Tuesday, December 6, 2016
Crockpot Creole Chicken Day 2
Crockpot Creole Chicken
3 lbs.-31/2 lbs. chicken thighs
8 oz. fully cooked smoked sausage sliced
1 cup celery, diced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can diced tomatoes
1 tsp. garlic powder
1 tsp. sugar
2 tsp. Cajun seasoning
1/2 tsp. paprika
salt and pepper to taste
Louisiana hot sauce to taste
*2 cups rice, cooked
Place chicken in bottom of crockpot, combine remaining ingredients and add to crockpot. (DO NOT ADD RICE) Cook on high 4 to 5 hours or on low 7-8 hrs. Service over rice
Sunday, December 4, 2016
CHRISTMAS IS IN THE AIR
WOW!! it's the 4th day of Christmas already so let get cookin', because we all are so busy, this time of the year I would like to share some of my one pot meal, crockpot, casseroles recipes and a few of my Christmas favorite recipes.
COUNTDOWN TO CHRISTMAS
DAY 1
Ingredients
3 medium potatoes, peeled and cut into 1/2-inch cubes
1 pound fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules
Directions
Place the potatoes, carrots, onion, celery and meatballs in
a 5-qt. Crock pot. In a bowl, combine the remaining ingredients.
Pour over meatball mixture. Cover and cook on low for 9-10 hours
or until the vegetables are crisp-tender. Yield: 6 servings.
Wednesday, February 18, 2015
WHAT’S ON HAND VEGETABLE SOUP
Here is a simple recipe for chunky vegetable soup using ingredients that you have on hand. This is easy to make and can be served as a starter or as a main course. Don’t worry if you don’t have every vegetable listed; this soup recipe is very flexible. Use whatever you have on hand.
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low sodium or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 cup cut green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, or other greens
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper
1 onion, diced
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 teaspoons vegetable oil
8 cups water or low sodium or low fat vegetable stock
2 cloves garlic, minced
1 sweet potato or rutabaga, diced
1 cup cut green beans, cut into bite-size pieces
1/2 cup fresh peas
1 cup chopped cabbage, kale, or other greens
1 tablespoon fresh or 1 teaspoon dried herbs (thyme, rosemary, tarragon, savory, etc.)
1/2 cup minced fresh parsley
salt and black pepper to taste
Place onion, celery, carrots, and oil in large soup pot. Sauté 10 minutes over medium heat until onions are soft.
Add water or stock, garlic, potatoes, beans, and vegetables. Bring to boil. Cover and simmer 20 to 30 minutes until potatoes are tender.
Add remaining ingredients except parsley, and seasonings. Simmer 10 minutes until vegetables are tender.
Remove from heat. Stir in parsley. Season with salt and black pepper
Monday, January 5, 2015
MERRY CHRISTMAS AND HAPPY NEW YEAR TO EVERYONE
May all the dear ones in your life endure a life of happiness in 2017
Wednesday, January 29, 2014
Buffalo Wings are the number one go to food for your Superbowl party
BAKED BUFFALO WINGS
These easy to make hot wings are crispy without being fried. Always yummy to snack on.
Wings
5 pounds chicken wings, tips removed, drumettes and flats separated
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°. Set a wire rack inside each of 2 large rimmed baking sheets. Place all ingredients in a large bowl; toss to coat. Divide wings between prepared racks and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45-50 minutes.
Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to glaze (sauce) and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8-10 minutes. If you don’t have a wire rack, coat your foil-lined baking sheets with non-stick spray to be sure that the wings don’t stick to the foil. Space out the wings more so that the heat can circulate get them as crispy as possible.
Nana Sweet Wing Glaze (sauce)
1 1/2 cups any variety barbecue sauce
* 1/4 cup honey
* 2 teaspoons prepared mustard or spicy mustard
* 2 teaspoons Worcestershire sauce
* Tabasco to taste, optional
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings.
Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake).
Buffalo Wing Sauce
8 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
Let me know what team you want to win or give me your best guest on what team is going to win. Just enjoy the game.
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