Crockpot Creamy Chicken Taco Soup

I hope you haven’t thrown your Crockpot away after watching the This Is Us episode where Jack died. This soup recipe is too delicious not to make. Jeremiah and I cooked it during a recent icy storm that caused us to work from home.

Crockpot Creamy Chicken Taco Soup by Eating on a Dime
IMG_06192 boneless, skinless chicken breasts
1 can of black beans
1 c. frozen corn
½ onion chopped
1 can of diced tomatoes with green chilies (8 oz.)
2 c. chicken broth
2 T. taco seasoning
1 tsp. garlic salt
1 package of cream cheese

Toss everything except cream cheese in Crockpot. Cook on low for 5-7 hours. Remove chicken and shred with forks. Add back in chicken and cream cheese. Cook for an additional 30-60 minutes. Top with shredded cheese, green onion, sour cream, pico, or crushed tortilla chips.


  • I used frozen chicken breasts and cooked for the full time.
  • I used reduced sodium chicken broth, reduced sodium black beans, and 1/3 less fat cream cheese.
  • I also used a local brand of taco seasoning – Spanish Gardens. It has only ingredients you can read – no weird things like those packages in you find in your new pair of shoes.
  • I added a salsa, a little queso and shredded cheese to my bowl. I ate mine with Xochitl tortilla chips. Jeremiah added fresh pico, fresh cilantro, and shredded cheese.

Crack Chicken Noodle Soup

Although Spring is just around the corner, a few weeks ago we were reminded winter wasn’t over. That promoted Jeremiah and I to cook up a few new soup recipes. I call this recipe the soup version of Canyon Chicken.

Crack Chicken Noodle Soup by Plain Chicken
Chicken soup3 c. chopped chicken
1 can condensed cheese soup
6 c. chicken broth
1 c. milk
2 carrots, thinly sliced
2 stalks celery, chopped
1 package ranch salad dressing and seasoning mix
1 package Bacon Bits
1 c. shredded cheddar cheese
8 oz. dried fine egg noodles, uncooked

In a large stock pot, combine chicken, cheese soup, broth, milk, celery, carrots, ranch packet, and bacon. Bring to a boil over a medium-high heat. Then, reduce to a simmer for 20-25 minutes, until vegetable is soft. Stir in noodles and shredded cheese. Cook for 5-10 minutes, until noodles are soft.


  • I would suggest using leftover rotisserie chicken since this recipe doesn’t have any seasonings except ranch. I added a little parsley.
  • I used low sodium condensed soup, low sodium broth and skim milk.
  • I didn’t have celery so I omitted it from the recipe.
  • I used real bacon. I suggest maybe just sprinkling on top before serving so ensure the flavor isn’t overwhelmed.


Brown Butter Pancakes

My nephew doesn’t like breakfast foods. This is a kid who didn’t put milk on his cereal and never ate eggs (often an evening dish in my house growing up). Probably the only thing he does like to eat that’s breakfast food is pork products and pancakes. While they were visiting, I made pancakes and bacon.

Brown Butter Pancakes by Grandbaby Cakes
img_0536.jpg2 c. flour
2 tsp. baking powder
6 T. brown sugar
3 large eggs
1 ¼ c. sour cream or Greek yogurt
½ c. milk
6 T. melted salted butter
1 T. vanilla extract

Bacon Maple Butter (optional)
6 T. butter
1/3 c. pure maple syrup
3 slices of cooked bacon

Mix dry ingredients in large bowl. In another bowl, whisk eggs with sour cream, milk, melted butter, and extract. Pour into dry ingredients and mix. The result will be slightly lumpy. Cook pancakes. Recipe makes 12 pancakes.

Melt butter and syrup together. Add bacon and pour over pancakes.

Raspberry Danish

My family has always made a Danish fruit braid at the holidays. Typically, they are ones my sister has purchased from a student’s fundraiser. Since I was hosting Christmas (for the first time and in my brand-new home), I saw this recipe on Facebook and decided to make it for the day after Christmas. It’s a pretty easy braid. I tried to replicate the candy cane design online. Mine wasn’t as pretty as the pros at Pillsbury made but I’m sure it tasted just as good.

Raspberry Cream Cheese Danish by Pillsbury
img_0535.jpg1 package of Pillsbury Crescent Rolls
4 oz. cream cheese
2 T. sugar
2 T. raspberry preserves
¾ c. fresh raspberries
1 T. butter, melted
sprinkle with sugar
¼ c. powder sugar
½ T. milk

Cover cookie sheet with parchment paper. Open crescent rolls and separate into eight triangles. Cut each triangle in half. Lay on cookie sheet in a line, slightly overlapping. Press together. Mix softened cream cheese with sugar. Spread on crescent rolls where they connect. Mix raspberry preserves with fresh raspberries. Top cream cheese mixture with it. Fold small part of triangles over fruit mixture. (Curve with you want to make a candy cane. )Top with melted butter and sprinkle with sugar. Bake at 375 degrees for 16-20 minutes. Mix powder sugar and milk together. Pour over warm braid.


  • You could substitute strawberries and strawberry preserves. If you like blueberries more, I think it would be fine without the preserved. It reminds me of this crescent roll recipe.

Ham and Swiss Quiche

It’s New Year’s weekend and I have three consecutive days off. It’s also the coldest its been in years with wind chills temps of -15 so staying in seems like a great plan. That means I’m also cooking up a storm. This morning, I created a breakfast quiche that would use up more of that leftover holiday ham. Very tasty.

Ham and Swiss Quiche from Pinterest
IMG_05431 Pillsbury pie crust
½ c. onion
1 T. butter
½ lb. ham
6 oz. Swiss cheese
4 eggs
2 c. light cream
¼ tsp. salt
1/8 tsp. nutmeg
pinch of cayenne pepper

Remove pie crust from fridge. Let it sit 15 minutes before unrolling. Place crust in sprayed pie pan. Pinch up corners of crust and over with parchment paper and metal beads. Cook at 450 degrees for 10-12 minutes. Let cool slightly.

Sauté onions in butter until translucent. Let cool slightly. Dice ham into small pieces. Cover crust with onions, ham, and cheese.

In a bowl, mix eggs, milk, and seasoning. Pour over mixture in crust. Sprinkle with chives.

Bake at 425 degrees for 15 minutes. Turn down to 350 degrees and cook for an additional 30 minutes. Let cool for 30 minutes before cutting quiche and serving.


  • I don’t have those beads for baking pies so I improvised by placing a spoon on top of the parchment paper. It worked.
  • I used one shallot instead of a regular onion. I sautéed it in Wildtree Basil Pesto Grapeseed Oil.
  • I used probably 1 ½ cups of ham. As a result, I only ended up using half the egg/milk mixture.
  • I had some leftover Gouda and Fontine cheeses from Christmas. I shredded probably 2 oz. of these cheeses and combined with 4 oz. of Swiss cheese. The result was a very cheesy quiche. You could also do a Cheddar cheese if you prefer. 
  • I messed up and bought buttermilk instead of half and half. I ended up using Skim Milk. It worked just fine. However, I was only able to get about half half the egg mixture into the quiche. I decided to cook the leftover mixture on the stove top. Unfortunately, I wasn’t able those to get that egg mixture to cook on the stove top – too runny.
  • I didn’t have any chives so I sprinkled with parsley instead.

Breakfast Bubble Pizza

If you’ve followed my blog for a while, you know I love Bubble Pizzas. The beauty is you mix everything in a bowl and dump into a pan. Who doesn’t love less dishes? I’ve made traditional Bubble Pizza (first made for me by my Uncle Tom and Aunt Annette) and Mexican Bubble Pizza.

This morning, I was trying to use up some of our leftover Christmas ham. Jeremiah and I bought a Smithfield ham (my favorite brand – local and support my favorite charity with donations of product to feed hungry people) at Sam’s Club. The ham was the most delicious ham I’ve eaten in a long time but we had way too much left – even with my nephew whose favorite meat is all pork products didn’t finish it off. You’ll love this super easy, five ingredient breakfast casserole. Plus, it looks beautiful. It turned my day around that started with a smoke detector we couldn’t get to stop beeping and a tv that was frozen on an infomercial.

Incredible Breakfast Bake by Key Ingredient Recipes
img_0537.jpg½ c. milk
5 eggs
1 c. ham
1 package (8 oz./2 c.) cheddar cheese
1 package of Grands biscuits
Salt & pepper

Beat eggs in a large bowl and top with salt and pepper. Add milk, ham, and cheese to bowl. Cut biscuits in fourths and fold into egg mixture. Spray a 13 x 9 baking dish and pour mixture into dish. Bake at 350 degrees for 25 minutes.

Ham and Cheese Hash Brown Casserole

Jeremiah and I had some extra ham and a half bag of hash browns. I found this breakfast dish but I think you could very easily use it as a meal you make with Christmas leftovers. Not as cheesy as your traditional cheesy hash browns but still good.

Ham and Cheese Hash Brown Casserole by Plain Chicken

IMG_02161 bag of frozen hash browns
1 lb. diced ham
2 cans condensed cream of potato soup
1 – 16 oz. container of sour cream
2 c. shredded Cheddar cheese
1 ½ c. grated Parmesan cheese

Spray a 13 x 9 pan with non-stick spray. In a large mixing bowl, mix everything but Parmesan cheese. Pour into dish. Sprinkle with Parmesan cheese. Cook for one hour at 375 degrees.


  • I halved the recipe and baked in a smaller baking dish for the same time.
  • I added a little salt and pepper.
  • I think you could easily add some onion or garlic salt to this recipe.
  • You could use Greek yogurt in lieu of sour cream. I think you could also skip the Parmesan cheese and still enjoy this recipe with less fat.

Winter Fruit Salad

I was looking for a new recipe to cook for our company Thanksgiving gathering. This recipe was especially appealing because it required nothing more than pulling out of the fridge at meal time. Since I was working the front desk, this sold me. Additionally, this dish is very visual appealing and vegetarian friendly.

Winter Fruit Salad with Maple Lime Dressing by Julias Album
FullSizeRender (15).jpg2 red apples, cored and diced
2 pears, cored and diced
4 clementine oranges, peeled and separated
3 kiwi fruits, peeled and sliced
½ c. dried cranberries
1 c. pomegranate seeds (one pomegranate)

2 T. maple syrup
1 T. fresh lime juice (half lime)

Mix and serve.


  • Cut open pomegranate and place in a bowl of water. Poke with fork to loosen seeds. Let it sit for a little bit. Then, peel back pomegranate peel and pull out seeds with fork or fingers. Pour bowl of seeds through strainer to remove water.

Slow Cooker Taco Soup

My cousin Jeanna is my artistic and fashionista cousin. She helps people design their homes and I wish she was helping me to do so. Why can’t you have a piece of software that shows you what all the things you picked will look like together with your furniture in my new home?

When Jeanna married her husband Jon a few years ago, I jokingly said, “I guess you can’t join this family unless your name starts with a ‘J’.” You see, all my cousins in the Bourek side’s names start with the letter J – Jenny (aka Jen or Jennifer now), Jill, Jeanna, Jodi, and Jackson. Did I mention I also have an aunt Joyce and an uncle Jerry? Little did I know, my then boyfriend Jeremiah would become my husband.

Slow Cooker Taco Soup by Jon and Jeanna Moore
1 lb. group beef, cooked
1 onion, chopped
1 – 16 oz. can chili beans with liquid
1 – 15 oz. can kidney beans with liquid
1 – 15 oz. can whole kernel corn
1 – 8 oz. can tomato sauce
2 c. water
2 – 14 oz. cans diced tomatoes
1 – 4 oz. can diced green chili peppers
1 package of taco seasoning

Place beef, onion, chili beans, kidney beans, corn, tomatoes, tomato sauce, water, green peppers, and taco seasoning in Crockpot. Cook on low for 8 hours. Pair with tortilla chips for a crunchy finish.


  • Jeremiah and I use no salted canned goods and tortilla chip from the health food section. This left our dish a little bland. We topped our soup with a little cheese and fresh cilantro. I think also cooking the meat with the taco seasoning could have made it more flavorful.
  • I also wondered about maybe adding some black beans to the dish.


Italian Quesadilla

One of the things Jeremiah and I really enjoy doing is wine tasting. We like to go on little day trips as well as while we are on vacation. A few of our favorite places are Somerset Ridge (just past the Louisburg Cider Mill on the Miami County Wine Trail), Van Till Winery and Family Farm (great wood-fired pizzas on the weekends just outside of Excelsior Springs), and Windy Wine Company (east of St. Joseph off Hwy 36). Another little winery in downtown Weston actually got us to join their wine club.

IMG_0247The first winery Jeremiah and I visited together was Pirtle Winery – located in a historic church just off Main Street. Downtown Weston has lots of great shops. I love the community food pantry and charming kitty cat outside the photography shop. This little town really isn’t any bigger than where I grew up but really developed tourism around wine tasting, local food, unique shops, and B&B stays. Once a quarter, the Weston Wine Company host their monthly book club…aka an excuse to drink wine and pick-up your free bottle. In August, the book featured was “What to Eat with What You Drink.” You don’t need to buy or even read the book, they give you the Cliff IMG_0295Notes version during the event. Since the book was about pairings, they had matched each of their wines with a recipe. One of our favorites was the Italian Quesadilla served with a semi-sweet red (Radiant Cut Wine). At the winery, they sell a pepperoni cheese. I told Jeremiah that I thought we should buy a block and use it with fresh basil. Jeremiah says that kicked it up a bit. This is our take on this non-traditional quesadilla.

Italian Quesadilla by Weston Wine Company (modified by Amber Bourek Slater)
IMG_03191 lb. ground Italian sausage (we used Scimeca’s turkey sausage)
1 apple (red preferred)
Fresh basil
Grated Parmesan cheese
Shredded mozzarella cheese (or pepperoni cheese if you can find it)
Flour tortilla shells (we like high fiber Mission shells)

Dice the apple. Cook the ground sausage and apple. Cover half a tortilla shell with sausage mixture, basil, and cheeses. Fold over. Cook on medium for 3 minutes. Flip and cook an additional 1 ½ minutes (or until golden brown).