Just add all ingredients into crockpot. Cook on low for 7 hours or high for 3-4. Shred chicken with two forks and serve over rice or on tortillas..I stole Bree' s dorito idea..crumble doritos on top of chicken and rice..
Enjoy!
Recipe
2 cans cream of chicken
1 large can of green chilies
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic salt
1 teaspoon cumin
doritos or blue chips
3-4 large chicken breasts
Monday, January 18, 2010
Monday, January 11, 2010
General Tso's Tiny Spicy Chicken
instructions:
chicken-
Heat sauce over medium heat until sugars are dissolved. Place chicken into a slightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to evenly coat chicken.
rice-
Heat wok over high heat. Pour in 1 Tbsp of oil (not included) and then stir in carrots and peas. Cook about 30 seconds. Crack egg and stir quickly to scramble with the vegetables. Stir in cooked rice (you may want to warm it first). Shake in soy sauce (to your liking) and toss to coat. Drizzle with sesame oil (to your liking) and toss again.
recipes:
General Tso's Tiny Spicy Chicken (I have no idea why it is called this.)
1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch
Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)
Preheat over to 325 degrees.
sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar
Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.
Fried Rice Restaurant Style
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste
In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat.
chicken-
Heat sauce over medium heat until sugars are dissolved. Place chicken into a slightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to evenly coat chicken.
rice-
Heat wok over high heat. Pour in 1 Tbsp of oil (not included) and then stir in carrots and peas. Cook about 30 seconds. Crack egg and stir quickly to scramble with the vegetables. Stir in cooked rice (you may want to warm it first). Shake in soy sauce (to your liking) and toss to coat. Drizzle with sesame oil (to your liking) and toss again.
recipes:
General Tso's Tiny Spicy Chicken (I have no idea why it is called this.)
1 1/2 - 2 lbs chicken breast cut into 1" pieces
2 eggs, beaten
garlic salt
1/2 c cornstarch
Sprinkle cubed chicken with garlic salt, cover and chill 1 hour in the refrigerator. Mix cornstarch with eggs. Dip cold chicken cubes into the egg/cornstarch mixture. Fry chicken in hot oil until brown, but don't "cook" it (it will bake in the oven and will be thoroughly cooked.)
Preheat over to 325 degrees.
sauce-
1 Tbsp Samball (chili paste)
3/4 c white sugar
2/3 c ketchup
dash of salt
1 1/2 tsp soy sauce
2/3 c chicken broth
3 T brown sugar
2/3 c white vinegar
Combine sauce ingredients over medium heat until sugars are dissolved. Place chicken in a lightly greased baking dish and cover with sauce. Bake at 325 degrees 45-60 minutes, stirring every 15 minutes to coat chicken.
Fried Rice Restaurant Style
1-2 cups cooked rice
1/3 c chopped carrots
1/4 c green peas
1 T vegetable oil
1 egg
soy sauce to taste
sesame oil to taste
In small saucepan boil carrots in water about 3-5 minutes. Drop peas in boiling water, and drain. Heat wok over high heat, then stir in carrots and peas; cook 30 seconds. Crack in egg and stir quickly to scramble with vegetables. Stir in cooked rice. Shake in soy sauce and sesame to your liking and toss to coat.
BROCOLLI AND BEEF
Ingredients:
1 bunch broccoli
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange
juice of 1/2 orange
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil
Directions:
In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel. (This is done, except for adding cornstarch. Mix the dark liquid in the bowl with one tablespoon of starch from baggie.)
Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
In the reserved skillet, heat the oil over medium-high heat. Add the steak and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes.
1 bunch broccoli
1 1/4 cups beef broth
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons plum sauce
1/4 cup cornstarch
Grated peel of 1 orange
juice of 1/2 orange
One 1 3/4-pound boneless sirloin steak
1/4 cup vegetable oil
Directions:
In a large skillet, bring 2 cups salted water to a boil. Cut the broccoli into 1-inch florets. Boil until crisp-tender, about 3 minutes; drain the broccoli and rinse under cold water. Reserve the skillet.
In a small bowl, stir together the broth, hoisin sauce, soy sauce, plum sauce and 1 tablespoon cornstarch. Stir in the orange peel. (This is done, except for adding cornstarch. Mix the dark liquid in the bowl with one tablespoon of starch from baggie.)
Slice the steak 1/4 inch thick, then cut the slices crosswise into thirds; toss with the remaining 3 tablespoons cornstarch.
In the reserved skillet, heat the oil over medium-high heat. Add the steak and cook, turning, until the meat is barely pink, about 2 minutes. Transfer the meat to a paper-towel-lined plate; discard the excess oil. Add the broth mixture to the skillet and cook, stirring, until thickened, about 2 minutes. Stir in the meat, broccoli and orange juice and cook until heated through, about 2 minutes.
Sunday, January 10, 2010
Chicken Parmesan
Boil noodles according to package.
Take chicken breasts and dip into egg, then flour, then breadcrumbs(i mix parmesan cheese with breadcrumbs).
You can fry in pan w/ olive oil or bake at 350 for 20-30 minutes. If you bake, add a slice of mozzerella cheese the last 10 minutes of baking. If you fry, add cheese right after taking out of pan. Top with maranara and serve over spaghetti.
Enjoy!
Take chicken breasts and dip into egg, then flour, then breadcrumbs(i mix parmesan cheese with breadcrumbs).
You can fry in pan w/ olive oil or bake at 350 for 20-30 minutes. If you bake, add a slice of mozzerella cheese the last 10 minutes of baking. If you fry, add cheese right after taking out of pan. Top with maranara and serve over spaghetti.
Enjoy!
Tuesday, January 5, 2010
Manicotti
Just heat oven to 350 and cook for 30 minutes..
Recipe:
Box of manicotti noodles.. boil for 8 minutes
Mix together:
1 15 ounce container of ricotta cheese
6 ounces mozzerella cheese
6 ounces monterey jack cheese
2 tblsp sour cream
1/4 cup chopped italian parsely
1/3 cup seasoned bread crumbs
fill manicotti noodles
cover bottom of pan with thin layer of sauce
pour 2 cups of sauce over top of manicotti and cover with cheese
Enjoy!
Just heat oven to 350 and cook for 30 minutes..
Recipe:
Box of manicotti noodles.. boil for 8 minutes
Mix together:
1 15 ounce container of ricotta cheese
6 ounces mozzerella cheese
6 ounces monterey jack cheese
2 tblsp sour cream
1/4 cup chopped italian parsely
1/3 cup seasoned bread crumbs
fill manicotti noodles
cover bottom of pan with thin layer of sauce
pour 2 cups of sauce over top of manicotti and cover with cheese
Enjoy!
Broccoli-Cheese Soup
instructions:
Soup
Heat vegetable portion of soup and sauce portions separately, then combine. The vegetables are quite tender, so fold in the sauce to prevent soup mush. Add cheese and heat until melted.
Cornbread
Melt butter in microwave then combine all ingredients (dry, eggs, butter & buttermilk.) Bake at 400 degrees for 30 minutes in a greased 8" square pan.
recipes:
Broccoli-Cheese Soup
4 potatoes, chopped
4 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 bunch broccoli, chopped
Simmer until tender. Make sauce.
1/2 cup butter
1/2 cup flour
2 t bouillon
2 cups hot water
1 tsp dry mustard
Stir until thick and bubbly. Add sauce to vegetables, then add 1 1/2 - 2 cups shredded Cheddar cheese. Serve when cheese has melted and soup is heated through.
Buttermilk Cornbread-YUM!
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt
Mix ingredients together and pour into greased 8" square pan. Bake at 400 degrees for 30 minutes.
Soup
Heat vegetable portion of soup and sauce portions separately, then combine. The vegetables are quite tender, so fold in the sauce to prevent soup mush. Add cheese and heat until melted.
Cornbread
Melt butter in microwave then combine all ingredients (dry, eggs, butter & buttermilk.) Bake at 400 degrees for 30 minutes in a greased 8" square pan.
recipes:
Broccoli-Cheese Soup
4 potatoes, chopped
4 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
1 bunch broccoli, chopped
Simmer until tender. Make sauce.
1/2 cup butter
1/2 cup flour
2 t bouillon
2 cups hot water
1 tsp dry mustard
Stir until thick and bubbly. Add sauce to vegetables, then add 1 1/2 - 2 cups shredded Cheddar cheese. Serve when cheese has melted and soup is heated through.
Buttermilk Cornbread-YUM!
1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1 cup flour
1/2 tsp salt
Mix ingredients together and pour into greased 8" square pan. Bake at 400 degrees for 30 minutes.
Chipotle Shrimp Taco's
recipe from "The Food Network":
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
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