Let's Get Cooking!

I couldn't decide what to post today. If you read my blog regularly, you know that I always share a drink recipe on Friday. We made drinks after dinner last night and I was going to share the recipe with you today, but I wasn't sure if I should, it being Good Friday. I gave it a great deal of consideration and decided to wait until tomorrow night to open the bar so that I wouldn't offend anyone. I really don't think it would (or should) be offensive, but I can wait until tomorrow to post it. For today, we will be cooking a main dish and a side dish. We will be using chicken, which I realize is also forbidden on Good Friday, but you can make this another day.

Slow Cooked Chicken

You've probably seen the recipe for salsa chicken before. I've made it many times, usually on the stove top. If you aren't familiar with it, it's basically cooking boneless chicken in salsa, either on the stove top or in the oven. This recipe has a twist to it. In addition to the salsa, you add bottled French dressing (or home made if you're so inclined). I know it sounds strange but the dressing adds a unique flavor that I can't quite describe. It's almost a buttery taste, but that's not exactly it. You'll just have to trust me on this. Seriously, would I ever steer you wrong?

• 2 lb. boneless chicken breasts


• 15 oz. jar salsa


• 1 cup French dressing

Combine salsa and French dressing in a bowl. Place chicken breasts in slow cooker. Pour salsa/French dressing mixture on top, making sure chicken is completely covered. Place lid on crock and cook on low for 8 hours or high for 5 hours. Turn off slow cooker and remove lid. Shred chicken with two forks. Stir to combine shredded meat with sauce. Serve wrapped in flour tortillas as burrito filling with lettuce, tomato, sour cream and cheese. Want more ideas? How about on buns as sandwiches, with melted cheese on nachos, over rice, on a bed of lettuce with sour cream, stirred into chili or soup, over ice cream.....

Leftovers reheat nicely, even in the microwave. I usually reheat our leftovers in a covered casserole dish in the oven, but the microwave is great if you're in a hurry (or your kids are ravenous after school). We generally get 2-4 meals out of this recipe. It easily doubles if you're making it for a crowd, and it's very kid friendly. If you want it super spicy, add a chopped jalapeno or adobo peppers in sauce.

Sweet Corn Cake

There are many variations of this recipe, but this one is my own adaptation. It's quick and easy and the sweetness pairs well with spicy food.

• 1/2 cup butter, softened


• 13.75 oz. can creamed corn


• 1/3 cup flour


• 1/3 cup cornmeal


• 1/3 cup white sugar


• 3 teaspoons milk


• 1/4 teaspoon salt


• 1/2 teaspoon baking powder

Preheat oven to 350 degrees. In large bowl, beat softened butter until creamy. Add creamed corn and milk, stir well to combine. Add remaining ingredients, combine thoroughly. Pour into an ungreased 8 x 8 inch baking pan. Cover tightly with foil and place in a 9 x 13 inch pan. Carefully add an inch of water to the 9 x 13 pan. Bake for 60 minutes at 350 degrees. Remove pan from water bath and let cool 10 - 15 minutes before serving.

I'll be back tomorrow to open the bar!