This is my modified version of a recipe from Maceys. My modifications are in blue.
3 lbs boneless, skinless chicken breasts I used country style pork ribs. I think a beef or pork roast would work too. Why not?
1 18 oz bottle BBQ sauce
1/2 cup Italian dressing or 1/2 packet Italian seasoning mix plus 1/8 c. vinegar. (Dry seasoning is like 20 cents and makes 1 cup of dressing. There's plenty of fat in the meat so I omitted the oil from the packet directions and used half the vinegar required).
1/4 cup brown sugar
2 Tbs Worchestershire sauce
Place meat in crockpot. In a bowl, mix BBQ sauce, Italian seasoning and vinegar or 1/2 cup Italian dressing, brown sugar and Worchestershire sauce. Pour over chicken.
Cover and cook 3-4 hours on high or 6-8 hours on low. (I cooked my ribs on high for 6 hours)
Shred meat with 2 forks. While you're shredding the meat, pour the liquid from the crockpot to a saucepan and bring to a boil to reduce. This will make a nice, thicker sauce. Return meat and sauce to crockpot.
Serve on toasted buns.
August 8, 2011
August 6, 2011
Sweet Lime Enchiladas
I stole this recipe from my friend Kirsta's food blog, Tastes like Silveys. (And in the spirit of full disclosure, I also stole the idea of a family food blog from her as well.) Everything I've made from her blog is delicious and are the type of things that people that like food but don't like complicated cooking actually make. Check out their other recipes and let me know if you find anything else tasty.
I especially liked this.
Sweet Lime Enchiladas
4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
I especially liked this.
Sweet Lime Enchiladas
4 chicken breasts, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese
In a large bowl; whisk together honey, lime juice, chili powder, garlic powder and salt. Add shredded chicken to the lime mixture. Let sit 10 minutes.
In a 9×13 pan pour 3/4 of the salsa verde bottle to cover the bottom of the pan. Set aside the remainder sauce.
Take a flour tortilla and fill with a couple tablespoons of chicken and cheese. Roll up and place seam side down in to the salsa verde pan. Repeat process until all tortillas are filled. After you have removed all of the chicken, there will be remaining lime sauce in the bowl. Add the remaining salsa verde and heavy whipping cream to the lime sauce and mix. Pour mixture over the filled enchilada and cover with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
Recipe From: Krazy Coupon Lady
August 4, 2011
Banana Bread
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very rupe bananas, mashed well
1/4 cup plain yogurt (I've used milk when I didn't have yogurt)
2 large eggs, lightly beaten
6 tbsp butter, melted and cooled
1 tsp vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse (I left those out for obvious reasons)
Preheat oven to 350. Grease and flour a 9x5-inch loaf pan; set aside. Whisk flour, suagar, baking soda, and salt toegther in large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla together with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula. Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
From America's Test Kitchen
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very rupe bananas, mashed well
1/4 cup plain yogurt (I've used milk when I didn't have yogurt)
2 large eggs, lightly beaten
6 tbsp butter, melted and cooled
1 tsp vanilla extract
1 1/4 cup walnuts, toasted and chopped coarse (I left those out for obvious reasons)
Preheat oven to 350. Grease and flour a 9x5-inch loaf pan; set aside. Whisk flour, suagar, baking soda, and salt toegther in large bowl; set aside. Mix the mashed bananas, yogurt, eggs, butter and vanilla together with wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with a rubber spatula. Bake until loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
From America's Test Kitchen
August 2, 2011
Mexican Quiche
Easy. Cheap. Marginally healthy. Need I say more?
5 eggs
1/4 cup flour
1/2 tsp baking powder
1/4 cup butter melted (I used oil)
1 (7 ounce) can of green chilies (I just used a 4 ounce can)
1 cup cottage cheese
1/4 cup chopped onion (I would use less)
1 tbsp butter
1 cup shredded Monterey Jack cheese
Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp butter; add to mixture, along with cheese. Combine just until blended. Pour mixture into a greased 9x9-inch baking dish or pie plate and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings. (We ate this with corn tortillas.)
From The Essential Mormon Cookbook
5 eggs
1/4 cup flour
1/2 tsp baking powder
1/4 cup butter melted (I used oil)
1 (7 ounce) can of green chilies (I just used a 4 ounce can)
1 cup cottage cheese
1/4 cup chopped onion (I would use less)
1 tbsp butter
1 cup shredded Monterey Jack cheese
Beat eggs lightly in large bowl. Stir in flour and baking powder. Add the 1/4 c melted butter, chilies, and cottage cheese. Saute onion in the 1 tbsp butter; add to mixture, along with cheese. Combine just until blended. Pour mixture into a greased 9x9-inch baking dish or pie plate and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking about 30 minutes. Cut into small squares or wedges and serve hot. Makes 6 servings. (We ate this with corn tortillas.)
From The Essential Mormon Cookbook
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