Chicken Taco Chili in a Crock Pot!

Crock Pot Chicken Taco Chili

 I served this for a few friends last night! It was a big hit! Everyone got seconds! This takes no time at all and is so easy! Just toss everything in a crock pot and let it cook! Its a great meal to come to after a long day at work! And good news.... There will be left overs because it makes a ton!

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce (used a 16 oz can)
10 oz package frozen corn kernels (used 2 small cans of corn kernels)
2 14.5-oz cans diced tomatoes (used a 28 oz can of diced tomatoes)
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts
chopped fresh cilantro
 
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

 Prep Time: 5 minutes, Calories: 200

You can serve this in several ways...

• By itself
• Over Rice
• Over chips
• Over pasta

Make it your own! I hope you enjoy!

Cincinnati Skyline Chili

Cincinnati Skyline Chili

Perfect for the cooler weather! Makes plenty for guests and friends!

 And great for football tailgating! Try it, it’s delicious!

Prep Time: 21 minutes

Cook Time: 4 hours

Total Time: 4 hours, 21 minutes

Ingredients:

1 quart cold water

2 lbs ground beef

2 cups crushed tomato

2 yellow onions, diced

4 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tbsp unsweetened cocoa

1/4 cup chili powder

1 tsp cayenne

1 tsp ground cumin

2 tbsp cider vinegar

1 whole bay leaf

1/4 tsp ground cloves

1 tsp cinnamon

1 1/2 tsp salt

cooked spaghetti to serve chili over, optional

Preparation:

Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick. If you want you can refrigerate the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

Too cook in a crockpot- Add all ingredients and then let sit while your at work. You’ll come home to a house smelling delightful! Enjoy!

The Cincinnati "Skyline" Chili Ordering Code
1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated Cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans



Dinners up... Quick and EASY!

In the mood for some pasta? Try this simple dish! It gets the taste buds going!

Spaghetti with Sauteed Chicken and Grape Tomatoes

What you are going to need:

2 skinless chicken breast halves, diced in 1 inch cubes

·         cooking spray

· 1/2 tsp each of dried oregano and dries basil

· kosher salt and fresh pepper

· 8 oz spaghetti (high fiber or low carb) I used Ronzoni Smart Taste

·2 cups grape tomatoes, halved

·2 cloves garlic, smashed and coarsely chopped (if you dont like garlic cut it in half)

·4 tsp extra virgin olive oil

·  4 tbsp chopped fresh basil

Now get ready to start cooking..

Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese....

simple and easy... let me know what you think!

It's November... Pumpkin Pie time!

Time to practice making that perfect pumpkin pie for Thanksgiving!

Pumpkin Pie... Easy Easy Easy takes 15 minutes!
Lets get to baking...

First make sure you have all the listed ingredients below... then pre-heat your oven to 425 degrees.

Ingredients

• 3/4 cup granulated sugar
  
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional) but a must have! :)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. (Careful it will splash if you do not pour slowly!)

POUR into pie shell and make sure its even.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

 

Serve immediately or refrigerate. Top with whipped cream before serving.

 

AND YUM!

WOAH! Gets the taste buds going! Easy, Fast and YUM! Check it out!

Artichoke Crusted Chicken Recipe

What you need:
2 six-ounce chicken breasts, pounded thin
2 tbsp olive oil
1/4 cup mayonnaise (I use light Mayonnaise)
1/4 cup artichoke hearts, drained and chopped (I used canned artichoke hearts, but frozen ones that have been thawed would be fine)
1/3 cup grated white cheddar cheese
Salt
Pepper

And Lets start cooking!!
Salt and pepper the chicken and then sauté each chicken breast in 1 tbsp olive oil on medium-high heat, for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork. 
Set aside.
Mix together the mayonnaise, artichoke hearts and cheddar cheese until evenly distributed.
Spread the mixture over the sauteed chicken breasts, and then broil at 400 degrees for about 3 minutes. 
Do not take your eyes off them — broiling can lead to burning faster than you can imagine.  When the cheese is melted and bubbling and the tops are golden, remove and serve.

Serve with fresh Asparagus and roasted potatos! YUM!!!
Let me know what you think!

Pumpkin Hydrangeas!

Pumpkin Hydrangea Center Pieces

What you will need:

·         Three mini Pumpkins

·         3 bunches of Hydrangeas

·         3 water bottles

·         1 baking sheet with foil

·         A bowl

·         Salt and olive oil

First you will want to remove the pumpkin seeds from the pumpkins. Be sure to set the seeds aside to bake them for a little snack later! After you have removed the seeds and cleaned out the inside of the pumpkins, you will want to measure where to cut the water bottle to make sure it doesn’t show when you place it in the pumpkin. After you place the cut water bottle in the pumpkin measure where to cut the flowers at the height of your liking! To keep Hydrangeas alive you need to keep them in COLD water. I recommend putting a few ice cubes in the water bottles when you place the flowers.  After that you have a beautiful fall center piece for family, friends and entertainment! ENJOY!

Along with the center piece you get a fun easy snack… the Pumpkin Seeds that were in the pumpkins! After you removed the seeds from your pumpkins make sure to rinse them clean. Let them sit until they are fully dried out! After they are dry put them in a bowl and combine them with a little Olive Oil and Salt. Bake on 425 degrees for 20 minutes!  (give and take a few minutes depending on your oven) and then serve at your party! J yum!