Author: Sharon

Slow Cooker Mexican Chicken Shredded With Mixer

Post author By Sharon
Post date January 22, 2016
1 Comment on Slow Cooker Mexican Chicken Shredded With Mixer

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

First you cook the chicken in your Crockpot / slow cooker. You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth. That’s it! Slow cook until the chicken is done. These breasts only took a couple hours on low.

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer. Strain the liquid remaining in the slow cooker crock and pour into the bowl. Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded. This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot. Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken. Pour water into crock. Cover and cook on low until chicken is cooked thoroughly. Approximately 2-3 hours on low. Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes. Place the chicken in the bowl of a stand mixer. Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer. Attach paddle attachment to stand mixer. Turn on mixer on lowest setting. Stir until the chicken is just shredded. This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

Pin this recipe! https://www.pinterest.com/pin/280278776787457542/

Slow Cooker Mexican Chicken Shredded With Mixer

Sharon

Tags Chicken, crockpot, Mexican, shredded chicken, slow cooker

Casseroles Chicken Main Dish Pasta

Creamy Chicken Cavatelli

Here is a great recipe for an easy weeknight dinner – Creamy Chicken Cavatelli. This is what I like to call a One Pot Wonder. This recipe is great to use up leftover cooked chicken. I used a leftover rotisserie chicken and items found in my pantry. This goes together quick so you can have dinner ready in 20 minutes.

Creamy Chicken Cavetelli

Ingredients:

1 box cavatelli pasta, cooked & drained
2 cups diced cooked chicken
1 can fire roasted tomatoes, drained
1 jar garlic alfredo sauce
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup chicken broth

Stir together the ingredients listed above in a big pot on the stovetop. Heat on medium until sauce is hot.

This is good comfort food made from leftover roasted chicken and stuff from the pantry. If it’s easy, it’s for me! Hope you like it. 🙂

Chicken Cavatelli

Sharon Springfield

Tags Alfredo, casserole, cavatelli, Chicken, cream of chicken soup, fire roasted tomatoes, main dish, mushrooms, Pasta

Beverages Homemade Mixes

Healthy Sugar Free Homemade Coffee Creamer

Post author By Sharon
Post date January 2, 2016
No Comments on Healthy Sugar Free Homemade Coffee Creamer

Healthy Sugar Free Homemade Coffee Creamer

Do you love coffee creamer, but are looking for a healthy sugar free version? Here is your solution. Make your own homemade healthy sugar free coffee creamer, with just three ingredients.

My personal coffee creamer dilemma came about with our moving from the US to Australia, where there is no such thing as International Delights Coffee Creamer. We were having coffee creamer withdrawals, so I looked around online for homemade coffee creamer recipes and started making it myself.

Here is the recipe for homemade coffee creamer that I originally started with. That recipe is very delicious, and uses sweetened condensed milk, which is fine for my trim husband, but for this health conscious girl, I could never bring myself to use it. I really try to avoid sugar and watch my weight, so I needed a healthier solution.

This recipe is the solution to my coffee creamer problem. It uses Stevia to sweeten the milk, rather than sugar.

Here’s my healthy sugar free coffee creamer recipe:

Vanilla Coffee Creamer Ingredients:

1 liter whole milk (about 5 cups) or fat free half & half
4 tablespoons Stevia
2 tablespoons Vanilla extract

Whisk the ingredients together in a bowl and use a funnel to pour into a container. Make note of the expiration date of your milk, and use the creamer by that date.

You can make other flavor combinations by switching out the vanilla for other extracts & spices.

Pumpkin Pie Spice Creamer:

2 tablespoons maple extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Almond Joy Creamer:

2 tablespoons chocolate extract
1 teaspoon almond extract
1 teaspoon coconut extract

You can experiment around with different flavor combinations. Those listed above are my favorites, but you can make it your own, to suit your taste. 🙂

Remember to Pin this recipe on Pinterest! This is the direct link.
SHARE on Facebook so your friends can get healthier too!

Here’s to a happy and healthy new year, started each morning with coffee and healthy sugar free homemade coffee creamer!

Sharon Springfield

Tags coffee, coffee creamer, healthy, sugar free

Rice Side Dishes

Mexican Rice

This homemade Mexican Rice recipe is too easy. No mixes, no boxes, no preservatives. Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil. Add the rest of ingredients and stir. Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See? Too easy! Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe!

Pin on Pinterest!

Sharon Springfield

Tags Latin, Mexican, Rice

Casseroles Chicken Main Dish

Creamy Chicken Enchiladas

Tonight I made this delicious Creamy Chicken Enchiladas recipe and I had to blog this to share it with everyone. This is SOOOOO good!

The chicken cooked in the crockpot while I was at work. When I got home, I just popped the cooked chicken breasts into the bowl of my stand mixer, along with the strained broth remaining in the crock. After just a minute on low speed, with the paddle attachment, the chicken was all shredded up and ready to use in this chicken enchilada recipe. I will share the recipe for shredded crockpot chicken on another post.

While the shredded chicken is cooking, get the rest of the ingredients ready to go for quick and easy assembly. Shred 2 cups of cheddar cheese. I used Tasty Cheddar (from Tasmania). It’s appropriately named, because it’s very tasty cheese! You can use your favorite cheddar, Monterrey or Colby cheese instead.

Place 2 cups of shredded chicken, one cup of shredded cheese and 2 tablespoons taco seasoning into a bowl and combine. Assemble the enchiladas by placing 2-3 heaping spoonfuls of chicken mixture onto each wrap, leaving space to fold down the top and bottom, then roll them tightly. Place in a casserole dish with the seam down.

For the sauce, you will need flour, butter, chicken broth, diced green chiles and sour cream. Melt the butter in a saucepan and stir in flour. Cook the roux for a couple minutes then add your chicken broth. Simmer while stirring for 5 minutes.

Turn off the heat and stir in the green chiles and sour cream. Stir to combine.

Pour the sour cream chile sauce over the chicken enchiladas.

Top the chicken enchiladas with shredded cheese.

Place the creamy chicken enchiladas casserole into a preheated 350 degree F oven and bake uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Lets just enjoy this from yet another angle.

Pictures don’t do it justice.

Serve with Mexican Rice, guacamole, salsa and sour cream. Delicious!

This could be assembled ahead of time, refrigerated or frozen, then baked when you need a great Mexican dinner.

Ingredients:

Flour Tortillas

2 cups cooked, shredded chicken

2 cups shredded white cheese
2 tablespoons taco seasoning

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Directions:

Combine shredded chicken, one cup shredded cheese and the taco seasoning in a bowl. Place a couple heaping tablespoons of mixture onto each flour tortilla and roll up. Place in casserole dish, seam side down.

Melt butter in saucepan. Stir in flour and cook for a couple minutes. Add chicken broth and simmer for 5 minutes. Remove from heat and stir in the green chiles and sour cream. Pour sauce over chicken enchilidas. Top with remaining cheese.

Bake for 20 – 30 minutes in a 350 degree oven.

Serve with my Mexican Rice recipe.

This was a recipe I found on Pinterest, but, of course, I modified it. It’s impossible for me to stick to a recipe exactly. Give this Creamy Chicken Enchilada recipe a try and let me know how you liked it!

Sharon Springfield

Tags casserole, Chicken, enchiladas, main dish, Mexican

Breakfast Homemade Mixes

Homemade Vanilla Coffee Creamer

Post author By Sharon
Post date August 8, 2015
1 Comment on Homemade Vanilla Coffee Creamer

When we moved to Australia, from the US, I had no idea that I’d not be able to get my favorite French Vanilla Coffee Creamer that I loved and used daily in the US. Thank God for Pinterest and the recipe that I modified a bit to suit my taste. Now I think I can survive here with this delicious homemade coffee creamer that makes me feel right at home.

All you need to make this coffee creamer recipe is:

1 Liter of whole milk
1 can of sweetened condensed milk
4 teaspoons of vanilla extract

Pour everything into a bowl and whisk it up. Transfer to a jar with a lid or a bottle like mine if you can find one. I got this at a kitchen wares store.

Bear in mind that since you are using fresh milk, this will eventually expire. Take note of your milk’s expiration date and use up your creamer by that date.

You could try other flavored extracts to switch it up. I plan to try coconut and almond soon. 🙂

Tags coffee creamer, homemade, vanilla

Casseroles Chicken Main Dish Mexican

Mexican Chicken Casserole

My Favorite Mexican Chicken Casserole Recipe.

18 corn tortillillas

3 cooled chicken breasts

15 oz can black beans, drained & rinsed

10 oz can cream of chicken soup

10 oz can green enchilada sauce

4 oz can diced green chilis

2 cups shredded cheddar cheese

10 oz water

1 tablespoon chicken base

In a 9×13″ glass baking dish, layer 6 corn tortillas. Stir together everything else besides cheese. Spread half of chicken mixture over corn tortillas and sprinkle 1/3 of the cheddar over it all. Repeat layers. Top with the last 6 tortillas and sprinkle cheese over top. Bake at 350 for 30 minutes.

Tags casserole, Chicken, Mexican

Chicken Crockpot Main Dish

Crockpot Ranch Chicken

Here’s a delicious crockpot meal that’s simple to put together and is bursting with savory ranch flavor: Crockpot Ranch Chicken. Boil up your favorite pasta and stir it all together for a one pot wonder. This is a great crockpot recipe for a weeknight dinner.

Ingredients:

1 1/2 pound chicken breasts, cut into chunks
1 envelope ranch dressing mix
1 envelope chicken gravy mix
1 1/2 cups chicken stock
6 ounces cream cheese
1/4 cup julienned sun-dried tomatoes
1 cup lightly steamed broccoli florettes
1 small can sliced mushrooms (or 1/3 cup sliced, sauteed fresh mushrooms)

Directions:

Coat inside of crockpot with butter. Add next four ingredients, cover with lid and cook on low for 3 hours or until chicken breasts are cooked all the way through.

Stir in softened cream cheese. After it has had a chance to melt a bit, whisk to incorporate into sauce. Add the sun-dried tomatoes, broccoli and mushrooms. Cook for 20 minutes on low.

Meanwhile, boil a box of pasta according to package directions. (I used Bow-tie pasta.) Drain pasta and stir into the Crockpot Ranch Chicken, stirring to coat the pasta with the delicious sauce.

Serve with garlic bread and a salad.

Crockpot Ranch Chicken Recipe

If you like my recipes, do me a favor and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest.

Here’s the Pinterest link for this recipe: Crockpot Ranch Chicken

Sharon Springfield

Tags broccoli, Chicken, crockpot, main dish, Pasta, Ranch

Desserts

Crescent Roll Apple Dumplings

Post author By Sharon
Post date November 16, 2014
No Comments on Crescent Roll Apple Dumplings

Crescent Roll Apple Dumplings

1 Granny Smith apple
1 8-count tube of low fat crescent rolls (8 oz)
1 stick of butter, melted
1/4 cup Stevia / Sugar Baking Blend
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons flour

Core and peel apple into eight slices. Open can of crescent rolls and unroll. Place one apple slice on the wide end of one crescent and roll it up in the crescent.

Place into a greased 1 1/2 quart casserole dish. Continue with other rolls.
In a small bowl combine melted butter, sugar, cinnamon, and flour and mix until just combined.
Spoon over each crescent.
Bake at 350 degrees F for 35 minutes or until crescents are golden brown.
Serve warm with fresh whipped cream or vanilla ice cream.

Tags apple, Apple Dumplings, dessert, dumplings

Desserts Holidays Mousse Pie

Fluffy Lime Pie

Fluffy Lime Pie made with lime jello, cool whip and lime yogurt.

This is a light, fluffy cool dessert that you can make in 5 minutes and it is very delicious. This could be made with different flavors of jello and yogurt to suit your own tastes.

Ingredients:

1 3 oz. package lime Jello
1/4 cup boiling water
2 6 oz. containers lime yogurt
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust
lime slices and whipped cream, for garnish

Directions:

Dissolve the Lime Jello in the boiling water.

Whisk in the yogurt and frozen whipped topping until smooth. Pour the mixture into the prepared pie crust. Chill in the refrigerator for 3 hours or until firm.

Serve garnished with fresh lime slices and whipped cream.

*I used lime flavored Chobani Greek Yogurt.

(Someone please tell Chobani that KEY limes are yellow, not green!! Slip-ups like that are an insult to Floridians.)

This Fluffy Lime Pie is a pretty green color and would be a great dessert to serve for St. Patrick’s Day or Christmas.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for this recipe: Fluffy Lime Pie

Sharon Springfield

Fluffy Lime Pie

Tags cool whip, desserts, lime, pie