Crock Pot Chicken Fajitas

Like I mentioned in my last post, I'm using crappy iPhone pictures until my camera gets fixed.  Try not to judge these recipes based on the bad quality pictures.
These crock pot chicken fajitas are so delicious.  I got this recipe from http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-fajitas.html and followed it exactly.  After finding this recipe, I don't think I'll ever cook fajitas in a skillet on the stove again.  Anything I can throw in a crock pot to cook all day and that I don't do a lot of work is a winner for me.  I can't even describe to you all how much I love this recipe!

what you need:

2-3 frozen chicken breast

1 15 oz can of diced tomatoes

1 4 oz can of diced green chilies

1 medium onion, sliced

1 large bell pepper, sliced

2 Tbs vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

flour tortillas

Put all the ingredients in a crock pot and mix together until combined.  Cook on low for 4-6 hours.  Take the chicken out and shred.  Return the chicken to the crock pot and stir all the ingredients together.  Warm up tortillas and add fajita mix, top with cheese and other desired toppings.  Enjoy!

Grilled Chicken Caesar Wraps

So it's been a couple of weeks since I've posted anything.  My little monster knocked our camera off the counter and broke it.  Good news is that the camera was still under warranty.  Bad news is that they've had it for 2 weeks and we still haven't gotten it back.  I've been taking pictures with my iPhone, but they're such bad quality that I didn't want to use them.  But since it's been forever since I've posted a recipe, I decided to just post these pictures and change them out one day with better ones.

These grilled chicken caesar wraps are seriously the easiest recipe.  The total prep/cook time was about 5 minutes.  These wraps might become a regular at my house.

What you need:

flour tortillas

cooked chicken cut into strips

roman lettuce

grape or cherry tomatoes

shredded parmesan cheese

your favorite caesar salad dressing

I didn't put how much of each ingredient you need because it's up to you.  Lay out your tortilla and layer the dressing, lettuce, tomatoes, chicken and cheese (put how every much of each item you want).  Roll up and you have dinner ready!

Honey BBQ Chicken Sandwich

Need a super easy recipe to please a crowd?  Look no further!  These honey bbq sandwiches are so good and so easy!  4 ingredients and you've got dinner!
And let's all ignore my horrible picture taking skills, I plan to work on that when I'm done with school.  One thing at a time!

What you need:

2-3 Boneless Chicken Breast

1 18 ounce bottle of Sweet Baby Ray's Honey BBQ Sauce

1/2 cup Italian Salad Dressing

1/4 cup Brown Sugar

Place the chicken in the crock-pot.  In a bowl, combine BBQ sauce, italian dressing and brown sugar. Pour over the chicken and let it cook on low for 6-7 hours or high for 3-4.  When the chicken is done, shred with two forks.  Return the chicken to the crock-pot and stir it making sure the chicken is completely covered in the sauce.  Serve over buns and you just made the easier dinner ever!

Recipe inspired by http://www.uncommondesignsonline.com

Carrot Cake Cookies

Even though these cookies don't have any chocolate in them, they're becoming a new favorite for me.  These carrot cake cookies are delicious and they're even good without the cream cheese frosting.  Carrot cake cookies are a must try!

What you need:

cookies:

1 cup flour

1 3/4 cup carrot cake mix

1 egg

3/4 cup butter- softened

1/2 tsp baking soda

1 tsp ground cinnamon

1 cup brown sugar

1 tsp vanilla

frosting:

1/2 cup butter- softened

1 8oz package of cream cheese- softened

3 3/4 cup powder sugar

1 tsp vanilla

cookies:

-In a large bowl, mix together flour, cake mix, baking soda and cinnamon until well combined.

-In a separate bowl, cream together butter and brown sugar with an electric mixer until combined.

-Add the egg and vanilla to the wet mixture.

-Slowly stir in the flour mixture to the wet mixture little by little until the dough is well combined and soft.

-Optional: you can add raisins or pecans to the dough.

-Chill the dough for at least 4 hours.  I chilled over night.  This step is very important- the cookies will not set up and will spread if the dough isn't chilled.

-Preheat oven to 350 degrees.

-Roll the dough into little balls, about 1 1/2-2 tablespoons in size.  Cook for 10-12 minutes.

-Let cool for a minute and transfer to a cooling rack.

frosting:

-In a large bowl, beat together the butter and cream cheese until smooth.

-Slowly add in the powder sugar and then the vanilla.

-Beat until fluffy.

-Frost the cookies when cooled and enjoy!

Sundried Tomato and Chicken Ciabatta Sandwich

My husband and I love a good sandwich but I hate that we always go out and pay a lot for one.  I decided to try my hand at making a sandwich good enough to come from a restaurant, and let me say that this was pretty tasty.  Pair this sandwich with soup and you have a nice dinner on this rainy Friday.

  

What you need:

1/4 cup sun-dried tomato spread

2 Tbs mayonaise

1 chicken breast

Montreal chicken seasoning 

2 ciabatta rolls

Optional:

mozzarella cheese slices

1 large tomato sliced

1 avocado sliced

lettuce

-In a medium skillet, add a little oil and grill the chicken while adding the desired amount of Montreal chicken seasoning.  Slice the chicken into strips and cook until done.

-In a bowl, mix together the sun-dried tomato spread and mayonnaise.

-Cut the ciabatta rolls in two.  Spread the tomato mixture on one side of the roll, add the chicken, cheese, tomato, avocado and lettuce.  Add the top of the bun.

-Heat up a panini maker and grill the sandwich turning it around halfway through.  Once the cheese is melted, take off the grill and cut diagonally.

-If you don't have a panini maker, turn your oven on broil and cook it until the cheese melts and bread turns golden brown.

Serves 2.

Texas Sheet Cake Cookies

Another early morning blogging session over here at my house.  This is the only time of the day when I can get something done since my almost 10 month old is getting busier and busier.  Thank goodness for Mickey Mouse keeping him distracted every morning!

Cookies are my weakness in life.  I have a serious addiction to them and I'm not even embarrassed about it.  I love trying new cookie recipes and I love eating them!  I found this recipe for Texas Sheet Cake Cookies at cookiesandcups.com and I got so happy!  I mean who doesn't love Texas Sheet Cake?! And in cookie form?  It was too good to be true!  This recipe is so easy and I guarantee you have all the ingredients at your house so you don't have to make a quick trip to the store, and if you do, it's so worth it! 

What you need:

Cookies:

1/2 cup butter-softened

1/3 cup granulated sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

1 1/3 cup flour

1/2 cup semi-sweet chocolate chips-melted

Icing:

1/2 cup butter

2 tablespoons cocoa powder

3 tablespoons milk

2 1/2 cups powder sugar

For the cookies:

-With a mixer, mix together the butter and sugar until combined.

-Add the egg and vanilla to the mix and beat for a minute.

-Add the baking powder and salt.

-Slowly add the flour little by little and mix until the dough is thick.

-In a microwave safe bowl, melt the chocolate chips at 30 second increments until completely melted.

-Add the chocolate to the dough and mix together well.

-With a cookie scoop, drop the dough onto a large cookie sheet.

-Cook at 350 degrees for 7 minutes.

-Let cool for a minute and transfer to a cooling rack.

For the icing:

-Combine butter, cocoa powder, and milk in a medium sauce pan and heat over medium heat.

-Keep whisking together until the butter is completely melted. 

-Remove the sauce pan from the heat and add the powder sugar until well combined.

-Put foil underneath the cooling rack.

-Take the icing and pour over the cookies until all of them are covered.

-Let the cookies cool before serving.

Chicken Pillows

My baby got up early this beautiful Sunday morning so I stuck him in his Exer-Saucer to watch Mickey Mouse and decided to do some early morning blogging.  These Chicken Pillows are the ultimate comfort food.  I found them on my favorite blog, www.chef-in-training.com.  It's such an easy recipe and the left overs aren't too bad either! 

What you need:

1 8oz can Pillsbury Big and Flakey crescent rolls

1 8oz package of cream cheese

1/4 cup butter

2-3 cooked chicken breast shredded

1 sleeve of saltine or ritz crackers

1 egg

1 can cream of chicken

1/4 cup milk

4 oz of sour cream

1/2 cup shredded cheese

-Preheat the oven to 400 degrees.
-Soften butter and cream cheese and combine together until smooth.
-Add the chicken to the mixture.
-Lay out the 8 crescent rolls on a large cookie sheet.  Spread them as much as you can, but make sure you don't make any holes.
-Scoop a couple of spoonfuls of the chicken mixture onto the middle of each roll.
-Fold each side of the roll around the mixture to make a "pillow" making sure all the sides are closed and the mixture can't escape.
-In a separate bowl, mix together the egg and 2 Tbs of water.  You can either pick up each pillow and dip it in the egg mixture, or you can cheat like me and just brush the egg over top of each pillow.
-Smash the crackers very finely and sprinkle over top of each pillow.
-Cook for 15 minutes, but they turn quickly so keep an eye on them.
-While your pillows are cooking, it's time to make the sauce.  In a small saucepan, mix together the cream of chicken and milk until heated and then add the sour cream and shredded chicken.
-Remove the pillows from the oven and top with the yummy sauce.