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

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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.

Pizza Dog Burgers

1 egg, slighty beaten
1/4 cup milk
1/2 lb. bulk Italian Sausage
6 franks (hot dogs)
3/4 cup soft bread crumbs ( 1 slice)
1/2 lb. ground beef
1 (8oz) can pizza sauce
spices (whatever you wanna add is ok)

1) Combine the eggs, bread crumbs, milk and 1/2 tsp. salt in a bowl, then add the sausage and ground beef; mix thouroughly. (If adding additional spices add them now)
2) Roll around franks, then roll on wax paper to make sure they are firm.
3) Place on a greased baking sheet and cover.
4) Bake at 400 degrees for about 30 minutes.
5) Brush with pizza sauce and then bake a little longer (about another 10-15 minutes)
6) Brush with pizza sauce again and serve on toasted rolls (if you choose).

Applebee's Baby Back Ribs

3 (1lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp. dark brown sugar
3 tbsp. worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt


1) Place ribs in a large pot  and fill pot with enough water to cover ribs.
2) Bring water to a boil, reduce heat, cover and simmer for 1 hr. , or until ribs are fork tender.
3) While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4) Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5) Place boiled ribs, meat side down, on a broiler pan.
6) Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7) Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Serves 3


Tip: If you like the ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.

Slow Cooked Beer Dogs

2 pkg. sausage dogs
2 cans sauerkraut
1/2 bottle beer (any beer brand will do)
buns
mustard (or any topping you want)

1) Put the sauerkraut & beer in a slow cooker, add sausage dogs & cook on low 3-4hrs.

2) Serve on buns with sauerkraut & mustard.

serves: 8

Chicken Spaghetti Casserole

8 oz uncooked spaghetti
1 cup ricotta cheese
1 cup (4oz) shredded part-skim mozzarella cheese, divided
2 tbsp. grated parmesan cheese
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
1 jar (26oz) meatless spaghetti sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 jar (4.5oz) sliced mushrooms, drained (optional)
4 breaded fully cooked chicken patties (10 to 14oz)



1) Cook spaghetti according to pkg directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, parmesan, italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

2) Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13in x 9in. baking dish; top with cheese mixture.

3) Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

makes at least 4 servings

Penne Pasta w/Vodka Sauce

1 lb. penne pasta
1 stick butter
1 small onion, chopped
1 tsp. minced garlic
2 cans crushed tomatoes (28oz ea.)
1 tsp. sugar
1/2 cup. vodka
1/2 pint heavy cream
salt & pepper to taste

1) Cook pasta as directed on box. Heat large skillet, melt butter, add onion & cook until translucent. Add garlic, cook 2 minutes, stir in tomatoes cook 5 minutes & stir in sugar, salt & pepper then cook 15 to 20 minutes stirring occasionally.
2) Stir in vodka & cook another 10 minutes. Stir in cream & cook additional 3 to 5 minutes.
3) Enjoy over pasta.

Tip: you can use any pasta you want. to kick it up you can add crushed red pepper. Sprinkle it with parmesan cheese, omit the garlic or substitute 2 shallots for the onion.

Pizza Mac & Cheese

1 pkg. (7.25oz) mac & cheese dinner mix
6 cups water
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 1/2 cups (6oz)  shredded part skim mozzarella cheese
1 1/2 cups (6oz) shredded cheddar cheese
1 jar (14oz) pizza sauce
1/2 cup sliced pepperoni


1) Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni, cook for 8-10 minutes or until tender.

2) Meanwhile, in  a large skillet, cook the beef , onion and green pepper over medium heat until meat is no longer pink; drain.

3) Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2 1/2 qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining  cheeses.

4) Bake , uncovered, at 350 degrees for 30-35 minutes or until heated through.

Serves 6

Pork Sandwiches w/Root beer BBQ sauce

1 boneless pork sirloin roast (2 lbs)
1 medium onion, sliced
2 tbsp. dried minced garlic
3 cups root beer,  divided
1 bottle (12 oz) chili sauce
1/8 tsp. hot pepper sauce
8 kaiser rolls, split

1) Place roast in a slow cooker. add onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hrs or until meat is tender.
2) In a small saucepan, combine chili sauce, hot pepper and remaining soda. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
3) Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in bbq sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Makes at least 8 servings

Tempting Tacos

1 lb. ground beef
1/4 cup worcestershire sauce
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tsp. chili powder
1/2 tsp. ground cumin (optional)
12 taco shells
 taco garnishes


1) In 12-in. nonstick skillet, brown ground beef with onion and garlic: drain. Stir in worcestershire sauce, chili powder and cumin. Simmer 2 minutes or until liquid is almost absorbed. Evenly fill taco shells. Serve with garnishes (salsa, chopped tomatoes, chopped onions etc...)