Yesterday when I told my daughter what we were having for dinner she looked at me and gave me the face. When I told my husband on the phone I got silence. I also got “sweet potatoes again!!” About 2 minutes into dinner I noticed that they were inhaling dinner. Plates were being cleaned and forks licked. Then I asked if they liked dinner and it was resounding, they LOVED it!!!!!! They want it again!!! Today my husband texted me after eating his leftovers to tell me how good they were. I have a new dinner recipe!!!!!
It is sooooooooo easy!! I am all about quick, easy recipes and this is one. It is a slow cooker meal, toss the ingredients in and when its dinner time it is there waiting for you. Oh, and it has sweet potatoes and I am on such a sweet potato kick that I think I’m going to turn orange soon J. Cut up half an onion and 2 sweet potatoes, mix them together and put them in the slow cooker. Put the chicken thighs on top, season with salt and pepper and pour in balsamic vinegar and chicken broth. That’s it, it is that easy, slightly tangy and the result is amazing
Slow Cooker Balsamic Chicken and Sweet Potatoes
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½ medium onion, diced
2 medium sweet potatoes, diced
½ cup balsamic vinegar
1 ½ cups chicken broth
4 boneless chicken thighs
Spray a slow cooker with cooking spray.
Add onion and sweet potatoes. Stir to combine.
Place chicken thighs on top.
Season with salt and pepper.
Pour balsamic vinegar and chicken broth over the top.
Put the cover on the slow cooker.
Cook 4-6 hours on high or 6-8 hours on low.
Linked to Slow Cooker Sunday
It is cold in North Carolina! As I am writing this the temperature is hovering around freezing and it is a shock to the system. Just a few days ago I was running around with no socks or coat and today (and yesterday) I am pulling on turtlenecks, sweaters, and big fuzzy socks left over from my years living in Pennsylvania. The cold got me thinking of soup. It’s funny when I lived in Pennsylvania I really was not a fan of soup and never ever made it. Now living in North Carolina I crave soup and make it every few weeks…strange.
Today I made Buffalo Chicken Soup. I LOVE Buffalo Wings and all things to do with Buffalo Wings. I went to college in Syracuse, NY and was introduced to wings at The Varsity on Marshall Street (“Chris your wings are ready”….sorry, flashback to eating wings there). I am a huge fan of blue cheese with the wings (and blue cheese in general) and have a problem when someone tries to give me Ranch dressing with them (I also can’t stand Ranch dressing so that’s a big part of the problem) and I like them hot (not as hot as when I was in college, my stomach is getting old). The original recipe I found on Mother Thyme blog. I changed it up to suit my taste. You can adjust the heat by adding more Wing Sauce or serve it with wing sauce so everyone can adjust their own heat level. I also serve it with blue cheese crumbles and a crusty bread. Enjoy but don’t make it too spicy so you have a Sweet Morning!!!
Buffalo Chicken Soup
3 tbsp butter
½ onion, diced
2 ribs celery, chopped
1 garlic clove
¼ cup flour
2 cups milk
2 cups chicken broth
¼ cup hot sauce
Crumbled blue cheese
Melt butter in large sauce pot on medium heat. Add onion, celery & garlic and cook until tender, about 10 minutes. Add in flour & stir until combined. Slowly add in milk, stirring well. Add chicken broth. Stir in chicken and hot sauce & cook until chicken is heated. Turn to low & simmer at least 20 minutes.
Serve with blue cheese to sprinkle in bowls.
|Find this recipe and other soup recipes at this Linky Party
I have leftover turkey that must be used tonight. My family is tired of sandwiches and the other turkey meals I have been serving so it’s time to pull out the big guns, enchiladas. We love enchiladas!!!! They are an oft requested meal but unless I have leftover chicken it doesn’t appear on the table. The leftover turkey is the perfect excuse for enchiladas. Best of all I shredded all of the turkey and doubled the recipe. The extras will be frozen and pulled out when they are requesting enchiladas and I don’t feel like making them.
The enchiladas are easy to make and adaptable. Adjust the amount of cheese and salsa to suit your family. I always have salsa on the table so those of us that like extra heat can add it. Add some rice and a salad and you have a complete meal. Oh, they are great warmed up as lunch too!!
Leftover Turkey Enchiladas
adapted from Pace
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1 onion, minced
1 tbsp butter
2 cups cooked shredded turkey
3 oz cream cheese
1-2 cups shredded mozzarella cheese
2-4 cups salsa
6 flour tortillas
Preheat oven to 350.
Spray a 9×13 pan with cooking spray
In a saute pan over low heat saute onions with butter until the onions are softened, about 10 minutes.
Add shredded turkey, cream cheese, 1 cup of mozzarella cheese, and about 2 cups of salsa.
Stir to combine.
Cook until mixture is warm and cream cheese is melted.
Spoon mixture into tortillas.
Roll and place in prepared pan.
Cover with additional salsa and mozzarella cheese.
Cover pan with foil.
Bake 25-30 minutes (remove foil with 5 minutes remaining to melt cheese)
Adjust salsa to your preference, adding or subtracting.
These can be frozen and cooked directly from freezer increasing cook time by 15-20 minutes.