Archive for the ‘Ah, Cooking’ Category

Crock Pot Chicken Quesadillas: You’ll Love This Recipe!

The BBQ Pulled Chicken recipe I posted a couple of weeks ago has gotten rave reviews.  So, I’ve decided to give you a spin-off of that recipe.   I think you’ll like it just as much!  If you’ve been reading, you know that I love using my crock pot.  I call my crock pot the “domestic wife” in our family, because she always has a meal ready when we get home from work (or at least near ready). 

As mentioned, this is a spin-off of the BBQ Pulled Chicken recipe I talked about here.  If you missed that recipe, then I’ll give you a minute to read that post and catch up…….Ok, now that we are all on the same page, I’ll go on.

Chicken Quesadillas

Things You Need (serves 6)

  1. 2-1/2 cups shredded cooked chicken (from the crock pot)
  2. 2/3 cup salsa
  3. 1/3 cup sliced green onions
  4. 3/4 to 1 teaspoon ground cumin
  5. 1/2 teaspoon salt, plus extra salt to sprinkle
  6. 1/2 teaspoon dried oregano
  7. 6 flour tortillas (8 inches)
  8. 2 cups (8 ounces) shredded Monterey Jack cheese
  9. Sour cream and guacamole
  10. Olive oil (approximately 3 tablespoons)
  11. Optional, additional ingredients; black beans, corn, jalapeños, green peppers, tomatoes, or whatever you fancy.

Note: I’ve used a package of fajita seasoning to season the chicken mixture in the past when I didn’t have the seasonings mentioned above.  It was great too!

How-to

  1. Take chicken from crock pot and shred.  Instead of adding the BBQ as mentioned in the BBQ pulled chicken recipe, put the shredded chicken in a sauce pan along with the salsa, green onions, cumin, salt, and oregano.  This is where you would include any additional ingredients you choose.  Cook for about 10 minutes or until warm.
  2. Heat about ½ tablespoon olive oil in a pan over medium-high heat, sprinkle with salt to taste.
  3. Place one tortilla in pan.  On half the tortilla layer cheese, then chicken mixture, then more cheese.  Fold the tortilla in half to cover the cheese and chicken. 
  4. Watch the tortilla closely because it will cook fast.  As soon as the first side is golden brown, flip the entire quesadilla to cook the other side.  Once both sides are golden brown, remove from pan.
  5. Slice quesadilla and top with guacamole and sour cream. 
  6. Repeat for each quesadilla.  Enjoy!   

Note: I cook mine in olive oil to give it a nice crispy texture (oh, so yummy).  However, you can also heat in the oven at 350 degrees for 10 minutes or until cheese is melted. 

Psst…one more tip for my time crunching readers.  Cook enough chicken in the crock pot for both recipes.  Divide the chicken after shredding and put half in the fridge for later.  Make the BBQ pulled pork one day and the quesadillas another.  The meat will be ready throw in the pan with the other mexican-like ingredients.  You have two super quick meals for the week.  How great is that? 

BBQ Cornish Game Hens

Most of the country is in for some nice weather this week (finally).  I plan to BBQ at least once, don’t you?  I like barbecuing because I can prep the meat and then let my husband take over.  It also tastes wonderful.  Here is a recipe for BBQ Cornish Game Hens.  My hens are defrosting as I speak type and I’m looking forward to throwing them on the grill this week.  With meat this good, there is no reason to get crazy with sides.  If you want a more relaxing dinner, just pair these hens with some corn on the cob and baked potatoes – two things you can also throw on the grill and forget about while you enjoy some family time.     

Ingredients (serves 4)

  • 2 Cornish game hens (1 to 1-1/2 pounds each)
  • 3 Tbs. Olive Oil
  • 1/3 c. Lemon juice
  • 1 Tbs. Coarsely crushed black pepper
  • 1/2 Tsp. Salt
  • 1 Sprig fresh rosemary (optional, but will really make the dish!)

Directions

Split the hens lengthwise, rinse and pat dry. In a small bowl, combine olive oil, lemon juice, crushed pepper and salt. Place the hen halves in a plastic bag. Set the bag in a bowl. Pour the marinade over the hens. Cover and refrigerate for several hours or overnight, turning the hens occasionally. When the charcoal briquets are medium hot, arrange them around a drip pan in a covered grill. Just before grilling, add the rosemary sprig to the coals. Remove the hens from the marinade and place them, skin side up, on the grill over the drip pan. Cover the grill and cook the hen halves for 45 minutes or until done, basting occasionally with the marinade.

Don’t they sound great?

10 Ways to Cook Chicken Breast

If you are like me, then you find yourself staring at a bag of chicken breast thinking about how much you do not want chicken – again.  Do you do that, or is that just me?  Here are 10 Things to Do with a Boneless Chicken Breast.  The recipes look so good.  I’m going to make this one this week.  Chicken Pasta Salad, yum!

Here are a few more to get those taste buds watering…

The best thing is that these are all quick and easy recipes.  Click here

Note: I do not get paid or perk’d for any post or referral.

Crock Pot Meal: BBQ Pulled Chicken

I “invented” this recipe a few days ago and just had to share!  This recipe has all the components we are looking for:

  • Quick
  • Easy
  • Nutritious
  • Easy on the pocket-book
  • Oh, so tasty!

Crock Pot BBQ Pulled Chicken

Things You Need

  1. Chicken breasts (approximately 1/4-1/2 pound per person/serving) (you can just as easily use pork)
  2. Chicken broth or stalk (1 cup, water will work as a substitute)
  3. Your favorite BBQ sauce (we used hickory smoked and it was delish)
  4. Buns/bread of choice (for a low-carb option try making it into a wrap)

How-to

  1. Put chicken – doesn’t even need to be thawed – into the crock pot.
  2. Add chicken broth, stalk, or water
  3. Cook on high for 4-6 hours or on low for 8 hours.
  4. Strain juices, and shred chicken on a plate using two forks.
  5. Mix shredded chicken with your favorite BBQ sauce.
  6. Add to your bread of choice and enjoy!

(Remember you can always make extra and freeze some for an even quicker meal in the future.  If you are new to the blog, or missed the posts on Once A Month Cooking and freezing meals, then click here, here, and here

Some Simple Side Options

  • Baked beans (I add brown sugar and extra BBQ sauce to mine….my husband says they are world-famous, even though he’s never left the US)
  • Corn on the cob
  • Watermelon
  • Okra or fries  (here is a recipe for homemade okra)

Are you looking for a great desert idea?  I made the cake-mix cookies I talked about here and they were so good.  I say were because we’ve already scarfed them down.  I didn’t have any buttermilk, so I added an extra 1/4 cup oil in its place.  The mixture looked a little dry (because the box of cake mix I purchased was 18.5 oz instead of 16 oz), so I added an extra egg.  Click here for that recipe.   Here’s a picture 🙂

An Excuse to Eat Treats

Holidays make for a good probably the best excuse to eat sugar (my favorite food group)!  These cookies caught my eye about a month ago while flipping through the Parents magazine.  I immediately ripped out the page and added it to my recipe pile (that is hidden in a kitchen cabinet).  About a week later, I bought the ingredients.  Since then, I’ve been waiting to eat these cookies.  My husband is equally, if not more, excited.   If you do not like sweet cream cheese icing smooshed between two cake cookies, then you are crazy this recipe is not for you.   However, if you do then keep reading!

Did you miss the Easter craft and egg decorating posts?  Check them out for well-rounded Easter fun.

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Cake Mix Cookies
 
Ingredients
(makes about 30 sandwich cookies)
 
  • 1  18.25-oz. pkg.  yellow cake mix
  • 1    egg
  • 1/4  cup  canola oil
  • 1/4  cup  buttermilk
  • 1  Tbs.  multicolored small round sprinkles
  • 1-1/3  cups  canned vanilla frosting (I bought cream cheese icing)
  •   Yellow, blue, and red food coloring
Directions
  1. Preheat oven to 350 degree F. Line cookie sheets with parchment paper; set aside.
  2. In a large bowl combine cake mix, egg, oil, and buttermilk. Beat with an electric mixer on medium speed until smooth (dough will be stiff). Using a 1-teaspoon measure, spoon 1-inch mounds of batter onto prepared sheets about 2 inches apart. Shape mounds into balls and flatten slightly. Top each with sprinkles.
  3. Bake for 8 to 10 minutes or until lightly browned and edges are firm. Transfer to wire racks to cool completely.
  4. Divide frosting among 3 small bowls. Tint frosting yellow, blue, and pink with food coloring (1 drop each blue and red and 2 drops yellow). Frost the bottoms of half of the cookies. Top with remaining cookies.

 

I”m excited to try these cookies.  I’ve been thinking about them for weeks.  Let me know if you like them!

Mr. Tomato Head Helps Children Eat Veggies

Does the thought of climbing Mount Everest seem like a more manageable task than getting your kids to eat their veggies?  If so, maybe Mr. Tomato Head can help (along with some additional tips). 

Do try this at home:

  • Offer “special treats” and snacks in the form of veggies.  At times, it is the thought of dinner that makes kids automatically put their guard up…they just know there will be something green on their plate.  Mr. Tomato Head will somehow seem more appealing when it appears to be a “special treat.” 
  • Put away (or don’t buy) the junk.  Instead, keep a fruit bowl on the counter and ready-to-eat veggies in the fridge. 
  • Get your kids involved.  Let them pick out recipes they may want to try, let them pick out the veggies from the supermarket or local farmers market, and then let them help cook.  Kids like to help and if they feel a sense of pride in what they’ve made, they’ll want to eat it.  I tried this one year at Thanksgiving.  My niece and nephew wanted to help cook.  I decided to let them help make the broccoli and cauliflower casserole.  I had them cut the veggies and mix them in with the other ingredients.  I think they ate more of that dish than anything else and insisted that everyone try it. 
  • Talk about veggies like they are something to enjoy.  Say things like, “yum, I really like the Zucchini and it is so healthy for us.”  We all know that children pick up on our vibes and especially what we say. 
  • What kid wants to eat a blob of spinach (I don’t even want to eat it)?  Instead, offer variety and have some fun with it!       

(Share your tips and tricks with the group.  We can use all the help we can get!)       

I found these recipes on parents.com.  I’ve only included two, but the article gives 30 Kid-Friendly Fresh Veggie Meals.  Check it out for additional, fun recipes to try!

Source: parents.com

Mr. Tomato Head

Hollow out a tomato, saving the top slice. Fill with cooked couscous mix, top with shredded basil, and cover partially with reserved tomato top, as shown. Rest black-olive slices on tomato ledge for eyes. Cut a piece of provolone cheese in the shape of a mouth and place it right on the tomato — it’ll stick.

Source: parents.com

Tasty Tic-Tac-Toe

Peel an eggplant and cut lengthwise into sticks. Toss in a bowl with 1 egg and 1/4 cup milk, then coat with bread crumbs. Bake at 400 degrees F. for 20 minutes. Arrange strips like a tic-tac-toe board and fill in with cherry-tomato halves and broccoli.

 

P.S., Don’t forget to take the poll in the right navigation bar.  I’ll take the poll down next week and want your input!

Delicious & Healthy Cookies

My friend, Sonja, the author of The Happy Veggie, shares the best recipes.  She is very healthy and very inspiring!  I love reading her blog and enjoy trying her recipes.  She recently gave me these cookies to try, and they were very tasty!  When she told me the recipe would be posted to her blog, I couldn’t wait.  I was eager to learn the ingredients of the oh-so-yummy cookies that I knew had to be healthy.  If you can trick me into eating healthy cookies, I’m in! 

I immediately thought of my For the Love of Mom readers.  We need to stay healthy and keep our families healthy, right?  Nod and say, “yes.”  These cookies are completely healthy.  You (and your kids) won’t regret trying these cookies.  In fact, you’ll love them.  Create some family time, while teaching your children that healthy eating can be very tasty, by having your children help “bake.” 

Do you have a fantastic cookie recipe?  Please share!

Chocolate Banana Cookies

(click above link and scroll down for recipe).     

Image Source: The Happy Veggie

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