Okay, so we made it through Hurricane Sandy safe and sound. Thank you God! We did not lose power and only had minimal water in the basement and lots of cleaning up to do in the yard. Our prayers go out to those who lost their homes and are without power.
Being stuck in the house for the past three days what else can you do, but cook! I found this recipe and tweaked it a little bit. It was a huge hit and will definitely be making this one again.
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional – doesn’t really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper. Put into crock pot. In a small bowl, combine honey, soy sauce, ketchup, oil, garlic and pepper flakes.
Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. I actually added more cornstarch in a bowl with some of the liquid from the crock pot, stirred it and added it to the pot. The liquid seemed a little thin to me. Use your own judgement.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Recipe adapted from: Six Sisters Stuff
Such a simple, simple recipe! I make this and my buffalo chicken a lot for get togethers. You just dump all the ingredients, set it on low and let it cook all day. Could it be any easier?
Pork Tenderloin (you get them in a two pack and I use both)
1 40 oz. bottle of Sweet Baby Ray’s BBQ Sauce
Trim off most of the fat and that “silver skin” from the loins and place in a greased crockpot with some of the BBQ sauce spread on the bottom.
Pour almost the complete bottle of Sweet Baby Ray’s on top. I usually save just a little in case anyone wants to add extra on top.
Cover and cook on low for 5 hours. Shred in crockpot with two forks (it’s the best way) and cook for another hour on low.
Place on a bun, top with homemade coleslaw (if you prefer, as I do!) and enjoy! Sorry I do not have a final picture on the bun, but we were so stinkin’ hungry we all just got our grub on and then I realized, “Darn it, I forgot to take a picture!” LOL Trust me it is delicious.
We have been kinda in a buffalo chicken mood lately and I have no idea why…hmm. Anyway, I was planning on making something totally different tonight, but I knew that I was going to be out all day running errands and meeting with my “other daughter” Bree for a nice lunch and I would not have the time nor the energy to cook.
This is one of the reasons why I like to do crock pot recipes. You just dump the ingredients set it on low and let it cook all day. By the time you get home, there’s dinner! I love it!
3 – 4 boneless skinless chicken breasts
1 – 17.5 oz bottle of Crystal Hot Sauce (as we like) or Franks Wing Sauce
1 package of Hidden Valley Ranch Salad Dressing Mix
2 tablespoons butter
Rolls (any type)
Place chicken breasts in crock pot. Add the ranch dressing mix and about 1/2 the bottle of hot sauce. Cover and cook on low for 6-7 hours.
Once the chicken is cooked, shred the chicken, add the butter and remaining hot sauce (wing sauce). Let the butter melt. Stir and serve on rolls.
My Star added some blue cheese salad dressing on top of his sandwich. You could even add some crumbled blue cheese. Enjoy!
Rump Roast was on sale this week at Shop Rite and I decided to make Italian Beef sandwiches instead of the usual beef roast. So quick and easy with very few ingredients, which I love!
2.5 – 3 lb beef rump roast
1 package Italian salad dressing mix
12 oz. beef stock
Jalapeno peppers (optional)
Trim off any fat from roast and place in crock pot. Pour in beef stock, add some jalapeno peppers (if desired) and sprinkle packet of Italian mix on top.
Cook on low for about 6 – 7 hours until tender. Shred in pot and cook for about 30 minutes (not necessary, but I thought it should suck up all the juices into the meat for a bit…mmmmm).
Serve on a nice french bread, crusty roll, or an Italian roll with some provolone cheese. We added some spicy chipotle mayonnaise to the roll. I’m thinking even a nice horseradish spread would be delish as well.
This one I just through together quick in the morning. I had chicken and some cheddar cheese soup and there’s dinner! So simple, moist and full of flavor. Shannon was skeptical but she did love it and said “all it needs mom is some hot sauce,” what else would she say.
4-6 chicken breasts
2 cans Campbells cheddar cheese soup
Spray the insides of the crock pot with Pam.
Rinse chicken breasts and pat dry. Sprinkle Adobo seasoning over both sides of chicken. Place in crock pot, pour soup over chicken, set on low and cook for 7 hours.
I was feeling a little sick today and I thought it would be a great day for a crock pot recipe. This is one that I found on www.crockpotgirls.com. It has only four ingredients, so simple and yet so yummy!
4-6 boneless skinless chicken breasts
1 8 oz. package of softened Philadelphia Cream Cheese
1 can cream of chicken soup
1 package of Good Seasons Dry Italian Seasoning Mix
Spray the bottom of your crockpot and add the chicken breasts.
Mix together the cream cheese, soup and Italian seasoning mix. Pour over top of chicken. Bake on low for 6-7 hours or on high for 4 hours. Serve over rice or noodles. Enjoy!
I love using the Crock Pot on days when I know things will be busy after work. It was “back to school” night and I knew I would not have time to make dinner for everyone. I just added all the ingredients set it to low and let it cook all day. When I got home all I had to do was shred the chicken breasts in the pot and warm up some tortillas. Bam! Dinner is done!
2 Pounds boneless skinless chicken breasts
1 Packet of Ortega Fajita Seasoning
1/2 Cup chicken stock (or broth)
2 Teaspoon fresh lime juice
1 Jar of your favorite Salsa
Place chicken breasts, seasoning, chicken stock and salsa in crock pot. I added some sliced jalapeno peppers. You could also add sliced peppers and onions. Cover and cook on low for 7 hours.
Once cooked, shred chicken in pot. Place in warm tortillas and top with your favorite toppings i.e., sour cream, cheese. Enjoy!
I got this recipe from the “Crock Pot Girls.” http://www.crockpotgirls.com
It is super simple, tastes wonderful and is quite filling! I love crockpot recipes and I will be adding some of my favorites on here as well.
3-4 Boneless Skinless Chicken Breasts (cut into large pieces)
1 Large Can of Campbells Cream of Chicken Soup or 2-11oz cans
2 Tablespoons of Butter
1 can of Pillsbury Biscuits (I used the Grands Flaky Biscuits)
Combine all ingredients, except biscuits. Add 1 can of water or enough to make sure the mixture is totally covered. Cover and cook on low for 8 hours. Tear biscuits into pieces and and cook another 30-45 minutes.