July 22, 2012

Mexican Salsa Crock Pot Chicken Recipe

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I just finished up a lovely and relaxing vacation.  We spent a week on the road and ended up in Northern California in a little town Called Burney.  This quaint little town is home to one of the most spectacular Waterfalls I have ever had the luxury to see.  If you ever find yourself in Burney do not miss the chance to see the McArthur-Burney Falls, they are spectacular.  We enjoyed the Falls on a lovely 75ish degree day and went on a little hike in the woods surrounding the river.  Perfect day!

Upon returning home it was back to the real world and back to cooking up some mighty fine eats.  I tried this little gem of a meal which my whole family loved.  We all gobbled it up after some serious traveling induced hunger.  I hope you will give it a try..cause it is tasty!

You will need a Slow Cooker/ Crock Pot, Chicken Breasts, Taco Seasoning, Cream of Mushroom Soup, Sour Cream, and Salsa.

Add the Salsa, Cream of Mushroom Soup, and Taco Seasoning to your Crock pot and mix it all together well.

Salt & Pepper your Chicken on both sides then nestle them into the spicy bath of goodness.

Set your Slow Cooker to Low and let it cook for 6 hours.  Whenever I cook with the Crock Pot I think of that Ronco Rotisserie where they say "Set it and Forget it!"  I just love my Crock Pot!

When the cooking time is up grab some tongs or a couple of forks and shred the Chicken.  It will be so tender and luscious that it will shred very easily.

Mix in the Sour Cream..Oh yeah!  This makes it so creamy and good!

Serve on top of some Rice with a bit of Shredded Cheese, Diced Avocado, and Cilantro.  Or you can use it as a taco filling, or you can use it in a taco Salad, or...the possibilities are endless!  Just make this cause it's crazy tasty!

Mexican Salsa Crock Pot Chicken Recipe
Source:  Chef Mommy & original Source:  Fake Ginger

3 Chicken Breasts
1 Can Cream of Mushroom Soup (I used the Healthy Request one)
1 C Salsa
1-2 TBSP Taco Seasoning
1 C Sour Cream


Shredded Cheese
Diced Avocado

Place the Salsa, Cream of Mushroom Soup, and Taco Seasoning in the bowl of your Slow Cooker and mix together well.  Salt & Pepper both sides of your Chicken and nestle it in the Soup/Salsa mixture.  Set the cooker to Low temperature and let cook for 6 hours or until the Chicken is tender.

When the cooking time is over shred the chicken in the Crock Pot with tongs or two forks.  Mix in the Sour Cream and serve with Shredded Cheese, Cilantro, and Diced Avocado over Rice...or any way you want.


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July 10, 2012

Southwest stuffed Bell Pepper Recipe

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I have been loving this summer.  My family purchased season passes to a waterslide this year and we have really been enjoying them.  My oldest, who is 4, is a real daredevil and wants to go on all the scary slides.  The other day I finally decided to take her on the big slides.  You can hold a child on your lap and go down a few of the less wild rides.  We get up to the top and the guy tells me that I have to hold my glasses.  Imagine..I am holding onto the tube for dear life with one hand.  Holding my glasses with the other hand with that arm wrapped around my child (who doesn't know how to swim but was wearing a life jacket).  Let me just say it was a wild ride.  She loved it of course!  So after that I left my glasses in my bag and we went on three more slides.  So much fun!

I saw this recipe on Pinterest and it looked so pretty and sounded very yummy.  I decided to give it a try.  My husband, my 4 year old, and myself really liked this dish.  It was very fresh tasting.  I love Southwestern flavors and all their glory.  My 1 1/2 year old wouldn't even give it a try.  I guess she is getting to that picky stage.  Give it a try, I think your family will like it too.  That is unless you have a picky toddler...

You will need frozen or canned Corn, Taco Seasoning, Salsa, Canola Oil, Black Beans, Sour Cream, Onion, Ground Turkey, Shredded Cheese, Avocado, Cooked Quinoa (mine has peas in it from leftovers), Bell Peppers, and Cilantro.

Cut the Peppers in half and pull out the seeds and membranes.  Leave the stems on because that makes them look neato.

You can use your awesome Misto tool to mist the Peppers with Canola Oil or you can just rub a little oil all over the peppers.  Place in a 400 degree oven and cook for 20-25 minutes until they are tender.

Meanwhile..warm a non stick pan over medium heat and add a bit of Canola Oil.  Cook the onions for a few minutes until they begin to soften.

Add the Ground Turkey, Taco Seasoning, and a bit of Salt & Pepper to the pan and cook until the Turkey is fully cooked.

Then add in the Quinoa, Black Beans, and Corn.

Add in your favorite Salsa.  I used Pace Picante because it's my one true salsa love.  Mix everything together really well.

When the peppers are tender stuff them with the Quinoa/turkey mixture.  Be generous.  Place back in the oven and cook for another 15-20 minutes.

Top with shredded Cheese and pop back in the oven for a couple of minutes until the Cheese melts.

Gooey melty Cheese is the very best.

Top with a bit of Sour Cream, Cilantro, and serve with a sliced Avocado.  Enjoy!

Southwest Stuffed Bell Pepper Recipe
Source:  Simply Love Food

3 Bell Peppers, cut in half remove the seeds and membranes but leave the stem on
Canola Oil
1/2 Onion diced
1/2 LB Ground Turkey
1 Heaping TBSP Taco Seasoning
2 C cooked Quinoa
1 can Black Beans, Drained and rinsed
1/2 C frozen or canned Corn
1 15-16 oz jar Salsa any flavor
1 C shredded Cheddar Cheese

Top With:

Sour Cream

Pre-heat your oven to 400 degrees.  Using a Misto spray the Peppers on all sides with Canola Oil.  You can also rub the oil on with your fingers if you don't have a Misto.  Place the peppers in a baking dish and cook for 20-25 minutes until the Peppers are tender.

Meanwhile, add a tsp or so of Canola oil to a non-stick skillet over medium heat.  Saute the Onion for a couple of minutes until it begins to soften.  Add in the Ground Turkey and Taco Seasoning and cook until the turkey is fully browned.

Add in the Corn, Black Beans, cooked Quinoa, and Salsa mixing everything together really well.  When the Peppers come out of the oven generously stuff them with the Quinoa/Turkey mixture.  Place back in the oven and cook an additional 15-20 minutes.

Remove the Peppers from the oven and sprinkle with Cheddar Cheese.  Place back in the oven for a minute or two, until the Cheese is melted.  Serve with Cilantro, Sour Cream, and sliced Avocado.

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July 5, 2012

S'mores Krispie Treats

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About two years ago my friend had a "Favorite Things" party.  It was a cute party idea where each guest spends a certain amount of money on a few of their favorite things.  Then everyone trades their favorite things with each other.  It was fun to see what everyone loved and to get my fun package.  The girl who bought my package was a whiz with her money.  I couldn't believe how much she was able to buy with $25!  But the true highlight of the party for me were the party snacks.  They served some delicious and tasty s'mores bars that I instantly fell in love with.  If I said I went back for thirds would you think poorly of me?  There was just something about the combo of the Graham Cereal, Chocolate Chips, and Marshmallow-y goodness that kept me coming back for more. 

I needed a dessert for a party my sister threw the other day and this tasty treat came to mind.  I searched online and found this post and I knew we were in business.  Everyone at the party loved this treat.  People gobbled it up in no time.  I only ate two pieces this time..but would have eaten more if I hadn't filled up on all the other goodies at the party.  Give these a try when you need a quick and easy dessert.  You will be glad you did.

You will need Golden Grahams Cereal, Butter, Marshmallows, and Milk Chocolate Chips.

Start off by buttering a dish..nobody wants these tasty bars to stick to the dish so don't skimp. 

In a pot over medium heat add the Butter and let it melt.

Then add the Marshmallows.

Stir together until everything is all melted together and gooey.

Looks like my helper smelled the yummy Mallowyness and came to check it out.

Pour the Cereal into a large bowl.

Pour the Marshmallow meltyness over the top.

Stir gently to get the Marshmallow sauce all over the Cereal.

Wait a few minutes for it to cool down a bit..then add in the Milk Chocolate Chips!  Buy the good ones..you won't be sorry.

Gently press the mixture into the Buttered dish.

Melt a bit of the Chocolate Chips and use a spoon and drizzle the melted Chocolate over the top.

Cut into squares and Enjoy!

S'mores Krispie Treats
Source:  Chef in Training 

1/4 C Butter
1 (10 oz) Bag Marshmallows
1 Box Golden Grahams Cereal
1-2 C Milk Chocolate Chips

Heat a saucepan over medium heat and once the pan is warm add in the Butter.  Once the Butter is melted add in the Marshmallows.  Stir the Butter and Marshmallows together until the Marshmallows are completely melted.

 Place the Cereal in a large bowl and add the Marshmallow sauce.  Gently stir everything together, making sure to coat all of the Cereal pieces.  Let cool for a few minutes.

Meanwhile Butter a 9x13 dish, don't be shy you don't want the cereal goodness to stick to the dish.

Add the Chocolate chips to the Cereal/ marshmallow mixture and gently stir them around.  Add the mixture to the Buttered dish and press down lightly.  You can eat them like this..or to take it to the next level you can melt a little more Chocolate and drizzle it over the top.

Cut into squares and Enjoy!

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