Month: September 2011

Easy Crock Pot Shredded Chicken Tacos

I recently got an email for a recipe exchange. Since I am always looking for new and easy family recipes, I decided to join the exchange and see what happened. Here is a super easy recipe for chicken tacos. Put it in the crockpot and forget about it until dinner time. It doesn’t get any easier than this. This will certainly become a family favorite recipe at my house.

Ingredients

  • 6 chicken breasts
  • 2 cups sliced pepperoncini peppers
  • 1 cup brine, from pepperocini jar
  • 1 cup water
  • 1 sweet onion (sliced)
  • 1 package taco seasoning
  • 2 cups lettuce (shredded)
  • 1 cup tomato, diced
  • 1 cup cheese (shredded)
  • 1 package flour tortilla
  • 1 small container sour cream

Directions
Combine chicken breasts, pepperoncinis w/brine, onion, and taco seasoning in crock pot.
Cook on low for 4-6 hours then using 2 forks shred chicken in crock pot.
Serve on warmed tortillas with lettuce, tomatoes, cheese and sour cream.

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Nutella Swirl Pound Cake

Nutella Pound Cake
Nutella Pound Cake
Nutella Pound Cake[/caption]I was walking with a friend one day and she told me that she had made herself a nutella pound cake for her birthday. She was raving about how good it was. I had to have the recipe! I made the cake and it was indeed fabulous! My son-in-law, who loves Nutella, couldn’t get enough of it. Beware: This is not a low calorie recipe.

Ingredients

  • 4 large eggs, at room temp, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 13 ounce jar Nutella, warmed in hot water or microwave

Directions
Combine the eggs and vanilla in a small bowl and lightly beat. Combine the flour, baking powder, and salt in a medium bowl. Combine the butter and sugar in large mixing bowl and cream with an electric mixer on medium high until fluffy, about 3 minutes. With the mixer on medium low, pour the egg mixture into the bowl in a slow stream. Turn mixer to low speed and add flour mixture 1/2 cup at a time. After all flour is added, beat on medium speed for 30 seconds. Pour 1/3 of the batter into a greased and floured 9×5 inch loaf pan. Spread the batter and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth. Gently smooth 1/3 of the batter over Nutella and then smooth remaining Nutella over that. Spread the remaining batter over Nutella and run a butter knife through the batter to create marbling. Bake the cake at 325 degrees for 1 hour and 15 minutes or until toothpick inserted in middle comes out clean. Let cool for 15 minutes, then invert on wire rack and let cool completely before slicing.