Tag Archives: pw

Crockpot picante chicken and black bean soup

11 Aug

This was really yummy. I also made some homemade tortilla chips to go along with it! The original recipe called for blending an additional can of black beans with broth to get that creamy consistency. After reading the reviews, I opted to put in a can of retried beans instead and save myself the hassle of pulling out the blender!


Crock Pot Chicken and Black Bean Soup
adapted from skinnytaste

1 (15 oz) can black beans, rinsed and drained
1 can fat free retried beans
1 1/2 cups low sodium chicken broth
2 (10 oz) cans Rotel tomatoes with green chilies
1 red bell pepper, minced
4 oz can diced green chiles
1 tbsp ground cumin
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder
1/4 tsp oregano
16 oz (2) skinless chicken breast
1/2 cup chopped cilantro, divided
2 medium scallions, diced
cut limes, for serving
1 medium haas avocado, sliced

Add black beans, retried beans, and chicken broth into the slow cooker along with tomatoes, bell pepper, diced green chiles, cumin, chile powder, garlic powder, onion powder, oregano, chicken breast, and 1/4 cup of the cilantro. Set slow cooker to HIGH 4 hours or LOW 6 to 8 hours.
After it’s done, remove chicken and shred with 2 forks. Place back into the slow cooker and add fresh scallions, remainder cilantro and adjust salt and cumin, to taste.
Serve hot with lime wedges, avocados, and sour cream if desired. Makes about 10 1/2 cups.

Chicken tortilla soup

18 Feb

I’ve been wanting to try and make chicken tortilla soup for awhile now. So yummy when I order it out. Finally got around to making it at home and it was delicious!!! Soooo good! Used some blue corn tortilla chips. And served with tjs’s corn bread yum yum yum!


chicken tortilla soup
adapted from pioneer woman

2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Cornmeal
Tortilla chips

Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Cut chicken into cubes. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add chicken and stir.
Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla chips

Baked French toast casserole

2 Jan

A good friend invited a bunch of us over for breakfast one morning. It was a fun get-together for thee girls. I made this French toast casserole to bring over. It was super delicious! Soo good. I need to make this again soon! Very soon!


Baked French Toast casserole
adapted from thepioneerwoman

1 loaf Crusty French Bread
8 whole Eggs
2 cups Whole Milk
1/2 cup Whipping (heavy) Cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract
1/2 cup All-purpose Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces

Preparation Instructions
Grease a 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
In a medium sized bowl mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over the bread. Cover tightly and store in the fridge for several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and cut them into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 F. Remove casserole from the fridge and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Sloppy joes

10 Feb

I decided to try a different sloppy joe recipe than I usually make. It was good. Had a good kick to it! A nice change from the usual!


Sloppy Joes
adapted from pioneer woman

2 Tablespoons Butter
2 pounds Ground Chicken
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste
Tabasco Sauce
Salt To Taste
Freshly Ground Black Pepper, To Taste

Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground chicken and cook until done.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco. Taste and adjust seasonings as needed.
Spoon meat mixture over the rolls.

The Marlboro Man Sandwich (unsandwiched)

26 Jan

Cube steak was on sale again. I wanted to find a recipe that wasn’t “chicken fried steak”. I came across this one… No rolls in the house. Some i just served the meat unsandwiched :). It was pretty good next time I’d use much less butter! I also didn’t have enough Worcestershire sauce so I added in some A1 which gave it a nice tang! I served it with alexia waffle cut lemon parmesan fries yum!


The Marlboro Man Sandwich (unsandwiched)
adapted from pioneer woman

1 whole Large Onion
4 tbl Butter
1-2 pounds Cube Steak
Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco Sauce, To Taste

Preparation Instructions
Slice onions and cook in 2 tablespoons butter until soft and light brown. Remove and set aside.
Slice cube steak against the grain. Season with salt.
Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
Add Worcestershire sauce, and 5 to 6 shakes Tabasco. Add cooked onions. Stir to combine.

Lazy Chiles Rellenos

12 Oct

I’ve wanted to try making chiles rellenos for awhile now. My grocery store NEVER has poblanos! Well finally the store had nice big green beautiful poblano peppers. I Bought six because I couldn’t remember how many the recipe called for. This turned out disastrous. The picture doesn’t even do the disaster justice! I used 2% milk instead of whole maybe that’s why it turned out so watery??? I even roasted my the peppers myself instead of using canned! And I used a smaller pan so it took FOREVER to set! I’ll have to try a different recipe next time! Thankfully I had made some tj’s mini chicken Tamalitos too!


Lazy Chiles Rellenos
adapted from pioneer woman

8 whole Roasted, Peeled, And Seeded Green Chiles
1-1/2 cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

Cuban Pork Chops

6 Sep

Dinner tonight was delicious! The pork was moist and really flavorful! The sauce could have used some garlic or seasoning. I served this with Corn on the cob and bush’s baked beans. Yum!


Cuban Pork Chops
adapted from the pioneer woman

6-8 boneless Center Cut Pork Chops
2 cups Orange Juice
2 whole Limes, Juiced
5 cloves Garlic, Minced
2 teaspoons Cumin
1/2 teaspoon Cayenne Pepper
1 Tablespoon Dried Oregano
1 whole Small Yellow Onion, Halved And Sliced Thin
1 bunch Cilantro
1 bunch Parsley
1 cup Olive Oil
Salt And Pepper, to taste

Preparation Instructions
Combine orange juice, lime juice, garlic, cumin, cayenne pepper, oregano, and onion in a large zipper bag. Squish it around to combine, then throw in the pork chops! Seal the bag and marinate them overnight.
While the chops are marinating, add cilantro and parsley leaves to a blender. Add olive oil and blend until smooth. Season with salt and pepper, then transfer the mixture to a small container and keep in the fridge.
Remove the pork chops from the marinade (discard the bag). Grill the pork chops until they’re totally done.
Spoon the sauce over the top of the chops to serve.

Shrimp tacos

16 Aug

We love shrimp, we love tacos, so what’s not to love about shrimp tacos? These car out good. The slaw was good, the jalapeño was a nice addition. I served these on tortillas with slaw, tomatoes, onions, guacamole, and a lime.


Shrimp Tacos
adapted from pioneer woman

2 Tablespoons Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Enchilada Sauce
1/2 teaspoon Cumin

1/2 head Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/4 cup Whole Milk
1/4 cup Mayonnnaise
1/2 teaspoon White Vinegar
1/2 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time.
Before serving, toss in cilantro leaves.

Heat oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.

cherry cake pudding

13 Dec

i wasn’t in the mood for chocolate or apples or any of the usual sweet things.    this fit the bill — easy delicious and not chocolate 🙂



Cherry Cake Pudding

adapted from pioneer woman


  • Cake
  • 1 cup Sugar
  • 2 Tablespoons Butter, Softened
  • 1 whole Egg
  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Whole Milk
  • 1 can (15 Ounces) Cherries In Syrup (NOT Cherry Pie Filling) Drained, Juice Reserved
  • 1/2 cup Pecans, Finely Chopped
  • Sauce:
  • 1 cup Juice From Cherries (add Water To Make 1 Cup If Necessary)
  • 1 cup Sugar
  • 1 Tablespoon All-purpose Flour
  • 1 Tablespoon Butter
  • 1/2 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 325 degrees. Generously butter a square 9 x 9-inch baking dish.

Cream sugar and butter. Add egg and mix well. Sift flour, baking powder, and salt then add to mixing bowl alternatively with milk. Add cherries and chopped nuts and mix gently. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

While cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan. Boil for 8 to 10 minutes, or until thick. Turn off heat and stir in 1 tablespoon butter and vanilla extract.

Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven. Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit.

spicy lemon garlic shrimp and eggplant goat cheese bake

23 Aug


who knew that goat cheese could make something (eggplant) i was eh about taste delicious!  i made this recipe awhile ago and we enjoyed it so i decided to make it again!   thinking some  shrimp would be good with the eggplant bake i found this recipe on the pioneer woman’s site.  both were delicious!  i baked up some canned biscuits to serve alongside!



Spicy Lemon Garlic Shrimp

adapted from thepioneerwoman


  • 1 pound Raw Shrimp, Deveined, (i used frozen)
  • 1 stick Cold Unsalted Butter Cut Into Pieces
  • 1/2 teaspoon Kosher Salt
  • 3 cloves Garlic, Peeled
  • 1/4 cup Fresh basil
  • 1/4 teaspoon Crushed Red Pepper
  • 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, basil, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly about 30min.

Serve with hot crusty bread.