Monday, July 29, 2013

Crockpot Southwest Chicken Nachos

Many people LOOOOVE using their crockpot. And I will admit that some days I love using my crockpot too. But for some reason almost every single crockpot recipe I try comes out looking not so good. Most of them taste good, but before I put the meal on my table I usually have to explain to my husband that this is "a crockpot meal"...they are easy and delicious but not always so pretty!

I received a fun package from Citizen Chef with a few of their sauces. I have the perfect recipe for their Pan Asian Orange Sauce that I will be posting soon but when I started making my crockpot southwest chicken I looked in my fridge and saw their Chipotle Adobo Sauce and decided to give it a try and boy was it just the thing that this recipe needed!!! The smokey flavor of the pepper and the hint of lime just made it perfect! My 5 year old son loved the sauce so much he just dug right in and ate it like salsa!

Crockpot Southwest Chicken Nachos

2 large chicken breasts
1 (15oz) can of corn, drained or small bag of frozen corn
1 (15 oz) can of black beans, drained and rinsed
1 (10 oz) container of Chipotle Adobo Sauce
4 oz of cream cheese
Tortilla chips
Shredded cheese

shredded mexican cheese
sour cream
diced avocado
chopped cilantro
Chipotle Adobo Sauce

Place chicken, corn, beans, and Chipotle Adobo Sauce in crockpot on high for 1 hour and then turn on low for 3 more hours. Place cream cheese in crockpot when there is 1 hour remaining. Stir in cream cheese and shred chicken. Take a plate of tortilla chips and put cheese on them. Place the "nachos" in the microwave for 1 minute or until cheese is all melted. (this step can also be done in the oven by placing chips and cheese on a cookie sheet and turning the oven on broil for a few minutes. *watch chips closely and take out just before all the cheese is melted*) Take the chips and cheese and place a large scoop of chicken mixture. Top with whatever you like...more cheese, sour cream, diced avocado, chopped cilantro, and/or more of the Chipotle Adobo Sauce.

Disclosure: This is a sponsored post for Citizen Chef, however thoughts and opinions are my own.

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Monday, July 22, 2013

Berry Trifle

This is one of my very favorite desserts! When it is your birthday in my family you get to pick the Sunday meal and dessert this is one that gets picked quite often! It is perfect for any occasion! It can be made in a large trifle dish or smaller dishes if you are making it for a party or a baby shower or something!

Berry Trifle

2 quarts strawberries,washed and sliced
1 container raspberries
1 container blackberries
1 container blueberries
2-3 Tablespoons sugar
1 teaspoon almond extract
16 oz cream cheese, room temperature
2 cups powdered sugar
1 cup sour cream
2 teaspoons vanilla
1 1/4 teaspoon almond extract
1 cup heavy whipping cream, whipped and sweetened (to your taste)
1 angel food cake

Mix the berries, sugar, and teaspoon of almond extract together and let sit. Cream together in a separate bowl the cream cheese, powdered sugar, sour cream, vanilla, and remaining 1 1/4 teaspoon of almond extract. Fold in heavy whipping cream. Cube angel food cake. Layer in dish starting with angel food cake then the whipping cream mixture then the berry mixture. Then repeat until dish is filled. End with the whipped mixture and garnish with a few berries on top!

(You can use just strawberries or a mixture of berries like I prefer)

And a bonus pic of my little girl enjoying her 1st taste of berry trifle! She could not get enough!!!

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Wednesday, July 17, 2013

Sugar Cookies

When I was a little girl for Valentines Day I asked my mom to make personalized sugar cookies for each kid in the class. The store bought valentines just never were enough! Lets just say that I have always been a fan of sugar cookies and lucky enough my husbands favorite cookie is also a sugar cookie!

The kids were all asleep and I had an itch to make some cookies (unfortunately I get this dessert "itch" almost daily..) I stumbled upon this sugar cookie recipe. These cookies take just as long as chocolate chip cookies do! Which to me and easy! They were a hit in our house! And they were a hit at the swim party that I took them to that night! Give these quick and easy sugar cookies a try!

Recipe is by: Vintage Revivals

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Monday, July 15, 2013

Crockpot Sausage Spinach Tortellini

Summers in Arizona can be pretty brutal. So when there is a good crockpot recipe I am all up for it so I don't have to heat up my house! This recipe did the job! I wish my kids actually ate the "green stuff" but they ended up pushing it aside unfortunately! But i sure enjoyed every bite of this recipe!

Crockpot Sausage Spinach Tortellini
Adapted from: Little Fellows

1 lb ground sausage
1 (19 oz) bag of frozen cheese tortellini
1 large handful of spinach
2 (14.5 oz) cans diced tomatoes, drained
3 1/2 cups chicken broth
2 teaspoons pepper
2 teaspoons salt
1 teaspoon oregano
1 (8 oz) block cream cheese
1 cup mozzarella cheese, shredded

Brown ground sausage over medium heat while breaking into small pieces. Grab crockpot and turn on high. Place tortellini in the bottom, then the cooked sausage, until all ingredients (except mozzarella cheese) in crockpot. Place cream cheese on top so that it doesn't curdle. Cook for 3-4 hours on high. If you are home stir ingredients all together as many times as possible. Turn crockpot to "warm" or off then take off lid for about 30 minutes to let set up and add the cup of mozzarella cheese. Stir and serve!

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Monday, July 8, 2013

Twisted Breadstick Skewer

Warning: These taste waaaay better then they look!

Skewers are always a huge hit at our house. They are my husbands favorite and my kids always seem to have a good time with them! And for some reason they always seem to atleast try whatever I line up on the skewers. So I decided to make some twisted breadsticks right on a skewer to go with our pasta the other night. As you can tell by my son's face these were a hit! My son Crew helped me make them every step of the way! And then he devoured them! These were so so good and so fun! A win win in my book for a mom with picky eaters! Give this fun bread dish a try!

Twisted Breadstick Skewer
Adapted from: Sweet Treats and More

1 Tablespoon Active Rise Yeast
2 Tablespoons Sugar
1 1/2 cups warm water
2 Tablespoons vegetable oil
1 teaspoon salt
3 1/2 cups flour
3/4 cup melted butter
1/2 teaspoon garlic salt
1/2 teaspoon parsley
1/2 teaspoon Italian seasoning
1 Tablespoon parmesan cheese
10 skewers
1 1/2 teaspoons Olive oil (My favorite is the garlic flavored olive oil from Trader Joes)
Vegetable Oil

In a mixer (or bowl) mix the water, sugar and yeast. Let stand for 5 minutes until yeast bubbles and becomes foamy. Add oil, salt, and flour and mix for 5 minutes until dough is all mixed together. (Dough should be a little sticky. If dry add a little more oil, If wet add a Tablespoon or two of flour) Grab a bowl and place olive oil in the bottom. Place dough in the bowl and roll it around until covered with the olive oil. Cover bowl with a thin cloth and let rise until about doubled. Mine took about 30 minutes but that is because it was 110 degrees outside when I made them. Plan on it taking a little less then a hour. Place a little vegetable oil on counter and then place dough on it. Divide dough into 10 equal parts. Rub some more vegetable oil on your hands and roll dough into long snake-like sections.

Grab the skewers and wet each end of the stick with water. Wrap each skewer with dough. Leave about 1/2 inch on each side so you can place on the 9x13 pan to cook. Hang skewers on pan (like in picture) Let rise until doubled again. Brush with melted butter. Bake at 375 for about 20 minutes or until golden brown. With the remaining melted butter mix in the garlic salt, parsley, Italian seasoning, and parmesan cheese. When the breadsticks come out of the oven brush them immediately. (If there is any remaining butter mixer I like to brush them again right before I put them on my plate to eat!)

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Monday, July 1, 2013

Fudge Brownies

Oh man these brownies are GOOD! I found them on Pinterest and these were an absolute hit at our house! I could hardly get a picture of them before they disappeared!

Fudge Brownies
Recipe from: All Recipes

1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
2/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Grease 9x13 pan. In a large saucepan melt butter. Take off heat and add in sugar, eggs, and vanilla. Wisk in cocoa, flour, salt, and baking powder. Pour into 9x13 pan. Bake for 22-25 degrees or until no batter sticks to a toothpick when tested. 

6 Tablespoons butter, softened
6 Tablespoons unsweetened cocoa powder
2 Tablespoons honey
2 teaspoons vanilla
2 cups confectioners' sugar
2 teaspoon hot water

Combine all ingredients. If too dry add another teaspoon of hot water. Frost brownies when they are still hot! Let sit for at least an hour (or as long as you can wait!) And then enjoy those yummy brownies!!!

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