Nicole

This picture is very random and off the wall for me. I got a frantic call from my Mom giving me a location and asking me to meet her there with my camera. Apparently we were having an impromptu photo session.

My Mom is a commercial artist and see’s things far different than most. She was in love with this weed and the symbolism that came with it.

Her idea that this is a small weed that broke through the concert city streets to become a healthy living thing. Her point is that anything can survive in the big city with a little strength, determination and perseverance. Hot weed in the city?

Actually is was a very cold and weed that day! She was so fearful that if we didn’t get it on Saturday that the cold weather would kill it. Survival is the only option in the big concrete city!

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Recipes

Classic Pumpkin Pecan Pie @SwerveSweetie #Switch2Swerve #ad

November 30, 2013 Nicole

I had never made a pecan pie because I had heard so many horror stories that they never turned out right, so I never took a chance. This Thanksgiving I decided to make a Pumpkin Pecan Pie and it turned out fantastic. It came out of the oven beautifully with no problems.

Because the first and only pumpkin pecan pie went so fast I decided to make another one just for my family eating left over’s with us on Friday. There was more to go around that way.

I decided to make it with Swerve Sweetener instead of sugar because my Mom and Aunt are both diabetic and trying to keep themselves under control. They avoided all the pies on Thursday and I have no doubt they hated every minute of that. I didn’t say anything to anyone, except my Mom and Aunt, about the switch from Sugar to Swerve. I wanted to see if anyone said anything. Everyone else had the real deal with sugar the day before. Would they notice a change?

My Mom must have asked me 100+ times if I was sure I didn’t use sugar because the pie looked just the same, didn’t have a weird after taste, and she LOVED it. No one even questioned the change. They gobbled it up just the same way they did the day before. Before everyone left today I asked them if they could tell a difference in the two pies. Everyone looked shocked. All I heard with It was fantastic … when are you making it again? Christmas? Ha!

In the end my pies turned out beautifully. Not only did they come out beautifully they both tasted wonderful with the Swerve and with the sugar. I wasn’t sure what to expect but the two different pie flavors actually mingle together nicely.

Making a pumpkin pecan pie was like getting two different pies but only having to do the work of one. I only made one the first day which was a big mistake. I should have made two… at least. It was gone FAST! I can’t wait to make another one. It was incredible, easy, and made with Swerve Sweetener instead of sugar the second day!! One cup of sugar is 773 calories! That’s a huge calorie difference. That is saving eat person almost 100 calories a slice and they didn’t even know it!

Ingredients:

3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar or Swerve (saving you 773 calories), divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
dash salt
2/3 cup light or dark corn syrup
2 tablespoons melted butter
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*

Directions:

Preheat oven to 350°.
*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.
In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.
In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.
Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Original Recipe Source

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*As required by the Federal Trade Commission: The information and gift packs have been provided by Swerve and Bookieboo LLC. to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full DisclosurePolicy*

Recipes

Slow Cooker Chicken with Stuffing

November 12, 2013 Nicole

This recipe is pretty good but unlike the recipe I didn’t mix the stuffing and the liquids all together and I made it in the oven and not the slow cooker. I should have… mine was a bit dry because I didn’t. This recipe really is good but it could be great if I had mixed it right.

The recipe is super easy and it has a great flavor. It’s something different which I loved and the chicken was very tender. There are some things that are worth having dry and this chicken recipe was one of them.

I would certainly make this anytime. If you would like to make this in the oven follow the same directions just in a baking dish and baked on 400 degrees for about 1 hour.

Ingredients:

4 skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can cream of mushroom soup
1 (6 ounce) box stuffing mix
1/2 cup water

Directions:

Place chicken into bottom of a slow cooker
Pour broth over chicken
Mix soup, stuffing, and water in a bowl; spoon on top of chicken
Cook on Low for 7 hour

Original Recipe Source

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Recipes

Tortilla Taco Soup (Paula Deen)

November 8, 2013 Nicole

This recipe is delicious! I needed something extra to go along with dinner one night. At the last minute I decided to make this recipe. I had browned ground beef with the bell pepper, onion, and garlic in the freezer so that made it go super-fast, and after opening up a few cans and packets of seasoning my soup was in the crock pot ready to roll.

I let it cook all day. When we got home that night the house smelled amazing. We couldn’t wait to dive in. The soup ended up being the main dish instead of what had already been prepared. Yes, it was that good.

I love the ease of this recipe and it’s delicious too. You could easily leave the meat out and double up on the beans to make this vegetarian.

Ingredients:

1 pounds ground beef
1 medium diced onions
1 medium diced green pepper
2 garlic cloves minced
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can black beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
tortilla chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Hot Sauce

Directions:

Brown the ground beef, bell pepper, garlic and onions in a large skillet; drain the excess fat
Next transfer the browned beef mixture to a large slow cooker or a stockpot.
Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
To serve, place a small hand full of tortilla chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos or whatever you would like. Allow to sit a few minutes so the tortilla chips can soften up.
Add hot sauce to give it a little heat if desired

Original Recipe Source (Adapted)

Recipes

What is a Chalupa?

November 5, 2013 Nicole

What is a chalupa? That is a question I get almost every time I add it to our menu plan either as a post or in an email. I didn’t realize that most people have never heard of a chalupa, or sometimes referred to as a tostada. I am in Texas and believe me you probably won’t find a native Texan who doesn’t know what a chalupa is.

The best way I can describe a chalupa is it’s kind of like a flat taco or at least along the same premise as a taco. You start with a corn tortilla that has either been fried or baked until it’s a crispy golden brown. You can bake it at 350 degrees for about 6 minutes on each side. You will want to watch them closely while they are in the oven or maybe not. When they get a deep brown (almost to the un-savable point) they have a nice flavor also.

Normally a chalupa will have a base coating of hot refried beans slathered over the top of the corn tortilla from one end to the next. I don’t really recommend just using the refried beans out of a can because they lack a lot of flavor. Here is a great recipe to jazz up a can of refried beans. Then from there you can add taco meat, fajita meat, or simply leave on just beans. You can also use fat free refried beans and make these vegetarian. Normally I just leave on beans unless I have some extra taco meat in the freezer.

Next it’s time for your toppings. I like cheese, lettuce, guacamole, tomatoes (in that order), but you can add hot sauce, sour cream, salsa, onions, Spanish rice, or whatever makes you happy.

I like to use this as a quick and easy go to meal. You will always find corn tortillas in my freezer, either a can of refried beans or a frozen bag of cooked pinto beans in my freezer, and you will certainly always find lettuce, tomatoes, cheese, and sour cream in my refrigerator. Those items are staples in our home.

So there you have it! That’s what we call a Chalupa or in other words a flat taco, or a quick and easy go to meal! Enjoy!

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