Slow Cooker Garlic Chicken

Love this type of recipe where you can throw everything together and forget about it, leaving a delicious aroma as it cooks.

Many who reviewed this recipe were concerned about the lack of liquid and added chicken broth or salad dressing.  I would agree that adding a little chicken broth isn't a bad idea . . . neither is adding more onion and some fresh chunky sliced mushrooms. 

During the end step in the oven (I would use a normal oven temperature like 350 instead of broiling), I would take some of the juices and make a gravy.  I'd also use boneless skinless chicken breasts or tenderloins which is my personal preference.  Use what you like and adjust the recipe accordingly.  

This recipe, from the Betty Crocker website, would be a great one for a beginner cook to try out and impress your guests who will think you worked in the kitchen cooking for hours.

Ingredients

1 large onion, halved, cut into thin slices 

1 tablespoon chopped garlic

1 1/2 teaspoons dried thyme leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon salt

1/2 teaspoon pepper

1 cut-up whole chicken (3 1/2 to 4 lb)



Directions

Spray 5- to 6-quart slow cooker with cooking spray and place onion and garlic in slow cooker.

Mix thyme, basil, oregano, salt and pepper in a small bowl and rub each piece of chicken with the herb mixture. 

Arrange chicken pieces over onion and garlic.

Cover and cook on High heat setting 3 hours 30 minutes (or Low heat setting 6 to 7 hours) or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Set oven control to broil and line broiler pan or cookie sheet with foil.  Place chicken skin side up on pan. 

Broil with tops 6 inches from heat 4 to 6 minutes or until golden brown.

Photo and recipe source

Lemon Chicken with Potatoes

Looks easy, delicious and economical . . . great for a beginner in the kitchen.

What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.

This recipe comes from Pillsbury.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper


Directions

Heat oven to 400°F. 

Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. 

In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.

Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Photo and recipe source

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Ingredients

1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

1/2 cup sliced ripe olives

4 medium green onions, sliced (1/4 cup)

2 cups shredded Cheddar cheese (8 oz)

1/2 cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsley crushed



Directions

Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Recipe and photo source

Mushroom Cheese Bread

This bread is like little french bread pizzas!

Love the ingredient combination, but you know you can add or remove ingredients so it matches your family's tastes.  I would add italian sausage and peppers.

This recipe comes from one of my favorite recipe sources, Taste of Home.

Perfect recipe for a beginner in the kitchen . . . quick and easy!

Ingredients

• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/3 cup mayonnaise
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped green onion
• 1 loaf (1 pound) unsliced French bread

Directions

Combine the mozzarella cheese, mushrooms, mayonnaise, Parmesan cheese and onion. 

Cut bread in half (lengthwise) and spread cheese mixture over cut sides.

Grill, covered, over indirect heat or broil 4 in. from the heat for 5-10 minutes or until lightly browned. 

Slice and serve warm. 

Yield: 10-12 servings

Recipe and photo source

Originally published as Mushroom Cheese Bread in Quick Cooking July/August 2005, p37

Easy Stromboli

Yum!!!  Looks delicious . . . great as a main meal or appetizer.

This is a fast and easy recipe that comes from Pillsbury and utilizes convenience foods to make it easy enough for a beginner.

One of the things I would change is the addition of italian sausage and mushrooms.  The beauty of this recipe is versatility . . . use it as a guide and add what your family loves.  

You can use your own pizza dough, use leftover spaghetti sauce, make a delicious ham and cheese stromboli . . . you get the idea!

Ingredients

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

1/4 cup pizza sauce

4 oz. (1 cup) shredded mozzarella cheese 

1/4 cup chopped green and/or red bell pepper, if desired

1/4 teaspoon dried Italian seasoning



Directions

Heat oven to 400°F.

Unroll dough and place on sprayed cookie sheet.

Press out dough with hands to form a 12x8-inch rectangle.

Spread sauce over dough (within 2 inches of long sides and 1/2 inch of short sides).

Place cooked ground beef lengthwise down center, forming 3-inch-wide strip (within 1/2 inch of short sides).

Top with cheese, bell pepper and Italian seasoning. 

Fold sides of dough over filling and press edges to seal.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Photo and recipe source

Italian Chicken Braid

Doesn't it look delicious?  Great for a meal or appetizer, brought to you by the Pillsbury kitchens.

Quick, easy and delicious is what I love about this recipe.  It is also a starting point recipe with lots of room for versatility.  I would love to include fresh mushrooms.  

A great recipe for beginners in the kitchen who want to impress their guests.

Ingredients

• 1 box (8 oz) Green Giant™ Simply Steam™ frozen garden vegetable medley
• 2 cups chopped cooked chicken breast 
• 1 cup grated Parmesan cheese 
• 1/2 cup mascarpone cheese 
• 2 teaspoons Italian seasoning 
• 2 cans Pillsbury™ refrigerated Crescent Dough Sheet 
• 1 egg white, beaten

Directions

Heat oven to 375°F. 

Line large cookie sheet with parchment paper. 

Microwave frozen vegetables using directions from the box, 2 to 3 minutes to thaw.

Mix vegetables, chicken, Parmesan and mascarpone cheeses in large bowl; stir in Italian seasoning.

• Unroll both dough sheets on the cookie sheet, overlapping long sides to make 15x13-inch rectangle and press seam to seal. 
• Spoon chicken mixture in the center center of the rectangle in 6-inch-wide strip. 
• Make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. 
• Fold strips of dough diagonally over filling, alternating from side to side and pressing to seal. 
• Brush with beaten egg white.

Bake 22 to 28 minutes or until crust is deep golden brown. Let stand 5 minutes.

• 
  

Photo and recipe source

Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Baking with rosemary fills the house with a delicious aroma.  I always use rosemary when making a roast chicken and sometimes pork.

First of all, several changes I'd make . . . use boneless chicken tenderloins.  It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why.  Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven.  It is something I do to ensure crispier potatoes that are always tender and fluffy inside.

This is one of those recipes that is a fairly quick prep and the oven does most of the work!

Recipe and Photo Source:  Rachael Ray

Ingredients

1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary

Directions

Preheat the oven to 425 degrees . 

Whisk the olive oil, lemon zest and juice, mustard and garlic in a small bowl and season with salt and pepper.

Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season. 

Arrange the potato mixture and chicken, skin side up, in a single layer.

Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.

Sausage Hash Brown Breakfast Casserole

This is one of those casseroles you can make ahead of time, chill in the refrigerator and bake when you are ready to serve it.  Great for those times you have overnight visitors or holidays like Christmas morning when you would rather spend time with your guests rather than spend a lot of time in the kitchen.

You can be versatile with the recipe . . . I love breakfast sausage, but I also love little smokies that I would love to experiment with, add onions, peppers or mushrooms . . . the choice is yours.  I would not experiment with the hash browns though.

The photo and recipe comes from Plain Chicken, one of my favorite food blogs.  The link to the website follows the recipe.  Steph's blog is like a lifestyle magazine with lots of delicious and practical recipes, all things family-related and interesting travel articles.

Sausage Hash Brown Breakfast Casserole

serves 10

• 2 lb mild or hot breakfast sausage
• 1 (30-32oz) bag frozen shredded hash browns
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 cups shredded cheddar cheese
• 8 eggs
• 2 cups milk

Preheat oven to 350 degrees.

Cook sausage until no longer pink in a large skillet. Drain fat and set sausage aside.

Cook hash browns in skillet until lightly brown. 

Place hash browns in bottom of lightly greased 9x13-inch pan.  

Add sausage and cheese.

Whisk eggs, salt, pepper, garlic powder, onion powder and milk . . . pour mixture in the pan.

Note:  Cover and refrigerate at this point if baking later.

Bake for 35-40 minutes.




Source

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  

How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!

Ingredients

2 cups thinly sliced red and green bell peppers

1 small white onion, chopped

2 cups uncooked penne pasta (6 oz)

1 lb shredded cooked chicken breast 

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup whipping cream

1 cup shredded Colby-Monterey jack cheese blend (4 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

Cook 2 cups uncooked penne pasta as directed. Drain

Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

Pour into baking dish.

Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


Source:  Pillsbury.com

Potato Casserole by Trisha Yearwood

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Yield: 6 to 8 servings

Level: Easy

Total Time: 45 min

Prep: 15 min
Cook: 30 min



Ingredients

• Nonstick cooking spray, for greasing the baking dish
• 6 large russet potatoes
• Pinch salt
• 8 ounces sliced bacon
• 1 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup (1/2 stick) unsalted butter
• Pinch garlic salt
• Pinch freshly ground black pepper
• 2 cups grated Cheddar

Directions

Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)

While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.

Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.


Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Source:  Food Network

Baked Tomatoes Stuffed with Creamy Stovetop Bacon Mac and Cheese

As with chicken, you can never have enough recipes for mac and cheese!

I found these recipes watching The Cooking Channel last night.  Love the show Kelsey's Essentials!  OK . . . I'll admit it, I love most of the cooking shows.

This post is actually two recipes in one.  You can either have the mac and cheese alone, or stuffed in the tomato.  Kelsey also served it in a sandwich, like a grilled cheese sandwich . . . I never would have thought of that, but it really did look good.

I love her selection of cheeses and the addition of bacon.  Isn't everything better with bacon?

Recipe courtesy kelsey nixon, the cooking channel

Show: Kelsey's EssentialsEpisode: After Hour Eats

INGREDIENTS

CREAMY STOVETOP BACON MAC AND CHEESE:

• Kosher salt 
• 1 pound elbow macaroni 
• 6 strips thick-cut smoked bacon, cut in 1/4-inch pieces 
• 1/4 cup all-purpose flour 
• 4 cups hot whole milk 
• Freshly ground black pepper 
• 1 teaspoon dry mustard, or more as needed 
• 8 ounces sharp Cheddar, shredded (2 cups) 
• 8 ounces Muenster cheese, shredded (2 cups) 
• 1 tbsp hot sauce

BAKED TOMATOES:

• 4 beefsteak tomatoes
• Kosher salt and freshly ground black pepper
• 1/4 cup panko
• 1/4 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• Olive oil, for drizzling

DIRECTIONS

For the mac and cheese: 

In a pot of boiling salted water, cook the pasta until al dente; drain.

Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes.

Set the bacon aside, reserving the fat to build your sauce.

At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.

Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes.

Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk.

Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper.

You'll need 1 to 2 cups of mac and cheese for the tomatoes.

For the baked tomatoes: 

Set your oven rack to the middle position and preheat your oven to broil.

Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.

Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.

Mix the panko, Parmesan cheese and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.

Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.

Roasted Lemon Chicken with Tomatoes and Potatoes

Lemons seem to be a magical ingredient in cooking chicken.  

The aroma that fills the air while cooking is intoxicating!

This is a quick and easy meal to put together . . . your guests will think you slaved away in the kitchen for hours!  The oven does all the work.  

One of the success secrets of this meal is the use of various herbs and spices mixed in with the lemons and vegetables.  The presentation is awesome!

The recipe and photo source is The Comfort of Cooking, where you will find many more fresh and frugal comfort food recipes.  Link to the website follows the recipe. 

Ingredients

• Nonstick cooking spray
• 4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)
• 1 lb. baby potatoes
• 1/2 onion (yellow or red), thinly sliced
• 2 lemons, 1 sliced and 1 juiced
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 10 oz. cherry tomatoes

Directions

Preheat oven to 400 degrees F.

Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.

Recipe and Photo Source: The Comfort of Cooking