Saturday, August 18, 2012

Crock Pot Sante Fe Chicken

This recipe comes from Alisha. She said it was super good and fast and easy to make. This recipe and photo comes from Chef In Training, which is an awesome recipe blog, be sure and check it out. Enjoy!

1 1/2 pounds chicken
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans
8 oz frozen corn
1/4 cup fresh cilantro chopped
1 (14.4 oz) can chicken broth
3 scallions chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper
salt and pepper to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Sunday, August 12, 2012

Baked Cinnamon Sugar Donuts

These are so good, and so easy to make! Honestly, I'd rather make donuts than cookies for Nate. They are just so quick and easy! Cinnamon sugar is one of Nate's favorite dessert flavors, he loves cinnamon rolls, churros, etc. I knew these would be a hit with him. I saw this idea over at Crumbs and Chaos, the same site where I found these cookies 'n cream donuts. If you're looking for an easy dessert, give these a try!

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
2 tablespoons butter, melted

1 stick butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cinnamon

Preheat oven to 325 degrees. Generously spray a donut pan with cooking spray.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a small bowl, beat together buttermilk, eggs, vanilla, and melted butter until well combined.
Stir the wet ingredients into the dry ingredients and mix well until combined.
Fill your donut pan 3/4 full and bake for 8-10 minutes or until the donuts spring back when touched. Allow to cool slightly before removing from the pan.
To make topping, mix together the sugars and cinnamon in a small bowl.
Dunk one side of each donut in melted butter to completely coat and the swirl around in the cinnamon sugar mixture to coat.

Monday, August 6, 2012

Baked Turkey Tenderloin

So good! We LOVE turkey at our house. It is my personal favorite, and this recipe is an awesome way to prepare turkey. I've never made a turkey tenderloin, but it was so fast and so easy. We'll definitely be doing this again and again. For you local folks, I got my turkey tenderloins at Harmon's. This was a really easy Sunday dinner that we made with some yellow rice and green beans. Can't beat that! The rub comes from Weber's Real Grilling book, I totally recommend this book, everything we've made out of it has been amazing. Their rubs are fantastic!

2 (0.5 lb.) turkey tenderloins
olive oil
4 tsp. onion powder
4 tsp. garlic powder
1 Tbsp. kosher salt
2 tsp. chili powder
2 tsp. freshly ground black pepper

Mix together all the seasonings. I keep mine in a small tupperware container, then you can use the leftovers in other poultry dishes too. Drizzle a bit of olive oil on both sides of the turkey tenderloins, and then sprinkle some of the rub on both sides of the turkey. Place tenderloins in a prepared baking dish. Bake at 400 degrees for about 30 minutes or until internal temperature reaches 165 degrees. Let rest for 5 minutes before slicing. Enjoy!

I shared this recipe over at Mandy's Recipe Box and Chef in Training.

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Saturday, August 4, 2012

Cookies 'n Cream Donuts

Nate bought me some donut pans a few months back and I finally got around to using them! I feel bad it took me so long. I made these donuts from Crumbs and Chaos last night and they were a hit. I thought they would be because Nate loves anything cookies 'n cream flavor. They are so quick and easy to make too!

2 cups flour
3/4 cup sugar
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup + 2 Tbsp. buttermilk
2 eggs
1 tsp. vanilla
10 oreo cookies
vanilla frosting

Preheat oven to 325 degrees. Generously grease donut pans. Roughly chop 6 of the oreo cookies. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add buttermilk, eggs, vanilla and melted butter. Stir well. It will be a really thick batter. Add in chopped cookies, stir gently. Fill each donut well about 3/4 full.
Bake 10-12 minutes. I let the donuts cool for 20 or so minutes before frosting. I microwaved some store bought vanilla frosting and then drizzled it over the donuts. Chop remaining 4 oreo cookies and sprinkle over top of frosted donuts. Enjoy!

Thursday, August 2, 2012

Tortilla Chip Crusted Chicken

Dinner tonight was so good! It was just plain awesome. I've had this idea for a while now and I finally got around to making it. Now I have to admit, Nate made the chicken tonight. I told him what I wanted and he did an amazing job. We'll definitely be having this again and again. We ate this chicken over salad with pico de gallo, tortilla strips, shredded cheese, and olive (on mine at least). Next time I think we'll add some corn and black beans. Enjoy!

2 chicken breasts
1 cup flour
1 egg
1 cup crushed tortilla chips (not powder fine, but small enough pieces to stick)
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Combine all the seasonings in a tupperware dish. You'll definitely want to save the leftover seasoning, it is so so good on chicken! Put flour in one bowl, whisk the egg in another, and put the crushed tortilla chips in another bowl. Add some of the seasoning to each of the bowls, you want every layer to be flavorful (this is why the tortilla chips are . Sprinkle a tiny amount of seasoning directly on chicken. First coat chicken in a light layer of flour, then dip in egg, then coat in crushed tortilla chips. Place chicken on a prepared baking sheet and bake at 400 degrees for 32-35 minutes or until cooked through. Let rest for 5 minutes and then serve. I recommend slicing and serving on a salad, so good!

I shared this recipe over at Six Sisters' Stuff, Mandy's Recipe Box and Chef in Training.