Hello, Old Friend

Does anyone else miss their crock pot over the summer?  I know sometimes people use it to cook during warmer months so as not to heat up their whole house, but I just don't work that way. That's what the grill is for.

With temperatures finally dipping (comparatively), I've dusted mine off and put it to use. I've promised myself I'll actually make some of the tastiness I pin on my Pinterest page.
Here goes.







Recipe adapted from: Jamie Cooks it Up *note: she CLEARLY meant it for me. As I investigate further, I see her original post was on my birthday this year.  Thank you, Jamie.
If you are inclined to enjoy step by step instructions, photographs included, then head on over to her blog, cause she does that sorta thing.  Me, I just adapt stuff to my own liking and then share it here with you. Hope you enjoy this as much as I. Or me. Or...you get it.

Time to prepare: About 10 minutes of prep-work, 4 hours in the crock pot on high
Yield: 8+ servings

Ingredients:

• 2 (14.5 oz) cans of Mexican seasoned diced tomatoes. *one of mine was caliente and one had cilantro and lime juice in it
• 1 (15 oz) can of black beans
• 1 (15 oz) can of corn
• 1/2 medium sized onion, coarsely chopped
• 3/4 lb. chicken breast tenderloins *because that is what I had. Obviously, any boneless, skinless white meat will do. Also, mine were still frozen solid
• Fresh cilantro *I just diced up enough to cover the chicken in the crock pot
• 1 (10 oz) can of enchilada sauce
• 1 (10 oz) can of cream of chicken soup *mine was reduced fat
• 2 1/2 C milk *I used 16 oz fat free 1/2 & 1/2 and rinsed the container with water to make up the difference. Again, because I had it.
• Chicken bouillon amounting to about 4 cubes or the equivalent. It comes in so many forms these days... Mine is a paste.
• 1/2 tsp lime juice *omitted because I didn't have it and it was in my tomatoes.
• 1/3 cup of sour cream

Optional Toppings:

• Tortilla strips, chips, etc
• Cheese
• Cilantro
• Avocado
• I could go on like this all night...

Let's get started.
1. Pour both cans of tomatoes into your crock pot, juice included.
2. Drain and rinse the black beans and add them to the pot.
3. Drain and add the corn.
4. Roughly chop up onion and add as well. (The original recipe called for green and/or red peppers, but I don't care for them, so I didn't use them.)
5. Place (frozen) chicken on top of all these wonderful ingredients.
6. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, milk (or dairy beverage of your choosing) and then add the bouillon. If you use the cubes, just crush those suckers up and sprinkle in.
6. Whisk it all together until nice and smooth, then pour over the top of everything.
7. Now is the perfect time to top it with fresh cilantro if you wish.
8. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot does it's thing.
9. Remove chicken to a plate and test for doneness (165°). Shred it with a fork.
10. Add the lime juice and sour cream. Mix until well combined.
11. Add the chicken back into the pot with a good stir.
12. Garnish with your favorite toppings and ENJOY!

Like most soups, this was even better on day 2 and I think I will polish it off for lunch on day 3.

Today my plate is a BOWL!

A few months ago, my good friend and boss extraordinaire brought the most fabulous soup to work to share with me.  Turns out she has been a long time friend with the blog author at Pithy's Kitchen and this beautiful Tomato Bisque soup recipe came from her. I've had it on my heart to make it since my first taste, but just got around to it this past Sunday.  No chicken wings or guacamole for this girl during the Super Bowl.  If you like tomato soup, then this ramped up, slightly spicy, and very substantial soup will also be pleasing to your palate!
I won't bother to copy/paste her complete recipe here, but rather offer you this simple link:

Most Delicious Tomato Bisque Soup Ever

*I did make one change.  I used quick cooking pearled barley instead of rice. It decreased the simmering time by about 20 minutes and you can read the nutritional differences for yourself.

The BEST Cookie Ever! (and my obsession with making it)

 

My first challenge was to recreate one of the BEST cookies I've ever put in my mouth. It was a Peanut Butter Chocolate Chip Cookie that was HEAVENLY. Come to find out, it was a from the good ol' fashion Betty Crocker Cookbook.  Sort of.  With a few "healthier" modifications. After a couple of trial and error batches and an ingredient consultation with the creator of the inspiration cookie, I struck GOLD!  You too can discover the riches of this cookie IF you follow this EXACT recipe. 

 

Ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/2 cup peanut butter (I used Smucker's Natural.  Give it a REALLY good stir when you get it, then put it in the refrigerator. You won't need to stir it again. Side note: I do not enjoy eating this, but it sure did work in baking!)
• 1/2 cup unsalted butter (softened, NEVER melted)
• 1 egg
• 1 1/4 cups WHITE whole wheat flour (I don't advise that you use whole wheat. I did the first time. You taste it.)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semi-sweet or dark chocolate baking chips

1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips. **Baker's note: I mixed the first 5 ingredients in my new Ninja then added all dry ingredients except flour and mixed again.  Finally, I 1/2 the flour, mixed and then added the other 1/2 of the flour.  This is a small enough recipe that I was able to mix the entire batch (minus the chips) right in the Ninja mixing bowl.  I added the chips last and just used a spoon to mix them in.
2. Either shape dough into 1 1/2-inch balls or you can do what I did and use a #40 scoop (mine is from Pampered Chef, but any will do) Then, flatten with the back of a measuring cup or glass.
3. Bake cookies for 8 minutes or until light golden brown.  Cool for a few minutes and then move from baking sheet to wire rack.

This should be your result:
Lovely, plump, soft on the inside with just the right crispiness on the outside...like I said, HEAVENLY!