First off, that Tex Mex Roast lasted us FOREVER! Granted, we had family in town this weekend and ate out for most of our meals...but considering it's Thursday and it's the first day I've made a meal this week (because we've been eating leftovers), I consider that lasting FOREVER!
Today, I made Artichoke & Chicken Pasta. I forgot to take a picture of the ingredients, but they are super easy to find in your local grocery store!
Chicken breasts (as much as you'd like; completely optional)
3 (14.5-ounce) undrained cans Italian Tomatoes (I used diced, but stewed would work great!)
2 (14.5 ounce) cans artichoke hearts in water, drained & lightly chopped (I just bought quartered and did not worry about chopping)
6 garlic cloves, minced
1/2 cup pimento-stuffed green olives
1/2 cup heavy whipping cream (to add later)
1 pound freshly cooked pasta (to add later, I used veggie farfalli/bowtie pasta)
Directions
(Sorry about the cruddy picture, when I put this in at lunch, I had left my camera in the car and my phone is all I had.)
Place desired amount of chicken in bottom of CrockPot. Pour all three cans of tomatoes on top. Lightly drain artichokes and chop (if necessary/desired) and toss in on top of tomatoes. Add minced garlic and green olives. Cook on low for 4-5 hours (without chicken) or on low for 6-7 hours (with chicken).
Right before serving, stir in 1/2 cup of heaving whipping cream.
Stir in hot pasta and top with parmesan cheese, if desired.
Our Reactions
Sarah - The first words out of my mouth were, "WOW! That's like restaurant good!" The rest of the meal continued to be "like restaurant good" -- and healthier than eating at most Italian restaurants, too! I will say, I think the chicken was a little dried out and it probably would've been perfect at about the 5th hour (I only used 2 chicken breasts).
Brian - "Uh-Ma-Zing" (He's at a loss for words...)
Now, after dinner we ate a (non-CrockPot) delicious banana bread! I have tried out several different banana bread recipes over the past 3-4 years and have not found one that was just so good it stuck, but I think I have FINALLY found THE recipe and I'm so excited to share it with you! I did not take any pictures, except of the finished product, so just imagine there are pictures :-)
Ingredients
1/4 cup white sugar & 1 teaspoon ground cinnamon (for baking pans)
3/4 cup butter (1 1/2 sticks)
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
Directions
- Preheat oven to 300 degrees. Grease loaf pans (I used 3) then dust with sugar & cinnamon mixture.
- In a large bowl (like, really big), cream butter & sugar. Mix in eggs, bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Divide into prepared loaf pans.
- Bake for 1 hour (it took mine about 1 hour & 10 minutes) until toothpick comes out clean when stuck in center of loaf.
DELICIOUS!
"Happy Crocking!"
-Sarah
0 comments:
Post a Comment