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Crockpot Buffalo Chicken Tacos — July 25, 2012

Crockpot Buffalo Chicken Tacos

We went to NYC last weekend and had some really great food. The pizza was amazing of course, but my favorite food was the chicken gyros we kept getting from the food cart outside our hotel. I am on a mission to find a recipe that matches it. Tonight on the dinner menu was Crockpot Buffalo Chicken Tacos. The chicken was an ideal weekday night meal. Take three ingredients, throw them in the crockpot and 6 hours later you have a meal. I put my chicken in tacos with lettuce, tomato, and cheese, but tomorrow I’m going to put the leftovers on a sandwich. Half the recipe made three servings of chicken. Happy Eating!

Recipe thanks to Really From Pinterest

Slow Cooker Buffalo Chicken

Ingredients:

3 lb. bag of frozen chicken breasts
1 bottle Frank’s Wings Buffalo Sauce
1 packet Ranch Dip Mix

Directions:

Put frozen chicken, wing sauce, and ranch dip mix into Crockpot.

Cook on low at least 6 to 7 hours

Shred chicken & return to Crockpot.

Cook on low for an additional hour.

Utensils Used:

 

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Easy Philly Cheesesteak — July 18, 2012

Easy Philly Cheesesteak

Scotty gets a philly every where he goes, but they never seem to be as good as Pepperjax. I decided to give it a run for my money. Now it is of course not as good as Pepperjax, but it was pretty darn good. I only put one slice of cheese on each sandwich and it was plenty of cheese. I also used fat free cream cheese. (Be careful with the fat free when melting, it takes a lot longer) Half the recipe made two large sandwiches. Happy Eating!

Easy Philly Cheesesteak

Recipe thanks to Just a Pinch

2 c. beef broth

1 pkg onion soup mix

1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it’s from the deli and thinly sliced)

1 green bell pepper, sliced

1 large white or yellow onion, sliced

8 oz. cream cheese

sliced provolone cheese (2 slices per sandwich)

3-4 hoagie rolls

Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an “au jus” dip.. I tried this a couple weeks ago when I made these at my sister’s house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Utensils Used:

Cajun Alfredo Skillet — July 17, 2012

Cajun Alfredo Skillet

Yum Yum Yum. This was a great recipe to use up some leftover smoked sausage I had. The grocery store didn’t have the original cooking creme so I got the Italian Blend and Herbs. It tasted great! Not sure if I will even try the original in it next time. The recipe made four good size servings. Happy Eating!

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Cajun Alfredo Skillet

Recipe thanks to Kraft

What You Need

1/2lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 Tbsp. Cajun seasoning, divided

2 tsp. oil

1 cup each halved green and red pepper strips

1 onion, slivered

1/2 lb. smoked sausage, sliced, then halved

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

1/4 cup milk

2 cups hot cooked penne pasta

Make It

TOSS chicken with 1 tsp. Cajun seasoning. Heat oil in large skillet on medium heat. Add chicken and vegetables; cook 6 to 7 min. or until chicken is done and vegetables are crisp-tender, stirring frequently. Add sausage; cook 3 min., stirring frequently.

ADD cooking creme, milk and remaining seasoning; cook and stir 2 to 3 min. or until heated through.

STIR in pasta.

Utensils Used:

Bacon Cheddar Deviled Eggs —

Bacon Cheddar Deviled Eggs

You can’t go wrong with deviled eggs. They are the most delicious little things. I usually make mine with green olives and celery, but not very many people like green olives. When I found this recipe I knew I couldn’t go wrong with bacon and cheese. I took these to a barbeque with friends and they were gone so fast. I could have easily made a double batch and still needed more. Happy Eating!

Bacon Cheddar Deviled Eggs

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Bacon Cheddar Deviled Eggs

Recipe thanks to Mr Food

Makes: 2 dozen deviled eggs

Ingredients:

14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/3 cup crumbled cooked bacon
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

Utensils Used:

Moroccan Chicken Kebabs —

Moroccan Chicken Kebabs

I’m always looking for new ways to make chicken. The flavor of this chicken is so powerful and so good. I had to cook the chicken a couple minutes longer on each side than the recipe said. Next time I will serve it with rice. The recipe made four kebabs. Happy Eating!

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Moroccan Chicken Kebabs

Ingredients:

1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
1/4 C. nonfat plain yogurt
1/4 C. chopped fresh parsley
1 T. chopped fresh basil (recipe called for 2 T. cilantro but I didn’t have any)
2 T. lemon juice
1 T. extra-virgin olive oil
3 cloves garlic, minced (1 1/2 t.)
1 1/2 t. paprika
1/2 t. ground cumin
1/4 t. onion powder
1/2 t. salt
1/4 t. freshly ground pepper
1/8 t. cayenne pepper

Directions:

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.  Meanwhile, preheat grill or broiler.

Place chicken pieces on metal or bamboo skewers*.  Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.

*If using bamboo skewers, I would recommend soaking them in water while chicken is marinating so they don’t catch on fire.  Eating Well also recommends wrapping the exposed ends in foil.

Utensils Used:

Taco Rice —

Taco Rice

Whenever I go to Pepperjax or Chipoltle I always get the rice bowls. Oh how I wish these places would give up their recipes! For now I will curve my cravings with this Taco Rice. The flavor of the beef is fantastic. Scotty put all of the ingredients into a tortilla, but I just ate mine as a rice bowl. Happy Eating!

Taco Rice

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Taco Rice

Recipe thanks to Cassie Craves

Ingredients:

1 tablespoon vegetable oil

3 cloves minced garlic

1 onion, chopped

1 pound ground beef

3 tablespoons soy sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon table salt

1 teaspoon freshly ground black pepper

4 cups steamed (long grain, instant, or sushi) rice (I used minute rice and added cilantro to it after it was cooked)

Shredded lettuce, chopped tomatoes, salsa, sour cream, and queso blanco or shredded mozzarella for topping

Directions:

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks.

Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef. Top with shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.

Utensils Used:

Beef Macaroni and Cheese —

Beef Macaroni and Cheese

Paula Deen is my favorite cook on the Food Network. I love how she doesn’t care what people think she just cooks however she wants and with lots of butter! I have to say though this was not what I was expecting a Paula Deen recipe to taste like. I was surprised how bland it tasted even with all the flavors. If I made this again I would put the spices in while the ground beef was cooking and I wouldn’t use reduced fat cheddar like I did with this. Half the recipe made 5 good sized servings.Happy Eating Ya’ll!
Wayne’s Beef Macaroni and Cheese
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Wayne’s Beef Macaroni and Cheese

Recipe thanks to Paula Deen
Ingredients:

One 1-pound box elbow macaroni

2 tablespoons vegetable oil

2 cups chopped green bell pepper

2 cups chopped onion

1 tablespoon chopped garlic

2 pounds lean ground beef

3 cups canned crush tomatoes (about one 28 oz. can or 2 14 oz. cans)

salt and pepper

1 teaspoon each dried basil, cumin, and dried oregano

2-3 cup grated Cheddar cheese (I used reduced fat cheddar)


Directions:
Cook the macaroni according to package directions. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper to taste, and the basil, cumin, and oregano. In a large bowl (and I do mean very large), combine the macaroni and the beef mixture. Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25 minutes, or until the cheese is lightly browned and bubbly. Ground turkey or chicken can be used in place of beef, if desired.
Utensils Used:

Guacamole Bruschetta — July 8, 2012

Guacamole Bruschetta

I had an amazing Fourth of July with the people I love. We decided to spend the third with Scotty’s family and the fourth with mine. We got to do all the fun outdoor stuff that you think of when you think of July 4th. We went out on the boat with my family on the fourth and then came home to barbeque. I made the gaucamole part earlier in the day so it sat in the fridge and blended all the wonderful flavors together. When we got home from our long day of boating all I had to do was toast the bread in the oven quick and top it with the guac.Happy Eating!

Guacamole Bruschetta

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Guacamole Bruschetta

Recipe thanks to Just a Taste

Yield: 12-15 servings

Ingredients:

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Utensils Used:

Guacamole Bruschetta —

Guacamole Bruschetta

I had an amazing Fourth of July with the people I love. We decided to spend the third with Scotty’s family and the fourth with mine. We got to do all the fun outdoor stuff that you think of when you think of July 4th. We went out on the boat with my family on the fourth and then came home to barbeque. I made the gaucamole part earlier in the day so it sat in the fridge and blended all the wonderful flavors together. When we got home from our long day of boating all I had to do was toast the bread in the oven quick and top it with the guac.Happy Eating!

Guacamole Bruschetta

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Guacamole Bruschetta

Recipe thanks to Just a Taste

Yield: 12-15 servings

Ingredients:

½ loaf French bread

1 clove garlic

2 Tablespoons olive oil

2 tomatoes, medium chopped

2 avocados, medium chopped

1/3 cup finely chopped onion

¼ cup chopped cilantro

2 Tablespoons freshly squeezed lime juice

½ teaspoon salt

¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Utensils Used:

Spicy Chicken Tortilla Rollups, Orange Creamsicle Fruit Dip and Chunky Avocado Salsa — July 2, 2012

Spicy Chicken Tortilla Rollups, Orange Creamsicle Fruit Dip and Chunky Avocado Salsa

I had my bachelorette party this past weekend and what a blast that was. We went to a hotel before going to the bars and had drinks and food. My sister and I spent about two hours making food the night before. I didn’t get any pictures of the food in all the craziness, but I’ll post the recipes.

I spread out the mixture into five rollups so each rollup would have a lot of filling. It made a lot of pieces and I thought we would have a lot of leftovers, but those little things went like crazy. People were popping them into their mouths like candy. I put about half the cumin and chili powder that the recipe called for because I didn’t want it too spicy and the flavor turned out awesome.

Spicy Chicken Tortilla Roll-Ups

Recipe thanks to Homemade by Holman

1.5 lbs boneless, skinless chicken breasts

1 can Ro-tel diced tomatoes, drained

12 oz cream cheese, softened

1 cup shredded cheddar or monterey jack cheese

1 clove garlic, minced

3 tsp ancho chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp garlic salt (I like Lawry’s)

1/4 cup cilantro, chopped

6 scallions, white and green parts, chopped

6-8 large flour tortillas

Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.

Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Orange Creamsicle Fruit Dip

This recipe was so easy, so cheap and tasted just like an orange julius. I would definitely make this again. I served mine with honey crisp apples and strawberries.

Recipe thanks to The Girl Who Ate Everything

1 (8 ounce) container frozen whipped topping, thawed

1 (3.4 ounce) small package instant vanilla pudding mix

1 (6 ounce) container of frozen (concentrated) orange juice, slightly thawed

Fruit for dipping such as strawberries, apples, grapes, pineapple

Directions: Mix the whipped topping, vanilla pudding mix, and orange juice together until well combined. If needed add a little water to make it to the desired consistency.

Prepare the fruit by washing and cutting it. Refrigerate dip until ready to serve.

Chunky Avocado Salsa

This recipe was great, but I would probably add jalapenos next time to give it a little more flavor. I added cilantro and lime juice to it this time, because I love both of those in my salsa.

Recipe thanks to The Recipe Recycler

1 medium tomato

2 avocados

1 cup of sweet white corn (I get a frozen bag from Costco)

1 Bushel of green onions

1 can of black beans
, drained

Garlic Pepper (I never have this, so I leave it out)

Garlic salt w/ parsley

Tapatio Sauce

Place drained black beans and corn into a large bowl. 
Dice up the tomato and green onions and add them in the bowl.
 Season with the garlic pepper, garlic salt and tapatio sauce to taste. 
Mix everything around and then taste it to check seasoning.

 Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).

Utensils Used:

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