Category Archives: food

MommyinColorCooks: Double Whammy- Crockpot Chicken Salad& Lava Cake

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MommyinColorCooks: Double Whammy- Crockpot Chicken Salad& Lava Cake

Happy unofficial Summer,everyone! I have a quick lunch option. All you need is:

3 chicken breast

1 cup and a half of water

chopped celery

chopped onion

1 cup of mayonnaise

All you do is cover the chicken breasts with the cup and a half of water.

Next, place on LOW for 4-6 hours. Then, shred chicken and after that add the celery,onion,salt,pepper,and mayonnaise.

Lastly, serve as you want.

*NOTES* I like ALOT of mayo in my chicken salad so a cup was definitely not enough. I added salt and pepper to the chicken breast before cooking but after it was done, I didn’t taste any of it. I added more after it was done and got a better taste. Recipe compliments of Repeat Crafter Me

Let’s move on to dessert. This is only the 2nd dessert I’m doing in Lucille and it was a hit. Recipe compliments of The Magical Slow Cooker

I had a craving for lava cake but didnt feel like going to Applebees to get it so Pinterest it was.

All you need is a package of semi sweet chocolate drops, a box of fudge cake mix, 2 boxes of instant chocolate pudding mix,and 1 cup and quarter of coffee 2 cups of milk.

1)Mix the cups of milk with the pudding mix and sit to the side for a minute

2)Add three eggs and half a cup of oil to the cake mix. Once it’s mixed all together add the coffee little by little.

3)After spraying the crockpot with nonstick spray pour the cake mix into bottom. Add pudding mix in dollop form on top of that then spread chocolate pieces over that.

Dollops of pudding on top of cake batter

Cake batter/coffee mix

4)Set to HIGH for 3 hours. Enjoy!

I added peanut butter pieces to the chocolate ones because I really wanted that combo

Finished Product

*NOTES*

I served with a side of ice cream. I may have overdone it because the texture of the “lava” turned really gummy.

It was still really good. Recipe compliments of The Magical Slow Cooker.Let me know if you try these or have tried them. Check out the other recipes I have pinned on my Pinterest board, Crock Pot Recipes. Enjoy your weekend!

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MommyInColorCooks: Stuffed Green Peppers

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MommyInColorCooks: Stuffed Green Peppers

9I first tried stuffed peppers while staying in a hotel during Hurricane Sandy in 2012. From then I promised to try making them myself one day. And thanks to Pinterest, that day came. I did a quick broadcast of it and you can find it here.

I got the recipe from Mommy Hates Cooking and I chose it for its simple ingredients. I did skip the green onion only because I am just unwilling to try it. Enjoy and let me know your own stuffed green peppers recipes in the comments.

Ingredients

  • 6 Green Bell Peppers
  • 1 Pound Lean Ground Beef Uncooked
  • 1 Taco Seasoning Packet or Gluten Free Taco Seasoning
  • 1 Cup Uncooked Rice
  • 3 Green Onions sliced
  • 1/2 Cup Black Beans
  • Shredded Cheese

DIRECTIONS

1.Spray cooker with cooking spray.

2. Cut tops off peppers but keep then remove seeds.

3.Mix together all ingredients except cheese. Stuff peppers with mixture, replace pepper tops.

4. Put in 1/4 cup water at bottom of cooker. Cook on low 8 hours

5. Remove pepper tops,put cheese on top, allow it to melt and serve.

NOTES:

After plating, the pepper fell apart. The long cook time is at fault so next time I might cook the rice before hand,then lower cook time.

For 6 peppers to fit choose smaller peppers,I chose a couple large ones so I ciuld only fit 5. I had mixture left over.

It was a very hearty meal,despite not many ingredients. Was a hit with the family and I will make it again.

*AFFILIATE LINKS USED*

MommyinColorCooks: Chicken Parmesan Pasta

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MommyinColorCooks: Chicken Parmesan Pasta

Its been some time since I tried something new. I hate long drawn out explainations to recipes so I’ll be brief. I was bored with dinner, hit Pinterest for something new, Amani was next to me and pointed at the chicken parm pasta recipe from Damn Delicious. That’s it! Here is yhe recipe:

INGREDIENTS:

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 2 (28-ounce) cans crushed tomatoes
  • 1 onion, diced
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1 pound penne
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

Directions:

1) Salt and pepper your chicken.

2) Pour tomato sauce into crockpot as well as the spices and onion. Stir.

3) Place chicken into mixture and set pot to low 4 hours.

4) Cook pasta according to directions on package. Shred chicken then pour pasta on top. Add cheese.

5) Let cheese melt about 20 minutes or so and voila!

*VERDICT

I loved this recipe! It was filling and I had 2 days worth of leftovers. My family enjoyed the chicken with the pasta which is something we dont normally put together.I added an extra hour to cook time because I had HUGE pieces of chicken breast and I really wanted it to be tender.I accidentally use diced tomatoes instead of sauce, but once I realized my error, I added a jar of pasta sauce 3 hours in. I think I will keep the addition of the tomatoes because it was just sooo good! I will be adding this dish to the rotation. Id you are a visual learner, there is a video of the recipe being made and it really is simple. I wish I would have added a touch more salt. Gonna give this recipe 3/4 crockpots.

MommyinColorCooks: Crockpot Chicken and Dumplings

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MommyinColorCooks: Crockpot Chicken and Dumplings

I found some old pictures in one of my Evernote notebooks. It was of chicken and dumplings I made for my mom and I last Winter. My mom had a taste for her childhood favorite dish and it was the perfect excuse to pull Lucille down from her throne. I almost forgot where I got the recipe but after digging through my crockpot recipes on Pinterest,I found the recipe. I found it on Spend with Pennies and what I really liked about it was that there was a shortcut to making the dumplings. I know that many folks like to do EVERYTHING from scratch,and while I admire that,it’s definitely not me. I like layering ingredients into Lucille and that’s pretty much all you’re doing with this recipe and there aren’t a gazillion ingredients either. If you decide to make this, please let me know by dropping pics of your creation in the comments here, or on Twitter using the hashtag #mommyincolorcooks,or on Facebook. Enjoy!

INGREDIENTS
  • 1 large onion , diced
  • 1 can (10.5 oz) cream of celery soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables or peas and carrots , defrosted
  • 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle)(I used Buttermilk)
  • DIRECTIONS:
    1. Add onion to crock pot and top with chicken breasts.

      2)In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.

  • 3)1 hour before serving (after 4 hours of cooking time),cut biscuits into thin and flat strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.

    When serving,take chicken breaks out if crockpot and slightly shred. Put back into slow cooker and stir (the dumplings will break apart,its fine). Let cook an additional 10 minutes and serve.

    I made this dish originally 8 months ago so I’m fuzzy on details. However, I remember loving the biscuits serving as dumplings. If done just right they can be crisper on top while keeping its roughness. It was also very hearty and filling. I believe I added a little salt to taste because it tasted a little bland at first.

    I’m not sure of the serving size but I made it for just me and my mom and we had leftovers for the next 3 days or so. Next time I make it, I will livestream it from Periscope. Once agajn,enjoy!!!

MommyinColorCooks: Mozzarella Stuffed Meatballs

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After the successes that were my split pea soup and honey mustard pork chops, I decided to kill two birds with one stone:an affordable meal in the crock pot I am obsessed with.

This one was super easy because you probably already have a technique you use to make meatballs. I have never made meat balls prior to this. My mom usually makes them for our subs or spaghetti dishes but I wanted to not only try it myself, but put my own spin on it. Pinterest once again was my hero and this recipe is from Le Creme De La Crumb.

Ingredients:

1 lb ground beef

1 cup of breadcrumbs

1 egg and 1 egg yolk

1 teaspoon minced garlic(or two teaspoons garlic powder)

1 teaspoon onion powder

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

3-4 mozzarella cheese sticks

marinara or alfredo sauce

Directions:

1.I cut the string cheese sticks into 8 pieces each. I used 5 sticks. I had 17 meatballs in total.

2.The ground beef was hand mixed with the bread crumbs,eggs,garlic powder,onion powder,Italian seasoning,salt,and pepper. My beef was still a tad frozen so mixing it up with the heat from my hands helped thaw it some. Meanhwile the cut cheese stick were in the freezer.. I actually enticed Amani int helping me roll the beef into balls. We stuck the cubed cheese into the meat and made a ball around it to cover the hole and cheese.

3.I actually enticed Amani into helping me roll the beef into balls. We stuck the cubed cheese in the meat and made a ball around it to cover the hole.

4.Before I put the balls in Lucille, I sprayed her with nonstick spray. I gave the balls enough space in between them to breathe. I am still getting used to Lucille’s temp settings so I put her on high for 3 hours but the recipe says low for 3 hours,high for 1-2. I panicked a bit but am happy to say all was just starting too ooze out. It was so good!

As I said, I made 17 balls in total split between 4 people. The recipe does serve 4-6 people. I did make my meatball medium sized because it was the 4 of us. It;s an appetizer but one full of Italian flavor! I was perfectly content simply eating as a stand alone treat. I will definitely be making these again in my spaghetti and even perhaps sub sandwiches. Amani did top hers off with romano cheese while I added a little more Italian seasoning to mine.

I am going to give this recipe 10/10 for affordability,taste,and time. I strongly encourage you to give it a try. I would love to see how you hook yours up so do tag me at #mommincolorcooks. Happy eating yall!!!

MommyinColorCooks:Honey Mustard Porkchops

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I havent pulled out Lucille in a while and I havent cooked a good piece of meat in awhile so after purchasing a meat plan, I decided on pork chops. Normally, I fry them but because I was bored with that and I was feeling mom guilt about notbhaving cooked in awhile, I took to Pinterest for a SIMPLE recipe. My favorite recipes are the ones that don’t have a zillion ingredients that are hard to pronounce. And I found one by Slow Cooker Gourmet that was not only simple but a little outside the box.Just the way I like it!

Since it was a trial, I used 2 center cut porkchops though the recipe call for 2 lbs of pork chops. It doesnt say to season the porkchops beforehand,but I ALWAYS season my meat before I do anything to it so, I used a little Goya Adobo seasoning and SaΕΊon seasoning. If you do season, go lightly the first time because you dont want your seasoning to overpower the honey mustard.

I put the meat directly into Lucille, and moved on to the honey mustard mixture. The recipe calls for 1/2 cup of mayo, 2 tablespoons each of yellow mustard,Dijon mustard,and bbq sauce. You also need 1 tablespoon each of honey and lime juice( I didn’t have Dijon so I used honey mustard which defeats the purpose of the recipe but I was determined. I also subbed lemon juice for lime,didnt notice a taste of it at all really).

Once they were all mixed up, I dumped it right on top of my two porkchops(although I didn’t use the amount of meat called for, I did not use less sauce because I wanted to see how much it would produce for the correct amount of meat).

I set Lucille on high for four hours and I think in the future I may do three because the meat was drier than I like my pork chop to be. If that’s your preference,however,stick to 4 hours. Also, you can brown the pork chops before slow cooking. The result was pretty good although next time I will use lime juice and honey as per the recipe.

What are you making for your sweetie tonight? I would love to know if you tried this recipe how you enjoyed it. Leave me pics and comments below! Happy Valentine’s Day!!!

Lucille!!!

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Those of you who follow my Instagram account, know that this past weekend I was gifted with my very FIRST slow cooker. I have decided to name it Lucille, a moniker I have to a favorite pen I had in 8th grade. Actually, I named the pen after the Little Richard song ‘Lucille’,after I watched the Little Richard biopic,starring a favorite of mine, Leon 😍😍😍. But, I digress.

I CAN’T WAIT to make my first slow cooker meal and so I got Pinterest and found quite a few I want to try. But one that stuck out to me was actually one I had seen done by my favorite television chef, Ree Drummond AKA The Pioneer Woman. It also just so happened that my mother mentioned that she had a taste for homemade lasagna,and then I got the slow cooker,all in the same week. Talk about fate,huh? Without further ado, here is the recipe for slow cooker lasagna. Enjoy!

INGREDIENTS:

Meat Mixture:

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 2 pounds ground beef
  • 1 pound Italian sausage, casing removed
  • 3 cloves garlic, finely chopped
  • One 28-ounce can diced tomatoes
  • One 14.5-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
Cheese Mixture:
  • 3 cups ricotta cheese
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup grated Romano
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
Lasagna:
  • Nonstick cooking spray, for spraying the slow cooker
  • 15 uncooked lasagna noodles
  • 2 cups grated mozzarella
  • Chopped fresh flat-leaf parsley, for garnish

For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.

For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.

For the lasagna: Spray a 6-quart slow cooker with cooking spray.

Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.

For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

Show: The Pioneer Woman

Episode: Hay There!