Saturday, February 28, 2015

Slow Cooker Crack Chicken

Slow Cooker Crack Chicken.. super easy Creamy Cheesy Shredded Chicken!! SO many possibilities!

Slow Cooker Crack Chicken

Hi ya'll. I ope everyone is having a wonderful weekend. Here we are breaking the ice dams and salting the build up of snow, so we don't have water pouring in to the house. Fun times digging out from 43 inches of snow in February, the coldest month on record ever here in New York. Brr....

Anyway, the other day I made this slow cooker crack chicken and I was disappointed. The recipe is slightly flawed. It has way too much cream cheese in it. I like cream cheese, I don't love it, and I certainly don't want my entire meal to taste like only cream cheese. Well this is what the recipe did. The whole thing tasted like I was only eating cream cheese. Yuck.

Original recipe:
as found on

2lbs boneless chicken breast
2 packets of dry ranch dressing mix
2 packages of cream cheese
8 oz. bacon

Take the first 3 ingredients and put them in the crock pot. 4 hours on high, 8 hours on low. Shred the chicken.
Before the time is up, cook bacon until it's crispy and break it up into little pieces. Add to the crock pot and stir.

To eat, spoon onto bun and serve.

My tweaked recipe:
2 lbs of chicken breast
1 packet of dry ranch dressing mix
1 package of Greek cream cheese
8 oz bacon

Take the first 3 ingredients and put them in the crock pot. 4 hours on high, 8 hours on low. Shred the chicken.

Before the time is up, cook bacon until it's crispy and break it up into little pieces. Add to the crock pot and stir.

To eat, spoon onto bun, add shredded Colby jack cheese to the top  and serve.

This slight tweak in the recipe makes it a lot better and in my opinion, edible.
Either way though, I am not a huge fan. I always try to find different recipes to make and something that doesn't take hours to throw together. I wasn't happy with the outcome of this dish.

If you try this recipe, let me know what you think.
If you aren't someone who wants to bath in cream cheese, and only just likes it, try my recipe, if you could lather yourself in cream cheese and it still wouldn't be enough cream cheese, try the original. Either way, good luck and happy eating.

Thank you for visiting my blog.
Have a wonderful day!

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Wednesday, February 25, 2015

Swiss Cheese Chicken Bake

Swiss Cheese Chicken Bake

Hi everyone. 
I am always looking all over the internet for really good dinner dishes that I can put together ahead of time and then throw in the oven. Some of my work days are 11 -12 hours long and some are a little shorter but either way when I get home, the last thing I feel like doing is cooking. I just want to be able to cook a good meal, fast.

This dish is delicious. It's so good, I feel guilty eating it.

Swiss Cheese Chicken Bake

3-4 pieces of boneless chicken cut up
6 slices of Swiss cheese 
1 can of cream of chicken or cream of mushroom soup
1/4 cup milk
1/3 box of chicken flavored stuffing mix

Take a casserole dish and spray it lightly with cooking spray, layer the chicken on the bottom of the dish, making sure to spread it out evenly. Lay the Swiss cheese slices over the chicken, you should be able to get 2 rows of 3 slices in a 9x13 pan. Mix the cream soup with the 1/4 cup of milk and pour over the cheese.

Now this is where you stop if you are making this ahead of time. Cover it in plastic wrap and put it in the fridge.

The last step is to take 1/3 to 1/2 box of stuffing mix and sprinkle it over the top. I don't completely cover the whole thing, but I get most of it.

Then you bake at 350° for 45 minutes. This is where I check it and see if it's done or not. If not throw it back in the oven for another 15 minutes.

This can be served with all kinds of sides; rice, mashed potatoes or egg noodles. And of course a veggie.

To make this meal healthier, use reduced fat or fat free soup and cheese. Your family will never know since the stuffing is what gives everything the most flavor. Also try other cheese, colby jack would probably be great too.

I hope you enjoy this recipe.
Thank you for stopping by to visit.

Have a wonderful day!

Friday, February 20, 2015

Roasted Cauliflower

Hi everyone. It's been a while. Since I got my current job, I haven't really had much free time to update my blogs. And I love blogging about food. It's a feel good subject to talk about. Food makes people happy, sometimes it makes you remember things that occurred, giving you a sense of nostalgia. And that's what I love about it, it's memory triggering abilities. Like my grandmother's meatballs, when I make them, I am instantly transported back to when I was a little girl, and my grandmother would spend all day making meatballs. Then she would make the pasta I liked, which was not spaghetti noodles, I wouldn't eat those, I would only eat rigatoni. And oh how I loved her pasta. She would leave some meatballs out of the sauce just for me (I was a difficult child and didn't want them combined). She would put them in a bowl and I knew those were just for me. My grandmother would tie a apron of hers around my neck before I ate, because I would make a mess. Then we would dig in. Now that she is gone, and all I have are memories of her, and I miss her so much.

So I made roasted cauliflower for dinner last night as one of our sides. My family is not a huge fan of cauliflower, myself included. But the way I cooked it, it was delicious. I am definitely going to make it again.

Roasted Cauliflower Recipe:

One head of cauliflower
2 tbsp. Garlic - minced
4 tbsp. Olive Oil
1 tsp. Salt
1 tsp. Black Pepper

1. Take the head of cauliflower and cut off the florets, separating them to what size you think is small enough. I made mine about medium size.
2. Take a Tupperware® bowl with a lid, add in the olive oil, garlic, salt and pepper. Then add the florets and put the top on the bowl. Give it a couple good shakes so the cauliflower gets coated in the mixture.
3. Spread it out on a baking sheet.
4. Cook at 350° for 20 minutes or until brown.  Stirring a couple times to get all sides brown. If it's not dark enough for you, turn up the heat to 385°.

It's a really good side dish and good for you.

Thank you for checking out my blog today. Hopefully soon I will have more awesome recipes to share.

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