Crock Pot Southwest Chicken Soup

 

The original name for this recipe was Slow Cooker King Ranch Chicken Soup. I have no idea how it got the name king ranch or what it really means. Since it has southwest flavors in it I changed the name to fit the flavor of it better.

This soup had such good flavor, not overly spicy, just a hint of a kick with plenty of flavor. This soup does require making a sauce first and then it is an easy dump everything in the crock pot.

Crock Pot Southwest Chicken Soup

Ingredients:

• 8 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup all purpose flour
• 4 cups low sodium chicken broth
• 4 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• black pepper, to taste
• 1 1/2 pounds boneless skinless chicken breasts
• 10 ounce can diced tomatoes with green chilies
• 1 large jalapeño, minced
• 8 ounces sharp cheddar cheese, shredded

For Serving

• tortilla chips

Directions:

1. In a medium saucepan, over medium-low heat, melt the butter. Add in the garlic and sauté for about 1 minute or until fragrant and lightly golden brown. 
2. Stir in the flour and whisk constantly for 1 minute. 
3. Slowly whisk in the chicken broth. Increase the heat to medium and whisk constantly until the mixture comes to a simmer and thickens. Remove from the heat and whisk in the chili powder, cumin, garlic powder and black pepper.
4. Add the chicken breasts to a crock pot and top with the tomatoes with chilies and jalapeño. Pour the sauce over  top.
5. Cover the crock pot and cook on low for 4-6 hours or until the chicken is completely cooked.
6. Remove the chicken and place on a cutting board. 
7. Add the cheese to the crock pot and stir to mix. Place the lid back on with crock pot on low.
8. Using two forks shred the chicken. Add the chicken back into the crock pot.
9. Cover the crock pot and cook or 15 minutes on low or until the cheese is completely melted.
10. Top each serving with crushed tortilla chips.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 437
Total Fat		28.3g
Saturated Fat		17.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		140.5mg
Sodium		802.6mg
Total Carbohydrates		13.6g
Dietary Fiber		1.3g
Sugars		1.1g
Protein		30.8g
Calcium		30%
Iron		8%
Potassium		158.8mg
Vitamin A		39.4%
Vitamin C		19.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from I Dig Pinterest.

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Polar Express Hot Chocolate

 

I was excited to make this hot chocolate because it includes sweetened condensed milk, which makes things nice and creamy. My favorite iced coffee is made with sweetened condensed milk. I was also excited because it uses dark chocolate instead of milk or semi-sweet. Even though I already have a dark chocolate hot chocolate it uses cocoa powder not chocolate chips, like this one.

This hot chocolate is what hot chocolate should be, creamy and sweet. I used low-fat milk since all of the other ingredients except for the vanilla are high in calories. Why is it the good stuff is always high in calories?

Polar Express Hot Chocolate

Ingredients:

• 6 cups milk
• 14 ounce can sweetened condensed milk
• 1 1/2 cups dark chocolate chips
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla extract

Directions:

1. In a large pot, combine all of the ingredients. Heat over low heat, whisking constantly, until the chocolate is completely melted and everything is well combined, about 30-40 minutes.
2. Serve immediately and top with whipped cream or marshmallows if desired.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 629
Total Fat		35.6g
Saturated Fat		24g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		71.2mg
Sodium		152.5mg
Total Carbohydrates		62.1g
Dietary Fiber		3g
Sugars		50.3g
Protein		15.8g
Calcium		28.8%
Iron		6%
Potassium		450.8mg
Vitamin A		7.5%
Vitamin C		1.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Girl Who Ate Everything.

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Make Again Monday: Eggnog French Toast with Eggnog Syrup

Drinking eggnog is not my preferred way to enjoy the beverage. I will usually have one spiked glass of eggnog during this holiday season, but I prefer to cook and bake with eggnog. This french toast and syrup is a delicious way to enjoy eggnog.

To see the recipe and original post click here.

Enjoy!!!

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Grilled Cheese Sausage and Egg Breakfast Sandwich Casserole

Before I get into this breakfast let's talk about the name. I had such a hard time with the name. The recipe original called it a casserole, which I kind of get, but it is also a sandwich. It is a sandwich made kind of like a casserole. So I realized it only made sense to use both casserole and sandwich in the name. The name of the breakfast is a mouthful and the breakfast itself is quite the mouthful.

The sandwich is loaded with deliciousness. There is so much loaded into this sandwich making it a very filling breakfast that is absolutely delicious. The top of the sandwich is buttery and crunchy like a grilled cheese made in a skillet or on a griddle. 

Grilled Cheese Sausage and Egg Breakfast Sandwich Casserole

Ingredients:

• 1 pound breakfast sausage roll
• 18 eggs, divided
• 4 tablespoons unsalted butter, divided
• 1 cup whole milk, divided
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon ground mustard
• 12 slices Texas toast
• 12 slices cheddar cheese

Directions:

1. Preheat the oven to 375º F. Spray a 9x13 inch baking dish with cooking spray.
2. In a large non-stick skillet, over medium-high heat, cook the sausage until it is completely cooked, breaking it apart as it cooks. Drain any fat and remove to sausage to a bowl.
3. In the same skillet, over medium heat, melt 1 tablespoon butter.
4. In a large bowl, add in 10 eggs, 1/4 cup milk and black pepper. Whisk until combined. Pour the eggs into the skillet and cook until scrambled.
5. In the prepared baking dish, place down 6 slices of bread and top each piece with a slice of cheese. 
6. Evenly place the sausage on top of the cheese followed by the scrambled eggs. Top each sandwich with another piece of cheese.
7. In the same large bowl used for eggs before, whisk the remaining 8 eggs, 3/4 up milk and ground mustard. Pour this mixture over the entire baking dish.
8. Top each sandwich with the remaining bread slices.
9. Melt the remaining 3 tablespoons of butter and brush onto the tops of each slice of bread.
10. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 978
Total Fat		62g
Saturated Fat		29.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		746.3mg
Sodium		1521.9mg
Total Carbohydrates		47.3g
Dietary Fiber		2g
Sugars		6g
Protein		55.2g
Calcium		49.8%
Iron		24.7%
Potassium		337.5mg
Vitamin A		19%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Dinner Then Dessert.

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Coffee Mascarpone Cream Crepes

 

Crepes has been on my list of foods to try making for quite some time now. I am definitely a fan of eating crepes, but have never tried to make them. When I got the opportunity to try some store bought crepes in exchange for my opinion I jumped at the chance to do it. The crepes were delicious, just not worth the price in my opinion, but the filling, oh my the filling is to die for, so delicious.

I did not have enough crepes for the amount of cream this recipe made, but that was not a problem for me. This cream made an indulgent and delicious dessert. I was more than happy to eat a bowl full of this cream. If you do not want a bunch of leftover cream to eat by the delicious bowlful, or plan on making a bunch of crepes, the recipe is easy to cut in half and only make a half batch.

Next time I make these crepes, and hopefully I will actually make the crepes I am going to add some mini chocolate chips to a few for a delicious mocha taste.

Coffee Mascarpone Cream Crepes

Ingredients:

• 4 teaspoons espresso powder
• 1 tablespoon water
• 1 cup heavy whipping cream
• 1/2 cup mascarpone cheese, room temperature
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• crepes

Directions:

1. In a large mixing bowl, stir together the espresso powder and water until the coffee dissolves.
2. Add in the cream, mascarpone, sugar and vanilla. Using an electric mixer, beat until thick and smooth.
3. Spread some of the cream onto the crepes and roll or fold the crepe.

Enjoy!!!

*Adapted from Diethood. 

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Make Again Monday: Bacon Cheeseburger Soup

 

I find a lot of soup recipes tend to have a longer list of ingredients. But that does not always mean it will take more work. It just means lots of different layers of flavors. For this soup it not only means creamy flavor but a hearty soup as well. 

To see the recipe and blog post click here.

Enjoy!!!

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Happy Thanksgiving

 

Thanksgiving has arrived again and I am looking forward the the meal and the leftovers. The day after Thanksgiving turkey sandwich always hits the spot. I also enjoy a few days off of cooking and cleaning the kitchen. 

I would love to know some of your Thanksgiving traditions or things you look forward. Feel free to comment and let me know.

Enjoy!!!

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