Slow Cooker Tex-Mex Chicken

This recipe is pretty similar to my Mexican Chicken Casserole Recipe, except it contains a few different ingredients and it's done in my favorite kitchen appliance: the crock pot. It literally took me less than 10 minutes to throw this dish together. I diced up the vegetables and chicken, poured everything into the crock pot, turned it on high and walked away. 4 hours later I came back, turned it to warm, made up some rice and served it up. Honestly people, it can't get any easier than that! This meal is another one of those one-pot-wonder dishes I love to cook. It can be served by itself or with a small side such as a green salad or fresh fruit. The three main reasons I love this recipe are: 1) It is extremely easy and fast. 2) It is loaded with flavor and it tastes heavenly. And 3) It's a very healthy meal that allows me to get all of my vegetables in one simple dish. (Picture and recipe courtesy of Kraft Recipes.)

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 package reduced-sodium taco seasoning
• 1 green or red pepper, diced
• 1/2 yellow onion, diced
• 1 cup frozen corn
• 1 1/2 cups medium salsa (medium gives it a lot more flavor than mild)
• 1/2 cup cheddar cheese, shredded

Toss chicken with taco seasoning in slow cooker. Add in everything but the cheese and stir to combine. Cook on low 6-8 hours, or on high 3-4 hours, or until the chicken is cooked through. Serve topped with shredded cheese, cilantro and sour cream. Tastes great by itself, but my favorite way is to serve it over hot cooked rice.

Winger's Sticky Fingers

I have a problem with going to restaurants: I love the food and I begin to crave it. It especially becomes a problem when I move across the country and no longer have specific restaurants available to me such as Cafe Rio, Rumbi or Winger's. So I have made it a goal to find copy-cat recipes of some of my favorite foods. This particular recipe is a copy-cat of Winger's infamous sticky fingers. I crave their amazing sauce and I often find my mouth watering just thinking about it. Lucky for me, I stumbled across a recipe that tastes almost exactly like Winger's original sticky fingers! It's extremely easy to throw together with only 3 common ingredients. I also made my own chicken fingers rather than buying them and baked them in the oven for a healthier dish. (Picture and recipe courtesy of Favorite Family Recipes.)

Ingredients:

Sauce Recipe:

• 3 Tbsp. Frank's Hot Sauce
• 3/4 cup brown sugar
• 2 Tbsp. water

Chicken Recipe:

• 1 lb. chicken breasts, cut into strips
• 1/2 cup milk
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup flour
• 2 tsp. garlic powder

Preset oven to 375 degrees. Pour milk in a small bowl. Mix bread crumbs, flour and garlic powder in a separate small bowl. Coat chicken breasts in milk and then in bread crumb mixture. Lay chicken pieces flat on a baking sheet and bake for 15-20 minutes or until cooked through. While cooking, mix together the hot sauce, brown sugar and water in a small saucepan over medium heat until sugar is dissolved. Toss cooked chicken strips in sauce until coated. Serve with a side of ranch dressing for dipping.

Southwest Chicken Quesadillas

These are definitely my go-to meal when it comes to a quick, easy and delicious dinner. These quesadillas have a perfectly crunchy shell and are stuffed with chicken, rice, black beans, tomatoes, onions, cheese, cilantro and a creamy sour cream sauce that holds everything together. They are also very healthy so I don't feel quite as guilty when I eat 2 or 3.. okay, so maybe 4 - but only on bad days! (Picture and recipe adapted from Mel's Kitchen Cafe)




Ingredients:

• 1 cup cooked rice (I usually cook my rice in chicken broth rather than water to give it more flavor)
• 1 cup cooked, shredded chicken
• 1 can (15 oz.) black beans, drained and rinsed
• 1/2 medium onion, finely diced
• 1 medium tomato, chopped
• 1/3 cup chopped cilantro
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tsp. hot sauce
• 1/2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 4 burrito-size flour tortillas

Mix together the sour cream, mayonnaise, hot sauce, chili powder, cumin and garlic powder in a small bowl. Spread in a thin layer over tortillas. Arrange the chicken, rice, beans, onion, tomato, and cilantro on half of the tortilla. Sprinkle with the cheese. Fold tortillas in half and spray each side with cooking spray. Heat a large non-stick skillet over medium heat for 1-minute. Cook each quesadilla 2-3 minutes per side until golden brown and crisp. Be careful not to over-cook or over-heat as tortillas will burn quickly.

Mexican Chicken Casserole

This meal definitely falls into the "comfort food" category. It is a one-pot-wonder meal that is quick to throw together and very filling. It's also very healthy which is a huge bonus when it comes to comfort foods. The chicken is seared in taco seasoning and combined with onions, green peppers, tomatoes, black beans and salsa. Then it's layered with cheese and tortillas and baked to perfection. Honestly, it is simply delicious and deliciously simple. (Picture and recipe courtesty of Kraft Foods)

Ingredients:

• 3/4 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tsp. ground cumin
• 1 Tbsp. taco seasoning (about 1/2 of a taco-seasoning packet)
• 1/3 cup water
• 1 green pepper, chopped
• 1/2 medium onion, chopped
• 1 cup medium-spicy salsa (medium gives it a lot more flavor)
• 1 can (15 oz.) black beans, drained and rinsed
• 1 tomato, diced
• 2 tortillas (6-inch)
• 1/2 cup sharp cheddar cheese, shredded

Heat oven to 375 degrees. Cook and stir chicken, cumin, taco seasoning and water in a large skillet sprayed with cooking spray. Add peppers and onions, stirring for 2 minutes. Stir in salsa, beans and tomato and stir until all ingredients are coated in salsa. Spray an 8x8 baking dish with cooking spray and spoon 1/3 of the chicken mixture onto the bottom of the pan. Cover with one tortilla and half of the remaining chicken mixture. Top with the remaining tortilla and chicken mixture and sprinkle the cheese on top. Cover and bake 20 minutes, or until heated through. Serve warm with extra salsa, cilantro and sour cream.

Homemade Buffalo Macaroni and Cheese

About a year ago I was determined to make a classic macaroni and cheese recipe from scratch. I found a recipe online, bought all of the ingredients and set off to make that kind of macaroni and cheese that you crave - you know, the homemade kind? Well, unfortunately, it didn't turn out so good. It was very thick, had an odd texture and not much flavor. My husband was sweet enough to eat some of it, but most of the pot went into the garbage that evening. One year later I was finally brave enough to try again, this time with different ingredients and spices. What started out as a regular macaroni and cheese dish turned into more of a southwest buffalo-flavored meal and with ham and broccoli. It's creamy and extra cheesy with a bit of a kick that makes for a great flavor. It's also less fattening and more nutritious than regular mac and cheese recipes because the base mainly consists of milk instead of heavy cream, and it includes broccoli, which, surprisingly, adds a great flavor to the dish. (Picture courtesy of Real Simple)

Ingredients:

• 8 oz. shell pasta, uncooked



• 2 cloves garlic, finely minced



• 3 Tbsp. butter



• 3 Tbsp. flour



• 1 cup milk



• 1 cup sharp cheddar cheese, grated



• 1/8 tsp. pepper



• 1/8 tsp. nutmeg



• 1/2 tsp. garlic salt



• 1 tsp. cajun seasoning



• 1/2 cup half-and-half



• 1 cup chopped broccoli



• 1 cup diced ham



• 4-5 Tbsp. Frank's Buffalo sauce

Cook the pasta according to package directions and drain. While the past is cooking, steam the broccoli for 4-5 minutes or until tender-crisp. Set aside. In a medium saucepan, melt the butter and saute the garlic over medium heat until light brown, about 2-3 minutes. Add in the flour and stir until a thick roux (dough-like texture) forms. Slowly add in the milk and stir over medium heat for 4-5 minutes or until it thickens and begins to bubble, and the roux is dissolved. Add in the cheese and stir until melted and thoroughly combined. Stir in the pepper, nutmeg, garlic salt and cajun seasoning. Turn heat to low and add in the cooked pasta, broccoli, ham and half-and-half. Mix together until all ingredients are coated in the cheese sauce. Stir in the hot sauce, one tablespoon at a time, until completely incorporated. Serve warm with extra cheese sprinkled on top.

Homemade Croutons

I have never been a big fan of croutons. They're always too crunchy and way too salty for my tastes, so I usually end up giving them to my husband while he gives he his tomatoes and cucumbers. Overall, it's a good swap! However, a few weeks ago I was making an Italian meal for dinner with a side salad. I realized I was out of the regular salad toppings such as onions, tomatoes and sunflower seeds (personal preference), so I had to come up with something that made for an actual salad rather than a bowl of lettuce. This is what I came up with. And, believe it or not, I loved them and I will I never go back to the store-bought kind. The beautiful thing about croutons is that you can put whatever seasonings you want on them and they always turn out great. I used whole grain wheat bread that I usually use for sandwiches, and it gave them a wonderful flavor and texture. However, any kind of bread will work great. (Picture courtesy of Serious Eats)

Ingredients:

• 3-4 slices bread (any variety will work great)
• 2 Tbsp. olive oil
• Seasonings (suggestions: garlic salt, pepper, sage, parsley, italian seasoning, thyme and rosemary)

Preheat oven to 375 degrees. Dice bread up into 1-inch cubes. Drizzle the cubes with olive oil and toss to evenly coat. Sprinkle seasonings on to your taste and toss to coat. Spread evenly on a cookie sheet so all the cubes are laying flat. Bake for 10-15 minutes, stirring every 5 minutes, until cubes are crunchy and a light brown. Cool and serve. Store leftover croutons in an airtight container to maintain crunch and freshness.

Lemon Berry Trifle

Honestly, who doesn't love a beautiful, simple and delicious trifle? They serve a large amount of people, they are a cinch to throw together, and they look like you spent hours and hours putting it all together. This is, by far, the best trifle I have ever had. Okay, so I'm a bit partial since I'm kind of obsessed with anything that has the word "lemon" in it, but this one is delicious and oh so pretty! Lemon pound cake, sweet lemon-whipped cream, and a bright slightly tart berry syrup sauce to balance out the sweetness in the cake. You can even make it easy if you're short on time by buying a lot of the ingredients from the store rather than making them from scratch. Most of the steps can be done ahead of time which makes it a snap to throw together and serve right when you need it. This particular recipe does take a little more time to throw together, but some of the ingredients can be bought at the store to make the recipe quicker and easier. However, if you're feeling adventurous, I've included all of the recipes below so you can make the entire dessert from scratch. (Picture and recipe courtesy of Mels Kitchen Cafe)

Ingredients:

Berries (can be cooked up to a day in advance and refrigerated)

• 4 cups berries (any combination such as blueberries, raspberries, strawberries, etc.), fresh or frozen (thawed and drained)
• 1 lemon, juiced
• 1/4 cup sugar
• 2 tsp. cornstarch

Lemon Cream

• 3 cups whipping cream
• 1/3 cup powdered sugar
• 1/2 tsp. vanilla extract
• 1 recipe lemon curd (see recipe below) or one 11-oz. jar lemon curd

Lemon Curd* (can be made up to 3 days in advance)

• 4 large egg yolks
• 1 large whole egg
• 1 cup sugar
• 1/2 cup lemon juice (about 2 lemons)
• 1 stick butter, cut into small pieces

Pound Cake* (can be made a day in advance)

• 1 cup (2 sticks) butter, at room temperature
• 3 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 cups sugar
• 5 large eggs
• 3/4 cup buttermilk
• 2 Tbsp. lemon zest (about 2 lemons)
• 2 Tbsp. lemon juice (1-2 lemons)

Berries: Combine the berries, sugar, cornstarch and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries start to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. Cover and refrigerate berry syrup until ready to use.

Cream: In a clean bowl, whip the cream with the powdered sugar and vanilla until soft peaks form. Put the lemon curd into a second bowl and mix with about 1/4 cup of whipped cream to loosen up. Gradually fold in the rest of the cream. Cover and refrigerate until ready to use.

Lemon Curd: Strain the yolks and whole egg through a fine-meshed strainer into a medium saucepan. Add the sugar and lemon juice, whisk to combine. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 12-14 minutes. Transfer to a medium bowl and stir in butter, one piece at a time, until melted and fully incorporated. Stir in the lemon zest. Cover the surface with plastic wrap and refrigerate for up to 3 days.

Pound Cake: Preheat the oven to 325 degrees. Butter and flour a 9-inch round cake pan. Mix together the flour, baking powder and salt and set aside. Place the butter in a large bowl and beat with a hand mixer until soft. Add the sugar and beat until fluffy, about 1-2 minutes. Add the eggs, one at a time, beating until incorporated. Reduce speed to low and add in flour alternatively with the buttermilk, beginning and ending with the flour. Stir in the lemon zest and lemon juice. Pour the batter into the prepared pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Invert onto a wire wrack and let cool completely.

To assemble the trifle: spoon a layer of the cream onto the bottom of the trifle bowl. Add a layer of pound cake, breaking up as necessary to fit. Drizzle on about 1/3 of the berry mixture. Don't worry if it doesn't completely cover the cake, just let it fall where it wants. Spoon a layer of lemon cream over, smoothing to the sides. Repeat all the layers, 2 or 3 more times depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours ahead and let it sit in the refrigerator so all of the flavors can meld together.

*Lemon curd and pound cake can be bought at the store for easier and faster assembly.

Tres Leches Cake

I thought I'd share this incredible cake recipe today to go along with the mexican theme this week. I first had this dessert at Cafe Rio out in Utah, one of the best restaurants I have ever eaten at. And, not surprisingly, this was one of the best desserts I have ever eaten in my life. For those non-Spanish speakers like me, "tres leches" literally means "three milks." Now before you start putting your guard up about the odd list of ingredients, just listen to why I love this cake: It is a very light spongey cake that is drizzled with three milks: sweetened condensed, evaporated, and heavy cream. It is unbelievably moist and rich and it oozes out goodness with every bite. And another great feature is that it will never go soggy! The sponge-like cake holds in moisture just like, well, like a sponge! Trust me on this one guys.. I promise you will not be disappointed. (Recipe and picture adapted from Taste of Home.)

Ingredients:

• 5 eggs, separated
• 1 cup sugar, divided
• 1 Tbsp. butter, softened
• 1/3 cup milk
• 1 tsp. vanilla extract
• 1 cup flour
• 1 tsp. baking powder

Milk Syrup:

• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk
• 1 cup heavy cream
• 3 tsp. vanilla extract
• 1 pint heavy cream, for whipping
• 3 Tbsp. sugar
• fresh strawberries (optional)

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Let egg whites stand at room temperature for 30 minutes. In the meantime, beat egg yolks on high speed for 5 minutes in a large mixing bowl until thick and lemon-colored. Gradually beat in 3/4 cup of sugar and butter. Stir in milk and vanilla. Gradually add flour and baking powder to egg mixture (batter will be thick). In a small bowl beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Gradually fold into batter. Spread evenly into pan and bake for 18-22 minutes, or until cake springs back when lightly touched. Place on a wire rack to cool.

Combine condensed milk, evaporated milk and heavy cream together in a small pitcher. Add in vanilla. When cake is cool, pierce the surface with a fork all over. Slowly drizzle a third of the mixture over the cake, allowing it to absorb into the cake. Repeat twice. Let stand for 30 minutes.

To frost, whip heavy cream with sugar until thick and spreadable. Spread over cake and top each piece with a strawberry. Store in the fridge up to one week.

Southwestern Chicken Pasta Salad

I was craving Mexican last night (go figure) but wanted something different from the regular tacos or enchiladas. I came across this recipe on Our Best Bites and was determined to try it. I changed a few things in the original recipe to make it a little creamier and more suited to my tastes and it turned out great! It was extremely healthy with a lot of fresh vegetables and high in fiber due to the black beans. The sauce was a sweet vinaigrette with a prominent lime-cilantro flavor. It's a cold pasta and would be fabulous for a meal on a hot summer afternoon with a big glass of lemonade. You can also remove the chicken and voila: a perfect side dish! My husband and I both loved it and I've been snacking on the leftovers since dinner last night. (Picture courtesy of Our Best Bites)

Ingredients:

Salad:

• 1/2 lb. rotini or bowtie pasta
• 1 14-oz. can black beans, drained and rinsed
• 1 medium tomato, diced into small pieces
• 1 large green pepper, diced
• 1/2 cup red onion, diced
• zest from 2 limes
• 1 cup cooked chicken, diced
• 1/2 cup shredded cheddar cheese

Dressing:

• 4-5 Tbsp. lime juice (about 2 limes)
• 1/4 cup white wine vinegar or rice vinegar
• 3-4 cloves garlic, finely chopped
• 1 1/2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. sugar
• 3/4 cup canola oil
• 1/2 cup mayonnaise
• 1/2 cup roughly chopped cilantro

Boil pasta in salted water until cooked. While it's cooking prepare the dressing: Zest your limes and place zest in large salad bowl. Place the lime juice, vinegar, garlic, chili powder, cumin, salt, pepper and sugar into a blender. Process until smooth. Slowly add in canola oil while the blender is running on low, until fully incorporated. Add the mayonnaise and cilantro and mix until almost smooth, but with some chunky pieces of cilantro left.

When pasta is done cooking, drain and rinse it with cold water to cool it off. Place the pasta in a large salad bowl with the lime zest. Add black beans, tomato, pepper, onion and chicken and mix together. Slowly pour dressing over salad and mix until all pieces are coated. Taste, and add salt and pepper as needed. Stir in cheese and store in the refrigerator until cold, about one hour.

Makes about 4-6 dinner sized servings or 10-12 side servings.

Creamy Cilantro Dressing

This is my favorite salad dressing of all-time. For those of you who live in the Western United States, you may have heard of a small chain-restaurant called "Cafe Rio." They serve the most incredible salad I have ever had in my life. And the dressing? Well I could seriously drink it straight from the cup rather than pour it on my salad. It's that good. I'm not exactly sure where I found this recipe, but it definitely satisfies my cravings when I'm away from Utah for a few months. It is thick and creamy with a fresh cilantro bite that is perfect over any green salad you have in mind. It's quick and easy to throw together and it stores for up to a week in the fridge. It even has this incredible milky-green color that makes for a beautiful presentation. (Picture courtesy of Our Best Bites)

Ingredients:

• 1 packet traditional Hidden Valley Ranch Dressing Mix
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro, lightly chopped
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, chopped and seeded (optional)

Pour all ingredients into a blender and mix for about one minute, or until thoroughly blended.

Note: I never actually buy buttermilk from the store so if you don't have it on-hand, simply put 1 Tbsp. lemon juice or white vinegar in a bowl and pour in enough milk to equal 1 cup. Let it sit at room temperature for 5-10 minutes until it begins to get a little chunky on the top and pour into ingredients.

I always find tomatillos in the fresh produce section either by the tomatoes or by the spicy peppers like jalapenos and habaneros.