Chipotle Chicken Wraps With Lime Cream

This is another one of our favorite Crock Pot Recipes - I don't know what it is about the Fall and Winter - but this is when I use my Crock Pot the most - it gives me a cozy feeling and what is better than a one pot meal?! This recipe for Chipotle Chicken Wraps With Lime Cream is from Better Homes and Gardens The Ultimate Slow Cooker Book. Serve it with a Margarita if you need a mid-winter escape to take you back to the Spring and Summer. Enjoy!

Recipe:

Ingredients for the Chipotle Chicken:

2 medium red sweet peppers cut into 1 inch pieces

1 medium onion cut into thin wedges

6 chicken breasts (the recipe calls for drumsticks, skinned, and chicken thighs, skinned, but I modified it and used chicken breasts)

1 14.5 oz can diced tomatoes, undrained

1 6 oz can tomato paste

2-3 tablespoons finely chopped chipotle chile peppers in adobo sauce

2 teaspoons sugar

1 teaspoon salt

Directions:

In a 5 to 6 quart slow cooker combine red sweet peppers and onions. Top with the chicken. In a medium bowl stir together tomatoes, tomato paste, chipotle peppers, sugar and salt. Pour over mixture in cooker.
Cover and cook on low heat setting for 8 hours or on high heat setting for 4 to 4 1/2 hours. 

Ingredients for the Wraps:

1/4 cup of mayonnaise 

1/4 cup of sour cream

1 table spoon of lime juice

1/4 teaspoon of salt

4 lettuce leaves

4 10-inch tortillas (I used whole wheat tortillas)

2 tablespoons of fresh chopped cilantro

Pico de gallo 

Directions:

In a small bowl stir together mayonnaise, sour cream, lime juice, and salt. Warm tortillas according to the package directions.

Place a lettuce leaf on each tortilla. Using a slotted spoon, spoon the Chipotle Chicken mixture onto tortillas, just below the center. Top each with 2 tablespoons of the sour cream mixture and sprinkle with cilantro and top with a spoonful of pico de gallo. Fold bottom edge of a tortilla up and over filling. Fold one side in slightly and then roll up from the bottom. Repeat with the remaining tortillas. Serve with tortilla chips. Enjoy!

Chipotle Chicken Wraps With Lime Cream

Butcher's Ragu With Fusilli

I heart pasta! This recipe for Butcher's Ragu with Fusilli is from Mario Batail, and I came across the recipe in Food & Wine October 2010 issue. The sauce is a slightly creamy ragu, made with ground beef, pancetta and ham. It is the ultimate comfort food on a cold fall night. It does take some time to make, so it might be the perfect Sunday meal to fix. Enjoy!

Butcher's Ragu With Fusilli

Ingredients:

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium carrot, cut into 1/4 inch dice

1 medium celery rib, cut into 1/4 inch dice

1 medium onion, finely diced

1 garlic clove, thinly sliced

4 ounces thickly sliced pancetta, cut into 1/4 inch dice

1 pound ground beef

1/4 cup tomato paste

1/2 pound thickly sliced baked ham, cut into 1/4 inch dice

1 cup milk

1 cup dry white whine

1 cup water

salt and freshly ground black pepper

1 1/2 pounds fusilli pasta

1. In a large cast iron casserole heat the olive oil. Add the carrot, celery, onion, and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the pancetta and ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 8 minutes. Add the tomato paste and cook over low heat, stirring occasionally, until shiny and rust colored, about 10 minutes.

2. Add the diced ham, milk, white whine and water to the casserole and simmer the ragu over moderately low heat, stirring occasionally, until it is thick and saucy, about 1 hour and 15 minutes. Season the ragu with salt and pepper.
3. In a large pot of boiling salted water, cook the fusilli, stirring often until al dente. Drain the pasta and add it to the sauce. Stir well to coat the pasta. Transfer the pasta to plates or shallow bowls and serve right away. Top with freshly grated parmesan cheese.

The ragu can be refrigerated up to 3 days. Reheat gently.

Butcher's Ragu With Fusilli

Thyme Garlic Chicken Breasts

This recipe for chicken is made in a crock pot - it is so easy to make and is very flavorful and tender. I served the chicken breasts on a salad of mixed greens with a vinaigrette dressing, tomatoes, Kalamata olives, and feta cheese. If you weren't in the mood for a salad, the Thyme Garlic Chicken Breasts would be great in a wrap too. Enjoy!

Thyme Garlic Chicken Breasts

Prep: 20 minutes

Makes: 6 to 8 servings

Cook: 6 hours (low) 3 hours (high)

Ingredients:

3 to 4 pounds chicken breast halves, skinned

1 or 2 cloves of garlic chopped (depending on your taste)

3-4 sprigs of fresh thyme  or 1 1/2 teaspoons dried thyme, crushed

1/2 teaspoon salt

1/4 cup orange juice 

1 tablespoon balsamic vinegar

1 8-10 oz package mixed salad greens

1/2 cup cherry tomatoes, halved or quartered

1/4 cup pitted Kalamata olives

1/4 cup crumbled feta cheese

1/2 cup bottled vinaigrette salad dressing

Recipe:

Place chicken in a crock pot. Sprinkle with garlic, thyme, and salt. Pour orange juice and vinegar over chicken.

Cover and cook on low-heat setting for 6 hours or on 3 hours on high-heat setting. Remove chicken from crock pot; cover and keep warm. Discard cooking liquid.

In a large bowl toss together salad greens, tomatoes, olives and feta cheese. Divide salad among dinner plates. Slice chicken - it might be so tender you can just separate with a fork-  and arrange chicken on top of salads. Drizzle with dressing.

Thyme Garlic Chicken Breasts

Creamy Chicken Enchiladas

I love mexican food - and these Creamy Chicken Enchiladas are a great option to make at home instead of going out to grab mexican for dinner - but- nothing beats the cheese dip and chips at my favorite mexican restaurant! Try this recipe if you have a craving for mexican, but want to stay home and eat. Add a margarita and you are all set for a mexican dinner in!

Ingredients:

1 lb. ground chicken

1 can of diced tomatoes and green chilis

1  8 oz. package of cream cheese - softened

1  8 oz. sour cream

4  12 inch flour tortillas

1 cup shredded cheddar cheese

1 package of taco seasoning

Cook ground chicken in pan until fully cooked. Add 1 tablespoon of taco seasoning. Add to the pan with the chicken, half of the package of cream cheese, and 3/4 can of diced tomatoes and chilis. In a small bowl, stir together sour cream, and the rest of the diced tomatoes and chilis, and set aside. Arrange the chicken mixture in the tortillas in a lightly greased baking dish. Before wrapping the tortillas, top the chicken mixture with cheese. 

Bake at 350 for 30 minutes. Pour sour cream mixture over enchiladas and top with cheese. Bake 10 more minutes. Let stand a few minutes before serving. 

 Creamy Chicken Enchiladas

Prosciutto & Cheese Panini

Who doesn't love a grilled ham and cheese!? The recipe for Prosciutto & Cheese Panini is a modification of Mario Batali's recipe for a Mortadella & Cheese Panini I came across in the October Food & Wine Magazine. Think of it as a fancy grilled ham and cheese. I couldn't find Mortadella, so I used Prosciutto (a dry, italian ham, thinly sliced) instead and served the sandwich with a mixed greens salad and it was delicious! Enjoy!

Recipe:

Prosciutto & Cheese Panini

Total time: 20 minutes Makes 4 paninis

To make these sandwiches, use a dense bread from a peasant loaf to accommodate the hearty filling.

1/2 tablespoon horseradish

1/2 teaspoon dijon mustard

eight 3/4 inch thick slices of peasant bread (ask your bakery what bread they might recommend for making a panini if you are unsure)

olive oil for brushing 

1/2 pound thinly sliced proscuitto

1/2 pound Robiola Bosina cheese cut into 4 equal slices (I found this at Whole Foods - it is a very soft, creamy cheese)

1. Heat panini press or griddle. Brush both sides of each bread with olive oil. Arrange 4 bread slices on a work surface and spread w/ horseradish, and mustard. (I added mayo to mine too). Layer the prosciutto and the cheese and close the sandwiches with the remaining slices of bread.

2. Set them on  the preheated panini press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside. 3 minutes in a press. 3 minutes per side on a griddle.
3. Cut the panini in half and serve hot.

Side view of the Prosciutto & Cheese Panini - look at the melted cheese - YUM!

 

Creamy Pasta With Pancetta, Leeks & Peas

This pasta dish is perfect to make on a night when you have had a long day and need something quick and easy to make, that tastes delicious. I found the recipe for Creamy Pasta With Pancetta, Leeks, & Peas recipe on line  on allrecipes.com - a great recipe resource. Enjoy!

Recipe:

Prep Time: 10 minutes

Cook Time: 15 minutes
Serves: 4

Ingredients:

12 ounces whole wheat farfalle pasta (bow tie pasta)

3 ounces chopped pancetta (this is similar to italian bacon - you can find it in your deli)

2 leeks rinsed and sliced thin

1 tablespoon butter

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup frozen peas

1/4 cup freshly grated parmesan cheese (more if you like cheese!)

salt and pepper to taste

Instructions:

Cook pasta and set aside.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. Add the butter to the pan. After 8-10 minutes add the wine then cook an additional 1-2 minutes until reduced. Reduce heat to low then pour in the cream. Add in the frozen peas. Add salt and pepper to taste. Stir in the parmesan cheese. Mix the cooked pasta with the sauce and plate. Top with additional parmesan. 

Creamy Pasta with Pancetta, Leeks & Peas

Chicken Tortilla Soup - In the Crock Pot

Sunday + Rain + Chilly Outside = Perfect Day for a Crock Pot Soup! 

We love soups all year 'round in my house, and I love using my Crock Pot - especially in the Fall & Winter - to make them. They are easy to make and warm you up when its cold outside and are so comforting to eat.  This is the first time I have made the Chicken Tortilla Soup recipe - and it is one that I will make again! This recipe is from Better Homes & Gardens The Ultimate Slow Cooker Book with some modifications. Enjoy!

Recipe:

Prep: 15 minutes     Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

Ingredients:

2  14 oz cans reduced sodium chicken broth
1  14.5 oz can stewed tomotoes undrained
2 cups cooked chicken breast (I picked up a rotisserie chicken from my grocery store to use)
2 cups frozen sweet pepper and onion stir fry veggies
3 cloves of garlic minced (I omitted this)
1/2 of an avocado, pitted, peeled, sliced (optional)
2 tablespoons chopped fresh cilantro (optional - but it gives the soup a great additional flavor - i recommend using it)
1/4 cup light sour cream (optional - I omitted this)
1 bag of tortilla strips (found in salad dressing aisle in grocery - I used the chili lime ones)
* I also added some taco seasoning that I had on hand for some extra flavor - about 1 tablespoon
* I added shredded Monterey Jack cheese to sprinkle on top
* I added the juice of 1 lime for extra flavor


In crock pot, combine broth, tomatoes, chicken, frozen vegetables, garlic, lime juice, and taco seasoning. Cover and cook on low-heat setting for 6-7 hours  or on high-heat setting for 3-3 1/2  hours. Put soup in a bowl and if desired, top with avocado, cilantro, shredded monterey jack cheese, sour cream and sprinkle with tortilla strips. 

Chicken Tortilla Soup

Pear Salad

This recipe is from my sister - her company had a "salad party" where everyone brought a different salad and her boss made this Pear Salad. It is so tasty! The pears are tender, and you serve them warm with the port wine sauce, which kinda "melts" the mixed greens and it "melts" in your mouth! I was afraid it might be too sweet for a salad, with the pears and the port wine sauce, but it isn't - and the gorgonzola cheese adds just enough kick of flavor. I can't eat nuts, and this recipe calls for pine nuts, so I omitted them - and added dried cranberries instead - they were a nice topping to the salad. Enjoy!

Recipe:

Ingredients:

2 pears - peeled, cored and sliced

1 cup Tawny port wine - covers pears to about 1/2 way in the pan - add more if too much condenses (Note: you can get this at your grocery store in the wine section)

6 cups assorted salad greens

1 cup gorgonzola cheese (gorgonzola cheese can be too strong of a flavor - and smell - for some people - try feta instead if gorgonzola isn't your thing)

1 cup pine nuts, sauteed (small jar will do for 4 people) (If you are allergic to nuts, try dried cranberries instead)

2 table spoons sugar

1 1/2 to 2 tablespoons olive oil

Directions:

Pour port wine into a saucepan. Add sliced pears and sugar. Sautee on medium until pears are tender.

In another sauce pan add olive oil and pine nuts. Carefully cook pine nuts on low until lightly brown (stand over this one, it can burn easily).

Divide the salad greens evenly between four serving plates. Arrange some of the pear slices over each plate of salad greens. Sprinkle with gorgonzola (or feta) cheese. Drizzle port wine dressing from sauce pan over each plate, then sprinkle with pine nuts (or dried cranberries). Serve warm.

I served the Pear Salad with marinated grilled chicken - it would also be good with a grilled steak. 

Balsamic Chicken with Baby Spinach

We eat chicken so often I am surprised we don't cluck! I am always searching for new chicken recipes to try and came across this one by Ellie Krieger of the Food Network. It is delicious! A nice change from the grilled chicken breast with veggies that we have frequently. Enjoy!

Recipe:

Ingredients:

1 tablespoon olive oil

3 cloves garlic chopped (I used 2 garlic cloves - just depends on your taste and how much garlic breath you want :) )

2 boneless skinless chicken breasts 

8 ounces fresh baby spinach - washed

2 tablespoons balsamic vinegar

1/3 cup chicken broth

1 can chopped tomotoes with juice 

2 cups whole wheat couscous, cooked (I found this in my grocery store's organic section, or you might try the "international aisle" too.)

Directions:

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for about 1 minute. Add the chicken and cook about 4-6 minutes on each side, or until cooked through and juices run clear. While the chicken is cooking, follow the instructions on the couscous box and cook the couscous. Remove the chicken and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping up the bottom of the pan to remove any browned bits (the yummy flavor parts!) Add the tomatoes, bring to a simmer and cook about 3-5 minutes. To the same pan, add the spinach and cook until just wilted, about 1 to 2 minutes.

Place the couscous on the plate, top with the spinach balsamic tomato sauce and chicken.

Below is a picture of the Balsamic Chicken with Baby Spinach - again - the picture quality is not very good and it drives me crazy - taken with my phone until I get my digital camera fixed :) 

Iced Pumpkin Spice Cookies

Fall is here! My favorite season - cool weather with no humidity where I live, leaves changing colors, college football - GO HOKIES, jeans, hoodies and cute tall boots :) Nothing smells more like fall to me than the way my kitchen smelled when I baked these Iced Pumpkin Spice Cookies from a recipe I found online.  If pumpkin pie isn't your thing - like me, something about the consistency - you will like these cookies. They are very easy to make and might convert non-pumpkin lovers into fans! The cookies have a soft, moist, cake-like consistency, and the icing on top makes them even more delicious!

Recipe:

Prep time: 20 minutes
Cook Time: 12-15 min

Ingredients:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon (I put extra in mine, for more flavor, and also added about 1 teaspoon of pumpkin pie spice for more flavor)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter,softened
1 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Icing:
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. set aside
2. In a medium bowl, cream together the 1/2 cup butter and white and brown sugar. Add pumpkin, egg, and 1 tablespoon vanilla to butter mixture and beat until creamy. Mix in the dry ingredients. Drop on a greased cookie sheet by tablespoonfuls, flatten slightly.
3. Bake for 12-15 minutes. (I baked mine for 12 minutes). Cool cookies, then drizzle the icing with a fork.
4. To make the icing: combine confectioners' sugar, milk, 1 teaspoon melted butter, and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.

Below is a picture - some cookies are iced, some are not. If you aren't a big fan of icing, you can simply leave that part of the recipe out. Sorry about the quality of the photo - it is from my camera on my phone - my nice digital camera broke - well, I dropped it - and broke it on vacation in California so until I get it fixed, camera phone it is :) I hope you and your family enjoy the Iced Pumpkin Spice Cookies!