Orange Almond Blueberry Loaf

This is a sweet bread made from a doctored cake mix that, yes, I just invented in my own head. I love doctoring cake mixes! It's fast and easy and there are so many different flavor combinations you can make up.

Cake:

1 box yellow cake mix
3 eggs (from box directions)
1/3 cup oil (from box directions)
1 cup orange juice (in place of 1 cup water from box)
1 container orange yogurt
zest of one orange
1/4 tsp almond extract
1 cup fresh blueberries, rinsed and coated in 1Tbsp flour

Glaze:

1 cup powdered sugar
2 Tbsp orange juice
1/2 tsp almond extract

Mix the cake according to box directions (if your box cake mix calls for different amount of oil, eggs, water, go with what is on the box). In place of the 1 cup water, I used 1 cup OJ. I added 1/4 tsp almond extract. I also added 1 container orange yogurt:

And the zest of one orange:

Coat 1 cup blueberries in 1 Tbsp flour:

I have no idea what purpose coating the blueberries in flour serves, but I have seen it in other recipes, so I did it too :) Ha Ha!

Fold blueberries into batter:

Bake at 350 degrees in a greased and floured loaf pan (a bundt pan would be good too) for 60min.

Cool on a wire rack. Make glaze.

Mix 1 cup powdered sugar with 2Tbsp orange juice and 1/2 tsp almond extract. Once cake is cool, but still slightly warm, pour glaze over cake and let cool completely.

Once completely cool, slice and EAT!

Linking up here:

Crock Pot Chicken - Revisited

Ok, I already posted this recipe here. But, it was so easy and so versatile and so tasty, I feel it really needs another mention. This time, I have pictures of the super simple process to make this chicken.

2 1/2 lbs, bonless, skinless chicken breast
1 package taco seasoning mix
1 jar green salsa

Last time, I made more chicken (about 3 1/2 lbs) and it worked well with that amount too. I didn't adjust the other ingredients for less chicken this time and it still came out great.

Here are my super simple ingredients, next to my very retro looking crock pot.

Dump in the chicken, empty seasoning packet over chicken, pour salsa over all of that, plop on the lid and cook on low for 6-8hrs.

Shred the chicken right in the pot with a fork (it just falls apart). Then stuff your face!

This recipe was enough for our family of 7 to have green enchiladas and chicken tacos and still have plenty left over for lunches the next day.

Check out this post for several recipes I've used this chicken in.

Easy Peasy!

Black Bean and Potato Enchiladas

Ever since I made these, I have wanted to do more enchiladas with potatoes in them. Sadly, my family likes red enchilada sauce more than green, so I made them red this time and added black beans.

Ingredients:

18 corn tortillas
1 can black beans
3 medium red potatoes, cubed, parboiled
1 medium yellow onion, diced
1 tsp salt
1 tsp pepper
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp corriander
2 cups shredded cheddar cheese
1 can red enchilada sauce (I used Las Palmas)

Since kids would be eating these, I cooked the onions first to avoid any raw, crunchy onion taste.

Really, I hate raw, crunchy onions myself, but I use the kids as an excuse.

Preheat the oven to 350 degrees

After the onions are translucent, add red potato cubes that have been parboiled for a few minutes first. Add the black beans and salt, pepper, garlic powder, cumin and corriander and heat through.

Spread the bottom of a 13 x 9 in pan with a small amount of enchilada sauce. Dip each corn tortilla into the sauce to coat it.

I dip the tortillas in the sauce to keep them moist and pliable and avoid having to dip them in hot oil (like my mom's generation does with enchiladas).

Fill the bottom of the pan with tortilas (6), spread half of the bean and potato mixture on top, sprinkle with about 1/2 cup of the cheese, cover with 6 more tortillas and repeat.

Add last layer of tortillas, pour remaining sauce over top and add remaining 1 cup of cheese to top.

Cover loosely with foil (make like a foil tent to keep the cheese from sticking to it as it melts). Cook at 350 degrees for about 20min. Take off the foil for the last couple minutes of cooking to make sure the cheese on top is totally melted.

Scoop it in a bowl and top with sour cream. YUM!