Slow Cooker Chicken Tacos

An online friend passed this recipe onto me and it's become one of our staples. Simple and so quick to do, the best part is you can control just how spicy you make it so it's easy to tailor to different tastes.

1 lb chicken breasts
1 packet taco seasoning (or more depending on how spicy you like)
1 large can diced tomatoes
2 cans beans - I normally use 1 can pinto and 1 can navy, but you can use whatever you like

Put all in a slow cooker on low for 4 to 6 hours until chicken is fully cooked and tender

Remove chicken and shred or shred in slow cooker

Serve on tortillas with shredded cheese, mexican style rice and sour cream

Makes enough for 8 to 10 large tortillas

Beautiful Things

I often find myself standing in front of large displays of baking crocks or mixing bowls almost drooling over the wonderful colors and styles that are available. In putting this blog together I've spent a good bit of time online looking for new gadgets or new styles to inspire me. This is the first installment of my list of pretty things that I would love to have gracing my kitchen cupboards.

These Organic-Shaped Blue Nesting Mixing Bowls are just the most lovely color and I can imagine they would be a bit easier to handle when holding and mixing heavy batters. The simple color reminds me of bowls my grams had when i was young.

The bright spring colors and great melamine materials make these measuring cups and spoons different from any I've seen before. On offer from Williams & Sonoma, the colors make me want to get into the kitchen.

I've always had a thing for green. I have a special soft spot for the old fashioned "jade-ite" colors of dinnerware. While not the same translucent effect, the Emma dinnerware set from Pottery Barn is lovely just the same.




This footed pitcher brings images of mint juleps and old fashioneds to mind. The perfect size for nice large batches of lemonade or iced tea with a unique shape, this is definitely on my wish list for the summer.

Vegetable Beef Soup

My mom made a vegetable beef soup for as long as I can remember. This is my take on her classic version. Perfect for cold winter weekends when all you want to do is curl up on the couch and stay warm.

1 to 1 1/2 lbs beef stew meat

6 cups beef broth

1 medium onion, diced

1 packet onion soup mix

2 large potatoes, peeled and diced

1 large bag mixed, frozen vegetables

1 to 1 1/2 cups canned tomatoes

In medium skillet, brown stew meat in a bit of butter or oil

Add onion and sautee until tender and beef is nearly cooked

Add packet of onion soup mix and stir to combine

Pour beef broth into large soup pot and begin to bring to boil

Add beef and onion mixture to broth, add potatoes

Simmer for 30 to 40 minutes until potatoes are tender and beef is completely cooked

Add frozen vegetables and undrained, canned tomatoes ( note: amount of tomatoes can be altered to make a more savory or more tangy soup, I prefer a bit less tomatoes)

Simmer until vegetables are tender

Serve with crusty bread or rolls

Works great as a left-over for meals during the week

Minestrone

Like any good, hearty soup, the ingredients can vary depending on what you have at hand and what is good and fresh when you are making it. This version of minestrone is not terribly strong, but has a light, fresh flavor. Perfect for a winter or summer meal.

2 tablespoons olive oil

1 teaspoon basil

4 slices bacon, chopped in course bits

1 teaspoon thyme

3/4 cup chopped onion

6 cups chicken stock

2 stalks celery

2 cups chopped, canned or fresh tomatoes

3 carrots, sliced

1 cup fresh chopped green beans

2 potatoes, peeled and diced

1 cup small pasta shells

1 bay leaf

salt and pepper

Heat oil in large soup pot, add bacon and cook for 3 to 4 minutes

Add onions and celery and cook until slightly tender

Stir in potatoes, carrots, basil, thyme, bay leaf and toss to coat

Pour in chicken stock and tomatoes and bring to simmer

Cook 15 to 20 minutes or until potatoes are tender

Stir in green beans, cook 10 minutes

Add pasta and simmer until pasta is tender

Add salt and pepper as needed

Lovely served with a warm crusty bread

Custard

The traditional English addition to virtually any dessert, this custard is often served warm over apple pie or crumble, sponge cake with jam or chocolate cake. 

2 cups milk

6 egg yolks

1 cup white sugar

1 teaspoon vanilla

Heat milk in saucepan, gradually bring to a slow boil, remove from heat

Beat egg yolks and sugar for about 10 minutes or until light and fluffy

Little by little, stir in warm milk until well mixed

Cook in double boiler, stirring constantly until mixture coats the back of a spoon

Serve over dessert of choice

Jam Swirl Coffee Cake

This sweet, simple breakfast cake, best served a bit warm, is easy enough for the laziest of Sunday mornings.

2 cups flour, sifted

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

1 egg beaten

3/4 cup milk

3/4 to 1 cup of jam or preserves (you can use 1/2 cup each of 2 different types if you like)

Sift together flour, sugar, baking powder and salt

Cut in butter to make a fine crumbly mixture

Add beaten egg and milk and stir just until combined and all dry ingredients are moist

Batter will be fairly sticky and thick. Turn out into a well-greased 8 or 9 inch square pan

Spoon jam or preserves over batter and then swirl in, making sure to evenly distribute the jam but not overmixing it

Sprinkle a bit of white sugar over the top

Bake at 400 degrees for 25 to 30 minutes until set and a bit golden brown

Allow to cool for at least 5 minutes before cutting to allow the jam to set

Left-over cake is fine served cold or reheated in the microwave for a few seconds

Spinach and Bacon Quiche

Spinach and bacon, swiss cheese and eggs - what could be better!

6 large eggs

1 1/2 cups heavy cream

1 lb bacon

2 cups, packed, fresh spinach

1 1/2 cups shredded swiss cheese

salt and pepper

pie crust (either made fresh or refrigerated)

Fry bacon, drain and chop into small bits

Chop spinach and pack to measure out two cups

Arrange pie crust in 9 inch pie plate

Layer spinach, bacon, swiss cheese in crust, sprinkle with salt and pepper

Beat eggs and cream until well combined

Pour slowly over spinach, bacon and cheese, allowing a bit of time for the egg mixture to settle in around the spinach

Bake at 375 degrees for 35 to 45 minutes until center is set. Re-heats wonderfully if there is any left over!

The Plan

The plan, stan, is that I'll pop on here and plug in all my favorite recipes, new ideas, trial and errors and keep it up to date. The reality is that I'll probably post a few recipes and then forget about it, but time will tell.