Thursday, November 21, 2013

Cilantro Lime Chicken w/Corn & Beans

I found this crockpot recipe on SixSistersStuff. It was part of an 8 freezer crockpot meals section they posted. So far, we have really enjoyed all the recipes! I posted their original recipe below and then included the adapted ingredients we decided to add to the recipe.  This is a great dish served in tortillas or over rice!
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 
salt and pepper to taste
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
After about 6 hours on low, we shredded the chicken and added the following:
2 slices of pepper jack cheese, diced
1/2cup lemon juice
2-3 Tablespoons Fajita/Taco seasoning
1/2 can of enchilada sauce
Salt and Pepper to taste
Cooked for about an additional hour, then served in flour tortillas with shredded cheese, salsa, sour cream and guacamole!
**Note, if the mixture seems to liquidy, just spoon it out and continue to stir the pot**
Copyright © 2013 Kellicipes

Monday, November 11, 2013

Chicken Vegetable Pasta Salad

Chicken Vegetable Pasta Salad
This is not a gourmet dish, but super easy and yummy! I would make this many times during the summer when I was life-guarding. It was quick and convenient to take to work. I normally use ingredients I have on hand, so you can change it up and it still tastes great. Yesterday, I had Schwan's Mini Bow Tie Pasta and Vegetable Blend in the freezer, so I used about a half of the bag and added some Halloween shaped pasta that I had purchased from Target on clearance.

-1 1/2 cup of uncooked pasta shapes (you can use shapes, rotini, small shells, etc.)
If you don't have theSchwan's Mini Bow Tie Pasta and Vegetable Blend  , you can use about a 1 1/2 cups of any frozen vegetable blend of your choice and 2 cups of uncooked pasta shapes.
-2 chicken breasts
-1/2 cup Mayo or Miracle Whip
-1/2 packet of dry Ranch seasoning mix
-Mozzarella cheese cubes
-Green olives
-Salt and Pepper

1. Cook frozen vegetables and pasta according to package. Drain and set aside.
2. Season chicken breasts with salt and pepper if desired. Cook on stove top until fully cooked throughout, about 4-5 minutes per side. Cut into cubes.
3. Mix cooked pasta and vegetables in a large bowl, add Mayo or Miracle Whip and half a packet of Ranch seasoning mix. Mix together well.
4. Add mozzarella cheese cubes and sliced green olives if desired (I always have to have cheese in my food and I love the flavor of green olives!)
5. Refrigerate for at least an hour before serving.
Copyright © 2013 Kellicipes

Saturday, November 9, 2013

The 21st Annual SAVE A HEART Celebration of Food & Wine

21st Annual Save a Heart Celebration of Food and Wine
6:30 p.m., Friday, November 22, 2013 Michigan League, Ann Arbor
911 N University Ave, Ann Arbor, MI 48109
Complimentary valet parking will be available.
About the Event
The 21st annual Save A Heart Celebration of Food & Wine will help the nation’s smallest heart patients. Strolling event includes 100 wines from around the world, a selection of microbrews, along with food samples from many local restaurants and caterers. The event will also feature a silent auction and live music. SAVE A HEART CELEBRATION OF FOOD & WINE

Friday, November 8, 2013

Blender Pancakes

I hate pancakes. Yes, I said it, I hate pancakes. They are fluffy and doughy and I just don't like them. However, my Mother always cooked me Swedish pancakes as a child, which are thin like crepes, and I will devour a whole batch if I could! My nephews enjoy these with Nutella spread inside, I prefer just folded and served with maple syrup. But you decide! Regardless, I know you will love them as much as I do. I mean, Mom's cooking is the best always, right?!
Blender Pancakes
1 Cup Cream Style Cottage Cheese
6 Eggs
1/2 Cup Sifted Flour
1/4 Tsp Salt
1/4 Cup Oil
1/4 Cup Milk
1/2 Tsp Vanilla

Put ingredients in blender. Blend at high speed for 1 minute, stopping to stir once. Bake on greased griddle - 1/4 cup for each pancake. Makes 20 4"pancakes. Roll up when cooked and serve with maple syrup, Nutella or fruit of your choice. Enjoy!
Copyright © 2013 Kellicipes

Sour Patch Grapes

I am a sucker for sweet and sour foods, but I hate the high sugar content in most of them, such as Sour Patch Kids candy. I came across a few Pinterest recipes for "Sour Patch Grapes". I can't recall the exact recipe site, but it is so easy that you really don't need a lengthy recipe. These suckers are so good, I guarantee you that you could eat a whole bowl! FYI though, eat with a toothpick or fork...otherwise your fingers will be stained! I learned the hard way....
Sour Patch Grapes
1 bag of green grapes
1 box of Jello Watermelon mix
1 box of Jello Sugar Free Lemon mix
1. Rinse and drain grapes
2. Toss grapes with both packets of Jello mix
3. Chill for about an hour


Terrific Chicken

This is a recipe my Mom made this evening and claims that my Brother made it back in 1994 when he was 16. Hmmm.....I doubt that, but regardless, it was absolutely delicious! Great for if you have leftover chicken or just want a hearty and comfort-food meal!
I apologize for not taking pics while she made it. It's really simple and doesn't require too much elbow grease! Just throw it together and BOOM! You've got a great dinner that the whole family will enjoy!
6-8 Chicken Breasts (skinned/boneless)
6-8 slices of Muenster (or Swiss) Cheese
1 can of Cream of Chicken Soup
4 Tbls. butter
1/3 cup of Chicken Broth
3 cups of Pepperidge Farm Stuffing
1/4 cup Milk
Your choice of gravy

-Thin soup with 1/4 cup milk.
-Mix butter with chicken broth.
-Mix butter/chicken broth solution with stuffing.
Layer the following in a 10" x 12" baking dish:
Top with stuffing that has been mixed with the butter and chicken broth. Bake at 350 degrees for 40 minutes. 5-10 mins if chicken breasts are large.

Once baked, drizzle warmed gravy over the casserole and then ENJOY!!
Copyright © 2013 Kellicipes

Thursday, November 7, 2013

Pierogy Beef Stroganoff

It has been a while since I have posted, been really busy with work, but I promise you all that I will do better! Last night we had guests over and I decided to try a new recipe, one that I found on and fudged a bit. It was a HUGE hit! The recipe I derived it from claimed it served 4, however, I was feeding two grown men who were working in the garage all day on a car, an 8-month pregnant woman and myself. I think that normally, this recipe would serve about 8. But last night was a different story and needless to say, there are no leftovers :( I used Pierogies and Diced Beef Tips and Gravy from Schwans, however, you can use whatever brand you like.
Pierogy Beef Stroganoff
1 bag of Schwans Pierogies, frozen
2 bags of Schwans Beef Tips and Gravy, thawed
1 Onion
5 White Button Mushrooms, sliced
Minced Garlic to your liking
Butter or Margarine as needed
1. Place bags of Schwans Beef Tips and Gravy in a pot of water, bring to a boil, cover and leave on medium heat until thawed (took about 20 minutes).
2. Empty bags of Schwans Beef Tips and Gravy into a pan, along  with sliced mushrooms and simmer until cooked.
3. Place Schwans Pierogies in a pot of water and bring to a boil. Cover and cook for about 7-8 minutes until tender.
4. Drain Pierogies.
5. Heat butter, garlic and onions in a pan. Add Pierogies and cook until brown on each side. Usually about 5 minutes per side.
6. Plate Pierogies and top with Beef Tips mixture. *You can eat them separately, that is what I did, but the guys loved the Beef Tips mixture over the Pierogies.*

You can also add about 1 cup of sour cream to the Beef Tips mixture if you want more of a "Stroganoff" taste. I served with a salad and again, it was a complete hit! Enjoy!
Copyright © 2013 Kellicipes