Sunday, June 14, 2009

Pineapple Chicken & Sweet Potatoes

This is dedicated to Shelly J...recipe does not require tortillas.

Pineapple Chicken & Sweet Potatoes
Source: KSL 5 Recipe Page

2/3 cup plus 3 tbsp. flour, divided
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. onion powder
1/8 tsp. black pepper
6 chicken breasts
3 sweet potatoes, peeled and sliced
1 can cream of chicken soup (I used Campbells "Healthy Request")
1/2 cup pineapple juice
1/4 pound mushrooms, sliced
2 tsp. brown sugar
1/2 tsp. grated orange peel

Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder, and pepper in large bowl. Coat chicken in flour mixture. Place sweet potatoes on bottom of slow cooker. Top with chicken.

Combine soup, pineapple juice, mushrooms, remaining 3 tbsp. flour, brown sugar and orange peel in medium bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on Low 8-10 hours or High 3-4 hours. I used frozen chicken breast. Started on High for 4 hours and then turned down to Low when I could tell the chicken and sweet potatoes were cooked.

Serve chicken and sweet potatoes over hot cooked rice. Makes 6 servings.

This recipe has some very strong and unusual pairing of ingrediance. Very flavorful. We love sweet potatoes (and when I say "sweet potatoes," I'm mean yams). The kids enjoyed dinner as well. Very good just know it is unlike anything you have ever tasted.

(Sorry, no pictures, we ate it too fast).

Wednesday, June 10, 2009

Easy Mango Chicken & Rice

My dear friends,

Sorry for not posting a recipe for a VERY long time. Please enjoy the following recipe:

Easy Mango Chicken and Rice
Source: Cousin Melanie of the Sisters Cafe (see for original recipe)

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste

I must have misread the recipe, I don't know how or why but I cooked my chicken different. This is a never-fail recipe for chicken whenever a recipe calls for cooked chicken. My sis-in-law, Camie, shared with me:

Pre-heat oven to 350. Spray a cookie sheet with Pam. I prefer frozen chicken breast. Rub olive oil over your chicken breast. Sprinkle chicken with seasoning or spice that compliments your dish, in this case, I used cumin and lemon pepper. Bake chicken for about an hour. I have this really cool meat thermometer that I use to test my chicken. When the chicken reaches about 170 I know it will be perfect. Let the chicken rest for a bit before shredding.

Add corn, beans and salsa to slow cooker and mix together. Toss in shredded chicken. More salsa can be added to taste. Cook til heated through.

Melanie suggests serving over coconut jasmine rice. Substitute coconut milk for the water when cooking the rice. Delicious, but I cannot seem to properly cook rice with coconut milk. It seems to take a REALLY long time to cook. Garnish with cilantro, if desired. Also delicious rolled up in a fresh tortilla or served as a salad with lettuce.

Saturday, November 22, 2008

Mango Verde Chicken

Saturday night I made Mango Verde Chicken for my girlfriend and I while her husband watched the football game and mine worked. Love ladies' night! This recipe was suggested to me by Laurie J. It is very good and simple. Laurie said black beans goes well with it...don't skip the black beans.

Mango Verde Chicken (Do you like the name, Laurie?)
Source: Laurie J.

3 chicken breasts
1 small container Mango-Peach Salsa
1 small can Green Enchilada Sauce

Place all ingredients in slow cooker. Cook for 3 hours on high. Remove chicken and shred it. Return to slow cooker to soak up all that yummy juice.

I served mine on a warm flour tortilla, cheese, black beans and chicken. I think for leftovers I will make a salad and add extra mango salsa on top.

P.S. I made black beans, in my slow cooker, but the recipe is not perfected yet...will post later.

Thursday, November 20, 2008

Shredded Beef Tacos

Shredded Beef Tacos
Source: Campbell's Slow Cooker Recipes, Oct. 2008

1 can Campbell's French Onion Soup
1 Tbs. chili powder
1/2 tsp. cumin
2 lbs. boneless beef chuck roast
2 Tbs. chopped cilantro

1. Stir soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.
2. Cover and cook on LOW for 6 to 7 hours or until the beef is fork-tender. I cooked mine semi-frozen on HIGH for 10 hours.
3. Remove beef from the cooker to a bowl and let it rest for 10 minutes. Using 2 forks, shred the beef. Return to the cooker and stir in the cilantro.
4. Serve with soft or hard taco shells, cheese, lettuce and sour cream...if you want.

P.S. Sorry there is no picture. I promise to take pictures next time...will someone remind me :-)

Wednesday, November 19, 2008

Sweet & Spicy Chicken

Sweet and Spicy Slow-Cooker Chicken
Source: My Kitchen Cafe, which she found it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos, burritos, nachos, salad, I basically just started eating it straight out of the crockpot. It barely fed 4 hungry adults and 2 kids.