Monday, October 31, 2011
Honey Sauced Chicken
3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes
Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice.
To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
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Swiss Cheese Chicken
4-5 chicken breasts
4-5 slices Swiss cheese
1 can cream of chicken soup
1 can chicken broth
1 box stuffing mix
1/2 cup butter, melted
Arrange chicken breasts in a shallow baking dish and place one slice of cheese over each piece. In a separate bowl, melt butter and add to stuffing mix. Spoon cooked stuffing over the chicken. Stir can of soup and broth together and pour over the stuffing. Bake uncovered at 350 degrees for 1 hour, or until done.
4-5 slices Swiss cheese
1 can cream of chicken soup
1 can chicken broth
1 box stuffing mix
1/2 cup butter, melted
Arrange chicken breasts in a shallow baking dish and place one slice of cheese over each piece. In a separate bowl, melt butter and add to stuffing mix. Spoon cooked stuffing over the chicken. Stir can of soup and broth together and pour over the stuffing. Bake uncovered at 350 degrees for 1 hour, or until done.
Monday, October 24, 2011
Pork Tacos with Chili Verde
Recipe from Our Best Bites
2-3 Tbsp EVOO
2 lbs pork sirloin roast, rinsed, and cut into cubes
21/2 tsp kosher salt divided
1/2 tsp pepper divided
1 onion
5-6 cloves of garlic
11/2 lbs tomatillos, husked and halved
1 green pepper
1-2 jalapenos
1/2 bunch cilantro
4 cups chicken broth
1 1/2 tsp cumin
2 tbsp sugar
In Large saucepan or stockpot, heat EVOO over med. heat Add pork cubes and season with half salt and pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender.
While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in blender. Process until smooth. (DONE)
Pour tomatillo mixture over pork and add broth, salt, pepper, cumin, and sugar. Simmer for 30 min to 1 hour, depending on the consistency you want.
CROCK POT INSTRUCTIONS
Combine pork, onions, garlic, tomatillo mixture, and chicken broth in slow cooker and cook on low all day until desired consistency is reached.
2-3 Tbsp EVOO
2 lbs pork sirloin roast, rinsed, and cut into cubes
21/2 tsp kosher salt divided
1/2 tsp pepper divided
1 onion
5-6 cloves of garlic
11/2 lbs tomatillos, husked and halved
1 green pepper
1-2 jalapenos
1/2 bunch cilantro
4 cups chicken broth
1 1/2 tsp cumin
2 tbsp sugar
In Large saucepan or stockpot, heat EVOO over med. heat Add pork cubes and season with half salt and pepper. Add onion and garlic. Cook, stirring frequently, until everything is tender.
While onions are sauteing, combine tomatillos, green peppers, jalapenos, and cilantro in blender. Process until smooth. (DONE)
Pour tomatillo mixture over pork and add broth, salt, pepper, cumin, and sugar. Simmer for 30 min to 1 hour, depending on the consistency you want.
CROCK POT INSTRUCTIONS
Combine pork, onions, garlic, tomatillo mixture, and chicken broth in slow cooker and cook on low all day until desired consistency is reached.
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