Most of the Moms today also have jobs outside the house. Crockpots are a great way to prepare a dinner in the morning and have it ready to eat for dinner. I love mine and use it a lot. It is nice to come home knowing that dinner is going to be ready. With little effort I can have dinner on the table in no time at all. Over the years I have cooked many meals in crockpots. Following are a few of my favorite recipes.
Seven Layer Casserole with Ground Beef
INGREDIENTS:
1 cup uncooked rice, washed and drained
1 cup whole kernel corn, drained
dash salt and pepper
1 can (8 ounces) tomato sauce and 1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 to 1 pound extra lean ground beef, uncooked and broken up
dash salt and pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 strips bacon, cut in half
shredded cheese, if desired for topping
PREPARATION:
Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350° for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.Seven layer casserole serves 4.
Home-Style Ribs
INGREDIENTS:
2 1/2 to 3 lb. country style pork ribs, boneless
1 tbsp. oil
1 large onion, quartered & sliced 1/4- to 1/2-inch thick
.
Sauce:
1/3 cup low sodium soy sauce
1/2 cup tomato ketchup
1 tbsp. prepared mustard
3 tbsp. brown sugar
2 cloves garlic, minced
Dash black pepper
2 tbsp. apple cider vinegar
1 teaspoon celery seed
PREPARATION:
Trim excess fat from ribs. In a large skillet, brown ribs in oil; transfer to the slow cooker. Place onion slices over the pork ribs. Combine all remaining ingredients; pour over ribs and onions. Cover and cook on low for 8 - 10 hours Serves 6
All Day Crockpot Chicken
INGREDIENTS:
Marinade:
2 cups chicken broth
2 tablespoons frozen orange juice concentrate
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
dash ground allspice
dash ground ginger
1 teaspoon salt
.
Chicken and Remaining Ingredients
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
PREPARATION:
Combine marinade ingredients in a non-reactive container with lid or a large sealable food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight.
Place the marinated chicken in the slow cooker. Add marinade to cover chicken. Sauté mushrooms in the butter, then add to chicken and marinade in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Serves 6.
Cheesy Slow Cooker Chicken
INGREDIENTS:
6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
PREPARATION:
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles.Serves 6.
Everybody loves Chili!
Black Bean Chili With Beef
INGREDIENTS:
3/4 cup cooked black beans
1 lb. stew beef, cubed
2 tablespoons bacon drippings or vegetable oil
1/4 cup chopped onion
1/4 cup chopped green peppers
1/2 cup diced green chile peppers
3 tbsp. tomato paste
3 to 4 beef bouillon cubes, or beef base
1/4 tsp. ground cumin
1 tsp. minced garlic
1/2 tsp. salt and pepper
1 cup shredded Monterey Jack or mild Cheddar cheese
PREPARATION:
Brown stew beef in bacon drippings or oil with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low.Serve hot in bowls with a little cheese sprinkled over each serving.
Another Chili
Crockpot Chili
INGREDIENTS:
2 pounds ground round, browned and drained
2 cans kidney beans (15 ounces each) , canned, drained
2 cans (14.5 ounces each) whole tomatoes, drained and chopped
4 tablespoons chili powder
1 clove garlic, minced
1 tablespoon Italian seasoning
1 1/2 teaspoons ground cumin powder
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon tabasco sauce
1 tablespoon olive oil
1 large onion, coarsely chopped
6 ounces black olives, pitted and drained
1/2 cup water
PREPARATION:
Brown and drain ground round in skillet.
Combine all ingredients in slow cooker and mix thoroughly.
Cook on low for 8 to 10 hours.
Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.Can be frozen and then reheated in a sauce pan later in the week for quick dinners
Beef Pot Roast with Sour Cream
INGREDIENTS:
4 to 5 pound lean chuck roast
1 clove garlic, mashed
salt and pepper to taste
1 large carrot, chopped
1 rib celery, chopped
1 small onion, sliced
3/4 c. sour cream mixed with 3 Tbs. flour and 1/2 cup dry white wine
PREPARATION:
Rub roast with garlic and season with salt and pepper. Place in the Crockpot and add chopped carrot, celery, and sliced onion. Cover and cook on low 10 to 12 hours. Add sour cream mixture 30 to 40 minutes before done. Serve with hot cooked noodles.
I sometimes double the sour cream mixture
Italian Sausage Spaghetti Sauce
INGREDIENTS:
2 pounds Italian sausage (sweet, hot, or mild)
48 to 54 ounces spaghetti sauce, about 2 large jars
1 (6 oz.) can tomato paste
green bell pepper, sliced thin
1 lg. onion, thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon parsley flakes
3/4 cup water
PREPARATION:
Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place all remaining ingredients in the crockpot. Cut Italian sausage into large chunks and add to the pot; cover and cook on LOW 4 to 5 hours.
Increase to HIGH and cook 1 hour longer. Serve sauce over spaghetti and sprinkle with more Parmesan cheese, if desired. Serves 10 to 12.
Thursday, February 14, 2008
Sunday, February 10, 2008
Everyone Loves Chicken!
One of my favorite things to prepare is chicken. I have many chicken recipes that I collected over the years. Following are a few of my favorite tried and true recipes.
CREAMY CHICKEN BREASTS
SERVINGS
Original recipe yield: 4 servings
INGREDIENTS
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 round crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
SAVORY ROSEMARY CHICKEN
Delicious, easy to prepare one dish meal!
yield: 4 servings
INGREDIENTS
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon rosemary
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
CREAMY MUSHROOM CHICKEN
yield: 2 servings
INGREDIENTS
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
ORANGE CHICKEN
yield: 8 servings
INGREDIENTS
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
CREAMY CHICKEN RICE BAKE WITH VEGETABLES
yield: 5 servings
INGREDIENTS
5 skinless, boneless chicken thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons ground black pepper, divided
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3 tablespoons dried minced onion, divided
1/2 tablespoon dried oregano
2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
1 (10.5 ounce) can condensed cream of chicken soup
1 1/4 cups milk
DIRECTIONS
Preheat oven to broil.
Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
Place chicken under broiler for 10 minutes, or until browned and crispy.
In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
Reduce oven temperature to 450 degrees F (230 degrees C).
Bake for 30 minutes, or until rice and chicken are cooked through.
GARLIC BROILED CHICKEN
yield: 6 servings
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
CREAMY CHICKEN BREASTS
SERVINGS
Original recipe yield: 4 servings
INGREDIENTS
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 round crackers
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.
SAVORY ROSEMARY CHICKEN
Delicious, easy to prepare one dish meal!
yield: 4 servings
INGREDIENTS
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon rosemary
1 1/2 teaspoons oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
CREAMY MUSHROOM CHICKEN
yield: 2 servings
INGREDIENTS
4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
ORANGE CHICKEN
yield: 8 servings
INGREDIENTS
1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
CREAMY CHICKEN RICE BAKE WITH VEGETABLES
yield: 5 servings
INGREDIENTS
5 skinless, boneless chicken thighs
2 teaspoons garlic powder, divided
2 teaspoons onion powder, divided
2 teaspoons ground black pepper, divided
1 teaspoon poultry seasoning
1 teaspoon salt, divided
3 tablespoons dried minced onion, divided
1/2 tablespoon dried oregano
2 (10.75 ounce) packages chicken flavored rice mix (e.g. Rice A Roni)
1 (10.5 ounce) can condensed cream of chicken soup
1 1/4 cups milk
DIRECTIONS
Preheat oven to broil.
Place chicken in a 9 x 13 inch baking dish. In a small bowl combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, poultry seasoning, 1/2 teaspoon salt, 1 tablespoon dried minced onion and oregano. Sprinkle over chicken, coating both sides.
Place chicken under broiler for 10 minutes, or until browned and crispy.
In a medium bowl combine rice mix, chicken soup and milk; mix well until lumps are gone. Stir in 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon salt and 2 tablespoons dried minced onion.
Take chicken out of oven and remove chicken from pan. Spoon rice mixture into the pan and place chicken on top; cover.
Reduce oven temperature to 450 degrees F (230 degrees C).
Bake for 30 minutes, or until rice and chicken are cooked through.
GARLIC BROILED CHICKEN
yield: 6 servings
INGREDIENTS
1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste
DIRECTIONS
Preheat the oven broiler. Lightly grease a baking pan.
In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.
Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.
Subscribe to:
Posts (Atom)