This recipe comes from my diabetes website and I just love it. I thought my readers may enjoy it also. So here it s just for you. I did not use the broiler on my stove but I did this recipe on the grill with great results.
This Recipe Serves 4
Ingredients
1/4 cup light soy sauce
2 tablespoons lime juice
8 chicken drum sticks, skin removed, rinsed, and patted dry
2 tablespoons molasses
Instructions
1.Stir the soy sauce and lime juice together in a small bowl until well blended.
2.Place the drumsticks in a large zippered plastic bag. Add 3 tablespoons of the soy sauce mixture to the bag. Seal tightly and shake back and forth to coat chicken evenly. Refrigerate overnight or for at least 2 hours, turning occasionally.
3.Add the molasses to the remaining soy sauce mixture, cover with plastic wrap, and refrigerate until needed.
4.Preheat the broiler. Lightly coat the broiler rack and pan with nonstick cooking spray, place the drumsticks on the rack, and discard any marinade in the bag. Broil 6 inches away from the heat source for 25 minutes, turning every 5 minutes or until the drumsticks are no longer pink in the center.
5.Place the drumsticks in a large bowl. Stir the reserved soy sauce mixture and pour it over the drumsticks. Toss the drumsticks gently to coat evenly and let them stand 3 minutes to develop flavors.
Sunday, June 10, 2012
Chicken, Potato and Vegetable Bake
This recipe is a favorite of mine. A one dish meal easy to make.
Chicken, Potato and Vegetable Bake
Number of servings: 6 | Prep Time: 15 mins | Total Time: 1 hr 15 mins
Ingredients
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 lb. Yukon gold potatoes (about 3), peeled, cubed
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
3/4 cup Light Zesty Italian Dressing
2 Tbsp. Grated Parmesan Cheese
Preparation
1.Heat oven to 400°F.
2.Place chicken and vegetables in large baking dish; drizzle with dressing.
3.Bake 1 hour or until chicken is done (165ºF).
4.Sprinkle with cheese.
Chicken, Potato and Vegetable Bake
Number of servings: 6 | Prep Time: 15 mins | Total Time: 1 hr 15 mins
Ingredients
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 lb. Yukon gold potatoes (about 3), peeled, cubed
3 carrots (1/2 lb.), coarsely chopped
1 onion, coarsely chopped
3/4 cup Light Zesty Italian Dressing
2 Tbsp. Grated Parmesan Cheese
Preparation
1.Heat oven to 400°F.
2.Place chicken and vegetables in large baking dish; drizzle with dressing.
3.Bake 1 hour or until chicken is done (165ºF).
4.Sprinkle with cheese.
Monday, June 4, 2012
It has been a long time since my last post in this blog. I need to apologise for that. I was working 2 jobs outside the home and my travel business at home. Since then I have retired from my outside jobs. I just work at home now as a cruise specialist for a large well known travel agency. I do find myself with more time so I am going to post more cooking articles. I have noted in the news that diabetes has become epidemic. I too am diabetic. I will be posting a lot of recipes that are diabetes friendly. I hope you will all follow this blog and enjoy some of the recipes.
Tuesday, January 27, 2009
Lately I have been working a lot of overtime and no time to post. I hope to be able to find the time to post more. Today I will post a few recipes from the members of my cruise forum.
Name: Fern
1 lb bag of Kroger Great Northern Beans
1/2 cup chopped onion (or more depending on how much you like onion)
1/2 cup chopped celery leaves (whatever's in the middle of the stalk)
1/2 cup chopped carrot (1 large carrot)
1 smoked ham hock (I use Petit Jean)
The day before, put the beans in the pot, cover with water and let it sit on the counter. Also, chop all the veggies and put them in the fridge.
That evening, drain the beans and put them back in the crockpot. Add 4 cups of water (BJ, since you like your soup "soupy" you may want to add 6 cups ). Put all the veggies and the ham hock into the crockpot, too. Add salt and pepper to taste (I don't use salt). Put the pot in the fridge. Whoever gets up first (that would be David, here!) takes the pot out and plugs it in on low. Let it cook 10-12 (or more) hours. About an hour before you're ready to eat take out the ham hock and cut off the "good" stuff to add to the beans. Discard the rest of the ham hock.
Cornbread: Buy Jiffy Corn Muffin Mix and follow directions for cornbread , or make your own!
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Name:BGSimp
Crab & Artichoke Dip
8 oz. Cream Cheese, softened
1 cup Light Mayo
8 oz. Artificial Crab, chopped
1 can Artichokes, chopped
3/4 cup Shredded Parmesan Cheese
( Plus a little for the top )
Salt & Pepper
Preheat oven to 375.
Mix Cream Cheese & Mayo together. Mix in the rest of the ingredients.
Put in a pie plate sprayed with a little Pam. Sprinkle the top with a
little more Parmesan cheese.
Bake at 375 for about 25 minutes until lightly browned.
ENJOY !!!!!
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Name: FLLady
SWEET AND SPICY PORK CHOPS
Brown 4-6 chops in 2 tablespons oil
toward the end add:
1 medium onion sliced then add:
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
Combine, 1 pound can of tomatoes, cut up with liquid
2/3 cups Heinz catshup
1/2 teaspoon oregano
Pour over pork chops, cover and simmer for 1 hour.
Makes 2 cups of sauce serve over egg noodles or rice.
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Name: SeaTrekker
No-Bake Key Lime Cheesecake
8 oz cream cheese softened
1/3 Cup granulated sugar
1/2 Key Lime juice
2 8oz containers whipped topping
1 9 inch prepared graham cracker pie crust.
1/4 C toasted almonds lime lime slices
Beat cream cheese with mixer or fork until smooth.
Slowly add in granulated sugar.
Pour in Key lime juise, blending until smooth. Fold in one of the containers of topping, blend well. Spoon mixture in to granam cracker crust. Chill until firm (about 4 hours) top with additional 8 oz whipped cream, if desired.
Garnish with lime slices or toasted almonds
ENJOY
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Name: Tina
Panko Parmesan Crusted Chicken
6 boneless/skinless chicken breasts-cut in half or strips or left whole.
salt pepper
1 cup flour
2 eggs
1 cup panko crumbs
1 cup grated parmesan cheese
Combine the panko and parm cheese. Preheat the oven to 400.
Salt and pepper chicken. Dip the chicken in the flour, then the egg, then the panko mixture. Place on a baking sheet that has been sprayed with Pam. Spray top of chicken with Pam too. Cook in preheated 400 oven for 45 mins or until done. (depending on size)
May add a tomatoe or other sauce on top before serving.
Beats pan fried chicken but is just as crisp. Tastes like the skin is still on and the chicken is moist. I've tried other oven fried chicken but always felt it was a little dry or not crisp enough.
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Name: Tweety
Chocolate Raspberry Torte
1 pkg (8 oz) BAKERS Semi Sweet Baking Chocolate, divided
A pkg (2-layer size) devil’s food cake mix
1 pkg (8 oz) PHILADELPHIA cream cheese, softened
4 squares BAKERS Premium White Baking Chocolate, melted, cooled
1 tub (8 oz) COOL WHIP whipped topping, thawed, divided
1 cup seedless raspberry jam
1 cup raspberries
MELT 4 of the semi sweet chocolate squares as directed on package; cool slightly. Prepare cake batter as directed on package, adding the melted semi sweet chocolate with the water; pour into prepared 2 (9-inch) round baking pans. Bake as directed on package. Cool in pan 10 min; remove to wire rack. Cool completely. Wrap cake layers tightly in plastic wrap; freeze 1 hour.
MEANWHILE, beat cream cheese in large bowl with electric mixer until creamy. Add melted white chocolate; mix well. Gently stir in half of the whipped topping. Refrigerate until ready to use.
CUT each cake layer horizontally in half (you will have 4 layers) Place 1 of the bottom cake layers on serving plate; spread top with ½ cup of the jam. Top with 2/3 cup of the cream cheese mixture. Repeat cake, jam and cream cheese mixture layers 2 more times, top with remaining cake layer.
MICROWAVE remaining whipped topping and remaining 4 semi sweet chocolate squares in microwaveable bowl on HIGH 1 min; stir. Microwave an additional 30 sec. or until chocolate is melted. Stir until well blended. Spread over top of torte. Garnish with raspberries. Store in refrigerator.
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That was just a few of the recipes posted in Cruise Talk Cafe. From time to time I will post more. My cruiser friends know good food and love to cook.
Laura
Name: Fern
1 lb bag of Kroger Great Northern Beans
1/2 cup chopped onion (or more depending on how much you like onion)
1/2 cup chopped celery leaves (whatever's in the middle of the stalk)
1/2 cup chopped carrot (1 large carrot)
1 smoked ham hock (I use Petit Jean)
The day before, put the beans in the pot, cover with water and let it sit on the counter. Also, chop all the veggies and put them in the fridge.
That evening, drain the beans and put them back in the crockpot. Add 4 cups of water (BJ, since you like your soup "soupy" you may want to add 6 cups ). Put all the veggies and the ham hock into the crockpot, too. Add salt and pepper to taste (I don't use salt). Put the pot in the fridge. Whoever gets up first (that would be David, here!) takes the pot out and plugs it in on low. Let it cook 10-12 (or more) hours. About an hour before you're ready to eat take out the ham hock and cut off the "good" stuff to add to the beans. Discard the rest of the ham hock.
Cornbread: Buy Jiffy Corn Muffin Mix and follow directions for cornbread , or make your own!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Name:BGSimp
Crab & Artichoke Dip
8 oz. Cream Cheese, softened
1 cup Light Mayo
8 oz. Artificial Crab, chopped
1 can Artichokes, chopped
3/4 cup Shredded Parmesan Cheese
( Plus a little for the top )
Salt & Pepper
Preheat oven to 375.
Mix Cream Cheese & Mayo together. Mix in the rest of the ingredients.
Put in a pie plate sprayed with a little Pam. Sprinkle the top with a
little more Parmesan cheese.
Bake at 375 for about 25 minutes until lightly browned.
ENJOY !!!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Name: FLLady
SWEET AND SPICY PORK CHOPS
Brown 4-6 chops in 2 tablespons oil
toward the end add:
1 medium onion sliced then add:
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
Combine, 1 pound can of tomatoes, cut up with liquid
2/3 cups Heinz catshup
1/2 teaspoon oregano
Pour over pork chops, cover and simmer for 1 hour.
Makes 2 cups of sauce serve over egg noodles or rice.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Name: SeaTrekker
No-Bake Key Lime Cheesecake
8 oz cream cheese softened
1/3 Cup granulated sugar
1/2 Key Lime juice
2 8oz containers whipped topping
1 9 inch prepared graham cracker pie crust.
1/4 C toasted almonds lime lime slices
Beat cream cheese with mixer or fork until smooth.
Slowly add in granulated sugar.
Pour in Key lime juise, blending until smooth. Fold in one of the containers of topping, blend well. Spoon mixture in to granam cracker crust. Chill until firm (about 4 hours) top with additional 8 oz whipped cream, if desired.
Garnish with lime slices or toasted almonds
ENJOY
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Name: Tina
Panko Parmesan Crusted Chicken
6 boneless/skinless chicken breasts-cut in half or strips or left whole.
salt pepper
1 cup flour
2 eggs
1 cup panko crumbs
1 cup grated parmesan cheese
Combine the panko and parm cheese. Preheat the oven to 400.
Salt and pepper chicken. Dip the chicken in the flour, then the egg, then the panko mixture. Place on a baking sheet that has been sprayed with Pam. Spray top of chicken with Pam too. Cook in preheated 400 oven for 45 mins or until done. (depending on size)
May add a tomatoe or other sauce on top before serving.
Beats pan fried chicken but is just as crisp. Tastes like the skin is still on and the chicken is moist. I've tried other oven fried chicken but always felt it was a little dry or not crisp enough.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Name: Tweety
Chocolate Raspberry Torte
1 pkg (8 oz) BAKERS Semi Sweet Baking Chocolate, divided
A pkg (2-layer size) devil’s food cake mix
1 pkg (8 oz) PHILADELPHIA cream cheese, softened
4 squares BAKERS Premium White Baking Chocolate, melted, cooled
1 tub (8 oz) COOL WHIP whipped topping, thawed, divided
1 cup seedless raspberry jam
1 cup raspberries
MELT 4 of the semi sweet chocolate squares as directed on package; cool slightly. Prepare cake batter as directed on package, adding the melted semi sweet chocolate with the water; pour into prepared 2 (9-inch) round baking pans. Bake as directed on package. Cool in pan 10 min; remove to wire rack. Cool completely. Wrap cake layers tightly in plastic wrap; freeze 1 hour.
MEANWHILE, beat cream cheese in large bowl with electric mixer until creamy. Add melted white chocolate; mix well. Gently stir in half of the whipped topping. Refrigerate until ready to use.
CUT each cake layer horizontally in half (you will have 4 layers) Place 1 of the bottom cake layers on serving plate; spread top with ½ cup of the jam. Top with 2/3 cup of the cream cheese mixture. Repeat cake, jam and cream cheese mixture layers 2 more times, top with remaining cake layer.
MICROWAVE remaining whipped topping and remaining 4 semi sweet chocolate squares in microwaveable bowl on HIGH 1 min; stir. Microwave an additional 30 sec. or until chocolate is melted. Stir until well blended. Spread over top of torte. Garnish with raspberries. Store in refrigerator.
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That was just a few of the recipes posted in Cruise Talk Cafe. From time to time I will post more. My cruiser friends know good food and love to cook.
Laura
Wednesday, June 4, 2008
The Best Of The Cruise Lines
Anyone who knows me knows that I love to cruise. Here are a few of my favorite recipes from the cruise Lines.
If you love Carnival's Chocolate Melting Cake, here is the recipe.
Chocolate Melting Cake
Ingredients:
1 pound dark chocolate
1 pound butter
10 eggs (room temperature)
10 ounces sugar
6 ounces flour
Melt chocolate and butter. Mix the eggs and sugar and whisk for a few minutes. Add the flour. Add the egg mixture to the melted chocolate and mix well. Pour the mixture in to a greased mold. Bake at 400 for 14 minutes.
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Disney Cruise Lines serves this wonderful souffle.
Chocolate Souffle Palo
Make this irresistible, classic dessert for sweet memories of dinner at Palo. This soufflé is by far the most popular choice in the sophisticated restaurant.
Ingredients
3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup of milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Directions
Preheat the oven to 350 degrees Fahrenheit. Set a full Kettle of water on to boil.
Butter 6 4-ounce soufflé cups and coat with sugar; set aside.
Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has smooth, pastelike consistency. Reduce heat and cook for 1 minute.
Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. let cool for 5 minutes, then stir in egg yolks.
Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
Bake for 20 minutes. Serve immediately.
Vanilla Sauce for Chocolate Soufflé
The warm Vanilla Sauce is the perfect complement when making the irresistible, Chocolate Soufflé.
Ingredients
1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks
Directions
Bring cream and vanilla bean to a low boil in saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
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From NCL This fruity soup sounds wonderful
Ice Chilled Banana Soup with Yogurt and Mango
1. Blend the ripe bananas in buttermilk and honey.
2. Add the ice cream and yogurt and blend smooth.
3. Add more honey for taste if needed.
4. Ladle into soup cups and top with diced mango; serve immediately.
Ingredients
1/4 cup ripe bananas
1 3/4 cup banana ice cream
1/2 cup plus 2 tbsp
buttermilk
1 3/4 tbsp honey
1 1/2 cups yogurt
1/3 cup fresh diced mango
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CARNIVAL CRUISE LINE'S ROASTED PUMPKIN SOUP
Servings: 10
1 medium or large onion, quartered
1 leek, white part only, cut in chunks (4 oz)
6 cloves garlic
2 1/2 tablespoons of olive oil
7 cups chicken stock
1 (16-oz) can pumpkin puree
1 tablespoon chicken base, not bouillon
salt to taste (use caution, there is salt in the soup already)
1 1/4 cups heavy cream, plus 3 tablespoons heavy cream
1/8 teaspoon freshly ground black pepper
Preheat oven to 300 degrees.
This is just a few of the many delights served on cruises. Another time I will offer more of the Cruisers favorites.
If you love Carnival's Chocolate Melting Cake, here is the recipe.
Chocolate Melting Cake
Ingredients:
1 pound dark chocolate
1 pound butter
10 eggs (room temperature)
10 ounces sugar
6 ounces flour
Melt chocolate and butter. Mix the eggs and sugar and whisk for a few minutes. Add the flour. Add the egg mixture to the melted chocolate and mix well. Pour the mixture in to a greased mold. Bake at 400 for 14 minutes.
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Disney Cruise Lines serves this wonderful souffle.
Chocolate Souffle Palo
Make this irresistible, classic dessert for sweet memories of dinner at Palo. This soufflé is by far the most popular choice in the sophisticated restaurant.
Ingredients
3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup of milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Directions
Preheat the oven to 350 degrees Fahrenheit. Set a full Kettle of water on to boil.
Butter 6 4-ounce soufflé cups and coat with sugar; set aside.
Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has smooth, pastelike consistency. Reduce heat and cook for 1 minute.
Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. let cool for 5 minutes, then stir in egg yolks.
Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
Bake for 20 minutes. Serve immediately.
Vanilla Sauce for Chocolate Soufflé
The warm Vanilla Sauce is the perfect complement when making the irresistible, Chocolate Soufflé.
Ingredients
1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks
Directions
Bring cream and vanilla bean to a low boil in saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
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From NCL This fruity soup sounds wonderful
Ice Chilled Banana Soup with Yogurt and Mango
1. Blend the ripe bananas in buttermilk and honey.
2. Add the ice cream and yogurt and blend smooth.
3. Add more honey for taste if needed.
4. Ladle into soup cups and top with diced mango; serve immediately.
Ingredients
1/4 cup ripe bananas
1 3/4 cup banana ice cream
1/2 cup plus 2 tbsp
buttermilk
1 3/4 tbsp honey
1 1/2 cups yogurt
1/3 cup fresh diced mango
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CARNIVAL CRUISE LINE'S ROASTED PUMPKIN SOUP
Servings: 10
1 medium or large onion, quartered
1 leek, white part only, cut in chunks (4 oz)
6 cloves garlic
2 1/2 tablespoons of olive oil
7 cups chicken stock
1 (16-oz) can pumpkin puree
1 tablespoon chicken base, not bouillon
salt to taste (use caution, there is salt in the soup already)
1 1/4 cups heavy cream, plus 3 tablespoons heavy cream
1/8 teaspoon freshly ground black pepper
Preheat oven to 300 degrees.
This is just a few of the many delights served on cruises. Another time I will offer more of the Cruisers favorites.
Thursday, February 14, 2008
Crock Pot Meals
Most of the Moms today also have jobs outside the house. Crockpots are a great way to prepare a dinner in the morning and have it ready to eat for dinner. I love mine and use it a lot. It is nice to come home knowing that dinner is going to be ready. With little effort I can have dinner on the table in no time at all. Over the years I have cooked many meals in crockpots. Following are a few of my favorite recipes.
Seven Layer Casserole with Ground Beef
INGREDIENTS:
1 cup uncooked rice, washed and drained
1 cup whole kernel corn, drained
dash salt and pepper
1 can (8 ounces) tomato sauce and 1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 to 1 pound extra lean ground beef, uncooked and broken up
dash salt and pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 strips bacon, cut in half
shredded cheese, if desired for topping
PREPARATION:
Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.Seven layer casserole serves 4.
Home-Style Ribs
INGREDIENTS:
2 1/2 to 3 lb. country style pork ribs, boneless
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick
.
Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed
PREPARATION:
Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 - 10 hours Serves 6
All Day Crockpot Chicken
INGREDIENTS:
Marinade:
2 cups chicken broth
2 tablespoons frozen orange juice concentrate
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
dash ground allspice
dash ground ginger
1 teaspoon salt
.
Chicken and Remaining Ingredients
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
PREPARATION:
Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.
Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Sauté mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Serves 6.
Cheesy Slow Cooker Chicken
INGREDIENTS:
6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
PREPARATION:
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.Serves 6.
Everybody loves Chili!
Black Bean Chili With Beef
INGREDIENTS:
3/4 cup cooked black beans
1 lb. stew beef, cubed
2 tablespoons bacon drippings or vegetable oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chile peppers
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack or mild Cheddar cheese
PREPARATION:
Brown stew beef in bacon drippings or oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low.Serve hot in bowls with a little cheese sprinkled over each serving.
Another Chili
Crockpot Chili
INGREDIENTS:
2 pounds ground round, browned and drained
2 cans kidney beans (15 ounces each) , canned, drained
2 cans (14.5 ounces each) whole tomatoes, drained and chopped
4 tablespoons chili powder
1 clove garlic, minced
1 tablespoon Italian seasoning
1 1/2 teaspoons ground cumin powder
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon tabasco sauce
1 tablespoon olive oil
1 large onion, coarsely chopped
6 ounces black olives, pitted and drained
1/2 cup water
PREPARATION:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.Can be frozen and then reheated in a sauce pan later in the week for quick dinners
Beef Pot Roast with Sour Cream
INGREDIENTS:
4 to 5 pound lean chuck roast
1 clove garlic, mashed
salt and pepper to taste
1 large carrot, chopped
1 rib celery, chopped
1 small onion, sliced
3/4 c. sour cream mixed with 3 Tbs. flour and 1/2 cup dry white wine
PREPARATION:
Rub roast with garlic and season with salt and pepper. Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours. Add sour cream mixture 30 to 40 minutes before done. Serve with hot cooked noodles.
I sometimes double the sour cream mixture
Italian Sausage Spaghetti Sauce
INGREDIENTS:
2 pounds Italian sausage (sweet, hot, or mild)
48 to 54 ounces spaghetti sauce, about 2 large jars
1 (6 oz.) can tomato paste
green bell pepper, sliced thin
1 lg. onion, thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon parsley flakes
3/4 cup water
PREPARATION:
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place all remaining ingredients in the crockpot. Cut Italian sausage into large chunks and add to the pot; cover and cook on LOW 4 to 5 hours.
Increase to HIGH and cook 1 hour longer. Serve sauce over spaghetti and sprinkle with more Parmesan cheese, if desired. Serves 10 to 12.
Seven Layer Casserole with Ground Beef
INGREDIENTS:
1 cup uncooked rice, washed and drained
1 cup whole kernel corn, drained
dash salt and pepper
1 can (8 ounces) tomato sauce and 1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 to 1 pound extra lean ground beef, uncooked and broken up
dash salt and pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 strips bacon, cut in half
shredded cheese, if desired for topping
PREPARATION:
Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.Seven layer casserole serves 4.
Home-Style Ribs
INGREDIENTS:
2 1/2 to 3 lb. country style pork ribs, boneless
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick
.
Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed
PREPARATION:
Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 - 10 hours Serves 6
All Day Crockpot Chicken
INGREDIENTS:
Marinade:
2 cups chicken broth
2 tablespoons frozen orange juice concentrate
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
dash ground allspice
dash ground ginger
1 teaspoon salt
.
Chicken and Remaining Ingredients
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
PREPARATION:
Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.
Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Sauté mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Serves 6.
Cheesy Slow Cooker Chicken
INGREDIENTS:
6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
PREPARATION:
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.Serves 6.
Everybody loves Chili!
Black Bean Chili With Beef
INGREDIENTS:
3/4 cup cooked black beans
1 lb. stew beef, cubed
2 tablespoons bacon drippings or vegetable oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chile peppers
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack or mild Cheddar cheese
PREPARATION:
Brown stew beef in bacon drippings or oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low.Serve hot in bowls with a little cheese sprinkled over each serving.
Another Chili
Crockpot Chili
INGREDIENTS:
2 pounds ground round, browned and drained
2 cans kidney beans (15 ounces each) , canned, drained
2 cans (14.5 ounces each) whole tomatoes, drained and chopped
4 tablespoons chili powder
1 clove garlic, minced
1 tablespoon Italian seasoning
1 1/2 teaspoons ground cumin powder
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon tabasco sauce
1 tablespoon olive oil
1 large onion, coarsely chopped
6 ounces black olives, pitted and drained
1/2 cup water
PREPARATION:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.Can be frozen and then reheated in a sauce pan later in the week for quick dinners
Beef Pot Roast with Sour Cream
INGREDIENTS:
4 to 5 pound lean chuck roast
1 clove garlic, mashed
salt and pepper to taste
1 large carrot, chopped
1 rib celery, chopped
1 small onion, sliced
3/4 c. sour cream mixed with 3 Tbs. flour and 1/2 cup dry white wine
PREPARATION:
Rub roast with garlic and season with salt and pepper. Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours. Add sour cream mixture 30 to 40 minutes before done. Serve with hot cooked noodles.
I sometimes double the sour cream mixture
Italian Sausage Spaghetti Sauce
INGREDIENTS:
2 pounds Italian sausage (sweet, hot, or mild)
48 to 54 ounces spaghetti sauce, about 2 large jars
1 (6 oz.) can tomato paste
green bell pepper, sliced thin
1 lg. onion, thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon parsley flakes
3/4 cup water
PREPARATION:
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place all remaining ingredients in the crockpot. Cut Italian sausage into large chunks and add to the pot; cover and cook on LOW 4 to 5 hours.
Increase to HIGH and cook 1 hour longer. Serve sauce over spaghetti and sprinkle with more Parmesan cheese, if desired. Serves 10 to 12.
Sunday, February 10, 2008
Everyone Loves Chicken!
One of my favorite things to prepare is chicken. I have many chicken recipes that I collected over the years. Following are a few of my favorite tried and true recipes.
CREAMY CHICKEN BREASTS
SERVINGS
Original recipe yield: 4 servings
INGREDIENTS
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 round crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
SAVORY ROSEMARY CHICKEN
Delicious, easy to prepare one dish meal!
yield: 4 servings
INGREDIENTS
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon rosemary
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
CREAMY MUSHROOM CHICKEN
yield: 2 servings
INGREDIENTS
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
ORANGE CHICKEN
yield: 8 servings
INGREDIENTS
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
CREAMY CHICKEN RICE BAKE WITH VEGETABLES
yield: 5 servings
INGREDIENTS
5 skinless, boneless chicken thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons ground black pepper, divided
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3 tablespoons dried minced onion, divided
1/2 tablespoon dried oregano
2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
1 (10.5 ounce) can condensed cream of chicken soup
1 1/4 cups milk
DIRECTIONS
Preheat oven to broil.
Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
Place chicken under broiler for 10 minutes, or until browned and crispy.
In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
Reduce oven temperature to 450 degrees F (230 degrees C).
Bake for 30 minutes, or until rice and chicken are cooked through.
GARLIC BROILED CHICKEN
yield: 6 servings
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
CREAMY CHICKEN BREASTS
SERVINGS
Original recipe yield: 4 servings
INGREDIENTS
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 round crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
SAVORY ROSEMARY CHICKEN
Delicious, easy to prepare one dish meal!
yield: 4 servings
INGREDIENTS
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon rosemary
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
CREAMY MUSHROOM CHICKEN
yield: 2 servings
INGREDIENTS
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
ORANGE CHICKEN
yield: 8 servings
INGREDIENTS
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
CREAMY CHICKEN RICE BAKE WITH VEGETABLES
yield: 5 servings
INGREDIENTS
5 skinless, boneless chicken thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons ground black pepper, divided
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3 tablespoons dried minced onion, divided
1/2 tablespoon dried oregano
2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
1 (10.5 ounce) can condensed cream of chicken soup
1 1/4 cups milk
DIRECTIONS
Preheat oven to broil.
Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
Place chicken under broiler for 10 minutes, or until browned and crispy.
In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
Reduce oven temperature to 450 degrees F (230 degrees C).
Bake for 30 minutes, or until rice and chicken are cooked through.
GARLIC BROILED CHICKEN
yield: 6 servings
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
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