5 Ingredients or less, Chicken, Crockpot, Uncategorized

Spicy Sour Cream Chicken

Ingredients

  • 4 chicken breasts
  • 1 pkg. taco seasoning
  • 1 C. salsa
  • 2 Tbs. cornstarch
  • 1/4 C. fat-free sour cream

Directions

Spray the crockpot with cooking spray. Put in the chicken. Sprinkle with taco seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tbs. cornstarch in a little water. Stir well. Stir the cornstarch into the liquid. Stir in 1/4 C. fat-free sour cream. Stir well.

Crockpot, Pork, Uncategorized

Slow Cooker Smothered Pork Chops

INGREDIENTS

  • 5 slices bacon, chopped
  • 6 bone-in pork loin chops, about 3/4-inch thick
  • salt and pepper
  • 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
  • 1 teaspoon plus 1 tablespoon light brown sugar
  • 1/4 cup plus 2 tablespoons cold water
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 3 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon cider vinegar
  • 2 tablespoons fresh parsley, chopped

DIRECTIONS

In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.

Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Chicken, Uncategorized

Jalapeno-Lime Marinated Chicken

Ingredients

  • 1 cup thawed orange juice concentrate
  • 2/3 cup chopped onion
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 1 jalapeno pepper, seeded and chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon garlic salt
  • 2 garlic cloves, minced
  • 10 boneless skinless chicken breast halves (4 ounces each)

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

 

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
  1. In a 4-cup measuring cup, combine the first nine ingredients. Pour 2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°, basting frequently with the reserved marinade. Yield: 10 servings.
Chicken, Uncategorized

Lemon Chicken Pasta

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 8 ounces uncooked capellini or angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
  • 1 cup white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/3 cup plus 3 tablespoons minced fresh parsley, divided
  • Lemon wedges, optional

Directions

  1. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
  2. Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice.
  4. Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges. Yield: 6 servings.
Salads, Uncategorized

Sweet-Tart Cucumber Salad

Ingredients

  • 10 pickling cucumbers or 3 medium cucumbers, thinly sliced
  • 1 tablespoon plus 1 teaspoon salt, divided
  • 2 cups white vinegar
  • 1 cup sugar
  • 1/2 cup lemon juice
  • 3 teaspoons celery seed
  • 1 teaspoon pepper
  • 2 medium onions, halved and thinly sliced

Directions

  1. Place cucumbers in a colander over a plate; sprinkle with 1 tablespoon salt and toss. Let stand 30 minutes. Drain.
  2. In a small bowl, whisk vinegar, sugar, lemon juice, celery seed, pepper and remaining salt until blended. In a large bowl, combine cucumbers and onions. Pour dressing over cucumber mixture; toss to coat. Refrigerate, covered, at least 2 hours before serving. Yield:8 servings.
Chicken, Uncategorized

Pigeon River Chicken (Lib Jicha, Waynesville, NC)

Ingredients

  • 2 cups (16 ounces) plain yogurt
  • 2 tablespoons hot pepper sauce
  • 3 teaspoons salt
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • COATING:
  • 2 cups all-purpose flour
  • 3 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 teaspoon dried thyme
  • Oil for deep-fat frying

Directions

  1. In a large resealable plastic bag, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
  2. Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
  3. In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels. Yield: 12 servings.
Appetizers, Uncategorized

Pecan Bacon (Taste of Home)

 

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Ingredients

  • 24 bacon strips
  • 1/2 cup packed brown sugar
  • 1/2 cup finely chopped pecans
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. pepper

Directions

Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake 16-18 minutes or until lightly browned.  Remove bacon from pan. Discard drippings from pan, wiping pan clean if necessary.  In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan.  Bake 8-10 minutes longer or until caramelized. Remove immediately from pan.

Chicken, Salads, Uncategorized

Sunshine Chicken Salad

Ingredients

  • 1 ounce dry Ranch salad dressing mix
  • 1/2 cup mayonnaise
  • 1/2 cup yogurt (pineapple or pina colada flavored if desired)
  • 1/4 cup honey
  • 2 cups cooked chicken, cubed
  • 1 (8-ounce) can pineapple chunks, drained
  • 1 and 1/2 cups seedless red grapes
  • 1 (8-ounce) can sliced water chestnuts, drained (optional)
  • 1 cup celery, chopped (optional)
  • 1/2 cup slivered almonds, toasted

Directions

  1. Combine dressing mix, mayonnaise, yogurt, and honey. Chill at least 30 minutes.
  2. Place chicken, pineapple, and grapes in a bowl (add celery and water chestnuts if desired). Toss with dressing. Sprinkle with almonds.99

 

Chicken, Uncategorized

30 Minute Skillet Chicken Stew

INGREDIENTS
  • 1 tablespoon canola oil
  • 2 chicken breasts, diced
  • 1 teaspoon seasoning salt
  • 4 medium potatoes, sliced
  • 2 cups chicken broth
  • 2 tablespoons corn starch
  • 2 tablespoons water
  • 3 cups frozen vegetables of your choice
  • salt and pepper to taste
Crockpot, Uncategorized, Vegetables

Slow Cooker Creamed Corn with Bacon

Ingredients

  • 5 cups frozen corn (about 25 ounces), thawed
  • 12 oz (1 1/2 packages) cream cheese, cubed
  • 1/4 cup 2% milk
  • 1/4 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 1/8 cup sugar
  • 1 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 bacon strips, cooked and crumbled
  • Chopped green onions

Directions

  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions. Yield: 10 servings (1/2 cup each).