Wednesday, October 26, 2011

Shredded Tex-Mex Chicken Crock-Pot with Avocado Corn Dip

This is a family favorite around my house. I've been making this dish for a while now and my family always loves it O and did I mention is SO SIMPLE. The good thing about this recipe is you can use it several different ways. I have used the shredded chicken to make burritos, tacos and nachos just to name a few plus you can always freeze what you don't use for another day!!

Ingredients for the Shredded Tex-Mex Chicken
  • 4 Boneless, skinless chicken breast
  • 1 1/4 teaspoon cumin
  • Dash of Salt
  • Dash of pepper
  • 1 cup of salsa (I like to use about 1/2 a cup of mild red salsa and 1/2 a cup of mild green salsa)
  • 1 small can of Green chilies
1. Place frozen or thawed (I've used both and they both work just fine)chicken in the bottom of crockpot
2. Sprinkle Cumin, Salt and Pepper over the chicken breast.
3. In a separate bowl mix together the red salsa, the green salsa and chilies then pour over chicken.
4. Let chicken cook on low for 8-10 hrs
Once chicken is fully cooked take two forks and slowly shred the chicken.
Serve chicken on Tacos, Nachos or whatever you please.

Ingredients for Avocado Corn Dip

  • 2 Avocados
  • 1/2 of a lime
  • Lemon pepper
  • Fresh Cilantro
  • Yellow Onion
  • 1/2 cup of corn
 1. Peel avocados (KEEP THE SEEDS) cut into 1 inch cubes
2. Squeeze 1/2 of a lime over the avocados
3. Sprinkle avocados with Lemon pepper
4. Cut up about 1/4 of a cup of cilantro and 1/4 of a cup of onions
5. Add the Corn the Cilantro and Onions to the avocados and lightly stir do not over stir it.
I recently learned this trick from a little ole Hispanic lady that cooks for some of the guys at my husband's work. If you leave the seeds in the bowl with the avocado, your avocados will not turn brown. Pretty cool huh!!
Hope you and your family enjoys this recipe!

I'm sharing this delicious recipe over at :

Monday, October 17, 2011

Ham and Cheese Sliders

I found this awesome recipe at I love her blog she always has wonderful recipes and awesome pictures. Check her blog out, I'm sure you will find somthing you like as well.
My family LOVED these little sandwiches. They are SO good and SO easy. This is a must try recipe.. Hope you enjoy

Ham and Cheese Sliders

For the sandwiches:
24 slider rolls
24 slices honey ham
24 small slices Swiss cheese

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.


Thursday, October 13, 2011

Grilled Cubed Steak Rollups

This recipe is OMG SO DANG good. My family LOVED this and it was so stinkin easy. I heart Easy......

The only modification that I made to this recipe was I left out the fresh parsley.

Grilled Cubed Steak Rollups
(adapted from Recipezaar)

4-5 pieces cube steaks
marinade (recipe below)
2 oz cream cheese, softened
4-5 pieces bacon (raw)
1 sprig fresh parsley, minced, (stem too)


1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak dust or your favorite steak seasoning
3 tablespoons A1 steak sauce

For the Marinade

Put all ingredients into a blender and puree. Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. Can be marinated up to three days for tough cuts of meat. This made enough marinade for 8 cube steaks, so I put four in the freezer in marinade.

For the Roll Ups

Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. Mine marinated for 24.

Preheat your grill on high with the lid closed. Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain.

Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. Spread thin layer of cream cheese over one side of steak.

Beginning with short end roll up the steak.

Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. I didn't have enough toothpicks so I used two long skewers. I definitely recommend the toothpicks so you can turn the steaks individually.

Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. Mine took about 25 minutes total.


Tuesday, October 11, 2011

Crockpot Smokey Honey Barbecued Chicken

This recipe is so simple to make and my family LOVED it. We had Sandwiches one night and then on baked potatoes the next.

Crockpot Smokey Honey Barbecued Chicken for Sandwiches
(found at

2 cups of bottled barbecue sauce
3 tablespoons of honey
3 large boneless, skinless chicken breast
1/2 teaspoon of cumin

In a 2 - 3 quart crock pot place 1/2 cup of the bottled barbecue sauce. Pour in 1 tablespoon of honey on top of that. Now add the chicken breasts. Pour the remaining barbecue sauce and then the honey on top of the chicken breast. Cover and cook on low for 3 - 3 1/2 hours. Remove lid and using two forks shred the chicken breasts. Add the cumin (that's where the smokey flavor comes from). Stir to incorporate. Turn to high (leaving the lid off) and cook for additional 30 - 45 minutes. This will help it thicken. Serve on buns or baked potatoes.


Wednesday, October 5, 2011

First Fall project for 2011

Fall is in the air and I have a list a mile long of fall projects I want to make, so I have been crafting my booty off..... and that makes me SMILE !!!!
My husaband and I love going to a flea market not far from our home, you can find all kinds of good stuff for really CHEAP prices. I bought everything to make this wreath at the flea market. The wreath cost me 3.00 the flowers cost me 4.00 and the sign in the middle of the wreath cost me 2.00 for a whopping total of 9.00 WHAT A DEAL .....

Before I got a hold of it !!!!!!

and the after..... so what do you think?? I love the way it turned out. My porch will be fully decorated soon and I will share those pictures with you all soon. Hope you enjoyed

-Happy Fall Ya'll- Kristina -

I'm sharing this project over at these awesome blogs, check them out..

Halloween Party

Tuesday, October 4, 2011

Loaded Baked Potato Soup

Loaded Baked Potato Soup
(Found at

12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 large onion, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon
32 oz chicken broth
6 oz half and half
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, and onion in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.