Saturday, September 8, 2012
This recipe came out of the Gooseberry Patch, slow-cooker recipes. Its my mom's. I just happen to see it and look through it and almost all the recipes I want to make. So expect more from this book. I loved this one I made tonight. Simple and Delicious. So much flavor. Chicken was so tender it just fell apart. Both kids loved the chicken, neither ate the rice lol. This is something I will have to for sure make again.
1 1/2 cups chicken broth
1/2 cup teriyaki sauce
1/2 green onions, slices and divided
3 garlic cloves, minced
3/4 cup orange marmalade
2 tbsp cornstarch
8 boneless, skinless chicken thighs
1/2 cup walnuts, coarsely chopped
Mix broth, sauce, 1/4 onion, garlic, marmalade and cornstarch in a slow-cooker. Ass chicken; turn to coat. Cover and cook on low for 8-9 hours. Serve over rice, garnish with walnuts and remaining green onions.
I bought this cookbook, crock pot busy family recipes, at Kohl's for $5, its for the Kohl's Care. It has lots of recipes I will be making. Last week I couldn't decide on what I wanted to make new. So I handed my husband this book and he flipped through it and found this one in a few minutes. Since it looked really good, I said ok. I'm so glad I made it. It was tender and juicy and full of flavor. Both my kids loved it. My daughter had 3.
1 tbsp chili powder
2 tsp ground cumin
1 tsp salt
1/4 tsp ground red pepper
1 2 1/2-3 lbs boneless beef chuck pot roast, cut into 4 pieces
1 onion, chopped
3 garlic cloves, minced
1 cup salsa, divided
12 6-7 inch flour or corn tortillas
1 cup shredded cheddar or monterey jack cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
Combine chili powder, cumin, salt and red pepper in a small bowl. Rub it all over the meat. Place onion and garlic at the bottom of the crock-pot; top with meat. Spoon 1/2 cup salsa over meat. Cover; cook on low 8-9 hours or high 3 1/2-4 1/2 hours. Remove meat from crock-pot. Shred meat with 2 forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Serve meat on tortillas with cheese, tomato, cilantro and avocado. Serve with remaining Salsa..
|Picture from the Better than Burger site|
My mom from Something new is Cooking found this recipe on Better than Burgers. My mom bought all the ingredients and I put it together. It was very simple and good. Both my kids liked the "chicken". We served it over egg noodles.
6-8 pork chops (boneless)
2 cans cream of chicken soup
2 packets dry Ranch dressing mix
Place everything in the crock pot and cook on high for 4-6 hours. Serve over mash potatoes, rice or pasta..
*How simple it that...
Monday, September 3, 2012
|My actual picture, no copy and paste here :)|
1 1/2 cups all-purpose flour
1/2 tsp salt
1/3 cup sugar
1/3 cup cold butter or margarine, cut up
2 tbsp cold shortening
3 tbsp cold water
1/2 cup sugar
1/4 cup cornstarch
2 cups half and half
5 egg yolks
1 tsp rose water or orange flower water, optional
3 tbsp butter or margarine
1 tsp vanilla extract
1 quart strawberries, sliced
Pulse the flour, salt and sugar in a blender or food processor 3 or 4 times or until combined. Add the butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add water and process until dough forms a ball and leaves the side of the bowl, adding more water if necessary. Wrap dough in plastic wrap and chill 1 hour. Roll dough to a 1/8 inch thickness on a lightly floured surface. Press into bottom and up the sides of a 9 inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 425* for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
Combine sugar and cornstarch in a medium saucepan. Whisk together half and half, egg yolks and, if desired, rose water. Gradually whisk half and half mixture into sauce pan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove from heat. Stir in butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pasty shell; top with strawberry slices and serve immediately. Garnish with fresh mint sprig, if desired.
I got this recipe out of the Aug/Sept 2012 Taste of Homes magazine. It was yummy and very easy to make. The recipe called to use all green bell peppers. But since I had some yellow ones on hand I used some as well.
1 pkg Jambalaya mix (I used Zatarans)
4 small green bell peppers
3/4 lbs fully cooked andouille sausage, chopped
1 Jalapeno, seeded and minced
1 can (16 oz) tomato juice (3 small cans is the same amount)
Hot sauce, optional
Prepare jambalaya mix according to directions. Meanwhile, cut peppers lengthwise in half; remove seeds. In a skillet, cook sausage until browned. Add minced jalapeno; cook 1 minute longer. Drain off any grease. Stir sausage into jambalaya. Spoon into peppers. Place peppers into greased 13x9 dish. Pour tomato juice over and around peppers. Bake, uncovered at 350 degrees for 40-45 minutes or until tender. Serve with your favorite hot sauce if desired.
*The yellow pepper cooks a little faster then the green pepper.