Category: MISC

Crockpot Herbed Chicken

Crockpot Herbed Chicken
4 boneless, skinless chicken breasts
Home Seasoning
2-3 T butter
1/2 cup chicken broth
Paprika
Italian Seasoning
Garlic Powder
1 lemon or a lemon squeeze

Directions:  Put chicken in the crockpot (mine were still frozen).  Add 2-3 Tablespoons of butter or margarine.  Season the chicken with Home Seasoning.  Add 1/2 cup of chicken broth.  3-4 liberal squeezes of lemon juice.  2-3 shakes of paprika (mine came out really fast).  2-3 shakes of garlic powder.  Cook on high for 4-6 hours or on low 8-10.

Here’s what you’ll need:

Put the chicken in the crockpot and turned it on 4 hours or high.

Throw in 2-3 T of butter.
Sprinkle Home Seasoning all over it.
Measure out 1/2 cup of chicken broth and added it to the pot.   Add 3-4 big squeezes of lemon juice.
Dash in some paprika and garlic powder.
Here’s what you’ll end up with:
Super tender chicken with great flavor.  Make sure you keep the leftovers for sandwiches!

3RD TIME’S A CHARM

Okay, let’s try it again.  Last week got so out of whack that we didn’t eat anything from this menu AGAIN so we’ll try again this week. I’ve missed cooking more than just about anything during this time down!
Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 4/11
 YOGURT and FRUIT SANDWICHES CRAB CAKES and CAESAR SALAD
Tuesday 4/12
 TOAST and FRUIT LEFTOVERS GRILLED MEATBALL KEBABS and PARMESAN PUFFS CHOCOLATE QUICKIE STICKIES
Wednesday 4/13
 YOGURT SOUP GRILLED CHICKEN SUPREME PINEAPPLE STACKS
Thursday 4/14
 FRUIT CHEESE and FRUIT PEPPER STEAK BEARNAISE and CHEDDAR CHEESE GRITS
Friday 4/15
 OATMEAL C.O.R.N. FLANK STEAK with LIME MARINADE
Saturday 4/16
 RASPBERRY JAM OMELETTE leftovers SOUTH WESTERN CHICKEN CASSEROLE
Sunday 4/17
 BREAKFAST QUICHES RACING FOOD PORK NORMANDY

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Spray large casserole dish with PURE.
  • Spread potatoes along the bottom.
  • Top with first half of french fried onions.
  • Top with first half of cheese.
  • Salt and pepper chicken breasts layering them over cheese seasoned side down.
  •  Salt and pepper top sides of chicken.
  • Layer corn and tomatoes over top of the chicken.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk in enchilada sauce.
  • Pour over corn and tomato layer.
  • Top with remaining cheese.
  • Ring French fried onions around the edge.
  • Bake 30-45 minutes covered.
  • Bake another 15-30 minutes uncovered.
  • Let stand 5-10 minutes.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

SOUTH WESTERN CHICKEN CASSEROLE

SOUTH WESTERN CHICKEN CASSEROLE
3-6 boneless, skinless chicken breasts
3 cups frozen hash brown potates
1 large can Durkee’s french fried onions, divided
1 can Old El Paso green enchilada sauce
1 can Rotel tomatoes, drained
1 can white niblets corn, drained
1 cup grated sharp white cheddar, divided
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 cup milk
salt and pepper to taste
PURE

  • Preheat oven to 375 degrees.
  • Spray large casserole dish with PURE.
  • Spread potatoes along the bottom.
  • Top with first half of french fried onions.
  • Top with first half of cheese.
  • Salt and pepper chicken breasts layering them over cheese seasoned side down.
  •  Salt and pepper top sides of chicken.
  • Layer corn and tomatoes over top of the chicken.
  • Melt the butter in heavy saucepan. 
  • Blend in flour and salt. Cook until bubbly. 
  • Remove from heat and gradually stir or whisk in liquid. 
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk in enchilada sauce.
  • Pour over corn and tomato layer.
  • Top with remaining cheese.
  • Ring French fried onions around the edge.
  • Bake 30-45 minutes covered.
  • Bake another 15-30 minutes uncovered.
  • Let stand 5-10 minutes.

 These were our wonderful potato leftovers below and they tasted better and more full of flavor on day 2 and 3.

I participate in the following memes and this recipe may be linked to one or all of them 🙂 Cookbook Sunday, Decidedly Healthy or Horribly Decadent, Eat.Live.Be. @ Eats Well With Others,  Family Friendly Friday, Fat Camp Friday, Feed Me Friday, Food Friday, Food Trip Friday, Foodie Wenesday, Fresh, Clean, and Pure Friday, Friday Favorites, Friday Potluck, Full Plate Thursday, Fun with Food Friday, Garden Variety Wednesday,  Hearth and Soul, It’s a Keeper Thursday,  Just Another Meatless Monday, Let’s Do Brunch, Made it on Monday, Magazine Mondays, Midnight Maniac Meatless Monday,  My Meatless Monday,  Our KrAzY kitchen,  Recipe Swap Sundays,  Saturday’s Party, Saturday Swap, Seasonal Saturday, Souper Sundays at Kahakai Kitchen, Sundays at One Food Club, Tailgating Time!, Tasty Tuesday, Tempt My Tummy Tuesday, This Week’s Cravings, TMS Show & Tell,  Tuesdays at the Table,  Vintage Recipe Thursday, What’s on the Menu Wednesday, What’s on Your Plate?,  Wicked Awesome Wednesday

Fire Day Friday: Grilled Pork Chops with Pineapple Cucumber Relish

When I was in college (in Nebraska), we used to frequent this little place called Cliff’s Lounge.  Cliff’s Lounge was known for it’s Kamikazes.  Fifty (yep..5-0) different flavored Kamikazes to be exact!  It was a college students little heaven, trust me!  And we aren’t talking shots…we are talking large (did I mention LARGE) glasses of the devils’ own liquid!  My top 3 picks from that list of 50 were:  Purple Hooter, Troutwater (don’t judge), and Pineapple.  I have a vague memory of consuming all three one night… but we’ll skip over those stories as my mom might be reading this!!

So, I guess you are probably asking yourself why I’m telling you this, right?  Well, it seems that every time I eat or drink something pineapple, I am reminded of the Pineapple Kamikazes at Cliff’s.  Don’t ask me why, it’s been years since I’ve been to Cliff’s, but there was just something about those tasty drinks and the green tissue paper balls hanging from the ceiling that I will never, ever forget.  Plus, this is a little plug for Cliff’s – if you are ever in Lincoln, Nebraska, I highly recommend stopping by for a drink or two (or three).  The atmosphere alone is worth checking out!!
ANYWAY…on to what we are really here for:  If you have followed by blog at all, or have read at least one of my posts here since the beginning of the year, than you will probably know that I have a thing for sauces.  When I say sauces, I do have to include salsas and relishes to that mix…as I see it, salsas and relishes are just chunky forms of sauce anyway 🙂
My only problem with this meal was that I could not find thick cut pork chops.  UGH!!  It’s getting harder and harder for me to find anything but paper thin cuts.  What I hate the most is that the cook time has to be very hot and very fast so that it doesn’t dry out.  If you find thicker chops, grab them…just remember to keep them on the grill longer.  Other than that, this meal was perfect.  The flavors melded perfectly together… but I believe one of the best flavor combos out there are pineapple and pork!

Grilled Pork Chops with Pineapple Cucumber Relish
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1 cup chopped or crushed pineapple
1 Tablespoon pineapple juice
2 teaspoons lime juice
1 teaspoon creamy peanut butter
1 teaspoon fish sauce
1 jalapeno pepper, finely chopped
1/4-1/2 English cucumber, finely chopped
salt and pepper
4 pork chops (whatever cut you can find will work – ours were boneless loin chops)
2 teaspoons olive oil
garlic salt
pepper
cayenne

Directions:

Rub the pork chops on both side with olive oil.  Season with garlic salt, pepper, and cayenne.  Allow to sit in the refrigerator for at least 1 hour.  If using thin chops, leave them in the fridge until you are just ready to throw them on the grill…the colder your thin chops are, the better.
In a food processor, puree 1/2 a cup of the pineapple along with the lime juice, peanut butter, and fish sauce.  In a bowl, add the cucumber, jalapeno, and remaining pineapple.  Pour the puree over and toss to combine.  Season with salt and pepper.

Preheat your grill to 425 degrees.  Grill, covered, for 3 minutes, flip and grill another 2-3 minutes.  Remove pork from the grill, serve with relish.  Enjoy!