crockpot baked potatoes

i forgot how much i enjoy baked potatoes until today! i was looking for a side dish for the 'bacon cheddar fresh takes' chicken and shrimp that i was doing for dinner and this seemed like the easiest!

crockpot baked potatoes
from http://www.skinnytaste.com/2009/06/crock-pot-baked-potatoes.html

4 medium russet potatoes
aluminum foil
Toppings: I used light butter and light sour cream but you can add whatever you'd like such as fresh chives, bacon bits, broccoli, cheese

Wash and scrub potatoes until clean. Dry thoroughly. Then prick potatoes with a fork and w in aluminum foil.

Cook on low for 8 hours or on high for 4 hours. When ready to serve, remove potato from foil, cut in half and add toppings of your choice.

crispy chicken burrito

"This is definitely one that can go into our normal rotation" -my husband. good enough for me! My kids enjoyed these as well and as long as you have all the ingredients on hand its relatively easy.

crispy chicken burritos
from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

1 cup cooked mexican rice
1 cup cooked, shredded chicken. (I cooked the chicken with taco seasoning in a slow cooker for a few hours)
1 can black beans, rinsed and drained
2 cups shredded cheese
1 avocado (cut into squares)
Sour cream
6 burrito-sized flour tortillas

Mix rice with chicken and black beans. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with sour cream and arrange avocado on top. Roll stuffed tortillas, folding sides in first and then folding end closest to you over, keeping it tight and making it into a burrito). Spray the tortillas all over with cooking spray.
Heat a panini maker. When ready, place two burritos at a time into panini press until heated through. You can also heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

(vegetarian) tortilla soup

i got this recipe from a friend that i went to cosmetology school with (the whole cosmetology thing didn't stick but atleast i got this recipe out of it lol) at the time, i was very vegetarian and looking for soup recipes that i could actually eat. anyways, she introduced me to this recipe and it has become my go to soup recipe on days like today (coldish, cloudy and the threat of rain all day)

its pretty simple actually... the most annoying part being that you have to strain the homemade salsa the recipe calls for... but other that that, its fairly quick. today i made it for lunch in just over 30 minutes. not bad!

(i am actually writing this blog while enjoying a nice, hot bowl!!)

first i'm going to start off with the recipe for the Red Tomato Salsa that the soup recipe requires.

Red Tomato Salsa
2 tbsp oil (i use olive oil for almost all of my cooking)
1 medium onion, chopped
2 15 oz cans diced tomatoes with chiles
2  15 oz cans diced tomatoes
2 garlic cloves
(the recipe calls for salt but i dont use salt in any of my cooking)

heat oil in large pot. Add onions and cook until soft.

When onion is done, add all ingredients into blender and puree until smooth.

Strain mixture over pot until most liquid is in pot and only solids remains in strainer.

Discard solids.

Cook liquid for about 20 minutes. Set aside.

This is the red tomato salsa that you will use for the tortilla soup. ** you will only use about half of the salsa for the soup recipe so i always throw the other half in the freezer and this makes it much easier for the next time i make tortilla soup**

now what you have all been waiting for....

Tortilla Soup
from teena

1/4 cup olive oil ( this is what the recipe calls for but i probably use half of that)
1 large onion, diced
4 garlic cloves, minced
2 cups red tomato salsa (recipe above)
7 cups vegetable stock
shredded cheese
crushed tortilla chips

Heat oil in large pot on medium heat. (I use the same one that i used for the salsa if i am making them on the same day). Add onion and cook until golden. Add garlic and cook for a few more minutes, being careful not to burn. Add remaining ingredients and stir. Cook for 30 minutes more. when serving, sprinkle bowl with shredded cheese and crushed tortilla chips. you can also add avocado, fresh cilantro or even sour cream if youd like. feel free to get creative!

(i have also made this into a crockpot recipe by doing the same as above, but instead of cooking on the stove for 30 minutes, i mix ingredients together in the pot and then transfer to crockpot on low for a minimum of 30 minutes but can sit for as long as 4 hours.)

chocolate zucchini cupcakes

i searched for this recipe last fall when i had huge zucchinis from my garden and nothing to do with them. (i hadn't checked on them in a couple of days and they got enormous on me! and i dont like cooking with them when they are that big because they tend to be too seedy in my opinion) this recipe was the perfect solution! its nowhere near healthy, but i plan to work on that later lol.

i also was able to tell my son that there was zucchini in these and he was completely unphased, saying "that's okay cuz there is chocolate on the outside"

chocolate zucchini cupcakes
from http://allrecipes.com/recipe/chocolate-zucchini-cupcakes

2 (1 ounce) squares unsweetened chocolate, melted

3 eggs

1 3/4 cups packed brown sugar

1 cup vegetable oil

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated zucchini

1/2 cup chocolate chips

frosting of your choice

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the beaten egg mixture.

In a small bowl stir together flour, baking powder, baking soda and salt; stir flour mixture into egg mixture until just blended. Stir in zucchini and chocolate chips. Using an ice-cream scoop, spoon batter into 24 paper-lined or greased muffin cups, filling the cups 2/3 full.

Bake for 20 minutes or until fork or toothpick inserted in a cupcake's center comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. Spread with frosting ( i used my favorite cream cheese frosting... recipe below)

Cream cheese frosting:

8 oz cream cheese, room temp (i always use 1/3 less fat)
1 cup powdered sugar
1 tsp vanilla extract

beat all ingredients together in bowl. Frost cupcakes.

penne with tomato cream sauce and shrimp

mmm....this recipe is fantastic! (anything that uses butter, cream and wine usually is... its just not so fantastic on the waistline.. oh well. i will worry about that tomorrow lol)

now i have never cooked with wine before and i have no idea what i should be using so a part of me wanted to take the safe route and use chicken broth instead. but i didnt and i pulled out a bottle of cheap wine (i used chardonnay from aldis). it turned out beautifully! even my husband who doesn't like red sauce (or shrimp) kept saying how good it was! i will definitely be adding this to our dinner menu more frequently (and hopefully i can come up with a more figure friendly version so that i dont have to feel so guilty about it lol)
i also used my roasted broccoli recipe and added to the pasta after serving as a serving of vegetables!

penne with tomato cream sauce and shrimp
from http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/

3/4 pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3Tablespoons Olive Oil
1 small onion, chopped
2 cloves Garlic, grated
1/2 cup White Wine (i used chardonnay)
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Basil To Taste, chopped
Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm (al dente)

Peel, devein and rinse 1 pound of extra large shrimp (or use the already peeled and deveined kind like i do =).

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now add chopped basil and add your chopped shrimp back into the tomato cream sauce. Give it a stir and add pepper to taste. Finally add your cooked penne pasta and give it a good stir. ENJOY!!

roasted asparagus with blue cheese

my husband's aunt mena made this for easter this past sunday and it was amazing! i found myself craving it already the next day (obviously... easter was only two days ago and i've already made it at home!) this is definitely going to be a must-have at every bbq this summer! That says a lot coming from me because i a m not a huge fan of blue cheese or asparagus for that mattter!!

roasted asparagus with blue cheese
from mena

1 lb fresh asparagus, tough ends trimmed off
2.5 ounces blue cheese crumbles
1 tbsp olive oil

Line baking sheet with foil (you don't have to.. its just easy clean up). Spread asparagus on tray. Drizzle olive oil over the sticks. Sprinkle the blue cheese crumbles on top. Place under broiler for 20 minutes or until asparagus is crisp-tender and blue cheese is melted. Enjoy!

broccoli casserole

this is one of the easiest recipes ever and it is soooo good! i got this from my aunt who had brought it to a family party years ago. i immediately needed the recipe! this has now become one of my go-to recipes for pot lucks and family parties because it is only 4 ingredients! and now my husband's family always requests this recipe for family get togethers!

Broccoli Casserole
from aunt julie

1 family size (or 3 regular size) bag frozen broccoli cuts
1 lb velveeta (i use the 2% milk kind), cut into 1/4 to 1/2 inch slices (you may or may not use the whole thing... i usually don't)
2 sleeves ritz crackers, crushed
1 tbsp butter, cut into thin slices (optional... i usually don't even use it)

Preheat oven to 350 degrees.

cook broccoli according to package directions and then drain in colander.

In a casserole dish,  layer 1/3 of the broccoli on top. Cover with 1/3 of the slices of velveeta. Repeat two more times.

Place in the oven and let cook for 30 to 45 minutes. Remove from oven and spread crackers on top. if you choose to use the butter, place pats of butter on top of crushed crackers. Place in the oven for 10 to 15 more minutes.

Enjoy!

twix cookie balls

i was totally craving sweets the other day, so obviously i went to pinterest and looked at my boards to see what looked good (um.. everything looks good. that's why i have this blog lol) anyways, i saw this and also happened to have all the recipes so i gave it a shot! i don't know that they taste exactly like twix but they are really good nonetheless.

also, the pic doesn't exactly look good, but they are!

Twix Cookie Balls
from http://iowagirleats.com/recipes/?recipe_id=6005445

6oz milk chocolate chips, divided

1 1/4 cup marshmallow fluff

5 graham cracker sheets, divided

Melt 4oz chocolate chips in a microwave safe bowl in 30 second increments, stirring after each increment, until fully melted. Stir marshmallow fluff into melted chocolate in two batches. Set aside and let cool for 10 minutes.

Roughly chop up remaining chocolate chips, then place three graham cracker sheets in a large, ziploc bag and crush until fine. Stir chopped chocolate chips & graham cracker crumbs into cooled chocolate/marshmallow mixture. You may need to use your hands to fully incorporate graham cracker crumbs. Roll the dough into 14 balls and place the balls on a plate.

Crush remaining graham cracker sheets in the ziploc bag then empty the crumbs into a flat tin or dish. Roll each ball around in the crumbs, then place them back onto the plate and into the refrigerator for at least 15 minutes to harden.

pasta with asparagus and eggs

don't judge me... i made this for breakfast the other day. (i like pasta for breakfast from time to time).i have been training for the Rugged Maniac 5k so i have been running and weight lifting alot (so i have been craving carbs hardcore!) anyways, this would make a great light lunch (it did make an excellent breakfast!)

the original recipe called for a poached egg, but i have never had a poached egg and i'm not exactly sure that i want to (i have a thing about soft, runny eggs... it comes from my whole being a vegetarian for 10 years and being uber picky about the way they are cooked) so instead of a poached egg, i went with an egg cooked over-medium

pasta with asparagus and eggs
from http://www.skinnytaste.com/2011/03/asparagus-and-poached-eggs-over-pasta.html

8 oz uncooked linguini
2 bunches asparagus, tough ends removed, cut into bite size pieces (about 4 cups)
4 large eggs
 pepper to taste
2 tbsp freshly parmesan cheese

Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. Two minutes before pasta is done, add asparagus.

Make sure to reserve 1 cup pasta water before draining pasta and asparagus.

Meanwhile while pasta water is boiling, heat a small frying pan over medium heat. when heated, spray with cooking spray and crack an egg into pan. Cook for about two minutes (or until white and slightly firm on one side) flip over and cook for another minute or until its still got a runny yolk, but the egg whites are cooked completely. Remove from pan and set aside. Repeat with remaining eggs. (or if you are very talented you can do them all at once in a large pan... but im not that skilled lol)

Drain pasta then add back to pot along with some of the reserved pasta water. Divide pasta among four bowls, top with egg, grated cheese and pepper.

To eat, break the yolk and mix well with pasta, top with additional cheese if desired and enjoy!!

whiskey glazed carrots

i came across this recipe on pinterest and thought that it was worth a shot... it sounds interesting right?! well, in my husbands words "i can't believe i'm eating carrots!" so i have to say that they were a success!! next time i make them (and there will definitely be a next time coming very soon!) i think that i will add some cayenne pepper for a little bit of a kick (i dont have any idea if that is going to turn out good at all but i will let you know lol)

Whiskey glazed carrots
from http://thepioneerwoman.com/cooking/2008/10/whiskey-glazed-carrots-major-league-yum/

1/2 stick Butter, Divided
2 pounds Carrots, Peeled And Cut Into Thick Circles
1/4 cup Whiskey ( i used seagrams seven cuz thats what i had... and i wasnt ballsy enough to try southern comfort although the thought of it intrigued me)
1/2 cup Brown Sugar
 Pepper, to taste

Melt 1 tablespoon butter in skillet. Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter.

When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and enjoy.

*UPDATE: i have since tried this with southern comfort and it wasn't good.

Spicy Shrimp

i LOVE spicy food so when i saw this recipe i had to give it a try right away! of course, i always try to look for healthier options, so i left out the stick of butter that this recipe originally called for.... also, i prefer not to have to work so much for my food so i prefer already peeled and cleaned raw shrimp. i was originally going to pair it with some brown rice but at the last minute i decided to go with a crusty bread like the pioneer woman recipe suggested... and it did not disappoint! although now that i think about it, i buttered the bread so i guess it doesnt really matter that i didnt put it in the recipe lol (atleast it was light butter right?!)

spicy shrimp
from http://thepioneerwoman.com/cooking/2007/08/spicy_shrimp_yu/

sorry this is such a terrible pic. next time i make these i will take a better pic (hopefully!)

3 pounds raw Shrimp (21-26 Count Or Larger)
1/2 cup Olive Oil
Pepper, to taste
3 whole Lemons (juice Of)
1/4 cup (to 1/2 Cup) Worcestershire Sauce
Tabasco or hot sauce to taste

Rinse shrimp. Place the shrimp in a large baking pan in a single layer. Over top of the shrimp drizzle about ½ cup of extra virgin olive oil.

Generously sprinkle black pepper over top of the shrimp.

Squeeze the juice of  lemons over top of all of the shrimp. Now drizzle Worcestershire all over the shrimp.

Drizzle hot sauce over the top to your desired temperature

Place the pan of shrimp under the broiler in your oven for just about 10 minutes until the shrimp are no longer translucent.

Teriyaki Chicken with broccoli

last friday, frank and i went to stir crazy for dinner with my sister and her boyfriend. (i love stir crazy... i WISH i had their recipe for sweet and spicy shrimp... YUM!)anyways frank had leftover fried rice so i had to make something that would go well with that. i used to make this recipe all of the time but it has been ages since i last made it. i dont know why either-considering that it is such an easy recipe! well i was feeling kinda lazy about dinner today so i decided i would bring this recipe back into rotation.

teriyaki chicken with broccoli
(i came up with this recipe on my own- inspired by stir crazy's make your own stir fry)

1 lb chicken breast, cut into bite size pieces
1 lb cooked broccoli (you can either boil in it water or use my roasted broccoli recipe here
3 garlic cloves, grated
1/2 cup teriyaki sauce
1/2 tsp cornstarch (optional)
olive oil

heat olive oil in large skillet or wok (best investment ever!). when hot, add chicken. once chicken has begun to cook, add garlic.

when chicken is completely cooked, add broccoli and mix. add teriyaki sauce and stir everything together. if you like your sauce on the thicker side, add cornstarch and mix until sauce is thickened.

serve over rice.

best roasted broccoli recipe ever!

now i know that i have seen a 'best broccoli' ever recipe on pinterest before. well i've tried it and i actually thought it was kinda terrible. but one night when my sisters and i got together for dinner, one of them (krysta) brought the fixings to make this healthy side dish. since then, i seriously could buy stock in broccoli lol. this ihas become a staple side in my house and i make it atleast two to three times a week! (i still cant get my kids to try anything green but my husband loves this recipe!)

Roasted Broccoli
from krysta

1 to 2 lbs fresh broccoli (make sure that it is thoroughly dried if you clean it)
2 tbsp olive oil
3 garlic cloves
2 tbsp mccormicks grill mates fiery 5 pepper blend
pinch garlic salt
fresh grated parmesan cheese to taste
**please note that these are all estimated measurements as i never measure anything!**


preheat oven to 350. (though it doesnt HAVE to be this temp. i have roasted this broccoli in an oven at varying temps when i have something else in the oven. it always comes out good. you just have to check on it every so often to see if its browned to your liking.)

line pan with aluminum foil. cut broccoli into florets and put on pan. drizzle olive oil on top. sprinkle seasoning on top. grate cloves of garlic over broccoli and spread it around as best you can. grate some cheese on top and mix broccoli.

place in oven for 20 to 30 minutes or until a deep green color with nice dark edges. half way through, you can pull out the broccoli and mix it on the pan but its not necessary. it will be both soft and crispy (and amazing) when done. i hope that you enjoy this recipe as much as my husband and i have.

i also want to add that i have tried this recipe with fresh green beans and my husband LOVED them as well... he said that they were even better than the broccoli!