Category Mouth-watering Mondays

Arkie Mama: Mouthwatering Mondays

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Spicy Peanut Crockpot Chicken

I found this recipe a year or so ago on Receipezaar and fell in love with it. It’s an easy dish and smells heavenly when you’re coming home on a chilly night. I serve it over basmati rice. I usually tinker with the amount of peanut butter and, if it’s natural, the amount of sugar. I like a more nutty flavor though!

Anyway, here it is:

Ingredients

1-1 1/2 lb boneless skinless chicken thighs or boneless skinless chicken breast, cut into pieces

1 (28 ounce) can diced tomatoes with juice

1 cup chicken stock

1/4 cup peanut butter (smooth or chunky, depending on preference!)

1/3 cup diced onion

1 garlic clove (minced)

1 teaspoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon crushed red pepper flakes (or more if desired!)

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoons white sugar (optional, but recommended if you use natural peanut butter!)

Directions

Put all ingredients except the chicken into a slow cooker. Stir to combine. Add the chicken. Cook on low until liquid has thickened and chicken is cooked (about five hours, although I’ve let it cook a bit longer when I ended up working late!)

I usually add a bit of flour at the end because I like a thicker sauce. Serve with basmati rice.

For more mouth-watering recipes, click the button below. It will take you to A Southern Fairytale, where you’ll find more delicious recipes!

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Arkie Mama: Mouthwatering Mondays

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My friend Cindy, aka Mom on a Wire, gave me this recipe, oh, about three or so years ago. This is my contribution in the chili department. My husband makes a mean venison chili, and while I can’t hope to beat that, this one does me proud. 

White Chili

Ingredients

chicken breasts

onion

one can diced green chilis

one cup chicken broth

2 cans white cannellini beans (or white northern)

can diced tomatoes

can of corn

1/2 cup sour cream

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon cilantro 

1/8 teaspoon red pepper

salt, pepper to taste

(I use a bit more of the red pepper!)

Directions

Saute onion and chicken in oil. Add broth, green chilis and spices. Simmer 5 minutes. Drain and then add beans and corn. Add sour cream. Add two to three tablespoons of flour to thicken. Add diced tomatoes. Heat through. Top with cheddar cheese and tortilla chips.

For more mouth-watering recipes, click the button below. It will take you to A Southern Fairytale, where you’ll find more delicious recipes!

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Arkie Mama: Mouthwatering Mondays

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Not Yo Mama’s Banana Pudding (Paula Deen)

This is such an easy recipe, but it looks ever so deceivingly pretty that your guests will think you put all sorts of care and effort into it. It passed the MIL test at one family gathering, and I’ve relied on it ever since! Bless you, Paula.

Ingredients

 

    * 2 bags Pepperidge Farm Chessmen cookies

    * 6 to 8 bananas, sliced

    * 2 cups milk

    * 1 (5-ounce) box instant French vanilla pudding

    * 1 (8-ounce) package cream cheese, softened

    * 1 (14-ounce) can sweetened condensed milk

    * 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

 

Directions

 

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

 

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Arkie Mama: Mouthwatering Mondays

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This yummy fall recipe was given to me by Mom on a Wire. It goes well with skillet cornbread.

Corn Chowder

Ingredients:

olive oil

onion (to taste)

2 cloves minced garlic

two cans corn

one small can diced green chilis

half a package of kielbasa sausage (turkey or beef)

two cans Campbell’s potato soup

red pepper

one can Cannelini beans (or white northern)

cumin

chili powder

salt, pepper

Preparation:

Saute onion and garlic in oil. Add sausage, corn, green chilis and beans. Then add two cans soup and two cans milk. Add red pepper, chili powder, cumin, salt and pepper to taste. Simmer.

(My picky husband loves this stuff.)

For more mouth-watering recipes, click the button below. It will take you to A Southern Fairytale, where you’ll find more delicious recipes!

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Arkie Mama: Mouthwatering Mondays

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Once again, I’m participating in A Southern Fairytale’s weekly recipe swap. This week, I’m going to share how my husband cooks salmon. This dish is one of my faves.

Hubs’ Spectacular Salmon

Ingredients:

1 pound salmon fillet, boneless, cut into four pieces

 cooking spray

1/2 cup breadcrumbs

1/4 teaspoon cayenne pepper

1/4 teaspoon dill weed

1/4 teaspoon garlic salt

1 tablespoon olive oil

1 tablespoon lemon juice

Preparation:

Preheat oven to 400. Coat baking pan with cooking spray. Place fish in pan. In small bowl, mix bread crumbs, cayenne, dill, garlic salt, olive oil and lemon juice. Spread evenly over top of fish. Bake 10 minutes.

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Arkie Mama: Mouthwatering Mondays

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This is my first go at participating in A Southern Fairytale’s weekly recipe swap. She’s a Texas gal, so I visit her blog often just to get a taste of the motherland. (Pun intended.)

Anyway, this is a recipe for Chicken Avocado Soup. I can’t remember where I stumbled across this one, but my husband, surprisingly, really likes it. Next week, I’ll try to include pictures with whatever I decide to submit. This time, you’ll just have to imagine this pot of deliciousness!

Ingredients:

1 T oil

3 cloves of garlic, chopped

1 small onion, chopped

1 T of oregano

3 chicken breasts (boneless, skinless)

6 cups of chicken broth

salt to taste

1/4 cup cilantro leaves

3 tomatoes

2 avocados

Preparation

Heat oil and saute onions and garlic. Add chicken, then broth and oregano. Bring to a boil, then simmer for one hour. Remove chicken from the pot and shred it. Return shredded chicken to the pot, and add chopped cilantro, tomato and avocado. Let soup sit for 10 minutes or so. Garnish with tortilla chips (we make our own). Also, I use a little more cilantro, simply because I love the stuff.

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