I love cooking with beer! When I found this chicken cheesesteak recipe on the blog over at Sally Cooks, I had to try it out! Mr. Cooper and I hate to be in a cooking rut. These hearty sandwiches were a hit. Thanks so much, Sally!
Here is my take on the recipe:
- On the bottom of the crockpot, add a layer onion, green, red, yellow and jalapeño peppers. I used the frozen ones I already chopped (fresh from the farmer’s market).
- Mince four garlic cloves. Add to the pot.
- Add two large chicken breasts. It is okay if they are frozen, too.
- Sprinkle the chicken with a 1/2 tsp. garlic powder, 1/2 tsp. chili powder, 1/2 tsp. salt, and 1/2 tsp. pepper.
- Pour a bottle of your favorite beer on top of the chicken. I used a 12 ounce bottle of Bud Light. It was the perfect amount.
- Cover and cook. I cooked this for 4 hours on HIGH. Sally suggests you cook it 6-8 hours on LOW. It will taste amazing either way. I didn’t have six hours before my hubby came home.
- Once it is done cooking, use a fork and shred the chicken. The meat falls apart.
- You can serve this with or without buns. I put two slices of ultra thin provolone cheese on a deli bun and topped it with chicken cheesesteak. Enjoy!
This sandwich will warm you up! There was enough left over for his lunch tomorrow! This one is on my economic edibles list!
My favorite season: FALL! This is my first autumn equinox not in Indiana, and I hope Texas will not disappoint in this season of splendor. The leaves are not turning the majestic oranges and reds yet as they do in Indiana. I am just grateful of how it is pleasant to be outside again. Texas is one hot state!
So is my chili and cornbread! My Texan approved chili has a new companion. Jalapeño cornbread! Yum.
We all have our secret recipes, and mine is chili. I’m not giving away the recipe for it. I will tell you the secret to this amazingly moist and spicy cornbread.
2 boxes of Jiffy Corn Muffin Mix (yes, a box mix)
1 can of cream style corn
1 fresh jalapeño pepper, chopped
Preheat oven to 400 degrees. Prepare corn muffin mix as directed. Add can of cream-style corn and pepper. Blend well. In a greased baking dish, spread mixture evenly in the pan. Bake for 10 to 15 minutes longer than what is directed on the muffin mix box. I baked mine for approximately 35 minutes. Test it around 30 minutes. My oven seems to over bake if I don’t watch it. It is one of the joys of renting!
Serve with your favorite fall stew, chili or soup. What is better than the first day of fall chili? Day two chili! Enjoy!
Pineapple Walnut Crunch Cake
This is my version of a “dump cake” as my sweetie loves pineapple.
Here is what you need:
- 1 box of yellow cake mix
- 1 can of crushed pineapple
- 1 can of pineapple tidbits
- brown sugar
- 1 stick of butter
- chopped walnuts
Dump both cans of pineapple in a large baking dish. You have to use two cans or it won’t work.
Sprinkle the cake mix on top of the pineapple. Do not stir!
Cut pats of butter and put them on top of the cake mix. Also, crumble brown sugar on top.
Lastly, top with chopped walnuts on top.
Bake for 35-40 minutes at 350 degrees.
Serve warm with or without ice-cream.
Refrigerate left overs. This tastes awesome cold. (I won’t tell if you eat dessert for breakfast).
My husband hates sweet potatoes. However, when I made this recipe, he said, “God bless Pinterest!” This is a great alternative to french fries or chips. All the side dish searching on Pinterest was worth it!
I made my recipe a little spicier with flaked red pepper. The heat was intense as a result, but nothing a little dollop of sour cream won’t fix. You can find the recipe here at cinnamon spice & everything nice.