Tacos
Cream Cheese Chicken over Pasta
Brown Sugar Chicken
BBQ chicken and Corn Bread Casserole
Lasagna
Mac n Cheese
Sunday, August 29, 2010
Saturday, August 28, 2010
Lemon and Herb CrockPot Roasted Chicken Recipe
The Ingredients.
--one thawed and skinned whole chicken. It wasn't as gross for me this time! yay! But I'm not pregnant, so if you are and are prone to pukeage, be forewarned...
--head of garlic
--2 lemons
--salt and pepper
--a bunch of fresh rosemary
The Directions.
After you skin the chicken and keep from puking, rub it inside and out with a bunch of salt and pepper.
Plop it into the crockpot.
Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.
Slice the lemon and put slices on top, around, and inside the bird
Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.
Do not add water.
cook on low for 8-10 hours.
The Results
I started it around 10:00 and I turned it off around 4 so it cooked on low for about 6 hours. There was a good 1/2" of juice in the bottom of the crock so the dark meat was really tender and juicy, but the breast was dry dry dry dry dry. The kids prefer dark meat so I can bumming bites off their plates while I picked over the dry as dust breast. Flavor wise it was awesome, but I have to figure out a way to keep the breast from drying out so much.
Oh and I was skeptical about skinning the chicken since I've never done it before, but it was really easy and I only needed a few strategic swipes with the knife, just a small kitchen knife, nothing fancy. It does need to be sharp though because the skin around the drums is pretty tough.
--one thawed and skinned whole chicken. It wasn't as gross for me this time! yay! But I'm not pregnant, so if you are and are prone to pukeage, be forewarned...
--head of garlic
--2 lemons
--salt and pepper
--a bunch of fresh rosemary
The Directions.
After you skin the chicken and keep from puking, rub it inside and out with a bunch of salt and pepper.
Plop it into the crockpot.
Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.
Slice the lemon and put slices on top, around, and inside the bird
Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.
Do not add water.
cook on low for 8-10 hours.
The Results
I started it around 10:00 and I turned it off around 4 so it cooked on low for about 6 hours. There was a good 1/2" of juice in the bottom of the crock so the dark meat was really tender and juicy, but the breast was dry dry dry dry dry. The kids prefer dark meat so I can bumming bites off their plates while I picked over the dry as dust breast. Flavor wise it was awesome, but I have to figure out a way to keep the breast from drying out so much.
Oh and I was skeptical about skinning the chicken since I've never done it before, but it was really easy and I only needed a few strategic swipes with the knife, just a small kitchen knife, nothing fancy. It does need to be sharp though because the skin around the drums is pretty tough.
CrockPot Cream Cheese Chicken Recipe over Pasta
The Ingredients:
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)
The Directions.
Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta. We used Trader Joe's brown rice fusilli.
The Verdict.
This is really, really, really, really good. I like the original cream cheese chicken an awful lot, but this truly did taste better. The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.
My six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime
--1 can cream-of-something soup
--1/2 cup chicken broth
--frozen chicken pieces
--packet of Italian salad dressing mix
--2 cloves minced garlic
--block of cream cheese (to add later)
The Directions.
Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.
Serve over pasta. We used Trader Joe's brown rice fusilli.
The Verdict.
This is really, really, really, really good. I like the original cream cheese chicken an awful lot, but this truly did taste better. The homemade mushroom soup just tastes better and gives it that "restaurant" flavor.
My six-year-old retorted that this was the very best pasta she's ever had. I let her skip bathtime
CrockPot Thai Curry Recipe
The Ingredients.
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- chicken thighs (I used 5 frozen boneless, skinless)
And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- chicken thighs (I used 5 frozen boneless, skinless)
And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
CrockPot Brown Sugar Chicken Recipe
If you are bored with dried out, boring chicken, you must try this.
You simply must.
Go.
Now.
Go to the store and buy the ingredients.
go.
The Ingredients.
courtesy of Confessions of a Wacky SAHM
--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper
The Directions.
Use a 4 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
You simply must.
Go.
Now.
Go to the store and buy the ingredients.
go.
The Ingredients.
courtesy of Confessions of a Wacky SAHM
--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper
The Directions.
Use a 4 quart crockpot for this recipe.
Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Serve over a bowl of white rice with a ladle full of the broth.
CrockPot Barbecued Chicken and Cornbread Casserole
CrockPot Barbecued Chicken and Cornbread Casserole
The Ingredients:
--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water
cornbread topping:
use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:
--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)
The Directions.
I used a 4 qt round crockpot for this---it was the perfect size.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.
The Ingredients:
--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didn't use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water
cornbread topping:
use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:
--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Red's Mill GF mix--we were out of Pamela's)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)
The Directions.
I used a 4 qt round crockpot for this---it was the perfect size.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.
Friday, August 6, 2010
Menu Plan
Balsamic roasted pork loin w/ veggies
Golden pork chops w/ veggies
Grill out night - hotdogs, brats, burgers, and corn on the cob
Tacos/taco salad
CrockPot Chicken Makhani (Indian Butter Chicken)
Golden pork chops w/ veggies
Grill out night - hotdogs, brats, burgers, and corn on the cob
Tacos/taco salad
CrockPot Chicken Makhani (Indian Butter Chicken)
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