Crock Pot Cashew Chicken

by ⋅ Leave a Comment
Spread the love

Crock Pot Cashew Chicken

Crock Pot Cashew Chicken
Recipe Type: Entree
Cook time:
Total time:
Serves: 5
Ingredients
  • 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews
Instructions
  1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
  2. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Crock Pot Pulled Pork

by ⋅ Leave a Comment
Spread the love

Crock Pot Pulled Pork

Crock Pot Pulled Pork
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
Instructions
  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Recipe source

Ruth’s Chris New Orleans Style BBQ Shrimp Replica Recipe

by ⋅ Leave a Comment
Spread the love

Ruths Chris New Orleans BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp
Recipe Type: Entree
Serves: 4
Ingredients
  • -20 large (16/20) shrimp, peeled and deveined
  • -1 ounce canola oil
  • -1 tablespoon plus 5 teaspoons green onions, chopped
  • -2 ounces dry white wine
  • -1 teaspoon fresh chopped garlic
  • -4 tablespoons Lea & Perrins Worcestershire Sauce
  • -1 teaspoon Tabasco
  • -1/2 teaspoon cayenne
  • -1/2 teaspoon paprika
  • -8 ounces (2 sticks) salted butter
Instructions
  1. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
  2. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
  3. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
  4. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
  5. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Creamy Baked Macaroni and Cheese

by ⋅ Leave a Comment
Spread the love

Macaroni and Cheese

Creamy Baked Macaroni and Cheese
Recipe Type: Entree
Cook time:
Total time:
Serves: 9
Ingredients
  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 ½ cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Heat oven to 375 degrees F.
  2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
  3. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
  4. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
  5. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

Philly Cheese Steak Sloppy Joes

by ⋅ Leave a Comment
Spread the love

philly cheesesteak

Philly Cheese steak Sloppy Joes
Recipe Type: Entree
Ingredients
  • 1 lb ground beef
  • 1 small sweet onion chopped
  • 1 green bell pepper seeded and chopped
  • 1/4 cup steak sauce (like A1)
  • 1 cup beef broth
  • provolone cheese
  • buns
Instructions
  1. Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
  2. I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Golden Pork Chops

by ⋅ Leave a Comment
Spread the love

Golden Pork Chops

Golden Pork Chops
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 6 pork chops
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 onion, chopped
  • 1/2 cup fresh sliced mushrooms
  • 2 (10.75 ounce) cans condensed golden mushroom soup
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Rinse pork chops, pat dry, and season with seasoned salt and pepper. Place them in a 9×13 inch baking dish. In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and spoon over the chops.
  3. Cover, and bake at 375 degrees F (190 degrees C) for 45 minutes. Uncover, and bake for 15 more minutes. (Note: Time could be less or more depending on the thickness of the chops.) Pork chops are done when their internal temperature has reached 145 degrees F (63 degrees C).

Baby Back Ribs Recipe

by ⋅ Leave a Comment
Spread the love

Baby Back Ribs

Baby Back Ribs
Recipe Type: Entree
Cuisine: BBQ
Prep time:
Cook time:
Total time:
Ingredients
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 3 pounds baby back pork ribs
  • 1 cup barbecue sauce
Instructions
  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Recipe and photo credits.

Loaded Potato and Chicken Casserole

by ⋅ Leave a Comment
Spread the love

Loaded Potato and Chicken Casserole

Loaded Potato and Chicken Casserole
Recipe Type: Entree
Ingredients
  • 2 pounds boneless chicken breasts, cubed (1″)
  • 8-10 medium potatoes, cut in 1/2″ cubes
  • 1/3 cup olive oil
  • 1&1/2 tsp salt
  • 1 Tbsp. black pepper
  • 1 Tbsp. paprika
  • 2 Tbsp. garlic powder
  • 6 Tbsp. hot sauce
  • Topping:
  • 2 cups fiesta blend cheese
  • 1 cup crumbled bacon
  • 1 cup diced green onion
Instructions
  1. Preheat oven to 500 degrees. Spray a 9X13″ baking dish with cooking spray.
  2. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  3. Add the cubed potatoes and stir to coat.
  4. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.
  5. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.
  6. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat.
  7. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.
  8. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture.
  9. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Thanks Babie Rose!

Oriental Ramen Broccoli Coleslaw Salad

by ⋅ Leave a Comment
Spread the love

Oriental Ramen Broccoli Coleslaw

Oriental Ramen Broccoli Coleslaw Salad
Recipe Type: Entree, Salad
Cuisine: Asian
Ingredients
  • Oriental Ramen Broccoli Cole Slaw
  • 2 (3 ounce) packages beef-flavor ramen noodles
  • 2 (8 1/2 ounce) packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seed
  • 1/2 bunch green onion, chopped
  • 1/2 cup sugar
  • 3/4 cup oil
  • 1/3 cup white vinegar
Instructions
  1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
  2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
  3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
  4. Toss before serving.

Crockpot Beef and Broccoli

by ⋅ Leave a Comment
Spread the love

Crock Pot Beef Broccoli

Crockpot Beef and Broccoli
Cook time:
Total time:
Ingredients
  • 1 pound boneless beef chuck roast, sliced into thin strips
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
  • Fresh broccoli florets (as many as desired)
  • Hot cooked rice
Instructions
  1. Directions
  2. Place beef in a crock pot.
  3. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
  4. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
  5. Add broccoli to the crock pot. Stir to combine.
  6. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
  7. Serve over hot cooked rice.