Friday, October 10, 2014

Tex Mex Salsa Chicken (Crockpot Meal)

I have one more meal this week from my Dinner's on a Dime cookbook.

This Tex Mex Salsa Chicken recipe comes from page 103 in my Dinner's on a Dime cookbook. I really liked this one, but I LOVE salsa. I eat salsa on eggs for breakfast, and I typically like any meal that requires salsa as a main ingredient. My husband is the opposite of me in that regard. He was not wild about this recipe. I thought that this little insight might help you in determining if this is a good recipe for you. (As I have done in the past, my little notes are in red font, in parenthesis.)
Ingredients:
3 boneless, skinless chicken breasts, cubed (I used my chicken that I cooked and froze previously. To see how to cook chicken in the crockpot, go here.)
2 Tbs. all-purpose flour
2 Tbs. Taco seasoning mix
1-1/4 cup chunky salsa
1 cup frozen corn
Optional: green or red pepper sliced into strips (I used green pepper that I had previously chopped and froze. To see how to chop and freeze peppers and onions for later use, go here.)
cooked rice
Garnish: Shredded Cheddar cheese, sour cream, crushed tortilla chips

Directions:
Combine chicken, flour and taco seasoning in a slow cooker. (Check out my precious little Chef's Assistant.)Stir in salsa, corn and pepper, if using. Cover and cook on low setting for 6-8 hours, on high setting for 3-4 hours. (I cooked mine on low, and it seemed ready to eat after just 4 hours...but my chicken was previously cooked too.)Stir just before serving; spoon over cooked rice. Garnish as desired. (I put cheddar cheese and a dollop of sour cream on mine) Makes 4-6 servings.~Sit back and enjoy your FIESTA!!~

If you like this recipe, you might also like our chicken enchiladas crockpot meal here.

Thursday, January 16, 2014

Three Ingredient Pulled Pork sandwiches.

This was surprisingly so good and incredibly easy, so I had to post it. Forever I looked right past this stuff in the store, not thinking much of it, but my husband brought it home a little while back and it was yummy. You only need three ingredients.

Oscar Mayer Carving Board Pulled Pork, 
barbeque sauce, 
and rolls. 

Cook it. 

 

 Put it in a bun. 

Thursday, October 17, 2013

Taffy Apple Pizza


 This old Pampered Chef recipe combines peanut butter, apples, and caramel all in one, making it the perfect Autumn dessert. I only make this once a year, but when I do my family loves this it.


Ingredients

    • 1 (18 ounce) packages refrigerated sugar cookie dough
    • 1/4 cup creamy peanut butter
    • 1 (8 ounce) packages cream cheese, softened
    • 1/2 cup brown sugar, packed
    • 1/2 teaspoon vanilla
    • 2 medium granny smith apples
    • 1 cup carbonated lemon-lime beverage
    • ground cinnamon
    • 1/4 cup caramel ice cream topping

Directions

Peel, core, and slice apples.

Put sliced apples into the lemon-lime soda to soak so they won't brown.

Preheat oven to 350*.
Roll cookie dough into a 12-inch circle on a 13" baking stone that has been lightly floured.
Bake approximately 5 minutes longer than directions on package say. (My package says 10-12 minutes, so bake about 15 minutes.).


Let cool.
In a bowl, mix peanut butter, cream cheese, sugar and vanilla.
Spread over cooled cookie crust.
Then drain apples and arrange in a spiral, to cover entire "pizza".


Srinkle with cinnamon and pour over caramel topping. 

Friday, October 11, 2013

The best steak recipe you will ever try

A long time ago, shortly after college, Sarah moved out to Iowa. We wanted to get together so bad, so Katie, Candace and I all scraped up what change we had and traveled out to visit Sarah for a few days. One of the meals Sarah made for us was this really delicious steak. It was so good that I made her give me the recipe. She called them "beef kabobs", but that name did not do this one justice so I changed the name to, "the best steak recipe you'll ever try", because they taste SO good.  :)

OH!...and bonus: it's cheap, and simple! Yay!

Here it is:



 Ingredients:
1 1/2 lb. sirloin steak cut into 1-2 inch cubes
3/4 cup salad oil
1/4 cup soy sauce
3 Tbs. Honey
2 Tbs. Cider vinegar
1 1/2 tsp. ginger
1 1/2 tsp. garlic powder
1 1/2 green onions, finely chopped

Directions:
Mix the ingredients and marinate in the fridge overnight. Turn and stir meat every few hours. 

Place meat on skewers with veges and cook on the grill... Or... if you are like me...

You can cook the steak on the stove top. I served this one with green beans and mashed potatoes.

 This is my favorite way to eat steak. Hope you like it too!


Alisha's Mom tip:
Steak can be really hard for younger children to chew. I cut mine into the squares ahead of cooking time to avoid having to cut each steak individually on each plate. Even after cutting them into small squares, though, my children still had a hard time chewing it, and we did not force them to eat it. Older kids would love this one. Just something to consider when you are thinking about trying this recipe. My husband and I love it. If your husband is a "steak and potatoes" kind of guy this is a great one to try!

Friday, October 4, 2013

Chicken Taco Salad


My husband knows that I LOVE chicken taco salad. We have  a Culver’s around where we live, and they serve Chicken Taco Salads (but only on Mondays), so from time to time he takes the family there on a Monday so I can get it. The other day he decided to surprise me and looked up on the internet how to make your own “taco salad bowl”, so I am going to show you what he found, along with my easy slow cooker “chicken taco” meat.

To make the chicken taco meat you only need three ingredients and a slow cooker.
Here they are:
1 packet of taco seasoning
Skinless boneless chicken (I used three chicken breasts)
1 (16 oz.) jar of salsa
Cook on high for 4-6 hours or on low for 6-8 hours.




When the chicken is done you will be able to shred it very easily with a fork.

 

The nice thing about this Mexican chicken is that you can serve it as tacos, nachos, salads, or use the leftovers to make Mexican chicken soup.
For our purposes today, I will show you our chicken taco salad.

Here are the chicken taco salad bowl directions my husband learned:

1. Preheat oven to 375 degrees.

2. You can use corn tortillas or flour tortillas for this one. Flip a cupcake pan upside down and spray with nonstick spray. Nest the tortilla to into the spaces between the cups, making a diamond shaped bowl. We could fit four at a time on our 12-cup pan. 
 
 

3. Cook them in the oven for about ten minutes.

 

4.Fill them with everything you would put into a taco.  Things to consider: beans, the taco meat above, lettuce, tomato, onion, black olives, cheese, sour cream and/or salad dressing.




 
Another idea is to coat the tortilla in cinnamon and sugar before you bake it and use it as a dessert bowl for ice cream or fruit!


Wednesday, October 2, 2013

Two Fresh Sauces, One yummy pasta meal.

Because it is October and the days are still strangely hot my garden has been flourishing even later than usual in the season...with one exception...those darn squash bugs. They are doing some damage, but not to the tomatoes.

I have made at least once a week a fresh tomato sauce. Its easy. Its zesty. And, I love the way it makes my house smell.

It goes a little something like this.
Send the kids to the garden to pick a wide variety of tomatoes.
Put a pot on the stove with a little olive oil in it, turn it on warm.

Wash and chop the tomatoes. Don't peel them.
Toss them into the pot.
Add some salt, basil, oregano. Really add whatever floats your boat.

Sometimes I add onion and pepper, but not always.

Simmer on low for a few hours and every now and then give them all a good mush together.  The juices come out of the tomatoes. Oh yum.

Adding just a hint of sugar at the end takes a little bit of the tang away, but don't over do it.

Season to taste. Serve hot over noodles. Or whatever. I'll admit I eat the stuff plain jane off the spoon.

You can also toss it all into a blender and made a smoother sauce with it.  But, we tend to eat it chunky. This is my summer sauce.  The fresh off the vine sauce. I save the thicker stuff for the coming days of cold when all the tomatoes are canned or store bought.

                                                                          AND

And, just because I cant help myself I made an alfredo sauce too.  Every now and then I like to serve both sauces and give everything a little choice in the matter. This Alfredo is so delicious that I stand over my pot and spoon it into my mouth as if I were a kid with cookie dough. (Its also amazing cold with a few pretzels to dip into it!)

Warm up the pot.
Add some butter.
Add some freshly cut up garlic.
I don't know how much. Just enough. A lot.  Real butter and garlic are good for you.
Now add an entire package of cream cheese.
Stir slowly.
When it is all melted together, add about a cup of milk, and some shredded parmesan (about 8 ounces).

Melt all together.  Do this to taste and texture. If you want it thicker, add less milk and more cheese. If you want it thinner add more milk.  You cant go wrong.

Its amazing.

 We serve these two sauces side by side. 
The noodles are the Kroger brand "Simply Truth"  Angel hair pasta noodles. On sale often for 99 cents a package. 

This makes me hungry. 

Wednesday, September 25, 2013

Stuffed Cabbage





Happy 90th Birthday Barbara Buchko!!

I am happy to share with you a recipe I got from my husband's grandmother, Barbara Buchko. Grandma Barb decided to teach me her Slovak  family "pass-down" recipe, holubky during my engagement to my husband. This stuffed cabbage recipe was taught to Barb when she married her husband, because it was something he ate growing up. My husband ate this growing up, and now she has passed it on to me so it can stay in the family. 

My husband loves this recipe and I have learned to appreciate it more and more over the past few years. It is a wonderful comfort food.

Here is Grandma Barb's "secret" stuffed cabbage recipe that I will someday pass on to my children:



Ingredients:
1 lb. ground chuck
1 ¾  cup rice
1 small onion
2 Tbs. salt
3 to 4 slices bacon
1 can diced tomatoes
¼ cup vinegar

Directions:
1.       Mix meat and salt in a large bowl. Mix well! Grandma Barb taught me to use my hands and not a spoon, to make sure that the salt is mixed in really good. 
2.       Add onion and rice in to the meat. Mix well…again, with the hands.

3.       Cut core out of the cabbage.
4.       Par boil the cabbage.
5.       Lift leafs off as they become soft. 


6.       Trim the vein (the thick middle part of the top of the leaf that is tough to chew) of the cabbage leaf.
7.       Put meat mix in leaf. Fold over and pull back as you fold over to make a nice tight roll. 


8.     Stack rolls up on a plate as you make them. 


9. Place cabbage rolls in the bottom of the big pot.  


10. Add water, tomatoes and vinegar. Cover and cook for approx. 2 1/2 hours. (More or less, depending on the temp of the stove. Rice should be cooked inside, and cabbage should be soft.)



Serve with buttered French loaf bread.





This recipe makes  A LOT, so it is great for when large families get together. It also makes great leftovers because it reheats well and stays true to its texture even after being reheated. They also freeze well. Dinner one day, lunch the next!

I hope you give this one a try.