Friday, November 7, 2014

Coconut Ginger Chicken in the Crock Pot

                                       

                                Serves: 6-8

Ingredients:
4 garlic cloves, peeled
1 tablespoon ground ginger
1 small  onion, peeled, quartered
1 tablespoon coconut oil
2 tablespoons butter
2 1/2 lbs chicken thighs (boneless or skinless, cut into quarters)
2 (14 ounce) cans coconut milk (Don't Shake!!!!)
2 tablespoons starch
1 cup frozen vegetables, of your choice
~~~
SPICE BLEND
1/2 teaspoon ground pepper
1 tablespoon crushed red pepper
1 teaspoon salt

Directions:
Combine ingredients from the spice blend together and set aside.

In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.

In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.

Savory Bacon Wrapped Chicken Breast


Serves 4

Ingredients: 
12 strips of bacon
4 chicken breast halves, boneless and skinless
1 packages(3 ounces) cream cheese, softened
1 package of shredded cheddar cheese
4 garlic cloves, minced
1 teaspoon salt

Preparation:
Cook bacon in a large skillet over medium heat until cooked but not crisp. Place cooked bacon on a paper towel to drain. Wrap the chicken breasts in plastic wrap and pound to flatten to about 1/8 inch thickness.

Remove the plastic wrap. Spread the cream cheese & shredded cheese over one side of the chicken breast. Sprinkle salt and minced garlic on top. Roll up from the longest side and tuck the ends in.

Wrap the bacon around each piece of chicken and secure them in place with toothpicks. Place them in a greased 1 quart baking dish or place  them on the grill. Cook at 350 degrees until the chicken juices run clear and bacon crisps up. 

This should take 10 to 15 minutes in either the oven or the grill.

If cooking on the grill, metal skewers work best since bamboo tends to char.

If you want to use bamboo skewers, remember to soak them for at least an hour in water before using them.

Remove toothpicks and skewers before serving.

Sunday, September 14, 2014

Creamy Ranch Pork Chops & Potatoes~Crock Pot



Source: adapted from Persnickety Plates
Serves: 4-6

Ingredients
6 pork chops. Thick  cut.
6 medium  potatoes, chopped into large pieces
2 cans Cream of Chicken soup
1 package dry ranch dressing mix
A dash of garlic, pepper, salt (seasonings) 
1 cup milk
4 heaping tablespoons of corn starch 

Directions
Spray your slow cooker with non-stick cooking spray and put the potatoes on the bottom.

Place the pork chops on top of the potatoes.

Mix together the soups, ranch mix, milk, corn starch, seasoning into a large bowl.

Pour on top of the pork chops and cook on High for 8 hours. 

Use the extra sauce as gravy for the pork chops & potatoes.

Thursday, July 10, 2014

Crock Pot Mongolian Style Beef & Mushrooms


Servings: 4

Ingredients:
1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce 
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1 8 oz Package Mushrooms(slice into pieces)
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

Combine the onion, soy sauce, broth, garlic, hoisin,  ginger, and pepper flakes, then put the mixture into the crock pot.

Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.

Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

Stir, and serve over rice or noodles.

**Did not follow exact recipe I found on line adapted it. Photo was taken by me.



Thursday, December 5, 2013

Paleo Sausage Stuffed Peppers

What you need:

  • 1 pound of ground Italian sausage.
  • 5 assorted bell peppers. I went with 2 green, 2 red, 1 yellow.
  • 1/2 head of cauliflower, grated or chopped into a “rice” consistency.
  • 1 small (8 ounce) can of tomato paste.
  • 1 small white onion, medium dice.
  • 1/2 head of garlic, minced.
  • 1 small handfull of fresh basil, minced (or 2 tsp. dried).
  • 2 tsp dried oregano.
  • 2 tsp dried thyme.

How you make it:

1. Cut the tops off of your peppers and scoop out and discard the seed, yet do save the tops!
 
2. Process or chop about half a head of cauliflower into “rice” and put in a large mixing bowl.
 
3. Add your minced garlic, basil, and dried herbs, and onion to your cauliflower and mix by hand.
 
4. Use a very hot skillet to lightly brown your sausage. This step is entirely optional based on your motivational level. The sausage will cook just fine in your slow cooker, yet I personally like to hit it with a little sear to take the flavor up a notch.
 
5. Add your sausage and can of tomato paste to your bowl of seasoned cauliflower and mix by hand. Let the kids do this part, getting hands messy in necessary, a spoon just won’t cut it.
 
6. Fit as much of your sausage mixture into your peppers as you can. Place your peppers into your slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, just jam in between your peppers and let it cook.

7.  Pre heat oven to 350, add a little water to bottom of baking pan, cover top of pan with foil bake at  for 1 1/2 hours. Or you can Cook on low for 6 hours in crock pot.

**I had some extra mixture left after stuffing all the peppers, I just dumped it in a separate baking dish, covered with foil and baked it along side the pan of peppers. It came out really great to use as a side dish another day or can even pour the mixture over pasta for another meal!




Wednesday, November 20, 2013

Simple Crock-Pot Cabbage Rolls


This weather makes me want to stay indoors and cook some hot delicious meals, just had this one last night for dinner, it was so good! You can also freeze the cooked cabbage rolls for later meals.
Ingredients:

1 Medium Head of Fresh Cabbage
1 Large Onion, diced
2 lbs of Ground Beef
1 Cup Cooked White Rice
3 Eggs
2 Tablespoons Vegeta All Purpose Seasoning  
1 Can Tomato Soup
1 11.5oz Can V8
2 Tablespoons Worcestershire Sauce


Instructions:
   1. On the stove top, cook rice and set aside.
   2.  Remove the stem from the cabbage and peel each individual leaf back.
   3. Take head of cabbage and place it in a pot of boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. As the cabbage leaves loosen, remove them and drain in a colander.
   4. In a pan, cook onions until onions are clear in color.
   5. In a large bowl, add ground beef, eggs, vegeta, cooked onions and rice.
  
   6. Mix well.
   7. Taking one cabbage leaf at a time, add a spoon or more of the meat mixture. Using your hand, gather the meat on one end of the cabbage leaf and then roll the leaf.
   8. Chop remaining leaves coarsely and place them in the bottom of the pot. Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.
   9. In a bowl, mix the tomato soup, Worcestershire and V8 juice.
 10. Pour the mixture on top of the cabbage rolls.
 11. Cook on HIGH for 4 hours.


**If you don't have a crock pot- Cover baking dish with foil- Bake in oven at 375 for 2 hours.
What's your favorite Fall Or Winter dish to cook?

Wednesday, November 13, 2013

Easy Crock Pot Chili

I took a chili recipe and modified it to make it more to my liking. This came out delish! Two thumbs up, Yum, Yum!

Total Time- 4 hours 10 Min          
Servings- 8- 10

Ingredients:

2 lbs. Ground Beef, browned

1 can (15.5 oz.) Goya Red Kidney Beans, rinsed and drained

1 can (15.5 oz.) Goya Pinto Beans, rinsed and drained

1 jar (1lb. 8 oz.) Pasta sauce-( I used store brand, contained tomato, garlic, onion)

1 envelope Lipton Recipe Secrets Beefy Onion Soup Mix

6 tsp. Chili Powder

1 can (6 oz.) Tomato paste

1/2 cup water

Toppings Place Aside: Fritos "Scoop" Corn Chips, Sour cream, Sharp cheddar cheese

Preparation:
Combine all ingredients(Except toppings) in slow cooker and cook covered on High for 2 hours, Then set to low for another 2 hours( so 4 hours total cooking time). Serve with Fritos "Scoop" Chips, Sour cream, and Sharp Shredded Cheddar cheese.