Buffalo Crock Pot Chicken

My friends Nate and Darren gave me this recipe last spring. It is really easy and quite delicious. I'm really glad they gave me this recipe, I just wish I tried it sooner!

Buffalo Crock Pot Chicken
From: Nate Van Heest

Ingredients:
4 skinless, boneless chicken breasts
1 bottle of buffalo wings sauce
1 packet of dry Ranch seasoning mix
Hoagie Rolls
Sliced Provolone if desired

Directions:
1. Place chicken in crock pot and sprinkle ranch packet and pour wing sauce over chicken.  Reserve some of the wing sauce for later (I usually use 3/4 of the bottle). Cook on low for 6-8 hours (longer if using frozen chicken).

2. When finished cooking, pull apart with 2 forks. Then serve on rolls (or I had mine over a salad).  Top with reserved sing sauce if desired.  We also topped with some banana peppers.

The Whole Enchilada Chicken Soup

This is another recipe from Hungry girl that my sister-in-law introduced me to.  I was skeptical at first because it includes a can of pumpkin, but it turns out that it is a perfect hint to the soup.  This soup is super easy and is quite tasty (man do I need to get some more adjectives besides tasty, yummy, and delicious!). It is great for the cool winter months slowly starting to descend on us her in Chicago - plus, in my book you can't go wrong with anything with a hint of Mexican!

The Whole Enchilada Chicken Soup
From: Hungry Girl

Ingredients:
3 cups fat-free chicken broth
1 1/4 cup finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
1 can 15oz can pure pumpkin
10oz cooked boneless skinless lean chicken breast, chopped and shredded
1 cup frozen corn
optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:
1. In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

2. Stir in enchilada sauce and pumpkin.  Once soup returns to a low boil, add chicken and corn, and mix well.  Cook for an additional 3-5 minutes, until soup is heated throughout.

3. Add a dash or more hot sauce if desired.  Serve and, if you like, top with shredded cheese and/or crushed chips

 

Black Bean Soup

I love black beans but had never made black bean soup.  I finally made this one I saw on Ashley's blog and it was so good, I could eat it every day (or at least once a week).  It was so simple, that I just might.  I didn't even need anything with it - although Bill had a sandwich with it.

Black Bean Soup
From: Ashley
Prep time: 5 min
Cook time: 20 min

Ingredients:
1 Tbsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped (I used a small can of green chiles because I didn't have a jalapeno)
3 garlic cloves, minced
1 tsp chili powder
1/2 tsp cumin
dash of cayenne
2 (15oz) cans black beans, rinsed and drained
2 cups beef broth
2 Tbsp lime juice
1/4 cup fresh cilantro
sour cream
salt and pepper to taste

Directions:
1. Heat olive oil in a dutch oven over medium heat.  Add the onion, jalapeno and garlic and cook until soft, about five minutes.  Stir in chili powder, cumin, and cayenne.

2. Add beans and broth and simmer for fifteen minutes.

3. Use hand blender to puree soup about halfway (or remove 1 1/2 cups of the soup and puree in a blender then return to pot.

4. Remove from the heat and stir in lime juice.  Ladle into individual bowls and add a dollop of sour cream and a sprinkle of cilantro.  Season to taste with salt and pepper.  Serve with Tortilla chips.

Crock Pot Korean Beef Tacos

Bill had some Korean Tacos when we were at Brownstone Tavern last week and really liked them.  So when this recipe showed up on Stephanie's blog, I knew I had to try them.  These were so easy and really good.  I pre-cut all my veggies to make it super easy in the morning. We also cut it in half since there was only two of is, and it gave us dinner and leftovers for 2 days worth of lunches.

Crock Pot Korean Beef Tacos
From: A Year of Slow Cooking

Ingredients:
3-4 lb beef roast (I used Chuck Roast) - cut off all fat on edges)
1/2 cup brown sugar
1/3 cup soy sauce
1 head garlic (peeled but cloves in tact
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 Tbsp rice wine vinegar
1 Tbsp sesame Oil
1 Whole jalapeno, diced

Directions:
1. Put all ingredients in a 6-quart slow cooker.  Cover and cook on low for 8-10.

2.  Shred beef and serve on tortillas with cabbage.

*** She suggested mixing 1 bag shredded cabbage (coleslaw mix with 1 Tbsp soy sauce, and 2 Tbsp rice vinegar).  I made it once with the dressing and once with plain cabbage, and liked both, but will probably just do the plain cabbage since it is easier and tastes just as good!. :)

Caprese Quinoa

In September (yes I realize I'm posting this way late), I bought a ton of heirloom tomatoes when I was at the farmers market in my hometown in Michigan because they were $2.99 a pound.  A POUND!  'Round these parts the are more than twice that when they are in season. After I had made several rounds of my favorite salad I thought I would try something new.  I already had all of the ingredients for this in the house, so I knew it was meant to be.  I didn't end up doing the infused basil oil Jessica called for, but I still think it was great. I served it with butternut squash soup and it was a great Meatless Monday (although I think it was actually a Thursday).

Caprese Quinoa
From: How Sweet It Is

Ingredients:
1 cup uncooked quinoa
16 oz container of grape tomatoes, quartered
3/4 cup fresh mozzarella pearls cut in half
10 large basil leaves, cut into ribbons
1/2 tsp sea salt
1/2 tsp pepper
Olive oil
Balsamic vinegar

Directions:
1. Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 min).

2. Depending on whether you want your quinoa hot or cold either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle with olive oil and balsamic vinegar.

Layered Tex-Mex Taco Salad

I have never been a traditional layered salad fan. Straight up mayo over top of peas and lettuce, not really my thing.  However, when I saw this layered tex-mex taco salad, I was intrigued.  I had to bring a salad for an event at church and thought I would give it a shot, and figured, hey, if it is no good, at least I'm not stuck with the whole thing myself.  Turns out it is really tasty!  the whole thing got eaten up and I even had two servings.  I feel like it tastes like a layered taco dip, just with more lettuce so it is healthy.  I recommend it.

I do apologize for 2 things though.  One, I layered all wrong. The cheese should be under the dressing layer.  Two, I had to add the avocado right before serving, so I cut it and added it while at church, so the only pictures I have of it are what Bill took on his phone with horrible lighting - so the pictures aren't even as good as my normally mediocre pictures.

Layered Tex-Mex Taco Salad
From: Kraft Recipes

Ingredients:
1/2 cup mayo or miracle whip
1/2 cup reduced fat sour cream
1 Tbsp Taco Seasoning Mix
1 can (15oz) black beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1 1/2 cups Mexican style finely shredded four cheese
1 cup tomatoes chopped
1 avocado
1/4 cup loosely packed fresh cilantro

Directions:
1. Mix first 3 ingredients until well blended.

2. Layer beans, lettuce, onions, cheese and tomatoes in large bowl.

3. Spread dressing mixture over salad.  Refridgerate 2 hours.

4. Chop avocado; spoon over salad just before serving and sprinkle with cilantro

Easy Acorn Squash

This is one of the dishes I remember my mom making every fall.  I reminds me of home when I make it and having something sweet (especially a vegetable) is always a huge plus. I'm so glad that so many foods and smells remind me of home and growing up with my family.

Easy Acorn Squash
From: My Mom

Ingredients:
1 Acorn Squash
1-2 Tbsp butter
1 Tbsp Brown sugar
Maple syrup (optional)

Directions:
1. Cut squash in half, remove seeds and gunk. Place in glass dish with cut side up with 1/4 - 1/2 inch of water in the bottom.

2. Microwave on high for 4 1/2 minutes, check, rotate, and microwave for 4 1/2 minutes more or until fork goes through easily.

3. Add 1 Tbsp butter and 1 Tbsp Brown sugar to the squash cavity and drizzle with maple syrup. microwave for 1 minutes more until butter is melted and serve.