Sticky Mango Chicken Skewers with Black Bean and Pineapple Brown Rice

We had this last night, and I about made myself sick because I ate so much! SO yummy.

Original recipe found here

Ingredients:
For the Sticky Mango marinade:
1 very ripe mango, peeled and cut from the pit
1/2 jalapeno (seeds removed)
1/4 cup honey
2 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 pounds chicken breast, sliced very thin

For the Pineapple Brown Rice:
2 cups cooked brown rice
1 can black beans, drained
1/2 fresh pineapple, chopped
1/2 red bell pepper, finely diced (I left this out)
1/3 cup scallions, finely diced
1/2 teaspoon garlic salt
Directions:
In a blender, combine all ingredients until smooth. Spread over the thinly sliced chicken, then cover the chicken and refrigerate for 1-8 hours. When ready to cook, thread the chicken onto skewers, then grill or bake in an oven preheated to 500 degrees for 18-20 minutes, or until the chicken is cooked through. Serve over pineapple rice.

For the Pineapple Brown Rice:
Stir the rice, black beans, pineapple, and red bell pepper together in a large skillet. Heat over medium heat until hot. Remove and stir in scallions and garlic salt. Serve with Sticky Mango skewers. 

*The recipe says sticky, but our chicken was not sticky. Maybe because we cooked ours on the grill. Still super yummy, but if you're expecting sticky, maybe try cooking it in the oven.

Pepperoni-Mozzarella Calzone

Okay, this was REALLY yummy. I could eat it again tonight.

Original recipe can be found here

Ingredients
2 large eggs
1/4 cup chopped fresh parsley (I just used dried, and about half that much)
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips (I used pepperoni and bacon, crumbled)
1 1/2 cups giardiniera (pickled mixed vegetables), drained (left these out)
1/4 pound sliced provolone cheese
Directions
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

We dipped ours in marinara sauce, and it was super yummy!

Chicken Salad Sandwhiches

This one isn't really new to us, but I don't think I have made it since we've been married. This recipe calls for greek yogurt instead of mayonnaise, but it was too yogurt-y for me. To make it a little more familiar I added about a tablespoon of mayo and it did the trick.

Original recipe found here

Ingredients:

• 1 pound chicken breast (chopped, diced, or shredded)

• 1/2 cup diced red onion (I used a few scallions instead)

• 1/2 cup diced apple

• 2/3 cup grapes, halved

• 1/3 cup NatureBox Dried Cranberries or Zingy Currants (left these out)

• 1/4 cup sliced almonds (left these out)

• 1/2 cup Greek yogurt (+ about a tbsp of mayonnaise)

• 1-1/2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon garlic powder

• Kosher salt

• Freshly ground black pepper

• Ciabatta bread, toasted, for serving (We used croissants, way better!)

Directions:1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve sandwiches on ciabatta bread with chicken salad mixture.

fish tacos with chipotle cream

I've been trying out some new recipes lately, and I've been so lucky! the past 4 nights I've made something new to us, and they have all turned out great, are super easy, and don't make the house too hot (it's already been in the 90's here, so cooking can be miserable in a hot kitchen!)! I'll start with these fish tacos.

The original recipe can be found here on Food Networks website

Fish:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice

1/4 teaspoon salt

Freshly ground black pepper

1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:

1/2 cup plain nonfat yogurt (I used greek yogurt)

2 tablespoons mayonnaise

2 teaspoons chipotle pepper, in adobo sauce

8 (6-inch) corn tortillas

1 1/2 cups shredded green cabbage or lettuce

1/2 cup corn kernels (thawed if frozen)

1/4 cup fresh cilantro leaves

Lime wedges

Directions

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.

donut brownies

i was craving chocolate so bad last night, so i whipped up some brownies real quick. they were so easy and SO yummy. i literally cannot stop eating them.

this is the "best brownies" recipe from Hershey's

1/2 cup butter melted
1 tsp vanilla
1/2 cup flour
1/4 teaspoon baking powder
1 cup sugar
2 eggs
1/3 cup cocoa powder
1/4 teaspoon salt

heat oven to 350, and grease desired pan. (i used 7''x11'' glass dish)
stir together the butter, sugar and vanilla. add eggs and beat well with a spoon. add flour, cocoa, baking powder and salt. stir until well blended, and spread evenly into pan.

bake for 20-25 minutes, or until brownies begin to pull away from the sides of the pan.

*this is my own addition, i didn't feel like making the frosting that goes along with these, so i did this instead*

chocolate glaze

3/4 cup powdered sugar
2 tbsp cocoa powder
1 1/2 tbsp milk
1 tsp vanilla

stir all ingredients together with a fork until well blended.

when the brownies are done, poke them with a fork a few times

pour the glaze over the hot brownies and tilt pan until the glaze is all even. i poured out the extra glaze so it wouldn't puddle in the middle.

DONE!

these are seriously so yummy and gooey and delicious. they would go great with a bowl of ice cream, but are just as good all by themselves. they remind me of a chocolate cake donut!

Sesame Noodles with Peanut Sauce

I found this recipe here, but I made a few changes. We had it for dinner, and cold for lunch. Millie even loved it!

Sesame Noodles with Peanut Sauce

*Serves 4-6

INGREDIENTS:

1/4 cup chunky peanut butter
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot chili sauce (sriracha sauce)
2 tablespoons packed light brown sugar
Hot water
2 chicken breasts
1 tablespoon salt
12 ounces dried whole wheat spaghetti noodles (any kind really, I used thin spaghetti noodles)
2 tablespoons toasted sesame oil
4 scallions (green onions), sliced thin on diagonal
1 medium carrot, grated
In blender or food processor, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but purable. Set blender jar or workbowl aside.

DIRECTIONS:

Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions. Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls and serve immediately.

*the original recipe called for sesame seeds, but I couldn't find any, so I left them out. I didn't think the dish was missing anything, but it might add something extra if you want to use them!

mexican crepes

well thats what i keep calling them anyway...

first cook a tortilla in some butter

sprinkle with sugar

and a little cinnamon

add some sliced strawberries

roll it up

and enjoy!

we use the Tortilla Land uncooked tortillas (find them at costco) but you could probably used a cooked one too, it would just have to get warm instead of cook! i bet all sorts of fresh fruit would be good in this... just use whatever you have in the fridge!

Spinach Quiche

I made this for my friend's baby shower this morning, and it turned out great! I was a little skeptical because I had never used feta in a quiche before, or spinach even, but it was SO yummy! I had to hurry and grab the last piece before it all got eaten up! I used Martha Stewart's recipe, but made some changes.

Makes 2 quiches

Ingredients

• 1 tablespoon butter (I used olive oil)
• 3 shallots, minced (I used 1 yellow onion)
• 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
• Coarse salt and ground pepper
• 8 ounces Gruyere cheese, grated (about 2 cups) (My grocery store didn't have gruyere, so I used crumbled feta)
• 1 recipe Basic Pie Dough, fitted into two 9-inch pie plates ( I was lazy and used the frozen ones!)
• 8 large eggs
• 3 cups half-and-half
• 1/8 teaspoon ground nutmeg (Didn't have this, still turned out great)

Directions

1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.

Cookie Dough Pops

I wanted to eat cookie dough today and not cookies, so I found this recipe. Perfect. In the end I felt just as sick as I thought I would be. Gross. Never again. In case anybody else wants to never eat cookie dough again make these. They are so good, you will eat way to many - making yourself sick, and never wanting cookie dough again. Problem solved, or something like that.

- 1 cup all purpose flour
- 1/4 tsp salt
- 1 stick butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 3/4 cups semi-sweet chocolate chips (mini would have worked better, but who has those hanging around)
- Melting chocolate. I used the kind from Michaels.
- Lollipop sticks

1. In a medium bowl combine the flour, and salt.

2. In a second larger bowl, beat together the butter, sugar, brown sugar, and vanilla extract until creamy.

3. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.

4. Roll the mixture into quarter size balls and lay on cookie sheet lined with wax paper (Should make approximately 20).

5. Put the sticks in the dough. To make sure the lollipop stick stays in place, I melt a handful of chocolate chips and dip the stick in them then press it into the cookie dough.

6.  Chill for several hours or freeze for 15-20 minutes until firm

7. Melt chocolate and dip! I dipped just once and the dribbled some melted butterscotch chips on top.

I am really embarrassed of my after picture, for one they look horrible. Two, I grabbed the camera and snapped  in  a rush, hoping I got a picture and this is the best I got. Opps.

Spicy Whiskey BBQ Sliders

I have made these a couple times now and I am already craving them. I made them the first time for my hubby, his dad and brother and they were a HUGE hit. They pretty much licked the pan clean. They have an awesome taste and for a "man" meal my mother in law and I really enjoyed them too.

I took this directly from the Pioneer Womens website, and you should really go take a look because she has really great pictures. http://thepioneerwoman.com/cooking/2011/12/spicy-whiskey-bbq-sliders/

Spicy Whiskey BBQ Sliders:

IngredientsPreparation Instructions

• 2 pounds Ground Meat (beef, Bison, Turkey)
• Salt And Pepper
• 4 Tablespoons Butter
• 1 whole Large Onion, Diced
• 1/2 cup Whiskey
• 1 cup Barbecue Sauce
• 1/4 cup Jarred Jalapeno Slices (more To Taste)
• 12 whole Slider Buns Or Dinner Rolls, Split

Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

** Ok and it does say spicy, but for my kids I just took the jalapenos off and it was just fine for them. Plus the whiskey made them sleep like champs that night. hahaha just kiddin

puffed pancake

(image via)

I've been seeing these around pinterest and blogs lately and so i decided to try it! and I am SO glad I did! It is so yummy, and SO easy!

1/2 cup flour
1/2 cup milk
2 eggs
dash of salt
dash of cinnamon
1 tablespoon butter

-preheat oven to 425 degrees
-put butter in pie pan and stick it in the oven to melt the butter and heat the pan*
-whisk together the rest of the ingredients and pour into the hot pan
-cook for about 10 minutes, until it is firm and puffed around the edges

serve right away with fruit and powdered sugar or maple syrup!

you can also add the fruit in before you bake the pancake if thats what you like (and I do). I put some fresh blueberries in, and it was delicious! However, the pancake will not puff as dramatically if you put the fruit in before cooking.

*before pouring the batter in the pan, coat the bottom and sides with the melted butter so the pancake doesn't stick!

Cap'n Crunch Berries Treats

+

+ a stick of butter = 

so good.

christmas treats

I made a couple things for Scarlett's preschool class and they were a hit. First I made this oreo snowmen........
This is how I did it:

- 1 pack double stuffed oreos
- white chocolate to melt. I used the big bricks from Ralphs and it worked perfect and was SO yummy
- mini chocolate chips
- candy corn

1. Dip the oreos in the white chocolate and sit on wax paper to dry
2. Before they get too hard, make the face on the snowman.
3. After they were hard I put them in these cute little bags from Michael's that already had ribbon attached to them so it was super easy. I'm all about super easy, which is why I didn't put them on sticks. (and maybe a little lazy, but whatever.) I also added an address label on the back that said Merry Christmas Love, Scarlett. She was so excited to hand them out to her friends.

We also made these cute little peanut butter sandwiches, which are pretty self explanatory. I used cranberries for the nose because I forgot to get M&Ms. I also used honey to put the eyes and nose on to make sure they stayed in place.

sorry for the fuzziness...I was in a rush

Twice Baked Potatoes

Twice Baked Potatoes

I don’t make up a lot of my own recipes, but this is one I have modified enough I think I can call it my own. These are SO freakin good, and super easy. We eat them as the main part of the meal, but you can make them smaller and have them as a side dish instead.

Ingredients:

-          1 pkg cream cheese (I use fat free)

-          1 cup sour cream (also fat free)

-          Approx. 2 tablespoons milk

-          ½ cup butter

-          1 cup shredded cheddar cheese

-          salt

-          Pepper

-          Seasoning salt

-          Garlic salt

-          ½ cup cheese – you can use cheddar, I prefer the a mixed kind, like cheddar and jack

-          6 big russet potatoes

-          ½ cups chopped up yellow onions (very small)

-          A bunch of green onions chopped up (the green part only)

-          Cooked bacon crumbled up (this time I didn’t have any so I didn’t use it)

1. First poke a couple holes in the potatoes and bake unwrapped in the oven at 350 for about an hour or until soft. When they are done let cool for about 15 minutes, then cut in half.

2.  Scoop out the middle of the potatoes. My favorite trick is to not scoop it really close to the skin. Leave a little bit of the potato in the skin, and it will make it so the skin doesn’t fall apart and stays stiff.

3. Mix together with a mixer until smooth: scooped out potatoes, cream cheese, sour cream, milk, butter, cheddar cheese, yellow onions. Salt, pepper and season salt and garlic salt to taste. I do about a teaspoon of each, maybe a little more.

4. Put the potato mixture in the potato skins. Sprinkle with cheese, green onions and bacon.

Bake at 350 for about 30 minutes, or until cheese is melted and hot all the way through.

Coconut Shrimp

Coconut Shrimp

Oh my gosh. I don’t even like shrimp, and I ate so many of these my stomach hurt. SO YUMMY.

Ingredients:

- 1 egg
- ½ cup flour
- 2/3 cup beer (my neighbor got a kick out of me asking to borrow some beer)
- ¼ cup flour
- 2 cups coconut
- 24 shrimp
- 1 ½ tsp baking powder
- 3 cups oil (I used olive oil)

1. In medium bowl combine egg, ½ cup flour, beer & baking soda.

2. Place ¼ cup flour and coconut in two separate bowls

3. Hold shrimp by the tail and dredge in flour. Shake off excess. Then dip in egg/beer mixture and allow to drip. Next roll in coconut and place on baking sheet lined with wax paper. (I used tinfoil) Put in refrigerator for 30 minutes. * don’t skip this step, that’s how the coconut stays on the shrimp when added to oil.

4. Fry shrimp in batches & dry on paper towels. I did like 6 at a time and used tongs to get them in and out of the oil. Also something I did was use a strainer spoon to get the coconut that was staying in the pan and starting to burn. After each batch I’d scoop it out.

I served it with a mustard mixture, I kind of just threw stuff together that was in my fridge, but it was really yummy with it.

Dipping Sauce:

Mix equal parts mustard and miracle whip. Then add like a tablespoon of apricot pineapple jelly.

Yep told ya it was random.

turkey lasagna

Tonight I was really craving lasagna, but I wanted something healthy. So I found this recipe for a lighter take on lasagna. It is different than what I was expecting, but still very yummy. It isn't as saucy and gooey as a typical lasagna, but it is also a little healthier than a typical lasagna. Serve it with some french bread and a salad, yummy!

Turkey Lasagna 

(serves 8)

(slightly adapted from HERE)

Ingredients

• 1 pound ground turkey breast
• Cooking spray
• 1 1/2 cups water
• 1 (26-ounce) bottle fat-free Italian pasta sauce (my joke of a grocery store didn't have ANY fat-free. oh well)
• 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
• 2 cups 1% low-fat cottage cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1 egg
• 1/4 teaspoon black pepper
• 9 uncooked lasagna noodles

Preparation

• Preheat oven to 350°.
• Cook the turkey in a large saucepan coated with cooking spray over medium heat until browned, stirring to crumble. Add water and pasta sauce; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat.
• Combine 2 cups mozzarella, cottage cheese, and next 3 ingredients (cottage cheese through pepper) in a bowl.
• Spread 1 cup turkey mixture in bottom of a 13 x 9-inch baking dish. Arrange 3 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture.
• Cover and bake at 350° for 1 hour. Sprinkle with 1 cup mozzarella cheese, and bake, uncovered, for 10 minutes. Let lasagna stand 10 minutes before serving.

coconut crusted chicken tenders

I found this recipe on pinterest a couple weeks ago and I have made it twice since! It is so yummy and so easy!!

recipe and photo {via}

Coconut Crusted Chicken Tenders
(serves 4)

• 1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips
• 1/2 cup all purpose flour
• 2 eggs
• 3/4 cup panko bread crumbs
• 3/4 cup shredded, sweetened coconut
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons canola oil

Preheat oven to 400°F. Create an assembly line for easy coating of each tenderloin: Place all chicken strips on one plate. Next to that, place flour in a wide, shallow bowl. Lightly whisk eggs in another wide, shallow bowl. Combine panko, coconut, salt, and pepper in a fourth and final wide, shallow bowl. Now, take one chicken strip and toss it in the flour, shaking off the excess. Then, dredge the floured strip in the egg bath. Next, gently toss the chicken strip in the panko/coconut mixture, pressing to coat on each side. Place the coated strip on a plate or cookie sheet until you have finished coating all of the chicken.

Next, heat a large skillet over medium-high heat on your stove top. Add one tablespoon oil, swirling to coat. Add half of the chicken strips in a single layer, leaving space between each one. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Remove the chicken to a foil lined baking sheet coated with nonstick cooking spray. Add the remaining one tablespoon oil to the pan and then the second half of the chicken strips and cook for 3 minutes per side. Remove that second batch and place on the baking sheet. Set it in the oven for 10 minutes, so that the chicken tenders can cook through.

I made some honey mustard to dip them in, and it was perfect! For the honey mustard just mix equal parts mustard and mayo or miracle whip and however much honey you want, depending on how sweet you want it.

Enjoy!

Teriyaki Stir Fry

I am so sad I didn't take a picture of this dinner. It was so pretty!

It was really easy and SO yum. Probably one of my favorite dinners lately, and I didn't even use a recipe!

My inspiration was these pineapple teriyaki meatballs we got at costco a few weeks ago. The first package we ate with umm nothing because I was lazy and all I had to do was pop them in the oven for a few minutes. But last night I decided they would be good with veggies. So here is the stir fry "recipe" I used. 

1 Japanese eggplant (the long skinny kind)

1 medium carrot

1 small-medium head of broccoli

1 1/2 cups sliced mushrooms

1/4 purple onion

olive oil

salt and pepper to taste

teriyaki sauce

cooked rice

Chop up all your veggies into bite size pieces. Heat some oil in a large skillet then add the onions. After the onions have started to cook, add veggies in order of cooking time, you don't want anything over done! Once the vegetable are pretty much done, add however much teriyaki sauce you prefer. Stir around and make sure it coats all the veggies. 

Thats it! Super easy and way better than dumping the frozen ones in a pan (which is what I usually do). Serve the vegetables over rice! I cooked up some of the yummy costco meatballs and put them on top of everything. It was really really good. 

You can add whatever meat or other vegetables you are feelin!

 

Salsa Chicken

This little meal was going around pinterest like crazy so I tried it tonight. I paired it with rice and it may be my new favorite meal. SOOO easy, and so yummy!!HERE is where I got the recipe.

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)
I also added black beans
Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Source: Fake Ginger

Neiman Marcus Chocolate Chip Cookies

I googled a recipe for chocolate chip cookies that only used 1 stick of butter (because that's all I had) and this is one of them that popped up. They turned out SO yummy!! I didn't use espresso powder like the recipe HERE calls for, I think i'll try it next time.

•1/2 cup (1 stick) butter, softened
•1 cup light brown sugar
•3 tablespoons granulated sugar
•1 large egg
•2 teaspoons vanilla extract
•1-3/4 cups all purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1-1/2 cups semi-sweet chocolate chips