Crock-pot Wednesdays: Hawaiian BBQ Chicken Sandwiches

So Crock-pot Wednesdays are back.

If you ask me what my favorite appliance is the first answer that pops in my head is my crockpot.

No not my donut maker.

Or my frappucino maker.

It’s definitely my crockpot. Why?

Because it’s just too convenient! I go to work in the morning, I come home and dinner is already made.

I also love that I only have to clean 1 pot! That’s definitely a plus!

So let’s talk about these sandwiches. They are soo tasty!

I whipped these up in the spur of the moment.

I wanted to make dinner but was too lazy to go grocery shopping.

So I looked around my kitchen and what did I see…

Some frozen chicken in the freezer…

a can of pineapple….

and bbq sauce…

and some buns that were going to go bad soon…

And then it just clicked.

Hawaiian BBQ chicken sandwiches of course!!!

I love the sweetness of the grilled pineapple, the tang of the bbq, the sharp cheddar adds a nice saltiness to balance all the sweetness and then all served on a toasted bun.

Ahhmazing.

And it all took 5mins to prepare.

Now that’s my kind of dinner.

Hawaiian BBQ Chicken Sandwiches

Serves: 2

Ingredients:

  • 1 lb chicken breasts
  • 1/4 cup pineapple juice
  • 1 cup BBQ sauce (I used mesquite flavor -don’t use too sweet of a BBQ)
  • 2 pineapple slices
  • 2 slices cheddar (I used shredded)
  • 2 burger buns

Directions:

  1. Place the chicken in the crockpot.
  2. Combine the pineapple juice and BBQ and pour over the chicken.
  3. Cook on HIGH for 3-4hrs or until the chicken is fork tender.
  4. Remove the chicken to a plate and shred with two forks.
  5. Return the chicken to the crockpot and mix with sauce.
  6. Grill the pineapple slices.
  7. Toast the buns.
  8. Spoon BBQ chicken and sauce on the buns, top with shredded cheddar and grilled pineapple.
  9. Serve and enjoy!

Jalapeno Popper Chicken Chili

You guys know I’m like totally obsessed with spicy food right?

Well this is pretty darn spicy.

Spicy enough that you should have a glass of milk while eating it.

But not so spicy that your mouth will be on fire and you’ll start crying.

You can of course adjust the heat level to your liking, but why mess with perfection :)

This is really a great weeknight meal, it only takes 30mins to make and the flavors and spice will blow.your.mind!

So it all starts with jalapeno, spicy and delish.

Then we add some corn to the mix to add a little sweetness.

Then we have the chicken and well who doesn’t love chicken?!

To make it a chili in my opinion you have to I repeat HAVE to have beans. So we used kidney beans.

And then we have bacon. Glorious, greasy sinfully delicious bacon.

Or if you are on a diet or you’re trying to be healthy you can use turkey bacon. But why would you want to do that!?

And then we top it all with some cheddar cheese.

And there you have it a big bowl of awesomeness.

Jalapeno Popper Chicken Chili

Serves: 4

Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 jalapeno peppers, diced small membranes and seeds removed
  • 3 cloves garlic, minced
  • salt and pepper
  • 1 1/4lb chicken breasts, cubed
  • 1 10oz diced tomatoes with green chiles
  • 15oz reduced sodium chicken broth
  • 1 tsp chile powder
  • 1 tsp cumin
  • 1 tsp oregano
  • a pinch of crushed red pepper flakes
  • 14 oz kidney beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup fat-free skim evaporated milk
  • 1 cup skim milk
  • 8 slices of bacon, cooked and crumbled (can use turkey bacon!)
  • serve with grated cheddar

Directions:

  1. In a dutch oven, heat 2tbsp oil over medium high heat.
  2. Once hot, add the onions and jalapeno until softened (about 5 mins).
  3. Add the garlic and cook for 30sec.
  4. Add 1tbsp oil to the pot.
  5. Season the diced chicken with salt and pepper and add to the pot.
  6. Cook until chicken is browned(not cooked through) on all sides.
  7. Add chile powder, cumin, oregano, crushed red pepper flakes, beans, tomatoes, chicken broth and corn.
  8. Bring to a simmer, than cover and simmer for 30mins.
  9. Turn the heat off and stir in the evaporated milk and skim milk.
  10. Stir in half the bacon.
  11. Serve with remaining bacon on top and a sprinkle of cheddar cheese.

Adapted from:

Baked Coconut Shrimp with Jalapeno Apricot Dipping Sauce

One thing that my husband thinks he absolutely hates is coconut.

So of course, I had to try to change his mind.

I love coconut shrimp but since he is very anti-coconut I have been reluctant to try it at home.

On Pinterest I saw a recipe for coconut shrimp with pineapple sauce and it looks absolutely mouth-watering divine.

Like OMG I need this in my life right this second.

So we went to the grocery store and to his surprise I bought coconut flakes. He was all like “What do you need that for? I hate coconut!”

And so I told him that I want to attempt coconut shrimp. Well he didn’t seem pleased at all and gave me a whole spiel on how he won’t like it, but regardless I had my mind set to it and I was making some. Hey if he doesn’t want any, the more for me!

So that night I whipped a batch of coconut shrimp and my life will never be the same.

It was ridiculously easy, takes 5mins to assemble +15mins to bake and the taste would blow you away.

So I presented them in from of Your Majesty, he took one bite and what do you know? He loved them!

He couldn’t keep his hands away!

Elly and Coconut 1 – Chris 0

If you are hosting a dinner party I totally recommend making these! They are super tasty and you will definitely impress you guests! The shrimp is crunchy and slightly sweet, the sauce is sweet, tangy and slightly spicy. Just fa-bu-lous!

Coconut Shrimp with Jalapeno Apricot Sauce

Makes: 24 shrimp

For Jalapeno Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1 tbsp lemon juice
  • 2 tsp finely chopped jalapenos

Directions:

  1. Combine all the ingredients in a bowl.
  2. Cover with cling wrap and refrigerate while preparing the shrimp.

For coconut shrimp:

  • 1 lbs uncooked large shrimp (tails on, deveined)
  • 4 tbsp cornstarch (You might use less)
  • 2 cups shredded coconut
  • 2 egg whites

Directions:

  1. Preheat oven to 400F. Line two baking sheets with parchment papper
  2. In a bowl, beat the egg whites until soft peaks form. (I did this by hand because I thought it might be fun not but you can use hand mixer)
  3. Hold the shrimp by the tail and dip in cornstarch, shaking off any excess, then in the egg whites and then in the coconut.
  4. Bake for 15-17mins flipping halfway through.

Adapted from:

S’mores Cupcakes

Yep I know.

I warned you I’m obsessed.

So instead of working out, I made you cupcakes.

You’re welcome :)

And once again, a chocolate cupcake.

I think I probably have at least 5 chocolate based cupcakes on this blog, but I can’t help it.

I’m a complete chocoholic.

And not just that.

I’m married to the ultimate chocoholic.

You ask him what he wants for dessert his answer will be CHOCOLATE every time! Nothing else.

But these are not just your plain chocolate cupcakes.

Nah. It all starts with a layer of butter sugary crushed graham crackers, then we top that with chocolate chip chocolate batter and then we frost it with creamy marshmallow cream cheese frosting. Why cream cheese? Because I love cream cheese frostings, that’s why :) I love the texture and they are not overly sweet, just oh-so-good!

These cupcakes are even better the next day (and easier to eat too!) Just store in airtight container and you are good to go! :)

Here’s the recipe:

S’mores Cupcakes

Makes: 12 cupcakes (you will have leftover batter with which I made 21 mini chocolate cupcakes. The frosting is enough to frost all the cupcakes)

For crust:

  • 6 sheets graham crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp sugar

Directions:

  1. Put paper liners in a cupcake pan.
  2. In a bowl combine all the ingredients together and stir until the crumbs resemble wet sand.
  3. Spoon about 1 1/2 tbsp of the graham crumbs into each cupcake liner and press down with your fingers(or glass or a measuring spoon) to create a crust. Set aside.

For batter:

  • 1 cup sugar
  • 1/3 cup melted coconut oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup skim milk
  • 1 1/2 cups flour
  • 1/3 cup dutch processed cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup dark chocolate chips

Directions:

  1. Preheat oven to 325F.]
  2. In a bowl, whisk together the sugar and coconut oil.
  3. Whisk in the egg, vanilla and milk.
  4. In a second bowl, sift together the flour, cocoa, baking soda and salt.
  5. Slowly add the dry ingredients to the wet, stirring to combine.
  6. Fold in the chocolate chips.
  7. Spoon the batter in the graham cracker cupcake liners.
  8. Bake for 20-25mins or until a toothpick inserted in the middle comes out clean.
  9. Cool completely before frosting.

Marshmallow Cream Cheese Frosting:

  • 1/2 stick unsalted butter
  • 8 oz cream cheese, softened
  • 7 oz marshmallow creme
  • 1 cup powdered sugar
  • a pinch of salt

Directions:

  1. Cream the butter and cream cheese together until fluffy.
  2. Add the marshmallow creme and beat to combine.
  3. Add the powdered sugar and salt and beat until the frosting is thick and fluffy,
  4. If too thick add some milk (a tsp at a time) until desired consistency is reached.
  5. If too thin, add more powdered sugar.
  6. Frost the cooled cupcakes.

Decorate with chocolate sprinkles.

Easy S’more Croissants

Ohmygosh you guys.

I finally joined twitter.

Shh! don’t tell my husband. He hates twitter.

But of course I have to rebel against him and do it.

So now not only can you like me on Facebook but now you can tweet me.

And so the tweeting has begun.

As you might very well know I get obsessed with things… very easily.

Like glitter nail polish.

Totally obsessed and can’t stop buying it. I probably have at least 10 bottles of all super cute (and totally obnoxious) glitter nail polish yet every time I go to the store I just have to buy a new one.

Next we have dresses.

Mini black dresses.

My closet is completely flooded with them! I have 10(yes 10) little black dresses which to me look totally different yet my husband probably can’t tell the difference. I seriously can’t stop buying them. Obsessed I tell ya.

Next we have Pinterest. I’m pretty sure I have a problem… I just can’t stop pinning things! Is there a pinterest rehab? If so, I should seriously enter.

So just to warn you now that I have discovered tweeter, I’m sure I might go a little overboard. Just a little I promise ;)

And now for my current obsession.

S’mores.

Yes I know it’s winter so this campfire treat is sort of weird but I can’t help it. When I want something I must have it.

Golden, buttery crescent rolls, gooey marshmallows, decadent dark chocolate and crushed graham crackers to add some crunch.

Now that’s what I call a balanced breakfast ;)

It’s quick and easy too and it takes no time to make.

And once you have one, you know you’ll want some more :)

S’more Croissants

Makes 8 croissants

Ingredients:

  • 8 oz croissant rolls
  • dark chocolate chips
  • mini marshmallows
  • crushed graham crackers
  • 1 egg + 1 tbsp water, whisked together
  • cooking spray
  • powdered sugar for serving

Directions:

  1.  Preheat oven to 350F.
  2. Line a baking sheet with parchment paper and spray with cooking spray.
  3. Unroll the crescent rolls into 8 triangles and spray each on one side lightly with cooking spray.
  4. Place some chocolate chips, marshmallows and crushed crackers into each triangles, pressing down so it sticks the dough and roll up.
  5. Transfer to the baking sheet.
  6. With a pastry brush, gently brush the rolls with the egg wash.
  7. Bake for 10-12mins or until golden brown.
  8. Sprinkle with powdered sugar and serve.

More S’more things to come.

I told you I’m obsessed…

Spicy and Sweet Corn Chicken Enchiladas

Enchiladas again.

I think this is my third time posting a recipe for enchiladas, but I just can’t help myself.

And these are beyond easy. Like I was ahhmazed at how simple they were.

It took me 10mins to throw them together and the flavors were fab!

The enchilada sauce and the  chilli pepper in the filling gives it a slight heat and then the corn gives it a nice sweetness to balance it all out, then with have plenty of chicken and lots of shredded cheddar to turn it into my favorite yet enchilada recipe :)

Thanks to everyone that has already liked me on facebook but if you haven’t yet please do! :)

Thanks a bunches! :)

Spicy and Sweet Corn Chicken Enchiladas

Serves: 4

Ingredients:

  • 4 soft taco size tortillas
  • 15 oz can red enchilada sauce
  • 1 cup cooked and shredded chicken
  • 1 cup frozen sweet corn
  • 1 tsp red chilli pepper
  • 1 cup shredded cheddar cheese
  • sour cream and cilantro for serving

Directions:

  1.  Preheat oven to 400F.
  2. Spread half of the enchilada sauce on the bottom of 9×13 baking dish.
  3. In a bowl combine the chicken, corn, red chilli pepper and 1/2 cup of cheese.
  4. Distribute the chicken mixture between the tortillas and roll them up.
  5. Transfer to the baking dish and top with remaining enchilada sauce.
  6. Bake for 20mins then sprinkle the remaining cheese on top and bake for additional 5 mins or until the cheese is melted.
  7. Serve with sour cream on top and garnish with cilantro.

Adapted from:

Bailey’s Fudgy Chewy Brownies

You know I’m not a stranger of adding booze to my food.

Especially my dessert.

Remember these:

Bailey’s Chocolate Snicker Parfaits

Grown-Up Dark Chocolate Bailey’s Pudding

Salted Mudslide Cookies

So it’s only natural to add some more booze to my brownies of course!

A few days ago I got home from work craving one thing.

Brownies.

Thick, fudgy, chewy brownies oozing with Bailey’s.

Warm, fresh out of the oven topped with a big dollop of vanilla ice cream.

Inhaled in one bite.

And so I made it happen.

These take about 20mins from start to finish and are super simple to make. Like simpler than a mix!

So forget about the brownie mix and do it yourself! :)

Bailey’s Fudgy Chewy Brownies

Serves: 12

Ingredients:

  • 1 2/3 cup sugar
  • 3/4 cup coconut oil, melted
  • 2 large eggs
  • 2 tbsp water
  • 2 tsp vanilla extract
  • 5 tsp Bailey’s coffee flavor
  • 1 tsp instant espresso
  • 3/4 cup dutch-processed cocoa
  • 1 1/3 cup AP flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup chocolate chips
  • vanilla ice cream for serving

Directions: Preheat oven to 350F.

Grease a 9×13 baking pan with cooking spray then cover with aluminum foil leaving a 2in overlap on each side (it’s easier to get the brownies out of the pan this way). Spray the foil with cooking spray.

In a bowl, whisk the sugar and coconut oil. Whisk in the eggs, water, vanilla, Bailey’s and instant espresso.

In a bowl, sift together the cocoa, flour, baking powder and salt. Slowly add the wet ingredients and stir to combine. Fold in the chocolate chips.

Spread the batter into prepared pan and bake for 18-25mins or until a toothpick inserted in the middle comes out clean but slightly sticky.

Let it cool for 10mins then cut into 12 squares and serve with vanilla ice cream.

Adapted from:

Top 10 Recipes – One Year Blogiversary

Ohmygosh you guys.

You know what I just realized? It’s been a year since I started this little blog.

A whole year! How time flys!

During the year, I had a lot of successes and just as many if not more failures.

I have spilled more flour on my counters than you can imagine, have become a professional dishwasher, burnt myself countless times and have become much more confident in the kitchen.

So what are my faves of the past year you might ask? Well that’s really hard to answer….

Here are my top 10 recipes of the year!

10. Cuban Pork Sliders: These are cute and totally fab, yet soo easy to make :) Thanks for the wonderful recipe!

9. Lighter Surf and Turf Creole Pasta: I’m a meat and potato kind of girl so steak is one of my fave meals. And creole spice? Deelish! Over pasta- Yes, please :) Fancy and easy dinner, perfect for a stay-at-home date night :)

8. No-Bake Dark Chocolate Biscoff Pie: Probably Mr. Picky’s favorite dessert :) Oh-soo-good! Dark chocolate and Biscoff – ahhmazing combination! And no-bake! Win-win!

7. Mozzarella Stuffed Meatballs: Umm that says it all. Cheese. Meatballs. I’m done here.

6. Chocolate Lover’s Cupcakes: So I think it’s a very well-known fact that I am a chocolate addict. So when I saw this recipe on my favorite food blog I had to make it right away! These cupcakes totally satisfy all my chocolate cravings :) They are rich, decadent, a chocolate overdose and a party in my mouth all at the same time! Thanks Jessica for creating this fabulous recipe :) !

5. The Best Lasagna Rolls: This is what got me into cooking! A long time ago, when me and the hubs were still dating there was an Italian girl in the picture too. Well he claimed that she made the best lasagna ever and so of course, challenge accepted, I had to beat it. So I did some research and came up with this recipe. I’ve made it in the old-fashioned layered way and in the rolls-form and although they’re equally tasty, I personally prefer the rolls better! I love how easy it is to serve and absolutely adore the individual servings :) And since I got the man, I think I won the lasagna war ;)

4. BBQ Chicken Stuffed Baked Potatoes: In our house, we live, eat, breathe BBQ. Totally obsessed. Super easy and super yummy!

3. Caramel Apple Stuffed French Toast: Not the prettiest picture, I know. But boy is this good! Once I discovered it, I made it every day for a week straight and it did not get old. My favorite fall breakfast by far! Easy, sumptuous and if you have guests for brunch they will be soo impressed I promise!

2. Creamy Cheddar, Bacon Stuffed Chicken with Garlic and Lemon: To. Die. For. One of my first posts on this blog and definitely one of my faves. My go-to super quick and delicious dinner that totally satisfies. Cheese. Bacon. Garlic. Cream cheese. Lemon. What’s not to love???

1. Chocoholics Cheesecake: Mind-shattering delicious! Heaven on Earth! Seriously! I couldn’t get enough of this! It was my first time venturing into the real baked cheesecake thing and I went in kind of terrified. And oh gosh how wonderful it turned out!!! Definitely would make over, and over, and over again! My favorite of the year! :)

Dinner for 2: Lighter Chicken Alfredo

Alfredo. The language of love.

I absolutely adore alfredo sauce.

I mean what’s not to love? It’s rich and  creamy, super cheesy, slightly garlicky, buttery goodness that just screams Indulgence.

And made light? Without using a ton of butter and oh-so-good-but-oh-so-bad heavy cream? And without sacrificing any flavor?

Is that even possible?

Well yes it is my friends!

Yes, now you can eat as much as you want of this and as often as you wish without all the guilt!

To lighten this classic dish I used only 1 tbsp of light butter, fat-free skim evaporated milk, some plain nonfat yogurt and a teeny bit of cornstarch to thicken it all up. Add up a handful of cheese, some garlic salt and plenty of pepper and there you have Light Alfredo!

The whole meal took 15 mins to make! Seriously!

I was slightly fearful of how this was going to turn out, but at the end it turned out absolutely ahhmazing! Chris even said Perfection :)

So my dears there you have it light alfredo sauce! The sauce itself has only 138 calories per serving :)

Lighter Chicken Alfredo

Serves: 2

Ingredients:

  • 1 tbsp light butter
  • 1/2 cup fat-free skim evaporated milk
  • 1/4 cup nonfat plain yogurt (or greek!)
  • 1/4 cup shredded parmesan cheese
  • 1 tsp cornstarch dissolved in 1 tsp water
  • garlic salt and pepper to taste
  • 2 small chicken breasts (about 8oz)
  • to season: dried basil, garlic salt and pepper
  • 4 oz linguine or fettuccine pasta

Directions:

Cook the pasta according to package instructions. Before draining pasta, reserve about 1/2 cup of pasta water.

Dry the chicken breasts with a paper towel. Season both sides with a sprinkle of basil, garlic salt and pepper. Grill until cooked through. (I used my George Forman Grill for ease!)

Keep the chicken warm while preparing the sauce.

In a saucepan over medium high heat, melt the butter. Stir in the evaporated milk and bring to a low boil. Turn the heat to medium-low and whisk in the water cornstarch. Let it slightly thicken then turn the heat off. Stir in the yogurt. Add the parmesan and let it melt. Season to taste with garlic salt and pepper.

In a large bowl mix the pasta and sauce. If the sauce is too thick, add a little pasta water until reached desired consistency (I used about 1/4 cup of pasta water). Slice the chicken, plate and serve immediately! :)

Holy Cannoli Pie!

I love pie.

I don’t particularly love making pie because I’m absolutely terrible(and terrified) at making pie crust. B

ut this after all is not your old-fashioned pie.

It’s more like a giant cannoli!

And the crust is super simple! And extremely yummy! Totally tastes like cannoli shell and well that’s kinda the point…

The filling is super creamy, not overly sweet but with the chocolate chips hidden inside it gives it the extra sweetness it needs so it’s rich and creamy, yet light…

And the best part is that it’s really easy to make.

If I successfully made it with my horrible dough making skills, so can you! :)

By the way today is my wonderful husbands birthday :) Happy Birthday my love!

Now, go eat some pie :)

Holy Cannoli Pie

Serves: 6-8

For the crust:

  • 2 cups sifted AP flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup cold butter
  • 1 large egg
  • 1-3 tbsp skim milk

Directions: In a food processor, combine the flour, sugar, salt and cinnamon and pulse to combine. Add the cold butter and pulse until the butter resembles pea-sized crumbles. Add the egg and 1 tbsp milk and pulse until a large ball is formed. If your dough doesn’t come together add 1 to 2 more tbsp of milk. Place the dough in between 2 sheets of waxed paper and roll out to fit your pie plate. Spray your pie plate with cooking spray and gently transfer the dough to the pie plate. refrigerate the dough while making the filling.

Preheat oven to 350F.

For the filling:

  • 2 1/4 cup skim ricotta
  • 1 large egg
  • 1/4 cup sugar
  • 2 tsp Baileys (or Amaretto if you have it!)
  • 1/2 cup dark chocolate chips

Directions: In a food processor, pulse the ricotta, egg, sugar and Baileys until just combined. Fold in the chocolate chips.

Transfer the filling to the refrigerated pie crust and bake in a preheated oven for 25-35mins or until the crust has slightly browned and the filling has puffed up a bit.

Store in the refrigerator until ready to serve.

Serve with powdered sugar and melted chocolate drizzle.

Adapted from: