I really like chicken. We eat chicken often. I also really like one-pot meals if I have a busy week. This is one that you just put in the crockpot and forget it.!It is a relatively inexpensive meat and so versatile. There are so many different ways to fix chicken. This is really good over cooked rice or just by itself.
Pineapple Crockpot Chicken
5 chicken breasts, boneless, cut into 1" cubes
1 15 oz. can pineapple juice (or crushed pineapple - your choice)
1/2 cup brown sugar
1/3 cup soy sauce
1 tsp. minced garlic
Place chicken in crockpot. Mix pineapple, brown sugar, minced garlic and soy sauce. Pour over chicken. Turn crockpot on low and cook for 4 hours. Turn crockpot up to high and cook another 2 to 3 hours.
Serve over boiled white rice or by itself.
I love this breakfast idea. It is not only attractive, but it tastes great and you can literally fill the ring with whatever breakfast goodies you want.
Breakfast Ring
4 to 5 slices of bacon (partially cooked, but not crispy)
3 additional slices of bacon, diced into small pieces and fried crispy
1/2 cup shredded mozzarella cheese
1/2 cup shredded mild Colby cheese
3 eggs beaten with 2 Tbsp. milk (optional)
1 Tbsp. salsa (optional)
1 roll of refrigerated Crescent Rolls
Spray a large cookie sheet with cooking spray: (I use a stone because it bakes more evenly). Open the Crescent rolls and lay them in a large circle with the wide end toward the center and overlapping each other about 1/2 inch. Press the corners together.
In a separate pan, scramble the 3 eggs + 2 Tbsp. milk together until completely done. Let cool.
Cut the 4 slices of bacon in half and cook until they are starting to get done, but not crispy. They will finish cooking in the oven. Remove and drain on a paper towel. Place each 1/2 slice on a crescent roll running from the wide part out to the tip.
Around the center of the ring (wide ends), sprinkle the mozzarella cheese, cooled scrambled eggs and then the Colby cheese. Sprinkle the salsa on top of the cheese.
Pull each corner of the crescent rolls up and slightly the left, tucking them under the center of the circle. Do this for each one until you have formed a complete circle as seen above.
Bake in a 350 degree oven for approximately 12 to 15 minutes or until crescent rolls are browning on top. Remove from oven, brush lightly with butter and sprinkle with the crumbled bacon pieces.
Serve hot. The cheese makes this gooey and the bacon and eggs make it a perfect breakfast combination! Try it, you'll love it!
My husband doesn't like eggs, so sometimes I leave the eggs out and use Turkey Bacon as an alternative.
This is such a hearty and filling meal. It is easy to make and even the kids love it.
Ground Beef Tuscan Pot Pie
1 1/2 lbs. ground beef
1/2 small onion, diced
1 can Navy Beans, rinsed and drained
1 can petite diced tomatoes
2 Tbsp. cilantro
1 1/2 cups shredded mozzarella cheese
1 tsp. basil
1 tsp. oregano
1/2 can Manwich sloppy joe sauce
3 medium potatoes - peeled, cubed and boiled to almost done (can be done in microwave)
1 can crescent rolls
1 Tbsp. butter for top of crescent rolls
Brown ground beef with onion. Drain and put back in the pan. Meanwhile in microwave safe dish (or on top of stove), peel and dice 3 medium potatoes and boil until they are fork tender. Drain potatoes and add to ground beef. Add beans, tomatoes, cilantro, basil, oregano and Manwich.
Pour into an oven-safe baking dish and top with mozzarella cheese.
Carefully open 1 package of crescent rolls and lay them out around the baking dish until the entire top is covered. I put the points in toward the center and the large triangle side around the edges. This should cover at least a 9 x 13" pan. Melt 1 Tbsp. butter and brush on top of crescent rolls.
Bake at 350 degrees for 18 to 20 minutes or until Crescent rolls are browned on top.
Soooo good! Enjoy!
Blackberries are probably one of my three top favorite fruits. Right up there with Watermelon and Raspberries. This is a fabulous dessert. You can make it with most any fresh fruit; Apples, Peaches, Raspberries, etc. The crumb topping sets it over the top good!
Blackberry Crumb Cake
Butter and flour a 9" round baking pan.
6 Tbsp. butter at room temperature
1/4 cup brown sugar
1/3 cup white sugar
1/4 tsp. baking soda
1 tsp. baking powder
1 1/4 cups flour
2 large eggs
2/3 cup sour cream
1 tsp. hazelnut or vanilla flavoring
1 cup blackberries (fresh or frozen)
In a large bowl, mix flour, baking powder and baking soda. In a separate bowl, beat the eggs and hazelnut flavoring together. Blend the eggs/flavoring, butter and sour cream and add to the flour mixture. Stir well to combine.
Distribute the blackberries evenly in the bottom of the prepared pan and pour cake batter over top. Top with Crumb Topping (below)
Crumb Topping:
1 stick butter at room temperature
1/2 cup sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/3 cup flour
Mix ingredients together and then use hands to make them into a crumble. Sprinkle evenly over top of the cake. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes back clean.
Drizzle: I mix about 2 Tbsp. blackberry syrup and 1/4 cup powdered sugar + 2 Tbsp. water to make a glaze for the top.
This cake is FABULOUS! That's all I can say...FABULOUS!
Oniony Toast is a great side dish to go along with spaghetti or soup. If you have leftovers, you can pop them into the toaster the next day.
Oniony Toast
4 to 6 slices of bread
1/2 onion very thinly sliced
2 Tbsp. butter
2 Tbsp. Miracle Whip
1 Tbsp. salt
1 Tbsp. ground pepper
1/4 cup milk
2 eggs
Beat eggs, Miracle Whip, Milk, Salt and Pepper together in a wide bowl until smooth. Using a basting brush, brush each side of the bread with the mixture and press the onions into one side of the bread using your fingers.
Heat a griddle or flat pan and add the butter. Fry the bread first on the side that does NOT have the onions until toasty. Flip over and fry the side with the onions.
I actually like this just as well the next day when you toast it in the toaster.
Serve. Simple and good. Enjoy!
I love Chinese food. Chicken MaiFun Noodles are my absolute favorite dish from any Chinese Buffet. So, I decided, this can't be hard to make and I started making them at home. These are fabulous and taste just like the ones from the buffet (maybe better LOL).
Chicken MaiFun Noodles
2 Tbsp. butter
1/2 tsp. minced garlic
1/2 tsp. ginger paste (this can be omitted if you don't have it)
1/4 cup soy sauce
5 green onions, diced
5 baby carrots sliced very, very thinly
1/8 red bell pepper, sliced thinly
1/2 can chicken broth
1/2 page of Mae Fun Noodles (see picture at bottom)
2 cups warm water
2 eggs beaten with 2 Tbsp. milk and scrambled in a separate pan
Pour 2 cups warm water into a large bowl and remove 1/2 the package of the MaiFun Noodles (if you use the entire package, then double all of the ingredients above). Soak the noodles for at least 10 to 15 minutes. They will become soft and pliable. Remove them to a cutting board and chop them into smaller pieces.
While the noodles are soaking, in a deep skillet, add 2 butter, garlic, ginger paste, green onions, bell pepper and carrots. Saute' for a 3 or 4 minutes. Add the soy sauce and chicken broth. Bring back to a boil and boil on medium heat for about 10 minutes (watching to make sure the liquid doesn't evaporate. If it does, you can add another cup of water.
Stir in the MaiFun Noodles tossing well to coat with the ingredients in the skillet. Stir until all of the liquid has been absorbed by the noodles. Beat 2 eggs with 2 Tbsp. milk and scramble them in a little butter in a separate pan. Remove the noodles from the heat and toss in the scrambled eggs. Serve immediately.
These are so fantastic and they are even good warmed up.
I confess, I love shrimp.....just about any way it is cooked, I love shrimp! This is such a quick and easy way to grill up some shrimp. It is even great as a snack for when you are watching TV.
Grilled Shrimp
1 bag medium shrimp, peeled and deveined -
you can remove the tails prior to cooking or as you eat them - up to you
2 Tbsp. black pepper
1 Tbsp. sea salt
1 Tbsp. lemon juice
2 Tbsp. real butter
Add butter, lemon juice and seasonings to a saute' pan. Toss in shrimp and stir until they turn pink. This process only takes about 5 or 6 minutes. Don't overcook them or they will become tough.
You can also put the shrimp through a skewer and grill them on a griddle our outside on the grill. Just skewer them and them rub them with a mixture of the butter/lemon juice. Season with salt and pepper and grill.
Enjoy!
My husband and I are neither one big fans of marinara sauce. So, when I make my chicken cacciatore, it is full of good ingredients and no sugar! I use a little bit of Catalina Dressing to give it a sweetness, but no Catsupy flavor! I hope you enjoy this recipe.
Chicken Cacciatore
6 to 8 chicken thighs, skinless and boneless
3 cloves of garlic, minced
1 green bell pepper, diced
1/2 onion, diced
1 15 oz. can petite diced tomatoes
1 10 oz. can Rotel tomatoes with green chilies
1 tsp. Italian Seasonings
1 Tbsp. salt
1 Tbsp. ground pepper
1 Tbsp. Worcestershire sauce
2 Tbsp. Olive oil
4 Tbsp. Catalina Salad Dressing
2 cups shredded Mozzarella cheese
Spray an oven-safe pan with cooking spray. Salt and pepper the chicken thighs on both sides and place in the pan (I use a cast ironed skillet). Add diced onion, garlic and bell peppers.
In the blender or food processor, combine the following ingredients.
Worcestershire Sauce
Olive Oil
Catalina Dressing
Italian Seasonings
Rotel Tomatoes
Can of Petite Diced Tomatoes
Pulse to process. Should still be a little chunky, but smoother. Place in oven for 1 hour at 400 degrees. Remove from oven and cover chicken in the mozzarella cheese. Place back into the oven for about 5 minutes just to melt the cheese.
Enjoy!
Once again, it's me with another soup recipe. I've said it before and I'll say it again...I love me some soup! This one is really hearty and filling. The chickpeas are a great protein in addition to the chicken.
Chickpea n' Chicken Soup
2 Tbsp. olive oil
1 Tbsp. real butter
2 baby carrots, finely diced
4 oz. Orzo pasta
2 cloves garlic, minced
1 cup water
1 tsp. cumin
1/4 c. finely chopped cilantro
2 green onions, finely diced
2 cans chicken broth
1 15 oz. can chickpeas, washed and rinsed
1 15 oz. petite diced tomatoes
1 Tbsp. ground pepper
1 tsp. sea salt
3 skinless, boneless chicken breasts, cut into small chunks
Heat olive oil and butter in a stock pot. Add Orzo and saute' for 2 or 3 minutes until the Orzo gets slightly toasty (stir constantly). Add carrot, garlic, cumin, green onions, and cilantro and saute' for another minute or two. Add chicken, chicken broth, chickpeas, 1 cup of water and diced tomatoes. Salt and pepper to taste.
Bring to a boil and then reduce heat to medium. Cover, and simmer for approximately 20 minutes. Stir occasionally to prevent the Orzo from sticking. Check Orzo occasionally. Once it is cooked through the soup is ready to serve.
Enjoy!
Unfortunately, I am not a big vegetable eater, but I am trying harder to get more veggies in my life. And I have had requests for more vegetable recipes. So, this one you will love. I even like it! I use Turkey Bacon, but you can use regular bacon too, but it's not as healthy.
Edamame With Bacon
2 cups of shelled Edamame
1 Tbsp. Olive Oil
3 slices of Turkey Bacon (or regular bacon)
1 Tbsp. Ground Pepper
1 Tbsp. Sea Salt
Shell Edamame beans and throw pods away. In skillet, heat 1 Tbsp. Olive oil. Add beans, salt and pepper. Finely chop Turkey Bacon and toss into the beans. Saute' for about 6 to 10 minutes. This recipe doesn't take long, but is very flavorful.
Enjoy!
