Chicken? Chili? Taco?

When I found this recipe, I thought it was going to be a soup.  Surprise!  It's not, but what it is, is REALLY good!  I found it on Face Book and made a few changes (no surprise).  The best part was coming home after 2 weeks of testing and dinner was ready!  I used tortilla chips and scooped it like a dip.  YUUUUMMMMMY!!!!!!!!!!!  I'll be having some of the leftovers for lunch tomorrow!  

Remember I had said in an earlier post that I found my camera?  Well, it quit working.  :(    Once I get another camera (or I can figure out how to attach a picture from my phone), I'll start posting pictures again.

Crock Pot Chicken Taco Chili Dip

1 medium onion, chopped

2 cans black beans, rinsed with water

1 can kidney beans, rinsed with water

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels or 1 can, drained

2 (10 oz) cans diced Ro-Tel

1 packet taco seasoning

¾  tbsp cumin or 3 drops doTERRA cumin essential oil

¾  tbsp chili powder

2 large boneless skinless chicken breasts

Sour Cream

Cheese

Combine beans, onion, corn, tomato sauce, diced Ro-Tel, cumin, chili powder and taco seasoning in a slow cooker and mix well. Put the chicken in and  completely cover with the mixture.  Cook on LOW for 8 to 10 hours. Using 2 forks, shred the chicken and stir. Spoon into a bowl, top with sour cream and cheese and eat with tortilla chips!

"Par -MEE- ZEE- in" Chicken

This recipe comes along with a walk down memory lane.

     Once upon a time, long, long ago, a mother (that would be me) and her son went to Publix.  The mother was looking for something to make for dinner.  There was a sample lady there passing out samples of chicken.  The mother asked the lady what kind of chicken it was.  The lady said, "It's parMEEZEEin chicken.  It's made with ParMEEZEEin bread crumbs."  Then she showed the mother the Parmesan bread crumbs she used.  It took everything the  mother and son had not to start laughing at the lady.  The chicken was very good so the mother made note of the recipe and picked up Parmesan bread crumbs (then the mother and son laughed and laughed at the lady's pronunciation of Parmesan) and made it for dinner that night.  Now when the mother makes Parmesan chicken, the mother and son have a laugh at the lady's expense. They no longer make Parmesan bread crumbs so the mother makes her own.

Parmesan Chicken

1 cup Italian Bread crumbs

¼ cup grated Parmesan Cheese

2 Tb. butter

1 egg

5 – 6 boneless skinless chicken breasts

Preheat oven to 375 degrees.  Spray your baking sheet with Pam or use no stick foil.

In a bowl, mix bread crumbs, cheese, and butter.  In another bowl, beat an egg with a fork.  Dip the chicken in the egg and then coat in the bread crumb mixture.  Lay on your pan and cook for 30 minutes or until the juices run clear.  Turn your chicken over after 15 minutes.

*You can also exchange the chicken for pork chops if you’d like.

Valentine's Day Dinner

Yesterday was officially Valentine's Day.  I'm not a big "celebrater" of Valentine's Day.  To me, it's a day to shame people into buying expensive chocolate, cards, and flowers.  Then those people who don't receive anything feel bad and depressed.  I do like to use it as an excuse to go out to dinner though.  ;)  Hubby and I went to dinner at Applebee's Saturday night and then I made a nice dinner Sunday night.  We had steak and chicken gnocchi soup.  The chicken gnocchi soup was very much like the one at Olive Garden.  It was the first time I had made it and it was good!  We had the leftovers tonight for dinner.  Leftovers are another plus.  It means a night I didn't have to make dinner (and two lunches)!  WINNING!!!!!!!!!!!!

Chicken Gnocchi Soup

4 tablespoons butter
1 tablespoon extra virgin olive oil
1 bunch of finely chopped scallions
1/2 cup finely diced celery
1 tsp. minced garlic
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth
Salt, if desired
1/2 teaspoon dried thyme or 1 drop of doTERRA Thyme essential oil
1/4 teaspoon ground nutmeg
1 cup finely shredded carrots
1 cup  chopped fresh spinach leaves
2 cups shredded cooked chicken breast
1 (16-ounce) package ready-to-use gnocchi

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme (if you are using the oil, add it at the end), nutmeg, carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if needed.

Night Time Prep

Every night after dinner, I have to start thinking about breakfast and lunch for the next day.  Sometimes breakfast might be as simple as a cup of yogurt with some granola, or the spinach quiche I posted about last time, but no matter what I prepare, it has to be quick the next morning.  It's even better if I can eat it on the way to work!  I've been hearing a lot about mason jar meals and thought I would try it.  I didn't mind the jar being in the refrigerator, but I hated carrying it around with me.  Tomorrow morning I'm going to put my overnight breakfast concoction in a Tupperware type bowl.  I think that might work better for me.  If I drop it, I don't have to worry about a mess that might cut someone.  The first time I made it, it was a little bland.  This time I jazzed it up a little bit!  I hope you like it!

Overnight Oatmeal

½ cup of quick cook oatmeal

½ cup frozen or fresh blueberries, blackberries, and/or raspberries

1 cup almond milk

1 tsp. chia seeds

1 Tb. sugar free syrup

½ tsp. cinnamon

Combine all the ingredients in a storage bowl or a jar.  Stir and refrigerate overnight.  Microwave for 1 – 1 ½ minutes or eat cold.  Add more fruit if desired.

Crustless Spinach Quiche and Other Stuff

I haven't forgotten about all of you.  Really.  Life has been super busy!!  Many of you know that I have a second job and I LOVE IT!  I am a representative for doTERRA Essential Oils and I have been teaching classes and educating people on the many uses for essential oils.  I have a class this Saturday at my home if you would like to attend.  If you would like to host a class for your friends, I would be happy to teach it and you get free oils for hosting!  It's a great deal!

My youngest grandson turned 3 years old this month also.  That kid is a hoot!  He has so much energy, is so carefree, and the life of the party!  He is fun to be around because he keeps you entertained.  He also likes to play dress up as much, if not more, than his sister.  You never know if he's going to be a Ninja Turtle, a fireman, a super hero, or what!  However, don't call him Superman.  In his world, the name is Super Guy.

But, like I said earlier ... I haven't forgotten about you.  Today I have a recipe for a crustless spinach quiche.  If you are gluten intolerant, you can eat this.  There is NO flour involved.  It's so good, you won't even miss the crust!  OH!  I found my camera, so you get a picture of it today.  I'm so excited to be able to give you a picture again!

Crustless Spinach Quiche

1 10 oz. pkg. chopped spinach, thawed and pressed dry

6 eggs

1 ½ cups skim milk or almond milk

½ cup shredded Parmesan cheese

4 oz fresh mushrooms, sliced

6 oz. shredded Swiss or other favorite white cheese

Mix all ingredients and pour into a 9 x 13 baking dish that has been sprayed with a cooking spray.  Bake at 375 degrees for 30 - 35 mins.  

It's Called POUND Cake For a Reason

Maybe it should actually be called pounds cake.

Each year at school, the teachers always give a little something to the people on their grade level.  This year I decided to make Chocolate Chip Cookie Bars and Cream Cheese Almond Pound Cake.  I can't share the cookie bars recipe because it belongs to a friend of mine and I didn't ask her permission.  The cake recipe is mine though.  You can make it a regular cream cheese pound cake and use vanilla flavoring or an almond cream cheese pound cake by using almond flavoring.  So good!!!



Cream Cheese Pound Cake

3 sticks of butter
3 cups of sugar
1 8 oz. cream cheese
dash of salt
6 eggs
1 Tb almond or vanilla extract
3 1/4 cups plain flour or Gluten Free flour

Cream butter, sugar, and cream cheese together until light and fluffy.  Add salt and flavoring of choice.  Beat well.  Add eggs one at a time and beat after each addition.  Mix in flour slowly and blend well.  Pour into greased and floured tube pan of angel food cake pan.  Bake at 325 degrees for 
1 1/2 hours until an inserted toothpick comes out clean.

Two Of My Faves

Two of my favorite things are chocolate and peanut butter.  Together or separately ... it doesn't matter.  I found this recipe on Facebook, made a few minor changes and I made it for our Thanksgiving dinner.  I can't wait to taste it.  I would have added a picture, but I have lost my camera somewhere and I can't seem to make the pictures from my phone stay on the blog.  If any of you know the trick, please let me know.  I'll add to this post tomorrow and let you know how good the cake is.

UPDATE:  The cake was a huge, delicious hit!  It was so moist (that's what the  buttermilk does).  It is very rich so you will want to cut small pieces.  I will definitely be making this one again!!!

Peanut Butter Chocolate Fudge Cake

  Cake:

2 cups all-purpose Gluten free flour

2 cups granulated sugar

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter

1/4 cup unsweetened cocoa powder

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

2 teaspoon vanilla extract

      1  16 oz jar creamy peanut butter

Preheat oven to 350°. Grease and flour a 9” x 13” baking pan or glass baking dish.  Mix flour, sugar, and baking soda together in a large bowl. Set aside.  Place butter in a large pot. Melt over medium heat.  Using a large pot makes it easier to stir.  Add in cocoa powder.  Stir to mix.  Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.  Remove the mixture from the heat and add dry ingredients to the wet mixture. Stir until smooth. Add in vanilla.  Pour batter into pan and spread out evenly.  Bake  25 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes. Spread the peanut butter over the cake. If the peanut butter doesn't spread easily, put the cake with the peanut butter on it back in the (turned off) oven for 5 minutes.  Take back out of the oven and the peanut butter should spread nicely.  Allow to cool completely.

  Icing:

 1/2 cup (1 stick) unsalted butter

1/3 cup buttermilk

1/4 cup unsweetened cocoa powder

3 3/4 - 4 cups confectioners’ sugar

1 teaspoon vanilla extract

 

To make the icing, combine butter, buttermilk, and cocoa in a saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.  Remove from heat and add in confectioners’ sugar. Stir until smooth. Stir in vanilla.  Pour icing over peanut butter and smooth out the chocolate. The cake should sit at room temperature for about 2 hours to allow the icing to set.