Today is Day 6 of my Crock Pot cooking week. I have loved it so far! Since it’s Saturday and the start of a holiday weekend, today’s recipe will feed quite a few people. I got this recipe from food.com.
Time is short, so let’s jump right in!
- 3-4 boneless chicken breasts, cut into strips
- 1 sweet onion, sliced however you like
- 2 tablespoons of lime juice
- 1-2 garlic cloves, minced or 1 tsp. garlic powder
- 3/4 tsp. ground cumin
- 1 tsp. seasoning salt
- 1/2 tsp. chili powder
- 1 green bell pepper, thinly sliced
- Place chicken, onions and pepper in slow-cooker. Sprinkle spices over all. Add lime juice and stir well.
- Cook on low for 4-6 hours. If chicken is frozen, cooking time may be longer.
- Serve with warm tortillas, cheese, sour cream or your favorite toppings.
If you have a favorite crock pot recipe you would like to share, please email me at firstname.lastname@example.org. I would love to feature it in another blog post!
Soup, soup, soup…I love a good soup! One of my favorite things about soup is that it’s usually better the 2nd day.
Day 4’s recipe is super easy but delicious!
- 1 lb. ground beef
- 1 onion, chopped
- 1 (16 oz.) can chili beans, with liquid
- 1 (15 oz.) can kidney beans, with liquid (I sometimes substitute with black beans)
- 1 (15 oz.) can whole kernel corn, with liquid
- 1 (8 oz.) can tomato sauce
- 2 cups water
- 2 (14.5 oz.) cans peeled and diced tomatoes
- 1 (4 oz.) can diced green chile peppers
- 1 (1.25 oz.) package taco seasoning mix
- In medium skillet, cook the ground beef until brown over medium heat. Drain, and set aside.
- Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles and taco seasoning mix in a slow cooker. Mix to blend, and cook on low for 8 hours.
I love to add a little sour cream to this. Or eat it with some tortilla chips…mmm, yummy!
Let’s get right to it!
- 6 skinless, boneless chicken breast halves (I just take them straight from the freezer)
- 2 tablespoons of melted butter
- 1 (.7 oz.) package dry Italian dressing mix
- 2 tablespoons butter
- 1 small onion, sliced and separated into rings
- 3 cloves of garlic, minced
- 1 (10.75 oz.) can condensed cream of chicken soup
- 1/2 cup chicken broth
- 1 (8 oz.) package of cream cheese, softened
- Grated parmesan cheese to taste
- Place chicken in the slow cooker. Top with 2 tablespoons of melted butter; sprinkle with Italian dressing mix.
- Cover, and cook on high for 3 hours. (Time may vary depending on if you are using frozen or thawed chicken. Cook until juices run clear.)
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in cream of chicken soup, chicken broth and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
- Cover and continue to cook on low until chicken is fork tender and the sauce has thickened, about an additional hour.
- Sprinkle with parmesan cheese and serve over spaghetti or egg noodles.
Welcome back to my experiment of nothing but slow cooker recipes for an entire week. Today is Baked Potatoes! Who knew you could bake potatoes in the crock pot? Not me. My sister told me about a luncheon she had at her work, where someone brought these. What a great idea for a potluck!
If you have some leftover pulled pork from yesterday’s recipe, I bet it would be really good added to a baked potato. You can view the pulled pork recipe here.
- 4 baking potatoes, well scrubbed (or use enough to fill the crock, great for the next day lunch or dinner)
- 1 tablespoon extra virgin olive oil
- kosher salt to taste
- 4 sheets of aluminum foil
- Prick the potatoes with a fork several times. Then rub potatoes with oil, sprinkle with salt and wrap tightly in foil.
- Place the potatoes in a slow cooker, cover and cook on high for 4 1/2 to 5 hours, or on low for 7 1/2 to 8 hours until tender.
A little bit salty, a little bit sweet, a little bit tart…but a whole lot of yummy goodness, the Beer Garita is my new favorite cocktail!
This recipe has been a trial-and-error (not that I’m upset about that), but this version is my favorite!
- 1 can frozen limeade concentrate
- 9 oz. tequila (use limeade can to measure, 3/4 full)
- 24 oz. Mexican beer (2 cans…I prefer Tecate, but it’s your choice)
- 24 oz. Sprite or lemon/lime soda
- 4 oz. orange juice (secret ingredient);)
- 2 limes
- salt for rims of glass
Mix limeade, tequila, beer, sprite and orange juice in a pitcher. Squeeze juice from 1 lime into mixture. Serve over ice, or blend with ice in a blender. Use other lime for garnishment.
I love a good punch recipe! I always wonder why we only enjoy this delicious treat at baby and wedding showers? I wanna bring punch back!
Sherbet punch is by far my favorite. So creamy with a little fizz that tickles your tongue…yummy! But a bubbly fruity one is always good, too. I CAN’T DECIDE!! So, let’s make both…
- 1 can frozen limeade concentrate
- 1 2-liter bottle of Sprite (or 7-Up)
- 1 jar maraschino cherries
- 2 limes
- 1 bag pebble ice (I get mine at Sonic)
Place frozen Limeade in punchbowl. Stir in bottle of Sprite and juice from cherries. Add the desired amount of ice. Float cherries and sliced limes on top.
With a 1:1 ratio, this recipe is easily doubled.
Orange “Oh-So-Dreamy!” Punch
- 1 quart orange sherbet
- 1 quart pineapple sherbet
- 1 (6 oz) can frozen orange juice concentrate
- 2 (2 liter) bottles of ginger ale
- 1 orange (sliced)
- **Optional: Add a few of scoops of vanilla ice cream to make it even more dreamy!
I’m a mid-west girl, but I consider my second home to be Tennessee. My sister and I spent each summer on our grandparents chicken farm in middle Tennessee. Now, when I say “chicken farm”, I don’t mean a few hens in a handmade coop. I’m talking about thousands of chickens! My grandparents raised chickens for Tyson, and it was definitely a sight to behold. 3 houses, each the size of a football field, full of chickens running everywhere! Very impressive.
One of my favorite things about spending my summers in the South, was the food! A-M-A-Z-I-N-G! Red-ripe tomatoes, mounds of green beans, perfectly stewed potatoes and golden cornbread were always on the dinner table. It doesn’t get much better than my Mammaw’s cornbread and cornbread salad!
This recipe for cornbread salad starts with a “skillet” of cornbread. You cannot use sweet cornbread for this recipe; usually, southern-style cornbread isn’t sweet. I like my cornbread both ways, but we are going to use the un-sweet kind this time. Let’s start with the cornbread…
Southern-Style Cornbread Recipe, “Skillet Cornbread”
- 1 Tablespoon vegetable shortening, for skillet (vegetable oil works also)
- 2 cups yellow cornmeal
- 1 1/2 cups flour
- 2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 Tablespoons sugar, optional
- 3 eggs, beaten
- 2 cups milk
- 1/4 cup melted butter
- Preheat oven to 425˚. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
- In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
- In another bowl whisk together eggs, milk and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.
- Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour batter into skillet and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
Let the cornbread cool before making the salad.
Southern-Style Cornbread Salad
- 1 skillet of cornbread
- 1 cup green peppers (chopped)
- 1 cup onion (chopped)
- 1 cup tomatoes (chopped)
- 1 lb. bacon (cooked and crumbled)
- 1 can kidney beans (drained)
- 3 cups mayonnaise
- 1 cup pickle juice
- Cook bacon until crispy.
- While bacon is cooking, crumble the cornbread into a large bowl.
- Add green peppers, onion, tomatoes, kidney beans and bacon to the bowl with the cornbread. Stir until it is incorporated together.
- In a separate bowl, combine mayonnaise and pickle juice together. Then pour over cornbread mixture and stir until everything is moist. Refrigerate before serving.
I didn’t say this was healthy….I’m saying it’s yummy!! You are going to love this!