Crock-Pot BBQ Chicken Meal

Now this is my idea of a great crockpot meal.  It's like baked chicken, fried potatoes and steamed corn on the cob.

Now this is my idea of a great crockpot meal. It’s like baked chicken, fried potatoes and steamed corn on the cob.

Crock-Pot BBQ Chicken Meal

1 Serving

Crock-Pot BBQ Chicken Meal

Now this is my idea of a great crock-pot meal. It's like baked chicken, fried potatoes and steamed corn on the cob. The ingredients and instructions are per serving, so adjust accordingly.

Ingredients:

  • 1 chicken breast boneless, skinless
  • 2 tablespoons barbeque sauce
  • 1 large potato
  • 1/8 cup mild cheddar cheese shredded
  • 1/4 medium onion chopped
  • salt & pepper to taste
  • 1/2 tablespoon olive oil
  • 1 mini ear corn on the cob
  • 1 pat butter
  • aluminum foil for wrapping

Directions:

  1. Place whole potatoes, skin on in a pot of water.
  2. Bring water to slow boil and boil for 8-10 minutes.
  3. Immediately place potatoes in a bowl of cold water to halt the cooking process.
  4. Place the chicken breasts in the bottom of the crockpot.
  5. Pour bbq sauce over the chicken; you want as little liquid as possible in the bottom of the pot.
  6. Dice up potatoes, leaving skin on.
  7. Toss the potatoes, olive oil and onion, together in a bowl.
  8. Tear off a piece of foil large enough to accommodate the potatoes in a single layer with about 2 inches available on each side for folding.
  9. Place potatoes on foil and sprinkle potatoes with salt, pepper and shredded cheese.
  10. Tear off another piece of foil the same size or slightly larger than the one the potatoes are on.
  11. Place that foil over the potatoes and pull up the sides to form a loose envelope.
  12. Place the potato packet on top of the chicken, seam side up.
  13. Wrap each corn in foil with one pat of butter.
  14. Add the corn around the potato packets.
  15. Cover, cook on high for 5-6 hours or low for 7-8 hours.

Notes

The ingredients and instructions are per serving, so adjust accordingly.

http://www.thehungryhoarder.com/2012/03/25/crock-pot-bbq-chicken-meal/

Recipe adapted from Stephanie O’Dea

Chicken Crescent Roll Casserole

This is probably one of the best recipes I've come across in a very long time.  I love white chicken enchiladas and the least favorite part of those for me is the tortilla.  When I seen this with crescent rolls I knew I had to make it.  It is so good.

This is probably one of the best recipes I’ve come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I seen this with crescent rolls I knew I had to make it. It is so good.

Chicken Crescent Roll Casserole

16 Servings - Serving Size: 1 Roll

Chicken Crescent Roll Casserole

This is probably one of the best recipes I've come across in a very long time. I love white chicken enchiladas and the least favorite part of those for me is the tortilla. When I saw this with crescent rolls I knew I had to make it. It is so good.

Ingredients:

  • 1 can (10 ounce) cream of chicken soup
  • 3/4 cup mild cheddar cheese shredded
  • 1/2 cup evaporated milk
  • 1 can (4 ounce) green chilies divided equally
  • 1 teaspoon black pepper divided equally
  • 2 cans (8 ounce) crescent roll dough
  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 3/4 teaspoon garlic powder
  • 4 green onions sliced thin
  • 3 cups chicken breast boneless, skinless, cooked, shredded
  • 1+1/2 cups colby jack cheese shredded, divided equally
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350F.
  2. Spray a 13x9 casserole dish with cooking spray.
  3. In a saucepan, combine evaporated milk, mild cheddar cheese, soup, 2 ounces of green chilies and 1/2 teaspoon pepper.
  4. Stir to blend well.
  5. Heat over low to medium heat, just until the cheese melts, do not boil.
  6. In a bowl, mix the cream cheese with butter until very smooth.
  7. Add in the garlic powder, shredded chicken, green onion and 3/4 cup colby jack cheese.
  8. Mix well until combined.
  9. Add in mayonnaise and 2 ounces of green chilies, mix to combine.
  10. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  11. Unroll the crescent rolls and separate.
  12. Spread about 2 tablespoons of the sauce mix in the bottom of the greased casserole dish.
  13. Place a heaping tablespoon of the chicken mixture on top of each crescent triangle, then roll up starting at the thicker end.
  14. Place in the casserole dish seam side down.
  15. When all rolls are in the baking dish, drizzle the remaining sauce on top of the rolled crescent rolls.
  16. Sprinkle rolls with the remaining 3/4 cup of shredded colby jack cheese.
  17. Bake for about 30 minutes or until rolls are no longer doughy.
http://www.thehungryhoarder.com/2012/03/22/chicken-crescent-roll-casserole/

Recipe adapted from Tastebook

Banana Cranberry Bread

I used my Nana’s recipe for banana bread and just added cranberries. Banana’s are sweet and the cranberries are slightly tart, great combo.

Banana Cranberry Bread

8 Servings - Serving Size: 1 Slice

Banana Cranberry Bread

I used my Nana's recipe for banana bread and just added cranberries. Banana's are sweet and the cranberries are slightly tart, great combo.

Ingredients:

  • 1 cup sugar
  • 1/2 cup shortening
  • 2 large eggs
  • 2 cups flour all purpose
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large bananas over ripe, mashed
  • 1 cup dried cranberries

Directions:

  1. Preheat oven to 350F.
  2. Grease and flour loaf pan.
  3. Cream together sugar and shortening.
  4. Add eggs and blend well.
  5. Add baking soda and salt, stirring just to blend.
  6. Add flour and mix well, batter will be thick.
  7. Fold in bananas and cranberries.
  8. Pour batter into loaf pan, shake pan to distribute evenly.
  9. Bake for 50-60 minutes until golden brown and toothpick inserted comes out moist but not wet.
  10. Cool in pan on wire rack for 10 minutes.
  11. Turn out of pan onto a serving platter.

Notes

I garnished the bread with some sliced almonds before baking as I had just a small amount left over from another dish.

http://www.thehungryhoarder.com/2012/03/18/banana-cranberry-bread/

New England Boiled Dinner

I love the way this meal makes the house smell, and on a cold day it steams up the windows while cooking.  Childhood memories are the best!

I love the way this meal makes the house smell, and on a cold day it steams up the windows while cooking. Childhood memories are the best!

New England Boiled Dinner

10 Servings

New England Boiled Dinner

I love the way this meal makes the house smell, and on a cold day it steams up the windows while cooking. I get the bone-in ham so that I can use the bone to make Split Pea Soup the next day. Childhood memories are the best!

Ingredients:

  • 2-3 pound smoked picnic ham bone-in
  • 2 heads cabbage quatered
  • 1 pound baby carrots
  • 3 pounds baby red potatoes halved, peels on
  • 2 medium white onions peeled, quatered
  • 1 tablespoon black pepper
  • 1 tablespoon sweet basil
  • 1 teaspoon thyme
  • 1 teaspoon allspice

Directions:

  1. Place in a 12 quart stock pot, add onions.
  2. Fill with water to about 3 inches above the top of the ham.
  3. Stir in pepper, basil, thyme and allspice.
  4. Bring water to a boil, reduce heat and continue with a low boil for 1 hour.
  5. Add carrots, potatoes and cabbage, adding more water if needed just to cover veggies.
  6. Continue to cook on low boil for an additional 30 minutes or until vegetables are fork tender.
  7. Remove ham and slice to desired thickness.
  8. Serve with with lots of butter!

Notes

When cutting the ham off the bone, be sure and leave some on the bone so you can use the bone to make Split Pea with Ham Soup.

http://www.thehungryhoarder.com/2012/03/17/new-england-boiled-dinner/

St. Patrick’s Day

 

Happy St. Patrick’s Day everyone.  I am 1/2 Irish so I’ve celebrated this holiday for as long as I can remember.  When I was a child my mom would put green food coloring in our milk at supper time.  We thought that was pretty cool.  I’ve never been fond of corned beef so I am making a New England Boiled Dinner instead.

 

Chick-Fil-A Nuggets Copycat

This recipe was right on the money, next time I make it I'm going to do a breast filet so I can but it on a buttered bun with a pickle or two.

This recipe was right on the money, next time I make it I’m going to do a breast filet so I can but it on a buttered bun with a pickle or two.

Chick-Fil-A Nuggets Copycat

4 Servings

Chick-Fil-A Nuggets Copycat

This recipe was right on the money, next time I make it I'm going to do a breast filet so I can but it on a buttered bun with a pickle or two.

Ingredients:

  • 8 chicken tenderloins cut into bite size pieces
  • 2+1/2 cups flour all purpose
  • 1/4 cup powdered sugar
  • 4 teaspoons salt
  • 3 teaspoons black pepper
  • 1 teaspoon paprika
  • canola oil for frying

Directions:

  1. In a deep skillet or deep fryer, heat oil to 375F.
  2. In a ziplock bag, combine flour, sugar, salt, pepper, and paprika.
  3. Seal it and shake to combine well.
  4. Throw the chicken bites into the ziplock bag, close it, and shake until all are coated well.
  5. Remove nuggets from flour mixture, shaking off excess flour.
  6. Place nuggets on a plate in a single layer.
  7. Line another plate with paper towels.
  8. Fry 10-12 nuggets at a time in the oil for approximately 5 minutes or until juices run clear.
  9. Remove nuggets from oil and set on lined plate to drain.
  10. Continue until all nuggets have been cooked.
  11. Serve hot with dipping sauce of your choice.
http://www.thehungryhoarder.com/2012/03/15/chick-fil-a-nuggets-copycat/

Recipe from Table for Two

Sticky Lemon Chicken

Sticky Lemon Chicken

Although the title is “Sticky Lemon Chicken” it is really not very sweet, it is however, sticky. The skin has a really nice glaze on it which hardens while cooking. The ever so slight tartness of the lemon adds a nice contrast to the rich dark meat chicken.

Sticky Lemon Chicken

8 Servings - Serving Size: 1 Chicken Thigh

Sticky Lemon Chicken

Although the title is "Sticky Lemon Chicken" it is really not very sweet, it is however, sticky. The skin has a really nice glaze on it which hardens while cooking. The ever so slight tartness of the lemon adds a nice contrast to the rich dark meat chicken.

Ingredients:

  • 8 chicken thighs
  • salt & pepper to taste
  • 3-4 tablespoons olive oil
  • 2 cloves garlic halved
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/4 cup white grape juice
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 3/4 cup hot water
  • 1 lemon sliced thin

Directions:

  1. Heat the olive oil in a deep sauté pan.
  2. Season the chicken with salt and pepper.
  3. Brown the chicken pieces over a high heat with the garlic, thyme and rosemary for 2–3 minutes on each side until golden brown.
  4. Add the white grape juice and bubble until reduced by half.
  5. In a small mixing bowl, blend the honey and soy sauce together.
  6. Drizzle the soy sauce and honey over the chicken and shake the pan to mix.
  7. Pour in the hot water and add the lemon slices.
  8. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so.
  9. By now the chicken should be cooked through.
  10. Transfer the chicken to a platter.
  11. Serve hot.
http://www.thehungryhoarder.com/2012/03/05/sticky-lemon-chicken/

Recipe adapted from Gordon Ramsey Video

Potato Salad

My favorite potato salad recipe, you can't really mess this one up.

My favorite potato salad recipe, you can’t really mess this one up.

Potato Salad

6 Servings

Potato Salad

My favorite potato salad recipe, you can't really mess this one up.

Ingredients:

  • 1+1/2 pounds baby red potatoes
  • 1/2 cup white onions diced
  • 4 large eggs hard boiled
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon sugar
  • 1 tablespoon salad seasoning

Directions:

  1. Wash and cut potatoes to your desired size, leave peels on.
  2. Boil potatoes in boiling salted water for approximately 10-15 minutes, drain.
  3. Peel eggs, and cut in half to remove yolks, dice the whites.
  4. In large mixing bowl add egg yolks, mayonnaise, mustard, sugar, and 1/2 of the seasoning, stir to blend well.
  5. Fold in the onions and potatoes and toss lightly to coat, trying not to mash potatoes.
  6. Sprinkle remaining seasoning over top of salad.
  7. Serve immediately or chill before serving.
http://www.thehungryhoarder.com/2012/02/26/potato-salad/

BBQ Country Style Boneless Pork Ribs

My step-dad use to make these and they were always so good.  I like to finish mine off on the grill to give it an added touch.  It's also so much easier when you are having them for a large get together, you don't have to be a slave to the grill.

My step-dad use to make these and they were always so good. I like to finish mine off on the grill to give it an added touch. It’s also so much easier when you are having them for a large get together, you don’t have to be a slave to the grill.

BBQ Country Style Boneless Pork Ribs

8 Serving - Serving Size: 1 Rib

BBQ Country Style Boneless Pork Ribs

My step-dad use to make these and they were always so good. I like to finish mine off on the grill to give it an added touch. It's also so much easier when you are having them for a large get together, you don't have to be a slave to the grill.

Ingredients:

  • 2 pounds pork loin boneless country style ribs
  • 1 cup barbeque sauce

Directions:

  1. Preheat over to 250F.
  2. Divide the sauce into two separate bowls, reserve one bowl for grilling.
  3. Place ribs fat side up in a 9x13 inch glass baking dish.
  4. Pierce each rib several times with a fork.
  5. With a pastry brush, brush sauce over ribs.
  6. Turn ribs over and repeat the above two steps.
  7. Bake uncovered for 60 minutes.
  8. Flip ribs over, baste with more sauce.
  9. Cover pan with foil and bake an additional 60 minutes.
  10. Preheat gas grill to medium high heat.
  11. Baste ribs on both sides with the reserved bbq sauce.
  12. Grill ribs for 3-4 minutes on each side or longer if desired.
  13. Oven cooked ribs may be stored in the refrigerator if not grilling right away.
http://www.thehungryhoarder.com/2012/02/26/bbq-country-style-boneless-pork-ribs/

King Cake

The tradition of the King Cake is whomever gets the piece that has the baby hidden in it, has to prepared the cake the following year. Definitely not the prettiest cake I ever made.

King Cake

10 Servings - Serving Size: 1 Slice

King Cake

The tradition of the King Cake is whomever gets the piece that has the baby hidden in it, has to prepared the cake the following year. Definitely not the prettiest cake I ever made.

Ingredients:

  • 1 can refrigerated pizza dough
  • 4 ounces cream cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter
  • 1/3 cup light brown sugar
  • 1 tablespoon cinnamon
  • 1+1/2 cups powdered sugar
  • 3 tablespoons heavy whipping cream
  • colored sprinkles purple, green, yellow

Directions:

  1. Preheat oven to 350F.
  2. On floured surface, roll out the dough to a rectangle of about 10 x 18 inches.
  3. Cut dough in half lengthwise.
  4. In a mixing bowl, combine cream cheese, 2 tablespoons powdered sugar, and extract and mix until creamy and well blended.
  5. Spread over each piece of dough leaving an inch on each side.
  6. Spread brown sugar mixture over cream cheese.
  7. Roll up each piece of dough loosely longways to form a log.
  8. Seal the final edge with water.
  9. Take both logs and and braid together.
  10. Form braided dough into a circle, pressing the ends into each other.
  11. Brush with water if needed to seal together.
  12. Bake for 30-35 minutes or until golden brown.
  13. Cool in pan for 15 minutes.
  14. Hide small plastic baby in the underside of the cake.
  15. Mix powdered sugar with whipping cream until blended.
  16. Drizzle over top of cake with a spoon.
  17. Immediately sprinkle purple, yellow and green sprinkles, alternating sections of the cake.
  18. Allow to sit until glaze hardens.
http://www.thehungryhoarder.com/2012/02/21/king-cake/