Creamy Crockpot Chicken Nachos

Hey Ya'll!

 

This meal is yummy and so easy! It also can be served several ways. :)

 



 

Creamy Crock pot Chicken Served on Nachos

 

Ingredients:

-2 Large Chicken Breast

-8oz of Cream Cheese (I used No Fat Cream Cheese)

-1 Packet of Ranch Seasoning

-1 Can of Corn (do not rinse or drain)

-1 Can of Rotel (I prefer the Lime & Cilantro version, but use what you like)

-1 Can of Black Beans (rinsed and drained)

-About 1/3 cup of Taco Seasoning or 1 packet (I used taco seasoning several times a week, so I have a large container of it from Sam's)

-About 1 Cup of Water

 

1. Place the Chicken in the crock pot, frozen or thawed

2. Pour Corn, Black Beans, and Rotel on top

3. Add Ranch & Taco Seasoning

4. Add Cream Cheese, break it into chucks using spoon

5. Add Water and Stir

6. Cook on Low for 8 Hours

7. Shred the Chicken and place back into crock pot, stir everything together and serve over whole grain tortilla chips

 

Notes:

-serve with tomatoes, jalapenos and sour cream

-instead of tortilla chips use tortillas, rice, or hard taco shells

 

Enjoy :)

 

If you try it, let me know what you think!

 

xo

bre

 

Crock Pot Salsa Verde Ranch Beef Tacos

Hey Ya'll!

 

I forgot to take a picture, so please enjoy this stock photo.:)

 

This meal is one of the easiest and yummiest meals I have made in a long time.

 

Ingredients:

Chuck Roast (I used a 1.6 pound for 3 people and had left overs)

1 Ounce Packet of Ranch Dressing Seasoning

16 Ounce Jar of Salsa Verde

 

1. Turn the crock pot on high and place the roast inside

2. Sprinkle ranch dressing seasoning on top of meat & pour salsa all over

3. Close the crock pot lid

4. About 10-20 minutes later turn the crock pot on low and let the meat cook. I left mine for about 8 hours, but that was just because I was at work all day, the meat will probably be done in about 6 hours. (The meat should be tender and able to pull apart with a fork when finished.)

5. Remove meat from crock pot, shred (discard any fat), and place back inside the crock pot with the liquid.

 

Serve this on tacos or nachos!

 

My family served it on tacos with tomatoes, sour cream, cheese, and pinto beans.

 

If you try it out, let me know what you think!

 

xo

bre

 

**I found this recipe on picky-palate.com

 



Slow Cooker Pot Roast

Hey Y'all!

This is a super simple, but very yummy recipe! It is warm and filling, so it is perfect for a cold night.

Ingredients: 

Roast

Potatoes

Carrots

Onion

Garlic Powder

Steak Seasoning

Meat Tenderizer

Black Pepper

Fresh Rosemary 

Fresh Sage

Beef Bouillon Cube

Beef Stock

Water

Butter

Olive Oil

1. Season meat with all spices, except the fresh rosemary and sage

2. Place 2 tablespoons of butter and a 1/4 cup of olive oil in a skillet that is on medium high

3.  Sear the out side of the roast to a nice brown color (this will help keep the juices in the meat while it slow cooks)

4. Add rosemary, sage, red potatoes, carrots and onion to a crock pot with the roast.

5. Pour in 1 small box of beef broth, 1 bouillon cup, and then fill the crock pot the rest of the way with water

6. Turn the crock pot on high for about 30 minuets for it to warm up and then leave in on medium for about 4-6 hours. The meat and vegetables with be very tender.

7. Enjoy!

I also made a gravy out of the juices in the crock pot by pouring the juice into a small pot and adding a little flour and cornstarch. Mix the flour and cornstarch in a small cup of water then pour the mixture into the pot with the juices. Stir continuously on high until the sauce thickens. 

xo

bre

Turkey Pot Pie

Hey Y'all!

One of my favorite things to make with left over turkey is turkey pot pie. It is very easy and can be changed to fit different styles or to just use what is in the pantry. For a long time I though that pot pies were overwhelming,  but after making a few I realized they are super simple!

Turkey Pot Pie

Ingredients:

3-4 Table Spoon Butter

1/2 Cup Chopped Carrots

3/4 Cup of Frozen Peas

3/4 Can of Green Beans

3 Cups of Chopped Turkey (or Chicken)

2 Pie Crust

3 Cups of Water

1 Chicken Bouillon Cube 

Healthy Splash of White Wine

1/4 Cup Flour

1 Egg

Fresh Rosemary

Fresh Sage

Thyme

Oregano 

Garlic

Basil

Fresh Pepper

1. Place butter in pan on medium heat

2. Add Vegetables, Stir for 1-3 minutes 

3. Add Turkey, Stir until fully mixed

4. Add Flour, Stir until Turkey and Vegetables are sticky with flour

5. Add Water, Wine, and Chicken Bouillon Cube

Stir everything and let liquid thicken

6. Chop spices (I used one sprig of Rosemary - remove stem)

(And three Sage Leaves - remove stems)

7. Add Spices to pan, Fresh Spices and Jar Spices, and stir (For the jar spices, I just sprinkle a heathy amount all over the pan and stir them in)

8. Unroll Crust, place one on the bottom of pie dish

9. Poke small holes in dough for ventilation 

10. Pour in filling 

11. Place second pie crust on top and pinch the edges of the top and bottom crusts together

12. Shape the edges of the crust, I use a fork (neat and simple)

13. Use a egg wash on the top crust, also make slits in the top for ventilation 

14. Bake in oven at 375 degrees for 25 - 30 minutes (to help make the crust not burn, place foil over the pot pie for the first half)

15. Enjoy!

A few other notes:

-Pot Pie can be made a million and one ways. If you aren't making this after a holiday, use chicken. I used white meat, but if you like dark - use that! If you don't eat meat - use potatoes! If you don't like peas, add celery. This recipe can be mixed and matched to fit what you like most!

-The spices are used are almost all the same that I used to make the Thanksgiving Turkey (I wanted to keep the favors similar since I was using that turkey), but you can use whatever spices fit your taste. 

-Lastly, this really is a perfect meal to make after the holidays. I had peas, carrots, turkey, fresh spices, and wine all left over, so all I had to buy was the pie crust and a can of green beans! Plus it is the kind of meal that can be taken as lunch the next day and of course, it is so yummy!

xo

bre

Thanksgiving Appetizer

Hey Y'all!

My family likes to eat Thanksgiving dinner a little later in the day, around 3 or 4, so we end up snacking through out the day - which we all love!

Normally our snacks consist of cheese slices, cheese balls, crackers, dips, and sausage. This year we added a couple new appetizers

Pastry Wrapped Brie Cheese

(Since it leaked out, it looks a little messy, but I promise it is yummy!)

Ingredients:

Block of Brie Cheese

Pastry Dough (I used buttermilk muffins, but crescent rolls or pastry puff sheet can also be used)

Jelly (I used a Strawberry Pepper Jelly)

1. Take out pastry dough and flatten into one large sheet using a rolling pin

2. Scoop a couple table spoons of jelly onto pastry and spread evenly with butter knife

3. Unwrap Brie Cheese and place in the center of dough

4. Wrap dough around cheese, pinching at the top with the dough meets to create a tight seal

5. Bake according to pastry doughs instructions, mine was on 350 degrees for 10 - 12 minuets or until golden brown

If some of the cheese or jelly leaks out a little, that's okay, pour over the top and around the pastry when out of the oven.

Serve with crackers, apple slices and place a knife on the plate so guest and cut some the bread with the cheese.

xo

bre

Thanksgiving Turkey

Hey Y'all!

I hope everyone had a wonderful Thanksgiving. Mine was very nice. We had a small group of family and friends over and spent the day watching the parade, football and eating until we were as stuffed as the turkey.

This is the third year that I have made the turkey. The first year my mom held my hand and helped the whole time, the second year she still helped quite a bit, but this year it was all mine! The recipe I used was a mix of several recipes and tips my mom has shown me.

Thanksgiving Roasted Turkey:

Ingredients:

Turkey (I used a 19 pounder, which was way more than we needed, normally do about 1 pound per person)

1 stick of butter

Half a cup of Basil infused Olive Oil (You could also just used Olive Oil with Fresh Basil)

*Fresh Thyme

*Fresh Basil

*Fresh Sage

*Fresh Rosemary

1 Orange

1 Lemon

1 Large Onion

1 Celery Stick

Handful of Baby Carrots

Garlic Clove

1 Chicken Bouillon Cube
Water

*If you are unable to find fresh spices, you can use the jar ones.

1. Defrost the turkey according to package -  I took mine out on Sunday.

2. Preheat oven to 450 degrees

3. Rinse off turkey and take out the neck, heart, liver, etc. (Normally they are in a bag inside of the turkey)

4. Set turkey in roasting pan, use a small rack under turkey so that it will cook all the way around

5. Melt Butter

6. Add Oil Olive to Butter

7. Rinse off vegetables

8. Cut Onion into 4ths and place 1/4 in turkey

9. Cut Orange in half, peel Rhine off of one half and place Rhine in turkey

-Squeeze juice from half of the peeled Orange into Butter/Oil Mixture

10. Cut Lemon in half and squeeze the juice from 1/2 of the Lemon into Butter/Oil Mixture
11. Cut 1 Celery Stick into about 4 or 5 pieces, place in turkey
12. Place handful of Baby Carrots in turkey
13. Take 4 pieces of garlic from the clove and peel them, then place inside turkey
14. Pour the Butter/Oil/Citrus Mixture over turkey. This part might get messy! Rub the mixture all over the turkey - breast, wings, legs and sides
15. Rinse off fresh spices and place a stick of each inside turkey, also place a few around the turkey(Or sprinkle healthy amount of powder spices over turkey)
16. Pour about 1 - 3 cups of water around the turkey (just have about a inch of water around turkey)
17. Place 1 Chicken Bouillon Cube in the water
18. Reduce over Temperature to 350 degrees
19. Place turkey in oven with lid/foil over it (Turkeys need to cook about 13 minutes per pound, So my turkey took 4.25 hours)
20. Baste Turkey ever 45 minutes with juices in the pan

When Turkey is done, take out and let it rest! It is super hot and will continue to cook a little.

I used to watch a lot of cooking channel shows, so that is how I learned to carve a turkey - here is a video I found that demonstrates how I cut it.

I know tradition is that the man of the house carves the turkey, but I am a little picky over how it is done, so I typically just do it. But the choice is up to you!

Once you have all the meat of the platter (or if you leave the bird whole and carve it at the table) place the extra half of the orange, lemon, onion pieces, a few sprigs of fresh spices and a few carrots on the platter for some decoration around the meat.

And that's it!

I have tons of left over turkey and I will be putting up some other recipes of how to use the leftovers soon!

xo
bre