Super Bowl Recipe Roundup ~2014

How about a completely random post today?

For Super Bowl food ideas, you say? Heck yes!

The best foods for a day of munching in front of an awesome game with friends is always bite-sized. This way you can load up your plate with lots of yummy things to taste without feeling like you’re eating 10 meals. Oh, who are we kidding? It’s Super Bowl Sunday. We’re all going to be eating about 85,372 calories anyway…. Of course, there are also several other fabulous things to eat on game day, so if you’re going to pull out the crock pot (or 5) there’s plenty of hearty soups and deliciousness to be had.

Mini Pizza Muffins

mini pizza muffins

Meatball Poppers

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Mini Crab Cakes with Old Bay Aioli

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Chicken Enchilada Puffs

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Mini Meaty Quiches

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Cheesy Pesto Bread

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Sliders Roundup

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Mexcican Bruschetta

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BBQ Chicken Pizza Pinwheels

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Pizza Tarts

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Chicken and Rice Balls

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Cajun Chicken Fritters with Cajun Aioli

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Fish Cakes with Cilantro Lime Dip

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Zucchini Fritters with Chili Lime Aioli

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Cheesy Rice Fritters

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Potato Skins

Super Bowl Round-Up 2013

Hearty Taco Chili

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Meatball Minestrone

Meatball Minestrone

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Italian Beef Sandwiches with Giardineira

Super Bowl Round-Up 2013

Creamy Chicken Tacos

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Ultimate Baked Beans

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Banana Dabs

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Cannoli Tarts

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Chocolate Drizzled Cheesecake Cream Puffs

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Crockpot Lasagna

This is an easy and delicious version of lasagna that can be made in the slow cooker. It only takes about 3 1/2 hours to fully cook so plan your time accordingly so it doesn’t burn. Also, I should warn you that this is not a low-fat/low-carb kind of meal, but it is warm and filling and so very lovely for a weeknight dinner. All you have to do is prep the meat and then let the crockpot do the rest of the work. Serve with a salad and some yummy garlic bread.

crockpotlaz

Crockpot Lasagna

1 lb. ground meat

1/4 cup onion, chopped fine

1 tsp garlic powder

1 tsp basil

1 tsp oregano

salt & pepper to taste

28 oz. pasta sauce

10 oz. tomato sauce

16 oz. alfredo sauce

1 pkg oven ready lasagna noodles

2 cups shredded Mozzarella cheese

1 cup shredded parmesan blend

1. Brown meat with the onion, herbs, garlic powder, and salt & pepper. Drain off any grease and put in 2/3 of the pasta sauce and about 8 oz. of the tomato sauce. Combine well and heat through.

2. Spray the inside of your crockpot and put the remaining 1/3 of the pasta sauce into the bottom. Layer over the sauce 1/3 of the noodles, breaking the pieces to fit as best as you can over the entire bottom of the crock pot. It doesn’t have to be perfect.

3. Pour 1/3 of the alfredo sauce on top of the noodles, then 1/3 of the Mozzarella cheese. Spread 1/3 of the meat mixture over this.

4. Layer this way two more times: noodles, alfredo, mozzarella, and meat mixture. Any leftover tomato sauce should be added to these layers as well to fill in any gaps.

5. Top it all with the parmesan cheese blend then cover and cook on low for 3 1/2 hours.

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Creamy Chicken Crock Pot Tacos

This was so easy I could have done it in my sleep. You can even throw frozen chicken breasts into the slow cooker if you haven’t had time to thaw them out- just increase the cooking time. And the taste?? WHOA! These were so so so incredibly delicious that all my boys scarfed them up! Serve with your favorite tacos toppings; we used shredded lettuce, diced tomato, sliced black olives, shredded cheese, and diced avocado. Just serve it up in a 6-inch tortilla and enjoy!

crock pot chix tacos

Creamy Chicken Crock Pot Tacos

4-6 boneless, skinless chicken breasts

1/4 cup taco seasoning mix (1 pkg)

12 oz. jar of salsa

6 oz. container of mascarpone cheese*

1 (15 oz) can black beans, rinsed and drained

1. Spray crock pot with cooking spray and place chicken at the bottom.

2. Combine the taco seasoning with the salsa and pour over chicken. Stir to cover the chicken.

3. Put cover over crock pot and cook on high for 3 hours (if thawed) or on low for 5.

4. Shred chicken using two forks and return to crock pot. Add beans and let mixture heat through.

5. About 15-20 minutes before serving add in mascarpone cheese (*can use cream cheese) and beans. Combine well so cheese is melted and creamy, and beans get heated through.

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Crock Pot Salisbury Steak

I love Salisbury steak. It’s a delicious and comforting meal that is good any time. This one is even better because it’s made in the slow cooker. Even though you do have to prep the meat patties a little first, there is always something wonderful about food cooking away all day and smelling up the kitchen with tantalizing aromas. Plus no one can deny that anything cooked in a slow cooker just comes out tender and well….better.

salisbury steak

Crock Pot Salisbury Steaks

2 pounds ground turkey (or beef)

1 envelope dry onion soup mix

1/2 cup Panko

1/4 cup milk

1/4 cup all-purpose flour

2 T EVOO

2 cans cream of chicken or mushroom soup (get my healthy alternative here)

3/4 cup beef broth

1. In a large bowl combine the ground meat with the onion soup, panko, and milk. Shape into patties (this recipe will make 8).

2. Heat the oil in a large skillet and dredge the meat patties in the flour. Brown on both sides.

3. Place browned patties on bottom of sprayed slow cooker by stacking alternately like a pyramid.

4. Combine the cream soup and broth and pour over the patties.

5. Cook on low for 4 to 5 hours, until meat is cooked through.

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Crock Pot Swiss Chicken

I love Swiss Chicken. It’s one of my all-time favorite comfort foods, and I especially like to make it in the winter. It’s an easy weeknight meal but also special enough to serve to company. One of the best things about my swiss chicken recipe is that it can easily be halved, doubled, or even tripled. I’ve been making this for years and was pleasantly surprised to find how simple it was to make in the crock pot. So here’s a staple recipe of mine simplified for you even more.

crock pot swiss chix

Crock Pot Swiss Chicken

4 boneless, skinless chicken breasts

5-6 slices swiss cheese

*1 can cream of chicken soup

1/4 cup milk

1 box Stove Top chicken stuffing

1 stick butter, melted

Spray crock pot with cooking spray and place chicken at the bottom.  Cover chicken with the swiss cheese.

In a bowl combine soup and milk. *Get the recipe here for a chemical-free cream soup alternative. Pour and evenly spread this mixture out over the chicken and cheese.

In a larger bowl mix the melted butter into the dry stuffing until combined well. Top the chicken and cheese with this stuffing.

Place lid on top and cook for 6 hours on low or 3 hours on high.

*If you have a slow cooker where the crock is removable, put it in the oven under the broiler for a few minutes or until the stuffing on top is a bit crispy. Awesome.

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Crock Pot Pesto Ranch Chicken

Holy moly. For only four ingredients this was super yummy! Not to mention it was also super easy. Who wouldn’t want a meal like that? All you need is a few minutes of prep and the crock pot will do the rest for you.

pesto ranch chix

Crock Pot Pesto Ranch Chicken

4 boneless, skinless chicken breasts, cut in half

6 oz. jar of pesto

1 pkg Ranch dressing mix

1/2 cup chicken broth

1. Spray the inside of the crock pot with cooking spray.

2. Clean chicken and cut each breast into two or three large pieces. Place into crock pot.

3. Combine pesto, ranch mix, and broth together well and pour over chicken.

4. Set on low for 6 hours (or high for three).

5. Serve with buttery mashed potatoes and veggie of your choice.

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20 Recipes for Summer

Summer is here! Okay, well maybe not “officially” but I think all the moms out there can agree that summer starts when school lets out. Now that it’s hotter outside and the days are longer we want to avoid turning on the oven as much as possible and either grill or eat light, refreshing meals.  I don’t know about you but my kitchen gets really hot when I use the oven so I will definitely be planning any baking for very early in the day and relying more on the grill and other summertime fare.

Here is a roundup of 20 recipes that are summer worthy from appetizers to desserts, and not a one requires an oven.

summer recipes

Appetizers: Bruschetta, Cherry Caprese

bruschetta

cherry caprese

Salads: Deviled Potato Salad, Macaroni Salad, Cheeseburger Salad, Chopped Thai Chicken Salad, Chili Lime Chicken Salad, Greek Chicken Salad with Grapes & Pecans

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cheeseburger salad

thai salad

fiesta salad

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On the Grill: Grilled Balsamic Chicken, Bourbon BBQ Sliders with Garlic Aioli, Honey-Lime Chicken Kabobs

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In the Crock Pot: Honey Sesame Chicken, Sweet Chicken Rio, Cashew Chicken, Chicken Teriyaki

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Cool Desserts: Chocolate Banana Pudding Pie, Mud Pie, Watermelon Petit Fours, Chocolate & Peanut Butter Ribbon Dessert, Easy Eclair Dessert

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watermelon

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Shredded Beef Tacos with Lime Cabbage & Queso Blanco

Yay for a new Mexican-inspired meal! This was a hit mostly because it was quite different from the usual chicken or ground beef Tex-Mex dishes I usually make. I used a 2.5 pound chuck roast with plenty of fat to tenderize the meat, though you could use a leaner piece if you want. Also I let this baby slow cook for at least 12 hours. If you have the time I suggest it- it’s worth it.

shred beef taco

Shredded Beef Tacos with Lime Cabbage & Queso Blanco

2.5 lb. chuck roast

1 T EVOO

1 tsp salt

1 tsp pepper

1.2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp chili powder

1/4 tsp cumin

8 oz.beer

flour or corn tortillas (makes 6-8)

1/2 head of cabbage, thinly sliced

1 lime, zested & juiced

1/2 wheel of fresco queso cheese, chopped

shred taco

1. Heat oil in skillet and sear meat on all sides. I cut the roast up into 5 thick 1-inch slices to get a good sear on as much of it as possible. Place seared meat in crock pot.

2. Combine together salt, pepper, paprika, onion & garlic powders, and cumin. Sprinkle over the meat and then pour the beer over it all. Set to low for at least 8 solid hours.

3. Thinly slice the cabbage and toss well with zest and juice of one lime and a pinch of salt.

4. Chop up or crumble the mexican cheese.

5. Additional sides for tacos are tomato, avocado, red and/or green onion, and salsa. Simply assemble tacos and enjoy.

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White Bean Turkey Chili

This is a super easy, healthy, and yummy chili. All you have to do is prep the meat and a few veggies and the slow cooker will do the rest for you.

turkey chili

White Bean Turkey Chili

1 lb. ground turkey

2 cloves garlic, minced

1/2 cup green onions, chopped

1 lb. dried navy beans, soaked and rinsed

1 cup frozen corn

1 jalapeno pepper, deseeded and diced

2 tsp salt

1 tsp cumin

1 tsp oregano

1 tsp thyme

1 tsp tarragon

1 tsp pepper

3 cups vegetable broth

1 cup white wine

1 cup heavy cream

1. Saute garlic in some EVOO. Add ground turkey and cook until browned and crumbled.

2. Add meat and the rest of the ingredients to the crock pot.

3. Cook on low for 6 hours.

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Southwest Chicken and Corn Chowder

You probably are thinking this would be a great recipe for the Fall and I agree, but the weather here has been cold and rainy for nearly a month, so it feels pretty Fall-like. Besides, comfort food is welcome in my house anytime of the year and I’d bet you’d agree if you try this lovely chowder. Just serve with some crusty bread and enjoy.

southwest chowder

Southwest Chicken and Corn Chowder

1 T EVOO

3-4 boneless, skinless chicken breasts

2 green onions, chopped

1/2 cup carrots, sliced thin or diced

1/2 cup celery, sliced thin or chopped

1 small to medium potato, peeled and cubed

2 garlic cloves, minced

2 mini bell peppers, red & orange, chopped (optional)

jalapeno pepper, minced

4 pieces turkey bacon, cooked and crumbled

3 cups chicken broth

 1 1/4 cups heavy cream

2 T flour

1 1/2 cups frozen corn

2 tsp southwest seasoning*

salt & pepper

1. Cut chicken into bite-sized pieces and toss with southwest seasonings. *This is just a combo of chili powder, chipotle powder, and paprika. Cook in EVOO in skillet heated over medium heat.

2. In soup pot place the chicken broth and the chopped carrots, onion, garlic, jalepeno, bell peppers and celery. Allow time to soften and simmer in broth before adding the chicken, corn and potato. Cook for at least 20 minutes.

3. Fry up your bacon, drain and crumble into the chowder pot. Season with thyme, salt and pepper. Taste.

4. Using a small whisk, combine the flour with the heavy cream in a bowl to make a roux. Add to the chowder and stir in well.

5. Let simmer another 20 minutes or more until potatoes are tender and all the flavors are combined.

I will share a few secrets with you: First, I used the crock pot, in stages, which made the chowder awesome. If you have the time I’d recommend this. Just follow the recipe with longer cooking intervals. After several hours the chicken is extremely tender and the overall flavor is amazing. Also, I used leftover chicken from my Chicken Enchilada Pasta Bake since there was so much leftover and I didn’t want to waste all that chicken or fantastic flavor. If you have any leftover dishes in your fridge, don’t be afraid to dig your hands into it and find a way to use it. 

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