Slow Cooker Orange Rosemary Chicken

This was tasty, but really dry.  I guess I let it cook too long, but I only had it in for 8 hours.  It fell completely apart when I took it out of the crock pot, hence the terrible picture.  Maybe I'd like it better roasted in the oven.

Slow Cooker Orange Rosemary Chicken
from Paula Deen

1 3-4 lb roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tbsp butter, softened
Zest of 2 oranges
2 tbsp fresh rosemary, finely chopped
1 tsp salt
1/2 tsp pepper
1/4 cup orange marmalade
2 rosemary sprigs
1 head of garlic
3 orange slices

In the bottom of a greased slow cooker, add chicken broth, 4 orange quarters, and onion.  In a small bowl, combine butter, chopped rosemary, salt, pepper, orange zest and marmalade.  Pat the chicken dry and salt and pepper the cavity.  Place the remaining orange quarters, garlic and rosemary sprigs inside the chicken.  Using your fingers, loosen the skin from the meat.  Place half of the butter mixture under the skin and rub the remainder of it on the skin.  Place the chicken on top of the orange quarters in the crock pot and lay three orange slices on top.  Cover and cook on low for 8-10 hours.

Dorito Salad

This sounds ridiculous so I just had to try it.  Plus it's only 5 Weight Watchers points, not that I know what that really means, but I figured it was safe and healthy!  This recipe makes a ton, so scale it back for your needs.

Dorito Salad
adapted from Culinary Hill

1 lb ground beef
1 package taco seasoning
1/4 cup water
1 bag of butter leaf lettuce
1 large tomato, diced
1 large green bell pepper, diced
2 cups shredded cheddar
1/2 bag Nacho Cheese Doritos, crushed
French salad dressing (if you like - I used sour cream instead of dressing)

In a medium skillet over medium-high heat, brown ground beef; drain well.  Stir in taco seasoning and water; simmer until thickened.  Remove from heat.  In a very large bowl, combine lettuce, tomato and pepper.  Add cheese and beef mixture and stir.  Right before serving, add Doritos and toss to combine.

Chili Garlic Green Beans

These were AMAZING!  Usually I just steam beans and toss with butter and dill.  But these are incredible and I very much recommend you make them!  Instead of roasting mine in the oven, I put them on foil on the grill.

Chili Garlic Green Beans
from Oh My Veggies

1 lb fresh green beans, trimmed
1 tbsp light olive oil
2 tsp chili garlic sauce
1 tbsp lime juice

Preheat oven to 425F.  Place the green beans in a large bowl and toss with olive oil, chili garlic sauce and lime juice.  Place on a foil-lined baking sheet and roast about 10 minutes until they start to brown.  Season with salt to taste.

Roasted Smashed Potatoes

There's a guy at the farmers market who always has these great little red potatoes.  As soon as I saw this recipe, I couldn't wait to buy up a bunch of them to try this.  SO GOOD!  They don't look like a whole lot, but they are tasty!!  Don't skimp on the salt and pepper.

Roasted Smashed Potatoes
adapted from Deliciously Declassified

1 lb baby potatoes - small sized
6 tbsp olive oil, divided
1 tbsp dried Italian Seasonings
1 tbsp grated Parmesan cheese
lots of salt and pepper

Preheat oven to 500F.  Wash and scrub potatoes and place on a rimmed baking sheet.  Fill the pan with 3/4 cup water and cover the pan tightly with aluminum foil.  Place the potatoes in the oven on the bottom rack and bake for 25-30 minutes, until they are tender.  Remove the potatoes from the oven and blot the remaining water with a paper towel.  All the potatoes to cool for 10 minutes and coat them with 3 tbsp olive oil.  Once the potatoes are coated in oil, smash each one with a potato masher (I used the bottom of a glass); smash them about 1/3"-1/2" thick.  Drizzle the potatoes with the remaining 3 tbsp olive oil.  Sprinkle on herbs and season generously with salt and pepper (add Parmesan here, too).  Place back in the oven on the top rack for 15 minutes, and then lower to the bottom rack for an additional 20-25 minutes or until well browned and crispy.

Balsamic Grilled Chicken with Strawberries and Goat Cheese

If I could only eat one thing for the rest of my life, it would be this chicken.  It combines most of my favorite flavors.  I confess that I rarely clear my whole plate at dinner, leaving a little piece here and there, but I ate every single bite of this and wished there was more.  It was magical!

Balsamic Grilled Chicken with Strawberries and Goat Cheese
from Just BARE Chicken Cookbook

2 boneless skinless chicken breasts (I pounded them out to less than 1/2")
1/2 cup balsamic vinegar
2 tbsp olive oil
coarse salt and freshly ground pepper to taste
1 cup chopped fresh strawberries
1/2 cup crumbled goat cheese
2 tbsp thinly sliced fresh basil

Heat grill to medium-high heat.  Place the chicken and vinegar in a resealable bag; turn to coat.  Refrigerate about 30 minutes.  Remove chicken from vinegar (discard bag).  Rub the chicken with oil, salt and pepper.  Place on the grill and cook for about 10 minutes, or until no longer pink in the center.  Serve chicken topped with strawberries, goat cheese and basil.

Cowboy Caviar

I saw Cowboy Caviar on Facebook and it looked/sounded ridiculous.  I looked around for the right recipe, and this might be it.  I made some adjustments to the amount of salad dressing, because an entire bottle sounds ridiculous.  I think I'll throw in some chopped jalapeno next time, for a little kick.

Cowboy Caviar
from Your Homebased Mom

1 can whole corn, drained
1 can black beans, rinsed and drained
5 Roma tomatoes, seeded and diced
1 bunch green onions, sliced thin
1/4 bunch cilantro, chopped
1/4 bottle Kraft Zesty Italian salad dressing
juice of 1 fresh lime
1 avocado, chopped

In a large bowl, combine corn, black beans, tomatoes, green onions and cilantro.  Add the dressing and lime juice.  Refrigerate at least 1 hour.  Right before serving, chop and add avocado.

Jalapeno Cheddar Turkey Burgers

This was such a yummy Labor Day lunch.  The jalapeno was so tasty in a turkey burger, and I love the cheese mixed in with the meat, as well.  The guacamole on top really made it over the top delicious.  I'll make this again for company - so good!

Jalapeno Cheddar Turkey Burgers
halved/adapted from Mel's Kitchen Cafe

1 lb ground turkey
1/4 cup finely diced onion
1/8 cup finely diced cilantro
1 garlic clove, finely minced
1 small jalapeno, seeded and finely chopped
1/2 tsp ground cumin
1/2 tsp paprika
about 1/4-1/2 tsp lime juice
1/2 cup shredded sharp cheddar cheese
1/2 tsp salt
1/4 tsp pepper

hamburger buns
cheddar slices
guacamole

Heat the grill to medium-high heat (about 400F).  In a large bowl, mix all of the burger ingredients together and make 6 patties.  Grill the patties about 7-8 minutes a side.  Serve with extra cheddar slices and guacamole on top.