Wednesday, March 28, 2012

Slow Cooker Spanish Meatballs From Martha Stewart Living

Prep Time 30 minutes
Total Time 5 1/2 hours
Yield Serves 8

Ingredients
2 pounds ground pork
1 medium yellow onion, finely chopped (about 3/4 cup)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons hot smoked paprika
5 tablespoons plain dried breadcrumbs
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
1 can (28 ounces) diced tomatoes
Rustic bread (optional), for serving

Directions
In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.

Meatloaf with Chili Sauce From Martha Stewart Living

Prep Time 15 minutes
Total Time 1 hour 15 minutes
Yield Serves 8
 

Ingredients
1/2 cup milk
4 slices white sandwich bread, torn into pieces
1 1/2 pounds ground sirloin
1 1/2 pounds ground pork
2 small onions, finely chopped
6 garlic cloves, minced
1/2 cup chili sauce, plus 1/4 cup for glaze
1 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper

Directions
Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense.
Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners.
Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes.
Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.

Cook's Note

For a loaf with crisp edges, shape the meat mixture with your hands into a log slightly smaller than the pan. And for a light texture, donĂ¢€™t press the log into the pan; just drop it in.

Slow Cooker Curry Chicken From Martha Stewart Living

Prep Time 10 minutes
Total Time 4 hours 30 minutes
Yield Serves 8
 

Ingredients
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, halved and thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder, preferably Madras
1 teaspoon ground coriander
1 teaspoon ground cumin
Coarse salt
2 packages frozen green peas (10 ounces each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

Directions
In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
To serve, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

Slow Cooker Sausage Lasagna From Martha Stewart Living Site

Prep Time 25 minutes
Total Time 25 minutes plus slow cooking
Yield Serves 8
 

Ingredients
1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)

Directions
In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Cook's Note

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

Slow Cooker Tex Mex Chicken and Beans From Martha Stewart Living Site

Li 15 minutes
Total Time 8 1/4 hours
Yield Serves 4
 

Ingredients
1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

Directions
In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3

Slow Cooker Brisket and Onions From Martha Stewart Living Site

Prep Time 10 minutes
Total Time 6 hours 10 minutes
Yield Serves 6
 

Ingredients
1 large yellow onion, thinly sliced
2 garlic cloves, smashed and peeled
1 first cut of beef brisket (4 pounds), trimmed of excess fat
Coarse salt and ground pepper
2 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley leaves, for serving

Directions
In a 5- to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork-tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with onion and some cooking liquid; sprinkle with parsley.
Cook's Note

A whole brisket is made up of a first cut and a second cut. For this recipe, look for the leaner first cut, or "flat cut." Ask your butcher to trim the layer of fat on the brisket down to 1/4 inch, which is enough to keep the meat moist and tender as it cooks

Thursday, March 22, 2012

Three Cheese Stuffed Shells with Meaty Tomato Sauce

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

Prep Time:
15 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8



Ingredients
8 ounces, weight Jumbo Pasta Shells
30 ounces, weight Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
12 leaves Basil, Chiffonade
2 Tablespoons Minced Parsley
Salt And Pepper, to taste
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1/2 pound Italian Sausage
1/2 cup Red Wine
1 whole 28 Ounce Can Crushed Tomatoes
1 whole 15-ounce Can Crushed Tomatoes
2 Tablespoons Sugar
1/2 teaspoon Salt
2 Tablespoons Minced Parsley

Preparation Instructions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Serve with crusty French bread.

Enchilada Ranch Casserole

Ingredients:

Servings:

8-12

Servings Size

Update
Units: US | Metric

1 ½ lbs boneless skinless chicken breasts
64 inches flour tortillas
1 (10 ½ ounce) can cream of chicken soup
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can black beans
8 ounces sour cream
3 cups medium sharp cheddar (shredded)
1 (1 ounce) package ranch dressing mix
1 (4 ounce) can green chilies (diced)
cool ranch Doritos
sour cream , Salsa, and Black Olives for garnish

Directions:

1
Place chicken breasts in boiling water until cooked through. Shred.
2
Cook Black Beans in saucepot 5-7 minutes, drain and rinse.
3
Combine soup mix, enchilada sauce, drained beans, green chiles, sour cream, and ranch dressing mix in large mixing bowl. Add shredded chicken.
4
Tear Tortillas into large pieces and layer 1/3 in bottome of sprayed 11x15 or 2-9x9 baking dishes. cover with 1/3 chicken mixture and 1/3 cheddar cheese. Repeat twice. Cover with foil and bake in preheated 350 degree oven 35-45 minutes or until heated through. Remove foil and top with 1 cup crushed Ranch Doritos and return to oven for 5-10 minutes until cheese is melted and bubbly.
5
Serve on a bed of crushed Doritos and Garnish with a spoon of salsa, sour cream and top with olives.

Crock Pot Country Pork Ribs

Top of Form 1

Prep Time 15 Minutes

Cook Time 8 Hours

Difficulty Easy

Servings

System USMetric

Share


 

Bottom of Form 1

 

Recipe Description

Now that the cold weather has finally shown up, it’s time to get those crock pots out and let them do the cooking. This is a super comforting easy peasy meal that every family will enjoy!

Preparation Instructions

Mix all ingredients (except the ribs) together and place in a crock pot. Place the ribs into the sauce and stir to completely cover. Cook on high for 8 hours. Stir at least twice during the cooking time. Make sure you have a serving spoon handy because these ribs will be falling apart.

I serve these with mashed potatoes. Yum!

Enjoy!

Ingredients
2 cups Ketchup
¼ cups Water
1 Tablespoon Yellow Mustard
2 Tablespoons Red Wine Vinegar
2 Tablespoons Brown Sugar, Packed
1 teaspoon Granulated Garlic (or Garlic Powder)
1 Small Red Onion Chopped
½ teaspoons Worcestershire Sauce
¼ teaspoons Tabasco Sauce
¼ cups Canola Oil
1 Tablespoon Dried Parsley
½ teaspoons Salt
¼ teaspoons Pepper
3 pounds Boneless Country Pork Ribs

Wednesday, March 21, 2012

Slow Cooker Steak Tips and Gravy

Recipe Description

Steak tips cooked in a slow cooker with a yummy brown gravy.

Preparation Instructions

Combine steak tips, cream of mushroom soup, 1 can of water (use the soup can to measure) and onion soup mix in a slow cooker. Cook on low for 6-8 hours.

About 30 minutes before serving, combine gravy mix and remaining 1 cup of water. Stir into the slow cooker and continue cooking.

Tastes great served over rice, egg noodles or mashed potatoes. I normally use mushroom onion soup mix but this is also good with beefy onion.

Ingredients
1 pound Steak Tips
2 cans (10.75 Oz. Size) Cream Of Mushroom Soup
1 can Water (Use The Soup Can To Measure), Plus 1 Cup For The Gravy
1 package (about 1 Oz. Packet) Onion Soup Mix
1 package (about 1 Oz. Packet) Brown Gravy Mix (recommend Pioneer Brand

Foil Wrapped Chicken Tacos

Ingredients:

Servings:

4

Servings Size
Update
Units: US | Metric
4 small boneless skinless chicken breast halves
4 teaspoons taco seasoning mix
½ lb red potatoes , peeled and thinly sliced
½ cup salsa or ½ cup taco sauce
¾ cup shredded mexican cheese
¼ cup sour cream

Directions:
1
Preheat oven to 400 degrees.
2
Sprinkle chicken with seasoning mix.
3
Place 1/2 cup of the potatoes on center of each of 4 large sheets of heavyduty foil.
4
Make sure foil is sprayed with cooking spray to prevent sticking.
5
Top evenly with chicken, salsa, and cheese.
6
Bring foil sides up.
7
Double fold top and both ends to seal packet.
8
Leave room for heat circulation inside.
9
Place on a 10x15 inch baking sheet.
10
Bake 30-35 minutes or until chicken is 165 degrees.
11
Remove packets from oven and let stand 5 minutes.
12
Cut slits in foil to release steam before opening.
13
Serve with sour cream or any other toppings

Big Fat Bacon Sliders

Recipe Description

Small but sinful burgers dripping with bacon flavor.

Preparation Instructions

Combine meat with all seasoning ingredients. Knead with hands to combine. Form into small-to-medium sized balls.

Cut slices of bacon in half lengthwise. Wrap one half around ball of hamburger, pulling slightly to keep taut. Smooth to secure seam. Repeat with other half of bacon, ending seam in the same place.

Place patties, bacon seam side down, on a baking pan with a drip tray sprayed with nonstick cooking spray. Press gently on each patty to flatten as much as you can without squeezing meat out of the edges. Refrigerate for 20 to 30 minutes to firm.

Preheat oven to 400 degrees.

Brush each patty liberally with barbecue sauce. Bake for 20 to 25 minutes, or until bacon is cooked to your specifications.

Remove from oven and lay a cheese shaving on each patty. Serve on a roll with your choice of toppings/condiments.

Ingredients
2 pounds Ground Beef
1 teaspoon Seasoned Salt
1 teaspoon Ground Black Pepper
1 teaspoon Lemon Pepper Or Other Seasoning
1 Tablespoon Worcestershire Sauce
8 strips Thin/regular Bacon
¼ cups Barbecue Sauce
8 slices (shavings) Cheese: Cheddar, Jack, Etc.
8 whole Dinner Rolls (or Slider Rolls)

Fried Round Steak


Fried Round Steak

Prep Time:
5 Minutes | Cook Time: 10 Minutes | Difficulty: Easy | Serves 6

Ingredients
3 pounds Cube Steak (round Steak That's Been Extra Tenderized)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
1/2 cup Canola Oil (more If Needed)
2 Tablespoons Butter

Preparation Instructions

Heat oil in a large skillet over medium heat.

Mix together flour, seasoned salt, and pepper.

Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.

Add butter to pan right before frying.

When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.

Remove to a paper towel-lined plate. Serve immediately.

Crock Pot Creamy Meatballs

Nutrition info is for one meatball with 2 Tablespoons of sauce.

Preparation Instructions

Mix together all ingredients in a large bowl (everything except the sour cream, whole wheat flour, broth and parsley). Make 20 meatballs and set aside.

In another bowl stir together sour cream and broth and pour half of that mixture on the bottom of your crockpot. Reserve the rest of the broth mixture in the refrigerator until the last hour of cooking.

Cook on high for 3-4 hours or on low for 7-8 hours until meatballs are cooked through.

Add the whole wheat flour to the reserved sour cream and broth mixture in a sauce pan over medium heat. Heat until the sauce thickens. Pour this over the meatballs and cook an additional 1/2-1 hour.

Sprinkle with some fresh parsley and enjoy the meatballs and sauce over pasta!

Nutrition Info (ground turkey)
Calories: 77.9* Fat: 3.9g* Finer: .5g* Carbs: 5g* Protein: 5.9g* Points+: 2* Old Points: 2*

Nutrition Info (ground beef)
Calories: 104.7* Fat: 8.2g* Fiber: 0* Carbs: .7g* Protein: 6.7g* Points+: 3* Old Points: 3*

Ingredients
1-½ pound Ground Turkey Or Beef
½ cups Grated Parmesan Cheese
1 Egg
½ cups Whole Wheat Bread Crumbs
2 Tablespoons Italian Seasonings
½ teaspoons Salt
½ teaspoons Pepper
1 teaspoon Garlic Powder
1 cup Lite Sour Cream
2 cups Chicken Broth (or Beef)
½ cups Whole Wheat Pastry Flour
Fresh Chopped Parsley, Optional

Wednesday, March 14, 2012

Chicken Enchilada

Ingredients:

Servings:

6

Servings Size
Update
Units: US | Metric
1 (10 ½ ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms , drained and chopped
½ onion , chopped
1 (4 ounce) can green chilies , drained
¼ teaspoon oregano
salt and pepper
10 -12 flour tortillas

Topping
1 (10 ½ ounce) can cream of chicken soup
¼ cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Directions:
1
Mix together first 7 ingredients.
2
Add salt and pepper to taste.
3
Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
4
With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
5
Pour evenly over enchiladas in casserole dish.
6
Sprinkle with shredded cheese.
7
Bake at 350 degrees for 30-40 minutes

Crock Pot Simple and Delicious Pot Roast

Simple and Delicious Pot Roast

.

This roast is delicious and simple to prepare.



 

here's the recipe

POT ROAST

2-3 pot roast

3 cubes beef bullion

3 Tbsp minced garlic

1/4 tsp Cayenne pepper

2 Tbsp cumin

1 tsp oregano

1/4 tsp pepper

1 can beef broth for liquid

1 cup shredded carrots

1. Cut roast into fist size chunks and place in crock pot

2. Mix beef broth, bullion cubes, garlic, cayenne pepper, cumin, oregano, and pepper together. Once mixed together, pour evenly over roast.

3. Sprinkle shredded carrots throughout the crock pot

4. Cook in crock pot on high for 3-4 hours then switch to low until ready to eat. The longer you cook it the more tender it will get.

Enjoy!

Crock Pot Season Cheese and Chilies Enchiladas

Ingredients:
on

Servings:

8

Servings Size
Update
Units: US | Metric
1 large onion , diced
2 garlic cloves , minced
1 tablespoon vegetable oil
2 lbs ground beef or 2 lbs ground turkey
1 (1 ¼ ounce) package taco seasoning
2 (10 ½ ounce) cans cream of mushroom soup
2 (4 ounce) cans chilies
12 corn tortillas or 12 flour tortillas , cut into squares
1 cup monterey jack cheese , shredded
1 cup sour cream
1 cup tomatillo salsa
1 (4 ounce) can olives
¼ cup green onion , thinly sliced
1 pint salsa
salt and pepper , to taste

Directions:
1
In a medium skillet, sauté the onion and garlic in the oil; add the ground beef to brown. Drain the fat from the beef; add the taco seasoning, salsa and mix thoroughly.
2
In a mixing bowl, combine the cream of mushroom soup with the diced green chilies.
3
Spray the crock pot with cooking spray. Then spoon in 3 TBSP soup mixture and spread to cover the bottom of the stoneware.
4
Then layer with tortillas, soup mixture, ground beef mixture, cheese mixture. Continue making these layers until you have used all of the ingredients.
5
Cover and cook on low 6-8 hours.
6
In a small mixing bowl combine sour cream and salsa, a sprinkling of black olives and garnish with green onions.

Crock Pot Creamy Mexican Chicken

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Chicken Corn Chowder

Ingredients:

Servings:

5-6

Servings Size
Update
Units: US | Metric
1 lb chicken tenders , cut in pieces
1 tablespoon butter
2 celery ribs , chopped
½ cup onion , chopped
2 carrots , chopped
3 potatoes , cut in cubes
1 (15 ounce) can corn kernels , drained
1 (14 ounce) can chicken broth
1 (12 ounce) can evaporated milk
1 cup cheddar cheese , shredded
salt and pepper

Directions:
1
Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
2
Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
3
Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
4
Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
5
Serve with crusty bread and enjoy!.

Chinese Honey Chicken

CHINESE HONEY CHICKEN
1 ½ lbs boneless skinless chicken breasts (cut into 1" chunks)
Oil (for deep frying)

BATTER
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

SAUCE:
1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

1. In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.

2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels.

3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice.

Enjoy!

Cheesy Green Chile Chicken Enchiladas

CHEESY GREEN CHILE CHICKEN ENCHILADAS
1 (8 oz) block of cream cheese
1/4 cup butter
2-3 cups cooked shredded chicken
1 (4 oz) can green chilies
3/4 cup shredded cheese, divided
1 (28 oz) can Old El Paso Green Chile Enchilada Sauce (you may not use all of it)
8 flour tortillas

Preheat oven to 400.

Soften cream cheese and butter and stir until smooth.

Stir in chicken, green chilies, and 1/4-1/2 shredded cheese (depending how cheesy you want it to be).

Dip each flour tortilla into Green Chile Enchilada sauce and spoon some of the mixture into the tortilla. Roll up and place in pan. Repeat until mixture is gone.

Top with a little extra Enchilada sauce and 1/4-1/2 cup shredded cheese.

Bake at 400 for 20 minutes.

Enjoy

Sunday, March 11, 2012

Crock Pot Chicken Tomato Potato

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Mexican Chicken

Ingredients:

Servings:

4-6

Servings Size
Update
Units: US | Metric
5 chicken breasts (I use the family size package of 5 that I store in the freezer)
1 (15 ½ ounce) can black beans , drained
1 cup frozen corn
6 ounces black olives , drained (sliced black olives)
½ onion , chopped
½ red bell pepper , chopped
1 (15 ounce) jar salsa , medium
1 (8 ounce) package cream cheese
1 -2 tablespoon taco seasoning (I use Taco Bell or Lawry's Taco Seasoning)

Directions:
1
Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
2
Cook on high for 4-6 hours or low for 8 hours.
3
Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
4
Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.

Crock Pot Buffalo Chicken Pasta

4-6 Servings with a 4-6qt pot. ~ 2.5-3 hours on high or 4-6 on low
1 lb chicken breast, in bite sized pieces
1 11 oz can of cream of chicken soup
1/2 cup hot sauce (buffalo wing style)
6 ounces mozzarella cheese , shredded (about 1.5-2 cups)
1/2 cup blue cheese , crumbled (optional)
1 1/2 cups sour cream
1 Tablespoon of garlic
Salt and Pepper to taste
4 cups penne , uncooked

Buffalo Chicken Pasta
Season chicken with salt, pepper and garlic and put it in the crock pot.
Add the chicken soup and hot sauce and stir.
Cook on low 4-6 hours or high 2-3.
Stir in cheeses and sour cream and turn the crock pot to warm.
Boil the pasta according to package instructions, drain well and add to the chicken/sauce mixture.
Stir well, top with some more mozzarella or blue cheese and serve!

Rating: 3.8/5 (9 votes cast) 

Crock Pot Bacon Cheese Chicken

Bacon Cheese Chicken
--2 T olive oil
--4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
--12 pieces cooked and crumbled bacon
--1/4 cup teriyaki sauce
--1/2 cup Ranch salad dressing
--1 cup shredded cheddar cheese



The Directions.


Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.


Put the chicken in the crock on top of the oil.


In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.


Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.


Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen

Making this right now! Can't wait to eat it!
Borrowed from crockpot365.blogspot.com

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Beef and Rice Enchiladas

Ingredients:

Serves: 4-5

Yield:

10.0

Servings Size
Enchila ...
Update

Enchila ...

Units: US | Metric
6 ounces shredded Mexican blend cheese (Colby and Monterey Jack works well also, half of standard 12 oz bag)
6 ounces shredded cheddar cheese (half of standard 12 oz bag)
15 ½ ounces salsa (mild, medium or however you like it)
2 cups cooked rice (plain or Mexican) (optional)
1 lb ground beef
1 (1 ¼ ounce) package taco seasoning
1 lb flour tortilla (10 count bag)
1 tablespoon onion powder
1 tablespoon garlic powder
¾ cup water

Directions:
1
Preheat oven to 350°F.
2
Cook rice as per directions and set aside.
3
Mix up cheeses and split in half - place one of the halves in large mixing bowl.
4
Fry up ground beef in large skilled with onion and garlic powder - drain.
5
Add water and taco seasoning - heat to boil.
6
Reduce and simmer uncovered for 15 minutes.
7
Mix ground beef and rice into the large mixing bowl with cheese.
8
Add 1 cup of salsa into the meat mixture and stir.
9
Take large casserole dish and spread 1/2 cup salsa on the bottom.
10
Fill each tortilla with 3-4 tablespoons of meat mixture (if you omitted rice stay more towards 2-3).
11
Roll up tortillas and place seam side down in casserole dish.
12
Put remaining salsa (whatever amount you prefer) on top of tortillas and top with reserved cheese.
13
Bake for 10-15 minutes, until cheese on top is melted.

Saturday, March 10, 2012

Crock Pot Baja Pork Tacos

CROCK POT BAJA PORK

recipe from: Taste of Home Slow Cooker
1 (3 lb) Boneless pork sirloin roast
5 (4 oz) cans chopped green chilies
2 Tbsp. reduced-sodium taco seasoning
1 Tbsp. ground cumin
24 corn toritllas
3 cups shredded lettuce
1 1/2 cups shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/4 cup onto each tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.

Yield: 12 servings

Buffalo Chicken Strips with Blue Cheese

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.



 

Everyday Food, October 2005
Prep Time 45 minutes
Total Time 45 minutes
Yield Serves 4

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Ingredients
2 tablespoons butter
3 tablespoons ketchup
1 to 2 tablespoons hot sauce
1 1/2 cups (spooned and leveled) all-purpose flour
2 large eggs
1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
4 cups vegetable oil
Blue Cheese Salad

Directions
In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Cook's Note

A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature

Best Brownie Recipe







BEST BROWNIE RECIPE
1 cup butter
2 cups sugar
4 eggs
1-1/2 tsp. vanilla
1/2 cup cocoa
1-1/3 cups flour
1/2 tsp. salt

Cream butter and sugar together.
Add eggs and blend well
Add vanilla, salt, cocoa and flour. Don't overbeat.
Pour into a greased 9X13 pan.

Bake at 350 F for 20-25 minutes.

Enjoy!






Baked Creamy Chicken Taquitos

BAKED CREAMY CHICKEN TAQUITOS



Yield: 12 taquitos
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).
Enjoy!

Breaded Garlic Chicken In Lemon Butter Sauce

BREADED GARLIC CHICKEN IN LEMON-BUTTER SAUCE


*Note: if you prefer more sauce, since this makes a lighter, smaller amount of sauce, consider doubling the sauce ingredients.

4 boneless, skinless chicken breasts
1 cup seasoned flour (1 cup flour, 1 teaspoon salt, ½ teaspoon pepper)
5 cloves of garlic, finely minced
1 tablespoon parsley flakes or 1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, from about 1 lemon
3 eggs
1/3 cup finely grated Parmesan cheese
1 tablespoon olive oil
5 tablespoons butter


Place the seasoned flour in a large gallon-size ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt one tablespoon butter and one tablespoon olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9X13-inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining four tablespoons butter. Add the minced garlic, lemon juice, and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

Monday, March 5, 2012

Crock Pot Hawaiian Haystacks

HAWAIIAN HAYSTACKS
1.5 lbs chicken
2-3 cans cream of chicken soup
milk

Place chicken in crock pot and dump on cream of chicken soup. Cook on low for 6-8 hours.

After chicken is cooked, shred it up and add milk to get soup to desired consistency.

Serve on top of rice.

Optional toppings:
cheese
pineapple chunks
green onions
chow mien noodles
shredded coconut
soy sauce
pretty much anything you want!

Enjoy!

Crock Pot Cafe Rio Chicken

CAFE RIO CHICKEN
2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Enjoy

Slow Cooker Chicken Fried Chops

6 pork chops (boneless or with bones)
1/2 cup flour
2 tsp. salt
1 1/2 tsp. ground mustard
1/2 tsp. garlic powder
oil for frying chops
1 can cream of chicken soup
1/3 cup water

Mix the flour, salt, ground mustard and garlic powder together. Dredge the chops in the flour mixture and fry in a skillet. You don’t need to cook them all the way, just get them browned. Put the chops in the slow cooker.

Mix the soup and water together. Pour into the hot skillet, stirring to pick up all the little crispy pieces left by the chops. Pour the gravy over the top of the chops in the slow cooker. Cook on low for 6-8 hours.

***I didn't have mustard powder on hand, so I first coated each strip in mustard, then dredged each mustard coated pork chop in the flour, salt, and garlic powder mixture. It still turned out fabulous!