Crockpot Barbecue Pork Chops

Crockpot Barbecue Pork Chops | Recipe on www.bxtchesbeblogging.com

Good Lord, this BXTCH loves a crockpot. Well, we do live in Texas, which on our best days must reach the level of heat that Hell experiences. Okay, maybe not quite that hot, but trust, it’s close. Which is why there is love for the crockpot.

I actually haven’t made these pork chops in years and usually I throw these bad boys in the oven, but HEAT + OVEN = HELL NO! So, I decided to go ahead and utilize the good ole crockpot. And my good gracious, they turned out fantastic.

Now, I’m all about giving credit where it is certainly due and I should give a big thank you to Paula Deen, after all, this is her recipe. I can’t find the recipe on-line, I happened to get it from a Paula Deen cookbook. The Lady & Sons Savannah Country Cookbook (page 51).

Remember to read through the recipe and all notes before you even plug in that crockpot.

Crockpot Barbecue Pork Chops

Yummy, Yummy. . .Get this in your tummy! Let this go all day and get ready for fall apart pork chops in a tangy, delicious barbecue sauce.

  • 8 Pork Chops
  • Salt and Pepper
  • 2 TBSP vegetable oil
  • 28 ounce can peeled crushed tomatoes
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 4 TBSP worcestershire sauce
  • 4 TBSP prepared mustard
  • 1 tsp salt

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  1. Season pork chops (both sides) with salt and pepper.
  2. In a large skillet, heat oil over medium high heat.
  3. Once oil is heated, place chops in skillet, just browning on both sides (you’re not trying to cook all the way through).
  4. Once out of the skillet, place the chops on a towel lined tray. Let’s get the sauce ready. . .

In a large bowl mix

  1. Tomatoes
  2. Ketchup
  3. Worcestershire Sauce
  4. Mustard
  5. Salt
  6. Mix Well
  7. Layer pork chops in crockpot, ladling sauce in between each layer (see notes below). Once all chops are in pot, top with remaining sauce. Set your crockpot to HIGH FOR 4 HOURS OR LOW FOR 8 HOURS
  • For this particular recipe/test, I used the center cut, bone-in pork chops. Since I’m not the boss of you, feel free to use what every sort of pork chop that wets your whistle.
  • I think that the sauce here is fantastic, but I’m also pretty sure that if you wanted to use just regular ole barbecue sauce, it would work just as wonderfully.
  • In my particular crockpot, I was able to layer these by 3’s. So, 3 on the bottom, then sauce, then 3 more, then sauce, last 2, rest of sauce. The whole idea is to make sure that there is sauce in between the pork chops.
  • When seasoning, I did say to use just salt and pepper, but really use any seasoning that makes your mouth water. For me personally, I just use salt/pepper/garlic powder.
  • This recipe can easily be cut in half or even doubled. A little math and you’re good to go.
  •  

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    Potato Soup

    Potato Soup | Recipe on www.bxtchesbeblogging.com

    Who can go wrong with potato soup. Great as a starter or an entree. Finish it with your favorite potato toppings and you got yourself a keeper.

    This soup is a great way to use up potatoes that are on the brink of being thrown out. I understand that soup is usually reserved for the colder months, when you live in Texas, you’re not always guaranteed a winter. So I say make it when you crave it.

    As always, please read through the entire recipe, as well as notes, before indulging.

    Yield: 5 servings

    Potato Soup

    Potato Soup | Recipe on www.bxtchesbeblogging.com

    Everyting you love about a baked potato in a rich and creamy soup.

    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes

    Ingredients

    • 1 large yellow onion-diced
    • 3 pounds baking potatoes-washed & diced
    • 2 tablespoons olive oil
    • 2 teaspoons minced garlic
    • 6 cups broth (chicken or vegetable)
    • 4 cups cream (either heavy or half & half)
    • 1/4 cup plus 2 tablespoons all purpose flour
    • 2 teaspoons dried basil
    • salt and pepper to taste

    Instructions

    Before we move to the stove, we first have to prep:

    1. Wash your potatoes really well (we are leaving the skin on) and dice. It's important that your potatoes have the same size dice. This will ensure even cooking.
    2. Peel and dice your onion.
    3. If you are making broth that requires you to boil water (for example: bouillon) then prepare that now.
    4. You will need a pot or dutch oven that will hold 10 cups of liquid PLUS your potatoes.

    Now it's time to cook:

    1. In a large (heavy duty) pot or dutch oven, heat your oil over medium to medium high heat. Add the onions and garlic. Cook for about 7-10 minutes. Your looking for your onions to be really soft and transparent.
    2. Once your onions are soft and transparent, add your flour to the onions/garlic and stir well. Cook this for about 1 minute (just long enough to cook the flour).
    3. Slowly add your broth to the flour mixture, stirring well as you go. TIP: if your broth is in a saucepan, then use a ladle when adding the first 1 or 2 cups of your broth, to avoid spilling. Stir well as you add to avoid lumps. You will add all 6 cups of broth.
    4. Add potatoes, stir well.
    5. Add cream, stir well.
    6. Add seasonings, taste and adjust if needed. Be sure to stir well.
    7. Bring soup to a boil. Reduce heat and cover, cooking for approximetely 35 minutes. Stir frequently to make sure that your potatoes aren't sticking to the bottom of the pot. Once your potatoes are cooked through, your soup is ready.

    TOPPING IDEAS:

    1. Sour Cream
    2. Shredded Cheese
    3. Bacon
    4. Green Onions

    If it's pretty tasty on a baked potato, then chances are, it's gonna be pretty tasty in your soup.

    Notes

    You could certainly use leftover baked potatoes, obviously your cook time will be reduced.


    Make sure your potato dices are the same size, I don't really want to sound like a cooking show or expert (because I'm neither), but you'll want your potatoes to cook evenly because who wants some of their potatoes mushy while others are still raw?


    If you're looking to reduce the fat, feel free to use half and half instead of cream OR you can even increase the amount of chicken broth and decrease the amount of cream. Just make sure you hit about 10 cups of liquid.


    When I say stir well, be sure to stir well. Depending on the quality of your saucepan, the potatoes could possible stick a bit, be sure to stir well (tired of hearing that yet?) and once you've reduced the heat, stir occasionally (at least I didn't say "stir well").


    You're going to get about 10 or so cups of soup. I say it "serves 5" because that's the size of my family, depending on how hungry your peeps are, you will have leftovers.
    When you warm up the leftovers, I know the microwave offers you convenience, but I find that heating on the stove gives better results, also you may want to have some chicken broth or milk on hand when you heat up the leftover soup, it will thicken as it sits overnight.


    Feeling crazy? Get yourself a bread bowl, dig out the bread and pour in the soup.

     

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    Mozzarella Cheese Sticks (Fried, of course)

    Fried Mozzarella Cheese Sticks | Recipe on www.bxtchesbeblogging.com

    I know how crazy what I’m about to say is going to sound. But we love to have “Fried Food Day” and it doesn’t really matter the occasion. It could be the Super Bowl or just a Tuesday.

    And when we do Fried Food Day, we DO Fried Food Day. Fried cheese, fried jalapeños, wings, potato skins. . .if it makes a good fried appetizer, we serve it up.

    I know, I know. . .it’s super unhealthy and all that jazz. I didn’t say we do it EVERY Tuesday, we know what the word moderation means, that’s why it has a day named after it.

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    As always, please read through the entire recipe as well as notes, before heating up your oil.

    Yield: 36 cheese sticks

    Mozzarella Cheese Sticks (Fried, of course)

    Mozzarella Cheese Sticks (Fried, of course) | Recipe on www.bxtchesbeblogging.com

    No need to go out when you get the craving for fried cheese yumminess. Now you can whip it right up in YOUR kitchen.

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    Ingredients

    • 18 mozzarella sticks
    • 2 cups panko style bread crumbs
    • 4 eggs
    • 1/4 cup milk
    • 1 cup all purpose flour
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried parsley
    • salt and pepper (to taste)
    • Vegetable oil for frying (about 1 quart)
    • DIPPING SAUCES:
    • Ranch Dressing (see link above)
    • Marinara Sauce (see link above)

    Instructions

    1. Heat your deep fryer to 360°. If you are using your stovetop, you will need a heavy bottomed saucepan. Fill with oil about halfway up and heat until oil reaches 360°.
    2. Unwrap cheese sticks and cut in half. You should have 36 cheese sticks when you are done.
    3. Line a small sheet pan with parchment paper.
    4. SET UP YOUR BREADING STATION:
    5. DISH #1:
    6. All purpose flour
    7. DISH #2:
    8. Whisk eggs and milk together.
    9. Season with salt and pepper.
    10. DISH #3 (Mix together):
    11. Panko
    12. Basil
    13. Parsley
    14. Starting at DISH #1, roll each cheese stick in the FLOUR, shaking off excess.
    15. Place cheese stick in DISH #2, coating it in the egg mixture.
    16. Then place cheese stick in the panko mixture, being sure to coat well.
    17. Lay each cheese stick on your lined sheet pan and place pan in freezer for about 30 minutes.
    18. Taking the proper safety precautions, let's fry these puppies up.
    19. Once your oil is ready, carefully drop your cheese sticks into the oil. If using a deep fryer, place about 3-5 cheese sticks into your basket (depending on how big your basket is), your saucepan may be able to hold 6-8. Whatever method you're using, be sure to NOT overcrowd your oil. Keep a close eye on the cheese sticks, it should take no longer than 2-3 minutes for each batch to fry.
    20. When done, place cheese sticks on a paper towel lined dish.

    Notes

    I cannot stress this enough. Please be sure to use the proper safety precautions when deep frying anything. Especially if you are using your stovetop to fry up this recipe. Don't overfill your pot with oil, it can get out of control quick. DON'T drop into oil, carefully place. Hot oil hitting your skin can quickly ruin this recipe.

    The cheese sticks that I use are the same cheesesticks you throw into the lunchbox. It seems to be more economical to buy the bulk pack from Sam's/Costco. Use what you need to fry, then the rest can be used as snacks for the family.

    I cut my sticks in half because (a) it's a more kid friendly size and (b) the 1/2 sticks fit better in our fry basket.

    Feel free to show love to other types of cheese.

    I actually have nothing against the store bought frozen fried mozzarella. I do, however prefer the panko breaded fried mozzarella and I have never seen that in my grocery store freezer.

    The links I provided above for the Ranch dressing and Marinara sauce are for homemade recipes. Bottled versions also work well.

    We use vegetable oil, but go with whatever oil you use for frying. I have not attempted this recipe in the air fryer, however I'm sure it's doable.

    The mozzarella in the picture below was breaded start to finish by my kids. I cut the stick in half and set up the breading station, but once I gave them instructions, they were good to go. My point in sharing this? Don't be afraid to get your kiddos in the kitchen and put them to work.

    It's okay if you do not have the need for 36 fried mozzarella sticks. Cut down the recipe as you see fit and adjust your breading stations accordingly.

    Mozzarella Cheese Sticks (Fried, of course) | Recipe on www.bxtchesbeblogging.comRecipe Tag

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    Coconut Cookies

    Coconut Cookie | Recipe on www.bxtchesbeblogging.com

    I love Coconut Macaroons and I really wanted a cookie that was similar to what that cookie offered my tastebuds. I had a recipe for a coconut cookie, but it was more thin and crispy than thick and chewy. And while thin and crispy may be good for some, I’m more of a thick and chewy kind of girl. 

    So, with a little tweaking, I was able to come up with this delicious morsel of buttery goodness. 

    This is another pudding cookie and the thing I adore about these type of recipes, is  that you can really transform them into totally different cookies by using the same base and changing up a few ingredients.

    I hope you enjoy the newest addition to our cookie family but if you don’t enjoy coconut, you will not enjoy this cookie and while that hurts my heart just a bit, you have been warned.

    As always, read the entire recipe and all of the notes prior to starting this process.

    Yield: 2 Dozen

    Coconut Cookies

    Coconut Cookie | Recipe on www.bxtchesbeblogging.com
    Prep Time: 10 minutes
    Cook Time: 13 minutes
    Total Time: 23 minutes

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3.4 ounce box coconut cream pudding (NOT PREPARED)
    • 2 sticks unsalted butter, softened
    • 1 cup brown sugar, packed
    • 1 cup white sugar
    • 2 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 2 2/3 cups sweetened coconut flakes

    Instructions

    PREHEAT OVEN TO 350°F. LINE A BAKING SHEET WITH PARCHMENT PAPER

    SIFT TOGETHER:

    1. Flour
    2. Baking Soda
    3. Salt

    After dry ingredients are sifted, add the pudding mix and stir. TIP: The pudding mix does have some coconut flakes in it, which makes it very difficult to sift. Adding after dry ingredients are sifted is going to save you some frustration.

    USING A HAND MIXER OR A STAND MIXER WITH A PADDLE ATTACHMENT (RECOMMENDED), CREAM:

    1. Butter
    2. Brown Sugar
    3. White Sugar

    It's important to cream the butter and sugar until light and fluffy. About 5 minutes. Be sure to scrape down the sides of your bowl periodically.

    Once butter and sugars are thoroughly creamed, add eggs one at a time, mixing well after each addition.

    Add vanilla extract, mix well.

    Slowly add dry ingredients, be sure to mix well and scrape down the sides of your bowl. Mix until the dry ingredients are incorporated.

    Once dry ingredients are mixed well, add sweetened coconut flakes.

    Using a spoon or cookie scoop, drop onto prepared baking sheet and bake in a 350° oven for 13-15 minutes or until edges are golden brown.

    Notes

    This cookie is also super delicious with some chopped pecans. Depending on how nutty you like your cookies, use 1/2 cup - 1 cup chopped pecans.

    Depending on whatever tool you choose to use to scoop these cookies, your cooking time could increase or decrease accordingly. I use the #24 red scoop and when using that scoop, my cookies take about 13 minutes at 350°.

    While you can certainly use spoons to scoop your cookies, using a scoop ensures tha all your cookies will be the same size and shape.

    Adding pudding to this cookie makes it somewhat delicate. Let cool completely to avoid the cookie from falling apart.

    The scoop I use yields me about 24 cookies. Depending on the tool you use to scoop your cookies, you could yield more or less.

    Nutrition Information

    Yield 24 Serving Size 1
    Amount Per Serving Calories 246Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 141mgCarbohydrates 34gFiber 1gSugar 22gProtein 2g

    All nutritional information presented and written within this site are intended for informational purposes only. BxtchesBeBlogging are not dietary experts in any capacity. Please consult a healthcare professional regarding any health conditions or concerns.

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    Steak Seasoning

    Steak Seasoning | Recipe on www.bxtchesbeblogging.com

    Steak Seasoning

    I have not one great story to share here. I only decided to make this recipe because I was going to make another recipe that called for steak seasoning. And while I could’ve just bought it from the store, I found a recipe that was just too simple to pass up.

    While I try to be somewhat healthy when it comes to preparing food for the kiddos, it’s no secret that I’m not the healthiest of BXTCHES. However, I do subscribe to the idea of. . .if you can make it at home, you should. It certainly allows you to control the quality of ingredients you are putting into your family.

    After finding this recipe, I just did a quick screenshot to save it, so I’m not super positive where it came from. Although, I am quite sure it came from: foodnetwork.com, even though I cannot find it now to save my life.

    Like this BXTCH always says, read through ALL of the recipe and notes before going for it.

    Steak Seasoning

    • 1/4 cup kosher salt
    • 1/4 cup black pepper
    • 1/4 cup onion powder
    • 2 TBS chili powder
    • 2 TBS garlic powder

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    1. Combine all ingredients and store in an airtight container.
  • I suppose you can use this on any type of meat you heart desires, but, it is a steak seasoning. . .so burgers and steaks are probably the best canvas for this deliciousness.
  • Add some heat by adding 1/2 tablespoon of crushed red pepper.
  • While I’m from the “just eyeball it” way of thinking, if you’re needing some guidance, use about 1 tablespoon of seasoning to 1 pound of meat.
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    Salsa Verde

    Salsa Verde | Recipe on www.bxtchesbeblogging.com

    So, you BXTCHES already have a fantastic recipe for restaurant quality salsa, courtesy of your truly. So why not take it one further and give you another, right? I figured it was about time.

    I really think I should’ve been born Hispanic, because Mexican food is so freaking awesome. Well, I’m sure my love is actually for Tex-Mex, but I wouldn’t discriminate against authentic if you brought it to my doorstep, that’s for sure.

    This is fantastic if you’re having an enchilada night, having a get together, or you can even pack it in the ole’ lunchbox. It stores easily and is a great alternative to plain chips and dip.

    As always, please read through the entire recipe AND notes before getting started.

    Salsa Verde

    • 1 1/2 – 2 pounds tomatillos
    • 2 jalapeños
    • 1 small white onion
    • Handful of cilantro
    • 2 limes (juiced)
    • 1/2 tsp. salt
    • 1 avocado (optional)

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    1. Preheat your oven by turning on your broiler.
    2. Line a rimmed baking sheet with foil.
    3. 1) Prepare your veggies: Remove the husk from your tomatillos, rinse well, and slice in half. Rinse your jalapeños and slice them lengthwise and roughly chop your onion.
    4. 2) Place your veggies on your prepared baking sheet and place it under your broiler for about 5 minutes, blackened spots are a good thing. After 5 minutes, turn your veggies over and broil for another 5 minutes.
    5. 3) Add your charred veggies (with their juice) to a food processor or blender. To that, add the cilantro, juice of the limes, and salt.
    6. 4) Blend until you reach your desired consistency (but with no large chucks of any one ingredient). Taste and adjust seasonings if necessary. If you’re adding an avocado, just wait until the salsa has cooled, then blend with avocado until creamy.
  • If you’re trying to control the heat level, either remove the seeds/membranes from the jalapeños or keep them. Even with removing the seeds, there will still be some level of heat, it is still a pepper.
  • Use the nutrition label as a guide, not gospel. A nutritionist I am not.
  • There are so many things you can do with this salsa. Grill some chicken, top it with some salsa verde and jack cheese. OR Place the salsa verde in a saucepan, add some heavy cream and you got yourself a fabulous enchilada sauce.
  • Stored in an airtight container, this should last about 1 – 1 1/2 weeks in the fridge.
  • This recipe should yield you about 2 1/2 – 3 cups.
  • Salsa Verde | Recipe on www.bxtchesbeblogging.comSalsa Verde Nutrition Label | Recipe on www.bxtchesbeblogging.com

    **This recipe yields approximately 3 cups. . .the serving size for the label above is 1/2 cup**

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    Chicken Salad

    I don’t have a great story that accompanies this recipe. It’s chicken salad. It’s a favorite of my kiddos and if you like chicken salad, it could be a favorite of yours.

    As always, please read through entire recipe and notes before starting.

    Chicken Salad

    Chicken Salad | Recipe on www.bxtchesbeblogging.com

    This recipe is a favorite of ours and once you give it a try, I'm quite certain you'll be singing the same praises.

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes

    Ingredients

    • FOR THE SALAD:
    • 1 1/2 chicken breasts, cooked and diced OR shredded
    • 1-2 tablespoons olive oil
    • 1 medium apple (either Granny Smith or Red Delicious-see notes), cored and diced.
    • 3 green onions, chopped
    • 2 stalks celery, chopped
    • 8 ounce can sliced water chestnuts, drained and chopped
    • 2 ounces fresh spinach, cut into ribbons
    • 1 1/2 cups grapes, halved (red or green-see notes)
    • DRESSING:
    • 1 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER

    Pound out your chicken to an even thickness and drizzle with olive oil and season with the seasonings that you prefer. . .I go with salt, pepper, onion powder, garlic powder, and paprika.

    Cook in a preheated oven for about 30 minutes or until the internal temperature reaches 165°. **see notes**

    In a small mixing bowl, add all of the ingredients for the dressing.

    1. Mayo
    2. Sour Cream
    3. Garlic Powder
    4. Salt and Pepper

    Mix well and adjust seasonings if needed.

    In a large bowl, add all of the ingredients for the salad.

    1. Cooked Chicken
    2. Apple
    3. Green Onions
    4. Celery
    5. Water Chestnuts
    6. Spinach
    7. Grapes

    Toss all salad ingredients together, then add dressing and mix well (this is a great time to use your hands). Refrigerate, then serve.

    Notes

    While I given you directions if you were using raw chicken breasts, you could also use a rotesserie chicken from your grocery store deli. You can also use thighs if you prefer. Your cook time will be longer if you go with thighs. Just be sure to check the internal temp.

    When deciding on what apples and grapes I'm gonna use, I go opposite, If I get green apples, then I choose red grapes and vice versa. This is all about aesthetics and your taste preference. If you prefer green apples and green grapes and all that green doesn't bother you, tghen it doesn't bother me.

    I always add a bit of lemon juice to my apples after I cut them-this will help slow down the browning process.

    Feel free to use this recipe as a jumping off point. If there are ingredients you don't like, then don't use. If there are ingredients that you feel would elevate this salad, then toss them in.

    Once you add the dressing, the salad is going to seem a bit loose. Stick it in the fridge for a bit and let it tighten up.

    If the amount of mayo is too much for your waistline, feel free to substitute greek yogurt.

    Canned tuna is a great substitute for chicken.

    You can serve this up by itself or on a toasted croisssant.

    This is another great lunchbox recipe and if you happen to have a great insulated thermos, you can pack it the night before and it should still be good and chilled by the time their lunch rolls around.

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    Tortilla Soup

    Tortilla Soup

    This is the best time of the year for a recipe like this, and by “time”, I mean winter, even though I’m in Texas and sometimes I’m not too sure if that season even exists here in the Lone Star state. It’s not like you can’t eat it in August, but really what better time to enjoy a steamy bowl of hot soup, while you’re cuddled up on the couch, watching a football game that’s pissing you off so much you are in danger of spilling the hot soup and causing some serious damage. . .but I digress, let’s just get on with this wonderful recipe.

    Now, I actually took Rachel Ray’s recipe and altered it to my liking, but I will link you to the original recipe just in case you want to run with that one instead or change it up to meet your family’s needs.

    This is another great recipe that packs well for the kiddos lunch, just make sure you  have a well insulated thermos or not only will you will have a very messy lunchbox, but pretty upset offspring as well.

    BONUS: Freezes Well!!

    As always, make sure to read through the ENTIRE recipe and ALL of the notes before starting.

    For the original recipe, BXTCHES, click here

    Tortilla Soup

    • 1 1/2 Chicken Breasts (cooked and shredded)
    • 5 cups of chicken stock/broth
    • 1 TBS olive oil
    • 1 TBS butter
    • 2 small zucchini (diced)
    • 1 medium yellow onion (diced)
    • 1 red bell pepper (diced)
    • 1 yellow bell pepper (diced)
    • 3 cloves garlic (minced)
    • 12 ounce bag of frozen corn
    • 1 tsp. cumin
    • 1 tsp. poultry seasoning
    • salt
    • pepper
    • 2 chipotle peppers in adobe sauce (chopped)
    • 28 ounce can diced tomatoes with liquid
    • 15 ounce can tomato sauce
    • Toppings (optional)
    • Tortilla Chips
    • Sour Cream
    • Shredded Cheddar
    • Avocado
    • Cilantro

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    1. Shred your chicken and set aside
    2. In a large heated pot, add the olive oil and butter.

    ADD

    1. Onion
    2. Peppers
    3. Zucchini
    4. Garlic
    5. Cook your veggies for about 5-7 minutes. Really until they get good and soft.

    ADD

    1. Cumin
    2. Poultry Seasoning
    3. Salt
    4. Pepper
    5. Stir to incorporate seasonings, then add:
    6. Chipotle Peppers
    7. Corn
    8. Stir to mix all ingredients together and cook for approx. 5 additional minutes.
    9. ADD:
    10. Diced tomatoes
    11. Tomato sauce
    12. Chicken stock
    13. Shredded chicken
    14. STIR WELL
    15. Bring to a boil
    16. Reduce heat to simmer and cook for about 30 additional minutes.
    17. Taste and adjust your seasonings, if needed.
    18. Serve up and top it off.
    19. ENJOY!
  • The chipotle peppers in adobo sauce comes in a small can and most likely can be found on the international food aisle or the same aisle that houses the Latin American and/or Mexican foods.
  • When I cook my chicken, I just season it with some salt and pepper and throw it in the oven at 400° until chicken is done (165°F). You can always cook it ahead of time, so when you’re ready, so is it.
  • This is a quick recipe, but one that does require some prep and one that requires that you have everything ready to go (cans opened, broth ready, etc.)
  • It’s always a good idea to maybe have a couple of cups of extra stock/broth ready, just in case you need to thin your soup out a bit.
  • Adapted from Why the Chicken Crossed the Road Santa Fe-Tastic Tortilla Soup

    .

    Tortilla Soup | Recipe on www.bxtchesbeblogging.com
    Tortilla Soup | Recipe on www.bxtchesbeblogging.com

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    Chocolate Mint Cookies

    Mint Chocolate Cookies | Recipe on www.bxtchesbeblogging.com

    In my quest for new cookie recipes, here is what I have discovered. . .you can really alter certain recipes and turn them into the recipe you are looking for.  

    I went on a search for a chocolate mint cookie that I could really sink my teeth into, physically and metaphorically. I found a lot of green cookies, which didn’t really tickle my fancy and I found a lot of chocolate cookies with chocolate chips, and that didn’t make my toes curl either, too much chocolate (I know, that’s crazy talk). 

    So, I took matters into my own hands and just altered another recipe and low and behold, IT WORKED! So, this BXTCH is going to bestow this Mint Chocolate Cookie wisdom onto you. You’re welcome.

    As always, PLEASE read through the entire recipe and any notes before preheating.

    Yield: 2 Dozen

    Chocolate Mint Cookies

    Chocolate Mint Cookies | Recipe on www.bxtchesbeblogging.com

    Chocolate plus mint equals a Friday night dreams are made of.

    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes

    Ingredients

    • 2 sticks unsalted butter, softened
    • 1/2 cup light brown sugar, packed
    • 1/2 cup sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 teaspoons peppermint extract
    • 2 1/4 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 (3.5 ounce) box of instant chocolate pudding, not prepared
    • 2 cups Andes baking pieces
    • 10 mint sandwich cookies, chopped

    Instructions

    PREHEAT OVEN TO 350° AND LINE A BAKING SHEET WITH PARCHMENT PAPER.

    Sift together:

    1. Flour
    2. Baking Soda
    3. Salt
    4. Chocolate Pudding Mix

    Using a hand mixer OR stand mixer with a paddle attachment (recommended), cream together:

    1. Butter
    2. Brown Sugar
    3. Sugar

    Cream until light and fluffy. This will take about 5 minutes (with stand mixer).

    Add eggs one at a time, mixing well after each addition.

    Add extracts.

    Slowly add flour mixture, mixing well after each addition.

    Add in sandwich cookies, then add in Andes baking pieces.

    Spoon/scoop onto your lined baking sheet.

    Bake in preheated oven for about 15 minutes.

    Once done, leave on baking sheet to cool for about 5 minutes, then transfer to a cooling rack to cool completely.

    Enjoy.

    Notes

    I use a stand mixer with a paddle attachment, which is what I recommend. However, you can certainly use a hand mixer. However, your prep time will increase.

    When making these cookies, I use a red #24 scoop, which scoops about 2 1/2 tablesppons of dough. This yields me about 2 dozen cookies. This also means that my cook time is about 15 minutes. Depending on how you scoop/spoon your cookies and the size of your scoops, your cook time will vary. How many cookies you get to shove into your mouth will also vary.

    Using a ramekin to crack your eggs into before you add to dough can save you from having to dig eggshells out of your bowl or teeth.

    Because of the pudding in this recipe, the cookies are comewhat delicate. So be sure to cool completely on a wire rack.

    There's a lot of mint in this cookie (extract, baking pieces and sandwich cookies). If that flavor is a bit overwhelming for you considering adjusting by doing one of the following:

    • Reduce the extract amount or leave out altogether. If you choose to omit, kick up the vanilla extract to 2 teaspoons.
    • Use 1 cup of chocolate chips and 1 cup of Andes baking pieces.
    • Use chocolate sandwich cookies instead of mint.

    If you're using a stand mixer, just break the sandwich cookie in half and toss into mixer, the paddle will do all the work for you.

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    Mint Chocolate Cookies | Recipe on www.bxtchesbeblogging.com

    Recipe Tag

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    BXTCHES Gotta Eat: Disclaimer

    Okay BXTCHES,

    Here’s the deal:

    We here at BxtchesBeBlogging love to eat and obtain the recipes you see here from different sources. Some are from cookbooks, some from the internet, and some from our own creativity. We ALWAYS give credit where credit is due and will ALWAYS link you back to the original recipe or at the very least, tell you where you can locate it. We just ask that you extend the same courtesy. 
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    However, all food photos that you see on every recipe (on this blog) are the property of BxtchesBeBlogging. If you want to Pin it, FaceBook it, put it on Tumblr, or share on any other social media website, please have at it. BUT, if you have the desire to use the photographs for your own personal use, well, I would ask “why”, because I am a horrible photographer, but if you insist, please just ask permission. 

    About Merrie J-www.bxtchesbeblogging.com

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