For week 7 of 2014’s New To Me Cooking Challenge I adapted this recipe from Cookies & Cups.
I used Hunts brand tomatoes, but I forget what the ones with peppers are called… something like “roasted red pepper diced tomatoes”. I didn’t drain off the juice. It did leave the whole thing kind of wet, but I just used a slotted spoon to scoop it out of the slow cooker.
I subbed Kidney Beans for the Black Beans, I recently discovered I don’t like Black Beans. Is it weird that I like every other kind of bean I’ve tried?
And I used smaller cans of corn because… weeeeell… I just did. 😉
We ate this Shredded Fiesta Chicken over a huge pile of lettuce, diced raw onions, and some shredded white cheddar cheese with Fajita Tostito Scoops. Honestly… I ended up not even using my fork. I piled the whole lettuce/ chicken mixture into the chips and devoured them! This recipe would make a great party snack! Cook it during the day, then line up the chips, sprinkle some lettuce/ cheese/ maybe onion inside and plop some of the chicken mixture on top! BAM! Plus- it makes quite a bit. There was enough left over to feed both of us for another night.
Wanna see my version of Shredded Fiesta Chicken? Or maybe you want to see the other recipes for the challenge this year? Or have a look at the New 2 Me Cooking Challenge 2013.
This recipe is from The Spiffy Cookie, which is, well, super spiffy. Hehe. I love her blog!
I had this in the slow cooker for 5 hours, and it ended up being a little too long. My chicken actually shredded instead of cutting into chunks.
I also couldn’t get the sauce to thicken. I think it might be because I left the lid off after I stirred in the corn starch. Maybe? The next time I make this I’m going to try it in a skillet. Or (possibly) pour the sauce into a pan after the chicken is done cooking, then I’ll (possibly) boil it, add the corn starch and simmer to reduce.
The flavor is great! Husband says it tastes very similar to the General Tso’s Chicken he usually orders from our local Chinese take-out place. I liked it too.
See the General Tso’s Chicken recipe, or check out the list of 2014’s New 2 Me Cooking Challenge!
Week 40- Cheater Chicken Pot “Pie”
When you read how easy this recipe is you’ll know why it’s called Cheater Chicken Pot “Pie”… it’s so easy and it’s not really a pie. I guess I should’ve called it a casserole. Oh well.
I used those mixed veggies that you steam in the bag, and microwaved them for half the required time before I stirred them into the casserole dish. I’m not sure that it really mattered, but I wanted to get the veggies a little more cooked. It took the biscuits about 10-12 minutes to turn golden.
I used the 9X13 casserole dish because I wanted to keep each serving size kind of small/ low calorie, you could probably squeeze this thing into a 9inch pie plate or square casserole.
This dish got thumbs up from both of us. It’s going to be perfect for those winter days when I want something warm AND quick.
Week 41- Cornbread Chili Bake
There’s no recipe for this week because I messed around with this Cornbread Chili Bake from A Kitchen Addiction, and I didn’t like the way my version turned out. Go check out the original one… I think IT looks delish.
I did learn 2 things when I made this…1) I don’t like black beans and 2) I really don’t like the Jiffy brand corn bread mix.
When I try this again, I’m going to use my favorite homemade cornbread recipe and make a few other tweeks. OR, I could try the original version.
Hubs ate his servings, but didn’t ask me to save the leftovers, so I def need to make another attempt.
Week 42- Slow Cooker Veggie Beef Soup
This recipe is another one from the Better Homes & Gardens cookbook. It’s a winner. I changed up the cut of meat, and the amount of potatoes & veggies. When I first put it in the pot I realized that it’s a little chunky to be a soup, but it’s too brothy/ thin to be a stew. I think that’s just because I changed up the ingredients… after all I was only supposed to use 2 medium sized potatoes, not 24 oz of baby Golds. Ha! I left the skins on them, and cut some of the bigger ones in half.
This soup is def going into my rotation. I liked it well enough, and Hubs even reheated some for lunch the next day. WIN.
Week 43- Lasagna
I adapted this recipe from All Recipes. I’ve been dying to try a lasagna for a while, and the cooler weather is the perfect excuse! Honestly though, it’s a little complicated for me. I mean there’s noodle to boil meaty stuff to combine, and cheese to spread. It was kind of a lot of work. Not that it didn’t taste great or anything. It was pretty awesome. However, I had a few problems…
First- I didn’t have a pot big enough to cook the noodles in, so I broke them in half and cooked them that way. Have you ever seen those no boil lasagna noodles? I probably should have used those, but they kinda weird me out. That might make me sound a bit strange, huh?
Then there’s the whole time issue. It just took me a bit longer to prepare then I like to spend.
Finally, unless you’re feeding an army, this is waaaaaay too much food! I ended up putting half of it in the freezer. Hopefully it’ll be just as good reheated.
Overall it got 2 thumbs up. Hubs ate seconds.
Week 44- Garlic Parmesan Roasted Cauliflower
Alright. I have a confession. I didn’t plan on making anything new this week. I had no freaking idea what I wanted to make. I looked through blogs and my cook books all week and not one single thing jumped out at me.
so, sad with the knowledge of my failure to think of something “new” I went to the grocery store for my weekly shopping. Then… it happened. Cauliflower was on sale AND I just happen to remember glancing at a roasted cauliflower recipe on Picky Palate.
I reduced the amount of oil and salt (I used table salt instead of kosher). I also added the parmesan. ‘Cause what goes better with garlic than parmesan? Nothing.
My head of cauliflower was pretty small so I only ended up cooking it for 15 minutes before I turned the broiler on. The open flame of the broiler totally freaked me out! Is that silly? I’m still getting used to using a gas oven…
This got 2 thumbs up. Between the two of us we ate Every. Last. Piece. I get the feeling that I’ll be making this a lot.
That’s all for my New To Me Cooking Challenge for October.