Exciting News!

I have been seriously neglecting my wifely duties lately.  I can't say that anything blog worthy has come out of my little kitchen in the past several months.  I'm hoping that will begin to change soon!  I have just been feeling very tired and sick all the time.....because we are HAVING A BABY!!!  Yes, I can't even believe it.  We are expecting our first little one in October.  A sweet baby BOY!  

I have been feeling a little better these past two weeks.  Now that I'm on into my second trimester (23 weeks to be exact) most of my sickness has faded, and I am beginning to get a little energy back.  I have tried a few new recipes this week....and if I can figure out how to upload photos from my new camera I will post them soon.  :)

Slow Cooker Fiesta Chicken

Yuuummm!  This recipe might not be the best looking dish you will ever prepare, but it sure is good.  It's a great recipe for when you are short on time (for me that's every single day) and it only has a few ingredients.  It got major bonus points for being a slow cooker recipe....but.....you can also just throw your chicken in frozen!  Insert happy dance ;-)
I served mine over some white rice, and my hubby went nuts over it.  I usually have these ingredients on hand, so I can throw this together anytime I'm having a busy week. (Which is more often than not)


I originally found this recipe from one of my favorite bloggers (Christy, The Girl Who Ate Everything).  You can find the link to her original recipe HERE!  


4 chicken breasts, frozen or thawed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained 
1 (15 oz) jar of your favorite salsa
1 (8 oz) package cream cheese


Place chicken in slow cooker.  Add black beans, salsa, and corn.  Cover and cook on low for 4-5 hours, or until chicken is cooked.  Once chicken is cooked, remove from slow cooker and shred it using two forks.  Return shredded chicken to slow cooker.  Add 1 package cream cheese.  Seriously, just throw it on top of everything!  Cover and cook for 1/2 hour.  Don't worry if things look a little strange at this point.  Just stir in the cream cheese and everything will come together.  
Serve over rice, or in warm four tortillas!

Crockpot Creamy Italian Chicken

I'm not really sure how I'm the last one to know about this recipe?!  But on the off chance that you guys have not tried it, I'm passing it along!  

I'm all about meals that are easy to prepare...you get bonus points for being able to throw it in a slow cooker.  This recipe is not only easy, it's creamy and super yummy.  I found this recipe on several different websites, but I ended up using the recipe from one of my fav bloggers...Christy from The Girl Who Ate Everything.  You can see her original post HERE!   I also used the bowtie pasta becuase I think it's prettier than other pastas :)

4 Chicken Breasts  (I used tenderloin strips because it's what I had on hand. One package has about 10 strips)

1 Packet Dry Zesty Italian Dressing Mix  (trust me...use the zesty!!)

1-8oz Pkg Cream Cheese, Softened

1-2 Cans Cream Of Chicken Soup  (I used 1.5 cans)

Place chicken is slow cooker and sprinkle whole packet of italian seasoning over it.  Combine cream cheese and cream of chicken soup in small pot over low heat.  Let cheese melt and pour over chicken.  Cover and cook on low for at least 4 hours.  When ready to eat, take out chicken and shred with forks.  Place back in slow cooker and stir to combine.  Serve over pasta or rice.  If you feel your sauce is too thick, you can thin it to desired consistency with a little milk.

Nutella Hot Chocolate

Thank You so much to The Hungry Housewife (Leslie) for letting me pass this wonderful recipe along to you guys!  I am a huge fan of her blog.  When I saw this recipe..I immediately ran into the kitchen and tried it out.  Hope you guys enjoy this yummy concoction as much as I did!  I have also included the recipe for her homemade whipped cream.  Yuuuummmmm.... :-)

*Find the original blog post from The Hungry Housewife here!

Nutella Hot Chocolate

1 cup milk (I used whole)
2 1/2 Tbsp Nutella
1 Tbsp cocoa
Tiny pinch of salt

In a small sauce pan over medium heat, whisk together all ingredients until well blended and hot.
Pour into cup or mug and top with whipped cream.

Homemade Whipped Cream

1 cup heavy whipping cream
2 Tbsp sugar
1/2 tsp vanilla extract

Place a medium bowl and beaters from your electric mixer in the freezer for 10 minutes (this helps the whipped cream stiffen faster)
Pour all ingredients into chilled bowl and start to beat.  Start off slow and gradually work your way up to high speed.  It will be done when it has the consistancy of...whipped cream.  Do not over beat.

HOT SAUCE!!

Ok!  Let me introduce you guys to my new best friend, Cholula!  It is my new favorite hot sauce.  Thats right...move over Tabasco.  I discovered this little gem while enjoying breakfast with my hubby at IHOP.  I'm not a huge fan of eggs, so I have to add a little something to make myself eat them.   

It is just the perfect amount of spice.  Not too overpowering...but not too bland.  Plus I kinda like the cute little wooden top on the bottle.  lol  Not many restaurants in my area use this condiment.  So I have been gently suggesting that they carry it.  Now when we go out for breakfast I have been known to hide my own little mini-bottle in my purse!  I know, I know...it's kinda embarrassing.  But if certain eating establishments near my home (lookin at you Cracker Barrel) would just start carrying it I would not have to resort to such drastic measures.  ;-)

Wassail

*My favorite wassail spice blend!

*A snowy evening outside the Biltmore Home in Asheville, NC!

Fall is here!! I'm so excited that the weather has finally gotten a little cooler...and the leaves are starting to change colors. It just makes me want to surround myself with pumpkins and the smell of cinnamon and cloves. Since I have been a little under the weather this week I decided to break out the slow cooker and steep some wassail. It is so warm and comforting to a sore throat...and the cinnamon is a great antioxidant!
On our vacation to the Biltmore Home in Asheville, NC we picked up a bunch of their wassail mix. It is a really great blend of mulling spices with a little extra orange zest flavor. I usually mix several tbsp fulls with apple juice or apple cider (my fav is the Simply Apple Juice) and let it steep for a few hours on low in the slow cooker. You can also just pick up a package of mulling spices at your local grocery store to blend with the apple juice/cider. I still place a few extra cinnamon sticks in...just for a little added cinnamon~ey taste :)

Baking For The Ladies At Church!

*Four dozen (minus one or two) Double Chocolate Chip Cookies*

*Four dozen Fall Oatmeal Cookies*

**8 dozen cookies all packed up and ready to go to the church**

This past week I had the honor of bringing some yummy baked treats for our monthly woman's ministry meeting at church. I really love these ladies...and most of them are wonderful cooks...so I was really feeling the pressure! I decided to make one "fall" cookie (since the weather is finally cooling off) and one chocolate cookie (I mean...what woman does not like chocolate). I finally decided on my friend Monica's Double Chocolate Chip Cookies...and a new recipe for Oatmeal Cranberry and White Chocolate Chip Cookies. Both the cookies were a big hit...and I have even received an invitation to bake for next months meeting :)

The recipe for the Double Chocolate Chip Cookies was in an earlier post...but you can find it HERE!

Fall Oatmeal Cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick cooking oats (not instant)
3/4 cup dried cranberries
6 oz white chocolate chips

Preheat oven to 375 degrees.
In a large bowl using electric mixer combine sugar, brown sugar, and butter and cream together.
Add in eggs and vanilla. Mix until combined.
Add cinnamon, baking soda, salt and flour and mix well.
Fold in the oatmeal, cranberries and white chocolate chips. Make sure all ingredients are well distributed.
Roll dough into 1 inch balls and place 2-3 inches apart onto a greased cookie sheet.
Bake for 10-12 minutes or until the edges are lightly golden.

**I added slightly more cinnamon and a good sprinkle of nutmeg to the batter for a more "spicy" flavor!

Each batch will yield approx 24 cookies!

recipe adapted from Julesong on Food.com!