tag:blogger.com,1999:blog-11050360422140832852024-03-12T16:55:00.135-07:00Blonde Domestic GoddessShannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-1105036042214083285.post-7081574346014639632012-04-20T13:07:00.002-07:002012-04-20T13:09:19.160-07:00Thai Chicken Salad<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TLX3UiPopTU/T5BJHkXKKZI/AAAAAAAAJjE/d4C9SRIXWE8/s1600/IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TLX3UiPopTU/T5BJHkXKKZI/AAAAAAAAJjE/d4C9SRIXWE8/s400/IMG_1398.JPG" width="400" /></a></div><br />
Mixed greens<br />
Chopped cooked chicken<br />
Orange and red bell pepper, chopped<br />
Edamame<br />
Carrot, shredded<br />
Fresh cilantro, chopped<br />
Wonton strips<br />
Peanuts, chopped<br />
Asian ginger/toasted sesame dressing {we made this using Kraft brand, but any Asian salad dressing will do}<br />
<br />
Combine the first 8 ingredients in a large salad bowl. Drizzle salad dressing on top and toss salad until evenly coated. Serve immediately. Enjoy!<br />
<br />
<b>Recipe Source: </b><i><a href="http://www.fortheloveofcooking.net/">For the Love of Cooking</a></i>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-10152062231352955242012-04-18T16:00:00.001-07:002012-04-18T16:02:15.521-07:00Sweet and Sour Chicken {Baked}<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rhACl848ijQ/T4xcNRzqyYI/AAAAAAAAJZ8/E7z4d_4VUm4/s1600/IMG_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-rhACl848ijQ/T4xcNRzqyYI/AAAAAAAAJZ8/E7z4d_4VUm4/s400/IMG_1391.JPG" width="400" /></a></div><br />
<b><span class="Apple-style-span" style="text-decoration: underline;">Ingredients:</span></b><br />
3-4 boneless skinless chicken breasts<br />
Salt and pepper<br />
1 cup cornstarch<br />
2 eggs, beaten<br />
1/4 cup canola oil<br />
<br />
<span class="Apple-style-span" style="text-decoration: underline;"><b>Sauce:</b></span><br />
3/4 cup sugar<br />
4 T. ketchup<br />
1/2 cup apple cider vinegar<br />
1 T. soy sauce<br />
1 tsp. garlic salt<br />
<br />
<span class="Apple-style-span" style="text-decoration: underline;"><b>Directions:</b></span><br />
Cut the chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together in a bowl and pour over chicken.<br />
<br />
Bake for 1 hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over white or brown rice.<br />
<br />
<i>* I double the sauce ingredients.</i><br />
<i><br />
</i><br />
<i><b>Recipe Source: </b><a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a></i>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-22856948117247233222012-02-10T11:52:00.000-08:002012-02-10T11:52:14.965-08:00Little Smokies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVQv9YubqFiLwoFM5ArEpket7Cj5qzYaL2deF-Z3Gx2yq1NqR1W1O5EK610WheEV572fKDbBlD5wKCS-WAHeqseDYP2abcPgI4dcslo5xriTy7J1edW9-EEmEocPaJUml_Q7p_YetsMPD/s1600/IMG_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVQv9YubqFiLwoFM5ArEpket7Cj5qzYaL2deF-Z3Gx2yq1NqR1W1O5EK610WheEV572fKDbBlD5wKCS-WAHeqseDYP2abcPgI4dcslo5xriTy7J1edW9-EEmEocPaJUml_Q7p_YetsMPD/s400/IMG_1131.JPG" width="400" /></a></div><br />
1 bottle barbecue sauce<br />
1 cup brown sugar<br />
1/2 cup ketchup<br />
1 Tablespoon Worcestershire sauce<br />
1/3 cup chopped onion<br />
Pepper<br />
2 (16 oz.) packages little hot dogs<br />
<br />
<br />
Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion and pepper in a separate bowl. Pour sauce over little hot dogs in the slow cooker. Cook on LOW for 2 hours, or until ready to serve. <br />
<br />
Can use toothpicks for serving.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-37346723909049307512011-11-30T09:30:00.000-08:002011-11-30T09:32:26.543-08:00Sesame Beef With Chinese Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5YuHYrXxfLUHwHmq2EWdkRZT3m4W3QJxqGW7r4Mb3dbo1xdMZEeBi7ULIiTMNYS6C6Ovi4fEMZmHzq75vLT3SGiMw63OL_irvFR7w7bxTXAT8cCeJMGfS6TEuNdJ0xybQL1MX-2ErDog/s1600/IMG_0789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy5YuHYrXxfLUHwHmq2EWdkRZT3m4W3QJxqGW7r4Mb3dbo1xdMZEeBi7ULIiTMNYS6C6Ovi4fEMZmHzq75vLT3SGiMw63OL_irvFR7w7bxTXAT8cCeJMGfS6TEuNdJ0xybQL1MX-2ErDog/s400/IMG_0789.JPG" width="400" /></a></div><br />
1 lb. gound beef<br />
Stir fry vegetables {<a href="http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1600&bih=688&tbm=isch&tbnid=K1UMI7D8TNzaVM:&imgrefurl=http://addictedtocostco.com/2010/12/04/this-week-at-costco-november-28-2010/&docid=h6PHa2G5eF9YLM&imgurl=http://addictedtocostco.com/wp-content/uploads/2010/12/IMG_1613.jpg&w=480&h=640&ei=xmbWTrr5AsGsiALD9ZyqDA&zoom=1&iact=hc&vpx=584&vpy=293&dur=40&hovh=259&hovw=194&tx=111&ty=134&sig=111496579783493298603&page=1&tbnh=154&tbnw=122&start=0&ndsp=22&ved=1t:429,r:10,s:0">I used the frozen kind from Costco</a>}<br />
Stir fry sauce {I used <a href="http://www.google.com/imgres?um=1&hl=en&biw=1600&bih=688&tbm=isch&tbnid=F4-D-rnM5vzKRM:&imgrefurl=http://gigihawaii.wordpress.com/2009/04/04/stir-fried-shrimp/&docid=tXqnSEWpxfSTbM&imgurl=http://gigihawaii.files.wordpress.com/2009/04/shrimp-3-a.jpg%253Fw%253D450%2526h%253D337&w=450&h=337&ei=_WbWTvrBOuKtiQLd9qSkDA&zoom=1&iact=hc&vpx=1001&vpy=367&dur=140&hovh=194&hovw=260&tx=138&ty=120&sig=111496579783493298603&page=2&tbnh=139&tbnw=185&start=30&ndsp=25&ved=1t:429,r:5,s:30">Kikkoman</a>}<br />
White rice<br />
Sesame oil<br />
Pepper<br />
Garlic salt<br />
Crushed red pepper flakes<br />
Sesame seeds<br />
<br />
Brown ground beef in a few drops of sesame oil in a large pan or wok; drain off fat. Add vegetables to the pan {if they are frozen make sure they are unthawed first}. Add a lot of pepper, a little bit of garlic salt, and crushed red pepper flakes according to desired spicinesss. Cook thoroughly. Add the entire bottle of stir fry sauce and mix well. Let simmer on med-low heat for about 20 minutes. Serve over white rice and garnish with sesame seeds.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-33040551451006976152011-11-28T22:59:00.000-08:002011-11-29T22:02:15.405-08:00Deviled Eggs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt8vybAxqbsjpdVqiD_4IDqwnbCE60Z7V6tAIDs4V6hZVPBMHyz4hFkhBcfIo3E-qzn17wa-8WLmTCu-6X0dBRJ3DYyDfNyolHBRq19jqxAD4Y6Dm5Dj3Blm-igW9aNkN2wYRd2VAPkAh/s1600/IMG_0782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt8vybAxqbsjpdVqiD_4IDqwnbCE60Z7V6tAIDs4V6hZVPBMHyz4hFkhBcfIo3E-qzn17wa-8WLmTCu-6X0dBRJ3DYyDfNyolHBRq19jqxAD4Y6Dm5Dj3Blm-igW9aNkN2wYRd2VAPkAh/s400/IMG_0782.JPG" width="400" /></a></div><br />
1 dozen jumbo eggs {hard boiled}<br />
Equal parts of mayonnaise and mustard<br />
2 T. diced pimentos<br />
Pepper<br />
Dash of salt<br />
Dash of onion salt<br />
Dash of garlic salt<br />
2-3 drops of hot sauce<br />
Paprika {for garnish}Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-88740457103577018952011-11-25T16:24:00.000-08:002011-11-25T16:24:47.854-08:00Harvard Beets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0pU2cDYT75RQPo1xW6_OSXheIreXYjb5gpV2kf1kI49Ub4C42Xw_w7JPr_U25hctWQReW9tRt3x6ocdYj5Gzx-ehVbpetOqC-Yna6Y9tSkdjpzhtZaji7DafAXTTUNCY1F0Gr8d8E_Xu/s1600/IMG_0714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0pU2cDYT75RQPo1xW6_OSXheIreXYjb5gpV2kf1kI49Ub4C42Xw_w7JPr_U25hctWQReW9tRt3x6ocdYj5Gzx-ehVbpetOqC-Yna6Y9tSkdjpzhtZaji7DafAXTTUNCY1F0Gr8d8E_Xu/s400/IMG_0714.JPG" width="400" /></a></div><br />
2-16 ounce cans sliced beets<br />
1 cup white vinegar<br />
1 1/2 cup white sugar<br />
2 Tablespoons cornstarch<br />
Salt to taste<br />
<br />
Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch, and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-91914451680928250712011-07-07T21:47:00.001-07:002011-07-07T21:58:06.830-07:00Crock Pot Sweet and Sour Chicken<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626839029216316610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyL2-bOdTpMRbLRBBsgpT9IdP7jqZ_R-ikaJA0E3RjwRvjqKxh0ozckZc_2xf021Ok8C2pkKNDEA7k3dCLvrjBNJbV_S1stW7qkSDmyL81QH8ZwFTHe-a_RfU4AAC_JII270QqlQivfW0m/s400/IMG_9469.JPG" /><br />4 boneless, skinless chicken breasts<br />3/4 cup water<br />3/4 cup ketchup<br />1/2 cup sugar<br />2 T. red wine vinegar<br />2 T. Worcestershire sauce<br />4 T. soy sauce<br /><br />Place chicken breasts in lightly greased crock pot. Combine other ingredients and pour over chicken. Cook on high for 4-5 hours or on low for 8-10 hours. Serve over hot sticky white rice.<br /><br /><em><strong>Recipe Source:</strong> <a href="http://favoritescookbook.com/index.php">Ivory Family Favorites Cookbook</a>, pg. 148</em><br /><em></em><br />(p.s. of all the cookbooks I own, this one is hands down <strong>my</strong> <strong>favorite</strong> and is used most frequently! It's such a fun cookbook with great tips & tricks, and every recipe is delicious! It can be purchased through Make-A-Wish Foundation :)Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-86397496713429731662011-07-06T20:58:00.001-07:002011-07-06T21:17:23.866-07:00Korean Beef With Broccoli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnllVLV3HVVNWkV0e4sCqYwwNJn-ee_mFS10embZvZCjMlVie1Za9tsjPDyI3s472dkDKZGPmiznQeogeZKsVqfMJYUx7NV50p1EkLFGTi-lEfpOIkfvMtUeR2_2QcwiutxP3ByjplDJZ/s1600/IMG_9539.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626455388024799154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcnllVLV3HVVNWkV0e4sCqYwwNJn-ee_mFS10embZvZCjMlVie1Za9tsjPDyI3s472dkDKZGPmiznQeogeZKsVqfMJYUx7NV50p1EkLFGTi-lEfpOIkfvMtUeR2_2QcwiutxP3ByjplDJZ/s400/IMG_9539.JPG" /></a> I don't think this is the best picture in the world, but don't be deceived; this dish is <strong>delicious! </strong>It's also really quick to make, is inexpensive, and the best part is, it tastes gourmet! This is definitely one I'm going to add to my meal rotation :) Enjoy!<br /><br />1 lb. lean ground beef<br />1/2 cup brown sugar<br />1/4 cup soy sauce<br />1 T. sesame oil<br />3 cloves garlic, minced<br />1/4 tsp. powdered ginger<br />1/2 tsp. crushed red peppers<br />Black pepper<br />Broccoli florets<br />5 green onions, diced<br />White rice<br /><br />Heat sesame oil in a wok or a large skillet on the stove. Brown hamburger and garlic together. When the hamburger is almost done add the broccoli. Saute broccoli and hamburger together. Add brown sugar, soy sauce, ginger, black pepper, and crushed red peppers. Simmer for a few minutes to blend the flavors together. Serve over sticky rice and top with green onions.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-4176144717624030662011-07-05T21:50:00.000-07:002011-07-05T22:01:27.293-07:00Spiral Pasta With Cabbage, Peppers & Poppy Seed Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvkXuj2D7CLaaw_eDQeuCP3SAAE5UClY-QN5zg2RNQPQa8GX0SERMmni7aPYPQOAoUIlVL5BYftjo0QBLrrlLJqsD-wJNn2sXiEjLWnIXcb34Ly-A8sXEWIzoEQKqwf1h7lj2JIjC0MBK/s1600/IMG_9529.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626098628453923458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZvkXuj2D7CLaaw_eDQeuCP3SAAE5UClY-QN5zg2RNQPQa8GX0SERMmni7aPYPQOAoUIlVL5BYftjo0QBLrrlLJqsD-wJNn2sXiEjLWnIXcb34Ly-A8sXEWIzoEQKqwf1h7lj2JIjC0MBK/s400/IMG_9529.JPG" /></a> I have NO IDEA what the "real" name for this salad is! All I know is that my Aunt Wendy made it for a bridal shower, and I loved it so much I decided to bring it to this year's 4th of July family reunion. I thought the red bell peppers in it made it looks pretty patriotic :)<br /><br />16 oz. spiral/corkscrew pasta<br />1 red bell pepper, diced<br />1 green bell pepper, diced<br />1 head green cabbage, sliced into bite-size pieces<br />1 bottle poppy seed dressing<br /><br />Cook pasta according to package directions. Rinse under cold water. Toss pasta with vegetables and coat with the poppy seed dressing. Easy peasy!Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-46285890274774345142011-07-04T12:19:00.000-07:002011-07-04T12:46:07.292-07:00Southwestern Baked Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxZ6xvZgnosbf968pJZxmalijowwW0gSntZbsR86-a4UCMCzMSFUycrsO6_FMb6LV_dTUB9e4T7NhUDSrOfNRPP3DAxuT5TGnN-u9M-IE-_-OmzBAzHmsNSHmw6lHNQqfpY5apDAGI3w1/s1600/IMG_9239.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5625579458195247330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxZ6xvZgnosbf968pJZxmalijowwW0gSntZbsR86-a4UCMCzMSFUycrsO6_FMb6LV_dTUB9e4T7NhUDSrOfNRPP3DAxuT5TGnN-u9M-IE-_-OmzBAzHmsNSHmw6lHNQqfpY5apDAGI3w1/s400/IMG_9239.JPG" /></a> These are hands down the best ever, EVER baked beans I have tasted. And they weren't difficult to make either. Recently I was asked to bring some baked beans to a family BBQ. Typically, I am a big fan of the baked beans recipe in the Lion House Cookbook, but due to a recent move all my cookbooks are still boxed up in the garage somewhere. So... in light of that I resorted to one of my favorite online recipe sites, <a href="http://thepioneerwoman.com/"><em>The Pioneer Woman</em></a><em>. </em>Ree Drummond never fails me! I only adjusted the recipe slightly. This is now my new favorite recipe for baked beans. They are perfect for all those BBQ's and summer picnics, enjoy and eat away!<br /><br /><br />10 slices of bacon, cooked and cut into 1 inch pieces<br />1 medium onion, diced small<br />1/2 of a green pepper, diced small<br />3 large cans {28 ounces each} baked beans {I used <a href="http://www.google.com/imgres?imgurl=http://www.chaseramson.com/images/web/image/Original%2520copy.jpg&imgrefurl=http://www.chaseramson.com/view_product_39.html&usg=__IEec6QrO9JntEs43Xg8cyQ065qM=&h=337&w=300&sz=141&hl=en&start=0&sig2=kCN-ToqKMr7T78dWPNDGBw&zoom=1&tbnid=v3OmhwdZfu1hQM:&tbnh=165&tbnw=150&ei=fxUSTsfLJ42msQOK1M3sCA&prev=/search%3Fq%3Dbush%2527s%2Bbaked%2Bbeans%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1600%26bih%3D688%26tbm%3Disch&um=1&itbs=1&iact=rc&dur=70&page=1&ndsp=24&ved=1t:429,r:10,s:0&tx=335&ty=101">Bush's</a>, but any brand will do}<br /><br /><strong>Sauce:</strong><br />3/4 cup barbecue sauce<br />1/2 cup brown sugar<br />1/4 cup cider vinegar<br />2 tsp. dry mustard<br />3-4 shakes of <a href="http://www.google.com/imgres?imgurl=http://www.peppers.com/cube/images/uploads/z31.jpg&imgrefurl=http://www.peppers.com/cube/Steak-Worcestershire-Soy-Sauce/Colgin-Liquid-Smoke-Natural-Hickory-Original-Recipe-4-oz/prod_214.html&usg=__M9hvhHxUHAYsoMCgy65n2r2MkMo=&h=292&w=390&sz=12&hl=en&start=0&sig2=EAN6NgLhxY9hsqHTVZaIEw&zoom=1&tbnid=p4JIuN_T-ZLIeM:&tbnh=156&tbnw=195&ei=ehcSTtKgEY6CsQPVsdivDg&prev=/search%3Fq%3Dliquid%2Bsmoke%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1600%26bih%3D688%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=705&vpy=136&dur=1036&hovh=194&hovw=260&tx=124&ty=122&page=1&ndsp=24&ved=1t:429,r:3,s:0&biw=1600&bih=688">liquid smoke</a><br /><br />Heat oven to 325 degrees. Fry the bacon in a deep, large saute pan until bacon has released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and pepper to drippings in pan and and saute until tender, about 5 minutes. Meanwhile, mix all the sauce ingredients in a separate mixing bowl. Add beans and all remaining ingredients to the pan and simmer. Pour beans into a greased 9 x 13 inch ovenproof pan. Bake until beans are bubbly and the sauce has the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.<br /><br /><em><strong>Recipe Source:</strong> adapted slightly from </em><a href="http://thepioneerwoman.com/"><em>The Pioneer Woman</em></a><em>.</em>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-55026379420492848762011-06-29T10:06:00.000-07:002011-06-29T10:23:45.676-07:00Bourbon Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPKtWZnNAnIF91w2NLQiVe-Q-idtdA5uS2DOZszFGYuSKdeaGGT2uhIq1Tw2GCdmElj-j5bxbVaGkQ-95uWVjPuWdXHFt-3wpgnkKYHFwXd-mD4D67bVKT4I4mYEVGihtRHV9x9Ig6qCx/s1600/IMG_8749.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5623690012426304146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPKtWZnNAnIF91w2NLQiVe-Q-idtdA5uS2DOZszFGYuSKdeaGGT2uhIq1Tw2GCdmElj-j5bxbVaGkQ-95uWVjPuWdXHFt-3wpgnkKYHFwXd-mD4D67bVKT4I4mYEVGihtRHV9x9Ig6qCx/s400/IMG_8749.JPG" /></a> This chicken is kind of like a general tso's, and is so delicious! I'm not sure why it's called 'Bourbon Chicken' because there isn't any bourbon in it, but whatever the reason, I'm glad I stumbled across this gem of a recipe!<br /><br /><br /><strong>Ingredients:</strong><br />4 boneless skinless chicken breasts<br />4 T. oil {for pan frying the chicken}<br />Cornstarch {for dusting the chicken}<br /><br /><strong>Sauce:</strong><br />1 garlic clove, minced<br />1/4 tsp. ground ginger<br />1/2 tsp. red pepper flakes<br />1/4 cup apple juice<br />1/3 c. light brown sugar<br />2 T. ketchup<br />1 T. cider vinegar<br />1/2 c. water<br />1/3 c. soy sauce<br /><br />Cut chicken into bite size pieces and lightly dust with cornstarch. Heat oil in a wok or frying pan and and fry chicken bits until lightly browned. Drain on paper towels and set aside.<br /><br />In a bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. Add chicken back into the pan. Reduce heat ans simmer for 10 minutes.<br /><br />Serve chicken over piping hot white sticky rice. Enjoy!<br /><br /><br /><em><span style="font-size:85%;"><strong>Recipe Source:</strong> adapted from <a href="http://blogchef.net/">Blog Chef</a></span></em>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-90706664861853020662011-06-18T10:57:00.000-07:002011-06-18T11:27:51.180-07:00Beef & Vegetable Stir-Fry {EASY!}<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OU3HNzidp1Mzfi23ZMssI8dtUCpLDHLvFa-HBgt0WAi508v2YmG1zrDyzZhLlr-JPwSWBB8mYdAkVHwIvhkmqn3ys6AasTSA9ssBNfln0TNCjac_HQTur4bDhSDTfI6EZGBsQ3zeWaZf/s1600/IMG_9258.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5619622790202726866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OU3HNzidp1Mzfi23ZMssI8dtUCpLDHLvFa-HBgt0WAi508v2YmG1zrDyzZhLlr-JPwSWBB8mYdAkVHwIvhkmqn3ys6AasTSA9ssBNfln0TNCjac_HQTur4bDhSDTfI6EZGBsQ3zeWaZf/s400/IMG_9258.JPG" /></a>I know I have posted several stir-fry like recipes, but of all of them, this one is the easiest to prepare because I just use the bottled stir fry sauce you can buy in the oriental section of any grocery store. For this particular recipe, <a href="http://www.google.com/imgres?imgurl=http://www.tasteofasia.co.za/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/K/3/K3921_IMG_0408_Kikkoman_StirfrySauce_342g.jpg&imgrefurl=http://www.tasteofasia.co.za/sauces/cooking-sauce/stir-fry-sauce-342g-kikkoman.html&usg=__byJ0NhNQLtDvuGT4XPpAtIKBhEk=&h=550&w=550&sz=34&hl=en&start=22&sig2=6DNYbI2kkookvC6cXvliBg&zoom=1&tbnid=7zDRxVH7vdHT3M:&tbnh=151&tbnw=170&ei=Zuf8Td3iGZDUtQP3qcm9DQ&prev=/search%3Fq%3Dstir%2Bfry%2Bsauce%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1579%26bih%3D661%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=941&vpy=152&dur=121&hovh=224&hovw=224&tx=130&ty=137&page=2&ndsp=22&ved=1t:429,r:11,s:22&biw=1579&bih=661">this</a> is the sauce I used. I also used beef in this recipe, but chicken, shrimp or tofu would be really good too. We were just in a "beef" mood at our house the other night :)<br /><br /><br /><div align="left"><br />1 pound of beef {or any kind of meat you want}<br />Stir-fry sauce {I used <a href="http://www.google.com/imgres?imgurl=http://www.tasteofasia.co.za/media/catalog/product/cache/1/image/5e06319eda06f020e43594a9c230972d/K/3/K3921_IMG_0408_Kikkoman_StirfrySauce_342g.jpg&imgrefurl=http://www.tasteofasia.co.za/sauces/cooking-sauce/stir-fry-sauce-342g-kikkoman.html&usg=__byJ0NhNQLtDvuGT4XPpAtIKBhEk=&h=550&w=550&sz=34&hl=en&start=22&sig2=6DNYbI2kkookvC6cXvliBg&zoom=1&tbnid=7zDRxVH7vdHT3M:&tbnh=151&tbnw=170&ei=Zuf8Td3iGZDUtQP3qcm9DQ&prev=/search%3Fq%3Dstir%2Bfry%2Bsauce%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1579%26bih%3D661%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=941&vpy=152&dur=121&hovh=224&hovw=224&tx=130&ty=137&page=2&ndsp=22&ved=1t:429,r:11,s:22&biw=1579&bih=661">Kikkoman</a>, but any brand will do}<br />White rice<br /><br /><strong>Favorite Vegetables:</strong><br />Broccoli<br />Carrots<br />Snap Peas<br />Onion<br />Baby Corn<br />Bamboo Shoots<br />Water Chestnuts<br />Mushrooms<br />Etc... {you get the idea!}<br /><br />Cook beef in a skillet or wok on the stove. When it's almost done, add vegetables and cook. When the vegetables are almost cooked add the stir-fry sauce {I use the whole bottle, but when I make this I make a pretty big batch too so we can eat it the next day}. Stir together and let simmer on low heat for 20 minutes. Serve over piping hot sticky white rice.<br /><br />p.s. to make this dish even easier and less expensive, you can also use<a href="http://www.google.com/imgres?imgurl=http://content.costco.com/Images/Content/Product/25533b.jpg&imgrefurl=http://www.costco.com/Browse/Product.aspx%3FProdid%3D11004618%26whse%3Dbd_827%26topnav%3Dbdoff%26browse%3D1%26lang%3Den-US&usg=__BZKQeav2pbhoT2YYKB6hm3SQTn4=&h=300&w=300&sz=51&hl=en&start=0&sig2=cPSPEWyPyn28DxZC61spsA&zoom=1&tbnid=4ixeOoh_o7iW0M:&tbnh=165&tbnw=168&ei=Q-z8TaTKEIWcsQOnu-HeBQ&prev=/search%3Fq%3Dfrozen%2Bstir%2Bfry%2Bvegetables%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1579%26bih%3D661%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=1161&vpy=147&dur=222&hovh=225&hovw=225&tx=136&ty=110&page=1&ndsp=21&ved=1t:429,r:12,s:0&biw=1579&bih=661"> pre-packaged frozen stir fry vegetables </a>found in the freezer section of any grocery store.<br /><br />Yummy!</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-2815328947330017082011-05-30T09:21:00.000-07:002011-08-09T04:38:53.764-07:00Olive Cheese Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxweP0iW8c4t6_-V1Yve-B4euhidDtI3DnOPXjbsjjFkoTvXmHfTb2kc3nEHmIxkUDISqzV-sZezhpBv13mWH4PMntHPUANV84gTqbmNxINI2pw6et4qHN22yHElKZfoDXVxwJ8Ut1-0wo/s1600/IMG_9096.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612547743464176770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxweP0iW8c4t6_-V1Yve-B4euhidDtI3DnOPXjbsjjFkoTvXmHfTb2kc3nEHmIxkUDISqzV-sZezhpBv13mWH4PMntHPUANV84gTqbmNxINI2pw6et4qHN22yHElKZfoDXVxwJ8Ut1-0wo/s400/IMG_9096.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I like to read cookbooks in bed at night the way most people read the novels and magazines. So when my youngest sister Sarah recently turned 18 and requested linguine with clam sauce for her birthday dinner, I recalled this recipe from the <a href="http://thepioneerwoman.com/cooking/">Pioneer Woman</a> Cookbook and thought it would go along perfectly with our linguine. I was luckily able to snap this shot as the bread flew off the serving plate! This olive cheese bread is divine and will be made again!<br />
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1-14.5 ounce can black olives, drained<br />
1-6 ounce jar pimiento-stuffed green olives, drained<br />
2 green onions<br />
1 stick of butter, softened<br />
1/2 cup real mayonnaise<br />
1 pound Monterey Jack cheese, grated<br />
1 loaf crusty French bread<br />
<br />
Chop the black and green olives and the green onions. In a large bowl combine the butter, mayonnaise, cheese, olives and onions. Stir until thoroughly combined. Slice the French bread in half lengthwise. Spread the olive cheese mixture in an even layer on each half. Bake for 20-25 minutes at 325 degrees until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately.<br />
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<strong>Variation:</strong><br />
Substitute drained, chopped artichoke hearts and grated Parmesan cheese ~ yum!<br />
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<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsjMivFbClTYlxqhO6epgmXqTJcRsABXxFkoQJ9eZU49jTPI2ZCWn-nOh18SLYIkb4pXRf2o38efaiXMPnounEZpOv9LeOsEs1vCMZX_61owKK16Lf2ZgbOzs4C3P0tk43ZuPGCxGpZIl/s1600/IMG_9101.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612547740547199762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsjMivFbClTYlxqhO6epgmXqTJcRsABXxFkoQJ9eZU49jTPI2ZCWn-nOh18SLYIkb4pXRf2o38efaiXMPnounEZpOv9LeOsEs1vCMZX_61owKK16Lf2ZgbOzs4C3P0tk43ZuPGCxGpZIl/s400/IMG_9101.JPG" style="cursor: hand; display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 319px;" /></a>Sarah. Me. Indiana.<br />
{After eating our olive cheese bread}</div><br />
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<div align="center">Happy Birthday Sarah! :)</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-88060659057189918702011-04-26T20:27:00.000-07:002011-04-26T20:47:05.093-07:00Shredded Chicken Tacos {Slow Cooker}<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZX5hLzkbhxGSpIiHgQnLf3zdmEG52IWkKf_epE9U1f8-33Zy3yAzFNXqnm-fyPg9_SOV9S_8vXbdm72rBPm5K9swcy3jmxpa2spP9E0H2D_OQHEmmgXlSewrwj0hSjZU_VnTO1EsElXH/s1600/IMG_8816.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600100005898003474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTZX5hLzkbhxGSpIiHgQnLf3zdmEG52IWkKf_epE9U1f8-33Zy3yAzFNXqnm-fyPg9_SOV9S_8vXbdm72rBPm5K9swcy3jmxpa2spP9E0H2D_OQHEmmgXlSewrwj0hSjZU_VnTO1EsElXH/s400/IMG_8816.JPG" /></a><span style="font-size:78%;"> {Sour cream, anyone?}<br /></span><br /><br /><div align="left">2 boneless skinless chicken breasts {it's o.k. if they're still frozen}</div><br /><div align="left">1-14.5 ounce can diced tomatoes, undrained</div><br /><div align="left">Diced white onion</div><br /><div align="left">1 packet taco seasoning</div><br /><div align="left"></div><br /><div align="left"><strong><br /><br />Favorite Toppings:</strong></div><br /><div align="left">Lettuce</div><br /><div align="left">Shredded cheese</div><br /><div align="left">Avocado/guacamole</div><br /><div align="left">Olives</div><br /><div align="left">Tomatoes</div><br /><div align="left">Salsa/hot sauce</div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left"></div><br /><div align="left">In a medium size bowl, mix the diced tomatoes, diced onions and taco seasoning together. Place the chicken breasts in the bottom of a slow cooker. Pour the tomato mixture over the chicken. Cook on low for 6-8 hours or on high for 4 hours. Before serving, shred the chicken with forks and mix all together in the slow cooker. Serve in warm flour tortillas with your favorite toppings.</div><br /><div align="left"></div><br /><div align="left">** <a href="http://www.tapatiohotsauce.com/">THIS</a> is my new favorite hot sauce. It is SO addicting! I search out Mexican recipes I can make just so I can have an excuse to eat it! :)**</div></div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com1tag:blogger.com,1999:blog-1105036042214083285.post-18227491653731786802011-04-20T17:13:00.000-07:002011-04-20T17:23:04.180-07:00Strawberry Spinach Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSDmA7h9lKq6MNNHbCR0D003V4nn47uBrNGTOfd1tcU0-2gvlnqOtW_s6dlw7P-7CoErvzIkJuo5iDQGEq9yG8mfiOycyyjJeBAz0ghHZk9KKZhRZo9vuCe9eSPflt-hGyZLvh_RPjidT/s1600/IMG_8603.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597823475616510610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMSDmA7h9lKq6MNNHbCR0D003V4nn47uBrNGTOfd1tcU0-2gvlnqOtW_s6dlw7P-7CoErvzIkJuo5iDQGEq9yG8mfiOycyyjJeBAz0ghHZk9KKZhRZo9vuCe9eSPflt-hGyZLvh_RPjidT/s400/IMG_8603.JPG" /></a><br /><strong>Salad Ingredients:</strong><br />Spinach<br />Red onion, thinly sliced<br />Strawberries, sliced into thirds<br />Almonds, toasted<br /><br /><strong>Dressing Ingredients:</strong><br />1 1/2 T. lemon juice<br />2 T. white vinegar<br />1/3 c. sugar<br />1 T. vegetable oil<br />1 tsp. poppy seedsShannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-49624921067073548462011-04-16T21:34:00.001-07:002011-04-16T21:44:28.279-07:00Slow Cooker Chili Dogs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDdSR_caQEppuSd7sjrIaAKRepid1M2WKA3W4rzWdDEfM-1uObiX5-J42eA6oOKmCv0K98b2vme4yLiPEsZeVoKn_VJhEE2KLyzDbJqAuIMhkS7y1HjA9L_d7bVRj_nNpeaWEgwkU4w2u/s1600/IMG_8776.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5596406447778093186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDdSR_caQEppuSd7sjrIaAKRepid1M2WKA3W4rzWdDEfM-1uObiX5-J42eA6oOKmCv0K98b2vme4yLiPEsZeVoKn_VJhEE2KLyzDbJqAuIMhkS7y1HjA9L_d7bVRj_nNpeaWEgwkU4w2u/s400/IMG_8776.JPG" /></a> <br /><div>I love this recipe in the sense that it takes exactly 1 minute and 47 seconds to prepare. No kidding. Make it and time yourself ~ you'll become a believer! Oh, and it's super delicious too :)</div><br /><div></div><br /><div>4-6 hot dogs</div><br /><div>2 cans chili</div><br /><div>1 can cheddar cheese soup</div><br /><div>Shredded cheddar cheese </div><br /><div>Hot dog buns</div><br /><div></div><br /><div>Place hot dogs in the bottom of the crock pot. In a separate bowl, mix together the chili and the cheddar cheese soup. Pour chili and cheddar cheese soup mixture over hot dogs and cook on low for 6-8 hours or on high for 4 hours. When chili dogs are <span style="color:#000000;">done</span>, put over hot dog buns and top with shredded cheddar cheese. Enjoy!</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-61248236685122891702011-04-11T20:24:00.000-07:002011-04-11T20:43:07.826-07:00Panda Express Mushroom Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCLo0zPkqN3FKnQ-bJguUElNzffUSA0IOj-_KoKH9s8ISAAuuR6wul4WVXNTiIPMTkIXbOoz4tm5WSYUzLpxdIuKv_UCqYDxK_2rbwYMSuFKVIao4r69zraurKWtUpMVt9fUsvqAyK8j1/s1600/IMG_8583_1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 324px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594537008449780274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCLo0zPkqN3FKnQ-bJguUElNzffUSA0IOj-_KoKH9s8ISAAuuR6wul4WVXNTiIPMTkIXbOoz4tm5WSYUzLpxdIuKv_UCqYDxK_2rbwYMSuFKVIao4r69zraurKWtUpMVt9fUsvqAyK8j1/s400/IMG_8583_1.jpg" /></a> <br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhSghaVK5kx7j3UTSIvhZzM87jpe4uYvxeMEJgBW1g03o3ZtSTQoeAH6CMe18u3lzGg_DwoFc8-6c55MUTbXe7VVkG3I4Dm4F_hTXgfpklvGLhOz0c3tAPDouRb_8XjvXNa7IPZ2JIkns/s1600/IMG_8583.JPG"></a><br /><div>This is a CopyKat recipe of the mushroom chicken at <a href="http://www.pandaexpress.com/">Panda Express</a>. It is one of my favorites! Now it is such a treat to be able to make it at home :)</div><br /><div></div><br /><div></div><br /><div>1 lb. boneless skinless chicken breasts</div><br /><div>cornstarch (for dusting)</div><br /><div>1 T. vegetable oil</div><br /><div>1 T. sesame oil</div><br /><div>2 T. soy sauce</div><br /><div>1 T. balsamic vinegar</div><br /><div>2 cloves garlic, minced</div><br /><div>1 tsp. ground ginger</div><br /><div>1 package fresh mushrooms</div><br /><div>4 small zucchini</div><br /><div></div><br /><div>Cut chicken into 1 inch chunks and lightly dust with cornstarch. Halve zucchini and mushrooms and set aside. In a wok or a large skillet heat the vegetable oil and sesame oil and fry the chicken until a golden brown. Remove and drain on paper towels. Add zucchini and mushrooms to the skillet and stir fry for a few minutes. Add soy sauce, balsamic vinegar, garlic and ginger stirring to coat and stir fry until mushrooms and zucchini are fully cooked. Return the chicken to the pan and coat with sauce, heating thoroughly. Serve over sticky hot white rice.</div></div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-31590330706344705552011-03-10T13:00:00.000-08:002011-03-10T13:36:45.179-08:00Shrimp and Vegetable Asian Stir-Fry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX9LlPiB-mmZ0yMdiRWVMCSIeZVHW0h0egP3T-m1cboV55D1jFoyWCMWg7STvwXz55XpkgA4Lbk_wpsjZtLtB9JtnIo8qUU4fH9c7VoVOIRdm_2ayYEWwITSIuw-Epgsnxn8UTuB9lW4h/s1600/IMG_8530_1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 324px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5582566913334371202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXX9LlPiB-mmZ0yMdiRWVMCSIeZVHW0h0egP3T-m1cboV55D1jFoyWCMWg7STvwXz55XpkgA4Lbk_wpsjZtLtB9JtnIo8qUU4fH9c7VoVOIRdm_2ayYEWwITSIuw-Epgsnxn8UTuB9lW4h/s400/IMG_8530_1.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYmXdG_BflXKos6tLiJV9UUZ2J7SuoYAtYp_hjbyCDwc2TgmKyRGTI-TaoqqiQoqfm11A3O_bMpsFZRvWvwckge12N81aE1jCF9p7960QPdjOrvCFu8AvUOrDRk1KpxPSaL7ibOYQvxGUf/s1600/IMG_8530.JPG"></a><br />Obviously I have been <em>really into</em> cooking a lot of Asian dishes lately that are served over white rice. This is one of them! Another yummy and healthy stir-fry recipe that is surprisingly quick and easy to prepare. All you have to do is chop up your favorite vegetables and throw some white rice in the rice cooker (or make on the stove) and it's done! :)</div><br /><div><strong></strong></div><br /><div><strong></strong></div><br /><div><strong>Sauce</strong><br /></div><div>4 T. soy sauce</div><div>4 T. ketchup</div><div>1 tsp. ground ginger</div><div>2 cloves garlic, minced</div><div>6 drops <a href="http://www.google.com/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy2URAuDfzyRuMrzqszP12KTC9YS7UthDW1LZwLgiMQ0jWUJQv_ync8GZearn2RbDLhi_f4mHplF3BMB85edVnyZhBgORZBHcRLYZN-7sNeImpcoxSeQ9HARZIuBdprzNpz80ZlmgfgRg/s1600/Sriracha.jpg&imgrefurl=http://supremeplate.blogspot.com/2010/08/in-honor-of-national-hot-spicy-foods.html&usg=__1E8yYIC_x6a1ktyW3CBaXnQQu6U=&h=1374&w=670&sz=160&hl=en&start=0&sig2=xWVfXnba9wz1q_JlX0Kxbg&zoom=1&tbnid=s3zFhYxszyk0vM:&tbnh=166&tbnw=84&ei=TD95TcLwNI-4sQOa-PX9Ag&prev=/images%3Fq%3Dsriracha%2Bsauce%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1579%26bih%3D664%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=1081&vpy=81&dur=1669&hovh=322&hovw=157&tx=84&ty=164&oei=TD95TcLwNI-4sQOa-PX9Ag&page=1&ndsp=26&ved=1t:429,r:6,s:0">Sriracha Sauce</a><br /></div><div>pepper to taste</div><br /><div></div><br /><div></div><br /><div><strong>Favorite Vegetables</strong><br /></div><div>onion, sliced (white or purple)</div><div>red bell pepper, chopped</div><div>red cabbage, thinly sliced</div><div>broccoli</div><div>mushrooms, quartered</div><div>zucchini, chopped</div><div>celery, chopped</div><div>carrots, chopped</div><br /><div><strong></strong></div><br /><br /><div>1 lb. uncooked shrimp, deveined</div><div>4 T. canola oil</div><div>2 T. soy sauce</div>cooked white rice<br /><div></div><br /><div></div><br /><div>Prepare the sauce in a bowl, and let the uncooked shrimp marinate for at least 30 minutes. Set aside and chop your favorite vegetables for the stir-fry.</div><br /><div></div><br /><div>Heat 2 T. canola oil in a skillet. Add favorite vegetables plus 2 T. soy sauce and cook. Remove from stove when finished and put in a separate bowl/on a separate plate. Add 2 T. canola oil into the same pan and cook shrimp plus marinade. When the shrimp is cooked, add the vegetables and stir-fry everything together. Serve over hot rice.</div><div></div><div></div><div><em><span style="font-size:85%;"><br /><br />P.S. If you're not a shrimp fan, chicken or pork would be really yummy too in this dish, I was just in a "shrimp mood" the other day :)</span></em></div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com2tag:blogger.com,1999:blog-1105036042214083285.post-7519535981151329422011-03-01T11:55:00.000-08:002011-04-20T17:32:54.140-07:00Sweet and Sour Chicken with Pineapple and Vegetable Stir-Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwri1Ipi_j98Rw1079Bd894GGoKP_P3rf8sflo8rSllLK2S9jwE41p5FOzsfIb7fHCIPp2o16jnRe4SXjOGmBph6lziGRpUGge7V2hthoSgGvsXlD5Gwtew4_ny1LybX-mex-v1B1BMP36/s1600/sweet+and+sour.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5579202622161833266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwri1Ipi_j98Rw1079Bd894GGoKP_P3rf8sflo8rSllLK2S9jwE41p5FOzsfIb7fHCIPp2o16jnRe4SXjOGmBph6lziGRpUGge7V2hthoSgGvsXlD5Gwtew4_ny1LybX-mex-v1B1BMP36/s400/sweet+and+sour.JPG" /></a><br /><br /><br /><div><a href="http://blondedomesticgoddess.blogspot.com/2011/02/coconut-chicken-and-vegetable-curry.html">Another delicious recipe that tastes like take out</a>! This is the first time I have ever made stir-fry without using a seasoning packet. Making the sauce homemade is super easy, and this dish was surprisingly quick to throw together!<br /></div><br /><br /><div>I chopped the vegetables up in the afternoon and put them in a Tupperware, and I let the chicken marinate in the fridge all day. When dinner time rolled around I put everything on the stove in a pan and viola, dinner was served!<br /></div><br /><div><br /><p class="MsoNormal"><span style="font-family:Arial;">2 boneless skinless chicken breasts</span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">2 T. soy sauce<?xml:namespace prefix = o /><o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">2 T. rice vinegar<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">3 T. vegetable oil<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">1 T. ground ginger<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">1 medium red onion, cut into thin strips<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">1 can pineapple chunks (save the juice!)<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">3 green onion, chopped<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">1 green pepper, chopped into big chunks<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">3 cloves minced garlic<br /></span><br /></p><br /><br /><p class="MsoNormal"><b style="mso-bidi-font-weight: normal"><u><span style="font-family:Arial;">Sweet and Sour Stir Fry Sauce<o:p></o:p></span></u></b></p><br /><p class="MsoNormal"><span style="font-family:Arial;">5 T. red wine vinegar<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">5 T. sugar<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">3 T. tomato sauce<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">3 T. pineapple juice reserved from can<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">½ tsp. salt<br /><br /><o:p></o:p></span></p><br /><br /><br /><p class="MsoNormal"><span style="font-family:Arial;"></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">Combine sweet and sour sauce ingredients in a bowl and set aside.<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">Cut the chicken into chunks. Place in a large Ziploc bag and toss with the soy sauce and vinegar. Let it marinate for at least 15 minutes, but the longer it marinates the better it will taste.<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">Cook the chicken in vegetable oil in a pan on the stove for 3 minutes. Set aside in a separate bowl the chicken and all the liquid.<o:p></o:p></span></p><br /><p class="MsoNormal"><span style="font-family:Arial;">In the same pan cook in vegetable oil the onions, green pepper, and when they’re done add the drained pineapple and cook for 1 minute longer. Add the garlic and ginger; cook everything together. Return the cooked chicken and liquid to the pan. Stir in the sweet and sour sauce and stir fry together for 2 minutes. Serve piping hot over white rice.</span></p></div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com2tag:blogger.com,1999:blog-1105036042214083285.post-18511674563725844382011-02-27T22:05:00.000-08:002011-02-27T22:18:08.460-08:00Layered Fiesta Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B0luJusvA0uwjivUHkY0Y4xDbi2IzCVRKnwahsQdrfVGlOXSQb1lFSRwq1cTbVmAyDhdOP2xwdX-9s-BqeNu05FuHksDNK0NKJMVSrNy8X_DqmtXxsw6E2CTZbWP7dFIjvgwrT3b3IwK/s1600/IMG_8527.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5578617873245073570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1B0luJusvA0uwjivUHkY0Y4xDbi2IzCVRKnwahsQdrfVGlOXSQb1lFSRwq1cTbVmAyDhdOP2xwdX-9s-BqeNu05FuHksDNK0NKJMVSrNy8X_DqmtXxsw6E2CTZbWP7dFIjvgwrT3b3IwK/s400/IMG_8527.JPG" /></a> This delicious Mexican dip is very similar to 7-Layer Dip... except for it only has 5 layers :). I like this recipe because it's quick to throw together and doesn't involve any chopping of the tomatoes, olives, and green onions like the traditional 7-layer bean dip does. This is what we snacked on this evening during our little <a href="http://www.oscars.org/awards/academyawards/83/nominees.html">Academy Awards</a> family party/get together. It's pretty addicting!<br /><br /><br />1 can refried beans<br />guacamole<br />sour cream<br />salsa<br />2 cups Mexican blend shredded cheese {or plain cheddar cheese will work just fine too}<br /><br />Heat up the refried beans for 2 minutes in the microwave. Spread them evenly in an 8x8 baking dish. Spread guacamole on top of the beans, then the sour cream, then the salsa, and top with the shredded cheese. Cover with foil and put it in the refrigerator to let it "set." Serve with tortilla chips.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com2tag:blogger.com,1999:blog-1105036042214083285.post-59712215889044675032011-02-22T10:18:00.000-08:002011-02-22T11:58:31.496-08:00Baked Chicken and Black Bean Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkK8NwyiqLu6CMjM68gkoGq61SqfnElPuJLNqyNABaTpnbI2B7upBTve21hMMoxbaAWWdS0frbyM7110nnK6N8IzzyAp0QFLrzz5shyphenhyphenP_JMysHjAOTGNDD9ZqqPRMReYU6W7rDc5xiKBV/s1600/taco.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkK8NwyiqLu6CMjM68gkoGq61SqfnElPuJLNqyNABaTpnbI2B7upBTve21hMMoxbaAWWdS0frbyM7110nnK6N8IzzyAp0QFLrzz5shyphenhyphenP_JMysHjAOTGNDD9ZqqPRMReYU6W7rDc5xiKBV/s400/taco.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576580213590061234" /></a><br /><div><b>Filling:</b></div><div>2 chicken breasts, cooked and shredded</div><div>1 can (14.5) oz. diced tomatoes with chilies, drained {SAVE THE JUICE FOR THE SAUCE!}</div><div>1 can black beans, drained and rinsed</div><div>diced white onion</div><div><br /></div><div><br /></div><div><b>Sauce:</b></div><div>1 can cream of chicken soup</div><div>1 cup sour cream</div><div>juice from the canned tomatoes with chilies</div><div>salt and pepper</div><div><br /></div><div><br /></div><div>1 cup shredded cheddar cheese</div><div>corn tortillas</div><div>favorite hot sauce</div><div>avocado slices</div><div><br /></div><div><br /></div><div>In 2 separate bowls, combine the filling ingredients and set aside. In the other bowl mix together using a whisk the ingredients for the sauce. Place the filling mixture into the corn tortillas, spoon the sauce over the mixture, and then top with shredded cheddar cheese. Place the tacos in a greased 9x13 baking pan. Bake at 350 degrees for 20 minutes.</div><div><br /></div><div><br /></div><div>*I took this picture <i>before</i> I baked my tacos in the oven. When they're done, the cheese will be all melted. Top with your favorite hot sauce and avocado slices. Enjoy!*</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-63249540684266848862011-02-12T18:02:00.000-08:002011-02-12T20:01:34.300-08:00Coconut Chicken and Vegetable Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNfAbJc9PERD8z-dkjzYgRYYhJp_1flFGqjF6Oq5F8YsEgxdYeYpgR4zv365QZS3Zv7_fchmYvr03dA7PMRuWsAI5yPPyGPoXPr7zTrtJMS0YNBJV9VTIc6zvN19f4UsC0F55MZYmB4Ay/s1600/IMG_8397.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5572988924603282690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNfAbJc9PERD8z-dkjzYgRYYhJp_1flFGqjF6Oq5F8YsEgxdYeYpgR4zv365QZS3Zv7_fchmYvr03dA7PMRuWsAI5yPPyGPoXPr7zTrtJMS0YNBJV9VTIc6zvN19f4UsC0F55MZYmB4Ay/s400/IMG_8397.JPG" /></a><br /><div>I love making dinners that taste like take-out. This is definitely one of them! It was so easy to make and it made for wonderful lunch left-overs the next day. I will for sure be adding this to my dinner rotation. Even my children loved it, and they are 3 and 6, so that alone makes it a keeper :)</div><div></div><div><span style="font-size:78%;"><br /><br />{Just a side note, if you make this, your house and the clothes you wore while cooking this WILL smell like curry for 2-3 days after, which isn't necessarily a bad thing, the fragrant smell just really lingers, so plan on doing some wash and lighting a bunch of candles after dinner...}<br /><br /><br /><br /></span></div><div></div><div>2-3 boneless skinless chicken breasts, cut into chunks</div><div>2 large potatoes, peeled and cut into chunks</div><div>1/2 white onion, thinly sliced</div><div>2 cloves minced garlic</div><div>1/2 cup frozen peas</div><div>3/4 cup chopped carrots</div><div>1 cup fresh cut frozen green beans</div><div>1 1/2 T. vegetable or canola oil</div><div>1 tsp. salt</div><div>1/2 tsp. pepper</div><div>2 T. curry powder {found in the spice section}</div><div>1 tsp. paprika</div><div>1/2 tsp. cayenne pepper</div><div>1 can coconut milk</div><div>1-14.5 oz. can stewed tomatoes</div><div>1-8 oz. can tomato sauce</div><div>3 T. sugar</div><div>2 cups cooked white rice</div><div>fresh cilantro</div><div></div><div><br /><br />Season chicken chunks with salt and pepper {I do this in a large Ziploc bag. Just put the chicken and salt and pepper in the bag and "mush" it all around}. Heat oil, curry powder, paprika, and cayenne pepper in a large skillet over medium heat. Stir in onion and garlic and cook for about 10 minutes. Add chicken and cook until chicken is cooked through, about 7-10 minutes. Add the vegetables, then the coconut milk, the stewed tomatoes, tomato sauce and then the sugar. Cover and simmer, stirring occasionally, for about 30-40 minutes, or until the curry sauce thickens. Serve over white rice and top with cilantro.</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-24270110793029171702011-02-06T23:24:00.000-08:002011-02-06T23:52:49.974-08:00Chicken and Vegetable Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96XHHx10eU91Tdv0wP0VAJHgFQ9uGQ9Y1SfGq4YUZaK4vG9ENdlyb-XMWBDkgJdE9IZ6Sl6GqW8XdPAQrBc3h08SR1CKoYhMjjQMv7rTaHaKHCfKpJuO7TpFcbjg-CMk5qZTsQvc6qrmO/s1600/IMG_8140.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570845410457573442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96XHHx10eU91Tdv0wP0VAJHgFQ9uGQ9Y1SfGq4YUZaK4vG9ENdlyb-XMWBDkgJdE9IZ6Sl6GqW8XdPAQrBc3h08SR1CKoYhMjjQMv7rTaHaKHCfKpJuO7TpFcbjg-CMk5qZTsQvc6qrmO/s400/IMG_8140.JPG" /></a><br /><br />1 lb. (2-3) boneless, skinless chicken breasts, cooked and diced<br />2 stalks celery, diced<br />2 regular carrots, diced<br />1/2 cup onion, diced<br />3 potatoes, diced<br />2 cloves garlic, finely minced<br />3 cups chicken broth<br />1 cup milk<br />4 T. flour<br />1-8 ounce package cream cheese<br />2 T. butter<br />Salt and pepper<br /><br /><br />In a large pot melt butter, and add the onion, garlic, celery and carrots. Saute for 3-4 minutes. Add the chicken broth and potatoes. Simmer the soup for about 10 minutes. In a separate bowl, whisk the milk and flour together until smooth. Whisk the mixture into the soup, stirring quickly for 3-4 minutes until the soup begins to thicken. Make sure the cream cheese is really soft (even almost melted) before adding it to the soup to avoid chunks. Add cream cheese to the soup in small "cubes" and mix into the soup well with a whisk. Add the cooked chicken and heat through. Season with salt and pepper. Once the soup in finished it is ready to serve, or you can also have it "warming" in the crock pot until dinnertime. Perfect with warm rolls and a green salad. Enjoy!<br /><br /><br /><em>*This soup also freezes really well. I like to freeze my soups in the large ziplock freezer bags. They stack very nicely on top of each other in the freezer. Just be sure to label with a Sharpie on the bag the name of the soup and the date it was made. Freezer soups are a real dinner lifesaver for those crazy busy days!*</em>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-40708874134533780942011-01-23T19:50:00.000-08:002011-03-05T11:00:57.085-08:00Macaroni Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe535sWdYeGEwepSTqQqB895ctuXs5jPBh08PY_2AmPM808cd8SjRtSALrSsAGeeIQbOAEBlghIeP7GSp1b4hyphenhyphenb7iTBeQqYHgV6lH2EAUOPO0qG855LLMdwBr1VH1QSY5d3QdI_UkAbn8/s1600/IMG_8116.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5565594890993039842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe535sWdYeGEwepSTqQqB895ctuXs5jPBh08PY_2AmPM808cd8SjRtSALrSsAGeeIQbOAEBlghIeP7GSp1b4hyphenhyphenb7iTBeQqYHgV6lH2EAUOPO0qG855LLMdwBr1VH1QSY5d3QdI_UkAbn8/s400/IMG_8116.JPG" /></a><br /><br />I have always had the hardest time finding the perfect recipe for a good, classic macaroni salad. It seems to me that every time I make it the salad always tastes a little too bland or is a little too dry.<br /><br />Until now.<br /><br />This recipe is the perfect combination of creaminess and is bursting with flavor. The added vegetables give it just the right amount of crunch, and what I like most about it is that the longer you let it sit in your fridge, the better it tastes! I love recipes that I "have" to make earlier in the day or the night before; they make life so much easier.<br /><br />This is the only macaroni salad recipe {of this sort} I will use from now on ~ my days of looking for the perfect recipe are through, this is it!<br /><br /><br />4 cups uncooked small macaroni {elbow or shells}<br />1 cup mayonnaise<br />1/4 cup distilled white vinegar<br />2/3 cup white sugar<br />2 1/2 Tablespoon prepared yellow mustard<br />1 1/2 teaspoon salt<br />1/2 teaspoon ground black pepper<br />1 large onion, chopped<br />2 stalks celery, chopped<br />1 green bell pepper, seeded and chopped<br />1/4 cup grated carrots<br />2 Teaspoons chopped pimento peppers<br /><br />Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse under cold water and drain.<br /><br />In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrots, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferable overnight.Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com0tag:blogger.com,1999:blog-1105036042214083285.post-60959187015646168022010-12-05T22:37:00.000-08:002010-12-05T22:54:57.767-08:00Taco Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLJVMRbW9akVLmdn3psLkDmCA4rFy97hZZCqcbgsiOirKlSbWdisDTmWzsVXzoz3TPHbFUxlB0dg_5WVydlk3zWdtTva1fUqg4fyipCwLToBRHT8WcnQywdxpTJnl8I84BCx_P_OSVYtO/s1600/IMG_7651.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547454969338430962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieLJVMRbW9akVLmdn3psLkDmCA4rFy97hZZCqcbgsiOirKlSbWdisDTmWzsVXzoz3TPHbFUxlB0dg_5WVydlk3zWdtTva1fUqg4fyipCwLToBRHT8WcnQywdxpTJnl8I84BCx_P_OSVYtO/s400/IMG_7651.JPG" /></a><br /><div>I love recipes that don't require any measuring ~ and this is one of them! This <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Mexican</span> soup is really quick to make, and it tastes even better the next day for leftovers. It's also perfect for when feeding a large crowd, and is very filling :)<br /><br /></div><div></div><div>1 lb. ground beef, cooked</div><div>1 can kidney beans (<span id="SPELLING_ERROR_1" class="blsp-spelling-error">undrained</span>)</div><div>1 can garbanzo beans (<span id="SPELLING_ERROR_2" class="blsp-spelling-error">undrained</span>)</div><div>1 28-ounce can diced tomatoes (<span id="SPELLING_ERROR_3" class="blsp-spelling-error">undrained</span>)</div><div>1 can corn (<span id="SPELLING_ERROR_4" class="blsp-spelling-error">undrained</span>)</div><div>1 small can diced green chilies (<span id="SPELLING_ERROR_5" class="blsp-spelling-error">undrained</span>)</div><div>Diced white onion</div><div>1 packet taco seasoning</div><div>Salt and pepper to taste<br /><br /></div><div></div><div>Combine all ingredients in a slow cooker. Stir well, and let simmer in the crock pot on low for 8-10 hours or on high for 4-6 hours. Garnish with your favorite toppings.<br /><br /></div><div></div><div><strong>Favorite Toppings:<br /><br /></strong></div><div></div><div>Shredded cheddar cheese</div><div>Sour cream</div><div>Avocado slices</div><div><a href="http://www.google.com/imgres?imgurl=http://en.academic.ru/pictures/enwiki/76/Louisiana_brand_hot_sauce.jpg&imgrefurl=http://en.academic.ru/dic.nsf/enwiki/39337&usg=__q2Yq2rXzyWk8UapZ8GHsuUbmw0c=&h=923&w=351&sz=80&hl=en&start=0&sig2=SP0KabMzUiXjfecd-zciIA&zoom=1&tbnid=JMZ_ZqXcxdY6qM:&tbnh=164&tbnw=62&ei=yof8TPa7L4bWtQPc25X3DQ&prev=/images%3Fq%3Dlouisiana%2Bhot%2Bsauce%26um%3D1%26hl%3Den%26sa%3DN%26rlz%3D1R2SKPB_enUS385%26biw%3D1579%26bih%3D664%26tbs%3Disch:1&um=1&itbs=1&iact=hc&vpx=117&vpy=41&dur=1984&hovh=364&hovw=138&tx=84&ty=164&oei=yof8TPa7L4bWtQPc25X3DQ&esq=1&page=1&ndsp=23&ved=1t:429,r:0,s:0">Louisiana Hot Sauce</a> {my favorite!!} or Tabasco</div>Shannonhttp://www.blogger.com/profile/18337916861346635480noreply@blogger.com1