Saturday, April 16, 2016

Crockpot Mexican Chicken Soup for Two

Crockpot Mexican Chicken Soup for Two 
serves 2 to 4
                                                                                         prep time:  0
                                                                                         cook time: 5 hours
                                                                                         total time: 5 hours

1 boneless, skinless whole chicken breast
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 10-ounce can whole or diced tomatoes, with juice
1 cup chicken broth
1 10-ounce can corn, drained
5-ounces diced tomatoes with green chilies
4 teaspoons tomato paste
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 canned chipotle pepper in adobo (you may add 2 to 3 if you like)
juice of 1/2 lime

toppings: avocado, sour cream, grated cheese, crushed tortilla chips, fresh cilantro leaves and 2 lime cut in quarters


Place the chicken breast in your crockpot.

Sprinkle the chili powder, cumin and some salt and pepper unto the breast.

Add the diced tomatoes and juices, chicken broth, corn, the diced tomatoes with chilies, tomato paste,
chopped onion, the chopped red and yellow peppers, and the chipotle pepper; stir to distribute.

Place the lid on the crock-pot and cook for 5 hours on high.

shred the chicken:

After 5 hours remove the chicken breasts to a plate and use 2 forks to shred it finely. Return the shredded chicken to the pot, stir in the juice of ½ lime, taste and correct seasoning if necessary.


Serve piping hot in individual bowls with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on the side as a topping!

Thursday, April 7, 2016

Crockpot Mongolian Beef

Mongolian Beef
Serves 4-6
                                                                             Prep Time: 10 minutes
                                                                             Cook Time:  4 Hours
                                                                             Total Time: 4 hours 10 minutes

1- 2½ pound flatiron or flank steak
¼ Cup cornstarch
2 tablespoons  olive oil
1 tablespoon garlic, minced
1 tablespoon ginger, grated
¼ teaspoon chili flake
¾ cup soy sauce
¾ cup water
¾ cup brown sugar, packed
1 cup carrot, grated
3 or 4 green onions sliced diagonally into 1-inch lengths for garnish

sesame seeds for garnish

cut the steak:

Place the steak in front of you and, with a sharp knife held at a 45-degree angle, slice the meat against the grain into thin (about 1/4-inch) strips.

create cooking sauce:

Combine the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar in your slow cooker.

prepare the steak:

Cut flank steak into thin strips, cutting across the grain. Put steak into a Ziploc bag with the cornstarch and shake to coat.

bring it all together:

Add the coated beef to the crockpot, stir to combine and ensure the all the beef with sauce.

cook the beef:

Cover the crock-pot with its lid and cook on high for 2-3 hours or on low 4-5 hours, or until meat is cooked through and tender.

About 30 minutes before done stir in the grated carrots.


Serve over rice, garnished with sesame seeds and green onions.

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