Crock Pot Teriyaki Chicken I have been running fast this week in preparation for the annual family Labor Day Weekend at the lake. There were bed linens to wash, beds to be made, the refrigerator cleaned, floors moped and an extra table added to the porch so that we can seat fourteen. I have been doing prep work in the kitchen; things that can be done ahead of time like making glazed pecans for salads, blueberry muffins baked and in the freezer, lemon cake layers made and a raspberry curd whipped up for a special birthday cake. There has been little time to think about what’s for dinner. I have two special friends in Michigan who have come to the rescue with ideas on crowd friendly recipes. The smell of the soy infused chicken cooking away while I was making beds and vacuuming was like heaven to my senses. Now here’s a dirty little confession. Place chicken in a 4 qt. slow cooker. Note: I halved the recipe and it still worked fine in my crock pot. Printable recipe
Chinese No Clay-Pot Chicken with Soy & Ginger This was one of the first entries in our Best Healthy Casseroles contest, and I knew right away that it was a favorite. Why? Because I wanted to cook it immediately! This simple dish from reader Nancy takes just a few ingredients, and through the magic of the oven, transforms them into an aromatic dish of perfectly cooked rice studded with chicken and shiitake mushrooms, flavored with soy, ginger, and garlic. Why I chose Nancy's casserole This dish has so many of my favorite flavors: Soy, garlic, ginger, and rich mushrooms. Cooking this is very quick and simple. I just could not believe how delicious this was, especially for so little work. Nancy's Notes • What makes this recipe so great? • What makes this casserole health(ier)? Chinese No Clay Pot Chicken Casserole serves 6 Heat the oven to 350°F. Place an oven-safe pan, like a 3-quart Dutch oven, over medium high heat on the stove. Turn off the heat, cover with a lid or with foil and bake for 45 minutes. (Images: Faith Durand)
Cooking Sous Vide the DIY Way Everyone's talking about sous vide, the scientific cooking method that's making its way from the lab to the home kitchen. The Sous Vide Supreme, which we reviewed earlier this week, is the first turnkey sous vide setup for home cooks. But we DIY kitchen nerds haven't been idly waiting for an off-the-shelf solution: We cobbled together our own sous vide setups years ago. The basic elements of a sous vide setup are simple: a way to seal your food in vacuum bags; a water bath to cook the sealed food in; and a way to keep the water at the precise temperature you want for as long as you want. Sealing Vacuum-sealing food before you cook it serves a few purposes. For $50 and up on eBay, you can get a FoodSaver or Seal-A-Meal vacuum sealer which will do a pretty good job. If $50 is more than you want to lay out, Reynolds' battery-powered Handi-Vac is less expensive, but pulls a less powerful vacuum. Controlling the Temperature Heating Or Just Wing It 72-Hour Short Ribs
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Reduce heat to 400.
Biggest Loser Recipes - Pecan-Crusted Chicken Ingredients: 1 large egg white 2 tablespoons minced toasted pecans 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon salt 2 small 1/4 pound boneless, skinless chicken breasts low-fat honey mustard salad dressing or Dijon mustard to taste Instructions Preheat the oven to 350°F. Spread half of the mixture on a sheet of waxed paper. Place the breast, nut side up, on the prepared baking sheet. Bake for 20 minutes or until no longer pink. Makes 2 servings Per serving: 183 calories, 28 g protein, 1 g carbohydrates, 7 g fat, 66 mg cholesterol, 379 mg sodium
Pot-Roasted Chicken Breasts with Lemon, Garlic, and Herbs by Kristen and Kelly of Dinner du Jour Pot-roasting is an easy way to keep chicken breasts moist. It also leaves you free to tend to other things while dinner happily cooks in the oven. on hand. Serving Size Serves 4 Ingredients 2 tablespoons olive oil4 chicken breastsSalt and freshly ground black pepper2 large onions, thickly sliced1 head of garlic, cloves peeled but left whole1/4 cup dry white wine (or white-wine vinegar or stock if you don? Method Preheat the oven to 350°F. Heat the olive oil in a Dutch oven or a heavy ovenproof pan with a lid over medium heat. Add the sliced onions, garlic cloves, and a generous seasoning of salt and pepper to the pan. Five minutes before the end of the cooking time, add in the chopped herbs and lemon juice and stir through. See more custom recipes from the top 100 food bloggers
Dorkfood.com | Home of the DSV temperature controller Crock Pot Cream Cheese Chicken Chile Here's a super easy crock pot dish. It starts with two frozen chicken breasts. Put all the ingredients in a crock pot. Drain and rinse the beans. Give it a stir and top with cream cheese. Cook on low for 6-8 hours. If you're home stir after 2 or 3 hours to blend in the cheese. Serve over rice. Some chopped cilantro would be nice. Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. (This would also make an excellent dip!) Enjoy! Links: Funky Junk, Stone Gable,Savvy Southern Style, Designs By Gollum
Our Version of Winger’s Sticky Fingers and Freakin’ Amazing Sauce We are huge fans of Winger’s sauce, we go buy the bottles of it all the time… but now there is no need. I will never have to go buy the sauce again. I’m not kidding, I can’t tell a difference between the real deal and these. This has got to be the exact recipe they use in the restaurant. We can whip these sticky fingers up in less time than it would take to go to Winger’s and order them! They are SO easy to make! Our Version of Winger’s Sticky Fingers and Freakin’ Amazing Sauce Ingredients For the sauce: 1/3 c. Instructions Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Slow Cooker Chicken Cacciatore Believe it or not, I actually put this in the crockpot before I realized I was in labor early on Sunday morning! I only had a few bites, but I was so thankful I had prepared this because my mom, dad, sister, and brother in law all came over at some point and they were able to enjoy some lunch too. It was really nice to have them over, it distracted me from the pain and I was able to labor at home for about 5 hours before going into the hospital. Anyway, this was obviously a super easy recipe! Everyone raved about it and the house smelled wonderful. Slow Cooker Chicken Cacciatore 3 boneless skinless chicken breasts 1 jar spaghetti sauce 1 envelope Lipton Savory Herb with Garlic Soup Mix 8oz sliced mushrooms Place chicken in slow cooker.
Sweet and Spicy Oven Baked Ribs Recipe Video Baking low and slow is the secret to these fall of the bone oven baked ribs. Some might have the impression that ribs are one of those dishes that should be left to the “pit masters” — it’s just not true. Baked ribs at home is seriously easy. How to Bake Ribs We learned how to bake ribs from Steamy Kitchen and have never looked back! Warning: This oven baked ribs recipe requires lots of napkins! Secrets for How to Bake Ribs These ribs are so easy — all you need is a little time. For the most tender ribs, we like to remove the thin membrane covering the rack. To remove it, use a butter knife to gently slide under the membrane then using your fingers pull the membrane away from the bones. Then, all you need to do is season both sides with salt and pepper and cover with aluminum foil. Simple, right? Sweet and Spicy Barbeque Sauce You could use any sauce you like, but for us, we like to cook up this quick sauce — it only takes a few minutes. You’ll need a medium saucepan over medium heat. Yield: 2
Cheesy Chicken Ranch Lasagna Welcome from Pinterest! I've got lots to share with you on my blog. Oh Pinterest! Thank you for your dinner ideas. *Recipe updated 2/3/12 to include it GF and as a casserole. 2 (12 oz) cans evaporated milk 1 (1 oz) pkg. Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. This sauce may curdle on you when heating it, it's OK. 2 (12 oz) cans evaporated milk 1 (1 oz) pkg. Spray a 9x13 baking dish. ~Be sure to follow my recipe blog so you can get all the latest goodies! enjoy,