1 pound frozen (or thawed) chicken breasts
1 (15 ounce) can diced tomatoes (I like petite diced, or I puree them so my kids don't know they are there!)
1 (10 ounce) can red enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
2 bay leaves
2 (15 oz) cans black beans
1 (10 oz) package frozen corn OR 1-2 (15 oz) cans hominy (we LOVE it)
2 tablespoons chopped cilantro
avocado, diced
queso fresco or cojita cheese, shredded
DIRECTIONS
Throw it all in the crock pot (except hominy), cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. After 3 or so hours take the chicken out and shred it, then put it back in with the hominy too.
NOTES:
The hominy got too soft when I put it in at the beginning. I also forgot the cilantro and just threw it on top of the bowl when I served it, it was actually great because the flavor was really fresh. Also, we put queso fresco (that white mexican cheese) on top and it was incredible! I think the fun cheese really made it for me, the different flavor steps up the pretty basic ingredients. Cojita works too, it's a little more salty but both delicious. Justin ate thirds, and you all know what a big eater he is. I'm going to make it again, soon!
Sunday, November 2, 2008
Wednesday, October 8, 2008
Apple Toffee Dip
1 (8oz) cream cheese, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits
Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1 (8oz) bag Heath toffee bits
Mix all ingredients together and serve with sliced apples or refrigerate till ready to serve. Makes about 3 cups.
Monday, October 6, 2008
Rice Krispies Chocolate Yummies
7 Graham cracker sheets
2 1/2 cups miniature marshmallows
1 Package (2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
Coat 13x9 inch microwave safe dish with cooking spray. Arrange crasker sheets in a single layer over the bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.
Microwave on High about 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
In a 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about
1-1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add rice krispies cereal, mixing until combined.
Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.
And there you go! Oh yummy, lets eat them now!
2 1/2 cups miniature marshmallows
1 Package (2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 Tablespoons butter or margarine
1/2 cup crunchy peanut butter
3 cups Rice Krispies cereal
Coat 13x9 inch microwave safe dish with cooking spray. Arrange crasker sheets in a single layer over the bottom of dish, breaking crackers as needed to fit. Sprinkle with marshmallows.
Microwave on High about 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.
In a 2-quart microwave-safe bowl combine chocolate morsels, corn syrup and butter. Microwave at high about
1-1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add rice krispies cereal, mixing until combined.
Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut into bars. Store in airtight container in refrigerator.
And there you go! Oh yummy, lets eat them now!
Friday, September 26, 2008
Katie Robinson's Salsa
Mix all in a blender:
1 28 oz. can diced tomatoes (I drain this a bit)
3 tomatillos
1 jalapeno (without the seeds, unless you're brave)
1/2 onion
1/2 bunch cilantro
1 tsp sugar
1 tsp salt
1 tsp cumin
The best part of this recipe is that you can freeze some for later! It works really!
1 28 oz. can diced tomatoes (I drain this a bit)
3 tomatillos
1 jalapeno (without the seeds, unless you're brave)
1/2 onion
1/2 bunch cilantro
1 tsp sugar
1 tsp salt
1 tsp cumin
The best part of this recipe is that you can freeze some for later! It works really!
Kristie's Salsa
2 large cans of diced tomatoes
2 cloves garlic
3 jalapeno peppers (take seeds out for mild, half seeds out for medium, leave seeds in for HOT!!)
1 large wala-wala onion (or whatever you have)
1 bunch cilantro (I use only the top third)
1-2 T salt to taste
Juice from 1 lemon
2 limes cut off rind and put in the rest
Puree jalapenos, garlic, lime and juice from the tomatoes in blender for 1 min. Mix all ingredients together. If you like less chunky salsa put one cup back in blender at a time and pulse 3 times.
2 cloves garlic
3 jalapeno peppers (take seeds out for mild, half seeds out for medium, leave seeds in for HOT!!)
1 large wala-wala onion (or whatever you have)
1 bunch cilantro (I use only the top third)
1-2 T salt to taste
Juice from 1 lemon
2 limes cut off rind and put in the rest
Puree jalapenos, garlic, lime and juice from the tomatoes in blender for 1 min. Mix all ingredients together. If you like less chunky salsa put one cup back in blender at a time and pulse 3 times.
Friday, July 25, 2008
Veggie Sloppy Joes
Ok, another veggie recipe...but it's good, I swear!
1 Tbs. canola oil
1 medium onion, finely chopped
1 package tempeh, finely crumbled (tempeh is an indonesian food made by splitting, cooking and fermenting soybeans FYI..it has the consistancy of peanuts...kinda)
1/4 cup green bell pepper, finely chopped
1 cup tomoato sauce
1 Tbs. BBQ sauce
1 Tbs. honey
1/2 tsp. chili powder (I leave this out because i'm a big baby!)
1/2 tsp. cumin
3 cloves garlic, finely minced
Lettuce, shredded for accompaniment if desired
Burger buns, split and toasted
1. In a skillet, heat the oil and saute the onion until it is translucent. Add the tempeh and green pepper. Saute over medium heat until the tempeh is lightly browned.
2. Add remaining ingredients, except the lettuce; mix well and cook over low heat for about 10 min.
3. Serve on toasted buns w/ the lettuce
1 Tbs. canola oil
1 medium onion, finely chopped
1 package tempeh, finely crumbled (tempeh is an indonesian food made by splitting, cooking and fermenting soybeans FYI..it has the consistancy of peanuts...kinda)
1/4 cup green bell pepper, finely chopped
1 cup tomoato sauce
1 Tbs. BBQ sauce
1 Tbs. honey
1/2 tsp. chili powder (I leave this out because i'm a big baby!)
1/2 tsp. cumin
3 cloves garlic, finely minced
Lettuce, shredded for accompaniment if desired
Burger buns, split and toasted
1. In a skillet, heat the oil and saute the onion until it is translucent. Add the tempeh and green pepper. Saute over medium heat until the tempeh is lightly browned.
2. Add remaining ingredients, except the lettuce; mix well and cook over low heat for about 10 min.
3. Serve on toasted buns w/ the lettuce
Monday, June 23, 2008
Cheating
I just discovered the best thing. Weber grill seasoning packets. I tried white wine and herb Sunday night and it was sooo tasty! We marinated chicken in it and also some yellow squash and zucchini, and then grilled it all. It was easy and really good.
Tuesday, June 17, 2008
Spinach Dip
4 cloves garlic
10 oz. chopped spinach (I use frozen, it works great)
14 oz. can artichoke hearts
10 oz. Alfredo sauce
1/3 cup Parmesan cheese
1 cup mozzarella cheese, grated
8 oz. cream cheese
Put all ingredients in a food processor until smooth.
Bake at 350 for 30 min. Serve with crackers or french bread.
10 oz. chopped spinach (I use frozen, it works great)
14 oz. can artichoke hearts
10 oz. Alfredo sauce
1/3 cup Parmesan cheese
1 cup mozzarella cheese, grated
8 oz. cream cheese
Put all ingredients in a food processor until smooth.
Bake at 350 for 30 min. Serve with crackers or french bread.
7-Up Marinade
My kids love when I marinade chicken in this!
1 can 7-up or Sprite
3/4 C. oil
3/4 C. soy sauce
Marinade chicken, pork, or beef (I've only tried chicken with this recipe) for at least 2-3 hours. Grill.
1 can 7-up or Sprite
3/4 C. oil
3/4 C. soy sauce
Marinade chicken, pork, or beef (I've only tried chicken with this recipe) for at least 2-3 hours. Grill.
Peanut Butter Cups
These are so much better than Reeses!
Centers:
1 square of butter
1 cup peanut butter
Blend together then add:
1 1/2 cups ghram cracker crumbs
2 cups powdered sugar
Blend together and make into 1/2 tsp. balls, flattened a little (I like to make a little bigger)
Slowly melt dipping chocolate to 91 degrees (or just wait until it's melted!) in double boiler, on lowest heat. Put about 1/2 tsp. chocolate in the bottom of mini size party cups, then push center down until the chocolate comes up the sides. Top with a dab of chocolate. Put on flat surface and let sit for at least 5 hours. Makes about 130.
Alternative: I've also made these with full-size muffin cups, they turn out to be the full size Reeses, so take your pick!
Centers:
1 square of butter
1 cup peanut butter
Blend together then add:
1 1/2 cups ghram cracker crumbs
2 cups powdered sugar
Blend together and make into 1/2 tsp. balls, flattened a little (I like to make a little bigger)
Slowly melt dipping chocolate to 91 degrees (or just wait until it's melted!) in double boiler, on lowest heat. Put about 1/2 tsp. chocolate in the bottom of mini size party cups, then push center down until the chocolate comes up the sides. Top with a dab of chocolate. Put on flat surface and let sit for at least 5 hours. Makes about 130.
Alternative: I've also made these with full-size muffin cups, they turn out to be the full size Reeses, so take your pick!
Pumpkin Roll
Gina asked me to put this one on. You know if Gina likes it, it's gotta be good!
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 c. powdered sugar
8 oz. cream cheese (softened)
4 Tbsp. butter/margarine
1/2 tsp. vanilla
1. Beat eggs on high for 5 Min. Gradually add sugar, pumpkin, and lemon juice- beat together. 2. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture.
3. Spread onto greased and floured pan (15x10). Bake at 375 for 15 min. (don't over bake!)
4. Turn out onto dish towel. Cool in towel for at least 15 min.
5. Unroll, add filling, and roll back up without towel. Wrap in plastic wrap and refrigerate.
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling:
1 c. powdered sugar
8 oz. cream cheese (softened)
4 Tbsp. butter/margarine
1/2 tsp. vanilla
1. Beat eggs on high for 5 Min. Gradually add sugar, pumpkin, and lemon juice- beat together. 2. Combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into egg mixture.
3. Spread onto greased and floured pan (15x10). Bake at 375 for 15 min. (don't over bake!)
4. Turn out onto dish towel. Cool in towel for at least 15 min.
5. Unroll, add filling, and roll back up without towel. Wrap in plastic wrap and refrigerate.
Tofu Burgers
OK, I know what you're thinking...GROSS!! They're really good! Just try em! I got my husband to eat them with no complaints.
1 pound tofu
1/2 cup whole wheat flour
3 tablespoons nutritional yeast (You can find this at Whole Foods/Wild Oats)
2 tablespoons vegetable bouillon powder
Freshly ground black pepper to taste
2 tablespoons soy sauce
1/4 cup (or more) sesame seeds
1 small potato
1/4 teaspoon garlic powder
1/4 teaspoon onion powder or one small onion
1. Preheat oven to 350. Lightly oil a baking sheet and set aside
2. Grind the tofu, potato, and onion (if using) in a food processor. Don't let it get too fine.
3. Mix in remaining ingredients, shape into 6 burgers. Bake for 15 to 20 minutes, turning once.
1 pound tofu
1/2 cup whole wheat flour
3 tablespoons nutritional yeast (You can find this at Whole Foods/Wild Oats)
2 tablespoons vegetable bouillon powder
Freshly ground black pepper to taste
2 tablespoons soy sauce
1/4 cup (or more) sesame seeds
1 small potato
1/4 teaspoon garlic powder
1/4 teaspoon onion powder or one small onion
1. Preheat oven to 350. Lightly oil a baking sheet and set aside
2. Grind the tofu, potato, and onion (if using) in a food processor. Don't let it get too fine.
3. Mix in remaining ingredients, shape into 6 burgers. Bake for 15 to 20 minutes, turning once.
Thursday, June 12, 2008
Lemon Chicken
1 cup lemon juice
1/4 cup butter (melted)
1/2 cup brown sugar
Salt and Pepper
Flour
Any chicken
Pour lemon juice over chicken and refrigerate half day, then take chicken out of juice and flour each piece. Mix melted butter and brown sugar, add to all; salt and pepper. Cook at 325 degrees for 1 hour uncovered
1/4 cup butter (melted)
1/2 cup brown sugar
Salt and Pepper
Flour
Any chicken
Pour lemon juice over chicken and refrigerate half day, then take chicken out of juice and flour each piece. Mix melted butter and brown sugar, add to all; salt and pepper. Cook at 325 degrees for 1 hour uncovered
Friday, June 6, 2008
Julie's Whole Wheat Bread
| 3 1/2 c warm water 3 1/2 c whole wheat flour 1 1/2 T yeast -mix these together 1/2 c honey 1/3 c applesauce 1/6 c vegetable oil 1 1/2 T salt- add these 4-5 more cups flour. Mix well! Cut into 3 sections. Slap each against counter to remove air bubbles. Form into loaves and put in greased loaf pans. Cover and let rise. Bake 375 25-30 mins. (3 loaves) |
Granola
| 2/3 cup vegetable oil 1 cup honey 1 tsp. vanilla -heat together on stove top 8 cups oats 2 tsp. cinnamon 1 1/2 tsp. salt - mix dry ingredients together in a large bowl Fold mixtures together in bowl. Bake on shallow cookie sheet about 3/4 inch thick. 350 until golden. 10-15 minutes. Remove from pan into storage bowl to cool. |
Tuesday, June 3, 2008
Lemon Bread
1 cup sugar
6 T. shortening
1 T. grated lemon rind
2 eggs
1 1/2 c. sifted flour
1/2 t. salt
1 t. baking powder
1/2 cup milk
1/4 cup sugar
3 T. lemon juice
In a medium bowl cream 1 cup sugar with shortening. Add lemon rind. Beat in eggs. Sift flour, salt, and baking powder together. Add alternately with milk, beginning and ending with flour mixture. Pour into a greased loaf pan and Bake at 325 degrees for 35-45 min or until toothpick comes out clean.
In a small sauce pan, heat 1/4 cup sugar in lemon juice, stirring until dissolved, and pour over hot bread. Allow to cool in pan. When cool, remove from pan, slice and serve with butter.
6 T. shortening
1 T. grated lemon rind
2 eggs
1 1/2 c. sifted flour
1/2 t. salt
1 t. baking powder
1/2 cup milk
1/4 cup sugar
3 T. lemon juice
In a medium bowl cream 1 cup sugar with shortening. Add lemon rind. Beat in eggs. Sift flour, salt, and baking powder together. Add alternately with milk, beginning and ending with flour mixture. Pour into a greased loaf pan and Bake at 325 degrees for 35-45 min or until toothpick comes out clean.
In a small sauce pan, heat 1/4 cup sugar in lemon juice, stirring until dissolved, and pour over hot bread. Allow to cool in pan. When cool, remove from pan, slice and serve with butter.
Wednesday, May 28, 2008
Wendy's Awesome Marinara
12 cups tomatoes (diced) or 7 cans with no seasoning
5 small cans of tomato paste
3 medium onions chopped
3 crushed bay leaves
1 T oregano
1 1/2 t fennel seed
1 T basil
3 T salt
1 t pepper
5-6 garlic cloves
1/2 cup olive oil
1/4 cup sugar
Makes tons so plan of freezing it canning it or sharing.
5 small cans of tomato paste
3 medium onions chopped
3 crushed bay leaves
1 T oregano
1 1/2 t fennel seed
1 T basil
3 T salt
1 t pepper
5-6 garlic cloves
1/2 cup olive oil
1/4 cup sugar
Makes tons so plan of freezing it canning it or sharing.
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