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Tag Archives: Poultry

White Chicken Enchiladas

When it comes to Mexican food; enchiladas are one of my all-time favorite Mexican entrees. And since I’m a huge cheese fan I, of course,
enjoy cheese enchiladas. Yum yum!!!! I know they are totally unhealthy but oh man they are sooooo GOOD! 😀 No, that’s not what I am going to be sharing with you today lol. But maybe someday I will 🙂

However, I will be showing you a delicious Chicken Enchilada recipe with a green chili sour cream sauce. I assure you that this dish will satisfy your inner Tex-Mex (well sort of). Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously incredibly good*

White Chicken Enchiladas

Ingredients

Eight-Ten flour tortillas, soft taco size
2 C. cooked, shredded chicken (I used two pounds of boneless skinless chicken breasts) and or you can use half of a rotisserie chicken
2 C. shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 (4 oz) can green chilies
1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. Ground black pepper

**Note: If you use a rotisserie chicken you only have to do steps 2 & 3 after you’ve shredded the chicken.**

Directions

Preheat oven to 400 degrees. 

1. Line a 9×13 baking dish with foil and spray it with cooking spray. Set aside. Rinse and pat dry raw chicken. Place chicken on baking sheet and cook for twenty minutes. Next, remove from oven and shred chicken with two forks. Throw out the juices from the chicken and put a new sheet of foil on baking dish. Set aside. After the oven has cooled down a bit preheat oven to 350 degrees.

2. While the oven is heating up get a large mixing bowl and combine pepper, ground cumin, garlic powder,  chicken, and cheese. Stir well. Roll up the mixture in tortillas and place in baking dish seam side down. In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

3. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few moments to brown the cheese.

What is your favorite Mexican dish?

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Recipe adapted from Plain Chicken

 

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Zesty-Parmesan Crusted Chicken

This parmesan-lemon crusted chicken is one of my NEW favorite meals.
Do you remember a few weeks ago when I made crusted ranch parmesan chicken tenders? Well, this parmesan-lemon chicken is an upgrade to that. A simple lemon vinaigrette, salad greens, and some chicken: dinner is ready. Yum! It’s very easy to make, but can very be time-consuming.

The chicken can be pan fried, and or you can bake it in the oven with a crust of seasoned bread crumbs and parmesan, then followed by greens with a very easy lemon dressing and freshly grated parmesan. I admit that does it take a tremendous amount of effort. However, I honestly can say, this is an unbelievable meal that you and your family will enjoy. All of your hard work will pay off I promise 🙂

Are you ready to start cookin? Here’s how it’s done:

Lemon-Parmesan Crusted Chicken Strips

Ingredients

For the Lemon Vinaigrette

3/4 C. Olive Oil
1/4 C. freshly squeezed lemon juice (2 lemons)
1/2 Tsp. kosher salt
1/4 Tsp. freshly ground black pepper
Salad greens washed and spun dry

Chicken Strips

4 to 6 boneless, skinless chicken breasts
1 1/2 C. Italian seasoning dry bread crumbs
1 1/2 C. freshly grated Parmesan, plus extra for serving
1 Tbsp. Dried basil flakes
1 Tbsp. Dried Oregano
1 Tbsp. paprika
Three extra-large eggs
1/4 C. water
1/2 tsp freshly ground black pepper
1 C. all-purpose flour
1 Tbsp. salt
1 Tbsp. Onion powder
1 Tbsp. Black pepper
2 Tbsp. Garlic powder
One tsp. White pepper
One tsp. Dried thyme
One tsp. Cayenne pepper
1/2 C. olive oil (For cooking)

Directions:

1. In a small mixing bowl, combine the lemon juice, olive oil, salt, and pepper. Set aside.

2. Rinse and pat dry chicken breasts. Next, place chicken on a cutting board and slice your chicken breasts against the grain into 1″ thick slices. Then pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

3. In a shallow dish combine grated parmesan, bread crumbs basil flakes, oregano, and paprika. In another large bowl mix eggs and water until smooth. In a third bowl combine the flour and remaining spices.

4. Pour, a few drops of olive oil into a large skillet and turn your stove on to medium-high heat. Next, dredge the chicken pieces in the flour, then egg mixture, then the breadcrumb mix. Cook for about ten minutes on each side, until golden brown and cooked through. Add oil to the as needed.

5. Serve the chicken on top of greens with the grated parmesan and lemon dressing.

Instructions for baking: Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it with non-stick cooking spray. Then place your chicken onto a baking sheet. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink. 

Recipe adapted from Ina Garten

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Orange Crockpot Chicken

Chinese + food = delish. It’s one of my most-liked cuisines besides; Amercian, Mexican, and last but not least Italian. And I have no doubt with the combination of cooking and blogging this will continue to grow lol. Furthermore, I have a few most-liked Chinese dishes, some of them are; chicken fried rice, lo mein, wonton soup and of course fried orange chicken.

This crockpot orange chicken has a delicious twist on the traditionally fried and breaded dish, this Orange Chicken is so flavorful, wholesome, and it’s all done in the crockpot! Need I say more? I think not so…umm well!!?? What are you waiting for? Grab them ingredients and let’s do this! You only need, like, 7 things, including salt and pepper.

And ohhhh guess what??? It’s only 200 calories per serving. Just Sayin’. Again.

ENJOY! 😀

Orange Crockpot Chicken

Ingredients

16-ounces skinless, boneless chicken breasts
salt and fresh ground pepper, to taste
3/4- C. low-sugar orange preserves
1/4 C. low-sodium soy sauce
2 garlic cloves, finely chopped
1/8 tsp. ground ginger
1/2 C. sesame seeds

Let’s get cooking! 😀

Method

Lightly grease your crock pot with non-stick cooking spray.

Rinse chicken with water and pat dry. Next season with salt and pepper then place chicken breasts on the bottom of the crock pot, one next to another. In a small mixing bowl, combine orange preserves, soy sauce, garlic, and ginger; mix until combined. Pour the mixture over the chicken. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.

In the meantime, prepare the sesame seeds. In a frying pan, heat the sesame seeds over medium heat, shaking the pan frequently, cooking just until fragrant; about 30 seconds. Set aside. Remove chicken from slow cooker and transfer to a plate. Spoon the orange sauce over chicken. Garnish with sesame seeds and serve.

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Recipe adapted from  Diethood 

Coming up next week:

Lemon Parmesan Chicken 

Lemon Garlic Herb Salmon

Crockpot Smothered Pork Chops   Side dish parmesan garlic roasted potatoes 

 

Thanks again so much for reading and have a great weekend! 🙂

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Buffalo fanatics unite

If you like buffalo chicken tenders or wings, then you will like this fiery lasagna. It too has a little bit of tart, so be prepared lol. The first time I made this lasagna, it was a little tricky for me. But, since I’m such a big fan of Buffalo I wanted to challenge myself and make it again. However, I chose not to follow it completely. Here’s what I did differently; I sliced the chicken breasts into thin slices and cooked it in the lasagna along with the uncooked noodles since the sauce is so liquidy, they cook in the oven. Thank God, You don’t have to boil them. Cause it’s starting to get hot out and I, don’t need any more heat coming into the house right now!

You might, later on, tonight; wake up with some heartburn, I know I did lol, but oh well. It is worth it. Frank’s Buffalo Wing Sauce is so good. This recipe would have been even better if it had some ranch in it somewhere. I was planning on mixing a packet and or a couple of teaspoons of ranch seasoning with the ricotta cheese, but then I forgot haha! Oh well, next time! 😀

BUFFALO CHICKEN LASAGNA

INGREDIENTS

12 Whole Wheat Lasagna Noodles, uncooked
1 lb. skinless chicken breast, thin slices or cubes
3 C. spaghetti sauce (cheese blends are best)
1 C. Frank’s Buffalo-style Wing Sauce
1 ½ C water (or less depending how spicy you want it)
15 oz. nonfat ricotta cheese
½ C. egg substitute
½ C. blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees, line a 9×13 baking dish with foil and lightly spray it with nonstick cooking spray.

 

Get a sheet of wax paper and place it on your kitchen counter. Rinse chicken with water and pat dry. Set aside. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside. In a large mixing bowl, combine water, spaghetti sauce, wing sauce and chicken.

Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce. Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture.

Cover with aluminum foil and bake for 60 minutes. Remove dish from the oven, sprinkle blue cheese crumbles evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes nine servings!

 

 

 Recipe adapted from Recipe Diaries

Are you a buffalo chicken freak/fanatic just as much as I am? If you said yes, then great I have plenty of recipes in my cookbook that I cannot wait to share with you shortly.

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Lemon Butter Chicken

Lol, I wasn’t expecting on cooking or blogging today. However, God had other plans, and I had the joy of cooking a delectable chicken supper not only for my family but also for some friends of ours as well. And I always recognize the importance of obeying Him and knew that I had to make this tasty chicken dish. And I, of course, did just that 🙂 I am so thrilled I prepared this meal. Not just because I did it to glorify Him but also cause after coming home from delivering the meal and eating this savory dish myself, I immediately became motivated to write about it.

You are seriously going to want to try this easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken

Ingredients

8 Bone-in, skin-on chicken thighs or tenders
One tbsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Three tbsp unsalted butter, divided
Three cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C. baby spinach, chopped

Instructions

Preheat oven to 400 degrees F.

While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse chicken and dry with paper towels. Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, frequently stirring, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

Recipe adapted from Damn Deilcious 

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Less than five ingredients

I enjoy cooking new recipes. Most of the time, I try to find ones that call for 10+ ingredients. Why you might ask??? Because I like to challenge myself to see how well I follow it. Although I admit, some of the recipes that do call for 10+ ingredients can get pretty stressful sometimes. Moreover, I too certainly love the aroma and the flavor of the variety of barbecue. My preferences are: ribs, pork, and chicken. But my most savored is chicken. And thankfully I found a recipe I seriously wanted to try, not only because it requires just two ingredients and, yes. You saw that right. It simply needs TWO INGREDIENTS. But also, because it has barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most entirely glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.

If you are a barbecue chicken fan like me and occasionally find some recipes complicated due to the number of ingredients, then I recommend you giving yourself some slack for one night lol and giving this one a try. It’s finger-licking good. 😀

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Ingredients

8-10 chicken thighs and or drumsticks (bone-in, skin on)
2 cups of your favorite barbecue sauce (I use Stubb’s BBQ sauce)
olive oil, salt, and pepper

Preheat oven to 400 degrees F.

1. While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a rimmed baking sheet with foil. Set aside.

2. Cover the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin-side down on the already prepared rimmed baking sheet. Bake for 25 minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

3. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.

4. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Recommendation for step number four: Pull out the oven rack just a tad bit that you placed the baking sheet on instead of entirely removing it from the oven.

What is your favorite food to barbecue?

Thanks for reading! 🙂

Recipe adapted from Bowl of Delicious 

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Zesty chicken & taters in foil

Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?

LEMON CHICKEN AND POTATOES IN FOIL

INGREDIENTS:

3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.

 

4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.

 

Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂

 

 

A fun weekend and crispy chicken

Hey cooks, Before I start telling you about today’s recipe I want to share with you a little bit of what I did last weekend and why. On Saturday morning, I participated in a 5k named Walk with me benefiting an organization called Easter Seals. The event was at the Houston Zoo. I had a fabulous time looking at all of the animals and cherishing God’s beautiful creation. I’ve included a collection of some photos from the walk at the very bottom of my post.

Why did I walk in the fun run you might ask??? because of two reasons; 1. When I was first diagnosed with Cerebral Palsy, my parents were nervous and didn’t what C.P. was so they turned to Easter Seals for help. 2. I have been walking in this 5k since 2013, after I had discovered they assisted my family and me, thought it was cool and decided I would give back to a fantastic organization that helped my family and me so long ago.

And for those of who don’t know what Easter Seals is; they provide numerous of services, resources, and other programs to kids and adults who have various special needs just like with my family and me.

Finally moving on to today’s original topic lol

One of my all-time favorite social media sites I often go to besides Facebook for cooking inspirations is Pinterest. I admit it’s pretty addicting lol. I enjoy scrolling through it looking for recipes to cook and blog about like the one I’m going to be showing you in a few seconds. I chose to cook this one today because of two reasons; 1. They are delicious 2. Since I’m encouraging you to overcome your fear of using the oven or stove, I thought I’d let you decide how you want to cook your chicken. Like me, for example, I prefer to bake mine. Have fun and if you start to worry remember to ask God for help. 🙂

Fried or baked crispy coconut chicken

Ingredients

Vegetable oil for frying
Non-stick cooking spray for baking
1/2 C. flour
1/4 tsp salt
1/8 tsp pepper
1/4 – 1/2 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 – 4 C. of sweetened coconut flakes (Baker’s Coconut)
3 – 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Preparation instructions for chicken

1. Get a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. I cut my chicken into strips.

2. In a bowl mix flour, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat. 

3. In a third bowl add coconut flakes. Take chicken and immerse in flour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate and or a baking dish. Do this to all chicken.

Directions for frying

In a medium pot, add 2 – 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
Once the chicken is ready, check the oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If bubbles do not form around the spoon, then the oil is not hot enough.
Once the oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into the oil. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes. Gently remove golden chicken and set on a paper towel-lined plate. Cook chicken in batches if all does not fit into the pan.

Baking Method

If you’d rather BAKE instead of fry, follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non-stick foil, and spray with non-stick cooking spray. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through. 

Once all chicken is cooked, serve with your favorite sauce.
I dig this with a batch of homemade Chick-Fil -A sauce or choose your favorite dipping sauce and enjoy!

Recipe adapted from Nums The Word

Thank you so much for reading and have a great night!

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Eating tropical without leaving home

Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you free boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

 Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ½″ – 1″ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ½ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. 🙂

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. 🙂 My hope for you is that you keep practicing and don’t give up. 🙂

Thank you so much for reading.

 

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Full of creamy goodness

What’s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6  C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES: It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’s thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of the choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. 🙂

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Option #2

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