Crock Pot Teriyaki

Here is another Chinese inspired recipe that I totally love. And it's very easy. 12 boneless skinless chicken thighs (about 3 pounds) - I've used breasts and it's super tasty 3/4 cup sugar 3/4 cup soy sauce 6 tablespoons cider vinegar 3/4 teaspoon ground ginger 3/4 teaspoon minced garlic 1/4 teaspoon pepper 4 1/2 teaspoons cornstarch 4 1/2 teaspoons cold water Hot cooked long grain rice Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice. Note: I halved the recipe and it still worked fine in my crock pot. It might not need the full 4 hours time.

Baked General Tso's Chicken

My husband loves Chinese food and I do not. Until I started cooking it at home. I have found a few recipes that I am in love with. This is one of them. 2 -3 pounds boneless chicken thighs or breasts, cut in strips 1 egg + 2 tbsp water whisked together to make an egg wash Combine 1 cup flour ½ tsp black pepper ¼ tsp cayenne pepper 3 tbsp ground ginger 2 tsp salt Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time. While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it. In a small bowl, mix together 4 tbsp soya sauce 4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch) ¼ cup water 2 tbsp toasted sesame seed oil 2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot) ½ tsp salt 2 tsp corn starch 3 cloves minced garlic 3 tbsp freshly grated ginger Set this mixture aside In a medium saucepan boil together 1 cup sugar ¼ cup water Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly. Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Man Pleasing Chicken

Holy smokes... I love this. It was easy and delicious. I used chicken breast because I didn't have any thighs but I think I'll try the thighs next time. Chicken thighs- 1 package Dijon mustard- 1/2 cup Maple syrup- 1/4 cup Rice wine vinegar- 1 tablespoon Fresh rosemary Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal! This is from the blog "Witty in the City" and here is the link: http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/

Slow Cooker Mexican Pulled Pork Tacos

I made these tonight, and they were DELISH!!  They were on the spicy side, so our girls had cheese quesadillas instead.  Next time, I'll take it easy on the red pepper so we can all enjoy them!

Slow Cooker Mexican Pulled Pork

serves 4

1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa (I used the tomato sauce)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper (I didn't have any cayenne, so I used red pepper instead)
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (either flour or corn; I chose corn) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.  We also added sliced olives and guacamole.

To.  Die.  For.  Seriously.

Baked Chicken Stuffed with Pesto and Cheese

This is one of those meals I'm going to be thinking about until I make it again.  It was that good!

From "Kalyn's Kitchen"

Ingredients:

4 large boneless, skinless chicken breasts
4 (heaping) T pesto or your favorite commercial pesto
4 (heaping) T low-fat sour cream
4 (heaping) T (or more) grated mozzarella cheese
2 eggs, beaten (or if they're large eggs one will probably be enough)*
Finely grated Parmesan cheese
6 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground)*
black pepper to taste

(*I didn't even use the egg or flour.  I just used Parmesan as a "crust." --Kristen's note)

Instructions:

Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.  (Kristen here again, I didn't pound my meat.  I cut a "pocket" in my chicken to fill with the mixture.)

In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)

Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.

Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.

Chile Lime Chicken Tostadas in the SLOW COOKER

Okay.  This is one of our favorite meals.  Ever.  My girls LOVE it!!  If they love a meal, and we love a meal, it's a winner! 

I'm pretty sure I got it from Real Mom Kitchen.

Ingredients:

1 can diced green chilies
4 cloves minced garlic
1 1/2 tbsp chili powder
3 tbsp lime juice
1 diced medium onion
2 boneless chicken breasts
1 can refried beans, warmed
tostada shells
desired toppings such as shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole (we use them all!)

Add chicken and onion to slow cooker.  In a bowl, combine green chilies, garlic, chili powder, and lime  juice.  Pour over chicken.  Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.
Spread warmed refried beans on tostada shells.  Top with chicken and other desired toppings. 

Take a bite and learn what food in Heaven will taste like!! 

Chicken and Spinach Stuffed Shells

I'm not even sure where I got this recipe, so I'm sorry I can't give credit where credit is due.  I'll tell ya what, though, they deserve it!!  This is so good!!  It's a lot of work, but it's worth it.

44 uncooked jumbo pasta shells (about 1 1/2 12-oz boxes)--I've used Manicotti noodles before, and it's actually faster...
2 c chopped cooked chicken
2 c fresh chopped spinach
1 onion, minced
2 cloves garlic, minced
1 (15 oz) container ricotta cheese
2 (8 oz) packages cream cheese, softened
1 (5 oz) package shredded Parmesan cheese
1 large egg, lightly beaten
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
2 c shredded mozzarella cheese, divided
1 (26 oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions; drain and set aside.
Preheat oven to 350 degrees.  Lightly grease 2-13X9X2 inch baking dishes.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce.  Stir in 1 cup mozzarella.  Spoon into shells.  Spread half of the spaghetti sauce into prepared baking dishes.  Arrange shells over sauce; top with remaining sauce.  Cover tightly with aluminum foil.  Bake, covered for 40 minutes.  Uncover and sprinkle with remaining 1 cup mozzarella.  Bake for 5-10 more minutes.

Makes 8-10 servings.

Sweet Pork Burritos

My sister Liz introduced me to these.  They are so delish.  And what's better is that they are SO easy!! 

Ingredients:

Pork (I use either a roast or country style boneless ribs)
1 cup brown sugar
1 cup salsa
1 can of Sprite

Throw all of it in the crock pot.  Cook it all day.  Shred the pork. 

It's the best in freshly made tortillas, topped with cheese, beans, guac, and maybe some rice.  Sooooo delicious! 

Potato Cheese Soup

Mmmmmm.....we LOVE this one at our house.  I borrowed this recipe from my mom, and I've never returned it.  Oops.  If you're like me, Cheez Whiz isn't a regular staple in your pantry, but it makes this soup oh, so yummy.  What's wrong with a little fake cheese every once in a while?  You won't regret it!

3 c chicken broth
1 c diced celery
1 diced onion
5 c cubed, cooked potatoes
1 can sweet corn
1 tsp salt
1/2 tsp pepper
3/4 c butter
1 qt milk
3/4 c flour
1 8 oz jar Cheez Whiz

Boil celery and onion in broth until tender.  Add cooked potatoes.  In separate pot, melt butter.  Whisk in flour.  Stir in milk.  Stir until thick and add Cheez Whiz.  Add mixture to potato broth mixture.  Add seasonings and corn.  Stir.  Serve.  ENJOY!!!

Creamy Chicken Noodle Soup

My mom makes the BEST chicken noodle soup EVER.  When I found this recipe, I thought it was hers (don't ask me why I didn't just get it from her).  I do, however, like the THICKNESS of this and the CREAMINESS of this, so it's become MY recipe for chicken noodle soup. 

I found it on The Sisters Cafe blog.

2 cans chicken broth (14oz) (I use 3 cans.  You can use 4 if you don't want it so thick.  It's really thick with 3, so 2 would be EXTRA thick.)
1 t chicken bouillon (I just use a cube)
1 c. carrots, chopped
1 c. celery, chopped
1/2 med onion, chopped
16 oz. noodles, homestyle egg pasta (Country Pasta)
1 1/2 lbs cooked, cooled, chopped chicken breast
2 c. cream of chicken soup
1 12oz can evaporated milk

Boil the broth, bouillon, carrots, celery and onion for 20 minutes, or until tender. Add noodles and boil for another 10 minutes. (I actually cook the noodles first while the vegetables are boiling, so the noodles don't soak up all of the broth, but I do cook the noodles with a bouillon cube so they get some flavor. And then I add them.) Then add chicken, cream of chicken soup and canned milk. Heat thoroughly. Add pepper to taste.

Southwest Chicken Wraps

Courtesy of Realmomkitchen.com

I just tried this recipe last week, and we all LOVED it.  It's more of a burrito than a wrap, and it is oh, so delish!

1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole

1.  Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.

2.  Add beans, green onion, peppers, and cilantro to the rice mix.

3.  Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill.  Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.

Note:  this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large skillet (or griddle) over medium heat.  Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

TO MAKE A ROASTED PEPPER:

For grill method:  Grill pepper on the grill until charred and black

For oven method:  Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil .  Broil until pepper is black and charred.

Place black and charred pepper in a bowl and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes remove plastic wrap.  remove skin, stems, and seeds from the pepper.

Texas Pork Burritos

I found this recipe in my Taste of Home magazine. That's the BEST $4.00 for a magazine subscription I've ever spent! It was soooooo good.

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 medium carrots, thinly sliced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup chicken broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded Mexican cheese blend

Directions

Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.

Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.

***Here are the changes I made: I didn't cook the pork prior to putting it in the crock pot. I just put the whole thing in there, and after 6 hours, I shredded the pork. Much easier. Also, I omitted the carrots. That seemed like an odd addition. Next time I make it, I'm going to use a 1/2 tsp of chicken bouillion (instead of chicken broth), in order to avoid it being so soupy (possibly less enchilada sauce as well. It was pretty soupy. I may make it AS a soup come this winter!). I also heated up some black beans and topped the burritos with those. YUMMY!!!**

Grilled Chicken Tostadas

I found this recipe on realmomkitchen.com.  I think I would prefer the Cafe Rio style dressing to the Lime Crema, but Liz says she's got a good recipe for Lime Crema, perhaps you could add it, Liz? 

These were DELISH.  And a great summer meal! 
2 limes

3 Tbsp. extra virgin olive oil

1 clove garlic, minced

3 boneless skinless chicken breast (about 1 1/2 pounds)

kosher salt

fresh ground pepper

1 cup sour cream

6 (6 inch) corn tortillas

additional olive oil

guacamole  (oooh, Nate makes the BEST)

pico de gallo

In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic. Season with salt and pepper. Add chicken and marinate for 1 hour.

While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema. Store in refrigerator until ready to serve.

Preheat grill to high. Grill chicken for about 4-6 minutes per side until juices run clear.

Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp. Remove from grill and sprinkle with salt.

Slice cooked chicken breasts into slices and build tostadas. To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema. Serve with Bush’s Texas Ranchero Grillin’ Beans on the side. Makes 6 tostadas.

Recipe for Pico de Gallo (also from realmomkitchen.com):
 
2 medium tomatoes, seeds removed and diced

1/4 onion, diced
2 Tbsp. cilantro
1 clove of garlic, minced
salt and pepper to taste
a squirt of lime juice (optional)

Blend ingredients together in a bowl and serve.

Crockpot chicken and stuffing

Before giving you all the info. I just want to say I LOVE crockpot cooking bags. They are wonderful and I would suggest using them every time you cook with your slow cooker. 

Ingredients:

4 chicken breasts
1 can cream of mushroom soup
1/2 can chicken broth
chicken stove top stuffing
paprika
salt
pepper
butter

To be cooked separately:
Instant rice - wheat would be better but I was out
Broccoli

Directions:
Mix dry stuffing with a small amount of melted butter. Layer the bottom of the pan. Place chicken breasts on stuffing and repeat the first step. Add chicken broth. Spread the cream of mushroom soup on top of the chicken breasts and sprinkle with paprika, salt, and pepper.

Cook for 4 hours and enjoy!

Pesto Ravioli

This is great for kids' lunch.

2 T. olive oil

1 yellow bell pepper, sliced thinly

1/2 cup shredded carrots (or buy pre-packed carrot strings)

1 1/2 cups chicken broth

1-9oz. package cheese filled ravioli

1/4 c. pesto

4 T. grated parmesan cheese

Saute pepper and carrots in oil over medium heat until tender. Set aside. Boil ravioli over medium heat until cooked. Add cooked ravioli, vegetables, and 1/4 c. of the broth together and toss with pesto and grated parmesan.

Chicken Cordon Bleu

I found this one on allrecipes.com. It's fabulous, and not as hard as it looks!

Ingredients:

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 Tbsp all-purpose flour
1 tsp. paprika
6 Tbsp. butter
1/2 cup dry white wine (I use white cooking wine)
1 tsp. chicken bouillon granules
1 Tbsp. cornstarch
1 cup heavy whip cream

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine andn bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Shredded Beef Burritos

Place the following in your slow cooker for 8-10 hours on low:

One cross rib roast
One package taco seasoning
8 oz. tomato sauce
Small can green chilies
One can green enchilada sauce

Shred the meat with two forks. (It will not shred well if it is not cooked long enough)

Fill tortillas with the meat and your favorite toppings:

Tortillas
Tomatoes
Whole kernel corn
Green onions
Cheese
Avocados
Lettuce

Broccoli Cream Cheese and Chicken Casserole

6-7 chicken breasts boiled and cubed
3 bunches broccoli buds (I use a frozen package of broccoli florets)
2-8 ounce packages of cream cheese
3 cups milk
2 tsp salt*
1 tsp garlic salt*
1 cup parmesan cheese

*This may make it a tad salty for you, so you may want to add less.*

Mix cream cheese, milk, salt, and garlic salt. Bring to boil and stir until smooth (or semi-smooth). Layer in 9 X 13 pan all broccoli, 1/2 sauce, all chicken, remainder of sauce. Top with parmesan cheese. Bake at 350 for 20-25 minutes (or longer). Allow to sit until it thickens a bit.

Pecan Pumpkin Cake

2 - 15oz. cans pumpkin

12oz. evaporated milk

1 c. sugar

3 eggs

1 tsp. vanilla

1 pkg. yellow cake mix

1 c. butter - melted

1 1/2 c. chopped pecans

Mix together pumpkin, milk, and sugar. Then add eggs and vanilla. Mix well. Pour into a greased 9x13 pan lined with wax paper. Sprinkle with dry cake mix, drizzle with butter, then sprinkle with pecans.

Bake at 350 for 1 hour.

Cool completely on wire rack.

Invert on serving tray.

Topping:

8 oz. cream cheese

1 1/2 powdered sugar

1 tsp. vanilla

12 oz. cool whip

Beat cream cheese, powdered sugar, and vanilla together. Mix in cool whip.

Breakfast Casserole

Two words: Dee. Lish.
Two more words: Fat. Enning.

1 pkg. frozen shredded hashbrowns
4 eggs
1 c milk
shredded cheese
cooked and diced or crumbled meat (sausage, ham, bacon)

Spread hashbrowns in 9 X 13 pan. Poor some melted margarine or butter on top. Add cooked meats. Mix together eggs and milk. Pour over all, and top with shredded cheese. Cook at 350 degrees for approximately 30 minutes, or until knife comes out clean (I usually have to cook it a bit longer.)