I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
I recently found this recipe on Pinterest and gave it a try. This is a Copycat recipe that is inspired from Trader Joe’s Cowboy Bark. This is fast, easy and has great flavor and texture.
INGREDIENTS
1 Bag of Ghirardelli chocolate melting chips
1/3 cup of peanuts, chopped
8 Oreo cookies, slightly crushed
1 1/2 cups mini pretzels, slightly broken
1/3 cup toffee bits
Sea Salt
DIRECTIONS
Get all of the topping ingredients chopped, crushed and slightly broken and set aside. Melt the melting chips in your microwave according to the directions. Lightly spray a baking sheet with non-stick spray. Spread chocolate evenly on the pan but not too thin. Add all of the toppings covering the chocolate. Sprinkle with a pinch of sea salt. Place in refrigerator to cool and set. Approx. 30 minutes. Break into pieces.
Enjoy,
These Swedish meatballs were terrific, but if you ask Robby his exact words were “those were awesome, thank’s Mom!” The sauce is rich, creamy and full of meaty flavor. I found this recipe over at the damn delicious blog and I am so happy I did. I will be making these often.
INGREDIENTS
MEATBALLS
2 Tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
1/2 cup Italian seasoned Panko crumbs
2 large egg yolks
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Salt
Pepper
GRAVY
1/4 cup unsalted butter
1/3 cup all purpose flour
4 cups beef broth
3/4 cup sour cream
Salt
pepper
Chopped fresh parsley (optional)
DIRECTIONS
Heat one tablespoon of oil in medium heat. Add onion and cook stirring frequently until onions are translucent and tender. Set aside and cool.
In a large bowl combine ground beef, ground pork, panko, egg yolks, allspice and nutmeg. Add cooled onion. Season with salt and pepper. Mix well. Roll into about 24 meatballs.
This goes out side of the original recipe as I like to refrigerate the meatballs on a sheet pan for about an hour as I find the meatballs will not fall apart when browned if you do this.
Add remaining tablespoon of olive oil to the skillet, add meatballs in small batches, until all sides are browned. Transfer to a paper towel lined plate.
To make the gravy, melt butter in pan, add flour and whisk until lightly browned. Gradually add beef broth and cook whisking constantly until slightly thickened. Stir in sour cream, season with salt and pepper to taste.
Stir in meatballs and finish cooking in sauce. It took about 30 minutes for my meatballs to finish cooking, but it will depend on the size of the meatballs. Sprinkle with Parsley if desired.
Serve over buttered noodles.
Enjoy,
This crescent breakfast ring was easy, fast to make and the taste hits the spot! I followed the recipe from the blog Jo Cooks but you can make this anyway you want with any vegetables and cheese you have on hand! The kids can help with this one too!
INGREDIENTS
1 can Pillsbury crescent rolls
8 slices cooked bacon (I used thick cut bacon)
1/2 red pepper chopped
1/2 green pepper chopped
5 eggs
1 cup cheddar cheese, shredded
Salt
Pepper
1 egg for egg wash (optional)
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, beat eggs and add the chopped pepper and stir, season with salt and pepper. Cook the eggs in a skillet so they are scrambles (I add a pat of butter). Lay out the crescent roll out in a star form with the wide ends of the dough touching making a circle. On each crescent lay piece of bacon. Add half of the cheese around the ring. Add the scrambles eggs around the ring and top with the remainder of the cheese. Fold the crescents over. You can now brush the ring with the egg wash. (I recommend) Bake 20 minutes or until crescent is cooked through and golden brown.
From Jo Cooks
Enjoy,
These macaroons are so simple with just a handful of ingredients . They are super sweet, so if you love coconut and have a sweet tooth, here ya go!
INGREDIENTS
3 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 14 ounce bag of sweetened shredded coconut
Raspberry jam
DIRECTIONS
Preheat oven to 325 degrees. Line baking sheet with parchment paper. Whisk egg whites, sugar, salt and vanilla in a large bowl until combined. Fold in coconut. Scoop heaping tablespoons onto baking sheet one inch apart. Bake ten minutes, using the back of a teaspoon make indentations in the center of each macaroon. Fill each indentation with 1/4 teaspoon of raspberry jam.
Bake another ten to fifteen minutes or until golden brown around the edges.
I found this recipe in the April 2014 addition of the Food Network Magazine.
Enjoy,
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