Category: PROTEINS

PORK CHOPS in ORANGE SAUCE

PORK CHOPS in ORANGE SAUCE

4 boneless pork chops

2 tablespoons butter

1/4 teaspoon paprika

1/4 teaspoon white pepper

3/4 cup fresh squeezed orange juice

2 tablespoons sugar

2 tablespoons flour

1/4 cup cold water

  • Combine paprika and pepper.
  • Rub both sides of all pork chops with mixture.
  • Melt butter in skillet and brown pork chops over medium heat.
  • Combine the orange juice and sugar, stirring until sugar is dissolved.
  • Pour over pork chops.
  • Reduce heat and simmer covered for 20 minutes until chops are cooked through.
  • Remove chops and keep warm.
  • Whisk together the flour and water until smooth.
  • Whisk into orange juice mixture and bring to a boil, simmering until thickened.
  • Serve over the chops.

With just the 2 of us, I take the leftover pork chops and shred them into the sauce. We then eat the leftovers over noodles or mashed potatoes.

LEMON PARMESAN CHICKEN

LEMON PARMESAN CHICKEN

4-6 boneless, skinless chicken breasts

1/2 cup mayonnaise

Juice of 1 lemon

1/4 cup Parmesan cheese

4 teaspoons Italian bread crumbs

  • Preheat oven to 425Ëš.
  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
  • Spread each piece of chicken with the mayonnaise mixture.
  • Sprinkle with bread crumbs and remaining cheese.
  • Bake for 20 minutes or until chicken is cooked through and tops are golden.

LEMON PARMESAN CHICKEN

PARMESAN CHICKEN
4-6 boneless, skinless chicken breasts
1/2 cup mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
4 teaspoons Italian bread crumbs

  • Preheat oven to 425Ëš.

  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,

  • Spread each piece of chicken with the mayonnaise mixture.

  • Sprinkle with bread crumbs and remaining cheese.

  • Bake for 20 minutes or until chicken is cooked through and tops are golden. 

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS
1 pound hamburger
1 pound ground pork

2 bunches green onions, chopped

1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines

2 eggs

1/2 cup milk

1 teaspoon oregano

1 teaspoon bail

2 cloves garlic, minced

1 teaspoon sea salt

1 teaspoon white pepper

  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY

3 tablespoons butter

1/2 cup finely chopped onion

2 tablespoons self-rising flour

1 tablespoons cream sherry

2 cups hot water

1 tablespoon better than bouillon beef base

1 teaspoon Kitchen Bouquet

salt and pepper to taste

  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
  • Stir in crushed tomatoes (juice included) and tomato sauce. 
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture. 
  • Top with a third of mozzarella cheese slices. 
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes. 
  • Remove foil, and bake an additional 25 minutes. 
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

  • Put pork tenderloin in a ziploc bag. 
  • In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
  • Marinate for as long as you can – overnight, if possible.
  • Remove pork from the plastic bag, reserving the marinade. 
  • Place in baking dish.
  • Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
  • While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
  • Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
  • When the pork is finished, slice and serve with the marinade as a sauce.

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

  • Arrange chicken breasts in the bottom of a slow cooker.

  • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

  • Pour over chicken breasts.

  • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

  • Remove chicken pieces from crockpot and keep warm.

  • Transfer liquid to a saucepan and simmer over medium heat.

  • Whisk together the cornstarch and cold water until well blended.

  • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

  • When thickened, serve over chicken. 

SPICY PINK LEMON CHICKEN

    4 to 6 chicken breasts
    1 (6 oz.) can frozen pink lemonade, thawed
    2 tablespoons brown sugar
    2 tablespoons ketchup
    1 tablespoon APPLE CIDER vinegar
    2 tablespoons cornstarch
    2 tablespoons cold water

    • Arrange chicken breasts in the bottom of a slow cooker.

    • Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.

    • Pour over chicken breasts.

    • Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.

    • Remove chicken pieces from crockpot and keep warm.

    • Transfer liquid to a saucepan and simmer over medium heat.

    • Whisk together the cornstarch and cold water until well blended.

    • Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.

    • When thickened, serve over chicken. 

    CHICKEN CHOW MEIN

    CHICKEN CHOW MEIN
    3 tablespoons peanut oil
    1 bunch green onions, sliced
    1 cup sliced celery
    5-6 cups shredded Napa cabbage
    1 cup bean sprouts
    1/2 cup sliced carrots
    2 cups chicken broth
    2 tablespoons soy sauce
    3 teaspoons sesame oil
    1 teaspoon sugar
    2 tablespoons cornstarch
    4 tablespoons cold water
    1-2 cups shredded chicken pieces
    1 teaspoon red pepper flakes +/-
    1 pound spaghetti or vermicelli

    • Prepare spaghetti according to package directions.
    • Over a medium high flame heat the peanut oil in a heavy skillet.
    • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
    • Remove with a slotted spoon.
    • Add a bit more oil and saute’ chicken pieces.
    • Remove with a slotted spoon.
    • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
    • Whisk the cornstarch into the cold water until smooth.
    • Add to the broth mixture and bring to a boil.
    • Add vegetable mixture and chicken pieces back in, heat through and coat well.
    • Toss with prepared pasta and heat through.




    I use my salad spinner for draining pasta to get all the excess water out.