Category: MISC

TEXAS RED CHICKEN aka CHICKEN SLOPPY JOES

I just looooooooooooooove slow cooker recipes for the fall, well actually any time, but A LOT in the fall.  This one is great over rice or served on buns like sloppy joes.

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
1/2 cup Sweet Baby Ray’s BBQ sauce
  • Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
  • Place chicken pieces in slow cooker.
  • Add onion pieces.
  • Pour ketchup mixture over top.
  • Cook on low 6-8 hours.
  • Remove chicken and shred – add back to sauce.
  • Serve over Rice or on buns.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 11/8 CEREAL SANDWICHES Recipe Experiment Night
Tuesday 11/9 TOAST LEFTOVERS TOASTED ONION SALISBURY SLIDERS
Wednesday 11/10 YOGURT SOUP ARROZ CON POLLO
Thursday 11/11 FRUIT CHEESE & FRUIT TWISTED PEPPER STEAK
Friday 11/12 OATMEAL C.O.R.N. FRENCH ONION CHICKEN
Saturday 11/13 GERMAN PANCAKE leftovers MANDARIN CHICKEN & NOODLES
Sunday 11/14 SAUSAGE SPINCAH BAKE OUT CHICKEN FLAUTAS

Italian Sausage and Roasted Red Pepper Lentil Stew

Last week, I was naive.

When temperatures hit 70 here in New York City, I made the mistake of declaring to the world (via Twitter) that it smelled like spring.  In my defense, it did.  It smelled like grass and flowers. Hope and limitless potential.  Short sleeves and miniskirts.

I reveled in it.

Then.  Came this week.

The wind had changed and all of a sudden it smelled barren.  Heartless.  Frigid. 

It started to unnerve me after a while.  The scent seeping into my pores.

And so I did the only thing I could. I stewed.  I stewed until my entire house smelled of warmth.  Roasted red pepper lentil sausage warmth.

Now that is something worth reveling in.

Italian Sausage and Roasted Red Pepper Lentil Stew
Serves 4, adapted from Closet Cooking

1/2 lb Italian sausage, casings removed
1 tbsp oil
1 onion, diced
2 carrots, diced
2 cloves garlic, chopped
red pepper flakes, to taste
1 cup red wine
1 cup red lentils
2 cups chicken broth
1 (14 oz) can diced tomatoes
2 roasted red bell peppers, diced
1 bay leaf
1/2 tsp oregano
1 tbsp balsamic vinegar
salt and pepper, to taste
parsley and feta cheese for garnish

  1. Cook the sausage in a large pot, breaking into crumbles with a spatula as you go.  Set aside.
  2. Heat the oil in the same pot.  Add the onion and carrots, and saute until tender, about 10 minutes.
  3. Add the garlic and chili pepper flakes and cook until fragrant, about 30 seconds.
  4. Add the red wine and deglaze the pan.  Add the sausage, lentils, chicken broth, tomatoes, roasted red bell peppers, bay leaf, oregano, and balsamic vinegar.  Bring to a boil.
  5. Reduce the heat, cover and simmer until the lentils are cooked, about 20-30 minutes, stirring occasionally.
  6. Season to taste with salt and pepper. Ladle into bowls and top with chopped parsley and feta crumbles.

RASPBERRY VINEGAR CHICKEN

RASPBERRY VINEGAR CHICKEN
3 chicken breasts, skinned, boned, and cut in half
Salt and pepper to taste
3 tablespoons canola oil
1/2 pound shallots or small boiling onions
1 cup chicken broth
3 tablespoons raspberry vinegar
3/4 cup quick cooking rice
1/2 cup fresh raspberries

  • Lightly sprinkle chicken with salt and pepper. 
  • Heat 6-quart Presto® pressure cooker; add oil and brown chicken breasts. 
  • Add shallots, chicken broth, and vinegar. 
  • Close cover securely. 
  • Place pressure regulator on vent pipe. 
  • Cook for 3 minutes, with pressure regulator rocking slowly
  • Cool cooker at once. 
  • Remove chicken and keep warm. 
  • Return pan to heat and bring liquid to a boil. 
  • Stir in rice; remove pan from heat. 
  • Let stand 5 minutes. 
  • Gently stir in raspberries. 
  • Add back in chicken pieces.

Makes 4 servings

BUTTERFINGER COOKIES

BUTTERFINGER COOKIES
Ritz Crackers
Creamy Peanut Butter
Almond Bark
Sprinkles

  • Spread a thick layer of Peanut Butter on a Ritz Cracker
  • Top with another Ritz Cracker
  • Continue until you have the desired amount of cookie sandwiches
  • Melt Almond Bark in stages as necessary (it will cool fairly quickly)
  • Dip each cookie with a small pair of tongs into almond bark and coat well
  • Gently lay each ‘cookie’ on a wax paper sheet
  • While chocolate is still ‘wet’, top with sprinkles
  • Allow to harden
  • Store in an airtight container
  • Enjoy – they taste just like Butterfinger candy bars

Fried Artichoke Hearts

One of my favorite appetizers is fried artichoke hearts. You bite through the crispy crust and into the tender, tangy inside of artichoke that leaves happiness on your lips.


Huh, what? Oh, yeah, it is Fire Day Friday.


But technically, this was cooked outside on a grill.


I refuse to use our deep fryer inside the house because I hate the lingering greasy smell. My fire pit was the closest stable surface to hold my deep fryer.

Deep Fried Artichoke Hearts with Gorgonzola Dipping Sauce
Source: NibbleMeThis
Servings: 4-6

24 each artichoke hearts (preferably not the marinated kind)
6 ounces beer
1/2 teaspoon salt
1 egg
1/2 cup self rising flour
1/4 cup panko bread crumbs
2 teaspoon paprika
1/2 teaspoon salt

Dipping sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup gorgonzola cheese
1 tablespoon white balsamic fig vinegar (sub any light flavored vinegar)
1 tablespoon lemon juice
1/4 teaspoon black pepper ground
1/2 teaspoon Fire Ant Juice (or your favorite hot sauce)

Mix together the dipping sauce and rest in the fridge for at least one hour.

Whisk the beer, salt, and egg together in a bowl. Mix the flour, panko bread crumbs, paprika, and salt together on a plate.

One by one, dip the artichoke hearts in the egg wash and then roll in the flour mix.

Deep fry them in small batches (8 or less) at 375f for 4 minutes.

Remove from the fryer and rest on a cooling rack, seasoning with a pinch of salt immediately.

Dust with finely grated pecorino romano cheese and serve with the dipping sauce.


Did I mention these are deep fried artichoke hearts?

So what are YOUR favorite appetizers?

ITALIAN BEEF STROGANOFF ~ SLOW COOKED

ITALIAN BEEF STROGANOFF
28 ounce can Contadina crushed tomatoes
8 ounce can Contadina tomato sauce
1 MAGGI beef seasoning cube
1 large Vidalia onion, chopped
4 cloves garlic, minced
2 1/2 pounds chuck roast or chuck eye steak*, cut into stew sized pieces
2 cups cooked wide egg noodles
1 cup sour cream
fresh parsley

  • Layer beef chuck pieces, garlic and onions in bottom of slow cooker.
  • Whisk together tomatoes and sauce.  Microwave for 3 minutes until HOT!  Add beef cube and stir until dissolved.
  • Pour over meat and onions.
  • Cook 8-10 hours on low OR 4-6 hours on high.
  • Pour meat through colander so it is separate from the sauce.
  • Stir sour cream into sauce. 
  • Fold noodles into sauce mixture.
  • Fold beef back in.
  • Sprinkle with parsley.
  • Enjoy.

*these 2 pieces of meat are actually from the same cut, but I base it on which one is currently on sale.  This week I saved 50 cents a pound by using 2 steaks instead on 1 roast.

TOASTED ONION SALISBURY STEAK SLIDERS

TOASTED ONION SALISBURY STEAK SLIDERS
2 small flour tortillas, cut into small pieces
1/4 cup milk
2 tablespoons butter
1 large Vidalia onion, sliced thin
1/2 red pepper, sliced thin
1 1/2 pounds ground round
1 package Laura Scudders toasted onion dip
1 1/2 cups beef broth
2 tablespoons flour

  • Pour milk over tortillas and let sit for an hour.
  • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
  • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
  • Hand form 6 small steaks.
  • In a large skillet melt butter.
  • When sizzling, add onions and pepper and saute’ until caramelized.
  • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
  • In a saute pan, bring broth to a simmer.
  • Sprinkle flour into broth while constantly whisking until slightly thickens.
  • Lower heat, transfer steaks into broth mixture and top with onion mixture.
  • Serve over mashed potatoes.

    GORGONZOLA BACON GREEN BEANS

    GORGONZOLA BACON GREEN BEANS
    1/4 pound thick bacon, chopped
    1 small bunch green onions, sliced
    1 pound fresh green beans, trimmed
    1/4 cup Gorgonzola crumbles

    • In a large skillet cook bacon until crisp.  Remove with a slotted spoon to drain on papertowels.
    • Add onions and green beans to bacon drippings and stir fry until crisp tender.
    • Drain off any remaining bacon drippings.
    • Toss onions, green beans, bacon bits and gorgonzola crumbles.

    SEAFOOD CASSEROLE EXTRAODINAIRE

    Hi everyone, Tamy here filling in for Dave.  You can normally find me at my home blogs 3 Sides of Crazy, Always Eat On The Good China, on Sundays here at OUR KrAzY kitchen and on Saturdays over at THE Motivation Station, but covering today for Dave.  I made this a while back for Magazines Mondays.  The guys loved it and it’s perfect for Dave’s theme, I CAN COOK THAT!
    I really intended to stick with this recipe as it was written, really I did! But, as I read it more closely I felt some changes coming on. You know that feeling you get when you realize hubby won’t like ingredient 5 or your son would hate ingredient x, etc… The more I messed with the recipe the further it got from what the intended.

    So here is their recipe as written:


    BLEND IN THE BAYOU
    8 ounces cream cheese
    4 tablespoons butter, divided
    1 large onion, chopped
    2 celery ribs, chopped
    1 large green pepper, chopped
    1 pound cooked medium shrimp, peeled and deveined
    2 – 6 ounce cans crabmeat, drained and flaked
    1 can cream of mushroom soup
    3/4 cup cooked rice, prepared
    4 1/2 ounce jar sliced mushrooms, drained
    1 teaspoon garlic salt
    3/4 teaspoon hot pepper sauce
    1/2 teaspoon cayenne pepper
    3/4 cup shredded cheddar cheese
    1/2 cup crushed butter-flavored crackers
    • In a small saucepan, cook and stir the cream cheese and 2 tablespoons butter over low heat until melted and smooth. Set aside.
    • In a large skillet, saute the onion, celery and green pepper in remaining butter until tender.
    • Stir in the shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture.
    • Transfer to a greased 2 quart baking dish.
    • Combine crackers crumbs and cheese. Sprinkle over top.
    • Bake, uncovered 25 minutes or until bubbly.
    and here is the new recipe as made and enjoyed and savored as the plates were licked clean!













    SEAFOOD CASSEROLE EXTRAODINAIRE
    inspired by Taste of Home’s Blend in the Bayou

    8 ounces cream cheese
    3 tablespoons butter, divided
    1 large bunch green onions, chopped

    4 large mushrooms, chopped 2 cloves garlic, minced

    1 – 8 ounce package crabmeat, chopped & flaked
    2 – 6 ounce cans white albacore tuna, drained and flaked
    1 can cream of celery soup
    3/4 cup cooked rice, prepared
    1 teaspoon sea salt
    1 teaspoon hot pepper sauce
    1/2 teaspoon chili pepper
    3/4 cup shredded cheddar/jack cheese
    1/2 sleeve crushed butter-flavored crackers ( I used Keebler herb and butter)
    • Preheat oven to 350 degrees.
    • In a small saucepan, cook and stir the cream cheese, soup and 2 tablespoons butter over low heat until melted and smooth. Set aside.
    • In a large skillet, saute the onion, mushrooms and garlic in remaining 1 tablespoon butter until tender.
    • Stir in the tuna, crab, soup, rice, mushrooms, salt, pepper sauce, chili powder and cream cheese mixture.
    • Transfer to a greased 2 quart baking dish.
    • Sprinkle crackers over top.
    • Bake, uncovered 25 minutes or until bubbly.
    • Sprinkle with cheese and bake 5 minutes more.

    aprons 3

    QUICK & EASY CHICKEN CHILI

    Hi everyone, Tamy here filling in for Min.  You can normally find me at my home blogs 3 Sides of Crazy, Always Eat On The Good China, on Sundays here at OUR KrAzY kitchen and on Saturdays over at THE Motivation Station, but today Min asked to fill in for her while she goes through the excruciating withdrawal of no computer and she waits for her new one to be delivered.  I made up this recipe a couple of weeks ago when I was home without a car and the pantry was all but bare.  Good thing I did, the guys loved it and it’s perfect for Min’s theme, Try  A New Recipe Day!

    QUICK & EASY CHICKEN CHILI
    3 skinless, boneless chicken breasts, frozen
    2 cups homemade chicken broth, frozen
    1 can cream of potato soup
    1 jar dried beef, chopped
    1 Williams chili mix package
    1 can chopped green chilies
    • Place frozen chicken breasts on the bottom.
    • Pour green chilies over chicken pieces.
    • Top with cream of potato soup.
    • Top with frozen broth.
    • Sprinkle chili seasoning mix on top of chicken broth.
    • Top with beef pieces.
    • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
    Don’t forget to visit Min at The Bad Girl’s Kitchen for more fabulous recipes!

      Save Room for Dessert…Nutty Pumpkin Bundt Cake with Cranberries

      This is my first pumpkin cake of the season, and it’s one of my favorites.  Anytime I can combine three of my favorite things into one moist & spicy cake, I’m a happy camper.  In this pumpkin cake, there are cranberries, which add a lovely tartness, not to mention gorgeous ruby color, and the toasted pecans add a wonderful texture.  I’ve used various glazes for this cake, one favorite being cream cheese, but today I decided upon a simple vanilla glaze.  Enjoy!

      Nutty Pumpkin Bundt Cake with Cranberries
      2 cups flour
      2 teaspoons baking soda
      2 teaspoons cinnamon
      1/2 teaspoon salt
      4 eggs
      1 1/4 cup sugar
      3/4 cup brown sugar
      1 cup oil
      1-15 ounce can pumpkin puree
      1 1/2 cups toasted and coarsely chopped pecans
      1 1/2 cups cranberries, coarsely chopped

      Preheat oven to 350 degrees.
      Butter and flour a Bundt pan; set aside.
      In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
      Beat eggs and sugar together for 3 minutes; mix in oil, then pumpkin puree.
      Stir in pecans and cranberries.
      Add flour mixture.
      Pour batter into prepared Bundt pan.
      Bake for 55 minutes at 350 degrees.
      Allow to cool in pan for 10 minutes, then invert, allowing to cool completely before glazing.

      Vanilla Glaze
      1 tablespoon unsalted butter
      4 tablespoons whole milk
      1 1/2 cups powdered sugar
      1 teaspoon vanilla extract
      1/8 teaspoon salt
      Microwave butter and 4 tablespoons milk until butter melts.  Stir in vanilla and salt.  Add powdered sugar and stir until smooth.  If glaze is too thick, add additional milk until desired consistency is reached.