Category: BLOG 365

SLOW COOKER TEX-MEX CHICKEN ~ BLOG 365.10

This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.

SLOW COOKER TEX-MEX CHICKEN

2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground salt and pepper
1 LARGE onion halved and sliced
16 ounce jar PACE chunky mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving

  • Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
  • Generously season with FRESH ground sea salt and black pepper.
  • Scatter onions over chicken.
  • Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken and onions.
  • Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours until the chicken is tender enough to shred.
  • Shred chicken and return it to the slow cooker adding the **black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
  • Drain off any excess liquid if necessary before serving.
  • Adjust the seasoning to taste.
  • Serve with tortillas, green onions, shredded cheese and sour cream.

NOTE:

  • You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.
  • I often add the black beans into the salsa mixture and it’s just as tasty. 😀
  • You can also substitute 2 cans of ROTEL tomatoes for the green chiles and fire roasted tomatoes making it easier to choose your heat level.

CLASSIC BURGERS with BACON AIOLI ~ BLOG 365.7

CLASSIC BURGERS with BACON AIOLI 8 Servings
1 pound black pepper uncured bacon, cut into thin strips
2 LARGE Egg yolks
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (OPTIONAL)
3/4 cup avocado oil
1 pound ground pork
1 pound ground beef
1 pound ground sirloin brisket
FRESH ground sea salt and black pepper, to taste
8 hamburger buns (OPTIONAL)

CONDIMENT SUGGESTIONS
Lettuce
Tomato
Sliced Red Onions
Pickles
Sliced Cheddar Cheese
Crispy Onion Strings

  • In a sauté pan over medium heat, fry bacon until crispy (about 8 – 10 minutes).
  • Drain bacon pieces on a paper towel and cool. Discard or save bacon grease for another use.
  • In a food processor, add bacon, egg yolks, vinegar, garlic and mustard. Purée ingredients and slowly add oil until emulsified and liquid is thick like a mayonnaise.
  • Season aioli to taste with salt and pepper.
  • Transfer to a container and refrigerate until ready to use. Aioli can be made up to a week in advance.
  • Preheat grill to 350-375º, or a cast iron skillet over medium-high heat.
  • In a stainless steel bowl, combine ground pork, brisket and beef, mixing gently and thoroughly by hand.
  • Form burgers into 6 – 8 ounce patties and set on a sheet pan lined with parchment paper.
  • Make an indentation in the center of each patty.
  • Season all patties liberally on both sides with salt and pepper. For even cooking, allow to come to room temperature for about 20 – 25 minutes.
  • Place burgers on grill or in pan and cook 6-8 minutes per side until internal temperature reaches 155º. Allow burgers to rest 15 minutes.
  • Serve burger on a toasted bun (we prefer bunless) with bacon aioli, piled high with your favorite burger condiments.

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENU ~ week 1 of 2025 ~ BLOG 365.6B

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

I don’t care for Christmas and New Years falling in the middle of the week! Last Wednesday felt like a Sunday and I was messed up for the rest of the week! I’m looking to return to a routine this week!

So our “weekend” really began last Wednesday. We watched the Rose Parade, went and saw a friend who had to work (fortunately she runs a bar and grill so we got breakfast) and then watched the Rose Bowl before we ate Black Eyed Pea Chili made from our left over Christmas Prime Rib for dinner.

I spent Thursday cleaning the refrigerator and freezer and making an inventory list for both to start the year out fresh. Fortunately, it was also trash day, so that helped a lot. The woman who normally mans the Eagle’s kitchen for me on Thursdays had to bow out because her grandson came down with the flu virus while he was staying with her and we didn’t want to expose people, so I ended up covering for her.

Friday we were getting a bit of cabin fever from all the rain so decided to take a drive down to the river and were rewarded with a fantastic new little restaurant. On the way we encountered a barn that made me think of Jean so I took a picture for her. But, Jean and Carrie, I’m so sorry about the Chiefs and Packers yesterday 🙁

The rest of Friday through Sunday was spent de-cluttering and washing linens from Christmas and beginning to pack it all away for another year. I’ll finish packing away Christmas today. We also watched A LOT of football for the final regular season day.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

While the temperatures are still supposed to be in the 40’s we are supposed to FINALLY dry out a bit this week, at least enough to dry out a bit and not be so soggy. That said, nighttime lows will be much lower with clear skies.

ON MY MIND

I was so saddened to wake up on the 1st to hear about all the senseless terror situations in New Orleans, Las Vegas and all over the world! I pray for an answer every day to the senseless violence!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll need to deep clean after I finish putting away the Christmas decorations. I also am going to try and deep clean the baseboards. Fortunately, I’m up to date on the laundry.
  • GROCERIES & ERRANDS I’ve searched high and low for an 11×14 frame for my small jewelry tree and finally resorted to ordering one from Amazon. I TRIED to shop local!!!
  • PROJECTS & TRAVELS I’m trying to finish my jewelry “forest” so I can get it packed away until next Christmas.
  • RECIPE RESEARCH & MENU PLANNING working on next week’s menu

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We finished season 6 of Virgin River and Man on the Inside – can’t wait for the new seasons of both.
  • HALLMARK When Calls the Heart’s new season started last night. I’m excited for the changes that this new season will bring. And The Way Home started last Friday.
  • CABLE New season starts this week so we’ll see – looks like a couple of promising new shows.
  • THEATRE I saw a preview for FLIGHT RISK (opens 1/24) with Mark Wahlberg that looks like it’s going to be pretty good.

READING TIME

I’m reading The Rose Code by Kate Quinn. I LOVE WWII stories that empower women! The new book club book was supposed to be announced last night, so we’ll see what her “wheel of chance” chose for us. We’ve all been feeding her titles and to make it fair she’s using an APP that chooses at random. I just checked again and the book has been chosen, NONE Of This Is TRUE by Lisa Jewell. So many of the titles the others are throwing out have such a sinister true crime, psychological thriller type vibe to them, not titles I would choose on my own 🙁 we’ll try another month and see what comes of it.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 
1/6 MONDAY
1/7 TUESDAY
1/8 WEDNESDAY
1/9 THURSDAY
1/10 FRIDAY
1/11 SATURDAY
1/12 SUNDAY
DINNER
NUMERO UNO PIZZA REMAKE
COCA COLA PORK LOIN with CARROT CASSEROLE
PIZZA EGG ROLLS
 BEEF & BBQ BEAN STEW
 GREEN CHICKEN CHILE
 SWEET CORN DIP & HOT DOGS
 BEEF & NOODLES
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES POSTING THIS WEEK

  • CREAMY LEMON PARMESAN CHICKEN
  • CLASSIC BURGERS with BACON AIOLI
  • SLOW COOKER TEX MEX CHICKEN

RECIPE LINKS FROM LAST WEEK

  • CHICKEN TOSTADA CUPS
  • COUNTRY FRENCH CHICKEN GARLIC SOUP

WEEKLY FEATURED PARTY LINKS

COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.

CHICKEN TOSTADA CUPS ~ BLOG 365.2

CHICKEN TOSTADA CUPS
12 (6 inch) corn OR flour tortillas, warmed
Cooking spray
2 cups shredded rotisserie chicken pieces
1 cup chunky salsa
16 ounce can refried beans
1 cup shredded Mexican cheese blend

Optional toppings: Shredded lettuce, sour cream, chopped cilantro, diced avocado, sliced jalapeno, lime wedges, sliced ripe olives, sliced green onions, sliced radishes, and pico de gallo or additional salsa

  • Preheat oven to 425°.
  • Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed.
  • Spritz tortillas with additional cooking spray.
  • Bake 5-7 minutes until lightly browned, 5-7 minutes.
  • Toss chicken with salsa.
  • Layer each cup with beans, chicken mixture and cheese.
  • Bake 9-11 minutes until heated through.
  • Serve with toppings as desired.