BBQ+Chicken+Bacon Quesadilla {Crockpot Style}

So this is how it went down. I knew I wanted to make quesadillas; I started the crockpot right after work and threw in some chicken and salsa. While the chicken was cooking away, I remembered the amazing quesadilla I had at this restaurant. Two years ago, and I still remember it. Obviously the BBQ+bacon goodness had an impact on me. Anyways, I decided to recreate it as best I could. And it turned out pretty darn good. We're rhyming over here, folks.

Hold on to your hats because this recipe is mouthwatering. I mean who doesn't love barbecue chicken, bacon, and cheese all in one place? No one. That's who.
Not only is this quesadilla super delicious, but it is so. darn.easy.

{Serving Size for 2}

Ingredients:
4 soft taco shells
2 medium chicken breasts
4 pieces of cooked bacon or substitute bacon bits
shredded taco cheese
1 cup medium chunky salsa
barbecue sauce (however much or little you please)

Place chicken in crockpot on low for about 5 1/2 hours. Pour salsa over the chicken (You could use barbecue sauce instead if you don't want the extra flavor that comes with the salsa)

Go about your day and savor the aroma every time your enter the kitchen (this is a must in my humble opinion whenever crockpot cooking). Maybe snack on some chips & salsa while you're at it. Because let's be honest, chips & salsa is essential to every good quesadilla.

When the chicken is done, shred using a fork and keep it in the crockpot on warm.

Get those taco shells out and sprinkle cheese all over 2 of them (you can add bacon here too if you want), then place all 4 in the oven on broil at 450 degrees until the shells are nice and toasted and the cheese is melty (Mine were perfect at 4 minutes)

Pour barbecue sauce all over the 2 shells with the cheese to your taste.

Add bacon-either cut up into small pieces after cooked-or sprinkle bacon bits. Both are good, both add that bacon-ey goodness that we all know and love. Bacon-ey. It may or may not be a word. It is most definitely a lifestyle.

Scoop the chicken onto those shells and sprinkle more cheese if you're into that sorta thing. Bring on the cheese, please. 

Slap on those top tortillas, slice like a mini pizza, and try to make it last more than five minutes.

Homemade

My love for pop tarts is well-known. My pantry is rarely found to be without these tasty toaster pastries, and I'm completely okay with that.  Sophomore year at Auburn I sadly made the discovery that the 200 calories listed on the box was for ONE pop tart. Not for one package. My heart was broken and I had a brief hiatus from the yummy treats. After all, they tricked me. But now all is well, and I just try to limit my intake. 

So when I saw the recipe for these homemade cinnamon pop tarts, I had to try them out. 

 This was before they went in the oven, while I was crossing my fingers and hoping they would be edible.

 My workspace in the kitchen always ends up messy.

 After they came out of the oven. You can see in the background that some of them did not hold very well. Luckily they tasted better than they looked. 

 The recipe was long and they took quite a long time to make, but it was worth the time and mess. The pastries stay good for five days…not that they'll last that long.

Sidenote: A commercial just came on for PEANUT BUTTER POP TARTS. This is not a drill. I think I may be in heaven. Now excuse me; I must go to the grocery store.

banana nut muffins & dark chocolate cupcakes

Well my parents are on a health kick (again) and this time the diet doesn't allow any sugar, grains, and a billion other things that I don't remember. So basically they stay away from everything except meat and vegetables. However, I found a few yummy recipes to satisfy any sugar cravings and both of these treats were so. good. (Even to a person that's not on a ridiculously strict diet).

The first recipe I tried out was this and these healthy muffins lived up to their hype.

Next up is the recipe that I found here. I made these diet-approved chocolate muffins for my mom's birthday and they were also pretty yummy. Confession: I ate mine with ice cream because this girl is not on a sugar free diet

taco casserole

I cooked the other night. This is a big deal considering the fact that I rarely have time to cook because I still live in the dorm. Without an oven. or a dishwasher. or a washer. or a dryer. Can you tell I'm ready to live in an apartment? 

I made taco casserole (adapted from this recipe). I've made it before and let me tell you, it was just as good the second time around. 

Ingredients:

I lb ground beef

1 package taco seasoning

2 cups shredded cheese (I used the mexican blend)

1 cup salsa

tortilla chips

rice (I used the microwavable Spanish rice)

1 can Rotel (optional)

Directions:

Brown ground beef, drain, and mix in taco seasoning

Line the bottom of the pan with the chips (crushed up usually works better)

After microwaving the rice, pour the rice, the salsa, and the cheese in a bowl and mix together

Pour this over the chips, along with the beef

Sprinkle remaining cheese and Rotel on the top

Put in oven at 375 until the cheese is melted

The original recipe called for beans, onions, and black olives. If you want to get all fancy, go for it. But the recipe also did not originally include rice. So choose wisely.