Monday, December 5, 2011

Crock Pot Chicken Taco Chili

**I've been making this weekly for months now. Makes great leftovers as well!

Crock Pot Chicken Taco Chili

Source: skinnytaste

1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce 
10 oz package frozen corn kernels 
2 14.5-oz cans diced tomatoes w/chilies 
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder 
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).  

White Bean Chili

This recipe was given to me by my friend, Cayleen, and now I'm obsessed!

White Bean Chili

1 pound boneless, skinless chicken breast
1 medium onion, chopped
1 ½ tsp garlic powder
1 TBSP vegetable oil
48 ounces Great Northern Beans (drained and rinsed)
14.5 ounces chicken broth
8 ounces chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 cup sour cream
½ cup whipping cream

Boil chicken and shred.  Saute’ onions in oil with Garlic Powder.  Add beans, broth, chiles and seasonings.  Bring to a boil, reduce heat and simmer for 30 minutes (uncovered).  Remove from heat, stir in sour cream and whipping cream.  Serve

Chicken Curry in a Hurry

Chicken Curry in a Hurry 

By Mark Bittman Quick and Easy Recipes from the New York Times
  • 1 Tbsp corn, grapeseed, or olive oil
  • 1 medium onion, sliced
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons yellow curry powder, or to taste
  • 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
  • 1 cup sour cream
  • Minced fresh cilantro or parsley for garnish
1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
Serves 4.

Monday, September 19, 2011

Apple Pie Caramel Apples

One of my FAVORITE things to do when I go to Disneyland is to grab a delicious apple pie apple and then I enjoy it on a bench while people watching. Heavenly. 

Apple Pie Caramel Apples

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)
1 bag white chocolate chips or white chocolate candy melts
cinnamon sugar

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.
3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.
4. Place on parchment or wax paper that has been sprayed with cooking spray.
5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.
6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.
7. Coat the apple with the chocolate.
8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.
9. Cool completely in the fridge.
10. Cut into slices and serve.

Hot Caramel Apples in Crock Pot


  • 4 large tart apples, cored
  • 1/2 cup apple juice
  • 1/2 cup packed brown sugar
  • 12 red-hot candies
  • 1/4 cup butter
  • 8 caramels
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, optional


  • Peel about 3/4 in. off the top of each apple; place in a 3-qt. slow cooker. Pour juice over apples. Fill the center of each apple with 2 tablespoons of sugar, three red-hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
  • Cover and cook on low for 4-6 hours or until the apples are tender. Serve immediately with whipped cream if desired. Yield: 4 servings.

Queso Soup with black beans and potatoes

Hearty Queso Chicken Soup with Black Beans and Potatoes

2 Tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken from Costco, undrained (or use 2 Cups cooked, shredded chicken breast)
1 Tablespoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt with parsley
3 ¾ Cups chicken broth
1 10 oz can cheddar cheese soup
1 10 oz can cream of chicken soup
15 oz can black beans, drained
10 oz can Mild Rotel Tomatoes
2 Cups diced baking potato
¼ Cup fresh cilantro leaves, chopped
1 additional 10 oz can cheddar cheese soup

Fritos or tortilla chips
Cilantro leaves
1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. Stir in garlic and chicken. Cook and stir for 1 minute. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes.Cook over medium heat until potatoes are fork tender. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.
8 servings

Thursday, July 14, 2011

Spinach with Linguine

I posted this here the other night, but it really belongs on this blog! It's another one from my boy, Bittman. Perfect for a last-minute dinner that your kids will also eat.


Spinach with Linguine

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
1 medium garlic clove
1/2 teaspoons red pepper flakes, or to taste, optional
1/4 cup plus 1 tablespoon extra virgin olive oil
1 pound linguine or other long pasta
1 pound spinach, washed, tough stems removed, roughly chopped
Salt and freshly ground black pepper
Bring a large pot of water to a boil and salt it. Meanwhile, mince the garlic as finely as possible and combine it on the bottom of a warm bowl with the red pepper and olive oil.
Add the pasta to the pot and cook it until nearly done. Plunge the spinach into the water and cook until it wilts, less than a minute.
Drain quickly, allowing some water to cling to the pasta and toss in the bowl with the garlic and olive oil mixture. Season with salt and pepper to taste and serve.

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