Corn and Potato Chowder

Thursday.

Such an awkward day.

Not quite the end of the work week. But nowhere near the beginning.

Which is why, I believe, Thursday dinners should be just…fantastic. And easy. No, I take that back…Thursday dinners should be effortless. 

There should be nothing happening Thursday evenings except eating, watching re-runs of your favorite shows, soaking in bubble baths and cuddling with husbands. That is the law of this blog, and if you don’t like it, you can go elsewhere.

Who’s with me?

Ingredients:

• 8 slices of bacon, cooked and crumbled
• 5 red potatoes, diced into ¼’s and not peeled
• 8 cups frozen kernel corn
• 1/2 medium yellow onion, finely chopped
• 6 - 8 minced garlic cloves
• 1 teaspoon Lawry’s seasoned salt
• 4 cups chicken stock
• 2 cups half & half or heavy cream
• Salt & pepper
• This needs a good amount of salt,  but it’s really up to your discretion exactly how much you put.
• Shredded cheddar cheese (and any other additional toppings)

Directions:

• Throw all the ingredients in the crock pot.
• Let sit on low 8-10 hours on low or 5-6 hours on high.
• At the end of the day, use a potato masher and gently mash the potatoes inside the crock pot. 
• You don’t have to remove the potatoes, and it should take less than 5 minutes to get a nice, thick, chowder-y mixture.
• Combine everything well, top with shredded cheddar cheese and serve with warm corn tortillas. Corn tortillas go with everything.

What is the difference between corn and chowder? I still have no idea. Another good question: do I really care? If it tastes like this, then absolutely not.

Love and Tuesdays,

Crock Pot Chicken Enchiladas

I'm currently going through a refining stage with All Kinds of Yumm, where I'm realizing that there are a few recipes that need to be seriously upgraded. My chicken enchiladas was one of those dishes. I actually deleted 3 other recipes of this sort in favor of this one variation.

Sometimes, favoritism is necessary.

The best part about this new (to me) spin on these is that it involves the crock pot. Now, if you're new here, you might not know that I am ob-SESSED with my crock pot. I know so many women, God bless them, who have time to make everything from scratch and can start cooking at 4 pm. They tend to have dinner on the table at 5:30 pm, sharp. Their men must be happy.

Now there's no judgment here-that's the rule. I applaud these ladies. I am not, however, one of them. I stumble into my apartment at about 5:30, and contrary to popular belief, most days I don't feel like cooking a meal. I normally feel like making brownies, but my husband pulls the whole, "I-need-a-well-balanced-meal" thing.

It's an epidemic, I tell ya'. So the more I can use the crock pot, the better. Seriously. It's like...hiring a halfway cook. For about $20. From WalMart.

I'm waiting for a gadget that will do my laundry, clean Tim's toilet (care to help?), and rub my feet at night. Better yet, I just need a Mexican vacation. Mom, pack your bags. We're making enchiladas. Olé.

Now, this is really the time-saving way to make enchiladas. If you're looking for a better-quality tortilla taste, go with the method I use in my traditional chicken enchiladas, and just crock pot the chicken.

Ingredients (makes 10-12 enchiladas):

• 4-5 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 3 14-oz cans enchilada sauce (I use Old El Paso)
• 1 15-oz can black beans
• 10 oz shredded Mexican cheese (2 1/2 cups)
• Tortillas

Directions:

• Leave chicken in crock pot with entire packet of taco seasoning 6-8 hours or until cooked.
• Shred chicken with two forks
• If you have time to make the chicken the night before you need it, after shredding, combine an extra can of enchilada sauce and let sit in the fridge overnight.
• Fill each tortilla with a tablespoon-full of chicken. Add small amount of enchilada sauce, black beans and shredded cheese.
• How much you specifically put is your call; just remember, it shouldn't be busting at the seam.
• Roll each tortilla up tightly and place on a baking sheet. Continue process until you either a) run out of room on the baking sheet or b) run out of ingredients. 
• Top with remaining enchilada sauce and shredded cheese.
• I typically use one can of enchilada sauce in the filling and two to top the enchiladas with.
• Bake at 350 degrees for 15-20 minutes or until cheese is bubbly. 
• Serve immediately with sour cream.

Words don't even do this justice. It's such a cheater meal, because it will absolutely seem like you spent at least an hour preparing these. And my timer says...13 minutes prep time. Who doesn't have 13 minutes to make dinner?

Love and Mexican (again),

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Cilantro Lime Chicken

Truth time. I found this recipe on Pinterest. I hope you can move past this minor detail and we can move onto this beautiful, beautiful dish.

I'm going through a "fresh" stage. I'm tired of finishing my meals stuffed and feeling gross. Like I just pumped my body full of junk. I'm tired of eating so much processed food, and so often I crave fresh meats and produce. Granted, I did use one canned item in this recipe, but it is so...refreshing. It almost makes me feel like I'm back in Cancun in that little restaurant on the water.

I actually was at a place like that. I didn't just make that up.

This is a play on my two-step chicken tacos with a little bit of a kick. I added maybe 90 seconds to my prep time. Side note: This is also a great "fake fancy" dinner. You can pass this off as a labor of love. When really, it's just...love.

Ingredients:

• Frozen or thawed chicken breasts
• I normally estimate 1 1/2 chicken breast per person
• 1 packet of taco seasoning
• Fresh cilantro
• The amount is up to you. I used about 1/4 cup.
• 1 lime
• 1 can Tex Mex Style Diced Tomatoes
• Desired toppings

Directions:

• Place all ingredients (except lime) in crock pot and place on low for 8-10 hours for frozen chicken breasts; 4-6 hours for thawed chicken breasts
• Cut lime in half and squeeze juice into mix. Try to save some juice for later.
• Once chicken is done cooking, serve immediately, spooning liquid from crock pot on top, along with more cilantro, lime juice, and desired toppings.
• I served this as a taco filling inside corn tortillas with sour cream and cheese, and it was de-lish. 

Enjoy!

Love and lime,

Crock Pot Loaded Baked Potato Soup

Can you tell I'm majorly obsessed with my crock pot? I love the idea of fluttering in the door, graceful as Snow White, arranging my apron so that it perfectly flows as I glide around the kitchen whilst whistling. But then reality strikes when I look in the mirror before I leave work. The AC wasn't working, so I'm a little sweaty, and I definitely didn't make washing my hair my priority that morning. I have mascara all over one eye (thanks, co-workers, for letting me know), and I slept 4 hours the night before and don't believe in coffee.

It is then that I curse that 5-minute window where I was inspired to cook a big meal.

Let's just start being realistic. If you are a working lady (and even if you are not), you enjoy walking into the house and having your meal made for you. Your husband probably does, too, because that means he doesn't have to wait to eat until you've battled that 30-minute traffic. I already have a recipe for potato soup that's to die for, but this one is definitely easier.

Shall we?

Ingredients:

• 6 potatoes, peeled and diced (I use red potatoes)
• 4 cups chicken broth
• 1/4 cup butter
• 1 medium onion, peeled and minced
• This is optional. Because we don't like onions, I use onion powder instead.
• 1 tablespoon minced garlic
• 3 teaspoons salt
• 2 teaspoons pepper
• 1 cup milk
• 8 oz. bag cheddar cheese
• 1/2 cup mozzarella cheese
• 1 tbsp. Chives
• 1 cup sour cream
• 1 tsp. ground mustard
• 1 tsp. Lawry's seasoning salt
• 8 slices of bacon, cooked and crumbled
• I buy the microwaveable kind, because I don't have the time or patience to make it on the stove. What's the point of making a crock pot meal when preparation takes 20 minutes?
• Extra cheese and bacon for sprinkling

Directions:

• After the potatoes are peeled and diced into small pieces, microwave them for about 5 minutes. Place in large crock pot.
• Throw all ingredients into the crock pot. Mix well.
• Turn the crock pot on low and let sit 8-10 hours.
• Using a potato masher, slowly "find" the potatoes inside the crock pot and mash them well. Stir.
• Serve hot, topped with more crumbled bacon and cheese, with a side of corn bread.

While I realize that no potato soup is particularly healthy, the main "foundation" for this soup is chicken broth, which is seriously better than other cream-based soups. This is perfect for a bistro night, served with a panini and fresh salad.

Love and flat-out-yumm,

Rachael

Crock pot chicken, bean 'n cream cheese soup

I love rain. I might be one of the few people out there who prefers a rainy day to a sunny day. I thought I'd officially welcome this cold, rainy fall weather by making this hearty, cheap and easy soup. It took less than 5 minutes to throw together and even less time to eat it. It's that good.

Ingredients:

• 1 can corn
• 1 can black beans, drained and rinsed
• 1 can of original Rotel
• 2 thawed chicken breasts
• 8 oz. pack of cream cheese
• 1 packet of dry ranch dressing mix
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 teaspoon garlic salt

Directions:

• With the exception of the black beans (which need to be drained and rinsed first) throw all the ingredients into a crock pot.
• Cook on low 8-10 hours.
• Using two forks, shred the chicken, stir well and serve hot with fresh bread and butter.

These leftovers are amazing, too. Perfect for days like today when all you want is to take a bath, read your book and not cook.

Love and good feelings,

Rachael

Crockpot Pork Tenderloin

I meant to re-blog this a long time ago. Like, in January...of last year. In fact, this is what my child looked like when I intended to update this recipe:

And this is what he looks like now:

This recipe is mouth-watering perfection. It's inspiring. I wasn't a big pork person until this recipe came alone. And it's totally not to my credit -- a big thanks to Amanda Odom for this gem!


Ingredients:

• 1 2-lb pork tenderloin 
• 1 package dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 Tablespoons garlic
• 3 Tablespoons soy sauce
• Freshly ground black pepper ground black pepper to taste

Directions:

First off, if we're just being real here, I grabbed the garlic and herb pork tenderloin from WalMart, and I'm not ashamed to admit it.

Place port tenderloin in a slow cooker.

Pour in the wine and soy sauce, turning the pork roast to coat.

Carefully spread garlic over the port, leaving as much on top of the roast during cooking as possible.

Add the onion soup mix.

Add the water, being careful to not pour on top of the pork. You don't want to wash all the seasonings off.

Sprinkle with the pepper, cover and cook on low setting for 4-6 hours.

Optional step: Transfer tenderloin to small pan and put in the oven at 350 degrees for about 15 minutes. This is a preference, but just like a ham, I like the outside texture to be a little more crisp. Just keep an eye on it and make sure it doesn't burn. Serve with cooking liquid on the side as au jus.

Love and finding-your-fancy,

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