The official start of summer is less than a week away now, and we are still working to nail-down the best summer picnic dishes! For today’s Crock-Pot Thursday we tried our hand at Loaded Chicken Salad Wraps, Corn and Cucumber Picnic Salad, and Fresh Pasta Salad. See the recipes below to try them out for your summer celebrations!
It might not seem it from a quick glance at the cooking directions but today's recipe for Sweet and Sour Chicken was one of the most labor-intensive Crock-Pot Thursday Lunches ever. The hard work paid off in the end, as the result was absolutely delicious. Check out today's video to see how these ingredients and a lot of hard work came together to make a truly unique lunch that the team enjoyed.
A picture might paint 1,000 words but it doesn't feed nearly as many mouths... Rather than just telling the team what is for Crock-Pot Thursday lunch, we like to make them work for it a bit. Today, we thought that a good ol' fashioned game of Pictionary would be the best way to figure out what is on the menu. So, what was it? We'll let you DRAW your own conclusions...
Tex-Mex Beef Enchiladas
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour (spooned and leveled)
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 1 1/2 tablespoons chili powder
- 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon sauce from can
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3/4 pound lean ground beef
- Coarse salt and ground pepper
- 8 corn tortillas (6-inch)
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 1/4 cup chopped cilantro
- Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
- Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
- Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
- Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes.
- Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Rich Mexican Corn
- 1 (8 ounce) package cream cheese
- 1/2 cup butter
- 1/2 cup milk
- 1 (16 ounce) package frozen corn
- 1 red bell pepper, diced
- 8 fresh jalapeno peppers, diced
- Preheat oven to 350 degrees F (175 degrees C).
- In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
- In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
- Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.
Have you ever thought about what makes the perfect burger? We like to think that we are, at least to some extent, the architects of our own ideal burger. We are builders. We were born to create... to construct. And one place that we all get to show off our unbridled creativity, is at the burger bar. So, many ideas. So, many choices. And the truth is... no two burgers are alike. We ask you, "Can a burger be blueprinted?"
We had another round of subs from Jake's Deli this week for Crock-Pot Thursday. For this week's video, we thought we'd take on the Mannequin Challenge. These viral videos are all over the internet and feature people frozen in mid-motion - like Mannequins. Our video was a lot of fun to make - and DEFINITELY a challenge! Not moving is hard when there is a Jake's sub in front of you... Check out what it's like mid-lunch on a Crock-Pot Thursday!
The Yankees or The Red Socks? The East Side or the West Side? Let's face it, the world is full of tough choices. And instead of the festive mood that normally surrounds Crock-Pot Thursday, our team found themselves faced with a marked dilemma: What is better: Pizza or Tacos? After much debate, our brilliant leader, Charlotte Chase proposed a solution that silenced the debate, once and for all... Find out what it was below! .