House For Six

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Super Easy Crockpot Fajitas

Deme Crinion1 Comment

This could be my shortest post ever because this recipe is so dang simple.  But it certainly doesn't sacrifice flavor for ease!  We made another batch of these chicken fajitas last night and I had to pass this easy-peasy summer meal on to you as we plow our way through the hot months of oven avoidance.

A couple weeks ago my dear friend Andrea made an extra large batch of this stuff and dropped some by for our family.  The chicken was so juicy and flavorful, so naturally I begged her for the recipe.  "Italian dressing"  she said, "that's it."  Really?  Yes, really.   We've made it ourselves twice now and both times landed ourselves a super flavorful meal where I barely had to lift a finger. 

Here's what you need to make your own batch of crockpot chicken fajitas:

I usually rinse and trim my chicken first.  And I typically use red and green peppers, but I had used them in a meal earlier in the week.  See?  Easy - throw in what you have.

You can use any kind of Italian dressing you wish, but have to say I preferred our Kroger brand dressing over the Newman's for this particular meal.  (We love many Newman's Own products!).  If you use a zesty Italian, it will be.....well, zestier.

I use forks to shred the chicken with about 30 minutes left of cooking time so it can soak up all those great juices.  Then serve it up with warm tortillas and your favorite toppings.  One night we ate it up just like this and another night we added refried beans and spanish rice for sides.

On the days I use my crockpot, I'm so glad to have dinner taken care of early....which may or may not be because I'm a "what are we doing for dinner?!?!?" at 4:30 kind of gal. What's your favorite crockpot recipe?

Thanks so much for reading! We would love to hang out!

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Rotisserie Chicken Series: Grape Chicken Salad

Deme Crinion1 Comment

I know I'm on a salad kick with this "What To Do With A Rotisserie Chicken" series....but since I gave you our

Waldorf Chicken Salad Recipe

last time, I figured I would follow it right up with chicken salad version numero dos. 

When we were back in Albuquerque, friends had us over for lunch on a summer day and served this amazing chicken salad.  I never got the recipe from them, so I attempted to recreate it.  Where our Waldorf Chicken Salad has a more nutty/savory flavor, this one is light and fresh.  The picture above is of the base salad recipe, but there are so many great additions you can toss in to suite your tastes.

Here's the basics....

1 rotisserie chicken (deboned and chopped)

1-1 1/2 cup green grapes, sliced

1 yellow bell pepper, finely chopped

Salt & Pepper to taste

Celery seed (start with 1/4 tsp and add more to taste)

Onion powder (start with 1/4 tsp and add more to taste)

1/3-1/2 cup mayo (or plain yogurt)

*Printable recipe


Toss all your chopped ingredients into a large bowl.  Add the dry seasoning and mix.  Add the mayo or yogurt and toss until well incorporated.  Chill and serve over croissant rolls, your favorite sandwich bread, with pita chips, or just straight from the bowl.

This is how we typically make this salad, but occasionally we'll throw in chopped cashews/nuts, baby tomatoes, chopped celery, or dried fruit.  The possibilities are endless!

What's your favorite summer dish?

Rotiserrie Chicken Series: Waldorf Chicken Salad

Deme Crinion4 Comments

One thing I love, love, love about summer is the food!  Ok, who am I kidding. I love food all the time.  BUT,  I find it so much easier to make healthy food choices when fruits and veggies are a plenty and it's hot enough for me to actually


to drink water.  During fall and winter I just want to suck down hot soups and casseroles with large hunks of bread on the side.  Not to mention mugs full of hot calorie-laden goodness. So, hooray for summer and better eating habits!

We're all about the quick and easy (but still yummy) around here, so I thought I would do a series on ways we use the pre-cooked rotisserie chicken.  And since the warm weather has officially arrived, I'm going to kick things off with one of my favorites to whip up for lunch....

This recipe was born from my college roommate Megan who used to make this with canned chicken breast. It was a staple in our little dorm apartment and I haven't stopped eating it since....just with a few little tweaks.

If someone's throwing "Waldorf" into the title of salad, that usually means apples, celery, walnuts, and mayo are involved, but you can certainly mix up and substitute any of these ingredients to suit your tastes.  Here's what I use (click


for printable recipe):

1 rotisserie chicken

1/2 cup dried cranberries (chopped)

1 apple (chopped)

2-3 stalks of celery (chopped.  I didn't have any on hand for this batch, but I almost always include it)

1/2 cup chopped walnuts (almonds or pecans would work too)

pepper to taste

garlic salt to taste (or regular salt and a pinch of garlic powder will do the trick)

1/3 cup of mayo or plain yogurt


I recruit James for this because something about de-boning a chicken just grosses me out. Tell me I'm not the only one!

 I like adding the dry seasoning before the mayo/yogurt, because it gets more evenly distributed before adding the wet stuff.

 Taste and adjust seasonings as desired.

Then serve it up on a couple of croissant rolls...

Rotiserrie Chicken Series: Waldorf Chicken Salad

Or scoop some into a bowl and enjoy.  

Rotiserrie Chicken Series: Waldorf Chicken Salad

It's great on it's own, in a sandwich, as filling for a wrap, or even scooped with some pita chips.  What's your favorite way to use a rotisserie chicken during the summer?

For a printable copy of the recipe, click



New Mexican Chile Verde (Without the Hatch Chiles)

Deme Crinion2 Comments

You know what we're


going to discuss today?  The Superbowl.  It's all been said.  Let's just put it behind us, mourn the fail of a competitive game, and move onto the food.  Sound good? OK.

James loves to cook.  It's theraputic for him.  However, he loves to find these labor intensive recipes that require chopping, blending, and 17 other steps making for hours spent in the kitchen.  And a lot of dishes.  I, on the other hand, am all about quick and easy.  It's my lazy gene. 

So, when he suggested we go with New Mexican food for the Superbowl to fill our unquenched craving of the past few months, I was all for it.  But of course, he wanted to make chile verde.  From scratch. 

Here's the thing about chile verde.  It's a staple of New Mexican food, like gravy is to a Thanksgiving meal.  It's base however is hatch green chile, which aren't exactly a plenty here in Ohio.  Hhhmm.  A little internet surfing landed on this recipe for making a very close to authentic chile verde using poblano peppers in place of the hatch chiles. 

It fell into James' token 4 hour recipe, but the majority of that was for the pork to slow cook in that amazing chile sauce.  Well, twist my arm...

(find the original recipe



And you was. SO. GOOD.  We had to make a couple of tweaks since we didn't have access to all the ingredients....

-We subbed the cubanelle peppers with anaheim peppers since they were the "sweet" in this verde party. 

-We had to use the broiler method to char the peppers since the grill was not an option. 

-We also didn't run the peppers under water when we peeled them to preserve those tasty oils. 

-A commenter's tip to salt after the chicken stock is added to account for the salt in the broth was a gem.

It was about an hour of some involved prep, followed by a couple hours slow cooking in the oven.  At which point our house smelled amazing and we knew it was going to be good. 

The pork was so tender and the chile so flavorful.  James guzzled his straight in a bowl topped with a few chopped jalapenos for extra heat and I took mine on top of some steamed rice (Perfect Health Diet Friendly, yo!).  You can serve it with chips, tortillas, or even have it with your morning eggs.  It also happens to be a paleo friendly meal for our paleo/perfect health diet pals out there.  Comfort food at it's tasty and healthy best!

Just a note: the heat index was not bad, but a little too high for the kids, perfect for me, and too low for my hotter-till-snot-runs-out-of-my-nose husband.  For a more family friendly version, you can remove the seeds and flesh part of the jalapenos.

What did you serve up for the game?  Did you watch it until the sad, bitter end?  Next year...

Thanks so much for reading! We would love to keep in touch!