Monday, September 23, 2013

Slow Cooker Chicken Caesar Sandwiches

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Tuesday, September 17, 2013

Beef and Bean Chimichangas

Beef and Bean Chimichangas
1 lb ground beef
1/2 onion, diced
3 cloves garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
dash of red pepper flakes
salt and pepper to taste
1 can chili beans, drained
flour tortillas
vegetable oil for frying
shredded cheese
sour cream

Cook ground beef with onion and garlic; drain. Add paprika, chili powder, cumin, garlic powder, oregano, red pepper flakes, salt, and pepepr. Cook 4-5 minutes, stirring occasionally. Add chili beans and heat through. 

In a large skillet, heat vegetable oil until very hot. Microwave tortillas until warm and pliable. Spoon beef mixture in the center of each tortilla. Top with cheese. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seamside down in the hot oil. Cook 2-4 minutes on each side until golden brown. Drain on paper towels. Serve with guacamole, salsa, and sour cream. 

Recipe adapted from For the Love of Cooking

Past Recipes:
One year ago: Teriyaki Meatballs
Two years ago: S'mores Cookie Bars
Three years ago: Chicken Parmesan Bundles

Wednesday, September 11, 2013

Spinach Artichoke Pasta

If you like Spinach Artichoke Dip, you'll love this pasta. The only thing I did different was add chicken because let's face it, my husband can't handle a meal without meat. So you could make this with or without chicken and it would be delicious!

Printable Recipe

Spinach Artichoke Pasta
1 lb boneless skinless chicken breasts
16 oz bowtie pasta
1 tsp butter
2 cloves garlic, minced
8 oz cream cheese
1/2 cup milk
1/2 cup sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
14 oz can artichoke hearts in water, drained and chopped
10 oz spinach (frozen, thawed, and drained) or fresh spinach, blanched
1/2 cup shredded parmesan cheese

Heat 2 Tbsp olive oil in a large skillet. Season chicken with salt and pepper and cook in hot skillet for about 5 minutes on each side, or until cooked through. Remove from pan and cover with foil.

Cook pasta according to directions on the package. Drain and set aside.

In the same skillet that was used to cook the chicken, melt the butter. Add garlic and cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk. Add sour cream, lemon juice, salt, and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese. Combine sauce with pasta. Cut chicken into slices and add to pasta. Mix well. Season with salt and pepper to taste.

Serves 6-8

Recipe adapted from A Life of Flavor

Past Recipes:
One year ago: Southwestern Chopped Chicken Salad
Two years ago: Rosemary Ranch Chicken Kebobs
Three years ago: Super Burritos

Wednesday, September 4, 2013

Slow Cooker Garlic and Brown Sugar Chicken

Printable Recipe

Slow Cooker Garlic and Brown Sugar Chicken
2 lbs boneless skinless chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbsp minced garlic
2 Tbsp soy sauce
1/2 tsp black pepper
2 Tbsp corn starch
2 Tbsp water
hot cooked rice

Spray a slow cooker with cooking spray and place chicken in the bottom of the slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken. Cook on low heat for 4-6 hours, or until cooked through. Take chicken out of slow cooker and place on a plate and cover with foil. Pour remaining sauce into a saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and cook for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a few minutes. Serve chicken over rice and top with glaze.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Homemade Snickers Bars
Two years ago: Honey Spice Rubbed Pork Chops
Three years ago: Chicken with Creamy Chive Sauce


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