Crockpot Tex-Mex Chicken Stew

Nothing is better than having dinner practically done when you get home from work.   I really need to start using my crockpot more during the work week.  This soup has a bit of prep with chopping all the vegetables – so I prepped this on a Sunday afternoon for dinner on Monday evening.   My husband works from home so he was able to turn the crockpot on around noon and dinner was ready by the time I got home.   It is a really delicious and healthy soup.  I will certainly be making this again!   Enjoy!

Ingredients

• 1 large yellow onion, minced
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 jalapeno, seeds and ribs removed, minced
• 6 garlic cloves, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. vegetable oil
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 4-6 cups low-sodium chicken broth 
• 1 (14.5 oz.) can diced tomatoes, drained 
• 1/4 cup Minute Tapioca
• 1 Tbsp. brown sugar
• 1 lb. boneless, skinless chicken breasts, trimmed of excess fat
• salt and pepper
• 2 cups frozen corn
• 1 (15-oz.) can black beans, drained and rinsed
• 1 minced chipotle chile in adobo sauce
• 1/4 cup minced fresh cilantro

Directions

1. Microwave the onions, peppers, garlic, tomato paste, oil, chili powder, cumin, and cayenne in a large bowl, stirring occasionally, for about 5 minutes, or until the vegetables are softened.  Transfer to the slow cooker.

2. Stir the broth, tomatoes, tapioca, and sugar into the slow cooker.  Season the chicken with salt and pepper and nestle into the slow cooker.  Cover and cook until the chicken is tender, 4 to 6 hours on low.

3. Transfer the chicken to a large cutting board, and when it's cool enough to handle, shred into bite-sized pieces.

4. Return the chicken the slow cooker, stir in the beans, corn, and chipotle chile, cover, and cook on high until heated through, about 10 minutes.  Stir in the cilantro, season with additional salt and pepper as needed, and serve.

Source: adapted from Pink Parsley, originally from Slow Cooker Revolution

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English Muffin Bread

Sorry for my unannounced absence this past month – some things came up and I needed to take a break from the blog.  Now I’m back and I hope my readers are still out there?!  

This recipe has been on my radar screen for a long time.  I finally got around to making it and I was thrilled with the result.  If you are a newbie to baking with yeast – this is the perfect recipe to try out.  It could not have been easier – you essentially just mix the ingredients together and hardly even knead the dough – let it rise and bake. 

The smell of this bread fresh out of the oven is too good to describe.  I immediately cut off the end and spread a bit of butter on it and enjoyed a bite.    I also thought this bread was perfect for dunking in runny egg yolks – yum!   Enjoy!

Ingredients

• 3 cups All-Purpose Flour
• 1 Tbsp. sugar
• 1 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 Tbsp. instant yeast
• 1 cup milk
• 1/4 cup water
• 2 Tbsp. vegetable oil or olive oil
• cornmeal, to sprinkle in pan

Directions

1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. 

3. Pour the hot liquid over the dry ingredients in the mixing bowl.

4. Beat at high speed with the paddle attachment for 1 minute. The dough will be very soft.

5. Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7. Cover the pan with plastic wrap, and let the dough rise till it's just barely crowned over the rim of the pan (about 45 minutes to 1 hour)

8. Preheat the oven to 400°F.

9. Remove the cover, and bake the bread for 22 to 27 minutes, till it's golden brown and its interior temperature is 190°F.

10. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Source: King Arthur Flour

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Caramel Brownies

umm, yeah – I know what you are thinking – these look like the best brownies you have ever seen.  Well, you are correct in that assumption.  I am not sure you can beat a brownie with a layer of gooey caramel in the center, chopped pecans and topped with chocolate chips and pecans.  Crunchy, gooey, and super delectable. 

We liked them best warmed for just a bit in the microwave.  My husband likes to make them even richer by piling whipped cream on top of them.  Enjoy!

Ingredients

For the brownies:

• 1/2 cup (1 stick) unsalted butter
• 6 oz. bittersweet chocolate, coarsely chopped
• 3/4 cup sugar
• 2 large eggs
• 1/2 Tbsp. vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 3/4 cups pecan, coarsely chopped
• 1/2 cup semisweet chocolate chips

For the caramel filling:

• 7 oz. caramel candies, unwrapped
• 2 1/2 Tbsp. heavy cream

Directions

1. Preheat the oven to 350˚ F.  Line a 8x8-inch baking pan with foil and grease the foil well with butter or cooking spray.

2. Combine the butter and chocolate in a heatproof bowl and microwave in 30 second intervals, stirring in between, until completely melted.  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined. 

3. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

4. Meanwhile, add the chopped pecans to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside. 

5. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer. 

6. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.

Source: Annie’s Eats

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Chocolate Chip Granola Bars

You can never go wrong with a granola bar as a quick snack/treat.  I happen to really like the combination of oats and chocolate.  So these were the perfect simple recipe to make if you don’t want to buy these at the store.  You can add in nuts or dried fruits or peanut butter to make these your own – I think I liked them just the way they are.

Enjoy! 

Ingredients

• 1/4 cup butter
• 1/4 cup honey
• 1/3 cup packed brown sugar
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 tsp. vanilla
• 2 Tbsp. mini chocolate chips

Directions

1. In a large bowl, stir oats and rice cereal together. Set aside.

2. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Add in vanilla and stir.

3. Pour into dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan (about 12x8x1) and press out to be about 3/4 inch in thickness (you will not use the entire pan).  Sprinkle with mini chocolate chips and press down lightly.  Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars.  Store at room temperature.

Source: Lauren’s Latest

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Homemade Cheez-its

I’ve had this recipe saved forever and I was determined to make my own crackers recently.  I could not believe how simple they were to make.  When I finished them and tasted the first one – I was so excited I put some in a small bowl and brought them to my husband to try.  He proceeds to tell me that he doesn’t like cheez-its and that he as never liked cheez-its!  That was the first time I had ever heard that from him!  I guess you can be together almost 10 years and still learn something new about each other.    Didn’t matter – all that meant is that I got to enjoy more of these for myself.   If you are a cheez-it fan – definitely try these and thank me later.  Enjoy!

Ingredients

• 1 cup flour
• 4 Tbsp. cold butter, cut into small squares
• 8 oz. grated extra-sharp 2% cheddar cheese
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• kosher salt, for sprinkling

Directions

1. In a food processor, combine all ingredients (except extra kosher salt) and pulse until crumbly.

2. Add cold water, 1 Tbsp. at a time, until dough comes together (I used 3 Tbsp. of water). Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes until chilled.

3. Roll out dough between two pieces of plastic wrap or parchment paper (in two batches). Roll out to 1/8-inch thickness and place on parchment-lined baking sheets. Use a pizza cutter to cut into 1-inch squares. Sprinkle with kosher salt.

4. Bake for 25 minutes in a 350 degree oven.

5. Remove from oven when crisp and brown. Allow to cool and serve or store in an airtight container.

Source: The Sweets Life

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