Two Great Recipes in One Post

Here are two very easy and simple recipes that can either be made separately or done together.  The first is a basic & easy way to cook chicken breast in the crock-pot.  I used my small 1.5 quart sized crock-pot which was perfect for the size of chicken breast I was cooking (just enough for Aaron and I). The chicken will be really moist and somewhat healthy, since it was cooked in it's own natural juices. 

You could actually just make "Ranchy Chicken" at anytime when you have a different recipe that calls for cooked shredded chicken.  Make it ahead in batches and throw it in the fridge or freezer till your ready for your next meal. Than pull it out, let it thaw out (if you froze it) and bam...you just skipped a few steps and your chicken will have an extra bit of flavor (than if you were to use plain chicken breast).

RANCHY CHICKEN:
1# chicken breast (boneless and thawed)
Dry ranch package

Rub chicken breast in about half of the dry mix, making sure to coat both sides. Let set for several hours, remember the longer you let set, the fuller the flavor.  [Mine set in the fridge for 2 hours.]

Cook in crock-pot with no other ingredients for 3 hours on LOW (or until fully cooked).  Let cool for 30 minutes in it's own broth before shredding the chicken with a knife.  [Mine literally fell apart without really cutting into it.]

Now the simple way to turn the "Ranchy Chicken" into "Buffalo Ranch Chicken" is by adding two little but very powerful ingredients:

1/2 cup Hot Wing sauce
1/4 cup Ranch dressing

Mix together with chicken until evenly coated, place back into crock-pot and cook on LOW for approx. 2-3 hours (depending on how intense you want the flavor to be; the longer it's cook, the bolder the flavor).

Serve as pulled chicken sandwiches, in tortilla or pita roll-ups, as a pizza toppings, mix in with mac 'n cheese, etc....the list of ways to eat this is ENDLESS!


REVIEW:
Now this is just my own personal way of cooking and making Buffalo Chicken, on a weekday for Aaron and I.  According to Aaron he said, "It's got just enough spice, which is nice"; meaning it's not too spicy and is really creamy with the addition of the ranch being added in.  If you prefer more kick from the hot wing sauce, add more of it or if you like less spice, add more ranch dressing.  This recipe is all about what your preferences are and when your cooking for yourself and one other person, you have more freedom to do that.  This is why this is sort of the ideal cooking for 2 recipe and depending on how you serve the shredded chicken, you may have enough for leftovers later in the week.  Try it as something different when you eat the second time and you'll never run out of recipes!

Enjoy!!

~ Kellie Anne











P.S - this recipe is the first of many that will be shot with my new DSL camera that Aaron got me for Christmas.  It took me a while (with the help of my sister), to figure out the settings on the camera and now I can't wait to shoot all my blog photos with it.  I just think it make the food turn out better and look more appetizing than when I took shots with my camera phone.

Something New Sunday - Slurpin' Up Some Soup

I was in the mood for soup and since I've never made a soup before what better than to give it a try on 'Something New Sunday'.  It has been a while since I've tried something new and was wanting to cook a meal in my crock-pot (I love cooking with my crock-pot).  After searching Pinterest (my 'go-to' for new meal ideas), I came across this yummy sounding recipe. 

 

 

Bacon Cheeseburger Soup - Crockpot Style

Ingredients:

1 lb ground beef
1 small onions, diced
1/2 cup of bacon, crumbled (approx. 7 strips)

1 1/2 cups carrots, chopped
2 cups potatoes, cubed
1 can (14.5 oz) diced tomatoes
8 oz cream cheese, cubed
2 cans of chicken broth

4 garlic cloves, minced
1 tsp dried basil
1 tsp dried parsley
1/2 tsp pepper

2 cups cheddar cheese, shredded
1/4 cup flour
1 cup milk

Directions:

Cook the first three ingredients (ground beef, bacon & onions) in a skillet before putting into crock-pot.  <Make sure meats are fully cooked and onions are opaque in color>

Combine all the veggies, cream cheese and broth together and combine into crock-pot, with the meats.

Add seasonings.

Cook for 7 hours on LOW.

When you are almost ready to serve, dissolve flour into milk and pour into the soup to thicken.  Mix in the cheese and serve when cheese is melted.

ENJOY!!

My Thoughts:
  I'm not going to lie, at first I thought this recipe was going to be a complete FAIL!  When you first put all the ingredients together in the crockpot, it looks like a hot mess of food.  The veggies look odd and really don't have much to do with "cheeseburger" taste and the chicken broth almost watered everything down.  You honestly have let this dish cook for the full 7 hours to get it to look appetizing and for the potatoes to get soft enough to eat.  When I was almost ready to serve the dish, I was debating if it needed to be thicken but Aaron said he thought it still looked 'runny' so I went ahead and did it.  He was right, it most certainly helped make the soup look more like a chowder and the cheese is always an important ingredient in our house.

When it was time to eat, this soup taste just like it's name and boy, was it DELICOUS!  Full of flavor (which I say in almost all my food post), and very, very filling.  We invited my parents over to join us, because it does make a lot of soup.  My dad only had to take one bite and was already raving about it.  My mom had request a small bowl, but had gone back for seconds.  The only change I might make for next time (cause Aaron has already said, I will be making this again), is try it with beef broth. 

Pair it with a pickle spear and you'll feel like your really eating a cheeseburger! :)

~Kellie Anne

My First Roast

I am a meat & potato kind of girl. 

Growing up, we would have roast for Sunday dinner at least once a month and my mom always did a fabulous job preparing the roast.  And she always made it seem so effortless too! Just pop it in the oven and a few hours late, we would be eating the fall-off-the-bone beef dish.  So, I decided for tonight's supper, I would cook my first roast.  Normally I wouldn't be to worried about it, but Aaron's parents are coming over to join us.  I know that they will enjoy the meal, but there is still something about making a new dish for guest that always gets me worked up. 

Ingredients:
3# Rump Roast
1# - Baby Carrots
2 - Yellow Onion
1 cup - A1 Steak Sauce
1 Tbs. - Worcestershire Sauce
1/2 cup - Water
1 packet - Kraft Ranch Dry Mix



Directions:
I started off with a 3 pound rump roast that had been slightly thawed out over night in the fridge.  I put the roast in the crock-pot for an hour by itself on LOW; then drained out all the juices that had filled the pot during that time.  I then mixed the sauces, water and ranch mix together and poured over top of the roast.  Continue to let it cook on LOW for the next two hours.  I then added the carrots and onions; letting them cook on LOW & HIGH settings for five hours, alternating the heat every other hour.  I did this cause when I checked it every hour I didn't think that the meat was getting cooked properly but didn't want it to over cook (hence why I alternated that temperature). 

Total time - roast was in crock-pot = 8 hours.
Total time - vegetables were in crock-pot = 5 hours. 

Reviews:
Zesty! That was exactly what Aaron's parents thought after the first bite (which is always a good review, right!?).  The roast and veggies had a lot of flavor and I kept nibbling and sneaking carrots out of the pot but I will be honest, it wasn't nearly as tender as my mom's roast.  No one complained about having to cut the roast with a knife but I still wasn't happy.  I think next time I will add the sauce as soon as I start the roast and I think I will let the roast cook for at least 10 hours.  I hope that it will help make the roast more melt-in-your-mouth.  But I not realize how easy it is to cook a roast and though my first try wasn't the best, I'm not giving up on this meal.

~ Kellie Anne

yet another Buffalo Chicken Mac 'n Cheese recipe - Crock-pot style

If your a fan of Pinterest like I am, you know that there are a million, probably closer to a billion recipes floating around on the site.  You may have also noticed all of the recipes for macaroni and cheese on the site; it's crazy how many different ways you can make such a staple food (well it is in our house, I guess).  Yet here I am, going to show you another way that you can make mac 'n cheese with the ever popular ingredient of buffalo wing sauce and made in the crock-pot.  Full of kick and easy to make, it's sure to be a hit in your kitchen!

 
Ingredients:
  4 chicken breast - thawed out and cubed
  1 medium onion - chopped
  1 can of Cream of Chicken
  Frank's Hot Wing Sauce - amount is all based on your love for the spicy-ness
  1 cup sour cream
  1 cup shredded mozzarella cheese
  1/2 cup ranch dressing
  8 oz of cooked elbow noodles
  Salt & Pepper for taste

  Directions (by pictures):

In a large crock-pot (mine is a 5.5 quart), place the chicken and onion inside.

Combine cream of chicken and wing sauce together.  I used the can from the cream of chicken and used about 3/4 of a can of the wing sauce.  Like stated above its completely up to you on how much of the yummy-goodness (wing sauce) that you'd like to use.

Mix sauce concoction with the chicken & onions; cook on LOW for 6 hours.
 

* * I didn't get a picture of the water boiling or the noodles cooking; but  you all know what that looks like :) **

 

When the noodles are almost done, add the dressing, cheese and sour cream to crock-pot



OMG! It already looks yummy and I haven't even added the noodles yet!!



Noodles have been added and my taste buds are ready to chow down! :)
But wait, once the noodles have been added let everything continue to cook for about 10-15 minutes




Now you can enjoy it! :)
Looks like Aaron is giving this dish a thumbs up and he takes one of his final bites!


I will some day post up the recipe of the Buffalo Chicken Mac 'n Cheese that we also love to eat that is made with a from scratch cheese sauce and done on the stove top and oven-baked.  But for right now, I'm going to add yet another mac 'n cheese recipe to the already growing list on Pinterest! :)

~ Kellie Anne

Something New Sunday - "Crack" Chicken

I am a Pinterest-addict and my boyfriend doesn't object to me trying to new recipes that I have found. I came across this recipe on Pinterest and the caption was titled "Crack" Chicken, which instantly got my attention.  Surprisingly, this was one of the first recipes that I have found off Pinterest where I actually had all the ingredients in my house.  I want to give credit where credit is due, so here is the original link where I found the recipe: http://www.mytimepassages.com/blogs/pinterest/2012/01/pinterst-winfail-bourbon-crack-chicken-crockpot-style/

“Crack” Chicken – Crock-pot Style

Ingredients:
2 lbs boneless (uncooked) chicken breasts cut into bite-size pieces
2 tablespoon cornstarch

2 tablespoon extra virgin olive oil
1 garlic clove crushed
3/4 teaspoon crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 tablespoons chili sauce (you can use ketchup depending on your spice level)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup reduced sodium soy sauce

Coat chicken with cornstarch.

 

Whisk all ingredients into crock-pot and add chicken.

 

Cook on LOW for 8 hours or HIGH for 4.

 My "Non-Professional" Review: 
      I can see why they call it "Crack" Chicken cause it's highly addictive and I ate WAY to much of it (but that was fine, cause like I said, it was delicious).  It's also highly addictive because of how easy it is to make and if you are a looking for a easy-peasy recipe, this is it!! Literally, when everything can be mixed in the crockpot and you can walk away, it doesn't get much easier than that.
      I love spicy food and for me, this dish has the perfect amount (but you can always cut back the amount of red pepper that you use and use ketchup instead of chili sauce if you don't like spice). The raw chicken was fully cooked during the four hours and was really moist too.  The sauce does need something to soak-up all the yummy sauce and I thought that rice would be a perfect. Welp, I didn't have any so I did pour the chicken and sauce over penne pasta (but I do know next time I make it, I will have some rice to eat with it).


I'm gunna leave you with one last photo of my almost 'finished' product

Enjoy!!

~Kellie Anne

Something New Sunday - Lasagna w/ White Sauce

 "The trouble with eating Italian food is that 5 or 6 days later you're hungry again." George Miller, British writer

 

This is EXACTLY how I felt after I got done eating this new crock-pot recipe and the breadsticks I made to go with it were the perfect "Italian" touch.

Lasagna with White Sauce

Ingredients:
 1 - 8 oz box of lasagna noodles; cooked & drained
 1 - pound ground beef
 1 - chopped onion
 1 - 14.5 oz can of diced tomatoes
 1 - can of tomato sauce
 1 - beef bouillon cube (I used beef bouillon granules since I didn't have cubes)
 1 1/2 teaspoons - Italian seasoning
 1 1/2 teaspoons - black pepper
 1 teaspoon - salt
 1/2 teaspoons - red pepper
White Sauce:
 2 tablespoons - melted butter or margarine
 3 tablespoons - all purpose flour
 2 cups - milk
 1 cup - mozzarella cheese
 1 teaspoon - black pepper
 1 teaspoon - garlic powder

Directions:
   Cook lasagna noodles in boiling water for 5 minutes; drain. (I used the non-boiling, ready to use lasagna noodles and it still turned out yummy).  Brown ground beef and onion together, until onion is tender and beef is no longer pink in center; drain.  Mix in tomatoes, tomato sauce, bouillon and seasonings (I opted out the salt, since I'm trying to cut back salt in all my cooking recipes). Pour in bottom of crock-pot and layer lasagna noodles on top (I had to break the noodles to cover the meat).
   Meanwhile, in a small bowl mix together melted butter, flour, milk, cheese, pepper and garlic powder.  Cover the white sauce over top the noodles.
   Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.  In the last 30 minutes, turn crock-pot to HIGH (if cooking on LOW) and top with more mozzarella cheese.  Serve when cheese is melted.  Serves 10 to 12

Well, I just finished up cleaning up the dishes and let me tell you, this meal was delicious! The meat sauce was delicious (and a lot healthier then using processed spaghetti sauce) and surprisingly the white sauce was really great (and might be seen in more recipes).  I was worried during the whole time the dish was cooking that the noodles wouldn't cook properly, but I was so wrong; they were soft but crunchy on the edges like my mom's lasagna was growing up.  Mine was cooked on LOW for about 4 hours and then on KEEP WARM mode for about 45 minutes, cause the edges were starting to brown.  30 minutes before serving, I turned it back to LOW and topped it with cheese; so total cooking time for me was little less then 5.5 hours.  My parents joined my boyfriend and I for the meal and they both agreed it was superb and my dad even went back for 'thirds'.  This will definitely be a repeat dish.

Today was actually a two recipe Something New Sunday, as I made Pesto Breadsticks (seen in picture above), but it's getting late so I will try post that recipe tomorrow. 

Goodnight Folks and Enjoy!!

~Kellie Anne