Here's another easy one! I got this from Sarah over at Chocolate Therapy. They are seriously some of the best tacos ever, and really incredibly simple.
Ingredients:
1 envelope chicken taco seasoning
6 pieces of boneless skinless chicken breast or around 14 boneless skinless chicken breast tenders
16oz of your favorite salsa
Directions:
1. Dump everything into your crock pot and mix it up. Cook on high for 4 to 6 hours or low for 6 to 8.
2. When finished, chicken should shred easily with a fork.
3. Serve with your favorite toppings and soft tortillas.*
*Some of the ones we used were shredded cheese, sour cream, shredded lettuce, and avocado.
Sunday, March 18, 2012
Man Pleasing Chicken
I got this recipe from Pinterest, as I've gotten a few others recently, but originally...it's comes from Witty in the City. We tried this one about a week ago, and I'll be making it again tomorrow night. I found it a little difficult to read over there, mainly because it's all kind of scattered and not in one place. (OCD kicking in) At first, I was thinking it would be anything special, because there are so few ingredients and you wouldn't think to put those together. It was actually really tasty though. Nice flavor, just all around good. Definitely a recommended dish.
Ingredients:
1 pkg chicken thighs, skinned
1/4 cup syrup (they use maple on Witty, but I just used plain-o syrup and it was fine)
1/2 cup dijon mustard
1 Tablespoon rice vinegar
Directions:
1. Preheat oven to 450F.
2. Mix together mustard, vinegar, and syrup. Clean chicken and place in a baking dish. Pour most of mustard concoction over chicken, turning so it's all coated nicely.
3. Bake for 40 minutes, basting with the left over mustard mixture halfway through. Let the chicken rest around 5 minutes before serving.
I recommend serving with a nice salad or some green beans.
Ingredients:
1 pkg chicken thighs, skinned
1/4 cup syrup (they use maple on Witty, but I just used plain-o syrup and it was fine)
1/2 cup dijon mustard
1 Tablespoon rice vinegar
Directions:
1. Preheat oven to 450F.
2. Mix together mustard, vinegar, and syrup. Clean chicken and place in a baking dish. Pour most of mustard concoction over chicken, turning so it's all coated nicely.
3. Bake for 40 minutes, basting with the left over mustard mixture halfway through. Let the chicken rest around 5 minutes before serving.
I recommend serving with a nice salad or some green beans.
Tuesday, March 6, 2012
Simple Meatballs
This is my own recipe that I make for spaghetti and meatballs, but you could serve them just meatballs with sauce if you like too!
Ingredients:
1lb ground beef
1 cup bread crumbs
1 26 oz can spaghetti sauce
1 Tablespoon parsley flakes
1 Tablespoon garlic powder
1 teaspoon oregano
1/2 cup Romano cheese
1/2 teaspoon pepper
1 egg
Directions:
1. In a medium bowl, beat egg slightly. Add ground beef, bread crumbs, parsley, garlic, oregano, cheese, and pepper, mixing until combined.
2. Separate into 12 equal sized balls, placing into a pan with the spaghetti sauce as you go.
3. Bring sauce to a boil, then reduce heat to simmer for 30 minutes. Cover.
4. Remove cover, stir around, and serve.
Ingredients:
1lb ground beef
1 cup bread crumbs
1 26 oz can spaghetti sauce
1 Tablespoon parsley flakes
1 Tablespoon garlic powder
1 teaspoon oregano
1/2 cup Romano cheese
1/2 teaspoon pepper
1 egg
Directions:
1. In a medium bowl, beat egg slightly. Add ground beef, bread crumbs, parsley, garlic, oregano, cheese, and pepper, mixing until combined.
2. Separate into 12 equal sized balls, placing into a pan with the spaghetti sauce as you go.
3. Bring sauce to a boil, then reduce heat to simmer for 30 minutes. Cover.
4. Remove cover, stir around, and serve.
Friday, March 2, 2012
Easy Savory Veggies
For this, you can use whatever you want, and serve it with what you want. I've served it twice with homemade Chinese, and it compliments it nicely.
Ingredients
2 zucchini
2 large carrots
1/2 large yellow onion
salt, pepper and garlic powder to taste
Directions
1. Peel carrots, and roughly peel the zucchini. I like to leave a little bit of skin on there, for the color.
2. Use the peeler to completely peel the carrots to their cores. Place in a bowl.
3. Slice small pieces off the zucchini. Set aside with the carrots.
4. Peel off the outside of the onion, slice in half, and then slice off skinny slivers. Set aside with carrots.
5. Heat up a large pan with 2 tablespoons of butter. Add the veggies, and saute until onions are clear. Sprinkle salt, pepper and garlic powder, mix and serve.
Ingredients
2 zucchini
2 large carrots
1/2 large yellow onion
salt, pepper and garlic powder to taste
Directions
1. Peel carrots, and roughly peel the zucchini. I like to leave a little bit of skin on there, for the color.
2. Use the peeler to completely peel the carrots to their cores. Place in a bowl.
3. Slice small pieces off the zucchini. Set aside with the carrots.
4. Peel off the outside of the onion, slice in half, and then slice off skinny slivers. Set aside with carrots.
5. Heat up a large pan with 2 tablespoons of butter. Add the veggies, and saute until onions are clear. Sprinkle salt, pepper and garlic powder, mix and serve.
Orange Chicken
I made this amazing orange chicken last night, and I just have to share. Clint and Bobby both loved it, and I will definitely be making this again. I had made a crock pot orange chicken a couple weeks ago, and it was a bit of a disappointment. I was wary to try another recipe, but this one just looked so good. I got the original recipe from pinterest, but made a few changes because I either didn't have the ingredient, or just didn't bother getting them at the store. I also made some white rice and some savory veggies to go along. I will make this again soon and add some pictures. I didn't know if I would post it or not, so I didn't take pictures while I cooked.
I recently got a double fryer (from Clint for Valentine's Day, lol). He wanted to make dinners a little easier for when I made chicken strips or boneless wings. It can also be used as a steamer, so he got it. It has been amazing. I recommend getting one just to save time. It takes up some space, but honestly, it is worth it because I'm not standing over a pan full of hot oil for 30-45 minutes cooking all the chicken. Now, it's more like 15 minutes total!
Ingredients
Chicken
2 lbs boneless chicken breasts, cut into bite size pieces
1 cup bread crumbs (I used the store brand, and they were perfectly fine)
3 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
oil (for frying)
2 lbs boneless chicken breasts, cut into bite size pieces
1 cup bread crumbs (I used the store brand, and they were perfectly fine)
3 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
oil (for frying)
Orange Sauce
1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1 Tablespoon orange zest
1 cup brown sugar, packed
1 teaspoon garlic, minced
3 Tablespoons cornstarch
1/4 cup water
1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1 Tablespoon orange zest
1 cup brown sugar, packed
1 teaspoon garlic, minced
3 Tablespoons cornstarch
1/4 cup water
Directions
1. Combine corn starch, salt and pepper in a bowl. Prepare another bowl with eggs, and one more with bread crumbs.
1. Combine corn starch, salt and pepper in a bowl. Prepare another bowl with eggs, and one more with bread crumbs.
2. Dip the chicken pieces in egg mixture, corn starch, back in eggs, and then bread crumbs. Set aside.
3. Heat pan with oil to 375F, or your deep fryer to 375F. (I recommend for the deep fryer to drop the baskets first, then one at a time put the chicken pieces in so they won't stick.) Fry chicken in batches until completely cooked.
4. In a large saucepan, combine 1 1/2 cups water, orange juice, vinegar, and soy sauce. Mix well over medium heat for 3 minutes. Stir in the brown sugar, orange zest, and garlic. Bring to a boil.
5. Combine 3 Tablespoons of cornstarch with remaining 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and serve.
Monday, February 6, 2012
Saucy Crock Pot Chicken
I'm doing this one for the first time today. I'm always looking for new recipes for chicken, beef, shellfish, fish, and pork. When we switched back to our iPhones, I looked in the app store for a grocery list app, and came across the food on the table app. The free app only lets you have 3 recipes on the in-app grocery list at a time, but you can browse hundreds of recipes. Once you add a recipe to your meal plan, it will add all the ingredients you need to your grocery list, where you then can go through and mark off things you already have.
Ingredients:
4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Directions:
1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.
Ingredients:
4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
Directions:
1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.
Sunday, February 5, 2012
Baked S'mores
I got this recipe from The Apron Gal, while searching Pinterest for some yummy new recipes. We are obsessed with s'more in our house, and I'm always looking for new ways to make them. I've done traditional, and s'more cheesecake bars, and now I'm doing baked s'mores!
Ingredients:
 |
| Sugar and butter mixture |
 |
| add egg, and vanilla |
 |
| graham cracker mixture |
 |
| add to butter |
 |
| divide into 2 equal parts |
 |
| press to bottom of greased pan |
 |
| add chocolate |
 |
| then the fluff |
 |
| add 2nd half of graham cracker mixture |
 |
| Finished product |
 |
| Delicious baked s'mores |
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan
Directions:
1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan
Directions:
1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.
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