Well, unfortunately the weather in Fort Collins is no longer 70 degrees... now it is more like 16 degrees. Lucky for us, we have a nice warm home, a fireplace and a crockpot! I love crockpots because you can throw a whole lot of random ingredients in, hit a button, and you're good to go. Here's what I threw in yesterday, and it turned out great!
Husband rating: 8
1 onion- chopped
1 jalapeno- chopped fine (I would say this is optional)
2 garlic cloves
1 can of corn
1 can of black beans
1 can stewed Mexican style tomatoes
1 can diced tomatoes with jalapenos and green chilies
1 small can of green chilies
About 2 cups chicken broth
2 chicken breast- I chopped mine, but your probably could put them in whole and shred them once they are cooked (for you vegetarians, you could opt to not put the chicken in, I bet it would be great!)
Some salt, pepper and a little sprinkle of cumin
Throw it all in the crockpot with the meat on top. Cook on low for about 7/8 hours. Eat it with tortilla chips and sour cream. And the best part... leftovers! Yum!
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I really like the husband rating! Because even if we LOVE a recipe it'll never get made again if our hubbies hate it (unless said hubby is out of town...) But why are guys so stingy with the "10"? My dad never gave things "10"! Ridiculous, because I'm sure your cooking (and my moms!) deserves it. If guys did the cooking I bet the ratings would go up :)
ReplyDeleteMy favorite recipe: Stuffed shells
1/2 package Jumbo shells (the biggest ones!), cooked and cooled so you can stuff them without getting scalded.
Stuffing:
1 small package ricotta cheese
1 small package cottage cheese
1 cup shredded mozzerella cheese
1/2 cup paremsan cheese
Italian seasoning to taste (about 1 tsp)
Topping:
1 15-oz can italian diced tomatoes
2 cloves garlic, minced
extra shredded mozzeralla and/or parmesan cheese
Mix all those cheeses and italian seasoning in a bowl, stuff cooked and cooled jumbo shells with it. Place stuffed shells in a baking dish (pile high and deep or long and shallow, it doesn't matter) and pour diced tomatoes with garlic over them. Top with leftover cheese, bake at 350 for 30 minutes, or until shells are hot through and cheese is melted. Enjoy!