Nacho Cheese Chicken Chowder

If you read my blog, you know I use my slow cooker a lot. The slow cooker is perfect for soups! I am always looking for new soup recipes to try. I found this great soup recipe over at My Kind of Cooking. Linda has the best recipes!!

I only had one can of Rotel tomatoes on hand, so I used regular diced tomatoes for the second can. Am I glad I made this change! I can't handle really spicy recipes. If I had used two cans of Rotel, this would have been too spicy for me. The cheese thickens the soup and adds a delicious flavor dimension. This one's a keeper, we'll be having it again soon!

Nacho Cheese Chicken Chowder

Recipe Courtesy of Linda at My Kind of Cooking

1 pound skinless, boneless chicken breast halves, cut into 1/2 inch pieces

2 (14.5 ounce) cans Mexican style tomatoes, undrained

1 (10 3/4 ounce) can nacho cheese soup

1 (10 ounce) package frozen whole kernel corn

Shredded Mexican style or cheddar cheese

In slow cooker, combine chicken, tomatoes, soup, and corn. Mix well. Cover. Cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Sprinkle each serving with cheese. makes 6 servings.

I am linking this to Foodie Friday at Designs by Gollum.

In My Garden

On Thursday's last summer, I attempted to feature something growing in my yard. As the snow started to fly and the wind started to blow, I changed my Thursday posts to From The Good Life. Although, we're not getting a lot of warmer Spring weather, signs of Spring are starting to appear.



Tim built a raised bed last year and for the first time I planted oregano and sage. After the first frost, we covered the sage and oregano with straw. Our winter this year was pretty darn cold and I was concerned, especially in a raised bed, my herbs wouldn't come back this Spring. Just a week or so ago, Tim uncovered them and said to take a look because they were starting to show signs of life. Excited they survived, I googled to see when or if I should cut them back. Yes, you should trim them but only after they start to show a lot of new growth. This past Sunday, I went out to trim them back and as it turns out there wasn't much old growth to get rid of. If you've ever wanted to grow sage or oregano and wondered if they would come back, give them a try. I bet they will come back for you!!

Root Beer Pulled Pork

Pulled pork is one of those dishes that is perfect for a slow cooker. I am always looking for new and different ways to prepare a pork loin. I've read about Coca Cola and Dr. Pepper pork loins but have never made one. I love Root Beer and just happened to have a couple of bottles in the fridge when I saw this recipe. Tiffanee of One Crazy Cookie has a fun blog and shares some great recipes.

This is a delicious recipe for pulled pork. The root beer adds a nice sweetness that blends well with any tangy BBQ sauce. Being from Kansas City, I'd like to think I know my BBQ sauces. My favorites are from two of Kansas City's best barbeque restaurant's, Jack's Stack and Gates. I used the Gates in this recipe, it's a little more tangy and a little less sweet than Jack's Stack. This makes a lot, perfect for a crowd or to freeze for a quick weeknight dinner.



Crock Pot Root Beer Pulled Pork
adapted from Gooseberry Patch
Courtesy of One Crazy Cookie

2 cups onions sliced and divided
2 Tablespoons minced garlic
4 pound pork roast (loin is best)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons liquid smoke (optional)
3 cups Root Beer divided
16 oz bottle BBQ sauce ( or two cups)

Place 1 cup onions and the garlic it the bottom of the crock pot. Sprinkle roast with salt and pepper, place in crock pot. Add 1 1/2 cups root beer and liquid smoke. Cover and cook on low setting for 8-10 hours or on high setting for 5 hours. Remove roast and set aside to cool. Discard onion and liquid in crock pot. In a saucepan, bring the BBQ sauce and 1 1/2 cups root beer to a boil and then simmer for 15-25 minutes. When roast is cool enough to handle, shred with a fork. Discard fat. Return shredded meat to the crock pot. Stir in sauce mixture and remaining onion. Cover and cook on high for 1-3 hours, until the onion is soft.

* I didn't add onions to the sauce. I added the sauce and cooked another hour. We were hungry!
* Be careful with the liquid smoke. Too much can be overpowering!!!

I am linking this to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesday's at the Table and Tuesday Night Supper Club.

Meet Me On Monday

Happy Monday!! Is it Springtime where you are? It's chilly here and the forecast is for rain off and on all week.

Meet Me on Monday is a fun blog party hosted by Java at Never Growing Old. Since first participating a few weeks ago, I've met a lot of great new bloggers.

1. Caesar Salad or Garden Salad?
Hands down, Garden Salad.

2. Will you be watching the Royal Wedding on April 29th?
I would be but we'll be camping that weekend. Tim's hinting we need a TV. He just saw this question and said, "See if we had a TV, you could watch the wedding."

3. Last thing you spent lots of money on?
This is an interesting question....how are we defining lots of money? I think Tim would think lots of money is the last purse I bought. Assuming we're defining lots of money as a big purchase? It would be the camper we just bought. It's a used camper, so relatively speaking it's still not lots of money,as campers go!

4. Window seat or aisle seat?
Depends...if I am flying alone, it's an aisle seat. If I am flying with Tim, it's a window and hope no one takes the middle.

5. Do you know your blood type?
Yep, O+

I hope everyone has a great Monday and a wonderful week!

Strawberry Rhubarb Jam - Revisited - SMS

SMS is drawing to a close and we're only posting twice a month. I miss posting SMS weekly. It's been a great way to end or start the week. The SMS bakers are such a talented bunch. It's been fun getting to know them. This month's host, Tracey of Tracey's Culinary Advertures, is one of those talented members! You can find the recipe on her blog. If you want to check out the other SMS members thoughts on this jam, you can find the links to their blogs here!



I made this week's SMS recipe last Fall. I've given several jars to friends and everyone raves about it! Funny how I always thought jam was so hard to make. If you've never made jam, give this recipe a try. It's easy and the flavor is amazing!

Chai Tea Mini Cupcakes - Martha Stewart Cupcake Club

I have been such a slacker when it comes to participating in the Martha Stewart Cupcake Club. The last time I participated...September! I love cupcakes but it just seems like I never have enough time to participate in all of the baking groups or blog parties I'd like to. Do you like Chai Tea? I love it, almost more than coffee. When I saw this month's recipe was for Chai Tea Cupcakes, I couldn't wait to give them a try.



Unfortunately, I was disappointed. It will be interesting to see what everyone else thought. I cut the recipe in half and ended up with 24 mini's. I thought these were just BLAH! They only had a hint of Chai Tea flavor and the frosting wasn't very tasty. My other challenge with these, they were DRY. I feel like most of the Martha cupcakes I've made have been dry. If anyone has a secret for moist cupcakes, I hope you'll share.

I'd love to find a good Chai Tea cupcake recipe. If you have one, let me know. Thanks to Rachael of Simple Girl for hosting this month. You can find the recipe on her blog. If you're curious what the other MSC bakers thought, you can find those links here.

Next up for MSC...Tiramisu Cupcakes.

Chicken Spaghetti - Pioneer Woman

There's a great blog party over at Happier Than A Pig In Mud. The 15th of every month, you can link up a recipe from that month's celebrity chef.

This month's chef, The Pioneer Woman, is well known in the blogsphere. I have to be one of the only bloggers who, until just recently, had never made one of her recipes. When I first saw this recipe, over a year ago, on my friend Susan of Baking With Susan's blog, I bookmarked it. For a year, I've passed it over when searching for ideas for the weekly menu. After making it, I am so sorry I didn't try it sooner. It's delicious and the perfect comfort food. The pimentos and green pepper give this dish some zip. Try this one soon, you won't be sorry.

Pioneer Woman's Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken (I used two boneless chicken breasts)
  
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup (I used 1 can mushroom and 1 can chicken)
  
• 2 cups Grated Sharp Cheddar Cheese
• ¼ cups Finely Diced Green Pepper
• ¼ cups Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot (I used pasta water)
  
• 1 teaspoon Lawry's Seasoned Salt
• ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).