Spray the inside to the crockpot with non-stick cooking spray. Salt and pepper 6-8 Boneless, Skinless Chicken Breasts and place in the pot. (easy on the salt) Frozen chicken breasts work great too! Add to the chicken: 1 Dry package Italian Salad Dressing mixed in 1/2 cup water (pour over uncooked chicken) 2 Tbsp (add to … Continue reading Easy Crockpot Chicken
Month: September 2016
Chicken Pasta Salad
1 stewed chicken or 1 cooked chicken from Costco, chopped into bite size pieced. 1 green bell pepper chopped small (or whatever color bell pepper you have growing in your garden) 6 chopped green onions (or one half sweet onion finely chopped) 1 cup chopped celery 5 chopped boiled eggs 1/2 cup dill pickle relish … Continue reading Chicken Pasta Salad
Simple Chicken Marinade
In a large zip lock bag add 4 parts of Kikomun Teriyaki Sauce and 1 part Italian Salad Dressing. Marinade for 3 to 6 hours. Try not to go over 6 hours. Take Chicken out and throw on the BBQ. (I think the best chicken is bone in with the skin on)
Chicken Pineapple Skewers
2 or 3 New Mexico Green Chili Peppers, cooked, skinned & chopped 2 Tablespoons chopped fresh cilantro (optional if you dislike cilantro) Finely grated zest and juice from 2 limes 2 teaspoons of brown sugar 2 Tablespoons olive oil Salt & Pepper Combine all the above ingredients in a medium bowl. Add chicken and stir … Continue reading Chicken Pineapple Skewers
Leah Arrigo’s Louisiana Étouffée
1 cup butter, melted 1/2 cup plus 2 TBS flour 1 1/4 cup finely chopped celery 1 cup chopped green bell peppers 1 can (14 1/2 ounce) chicken broth 2 cups water 1/4 cup chopped fresh parsley 1 TBS tomato paste 1 bay leaf 1/4 tsp each of salt & pepper 1/4 tsp red ground … Continue reading Leah Arrigo’s Louisiana Étouffée
A Blank Page…
Today I was sitting in a meeting where a piece of paper was placed upside down in front of us. The instructions we were given was when the doctor said go, we were to flip over the paper and follow the instructions, but we HAVE TO start where it says beginning. He then added that … Continue reading A Blank Page…
Italian Zucchini Bake
6 medium zuchini (part yellow summer squash can be used) sliced 1/4 inch 2 cloves garlic finely chopped 1/2 cup diced onions 1 tsp Italian seasoning chopped fresh basil or 1/2 tsp dried basil leaves 1 tsp salt 2 tsp oregeno 1/2 tsp rosemary 1/2 fresh pepper 1 can (14.5 oz) petite cut tomatoes 1/2 … Continue reading Italian Zucchini Bake
Jan’s Zucchini Casserole
2 Tbls. butter 1/4 cup chopped onions 3 crushed garlic cloves 2 lbs. zucchini 1/2 tsp salt (or to taste) 1/8 tsp pepper (or to taste) 1/4 tsp dill (or to taste) 1 very large or 2 medium tomatoes diced 4 oz sharp grated cheese (or more) 1/4 soft bread crumbs sauted in butter Saute … Continue reading Jan’s Zucchini Casserole
Grandma’s Peanut Clusters
Place in Crockpot: 1 - 16 oz Dry Roasted Salted Peanuts 1 - 16 oz Dry Roasted Un-Salted Peanuts Stir and make level Over the top, Add: 1 - 12 oz Semi-Sweet Chocolate Chips 1 - bar German Chocolate ( chip/cut it up ) 1 - 32 oz White Almond Bark ( chip/cut it up … Continue reading Grandma’s Peanut Clusters
Homemade Fudge
3 cups Sugar 3/4 cups Butter 5 oz can Evaporated Milk In a 3 quart saucepan, Heat Sugar, Butter to a full rolling boil. Stir Constantly. Boil until candy thermometor reaches 234 Degrees F. Remove from heat. Stir in the following until melted: 1 1/2 pkg ( 12 squares ) BAKERS Semi-Sweet baking chocolate 1 … Continue reading Homemade Fudge
The Tasty Palete 