Friday, May 27, 2011

Bestest Daughter of the Year Award


May is the month specifically dedicated to Mothers and I know Mother's Day has come and gone this year but due to a kazillion things going on in my life (like going out of town back to back and a dreadful move) I have drug out celebrating my Mother for the whole month. But I guess if I honor my Mother for a whole month that makes up for being the worst daughter ever.  This little tribute to her with a week month of her recipes (ones from my childhood) is in fact, for a blogger, the best way I know how to honor and reflect about my Mom. And secretly I hope earns me the best daughter EVA award. So let's recap...


These sugar cookies hold a special place in my heart. They bring sweet memories (pun totally intended) of mounds and mounds of rich creamy frosting, a rainbow of colored sprinkles and 100's of cookie cutters in all shapes and sizes.


I think every person in the good ole US of A has memories of eating Potluck Potatoes, AKA Funeral Potatoes, AKA Old Skool Potatoes Au gratin, AKA Gooey Potatoes, AKA Mom's Potato Casserole.


When people ask me what my favorite 'go to meal' is, my answer is a quick "My Mom's Lemon Peppered Chicken... hands down, it never fails me, I always have the ingredients, and it goes with every thing." The. End. Period. Done. And. Done.


I love fruit. Fruit loves me. We are a happy family. Add marshmallows and coconut, and you have fruit salad from heaven in a bowl.


What can I say, I love fruit salads. If that isn't flat obvious (with back to back fruit salad recipes) I don't know what is.

Tuesday, May 24, 2011

Another Fantastic Fruit Salad Using Fresh Strawberries

 Here is another refreshing fruit salad that I grew up eating. Just like the Creamy Fruit Salad from the other day this salad is perfect for breakfast/brunch, snacks, or as a nice side to a summer BBQ. This is also another recipe I have featured on here before (almost a year ago) and because I love it so much and eat it so often, I totally think it deserves a re-post. Plus I recently wrote an article for meal planning/recipe site Food on the Table all about strawberries and I though this salad was the perfect recipe to accompany that article. So here's a little info about this fine berry!


Juicy, plump, sweet, delicious strawberries! Who doesn’t love enjoying this beautiful fruit as an afternoon snack, quick breakfast with some yogurt, or tossed with some other fruits or greens to make a beautiful salad for dinner.

Strawberries are fresh and ripe for picking during the Spring and Summer months (April thru September). They will taste best during these months as well as be the most affordable.


Strawberries are a naturally fat-free, sodium-free, and cholesterol-free food. They are high in Vitamin C and folate and also provide calcium, magnesium, and potassium. Recently research has shown that eating strawberries in addition to other red fruits such, as cranberries and raspberries can help reduce the risk of cancer.

When purchasing strawberries look for berries that are firm, plump, deep red in color, medium in size, and with their green caps still attached. When buying prepackaged strawberries avoid those packages that are packed too tightly which will cause them to be easily smashed and bruised.

Strawberries should be stored in the refrigerator and eaten within just a few days of purchase. They can also be frozen for further use for up to one year.

Want to know more about strawberries? Well check out these fun facts:
  • Strawberries are the only fruit with seeds on the outside. And a single strawberry has, on average, 200 seeds.
  • The strawberry plant belongs to the same family as roses.
  • Madame Tallien, a French noblewoman at the time of Emperor Napoleon, was famous for bathing in the juice of fresh strawberries.
  • According to botanists the strawberry is not a true berry, because true berries, such as blueberries and cranberries, have seeds on the inside.
  • Strawberries have long been associated with love and flirtation and have been labeled as an aphrodisiac.
So why not add a some sweet strawberries to your weekly dinner menu this Spring with this easy fruit salad!

One Year Ago: Lemon Cream Squares
Two Years Ago: Tomato Bruschetta Chicken


Peach Pie Fruit Salad
Printable Version
Prep Time: 12 minutes Refrigeration Time: at least 1 hour Serves: 8-10 as a side

1 (21 ounce) can peach pie filling
2 can (20 oz.) pineapple tidbits or pineapple chunks, drained
2 can (15 oz.) mandarin oranges, drained
1 pint strawberries, washed and sliced
1 cup pecan halves
3 bananas, sliced


Mix all ingredients, except the pecans and banana, in a large bowl. Cover and refrigerate for at least one hour. Right before serving stir in the pecans and sliced banana. Serve chilled. Note: You can add more or less of any of the fruit or nuts just depending on your tastes or what you have on hand.

adapted from my Mom

Sunday, May 22, 2011

Four Generations


This is another simple but extremely tasty recipe from my Mom, who got it from her Mom (my grandmother), and she received it from her Mother (my great-grandmother). That's FOUR generations making this salad!!! If that isn't a sign of something good then I don't know what is!

Now each one of has made changes over the years making it uniquely our own but the basic recipe has been carried on for years and years.


My Mom, grandma, and great-grandmother have all called this salad 5 Cup Fruit Salad, because originally they used 1 cup of each ingredient. But my Mom and then I started changing things up and no longer do we use strictly 1 cup of each ingredient, so that title no longer seemed to fit this salad.
This creamy, sweet salad is perfect for brunches, served alongside ham, or with breakfast. I even like to throw on some granola for a tasty and different snack!



Creamy Fruit Salad
Prep Time: 10 minutes Serves 4-5

1 cup plain yogurt
1 (15 ounce) can pineapple tidbits, drained
2 (11 ounce) cans mandarin oranges, drained
1 1/2 cups miniature marshmallows
1 cup coconut flakes

Mix all together and serve at room temperature or chilled.

adapted from my Mom

Saturday, May 21, 2011

Recipe Rewind

My Mom is a simple cook. She always said that if it isn't fast, easy and microwaveable then it didn't get made.


We grew up eating meatloaf, pot roast, spaghetti, tacos, Hamburger Helper and THIS Lemon Peppered Chicken. I have shared this lemon pepper chicken before, (WAY early in my blogging days also when I did a tribute to my Mom) before I knew anything about food photography (like I really know anything now).


And even though my Mom only made a handful of dishes this lemon peppered chicken was my favorite then and is one of my go-to dishes now. Perfect served with mashed potatoes and veggies or cut up and served over this salad (shown below) I LOVE this chicken!

One Year Ago: Hoppin' John Salad
Two Years Ago: Buttermilk Biscuits


Mom’s Lemon Peppered Chicken
by Heatherof Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Cook Time: 30-40 minutes Serves 4

4 boneless, skinless chicken breasts
2 teaspoons lemon pepper seasoning
1/4 cup butter, melted
1/3 cup lemon juice

Preheat oven to 375 degrees.

Arrange chicken breasts in a 9x13 inch glass pan. Season chicken with lemon pepper seasoning. Add lemon juice to melted butter. Pour butter mixture evenly over chicken.

Bake at 375 for 30-40 minutes or until thoroughly cooked.

adapted from my Mom

Thursday, May 19, 2011

Funeral Food

What a depressing title for this blog post; right? I hate when popular 'potluck' foods are given the title 'funeral "whatever"'. I mean it is so depressing and totally turns me off from the food.


I remember when I first heard this term when I was in high school and brought a fruit salad (I will be sharing that recipe Saturday) to a work potluck. One of the ladies I worked with at the time called it funeral salad. I got so offended and totally had my feelings hurt. Even after she explained that the particular salad was just called that because it was so frequently seen at funeral luncheons. I was still totally put off and it took me years months to eat that salad again! 

This classic potato casserole is another one that is commonly referred to as Funeral Potatoes. I mean Potluck Potatoes sound so much better. Or Old Skool Potato Casserole has a fun ring to them. Or in honor of my Mom, Mom's Potato Casserole.


This potato casserole is quite popular (as seen here, here, and even here). And even though it uses the normally frowned upon cream of 'what' soup, I wouldn't have it any other way! This casserole, cream of soup and all, reminds me of home sweet home (and not funerals... thank goodness).


Mom's Potato Casserole
Printable Version
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 12

1 small onion, diced
2 garlic cloves, minced
1 teaspoon olive oil
1 (28 ounce) bag shredded hash brown potatoes, thawed
2 cups sour cream
2 (10 ounce) cans cream of chicken soup
2 cups shredded sharp cheddar cheese
1/3 cup plus 2 tablespoons butter, melted
1/4 teaspoon freshly ground black pepper
2 cups cornflakes crushed

Preheat oven to 350.

In a large skillet, heat olive oil over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, 1/3 cup melted butter and pepper and combine well.
Spread the mixture into a 9×13 inch dish. Mix corn flakes with remaining 2 tablespoons butter. Sprinkle over hash brown mixture. Bake for 40 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.

adapted from my Mom's version

Tuesday, May 17, 2011

Worst Daughter of the Year Award Goes To.... Me

I feel awful. I feel horrible. I feel horribly awful.

I totally let the ball slip this year regarding Mother's Day. Like did not even know what day it was until pretty much just days before. I mean I even wrote a whole article about serving Mom brunch for Mother's Day AND still had no clue that it was May 8. Is it always this early in May? Is it always May 8th?


Despite what I said about how grateful I am for my own Mother in that article, I got her nothing for Mother's Day. Nothing. Notta. I did get her a card but it is still sitting on my desk. I did call her on the big day but since I was over 1000 miles away on an impromptu vaycay that is all she got. I then went to visit my Mom this past weekend and was going to make her dinner but she beat me to it.

So in honor of my Mom (and Mom's everywhere) I will be sharing a week's worth of my Mom's famous recipes (well at least famous in our house). Honestly I had planned on doing this BEFORE Mother's Day but well I won't go through all that again.


First up my favorite sugar cookies. These buttery, crispy sugar cookies are what my childhood was made out of. I mean literally we made these for EVERY holiday. Christmas, Halloween, and Flag Day too! So let’s hear a great big HERRAW for my Mom and sugar cookies.

PS:
Looking for a wonderful, thoughtful Christmas, wedding, birthday, baby being born, welcome to the 'hood, etc. etc. gift well, read here why cookie cutters are the perfect gift!


Mom's Sugar Cookies with Butter Cream Frosting
Printable Version
Prep Time: 20 minutes Bake Time: 6-7 minutes Makes 20-25 small to medium cookies

3/4 cup butter
3/4 cup sugar
2 large eggs
2 3/4 cup flour
2 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 400 degrees.

Cream butter, vanilla and sugar together; add eggs to cream mixture; add remaining ingredients.

Roll out dough to approximately 1/4 inch think. Cut cookies using desired cookie cutters. Place cookies on an ungreased cookie sheet. Bake at 400 degrees 6 - 7 minutes. 

Let cool and frost with frosting.

Butter cream Frosting

3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons clear vanilla
2 tablespoons of milk

Cream butter, vanilla, and milk. Add powdered sugar and beat until frosting is smooth and of spreading consistency.

both recipes adapted from my Mom

Friday, May 13, 2011

What's on YOUR list???

I'm all about lists. To-do lists. Shopping lists. Naughty and Nice lists. So obviously I have an ongoing and never ending list of goals I would like to accomplish in my life. A 'bucket list' of sorts. When I realized that my bucket list had approximately a million food related items on it I decided I had better start a new bucket list with just those items. So here it is in all it's glory along with notes and links to those items I have fulfilled. This is an on going list that I have had for years that keeps growing. I have actually had several 'lists' and have lost them over the years. So what a more perfect place to document these 'bucket' adventures than on this cooking blog! I hope you don't mind and you'll follow along here!

Kitchen Concoctions' 'Kickin' the Bucket' List:

1. Eat crepes in Paris, France.
2. Learn to make macarons.
3. Have a successful cooking blog. (Still a work in progress!)
4. Write and publish a cookbook.
5. Take all 3 Wilton cake decorating classes. (2 down 1 to go! Still need to share my master pieces!)
6. Cover and decorate a cake using fondant. (Did as part of the Wilton classes I took but didn't take pictures... boo.)
7. Be a professional food writer, recipe developer, chef consultant. (following these dreams and working at this since (November 2010))
8. Make homemade bagels.
9. Meet a famous chef.
10. Cook with a famous chef.
11. Go to a cookbook signing. (WhooHoo! Meeting the Pioneer Woman was so much fun (12/3/2009))
12. Own a Kitchen Aid Mixer. (Thanks to Eric for my birthday surprise! (11/19/2009))
13. Visit a winery.
14. Enter a recipe/cooking contest. (I entered. Didn't win. But was featured in the Betty Crocker Magazine. (May 2010))
15. Win a recipe/cooking contest.
16. Own a mandolin.
17. Own an ice cream maker. (Eric also got me this for my birthday one year (11/19/2009). I have made this, this and oh yeah this with it!)
18. Visit a strawberry patch and pick strawberries.
19. Own a food processor. (Another surprise from Eric (10/18/2009). It gets the most use from us constantly making our favorite hummus. But we also like this variety too!)
20. Own a deep fryer.
21. Enter a chili cook-off.
22. Learn to eat with chopsticks.
23. Visit an apple orchard and pick apples.
24. Own a microplane.
25. Visit Hershey, Pennsylvania and eat a Hershey bar.
26. Visit a pumpkin patch and go pumpkin hunting.
27. Go on a cupcake ‘crawl’.
28. Make a baked Alaska.
29. Eat dinner on the beach.
30. Compete in a cooking competition.
31. Preform a cooking demo.
32. Tour a candy factory. (Did this a few months ago when I went on a trip with my Mom and sis to Denver. Will share soon.)
33. Make my own cheese.
34. Eat at Medieval Times restaurant.
35. Eat gelato in Italy.
36. Be on TV for food/cooking. (Well here was my first TV debut! (4/1/2011).
37. Try Mexican Mango: mango covered in chili powder and lime juice.
38. Eat authentic clam chowder in New England.
39. Attend a food and wine festival.
40. Attend a food blogging conference.
41. Design and make a personalized chef’s coat.
42. Learn to make pickles or pickle something.
43. Bake and decorate a wedding cake. (I recently made the wedding cakes and groom's cakes for my sister and dear friend's weddings. Hopefully I can share them soon!)
44. Make homemade dog treats.
45. Have a fruit and veggie garden.
46. Make homemade graham crackers.
47. Make homemade marshmallows.
48. Attend a cake decorating convention.
49. Attend dinner theatre.
50. Get lost in a corn maze.
51. Make donuts.
52. Learn to make sushi rolls.
53. Teach a cooking class.
54. Eat Hawaiian shaved ice in Hawaii.
55. Get invited to tour a company test kitchen.
56. Make tomatillo sauce.
57. Make crème freche.
58. Learn to decorate sugar cookies with royal icing.
59. Eat at a famous chef’s restaurant.
60. Make homemade fondant. (Made some but haven't had time to blog about it yet. BTW WAY better than store bought).
61. Eat food from a food truck.
62. Visit a brewery.
63. Make homemade caramels.
64. Make cake pops worthy of Bakerella.
65. Cook/bake with fresh flowers.
66. Order room service at a fancy hotel. (I think I have done this when I was a child but don't remember. So will have to do it again and document!)
67. Own a grill.
68. Make homemade pita bread.
69. Make and use my own cupcake stand.
70. Drink frozen hot chocolate at Serendipity in New York City.
71. Eat a Philly cheesesteak sandwich in Philadelphia, Pennsylvania.
72. Make my own frilly 1950’s style apron.
73. Organize and host a cookie exchange.
74. Host one themed dinner party a month for one year.
75. Plan, execute and document weekly menu plans for one year.
76. Eat beignets at Café du Monde. (Eric and I went to NOLA for 4th of July 2006 but I don't know if I have any pictures to document it!)
77. Make a homemade face mask.
78. Make tiramisu.
79. Stay at a bed and breakfast.
80. Learn to make French bread.
81. Join a cooking/recipe challenge club/group.
82. Eat fish and chips in England.
83. Eat a ‘perfect’ meal at a restaurant: appetizer, salads, entrees, dessert, drinks.
84. Be taught by my grandmother how to make seafood gumbo.
85. Learn to make authentic crepes.
86. Eat at the ‘crock’ restaurant in Louisiana.
87. Be a judge of a cook-off/cooking competition.
88. Try ‘butter beer’ (hehe).
89. Make homemade baby food for my future children.
90. Make matzo ball soup.
91. Eat buffalo wings at the Anchor Bar in Buffalo, New York.
92. Eat a vegetarian diet for 21 days straight.
93. Own my dream house with my dream kitchen.
94. Make farfalle.
95. Own a Bundt pan.
96. Host a bake sale for charity.
97. Own a trifle bowl.
98. Eat at Fogo de Chao.
99. Shop at a farmer’s market.
100. Be an extreme couponer.

Wednesday, May 11, 2011

Popeye Had It Right- Eat Spinach

Ah... I just got back home from a quick long road trip to Atlanta to visit friends and family. As much as I love to travel and love the food I get to enjoy from faraway places, after a week I really crave a home cooked meal loaded with veggies. With summer here (at least here in Texas) I have been craving salads too. This Strawberry Spinach Salad with Balsamic Vinaigrette is perfect to fill both my cravings for a light home cooked meal loaded with fresh fruit and veggies.
And in case you didn't know all the health benefits of spinach read the article below that I wrote for meal planning/recipe site Food on the Table. Oh and here is a fun little tidbit about me: I can't say Popeye! Eric says I pronounce it "Pipe"-eye! LOL! I never hear the end of it from him...


Who knew cartoon character Popeye, had it so right when it comes to eating the healthy and energy inducing green: spinach!

This popular leafy green originated in the Middle East and was eventually brought to Europe and the United States by the Spaniards. In fact, for a while, spinach was known as "the Spanish vegetable". Today, the Netherlands and the United States are among the largest commercial producers and consumers of spinach.

Spinach contains impressive amounts of vitamins and minerals and is extremely low in calories. An incredible source of iron, potassium and magnesium ; spinach is also a great source of Vitamins A, C, B2, B6, as well as folic acid and zinc. With all these vitamins and minerals, spinach provides much needed strength and energy, builds strong bones, helps prevent diabetes and strengthens the immune system.

Spinach is a rare vegetable in that it is available fresh year round. It is very inexpensive and is a common veggie found at all grocery stores and markets. When purchasing spinach look for bundles that have deep green leaves and stems with no signs of yellowing. The leaves should look fresh and not be wilted or bruised.

When storing spinach, wrap spinach in paper towels and place it in a plastic storage bag. It is important not to wash spinach before storing, as the moisture from the water will increase spoilage. Spinach can be stored in the refrigerator for 3 to 5 days.

There is a variety of ways to enjoy this great vegetable. As with most vegetables, spinach is best eaten raw to obtain the most nutritional value; it can be served in a fresh salad, on a sandwich in place of lettuce or added to a smoothie. Spinach can also be cooked by boiling, sautéing, or blanching. Cook spinach only until it begins to go limp and add it to pasta, casseroles and quiches.

My favorite way to eat spinach is in salads. This Strawberry Spinach Salad with a balsamic vinaigrette is perfect for summer. Serve as an easy side dish or add grilled chicken for a light and flavorful dinner.


Strawberry Spinach Salad with Balsamic Vinaigrette
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 8 minutes Serves: 4

Salad:
1 (9 ounce) bag spinach leaves
1 pint strawberries, washed and sliced
½ cup slivered almonds, toasted

Dressing:
1/3 cup olive oil
¼ cup balsamic vinegar
¼ cup sugar
½ tablespoon poppy seeds
1 tablespoon Worcestershire sauce
¼ teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper

Mix all salad ingredients in a large bowl. In a separate bowl whisk dressing ingredients together. Right before serving pour dressing over salad and toss to coat.

Wednesday, May 4, 2011

Celebrate Mother's Day with Brunch

I am truly grateful for my Mom and all that she has done for me and all that she still does for me even now that I am a grown adult. I try and show her my appreciation continuously but I love that we have a holiday that allows us to stop really honor our Mothers. How do you plan on honoring your mother this Mother's Day (just incase you didn't know it is THIS Sunday, May 8)? Well how about hosting a brunch for your Mother and other special "Mothers" in your life. I love brunches and they are a perfect way to celebrate a variety of special occasions. Below are some great brunch tips that I came up with for meal planning/recipe site Food on theTable.


A brunch is a lovely way to celebrate many different occasions, from holiday gatherings to baby/bridal showers to a nice weekend get together with family, friends and neighbors.

Brunch is served late morning or early afternoon and a typical brunch menu consists of foods from both breakfast and lunch. Since most brunch menus consist of things like pasta salad and egg dishes it really is an affordable and cost efficient way to host a celebration or meal time gathering. To avoid brunch time blues, follow these great tips and tricks for hosting a successful brunch.

• The menu: Keep dishes light, affordable and easy to serve. Choosing dishes that can be served at room temperature is another thing to consider. Typical brunch menus include egg-based dishes such as quiche, frittata, or breakfast casseroles. They also incorporate traditional breakfast foods such as pastries and muffins. Lunch is represented at brunches by pasta salads, green salads, sandwiches, or fruit, veggie and cheese platters. With the abundance of pastries, muffins and fruit served at brunches dessert is optional. If you choose to serve dessert, keep things simple with cookies or bars.

• The beverages: Great brunch beverages include juices, coffee, and tea as well as alcoholic beverages, such as mimosas, Bloody Mary's, and sangria.

• Serving Style: Serving the food buffet style is probably the easiest way to host a brunch.
A buffet can be as simple as arranging the food on a counter in the kitchen or an extra table the dining room.

• The décor: A brunch is a elegant but simple affair so keep that in mind when decorating. Fresh flowers and light colors will keep things bright and cheerful.
Now that you know some simple tips on how to host a wonderful brunch plan to host one this Mother’s Day and serve this simple Greek Pasta Salad.

One Year Ago: Everything Cookies
Two Years Ago: Dulce de Leche Tres Leches Cake


Greek Pasta Salad
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 10 minutes Cook Time: 8 minutes Serves: 6

2 tablespoons capers, minced
2 tablespoons sun-dried tomatoes, minced
1 cup green olives, diced
1 (15 ounce) can black olives, diced
¼ teaspoon black pepper
½ cup French salad dressing
1 pound tri-colored pasta
½ cup feta cheese

Cook pasta according to package directions.

In a large bowl mix chopped capers, tomatoes and olives with salad dressing. Add prepared pasta. Toss to coat well.

Chill for at least one hour. Serve topped with feta cheese.

Monday, May 2, 2011

Celebrate Cinco de Mayo

Cinco de Mayo is on Thursday; how are you celebrating? I think it is fun to have themed nights (whether on holidays or not) and have a whole night of food, entertainment and learning centered around one country, ethnicity, subject, etc. Serve traditional food and drinks, decorate accordingly, and play regional music or watch documentaries about those places. These are great ways for you and your children to learn about other cultures and new subjects. Below is an article I wrote for meal planning/recipe site Food on the Table with some fun tips on how to throw a fantastic fiesta this Cinco de Mayo!


Like many holidays, Cinco de Mayo celebrations center around food and fun!

Cinco de Mayo should not to be mistaken for Mexico's independence day, which is celebrated on September 16. Cinco de Mayo actually celebrates the 1862 Battle of Puebla, a victory for the Mexican army, which was an embarrassment to French troops. Even though France ultimately won enough conflicts to occupy Mexico until 1867, the victory at Puebla is remembered as an example of the spirit of Mexico citizens. Thus, Cinco de Mayo, allows millions of people to celebrate Mexico history.
Cinco de Mayo celebrations can be a fun way for all to learn about Mexico history and have a fun celebration with friends and family. Follow these tips to create a festive Cinco de Mayo celebration:

• The food: No celebration is complete without a lovely spread of holiday themed food. Usually around specific holidays you can count on popular seasonal food to be on sale at the grocery store. Some great options to serve at your Cinco de Mayo dinner are tacos, taquitos, enchiladas, chips and salsa, quesadillas, burritos, Spanish rice or nachos. And to finish off your delicious meal try sopaipillas, tres leches cake, or churros for dessert!

• The drinks: For any party or gathering, choose just one or two drinks to serve to keep costs down. For Cinco de Mayo, try a Mexican beer or margaritas.

• The décor and party activities: Decorate with bright colors and patterns, chili peppers and sombreros. Print off copies of the Mexican flag and have the kids color them appropriately and use them as placemats or hang on the wall. You can also decorate with piñatas and allow children to take turns breaking it open while Mexican themed music plays in the background.

These Southwestern Chicken Tacos are an easy and affordable dinner and a perfect way to celebrate Cinco de Mayo or to enjoy any night of the week!

One Year Ago: Sweet-and-Sour Turkey Meatballs


Southwestern Chicken Tacos
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 15 minutes Cook Time: 4-5 hours on high 7-8 hours on low Serves 8

4 boneless, skinless chicken breasts
1 (16 ounce) jar salsa
1 1/2 cups frozen corn, thawed
1 (15 ounce) can black beans, drained and rinsed
3 Roma tomatoes, diced
3 cups iceberg lettuce, shredded or thinly sliced
1 cup shredded Mexican blend cheese
12 – 14 flour tortillas

To prepare chicken:
Place chicken breasts in crockpot. Add entire jar of salsa. Cook on high for 4-5 hours or on low 6-8 hours. When chicken is done cooking, use two forks and shred into pieces.

To form tacos:
Heat corn and black beans in a medium size sauce pan over medium heat until warm. Warm tortillas in microwave for 10 seconds. Top each tortilla with prepared chicken and remaining toppings.
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