Verry Easy Crockpot Barbecue Chicken

Photo Credit: forkinit.blogspot

Ingredients: 

• 4-6 pieces boneless skinless chicken breasts.
• 1 bottle BBQ sauce
• 1/4 c vinegar
• 1 teaspoon red pepper flakes
• 1/4 c brown sugar
• 1/2 - 1 teaspoon garlic powder

Directions:

1. Mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours. you pretty much don't even have to stir it.

Original Recipe: forkinit.blogspot

Crockpot Beef and Brocolli

Ingredients: 

• 1 pound boneless beef chuck roast, sliced into thin strips 
• 1 cup beef consumed
• ½ cup soy sauce 
• ⅓ cup brown sugar 
• 1 tablespoon sesame oil 
• 3 garlic cloves, minced 
• 2 tablespoons cornstarch 
• 2 tablespoons cooled sauce from the crock pot after being cooked 
• Fresh broccoli florets (as many as desired) 
• Hot cooked rice

Directions:

1. Place 1 pd of boneless beef chuck roast, sliced into thin strips in your crock-pot.
2. In a small bowl combine 1 cup beef broth, ½ cup of soy sauce, ⅓ cup of brown sugar, 1 tbsp sesame oil & 3 garlic cloves, minced.
3. Pour over the beef. Cover and cook on low for 7 hours.
4. In a cup, stir 2 tbsp of cornstarch & sauce from the crock pot until smooth. Add to the crock pot & stir well.
5. Add as many fresh broccoli florets as you want. Stir. Cover & cook for 30 minutes. 
6. Serve over rice.

Crockpot Orange Chicken

Ingredients: 

• 2 large carrots, peeled and sliced about ½-inch thick
• 2 large red or green bell peppers, cut into ½-inch chunks
• 3 cloves garlic, finely minced
• 4 boneless skinless chicken breasts
• 2 tsp. ground ginger
• 1 tsp. salt
• ½ tsp. pepper
• 8 ounces orange juice concentrate
• 2 cups Mandarin orange segments or fresh orange segments
• 2 Green onions, chopped
• hot cooked rice

Directions:

1. Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. 
2. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Note: Serves 4.

Turtle Cake

Photo Credit: nanasrecipebox.blogspot

Ingredients: 

• 1 box German chocolate cake mix (I use Duncan Hines)
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup chopped nuts (I used pecans)
• 1 cup milk
• 1 (14 oz) package caramels

Icing:

• 1 stick butter
• 3 ½ Tablespoons cocoa
• 1 box confectioners sugar
• ⅓ cup milk
• Dash of salt
• 1 cup chopped nuts (optional)

Directions:

1. In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.
   
2. In the meantime, mix cake according to directions, adding vanilla.
    
3. Pour ½ of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees.
    
4. When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake.
    
5. Sprinkle with chocolate chips and nuts.  Pour remaining batter over sauce.  Bake about 20 - 30 minutes more, until done.

Icing:

1. Bring butter, milk, cocoa and salt to a boil over medium heat.  
2. Add sifted confectioners sugar (I never sift mine). 
3. Pour over cake while both are hot.  
4. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

Original Recipe: nanasrecipebox.blogspot

Egg Drop Soup

Ingredients: 

• 3 cups of chicken broth
• 1 cups of water
• 1 tablespoon salt
• 1/2 teaspoon Sprinkle white pepper (or black pepper)
• 2 table spoon of chopped green onions
• 2 eggs (stirred in a bowl) 

Directions:

1. In a pot, heat chicken broth, green onions salt and pepper.
2. Pour stirred egg slowly while stirring constantly.

Chicken and Rice Spanakopita

Photo Credit: livewellnetwork

Ingredients: 

• 2-½ cups (625 mL) cooked long grain rice (about 1 cup (250 mL) uncooked rice)
• 1-½ lbs (750 g) skinless, boneless chicken breasts or skinless boneless thighs, or a combination of both
• 3 cups (570 mL) fresh spinach
• 1-½ cups (375 mL) crumbled feta cheese
• 1/3 cup (75 mL) finely chopped dill
• 1/4 cup (50 mL) finely chopped fresh parsley
• 6 green onions, thinly sliced
• 3 large eggs
• ½ tsp (2 mL) salt
• 1 tsp (5 mL) freshly ground pepper
• 12 sheets phyllo pastry, thawed according to package instructions
• ¼ (50 mL) cup olive oil

Directions:

1. Set oven to 350F (180C). Lightly coat a 9 inch (23 cm) spring form pan with oil and set aside.
   
2. Place cooked rice into a large mixing bowl.
    
3. Cut chicken into small bite size pieces. Set a large pan, lightly coated with oil, over medium high heat. Add chicken pieces to pan, in 2 or 3 batches to avoid overcrowding.
    
4. Cook chicken until evenly browned. Remove to chicken to bowl with rice as it's done.
    
5. Meanwhile, coarsely chop spinach. Add spinach, crumbled feta cheese, finely chopped dill, parsley, and thinly sliced onions to bowl.
    
6. In a small bowl, lightly whisk together the 3 eggs. Add eggs into bowl with rice mixture.
    
7. Sprinkle in salt and pepper. Mix ingredients together until evenly combined. Set aside.
    
8. Lay the thawed phyllo out onto a clean surface. Lightly brush one sheet with oil, on one side only. Keep a tea towel handy to cover phyllo pastry so that sheets don't dry out while you are preparing the phyllo based shell.
    
9. Place phyllo sheet, oil side up, in prepared spring form pan so that one end is inside the pan-covering the base of the pan. The rest of the phyllo sheet will be hanging over, and outside the rim of the pan.
    
10. Repeat this step 7 more times, rotating the pan a bit each time, so that you end up with 8 layers of phyllo lining the base of the pan, and so that the entire circumference of the pan has phyllo pastry hanging over, and outside the rim of the pan (the way you placed the first sheet, but now it's like that all around).
     
11. Lift the overhanging edges and fold them into the pan, all around, so that you are creating a layered pastry lined wall of the pie. Press the pastry firmly into the sides of the pan to give the shell structure. Turn rice and chicken mixture into pie shell.
     
12. Brush the remaining phyllo, one sheet at a time, with oil. Rip each sheet into 4 pieces and gently crumple the pieces into a very loose ball. One by one, place the scrunched phyllo balls on top of the filling to cover the whole pie. Lightly brush the top with the remaining oil.
     
13. Place a piece of foil over the pan. Bake in preheated oven for 45 minutes. Remove foil and bake for 15 minutes more, or until the top is golden. Remove to a rack to cool slightly before releasing spring form ring. Serve in a platter. Use a sharp knife to cut into wedges.

Note: Servings 10-12



Original Recipe: livewellnetwork.com

Chicken Pot Stickers

Ingredients: 

• 24 frozen pot stickers (chicken, pork, or vegetable)
• 1 tbsp sesame or peanut oil
• 4 oz mushrooms (preferably shiitake), stems removed, sliced
• 2 cups sugar snap or snow peas, tough ends removed
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• Sriracha to taste
• sesame seeds (optional)
• sliced scallions (optional)

Directions:

1. Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.
    
2. Heat the oil a large nonstick skillet or saute pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
    
3. Remove from the heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions (if using).

Courtesy of the Rodale Healthy Recipe Finder.

Kung Pao Chicken

Photo Credit: chinese.food.com

Ingredients: 

• 1 lb boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions:

1. Combine chicken and cornstarch in small bowl.
2. Toss to coat.
3. Heat oil in large non-stick skillet or wok on medium heat.
4. Add chicken.
5. Stir fry 5- 7 minutes or until no longer pink in center.
6. Remove from heat.
7. Add onions, garlic, red pepper and ginger to skillet.
8. Stir fry 15 seconds.
9. Remove from heat.
10. Combine vinegar, soy sauce and sugar in small bowl.
11. Stir well.
12. Add to skillet.
13. Return chicken to skillet.
14. Stir until chicken is well coated.
15. Stir in nuts.
16. Heat thoroughly, stirring occasionally.
17. Serve over hot rice.

Original Recipe: chinese.food.com

Homemade Bruschetta Recipe

Ingredients: 

• 1 (32-ounce) can whole tomatoes, drained
• 2-3 red tomatoes, diced (Roma tomatoes are a good choice)
• Fresh basil leaves, washed and spun dry
• 4 tablespoons extra-virgin olive oil
• 6 cloves garlic, peeled
• Kosher salt and black pepper
• 2 large baguettes, sliced ½ -inch thick (about 36 slices)
• 1 cup black olives, pit-less, halved

Directions:

1. Preheat oven to 375 degrees F.
2. In the bowl of a food processor, add drained tomatoes, ¾ cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but still somewhat chunky. Season with salt and pepper.
3. Remove the tomato mixture from the food processor & stir in the chopped tomatoes
4. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice. Spread one tablespoon of the tomato mixture on each piece of bread.
5. Place bruschetta on a decorative platter and garnish with black olives and some basil leaves, if desired.

Note: Makes 36 Bruschetta's, Made in a few minutes.

Original Recipe: bjanddobbin.blogspot

Steamed Red Snapper with Mushrooms and Ginger

Ingredients: 

• 6 scallions, thinly sliced
• 3 green Thai chiles with seeds, minced
• 1 tender inner bulb of fresh lemongrass stalk, thinly sliced
• 1/2 cup thinly sliced, peeled fresh ginger (2 ounces)
• Kosher salt
• 2/3 cup vegetable oil
• 2 tablespoons yellow miso paste
• 2 tablespoons Asian fish sauce
• 2 teaspoons chopped tarragon
• 1 teaspoon finely grated orange zest
• Extra-virgin olive oil, for drizzling
• 2 large shallots, thinly sliced
• Ten 6-ounce skinless red snapper fillets
• 2 tablespoons dry white wine
• 1/2 pound mushrooms, such as shiitake or oyster (stems) discarded, large caps halved
• 1/2 cup frozen edamame beans, thawed (optional)

Directions:

1. In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.
    
2. In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.
    
3. Light a grill. Place two 20-by-26-inch sheets of heavy-duty foil on a work surface. Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil. Drizzle the fillets with the white wine and season with salt. Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.
    
4. Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously. Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.
   
     Note: One serving 362 cal.

Original Recipe: foodandwine.com