This dip adds a fun familiar flavor.
- 1 package (8 oz) cream cheese, softened
- 1/4 cup milk
- 3 tablespoons finely chopped fresh jalapeño chilies
- 1/2 teaspoon ground cumin
- In small bowl, beat cream cheese and milk with whisk or fork. Stir in jalapeño chiles and cumin. Cover; refrigerate 1 hour to blend flavors.
The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix. It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.
- 2 lbs chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream
- 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.
- 1 pound boneless, skinless chicken breasts
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 cup salsa
- 2 cups frozen corn
- 1 (15 ounce) can black beans, drained and rinsed
- 1½ cups water
- 1 teaspoon ground cumin
- ½ teaspoon dried cilantro
- 1 cup shredded cheddar cheese
- sour cream
- diced tomatoes
- green onions
- diced avocado
- tortilla strips
- Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
- In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
- Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.
Another healthy and tasty soup that is fantastic with carrots fresh from the garden. The secret to carrot soup is to carefully wash your fresh carrots without peeling them. So much of the nutrition in fresh carrots is lost when they are peeled.
- 2 tbsp butter or olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 tsp salt
- 6 large carrots, peeled and sliced into 1/2-in. rounds
- 6 cups water
- Melt butter in a large saucepan over medium. Add garlic and onion. Cook, stirring often, until soft, 5 min. Add cumin, coriander and salt. Cook for 1 min. Add carrots and water. Boil, then reduce heat to medium-low. Simmer, covered, stirring often, until carrots are very tender, about 30 min.
- Purée soup in batches in a food processor. Return to saucepan to keep warm. Swirl a little sour cream on top if desired. Soup keeps well, covered and refrigerated, at least 5 days or frozen up to 1 month.