Southwestern Crock Pot Chicken

I didn't manage to get a photo of this recipe (instead, I'll share a shot from my parents' backyard--really it doesn't do justice how beautiful my Dad's landscaping really is--he's one very hardworking, talented guy!).  At first thought (at least in my mind), Crock Pot dishes seem better suited for wintertime and the need for cozy, comforting meals.  That said, using the Crock Pot in the summer means keeping the kitchen cool and hey, we're always busy so it's nice to have an easy, hands off meal anytime of year.  I was introduced to this Southwestern Style Crock Pot Chicken recipe by my family while I was home visiting this past week.  It's become one of their staples (and my mom doesn't cook anymore, so you know it's easy).  My sister who's currently dancing in New York also makes it in her tiny apartment all the time (proof that it needs minimal equipment, makes minimal mess and is a really healthy option).  I definitely felt it was worth sharing with you!  

Southwestern Crock Pot Chicken
1 pound boneless skinless chicken breasts, trimmed of any icky bits if necessary (about 3 chicken breasts, straight from frozen is just fine and won't affect the cooking time)
1 15 oz. can black beans, drained
1 15 oz. can diced tomatoes (plain or a Southwestern flavor, if desired)
2 cups favorite salsa
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
salt and pepper to taste
1 8 oz brick cream cheese

Set a large crock pot on high heat.  Place chicken in bottom of crock pot.  Dump beans, entire can of tomatoes and salsa over chicken.  Sprinkle garlic powder, cumin, chili powder and salt and pepper over mixture.  Cover and cook on high for 4-5 hours or until chicken is tender.  Use two forks to shred chicken.  Unwrap cream cheese and set on top of chicken mixture.  Return cover and allow to sit for another 30 minutes.  Stir in melted cream cheese.  Adjust seasonings to taste. Serve over hot cooked rice or as a filling for tortillas or topping for nachos.

adapted from recipe by Nutritional Weight and Wellness recipe for Cream Cheese Crock Pot Chicken

Carrot Cake

Last week was my Father-in-Law's Birthday.  He loves carrot cake and for the last several years, this is the recipe for the cake I've made for him.  It's a purist's carrot cake: no nuts, no raisins, no pineapple, no coconut.  Carrot cake, pure and simple.  And, after trying a lot of carrot cakes over the years, I have to say this one is my favorite.  Another plus is that it is the only carrot cake I've ever tried that doesn't feel greasy or heavy.  Thank you, Alton Brown, your cake recipe is a winner!  This would make a really lovely addition to your Easter (or another Springtime celebration).  Also, for a really impressive presentation (and serious, cake-eating crowd), double your cake and frosting recipes for a two-layered mammoth of a carrot cake. 

Carrot Cake
makes one 9 inch cake
12 oz carrots, peeled and grated, medium grate (approx. 6 medium carrots)
2 1/2 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated, if possible)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
1/2 cup brown sugar
3 large eggs
6 ounces (2/3 cup) plain yogurt
1 teaspoon vanilla extract
6 ounces (2/3 cup) vegetable oil
cream cheese frosting, recipe follows

Butter and flour a 9 inch cake or spring form pan and line with parchment or waxed paper cut to fit in the bottom.  Set aside.  Preheat oven to 350 degrees.  In a food processor (which by the way is a lovely way to grate the carrots if you happen to have one), combine flour, spices, baking powder, baking soda and salt.  Pulse for about 5 seconds to combine thoroughly.  If you do not have a food processor (and had to painstakingly grate those carrots by hand), just stir together the dry ingredients in a large bowl.  Add the carrots and toss flour mixture and carrots together until carrots are coated with the flour mixture.

In the bowl of the food processor (or in a blender if you didn't have the food processor--they really are great kitchen tools, though!), combine the sugars, eggs, yogurt and vanilla extract.  With the processor or blender running, slowly drizzle in oil.  If you are really unfortunate and have neither food processor nor blender, combine all the wet ingredients in a bowl, mixing well.  Then, slowly drizzle in oil mixing continuously.  The important thing here is to get a good emulsion (where the oil is incorporated into the other ingredients--think like shaking up a salad dressing).  That will get you an ungreasy carrot cake.  Pour this mixture into the carrot mixture and stir just until combined.  Pour into prepared pan and bake at 350 degrees F. for 45 minutes.  Then, lower oven temperature to 325 degrees for another 20 minutes or until toothpick comes out clean.

Remove the pan from the oven and allow to cool in the pan for about 15 minutes.  Turn cake out onto a cooling rack and allow to cool completely.  Frost with cream cheese frosting after cake is completely cooled.

Cream Cheese Frosting:
1 8 oz. package Reduced Fat cream cheese (or regular, I just was trying to cut back where I could), softened to room temperature
1/2 stick (4 tablespoons) butter, softened to room temperature
1 teaspoon vanilla extract
2 cups powdered sugar

With an electric mixer, beat together cream cheese and butter in a large bowl until well combined.  Mix in vanilla extract.  Slowly add powdered sugar in small increments (about 1/2 cup at a time), beating after each addition.  Beat until smooth and fluffy.  Allow frosting to chill in the fridge for about 10 minutes before frosting the cake.

*Also, some helpful frosting tips: a cold cake is easier to frost than a room temperature one.  Wrap your cake in plastic wrap and freeze overnight or chill in the fridge beforehand.

If desired, you can just generously frost the top of a carrot cake for a rustic appearance.  For a more polished look, frost the entire cake.  For easiest results, frost a chilled cake with a very thin layer of the frosting (a "Crumb Coat") to ensure you don't get all kinds of crumbs in your frosting.  Chill crumb coated cake in the fridge for at least 10 minutes and then cover with additional, thicker layer of frosting for a finished cake. 

Recipe heavily adapted from Alton Brown's Carrot Cake

Creamy Chicken Enchilada Casserole

"Waste not, want not" I think is how the saying goes and although it's cliche, some really great meals have come out of trying not to waste food.  Hence, this particular enchilada dish.  Leftover rotisserie chicken, leftover taco shells and leftover onion dip mixed with the new Philly Cooking Creme (savory cream cheese sauce ready to be mixed into quick meals) I scored for free with coupons.  It's not very highbrow, but it was met with raves from the family and the urgent insistence from my husband that I record the recipe.

As for the new Philly Cooking Creme, I am pretty impressed and think that it's something to keep on hand for throwing together quick meals and I am excited to use some of the other flavors in different dishes (and, I was not prompted to say that by any means...although I would be happy to say nice things for some means--just in case anyone from Kraft is reading... : ). 

Creamy Chicken Enchilada Casserole
12 Hard taco shells, broken in halves (or use broken tortilla chips)
2 cups cooked shredded chicken (great time to use leftover rotisserie chicken)
1 can black beans, drained
1 12 oz. jar salsa verde, divided
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 container Philly Cooking Creme (plain or Santa Fe flavor) (or one 8 oz package cream cheese, softened)
1 cup French onion sour cream dip (or 1 cup sour cream)
1 cup Mexican blend shredded cheese, divided
Shredded lettuce, diced tomato, diced avocado, chopped cilantro, sour cream etc. for garnish (optional)

Lightly grease an 8x8 baking dish.  Layer half of broken taco shells in bottom of baking dish.  Set aside.  In a large bowl, combine chicken, black beans, half of salsa verde, cumin, garlic powder and chili powder.  Stir to combine and pour into baking dish on top of taco shells.  In same bowl, mix together Cooking Creme, sour cream dip, remaining salsa verde and half of shredded cheese.  Pour half of Creme mixture over top of chicken mixture, and spread evenly.  Top with remaining taco shells.  Spread remaining Creme mixture over taco shells and top with remaining shredded cheese.  Bake at 350 degrees for 45 minutes or until casserole is bubbly and browned on top.  Or, if you're in a big hurry (not me, I ALWAYS plan ahead!), microwave on high until casserole is heated through (about 10 minutes) and then brown in 400 degree oven for about 5 minutes. 

Crowd Pleasing Pasta Bake

You may have noticed I do quite a few baked pasta dishes.  This is because they're economical, can easily feed a crowd, able to be made ahead and who can't resist some form of pasta, sauce and cheese?  They're a perfect dish to bring to someone who needs a meal or to feed a crowd when you're hosting. 

This is a recipe that has gone over quite well with our gang and is a snap to put together.  I almost always have ingredients on hand to do some variation of it.  The staples are the usual: pasta, marinara and mozzarella but with a tangy surprise of a layer of cream cheese (I will maintain that few things are not improved by the addition of a little--or lot--of cream cheese).  This time, I used turkey Italian sausage, sliced mushrooms and roasted red peppers and it was a particularly delicious combination (feel free to modify the mix ins based on your own individual tastes--sauteed onion and bell pepper would be great, shredded rotisserie chicken, olives, artichoke hearts, chopped spinach, you get the idea...).  Also, there's a variation at the bottom that allows you to cut down on the prep time even more if you are able to make it ahead!

Crowd Pleasing Pasta Bake

1 20 oz. package turkey Italian sausage, casings removed (or 1 pound ground beef or turkey)
1 16 oz box shaped pasta (penne, rotini etc.)
1 jar of your favorite pasta sauce
8 oz fresh mushrooms, thinly sliced
1/2 cup roasted red peppers, thinly sliced
1 8 oz package cream cheese (I used 1/3 less fat Neufchatel), softened to room temperature
1/2 cup sour cream (I used reduced fat)
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

In a large skillet, brown sausage or ground meat over medium high heat, stirring frequently to break up into small pieces.  When fully cooked, drain if necessary and set aside.  Prepare pasta according to package directions, making sure to drain it when it is still very firm (a bit harder than you would want to eat it).  Drain, return to cooking pot and set aside.  Add pasta sauce, mushrooms, red peppers and cooked sausage into pot with cooked pasta.  Stir until well combined.  In a small bowl, stir together cream cheese and sour cream until smooth and well combined.  Lightly grease a 9x13 pan with cooking spray.  Pour half of pasta mixture into bottom of baking dish.  Spoon cream cheese mixture over pasta spreading as evenly as possible.  Top with remaining pasta mixture.  Sprinkle with mozzarella and Parmesan cheeses.  Cover with foil and bake at 350 degrees for 30-40 minutes, or until pasta is heated through and bubbling.  Remove foil for last 10 minutes of baking to allow cheeses to brown.

Variation: A shortcut if you're preparing the night before, do not cook pasta.  Add 1 1/2 cups water to pasta sauce and continue assembly directions as above.  Cover and refrigerate overnight.  Bake covered at 350 degrees for 40 minutes.  Remove foil and bake for additional 10 minutes.

Chocolate Chip Cheese Ball Dip

What can I say?  Miniature chocolate chips are really good.  They made an appearance in the Chocolate Chip Cookie Dough Truffles and since I had quite a few leftover, I felt the need to recreate a recipe for a chocolate chip cheese ball that my dear friend, Angie, had introduced me to over the holidays.  In my mind, chocolate chips = good, and chocolate chips + cream cheese = great!  Really, what isn't improved by the addition of cream cheese?  I put this together for my baby's First Birthday and it was a hit!  * A quick note, you can adjust the amount of powdered sugar and butter depending on if you prefer a less sweet, more dip-like consistency (that would be me, especially on a day I knew I would be eating ) or if you would like to be able to form it into an indulgent, traditional-looking cheese ball.

Chocolate Chip Cheese Ball Dip
12 oz (1 1/2 packages) reduced fat (Neufchatel) cream cheese, softened
2 tablespoons softened butter (go crazy and use up to a 8 tablespoons for a richer taste and sturdier consistency)
1/4 cup light brown sugar
1/4-1/2 cup powdered sugar (to taste, see note above*)
1/2 teaspoon vanilla extract
3/4 cup miniature chocolate chips
 If you're rolling the cheese ball, 1 cup finely ground pecans or crushed chocolate graham cracker or cookie crumbs

For dipping, graham or animal crackers (chocolate are especially good--I found a HUGE bag of Stauffer's brand chocolate animal crackers for $1.99!), pretzel sticks or apple slices

Directions:
In a medium mixing bowl, combine butter and cream cheese and beat until light and fluffy.  Add vanilla extract and brown sugar and mix until well-combined.  Slowly add powdered sugar in small increments, beating after each addition and tasting for desired sweetness.  Stir in chocolate chips.  Cover with plastic wrap and allow to chill thoroughly.  Can spoon it into a bowl and serve with dippers at this point.

-or-

If you would like to form it into a ball, place cookie crumbs or ground nuts on a large plate.  Use well-greased hands to form chocolate chip mixture into a ball (it may still be soft and messy, but that's okay).  Transfer to plate and roll around in the crumbs (can also pat them on) until well covered.  Move the cheeseball to a serving plate and keep chilled until ready to serve. 

And, because who doesn't love a picture of a baby enjoying Birthday cake (ok, maybe that's just me...):

Happy 1st Birthday, Judah Bubba Doo!

Pumpkin Cream Cheese Dip

Oh Happy Day!  After a week of searching, I finally found my camera cord so I could upload pictures again.  Phew! I was starting to get worried...

It is late October, which means my love affair with all things pumpkin is in full swing.  Pumpkin muffins, pumpkin spice lattes, pumpkin pancakes...I've even been stirring canned pumpkin into my oatmeal (recipe will most likely come soon!).  This is my latest way to enjoy the fall goodness, in a cream cheese dip.  It has me sneaking back to the fridge for spoonfuls it is so good!  I think it's really yummy with gingersnaps (money-saving tip: natural grocery stores--i.e. Henry's, Sprouts, Sunflower Market etc. seem to have the most reasonably-priced bagged gingersnaps), but it's also pretty great with graham crackers or apple slices.  And, if you have access, I highly recommend it paired with Trader Joe's Cats Cookies.  Oh, my, goodness...


Pumpkin Cream Cheese Dip
1 8 oz. package 1/3 less fat cream cheese, softened to room temperature
1/2 cup brown sugar
1/2 cup powdered sugar
2 cups canned, pureed pumpkin (roughly one of the smaller sized cans of pumpkin)
2 teaspoon pumpkin pie spice (or substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon cloves)

Directions: In a small bowl, whip cream cheese on low speed with hand held electric mixer until smooth.  Add brown and powdered sugar and mix on low speed until thoroughly combined.  Add pumpkin and spices and mix, one last time, until pumpkin and spices are incorporated.  Allow to chill before serving.

Zucchini at its best

This is the time of year that zucchini have been growing furiously. You go to bed with blossoms and wake up the next morning with football-sized squash. I don't have a garden (I'm really pulling for my dad to come out and help me get started next Spring) and for now will just appreciate any extras that the neighbors may be able to pass my way (hint, hint ; ). That said, this recipe is good enough, I have even bought zucchini to make it! Oh, and for cake, you can rest easy knowing this is actually a very healthy recipe! Enjoy!

Pineapple Zucchini Cake with Cream Cheese Frosting
The recipe is adapted from The Pioneer Woman's Tasty Kitchen site.
1 1/2 c whole wheat flour
3/4 - 1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 Tablespoons canola oil
2 eggs
1 teaspoon vanilla
2 cups grated zucchini (allow to drain on paper towels while assembling rest of cake)
1 (20 oz) can crushed pineapple in juice, drained (reserve juice)

Frosting:
1 8 oz package reduced fat cream cheese (Neufchatel), softened
2 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
reserved pineapple juice (if necessary)
Preheat oven to 350°.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake.