Slow Cooker Garlic Chicken

Doesn't that chicken look awesome?  Reminds me of the yummy rotisserie chicken we buy at the grocery store.

How can you go wrong with 40 garlic cloves, white wine and cognac cooked in the slow cooker until it is about to fall off the bone?  I look forward to making this chicken!

The photo and recipe courtesy of Betty Crocker.

Ingredients

• 1/2 cup reduced-sodium chicken broth 
• 3 tablespoons dry white wine 
• 2 tablespoons cognac 
• 1 1/2 teaspoons extra-virgin olive oil 
• 1 1/2 teaspoons butter 
• 1 whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground pepper 
• 40 cloves garlic (about 4 whole heads), peeled 
• 2 teaspoons fresh thyme leaves 
• 4 teaspoons chopped fresh parsley, if desired

Directions

Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside. 

In 12-inch nonstick skillet, heat oil and butter over medium-high heat. 

Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.

Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. 

Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. 

Pour sauce over chicken. Sprinkle with thyme.

Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.

Cheese and Bacon Stuffed Mushrooms

Stuffed mushrooms is one of my favorite appetizers to serve at parties.  I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.

This recipe is quick and easy, with lots of room for variations.  Isn't everything better with cream cheese?

Ingredients

• 12 large fresh mushrooms (1 lb.)
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
• 1 clove garlic, minced
• 4 slices Oscar Mayer® Bacon, cooked, crumbled
• 1/2 cup KRAFT® Shredded Sharp Cheddar Cheese
• 1 tablespoon chopped fresh parsley

Directions

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through. Yield: 12 servings.

• Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese Cheese 'n Bacon Stuffed Mushrooms Recipe photo by KRAFT

Crescent Chile Rellenos

The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

• prep time 25 min
  total time 40 min
  ingredients 7
  servings 3

Ingredients

• 2 cans (4 oz each) whole green chiles, drained
• 2 tablespoons yellow cornmeal
• 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
• 4 oz Cheddar cheese, cut into 6 strips
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten 
• 3/4 cup taco sauce, if desired

Directions

Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Broccoli, Cheese and Ham Muffins

These muffins are O.M.G. delicious looking!  I can almost guarantee that these are going to be a regular part of our menu once we try them.  I'm already thinking about variations using breakfast sausage, sliced up little smokies, bacon.  Of course I would prefer fresh broccoli!

Vegetarians can easily convert it into a vegetarian meal by leaving out the meat.

They come together quick and easy, thanks in part to the use of Bisquick.  I'm a huge advocate of Bisquick, although I love to cook from scratch.  I am NEVER without a box or two in my pantry.  Why go through more work if  you don't have to?  I use convenience foods as much as I can as long as they are high quality and economical.  I'm not being paid to say this . . . just a big fan of the product :)  

I'm very anxious to try this recipe!

Ingredients

• 1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
• 1 1/2 cups Original Bisquick® mix
• 1/2 cup milk
• 3 tablespoons vegetable oil
• 1 egg
• 1/2 cup diced cooked ham
• 1/2 cup shredded sharp Cheddar cheese (2 oz)

Directions

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.



Expert Tips

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.