The weather may not reflect fall but according to the calendar it is definitely fall which means lots of crockpot adventures and cozy food favorites. I have recently become a fan of beans so I am exploring more recipes that feature this food staple. First up is the southern classic, Red Beans & Rice. This is my take on the dish and my southern grandma told me I don't have to soak my beans so I didn't but feel free to soak prior to cooking if you wish.
What You Need:
- 1 16oz bag Red Beans
- 1 lb ground Andouille Sausage
- 2 medium Kielbasa Links, sliced
- 3 Stalks Celery, sliced
- 1 Medium Onion, chopped
- 1 Medium Bell Pepper, chopped
- 1 TBSP Minced Garlic
- 1 32 oz carton Chicken Broth
- 3 Cups Water
- 1/4 cup Hot Sauce
- 1/2 TBSP each Salt, Pepper, & Creole Seasoning
1. Place all ingredients in crockpot
2. Cover & cook on high for 3-4 hours or low for 6-8 hours
3. With an hour left of cooking use a potato masher to break up the andouille and smash some of the beans in the pot
4. Serve over rice and enjoy!
*Tip: If you want to thicken your beans, mix equal parts flour and warm water in a mixing bowl and add to the crockpot at the end of cooking making sure to stir well. I add 1/2 cup at a time (1/4 cu flour mixed with 1/4 cu water) until I reach my desired thickness. Add slowly so that you do not add too much, I stir well and wait a couple of mins before adding more.
Fajitas are one of the few dishes that you can hear approaching your table when you're out at a restaurant, and let's be honest we all know how excited we get when your food (or what you think is your food) starts to come toward your table at a restaurant. Well since restaurant visits shouldn't be an everyday thing and aren't for most why not make your own at home? Now, this recipe will not sizzle and pop as loudly as the restaurant version but it tastes amazing and does make a little noise when you pull it from the oven. It is also really easy and requires only one pan so minimal dishes afterward. If you are vegetarian this recipe is also easily adaptable, you can use a meat substitute or my preference is to just add more veggies. If taking the veggie route my suggestion is to add 2-3 more bell peppers and use a whole onion. I hope you enjoy this recipe as much as I did!
What You Need:
- 1 lb Boneless Skinless Chicken Breast
- 3 Medium Bell Peppers, Sliced
- 1 Jalapeno, Sliced
- 1/2 Medium Onion, Chopped
- 1 Long Sweet Pepper, Chopped
- 2 Tbsp Olive Oil
- 1 Packet Fajita Seasoning (or make your own)
- 1 Tsp each, Salt, Pepper, & Garlic Powder
- 1 Pack Flour Tortillas
1. Preheat oven to 400 degrees F
2. Cut chicken breasts into thin strips or cubes
3. Place chicken and vegetables in a 13"x9" glass baking dish
4. Add olive oil, salt, pepper, garlic powder, and contents of the fajita seasoning packet
5. Using your hands or a spoon mix well and create an even layer across the bottom of the pan
6. Place in oven and cook for 25-35 mins or until chicken is cooked through
7. Remove from the oven and scoop into warm tortillas. Serve with your choice of sides (or solo)
*Tip: During the last 5-7 mins of cooking, wrap your tortillas in foil & place in the oven to warm them up.
Nothing warms me up more on a cold winter night than soup or in this case a tortilla bake that reminds me of soup. This Cheesy Chicken Tortilla Bake is very quick to prep and the oven time allows you a chance to get a couple of things done around the house. It is perfect for entertaining and also stands up well to reheating, it can be served alone or with a side. Start to finish this recipe takes about an hour.
You Will Need
1-1.5 lbs chicken, cubed (I like more chicken in mine so I use 1.5lbs)
2 tbsp olive oil
1 tbsp mexican seasoning blend (I use Mrs. Dash Fiesta Lime)
1 tbsp garlic powder
salt and pepper, to taste
1 tsp cayenne pepper (optional)
2 (10.75 oz) cans Cream of Chicken soup
1 (10 oz) can diced tomatoes and chiles
1 (4 oz) package original tortilla strips (you can usually find these in the salad dressing/toppings aisle of your grocery store. You want the small ones, not the ones from the chip aisle)
1 cup mexican blend shredded cheese
We all know how it goes, you resolve that you have to stop eating out so much and cook more for both health and financial benefits but you get home from work and the thought of cooking just seems unbearable. Well, I am going to start posting a series of recipes tagged Easy Dinners that will help for just this type of situation. First up, Baked Shrimp!
Seafood is a quick and easy cook for anyone so I recommend this recipe for any chef from beginner to expert. The time for this dish is 20-25 minutes, start to finish. I make this recipe in individual ramekins so that I can have portions already set for any leftovers but you can also make it in a large baking dish for serving.
You will need:
I serve over steamed rice but you can also serve with buttered pasta and salads.