CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier.  I am pretty sure he was smitten by this chicken dinner!!!  Try it at home and see if it wins you some chocolates!!!! It is THAT good!!!  CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

 

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you'd like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

JACK DANIELS APRICOT-PEACH BARBECUE CHICKEN!!!!

• 2 split chicken breasts, bone in, skin on (3 pounds) *Note, this made so much sauce you could use more chicken than this!! Original calls for 12 bone in thighs so you could use that instead if you like!!!
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Jack Daniel's
• 12 ounces, fluid Barbecue Sauce
• 1 jar (10 oz) Apricot Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 16 ounce bag, frozen sliced peaches

Heat oil and butter in a heavy pot over medium-high heat. Salt and pepper the chicken and place chicken in the pot, skin side down. Brown both sides, then remove to crockpot, skin side down.  Add onions to pan and stir, cooking for 2 minutes. Remove from heat to be safe and pour Jack Daniel's into the pot.  Scrape the bottom of the pan, allowing Jack Daniel's to reduce for two mins . Pour in barbecue sauce, preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined and comes to a boil.  Cook just a few minutes to blend flavors.  Pour over the chicken. Top with the frozen peaches.  Cook on low for 8 hours.  Shred chicken and load up with sauce on top!!!! Serve over rice or quinoa!

 
ADAPTED FROM PIONEER WOMAN

GRILLED CHICKEN TOPPED WITH THE MOST SCRUMPTIOUS PESTO!

POUND CHICKEN BREASTS AND SPRINKLE WITH SALT/PEPPER. HEAT AVOCADO OIL OR EVOO IN A GRILL PAN AND GRILL BOTH SIDES WITH SOME ROSEMARY or THYME. SQUEEZE HALF A LEMON OVER THE CHICKEN.  

TOP WITH HOMEMADE PESTO:

Prepare Pesto:
In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

LET REST AND SLICE ON A BIAS. 

BONELESS SHORT RIBS COOKED IN THE CROCKPOT WITH COGNAC GRAVY!!! TRANSFORM THEM INTO SHORTRIB SLIDERS!

I know, I know, you can't believe I never owned a crockpot! True!  Reason why? I am afraid to leave it on when I am not home.  I finally decided to get one because everyone who owns one loves it! I wanted in on this love of delicious crockpot cooked foods.  Well, I am sold!  Once done cooking, these ribs were literally falling apart off the fork-wow!!! Here is my first crockpot meal!

Crock Pot Boneless Beef Short Ribs (4 servings)

• 2 to 2 1/2 lbs boneless beef short ribs
• 4 T. butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cornstarch
• 1/2 cup red wine
• 1 large onion, chopped (about 1 cup)
• 1 cup beef broth
• 1/4 cup red wine vinegar (I was out of it so used 2T. red wine and 2T. white vinegar)
• 1/2 cup brown sugar
• 3 cloves garlic, crushed
• 1 teaspoon chili powder 
• a few mushrooms

Place cornstarch, salt and pepper in ziploc.   Add boneless ribs to coat and then brown in a skillet in the butter until browned on both sides.  Place ribs in crockpot. To the skillet, add the onions and cook a few minutes.  Add the wine, broth, vinegar, mushrooms.  Stir in sugar, garlic and chili powder.  Bring to a boil and pour over the ribs.  Cook on high 5 hours.  Remove fat from sauce.  
To thicken sauce, pour it into a pot.  Combine 2T. cornstarch and 2T. water and add to sauce. Let boil until thick. (*note, I also added about a cup of beef broth and a few Tablespoons of cognac.  Then I strained the gravy)

I shredded the ribs and served them on udi's gluten free rolls with onion and avocado!!!
Adpated from Hey, Mom! What's for Dinner?

FANCY 3 CHEESE MACARONI WITH CARAMELIZED ONIONS & BACON!!!

4 cups of partially cooked macaroni (don't cook all the way) (I used gluten free pasta-worked like a charm)
8 Tablespoons salted Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
1/4 cup cornstarch
2 cups Whole Milk
1/2 cup Half-and-half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
1/2 cup Grated Gruyere Cheese
1/2 cup Grated Fontina Cheese
1/2 cup Pecorino Romano Cheese
3 slices bacon, cooked crisp and crumbled for garnish
1 chopped scallion, garnish
Preparation Instructions

Preheat oven to 350 degrees.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter.  Sprinkle in corn starch and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add generous salt & pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Sprinkle with bacon and scallions.
Recipe adapted from Pioneer Woman 

MEATBALL PARM -COOKED IN ONE PAN!!

Ingredients:

2 pounds ground beef, or equal parts beef, pork, veal which I use-when buying it, it's labeled "meatloaf mix"

1/2 cup breadcrumbs (I used gluten free)
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
2 cups grated mozzarella

Directions:

Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute.

Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.

Remove lid and sprinkle some cheese over each meatball.  Put the lid back on until the cheese is melted.

Serve over pasta or on hero bread!

Adapted from Pioneer Woman

"NACHO" REGULAR TACOS! NACHO TACO CASSEROLE!!!

Ingredients
 
Casserole:

2 tablespoons olive oil
1 pound sweet Italian sausage, out of the casing
3/4 pound ground beef
8 ounces crushed tomatoes or tomato sauce
1 bag blue corn tortilla chips (or chips of your choice)
1 1/2- 2 cups shredded cheese - I used a combo of mozzarella and provolone
Toppings: shredded, lettuce, sliced avocado, chopped tomatoes, sour cream, if desired

For the casserole: Preheat the oven to 375 degrees F.

Heat the oil, in a large, deep skillet over medium-high heat. Add the sausage and brown, crumbling the meat. Add the beef and continue to brown and crumble the meat. Add 8 ounces tomato sauce and mix all together.  Let cool a bit.

Lay the bag of chips in a casserole dish and top with the sausage and beef mixture.  Top with cheese.   Bake at 375 degrees F until bubbly and hot about 20 minutes.  Add toppings and serve!

MOST AMAZING CHICKEN FRANCESE

4 skinless, boneless, thin chicken breasts (about 1 1/2 pounds)
Cornstarch, for dredging (or use flour)
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup avocado oil or extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine

1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
sliced scallions for garnish

Directions

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the cornstarch and sprinkle with s&p.  Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped scallions before serving.
Adapted from Tyler Florence

MOST AMAZING CHICKEN MARSALA

1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste

Heat oil in a skillet on med-high.  Dredge cutlets in cornstarch and season with salt/pepper.  Pan fry to brown to both sides.  Add mushrooms to pan and brown.  Put heat on high and add marsala, butter and broth.  Add the 1 T. cornstarch and cook until liquid reduces by half.  Add cream, salt/pepper to taste and serve! Top with scallions for garnish, if desired!

MOM'S FAMOUS MEATLOAF!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 

Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins. Drain off any extra fat.)

MOM'S FAMOUS MEATLOAF!!!!!

This is the best meatloaf ever!! Thanks for the recipe, Mom!!!!
 
Preheat oven 350.  Bake in a round pyrex dish or in nonstick mini loaf pan.

Ingredients:
1 or 1 1/2 pound meatloaf mix (Meatloaf mix is sold in one package and is a combo of ground veal, pork and beef in equal parts.-You can also use all ground beef if you prefer.)
3/4c. diced red onion
1/2c. diced celery
2 eggs
1/4 c. soy sauce (Or use Tamari to make it gluten free)
1/3c. ketchup
1T. dried oregano
1T. chopped parsley
2 tsp. garlic powder
sprinkle black pepper
1c. quick oats

Topping:
1/4c. light brown sugar
1/4c. ketchup
3 T. stone ground mustard
1/2 tsp. paprinka
1/2 tsp. pepper

Mix all meatloaf ingredients together and place in pan.  Mix all topping ingredients together and brush on top.  Bake until it reaches 160 degrees.  (One loaf pan is about 75-85 mins.  Check mini loaves earlier)

CHICKEN WITH MUSHROOMS IN AN ASIAGO CREAM SAUCE!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet.  Return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

SHEPHERD'S PIE FOR DINNER

Ingredients

• 2 pounds Russet potatoes, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil
  
• 1 3/4 pounds ground beef 
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup frozen peas (a couple handfuls)
• 1 teaspoon paprika
• Chopped Scallions

Serves 4

Preparation

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture to potatoes and mash until potatoes are almost smooth.

While potatoes boil, pre-heat a large skillet over medium-high heat. Add EVOO to hot pan, about one turn of the pan, with beef. Season meat with salt and pepper. Brown and crumble meat for 3-4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat for 5-10 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together for two minutes. Whisk in broth. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in peas.

Pre-heat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped scallions and serve.

Rachael Ray recipe

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE...LIGHTENED UP!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in cornstarch.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and onoins until mushrooms begin to brown.

Add white wine to skillet, return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle with salt and pepper.  Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

MANCHEGO CHEESE MEATBALL PARM!!!!!!

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free.  Use your favorite sauce-homemade or jarred.  I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

• 1 1/2 pounds ground beef (excellent from Costco)
• 4 cloves garlic,minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Scharr brand)
• 1 cup shredded Manchego cheese (I grated it from a 1/2 pound piece and used the rest to grate on top on the meatballs and sauce later)
• 2 eggs
• salt to taste

 Other Ingredients:

• Sauce of your choice (approx two 24-oz jars)
• Rest of the Manchego cheese to top it off with!

Mix all of the above meatball ingredients and form your meatballs-not too large.  I made approx 30 meatballs.  Pan fry to brown them.  Don't worry about cooking them through-they will finish cooking in the oven.  Preheat oven to 375.

Pour some sauce in the bottom of your ceramic oven-safe dish.  Lay meatballs on top of the sauce.  Cover with more sauce and dress the top up with the extra manchego!  Cover with foil and bake for 20 mins.  Remove foil and bake an additional 15 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!!