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
Like this post to subscribe to the topic.
Sunday, March 11, 2012
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.
Serves: 4-5
Yield:
10.0
Servings Size
Update
Enchila ...
Units: US | Metric
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:
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
recipe from: Taste of Home Slow Cooker
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
Add to Shopping List
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
Everyday Food, October 2005
Total Time 45 minutes
Yield Serves 4
Add to Shopping List
Ingredients
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 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
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!
Yield: 12 taquitos
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.
*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.
Subscribe to:
Posts (Atom)