Hands-On Time: 15 minutes
Ready In: 4 hours
Yield: 10-12 servings
Ingredients
4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1⁄4 cup dry sherry
Hot cooked pasta
Directions
1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.
2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
3. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.
Saturday, May 30, 2009
Slow Cooker Orange Chicken
With few ingredients and a very short prep time, this recipe is perfect for busy days. Throw everything in the slow cooker and go about your day. Using chicken thighs is a more affordable option than other chicken parts. The use of the slow cooker cuts out any frying, making this a healthier choice as well.
Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Yield: 4 servings
Ingredients
4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging
Directions
1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.
Ingredient Tips
Boneless and skinless thighs may be used. Do not use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.
Hands-On Time: 10 minutes
Ready In: 4 hours, 10 minutes
Yield: 4 servings
Ingredients
4 skinless chicken thighs
1/2 cup orange juice
1/2 cup orange marmalade
1/4 cup soy sauce
1 clove garlic, minced
2 Tablespoons ketchup
Flour for dredging
Directions
1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.
Ingredient Tips
Boneless and skinless thighs may be used. Do not use thighs with the skin still intact, it will create too much grease in the sauce and chicken may burn.
Sunday, May 3, 2009
Cinnamon Monkey Bread (Pull apart)
I love monkey bread, so I wanted to find my own recipe to make it at home. Here is the basic recipe I found from the pillsbury website:
INGREDIENTS
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Now, to add my own spin. One day, I was craving monkey bread, and I had the canned cinnamon rolls in my fridge, so I just cut the dough up and used that instead, it tasted just fabulous.. I ALMOST like it better that way. I just don't put the cinnamon and sugar in it since there is already some on the cinnamon roll dough. Also, I love icing on my monkey bread, so I use this simple recipe and drizzle it over the top while its warm:
1 c sifted powdered sugar
1/4 tsp vanilla
milk
Stir together sugar, vanilla, and enough milk to make a thin icing (usually about 1 1/2 Tbsp).
Obviously, if you use cinnamon roll dough instead, it comes with the icing that you can drizzle over it. Enjoy!! This is baking in my oven as I type this! The smell is amazing!!
INGREDIENTS
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Now, to add my own spin. One day, I was craving monkey bread, and I had the canned cinnamon rolls in my fridge, so I just cut the dough up and used that instead, it tasted just fabulous.. I ALMOST like it better that way. I just don't put the cinnamon and sugar in it since there is already some on the cinnamon roll dough. Also, I love icing on my monkey bread, so I use this simple recipe and drizzle it over the top while its warm:
1 c sifted powdered sugar
1/4 tsp vanilla
milk
Stir together sugar, vanilla, and enough milk to make a thin icing (usually about 1 1/2 Tbsp).
Obviously, if you use cinnamon roll dough instead, it comes with the icing that you can drizzle over it. Enjoy!! This is baking in my oven as I type this! The smell is amazing!!
Saturday, May 2, 2009
Hamburger Casserole
There are many names for this dish in our family, hamburger casserole, tortilla casserole, beef and green chili casserole, what ever you call it, its good!! My kids will eat it all. I usually double the recipe for a 9x13 pan because leftovers are even better!
Hamburger Casserole
1 lb ground beef
1/2 cup minced onion
1 small can diced green chilies
1 can cream of mushroom soup
3-5 tortillas
shredded cheese
Brown ground beef and onions together, drain. Mix in green chilies and soup. Layer tortillas in an 8x8 pan (like lasagne) with filling and a little cheese in between each layer. Cover with more cheese and bake at 350 degrees for 20-25 minutes. Voila! Easy and tasty!! Enjoy!
Hamburger Casserole
1 lb ground beef
1/2 cup minced onion
1 small can diced green chilies
1 can cream of mushroom soup
3-5 tortillas
shredded cheese
Brown ground beef and onions together, drain. Mix in green chilies and soup. Layer tortillas in an 8x8 pan (like lasagne) with filling and a little cheese in between each layer. Cover with more cheese and bake at 350 degrees for 20-25 minutes. Voila! Easy and tasty!! Enjoy!
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