Southwest Chicken Taco's

 Last year I went to a ladies weekend getaway and the first night there the girls in charge of dinner served these chicken taco's.  They are delish.  I absolutely fell in love with them and knew I needed to make these for my family.   I was a bit nervous to ask my cute neighbor Nikki for the recipe because I thought it might just be really complicated.  Was I wrong!   It is the simplest recipe and it tastes amazing.  Plus, my entire family loves it.  My seven year old had two.  Even the picky eater ate hers all gone. 

 3 boneless skinless chicken breasts
1 can Mexican Style Stewed tomatoes
1/4 cup brown sugar
1/2 tsp red pepper flakes

Combine all the ingredients into the crock pot and cook on high for 4 hours.  After it is finished cooking shred the chicken with a fork.  It serves a family of 6. 

Seriously could this recipe be any easier.  We serve this taco style of course.  You can do any ingredients you want.  Here are some we do. 

cheddar cheese
pico
guacamole
lettuce
black beans
corn
Tortilla

Put it all together and Enjoy.

Basil Chicken with Coconut Curry Sauce: Pinterest 5 stars

Here is another Pinterest recipe I found from Mel's Kitchen Cafe. We love Indian food so when I came upon this I thought I better try it out. I thought for sure it would be good but not restaurant good. It is totally restaurant good. My whole family loved this meal. My hubby can't stop raving over it. Very, very delish.

INGREDIENTS:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder (McCormick yellow not red)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice
DIRECTIONS:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.  Serves 4-6 Enjoy

Sweet and Sour Chicken

This is a recipe that comes from my moms kitchen. She really has the best recipes so whenever I go to her recipe book I know that I will pull out a good one. This recipe is a bit time consuming but well worth the effort. This is a HUGE family favorite. Even the little ladies like it. (I do serve theirs without the sauce)

1/2 cup flour
1/4 cup corn starch
1 tsp salt
1/2 tsp baking powder
1/2 tsp canola oil
1/2 cup water
1/2 pound chicken cut in bite size pieces
mix dry ingredients then mix with water and oil to make a batter. Dip the chicken pieces in batter. Fry in small amount of canola oil.

Sauce
1/4 cup brown sugar, packed
2 T corn starch
1 can (8 ounces) pineapple tidbits, drain but reserve liquid
1/4 cup vinegar
2 T ketchup
1/4 cup onion, diced
1/4 cup green pepper, diced
1/4 cup celery, diced

In 2 quart sauce pan mix sugar and cornstarch. Add enough water to reserved pineapple juice to measure one cup. Stir syrup mixture, vinegar, and ketchup into cornstarch mixture. Cook and stir constantly until it boils and thickens. Stir in pineapple, onions, green pepper, and celery. Cook until tender. Add chicken and serve over rice. Enjoy

Crock Pot Chicken Parmesan : A pinterest recipe(2 stars)

Chicken Parmesan is one of my husbands favorite meals.  So when I came across a crock pot recipe I thought bonus.  Turns out this one wasn't really a hit in the Snow household.  First off, we like Chicken Parmesan to be crispy.  This is so NOT the case with this one.  The taste was fine but the lack of crispiness was missed immensely.  I am kind of bummed to say this one was a flop.  Now, in a pinch I just might make it again just because it was so easy..  I will just tell my family it is chicken marinara or something like that.  Try it for yourself though and if you liked it please tell me what I did wrong.  ;)   Go check out her site and see if she has better tips than I found.  If you are to repin this pin it from her site please.

CROCK POT CHICKEN PARMESAN
recipe from: Siggy Spice

2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.
Serve with your favorite pasta.


Enjoy!

Cheesy Enchilada Stack: Pinterest Recipe (5 stars)

I have decided to start making things that I see on Pinterest.  This way I can know if the recipe is worth pinning or not.  I recently pinned this little dish and thought it looked great but wondered how it would taste and how the family would like it.  Turns out this one was a HUGE success.  It really is very tasty.  The site that I got this recipe from looks to have a lot of great recipes.  The site is Chef in Training.  If you are going to pin this please pin it from her site since it is her recipe. 

CHEESY ENCHILADA STACK 

1 lb. Lean ground beef

2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)

6 (8 inch) flour tortillas

1 (8 oz) bag Shredded Cheddar Cheese

1 (16 oz) can refried beans 

2 (4 oz) cans diced green chilies

1 bunch green onions

Cook the beef in a skillet over MED-HIGH heat until well browned. Drain off fat.

Stir 1/2 cup enchilada sauce in the skillet with the beef.  Spray a baking sheet with non-stick cooking spray.

Place 1 tortilla onto the baking sheet.  Top with 1/3 of the beef mixture and 1/4 cup cheese.

Top with 1 tortilla, half the refried beans, 1/2 cup enchilada sauce, 1 can drained green chilies, and 1/4 cup cheese.

Repeat the layers one more time.

Top with 1 tortilla, remaining beef mixture and 1/4 cup cheese.

Top with remaining tortilla.  Cover the stack with aluminum foil.

Bake at 400 F for 40 minutes or until the filling is hot.  Uncover the stack and top with remaining enchilada sauce, cheese and green onion.

Bake 5 more minutes or until the cheese is melted.

Cut the stack into 6 wedges.

Enjoy!

Pizza Rolls or Calzones

I have been making this recipe for years. In fact it is a Home Economics recipe from High School. Ha, kind of funny. My family has loved this recipe. There is something so yummy about a personal pizza. I hope you enjoy this one as much as we have.

(Not a pretty picture but they are tasty.)

2 cups warm water
2 tsp yeast
4 T honey
2 tsp salt
4 2/3 cups flour
Pizza Sauce of your choice
2-3 cups Cheddar and Mozzarella cheese (or your choice)

In a large mixer add water and yeast.  Let it sit for 5 minutes.  Then add honey, salt and flour one cup at a time.  Mix.  Knead ingredients together for 10 minutes.  After you have done this roll out on a floured surface.  Rub with pizza sauce, sprinkle with cheese of choice, and place pepperonis down.  Preheat oven to 350.  Roll the dough like you would for cinnamon rolls.  I use dental floss to cut mine but you can use a knife.  Cut the pizza rolls about 1-1 1/2 inches thick.  place on a greased cookie sheet and bake at 350 for 25-30 minutes.  Enjoy!


The Calzone version is just as easy and just as tasty. You do it the same way as the rolls just don't slice it.

Parmesan rosemary baked potatoes

Parmesan rosemary baked potatoes are a must. We could not get enough of these delightful mouth watering goodness. It was one of those nights were I had no idea of what to make for a side dish. I had some potatoes that needed to be used and so we just went with it. They turned out so yummy.

5-6 red potatoes
rosemary
garlic powder
pepper
1/2 cup Parmesan cheese
olive oil

Preheat oven to 375.  Slice the potatoes in thin slices.  Spread them out on a greased cookie sheet.  Lightly drizzle olive oil over the potatoes.  Sprinkle the seasonings over the top of the potatoes.  Cook for 25 minutes on 375.  Add the Parmesan cheese on top the last 5 minutes.  Serves 6  ENJOY!

Pumpkin Cookies

My hubby loves pumpkin cookies. If I send him to the grocery store he almost always comes home with a box of pumpkin cookies. I really have never been a fan.  I thought it might be a good idea to learn how to make these since he loves them so much.  I have been making them for a few years now and he LOVES them.  Funny thing though, when I made this batch he walked in and said "I think I am over Pumpkin Cookies."  I thought to myself  "you've got to be kidding me, I learned to make these for you."  I really had nothing to worry about.  He changed his mind the second he ate one, and then two...

3 Cups canned pumpkin
2 eggs
2 tsp vanilla
1 cup canola oil
2 tsp nutmeg
2 tsp cinnamon
2 tsp baking soda
2 tsp baking powder
3 Cups sugar
1 tsp salt
5 cups flour
1 pkg chocolate chips

Preheat oven to 350.  Mix all ingredients together and drop onto a cookie sheet.  Bake for 15 minutes.  This makes about 5 dozen. Enjoy!

Country Fried Chicken

I have always wanted to make fried chicken but thought it looked like a really hard thing to do. I finally found a recipe in Everyday Food that I tried out.  It was actually really tasty.  The kids even said "Mom, this tastes just like KFC." and yes to me that meant it was fantastic. 

1 1/4 cup flour
2/3 cup cornstarch
coarse salt and ground pepper
1 quart buttermilk
10 skin on legs or thighs
3 cups canola oil

In a pie plate whisk together flour, cornstarch, 2 tsp. salt, and 1/4 tsp. pepper.  Transfer 1 1/4 cups of the mixutre to an air tight container and set aside.

In a large bowl mix together buttermilk, 2 T salt and 1/4 tsp pepper.  Dredge chicken in flour mixture, then submerge in buttermilk mixture.  Cover and refrigerate 3 hours for up to overnight.

Place a wire rack on a rimmed backing sheet lined with paper towels.   In a large cask iron skillet heat the oil to 350degrees.  I just used my candy thermometer. (A small cube of bread should brown in less than one minute.)

Put the reserve flour mixture into a pie plate.  Lift the chicken from the buttermilk.  Let the excess buttermilk drip off, then dredge in the flour again.

Fry chicken until golden brown and cooked through.  This will take 16-20 minutes.  Flip once.  Adjust the heat if browning to quickly.  With tongs remove the chicken and place on the wire rack.  Allow to cool for 5 minutes.  Serve and ENJOY

Cake Pops/Balls

This is my debut post! Can you believe it, Megan? A while back, in April, I threw a baby shower for my good friend. The only party favor I could come up with were cake balls. It was actually a funny/sad story and I can't take full credit for the cake balls. I deal with chronic migraines and while I'm pregnant (I was 12 or 14 weeks along at the time) they get worse -- turns out the day of the shower I ended up in the emergency department early in the morning because of one of my horrible migraines. I felt horrible because I knew I wouldn't be able to get everything done in time without my husbands help. Anyway, to make a long story shorter, he ended up cutting up the cake, shaping the balls, and freezing them (he also helped out with a bunch of other things including watching our daughter -- super husband to the rescue).

Things you'll need:

Cake mix
9x13 inch cake pan
16 ounce ready made frosting (I used store bought pillsbury vanilla frosting)
Wax Paper
2 Baking Sheets
32 ounces (2 Lbs) candy coating (i used dark chocolate) and used vanilla for the decorating
microwave safe bowl
squeeze bottle
sucker sticks
styrofoam block

Here are the directions for the cake balls:

Step 1: bake the cake in the 9x13 in pan (I used a store bought pillsbury plus chocolate cake). I make the cake the night before so that it can cool completely.

Step 2: Cut the cake into eighths and crumble (take 2 pieces and rub them together like you would sand paper) into a large bowl. Make sure there are no large pieces.

Step 3: Add 3/4 of the container of frosting -- you will not need the entire container of frosting. Mix the frosting in with the crumbled cake.

Step 4: Once the frosting is mixed into the crumbled up cake it's time to make the balls. Roll them into 1-1/2 inch balls and place on wax paper on the baking sheet. Once you've finished rolling the balls refrigerate them overnight or freeze them for 30 minutes.

Step 5: Once the balls are cooled it's time to dip them in the melted candy coating (follow the directions for melting them on the candy coating bag). Take a few of the balls of the refrigerator at a time to keep the other ones cool. Place one ball in the coating at a time spooning the candy coating on the areas that aren't covered. Before I dip the call in the candy coating I place the sucker stick in the coating first and then into the cake ball. Avoid stirring the ball in the candy coating mix. Spoon it on and then when you bring the cake ball out roll the stick on the edge of the bowl and allow excess coating to fall back in the bowl.

Step 6: Once the ball is coated place the stick in the styrofoam block to allow it to cool. Decorate however you desire.