Crock Pot Mexican Pulled Pork

Crock Pot Mexican Pulled Pork is really tasty, incredibly easy to make, and perfect for tacos! I have made this twice, once when my parents were visiting, and once for Valentine’s Day, and everyone loved it, including the kids.  I will definitely be putting this on my menu often! I found [Read more...]

Avocado & Feta Dip

We are loving appetizers this week since Super Bowl is coming up!  Who am I kidding, we love appetizers all the time, but it is a good week to get new ideas for the game!  I love guacamole, but wanted to try something a little different, so I am glad I came across a great recipe for Avocado and Feta Dip at Or So She Says. What an outstanding way to combine flavors!  I love dips and this one was no exception!  Thank goodness it was time to pick up my daughter from school or I might have eaten the whole bowl right then and there.  The original recipe says to chill for a few hours before eating, but there was no chilling involved that day.  I immediately dove in and every bite was delicious! I made this after an intense work out at boot camp and maybe it was not the best choice for a post workout snack (or lunch), but not only was it fresh and tasty, but considering the ingredients, it really wasn’t that unhealthy.  Avocados are full of good fat, right?!  It is perfect with Pita Chips!

Avocado & Feta Dip
 
Avocado and Feta Dip is a perfect combination of fresh and tasty ingredients for an amazing appetizer! It would be great for Super Bowl!
Author:
Recipe type: Appetizer
Ingredients
  • 1 chopped Roma tomato
  • 2 chopped avocados
  • 1 clove garlic, minced
  • 1 TBS fresh, chopped oregano
  • ¼ cup chopped red onion
  • 1 TBS olive oil
  • 1 TBS Pinot Grigio white wine vinegar
  • 6 oz. crumbled feta cheese
Instructions
  1. In a bowl, stir together the chopped tomato, avocados, garlic, oregano, and red onion
  2. Gently stir in olive oil and white wine vinegar
  3. Stir in feta
  4. Chill for at least a couple hours
  5. Enjoy

 

Spinach Artichoke Dip (in a Crock Pot)

This Spinach Artichoke Dip is amazing!  I have tried many variations from quite a few restaurants, and at different parties, but this one is my absolute favorite!  I got the recipe from my friend Kelley and have made it numerous times over the years.  Thank you Kell for sharing such an amazing recipe!  It is always a crowd pleaser and it always disappears very quickly.  One night we had a few families over for appetizers and dinner and the three wives pretty much polished off the entire bowl before dinner.  It is that delicious! Not only is Spinach Artichoke Dip an incredibly addictive and savory appetizer, but it is really simple to make in the crock pot.

4.3 from 3 reviews
Spinach Artichoke Dip
 
Spinach Artichoke Dip is an incredibly tasty appetizer and super easy to make in the crock pot!
Author:
Recipe type: appetizer
Ingredients
  • 1 14.75 oz jar of artichoke hearts
  • 8 oz cream cheese
  • 1 cup grated parmesan cheese
  • 8 oz sour cream
  • 10 oz package chopped frozen spinach
  • 4 cloves garlic, minced
  • salt and pepper to taste
Instructions
  1. Defrost the spinach in the microwave (about 5 minutes)
  2. Mix all of the other ingredients in the crock pot
  3. Add hot spinach to crock pot
  4. Stir well
  5. Cook on high for 1½-2 hours, or until it warm throughout
  6. Stir and serve

We shared this post at: I should be mopping the floor, Flour Me With Love, Mrs. Happy Homemaker, Moms Crazy Cooking, Inside BruCrew Life

 

Crock Pot Lemon Italian Chicken with Capers

It is such a great time of year to cook dinner in the crock pot.  It is 91 degrees in Arizona today, which makes it especially nice to keep the oven off.  Lemon Italian Chicken with Capers is delicious and easy to make.  The combination of flavors, with the added capers, is really yummy! The chicken, sauce, and capers are great served over whole grain pasta.

4.5 from 2 reviews
Crock Pot Lemon Italian Chicken with Capers
 
This is a delicious dinner with a combination of great flavors and it is really easy to make.
Author:
Recipe type: Entree
Ingredients
  • 2-4 chicken breasts (I used two really thick chicken breasts and sliced them thin, into 4 pieces)
  • 1 stick of butter
  • 1 packet of dry Italian Dressing
  • ¼-1/2 cup lemon juice
  • ½ cup chicken broth
  • 2 garlic cloves, minced
  • 2-3 tbsp capers (drained)
  • Pasta of your choice
Instructions
  1. Cut the butter into slices and spread them out on the bottom of the crock pot
  2. Place each chicken breast on a slice of butter
  3. Sprinkle the Italian Dressing over the chicken
  4. Pour the lemon juice over the chicken
  5. Pour the chicken broth over the chicken
  6. Add the garlic to the crock pot
  7. Cook on high 4-5 hours, or low 6-8 hours
  8. Add the capers at the end of the cooking time
  9. Cook the pasta according to the package directions
  10. Serve the chicken, sauce, and capers over pasta

 

Chicken Piccata

Chicken Piccata is a well-known meal at my house and the kids love it!  Before we moved to Arizona, my mom was staying with us, and we loved to cook together. She introduced me to this amazing meal and it is now one of my favorite dinners to make for my family.  It is always a huge hit!  Our favorite way to eat it is over brown rice, but we have also tried it over pasta, and that is tasty too. The salty little capers with the lemon, garlic, and chicken broth, mixed in and soaked into the chicken breasts, are a perfect combination of flavors.  You could also use tilapia instead of chicken, which i have done several times, and it is great too.

Chicken Piccata
 
Chicken Piccata is a delicious blend of chicken, salt, garlic, and lemon!
Author:
Recipe type: main dish
Ingredients
  • 2-4 boneless, skinless chicken breasts
  • 2 Tbsp grated Parmesan cheese
  • ⅓ cup flour
  • Salt and pepper
  • 4 Tbsp olive oil
  • 6 Tbsp butter
  • ½ cup chicken stock or dry white wine
  • ¼ cup lemon juice
  • 1-2 garlic cloves, minced
  • ¼ cup capers
Instructions
  1. Either cut the chicken breast halves horizontally once or twice, making them really thin, or put each chicken breast between two pieces of plastic wrap and pound them with a meat hammer to ¼-inch thickness
  2. Mix together the flour, salt, pepper, and grated parmesan
  3. Rinse the chicken pieces in water
  4. Dredge them thoroughly in the flour mixture, until well coated.
  5. Heat 2 tbsp olive oil and 2 tablespoons of the butter in a large skillet on medium high heat
  6. Add half of the chicken pieces, but do not crowd the pan
  7. Brown well on each side, about 3 minutes per side
  8. Remove the chicken from the pan and reserve to a plate
  9. Add 2 tbsp olive oil and 2 tbsp butter to the pan and cook the other breasts in the same manner
  10. Remove from pan
  11. Cover with aluminum foil and keep warm in the oven while you prepare the sauce
  12. Add the chicken stock (or white wine), lemon juice, garlic, and capers to the pan
  13. Use a spatula to scrape up the browned bits
  14. Reduce the sauce by half
  15. Whisk in the remaining 2 tablespoons of butter
  16. Plate the chicken and serve with the sauce poured over the chicken

Recipe from: Simply Recipes