Borderland Chicken

Have you ever had those days when you realize you're running low on groceries but you still have to figure something out for dinner? That was me yesterday. I realized the only meats I had were frozen and if I were going to make something it would have to be in the crockpot (I hate waiting for meat to defrost). So I threw a bunch of things together and came up with a very yummy and flavorful recipe.

6-8 boneless chicken thighs (I used frozen boneless and skinless)
2 sliced bell pepper (red or green or both)
1/2 med onion sliced
2 tbs chili powder
1 tbs cumin
1 tsp pepper flakes
1 packet of McCormick fajita seasoning
1/4 cup white wine (optional)
1 can chicken broth

Mix wine, broth, and seasonings into the bottom of the crock pot. Add chicken pieces and flip so both sides are coated. Add onions and bell pepper. I cooked this on high for 4 hrs and it was on warm for another hour and it was perfect. The meat was tender but didn't fall to pieces. I did turn the pieces over half way into cooking. I served this over spanish rice and topped with extra juices to make it spicier for my husband and I.

NOTES-It wasn't too spicy for my 2 year old and she loved it. I didn't have any onions or bell peppers and made this without them but if I had them this is how my recipe would have went. And I'd probably add garlic if I had it...but I didn't add that into the recipe since the flavors were great even without garlic.

Semi-Homemade Spaghetti sauce

It's a sad day in my house when I realize there's no garlic. That day was today. Having been raised by a Korean mother a love of garlic was instilled. I recently found out that apparently the average Korean consumes 22 lbs of garlic per year. I believe it! This would explain why my recipes always call for so much garlic. Always keep in mind you can cut back on the garlic. Tonight I'm making spaghetti. It's such an easy dish and we all love it. I am sad though, it'll be sans garlic this time around.

1 jar/can of your favorite spaghetti sauce
1 cup sliced mushrooms
2 tbs of olive oil
4-5 cloves of garlic smashed and minced
1/2 cup diced bell pepper

In a saucepan heat the olive oil. When oil is heated throw in the mushrooms, garlic, and bell pepper and saute but do not allow them to get too soft (about 5 mins). Add the spaghetti sauce of your choice and allow to simmer for about 15 mins. Serve over pasta of your choice!

NOTE- Sometimes I add meat and sometimes I don't. I used to always use ground beef when cooking spaghetti. Now days I rarely use ground beef. Tonight I pulled a bag of frozen turkey meatballs from the freezer and they were the first to get dropped into the olive oil. Other times I'll slice up some chicken and saute it with garlic before adding the veggies. Whatever I have on hand really. It's just as yummy without meat though.

Peppery Potato Soup (Crock Pot)

2 cans chicken broth
4 small baking potatoes, halved and sliced crosswise
1 large onion, quartered and sliced
1 stalk celery, sliced
1/2 tsp salt
1/2 tsp black pepper
1 cup half and half
1/4 c all purpose flour
1 tbsp butter

Combine broth, potatoes, onion, celery, salt and pepper in Crock Pot and mix well. Cook on LOW 6-7 hours. Stir half and half into flour; stir mixture into slow cooker. Cover and cook one hour. Slightly mash potato mixture with potato masher. Cook uncovered 30 minutes or until slightly thickened. Just before serving, stir in butter. Garnish with celery leaves and parsley if desired.

Pizza Dough

This was originally from the Food Network, but Chris has made it his own over time. He adjusts the amount of honey each time he makes it, usually adding a little bit more than the recipe calls for.

Here is the original recipe.

1 package of active dry yeast
1 tsp honey
1 cup warm water
3 cups flour
1 tsp salt
1 tbls EVOO (Extra Virgin Olive Oil)

Mix yeast, honey and 1/4 cup of water in a bowl. Set it aside.
Mix flour, salt and oil in a mixing bowl. Add the yeast mixture.
Mix until dough comes away clean then knead for 2-3 minutes.

Cover with damp cloth. Allow it to rise for 2-3 hours.

Spicey Breaded Roasted Chicken

1 1/3 c (crushed) cornflakes or rice crispies
1 tbls canola oil
2 tsp Kosher salt
1/2 tsp cayenne
1/2 tsp paprika
1/2 tsp balck pepper
1 tbls Dijon mustard
1/2 cup mayo
4 pieces boneless skinless chicken

Combine mayo and Dijon.

Combine dry ingredients and oil in large ziplock bag.

Dip chicken in mayo/mustard mixture. Toss in dry ingredients. Roast on pan at 425.

Spiced Apples and Ice Cream

3-5 Gala Apples, chopped
Brown Sugar
Cinnamon
Nutmeg
1/4 - 1/2 cup butter
Vanilla Ice Cream
Caramel Ice Cream Topping


Melt butter in skillet. Sautee the apples. Spice to taste. Serve over ice cream. Serve with caramel on top.

My apologies

I have received a much deserved chiding. I have neglected this site for far too long. So today I come back in full force. My treasured recipe book has been found and returned to me, so I have many gems to share! Get ready, the next few days should be filled with several yummy recipes!