I completely forgot to take pictures of the meals, but the recipes are below. The Chicken was AWESOME! A little crazy spicy since the Tomatillo Salsa I bought was out of control. A little glass of milk on the side helped with that though. Plus it was the first time I have used a Crock Pot, and I'm sold! Because of the amazingness of the crockpot, dinner was already done when I got home, so last minute I was able to invite a girl I disciple over, feed my roommates and a sweet high school senior my other roommate mentors. We had ourselves a spontaneous little dinner party!
The pasta was an abundance of spices happening all in one place. Next time I think I'd use chicken instead of tilapia, actually use cream instead of the half and half I used, and I'd add more tomatoes. It was good, though, and tasted even better with this new trick my roommate taught me last night. Just put feta cheese on top of everything. As she says, "Feta makes everything betta!" I must agree. Mmmm...cheese!
Well I'm off to run errands and get some food ready for the big Texas Tech/Texas game. It's a crazy big deal here in Raiderland! Wreck Em Tech!!! (And A&M please, please, please continue smashing teams like the one you are playing today Florida International! Whoop!)
Green Tomatillo Chicken
The New Creative Crockpot Cookbook
6 boneless, skinless chicken breasts
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1 tsp. freshly ground pepper
1 Tbs. fresh lemon juice
1 cup green tomatillo salsa
1 ½ cups sour cream
1 medium onion, sliced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. salt
1 tsp. freshly ground pepper
1 Tbs. fresh lemon juice
1 cup green tomatillo salsa
1 ½ cups sour cream
Place the chicken breasts in the Crock-Pot slow cooker. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice and salsa. Pour this sauce over the chicken breasts. Cook on Low 6 to 8 hours (or on High for 3 to 4 hours). Remove the chicken from the slow cooker. Stir the sour cream into the juices in the stoneware and blend well. Pour this sauce over each piece of chicken. Makes 6 servings.
Jalapeno Garlic Tilapia Pasta
Allrecipes.com
INGREDIENTS:
2 1/2 cups penne pasta
1/3 cup margarine, melted
3 cloves garlic, minced
4 (4 ounce) fillets tilapia fillets
1/3 cup all-purpose flour
2 tablespoons olive oil
1/4 cup heavy cream
2 1/2 tablespoons lemon juice
2 jalapeno peppers, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 (5 ounce) package baby spinach leaves
1 roma (plum) tomato, chopped
DIRECTIONS:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. While the pasta cooks, combine the melted margarine and garlic in a shallow dish. Place the flour in another dish. Dip the tilapia filets in the garlic butter mixture and then immediately coat with the flour. Heat olive oil in a large skillet over medium-high heat. Cook the fish in the oil until golden brown, turning once, about 5 minutes total.
3. Pour the cream, lemon juice, and remaining garlic and margarine mixture into the skillet. Stir in the jalapenos, salt, black pepper, cayenne pepper, paprika, and garlic powder. Bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with a fork; about 2 minutes. Mix the baby spinach into the sauce and cook until wilted. Stir in the chopped tomato and the cooked pasta.
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