Today's recipe would make some hearty sandwiches for lunch or dinner and should be really good warmed over. It comes from THE CROCKIN' GIRLS SLOW COOKER COMPANION.
ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.
Wednesday, February 26, 2014
Tuesday, February 25, 2014
TUESDAY'S TREAT
Anytime I ask the Hubby what special treat I can make for a birthday or other special occasion I always get the answer "pineapple upside-down cake." So I was pretty excited to get this recipe for Pineapple Upside Down Cupcakes. Not only is it simple,using a boxed mix, but also makes smaller portions which is always a help when you hope to limit sugar and calories.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
I can't wait to try it next time a treat is in order.
PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed
Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Monday, February 17, 2014
MEATLESS MONDAY
Today's recipe is an excellent side that kicks corn up a notch! It is great to take as a covered dish or just use for a family meal. Quick, easy, and tasty it will soon become a family favorite.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley
Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.
SEAFOOD SUNDAY
Crab cakes are one of my favorite things to order when visiting a high end seafood restaurant. I have not tried making them but today's recipe made me change my mind. Served with a salad this would make an excellent light lunch or dinner. It comes from the December issue of COOKING LIGHT.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice
Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.
Saturday, February 15, 2014
SOUPER SATURDAY
This soup has a mild chili flavor. If you want more heat, increase the amount of chili powder and don't seed the jalepenos.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.
FRIDAY'S FAMILY FAVORITES
Because you layer this Tex-Mex dish, lasagna-style, instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier because tortillas don't have to be fried or softened in oil before you assemble the casserole.
STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.
STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.
Thursday, February 13, 2014
THIRSTY THURSDAY
On a snowy day like today a steamy cup of hot chocolate really hits the spot. So I pulled out the recipe files and here are two recipes that should do the trick.
1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
5 tbsp. sugar
3 tbsp. baking soda
1/8 to 1/4 tsp. ground cinnamon
Dash salt
3 cups boiling water
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon, and salt. Add boiling water; stir until milk powder is dissolved.
ANNE BURRELL'S SUPER-THICK HOT CHOCOLATE
3 cups whole milk1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
- In a saucepan, combine the whole milk, evaporated milk, and vanilla and warm up over low heat.
- Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
- Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick.
LITE HOT CHOCOLATE
1 cup nonfat dry milk5 tbsp. sugar
3 tbsp. baking soda
1/8 to 1/4 tsp. ground cinnamon
Dash salt
3 cups boiling water
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon, and salt. Add boiling water; stir until milk powder is dissolved.
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