I came up with this recipe on Easter Sunday because I felt like we needed another appetizer. We really didn’t. There were six of us and we had enough food to feed about twenty people but I like to be excessive on Holidays. And parties. And really any occasion where food is involved. So, I made this. I wanted something spring-y and I happened to have zucchini, asparagus and spring onions on hand and I always have a bag of frozen peas in my freezer. I also happened to have on hand my new favorite refrigerator staple, a Pillsbury ready made pizza crust. These things are amazing. They take no time to cook and are super versatile. I mean you can do so many things with pre-made pizza crust. But what you should do is make these spring vegetable bars. (more…)
I’ve been drinking a lot of smoothies lately which means I have not been cooking all that much, but when I do cook, I want it to be healthy and this Slow Cooker Tex Mex Chicken fits that bill.
I wasn’t sure what to call this actually. There are probably a million variations of this recipe because it’s not at all complicated. I’ve made something similar before and the recipe I followed called it Santa Fe chicken. I thought about calling it Mexican chicken because the dish does utilize Mexican flavors, but it’s not authentically Mexican. The recipe felt more like a Tex Mex recipe to me. It calls for flavors like fire roasted tomatoes, black beans, cumin, chili powder, and chipotle peppers in adobo sauce. Hence, the name slow cooker Tex Mex chicken. (more…)