Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
artichoke chicken pasta
General Tso's chicken, rice, broccoli
sriracha corn chowder, rosemary olive oil bread, salad
California chopped salad
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, green beans, cranberry sauce, honey dinner rolls, lattice apple pie
leftovers
turkey gumbo, easy crusty bread

Friday, November 21, 2014

Salsa Verde Chicken Tacos

Salsa Verde Chicken Tacos
I had a jar of salsa verde in the refrigerator that needed to be used. And I always love my go to, crockpot chicken soft tacos, but I wanted to make something different and ditch the seasoning packet for good. I swapped out the Rotel for salsa verde, fresh jalapeno and onion, with some lime juice added.  It couldn't be easier and I really want to try the original recipe without the seasoning packet.  Miss F has been quite a fan of making her own tacos lately.  A little chicken, a little guacamole, tons of beans and even more cheese.  It is quite a mess.
Salsa Verde Chicken Tacos

2 tablespoons olive oil
1 pound boneless skinless chicken breasts
½ small onion, chopped
½ jalapeno, seeded and chopped
juice from ½ lime
½ cup salsa verde
½ cup chicken broth
½ teaspoon cumin
½ teaspoon salt

12 tortillas, warmed
guacamole
sour cream
shredded lettuce
shredded cheese

Pour the olive oil into the crockpot. Add the chicken, onion and jalapeno. In a two cup measure, stir together the lime juice, salsa, broth, cumin and salt. Pour over the chicken, cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks, return the chicken to the crockpot and increase the heat to high. Cook for an additional 20 minutes. Serve the chicken on warmed tortillas topped with guacamole, sour cream, lettuce and shredded cheese.
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Wednesday, November 19, 2014

Rustic Pear Tart

Rustic Pear Tart
I had four pears sitting on my counter due to a coupon and a great sale. I knew I wasn't going to be able to eat them all before they got overripe, so the Rustic Pear Tart was born. I used Martha Stewart's recipe for the pastry dough, it is my go to and never lets me down. The key is overflouring your board when you roll out the dough, it really makes it easier to work with. A tip for peeling the pears is to blanche them for 15 seconds or so, the skin peels right off after. I learned this trick when I made Miss F's baby food and it works great on other fruits too, like peaches, plums and nectarines. This tart came together very quickly, within an hour and a half we were eating warm pear tart with vanilla ice cream. I may make one with apples for Thanksgiving, since it was so easy.
Rustic Pear Tart

1 ¼ cups flour
1 teaspoon sugar
½ teaspoon salt
½ cup butter
2 to 4 tablespoons ice water

4 pears, peeled, cored and sliced
juice from one lemon
¼ cup sugar
½ teaspoon cinnamon
pinch nutmeg
1 tablespoon cream
1 teaspoon sugar

Add the flour, sugar and salt to the bowl of the food processor. Process for 15 seconds. Cut the butter into small cubes and add to the flour mixture. Pulse for 30 seconds, until the mixture is pea sized crumbles form. Stream the water through the feed tube and add until the dough comes together. Transfer to a plastic bag and refrigerate for an hour.

Toss the pear slices with the lemon juice, sugar, cinnamon and nutmeg. Stir to coat.

Preheat the oven to 400 degrees. Roll out the pastry dough into a 10" circle and transfer to a Silpat lined baking sheet. Pour the pear mixture into the center of the dough round and carefully turn the edges up over the pear mixture, working around in a circle until all edges are folded over the pears. Brush the folded over edges with cream, then sprinkle with the teaspoon of sugar. Bake for 25 to 30 minutes. Serve warm with vanilla ice cream.
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Monday, November 17, 2014

Crockpot TexMex Chicken Stew

Crockpot TexMex Chicken Stew
This dish reminded me of our family favorite, Crockpot Chicken Enchilda Soup. Miss F was a huge fan of this, but didn't like it served over the rice, she preferred hers straight.  This is a perfect winter meal, throw everything in the crockpot in the morning and prep the rice after you shred the chicken, dinner is served.  This will definitely go into my recipe box for the days when Miss F's after school activities keep us out late.  It is so nice to come home to a house that smells great and dinner is ready.  Thanks to Pink Parsley for the inspiration.
Crockpot TexMex Chicken Stew

½ yellow onion, minced
1 green bell pepper, seeds and ribs removed, chopped
2 cups frozen corn
1 (15-oz) can black beans, drained and rinsed
1 jalapeno, seeds and ribs removed, minced
3 garlic cloves, minced
2 cups chicken broth
1 (14.5 oz) can Rotel, diced tomatoes with chiles
2 tablespoons corn starch
1 tablespoons brown sugar
1 tablespoon tomato paste
2 teaspoons chile powder
1 ½ teaspoons ground cumin
1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
1 minced chipotle chile in adobo sauce
¼ cup minced fresh cilantro
2 cups white rice

Add the onion, bell pepper, corn, beans, jalapeno and garlic to the crockpot. Whisk together the broth, Rotel, corn starch, sugar, tomato paste, chile powder and cumin. Pour the broth mixture into the crockpot, stir to combine. Season the chicken with salt and pepper and nestle the chicken thighs to the crockpot . Cover and cook on low for 4 to 6 hours.

Remove the chicken from the crockpot and shred with two forks. Return the chicken to the crockpot and stir in the chipotle. Cover and cook on high for 10 minutes more. Prepare the rice per package instructions. Serve the rice with the chicken spooned over top, top with cilantro.
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