Crock Pot Monday: Chili Colorado Burritos

My poor, neglected blog! School has been keeping me swamped, exhausted, and Strep-ridden this year :( . Boo! But I'm going to try harder to share some of the delicious recipes we have been cooking at the Farque household! This is one of them. Of course I found it on Pinterest and it is super easy. The meat cooks all day in the crock pot so it's really tender. Then you assemble the burritos when you get home, melt the cheese, and voila! Easy Mexican food at your fingertips. Enjoy!

Ingredients:
- 2 pounds of stew meat or other beef cubed
- 20 ounces of red enchilada sauce
- 2 beef bouillon cubes
- 1/2 can of refried beans
- 5-7 burrito size flour tortillas
- 1 cup or so of shredded cheese
- 1/2 of an onion, chopped
- small handful of chopped cilantro

Directions:
1) Season the beef with garlic powder, a little Greek seasoning, and a little Mexican seasoning (or whatever you have). Go easy on the salt since you'll be adding 2 beef bouillon cubes to the mixture.
2) Add the beef, bouillon, enchilada sauce, onions, and cilantro to the crock pot and cook on low for 7 or 8 hours. Mine cooked for about 8 and the meat was perfect.
3) After the meat is cooked, use a slotted spoon to get it all out of the crock pot. Use two forks to shred the meat and then put it back in the juice.
4) Turn your broiler on. Put some beef, refried beans, a little juice from the crock pot, and cheese in the tortilla and roll it up. Cover the top with more juice and cheese. Put under the broiler unil the cheese is melted.
5) Voila!

  Get Cookin'!

Crock Pot Monday: Hickory Smoked Brisket

School is back in full swing...And so is Crock Pot Monday! I tried this super easy recipe in my slow cooker and it was delish! It's probably my new favorite way to cook a brisket. It was tender and juicy, and it had a slight smokey taste like it was cooked on a grill. Jason loves brisket and he absolutely LOVED this! We will definitely be having this again very soon. You can view the original recipe here, and a short video on how to put the foil in your crock pot.

Ingredients:
3-4 pound brisket, trimmed
1/4 cup of liquid smoke
1/2 teaspoon of celery salt
1/2 teaspoon of garlic salt
1/2 teaspoon of onion powder
a sprinkle of Tony's

Directions:
1) Line the bottom of your crock pot with foil. I used 2 pieces to make sure none of the juice leaked out.
2) Place the brisket in the crock pot. Pour the liquid smoke on top.
3) Sprinkle all seasonings on top.
4) Cook on low for 8-12 hours.
5) Voila! Seriously, it's that easy.

Try this soon!

  Get Cookin'!

Crock Pot Monday: Buffalo Chicken

Super simple and yummy! I was a little skeptical of this recipe at first,  but we ended up eating it two days in a row! If you like wing sauce and/or buffalo wings, you should try this.

Ingredients:
- 3 chicken breasts
- 1 package of ranch seasoning mix
- 1 bottle (12 ounces) of Frank's wing sauce

Directions:
1) Mix together the whole bottle of sauce and the seasoning mix.
2) Put chicken breasts in the crock pot and pour the sauce on top.
3) Cook on low for 5-7 hours.
4) When chicken is fully cooked, shred with two forks. Serve on buns. Voila!

  Get Cookin'!

Crock Pot Monday: BBQ Ribs

 

Oh. My. Goodness!!!!! Who knew that cooking ribs cooked in the crock pot would turn out so delicious?! Definitely my favorite that we've ever cooked. And probably in my top 3 for favorite ribs I've ever tasted. Yes, that good! They were so tender, juicy, and f-u-l-l of flavor.

I was skeptical at first, it's true. I kept thinking, "How can this be good if it never touches a grill?" But the flavor is sort of "smokey" so you cannot tell they weren't slow smoked all day. Jason and I have tried to cook ribs a few times on the grill- but they always come out tough, no matter how long we cook them.  And they were a pain! This recipe is so simple and I will certainly be making this again soon. Try it, you won't regret it! Although I changed her recipe a little, here is the link for the original post.

Ingredients:
- 2 teaspoons of sweet paprika (I used regular paprika because I didn't have sweet)
- 1 teaspoon of brown sugar
- 1/8 teaspoon of cayenne pepper
- sprinkle of Worcestershire sauce, Montreal steak seasoning, garlic powder, and Greek seasoning
- 2 pounds of pork baby back ribs
- 1 bottle of BBQ sauce (I used a new kind "Dallas Cowboys Original" because I sampled it in HEB and it was good!)
- Vegetable oil spray
- 1/2 cup of chicken broth

Directions:
1) Sprinkle a little bit of Worcestershire sauce on the meaty side of the ribs. In a small bowl, mix together paprika, brown sugar, and cayenne. Rub all over the ribs.
2) Then sprinkle the ribs with Montreal steak seasoning, garlic powder, and Greek seasoning.
3) Spray the crock pot with the cooking spray and then arrange ribs in the slow cooker by standing them up against the wall of the pot, thicker side down and meaty side against the pot.
4) Mix together 1/2 the bottle of BBQ sauce and the chicken broth, and then pour over the ribs.
5) Cook on low for 6-8 hours. Mine cooked for about 9 hours and they were fine!
6) After the ribs are cooked, remove from pot and arrange on a foil lined baking pan, meaty side up. Skim the sauce in the pot to remove any excess grease, and then pour in the other 1/2 of the BBQ sauce to the pot to thicken up the sauce.
7) Turn on your oven's broiler (I put mine on low). Brush the sauce over the ribs and put them under the broiler for 5 minutes. Remove, brush on more sauce, and then return to broiler for another 5 minutes.
8) Remove from oven and try not to burn your mouth while you are scarfing down the most delicious ribs!!

  Get Cookin'!

Crock Pot Monday: Chicken Enchilada Soup

THIS IS DELISH!! Probably one of my favorite crock pot recipes so far! It had the perfect amount of seasoning and spice. I loved that there wasn't too much chicken or too many veggies- it was just right!  It was so easy, too. Essentially just throw everything in the pot and turn it on. I cannot wait to make this again. This recipe is definitely a keeper- try it soon!


Ingredients:
- 1/2 cup chopped onion and celery
- 3 cloves of garlic, minced
- 3 cups of chicken broth
- 8 oz. tomato sauce
- 2 tablespoons of adobo sauce from chipotle peppers, along with 1 pepper
- 1/4 cup of chopped cilantro
- 15 oz. can of black beans, rinsed and drained
- 14.5 oz. can of petite diced tomatoes
- 1 can Mexican corn
- 1 teaspoon of cumin
- 1/2 teaspoon of dried oregano
- a sprinkle of black pepper and Greek seasoning
- 1 large chicken breast (or 2 smaller ones)

Directions:
1) Put everything in the crock pot and cook on low 4-6 hours!  Seriously, it's that easy. Mine actually cooked longer because I got home from school a little later than usual and it was fine.
2) Remove chicken and shred with two forks. Add chicken back to the pot.
3) Serve in bowls and top with sour cream, avocado slices, sour cream, tortilla strips, whatever really!

  Get Cookin'!

Crock Pot Monday: French Dip Sandwiches

Yay! I'm finally out of the "gross crock pot recipe" slump! This recipe was so easy and really good! I found it on Pinterest (of course). Here is the link for the original post. I thought it was going to be too salty because of all the salty liquids- but actually I think it was seasoned well. I just added a little extra spice. We had a lot left over so tomorrow I'm planning on straining off the liquid and mixing in some BBQ sauce- instant chopped beef sandwiches! Super easy and delish way to reuse the leftovers!

Ingredients:
- 2-3 pounds beef chuck roast
- 1 onion, sliced
- 1 can of beef broth
- 1/2 cup of water
- 1/4 cup of soy sauce
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of Dijon or Creole mustard
- 2 cloves of garlic, minced
- submarine rolls
-  salt and pepper

Directions:
1) Place the onions in the slow cooker.
2) in a small bowl, whisk together the beef broth, water, soy sauce, Worcestershire sauce, mustard, and garlic. Pour over the onions.
3) Season both sides of the beef with salt and pepper and place on top of the onions.
4) Cook on low for 7-9 hours or until beef is falling apart. Remove beef from liquid, shred with two forks, and then return to liquid.
5) Serve on submarine rolls with provolone cheese and jalapenos. Voila!

  Get Cookin'!

Crock Pot Monday: Angel Chicken

I've been very disappointed lately with the new crock pot recipes I've been trying. This one sounded so yummy and lots of people on Pinterest said it was good... It's made with Italian dressing seasoning mix, white wine, cream cheese, mushrooms--- sounds delish, right?

WRONG.

It turned out to be VERY greasy and very bland. We didn't even eat it! Here's the link for the original post. This blogger gave it a 10!!! I give this recipe about a 2. 

I'm getting discouraged and I need some good crock pot recipes--- please send yours my way!

  Get Cookin'! (but please don't cook this.)

Crock Pot Monday: Ten Bean Soup

This was easy and so delish! It was hearty and perfect for a cold and cloudy day. I used a Ragin' Cajun bag of dry beans. I love all of the Ragin' Cajun products!  You can find it at any grocery store by the other dry beans. The best part is that it also comes with all the seasonings! So all you have to do it dump it in and you're ready to go. I added some extra veggies and herbs because I'm an over achiever :-).

Ingredients:
- 1 bag of Ragin' Cajun fixin's
- 1/2 cup each: chopped carrots, onion, and celery
- small handful of chopped sage
- fresh rosemary- off the stem and chopped
- 1 can of Rotel (to make it a little spicy- if you can't stand the heat then just add about a tablespoon of tomato paste)
- 16 oz. of chicken broth
- 1/2 pound of bacon

Directions:
1) Soak the beans in water over night.

2) The next day, fry the bacon and then chop into pieces. TIP: always cook bacon before putting it in a crock pot-- if you don't it becomes stringy and gross. I'm from Louisiana so I added the bacon grease into the crock pot to cook with everything. Every Southerner uses bacon grease is a secret ingredient!!! But you don't have to and it will still be good. You could easily add ham or sausage instead, too. Or leave it meatless. The possibilities are endless!

3) Combine everything in a crock pot (with the seasoning packet) and cook on high 6-8 hours, or until beans or soft.

4) You might want to add a little more liquid, depending on how "soupy" you want it.

5) Serve over rice. Voila!

  Get Cookin'!

Crock Pot Monday: Tomato Basil Parmesan Soup

A little late... I know! Jason and I (well, mainly Jason) have been working on a little D.I.Y. dining table project so we haven't been trying anything new in the kitchen. I got this recipe idea and picture from Pinterest.

The results....The soup was okay. Not my favorite but it was edible. I was really excited about it because it only called for  a few ingredients and in the original post the blogger gave this recipe 5/5 stars. I would give it about 2.5 stars. But I'm a tough critic! I've said this many times before but I want to eat things that are full of flavor and spice. This had neither of those things. And my soup didn't look like this picture either--- that always makes me so mad!

Here's the link for the recipe. It's Wednesday and I'm too exhausted to type! Next week I'm hoping for an amazing crock pot dish...I'm on the look out for a good one!

  Get Cookin'!

Crock Pot Monday: Orange Chicken

I got this recipe from Pinterest. And I have to say, whoever said this was delicious sits on a thrown of lies!!!! Even if you LOVE orange flavored stuff, I think this would still be too orange-y for you. I mean it's like knock you on the ground orange-y. The chicken itself was good and I think with some major adjustments to the recipe, it could be good. Especially if you used less orange juice and more teriyaki/soy sauce. Panda Express sells their yummy sauces at Wal-Mart by the other Asian food stuff. Add some of it and it will definitely be good! But I have to be honest and say that I didn't even eat that much of this tonight because it was just too much for me. And that NEVER happens- I'll eat anything! Literally. But you live and you learn! A few friends sent me some other yummy looking crock pot recipes and I will be trying those soon! Here's the orange chicken recipe.

Ingredients:
- 1 pound of chicken, chopped into small chunks
- 1/3 cup of flour
- olive oil
- 1/2 teaspoon of salt
- 1 teaspoon of balsamic vinegar
- 3 tablespoons of ketchup
- 6 ounces of frozen orange juice concentrate
- 4 tablespoons of brown sugar

Directions:
1) In a bowl, mix the OJ, brown sugar, vinegar, salt, and ketchup.
2) Pour the flour in another bowl. Toss the chicken until it's evenly coated.
3) Pour a small amount of olive oil in a skillet and brown the chicken. It doesn't need to be fully cooked since it's going in the crock pot. Just sear it so it will have the crust on the outside.
4) After the chicken is done, put it in the crock pot and pour the sauce on top. Cook on low for 5-6 hours, or on high for 2-3 hours.
5) Voila!

  Get Cookin'!

Crock Pot Monday: Cheesy Chicken and Potatoes

This was really good! Sometimes I've noticed that crock pot meals don't make good photographs-- this was one of those times. I borrowed this photo off the Kraft website. This recipe came out of their "Food and Family" magazine. I added a few things to it, though. It tasted kind of Mexican-y. We just so happened to have some verde sauce left over from a restaurant and so we put it on top of our chicken-- so delish! I would definitely recommend putting salsa or something on the top. This was super easy to make!

Ingredients:
- 1 green pepper, sliced
- 1/2 onion, sliced
- 1 pound of red potatoes, thinly sliced
- 2 pounds of chicken breasts
- 1 can of cream of chicken soup
- 4 ounces of Velveeta
- 1 tablespoon of worcestershire sauce
- 1/2 can of rotel
- seasoning

Directions:
1) Spray bottom of slow cooker with cooking spray.
2) Season veggies, chicken, and potatoes.
3) Put the pepper and onion slices in the bottom of the crock pot. Top with potatoes.
4) Place the chicken in the slow cooker and cover with soup and rotel. Cover with lid and cook on low 6-8 hours.
5) When fully cooked, use slotted spoon to transfer chicken, veggies, and potatoes to a platter.  Mix Velveeta and worcestershire sauce into liquid in slow cooker. Mix until fully melted.
6) Spoon sauce over chicken, potatoes, and veggies. Serve immediately.
7) Voila!

  Get Cookin'!

Crock Pot Sunday?: Macaroni and Cheese

I have been wanting to try this recipe for so long because Jason loves macaroni and cheese! The only problem is that I cannot make anything in my crock pot during the week that can't be cooked for at least 6-8 hours (because I'm gone all day and have no way to turn it off). This recipe only needs to be cooked in the crock pot for 2 hours- so I decided to try it yesterday.  It was really good! It was very rich and creamy.  I didn't really notice that much difference from Velveeta's Shells and Cheese in the box, but Jason said he could definitely tell the difference. Mac and cheese isn't on my list of favorites so his taste buds are a much better judge.

The only downfall is that this recipe makes a TON. I would definitely cut the recipe in half. Below the full recipe is listed.

Ingredients:
- 16 ounces of elbow macaroni noodles
- 1 can of cheddar cheese soup
- 10 ounces of Velveeta, cubed
- 8 ounces of shredded sharp cheddar cheese
- 1 stick of butter
- 1 tablespoon of salt and pepper (I just put the pepper, no salt)
- 1/2 cup of half-and-half, as needed (I used a little more than this)

Directions:
1) Cook the macaroni noodles for 6-8 minutes, or just until al dente.
2) While pasta is cooking, add soup and Velveeta to the crock pot to warm up.
3) When pasta is done, drain and add to the crock pot.
4) Add the cheddar cheese and butter. Stir all ingredients so that the cheese is evenly distributed.
5) Add seasoning and half-and-half as needed, to keep the pasta moist and prevent it from becoming too sticky.
6) Cook the mac and cheese on low for 2 hours. Do not overcook or the pasta will become mushy. Stir occasionally and add a little half-and-half each time.
7) Voila!

  Get Cookin'!

Crock Pot Monday: Chicken Pot Roast?

I feel like I have "writer's block." Or blogger's block? And definitely cooker's block! I have been swamped at school and fighting a cold (which means I force myself to leave school around 6:00pm every day and then barely make it home to my bed before using an entire box of tissues). I have gotten out of the routine of cooking every night because I've had nooooooo appetite.  I was hoping that today's crock pot surprise would cure my case of  the blocks....But that didn't quite happen. Instead I feel like I would do just about anything for an Aunt Annie's cinnamon and sugar pretzel. But I digress.

I combined a few recipes...I think "combining" is becoming my "thing." A very dear family friend has an a-m-a-z-i-n-g chicken sauce piquante recipe so I thought I would try a crock pot version of it. It was definitely not the same, but it was still good. It was sort of more like chicken stew/pot roast.

And the last bit of bad news...no picture! Sorry!

Ingredients:
- 1 pound of chicken (I used legs and thighs on the bone)
- 1 package of brown gravy mix
- 1 package of dry onion soup mix
- 2 cans of chicken broth
- onions, bell pepper, celery, garlic-- chopped finely
- 1/2 can of tomato sauce
- 2 bay leaves
- 1 sprig of rosemary
- seasoning
- a few baby carrots
- some quartered red potatoes

Directions:
1) Combine everything in a crock pot.
2) Cook on low for 6-8 hours.
3) Serve over rice.
4) Voila!


 Get Cookin'!

Crock Pot Monday: Shredded Beef Tacos with Roasted Poblano Salsa

Not a good picture. But these were the BEST. TACOS. EVER.

I cannot believe how simple this recipe was. The meat was so tender and full of flavor, and the salsa was DELISH!

Ingredients for Meat:
- 2 pounds of boneless chuck roast
- 1/2 small can of chipotle peppers in adobo sauce
- 1/2 package of taco seasoning
- 2 tablespoons of tomato paste
- 1 can of beef broth
- garlic powder, onion powder, and black pepper

Directions for Meat:
1) Combine everything in the bottom of the crock pot.
2) Add roast on top.
3) Cook on low 6-8 hours.
4) Remove from juice, shred, and return to juice until ready to eat.
5) Voila!

Ingredients for Salsa:
- 1 poblano pepper
- 1 red bell pepper
- 1/2 purple onion
- 1 ear of corn
- juice from 1 lime
- handful of chopped fresh cilantro
- a few squirts of zesty italian dressing
- sprinkle of salt and pepper

Directions for Salsa:
1) Cut open the poblano pepper and red bell pepper and take out the seeds. Cut the purple onion into rings. Shuck the ear of corn.
2) Place on grill (or you can use a grill pan) for 3-5 minutes per side.

3) Remove from grill. Dice everything up and add cilantro, lime juice, italian dressing, and seasoning.

4) This was so delish on the tacos! And it was great with chips as a dip, too!

  Get Cookin'!

Crock Pot Monday: Taco Soup

I've eaten taco soup before but it wasn't cooked in a crock pot. This was really good and super simple! Just dump everything in and cook on low for 6-7 hours. It turned out a little thicker than regular taco soup- so next time I think I will add a little more liquid. The beer gave made the soup a little tangy- a great addition!

Ingredients:
- 1 onion, chopped
- 1 can of black beans, drained
- 1 can of white beans, drained
- 1 can of fiesta corn, drained
- 1 (8 ounce) can of tomato sauce
- 1 can or bottle of beer (12 ounces)
- 1 can of rotel
- 1 package of taco seasoning
- 1/2 pound of lean ground beef (or 1 pound of boneless chicken breasts)

Top with sour cream, shredded cheese, avocado, tortilla strips, etc. Voila!

   Get Cookin'!

Crock Pot Monday: Red Beans and Rice

This recipe is definitely not new to me. My mom has been cooking pinto (a.k.a. red) beans this way for as long as I can remember! We love beans cooked in the crock pot-- any type! Pinto, Great White Northern, Butter, etc. All are delicious! Serve this up with some corn bread and voila! An easy cajun meal. If you have left overs, you can always add some cilantro to quickly turn them into Charro Beans. Or mash them and roll in a tortilla to make burritos! The best thing about cooking beans in the crock pot is that you can make as much as you want because you can freeze any that you don't eat. "Freezer Beans" make for a super quick meal- just thaw and enjoy!

Ingredients:
- 1 pound of dry pinto beans
- large beef broth
- 1 pound of smoked sausage, cut into circles. It must be smoked!! Sometimes I use HEB Jalapeno sausage when I don't have any "real" smoked sausage from Louisiana.
- 1 can of rotel
- 1/2 onion, chopped
- a few garlic cloves, chopped
- 1 package of dry onion soup mix
- ham steak, cubed
- seasoning to taste (Tony's, Greek, Thyme, Pepper, etc.)

Directions:
1) Soak the beans over night in water (this will help the beans be soft when cooking).
2) Dump all ingredients in the crock pot and cook on high for 6-8 hours. You might need to add a little bit of water - depending on your crock pot. You want the beans to be fully covered by the liquid.
3) Serve over rice!

   Get Cookin'!

Crock Pot Monday: Balsamic Glazed Pork Tenderloin

I was not very impressed with this.


I have cooked pork tenderloins in the crock pot many times, and this is probably my least favorite. I was really excited about it but it just didn't turn out that great, mainly because of the glaze. Pork loins cook up so nicely in the slow cooker! Just scrap the glaze and add some onion soup mix to the liquid-- this would have been a much smarter choice!

Ingredients:
- 1 boneless pork loin. I buy the packaged kind that are already seasoned. I like the "garlic peppercorn" version. The "lemon pepper" one is good too!
- 1 teaspoon of ground sage
- 1 clove of garlic, crushed
- 1 tablespoon of fresh parsley, chopped
- 1/2 cup of chicken broth
- 1/4 cup of chopped onions and bell peppers

Glaze:
- 1/2 cup of brown sugar
- 1 tablespoon of cornstarch
- 1/4 cup of balsamic vinegar
- 1/2 cup of water
- 2 tablespoons of soy sauce

Directions:
1) Combine sage and garlic and rub over roast.
2) Place in slow cooker with chicken broth, onions, parsley, and bell peppers.
3) Cook on low for 6-8 hours.
4) About 1 hour before roast is done, combine ingredients for the glaze in small sauce pan.
5) Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during last hour of cooking.
6) Voila!

 Get Cookin'!

Crock Pot Monday: Stacked Beef Enchiladas

Yesterday I could not make up my mind about what I wanted to try in my crock pot today. I finally settled on this concoction. I saw this on the "Taste of Home" website and thought it looked interesting. My track record so far has, subconsciously, been this....Fine the strangest slow cooker recipe and try it! I had never heard of cooking enchiladas in the crock pot so I decided to try this out! 

Honestly, a few things went wrong with my recipe. But I know exactly what to do next time so it will turn out delish instead of just so-so. The picture above is from the Taste of Home website- my pictures didn't turn out so great (they are below). This was really hard to photograph!

One thing I didn't like about this recipe, right off the bat, was the fact that the meat needed to be cooked before assembling it in the crock pot. Isn't that the purpose of a crock pot, to just throw everything in raw? Using multiple pots means more dishes to wash = boooooo! But I put my pet peeves aside and proceeded. I will list the ingredients and directions, and then give my suggestions.

Ingredients:

- 1 pound of ground beef

- 1 cup of chopped onion

- 1 can of black beans, drained

- 1 can of Mexican corn, drained

- 1 can of rotel

- 1 handful of fresh chopped cilantro

- 2 cups of shredded cheese

- 1 can of enchilada sauce

- 6-8 flour tortillas

- seasoning ( I used garlic powder, pepper, chili powder, Greek, and Tony's)

Directions:

1) Brown meat with onions.

2) Add in the rotel, corn, and black beans. Simmer for 10 minutes.

3) In the crock pot- make layers: beef mixture, tortilla, enchilada sauce, and cheese. 

4) Repeat steps until everything is all stacked up. Cover and cook on low for 5-7 hours.

My Suggestions:

• Next time I will throw the raw ground meat and everything into the crock pot (except the tortillas, enchilada sauce, and cheese) and cook on low all day. Cooking before cooking is for the birds!!! Then when I get home I will spoon the mixture into tortillas, roll it up, cover it with enchilada sauce and cheese, and bake for 10-15 minutes.
• Next time I will also add bigger slices of onions and bell peppers to the meat, because I can't live without the Cajun trinity!
• If you decide to follow the recipe exactly and make layers in the crock pot... I would make sure to only cook for 5 hours. Mine cooked for about 7 and the edges were burnt.
• Overall the seasonings and combinations were good. I would't change any of that.
• My mom used to call this sort of thing "Wilderness Stew," meaning just add in whatever you have in your fridge/pantry! You can change up the beans, leave out the corn, or really do whatever to make it your own!
• This whole thing sort-of reminded me of a...casserole!! And if you read my blog frequently you know I despise casseroles! All in all...This really would be delish if the meat was rolled into the tortillas at the end.

Here are my pictures... It doesn't look anything like their picture!! 

  Get Cookin'!

Crock Pot Monday: Herb Roasted Turkey

It was just like Thanksgiving dinner in our house tonight!! You better believe I served this up with a green bean casserole, smothered squash, and crescent rolls!

First let me say that both of us don't mind only eating turkey once a year in November. Neither of us have ever really liked turkey that much. But I really wanted to try something different this week-  I saw a similar recipe on another website so I went for it! It was amazing how the top turned out a little crispy but the inside was nice and juicy. I used turkey breast tenderloins- no bones or skin and all ready to go! One thing that I think really helped: I combined a bunch of seasonings and herbs, rubbed them on the turkey tenderloins, and let it sit overnight.

Ingredients:
- about 3 pounds of turkey tenderloins
- about 1 cup of chicken broth
- 1 tablespoon of of fresh chopped rosemary
- 1 tablespoon of fresh chopped parsley
- 1 jalapeno- seeded and chopped (add a few of the seeds back in for a little spice)
- 2 green onion stems- chopped
- seasoning (I used garlic powder, Greek seasoning, Tony's, and black pepper)

Directions:
1) Combine seasonings, herbs, and veggies and rub over tenderloins. Let sit in fridge overnight.
2) The next morning, put tenderloins in the bottom of the crock pot and pour chicken broth on top. Cover 3/4 of the tenderloins with the broth, leaving just the tops uncovered.
3) Cook on low for 6-8 hours.
4) Voila! Serve with your favorite comfort food sides!

  Get Cookin'!

Crock Pot Monday-ish: Bacon Wrapped BBQ Chicken

Yes. I know. It's Wednesday! Short work weeks mess me up- and make the kids go crazy! Yesterday it took everything I had to drive home before collapsing. But I slept for almost 12 hours last night and I'm feeling much better today! Ha. Sleep is my cure-all.

I have to admit. This recipe was not my favorite. I found it online and I had never heard of anything bacon wrapped in a slower cooker, so I had to try it. I actually shredded the chicken and it was quite tasty as shredded chicken sandwiches. The perk of this recipe is that it's so simple and only requires a few ingredients. Definitely worth trying- it's an easy BBQ recipe!

Ingredients:
- 3 or 4 chicken breasts
- 1 cup of BBQ sauce
- 2 red apples, peeled and grated
- 1 lemon, juiced
- 3 or 4 slices of bacon
- seasoning

Directions:
1) Season chicken and set in the bottom of the crock pot.
2) Combine the BBQ sauce, grated apples, and lemon juice and then pour on top of chicken.
3) Wrap a piece of bacon around each chicken breast.
4) Set to low and cook for 8 hours.
5) Voila!

  Get Cookin'!