If I had to pick one type of food to eat the rest of my life I could pretty easily say, Mexican food. Living in El Paso really spoiled me when it comes to Mexican Food. I am a Mexican Food snob. Yes, I know there are different styles from the different regions and I am good with that, well, as long as the food is tasty. I would even be tempted to go back to eating gluten for the fresh made tortillas from Vista Market. Heck, just give me some of their tamales and a strawberry Jarritos and i’m good. Seriously, it is one of the only soda’s I will drink.
I live in North Carolina now though and we have tried several Mexican restaurants and while we have found a couple that were ok nothing has really wowed us. Thankfully I can make some pretty good Mexican dishes and I am always keeping my eye out for new dishes. One of the recipes I tried recently was for Slow Cooker Cilantro Lime Chicken Tacos.
The recipe had me at Slow Cooker. My crock pot is one of my favorite time savers for busy nights. When my kids were in track we ate crock pot meals on a nightly basis. In my opinion it is so much better to put something in the crockpot for dinner than to stop and get fast food on the way home.
This recipe had an interesting twist to the “normal” crock pot recipes. It was roasting a whole chicken in the crockpot while resting on top of aluminum foil balls. I had cooked whole chicken in the crockpot before but never using the foil ball method. I was intrigued with how it would turn out. So I stuffed the cavity with limes and simply seasoned with seasoned salt and fresh garlic. The original recipe called for wine also but I skipped that part. Chicken broth is often substituted for wine and I knew that cooking in a slow cooker would produce enough juices that extra liquid wouldn’t be needed, and it wasn’t. The end result was a juicy falling apart chicken. The chicken skin was just missing the typical roasted crispness but I was ok with that. I wasn’t cooking it for the skin but the chicken meat to make a family favorite,tacos! All that was left for me to do was shred the chicken and serve. I kept the cilantro on the side instead of mixing in just in case some of my family members decided to be on team no cilantro. I know some people love cilantro while others hate it. Cilantro love and hate is something that has been studied for years like in this article. My family usually loves it but kids can be picky for no reason.
With lime wedges on the side my family ate their chicken tacos and loved them and asked me to make them again the next night. If I do say so myself they were pretty tasty and will be a welcome addition to our dinner rotation.
What type of food is your favorite?
Do you use your crock pot? What do you use it for?
Put aluminum foil balls in the bottom of a slow cooker crock.
Season chicken with seasoned salt. Rub half the garlic on the inside surfaces of the chicken's cavity and leave them inside. Squeeze 8 lime quarters into the cavity; drop the squeezed quarters into the cavity. Place the chicken atop the foil balls. Squeeze 8 more lime quarters over the outside of the chicken; drop squeezed lime quarters into the bottom of the crock. Rub remaining garlic over the outside of the chicken and put garlic in the bottom of the crock. Pour white wine into the crock.
Cook on Low until the chicken meat pulls apart easily, 5 to 6 hours.
Remove chicken to a cutting board. Remove meat from bones and shred completely. Serve chicken on warmed tortillas with cilantro for topping and lime wedge.
It is winter and on those extra cold days there is nothing better than a big bowl of homemade soup. I love to have a big pot simmering on the stove or in your crockpot on those especially on those extra cold days. I don’t know what it is, the smell that lingers threw the house or if it is just the fact that soup is the perfect thing to warm you up but it is pure comfort food for me. One of my favorites is Potato Soup. When I worked at a Darryl’s in Orlando, Florida a few years back it was my staple lunch or dinner when I was working. After moving away I was always looking for a recipe that came close and I finally found one a couple years ago and have tweaked it a bit over the years. The recipe is a simple easy recipe for your crockpot. I have shared it with friends and they agree that this soup is the best. If you are a Potato Soup lover this is a must try!
It is time for Sunday supper! On Sunday’s I try to make an extra special supper for my family to enjoy. If we have plans for the day I sometimes need to take our dinner to the crockpot so I can get supper on the table on time. This week I doubled and tweaked a Myplate recipe from Allrecipes.com and threw it in the crockpot for a quick, easy and healthy Sunday supper. Black Beans and Pork Chops was a hit in my family and I hope it is one in your house also!
This dish is seriously easy to make! First take some pork chops and put them in the bottom of your crockpot. Salt and pepper to taste.
As the recipe suggested I did use bone in pork chops but I suggest using boneless to avoid accidentally getting pieces of bone. Yes the pork chops were so tender they fell off the bone.
Next, rinse your black beans and throw on top of the pork chops .
Finally add salsa and cilantro. I used dried cilantro just because that is what I had on hand.
Now all you have to do is set to low for 6-8 hours (depending on your crockpot).
When done serve with some white rice, a sprinkle of cilantro and fresh avocado on the side and enjoy!
from Allrecipes.com (to make in Crockpot please follow my directions above)
4 Bone in Pork Chops
Ground Black Pepper
1TB Olive Oil
1 15oz can Black Beans
1 cup Salsa
1TB fresh Cilantro
Season pork chops with desired amount of pepper. Select a frying pan large enough to hold all four pork chops in a single layer. Heat oil in frying pan over medium-high heat. Brown pork chops on both sides.
Pour undrained beans and salsa over pork chops and season with cilantro. Bring liquid to a boil, reduce heat to medium-low, and cover. Simmer until pork chops are cooked through, about 20 to 35 minutes depending on chop thickness. If unsure of time, cut a pork chop in half to verify there is no pink left.
I am a mom of 4, add on to that a mom of special needs kids so…. mornings in my house can be hectic and down right crazy but there is one thing we need every morning, a good breakfast.
I love giving my kids a good healthy hot breakfast and this recipe fit the bill along with being easy to make. French toast casserole in the crockpot! Who would have thought. I whipped this up way after my kids were asleep so no mommy I need this or that while i’m trying to create breakfast. I did wake up several times during the night to the yummy aromas of cinnamon and nutmeg. That may have been the hardest part. Then in the morning voila, breakfast was ready as soon as we woke up.
No need to worry about not having enough time in the morning to make breakfast. Make breakfast in the crockpot and let it cook while you sleep.
1 loaf sandwich bread (white or wheat), diced
1 (15oz) can pumpkin puree
1 cup milk
½ cup brown sugar
2 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
Place cubed bread in a large bowl
In another bowl, whisk eggs and then mix in milk. pumpkin puree, brown sugar, vanilla and spices until well combined.
Pour egg mixture over bread and mix until bread is well coated
Pour bread mix into a well sprayed crockpot
Cook on low 6-8 hours/ overnight.
If needed allow to sit uncovered for up to 30minutes before serving if too moist (I live in the desert so I did not do this)
Serve and enjoy. Top with maple syrup, whipped cream or powdered sugar
Note- Some great add in's to this recipe would be chocolate chips or pecans;) I did not do this do to one kid with a chocolate allergy and my kid’s aren’t a big fan of nuts in cookies/muffins etc. they prefer to eat them plain.
Looking for a quick and easy Chili recipe? This recipe simmers all day long in the crockpot and is perfect for chilly days. I have used this recipe and fed not only my friends and family but I have used it for fundraising. This chili is great alone or on top of nachos or turned into walking tacos or Frito pie.
Country Girl’s Chili
2lbs ground turkey
1 medium onion,diced (diced)
4 cans(15.5oz) pinto beans (drained and rinsed)
4 cans(15oz) tomato sauce
4 cloves garlic, minced
1 jalapeno, seeded if desired and diced
1TB Chili Powder
1 TB Cumin
1/4tsp Cayenne Pepper
1TB Extra Virgin Olive Oil
Heat EVOO in skillet until hot and add ground turkey and onions. Cook until turkey is brown and the onions are soft and translucent. Place in crockpot and add remaining ingredients and combine. Cover, and cook 8 hours on Low or 4 hours on High