Crockpot Honey Mustard Chicken: (from Eat At Home)
1/2 C. Honey
1/4 C. dijon mustard
2-3 lbs chicken (your choice)
salt & pepper to taste
Mix the honey, mustard, salt and pepper together in a small bowl. Put the chicken in the crockpot and pour the mixture over the top. Cook on high for 6-8 hours.
Sunday, September 27, 2009
Saturday, September 26, 2009
Ground Beef and Potatoe Casserole
Cook Time: 1:
Ingredients:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Preparation:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.
This was easy, but it was lacking flavor. New recipes are always worth a try though!
Ingredients:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese
Preparation:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.
This was easy, but it was lacking flavor. New recipes are always worth a try though!
Crockpot rotisserie-style chicken
From a year of crockpotting
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross..
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Review: I only semi skinned my chicken and found that it was most moist when the skin was left on, so I think the next time I make it I will leave the skin on. Overall it tasted good!
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross..
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Review: I only semi skinned my chicken and found that it was most moist when the skin was left on, so I think the next time I make it I will leave the skin on. Overall it tasted good!
Saturday, September 19, 2009
Chicken Pot Pie
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots and, peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Review: I used less chicken and added potatoes. I also boiled the chicken and veggies in chicken broth. I seasoned the chicken b4 boiling it. I added some seasonings to the sauce. Overall tasted great, I think next time I am going to double the sauce as both my hubby and I like the pie saucy.
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots and, peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Review: I used less chicken and added potatoes. I also boiled the chicken and veggies in chicken broth. I seasoned the chicken b4 boiling it. I added some seasonings to the sauce. Overall tasted great, I think next time I am going to double the sauce as both my hubby and I like the pie saucy.
Sunday, September 13, 2009
chicken cordon bleu
Chicken Cordon Bleu a variation of recipes
8 boneless, skinless chicken breasts
8 slices good Swiss cheese
1 8 oz pkg quality ham slices
fine bread crumbs
2 eggs
1/2 cup milk
salt and pepper
Seasoned flour
Directions
Pound chicken breast between plastic wrap until very thin.
Place slice of cheese in center of each breast.
divide ham into 8 portions and tear into small pieces.
Place over cheese
Fold outer edges over ham and cheese. Carefully roll each breast and secure with a tooth pic or two as needed to create a neat little bundle.
Beat milk and eggs till light and well blended. Set aside.
Mix 1 cup flour with 1 tsp salt and 1/2 tsp pepper
Dip bundles in egg mixture, then roll in flour
Dip in egg mixture a second time and roll in bread crumbs.
Place on a lightly greased baking sheet
Bake in a 325 degree oven about 40 minutes or until golden brown. Serve with roasted small red potatoes in dill butter and fresh steamed broccoli. It is to die for.
Review: This was a simple recipe. I did not roll the chicken, I simply dredged in egg, flour, egg, and bread crumbs then placed ham and cheese on top. Covered the last 10 minutes of cooking and cooked it for 50 minutes. Simple variations, great time saver.
8 boneless, skinless chicken breasts
8 slices good Swiss cheese
1 8 oz pkg quality ham slices
fine bread crumbs
2 eggs
1/2 cup milk
salt and pepper
Seasoned flour
Directions
Pound chicken breast between plastic wrap until very thin.
Place slice of cheese in center of each breast.
divide ham into 8 portions and tear into small pieces.
Place over cheese
Fold outer edges over ham and cheese. Carefully roll each breast and secure with a tooth pic or two as needed to create a neat little bundle.
Beat milk and eggs till light and well blended. Set aside.
Mix 1 cup flour with 1 tsp salt and 1/2 tsp pepper
Dip bundles in egg mixture, then roll in flour
Dip in egg mixture a second time and roll in bread crumbs.
Place on a lightly greased baking sheet
Bake in a 325 degree oven about 40 minutes or until golden brown. Serve with roasted small red potatoes in dill butter and fresh steamed broccoli. It is to die for.
Review: This was a simple recipe. I did not roll the chicken, I simply dredged in egg, flour, egg, and bread crumbs then placed ham and cheese on top. Covered the last 10 minutes of cooking and cooked it for 50 minutes. Simple variations, great time saver.
Meal Plan
Monday: Baked Spaghetti
Tuesday:Chicken Stuffing Skillet
Wednesday: Calzones
Thursday: Marlboro Man’s Second Favorite Sandwich
Friday: Stir fry beef with Veggies
Saturday: Chicken breasts diane
Sunday: Crockpot pineapple chicken
Saturday, September 12, 2009
Marble Cake
Marble Chiffon Cake
I realized I had not baked in a while, so here is something curve the sweet tooth craving!
Ingredients:
7 eggs, separated
2 ounces unsweetened chocolate
1-3/4 cups sugar, divided
1/4 cup hot water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup water
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
4 ounces semisweet chocolate
1 tablespoon butter
7 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside.
In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. . Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.
Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over
Review: This took me more than 15 minutes, but my 2 year old was helping. Make sure that ur batters are cleaned or it will not foam, perfect cake!
I realized I had not baked in a while, so here is something curve the sweet tooth craving!
Ingredients:
7 eggs, separated
2 ounces unsweetened chocolate
1-3/4 cups sugar, divided
1/4 cup hot water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup water
1/2 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
FROSTING:
4 ounces semisweet chocolate
1 tablespoon butter
7 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Let eggs stand at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add 1/4 cup sugar and hot water; mix well and set aside.
In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. . Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into one portion.
Alternately spoon the plain and chocolate batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.
For frosting, melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over
Review: This took me more than 15 minutes, but my 2 year old was helping. Make sure that ur batters are cleaned or it will not foam, perfect cake!
Skillet Pork Chops w/ Swiss Mushroom sauce
From Save Mart Supermarkets In Good Taste Magazine
4 boneless pork chops, 1 1/2-inches thick
2 tablespoon vegetable oil, divided
2 cups sliced mushrooms
1 cup yellow or green zucchini, sliced
1/2 cup of milk
1 can of mushroom soup
4 teaspoons cornstarch
1/2 teaspoon dried Rosemary, crushed
1/2 cup grated Swiss cheese
Directions:
Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove from pan and keep warm.
Add remaining oil to skillet; saute mushrooms and squash for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
In small bowl stir together milk, soup and Rosemary and add to skillet.Reduce heat and simmer 3-5 minutes. Add cheese stir until combined.
Return Pork chops to skillet, reduce heat to low and simmer 3 to 5 minutes
Review: Simple, Delicious, the sauce was very good. However, it dose not taste very good re heated.
4 boneless pork chops, 1 1/2-inches thick
2 tablespoon vegetable oil, divided
2 cups sliced mushrooms
1 cup yellow or green zucchini, sliced
1/2 cup of milk
1 can of mushroom soup
4 teaspoons cornstarch
1/2 teaspoon dried Rosemary, crushed
1/2 cup grated Swiss cheese
Directions:
Heat 1 teaspoon oil in large heavy skillet over medium-high heat. Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes. Remove from pan and keep warm.
Add remaining oil to skillet; saute mushrooms and squash for 7 to 8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
In small bowl stir together milk, soup and Rosemary and add to skillet.Reduce heat and simmer 3-5 minutes. Add cheese stir until combined.
Return Pork chops to skillet, reduce heat to low and simmer 3 to 5 minutes
Review: Simple, Delicious, the sauce was very good. However, it dose not taste very good re heated.
Teriyaki Steak a la slow cooker
Teriyaki Steak
The ingredients you need include:
1 pound of flank steak,
¼ cup of soy sauce,
1 cup of pineapple chunks in their own juice (drain the liquid from the pineapples and save),
1 teaspoon of ginger,
1 tablespoon of sugar,
1 tablespoon of olive oil,
2 crushed cloves of garlic,
3 tablespoons of cornstarch, and
3 tablespoons of water.
To prepare this slow cooker recipe for flank steak you will need to cut the flank steak into about 1/8 inch slices and put them into the slow cooker.
Next, mix soy sauce, pineapple juice, ginger, sugar, oil, and garlic in a bowl. Pour this mixture over the steak. Now, cover the slow cooker and cook on low for 6 hours. Turn the cooker on high after the 6 hours and pour in the pineapple and then stir. Mix together the cornstarch and water in a bowl and add to the slow cooker. Cook on high and stir until the sauce begins to thicken. Most people enjoy this recipe over rice.
Review: Currently in the slow cooker!
The ingredients you need include:
1 pound of flank steak,
¼ cup of soy sauce,
1 cup of pineapple chunks in their own juice (drain the liquid from the pineapples and save),
1 teaspoon of ginger,
1 tablespoon of sugar,
1 tablespoon of olive oil,
2 crushed cloves of garlic,
3 tablespoons of cornstarch, and
3 tablespoons of water.
To prepare this slow cooker recipe for flank steak you will need to cut the flank steak into about 1/8 inch slices and put them into the slow cooker.
Next, mix soy sauce, pineapple juice, ginger, sugar, oil, and garlic in a bowl. Pour this mixture over the steak. Now, cover the slow cooker and cook on low for 6 hours. Turn the cooker on high after the 6 hours and pour in the pineapple and then stir. Mix together the cornstarch and water in a bowl and add to the slow cooker. Cook on high and stir until the sauce begins to thicken. Most people enjoy this recipe over rice.
Review: Currently in the slow cooker!
Cheesy Chicken and Rice Casserole
Cheesy Chicken and Rice Casserole Ingredients
chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
Review: I did not follow the directions but I think it still came out Great! I place the rice on the bottom, then 5 whole chicken breasts on top, covered them with cheese and then put the soup and broth mixture on top. The chicken was tender and the rice was flavorful!
chicken, cooked and shredded
about 1 cup cheddar cheese
1 cup rice
2 cans chicken broth
1 can cream of chicken soup
pepper
I baked 3 small chicken breasts and shredded them for this dish. I really like to have chicken already to go for casseroles in the freezer. You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour.
Review: I did not follow the directions but I think it still came out Great! I place the rice on the bottom, then 5 whole chicken breasts on top, covered them with cheese and then put the soup and broth mixture on top. The chicken was tender and the rice was flavorful!
Tuesday, September 8, 2009
Enchilada Stacks
Enchilada Stacks from http://amoderngal.com/2009/08/17/enchilada-stacks/
makes 4 small (or 2-3 larger) servings
4 corn tortillas (preferably thicker handmade style)
1/2 pound ground turkey or ground beef
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup enchilada sauce or chunky salsa
1 can refried beans (or substitute homemade)
1/4 cup shredded cheese
Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.
Review: Quick and easy but a little bland!
makes 4 small (or 2-3 larger) servings
4 corn tortillas (preferably thicker handmade style)
1/2 pound ground turkey or ground beef
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup enchilada sauce or chunky salsa
1 can refried beans (or substitute homemade)
1/4 cup shredded cheese
Brown the turkey, onion and garlic in a saute pan. Drain excess fat if necessary. Add the enchilada sauce (I used bottled salsa) and stir to heat through. Spread 2-3 T refried beans on each tortilla. Place one tortilla bean side up in the bottom of a pyrex or corning ware dish with high sides. Spoon 1/4 of the turkey mixture evenly over the beans, spread out to the edges. Repeat with all 4 tortillas stacking the tortilla spread with beans topped by the turkey and sauce mixture. Sprinkle the top of the stack with cheese. To heat through, either bake in a 350 degree preheated oven for about 25 minutes or microwave for about 4-6 minutes on high. The respective ingredients are cooked, so this just needs to be heated through. To serve,cut into quarters.
Review: Quick and easy but a little bland!
Monday, September 7, 2009
Meal Plan
M: Hamburgers and potatoe pouches
T: Enchilida stacks
Wedesday:Chicken TetrazziniThursday:
Thursday: Carne Asada Tacos
Friday: Chicken Pot Pie
Saturday: Unstuffed pepper skillet
Sunday:Chicken and Chessy Rice Casserole
T: Enchilida stacks
Wedesday:Chicken TetrazziniThursday:
Thursday: Carne Asada Tacos
Friday: Chicken Pot Pie
Saturday: Unstuffed pepper skillet
Sunday:Chicken and Chessy Rice Casserole
Slow Cooker Chicken Cacciatore
Slow Cooker Chicken Cacciatore
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
DIRECTIONS
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
REVIEW: This was ok, it was a little bland even though I seasoned the chicken before putting it in the slow cooker and also added a hint of itilian seasoning, it also did not smell that great as it was cooking.
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
DIRECTIONS
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
Cover, and cook on Low for 7 to 9 hours.
REVIEW: This was ok, it was a little bland even though I seasoned the chicken before putting it in the slow cooker and also added a hint of itilian seasoning, it also did not smell that great as it was cooking.
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