Crockpot Chicken Taco Soup

This recipe is actually HEALTHY (relatively)! I say relatively because it is much healthier than many of the things on this blog. However, this recipe does call for optional garnishes- cheese and sour cream. If you are in bikini season or channeling Jillian Michaels, just sub the cheese and sour cream for the light versions. Still tastes delish! I like to make this when I am going to be busy all day and want something easy. You can throw all the ingredients in the crockpot before work and it'll be done by dinner time!

-Ingredients-

1 red onion, chopped (red Italian sweet onions are amazing, you'll never want another onion)

1 (16 oz) can of chili beans

1 (15 oz) can of black beans

1 (15 oz) can whole kernel corn

1 (8 oz) can of tomato sauce

1 (12 oz) bottle of beer (GOOD BEER, not Keystone ok?)

2 (10 oz) cans of diced tomatoes with green chiles, undrained (think Rotel)

1 package of your favorite taco seasoning

3 boneless, skinless chicken breasts

*OPTIONAL TOPPING ITEMS* 

sour cream, shredded cheddar cheese, chopped cilantro, tortilla chips

-Directions-

1. Place ALL the ingredients in the CrockPot/slow cooker. Stir lightly to blend.

2. Set the CrockPot on LOW for 6 hours and cook. 

3. Remove the chicken breasts, let them cool, and shred them. Return shredded chicken to CrockPot.

4. Cook for an additional 45 min-1 hour.  

5. Top with garnishes if you like and SERVE!

 

 

Gooey Butter Cake

I am from a Southern family (mom is from Lousiana, dad is from Texas), but I grew up in St. Louis, MO due to my dad's job. Gooey butter cake is a dessert staple at almost any Midwestern event. It is, as the name denotes, gooey and buttery. It is rich and delicious and incredibly easy to make. The consistency is similar to that of a lemon bar. It tastes Southern to me, so I was AMAZED that no one in the South has heard of it! I made it for a bake sale at Kevin's work and it was a huge hit. Kevin also loved it and he isn't a big fan of desserts! Southerners (and Northerners) this is a recipe you will keep comin' back for!

-Ingredients-

1 package yellow cake mix (Betty Crocker, Duncan Hines, etc)

1/2 cup of butter, melted

4 eggs

2 teaspoons of vanilla extract

1 (8 oz) package of cream cheese

4 cups confectioner's (powdered) sugar

-Directions-

1. Preheat oven to 350 F

2. Mix cake mix, melted butter, 1 (ONE) teaspoon of vanilla extract, and 2 (TWO) eggs with a spoon in a 13x9 baking dish. Spread it out along the bottom of the dish after mixing.

3. Mix cream cheese, 2 (TWO) eggs, and 1 (ONE) teaspoon of vanilla extract with an electric mixer.

4. Slowly mix in the confectioner's sugar, a little at a time. Pour over the cake layer.

5. Bake for 40-45 minutes. Cool.

*Dusting the top with additional powdered sugar is optional. Try it both ways and see which one you prefer!*

 

 

Kevin's Favorite Casserole

This is Kevin's second favorite thing I make, after the Alfredo sauce. Kevin is the king of comfort food, and this casserole is definitely comfort food! It tastes like chicken noodle soup but in casserole-form. It is rich, creamy, and well...amazing. Also, there are buttered Ritz crackers on top. WIN.

-Ingredients-

4 boneless, skinless chicken breasts (thawed)

6 oz of egg noodles

1 (10.75 oz) can of condensed cream of mushroom soup

1 (10.75 oz) can of condensed cream of chicken soup

1 cup sour cream

salt to taste

ground black pepper to taste

1 cup crushed Ritz crackers

1/2 cup butter

-Directions-

1. Preheat oven to 350 F. Poach chicken in a large pot of simmering water. Cook until done (not pink in center). This will take 11-15 minutes.

2. Remove chicken from pot and set aside. Bring the chicken water to a boil and cook the pasta in it according to the package directions.

3. Drain pasta. Cut up the chicken and add it to the pasta.

4. In a separate bowl, mix together the condensed soups and sour cream. Season with salt and pepper to your liking. Mix together the chicken/noodle mixture with the soup mixture.

5. Put the casserole mixture in a 2 quart baking dish.

6. In a small saucepan, melt the 1/2 cup of butter over medium/low heat. Stir in the crushed Ritz crackers. Top the casserole with the buttery crushed crackers.

7. Bake the casserole uncovered for 30 minutes, until browned on top.

**Kevin likes to add hot sauce to his. Adds a little kick! You can also add cayenne pepper to taste along with the salt and black pepper.

Kevin's Favorite Alfredo Sauce

This is my boyfriend Kevin's favorite dinner that I make. I serve this sauce with a variety of different noodles (penne, fettucine, farfalle, etc.) It is AMAZING. Take your favorite Alfredo sauce and then add an exponent to the 43rd power. That is how good it is. Yes, I am bragging. I'm sorry, but it is good y'all. Kevin is a Georgia boy and loves his food a certain way: GOOD. This passed his test with flying colors.

-Ingredients-

1/4 cup of unsalted butter (salted vs. unsalted MATTERS...fyi)

1 cup of heavy whipping cream

1 clove of garlic, crushed (or 1/2 a teaspoon of minced, whatev)

1 1/2 cups of shredded Parmesan cheese (Frigo brand is my favorite)

1/4 cup of FRESH parsley

 -Directions-

1. Melt the butter in a medium size saucepan over medium low heat.

2. Add cream. Stir often until it begins to simmer.

3. Simmer for 5 minutes.

4. Add garlic and cheese and whisk quickly until cheese melts.

5. Stir in parsley and SERVE!

*If you want your sauce thicker/thinner increase or reduce the amount of cheese you put in.