Feedback :-)

Well... it appears that despite my inconsistent posting, people are at least looking at my recipes and reading my ramblings!  However, I'd really appreciate some feedback.  So please feel free to comment.   Besides I really need some encouragement to continue posting!  I would love to hear from you.

Giving Away Secrets...

While there aren’t many recipes I’m reluctant to share, there is one that I’ve been holding back and wowing crowds with for the past few years.  Recently we had a big cookout for family and friends.  Everyone had a great time and LOVED the potato salad.  My potato salad has been my “go to” recipe for any potluck, cookout or need to please.  So with great hesitancy and pride I am posting my recipe.  Rachel and Dina… this is for you!

Half Hog Potato Salad

(A close replica to the Whole Hog potato salad served in Conway, AR)

Ingredients…

• 3.5 lbs of red potatoes
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 tbl sugar
• 1 package of dry ranch dressing mix
• ½ cup of chopped green onions
• 1 package of bacon cooked and crumbled
• 2 cups of sour cream
• 2 cups of mayo
• Splash of vinegar

To Make…

1. 1.   Bake your potatoes.  I do mine in the microwave because it takes less time.  Remember you don’t want your potatoes to be super mushy, need to retain some firmness to them.
2. 2.   Let the potatoes cool and cube them up.
3. 3.   Mix in spices one at a time.
4. 4.   Mix in bacon and onion.
5. 5.   Mix in sour cream and mayo. 
6. 6.   Cover and refrigerate.  The longer you can keep in the fridge the better!!

Ok so there is my secret famous potato salad.  It really is easy and by no means do you have to follow the recipe exact.  If you aren’t a big bacon fan, YEAH RIGHT, you can cut back.  Don’t like onions, leave them out, etc…

I hope you all enjoy it; I’m off to find another secret recipe that you all will be asking me for next year.

Crock Pot Chicken Taco Chili

Crock pot cooking is amazing. It gives me the free time to accomplish tasks like laundry, cleaning, reading and napping, while still having a yummy dinner. I've made this chili before and it's a nice variation to all those other chili recipes. I like to add a little sour cream, cheese and fresh cilantro to my bowel. A slice of avocado would be nice too. Also included with this recipe are the Weight Watchers points. Enjoy!

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

Ingredients:
1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours (I cooked mine for 5 hrs and it was perfect). Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.