Came across this recipe and thought I’d give it a try. Instead of making it on the stove, I chose to make it in my Crock Pot. It was super simple to make, especially when all you need to do, is throw almost everything in and let it do it’s thing. I let the frozen chicken breasts cook in the salsa verde itself first for about 5hrs. Then, I shredded the chicken and placed it back into the pot. I also added uncooked rice, 2 cups of water, black beans and corn to the pot as well – to cook for almost 2hrs. When I went to check on it later, I saw that it was ready before the timer went off!!
I do like the flavour a lot, but will say the La Costena sauce I used is VERY spicy…woo wee!! So if you can’t handle spice like that, find a milder sauce. Will definitely make this again, but will try a different sauce next time.
During the holidays, I love to roast almonds. I usually make a savoury version, but this year I really wanted to try something sweeter. When I came across this recipe I knew I had to try it. I followed the recipe to a ‘T’ up until the spice choice. The recipe calls for Chili Powder, but I decided to use Cayenne Pepper instead. It turned out really good, with a bit of a kick, and was quick to prepare. I stirred it every 20mins for about 40-45mins, because in my oven, they were ready by then. For next time though, I’ll use both Chili powder and Cayenne Pepper, to see if it gives it an extra kick 😀 If you like the combo of sweet and spicy, I’d recommend you give this recipe a try!!
(Photo provided by the internet – thank you to whoever took it!!)
Thanks to a voucher deal, we checked this farm out. There was really not much too it, but then again, it’s tailored to younger kids. But. They did have food!! So, we checked that out 🙂
We saw that they had Spicy Pumpkin Sausage, so my hubby and I got one for each of us. It was tasty and the spicy level was fantastic!! I didn’t really taste the pumpkin, but they may have just used it, to keep the sausage moist 🙂 There was also a mild version, for those of you, with an aversion to spice. We also saw that they had Pumpkin Spice Donuts. Who could pass up the chance to try those right?! They were fresh made, when you ordered them. So, you can only get them in half dozen orders. Which, at first, we thought that was too much. But, after each of us ate one, we were ok to take 4 more home!! They were perfectly spiced and flavoured with pumpkin. And the powdered sugar, was a nice added touch…omnomnom!!
This is what I decided to make this week, for our big pot meal!! Since we’re in the middle of winter, we always love making chili to warm up with 🙂 I found this recipe on AllRecipes.com, which looked to be a basic recipe, that you can add to with whatever you like. I personally have never used tomato sauce when makin chili, but there’s a first time for everythin right?! So, I used Hunt’s Thick & Rich Spicy Red Pepper & Chilies Tomato Sauce, and it worked really well 🙂
The recipe looks like it makes a thick chili. But, my hubby and I love a chili with a bit more liquid in it, so I added 2 cups of beef broth. I also added cumin, more cayenne pepper and chili powder then it calls for, 1 jalapeno (seeded) and we had leftover bacon so we added that too. After cooking on High for 4hrs, I served it over tortilla chips, and garnished with shredded cheese and sour cream…omnomnom!! If you’re a lover of chili, I’d recommend this recipe. If you liked it as much as we did, I’m sure you’ll add it to your repotoire too.