Recipe

SLOW COOKER CREAMY CHICKEN FAJITA SOUP

This Slow Cooker Fajita Chicken Soup is easy because everything goes in the slow cooker! 

INGREDIENTS

  • 1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/2 cups water
  • 1 teaspoon cumin
  • 1/2 teaspoon dried cilantro
  • 1 cup cheddar cheese, shredded
  • tomato, optional topping
  • avocado, optional topping
  • sour cream, optional topping
  • crushed tortilla chips, optional topping.

INSTRUCTIONS

  1. Spray slow cooker with nonstick cooking spray.
  2. Place chicken into slow cooker.
  3. In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours).
  4. Remove chicken and shred using two forks.
  5. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.
  6. Serve with your favorite fajita toppings.

Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is moist and sinfully decadent! So if you love chocolate and caramel, you’ll LOVE this easy recipe for how to make Chocolate Caramel Cake!

  • Prep: 1 hour, 1 min
  • Cook: 30 mins
  • Inactive: 1hour
  • Total: 2 hours, 31 mins
  • yield: 9″ layer cake

Ingredients

For the chocolate cake:
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 1 and 1/2 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners’ sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce
  • Garnish:
  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt

Instructions

For the chocolate cake:
  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed.
  3. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
  4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate frosting:
  1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners’ sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
Assembly:
  1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written.

Greek Chicken Gyros with Tzatziki Sauce

Marinated Greek Chicken topped with homemade Tzatziki sauce and Greek salad in warm pita bread.  

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins  

Ingredients

Chicken Marinade:

  • 2 lbs. Chicken Breast cut into pieces
  • 1/4 cup Greek Yogurt
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoons Oregano

Tzatziki Sauce:

  • 1 1/2 cups Greek Yogurt
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoons Red Wine Vinegar
  • 1-2 teaspoons Salt
  • 1 Tablespoons Fresh Dill diced
  • 3 Garlic Cloves finely diced
  • 1 cucumber grated and squeezed to drain

Greek Salad:

  • 3 Tomatoes diced
  • 2 Cucumber peeled and diced
  • 1/4 Red Onion diced
  • 2 Tablespoons Fresh Italian Parsley diced
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • Feta Cheese
  • 4-6 Greek Pita Breads Naan bread, or Flatbread

Instructions

  1. Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. The ideal time is 24 hours.
  2. To make tzatziki sauce, stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients.
  3. To make greek salad, place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste.
  4. Chicken can be cooked on grill or in skillet. To cook on grill — place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked.
  5. To cook chicken on skillet. Heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown.
  6. Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.

S’MORES POPS

All you need are 3 easy ingredients to make these yummy S’Mores Pops.  No campfire necessary! 😉

TOTAL TIME: 10 MINS

PREP TIME: 5 MINS

COOK TIME: 5 MINS

INGREDIENTS:

  • 1 bag large marshmallows
  • 1 package semi-sweet chocolate chips*
  • 1 package graham crackers (about 9 full sheets)
  • lollipop sticks or popsicle sticks

DIRECTIONS:

  1. Begin by twisting the lollipop sticks until they are securely in the middle of the marshmallows. (Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost poke through.)
  2. Place the graham crackers in a strong ziplock bag, and use a rolling pin (or whatever you’d like) to crush them until they are finely crumbled. Transfer the graham cracker crumbs to a small bowl.
  3. Heat the chocolate chips in a double-boiler or (carefully!) in the microwave until they are melted.*
  4. While holding the stick, carefully dip a marshmallow in the chocolate mixture until it is completely covered. Then gently roll the sides and top of the marshmallow in the graham cracker crumbs until they are well-coated. Place on a plate or on wax paper to let cool and dry. Repeat with remaining marshmallows.
  5. Serve immediately, or store in a sealed container for up to 3 days.

Tip:

If your melted chocolate mixture is still too thick, stir in a spoonful or two of shortening or melted butter until it reaches your desired consistency.

Grilled Barbecue Chicken and Vegetables in Foil

Tender, flavorful chicken covered in sweet barbecue sauce and cooked on the grill inside foil packs with zucchini, bell peppers and asparagus.  

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Ingredients

  • 8 aluminum foil sheets large enough to wrap around one chicken breast
  • 4 (4-ounces each) boneless, skinless chicken breasts
  • 1/2- cup barbecue sauce (use your favorite)
  • 1 zucchini , sliced into thin rounds
  • 1 red , green or yellow bell pepper, cut into thin strips
  • 8 asparagus spears
  • salt and fresh ground pepper , to taste
  • extra virgin olive oil

Instructions

  1. Preheat the grill to medium-high heat.
  2. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
  3. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
  4. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
  5. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
  6. Drizzle chicken and vegetables with little olive oil.
  7. Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
  8. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
  9. Chicken is done when thermometer reads 165 F.
  10. Allow the chicken to rest for a few minutes.
  11. Serve.

IF COOKING IN THE OVEN

  1. Preheat oven to 400F.
  2. Prepare chicken as directed above.
  3. Seal the packets closed and transfer to a baking sheet.
  4. Bake in the oven for 25 minutes, or until done.
  5. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes.
  6. Remove from broiler.
  7. Brush with more barbecue sauce. (optional)
  8. Serve.

Simple Breakfast Tostadas

These breakfast tostadas are perfect for weekend brunch or weekday dinners! They’re fresh and filling, but won’t weigh you down. Vegetarian and gluten free. Recipe yields 8 breakfast tostadas, enough for 4 hearty servings.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 tostadas

INGREDIENTS

  • 8 corn tortillas (make sure they’re 100% corn or they won’t get crispy)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups refried beans, warmed
  • ½ cup grated sharp cheddar cheese
  • 8 eggs, fried or scrambled (your preference)
  • 2 cups pico de gallo
  • Optional garnishes, for serving: your favorite hot sauce or salsa, avocado, and/or crumbled Cotijah or feta cheese

INSTRUCTIONS

  1. To prepare the crispy tortillas: Preheat the oven to 400 degrees Fahrenheit with two racks placed near the middle of the oven. Line two large rimmed baking sheets with parchment paper for easy cleanup, if you’d like.
  2. On the baking sheets, brush both sides of each tortilla lightly with oil. Arrange 4 tortillas in a single layer across each pan. Bake for 10 to 12 minutes, turning halfway, until each tortilla is golden and lightly crisp. Set aside.
  3. Meanwhile, prepare the remaining components (refried beans, pico de gallo, and eggs, cooked to your liking).
  4. To assemble, spread warm refried beans over each tostada. Top with a sprinkle of cheese, cooked egg(s) and use a slotted spoon or serving fork to top the eggs with pico de gallo. Top with any optional garnishes you’d like, and serve promptly.
  5. Tostadas are best enjoyed fresh, since the tortillas will lose their crispness with time. However, the leftovers are still good to me! They’ll keep for about 3 days in the refrigerator. If you have leftover refried beans and/or pico de gallo, they both make a great dip for tortilla chips or filling for quesadillas or burritos.

NOTES

MAKE IT QUICK: If you’re in a hurry, warmed store-bought refried beans will do. You could also replace the pico de gallo with store-bought salsa, gently warmed. PREPARE IN ADVANCE: You can make the beans and pico de gallo in advance. Gently reheat the beans and let the pico de gallo come to room temperature while you’re working on the tortillas and eggs. MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas. MAKE IT VEGAN/EGG FREE: These tostadas are still quite filling without the eggs. MAKE IT DAIRY FREE: Don’t add cheese! My fried eggs are made without any dairy products.

Shrimp Dip

Shrimp Dip – you’ll want to face plant into this easy to make, gooey dip. Perfect for eating while watching the game or when you entertain friends, you can’t go wrong with this one! Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10 mins Servings: 4 people

Ingredients

  • 1 slice bacon
  • 3 medium onions chopped
  • 1 clove garlic minced
  • 4 jumbo shrimp peeled and deveined
  • 1 medium tomato peeled and chopped
  • 3 c monterey jack cheese shredded
  • 4 drops Tabasco sauce more if wanted
  • 1/4 tsp cayenne pepper
  • black pepper

Instructions

  • Cook bacon until crispy, drain on paper towel and crumble.
  • Sauté onion and garlic in bacon drippings in a saucepan on medium heat and drain on a paper towel.
  • Coarsely chop shrimp.
  • Combine all ingredients in a slow cooker.
  • Cook on low for 1 hour or until cheese is melted.
  • If it’s too thick, thin with milk.
  • Serve with chips.

Healthy Zucchini Corn Fritters

Healthy Zucchini Corn Fritters- all you need is 8 simple ingredients to make these summery zucchini fritters! (vegan, gluten-free, grain-free)

  • Yield: 10 FRITTERS
  • Prep time: 15
  • Cook time: 15
  • Total time: 30

INGREDIENTS:

  • 4 cups shredded zucchini (about 4 medium-size zucchini)
  • 1 an 1/2 cups corn kernels (about 8 ounces)
  • 3/4 cup finely chopped green onions (about 6 green onions)
  • 3 garlic cloves, minced
  • 1 and 1/4 cup chickpea flour
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon salt & pepper
  • black beans, salsa, nacho cashew cream and/or avocado for serving

DIRECTIONS:

In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.

Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!

Garlicky Crock Pot Mashed Potatoes

Garlicky Crock Pot Mashed Potatoes – make your favorite mashed potatoes in the slow cooker!  

Prep Time: 10 mins

Cook Time: 4 hrs

Total Time: 4 hrs 10 mins

Servings: 8

Ingredients

  • 3 pounds potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup chicken stock (or water)
  • 4 cloves garlic, minced
  • 5 Tbls butter, divided
  • 1/2 cup heavy cream (or half and half I used today)
  • 2/3 cup plain yogurt
  • salt and pepper to taste

Instructions

  1. Put potatoes, chicken stock, garlic, and 2 Tbls butter (cut into cubes) into the slow cooker. Cook for 3-4 hours on high.
  2. Mash or use a mixer to get your desired consistency. Mix in yogurt, cream, and salt and pepper. Top with cubes of remaining butter, stir in to serve.

CROCK POT CHEESY CREAMY MASHED POTATOES RECIPE

What I love about these mashed potatoes is that they are SUPER easy to make and they are super yummy – I love making this recipe to pair with a couple days worth of meals – it is like having your side already done

INGREDIENTS

  • 3 Pounds of Yellow Potatoes ( Cut in half)
  • 4 oz of Heavy Cream
  • 4 oz of Chicken Stock
  • 4 oz of Butter
  • 4 oz of Cream cheese
  • 1 Cup of White Cheddar Cheese ( Shredded)
  • Chives – Diced
  • ¼ Tsp of Salt

INSTRUCTIONS

  1. Set your crock pot to low – place chicken stock and potatoes in the crock pot – cover and cook on low for 2 hours
  1. Add butter and heavy cream and salt
  1. Cook for 4 more hours
  1. Add cream cheese and cheddar cheese – cook for 2 more hours
  1. Mash everything together
  1. Serve and Garish with Chives