1 whole chicken, neck and giblets removed
2 cans diced tomatoes
1 can tomato paste
1 can mushroom stems & pieces
3-4 cloves garlic, minced
1/2 onion, diced
2 tsp. oregano
1 tsp. Italian seasoning
1 tsp. black pepper
1/2 tsp. salt
2 tsp. chicken bouillon
1/2 cup white wine
1/2 cup water
Slurry of 2 Tbsp. flour and 2 Tbsp. warm water
16 oz cooked pasta
Parmesan cheese for garnish
Clean and rinse chicken. Place in slow cooker, add next 12 ingredients. Cook on Low 5-6 hours. When chicken is done, remove to a plate to shred tossing bones and skin. Strain juices in slow cooker into large pan. Carefully check solids for bones to remove, then add to the juices. Bring to a boil and thicken with slurry. When chicken is shredded you can add to the sauce or serve separately.* Serve over pasta with Parmesan cheese.
* I usually serve this as a layer of pasta, layer of chicken, layer of sauce, topped with cheese. Leftover chicken can be used in other dishes. Leftover sauce freezes well.
Thursday, September 10, 2009
Slow Cooker Chicken
1 whole chicken, neck & giblets removed
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste
Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste
Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.
Slow Cooker Spaghetti Sauce
1 lb. Italian Sausage
1/2 onion, diced
2-3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato paste
1 can diced olives
1 can mushroom stems & pieces
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground sea salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried Italian Seasoning
2 Tbsp. dried parsley
Brown and drain Italian Sausage. Add to slow cooker with all other ingredients. Cook on Low 5-7 hours. Serve over pasta with parmesan or cheddar cheese.
1/2 onion, diced
2-3 cloves garlic, minced
2 cans diced tomatoes
1 can tomato paste
1 can diced olives
1 can mushroom stems & pieces
1 tsp. freshly ground black pepper
1/4 tsp. freshly ground sea salt
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried Italian Seasoning
2 Tbsp. dried parsley
Brown and drain Italian Sausage. Add to slow cooker with all other ingredients. Cook on Low 5-7 hours. Serve over pasta with parmesan or cheddar cheese.
Monday, August 24, 2009
Garlicy Alfredo Sauce
1/2 cup butter
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
1/4 cup flour
3/4 cup Parmesan cheese
2 tablespoons dried parsley flakes
Melt butter over low heat. Add garlic, pepper, garlic powder, onion powder and stir well. Gradually blend in milk, stirring constantly. Add flour and stir until thickens. Stir in Parmesan cheese until cheese has melted. Stir in parsley. Serve over pasta.
3 cloves garlic, minced
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
1/4 cup flour
3/4 cup Parmesan cheese
2 tablespoons dried parsley flakes
Melt butter over low heat. Add garlic, pepper, garlic powder, onion powder and stir well. Gradually blend in milk, stirring constantly. Add flour and stir until thickens. Stir in Parmesan cheese until cheese has melted. Stir in parsley. Serve over pasta.
Thursday, July 9, 2009
Slow Cooker BBQ Chicken Wingettes
3 lbs. chicken wings or wingettes
1 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worchestershire sauce
2 dashes chili pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion powder
2-3 tablespoons garlic powder
Cut chicken wings into pieces, discarding tips. Rinse chicken pieces and place in slow cooker. Melt butter in sauce pan over medium heat. Add all other ingredients and mix well. Bring to a boil, reduce heat and simmer for 15 minutes. Pour barbecue sauce over chicken wings. Set cooker to low and cook for 5-6 hours.
1 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons prepared horseradish
1 teaspoon Worchestershire sauce
2 dashes chili pepper sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon onion powder
2-3 tablespoons garlic powder
Cut chicken wings into pieces, discarding tips. Rinse chicken pieces and place in slow cooker. Melt butter in sauce pan over medium heat. Add all other ingredients and mix well. Bring to a boil, reduce heat and simmer for 15 minutes. Pour barbecue sauce over chicken wings. Set cooker to low and cook for 5-6 hours.
Saturday, March 7, 2009
Tamale Pie
1 lb hamburger
1/2 c onion, diced
1 packet taco seasoning
3/4 c water
1 (14.5 oz) can corn, drained
1 (14.5 oz) can kidney beans, drained and rinsed
1 (2-1/4 oz) can sliced black olives, drained
2 c yellow cornmeal
1/2 c egg substitute
water
Preheat oven to 350 degrees. Brown hamburger and onion. Drain and rinse fat. Add taco seasoning, water, corn, kidney beans, olives and simmer for 5 minutes. Pour into a 2-quart casserole dish. Mix cornmeal, egg substitute and enough water to make a thick batter. Pour over hamburger mixture. Bake 25-30 minutes until cornmeal is set.
1/2 c onion, diced
1 packet taco seasoning
3/4 c water
1 (14.5 oz) can corn, drained
1 (14.5 oz) can kidney beans, drained and rinsed
1 (2-1/4 oz) can sliced black olives, drained
2 c yellow cornmeal
1/2 c egg substitute
water
Preheat oven to 350 degrees. Brown hamburger and onion. Drain and rinse fat. Add taco seasoning, water, corn, kidney beans, olives and simmer for 5 minutes. Pour into a 2-quart casserole dish. Mix cornmeal, egg substitute and enough water to make a thick batter. Pour over hamburger mixture. Bake 25-30 minutes until cornmeal is set.
Quick Cherry Cobbler
1 can cherry pie filling
2 tbsp margarine
1/2 c quick cooking oatmeal
1/4 c flour
1/2 c sugar
butter flavored cooking spray
Preheat oven to 350 degrees. Spray 8x8' pan with butter flavored cooking spray. Spread cherry pie filling in pan. Mix all other ingredients together and sprinkle over pie filling. Bake 20-25 minutes.
2 tbsp margarine
1/2 c quick cooking oatmeal
1/4 c flour
1/2 c sugar
butter flavored cooking spray
Preheat oven to 350 degrees. Spray 8x8' pan with butter flavored cooking spray. Spread cherry pie filling in pan. Mix all other ingredients together and sprinkle over pie filling. Bake 20-25 minutes.
Garlic Shrimp Pasta
1 lb. dried pasta (I used campanelle)
4 Tbsp. Nucoa (margarine)
1/2 cup white wine (I used a chardonnay we already had)
1-1/2 Tbsp. minced garlic
1 tsp oregano
3/4 tsp basil
1/2 tsp pepper
1/4 tsp salt
2/3 cup parmesan cheese
1 lb. peeled, deveined shrimp with tails removed
1) Boil water and cook pasta until al dente. Drain
2) Melt margarine in skillet. Add wine, garlic and spices. Simmer over low heat 3-5 minutes, stirring frequently.
3) Increase heat to medium high. Add shrimp and cook until shrimp are pink and begin to curl 3-4 minutes. Stir in parmesan cheese.
4) Serve immediately garnishing with parmesan cheese and parsley.
Adapted from recipe here
4 Tbsp. Nucoa (margarine)
1/2 cup white wine (I used a chardonnay we already had)
1-1/2 Tbsp. minced garlic
1 tsp oregano
3/4 tsp basil
1/2 tsp pepper
1/4 tsp salt
2/3 cup parmesan cheese
1 lb. peeled, deveined shrimp with tails removed
1) Boil water and cook pasta until al dente. Drain
2) Melt margarine in skillet. Add wine, garlic and spices. Simmer over low heat 3-5 minutes, stirring frequently.
3) Increase heat to medium high. Add shrimp and cook until shrimp are pink and begin to curl 3-4 minutes. Stir in parmesan cheese.
4) Serve immediately garnishing with parmesan cheese and parsley.
Adapted from recipe here
Stuffed Shells
1 lb. container Ricotta cheese
1 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
1 lb. spinach, cooked and drained (squeeze out as much water as possible)
1/2 cup egg substitute
Black pepper to taste
1 tsp. sweet basil
1 lb. Italian sausage,
1 lb. ground beef
1/2 onion, diced
salt and pepper added
1 box cooked jumbo pasta shells (about 32 shells)
5 c. of your favorite spaghetti sauce
Brown sausage, hamburger, onions. Drain fat. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, egg substitute, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.) Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 2-3 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees)
Adapted from a recipe from K. McKoy.
1 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
1 lb. spinach, cooked and drained (squeeze out as much water as possible)
1/2 cup egg substitute
Black pepper to taste
1 tsp. sweet basil
1 lb. Italian sausage,
1 lb. ground beef
1/2 onion, diced
salt and pepper added
1 box cooked jumbo pasta shells (about 32 shells)
5 c. of your favorite spaghetti sauce
Brown sausage, hamburger, onions. Drain fat. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, egg substitute, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.) Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 2-3 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees)
Adapted from a recipe from K. McKoy.
Cheeseburger Macaroni
3/4 lb hamburger
1/2 onion, diced
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
4 beef bouillon cubes
1/2 tsp black pepper
4 cups water
8-12 oz pasta (macaroni or other shaped pasta)
2-3 cups shredded cheddar cheese
Brown hamburger and onion. Drain and rinse fat. Add tomatoes, garlic, bouillon, pepper and water. Bring to a boil and stir in pasta. Cook 8-10 minutes until pasta is al dente. Remove from heat and stir in cheese.
1/2 onion, diced
1 (14 oz) can diced tomatoes
2 cloves garlic, minced
4 beef bouillon cubes
1/2 tsp black pepper
4 cups water
8-12 oz pasta (macaroni or other shaped pasta)
2-3 cups shredded cheddar cheese
Brown hamburger and onion. Drain and rinse fat. Add tomatoes, garlic, bouillon, pepper and water. Bring to a boil and stir in pasta. Cook 8-10 minutes until pasta is al dente. Remove from heat and stir in cheese.
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