Tuesday, July 30, 2013

Crockpot Pesto Ranch Chicken

What in the world did I do before Pinterest???  I have no clue!  Well, we are in a little bit of a transition phase.  We are moving into our new house when it closes in a few weeks but until then, we are bunking with some friends in their basement.  My cooking is quite limited because of this so I am relying on lots of crockpot meals.  We have a kitchen in the basement but no stove so the crockpot is coming in handy.  I found this yummy dish the other day and decided to give it a whirl.  I changed what I found up a little bit and here is the recipe:

8 boneless skinless chicken thighs

6 ounce jar of pesto

1 package Ranch Dressing Seasoning Mix

1/2 cup chicken broth

Mozzarella Slices


Turn crock pot to high setting. Place chicken thighs in crockpot.  Mix pesto, ranch mix and chicken broth together and pour onto chicken.  Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.  About 10 minutes before you are ready to eat, place cheese slices onto the thighs.  Enjoy!

Thursday, July 25, 2013

Easy Crockpot Roast Beef

I love anything easy to fix.  I throw everything into my crock pot first thing in the morning and by dinnertime VOILA..I have a oh so yummy dinner!!


Chuck Roast
1 packet brown gravy mix
1 packet zesty italian dressing mix
1 packet ranch dressing mix

Put desired vegetables on bottom of crock pot.  I use potatoes and carrots. Place roast on top of vegetables.  Mix all 3 packets with 1 cup of water and pour on top of roast.  Cook on low for 8 hours.

Tuesday, July 23, 2013

Blueberry Basil Balsamic Mozzarella Crisps

I came across these beauties when I was browsing through Pinterest.  We had just picked a ton of blueberries and I was looking for anything to make with them.  OMG these are AHHHHmazing!!  I think I ate every last one of them.  Trust me....if you like blueberries you will LOVE this dish!! 


1 pint blueberries

1 tablespoon honey

1/4 cup balsamic vinegar

1/2 lemon, juiced

2 tablespoon fresh basil chopped

5 ounces fresh mozzarella cheese, diced

1 1/2 tablespoon canned coconut milk or heavy cream

1/2 tablespoon olive oil, plus more for brushing

1/2 of a whole grain baguette, sliced into 12 half inch thick slices

salt and pepper, for sprinkling

fresh basil, for garnish


1.Preheat your grill to high heat or preheat your oven to 400° degrees F.

2.In a medium saucepan, cook the blueberries, honey, balsamic vinegar and the lemon juice over high heat, stirring often, until the mixture thickens and the blueberries burst, about 10 minutes. Remove from the heat and set aside.

3.While the blueberries cook mix together the mozzarella cheese, coconut milk or heavy cream and the 1/2 tablespoon olive oil in a medium bowl. Brush the baguette slices with olive oil and sprinkle with salt and pepper. Grill or toast the baguette slices in the oven on a baking sheet for about 5 minutes flip and top with a dollop of the cheese/milk/olive oil mixture and grill or bake until the cheese melts, about three minutes.

4.Immediately top with the blueberries and a sprinkle of fresh basil and a grate of lemon zest if desired.