Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, April 4, 2009
Another Yummy Recipe
On the quick-and-easy meals front...I came up with another good one. It was so easy I can't believe someone had to tell it to me...I should have thought of this on my own! I just threw a couple of pork roasts (which I got on sale at Macy's for $1.99 each, thank you very much) in the crockpot and added about 3/4 bottle of barbecue sauce. Slow cooked it for about 5-6 hours until it was really tender, then used my kitchen scissors (stuck them right in the crockpot) and snipped it to bits. Threw the meat on a crusty roll and voila!!...yummy easy lunch. Gotta love crockpots.
Friday, March 27, 2009
Enchilada Crockpot Casserole
We have had a really busy week and I have some pics and video that I will upload this weekend. I cannot believe Easter is creeping up so fast. Colton, Bryson, and Chey will be up here for that, so we are looking forward to some family time. I am amazed that life just seems to fly by faster and faster.
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, but I sure love her recipes! We tried this one earlier this week. I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Kira thought it was a tiny bit too spicy (good thing I didn't make the original recipe). Kate and I loved it!!!
Someone that my college roommate knows has great recipes on her blog...I don't know this girl at all, but I sure love her recipes! We tried this one earlier this week. I modified the original recipe a bit so that it wouldn't be too spicy for the kids:
1 1/2 Tbsp. diced green chilis
1/2 cup of your favorite salsa
4 chopped scallions
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken (to save time I used precut frozen fajita chicken)
1 can black beans, rinsed and drained
1 (10 oz.) can enchilada sauce
2 eggs)
1 package Jiffy corn muffin mix
1 1/2 cups (6 oz) shredded Mexican cheese (or whatever kind you like)
For garnish - sour cream, salsa, cilantro
1. Place the chilis and the rest of the ingredients through enchilada sauce into the cooker; stir well. Cover with lid and cook on LOW for 4 hours.
2. Combine corn muffin mix and eggs in a bowl. Spoon batter evenly over the bean mixture in the cooker. Cover and cook 1-1 1/2 hours until the crust is done.
3. Sprinkle the cheese over the corn bread, turn off the crockpot and let it sit 5-10 minutes until the cheese melts. Top each serving with a tablespoon of sour cream and additional cilantro/salsa if desired. Makes about 6 servings.
Kira thought it was a tiny bit too spicy (good thing I didn't make the original recipe). Kate and I loved it!!!
Sunday, March 22, 2009
Going Private...and a yummy recipe
Even though I don't want to, I think I am going to go private with my blog. Now and then there are people showing up on my traffic list that I don't know. If you want an invite for when the blog goes private, please send me an email or post a comment.
On to other things...I tried out the Bacon and Egg Quesadillas tonight. They were yummy. I got the recipe off of 5dollardinners.com, but I tweaked it a bit:
Bacon and Egg Quesadillas
Ingredients:
15-20 strips of bacon
8-10 eggs
shredded cheese
8 large tortillas
salt and pepper to taste
Salsa/Sour Cream for dipping
Directions
1. Cook bacon in skillet on stove top (I did mine in my electric skillet). Remove and place on paper towel to drain excess fat. Pour most of the fat from the skillet.
2. Scramble eggs in skillet that you cooked the bacon in-salt and pepper to taste.
3. Place 4 tortillas on cookie sheet, top with scrambled eggs, broken up bacon strips and sprinkle cheese. Place another tortilla on top. Bake at 300 for 5-10 minutes, until cheese melts and tortillas are slightly crispy. With a pizza cutter, slice quesadillas into quarters. Serve with salsa and/or sour cream for dipping. (I was only able to eat about a half of one...you could cut this recipe in half if you are only cooking for a few people).
On to other things...I tried out the Bacon and Egg Quesadillas tonight. They were yummy. I got the recipe off of 5dollardinners.com, but I tweaked it a bit:
Bacon and Egg Quesadillas
Ingredients:
15-20 strips of bacon
8-10 eggs
shredded cheese
8 large tortillas
salt and pepper to taste
Salsa/Sour Cream for dipping
Directions
1. Cook bacon in skillet on stove top (I did mine in my electric skillet). Remove and place on paper towel to drain excess fat. Pour most of the fat from the skillet.
2. Scramble eggs in skillet that you cooked the bacon in-salt and pepper to taste.
3. Place 4 tortillas on cookie sheet, top with scrambled eggs, broken up bacon strips and sprinkle cheese. Place another tortilla on top. Bake at 300 for 5-10 minutes, until cheese melts and tortillas are slightly crispy. With a pizza cutter, slice quesadillas into quarters. Serve with salsa and/or sour cream for dipping. (I was only able to eat about a half of one...you could cut this recipe in half if you are only cooking for a few people).
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