Wednesday, May 30, 2012

Slow Cooker Salsa Verde Chicken

Yet another crockpot success!!! I love finding recipes that I can put in the crockpot at lunch and forget about it until it is time to eat at dinner. This chicken was creamy and delicious with just a little hint of spice and if you make it with yougurt instead of the sour cream it is very healthy for you which is a winner in my book as well.  
Slow Cooker Salsa Verde Chicken
6 boneless chicken breasts(about 4 oz each)
1 onion chopped(optional)
1 T. fresh minced garlic
1 1/2 tsp cumin
1 tsp oregano
1 tsp salt
1 tsp pepper
Juice of 2 limes
1(16 oz) jar green salsa, any brand you like)
2 cans white beans,drained and rinsed
1 1/2 cup sour cream or plain greek yogurt(can use low fat or fat free) I used 1 cup greek yogurt and 1/2 cup full fat sour cream

Plave chicken in the slow cooker(frozen or thawed) Mix all the other ingredients, except the sour cream/yogurt and pour over the chicken. Cook on low for 6-8 hours or high 3-4 hours. About 30 minutes before you want to eat.  Shred the chicken and put back into the crockpot and add the sour cream/yogurt. Let it Heat through then serve over rice of your choice or quinoa.

Wednesday, May 23, 2012

Chocolate Truffle Cake

So I posted this cake a few years ago but I made it again for my hubby's birthday just a few weeks ago and finally took a better picture of it so I thought that I would repost the recipe with the better picture plus I am sure some of you didn't even know I had posted this. This cake is delicious and so easy!! One of the best chocolate cakes I have ever had trust me!! if you are craving a chocolate cake go make this one quick!!!!
>Chocolate Truffle Cake
1 box chocolate cake mix
1 stick of butter
1-16 oz container sour cream
5 eggs
1 large box chocolate pudding(8oz)
1 bag chocolate chips (your choice)

Combine cake and pudding mixes. Then create a well in the middle of mixture and dump the sour cream, melted butter, and eggs in. Mix all together until well combined; the mixture will be really thick. Then dump in the chocolate chips and stir. Pour into a well greased bundt cake pan. Bake at 325 degrees for about 50-55 minutes or until a toothpick inserted in the center come out clean. Let cool 10 minutes them flip it out onto a serving platter. Frost with chocolate frosting or it is great without frosting as well. Chocolate Chip Frosting 1 1/2 cup sugar 1/2 cup milk 1 1/2 cup chocolate chips(I use milk chocolate but use whatever you like) 2 tsp. vanilla 1/2 stick butter In a saucepan bring to boil the sugar, milk, and butter and boil for 45 seconds. Take off heat and add the chocolate chips and the vanilla stir until smooth. Let cool for about 10 minutes then spread over cooled cake!!! Yummy!!!!

Wednesday, May 9, 2012

Balsamic Butter Pasta with Roasted Asparagus

So I found this gem of a recipe over at Mel's Kitchen cafe. I spotted it awhile ago and have had it bookmarked to try. Since asparagus was on sale here last week I decided to pick some up and finally give this recipe a try. Now if you don't like asparugus or it is a little pricey you can always use broccoli or fresh green beans. They would be just as good in this recipe. We love pasta and i have to say that I am more adventurous in that department than my hubby and kids. They are kind of boring and usually only like a red sauce or alfredo so when they claimed they really liked this I was excited!!! This dish is super easy and comes together fast. It is great for a weeknight meal when you are in a hurry and short on time. If you want a lighterish(I am sure I made that word up)and fast supper give this pasta a try!!!  

Balsamic Butter Pasta with Roasted Asparagus
Serves 4-6
1 lb fresh asparagus, green beans, or broccoli
1 T. olive oil 
1 tsp salt
3/4 tsp pepper
1/2 cup balsamic vinegar
2 tsp brown sugar
1 lb your choice of pasta
4 T. butter, cut into pieces
1/3 cup Parmesan Cheese, plus more for Serving

Heat oven to 400 degrees. Snap the tough ends off the asparugus and throw away. Cut the asparagus in 1 inch pieces,(if using green beans do the same and if using broccoli just into bite size pieces)Put the asparugus or whatever veg you are using on a rimmed baking sheet and toss with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast in the oven till tender, about 15 minutes. Remove from the oven and set aside.
While the asparugus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 T, about 5-10 minutes. Stir in brown sugar and an additional 1 tsp salt and 1/4 tsp pepper.  Remove from the heat.
Cook the pasta according to the package directions. When done drain water. Return to pot and toss the pasta with the vinegar mixture and butter. Toss to combine well. add the asparagus (veggie of your choice) and the parmesan cheese and mix well. Serve immediately with more cheese. French bread and a green salad!!!

Tuesday, May 1, 2012

Slow Cooker Sweet n Sour Chicken

Another Crock pot Recipe and who doesn't love putting dinner in the pot in the morning and forgetting about it till dinner and it is done. It is simple and delicious. Like I have mentioned many times before we are suckers for all things that you can serve over rice. My kids ofcourse gobbled this up and I am sure yours will to. Sweet and tangy all in one this is a winner!!!
Slow Cooker Sweet n Sour Chicken
 1 cup water 1 cup brown sugar I used dark brown but either kind will do
 1 cup white sugar
 2/3 cup red wine vinegar(or you can use white)
 6 T. lemon juice
 6 T. Soy sauce
 6 T. tomato paste
 1 T. fresh minced garlic
1/4-1/2 tsp ground ginger
 1/4 tsp peppe
r 1 tsp Siracha hot sauce(find in asian section of all stores)
 5-6 chicken breasts
, chopped in large chunks
 1 whole onion chopped
 1 green or red bell pepper chopped(I didn't have one but will use one next time)
 1 1/2 cup fresh pineapple(can use canned but doesn't taste as good if you ask me)
 2/3 cup water
 2/3 cup cornstarch
 Mix the first 11 ingredients in the crock pot and mix well. Add the chicken, onion, pepper, and pineapple pieces and mix well. Place the lid on it and cook on low for 5-6 hours until chicken is cooked and tender. About 45 mins-1 hour before eating mix the 2/3 cup water and cornstarch pour in the the chicken in crockpot and stir well. Let cook for 45min-1 hour more. Serve over white or brown rice!!! Yum!!! Note: if you like your veggies and pineapple crispier and not so mushy than add them when you add the cornstarch and water mixture. It us up to you to do it how you like it!!