About Me

Friday, August 27, 2010

Foodies - Great Resources!

I go through phases in my kitchen leaning on one method of preparation more than the rest for periods of time, depending on what life has on my plate.  I am aware that going into the rainy season soon on top of being returned to baby momma status, that I will be soon turning to my Crockpot to avoid the evening dinner woes that are inevitably on the horizon.  
Today I came across another local North West transplant.  Whom like me, is enjoying a summer of moderate temperatures, unlike the ones we left back home further South.  If you're looking for some recipes to add to your  menus, check Jessie out over on her blog Bites.  I have a few recipes bookmarked to start with including the Slow Cooker Chocolate Mess.  With a name like that, and a picture of it served with Ice Cream.... I just can't wait!  She also has beautiful red dish ware that serves as the backdrop to most of her food pictures that I'm in love with.  
Tonight for dinner, I made her Crockpot Chicken with Black Beans  for dinner knowing that I would be coming home from shoe shopping with the kids and we would all be hungry.  With only 5 ingredients, I had the time to put it together in the Crockpot while telling the kids to get their shoes on and get themselves  into the car.  The recipe also works using frozen chicken, which I tend to always have in the freezer and keeping preparation simple.   We served this over rice, but I would like to try it wrapped up in a tortilla next time.  The kids all asked for seconds, so despite its lack in appearance, this recipe is a keeper for us!

Crockpot Chicken with Black Beans

1 lb frozen boneless chicken 
1 (15 1/2 ounce) can black beans -drained
1 (15 ounce) can corn - drained
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese

Combine frozen chicken, black beans, corn and salsa into Crockpot.  
Keep in crock pot on low for about 5 hours or until chicken is cooked and easy to shred.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
Break your chicken into pieces, or shred and serve over a bed of rice.

1 comment:

  1. I'm glad you didn't judge the recipe by how it looked- it's pretty much impossible to take an attractive picture of this dish :) We always make extra to eat during the week- over nachos, in wraps, etc Thanks for sharing your blog. ~Jessie



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