Roasted Tomato and Basil Shell Pasta Recipe

This recipe reminds me of my brother and sister-in-law.  They both served missions in Italy and they make this pasta and it is to die for.  It is so simple, but so full of flavor.  It is really perfect for summer with the fresh tomatoes and fresh basil.  I found this recipe on Budget Savvy Diva.  I'll post pictures when I can remember to download them!  :0)

• ¼ c. extra virgin olive oil

• 2garlic cloves, finely chopped or minced

• ½ teaspoon of salt

• ½ teaspoon of pepper

• Pinch of Red pepper Flakes

• 1 pt. small cherry tomatoes – cut in half

• 10 oz of medium seashell pasta

• ½ c. Parmesan cheese

• ¾ c. thinly sliced fresh basil leaves

1. Over medium heat add oil, garlic and pepper flakes in a large skillet – make sure not to burn the garlic

1. Stir in tomatoes, pepper and salt — lower heat a little bit and cook for 5 more minutes – after 5 minutes set the heat to low and cook for 10 more minutes

1. Cook Pasta and Drain pasta during this time.

1. Add pasta to the tomatoes — add cheese and basil — mix together for 1 minute

1. Serve and Enjoy. 

Baked Chicken Fajitas

I found this recipe and picture on Pinterest.  It comes from Six Sisters Stuff.  It looked really quick and easy and that is definitely a good thing in my life right now.  

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Now that I have energy and feel better, I have been cooking a lot more and finding new stuff on Pinterest to cook.  These were really easy and yummy.  I altered the recipe a bit to make it  healthier.

1  box jumbo pasta shells
water for boiling pasta
4oz cream cheese, softened
4 oz. plain yogurt
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
prepared pesto, add as much or as little as you like
3 cups shredded cooked chicken
salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. Fill the pasta shells with the filling and place in a baking dish.  Sprinkle the remaining 1/4 cup of cheese over filled shells. 

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

Oreo Pudding Poke Cake

Another Pinterest recipe.  It is super easy and I have made it a couple of times in the last two weeks.  So yummy and I prefer it cold right out of the fridge.

Ingredients:
1 Box Chocolate Cake Mix
Ingredients needed to make cake (usually eggs, oil and water)
2 (4 oz.)packages of Instant Oreo pudding
4 cups milk (2% or higher)
Crushed Oreo Cookies (optional)

Directions
Make cake mix according to directions and bake in a well-greased 9x13 pan (I use the nonstick spray that has flour in it).

Just before cake is done, start making pudding. In a medium bowl, begin to add milk to pudding mix and continue to whisk until most of the lumps are removed. Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn't runny but not fully thickened into pudding.

When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw. Pour pudding mixture over warm cake.
Spread it out with a spoon, gently pushing the pudding down into the holes.
Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

Once it is set, top with crushed Oreo cookies. The cake needs to be kept refrigerated.

Cook’s Note: This is great with so many different combinations; yellow or white cake mix with chocolate pudding is another good one.

Chocolate Chip Cookie Dough Cheesecake Bars

I found this recipe on Pinterest.  It looked easy and delicious and it lived up to the hype.

Crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

5 tablespoons unsalted butter, room temperature

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup flour

2/3 cup chocolate chips

Cheesecake Filling:

10 oz cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

Coconut Crusted French Toast

I got this recipe and picture from Two Peas and Their Pod one day while I was menu planning and blog surfing.  At our house we eat some form of breakfast for dinner at least once a week.  With Port working 60-65 hour weeks, we have at least two nights a week that we don't see him before bedtime.  On those nights I know that I need quick, kid-friendly food to keep my sanity and the peace in our house.  I get tired of regular pancakes and breakfast burritos so I am always on the lookout for good, different breakfast ideas.  I don't know if it is pregnancy cravings or if baby girl #3 has a slight addiction, but I have seen a few recipes full of coconut lately and I can't wait to make them.  This french toast DID NOT disappoint.  It fulfilled my breakfast for dinner requirement and it was so yummy!  My kids were skeptical, but loved it and said it tasted like a donut.  I couldn't agree more.  I doubled the recipe, just because I knew the original wouldn't be enough.  

3 large eggs
3/4 cup lite coconut milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded sweetened coconut
6 slices of French bread, cut into 1/2 inch slices
Butter, maple syurp, and strawberries-for serving, if desired

1. In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt. Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.


2. Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.

1/2 teaspoon coconut extract

3. Serve with butter, pure maple syrup, and/or strawberries.

Slow-cooker Chicken and Dumplings

Okay, so I love Pinterest.  I have found some real winners as far as recipes go.  This one is one of them from Polish the Stars.  It is so simple, goes in the crockpot, and makes you feel really great when you eat it.  I have made this recipe quite a few times and my kids can't get enough.  I was worried that the biscuits wouldn't be good, but they hold their flakiness in the dish.  It is not the most health conscience, but on these cold windy Idaho days it is awesome.

1lb of Boneless Skinless Chicken Breasts (3-5)
2 Tablespoons Unsalted Butter
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth (I use two cans so I can add more biscuits)
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits  (I use a whole can)

Place chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours.  Remove chicken from crock pot and use a fork to shred. Return chicken to the crock pot. Cut each uncooked biscuit into 9 pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Serve hot.
Makes about 6-8 servings.

Vegetable Enchiladas

I saw this recipe on Pinterest and it came from Perry's Plate. I was a little skeptical, but we didn't miss the meat at all. I am kind of picky right now about strong flavors and I only like what I like. Hopefully it will get better in a few months. I loved these and two of my four kids loved them. I have two kids that think black beans are pure torture to eat. Definitely a quick fix meal and easy to substitute in things if you wanted.

1 10-oz can mild enchilada sauce
3 cups (12 ounces) grated pepper jack cheese or whatever you have on hand
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen corn kernels, thawed or 1 can corn kernels, drained
6 scallions, thinly sliced, white and green parts separated
1 teaspoon cumin
1-2 teaspoons Williams-Sonoma Spicy Chipotle Rub  (I just used taco seasoning)
1 teaspoon salt [if using 2 teaspoons rub or taco seasoning, reduce to 1/2 teaspoon and add more as needed]
1/2 teaspoon pepper
16 small corn tortillas (6-inch) or 8-10 (depending on how big you roll them) flour tortillas [we used 6-inch tortillas and ended up with 12 enchiladas, and filling to make 2 more if we had room in the pan]

Make the filling: In a large bowl, combine 2 cups pepper jack cheese, black bean, corn, scallion whites, rub (or taco seasoning), and cumin. Season mixture lightly with salt and pepper.

Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish [two 8-inch square baking dishes will also work, and set aside. Stack the tortillas, and wrap in damp paper towels; microwave on high for 1 minute, or, if you have a moral objection to bombarding your food with microwaves, stack and wrap in aluminum foil and heat them in the oven for 5 to 10 minutes.

Top each tortilla with a heaping [seriously – heaping] 1/3 cup of filling, roll them up tightly and arrange, seam side down, in prepared baking dishes. Sprinkle the enchiladas with remaining 1 cup pepper jack cheese.

[If you want to make this ahead of time, you can stop right here, cover the dishes with plastic wrap and foil, and freeze the enchiladas for up to 2 months.]

Top with enchilada sauce. Bake the enchiladas uncovered until hot and bubbly, 15 to 20 minutes. [If baking from frozen, cover with foil and bake for 30 minutes first, then uncover and bake for 15 more minutes.] Cool for 5 minutes and serve garnished with scallion greens.

**The original recipe called for frozen spinach thawed and squeezed dry and added to the filling.  

Blueberry Cinnamon Rolls

I saw this recipe on Pinterest.  I love cinnamon rolls and blueberries so why not combine them.  They were awesome!  Even my oldest, who hates blueberries, couldn't eat enough of these. 

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling:
1 pint blueberries  (I used 2 C. frozen blueberries)
3 tablespoons granulated sugar
2 teaspoons cornstarch (I wanted my filling a little thicker so I used a little more cornstarch)
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling:
1 pint blueberries (I didn't use these extra blueberries)
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Prepare the Dough: Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.   Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.  Divide the dough in half.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.  Cover the rolls and let sit for 30 minutes. Bake at 375 for 15 to 18 minutes.    We frosted ours with cream cheese frosting!  Yummy!

Mediterranean Pork with Cous Cous

I saw this recipe on Kitchen Cafe.  My kids love cous cous and pork so I thought it was good combination for them.  I was a little worried about  the spices being to strong, but they were perfect.  All my kids had seconds so I consider that a hit. 

2 to 2 1/2 pounds boneless pork loin, trimmed of fat
2 tablespoons olive oil
3/4 cup chicken broth
1/2 tablespoons paprika
1/2 tablespoons garlic powder
2 1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon basil
1-2 cups couscous, prepared according to package directions

In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.  Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

Baked Creamy Taquitos

This was a recipe I saw on Pinterest.  It came from Our Best Bites.  It looked really easy and simple.  I did find that I used more chicken and cheese than the recipe called for and so I had to double the sauce.  They were delicious.  My 18 month old, who doesn't have a very adventureous appetite, loved these.  She ate a whole one by herself. 

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese (I just used shredded colby jack and it was still delicious)
about 12 small corn or flour tortillas (I used whole wheat flour tortillas)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.  Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.  We dipped our taquitos in a green salsa/sour cream mix.

Mexican Chicken Chowder

 I got this recipe from a friend in Washington when we lived there.  I love when the weather turns a little colder so I can make this recipe.  I love this soup recipe.  It is a nice change from the typical soup recipe and the spice seems to warm me up even more. 

2 1/2 C. cooked, shredded chicken
1 11 oz. can whole kernel corn with sweet peppers, drained
1 10 3/4 oz. can cream of potato soup
1 4 oz. can diced green chilies
2 T. fresh cilantro
1/2  packet of taco seasoning
3 C. chicken broth
16 oz. sour cream
8 oz. Velveeta cheese spread with jalapenos, cubed

In a crock pot, combine chicken, corn, potato soup, undrained chili peppers, cilantro, and taco seasoning mix.  Stir in broth.  Cover.  Cook on high heat for 4 hours, or low for 8 hours.  Stir about 1 C. hot soup into bowl of sour cream.  Stir sour cream mixture and cheese into the crock pot.  Cover and let stand 5 minutes.  Stir until combined.  Serve with tortilla chips.

Slow Cooker Chicken Caesar Sandwiches

I love love love recipes that have a few ingredients and can be easily be prepared.  This is one of those recipes. I found it on The Girl Who Ate Everything and I couldn't resist.   It was so tasty and a quick inexpensive meal. 

2 pounds boneless skinless chicken breast or thighs
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns  (I used multi-grain ciabatta rolls from Sam's Club)

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

 Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  

**I added fresh tomato to the sandwich.

Rootbeer Cookies

My friend Meggan posted this recipe on her facebook account.  My mouth started watering.  I made these for a family night treat.  I have to say they are delicious.  I think they are the best after the frosting and the cookies cool down.  The frosting hardens and it is awesome!

Cookies:
2 C brown sugar
1 C softened butter
1/2 C buttermilk (or 1 1/2 t lemon juice or white vinegar and enough milk to make 1/2 C)
2 eggs
2 T root beer extract (this sounds like a lot, but it really isn't)

Mix until blended.  Add:

4 C flour (I ended up doing about 3/4 C more flour and I would recommend that)
1 t soda
1 pinch salt

Drop by rounded teaspoons on cookie sheet.  Cook at 350 for 10-12 mins.

Frosting:
1/2 cube butter softened
1 T root beer extract
3 1/2 C powdered sugar
approx 5 T milk

Cajun Chicken Pasta

I got this recipe from the Pioneer woman.  I adjusted it a little to fit my life.  It was good.  My kids were on the fence because they don't like spice, but it can easily be adjusted for your spiciness level.   It was a good dish to indulge in.



3 whole Boneless, Skinless Chicken Breasts
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine or linguine  (I used whole grain)
1 Tablespoons Olive Oil
1 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Cooking Wine (If you don't want to use the wine, just add more broth)
1 cup Heavy cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Place chicken in crockpot and season with cajun seasoning.  Cook in crockpot on low for 6 to 8 hours or high for 4 hours.  take out of the crockpot and shred.  Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Add olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

White Castle Sliders

I saw this recipe on Favorite Family Recipes and had to try it.  When I was a kid, my dad always made hamburgers with cooked onions and I loved those burgers.  This recipe reminded for some reason reminded me of being a kid.  These burgers were awesome and my kids were begging for more.

1 1/2 pounds hamburger
1 onion, finely chopped
1 package Lipton onion soup mix
1 tablespoon peanut butter
1/2 cup milk
Sara Lee Classic Dinner Rolls (I just used regular hamburger buns)
Cheese slices (I just used shredded colby jack that I had on hand)

In a large bowl mix (with your hands or a spoon) the hamburger, Lipton onion soup mix, peanut butter, and milk. Spread the meat mixture on a cookie sheet with a lip. Use a cup or rolling pin to roll over the meat to smooth it out.  Put it in a 350 degree oven for about 10 minutes. The meat will shrink. Take it out of the oven and put the diced onions all around the edges to flavor the meat. Place back in the oven for about 15 minutes.Take it out of the oven. If you want onions on your sliders then spoon them onto the meat from the sides. Add your cheese slices. Put it back in the oven for 7-10 minutes (until cheese is melted). Then add the tops of your rolls (the bottom part of the rolls will just sit on the counter) and place back in the oven for about 5 more minutes. Take it out of the oven. Slice the meat with a pizza cutter and pick up the slider/top bun with a spatula and set it on the bottom bun.

Slow Cooker Honey Garlic Chicken

We have been so busy at our house lately that I have been using my crockpot almost 3-5 times per week.  It has been my sanity at dinnertime.  I found this recipe at a Year of Slow Cooking and I adapted it a little for my family.

3-4 boneless, skinless chicken breast
1 teaspoon dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Put the chicken into your crockpot. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.  Cook on low for 6 hours or high for 3-4.  Shred or slice the chicken and serve with rice and steamed or roasted vegetables.

Cuban Chicken Salad

I saw this recipe on The Happy Housewife.  I altered her recipe a little to fit into my life.   This recipe is so easy and so good.  My kids will eat this everytime!  It is perfect for these hot days we have been having lately.

Cuban Chicken Salad

1 Head romaine lettuce
1 Can black beans
1 Can corn
1 Bunch green onions

Dressing:

2 Tablespoons lime juice
1/4 Cup cilantro
1 1/2 tsp sugar
1/2 tsp minced garlic
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1/3 cup extra virgin olive oil

Put chicken in crockpot seasoned with your choice of spices.  I like mexican flavored spices to season the chicken for this recipe (cumin, chili powder, garlic powder, onion powder, red chili flakes).  Cook chicken on low for 6-8 hours or high for 4 hours.  After chicken is done shred with a fork.  In a bowl combine the black beans, corn, and onions. Toss 2 T. of the dressing with black bean mixture.  On a bed of lettuce spoon the black bean mixture then top with chicken.

To make the dressing combine all the ingredients in a food processor or blender.   Top the salad with the dressing and serve.

Bloomin' Pizza Bread

I saw this recipe on The Girl Who Ate Everything.  She has a bloomin onion bread that looks delicious and I thought why not try this one.  We have some form of pizza at least once a week at our house.  It is usually a Friday night pizza party.  I get really tired of the same old pepperoni pizza.  This was a nice easy change.  I even forgot to add the last ingredients and it still turned out good.

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced (I just used what I had)
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Oatmeal Coconut Chewies

Usually I am not a fan of cookies that don't have frosting or chocolate in them.  I saw these one evening on Sisters Cafe and they seemed simple and easy.  They rocked!  I couldn't eat enough.  I love that they are chewy, but still have some crispness. I even made my kids eat store bought cookies so I could have the last three.   Delicious!

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).