Bacon Ranch Chicken

I made this beyond DELICIOUS Crock Pot dinner last night and lo and behold, I forgot to take a picture! Hopefully the name of it will draw attention and make you want to try it. It is really good. And this is coming from someone who doesn't like bacon (me!) but it gives it a really good flavor. Here's the recipe!

3-4 chicken breasts...

Mix together:
1 small can cream of chicken
1 cup sour cream
2 slices of raw bacon, cut up
less than half of dry ranch dressing (a lot makes it really salty)
a little bit of minced garlic or garlic powder

Pour over raw chicken and make sure you get the sauce in between chicken. Cook on high for 2-2 1/2 hours. (Mine cooks it fast) So watch it and make sure it is thoroughly cooked. When done, cut up chicken in cubes or shred it and put back in crock pot. Cook about 2-3 cups of wide eggs noodles and pour in crock pot and mix.

Easy smeasy right? And SO, SO good. Enjoy!!

sweet salsa shredded chicken enchiladas.

this is two of my favorite recipes rolled into one. dinner was GOOD tonight.

sweet salsa shredded chicken.

ingredients:
4-5 chicken breasts
1 1/2- 2 cups medium salsa {i use kroger brand}
1/4 cup brown sugar
1/3 cup peach juice {i used the juice from some canned peaches, but you could also use a can of peach flavored juice or something similar.}

directions:
combine salsa, juice & brown sugar. pour over chicken in slow-cooker. cook a few hours until chicken is done. {this is vague because i used frozen chicken breasts and i cooked it about 4 hours on high. so it depends on your chicken and your slow-cooker!} remove chicken, shred, and return to slow-cooker. heat 20-30 minutes. serve in any mexican dish! i've used it in salads, quesadillas, and enchiladas.

chicken enchiladas.

ingredients:
2 chicken breasts or 2 cans of chicken {i used the equivalent of my salsa chicken}
1 can black olives
1 can green chilies
green onions
sour cream
1 can cream of chicken soup
shredded cheddar cheese
5-6 tortillas

directions:
cook and shred chicken. reserve broth. to chicken, add olives, chilies and green onion. moisten with sour cream. fill tortillas with chicken mixture. thin chicken soup with reserved broth. pour half of the sauce in bottom of a glass 9x13 pan. place filled tortillas in pan. pour remaining sauce over enchiladas. top with cheese. bake at 350 degrees for 30 minutes.

PW's Spicy Pulled Pork, Beans and Cornbread

OK, so I guess I am still cooking out of the Pioneer Woman cookbook. Tonight we discovered that Pioneer Woman's idea of spicy..., not spicy. But it still is really, really yummy pulled pork.

Oh, and warning, after you rub down the roast, your hands will smell like garlic and onions ALL DAY, no joke. So I would recommend using plastic gloves or saran wrapping your hands.

Also, I made the beans the night before, as well as the rub for the roast. On a weekend, I could make it the day of, but I don't have that luxury during the week. Also, because I leave between 6:30 and 6:45am, the roast was in the crock pot around 6:15 and we ate around 7 - so 12 hours roasting. It was super tender.

Spicy Pulled Pork
(but don't let the name fool you,
this isn't spicy)

Ingredients:
5-7lb pork shoulder (I only used a 2lb, I was feeding three adults and 1 child and we had plenty left over)
1 whole onion, cut into quarters (I cut into eighths)
1 T chili powder
1/2 c brown sugar
4 garlic cloves
1 t oregano
2 t cumin
1-2 T salt (I misread this one, and only added 2 t)
Freshly ground black pepper
3 T olive oil
2 T white wine vinegar (I only had red, so that's what I used)
Lime wedges
Flour tortillas

Instructions:
Mix everything but the pork, limes, and tortillas in a food processor. This will be your rub.

Spread the rub all over the roast, cake it on.

PW recommends placing the roast in a roasting pan or dutch over. Add 2 cups of water, cover and bake at 300 for 6-7 hours, turning over the roast each hour. Once the roast is cooked, turn the oven up to 425 and roast uncovered for 20 minutes.

As I mentioned, I cooked this in a crock pot. I cooked it on low for 11 hours, and on high for the last hour. I cover the roast in the rub. I then put the remaining rub in the bottom of the crock pot and added the 2 cups of water.

I am not sure if it is because I used a smaller roast, but I don't think 2 cups of water is necessary. Though the roast was incredibly tender. I tried to take of picture so you could see how it just fell apart. I also like how you can see the steam coming off the roast in this photo.

Beans

Ingredients:
4 c dried pinto beans
4 slices bacon, cut into 1 inch pieces
1 t salt
2 t black pepper
Chili powder, optional (I used 2 T)
Cayenne pepper, optional
Garlic powder, optional
Oregano, optional (I used 1 T)

Instructions:
Rinse the beans well.

Put the beans into a large stock pot with the bacon. Fill with water until it just covers the beans (about 2 inches above)

Boil for 2-3 hours, checking about once an hour to be sure there is still enough water. (I cooked mine for 2 1/2 hours and added water only once. I refrigerated them overnight, and then reheated them on low for an hour before serving.)

Add extra seasonings you desire before serving (I added mine while cooking so the flavor would be well absorbed into the whole pot.)

Skillet Cornbread

Ingredients:
1 c cornmeal
1/2 c flour
1 t salt
1 T baking powder
1 c buttermilk
1/2 c milk
1 egg
1/2 t baking soda
1/3 c + 2 T shortening

Instructions:
Preheat the over to 450.

Mix the cornmeal, flour, salt and baking powder together.

In a separate bowl, mix the buttermilk, milk, egg and baking soda.

Mix the dry with the wet, but don't over mix.

Melt 1/4 c shortening in the microwave (I've never done this before. It took over a minute for mine to melt all the way.) Add to the batter until combined well.

In your iron skillet, melt the other 2 T shortening on the stove top. Pour the batter into the hot skillet, and cook for 1 minute. Then put the pan into the oven and cook for 20-25 minutes. (mine was done after 20 minutes, I'd almost recommend cooking for only 18 minutes, the bottom was pretty dark.)

You can kind of see the dark bottom.

If you don't want to make cornbread, you can eat the meat and beans with tortillas. You can add green chilies to the beans for a more Latin flair.

It was really tasty, but again, it wasn't spicy.

Enjoy!

Taco Soup

2 lbs ground beef
One medium onion
(brown and drain)

1 can corn (use juice from can)
1 can kidney beans (use juice from can)
1 can pinto beans (use juice from can)
1 can black beans (use juice from can)
46 oz tomato juice (Note: Don't get the concentrate kind. I once made the mistake of buying one)
1 pkg taco seasoning
1 pkg dry ranch dressing

Put all ingredients in Crock Pot. Cook on low for 6 hours.
Serve with cheese, Fritos or sour cream.

Easy and Delicious Chicken Enchiladas

Ingredients:

1 lb chicken breast
1 can green enchilada sauce
1 can green chilis
1\2 cup salsa
1 package flour tortillas
1 cup grated cheese

How To:

You could do this two ways:

I love my crock pot and love making meals with it.

The crock pot way is to put the chicken, enchilada sauce, chillies and salsa in the crock pot on high for 4-6 hours. Once cooked, shred the chicken.

Or you could cook the chicken in a skillet with a teaspoon of olive oil. Once chicken is cooked, shred with a fork. Add the sauce, chillies and salsa into the frying pan with chicken. Let simmer for 3o minutes.

Scoop 1\4 cup of the chicken and sauce and place in the middle of a flour tortilla. You can sprinkle cheese into the mixture if desired. Fold over and place seam down into a baking dish.

After you have prepared all your enchiladas, take remaining chicken mixture and pour on top of the tortillas. Sprinkle cheese on top if desired.

Bake at 375 for about 25 minutes

This recipe made about 8 enchiladas. Serve with salsa or sour cream

Jambalaya

ingredients:

3 Italian turkey sausage links (cut and cooked thoroughly in a skillet before hand)
2 cups rice (uncooked)
1 can tomato soup and one can water
1 can diced Italian style tomatoes
1 can black beans (partially drained)
1 can kidney beans (drained)
1 can butter beans
2 TBS chilli powder
1 TBS garlic powder
salt and pepper to taste

Pour everything together in a crockpot on low for 8-10 hours.

It may not look appetizing, but it taste delicious!

easy sweet and sour chicken

chicken breasts

1 part sweet chili sauce

1 part grape jelly

cook in crock pot on low for 5 hours or until done. shred chicken and put over rice. YUM!

i usually use this recipe when making meatballs but i decided to give this a try, it was DELICIOUS and super easy. the bast part is you can cook it for 2 or 10. :)

Sweet and Spicy Turkey Chili

ingredients:

1 lb ground turkey
1 can stewed tomatoes mexican style
1 can diced tomatoes
1 can green chilis
1 can tomato sauce
2 cans kidney beans (slightly drained)
1 can black beans (slightly drained)
1 small yellow onion-diced
1 small red pepper- diced
2 tablespoon brown sugar
1 teaspoon garlic
2 teaspoon chili powder
1\2 teaspoon oregano
salt and pepper to taste

Brown your ground turkey and put in your crock pot.

Saute onion and red pepper for a few minutes just to get the the flavors mixed together and the veggies slightly softened. Add to crock pot

Add the rest of your ingredients, mix well and turn crock pot on high for 4-6 hours

{with the seasonings you can add more or less depending on your taste preference, I also added a few shakes of chili flakes to mine!}

Cornbread Tip:

When making a box of Jiffy Corn Bread, try omitting the milk and instead using a half can of creamed corn. It makes the bread super moist and a little sweet!

Thursday at Gina's

Thursday at Gina's house--well, Gina's Primary Teacher Improvement Dinner---brought delicious French Dip roast beef sandwiches and this potluck perfect salad that I love.

ingredients

sliced roast beef (we used already cooked roast beef fresh from the deli)

sandwich rolls (we used Costco's Sandwich Rolls...mmmmm.)

Au Ju sauce (1 packet/per pound of roast beef)

instructions

Mix Au Ju packet with water (amount given on packet) directly in crockpot. Add roast beef to Au Ju sauce. Turn crockpot on low for 3-5 hours (no cooking needed if you bought it cooked--low for 8 hours for uncooked beef).

Pull meat out with tongs and layer on a toasted sandwich roll. Use Au Ju sauce to dip roast beef sandwich in.

All Day Beef Stew

ingredients:
1 can cream of mushroom
1 can tomato soup
1 packet dried onion soup mix
1 lb beef stew meat (cut up already)
potatoes, peeled & cubed (about 4-5, give or take)
carrots (as much as you like)
celery (as much as you like)
anything else you like in stews

instructions:
add all ingredients in slow-cooker. mix well. cook on low for 8 hours, or on high for 5 hours. serve with hot yummy rolls (i do rhodes rolls)!

time: prep--15 minutes, cook--low 8 hours OR high 5 hours
serves: 4-6 (great as left-overs)

Salsa Chicken

This is super fast and only like 4 ingredients which I know for me is a absolute plus!

Ingredients:
1-2lbs frozen or thawed Chicken
1 cup salsa
2-3 Tbsp. of taco seasoning
shredded cheese

directions:
place chicken in crock pot then add salsa and taco seasoning. Cook on low heat for about 5 hours. Then shred up chicken place on tortilla shells and add shredded cheese. Top with sour cream and more salsa if desired. Roll up and enjoy. The chicken comes out super most and we love this at our house.

optional ingredient: frozen corn, also you can use wheat tortillas and/or fat free sour cream for a healthier substitute. Enjoy!

Crockpot Sweet and Sour Meatballs

This recipe is hands down one of my favorite things to make. It's delicious and because it's cooked in the crockpot it is easy too!

Ingredients
1/4 c. ketchup
3/4 c. brown sugar, packed
1/4 c. worcestershire sauce
1/8 c. lemon juice
4 (8oz.) cans tomato sauce
Meatballs: You can either use frozen or see the recipe below to make your own!

Combine all ingredients in the crockpot and cook on low for 6-8 hours, or on high for 4 hours. Serve over rice!

Homemade Meatballs
1 lb. hamburger
1/2 tsp. garlic salt
1/4 tsp. pepper
1 Tbsp. chopped parsley

Mix all of the ingredients by hand in a large bowl. Shape into one inch balls (or use a cookie scoop like I do) and drop into sauce in the crockpot.

Enjoy!

Time: 10 min
Serves: 4

Beans??

i would not normally post this family favorite meal, but Gina told me to and she is the BOSS!!

(these are just estimates, i dont really ever measure)

2 Cups pinto beans

1/8 cup dehydrated onion (you can use fresh onions too)

2 Tbs salt

about 6 cups of water??? i fill my crock pot up half way.

**i put the beans on at night after dinner on low, then in the morning i get up and put the crock pot in the fridge, at about 1 or 2 i put the crock pot back on low until dinner time, the cooling time in the fridge gives the beans more flavor.

cook a soft tortilla, put beans over tortilla open faced, cover with cheese, sour cream and salsa...enjoy.

Simple, cheap and a great way to use your food storage... oh and delicious, its my husbands all time favorite meal. :)