorite yummy treats!!!!! I love to try different recipes-there are quite a few out there. This one is my favorite!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Guacamole</span></span><br />Source: Sylva Lamont<br /><br />4 ripe Hass avacados<br />3 TBS fresh lemon juice<br />8 dashes of Tabasco sauce<br />1/2 cup small diced red onion <span style="font-style: italic;">(I prefer to use white onion. I'm not a huge fan of the red onion flavor)</span><br />1 large clove garlic, minced<br />1 tsp salt<br />1 tsp pepper<br />1 med tomato, seeded, chopped up<br /><br />Dice avacados, immediately add lemon juice, Tabasco sauce, onion, and garlic. Toss well. Add tomatoes and mix well. Add salt and pepper to taste. <span style="font-style: italic;">(I like to make this a few hours before we are going to eat it to let the juices and flavors mix as it sits. So yummy!)</span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-75695006510613834042010-02-24T16:24:00.000-08:002010-02-24T16:29:42.198-08:00Cafe Rio Salad DressingI know this is not exactly what you get at Cafe Rio-but its pretty close. I wanted to make it so I just googled it and found TONS of recipes! Lots to choose from but they are all very similar anyway. Here is the one I used:<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Cafe Rio Salad Dressing</span></span><br /><span style="font-size:85%;">Source: <a href="http://karaskitchencreations.blogspot.com">Kara's Kitchen Creations</a></span><br /><br />1 cup mayo<br />1 packet ranch dressing mix<br />1 cup buttermilk<br />1/3 bunch of cilantro with stems chopped off<br />1/2 to 1 small jalapeno <span style="font-style: italic;">(I took the seeds out. If you like it really spicy you can leave them in)</span><br />1 tsp lime juice<br />1-2 tomatillos (remove outer papery skin and cut up)<br />1 clove of garlic<br />Blend all ingredients together and enjoy!Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-50974636242339824512010-02-11T18:06:00.000-08:002010-02-11T18:12:53.236-08:00Some Soup For You!A yummy soup to warm away the winter blues!<br /><br /><span style="font-size:180%;"><span style="font-style: italic;"><span style="font-weight: bold;">Tortellini Soup<br /></span></span><span style="font-size:78%;">Source: thecooknextdoor.blogspot.com<br /><br /></span></span><div class="separator" style="clear: both; text-align: left;">1 pound mild Italian sausage</div><div class="separator" style="clear: both; text-align: left;">1 onion, chopped</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1 cup water</div><div class="separator" style="clear: both; text-align: left;">4 cups beef broth or 2 cans</div><div class="separator" style="clear: both; text-align: left;">1/2 cup apple juice</div><div class="separator" style="clear: both; text-align: left;">3 carrots, sliced</div><div class="separator" style="clear: both; text-align: left;">1 (28-ounce) can crushed tomatoes</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon basil</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon oregano</div><div class="separator" style="clear: both; text-align: left;">1 cup sliced zucchini</div><div class="separator" style="clear: both; text-align: left;">1 cup sliced yellow squash</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons fresh parsley, chopped</div><div class="separator" style="clear: both; text-align: left;">8 ounces cheese tortellini ( I add more)</div><div class="separator" style="clear: both; text-align: left;">fresh grated Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, squash and parsley. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving (time depends on if you are using fresh or frozen) and cook until tender, but not soggy. Sprinkle grated Parmesan cheese over each serving.</div><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;"><span style="font-style: italic;"></span></span><span style="font-size:78%;"><span style="font-size:100%;"><br /></span></span><span style="font-weight: bold;"><span style="font-style: italic;"></span></span></span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-58271196152170259042010-02-08T18:40:00.000-08:002010-02-08T18:43:30.059-08:00Sweet and Sour MeatballsThis was a hit!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;">Sweet and Sour Meatballs</span></span><br /><br /><span style="font-size:100%;">1 jar (9 to 10 oz) sweet and sour sauce<br />1/4 cup packed brown sugar<br />3 Tbs soy sauce<br />1/2 tsp garlic powder<br />1/2 tsp pepper<br />3 lbs frozen meatballs<br />1 medium red bell pepper, cubed<br />1 can (20 oz) pineapple chunks, drained<br /><br />Place all ingredients in slow cooker, stir. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Serve over rice.<br /></span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-36327690061811475782010-02-04T19:26:00.001-08:002010-02-04T19:42:07.233-08:00Tamale PieTalk about delicious!!!<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Tamale Pie</span></span><br /><span style="font-size:78%;">Source: Smiths My Magazine<br /><br /><span style="font-size:100%;"><span style="font-weight: bold;font-size:130%;" >Tamale Filling<br /></span><span style="font-size:130%;">2 Tbs canola oil<br />1 large onion, chopped<br />1 jalapeno, seeds removed and minced<br />3 garlic cloves, minced<br />1 Tbs cumin<br />1 15 oz can black beans<br />3 cups shredded chicken<br />1 14 oz can fire-roasted tomatoes, drained<br />4 oz pepper jack cheese, shredded<br />2 Tbs fresh cilantro, chopped (optional)<br /><br /></span><span style="font-weight: bold;font-size:130%;" >Topping </span><span style="font-size:130%;">(<span style="font-style: italic;">feel free to use a boxed cornbread mix to top the pie if you are running short on time)</span></span><span style="font-weight: bold;font-size:130%;" ><br /></span><span style="font-size:130%;">1 cup cornmeal<br />1\2 cup flour<br />1 Tbs sugar<br />3\4 tsp baking powder<br />3\4 tsp baking soda<br />3\4 tsp salt<br />3\4 cup buttermilk<br />1 large egg, beaten<br />3 Tbs canola oil<br />Sour cream for garnish (optional)<br /><br />Preheat the oven to 450 degrees. Warm the oil over medium-high heat in a 12-inch cast iron or other oven-proof skillet. Add the onion, jalapeno, garlic, and cumin, and cook, stirring frequently, until the vegetables soften and the garlic is fragrant, about 5 to 8 minutes. Add the beans, cooked chicken and tomatoes, and simmer for about 5 minutes.<br /><br />To make the topping whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a small bowl whisk buttermilk, egg, and canola oil until smooth. Pour the wet ingredients over the dry ingredients and whisk gently until just combined.<br /><br />Stir the cheese and cilantro into the mixture in the skillet, and drop the cornbread batter across the top, smoothing with an offset spatula for an even crust. Bake at 450 degrees for 15 minutes, until slightly golden brown and toothpick inserted into the crust comes out clean. Let sit for 5 minutes before serving.<br /><br />*</span><span style="font-style: italic;font-size:130%;" >I do not have a oven proof skillet so I attempted to make this in a pie dish. Bad idea. Totally overflowed. After I had the thought that i could probably have put it in a bigger rectangle baking dish. Just a thought if you dont have an oven proof skillet.</span><br /><span style="font-weight: bold;"></span><span style="font-weight: bold;"><br /></span><br /></span></span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-34544843650846352532010-01-31T12:49:00.000-08:002010-01-31T13:05:30.204-08:00Dip NightSo Evan and I decided to start a new tradition: Dip night! As I'm sure most of you that have kids know, the social life takes a turn down a completely different street when the little ones join the fam. We find ourselves home on the couch most weekends. Which is not bad, but since that is pretty much how things are going to be for the next 25 years or so, we decided that we wanted to start a tradition, just to spice things up a little bit! So from now on Saturday night is dip night! Every Saturday night we will have a new yummy dip and be able to enjoy it while we are also enjoying each others company. I love cooking and trying new things and Evan loves eating what I cook, so it works out pretty well. Anyway, it may not happen every single Saturday night because I'm hoping once in awhile we might get to go out on a date or something of the sort, but you can count on seeing a new dip recipe on here pretty regularly! So "dip" in and enjoy!<br /><br />Here are the two we have done so far:<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Warm Blue Cheese Dip<br /></span><span style="font-size:78%;">Source: Taste of Home.com<br /><br /><span style="font-size:100%;">8 slices of hickory-smoked bacon, diced<br />2 cloves of garlic, minced<br />8 oz cream cheese, softened<br />1/4 cup heavy whipping cream<br />4 oz crumbled blue cheese<br />2 tbs chopped fresh chives<br />2 tbs chopped almonds <span style="font-style: italic;">(I think this is optional-I didn't do it and don't think it compromised the recipe)<span style="font-style: italic;"><br /></span></span>Chips, crackers, trimmed fresh veggies, or sliced baguette for serving<br /><br />1. Preheat oven to 350 degrees<br />2. In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp. Drain bacon and wipe skillet dry.<br />3. Return bacon to pan, add garlic, and cook over medium heat until bacon is crisp, about 3 minutes. Make sure garlic doesn't burn. Drain on paper towels.<br />4. Using electric mixer, beat cream cheese in bowl until smooth. Add cream, beat well to mix. Fold in bacon, garlic, blue cheese, and chives.<br />5. Transfer to 2-cup baking dish, top evenly with almonds. Bake about 30 minutes or until heated through. Serve when warm.<br /><br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Spinach Artichoke Dip<br /></span><span style="font-size:78%;">Source: 365daysofcrockpot.blogspot.com<br /><br /></span></span></span></span></span><div>1 can (14 oz) quartered artichoke hearts, drained and chopped<br />1 box (9 oz) frozen spinach, thawed, squeezed to drain<br />1 cup shredded swiss cheese (4 oz)<br />½ cup alfredo pasta sauce<br />½ cup mayo<br />¾ tsp garlic salt<br />¼ tsp pepper<br />1 loaf baguette French bread, cut into 40 slices <span style="font-style: italic;">(I bought a little bag of already slice baguettes)</span><br /></div><div><br />1. in 1-11/2 quart slow cooker, mix all ingredients except bread.<br />2. Cover; cook on low heat setting 2-4 horus. Serve dip with sliced bread.</div><br /><span style="font-size:130%;"><span style="font-size:78%;"><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;"></span></span><br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></span></span><span style="font-weight: bold;"><span style="font-size:78%;"><span style="font-weight: bold;"><br /><br /></span></span></span></span><br /><span style="font-weight: bold;"></span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com1tag:blogger.com,1999:blog-4438956844718364387.post-90716540356621818162010-01-30T08:04:00.000-08:002010-01-30T08:10:10.417-08:00Crock Pot Chicken Cordon BleuMMMMMMMM MMMMMMMMMM GOOOOOOOOOOOOOOOODDD!!!!!! There are no words for the yumminess of this dish! IT WAS SO DELICIOUS!!!!! Oh so so so so so good! Okay, enough of that, let's give you guys the recipe already! (Another fab from <a style="font-weight: bold; font-style: italic;" href="http://365daysofcrockpot.blogspot.com">365 Days of Slow Cooking!</a>)
<br />
<br />
<br /><span style="font-style: italic;"><span style="font-size:130%;"><span style="font-weight: bold;">Chicken Cordon Bleu
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<br /></span></span></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CCOMPAQ%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><strong>8 boneless, skinless chicken breasts<span style="font-style: italic;"> <span style="font-weight: normal;">(I didn't use that many-too much for us)</span>
<br /></span></strong></p> <p class="MsoNormal"><strong>1 tsp salt</strong></p> <p class="MsoNormal"><strong>1/8 tsp white pepper </strong><em>(I just used black pepper)</em></p> <p class="MsoNormal"><strong>1 tsp dried thyme leaves</strong></p> <p class="MsoNormal"><strong>8 thin slices boiled ham</strong></p> <p class="MsoNormal"><strong>2 onions, chopped <span style="font-style: italic;"></span>
<br /></strong></p> <p class="MsoNormal"><strong>4 cloves garlic, minced</strong></p> <p class="MsoNormal"><strong>1 (16 oz) bag baby carrots </strong></p> <p class="MsoNormal"><strong>1 (16 oz) jar Alfredo sauce</strong></p> <p class="MsoNormal"><strong>1 (10 oz) can cream of chicken soup</strong></p> <p class="MsoNormal"><strong>2 cups shredded Swiss cheese</strong></p> <p class="MsoNormal">
<br />1. Sprinkle chicken breasts with salt, pepper, and thyme. Wrap a slice of ham around each breast and secure with toothpicks.</p> <p class="MsoNormal">
<br /> 2. Place onion, garlic, and carrots in a 5 to 6 quart slow cooker. Top with wrapped chicken breasts.
<br /><em> (I didn't use the carrots and onions. We had veggies on the side instead. I think it would be fine either way. I did use the garlic and just mixed it into the sauce.)
<br /></em></p> <p class="MsoNormal">
<br />
<br />3. In medium bowl, combine remaining ingredients. Pour into slow cooker. Cover and cook on low for 6-8 hours or until chicken is thoroughly cooked. Serve chicken and carrots with sauce.<span style="font-style: italic;">(I didn't do this at the time but we thought that it would be great served over rice.)
<br /></span></p> <p class="MsoNormal"><em>
<br /></em></p> <p class="MsoNormal"><o:p> </o:p></p>
<br />Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-37069249928849165122010-01-24T14:47:00.001-08:002010-01-24T14:53:08.830-08:00Easy Beef StewOkay, I am not usually a beef stew fan but we had some veggies we needed to use and we had the meat so I figured why not. Surprisingly, it tasted great! Chad even gobbled it right up! I didn't really use a recipe but here is what I did:<br /><br />Easy Beef Stew<br /><br />1 Beef Stew Seasoning Packet<br />3 cups of water<br />1-2 lbs of stewed beef (I actually used cubed steaks then after they were cooked a while I cut them up. you could also use a roast and shred it after it is cooked)<br />4-5 cups of your choice of veggies (I used carrots, celery, and onions)<br /><br />Coat meat in flour and then brown in a skillet. Put all ingredients in crock pot, and cook until done (I think I put mine on low for probably six hours).<br /><br />Hope it works for you!Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-73973403199671062362010-01-18T21:13:00.001-08:002010-01-18T21:23:18.296-08:00Garlic Lime ChickenMmmmm, mmmmm, good!
<br />Another recipe from <a href="http://365daysofcrockpot.blogspot.com/"><span style="font-size:130%;"><span style="font-weight: bold;">365 Days of Slow Cooking</span></span></a>-there are some goodies there!
<br />
<br /><span style=";font-family:georgia;font-size:180%;" ><span style="font-style: italic;"><span style="font-weight: bold;">Garlic Lime Chicken
<br /></span></span></span><meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 11"><meta name="Originator" content="Microsoft Word 11"><link style="font-family: georgia;" rel="File-List" href="file:///C:%5CDOCUME%7E1%5CCOMPAQ%7E1%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: georgia;" class="MsoNormal"><strong>5 chicken breast halves</strong> <span style="font-style: italic;">(I actually just used two whole chicken breasts)</span>
<br /><strong>1/2 cup soy sauce</strong><b>
<br /><strong>1/4-1/3 cup lime juice, according to your taste preference </strong></b><strong></strong><strong style="font-weight: normal;"><span style="font-style: italic;">(I like alot of lime taste-I used 1/4 cup and it seemed quite enough for me. But this could also depend on whether you squeeze a fresh lime or just the lime juice you buy already juiced-fresh is definitely stronger)</span></strong><strong></strong><b>
<br /><strong>1 tbsp Worcestershire sauce</strong>
<br /><strong>2 garlic cloves, minced or 1 tsp garlic powder</strong>
<br /><strong>1/2 tsp dry mustard</strong>
<br /><strong>1/2 tsp ground pepper</strong></b>
<br />
<br /><span style="font-weight: bold;">Place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cover. Cook on high 4-6 hours or on low 6-8 hours</span></p><p style="font-family: georgia;" class="MsoNormal">
<br /></p><p class="MsoNormal"><span style="font-style: italic;font-family:georgia;" >*I served this over rice. So great. Enjoy!</span>
<br /><span style="font-weight: bold;"></span></p> Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0tag:blogger.com,1999:blog-4438956844718364387.post-52961056659627836022010-01-11T19:53:00.000-08:002010-01-11T20:01:39.708-08:00Creamy Corn ChowderRight now I am into hot foods and crock pot foods. Easy and so nice to eat something warm in this coldness!!<br /><br />I got this recipe for <span style="font-size:130%;"><span style="font-style: italic;"><span style="font-weight: bold;">Creamy Corn Chowder</span></span> <span style="font-size:100%;">off the fabulous blog <a href="http://365daysofcrockpot.blogspot.com"><span style="font-weight: bold;">365 Days of Slow Cooking</span></a></span></span>. It's a great blog with lots and lots of fun recipes. I made a few teensy modifications, just because I found the recipe a little bit confusing so I made it easier to read for myself. Enjoy!<br /><br /><span style="font-size:180%;"><span style="font-weight: bold;">Creamy Corn Chowder<br /></span></span><strong>1 lb. skinless, boneless chicken breasts, cut into 1/2 in. pieces (uncooked)</strong><br /><strong>1 11 oz. can whole kernel corn w/ sweet peppers, drained</strong> <em>(also called "Mexicorn")</em><br /><strong>1 can condensed cream potato soup</strong><br /><strong>1 4 oz. can diced green chile peppers</strong><br /><strong>2 TBSP snipped fresh cilantro</strong> <span style="font-style: italic;">(I decided this was optional-I'm not a huge cilantro fan so I didn't put it in and I think it was fine without it)</span><br /><strong>1 1.25 oz envelope taco seasoning mix</strong><br /><strong>1 can chicken broth</strong><br /><strong>1 cup sour cream</strong> <em></em><br /><strong>4 oz. pkg. cheese spread w/ jalapeno peppers, cubed</strong> <em>(I just used plain cream cheese)</em><br /><strong>1 can black beans <span style="font-style: italic; font-weight: normal;">(this was optional but I included them and I wouldn't want to do it without)</span></strong><br /><br />Combine chicken, corn, soup, undrained chile peppers, cilantro, taco seasoning, and (if you want) black beans. Stir in chicken broth. Cover; cook on low-heat setting for 5-6 hours. Stir sour cream and cheese into the mixture in cooker; cover and let stand 5 minutes. Stir with a whisk until combined.<br /><br /><span style="font-style: italic;">*I didn't have any at the time but we thought it might be yummy served with some tortilla chips or even rice!</span>Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com2tag:blogger.com,1999:blog-4438956844718364387.post-85442057492322190122010-01-02T13:46:00.001-08:002010-01-02T13:46:36.092-08:00Spicy Two Bean ChiliOh my gosh! If you are a chili fan you will LOVE this! It was so so yummy! It makes alot-I just made it for my husband and I and there was ALOT leftover so plan accordingly. If its just a few of you, you might want to half the recipe.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Spicy Two Bean Chili<br /><span style="font-size:85%;"><span style="font-weight: bold;"><span style="font-style: italic;">Source: Taste of Home Magazine<br /><br /></span></span></span></span></span>2 lbs ground beef<br />1 large onions, chopped<br />6 garlic cloves, minced<br />2 cans kidney beans, rinsed and drained<br />2 cans black beans, rinsed and drained<br />2 cans (10 oz each) diced tomatoes with green chilis, undrained<br />1 can (14.5 oz) chicken broth<br />1 can (8oz) tomato sauce<br />1/2 cup lime juice<br />6 Tbs cornmeal<br />1/4 cup chili powder<br />4 tsp dried oregano<br />3 tsp ground cumin<br />2 tsp salt<br />1/2 tsp paprika<br />1 tsp pepper<br />hot cooked rice<br />shredded cheddar cheese<br /><br /><br />Brown meat with onions and garlic, then drain. Transfer to crock pot. Stir in the beans, tomatoes, broth, lime juice, cornmeal, and seasonings. Cover and cook on low for 8 hrs or until heated through. Serve with rice, sprinkle with cheese.Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com1tag:blogger.com,1999:blog-4438956844718364387.post-56044972650094622302010-01-02T13:42:00.000-08:002010-01-02T13:45:19.175-08:00A Resurrection of SortsSo I have decided to resurrect this cooking blog! It kinda failed the first time I tried it, but I think I'm ready to give it another go-around. My goal this time: At least one new recipe a week in 2010!<br /><br />I am hoping to start a labeling/rating system of some sort but that may take me a little while. Please bare with me and enjoy what I can come up with!Whitneyhttp://www.blogger.com/profile/04716331159088130950noreply@blogger.com0