Crock Pot Chicken Tacos

May 22, 2012 By Lynsey 9 Comments

I have a mild obsession with Mexican food.

Like… I may or may not have just eaten a Taco Cupcake…. for breakfast.

Anyway, my favorite meal is chicken tacos. I can seriously eat them any time day or night. Nothing tops lean chicken, lettuce, cheese and sour cream all smushed together. It’s heaven in a tortilla.

The bad news: My family isnt quite as obsessed.

Which leaves me wanting chicken tacos and having to suffer through… well anything else.

Until now.

Crock Pot Chicken Tacos

First of all, this is so stinkin easy, I can not believe I am 32 years old and this is the first time I have cooked this.

Wait, yes I can. Have you seen me try to boil eggs?

Sorry, where was I?

Ingredients

boneless, skinless chicken breasts
taco seasoning
1 jar mild salsa
1 cup chicken broth
taco shells and toppings of choice

Ready for these instructions… throw everything into the Crockpot. Mix well. Cover and let sit to do its thing for 6 hours on medium. When it is done the meat will be so tender it will just fall apart into shredded chicken goodness.

The HARDEST part of this whole recipe – if you work from home like I do – smelling it cook all day without being able to eat it!

I KNOW.

Rio Bravo is going to miss me….

Taco Cupcakes – Another Pinterest Success

May 21, 2012 By Lynsey 11 Comments

I absolutely love Pinterest for finding amazing dishes that real people are cooking and sharing the recipes for. I have found some new family favorites (like the Cowboy Casserole) and enjoyed experimenting with new ideas and making up new concoctions.

Months ago when I saw the Taco Cupcakes I knew I wanted to try it out. But, like most things on Pinterest, I repinned… and never looked at again. This week while shopping I noticed a package of won tons and remembered the Taco Cupcakes. I grabbed my iPhone – with the Pinterest app – and next thing I knew I was grabbing the ingredients. There were about 5 different pins for Taco Cupcakes – all with a little bit different ingredients. So in true Diva fashion I just basically threw them all together in one. It was perfect.

Why Taco Cupcakes? Besides the fact that they are absolutely ridiculously delicious, they are CUTE. And remember my Lasagna Muffins? It’s PORTION CONTROL PEOPLE. Eat one… two at the max… and voila!

Taco Cupcakes

Ingredients:

1lb ground chuck
taco seasoning
1 can black beans, drained
1 cup water
1 jar chili con queso
1 jar mild salsa
1 package won top wrappers
shredded cheese
sour cream or guacamole (optional)

Brown your meat and drain well. Add water, taco seasoning, and black beans. Let cook down until all water is dissolved. (this part is important – too watery and your wontons wont hold up right. TRUST ME) Set aside.

Grease your muffin tin and gently press a wonton wrapper into each muffin. Try not to poke holes in them with your nails like yours truly did. Then begin by putting in a layer of chili con queso, then meat mixture then salsa. Add another wonton wrapper and repeat, topping “cupcake” with shredded cheese. Cook for 15-20 minutes or until cheese is bubbly and wonton wrappers are brown and crispy.

Let cool for a few minutes before adding the “icing” of sour cream or guacamole. (or both!) Serve with homemade Spanish Rice.

For those of you who learn better with pictures:

The girls absolutely LOVED these little “cupcakes” and even my Dad came over to say hi and enjoyed one himself. And I always share my concoctions with my neighbor, whose boys attacked the plate upon my arrival. (funny, it was “taco night” at her house too)

I loved how they easily fit right into a large Tupperware container to save for lunch tomorrow, and I was able to really monitor the amount that I ate, because it was really only the size of a cupcake.

Next time I am going to add in some corn and maybe some Rotel – kinda like my Taco Soup …. but in a cupcake!

Game Day Queso Recipes

January 31, 2012 By Lynsey Leave a Comment

8 Best Cheese Dips to Spice Up the Party

Most of us have been to a gathering that offered mediocre hors d’oeuvres. On the contrary, we’ve also attended get-togethers that featured an unforgettable display of delicious appetizers. If you’re planning a party in the near future and wish to wow your guests’ taste buds, focus on a crowd pleaser that never disappoints: cheese!

Whether you’re serving Mexican fare or mixing it up with all sorts of snacks, cheese dip is a party favorite. From spicy queso recipes to Velveeta-based appetizers, give guests something to talk about. These eight cheesy dips and spreads will liven up the gathering and leave party-goers wanting more!

Game-Day Queso Dip

What is cheesy, creamy and yummy all over? A tortilla chip that is dripping with this delicious dip! When you think of queso recipes, you likely think of game-day gatherings. This easy-to-make cheese dip will let you focus on what’s most important: the game.

Servings: 24

Ingredients

1 lb. (16 oz.) Velveeta, cut into 1/2-inch cubes

1-1/4 cups of your favorite salsa

Directions

Mix ingredients in 2-qt. microwaveable bowl.

Microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.

Serve with assorted cut-up fresh vegetables, crackers or tortilla chips.

Easy-Peasy Cheesy Dip

Just because it’s one of the best queso recipes around doesn’t mean it has to be complicated. This cheese dip is so simple that my 8-year-old could put it together! If you’re trying to keep the party menu low-carb, serve with fresh vegetables like broccoli, carrots, bell peppers and cucumbers.

Servings: 24

Ingredients

1 pkg. (8 oz.) cream cheese, softened

1 jar (15 oz.) Cheez Whiz cheese dip

1/2 cup sliced green onions

Directions

Mix all ingredients in 1-quart microwavable bowl until well blended.

Microwave on high 3 to 4 minutes or until heated through, stirring every minute.

Serve warm with tortilla chips, crackers or assorted vegetable dippers.

Bacon & Spinach Queso Dip

Comedian Jim Gaffigan devotes part of his stand-up special, King Baby, to the wonders of bacon, and most of your guests would agree with him: Bits of bacon are like the fairy dust of the food community. Once you throw crumbled bacon in this spinach cheese dip, you’ve officially raised the bar for all queso recipes.

Servings: 32

Ingredients

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

1 lb. (16 oz.) Velveeta, cut into 1/2-inch cubes

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1-1/4 cups of your favorite salsa

8 slices cooked bacon, crumbled

Directions

Microwave ingredients in microwaveable bowl on high 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

Tailgaters’ Cheese Dip

When you think of tailgating, do you think of beer? If you answered yes, then you’ll love this queso recipe. Blending one-fourth cup of beer and one-fourth cup of ranch dressing with cheddar cheese and cream cheese, the Tailgaters’ Cheese Dip will be a party highlight indeed.

Servings: 5

Ingredients

1 pkg. (8 oz.) cream cheese, softened

1/4 cup ranch dressing

1 cup shredded cheddar cheese

1/4 cup beer

2 green onions, chopped

Directions

Beat cream cheese and dressing in medium bowl with mixer until blended.

Stir in remaining ingredients.

Refrigerate several hours or until chilled.

Sun-Dried Tomato & Balsamic Cheese Dip

This delightful cheese dip puts a spin on traditional queso recipes with the addition of ricotta and Parmesan cheeses, sun-dried tomatoes and balsamic vinegar. Instead of the typical tortilla chips, offer fresh vegetables for dipping and add a boost of color and flavor!

Servings: 16

Ingredients

1 container (15 oz.) ricotta cheese

1/2 cup grated Parmesan cheese

2 Tbsp. chopped sun-dried tomatoes, drained

1 Tbsp. balsamic vinegar

1/2 tsp. salt

2 Tbsp. sliced green onions

Directions

Place all ingredients except onions in food processor container; cover. Process until well blended. Transfer to serving bowl.

Stir in green onions; cover.

Refrigerate at least 2 hours. Garnish with additional sliced green onions, if desired.

Baked Creamy Cheese Dip

Cream cheese is similar to bacon: it makes everything taste better, including queso recipes! Bake this cheese dip for just 20 minutes and serve warm—your guests will devour it in no time. Whether you’re putting together an informal gathering or a formal affair, this is a winning appetizer.

Servings: 32

Ingredients

2 pkg. (8 oz. each) cream cheese, softened

1 pkg. (8 oz.) Mexican style finely shredded four cheese, divided

1 can (4 oz.) chopped green chiles, undrained

1-1/4 cups sour cream, divided

1/4 to 1/2 tsp. ground red pepper (cayenne)

Directions

Heat oven to 350ºF.

Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese with chiles, 1/2 cup sour cream and pepper; mix well.

Spoon into 10-inch pie plate or quiche dish.

Bake 20 minutes or until edge is lightly browned. Top with remaining sour cream and reserved shredded cheese. Serve with tortilla chips or fresh veggies.

Roasted Red Pepper Cheese Dip

Mozzarella cheese and whipped cream cheese unite with roasted red pepper for an out-of-this-world cheese dip. It’s one of the most delicious queso recipes you’ll find this side of party paradise—and your guests will agree. Just be sure to make enough!

Servings: 16

Ingredients

1 container (8 oz.) whipped cream cheese spread

1 cup shredded mozzarella cheese

1 jar (7 oz.) roasted red peppers, drained, chopped

1/4 cup chopped fresh or frozen chives

Snack crackers

Directions

Mix cheeses, red peppers and chives until well blended; cover.

Refrigerate at least 1 hour to allow flavors to blend.

Serve as a dip with crackers.

Hot Ham & Cheese Dip

This is not just any ordinary cheese dip—it’s one of the most outstanding queso recipes around. The chopped apples and honey ham add a touch of sweetness, and the cinnamon sugar pita chips give each bite a beautiful crunch. So incredibly tasty, this cheese dip could pass for dessert!

Servings: 24

Ingredients

1 pkg. (8 oz.) cream cheese, softened

1 cup finely shredded cheddar cheese, divided

4 slices deli honey ham, finely chopped

1 cup chopped apples

1 Tbsp. chopped fresh chives

Stacy’s Cinnamon Sugar Pita Chips

Directions

Heat oven to 350ºF.

Mix cream cheese, 1/2 cup cheddar and ham; spread onto bottom of 8-inch pie plate sprayed with cooking spray.

Bake 15 minutes. Top with apples and remaining cheddar; bake 5 minutes or until cheddar is melted. Sprinkle with chives.

Serve warm.

About The Author

Sue Colburn believes in new beginnings… After her stint teaching 7th grade Social Studies, she set her sights on breaking into the Food Media industry one delicious recipe at a time. When not writing or cooking, Sue spends time with her 3 children, cats and her high-school sweetheart, who by the grace of God she also married. If you’d like a food article for your site please email her: SusanColburn@gmx.com. Follow her on Twitter:https://twitter.com/#!/suecolburn

CrockPot Taco Chili Recipe

December 7, 2011 By Lynsey 4 Comments

Yesterday we were all gloating… it was 75*. We laughed in the face of Winter, happily sporting our flip flops and uploading images of the thermometers in our cars to InstaGram. We rolled down our windows and walked our dogs in Tshirts, toting water bottles for when we “broke a sweat.” We laughed on Facebook at how thankful we were to live in Florida, and how we would take our “White Christmas” laying out on the Worlds Whitest Beaches.

Apparently Winter didnt find the humor.

Today is a dreary, rainy, windy day… with a freeze warning in effect for tonight. *sigh* BUT it is a perfect night for Crock Pot Taco Chili….

Crock Pot Taco Chili

It is a well known fact that me in the kitchen most often results in either smoke or stitches, but this week I actually concocted something edible.

A few months ago we went to Wednesday Night Supper at church where they were serving “Taco Chili” – I nearly turned on my heels and left. I didn’t think that even SOUNDED appetizing. It isn’t that I don’t like tacos or chili… I just never would have put them together in one bowl. However, since my friends were there and the girls were “starving” we stayed. I have to admit – it was AWESOME. Like, I was considering getting seconds.

I mentioned it to my friend Jeannie and apparently she has been cooking it for years – I had never even HEARD of it until that night at Church… probably because it is not on any restaurant menu in Pensacola. Anyhow, she sent me the recipe but naturally I left it at home, so I called from the store parking lot and then tried to remember what she told me when I went inside. I know.

So my plan for shopping was anything Mexican-y or Chili-y was going in it! I just kept throwing stuff in the buggie and here is what I ended up with:

Ground Chuck
One yellow onion
2 packages of Taco Seasoning
Large can of tomato Sauce
Original Rotel
One can Mexican Chili Beans
One can Black Beans
One can MexiCorn (didn’t know THIS existed either!)
Small can of niblet corn
One can dark red kidney beans
Tortilla Chips
Shredded cheese
Sour cream (optional- the girls liked it)

I did this in two pots but Jeannie says she does hers in one. Since I AM a pro with the Crock Pot, I decided that was probably my best strategy. SO -

I browned the meat and onion together in one pan, added a cup-ish (I mentioned I don’t measure stuff, right?) of water and one package of Taco Seasoning. In the Crock Pot I put everything else -including the second Taco Seasoning -and then mixed in the meat and onions. I left the Crock Pot on low for about 3 hours.

Then I lined the bowls with Tortilla Chips and spooned the Taco Chili right into the center. I topped mine with a little bit of cheese, and the girls liked cheese and sour cream on theirs.

I have to tell you – it was AWESOME. I was pretty proud of myself. (not that this took any real skill here, but let me have my moment, k?) It also isnt too bad fat/calorie wise either…

Note: It’s EVEN BETTER the next day… so all you “no-leftover” people… just send it all to me!