London Broil in Slow Cooker

1 London Broil (any size)
2 bottles of marinade (I usually use Lawrey's but you can use any kind you want)



1) Pour one bottle into Slow cooker
2) Cut up the london broil into slices and put into crock pot
3) pour the other bottle of marianade  into crock pot
4) cook on high for 2 hours


If you use more then one london broil (which you can do if you are feeding more people) then just double up on the bottles.

Slow Cooker Garlic & Brown Sugar Chicken

                                           

     Ingredients 

4-6 chicken breasts (or thighs would work too)

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup lemon-lime soda

2-3 tbsp. minced garlic

2 tbsp. soy sauce

1 tsp. fresh ground pepper

2 tbsp. corn starch

2 tbsp. water

rice or noodles, cooked

red pepper flakes (optional)

Directions

1) Spray slow cooker with non stick cooking spray. 

2) Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. 

3) Mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper together. Pour over chicken. 

4) Cook on low for 6-8 hours or high for 4 hours. 

5) Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. 

6) Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes or until it starts to thicken and turns to glaze. 

7) Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

8) Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Prep: 5 minutes

Cook: 8 hours

Total: 8 hours 5 minutes

Serves: 6 

Slow Cooker Pizza Chicken

1 1/2 lb. boneless skinless chicken thighs (or breasts)
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, sliced
2 medium bell peppers, cut into strips (optional)
2 cups tomato pasta sauce (from 26 oz jar)
1 pkg (16 oz) rotini pasta
1 cup shredded mozzarella cheese (4 oz)


1) Sprinkle chicken with salt and pepper. In a 3 1/2 to 4 quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

2) Cover; cook on low 4 to 6 hours

3) Cook and drain pasta as directed on package. Place pasta on platter ( or you can do it on each plate). Top with chicken and sauce. Sprinkle with cheese.


Makes 8 servings

prep: 10 minutes
total time: 4 hours 10 min

INFLUENSTER...

Hey all,

    I just wanted to take a moment to tell everyone about this awesome new website called...Influenster.  Its a really cool new site that you earn badges and the opportunity turn your social influence into actual rewards...

Influenster is completely free to join group of invited trendsetters who love  to give opinions of products and experiences. 

it's a place for you and your everyone else to share your interests and discover what others are doing and saying. It's people coming together to inspire one another and offer advice. Secondly, you’re competing with other members for the highest Influenster Score and Expert Badge scores. Just like a game that you can win, and who doesn't like to win...lol.. 

Basically its a really cool new website where you get to express yourself about many different ideas, products etc..and you even have the chance to test out new products if your lucky enough to be chosen. Its a win win..

So what do you have to lose...if your someone who likes to "influence" what someone might buy then this is the site for you or if you like being that person who loves to help out others with things and products then your definitely at the right spot.. So why not join the thousands of others and start influencing..

www.influenster.com

Bourbon Chicken (without the Bourbon)

Ingredients 

5 chicken breasts (cubed) 

2 tbsp. oil

1 tsp. garlic , minced

1/4 cup apple or pineapple juice

1/3 cup brown sugar

2 tbsp. ketchup

1 tbsp. apple cider vinegar

1/2 cup water

1/3 cup soy sauce

pinch red pepper flakes

1 tbsp. cornstarch

Directions

1) Cut chicken into small 1-2 inch pieces.

2) Heat up a large skillet over medium high heat. Once it is hot, pour 2 tbsp. olive oil into it.

3) Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.

4) The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink .Return the pan to the stove top and continue cooking over medium high heat.

5) Into a medium sized mixing bowl combine 1 tsp. garlic, 1/4 cup apple or pineapple juice, 1/3 cup brown sugar, 2 tbsp ketchup, 1 tbsp apple cider vinegar, 1/2 cup water, 1/3 cup soy sauce, a pinch of red pepper flakes and 1 tbsp. cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.

6) When your chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces.

7) Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some steam to escape. Let this simmer for about 20 minutes, stirring a couple times during the cooking period.

8) Serve over white or brown rice.

Prep: 15 minutes

Cook: 30 minutes

Total: 45 minutes

Serves: 5-6

Honey Sauced Chicken

Honey Sauced Chicken


3/4 lb. chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 tbsp. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes



1) Season both sides of chicken with salt and pepper, put into crock pot.
2) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3) Cook on low for 3 hours or high for 1 1/2 hours.
4) When done cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.


This can also be baked in the oven:

Dice Chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes

Cola Chicken

1 cup cola (not diet)
1 cup ketchup
1 onion, sliced (or chopped/ minced onion..whichever you prefer)
1 1/2 pounds boneless skinless chicken breast

1. Wash and pat dry chicken. Salt and pepper to taste.

2. Place chicken into crockpot with onion slices on top.

3. Add cola and ketchup.

4. Cover; cook on low 6-8 hours.

Golden Parmesan Potatoes

2lb. Yukon Gold Potatoes (about 6) cut into 1/8th inch thick slices (about 6 cups)
3 tbsp. butter, melted, divided
1/2 cup grated parmesan cheese, divided



1) Heat Oven to 425 degrees
2) Rinse potatoes; pat dry with paper towels.
3) Brush 1 tbsp. butter onto bottom and up side of 9 inch pie plate. Toss potatoes with remaining butter and 1/4th cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
4) Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.



Sub: You can use any all purpose potatoes

Extra: Garnish with chives before serving.

8 servings total
prep: 10 min
total; 1 hr 10 min

Bacon-Wrapped Pork Tenderloin

5 Slices of Bacon (any type)

1 Pork Tenderloin (1lb)

1/4 tsp cracked black pepper

1/4 cup packed brown sugar

2 tbsp. apple juice

1 tsp. dijon mustard

dash ground nutmeg

1) heat oven to 400 degrees

2) wrap bacon around tenderloin. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.

3) bake 20 min. or until cooked to 135 degrees. Meanwhile bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally.

4) brush meat with glaze. bake 10 min or until done (145 degrees) cover loosely with foil. Let stand 5 min. before slicing. 

makes 6 servings.

        

                                                                                               

Pretzel-Crusted Chicken

1/2 cup butter, melted
1 tsp. cayenne pepper
1/8 tsp. garlic powder
1 cup finely crushed pretzels
1/2 tsp. pepper
1 1/2-2lbs chicken (thighs/drumsticks, etc)


In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl,combine the pretzels and pepper. Dip chicken in butter mixture, then roll in pretzel mixture.

Place in a greased 13in x 9in baking dish. Bake chicken, uncovered at 350 degrees for 50-55 minutes or until thermometer reads 180 degrees, turning once.


Prep: 10 minutes Bake: 50 minutes  makes about 5 servings

Orange-Glazed Cornish Hens

4 Cornish Hens, thawed
1 tsp. salt
1/4 tsp. black pepper
1/2 cup. frozen orange juice concentrate, thawed
1/4 cup ketchup
1/4 cup honey


1) Preheat oven to 375 degrees. Wash hands. Rinse hens with cold water & pat dry with paper towels. Sprinkle hens with salt and pepper; place in oiled roasting pan. Wash hands.

2) Roast hens 30 minutes. Combine orange juice concentrate, ketchup and honey. Baste hens with glaze. Roast, basting every 10 minutes, 40 minutes longer or until internal juices of chicken run clear. (or insert instant read meat thermometer into thickest part of chicken. Temp should read 180 degrees). Let stand 10 minutes before serving. Refrigerate leftovers immediately.

Prep: 10 min. cook: 70 min  servings: 8

Cheesy Bacon Chicken

Boneless, skinless Chicken Breast (as much as you want)
Bacon (however much you want)
Cheese
Onions (or onion salt/powder)
Garlic (or garlic salt/powder)

From the ingredients you can really do whatever you want with this. It's not an exact recipe. You can also add green peppers or BBQ sauce, whatever you want. Its pretty hard to mess up.

1) Cook bacon & crumble it.
2) Cook the onions or green peppers in the bacon grease (if using them). Then cook the chicken in the grease adding any garlic/onion salt/powder you want.
3) Put cooked chicken in baking dish. Add onion/ green pepper mixture to top. Sprinkle on crumbled bacon. Add cheese. Put in heated 350 degree oven till cheese is melted.
4) Enjoy!

French Toast Casserole

Challah or other firm white bread
1/2 cup packed brown sugar
1 3/4 cup milk
1 tsp Cinnamon (or to taste)
8 large eggs
2 tsp. vanilla extract
maple syrup, for serving

1) Using a piece of waxed paper, generously grease a 13in x 9in. glass baking dish with softened butter.
2) Slice the Challah into 12 (1in. thick) slices, then cut each slice into 1in. cubes.
3) In a small bowl, combine the brown sugar & cinnamon.
4) Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread & the sugar mixture.
5) In a large bowl, whisk together the eggs. Add the milk & vanilla extract whisking until well blended.
6) Starting from the sides of the dish & working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil & refrigerate overnight or at least 4 hrs.
7) Heat the oven to 350 degrees. Bake the casserole covered for 20 min. Then remove the foil & continue baking until the casserole turns a light golden brown & looks slighty puffed, about 30 min. more. Serve warm with maple syrup.