02/10/13
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crockpot smothered chili colorado burritos

Happy end of the weekend! Were you up to anything fun the past couple days? I taught total body conditioning and body pump Saturday morning, then Jacob, Hunter and I went on a walk and got coffee, cleaned the house and had a movie night.  Super fun!

We have a bit of safety stuff to do around the house today (put up a gate at the stairs, cover outlets, put latches on doors/drawers) now that Hunter’s on the move. Once he started crawling, the next day it was all about pulling himself up to standing.  Geez, that means walking is next….

A mobile baby means I have to keep an eye on him at every moment. He wants to get into e-v-e-r-y-t-h-i-n-g and moves so fast.  The crockpot is even more my friend now, and especially this recipe (one of my year of crockpot recipes!).

Just and few ingredients go into the crockpot with the beef. You let it cook and soften, then put the filling (from the crockpot) into tortillas, smother it was sauce (left over from the crockpot) and cover with cheese. Easy peasy.

I covered mine in lots of guacamole and had a bed of lettuce underneath it all.  It added a nice crunch.

While there is an extra step, filling the burritos, it’s still a super quick meal.  Serve with all your favorite mexican sides!

Smothered Chili Colorado Burritos

Adapted from chef in training

Ingredients

  • 1 1/2 lbs stew meat
  • 2 1/2 cups homemade enchilada sauce (or 1 (19 oz) can red enchilada sauce can)
  • 4 frozen or fresh homemade bouillon cubes (or beef bullion cubes)
  • refried beans
  • 5-7 burrito size whole wheat tortillas
  • 1 cup shredded cheese

Directions

  1. Put beef pieces into crock pot. Top with bouillon and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
  2. When beef is done (very tender and flakes off when stirred), taste and add salt, if desired.
  3. Make sure beans are warmed through. You can use canned refried beans or homemade refried beans.
  4. Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.
  5. Place burritos into a greased 9×13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
  6. Broil until cheese becomes bubbly, approx. 2-4 minutes.
  7. This recipe makes about 5-7 burritos depending on how big you make them.

Of all the crockpot recipes we’ve been eating it’s definitely one of our favorites!  I’m thinking about doing a round up ranking of the first 10 when we get through them.

With that, enjoy your Sunday!  Look out for something sweeter tomorrow. :)

Heather

12/21/12
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a year of crockpot recipes + crockpot honey sesame chicken

Hey there, happy end of the week! I am super excited to share my meal simplifying idea I came up!

I believe I was looking around on Pinterest, or maybe it was Facebook… where ever it was I came across this link to a post on Chef in Training for 50 slow cooker recipes. I browsed through them. They looked tasty and crockpots always mean simple. I started to think about which one I wanted to make. But then I thought, why not all?

With 52 weeks in the year and 50 recipes, that gives me just about enough for one a week. That’s one day a week I don’t have to think about what’s going to be on the table. I’ll just go straight down the list, one at a time, no picking or choosing. Keeping it simple. I like simple.  Quick and simple have become staples around here with my happy little monster here.

So for week 1 here’s  what I made.

crockpot honey sesame chicken

Ingredients

  •  2.5 pound boneless, skinless chicken breast (or thigh)
  • salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 4 tablespoons diced onion
  • 4 tablespoons ketchup
  • 2 tablespoon sesame oil (recipe calls for canola)
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • Sesame seeds (I forgot this)

Directions

  1. Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
  2. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
  3. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
  4. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
  5. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
  6. Sprinkle with sesame seeds and serve over rice or noodles.

Notes

  • I cut the recipe in half since I only had about 1.5 pounds of chicken on hand – cooked on high for 1.5 hours
  • Forgot the sesame seeds, so I’m glad I added the sesame oil for the flavor
  • Served it over bulgar for me – sushi rice for Jacob, with a side of avocado and coleslaw mixed with a little bit of asian dressing + a dab of mayo

What I liked

  • the flavor was amazing
  • chicken with tender
  • all ingredients I already had on hand

What I didn’t like

  • not being able to start the crockpot in the morning with the short cook time – I still had to throw it together after a day of teaching/xmas shopping
  • my sauce didn’t thicken up like I would have liked, and I had it on high for double the time it called to thicken up

I shared the link to the 50 slow cooker recipes on my Facebook page and already my cousin Andrea is following along with one a week as well. I think it would be so much fun if more of you followed along too! I’m planning to share a bit about each recipe, so if you end up making it too you can chime in! And if you don’t want to participate, at least you’ll get to see how a ton of crockpot recipes turn out. :)

Next week it’s onto slow cooker salsa verde pork.

Do you call your crockpot a slow cooker or crockpot? Do you love your crockpot as much as I do?  Want to participate in the 50 crockpot recipes?  One of them is eventually a cake…. :)

Happy Friday!

Heather

04/12/12
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chicken kebab salad

Our days of sunshine are over.

Now it’s back to rain. Boo Washington, boo!

The warmer (and dryer) weather had definitely had me craving more summer-esque foods. Smoothies have been in full force. Stews are out and salads are so in!

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I had some chicken thawing for a dinner this week and didn’t really know what I was planning to do with it. My mom gave me some ham leftover some Easter, so chicken cordon bleu was a thought… but that just seemed too warm.

Instead I soaked my chicken in a yogurt sauce over night, threaded them onto skewers and grilled (inside) like it really was summer.

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It could not have been easier! While the chicken was cooking I cut up all the veggies for the salad. I thought about making a greek dressing too, but then my laziness kicked in and I just opened up a bottle of Caesar dressing. Cause I like Caesar dressing.

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Tons of feta, perfectly ripe avocado and juicy (wanna be summer) tomatoes. Add in some cucumber and olives and you really would have a Greek salad!

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Chicken Kebab Salad
serves 2

Ingredients

  • 2 small chicken breasts, cubed
  • 1/2 cup plain yogurt
  • 2 cloves of garlic, minced
  • 3 tbsp lemon juice
  • 1 tsp paprika
  • 1/2 tsp sea salt and pepper
  • 4 cups greens (I used a combo of romaine and spinach)
  • 2 tomatoes, sliced
  • 1 small avocado, sliced
  • 1/2 cup chopped green onion
  • 2 ounces feta, crumbled

Directions

  1. The night before combine the chicken in a plastic bag with the yogurt, garlic, lemon juice, paprika, sea salt and pepper. Allow to marinade overnight, or at least 1 hour.
  2. Pre-heat grill (indoor or outdoor) to medium-high heat. Coat lightly with oil. Thread the chicken onto 4 skewers. Grill for 3-4 minutes on each side, or until the inside is no longer pink.
  3. While the chicken cooks, chop up all your veggies and separate onto 2 plates: greens, avocado, tomato, green onion and feta.
  4. Once the chicken is done place on top of your salad and top with your favorite dressing.

Be sure to serve with some fresh fruit. Strawberries have been a favorite of ours lately!

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When the weather warms up, do you crave different foods?

This week sure is flying by. I’m looking forward to another weekend. Our sunshine is supposed to return!

Heather