Ingredients
8-9 pounds boneless skinless chicken (recommended 1 pkg. each breast and thigh)
3 medium onions
1 green sweet bell pepper
1 yellow sweet bell pepper
1 can or 16 oz. fresh pineapple chunks, drained
4-5 cloves garlic, crushed
½ teaspoon seasoned salt (optional).
1 jar (20 oz. or so) pasta sauce (any flavor, meatless)
1 bottle (20 oz. or so) BBQ sauce
4 Chicken bouillon cubes
Directions
- Cook chicken
- Cut breasts in half to speed cooking
- Add enough water to just cover the chicken in a large pot
- Cover. Bring to boil. Stir.
- Reduce heat, continue cooking (Not long, just enough to heat through. They can be a little pink inside)
- While chicken is cooking chop onions and peppers
- Sauté vegetables with garlic and salt
- Remove chicken from water and allow to partially cool on cutting board
- Cut into bite-size chunks
- Take out all but about 3 or 4 cups of the water from the pot
- Return the chicken chunks to the pot along with the sautéed vegetables
- Stir in pasta sauce, BBQ sauce and bouillon cubes
- Bring to a boil, uncovered. The sauce will be thin.
- Continue to cook for at least ½ hour to reduce and thicken the sauce
Crock Pot Directions
- Cut raw chicken into chunks
- Use only 3 cups of water
- Chop but don’t sauté the veggies
- Put all ingredients in the crock pot together
- Give it a stir, and cook for 7-9 hours
Submitted by Nancy
Friday, March 23, 2007
Thursday, March 22, 2007
Sweet Chili Chicken
Ingredients
1 roasting chicken
2 Tbs Chili Powder
2 Tbs Honey
2 Tbs Lemon or Lime Juice
Directions
- Place the chicken in a crock pot
- Top with the chili powder, Honey, and Juice
- Cook until done (see hint below)
Hints
- A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F or inserted into the breast it should produce a temperature of 170°F to 175°F.
- You can use the broth leftover to make a gravy.
- It will taste much better with strong, fresh chili powder
Submitted by Kate
1 roasting chicken
2 Tbs Chili Powder
2 Tbs Honey
2 Tbs Lemon or Lime Juice
Directions
- Place the chicken in a crock pot
- Top with the chili powder, Honey, and Juice
- Cook until done (see hint below)
Hints
- A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F or inserted into the breast it should produce a temperature of 170°F to 175°F.
- You can use the broth leftover to make a gravy.
- It will taste much better with strong, fresh chili powder
Submitted by Kate
Wednesday, March 21, 2007
Chocolate Marshmallow Cake
Ingredients
1 box cake mix
1 bag mini marshmallows
4 squares baking chocolate
1 stick of butter
2 c sugar
1/2 c milk
2 t vanilla
Directions
- Make the cake in a 9x13 according to package instructions.
- As soon as the cake comes out of the oven, dump the entire bag of marshmallows on top and spread evenly with your fingers.
- Let cake cool completely.
- When cool, melt butter and chocolate. Add sugar and milk.
- Bring to a rolling boil and boil for one minute.
- Remove from heat and add vanilla.
- Beat with mixer until thickened (you should see ribbons behind the beaters, but it should not be stiff), about 10 minutes.
- Spread evenly over cake.
- Let cool completely and enjoy!
Hints
- If you don't spread the icing too much, it will be shiny and beautiful!
Submitted by Kate
1 box cake mix
1 bag mini marshmallows
4 squares baking chocolate
1 stick of butter
2 c sugar
1/2 c milk
2 t vanilla
Directions
- Make the cake in a 9x13 according to package instructions.
- As soon as the cake comes out of the oven, dump the entire bag of marshmallows on top and spread evenly with your fingers.
- Let cake cool completely.
- When cool, melt butter and chocolate. Add sugar and milk.
- Bring to a rolling boil and boil for one minute.
- Remove from heat and add vanilla.
- Beat with mixer until thickened (you should see ribbons behind the beaters, but it should not be stiff), about 10 minutes.
- Spread evenly over cake.
- Let cool completely and enjoy!
Hints
- If you don't spread the icing too much, it will be shiny and beautiful!
Submitted by Kate
Pizza Dough
Ingredients:
5 cups all-purpose flour, plus more for dusting (You can also use whole wheat flour)
1/2 cup cornmeal
2 envelopes (1/4 ounce each) rapid-rise yeast
4 teaspoons coarse salt
1/4 cup olive oil, plus more for brushing
Directions
- Make the dough: In a food processor (or a kitchen aid mixer with the dough hook), pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
Hints:
- You can freeze individual balls and defrost them the day you plan to eat them (take them out in the morning for best results), or defrost them in hot water.
- We are enthusiastic users of pizza stones. If you use one, it's very helpful to allow it to stay in the oven while it preheats. Stretch your dough out as much as you can and then put it on the stone. It makes a better crust.
- Some toppings we've used are: spinach, ricotta cheese, mozzarella, ground beef, fresh garlic, tomato sauce, Parmesan, etc. Be creative!
Submitted by Jen
5 cups all-purpose flour, plus more for dusting (You can also use whole wheat flour)
1/2 cup cornmeal
2 envelopes (1/4 ounce each) rapid-rise yeast
4 teaspoons coarse salt
1/4 cup olive oil, plus more for brushing
Directions
- Make the dough: In a food processor (or a kitchen aid mixer with the dough hook), pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
Hints:
- You can freeze individual balls and defrost them the day you plan to eat them (take them out in the morning for best results), or defrost them in hot water.
- We are enthusiastic users of pizza stones. If you use one, it's very helpful to allow it to stay in the oven while it preheats. Stretch your dough out as much as you can and then put it on the stone. It makes a better crust.
- Some toppings we've used are: spinach, ricotta cheese, mozzarella, ground beef, fresh garlic, tomato sauce, Parmesan, etc. Be creative!
Submitted by Jen
Tuesday, March 20, 2007
Greek Pita Pizzas
Ingredients
4 Tbs extra-virgin olive oil
4 (8-inch) pita breads
2 Tbs red wine vinegar
Salt and Pepper
1 small red onion, sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus (see note)
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula
Directions
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Brush 2 tablespoons of oil over top and bottom of pita breads.
- Transfer to baking sheet and bake until golden, about 5 minutes.
- Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl.
- Toss onion, olives and 2 tablespoons vinaigrette together in separate bowl.
- Spread 2 tablespoons of hummus on each toasted pita round.
- Sprinkle cheese evenly over hummus, then top with onion mixture.
- Bake until onions soften and cheese is melted, 6-8 minutes.
- Just before serving, toss arugula with remaining vinaigrette.
- Arrange arugula on top of pita pizza.
Submitted by Kelly
4 Tbs extra-virgin olive oil
4 (8-inch) pita breads
2 Tbs red wine vinegar
Salt and Pepper
1 small red onion, sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus (see note)
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula
Directions
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Brush 2 tablespoons of oil over top and bottom of pita breads.
- Transfer to baking sheet and bake until golden, about 5 minutes.
- Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl.
- Toss onion, olives and 2 tablespoons vinaigrette together in separate bowl.
- Spread 2 tablespoons of hummus on each toasted pita round.
- Sprinkle cheese evenly over hummus, then top with onion mixture.
- Bake until onions soften and cheese is melted, 6-8 minutes.
- Just before serving, toss arugula with remaining vinaigrette.
- Arrange arugula on top of pita pizza.
Submitted by Kelly
Balsamic Glazed Chicken
Ingredients
2 Tbs unsalted butter, softened
3 garlic cloves, minced
1/2 tsp minced fresh rosemary
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 lbs)
1/4 cup balsamic vinegar
2 Tbs dark brown sugar
Directions
- Adjust bottom oven rack to lowest position (should be about 13 inches from broiler element) and top rack to highest position (should be about 5 inches from broiler element) and heat broiler.
- Line bottom of broiler pan with foil and fit with slotted broiler pan top.
- Combine butter, garlic, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl.
- Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat.
- Spoon butter mixture under skin of each breast, then work butter evenly under skin. - Season with salt and pepper and arrange chicken skin side down on broiler-pan top.
- Broil on lower rack until just beginning to brown, 10-15 minutes.
- Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10-15 minutes.
- Move pan to upper rack and broil until skin is spotty brown and crisp, about 1
minute.
- While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes.
- Brush vinegar glaze over cooked chicken.
Submitted by Kelly
2 Tbs unsalted butter, softened
3 garlic cloves, minced
1/2 tsp minced fresh rosemary
Salt and pepper
4 bone-in, skin-on split chicken breasts (about 3 lbs)
1/4 cup balsamic vinegar
2 Tbs dark brown sugar
Directions
- Adjust bottom oven rack to lowest position (should be about 13 inches from broiler element) and top rack to highest position (should be about 5 inches from broiler element) and heat broiler.
- Line bottom of broiler pan with foil and fit with slotted broiler pan top.
- Combine butter, garlic, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl.
- Pat chicken dry with paper towels and, using fingers, carefully loosen skin from meat.
- Spoon butter mixture under skin of each breast, then work butter evenly under skin. - Season with salt and pepper and arrange chicken skin side down on broiler-pan top.
- Broil on lower rack until just beginning to brown, 10-15 minutes.
- Turn chicken skin side up and continue to broil until skin is slightly crisp and chicken registers 160 degrees, 10-15 minutes.
- Move pan to upper rack and broil until skin is spotty brown and crisp, about 1
minute.
- While chicken is cooking, simmer vinegar and sugar in small saucepan set over medium heat until slightly thickened, about 3 minutes.
- Brush vinegar glaze over cooked chicken.
Submitted by Kelly
Bacon-Mandarin Salad
Ingredients
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1 Tbs chopped fresh basil
1/8 tsp hot sauce
2 (15-oz) cans mandarin oranges, drained and chilled*
1 bunch Red Leaf lettuce, torn
1 head Romaine lettuce, torn
1 (16-oz) package of bacon, cooked and crumbled
1 (4-oz) package sliced almonds, toasted
Directions
- Whisk together first 5 ingredients in a large bowl, blending well.
- Add oranges and lettuces, tossing gently to coat.
- Sprinkle with crumbled bacon and sliced almonds.
- Serve immediately
Hints:
- Assemble and dress right before serving.
- Fresh orange segments may be substituted for canned mandarin oranges, if desired.
Submitted by Kelly
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
1 Tbs chopped fresh basil
1/8 tsp hot sauce
2 (15-oz) cans mandarin oranges, drained and chilled*
1 bunch Red Leaf lettuce, torn
1 head Romaine lettuce, torn
1 (16-oz) package of bacon, cooked and crumbled
1 (4-oz) package sliced almonds, toasted
Directions
- Whisk together first 5 ingredients in a large bowl, blending well.
- Add oranges and lettuces, tossing gently to coat.
- Sprinkle with crumbled bacon and sliced almonds.
- Serve immediately
Hints:
- Assemble and dress right before serving.
- Fresh orange segments may be substituted for canned mandarin oranges, if desired.
Submitted by Kelly
Tuesday, March 13, 2007
Chicken Potato Bake
Ingredients
3 lbs boneless skinless chicken breast
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese
Directions
- Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish.
- Arrange potatoes around chicken.
- Drizzle with dressing.
- Sprinkle with Italian seasoning and Parmesan cheese.
- Cover and bake at 400° for 20 minutes.
- Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Yield: 4 servings.
Submitted by Kristy
3 lbs boneless skinless chicken breast
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing
1 tablespoon Italian seasoning
1/2 to 3/4 cup grated Parmesan cheese
Directions
- Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish.
- Arrange potatoes around chicken.
- Drizzle with dressing.
- Sprinkle with Italian seasoning and Parmesan cheese.
- Cover and bake at 400° for 20 minutes.
- Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Yield: 4 servings.
Submitted by Kristy
Wednesday, March 7, 2007
Pumpkin Muffins
Ingredients
1/3 cup shortening
1 1/3 cup sugar
1 cup pumpkin
2 eggs
1 2/3 flour
1 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup water
Directions
- Cream shortening and sugar
- Add pumpkin and eggs
- Add dry ingredients alternating with water
- Pour into greased muffin tins
- Bake at 350 for 20-25 minutes.
Hints
- Don't over mix!
- You can also make this as a loaf of bread or in a 9x9 baking pan
Submitted by Erin
1/3 cup shortening
1 1/3 cup sugar
1 cup pumpkin
2 eggs
1 2/3 flour
1 teaspoon salt
1/2 teaspoon cloves
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/3 cup water
Directions
- Cream shortening and sugar
- Add pumpkin and eggs
- Add dry ingredients alternating with water
- Pour into greased muffin tins
- Bake at 350 for 20-25 minutes.
Hints
- Don't over mix!
- You can also make this as a loaf of bread or in a 9x9 baking pan
Submitted by Erin
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