Bourbon Chicken

I made this a couple months ago, and while planning my menu this week remembered it and then remember I hadn't blogged about it. Then while cleaning out my email, I realized I had taken pictures (which is rare for me) so I figured it was a good time to share this.

Don't be scared by the title, this is Bourbon-less Bourbon Chicken. No alcohol. But super duper good. I was really impressed by it. You can find the original recipe here that includes cooking pictures, but I changed the recipe a little, so here is my recipe of it.

Bourbon Chicken
2 lbs. B.S. chicken breasts - Cooked and shredded
1 garlic clove, minced (fresh or dehydrated)
1/2 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar (the recipe called for light, but I only had dark, so either works)
2 TBS. ketchup
1 TBS. cider vinegar
1/2 cup water
1/3 cup soy sauce

Cook chicken how ever you prefer - cut into pieces and fry in olive oil. Bake. Crock pot. Boil. Just cook and shred. (I prefer to boil it, and then shred it, then I continued the recipe in the crock pot, I thought that way it would really soak up the flavor - I ALSO doubled the sauce recipe for extra juicy flavor. I would suggest if you are using more than 2-3 chicken breasts that you double the sauce.)

The fast was to cook this is to combine remaining ingredients. Heat and stir over medium heat until well mixed. Add chicken and bring to a hard boil. Reduce heat and simmer about 20 minutes. Serve over hot rice, in a lettuce wrap, on a salad, etc.

You can also cook your chicken in the crock pot, shred it...put it back in. On the stove, make the sauce and pour it in the crock pot over the chicken. Leave the crock pot on to keep everything warm.

No matter which way you cook it, it turns out great. The recipe made enough for our small family to enjoy it a couple of different times. We decided to try different stuff each time. The first night we served it over rice:

The second night we had lettuce wraps with the left over rice. Green leaf lettuce, rice, chicken and avocado (cuz I love them) and a splash of soy sauce. My husband likes his food spicy so he added cayenne pepper to his.

The third night we used the remaining chicken for salads. Green leaf & ice berg lettuce, carrots, chicken, avocado, and cubed cheese. No dressing needed! Super yummy!

Slow-Cooker Baked Beans

Slow-Cooker Baked Beans

3 cans pinto beans, drained, rinsed (Any beans can be used if wanted)
¼ cup firmly packed brown sugar
3 slices of bacon - chopped
1 cup barbecue sauce
1 small onion - chopped

Place all ingredients in slow cooker; mix well. Cover with lid. Cook on low for 4-6 hours or high for 3 hours.

Slow Cooker Lasagna

I use to make this weekly. I recently made this again and it was a big hit--as always. Add a side salad and breadsticks for a complete meal

8 Lasagna noodles uncooked
1 lb. Ground beef browned and drained
1 tsp. Italian seasoning
1 28 oz. Jar spaghetti sauce
1/3 c. water
15 oz ricotta cheese
2 c. shredded mozzarella cheese

Add the Italian seasoning to browned ground beef. In a separate bowl combine spaghetti sauce and water.

In slow cooker layer as follows: ½ noodles (just break to fit-it doesn't have to look pretty)
½ ground beef
½ sauce
½ ricotta cheese (spread over like you are frosting a cake)
Sprinkle ½ the mozzarella cheese

REPEAT THE LAYERS with remaining ingredients.

Cover and cook on low heat 4-5 hours. DON'T Overcook.

Crockpot Italian Chicken

I love this easy meal! If any of you have any more crockpot recipes...I love using my crockpot! Throw it in and forget about it! I am making this recipe for dinner and love it!

Crockpot Italian Chicken
5 boneless skinless chicken breasts
1 pkg Italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup

Mix dry dressing mix, cream cheese, and soup together. Pour over chicken in the bottom of the crockpot. Cook on low 6-8 hours. Serve with rice or noodles.

Chili and Corn Bread

Chili

½ - 1 lb. ground beef, browned
3 cans kidney beans
1 large can tomato sauce
2 Tb. chili powder
1 Tb. taco seasoning
1 tsp. cumin
2 garlic cloves
½ tsp. pepper
½ tsp. basil
onion
bell peppers

Combine all ingredients in a crock pot. Cook on high for 3 hours, or low for 7-8 hours.

Top with cheddar cheese and sour cream. Serve with corn bread.


Corn Bread

1 cup cornmeal
1 cup flour
½ cup sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
½ cup melted butter

Sift together: flour, sugar, baking powder, and salt.
Stir in cornmeal.
In a separate bowl, beat eggs slightly, add milk and melted butter.
Combine with dry ingredients, stirring only until moist.

Pour into a greased 9x9 pan. Bake at 425 for 20-25 minutes.

Optional: drizzle with honey before baking.

Peperoncini Beef Sandwiches

Peperoncini Beef Sandwiches
Ingredients:
2.5lbs beef roast (buy whatever is cheapest and gives you the most meat)
1/2 (or more) of a 16oz jar peperoncinis
1c beef broth
salt and pepper
sandwich buns or French bread
cheese (go for mozzarella, provolone, swiss or another great cheese)

Directions:
Trim any visible fat from your roast. Place in the bottom of your slow cooker. Sprinkle with salt and pepper. Place in half a jar worth of peppers (don't include all the juice, just pick out the peppers). If you want a bit more heat, add a few tablespoons of the pepper juice to the crock pot. Pour in beef broth. Cook on low 7-8 hours.

Shred beef, removing any fatty bits. Slice peppers and mix into beef.



For best serving results, toast buns in the oven, and fill with beef/pepper mixture and top with cheese. If necessary, pop the sandwiches back in the oven for a minute or two to melt the cheese.