Crock Pot Mexican Chicken

You know what’s as good as going to see my grand baby?

When she comes to see me!

Which she did last week.

It was wonderful!

And honestly – this Nana didn’t want to do anything but be with her! And I do mean anything – including cooking. But for some reason, everybody still thought they needed to eat! Go figure?!

So I decided to let the crock pot cook for me and got creative with what I had on hand.

Crock Pot Mexican chicken was the result.

Nothing fancy, but it sure tasted good and was really easy to make.

So here it is – just in case you have a super busy week and need a fast and tasty meal!

Crock Pot Mexican Chicken

3-4 pounds chicken breasts or thighs, I used bone-in

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon garlic

1/4 teaspoon oregano

1/2 teaspoon cumin

1 can Rotel tomato and peppers

2 (or more – depending on how hot you wish to make) Chilpotle peppers in adobe sauce*

Place the chicken in the crock pot. Sprinkle with the spices. Add the Rotel and as many Chilpotle peppers as you wish.

Put the lid on and let it cook on high for 5 hours. (Add more time if the chicken is frozen.)

Pull the chicken off the bone and serve it on tortillas or chips with all your favorite Mexican toppings.

*For those of you unfamiliar with Chilpotle peppers, they can be found in the Ethnic food section of the grocery store. They are a little hot but add a yummy smoky flavor to dishes. This recipe uses two peppers from the jar – not 2 jars of peppers. The remaining peppers keep very well in the fridge!

Enjoy!

Potluck Chicken

Some people call them basket dinners, others fellowship meals, but our church calls them potlucks and we have one the last Sunday of every month.

We love them!

But I’ve struggled through the years finding something to bring. The oven at church was always full – so it needed to be something in a crock pot.

It also needed to be fast, cheap, and easy to make.

And – after that one embarrassing potluck when my meatballs where raw in the center – it had to be fully cooked.

Enter – Potluck Chicken!

I developed this recipe one Saturday afternoon in desperation. It proved to be a big hit – especially with the kids – and has become my signature potluck dish.

The ingredients are simple – just thawed chicken legs and some Montreal seasoning (I use my homemade version which can be found here).

The secret is time management.

The night before, I line a sheet cake pan with aluminum foil. This helps with clean up.

Then I take the thawed chicken legs and sprinkle them liberally with the Montreal seasoning mix and lay them on the tray.

I cover the tray with plastic wrap and put it in the fridge overnight.

First thing the next morning, I remove the plastic and put the pan of chicken in the oven at 350 while I shower, eat breakfast, and get dressed.

Then – Just before I leave for church – I take the chicken from the oven and put the legs and any juice in my crock pot on warm. I throw away the aluminum foil and quickly wash the pan.

That’s it!

The chicken legs bake for about 90 minutes to 2 hours and are fall of the bone tender.

They could be eaten immediately, but will stay warm and wonderful for hours in the crock pot.

You could bake them immediately and skip the whole refrigerator step, but there’s something wonderful that happens when the spices sit on the chicken overnight!

Either way they are yummy!

Enjoy!

Spaghetti Squash Pie

Would you believe we still have spaghetti squash from last year’s garden? I’m amazed at how well and how long they have kept!

We’re eating it at least once a week – using it to replace pasta, or as a yummy side, and sometimes as a main dish.

Speaking of main dishes – this is one of our favorites! I used my spaghetti pie recipe to create it and served it to rave reviews.

It’s easy to make ahead and refrigerate. I’ve even made it in the crock pot (just heat on high for about 4 hours or low for 6.)

Spaghetti Squash Pie

spaghetti squash (3-4 cups of cooked squash)
1/4 cup butter
1 garlic clove, chopped
4 ounces cream cheese, softened
1/2 cup Parmesan cheese
1 tablespoon Greek or Italian spice mix
1 cup cottage cheese
2 cups spaghetti sauce
1 pound Italian sausage
1 cup mozzarella cheese

Cook spaghetti squash until soft. (Click here for my tutorial.)

Use a fork to “string” it into the noodles.

Melt butter in a pan with the chopped garlic clove. Add cream cheese, Parmesan and spice mix.

Pour over spaghetti squash. Use a fork to gently toss together. Set aside.

Brown sausage and drain. Add spaghetti sauce.

Place spaghetti squash mixture in the bottom of a greased 11 x 7 inch pan.

Cover with the cottage cheese followed by the spaghetti sauce and sausage mixture.

Sprinkle with mozzarella cheese.

Bake at 350 degrees for about 30 minutes.

Serve hot and bubbly to an appreciative family!

All of the amounts are flexible. Use more spaghetti sauce if you want it saucier. Add more cheese. Use more or less spaghetti squash. Try hamburger instead of sausage. Add mushrooms or peppers. This recipe is versatile enough to make it your own!

Enjoy!

Let’s Talk – Spaghetti Squash!

Let’s talk about spaghetti squash!

Wait! Stop! Don’t click away!

Come on – keep reading!

Give it a chance!

First – let’s end some misconceptions.

This watermelon shaped yellowish squash does NOT taste like spaghetti noodles.

Nor does it have the texture of spaghetti noodles.

It is NOT spaghetti.

But after cooking – it can be forked out of the shell into a strands that have the shape of spaghetti and are a great whole food substitute for pasta.

It really doesn’t have much flavor at all – allowing it take on whatever flavor you add.

Now that you have mentally prepared and alerted your taste buds – are you ready to give it a try?

Good! Let’s cook it.

Although there are many different methods – the most important thing to remember is to cut vents in it so it doesn’t build up steam and explode (think baked potatoes).

To avoid this – and as an extra precaution – I always cut mine in half, scoop out the seeds, and place them upside down in a baking dish with a little water in the bottom.

Then I cover them with foil and bake them at 350 degrees until the insides are tender – or – if I’m in a hurry – I’ll skip the foil and microwave them on high till soft.

It’s hard to set baking time since they vary in size (especially when home grown) but plan on at least an hour in the oven and 20 minutes in the microwave.

Then you take your fork and “string” the flesh into spaghetti like strands.

See? It’s easy!

Now you can get creative.

Add butter, garlic and Parmesan cheese for a yummy side dish.

Or butter, cream cheese and Ranch dressing mix.

Or cover it in an Alfredo sauce – add some diced ham or cooked sausage and you have a yummy entree.

Or switch out the Alfredo and ham for ground beef and spaghetti sauce.

How about a “loaded baked potato” dish with bacon, cheddar cheese and sour cream?

The flavor combinations are endless!

An added bonus? You can cook the squash in advance and refrigerate it – with or without the additions – until you need it.

Enjoy!

Crepes

The work load increases on the farm as the weather warms up.

The hours of daylight in the evening after school and work are the busiest, making it hard for the family to sit down for a meal.

One of my favorite meals for nights like these are crepes.

What’s a crepe? It’s a fancy word for a thin pancake that acts like a tortilla shell.

The batter can be mixed up in advance. Then I stand at the stove and fry up fresh crepes to serve the troops as they file in from gardening, mowing, fixing fence, or bringing in the laundry.

For fillings I’ll set out whatever I can find in the fridge – left-over meat, cheese, rice, beans, lettuce, veggies. You can be creative with this and use up those bits of left-overs. It’s always first come – first served on crepe night.

When they’ve had their fill of savory crepes – they can move on the sweet ones. I use the same batter but we fill it with fruit or pudding.

Combinations like strawberries, sour cream and brown sugar are favorites here. Chocolate pudding and whipped cream is yummy, too! No pudding? Just throw some chocolate chips on your whipped cream and wrap it up!

Crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter

Combine all the ingredients in the blender. Place the batter in the fridge for 1 hour. (You can skip this step – but the batter may tear some when you try to flip the crepes. If I’m in a hurry – I just cook them since my crew doesn’t really care how they look!)

Heat a small non- stick pan. Add some butter and pour a spoonful of batter in the middle of the pan. Swirl it around to coat the pan. Cook for about 30 seconds and flip carefully with a spatula. Cook another 30 seconds and serve hot to hungry family members!

If you have batter left when the troops are fed, it can either be refrigerated for a few days to use later, or you can fry up the extra crepes and keep them in the fridge up to a week or the freezer up to a month.

Enjoy!

Pizza Soup

With yet another snow storm expected tonight – I guess winter isn’t quite done with us yet!

There’s still time to put some hearty and warming soup on the menu.

One of our favorites is this very easy pizza soup.

Just a few ingredients to stir together and heat up, either on the stove top or in the crock pot.

It’s warm, satisfying, and really yummy.

We love it with a green salad, fresh rolls, Italian bread sticks, or even grilled cheese sandwiches.

Pizza Soup

1 pound ground beef or sausage
2 cans (26 ounces each) condensed tomato soup
6-1/2 cup water
1 jar (28 ounce) spaghetti sauce (I use one quart of homemade)
1 tablespoon Italian seasoning
1- 16 ounce bag rotini noodles
2 cups cheddar cheese

Brown the ground beef or sausage. Drain the grease. Add to soup kettle or Dutch oven with the tomato soup, water, spaghetti sauce, and Italian seasoning.

Bring to boil. Add the package of rotini noodles. Reduce heat and simmer uncovered until tender, about 15 minutes, stirring often.

Stir in the cheddar cheese.

Serve warm with additional cheese to garnish.

You can make this soup in the crock pot – just add the browned meat, tomato soup, water, spaghetti sauce and Italian seasonings to the crock pot. Cook on high for three hours. Then you can either add the noodles and cook for another 30 minutes, or just cook the noodles on the stove and stir them in just before serving.

To spice things up – add some pepperoni, a can of mushrooms, or some Canadian bacon pieces. Or throw some diced onion and green pepper into the meat while it’s browning.

Need it gluten free? Use your favorite gluten free pasta or omit it altogether and add extra meat or veggies.

It’s as flexible and versatile as pizza!

Enjoy!

Hot Chili Dip

I know that a “dip” is usually considered an appetizer or maybe even a snack.

But I have to confess that this is one dip we eat as a main dish!

My sister-in-law shared the recipe with me years ago and it’s been a family staple ever since.

The original recipe calls for a can of chili – but my favorite way to make it is using left-over homemade chili. Sometimes I’ll even freeze that little bit left in a batch just to make this dip.

You can bake it, layer it in a crock pot or even pop it in the microwave. Don’t worry too much about exact measurements – just use what you have. It’s an easy recipe to double or triple if you’re feeding a crowd.

Chili Dip

8 ounces cream cheese, softened
1 can refried beans
8 ounces sour cream
1 can Hormel chili (or homemade)
8 ounces cheddar cheese

Spread the cream cheese in the bottom of a greased 8 x 8 baking dish. Layer the remaining ingredients in order. Bake at 350 degrees until the cheese is melted.

Serve with tortilla chips and – if you want to be fancy – peppers, onions, black olives, tomatoes, lettuce, and salsa.

Enjoy!

Shake and Bake Chicken

Since Matt is now living on his own and doing his own cooking, he told me that he actually reads my blog to find recipes!

Although he was quick to inform me that the majority of my food posts are for desserts!

So true. So true. 🙂

In an earnest effort to help my son eat a balanced diet – I have decided to do my best to share more main dish recipes.

To get things started right – here’s a family favorite that I got years ago from my sister Teresa. It’s a tried and true, super yummy chicken dish.

The spicy coating can be made in advance and stored in a cupboard till you need it, then you can use as little or as much as you need.

I’ve used it on boneless skinless chicken breasts, whole fryers that are cut up, cheap legs or thighs, and even pork chops.

Shake and Bake Chicken

1 cup bread crumbs
2 teaspoons celery salt
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup flour
2 teaspoons poultry seasonings
1 teaspoon paprika
1/2 teaspoon pepper
5 teaspoons onion powder

Mix together and store tightly closed. It will last 4 months on the shelf.

When ready to use, you will need:

Chicken
1/2 cup milk
1 egg

Pour some coating in a bag.

Mix the milk and egg together. Dip each chicken piece in the milk mixture, then into the bag. Shake the chicken one piece at a time until well coated.

Place in a greased baking dish and bake at 375 degrees for 1 hour.

Delicious with mashed potatoes. (But then – isn’t everything!)

Enjoy!

Barbeque Baked Beans

It’s a cold, blustery day outside today. But inside there’s a cinnamon candle burning on my table, a Focus on the Family radio drama in the CD player, a yummy supper cooking in the crock pot.

On the menu tonight – barbeque baked beans – a stick to your ribs comfort food that is fast and cheap – especially when you use dry beans that you cooked yourself.

Tonight we added a pound of fried sausage to the beans to make it even more hearty.

It took about 10 minutes to throw together and is sending the most delicious smells through the house!

Barbecue Baked Beans

1/2 cup ketchup
3/4 cup tangy barbecue sauce
1/2 cup water
3 tablespoon Worcestershire sauce
2 tablespoons honey
1 tablespoons mustard
3 cup canned white beans
salt to taste

Mix the ketchup, barbecue sauce, water, Worcestershire sauce, honey and mustard. Bring to a boil. Simmer 5 minutes.

Add beans and salt to taste.

Transfer to a greased casserole dish and bake uncovered at 325 degrees for 1 hour.

Or put in a greased crock pot and cook on low for 4 hours or on high for 2 hours. The crock pot version won’t be as thick – but just as delicious!

Crockpot Mac and Cheese

Last week-end was hot. And humid. And busy.

I had just gotten home from a trip to town and was putting away bags of groceries…

And several garage sale treasures…

And 4 dozen rolls of toilet paper…

And purple plates and napkins for graduation…

When Angel Girl reminded me that the older kids had a Youth Group Hot Dog roast that night.

And they needed to bring something to share.

In my weariness I sheepishly offered, “A bag of chips?”

I guess not.

I closed my eyes and frantically searched my tired brain cells for any sign of inspiration.

It was a blank slate.

No wait – wait – I think I have it – there it is – yes – it came to me – mac and cheese in the crock pot.

So what if we had never made it before. I found the recipe in my Taste of Home Slow Cooker Cook Book, handed it to Angel Girl and went to the couch with a large glass of ice water.

Sometimes it’s nice to have a teen in the house. 🙂

She made it.

She brought it.

The kids devoured it.

Success.

Slow Cooked Mac and Cheese

1 – 16 ounce package elbow macaroni
1/2 cup butter, melted
2 eggs, beaten
1 – 12 ounce can evaporated milk
1 – can condensed cheddar cheese soup – 10-3/4 ounce (we substituted cream of mushroom)
1 cup milk
4 cups shredded cheddar cheese
1/8 teaspoon paprika

Cook macaroni according the package directions and drain. Place in a large bowl and toss with the melted butter.

In a bowl combine the eggs, evaporated milk, soup, milk, and three cups of cheese. Pour over the mixture and stir to coat.

Pour everything into a 5 quart slow cooker and cook on low for 4 hours. Sprinkle with remaining cheese and cook 15 minutes longer.

Sprinkle with paprika. (We forget this step – the kids never noticed.)

Although the cheddar cheese would have added even more cheesy goodness – the mushroom soup was tasty and the teenagers didn’t seem to mind.

Enjoy! 🙂