Actually Easy Crock Pot Mexi-Chicken

The picture is not much to look at, but I only thought of photographing this delicious dish after I'd eaten some. For Father's Day, I'd totally planned on steaks but forgot to actually go to the store to buy them. So, yesterday morning, I frantically searched for a frozen chicken-in-the-crock pot recipe that had ingredients that were already in my pantry/fridge. It took a while but I finally found this awesome recipe. I just had to tweak it a little to account for the ingredients I didn't have. So I'm going to give you the recipe I actually used as opposed to the one that was actually required. It turned out great and was actually easy, not The Food Network easy.



4-5 frozen boneless, skinless chicken breasts

1 can black beans

1 can Mexicorn

1/2 jar salsa

6-8 oz cream cheese



Put frozen chicken, drained black beans, drained mexicorn, and salsa in the crock pot.

Cook in the crock pot on low for 8 hours, or high for 4-5 hours. Until chicken is tender.

Add cream cheese (set on top) and let it sit 1/2 before serving.

I mixed it together before I served it.



All I know is you can't beat throwing frozen chicken, beans, corn and salsa in the crock pot before church. It's pretty much the recipe I've been searching for my entire life.



Try it. You'll love it.



P.S. For the actual recipe, you use a regular can of corn and full jar of salsa. That's it.

Pork Tenderloins with Onions & Apples

I had this first at my moms, and was suprised at how much I liked it. It's super simple and inexpensive.

Pork Tenderloins with Onion & Apples

Sherry Base:
1 c whipping cream
1/3 c. cream sherry
1 Tbsp. Dijon mustard
2 tsp. prepared horseradish
1 tsp salt
Combine in Bowl.


4 pork tenderloin
2 Tbsp. butter
Seasoned salt
Pepper
2 large onions
2 large apples (Golden Delicious are suggested- but I have used others)

Paint tenderloins with Sherry Baste and season tenderloins with seasoning salt and pepper. Preheat oven at 425. Roast tenderloins until done, about 35 minutes (take out when meat thermometer reaches 150)

Meanwhile, melt butter in a large frying pan over medium heat. Add onion and apples and cook, stirring often, until the onions are soft. Add sherry baste and bring to a boil. (This can be done ahead of time and reheated).

Slice meat on the diagonal and serve with apple & onion sauce.
Serve with potatoes or rice.

Cream of Potato Soup

This soup has been a staple in my family for as long as I can remember. My grandma and mom used to make it for us to soothe an upset stomach or counter an oncoming cold. Now I make it as the ultimate comfort food. It's nothing like all of the Loaded Baked Potato soups out there. It's simple, quick and incredibly delicious. Enjoy!

Cream of Potato Soup

5-6 medium Russett potatoes, peeled and diced

2 stalks celery, sliced thin

1/2 onion, chopped

1 cup heavy cream, Half & Half or whole milk

1 Tbsp. butter

Garlic Salt

Onion Salt

Lemon Pepper

Mashed Potato Flakes (optional)

Place potatoes, celery and onions in a large pot and add just enough water to cover. Bring to a boil and let simmer until the potatoes are tender enough to mash, about 20 minutes. Remove the pot from heat and mash the potatoes with a potato masher. At this point, if the soup seems too runny, you can either add mashed potato flakes or return the pot to low heat and let the soup thicken. I usually let it thicken for another 5-10 minutes over med-low heat. Turn the heat to low and add the cream, butter, salts and lemon pepper. All of this is done to taste, so keep tasting until it's just right!

Serve warm with bread and butter. You feel better already, don't you?

Chicken Enchiladas with Red Sauce

These enchiladas remind me of my Arizona home. The sauce is not red enchilada sauce, rather a mixture of taco and tomato sauces. It's a delicious combination and a simple meal to throw together. Serve it up with this Spanish Rice and lots of sour cream and guacamole. You won't want to miss out on this favorite of ours!

Chicken Enchiladas with Red Sauce
4-6 boneless, skinless chicken breasts
2 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
1/2 onion, chopped
2-1/2 to 3 cups grated cheese (Colby Jack, Monterey Jack, Cheddar all work great)
24 corn tortillas
1-2 cups vegetable oil
2 small cans tomato sauce
1 bottle La Victoria Red Taco Sauce (I know this is sold in Utah and Arizona. It is a tomato-based taco sauce, not a chunky salsa in any way. One bottle is 15 ounces, and I prefer the mild flavor.)

1. Boil chicken breasts with celery, carrots, and onion for 30 minutes, or until chicken is done.
2. Take chicken out of broth and put on a plate to cool. Do not discard broth, reserve at least 2 cups of it for later.
3. While chicken is cooling, fill sauce pot up with 1 inch of oil and heat. Dip one corn tortilla in the oil at a time, softening it by submerging it for only a few seconds. You still want it pliable and definitely NOT crispy. Drain softened tortillas on paper towels.
4. In a medium bowl, mix the 2 cans of tomato sauce with the entire bottle of taco sauce. Combine well and set aside.
5. Begin shredding chicken into small pieces, getting rid of any fat, veins or gristle.
6. Put freshly shredded chicken in a large mixing bowl and combine with 2 cups of the grated cheese. Add 1 cup (or more) of the reserved broth to the chicken/cheese mixture and mix well. The mixture should be held together well but not soupy.
7. Preaheat the oven to 350 degrees and spray the bottom of a 9x13 baking dish.
8. Spoon a little bit of chicken/cheese mixture into a tortilla. Roll up the tortilla and place it in the pan, edge down so the tortillas stay closed. Continue until the pan is full. If you have extra chicken/cheese, you can quickly make more tortillas or save it for tacos some other time!
9. Once the pan is full of enchiladas, pour the sauce over the tortillas, making sure to cover well.
10. Sprinkle remaining grated cheese over the enchiladas and bake for 30 minutes, uncovered. Serve with sour cream, guacamole, cilantro and/or Spanish Rice for a complete meal.

This recipe can easily be halved, or you can make the full meal and freeze half of it before baking.

Spanish Rice

This is my very favorite version of Spanish Rice. It can stand on its own as a main meal or serve as a side to any Mexican dish. The flavor is unique and better than any restaurant rice that's out there!

Spanish Rice

4-5 slices of bacon, uncooked

1 bell pepper, finely chopped

1 onion, finely chopped

1 cup long grain white rice, uncooked

1 (8oz) can tomato sauce

2 cups water

In a large skillet over medium heat, cook the bacon until just before it turns crispy. Remove from skillet and drain on paper towels. Do not drain the grease! Over med-high heat, add the rice, bell pepper and onion to the bacon grease and sauté until the onion is translucent. Add the tomato sauce, water, and bacon (crumbled or cut) and bring to a boil, then turn heat to low and cover. Simmer 20-25 minutes over low heat until rice is done. 

We love to eat this with shredded cheese on top and sour cream on the side, or with Red Chicken Enchiladas. Delicious!

Paula Deen's Jambalaya

I watched the Food Network last week, several days in a row, and got some great ideas from Paula Deen and Giada de Laurentiis. When I saw Paula make this dish, I knew I had to try it. It was so simple and quick and looked fabulous. I was not disappointed!

Jambalaya
from Paula Deen 


Jambalaya mix (see recipe below)
2-1/2 cups water
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined


Jambalaya Mix:
1 cup long grain white rice
1 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1 Tbsp. beef bouillon granules
1/2 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper 
1/4 tsp. salt
1 bay leaf


In a dutch oven or large pot, combine mix, water, tomatoes, tomato sauce, and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce and let simmer 20 minutes. Add shrimp and cook for an additional 5-7 minutes, or until shrimp are pink.


*I used about 1/8 tsp. of cayenne pepper because we don't like it too spicy. You can use less or more, depending on how well you can handle the heat!
*I used the amount of sausage called for, but next time I'll just use the full 14oz. that comes in the package. We like meat at our house.
*My 2-year-old boys polished their bowls. It's always a bonus when a good meal is also kid-friendly.

Salad de Maison

My cousin prepared and served this salad at my baby shower in Arizona back in 2007. I am not kidding when I say that I have been thinking about it ever since! I finally decided to make it tonight and wow. WOW. This is so flavorful, and it's great as a side salad or main dish. The combination of lemon and garlic in the dressing reminds me a lot of Italy for some reason. That just tells you how incredible the flavor is! Enjoy!

Salad de Maison

Dressing:

Juice from 1 lemon (or 2 Tablespoons Pure Lemon Juice)

3 cloves garlic, minced

1/2 teaspoon black pepper

1 teaspoon salt (I used sea salt)

3/4 cup canola or vegetable oil

Combine lemon juice, garlic, pepper and salt. Blend well, then add oil in a small stream, all the while blending rapidly with a fork, until all the oil has been added. (I used my Magic Bullet, or a food processor would also work). Let stand for 3 hours.

Salad:

2 heads romaine lettuce

4-5 strips bacon

1 cup swiss cheese, coarsely shredded

2 cups cherry tomatoes, cut in half

1/3 cup parmesan cheese

1/4 cup slivered almonds, toasted

Croutons

Cut bacon into 2-inch strips and cook in frying pan. Drain. Combine lettuce, tomatoes, swiss cheese, bacon, almonds and parmesan cheese together in a large salad bowl. Toss together with dressing. Garnish with croutons. Serve immediately.

White Bean Chicken Chili

This is a must try. It is really yummy and easy too. It is kind of like Taco Soup just a little more refined.

2 1/2 to 3 cups water
1tsp. lemon pepper
1 tsp. cumin seed - if you can't find it, just add more cumin
4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:

1 garlic clove
1 cup minced white onion


When chicken is done, take out and cut into bite size pieces. DO NOT THROW OUT WATER! Add the following to the pot of water including the juice of

2 cans white NOrthern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) add more if you like it hot.
1 lime- juice it and put in pot- more if needed
1 tsp. ground cumin.

Heat, but don't boil. Serve over corn ships and grated jack cheese. Enjoy!

Tacos with Chicken and Black Beans

This is one of our favorites. I got the recipe from my friend Mary and we have enjoyed it time and time again.

2 chicken breast, no skin, no bone, cut in 1/2-inch cubes
4 teaspoons fresh lime juice, divided
2 tablespoons olive oil (more if necessary), divided
4 green onions, thinly sliced
2 large garlic cloves, thinly sliced
3/4 cup cooked black beans or 15 oz. can, darined
1 cup diced fresh tomatoes
1/2 cup red pepper
1 jalapeno pepper, seeded and minced (optional)
1 teaspoon kosher salt
1 tablespoon chopped fresh cilantro
1 pinch cayenne pepper
10 fresh corn tortilla shells, best cooked in hot oil
1/2 cup shredded mozzarella cheese, or Monterey Jack
1/2 cup sour cream

Stir 2 teaspoons lime juice and 2 teaspoons olive oil to coat chicken. Heat 1 tablespoon oil in a heavy skillet on medium-high heat. Stir-fry chicken for 1 minute until seared; remove with a slotted spoon, cover and keep warm.

Add 1 tablespoon oil to pan. Saute onions and garlic for 2 minutes until softened. Add beans, tomatoes, red pepper, and jalapeno. Saute 2 minutes to warm, shaking pan.

Gently stir in remaining 2 teaspoons lime juice, salt, cilantro and chicken. Cook for 1 to 2 minutes until warm. Taste, add cayenne and adjust seasonings. Serve in warm, crisp taco shells with cheese and sour cream. Buen Provecho!

Crisp-and-Creamy Baked Chicken

So so yummy. Break out the Shake'N'Bake!

3-4 small boneless skinless chicken breasts

1/2-1 pouch Shake'N'Bake Extra Crispy

2 cups instant white rice, uncooked

1/2-1 can condensed cream of celery soup

1/4 cup milk

1 cup shredded cheddar cheese

-

PREHEAT over to 400 degrees. Coat chicken with coating mix as directed on package; place in greased 9X9 baking dish.

BAKE 20 min or until chicken is cooked through. Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. Serve with rice.

Makes 4 servings.

Calfornia Grilled Veggie Sandwich

I'm always on the lookout for good vegetarian recipes. This one is great. I've made it a couple of times now - including for my sister and my dinner co-op - and it has been thoroughly enjoyed every time!

I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also swap veggies (add mushroom or eggplant) and cheeses (feta, provolone, Parmesan...) to suit your desires.

Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice

Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)

Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!

Easy Spaghetti Bolognese

This is a super easy and quick recipe for those nights when you just don't have the energy to think about dinner. ;) All of my family enjoyed it.

Easy Spaghetti Bolognese

1/2 lb. spaghetti, uncooked

1 lb. lean ground beef

1 cup chopped onions

3 cloves garlic, minced

1 can Italian-style stewed tomatoes, undrained

3 Tbsp. tomato paste

4 Tbsp. Zesty Italian Dressing
3/4 cup Grated Parmesan Cheese

COOK pasta as directed on package.Meanwhile, brown meat with onions and garlic in large nonstick skillet. Stir in tomatoes, tomato paste and dressing. Bring to boil; cook on medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with cheese.

*Found this on the Kraft website.

Vegetarian Baked Ziti

I made this yesterday for a get-together at my house and it was a hit!

Sorry I had no time to get a pic of it.

Enjoy!

1 large egg, beaten

1 tbs garlic powder (or to taste)

1 tbs oregano

1 tbs black pepper

1/4 cup grated parmesan cheese

16 oz. cottage cheese or ricotta cheese

12 oz. grated mozzarella cheese

16-24 oz. spaghetti sauce

1lb ziti prepared as per box directions

Preheat oven to 350 degrees.

Combine first 7 ingredients in a mixing bowl.

Spray bottom and sides of casserole dish with Pam or other oil spray.

Spread about 2 tbs of sauce on the bottom of the casserole dish.

Layer 1/2 of the ziti, cheese mixture, sauce. Repeat.

Top with remaining sauce and some grated mozzarella and parmesan cheese.

Bake covered with aluminum foil until bubbly on the sides, about 40 minutes.

Serves 6-8

Red River Beef Stroganoff

A couple of years ago, I was on the hunt for a Stroganoff recipe that did not call for Cream of Mushroom soup (I can't handle that stuff!). I found this recipe on AllRecipes, slightly altered it and fell in love. The basil gives it a really nice flavor. I have only ever made it with venison, but I'm sure it's delicious either way. 

Red River Beef Stroganoff

2 lbs. sirloin steak (or venison), cut into strips

1/4 c. all purpose flour

1/4 c. butter

1 onion, chopped

1 can beef broth

1 small jar mushrooms

1 tsp. dried basil leaves

1 T. Worchestershire sauce

1 c. sour cream

Salt and pepper to taste

Cooked rice or egg noodles

Melt half of butter in large skillet over medium heat; add onions and cook until softened, about 3-5 minutes. While onions cook, put the flour in a bowl, add salt and pepper, and dredge meat in the flour. When onions are translucent, remove from pan and set aside. Place the remaining butter in the skillet and add the meat, browning on all sides. Then add the broth, mushrooms, basil, Worchestershire sauce and onions. Bring to a boil and cook until reduced, about 5 minutes. Stir in the sour cream just before serving. Serve over white rice or egg noodles.

St. Valentine's Baked Ziti

The guaranteed way into your Valentine's heart!

1 lb dry ziti pasta
1/2 to 1 whole onion, chopped (personal preference on amount, I used 1/2)
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce (traditional Hunts is 98 cents each at Walmart)
6-8 slices Provolone cheese
1 1/2 cups light sour cream (tastes the same)
6 oz Mozzarella cheese, shredded
2 tbsp grated Parmesan cheese

1. Bring a large pot of water and about 1 tbps Extra Virgin Olive Oil to a boil. Add ziti pasta, cook about 8 minutes; drain.

2. In a large skillet, brown beef and onions over medium heat. Add spaghetti sauce and simmer 15 minutes.

3. Preheat oven to 350. Spray 9X13 dish with Pam. Layer in pan as follows:
1/2 of the ziti,
slices of Provolone cheese,
sour cream, evenly spread,
1/2 sauce mix,
remaining ziti,
1/2 Mozzarella cheese,
remaining sauce mix,
remaining Mozzarella cheese.
Top with grated Parmesan cheese.

4. Bake for 30 minutes or until all cheese are melted.

Total Prep time: 30 min
Total cook time 30 min
Serves 4-6

I promise you will not be disappointed in this recipe. If you or your valentine are somehow unsatisfied with this dish after following all the steps correctly, I will personally come to your home and cook it for you (as long as you live within a reasonable driving distance to me and you provide all the ingredients).

Happy Valentine's Day!

Sun-Dried Tomato Quiche

This is another great recipe I found on one of the websites I mentioned in my previous post. It's a super easy, cheesy quiche so don't be intimidated! Especially good if you like sun-dried tomatoes.

Ingredients:

3/4 cup Swiss cheese, shredded

3/4 cup Cheddar cheese, shredded

2/3 cup chopped sun-dried tomatoes (packed in oil)

2 T. finely diced onions

1 tea. Italian seasoning

1/2 tea. salt

4 eggs

1 cup half-and-half (I used fat free and it turned out fine)

3/4 cup milk (I used fat free here too)

1 T. flour

One 9-inch frozen pie crust

Directions:

1. Preheat oven to 450 degrees.

2. Bake the pie crust for 5 minutes.

3. Lower the oven temperature to 350 degrees.

4. In a large bowl, whisk all ingredients together.

5. Pour mixture into the crust.

6. Bake for 45-55 minutes or until knife inserted in the center comes out clean.

7. Slice into wedges and serve.

Honey Lime Chicken Enchiladas

I made these tonight for our dinner co-op. (Cooking once a week - what a fabulous thing!) I got this picture and recipe from a chica in my ward who makes some amazing food. (Lady sounds too old and girl sounds too young.) She actually got this recipe from someone else. It's also on another blog. Obviously it's good. Don't let the chili powder scare you, it's not too spicy. The enchilada sauce is spicier, so I just got mild. It's easy too! The hardest part is shredding the chicken. Enjoy!

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Peas and Carrots Alphabet Soup

I made this last night and Madison thanked Heavenly Father in her prayers for "the delicious soup that she loves so much." I thought it was good too and super easy.

6 cups low-sodium chicken broth

2 carrots, diced

1 cup alphabet pasta (Can be found at Trader Joe's)

Kosher salt

1 10-ounce package frozen peas (2 cups)

Place the broth in a large saucepan and bring to a boil. Add the carrots, pasta, and 1/4 teaspoon salt. Simmer until the carrots and pasta are tender, 6 to 8 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes. Bon Apetit!

Broccoli Chicken Casserole

4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

1. Preheat oven to 350 degrees.

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Serves 4 and very yummy.

Sweet and Sour Pork

4-6 thick pork chops

1/4 cup soy sauce

1/4 cup chili sauce (found in Asian food section)

1/4 cup honey

Preheat oven to 350 degrees.  Mix honey, soy, and chili sauces.  Place pork chops in greased 3 quart casserole dish.  Pour sauces over pork chops.  Bake for 1 hour.  Easy and yummy!