So I'm becoming a big fan of the crock pot. Working part time and going to school full time has made for a hectic schedule and I like to feel like I'm eating something healthy and making some good home cookin' food for my sweet hubby. So this morning before we left for church I did a quick search online for a recipe we could throw in the crockpot and let it work it's magic while we were going to be gone for 3 hours. I came upon this little beauty. I made some adjustments to make it my own and fit the ingredients we had in our pantry.
Our apartment smelled heavenly when we walked in the door and I baking some quick breadsticks to go with it even as I type.
Chicken Taco Soup
1 onion, chopped- I actually forgot this because I was so excited about all the cans of stuff I could open and pour.
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can whole kernel corn, drained
1 can tomato sauce- we didn't have sauce so I used some paste and added water
1 can chicken broth
1 can diced tomatoes, NOT drained
1 can diced tomatoes with chiles, NOT drained
1 pkg taco seasoning
Dump all of the above in the crock pot and stir it together.
Then add, 2-3 boneless, skinless chicken breasts. Push them down in the mixture so they are just covered. Don't put them in first because you are going to be fishing them out later.
Cook on high for 3-4 hours or low for 7-8.
Take out the chicken and either cut into small pieces or shred it like I did and return it to the pot to cook for an additional 30 minutes.
Serve with shredded cheese, sour cream and corn chips if desired. Or again, be like me and make some breadsticks with some garlic seasoning sprinkled on them- but don't overcook them because you were typing about them and didn't set a timer- OOPS!
Enjoy!
Giving credit where it's due-From Recipezaar.com Recipe # 394295
Sunday, November 1, 2009
Tuesday, May 26, 2009
Homemade Churros
These are yummy light goodness whenever you can find them. I love the cinnamon and sugar on Churros but finding them can sometimes be a problem. Well the other day I found a recipe in the Salt Lake Tribune. I haven't made them yet but I wanted to post them so I could find them easily later and get this paper off my desk.
Rhodes Churros
Rhodes Dinner rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Roll each roll into a thin 26 inch long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist.
Heat oil in a deep skillet to 350 degrees. Place churros in oil and fry about 2 minutes or until golden brown. Remove from oil and drain on paper towels.
Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.
---I hope this are as light and yummy as the churros you can buy at the store...ie Costco!
Enjoy!
Rhodes Churros
Rhodes Dinner rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon
Roll each roll into a thin 26 inch long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist.
Heat oil in a deep skillet to 350 degrees. Place churros in oil and fry about 2 minutes or until golden brown. Remove from oil and drain on paper towels.
Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.
---I hope this are as light and yummy as the churros you can buy at the store...ie Costco!
Enjoy!
Sunday, April 19, 2009
Grandma's Mac N' Cheese
My mom was a great cook when I was a kid but I really think I learned to love cooking from my grandma Sullivan. She is loved cooking and when I visit her at Lincoln Court she says that is something that she really misses about being able to see and being at the ranch. No one ever left the ranch hungry when she was around. If the vet had to come in the middle of the night to do a c-section to deliver a calf he was to come in and have something to eat. I'm not sure that the vet visits the ranch anymore for those procedures but I'm sure he appreciated having a nice, warm something to eat when he had to make those late night calls.
I have been pretty good about making something new everyday since J.D. and I got marred (3 weeks and 1 day today) and today I decided to make one of my favorites from childhood that grandma used to make. It is so ridiculously simple I can't believe I didn't make it before now but it was a crowd pleaser for sure with J.D. I hope it will become a staple in my recipe box for years to come.
Grandma Sullivan's Mac n' Cheese
Elbow macaroni- half of a large bag or enough to fill a 9 x13 baking pan
2 cans cream of mushroom soup
1/2 can milk
Shredded cheese
Cook macaroni until al dente. Do not overcook it or it will be mushy when you bake it. Drain the macaroni and pour back into the pot it cooked it. Pour both cans of cream of mushroom soup and milk into noodles and mix. Careful not to destroy the shape of the macaroni noodles. Add cheese...this is really to your taste but I put in about 1 1/2 cups of shredded cheese today. Mix into noodle and soup mixture.
Pour mixture into a 9 x 13 baking dish and sprinkle to top with cheese. Again, this is to your taste. In my opinion the crust on top is the best part of this mac and cheese recipe. (Approx 1 1/2 cups would be a good guess.)
Bake in a 350 degree oven for 20-25 minutes until the top is golden and crusty.
Enjoy
I have been pretty good about making something new everyday since J.D. and I got marred (3 weeks and 1 day today) and today I decided to make one of my favorites from childhood that grandma used to make. It is so ridiculously simple I can't believe I didn't make it before now but it was a crowd pleaser for sure with J.D. I hope it will become a staple in my recipe box for years to come.
Grandma Sullivan's Mac n' Cheese
Elbow macaroni- half of a large bag or enough to fill a 9 x13 baking pan
2 cans cream of mushroom soup
1/2 can milk
Shredded cheese
Cook macaroni until al dente. Do not overcook it or it will be mushy when you bake it. Drain the macaroni and pour back into the pot it cooked it. Pour both cans of cream of mushroom soup and milk into noodles and mix. Careful not to destroy the shape of the macaroni noodles. Add cheese...this is really to your taste but I put in about 1 1/2 cups of shredded cheese today. Mix into noodle and soup mixture.
Pour mixture into a 9 x 13 baking dish and sprinkle to top with cheese. Again, this is to your taste. In my opinion the crust on top is the best part of this mac and cheese recipe. (Approx 1 1/2 cups would be a good guess.)
Bake in a 350 degree oven for 20-25 minutes until the top is golden and crusty.
Enjoy
Sunday, March 8, 2009
Congo Bars
This recipe is courtesy of Megan Morrison. She made them and brought some into work one day and oh my, oh my are they yummy.
Congo Bars
1 cube butter
1 1/2 c. graham crackers- crushed
Melt butter in 9x13 in 350 degree oven while it is warming. After it is melted spread crushed crackers over the butter.
Layer:
1 cup coconut
6 oz chocolate chips
1 cup chopped walnuts
1 can sweetened condensed milk
Spread these evenly in order as listed over graham crust.
Bake in 350 degree oven for 25 minutes. DON'T OVERCOOK! Cut them while they are still hot!
Enjoy!
Congo Bars
1 cube butter
1 1/2 c. graham crackers- crushed
Melt butter in 9x13 in 350 degree oven while it is warming. After it is melted spread crushed crackers over the butter.
Layer:
1 cup coconut
6 oz chocolate chips
1 cup chopped walnuts
1 can sweetened condensed milk
Spread these evenly in order as listed over graham crust.
Bake in 350 degree oven for 25 minutes. DON'T OVERCOOK! Cut them while they are still hot!
Enjoy!
Thursday, February 5, 2009
Lemon Bars
I kept hearing a buzz around the halls at school about these amazing lemon bars that a guy named Jared makes. I asked and asked him to bring the recipe and like me he is burning the candle at both ends but last week he surprised me with the recipe during our clinic shift.
Now keep in mind I have never made these nor have I tried them but they were all the rage at school by both the instructors and students that were able to enjoy them. I love lemon bars...they make me feel like I have the warmth of the sun shining on me like the summer time sun even in the middle of a yucky inversion in Utah.
So without further comment...
Crust:
2 cups flour
1/2 cup powdered sugar
Pinch of cardamom
1 cup butter or margarine
Pre- heat oven to 350 degrees. Combine above ingredients and press evenly into a 13" x 9" ungreased pan. Bake 15-20 minutes or until edges are golden brown.
Lemony Goodness:
4 eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
Mix egg, sugar, flour and baking powder. Add lemon juice and mix well. Pour over baked crust and bake for 18-20 minutes or until golden brown. Let cool.
Glaze:
1 cup powdered sugar
3 Tablespoons lemon juice**
Mix together well and pour evenly over lemon bars.
** Jared told me his trick is to switch Mountain Dew with the lemon juice because his wife loves Mountain Dew and he said it is pretty sweet but very good. He didn't bring it to school that way but maybe worth a try if you are looking for sugar shock.
Enjoy!
Now keep in mind I have never made these nor have I tried them but they were all the rage at school by both the instructors and students that were able to enjoy them. I love lemon bars...they make me feel like I have the warmth of the sun shining on me like the summer time sun even in the middle of a yucky inversion in Utah.
So without further comment...
Crust:
2 cups flour
1/2 cup powdered sugar
Pinch of cardamom
1 cup butter or margarine
Pre- heat oven to 350 degrees. Combine above ingredients and press evenly into a 13" x 9" ungreased pan. Bake 15-20 minutes or until edges are golden brown.
Lemony Goodness:
4 eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
Mix egg, sugar, flour and baking powder. Add lemon juice and mix well. Pour over baked crust and bake for 18-20 minutes or until golden brown. Let cool.
Glaze:
1 cup powdered sugar
3 Tablespoons lemon juice**
Mix together well and pour evenly over lemon bars.
** Jared told me his trick is to switch Mountain Dew with the lemon juice because his wife loves Mountain Dew and he said it is pretty sweet but very good. He didn't bring it to school that way but maybe worth a try if you are looking for sugar shock.
Enjoy!
Thursday, January 1, 2009
Honey Glazed Pork Chops
These pork chops are AMAZING to say the very least. J.D. made them for me on a Sunday about 6 weeks ago and the next weekend we went to Idaho and I made them for my dad...sooo yummy!!
Honey Glazed Pork Chops
1 large can pineapple chunks or tidbits
4 center cut pork chops (We like the thick cut)
2 Tbsp oil
1 large onion, finely chopped
1 clove garlic, minced
1/4 c honey
1/4 c. soy sauce
1 tsp ground ginger (optional) J.D. used it but I didn't...it was great either way
1 tsp salt
1 Tbsp corn starch
1 bell pepper, chunked (We haven't used this but it's in the recipe. If you like them, go for it!)
Drain pineapple, reserving the juice. You will need at least 1/3 cup of juice. Brown pork chops in oil and remove from pan. Saute onion and garlic in remaining oil in pan until soft. Stir in honey, soy sauce, ginger, salt and pineapple juice. Return pork chops to pan and simmer, covered for 30 minutes. Turn over pork chops half way through.
Remove chops again. Take approx 1/4 cup of sauce from pan to mix with corn starch. Stir mixture back into pan. Add bell pepper and pineapple until pepper in tender crisp (approx 15 minutes) Return pork chops to pan for another 15 minutes.
Serve over rice with the pan juices over the chops and rice.
Honey Glazed Pork Chops
1 large can pineapple chunks or tidbits
4 center cut pork chops (We like the thick cut)
2 Tbsp oil
1 large onion, finely chopped
1 clove garlic, minced
1/4 c honey
1/4 c. soy sauce
1 tsp ground ginger (optional) J.D. used it but I didn't...it was great either way
1 tsp salt
1 Tbsp corn starch
1 bell pepper, chunked (We haven't used this but it's in the recipe. If you like them, go for it!)
Drain pineapple, reserving the juice. You will need at least 1/3 cup of juice. Brown pork chops in oil and remove from pan. Saute onion and garlic in remaining oil in pan until soft. Stir in honey, soy sauce, ginger, salt and pineapple juice. Return pork chops to pan and simmer, covered for 30 minutes. Turn over pork chops half way through.
Remove chops again. Take approx 1/4 cup of sauce from pan to mix with corn starch. Stir mixture back into pan. Add bell pepper and pineapple until pepper in tender crisp (approx 15 minutes) Return pork chops to pan for another 15 minutes.
Serve over rice with the pan juices over the chops and rice.
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