I found this recipe on the blog twomomsinthekitchen.blogspot.com and was surprised that I had all the ingredients on hand, so I made it that night and it was so good and super easy!
(Even Kajsa ate it and she claims that she doesn't like chicken! Shhhh...don't tell her!)
Ingredients:
1 pkg. frozen corn
1 can black beans, drained
2-3 frozen chicken breasts
1 jar salsa
cumin
chili powder
Directions:
-Place corn in bottom of crock pot, then beans, and chicken
-Sprinkle chicken with cumin and chili powder
-Add salsa
-Cook on high for 3-4 hours or low for 6-8 hours, or until chicken is done and shreds easily
-Remove chicken from crock pot, shred, return to crock pot and mix well with other ingredients
-Serve on tortillas
Monday, November 17, 2008
Friday, October 24, 2008
Chicken Lunch Wraps
1/4 c. chopped walnuts
1 tsp olive oil
3/4 lb boneless, skinless chicken breasts (cut into 1" cubes)
salt
pepper
1/4 c. firmly packed crumbed Roquefort or Parmesan cheese
1/4 c. blue cheese or ranch dressing
1/3 c. dried cherries or craisins
1/4 c. finely chopped celery
1/2 c. firmly packed chopped arugula or spinach
2 (10 or 11") flour tortillas (spinach flavored are good with this)
1/4(ish) c. fresh cilantro
Preheat oven to 350*. Spread the walnuts on a baking sheet and bake for about 10 minutes, or until they are shiny and aromatic. Remove from the oven and let cool. Cook the chicken in heated olive oil in a skillet, and add salt and pepper to taste. (about 1/2 tsp of each.) Cook until chicken is cooked through. Let cool. Mix together the cheese, dressing, cherries/craisins, and celery. Add the chicken. Toss the arugula/spinach, cilantro and walnuts into the chicken mixture. Divide among the tortillas and wrap.
1 tsp olive oil
3/4 lb boneless, skinless chicken breasts (cut into 1" cubes)
salt
pepper
1/4 c. firmly packed crumbed Roquefort or Parmesan cheese
1/4 c. blue cheese or ranch dressing
1/3 c. dried cherries or craisins
1/4 c. finely chopped celery
1/2 c. firmly packed chopped arugula or spinach
2 (10 or 11") flour tortillas (spinach flavored are good with this)
1/4(ish) c. fresh cilantro
Preheat oven to 350*. Spread the walnuts on a baking sheet and bake for about 10 minutes, or until they are shiny and aromatic. Remove from the oven and let cool. Cook the chicken in heated olive oil in a skillet, and add salt and pepper to taste. (about 1/2 tsp of each.) Cook until chicken is cooked through. Let cool. Mix together the cheese, dressing, cherries/craisins, and celery. Add the chicken. Toss the arugula/spinach, cilantro and walnuts into the chicken mixture. Divide among the tortillas and wrap.
Quick Chicken Enchiladas
12 tortillas
3 c. cooked chicken, chopped or shredded
1 can (7 oz) diced green chilies, drained (I use salsa)
1 tbsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp allspice
1 c. jack cheese, grated
2 c. enchilada sauce
2 c. lettuce, shredded
Combine chicken, chilies, cilantro, cumin, allspice and half of the cheese. Toss gently. Distribute equally among the tortillas. Roll the tortillas and place seam side down in a large baking dish. Pour 1 cup of the enchilada sauce over them and bake in a 400* oven for 10 min. Remove from oven, sprinkle with remaining cheese, and bake 5 min. more. Top with shredded lettuce and serve with the remaining sauce for those that want more.
3 c. cooked chicken, chopped or shredded
1 can (7 oz) diced green chilies, drained (I use salsa)
1 tbsp. dried cilantro
1/4 tsp ground cumin
1/4 tsp allspice
1 c. jack cheese, grated
2 c. enchilada sauce
2 c. lettuce, shredded
Combine chicken, chilies, cilantro, cumin, allspice and half of the cheese. Toss gently. Distribute equally among the tortillas. Roll the tortillas and place seam side down in a large baking dish. Pour 1 cup of the enchilada sauce over them and bake in a 400* oven for 10 min. Remove from oven, sprinkle with remaining cheese, and bake 5 min. more. Top with shredded lettuce and serve with the remaining sauce for those that want more.
Monday, October 20, 2008
Perfect Pizza Dough
(my sister's recipe, yum!)
1 c. warm water
1 tsp. sugar
1 (1/4-oz) packet active dry yeast (or 2 1/4 tsp)
3 Tbsp. vegetable oil, plus extra for coating
2 1/2 c. flour, plus extra for dusting
1 tsp. salt
Place 1/4 cup of warm water in small bowl. Stir in the sugar until dissolved, then sprinkle yeast onto the surface of the water. Let yeast float there for 1 minute, then stir into water. Let yeast "proof" for 10 minutes. pour yeast mixture into large bowl and stir in remaining water, oil, flour, and salt. With wooden spoon, mix until the dough forms a ball. On a lightly floured surface, knead dough for 10 minutes or until smooth and elastic. Coat inside of large glass bowl with oil. Press dough into bottom of bowl and flip it over so oiled side is on top. Cover bowl with plastic wrap and let dough rise until doubled, about 1 1/2 hours. Pat dough out on greased pizza pan. Put on toppings and bake at 425*F for 15-20 minutes.
1 c. warm water
1 tsp. sugar
1 (1/4-oz) packet active dry yeast (or 2 1/4 tsp)
3 Tbsp. vegetable oil, plus extra for coating
2 1/2 c. flour, plus extra for dusting
1 tsp. salt
Place 1/4 cup of warm water in small bowl. Stir in the sugar until dissolved, then sprinkle yeast onto the surface of the water. Let yeast float there for 1 minute, then stir into water. Let yeast "proof" for 10 minutes. pour yeast mixture into large bowl and stir in remaining water, oil, flour, and salt. With wooden spoon, mix until the dough forms a ball. On a lightly floured surface, knead dough for 10 minutes or until smooth and elastic. Coat inside of large glass bowl with oil. Press dough into bottom of bowl and flip it over so oiled side is on top. Cover bowl with plastic wrap and let dough rise until doubled, about 1 1/2 hours. Pat dough out on greased pizza pan. Put on toppings and bake at 425*F for 15-20 minutes.
Chicken Puffs
I actually made these this week, so we've got pictures! :) This is an easy dish that gives off a gourmet look. Great with mashed potatoes and chicken gravy and green salad.
3-4 (1 lb) chicken breasts, cooked and shredded
1 pkg. refrigerated crescent rolls (the kind that's "50% bigger", it's easier to use)
6 oz. softened cream cheese
2 Tbsp butter
seasonings - lemon pepper, garlic powder, onion powder, seasoned salt
bread crumbs (I prefer Italian seasoned, just to add that extra flavor)
Mix butter and cream cheese. Add shredded chicken. Use seasonings in filling to taste.
Separate the crescents into triangle. Drop filling on triangles, roll up into rolls.
3-4 (1 lb) chicken breasts, cooked and shredded
1 pkg. refrigerated crescent rolls (the kind that's "50% bigger", it's easier to use)
6 oz. softened cream cheese
2 Tbsp butter
seasonings - lemon pepper, garlic powder, onion powder, seasoned salt
bread crumbs (I prefer Italian seasoned, just to add that extra flavor)
Mix butter and cream cheese. Add shredded chicken. Use seasonings in filling to taste.
Separate the crescents into triangle. Drop filling on triangles, roll up into rolls.
Roll in bread crumbs. (The crescents are sticky enough to get a good covering, however you can rub a little water or olive oil on prior to rolling in bread crumbs)
Bake at 350*F for 20-25 minutes, or until lightly browned.
The best frosting for sugar cookies I've ever made...
4 cup confectioners' sugar
1/2 cup shortening
5 Tbsp milk
1 tsp vanilla
food coloring
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 3-5 minutes. Color with food coloring if desired.
You'll be able to stack your cookies after awhile without them sticking to each other.
1/2 cup shortening
5 Tbsp milk
1 tsp vanilla
food coloring
In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 3-5 minutes. Color with food coloring if desired.
You'll be able to stack your cookies after awhile without them sticking to each other.
Sugar Cookies
This is Jennie's recipe that I made - yum!
1 1/2 cups sugar
1 cup butter or margarine
1 cup sour
1 egg
1 tsp soda
2 tsp vanilla
1/2 tsp salt
4 1/2 cup flour
Roll on well-floured board. Bake 425*F for 5-7 minutes - do not let brown.
1 1/2 cups sugar
1 cup butter or margarine
1 cup sour
1 egg
1 tsp soda
2 tsp vanilla
1/2 tsp salt
4 1/2 cup flour
Roll on well-floured board. Bake 425*F for 5-7 minutes - do not let brown.
Thursday, September 18, 2008
Impossible Chicken Pot Pie
Melanie, here is your long-lost college recipe. :)
2 c. cut up cooked chicken
1 1/2 c. frozen peas and carrots, thawed and drained
1/4 c. chopped mushrooms
1/4 c. chopped onion
1 1/3 c. milk
4 eggs
3/4 c. Bisquick
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 350*, grease pie plate (10x1 1/2). Mix chicken, peas and carrots, mushrooms, and onion in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 min. with hand beater.) Pour into pie plate over chicken and vegetables. Bake 45-60 min. until knife inserted in center comes out clean. (Add or subtract veggies to suit your own taste.)
Makes 6-8 servings.
2 c. cut up cooked chicken
1 1/2 c. frozen peas and carrots, thawed and drained
1/4 c. chopped mushrooms
1/4 c. chopped onion
1 1/3 c. milk
4 eggs
3/4 c. Bisquick
1/2 tsp. salt
1/4 tsp. pepper
Heat oven to 350*, grease pie plate (10x1 1/2). Mix chicken, peas and carrots, mushrooms, and onion in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 min. with hand beater.) Pour into pie plate over chicken and vegetables. Bake 45-60 min. until knife inserted in center comes out clean. (Add or subtract veggies to suit your own taste.)
Makes 6-8 servings.
Wednesday, September 17, 2008
Trail mix
This has to be my latest snacking passion. If I eat it about 30 minutes before dinner, I'm actually not as hungry for dinner. It's the right treat to capture all those taste buds - salty, sweet, and of course, chocolate! (And sometimes I add a small package of M&M's because my kids pick them out and eat them. Can't leave them unequal, now can we?!?) Or sometimes it's my mid-morning snack followed by a big glass of water. Gives me quick energy to keep on chasing those little ones! :)
Trail mix - (anything goes):
Peanuts
Cashew
M&M's
raisins
almonds
(or Costco's big bag is easiest for me!)
Crispy Peanut Butter Squares
I got this one from Jennie - the easiest and yummiest treat to ease my sweet-tooth cravings!
Bring to a boil:
1 c. Karo syrup
1 c. sugar
Remove from heat.
Add to melt:
1 c. peanut butter
Pour over:
5 c. Rice Krispies or Special K
Pour & press to flatten on cookie sheet.
Frost with 1 small package chocolate chips - spread over warm krispies to melt.
Bring to a boil:
1 c. Karo syrup
1 c. sugar
Remove from heat.
Add to melt:
1 c. peanut butter
Pour over:
5 c. Rice Krispies or Special K
Pour & press to flatten on cookie sheet.
Frost with 1 small package chocolate chips - spread over warm krispies to melt.
Sunday, September 14, 2008
Microwave Caramel Popcorn
2 quarts popped popcorn (or 1 microwave bag unsalted, un-buttered popped popcorn)
1/2 cup brown sugar
1/4 cup unsalted butter
1/8 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Pop the popcorn and put it in brown paper bag (or keep it in the bag if it's the microwave kind). In a microwavable bowl, mix the brown sugar, butter, corn syrup, salt and vanilla. Heat for 1 1/2 minutes (I'd put something underneath just in case it boils over). Stir. Heat for another 1 1/2 minutes. Remove from microwave, stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice and shake shake shake, covering all the popcorn. Stick the bag in the microwave and cook for 45 seconds. Flip over, and cook for another 45 seconds. Dump the bag onto wax paper until cool. Yum yum! (and don't forget to floss - popcorn almost inevitably gets stuck in my teeth. :)
1/2 cup brown sugar
1/4 cup unsalted butter
1/8 cup light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
Pop the popcorn and put it in brown paper bag (or keep it in the bag if it's the microwave kind). In a microwavable bowl, mix the brown sugar, butter, corn syrup, salt and vanilla. Heat for 1 1/2 minutes (I'd put something underneath just in case it boils over). Stir. Heat for another 1 1/2 minutes. Remove from microwave, stir in the baking soda. Pour syrup over the popcorn in the bag. Roll down the top once or twice and shake shake shake, covering all the popcorn. Stick the bag in the microwave and cook for 45 seconds. Flip over, and cook for another 45 seconds. Dump the bag onto wax paper until cool. Yum yum! (and don't forget to floss - popcorn almost inevitably gets stuck in my teeth. :)
Candied Yams
The picture and the recipe are from allrecipes.com, my favorite recipe site ever! So I can't really take credit except they were yummy! :)
1 (29 ounce) can yams/sweet potatoes...what's the difference anyway???
1/4 cup butter, cut into pieces
1/2 cup brown sugar (I did lessen this a little because I loaded up on more marshmellows)
1 1/2 cups miniature marshmallows
Preheat oven to 400 degrees F. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.
Saturday, September 13, 2008
Divinity
2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 large egg whites
1 tsp. vanilla
2/3 c. coarsely chopped nuts
1. Cook sugar, corn syrup and water in 2-qt saucepan over low heat, stirring occasionally, until sugar is dissolved. Cook, without stirring, to 260* on candy thermometer.
2. Beat egg whites in med. bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on med. speed. (Use a stand mixer -- this will burn out your hand mixer and takes a while.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. Fold in nuts.
3. Drop mixture from buttered spoon onto waxed paper. Let stand uncovered at room temp at least 12 hours, turning candies over once, until they feel firm. Store in airtight container.
Makes 4 dozen candies
2/3 c. light corn syrup
1/2 c. water
2 large egg whites
1 tsp. vanilla
2/3 c. coarsely chopped nuts
1. Cook sugar, corn syrup and water in 2-qt saucepan over low heat, stirring occasionally, until sugar is dissolved. Cook, without stirring, to 260* on candy thermometer.
2. Beat egg whites in med. bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on med. speed. (Use a stand mixer -- this will burn out your hand mixer and takes a while.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. Fold in nuts.
3. Drop mixture from buttered spoon onto waxed paper. Let stand uncovered at room temp at least 12 hours, turning candies over once, until they feel firm. Store in airtight container.
Makes 4 dozen candies
Peanut Brittle
My dad is a huge peanut brittle fan, and this is his favorite.
(Or maybe he just says so to humor me.:)
(Or maybe he just says so to humor me.:)
1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 Tbsp. stick margarine or butter
1 lb. shelled unroasted peanuts
1. Heat oven to 200*. Grease 2 cookie sheets and keep warm in oven. (They need to be warm so the candy doesn't set before you can spread it.) Grease long metal spatula with margarine; set aside.
2. Mix baking soda, 1 tsp. water and the vanilla; set aside. Mix sugar, 1 c. water and the corn syrup in 3-qt saucepan. Cook over medium heat, stirring occasionally, to 240* on candy thermometer.
3. Stir in margarine and peanuts. Cook, stirring constantly, to 300*. (watch it carefully so it doesn't burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. (sounds stressful, huh??:)
4. Pour 1/2 of the candy mixture on each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick. Cool completely, at least an hour. Break into pieces. Store in covered container.
Makes 6 doz. candies
1 tsp. water
1 tsp. vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 Tbsp. stick margarine or butter
1 lb. shelled unroasted peanuts
1. Heat oven to 200*. Grease 2 cookie sheets and keep warm in oven. (They need to be warm so the candy doesn't set before you can spread it.) Grease long metal spatula with margarine; set aside.
2. Mix baking soda, 1 tsp. water and the vanilla; set aside. Mix sugar, 1 c. water and the corn syrup in 3-qt saucepan. Cook over medium heat, stirring occasionally, to 240* on candy thermometer.
3. Stir in margarine and peanuts. Cook, stirring constantly, to 300*. (watch it carefully so it doesn't burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. (sounds stressful, huh??:)
4. Pour 1/2 of the candy mixture on each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick. Cool completely, at least an hour. Break into pieces. Store in covered container.
Makes 6 doz. candies
Caramels
1/2 c. finely chipped pecans
2 c. sugar
1/2 c. stick margarine or butter
2 c. whipping (heavy) cream
3/4 c. light corn syrup
Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with margarine. Spread pecans in pan. Heat remaining ingredients to boiling in 3-qt heavy saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245* on candy thermometer. Immediately spread over pecans; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.
Makes 64 candies.
2 c. sugar
1/2 c. stick margarine or butter
2 c. whipping (heavy) cream
3/4 c. light corn syrup
Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with margarine. Spread pecans in pan. Heat remaining ingredients to boiling in 3-qt heavy saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245* on candy thermometer. Immediately spread over pecans; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.
Makes 64 candies.
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