1 1/2 Pounds Chicken Breasts
15 oz. Jar of Salsa
1 Packet of Taco Seasoning
1/2 - 1 Package of Cream Cheese
This version of Slow Cooker Chicken Tacos is so yummy in either a taco salad, hard or soft shell tacos, or to make enchiladas .
Combine the chicken breasts, salsa, taco seasoning, and cream cheese in the slow cooker. Cover and cook on high for 3-4 hours or low for 5-6 hours. Once cooked, remove chicken from the crockpot and shred using two forks. Place shredded chicken back in the crockpot and stir to combine in sauce before serving. The serving options are endless -- over salad, in taco shells, over rice, use as enchilada filling, etc.
Tuesday, January 23, 2018
Saturday, January 20, 2018
Minestrone Soup
1 Cup Onion, Chopped
1 Cup Celery, Diced
2 Garlic Cloves, Minced
1/4 Cup Vegetable Oil
10 Cups Beef Broth*
2 Cans Diced Tomatoes
1 29 Oz. Can Hunt's Pasta Sauce
1 Cup Carrots, Sliced
2 Teaspoons Dried Basil
1/2 Teaspoon Salt
1 1/2 Pounds Ground Beef, Cooked
1 1/2 Cups Zucchini, Sliced
1 Can Kidney Beans, Rinsed and Drained
1 Can Garbanzo Beans, Rinsed and Drained
2 Cups Uncooked Ditalini Pasta
In a large stock pot, saute onions, celery and garlic in oil until tender. Stir in the broth, tomatoes, pasta sauce, carrots, basil and salt. Bring to a boil. Reduce heat and simmer for 45-60 minutes. Then add zucchini beans, ground beef and pasta. Cover and simmer for 20-30 minutes or until pasta is tender. Remove from heat.
* * I like to use an actual beef base paste instead of buillon as it has more flavor. I am a little more generous in my measurements so that it is a little more concentrated (more flavor).
1 Cup Celery, Diced
2 Garlic Cloves, Minced
1/4 Cup Vegetable Oil
10 Cups Beef Broth*
2 Cans Diced Tomatoes
1 29 Oz. Can Hunt's Pasta Sauce
1 Cup Carrots, Sliced
2 Teaspoons Dried Basil
1/2 Teaspoon Salt
1 1/2 Pounds Ground Beef, Cooked
1 1/2 Cups Zucchini, Sliced
1 Can Kidney Beans, Rinsed and Drained
1 Can Garbanzo Beans, Rinsed and Drained
2 Cups Uncooked Ditalini Pasta
In a large stock pot, saute onions, celery and garlic in oil until tender. Stir in the broth, tomatoes, pasta sauce, carrots, basil and salt. Bring to a boil. Reduce heat and simmer for 45-60 minutes. Then add zucchini beans, ground beef and pasta. Cover and simmer for 20-30 minutes or until pasta is tender. Remove from heat.
* * I like to use an actual beef base paste instead of buillon as it has more flavor. I am a little more generous in my measurements so that it is a little more concentrated (more flavor).
Saturday, July 8, 2017
Crockpot Kalua Pork -- Cooks 16 Hours
Kalua pig is a popular at Hawaiian lluaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and wood. This simple corckpot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering juicy pork recipe anyone can make at home.
You can serve this over rice or serve on hamburger buns as a sandwich. Make sure to make the Pineapple Brown Sugar BBQ Sauce recipe also found on this blog.
Coarse Red Hawaiian Sea Salt can be found at Trader Joes. Make sure to use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. A pork loin roast would also work, although it's a bit leaner and therefore drier. This slow cooks in your crockpot for about 16 hours.
2-3 Pounds Trimmed Pork Shoulder Blade Roast
1 Tablespoon Liquid Smoke
Coarse Red Hawaiian Sea Salt
Place prok in the crockpot. Stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crockpot to low and cook for 16 hours.
Remove from crockpot and place on a large platter. Remove any fat you may have missed. Shred pork with a fork.
You can serve this over rice or serve on hamburger buns as a sandwich. Make sure to make the Pineapple Brown Sugar BBQ Sauce recipe also found on this blog.
Coarse Red Hawaiian Sea Salt can be found at Trader Joes. Make sure to use boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. A pork loin roast would also work, although it's a bit leaner and therefore drier. This slow cooks in your crockpot for about 16 hours.
2-3 Pounds Trimmed Pork Shoulder Blade Roast
1 Tablespoon Liquid Smoke
Coarse Red Hawaiian Sea Salt
Place prok in the crockpot. Stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crockpot to low and cook for 16 hours.
Remove from crockpot and place on a large platter. Remove any fat you may have missed. Shred pork with a fork.
Pineapple Brown Sugar BBQ Sauce
I found this recipe on The Recipe Rebel's website. This sauce is delicious. I make it and serve it over the Kalua Pork recipe here on my blog.
200 ml of Pineapple Juice
3/4 Cup Brown Sugar
1/2 Teaspoon Garlic
2 Tablespoons Worcestershire Sauce
3/4 Cups Ketchup
1 Pinch Red Pepper Flakes (More if you like it spicy)
1/2 Teaspoon Onion Powder
1 Pinch Salt
1-2 Tablespoons Cornstarch
1-2 Tabelspoons Water
1. Add all the ingredients except the cornstarch and water to a medium-size pot.
2. Bring to a boil and reduce to medium low, simmering for 10-15 minutes, until flavors come together.
3. Mix equal parts cornstarch and water. Slowly add to sauce and stir until you reach your desired consistency.
4. Serve with pork, chicken or beef.
200 ml of Pineapple Juice
3/4 Cup Brown Sugar
1/2 Teaspoon Garlic
2 Tablespoons Worcestershire Sauce
3/4 Cups Ketchup
1 Pinch Red Pepper Flakes (More if you like it spicy)
1/2 Teaspoon Onion Powder
1 Pinch Salt
1-2 Tablespoons Cornstarch
1-2 Tabelspoons Water
1. Add all the ingredients except the cornstarch and water to a medium-size pot.
2. Bring to a boil and reduce to medium low, simmering for 10-15 minutes, until flavors come together.
3. Mix equal parts cornstarch and water. Slowly add to sauce and stir until you reach your desired consistency.
4. Serve with pork, chicken or beef.
Saturday, March 18, 2017
Chili's Copycat Salsa
This is a family favorite at our house. I love this recipe because you can make it anytime of the year and just not during tomato season.
2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced
Place all ingredients together in a blender and blend until smooth.
2 (14.5 oz) Cans Whole Tomatoes, Drained
1/4 Cup Onion, Chopped
1 Teaspoon Garlic Salt
1 Teaspoon Salt
1 Teaspoon Cumin
1 Teaspoon Sugar
1 Teaspoon Lime Juice
1 (4 oz)Can Diced Jalapenos (I only use about half a can. You can decide on how much heat you like.)
2 Roma Tomatoes, Diced
Place all ingredients together in a blender and blend until smooth.
Sunday, November 20, 2016
Orange Glazed Pork Loin
Pork isn't something we have a lot at our house. I think the main reason we don't, is I just don't have a lot of pork recipes. Yesterday I went on a search for a recipe to try. I made it for dinner tonight. It was a hit! The sauce really completes this meal. I served it with mashed potatoes and pork gravy, green salad and a cranberry salad. Yum!!
1 Teaspoon Salt
1 Clove Garlic, Minced
1/4 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Pepper
5 Pound Pork Loin Roast
Preheat the oven to 350. Combine salt, garlic, thyme, ginger, and pepper. Create a rub and rub over roast. Place fat side up on a rack in a shallow baking pan. I placed a baking rack in a 9x13 pan. Bake, uncovered, for 1 hours.
Sauce:
1 Cup Orange Juice
1/4 Cup Brown Sugar
1 Tablespoon Dijon Mustard
1/3 Cup Water
1 Tablespoon Cornstarch
While the roast is cooking, in a saucepan over medium heat, combine orange juice, brown sugar and Dijon mustard. In a small bowl, mix the cornstarch and water until smooth. Add to the orange juice mixture. Bring to a boil. Cook and stir for 2 minutes. Reserve 1 cup of the mixture. When the roast has cooked for one hour, remove from the oven and baste with the left-over mixture. Return to oven and cook for another 20-40 minutes. Brush occasionally with glaze. Let stand 10 minutes before slicing. I put the remaining sauce on the table, and we drizzled it over our meat. It was delicious!
1 Teaspoon Salt
1 Clove Garlic, Minced
1/4 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Pepper
5 Pound Pork Loin Roast
Preheat the oven to 350. Combine salt, garlic, thyme, ginger, and pepper. Create a rub and rub over roast. Place fat side up on a rack in a shallow baking pan. I placed a baking rack in a 9x13 pan. Bake, uncovered, for 1 hours.
Sauce:
1 Cup Orange Juice
1/4 Cup Brown Sugar
1 Tablespoon Dijon Mustard
1/3 Cup Water
1 Tablespoon Cornstarch
While the roast is cooking, in a saucepan over medium heat, combine orange juice, brown sugar and Dijon mustard. In a small bowl, mix the cornstarch and water until smooth. Add to the orange juice mixture. Bring to a boil. Cook and stir for 2 minutes. Reserve 1 cup of the mixture. When the roast has cooked for one hour, remove from the oven and baste with the left-over mixture. Return to oven and cook for another 20-40 minutes. Brush occasionally with glaze. Let stand 10 minutes before slicing. I put the remaining sauce on the table, and we drizzled it over our meat. It was delicious!
Tuesday, October 25, 2016
Pumpkin Roll
Ingredients:
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)
Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar
Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Yield: 8-10 servings.
3 Eggs
1 Cup Sugar
2/3 Cup Canned Pumpkin
1 Teaspoon Lemon Juice
3/4 Cup All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
1 Cup Walnuts, Finely Chopped (Optional)
Filling:
8 Ounces Cream Cheese
1 Cup Powdered Sugar
1/4 Cup Butter, Softened
1/2 Teaspoon Vanilla Extract
Additional Powdered Sugar
Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts, if desired. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cooled cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.
Yield: 8-10 servings.
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