Crock Pot Chicken-Apple Sausage with Roasted Veggies

Wow, this was good. I was craving this exact dish and to my surprise, it turned out even better than what I thought I was craving. This is one of our new favorites - not only is it full of flavor, it's healthy, and it's what I like to call a 'skinny crock pot' recipe. Hope you enjoy it as much as we did.

Ingredients:

• nonstick cooking spray
  
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large yellow onion, sliced into wedges
• 2 cups grape tomatoes
• 1 Tbsp olive oil
• 4 tsp minced garlic
• 1 tsp dried oregano
• 1/4 tsp pepper
  
• 5 {pre-cooked} chicken-apple and walnut sausages {1 pkg}
• sweet-hot mustard, for dipping

1. Coat a 4 quart {or larger} Crock Pot with cooking spray.
   
2. Combine bell peppers, onion, tomatoes, olive oil, garlic, oregano and pepper in Crock Pot. Mix well until veggies are saturated with olive oil and spices.
   
3. Add sausages to Crock Pot, placing sausages on top of veggies.
   
4. Cover and cook on Low for 6 to 7 hours, or High for 3 to 4 hours.
5. To serve, place sausage on plate or in shallow bowl. Smother sausage with veggies. Spoon extra juices from Crock Pot over sausages and veggies.
   
6. Dip sausages and veggies in sweet-hot mustard.
   

Enjoy!

Chocolate Zucchini Cake

This is one of my Mom's famous holiday recipes. She has made this cake for many years, especially around the holidays. It's funny, growing up, I never liked this cake because it had zucchini and nuts in it and I thought that made it 'weird'. {Really, I never gave it a chance}. Now, I can't imagine what in the world I was thinking?! All those years I was just missing out on this amazing cake and I kick myself. I keep telling my kids the same thing, that they are only going to realize what they missed out on later because they are so picky. Although, my kids really enjoyed this cake {I just failed to mention that there is 1 pound of zucchini in it}. You must try this, it is oh-so-good...

Ingredients:

• 3 to 4 medium zucchini {about 1 lb}, grated
• 3 cups unsifted all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1 1/4 tsp salt
• 1 tsp baking soda
• 1/8 tsp ground cloves
• 1 1/2 cups vegetable oil
• 1 lb {2 1/3 cups} light brown sugar, firmly packed
• 4 eggs
• 2 squares {1 oz. each} unsweetened bakers chocolate, melted
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans

For Glaze {directions below}:

• 1 cup confectioners powdered sugar
• 1 Tbsp butter or margarine, softened
• 2 Tbsp light corn syrup
• 2 Tbsp water
• 1/4 tsp vanilla
• Dash of salt

1. Grate zucchini to equal 3 cups - set aside.
   
2. Preheat oven 350 degrees. Grease and flour 10 inch bundt pan.
   
3. In a large bowl, combine flour, baking powder, cinnamon, salt, baking soda and ground cloves. Mix well and set aside.
   
4. In a large mixer bowl, {with mixer set on medium speed}, beat vegetable oil and brown sugar. Add eggs one at a time, beating each addition until smooth.
   
5. Add melted unsweetened bakers chocolate and blend. Fold in zucchini. Then, slowly beat in flour mixture. Add chocolate chips and pecans. Mix well.
6. Pour mixture into prepared pan evenly and bake for 1 hour and 20 minutes {or until toothpick inserted in center comes out clean} .
   
7. Remove from oven and cool in pan approximately 20 minutes. Use a butter knife to inch around rim of pan to loosen cake.
   
8. After 20 minutes, remove cake from pan and cool on wire rack. Drizzle with glaze {see below}.

Glaze directions {see ingredients above}:

1. Blend sugar with butter, then all remaining ingredients. Drizzle with spoon over cooled cake.
   

Enjoy!

Honey Coated Brussels

Check these little beauties out. They are just as good as they look. Of course, I had to have brussels sprouts on our menu again; I can't stay away from these little guys too long or I will start having withdrawals. This time around, I decided to coat them with honey, to sweeten them up a bit. My husband and I loved it. They have the perfect sweet and salty combo. And, with just enough pepper {if you are daring}, it gives it the perfect spice.

Ingredients:

• 1 lb brussels sprouts, rinsed, ends trimmed and yellow outer leaves discarded
  
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp pepper {or 1/8 tsp if you are not so daring}

1. Preheat oven to 400 degrees.
   
2. Place brussels sprouts on a shallow baking sheet. Drizzle with olive oil and honey and sprinkle with salt and pepper.
   
3. Toss well, using hands to saturate all sides.
   
4. Place in oven, {uncovered} for 25 to 30 minutes, or until brussels start to blacken and crisp.

Enjoy!

Swiss Chard, Chicken and Bean Vegetable Soup

This is a little bowl full of health. Everyone in our house has been under the weather lately {along with everyone around us}. I was feeling a bit run down myself and I refuse to get sick {mom is not allowed}. So, I decided to nip-it-in-the-bud with a good wholesome bowl of soup and this definitely did the trick.

Ingredients:

• 2 tbsp olive oil
  
• 1 yellow onion, peeled and chopped
  
• 2 stalks celery, sliced
  
• 2 large carrots, peeled and sliced into rounds
  
• 6 cups chicken broth
• 2 cups {cooked} shredded chicken {Tip! Buy a rotisserie chicken from the deli and shred}
• 1 {14 oz} can white cannellini beans, drained and rinsed
• 1 {14.5 oz} can stewed tomatoes, drained
• 1 bunch rainbow Swiss chard, rinsed and chopped {ends discarded}
• 1 tsp kosher salt
• 1/2 tsp pepper

1. In a large pot over medium-high heat, add olive oil. Combine chopped onion, celery and carrots. Saute until slightly tender {about 5 minutes}.
2. Add chicken broth and all other ingredients to pot. Stir.
   
3. Bring to a boil. Cover and reduce heat to medium-low for 30 to 45 minutes, or until veggies are tender.
   

Enjoy!

Coconut Macaroons

'Tis the season to be busy! My poor little blog has been completely neglected through the holiday season and I do hope I will be forgiven. With the busyness of Christmas, to our travels to Portland to visit family and then to Vegas for a short getaway, I have not made any extra time for my dear little blog that I adore so much. With that said, that doesn't mean I have not been busy in the kitchen, so I will share with you some of the recipes I have made over the past month. And, over the next month, I will re-create some of the amazing foods we were lucky to feast on over the holidays. Between my parents, our wonderful family and friends, we were surrounded with the most delectable meals one could imagine. I am getting hungry just thinking about it. So, back to work. Here is a wonderful recipe I have been dying to try from my Better Homes and Gardens cookbook, as I have been craving coconut. These macaroons turned out great {and they are so stupid-easy}. These cookies were chewy and oh-so-good, this recipe is a keeper. My resolution this year is all about simplifying everything. Most of my recipes stay true to simple, but are full of flavor and goodness {so everyone will think you've been slaving in the kitchen all day, which will be our little secret}. With 3 kids and a lot of extra-curricular activities going on everyday, I need to make the most of my time in the kitchen, as I'm sure most of you do. We should all live by this 'simple' quote...

"Everything should be made as simple as possible, but not simpler." - {Albert Einstein}

Here's to an amazing year full of life, LOVE, family, friends, great health, good food, true kindness, simplicity and much happiness. Happy 2012!!


Ingredients:

• 2 1/2 cups shredded coconut
• 2/3 cup white sugar
• 1/3 cup all purpose flour
• 1/4 tsp salt
• 4 egg whites
• 1/2 tsp almond extract
• 1/2 tsp softened butter

1. Preheat oven to 325 degrees. Lightly grease and flour a large cookie sheet.
2. In a medium mixing bowl, combine coconut, sugar, flour and salt. Blend.
   
3. Stir in egg whites, almond extract and softened butter. Mix well until blended.
   
4. Using a small ice cream scooper or Tablespoon, drop mixture by rounds onto prepared cookie sheet.
   
5. Bake for 20 to 25 minutes, or until edges are golden.
   
6. Transfer to wax paper or wire rack to cool.
   

Enjoy!

Nova Scotia Oatmeal Cookies

This is a great recipe my grandmother and my mother always made for us growing up. It continues to be a popular recipe in our family. My son requested I make these cookies for a holiday party at his school. They were a hit, as the kids gobbled each and every one of them up. After school my son had his friends over and they were raving about how good they were. Of course, they began gobbling up the home batch I had made. It reminded me of when I was little, these cookies would always just disappear when my mom or grandmother would make them. They are the best. This recipe is a delicious combination of a classic oatmeal cookie and your basic granola bar. I just love the brown sugar with the hint of salt together. They are my absolute favorite as they take me back to my childhood.

Ingredients:

• 1/2 cup {1 stick} butter, cut into five squares
• 1 cup brown sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 2 1/4 cups quick oats

1. Preheat oven to 350 degrees.
   
2. In a large saucepan over medium heat, melt butter. Add sugar, salt and vanilla. Mix together. Stir in oats until well blended.
   
3. Press mixture into ungreased brownie pan {so it is even and flat across pan}.
4. Bake in pre-heated oven for 8 to 10 minutes or until mixture bubbles and turns a light golden brown.
   
5. Remove from oven and let cool for a few minutes. Cut into squares while still slightly warm.

Enjoy!

Breaded Sea Scallops with Lemon

One of my husbands favorite dishes is sea scallops {and I love cooking them because they are so quick and easy to prepare}. I adapted this recipe from Taste of Home's holiday recipe mag, changing it up a smidge. It turned out perfect, as I loved the scallops rolled in the bread crumbs with the lemon juice. I served these scallops over a bed of cooked spinach, I also drizzled with lemon juice as well. It was absolutely perfect.

Ingredients:

• 1 lb sea scallops, rinsed
  
• 1/2 cup italian bread crumbs
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1/4 cup chicken broth
• 2 cups uncooked spinach, if desired
  

1. In a large ziploc bag, combine italian bread crumbs, kosher salt, garlic powder and pepper. Add scallops and shake well to saturate each scallop.
2. In a large skillet over medium-high heat, melt butter until bubbling. Add scallops and brown scallops, cooking on each side for 2 minutes on each side, or until opaque. Remove scallops from pan, keeping scallops warm {I make a foil tent}.
   
3. Add lemon juice and chicken broth to pan until warmed {if adding spinach, combine the spinach with lemon juice mixture and saute until soft. Serve scallops on top of a bed of spinach}.
   
4. Drizzle lemon juice mixture over sea scallops and serve immediately.

Enjoy!

Crock Pot Chicken and Yam Curry

I love this Crock Pot Monday dish. It is so tasty and so easy to prepare. I literally chopped and threw everything in my Crock Pot within 15 minutes this morning, as I knew my day would not allow for me to have any extra time to prepare for dinner on this crazy Monday. It was a great day, I have to say. I met with my mother-in-law this morning and we shopped into the afternoon, getting most of our Christmas shopping done together. Hallelujah. This has been an annual tradition for us the past few years and it is wonderful. After the shopping madness, it was off to water polo, ballet class and then basketball. It's a series of sports activities from 4:15 to 9 pm. This is our busiest day as far as after school curriculars go, as all three of my children have scheduled activities overlapping eachother at the same time. It's crazy, but I wouldn't have it any other way. This is why Crock Pot Mondays are in effect and have become my saving grace.

Ingredients:

• 1 1/2 lbs boneless chicken thighs, rinsed
• 2 medium yams, peeled and cubed
  
• 1 {15 oz} can garbanzo beans
• 1 {14.5 oz} can diced tomatoes
• 1 {14 oz} can chicken broth
  
• 1 cup frozen peas
• 2 tsp olive oil
• 2 tsp minced garlic
  
• 1 1/2 tsp minced ginger
• 1 Tbsp lemon juice
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 1/2 tsp black pepper
  
• 1/4 tsp ground red pepper {cayenne}
• 2 to 3 cups basmati rice
• cilantro {to top}, if desired
  

1. In a small mixing bowl, mix together the curry powder, turmeric, salt, pepper and red pepper. Set aside.
2. In a 5 quart or larger Crock Pot, combine the chicken, yams, garbanzo beans, tomatoes, chicken broth, peas, olive oil, garlic, ginger and lemon juice. Stir to mix well. Add curry powder spice mixture to Crock Pot, stirring to blend well with chicken mixture.
   
3. Cover and cook on Low for 6 to 8 hours, or until yams are soft.
   
4. Prepare rice as indicated on package at least 20 minutes prior to serving.
5. To serve, spoon chicken curry over a bed of basmati rice. Top with cilantro, if desired.

Enjoy!

Shredded Chicken and Black Bean Nachos

Hooray for Game Day Sunday. After a full, fun-filled weekend of visiting Santa, decorating for Christmas, visiting family, birthday parties, grocery shopping and T-ball, the last thing I wanted to do was spend a good amount of time in the kitchen cooking and cleaning. I wanted to sit down and relax. So, when my hubby asked me what was on the menu for game day, I couldn't have been more excited to make an enormous pan of nachos and call it dinner. These game-day nachos turned out perfect and I couldn't have been happier that dinner was a one-pan mess that made for a quick and easy cleanup.

Ingredients:

• pre-cooked rotisserie chicken, shredded
• 1 {14.5 oz} can black beans, drained and rinsed
• 1 {8 oz} bag shredded mexican cheese, {1/4 to 1/2 bag}
• sliced jalapenos, {jarred or canned}
  
• salsa
• sour cream
• guacamole

1. Preheat oven to 375 degrees.
2. On a large baking sheet, spread tortilla chips evenly across pan. Sprinkle shredded chicken, black beans, shredded cheese, and jalapenos evenly atop tortilla chips.
   
3. Place pan in oven and bake for 5 to 7 minutes, or until cheese begins to melt and chicken is warmed.
   
4. Carefully remove from oven and top with salsa, sour cream and guacamole. Serve immediately.
   

Enjoy!

Hearty Steak Chili

Love my Crock Pot Mondays. I could not get through this crazy day as smoothly without my lovely Crock Pot. It has been chilly outside, so I decided to make a hearty chili for dinner. This recipe was adapted from a cookbook I received for Christmas last year. I changed it up slightly, but I think this is a great recipe I will make again and again. My kids loved it, as my son decided he wanted it again for lunch tomorrow. I topped this chili with green onions, avocado, shredded cheese and my corn bread souffle. It was a perfect one pot meal and cleanup was a cinch.

Ingredients:

• 1 1/2 to 2 lbs sirloin or chuck steak, cut into bite size pieces
• 1 {28 oz} can diced tomatoes, undrained
• 1 {28 oz} can tomato sauce
• 2 {15 oz} cans black beans, drained and rinsed
• 1 {4 oz} can diced green chilies
• 1 {6 oz} can tomato paste
• 1 medium yellow onion, peeled and chopped
• 4 tsp chili powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tsp kosher salt

Topping ideas: chopped green onions, avocado slices, shredded mexican blend cheese, sour cream and/or corn bread {when making corn bread, I always add a can of creamed corn to mixture to add moisture and flavor}.

1. Combine all ingredients in a 5-quart {or larger} Crock Pot. Stir together. Cover and cook on Low for 6 to 8 hours, or until onions are tender.
2. Top with toppings of your liking.

Enjoy!

Crock Pot Shredded Pork Asian Tacos

These tacos are the best! This pork has so much flavor and is incredibly tender. With the cabbage, cheese and cilantro, it is simply mouthwatering. I served these tacos with rice and black beans and we couldn't get enough of them. I will definitely be making these again very, very soon.

Ingredients:

• 3 lbs pork shoulder roast, bone-in or boneless {I use bone-in}, rinsed
  
• 1/2 cup teriyaki sauce
  
• 1/2 cup stir fry sauce
  
• 1/4 cup hoison sauce
  
• 1/4 cup beef broth
• 1 Tbsp sesame oil
  
• 1 Tbsp chinese five spice powder
  
• 1/2 to 1 tsp kosher salt {I use 1 full tsp}
• 1/2 tsp pepper
  
• 1 bag cole slaw mix {or} thinly shredded green and purple cabbage
  
• white shredded cheese
  
• fresh cilantro, rinsed
  
• 12 flour tortillas, fajita size

1. Place pork roast in 4 to 5 quart Crock Pot.
   
2. In a medium bowl, mix together teriyaki sauce, stir fry sauce, hoisin sauce, beef broth, sesame oil, chinese five-spice, salt and pepper. Pour teriyaki mixture over pork roast in Crock Pot. Cover and cook on Low for 8 to 10 hours.
3. Shred pork with fork {it should just fall apart}. Remove bone {if bone-in}.
   
4. Warm tortillas. Top tortillas with pork, then shredded cheese, cabbage from cole slaw mix and top with cilantro sprigs. Fold or roll up.
   

Enjoy!

Thin Chocolate Chip Cookies

Love, love, love these chocolate chip cookies. They are thin, slightly crispy and moist, just like we like them. I adapted this recipe from Better Homes and Gardens, although, the original recipe calls for 2 cups of chocolate chips and I think 1 cup is just enough. You decide. I think this recipe is just perfect {and my kids do as well}. The only problem I have with these cookies is they seem to vanish quicker than I can make them.

Ingredients:

• 2 sticks butter, softened
• 3/4 cup packed brown sugar
  
• 3/4 cup granulated white sugar
• 1/2 tsp baking soda
  
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, beat butter on medium-high speed for 30 seconds. Mix in brown sugar, white sugar, and baking soda. Beat until mixed well, scraping the sides of bowl down occasionally.
   
3. Beat in the egg and vanilla until combined. Combine the flour slowly and beat until mixed. Use a spoon to stir any remaining unmixed flour.
   
4. Stir in chocolate chips and mix well.
   
5. Scoop the dough using an ice cream or cookie scooper {or tsp}. Drop dough balls 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes {I bake for 10}, or until edges are lightly browned. Remove from oven.
   
6. Using a spatula, lightly press down on each cookie to flatten. Transfer cookies to a wire rack or parchment paper to cool.
   

Enjoy!