The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Tuesday, March 19, 2013

Sloppy Joes Mexican Style

Sloppy Joes Mexican Style: 5 Minute Supper Prep!
I don't know what to call this recipe. It's incredibly easy, take about 5 minutes to prepare, taste yummy but isn't very pretty when finished. And did I mention how versatile it is?

The first night we had it I served it on rice. It looked horrible but boy was it good! The second night I grilled buns and served it like Sloppy Joes. That's what they look like on the left.

So for lack of a better title I'm calling it Sloppy Joes Mexican Style. I considered calling it Sloppy Juans because, you know, Juan is a Mexican name and they're pretty sloppy.

All you need to make this supper (which I am positive will please your kids or grandkids!) is:

* 4 or 5 boneless chicken breasts, still frozen. That's right, I said don't bother to defrost them!

* 1- 15 1/2 oz. can of Black Beans, drained
* 1- 15 1/2 oz. can of corn, drained (you can use frozen if you want)
* 1- 15 1/2 oz. jar of Salsa. Use what you prefer - mild, medium, hot...
* 1-8 oz. package of Cream Cheese. I used Light (Half Fat)
* 1 Tbsp. Cumin

Put the frozen chicken breasts in a crockpot (slow cooker) and add all the Black Beans, Corn, Salsa and Cumin.

Turn the crockpot to HIGH and cook for 4 to 5 hours.

Turn Crockpot off or to WARM after the 4 or 5 hours is up and add the package of cream cheese. Walk away and let it sit for 20 minutes. The cheese will melt on its own.

Stir before serving. The chicken will fall apart and look almost like pulled chicken. 

 Serve on rice or toasted buns or in a bowl with a green salad for a side.

In the crockpot ready to cook on HIGH for 4 or 5 hours
Time to add the cream cheese

Done! It looks a bit like Stroganoff when finished

I can think of so many different ways to tweak this dish - serve it on top of nacho chips (omit the cream cheese and add grated cheddar to the top of the chips and the chicken mixture); serve it on tortillas with some fresh cilantro, sour cream and a squeeze of lime;  omit the cream cheese and roll it like a burrito with chopped lettuce and grated cheese...

You could also add more at the beginning if you wanted to get fancier (but remember that's adding more work and more time spent on making this dish) - ingredients such as chopped celery, red peppers, hot peppers, green peppers... TexMex spices... let your imagination be your guide. And enjoy!


Celia Lewis said...

Ohmygoodness - I love this!! I'm such a lazy cook, but this would definitely work for me! Thanks Lorine - this recipe is getting copied out to try out on the weekend. Let's just call them Sloppy Canucks, eh?

Lorine McGinnis Schulze said...

Thanks for the chuckle Celia! Do try it out this weekend and let me know if you create a new variation

We love it!

Anonymous said...

It's in my slow cooker now. Didn't have the black beans on hand so substituted mixed beans. Will see how it tastes later. Thanks for posting the recipes. Already enjoy your great genealogy offerings. :)