Category: Party Ideas

Crockpot Chicken Tortilla Soup

Reblogged from millermusings

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine

Click HERE for serving instructions and MORE!

Southern Style Potato Salad

Reblogged from deepsouthdish:  YUM!!

Ingredients

  • 7 medium sized russet potatoes
  • 1/2 cup of onion, minced
  • 1 large stalk of celery, chopped
  • 1 teaspoon of kosher salt
  • 10 turns of the pepper grinder, or to taste
  • 3 boiled eggs, chopped
  • 1 cup of real mayonnaise
  • 1 teaspoon of yellow mustard
  • 1 tablespoon of chopped sweet pickle or pickle relish
  • Paprika to garnish, if desired

Instructions

Rinse and scrub potatoes and place whole in a large pot of salted water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.

Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.

Add the onion, celery, salt, pepper and eggs; toss. In a separate small bowl, mix together the mayonnaise, mustard and sweet pickle, and spoon over the potatoes; toss again until all the potatoes are coated. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

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Pineapple Infused Rum

Reblogged From Boulder Locavore: Selecting a pineapple that is fully ripe allows imparting of more flavor.  I have been told one way to ensure this is to pull on the outside top leaves and if they come off easily it is ripe.  I personally use the pressure test; squeeze the pineapple and try to find one that has a bit of give (not rock hard but not soft either).  On using dark vs light rum: I loved the idea of dark rum though use what you prefer and would use in cocktails.

Duration:  2 weeks

Ingredients:
·         1 medium pineapple (about 5-6 inches tall, excluding the top)
·         2 cups light or dark rum

1.       Cut top and bottom off pineapple.  Peel and core the pineapple.  Cut pineapple in half vertically, and then cut one half into 4 spears.  3 of the spears will be used in the infusion.

 
 2.      Place 3 pineapple spears and rum in a sealable 1 quart glass jar.  Allow to infuse for 2 weeks in a cool dark place. 
 
 3.      After 2 weeks, taste the rum and if the pineapple flavor is to your liking, remove pineapple (do not discard; see below) and reseal, storing in a dark cool location.
 
Looks super yummy, but can we wait for 2 weeks?!?!!

Whip Up Your Frosting

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes for the same price. You also eat less sugar and calories per serving.