Wednesday, August 29, 2012

lastest tasties

I've tried a few new recipes this month and have been anxious to share them with you!! Nothing super special about them, not gourmet, and not exactly healthy...but they are easy! and cheap! who doesn't want that, right?

First off...Tex-Mex Crocpot Chicken

3lbs. raw chicken, thawed
1 block cream cheese
1 can original Rotel
1 can black beans, drained and rinsed thoroughly
1 can sweet corn, drained
1 red onion sliced or diced, whichever you prefer

Ingredients for later:
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic powder
salt and pepper to taste

Throw it all in the crockpot on Low for 6 hours. After 2 hrs., use ladle to spoon out 1c. of the liquids, then add the remaining ingredients and stir.

Stir every two hours.

Once the 6 hours are up, turn off and shred chicken. It should be tender enough to just use two forks and pull it apart while still in the crocpot! how easy is that?!

It should look like this:

I served it in tortillas with all the normal taco fixings, with chips and Spanish rice on the side. Delish! give it a try!

Next on the menu we have....Garlic Baked Fries

These homemade fries turned out great!

6 garlic cloves, minced
6 tbsp extra virgin olive oil
4 russet potatoes cut into wedges or strips
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp onion powder
1/4 tsp cayenne pepper

Preheat oven to 450.F

Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant. I used the microwave for about 1 minute.

Spoon 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet coating it well.

Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.

Combine the cornstarch, salt, pepper, onion powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

Arrange the potatoes in a single layer, very important if you want them to get crispy, on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.

Serve with ketchup, mayo or sour cream.
And last, but certainly not least.....Crockpot Buffalo Chicken Sandwiches
3lb. boneless, skinless chicken breasts
1 pack Ranch seasoning
1 bottle Buffalo sauce, I used Texas Pete but next time I'd use Red Hot- Wings
The beauty of crockpot cooking..throw it all in the pot and cook 6 hrs on low.
*note, I only used about a quarter of the bottle of sauce, the recipe called for the whole thing! I think about half would have been perfect! Unless you're just a glutton for punishment and like your mouth to be on fire! haha.*
Serve on hearty buns with your favorite veggies and mayo.
I hope you give these a try! Or maybe it will inspire you to pull out the cookbook (a.k.a. pinterest board) and try those new recipes you've been drooling over!
Thanks for stopping by!

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