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You read right! I even think we like this marsala better than my stove top version - which is SO much more labor intensive. I would bet you could use some cheap pork cuts just as effectively for a faux veal marsala!!!
8 chicken thighs, boneless & skinless
8 oz sliced white mushrooms
12 oz mushroom gravy (yep, I used canned, Campbells actually, used a can and a half)
1 cup marsala wine
1/2 tsp dried thyme
1/2 tsp (1 clove) minced garlic
Put everything in the crock pot and cook on low 7-8 hrs.
If you want to be a snob like me and have good presentation...buy the already boned & skinned thighs (my butcher packages them sort of rolled up & pretty). Freeze them for a few hours to make them tight but not really frozen. Put these in the bottom of your crock pot in one layer, dump everything on top and DO NOT STIR. When the cooking is done, carefully lift them out with a large spoon and they'll stay together. Looks nice =)
I serve marsala over garlic mashed potatoes with rolls. Sprinkle with dried parsley before serving.
Thursday, January 29, 2009
Quick & Easy BBQ Meatloaf
When I don't feel like going through all the trouble of rolled meat loaf...this is my back up. Yeah, it's yummy!
2 lbs meatloaf mix or lean ground beef
1-6 oz. package Stove Top Stuffing (original herb)
2 eggs
1/2 cup BBQ sauce
1 cup water
Mix meat, water, eggs, stuffing mix and 1/4 cup of the BBQ sauce in a large bowl. Place in a greased 9" x 13" baking dish, spread evenly with the remaining BBQ sauce (ok, ok...I admit...I use extra).
Bake at 375 for about 1 hr or until done.
I serve this with mashed potatoes and a green vegetable - usually some of our home canned green beans.
2 lbs meatloaf mix or lean ground beef
1-6 oz. package Stove Top Stuffing (original herb)
2 eggs
1/2 cup BBQ sauce
1 cup water
Mix meat, water, eggs, stuffing mix and 1/4 cup of the BBQ sauce in a large bowl. Place in a greased 9" x 13" baking dish, spread evenly with the remaining BBQ sauce (ok, ok...I admit...I use extra).
Bake at 375 for about 1 hr or until done.
I serve this with mashed potatoes and a green vegetable - usually some of our home canned green beans.
Thursday, January 8, 2009
Moroccan Chicken
Gotta love slow cooker meals in the winter months. This one will warm your tummy while stuffing it full! Dark chicken meat does a wonderful thing in a slow cooker...and it's easy on the wallet.
4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)
Put all ingredients in your slow cooker. Cook on low 7-8 hours.
I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.
4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)
Put all ingredients in your slow cooker. Cook on low 7-8 hours.
I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.
Monday, January 5, 2009
The Real Pork & Beans
Um...YUM!
1-16 oz can pork & beans
1/2 onion, chopped (about 1/2 cup)
1/4 cup + 1 tbsp brown sugar
1/2 cup ketchup, divided
1 tsp yellow mustard
4 regular or 8 thin sliced boneless pork chops
1 tsp worchestershire sauce
Mix together in 9 x 9 pan the pork n beans, onion, 1/4 cup brown sugar, 1/4 cup ketchup and the mustard. Lay chops over the bean mixture. Mix together 1/4 cup ketchup, remaining brown sugar and worchestershire. Use a basting brush to coat the meat. Cover with foil and bake at 350 degrees for about 25 mins. Remove foil, bake another 20 mins.
Serve this with cornbread. It can be a bit runny, you need the cornbread to sop it up!
1-16 oz can pork & beans
1/2 onion, chopped (about 1/2 cup)
1/4 cup + 1 tbsp brown sugar
1/2 cup ketchup, divided
1 tsp yellow mustard
4 regular or 8 thin sliced boneless pork chops
1 tsp worchestershire sauce
Mix together in 9 x 9 pan the pork n beans, onion, 1/4 cup brown sugar, 1/4 cup ketchup and the mustard. Lay chops over the bean mixture. Mix together 1/4 cup ketchup, remaining brown sugar and worchestershire. Use a basting brush to coat the meat. Cover with foil and bake at 350 degrees for about 25 mins. Remove foil, bake another 20 mins.
Serve this with cornbread. It can be a bit runny, you need the cornbread to sop it up!
Saturday, January 3, 2009
Creamy Succotash
Serve this over buttermilk biscuits...very hearty! Ben likes it even though it has chicken in it, haha!
1 lb boneless, skinless chicken thighs, cut in chunks
1/2 cup to 1 cup diced ham
1 1/2 cups frozen corn and baby limas
1 can cream of chicken soup
1/2 cup milk
1 small red bell pepper, diced
1/8 tsp ground red pepper
Combine all ingredients in your slow cooker, stir to combine. Cook on low for 7-8 hours. If too thin after cooking, add a couple tbsp corn starch (mixed into cold water first of course) and turn the cooker to high to thicken.
1 lb boneless, skinless chicken thighs, cut in chunks
1/2 cup to 1 cup diced ham
1 1/2 cups frozen corn and baby limas
1 can cream of chicken soup
1/2 cup milk
1 small red bell pepper, diced
1/8 tsp ground red pepper
Combine all ingredients in your slow cooker, stir to combine. Cook on low for 7-8 hours. If too thin after cooking, add a couple tbsp corn starch (mixed into cold water first of course) and turn the cooker to high to thicken.
Thursday, August 7, 2008
Cookie Dough Pie
Kelly, this one's for you...
1 graham cracker crust
1 box Nabisco Chips Ahoy chocolate chip or peanut butter cookies (not chewy)
1 8 oz. container Cool Wip
1 cup +/- milk
Dunk cookie in milk until just soft, then place in the bottom of the pie crust. Repeat with overlay until you have one layer in the crust. Using about 1/2 the whipped topping, make a layer of topping over the cookie layer. Repeat the cookie layer a second time, then top with the remaining whipped topping. To garnish, use one or two of the remaining cookies and crumble them decoratively over the Cool Wip. Refrigerate, covered, about 8 hrs.
1 graham cracker crust
1 box Nabisco Chips Ahoy chocolate chip or peanut butter cookies (not chewy)
1 8 oz. container Cool Wip
1 cup +/- milk
Dunk cookie in milk until just soft, then place in the bottom of the pie crust. Repeat with overlay until you have one layer in the crust. Using about 1/2 the whipped topping, make a layer of topping over the cookie layer. Repeat the cookie layer a second time, then top with the remaining whipped topping. To garnish, use one or two of the remaining cookies and crumble them decoratively over the Cool Wip. Refrigerate, covered, about 8 hrs.
Thursday, March 13, 2008
Caprese Chicken over Pasta
1 chicken, cut up
1/2 cup flour
1 tsp each salt and pepper
1 tbsp oil
1 cup onion, chopped
1 tbsp garlic
1-28 oz can fire roasted tomatoes (diced/crushed)
linguini or fettuchine pasta, cooked as usual
You can skin the chicken or leave it on (I leave it on). Mix flour, salt & pepper. Dredge chicken in that, then fry it in a large pan and about 1 tbsp oil over med heat for about 10 mins, turning once (until golden brown). Set aside. Add the onion to the pan, sautee til golden. Add the garlic, sautee about 30 seconds. Add tomatoes, bring to a simmer and return chicken. Cover and cook 15 mins or until the chicken is cooked through.
I serve this with slivered basil leaves and diced fresh whole milk mozzarella cheese on the side and with garlic bread.
1/2 cup flour
1 tsp each salt and pepper
1 tbsp oil
1 cup onion, chopped
1 tbsp garlic
1-28 oz can fire roasted tomatoes (diced/crushed)
linguini or fettuchine pasta, cooked as usual
You can skin the chicken or leave it on (I leave it on). Mix flour, salt & pepper. Dredge chicken in that, then fry it in a large pan and about 1 tbsp oil over med heat for about 10 mins, turning once (until golden brown). Set aside. Add the onion to the pan, sautee til golden. Add the garlic, sautee about 30 seconds. Add tomatoes, bring to a simmer and return chicken. Cover and cook 15 mins or until the chicken is cooked through.
I serve this with slivered basil leaves and diced fresh whole milk mozzarella cheese on the side and with garlic bread.
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