Wednesday, September 30, 2009

Mexican Chicken

Throw the following into your crockpot:

  • 3 boneless, skinless chicken breasts
  • 1 can stewed tomatoes (include the juices)
  • 1/2 C diced bell peppers (or a hotter pepper if you like HOT)
  • 1/2 packet of taco seasoning
  • 1/2 C diced onion (optional)
Let that cook on high (if chicken is frozen) or low (if chicken is thawed) for 4 hours.

Shred the chicken while still in the crockpot. Now throw in:
  • 1 can of drained black beans
  • 3/4 C of corn (canned or frozen)
Let that cook for one more hour on low.

Now you have some great shredded chicken that can be used for tacos, burritos, tostadas, or stuffed quesadilla (which is what we used it for). You can top it with cilantro, fresh tomatoes, etc.


Friday, September 18, 2009

Friday, September 11, 2009

Oh yum ice cream (really yogurt)

For his birthday*, Phil bought be an ice cream maker (the kind that doesn't require ice or salt - LOVE IT!)

I've been having fun creating ice cream and came up with this recipe that is absolutely yummy! I love it, everyone who has tasted it loves it, and it is easy as in E.A.S.Y.!

  • 2 C Blueberry** Yogurt (I use my Winn Dixie brand but Dannon or Yoplait or whatever will be just fine)
  • 1 C Heavy Cream (not whipped, just straight from the carton)
  • 1/2 C Sugar
  1. Combine all the ingredients in a bowl.
  2. Mix well.
  3. Pour into your ice cream maker.

The flavor is awesome, the texture is so creamy. If you sprinkle it with graham crumbs it totally tastes like blueberry cheesecake.

** You can use any flavor: raspberry is good, strawberry is fine, whatever.

*For our birthdays we buy gifts for each other (we get gifts too). It is kind of a fun tradition.

Friday, September 4, 2009

Chicken Paprika

5-6 chicken breasts
3 T butter
1/2 C onion (sliced or chopped)
1 1/2 t salt
black pepper
2 bay leaves
1 C sour cream

  1. Saute onion slices in butter on medium heat.
  2. Add chicken breasts; brown on each side.
  3. Sprinkle salt, pepper and paprika on top of chicken.
  4. Lower heat, add 1/2 C water and bay leaves.
  5. Place lid on pan and simmer for 45 minutes.
  6. Remove lid; add sour cream; cook sauce down to thicken (approximately 15 minutes).
Serve with mashed potatoes, rice, or pasta.