Crock Pot Chicken Fajitas

Chicken fajitas always intimidate me. I don't have a grill (except for our Foreman grill) and they always look super hard and time consuming. The soultion? CROCK POT CHICKEN FAJITAS. Yes, brilliant idea -- I know. I prepared everything the night before and all I had to do the next morning was combine the ingredients in the crock pot and turn it on before I left for work. I love coming home to dinner already made! Woo hoo!





Ingredients:
1 yellow onion, sliced
3 bell peppers, sliced ( I used red, orange, and yellow)
3 or 4 boneless chicken breast or thighs
½ cup chicken broth, depending on preference
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings (sour cream, avocado, cheese)

Directions:
1. Combine sliced onion and peppers in the bottom of a greased crockpot.
2. Lay chicken breasts on top of veggies. Pour chicken broth over top.
3. Sprinkle everything with cumin, salt, and chili powder.
4. Give a nice quirt of lime juice over the top.
5. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

How easy is this?? You can thank me later.. ;)

Chicken, Corn & Black Bean Quesadillas

We have a bit of an obession with quesdillas. So much so, that I actually bought a quesadilla maker. Don't judge me, it's amazing! I found this lovely recipe on pinterest and it's super healthy and super delicious. I served it with some avocado and tortilla chips and it was ah-mazing! ;)




Ingredients:
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed
1/3 cup chicken  broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese
Tortillas (I used flour but next time I think I will use corn)

Directions:
1. Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant.
2. Add the chicken, broth, cumin, chili powder, oregano, and black beans and bring to a light boil.
3. Simmer for 5-10 minutes to let the flavors meld.
4. Remove pan from the heat and stir in the cream cheese.
5. At this time, I just put the chicken mixture and cheese on a tortilla and put it in the quesadilla maker -- if you don't have one then heat 1 tablespoon canola oil in a saucepan over medium heat, place tortilla onto the hot pan, and layer handfuls of cheese and chicken mixture on one half of the tortilla. Fold in half and flip when necessary ;)

Rotisserie Chicken Salad

Soooo, I have a lot of chicken left over. Haha! I decided to make chicken salad that Sam & I could take it to work this week but I didn't think rotisserie chicken would work with my favorite chicken salad recipe because it's so sweet. Hence, my new chicken salad recipe!

Ingredients:
5 cups diced chicken
1 1/4 cup of chopped celery
1/2 cup of diced onion
2 TBS parsley
1/4 cup milk
3/4 cup of miracle whip
salt and pepper to taste

1. Place the diced chicken, celery, onion, and parsley in a large mixing bowl.
2. In a medium sized bowl, combine the miracle whip and milk. You will need to stir the miracle whip and milk for 1-2 minutes to make sure it's completely combined.
3. Add this mixture to the chicken and other ingredients in the large bowl. 

;)

Crock Pot Rotisserie Chicken

Erin: I usually just pick up a rotisserie chicken at the grocery store for quick meals but Trader Joe's had whole chickens for sale and I was having a lazy Sunday so I decided to make one myself. I found an easy recipe at busy-mommy.com (haha!) and decided to try it. It was really good and easy. It took little preparation and I just popped it in the crock pot and went about my day until it was ready. When it was done, we ate it with roasted garlic potatoes and I was able to make dinner using leftovers for the rest of the week. Win-win!

Ingredients:
1 whole chicken

2 Tbsp Paprika

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

Directions:

1. Combine all ingredients (minus the chicken) into a bowl and stir in water by the teaspoon until a paste forms

2. Spray crock pot with PAM

3. Coat the chicken inside and out with the paste

4. Cover and cook on low for 5-6 hours or until the thickest part of the thigh registers at 180 degrees

Woo hoo!

Toasted Ravioli with Marinara Sauce

Erin: This recipe is quick and easy and fabulous. Ravioli is a staple around here so this was a nice change from the regular ravioli and tomato sauce. It's a bit messy but totally worth it ;)

Ingredients:

2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt & pepper to taste
1/2 (25 ounce) package cheese ravioli
2 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
Marinara Sauce

Directions:

1. Combine milk and egg in a small bowl.
2.Combine breadcrumbs and seasonings in a shallow bowl.
3.Dip ravioli in milk mixture, and coat with breadcrumbs.
4. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
5. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown.
6. Fry ravioli, a few at a time, 1 minute on each side or until golden.
7. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Garlic Pesto Chicken with Tomato Cream Pasta

Erin: I think you can tell by now that over in the Guill - McCabe household, pesto is a family favorite. Sam's dad makes his own pesto with basil from his garden so Sam has always been a big fan. When we started dating, the first time he ever cooked for me he made me a pesto chicken pasta. Needless to say, whenever I want to wow Sam, I always make him something pesto-related! I found this recipe on Pinterest (of course!) and it was fabulous. Like, super fabulous. So good I almost cried. The chicken is so flavorful and the sauce is a mix between a tomato and cream based. Ah, I just couldn't get enough!

Ingredients:
1/2 bottle of Lawrys (or generic) Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
8oz of pasta (I used penne)

Directions:
1. The chicken needs to marinate overnight, so the night before, cut chicken into one inch strips. (or if you are like me, you forget the cut it) and then pour lawrys marinade and pesto over chicken.

The Next Day:
1. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
2. Heat pot of water and make pasta according to directions
3. Heat olive oil, cook garlic.
4. Add pesto and then simmer in chicken broth until half has cooked down.
5. Add tomato sauce. Then add milk. Simmer for 5 minutes.
6. Add flour to sauce if it needs to be thickened. (I added about 1-2 tablespoons of flour)

Pour sauce over pasta and top with chicken. It is FABULOUS!

Lemon Garlic Shrimp

Ashley, I thought I posted this recipe weeks ago. Guess I never got around to it. I found it on pinterest and everyone really liked it. It was pretty simple to make. Here ya go:

What you will need:
4 tsp olive oil
2 lbs asparagus, cut into
1 inch lengths 2 red bell peppers,
diced 2 tsp lemon zest (I just grate the skin of a lemon)
1/2 tsp salt, divided
5 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 cup chicken broth
1 tsp corn starch
2 tbsp lemon juice
 2 tbsp parsley, chopped

Directions: 1. Heat 2 tsp of oil in pan over medium heat. Add peppers, asparagus, lemon zest and 1/4 tsp of salt. Stir occasionally. Cook for 6 minutes and then transfer vegetables to a bowl. 2.Add remaining oil and garlic to the pan. Add shrimp and cook for 1 minute. 3. Whisk broth and cornstarch in a bowl until smooth and add to pan with 1/4 tsp salt. Cook until sauce is thick and shrimp is pink. Remove from heat. Stir in lemon juice and combine vegetables. Enjoy!

Zucchini Pasta with Creamy Lemon-Yogurt Sauce

Erin: Last night I made the most amazing dish, Zucchini Pasta! I found the recipe on pinterest and I was instantly drawn to it because it looked quick, yummy, and healthy! This is one of the most healthy meals I have made in a while but it tastes awesome (and it's great for summer!)

Ingredients:

8 ounces whole wheat linguine (I used spaghetti)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 medium  zucchini, cut into long thin strips, (or you can just slice it)

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise (I skipped the tomatoes)

TIP: I added some extra rotisserie chicken I had left over and it was delicious! :)

Directions:

1. Bring a large pot of water to a boil. Add the pasta, and cook or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the yogurt mixture to the zucchini mixture, and stir to combine. Add the drained linguine, and toss gently to combine.
8. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. (I used almost all the water)

Top with shredded parmesan! Yummy!

Chicken Pesto Pizza

Erin: Last weekend, Sam & I were wondering around Chinatown hungover, trying to find a good brunch place. We walked by a cool pizza place I had heard of and decided to check it out. It was amazing! I ordered the Chicken Pesto Pizza and it was one of the BEST meals of my life. It was so good that for the next week I kept dreaming about this pizza. I finally got off my butt and decided I was talented enough to try and recreate the pizza myself, and I did! It's probably not as good as the original, but it does the trick!

Ingredients:
Pizza crust (I use Pillsbury refrigerated pizza crust)
A handful of grilled chicken, cut into bite size
Mozzerella (sp?) Cheese
Pesto sauce!

Directions:
1. Heat the oven and bake the pizza crust according to the directions (about 5 minutes)
2. When its done, spead a few heaping spoonfuls of pesto sauce on the crust
3. Top with desired amount of cheese
4. Top with desired amount of chicken
5. Hop in the oven for 15 minutes!

Cheesecake Factory Shrimp Scampi

Erin: I can't believe it's been almost a whole month since the last time I've posted! I don't know what I've been up to. Anyway, I found this copy cat recipe for Cheesecake Factory shrimp scampi and I knew I had to try it. I'm always trying to find good shrimp recipes. Definitely give this one a try!

Ingredients:

1 pound shrimp, cleaned and deveined

1 lb angel hair pasta

1 diced tomato (I skipped the tomato)

6-8 whole garlic clovers

1 shallot, diced

1 cup of dry white win

olive oil

5-7 basil leaves

1 pint heavy whipping cream

For the shrimp

milk (eyeball it)

2 tbls. parmesan cheese (grated)

1/3 cup of flour

salt and pepper to taste

Directions:

1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.

2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes

3. In a separate pot, bring water to simmer. (for pasta later)

4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools

5. Bring pasta pot to a boil and add angel hair and cook

6. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.