Slow Cooker Chicken Fajitas
/All the delicious flavors of traditional fajitas without all the extra hassle! Just dump everything in the slow cooker and let it simmer to tender well seasoned perfection. /
#BellPepper #Chicken #ChiliPowder #Cilantro #Coriander #Cumin #Garlic #GreenChilis #Honey #LimeJuice #Onions #Paprika #Tomatoes
Servings: 6 servings
Ready in: 6 hours 25 minutes
Prep: 15 minutes
Cook: 6 hours 10 minutes
Ingredients:
2 lbs boneless skinless chicken breasts
1 (14.5 oz) can petite diced tomatoes with green chilies
3 bell peppers (preferrably 1 red, 1 yellow and 1 green) cored and sliced
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander*
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
For serving:
12 6-inch flour tortillas
Cilantro, sour cream, salsa, guacamole or sliced avocados, shredded Mexican cheese (optional)
Instructions:
1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers** and half of the onions. Sprinkle garlic in. Top with chicken breasts.
2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
3. Cover and cook on HIGH heat about 2 - 3 hours or low heat 4 - 6 hours, until chicken has cooked through and veggies are tender.
4. Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.
5. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired (I sometimes like to add 1/4 cup chopped cilantro too here but this is optional). Gently toss. Serve warm in warmed tortillas optional toppings.
Notes:
*Oregano can be substituted for coriander. Much different flavor but another delicious option for fajitas.
**If you like the bell peppers tender crisp and not soft, wait until about the last 30 minutes to add them.
Extra toppings not included in nutritional estimate. ...read more
cooking-classy
Nutella Stuffed French Toast with Macerated Strawberries
/The ultimate way to make french toast - stuffed with a layer of decadent chocolatey Nutella and finishing it with sweet fresh strawberries. /
#Butter #Cinnamon #Cream #Eggs #Flour #FrenchBread #Milk #Nutella #Strawberries #Sugar #VanillaExtract
Servings: 12 slices
Ready in: 35 minutes
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
1 (16 oz) loaf French bread (use a loaf that's one or two days old)
1 cup milk
1/4 cup heavy cream
5 large eggs
1/2 tsp vanilla extract
1 1/2 Tbsp granulated sugar
2 Tbsp flour
1/4 tsp baking powder
1/4 tsp ground cinnamon
1 cup Nutella or Nocciolata
Butter , for griddle
Powdered sugar , for dusting
Macerated Strawberries
1 1/2 lbs strawberries
3 Tbsp granulated sugar
Instructions:
1. Preheat an electric griddle to 350 - 375 degrees. Slice bread using a serrated knife into 1 1/4-inch slices.
2. Cut through the center of each slice (as if butterflying a chicken breast) keeping the end attached. Spread a slightly heaping tablespoon of Nutella inside center of each slice, set aside.
3. To a blender, add milk, cream, eggs, vanilla, granulated sugar, flour, baking powder and cinnamon. Pulse on low speed, just until combined. Pour into a shallow dish.
4. Dip each side of french toast into egg mixture allowing a few seconds for it to soak up some the mixture, being careful not to submerge the Nutella spread center. *
5. Butter griddle just before transferring soaked bread (so butter doesn't burn) and cook stuffed french toast until golden brown on bottom, then lift, butter griddle once more and flip to opposite side and cook until golden brown.
6. Serve immediately dusted with powdered sugar and topped with macerated strawberries.
7. For the macerated strawberries:
8. In a bowl, toss together diced strawberries and sugar and let rest at room temperature 30 minutes. Store in refrigerator.
Notes:
*I also like to gently squeeze the sides of the bread while dipping so it will soak up the mixture a little and make it into the center of the bread, then when lifting out I will gently squeeze a little excess out. ...read more
Wow! How much does this make you drool? If you´re a pizza lover you´ll love this. Pizza Cones, have to be one of our favorite inventions. With the Pizzacraft Grilled Pizza Cone Set, you can take your pizza making to a whole new level, great fun and e
MAKE-IT-UP-MONDAY:
PIZZA CONES | BY PIZZACRAFT bit t fb t ...read more
blessthisstuff
Healthy Blueberry Muffins
Made with whole wheat flour, nutritious almond flour, plenty of fresh blueberries, and they're sweetened with real maple syrup instead of sugar. It's a healthier version that's still perfectly delicious!
#AlmondFlour #Bluberries #Buttermilk #Eggs #Flour #MapleSyrup #OliveOil #WholeWheatFlour
Servings: 12
Ready in: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
Ingredients:
1 cup (150g) whole wheat flour (scoop and level to measure)
1/2 cup (56g) almond flour
1/2 cup (72g) unbleached all-purpose flour or oat flour (scoop and level to measure)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup (155ml) buttermilk
1/2 cup (120ml) real maple syrup
2 large eggs
1/3 cup (80ml) olive oil*
2 tsp vanilla extract
1 1/2 cups (220g) fresh blueberries
Instructions:
1. Preheat oven to 375 degrees.
2. In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
3. In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
4. Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
5. Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
6. Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
7. Let cool in pan several minutes then transfer to a wire rack to cool completely.
8. Store in an airtight container. For longer shelf life they can be frozen up to 3 months.
Notes:
*Don't use extra-virgin olive oil or the flavor will be too strong. Just regular (refined) olive oil. ...read more
cooking-classy
The stolen tractor is a green John Deere brand front-end loader, Model 3520.
It has a diesel engine and a rear hitch. There is a broken light panel on its rear left side. There may also be visible damage to the front tires.
Crime Stoppers of Windsor and Essex County is appealing to the public for tips following the theft of a John Deere tractor in Leamington.
The crime occurred sometime between New Year’s Eve and New Year’s Day — Dec. 31 and Jan. 1 — at a greenhouse farm property on Mersea Road 2.
According to Leamington OPP, the suspect kicked in the door of the greenhouse to steal the equipment.
A security camera recorded images of the suspect, described as a male about six feet tall.
At the time of the crime, the thief hid his identity with a ski mask and a baseball cap. He also wore a winter jacket, cargo pants and gloves.
Anyone with information about this incident is encouraged to call OPP at 519-326-2544.
Anonymous tips can be made via Crime Stoppers at 519-258-8477 or catchcrooks ...read more
Cherry Almond Turnovers (only 5 ingredients)
/One of the easiest treats you can make! Just layer store-bought crescent dough with canned pie filling, roll and bake then drizzle with glaze. /
#AlmondExtract #Cherries #Crescents #Milk #PowderedSugar
Servings: 16
Ready in: 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Ingredients:
2 (8 oz) pkgs refrigerated crescent roll dough
1 (21) can cherry pie filling
1 cup powdered sugar
1 1/2 Tbsp milk , then more as needed
1 tsp almond extract
Instructions:
1. Preheat oven to temperature listed on package of crescent roll dough (mine listed 375). Open, unroll and separate crescents onto two parchment paper or Silpat lined baking sheets.
2. Spoon a slightly heaping 1 Tbsp of the pie filling near the large end of each of the crescents (you'll only use about 3/4 of the can of filling). Roll to opposite end and tuck the top corner under. Bake in preheated oven according to time listed on crescent roll package (mine listed 9 -12 minutes).
3. Remove from oven and allow to cool slightly. Meanwhile in a mixing bowl whisk together powdered sugar, milk and almond extract, adding more milk to thin about 1/2 tsp at a time as needed. Serve warm or allow glaze to set and store in an airtight container. ...read more
Strawberry Coconut Oat Smoothie
This creamy smoothie has the perfect flavor combo with strawberry and coconut. Great start to your morning!
#AlmondMilk #Bananas #CoconutMilk #GreekYogurt #Oats #Strawberries
Servings: 1
Ready in: 3 minutes
Prep: 3 minutes
Ingredients:
3/4 cup frozen diced strawberries
1/2 (5.3 oz) container Coconut Greek Yogurt (I used Chobani 2%)
1/2 cup almond milk coconut milk blend
1/2 cup water
1/4 cup quick oats
1/2 large , peeled and frozen very ripe banana
Instructions:
1. Combine all ingredients in a blender and process until well pureed. Add a few tablespoons more of the almond milk coconut milk blend or water to thin as desired**.
2. If you'd like it any sweeter you can add in a little bit of honey or agave to taste or add in another 1/4 - 1/2 of the banana. ...read more
cooking-classy