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Thursday
Nov152012

White Chicken Chili

Last week I cooked a chicken in my crock pot. Seriously, if you've never cooked a chicken like this you need to. It saves so much time and energy.

However, every time I make a whole chicken I have scads of leftovers. I was able to make a pot pie, a quick Paella and White Chicken Chili with the leftovers.

This is the easiest, most delicious chili I have ever made and it is super simple. You literally dump the ingredients in the crock pot. Go have an adventure, come home and your supper is ready. Tada!

What you'll need:

Two- three cups shredded chicken

Two cans navy beans

One medium onion, chopped

Two garlic cloves, minced

4 cups broth I recommend going homemade

2 tbsp cumin

2 tsp cilantro

2 tsp paprika

1 tsp chili powder

Place your chopped onion in the bottom of your slow cooker. Add your chicken, garlic, beans and seasonings. Stir, stir, stir. Pour broth over the chicken mix.

Cook on HIGH for two hours.

Garnish with sour cream and cheese. It's delicious.

Monday
Nov052012

Slow cooker mac and cheese and sweet potato cobbler- I can't beleive it

Thanksgiving is almost here! Thanksgiving is almost here! Can you smell it? Close your eyes and imagine the Turkey, the dressing, the pumpkin pie.

I love Thanksgiving, it is a home cook's dream come true.

This year is extra special because our sweet baby boy will be one and old enough to really enjoy Thanksgiving. Plus he can eat from the Thanksgiving table.

I want this year to be special, but I also understand that during the holiday season we all, especially me, tend to... ahem... over indulge.

So why not take a few Thanksgiving favorites and make a few substitutions to make them a little healthier.

I decided to go ahead and make a few to share with you, and of course my husband was game to taste test.

So, I bring you slow cooker three cheese mac and cheese, a recipe both kids and adults will LOVE and sweet potato cobbler.

Let's get started.

Slow cooker mac and cheese:


What you'll need:

3 eggs, beaten

1 and 1/2 cups 2 percent milk

One 12 ounce can evaporated milk, skim

1/4 cup melted, (or 1/2 a stick) I Can't Believe It's Not Butter

5 cups total shredded cheese, suggestions: mozzarella, white cheddar, cheddar. I used mozzarella and white cheddar.

One box pasta, elbow macaroni, penne, Rotini. (Boil for five minutes and drain, do not rinse, set aside.)

1/2 onion, diced

1/4 Italian bread crumbs

1/2 cup Parmesan cheese

1 tbsp paprika

1 tbsp Italian seasoning

1 tbsp dried garlic

Spray your slow cooker with cooking spray.

In your slow cooker combine milk, evaporated milk, eggs and I Can't Believe It's Not Butter.

Place pasta in your slow cooker and mix with your milk mixtures. Add your seasonings (paprika, garlic, etc.) and onion. Add your shredded cheese and mix thoroughly.

Sprinkle with Parmesan cheese and bread crumbs.

You will want to turn your slow cooker on high for about 30 minutes. Then turn the slow cooker to low and cook for two hours, until the cheese and milk have set.

Be careful. This side dish will disappear fast!

Sweet Potato Cobbler:


What you'll need:

1 16 ounce can evaporated milk

1 15 ounce can sweet potato puree

1 1/2 cup sugar

3 eggs

2 tsp orange flavoring

1 box yellow cake mix or butter pecan cake mix (if you can find it)

2 cups pecans, whole

1/2 cup I Can't Believe It's Not Butter, melted

Pinch of salt

Preheat your oven to 350 and spray a glass pan.

In a mixing bowl beat your eggs, slowly add in your can of evaporated milk and mix well. Add in your orange flavoring and pinch of salt.

Once this is fully combined, add your sweet potatoes.

Pour into your pan and cover with cake mix. Then sprinkle your pecans over the dry cake mix. Pour your I Can't Believe It's Not Butter over the cake mix and let saturate. 

Slide the pan into the oven and let bake for one hour. You will want to eat it right away, but I recommend letting it cool first.

 

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Friday
Nov022012

Mini BBQ Chicken Pizzas

I don't know about you, but stopping by Publix to pick up a rotisserie chicken is pretty much the easiest thing ever. Especially on a Sunday after church.

But if you're like us you ALWAYS have a ton of chicken left over.

SO here is an easy recipe that will take you about 10 minutes to put together and it will use up any leftover chicken you might have.

It's Mini BBQ Chicken Pizzas. Tada!!!

What you'll need:

A can of Grands biscuits

about 2 -3 cups shredded cooked chicken

A bottle of BBQ sauce

1 cup cheese

Preheat your oven to 350 and grab your muffin pan.

Press the biscuit down into the muffin pan to create a little cup of dough.

Fill each cup with chicken. I sprinkle mine with a little cracked pepper.

Cover in BBQ sauce.

Sprinkle with cheese and bake for 15 minutes. Voila!

Tuesday
Oct302012

Pesto Pizza With Cream Cheese

I love pizza, yes I do! I love pizza, how about you? I am not overly picky about where my pizza comes from. I just love it.

Way back in 2011 I went with some friends to Big Pie In The Sky Pizzeria in Kennesaw, Georgia. You might have actually heard of it if you watch the show "Man Verses Food." They have a HUGE pizza called the Carnivore. It weighs like a 11 pounds and if you and a friend eat it in under an hour it's free. However, if you do eat that pizza, I recommend you get your stomach pumped because you just consumed 5.5 pounds of pizza. Gross.

At any rate, back to my story, Beardface and I went to eat with our friends Tricia and Sarah. We had the most delicious pizza ever. It was made with pesto, a blend of Italian cheese and topped with creamed cheese.

I've been hankering for that pizza. But alas, Kennesaw is now an eight hour drive away.

So what's a girl to do? Make it herself!

What you'll need:

A pizza crust, click here my recipe

About a cup of pesto sauce. If you're feeling particularly ambitious you can make your own. But if you're like me you can just buy the Classico brand at Publix and call it a day.

1 - 2 cups Italian blend shredded cheese

Eight tablespoons cream cheese (I recommend creamy goat cheese if you can find it)

Spread out your crust in a pan. I sprinkled mine with parmesean cheese, minced onions and basil.

Bake at 350 for about eight minutes.

Add your pesto.

Sprinkle with cheese, yo.

Dollop with cream cheese.

Pop in the oven and bake at 350 for 15 minutes.

Then fall in love with the greatest pizza ever.

Don't forget to head over to Romance on A Dime for Take It On Tuesday.

Tuesday
Oct232012

Ranch Shrimp, the easiest recipe ever

I love shrimp. Love, love, love it. It's one thing I like about living so close to the gulf. Shrimp!

I was hankering for some shrimp Friday night. So I decided to go to my easiest shrimp recipe ever. This is even easier then my Idiot Proof Shrimp.

Just combine the little guys with a little dry ranch mix and olive oil and in a flash you have dinner.

Let me be clear about one thing. I actually hate ranch dressing. It's slimey and smells bad and I think it is gross. But dry ranch mix for dips and such? I love that stuff. Love it!

What you'll need:

1 pound shrimp peeled and deviened

1 pack dry ranch powder or 3 tablespoons dry ranch mix

If you don't have any dry ranch mix click here make your own.

Extra virgin olive oil

Heat up your oil in a pan over a medium heat.

Add your shrimp.

Sprinkle with ranch mix.

Cook until super pink.

And that's it. It takes about 8 minutes from start to finish.

We paired our with an apple and walnut salad over romain lettuce. For a great dressing, click here.

Don't forget to visit Betsy at Romance on a Dime for Take It On Tuesday.