Tasty Tuesday: Crock pot BBQ Chicken

 I thought I really liked MY BBQ chicken recipe -that was -until I tried Reagan's (sister #2).  We enjoyed this little number in Washington,  D.C. a couple of weeks ago.  Oh my! how delicious  it is.  The house smells so good when this little guy is cooking too.  

I hope you give this recipe a try even if you have one you already use.    :)    

7 ingredients make the sauce

 Chicken plus sauce and toss in crock pot

Yummo!

INGREDIENTS

1	whole chicken, excess fat/skin removed
1/2	c. Packed brown sugar
1/4	c. Prepared mustard ( I use spicy mustard)
2	tbsp ketchup
2	tbsp cider vinegar
2	tbsp hot sauce ( Frank's)
1	tsp salt
1	tsp black pepper
1	tsp crushed red pepper (optional)

INSTRUCTIONS

	Grease crock pot.
	Place rinsed and patted dry chicken in crock pot.
	Mix all ingredients in a small bowl and pour over chicken.
	Cook 8 - 10 hours on low.

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Tasty Tuesday: Chocolate Syrup (homemade, of course!)

I am excited to share Heavenly Homemakers homemade chocolate syrup with you today.  It is so simple.  Now you don't have to buy the stuff with extras in it from the grocery store OR spend an arm and leg at the health food stores buying the "better for you kind."  You can have this whipped up ready to go in ten minutes or less depending on how hot your stove top runs!  ;) 

 Grab your 5 ingredients.  

Measure, pour and stir the first four.  

Boil for a minute, remove from heat

 add vanilla then enjoy your treat!

Homemade Chocolate Syrup

1 cup sucanat (you can use white refined)
1/2 cup cocoa
dash of sea salt
1 cup water
1 teaspoon vanilla extract

Mix your sugar, cocoa, sea salt and water in a pan.  Whisk together and cook over medium-high heat until boiling occurs.  Allow mixture to boil for one minute.  Remove from heat, after cooling a bit add the vanilla.  Store in the refrigerator.     

Now how easy was that!  Pin It

Tasty Tuesday: Oven Baked Pancakes

 I like love simple Sunday dinners so when I found this I was most excited:  Oven Baked Pancakes.  Toss in a bowl, mix, pour, bake.  No slaving over a griddle/pan.  Yes, please, sign me up!!!

This morning while I was re-creating this recipe I meant to time myself to see how long it would take.  Well, I forgot to do that but I can assure you it isn't long!

Cast of Characters:

Add to bowl

Add dry ingredients-give a little stir

Mix in wet ingredients-stir 

Add fun mix-ins:  chocolate chips, fruit, cinnamon, etc

Pour in baking dish (9x13 or larger for less "thick" pancakes

Cut and serve

Ingredients:

2 1/2 c whole wheat flour (I use freshly ground hard white wheat)

2 T sucanat (white sugar would be fine)

2 t baking powder

1 t sea salt

1/2 c water + 4 T ground flax seeds (or 4 egg whites)

1/4 melted coconut oil (or 1/4 oil)

2 c liquid (I used 1 c coconut milk & 1 c water-just bring frugal here add 2 c milk if you like)

1/2 t pure vanilla extract

Optional Fun Add Ins: chocolate chips, banana slices (any fruit), cinnamon or nutmeg to taste 

Instructions

1. Mix dry ingredients then add your wet ingredients.

2. Pour the batter into a lightly coconut oiled/buttered dish (9 x 13 inches). 

3. Bake at 450° F for 12 minutes until  golden brown. 

4. Cut each whole wheat pancake into servings.  Or get cutesy and use a cookie cutter to create fun shapes!

5. Serve with fresh fruit and pure maple syrup, a sprinkle of cinnamon or nutmeg, applebutter/pumpkin butter/applesauce... 

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Tasty Tuesday: Quinoa Veggie Chili

Now this a hearty chili loaded with veggies and protein.  It makes plenty and freezes well too!  Just grab from freezer toss in crockpot and be on your way.     Yes, my kind of recipe!  

 In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

 While quinoa is cooking....in a large pot, heat the olive oil over med-high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Season with chili powder, cumin, salt, and black pepper. Stir in the cooked quinoa. Simmer chili on low for about 30 minutes or until desired warmness (yes, I made that up).

What you'll need:

• 1/2 cup quinoa
• 1 cup water
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 to 3 cloves garlic, minced
• 1 jalapeno pepper, diced (optional)
• 1 large carrot, chopped (yes, I leave the peel on!)
• 2 celery stalks, chopped
• 1 green bell pepper, chopped (grabbed from freezer)
• 1 red bell pepper, chopped (grabbed from freezer)
• 1 medium zucchini, chopped  (optional, have some in freezer but going to use for muffins)
• 4 cups (or so) black beans, cooked and drained
• 2 cups (or so) red kidney beans, cooked and drained
• 1 - 1 1/2 cans diced tomatoes
• 2 cups (or so)  tomato sauce (yes, I use homemade spaghetti sauce)
• 2 to 3 tablespoons chili powder, depending on your taste (I used 2-3)
• 1 tablespoon ground cumin
• Salt and black pepper, to taste
• Optional toppings ideas might be - green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

How to make it

• In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. 
• 
  
• While quinoa is cooking....in a large pot, heat the olive oil over med-high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
• 
  
• Add the black beans, kidney beans, tomatoes, and tomato sauce. Season with chili powder, cumin, salt, and black pepper. Stir in the cooked quinoa. Simmer chili on low for about 30 minutes.
• 
  
• Fun additions- green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. 

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Tasty Tuesday: Response to Comments

Poptarts

Before I respond to the comments I thought I'd say this:

I mentioned here that I would make Poptarts this week.  I made them Saturday afternoon.  As I started gathering ingredients Davis asked what I was making.  When I said poptarts she wrinkled her nose and asked what those were.  I got a kick out of that and told her she'd have to wait and see.  I wasn't so impressed and probably won't make them again any time soon.  There isn't anything "bad" about the recipe just other things we'd rather eat.  Lawson didn't approve at all and he eats ANYTHING!  Instead he begged for banana bread this morning which I had so that's what he ate.  Davis ate them just fine and would probably like them on special occasions.  

Sara:  Wow Morgan this is awesome. I would love to know more about your grocery budget..is it significantly higher? What store do you you buy most of your bulk? Also, alphabetically I totally agree. The only way it should be when you have that many. Also, what link is a referral link? You had several of them? Thanks for sharing :)

Our food budget is higher, yes.  Worth every penny?  Most definitely.  I love knowing exactly what I am serving my family (and guests).  Some months it is even more if I need to purchase grain, coconut milk or coconut oil since that runs close to and over $100 per purchase (not the milk).  

It depends on what I am buying as to where I purchase the bulk items.

Coconut Milk:  Whole Foods by the case lately.  They've had it on sale plus a WFs coupon AND they have the added bonus of 10% off if you purchase a case.  A case of So Delicious Coconut Milk (what we use) is 6 half gallons.  Right before Christmas I bought three cases at an amazing price.  While that milk is LONG gone and the awesome sale WF has still been running decent sales and put out another So Delicious coupon so that's where I've been getting it.  :)

Grain:  Yoder's Amish Market   When I'm there I usually pick up other random things they carry (spices and such) I might be low on.  While they are located in Salisbury and Blanch.  I make half day fun trips out of it during the week or we'll do a family Saturday trip to Blanch, NC.  Blanch is a nice two lane country drive so we take our time.  This location also has a little deli so we've picked up a snack there too.  

Spices:  Earth Fare, Whole Foods, Deep Roots Market Co-op  Depends.  EF has more of everything I need.  I feel like WF has a very limited selection.  Deep Roots-lots to choose from too- I just don't frequent there as often.

Sucanut:  I haven't found an unbelievable price on this very expensive sugar.  I scoop from the bulk department at EF and WFs for now.  Although Heavenly Homemakers does post when she or someone has spotted a good deal!  :)

Coconut Oil:  Vitacost or Tropical Traditions (depends which I need)

Dry Beans:  Not exactly in bulk but kinda.  Aldi, Walmart, Whole Foods or Earth Fare (looking for a serious bulk purchase of these but can't seem to locate anyone that beats the listed above, especially after shipping!)

Enjoy Life Chocolate Chips:  Thanks to Enjoy LIfe we can still enjoy chocolate chips.  My homemade ones melt too easy so these are a saving grace!  Amazon and Vitacost have both has specials on these (very rare).  The place I've purchased these the most is Target.  Actually, it's a Target in Arlington,  VA of all places.  My sister lives in DC so when we visit her I clear their shelf OR if she visiting and I am low she clears the shelf for me and brings them down.  :)  They are free of wheat/gluten, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. Enjoy Life products are also made without casein, potato, sesame and sulfites .  Finally, they are made in a dedicated nut- and gluten-free.  

Referral link:  I'm sorry, that is for the Vitacost link.  If you go through my link you will receive $10 off your $30 purchase and I will too if you go through my link.  :)



Hana:  Hey Morgan, thanks for sharing. Where do you buy your chicken? We are buying a portion of a hormone/antibiotic free, grass fed cow from a local farm and I'd love to do the same with chicken. Would love to never have to purchase meat from a grocery store again.

I purchase our chicken from Fresh Market (usually only during the $2.99 lb chicken breast sell), or Summerfield Farms (WFs or EF just price depending!).  I'm not sure when they will be selling chickens again but I'm sure you could call to find out.  Summerfield Farms also sells beef and eggs.  They are grass fed ~ never fed antibiotics, hormones or animal by products. The hours are odd so make sure to you see their Facebook page for those.  



If you know any local sources please share.  I am currently looking for a great bee person for honey (obviously).  I know one person but would like to get some other prices especially since honey is so crazy expensive!!!



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Tasty Tuesday: In My Kitchen

Sorry.  No recipe today.  With family here last week I didn't get around to taking any photos of food I prepared.  Instead I thought I would give you a peak into my kitchen.  I hope it helps at least one person out there...

I'll start off saying that I wish Darrell would agree to go back vegan but for now I guess it's a nice change up in the kitchen.  Chicken. I have to say this stuff is pricey.  I only buy hormone free, antibiotic free, blah blah blah free chicken.  So, yes, it adds up.  Today I purchased almost 20 pounds of chicken (15 breasts and 1 pound thighs).  While preparing lunch from our menu (I actually switched lunch and dinner) I was able to prep these for the freezer.  Normally, I would prep a little more, like cut them into cubes or strips.  Today, I just wrapped them one breast per package and stuck them in my (thank you Rudd Farm) strawberry baskets and tossed them in the freezer.  I decided it wasn't worth pre-cutting today since 1. I already have a jars with pre-cut chicken in the freezer and 2.  I wanted a "quick" day in the kitchen. 

Beans.  This is how I store my dry beans.  Yes. I realize I could leave them in the plastic bag I purchase them in but why?  They don't stack nice and orderly in my pantry.  Besides, isn't this more pleasing to the eye?  Ok, so not the glare, but why take them all out just to snap a quick picture of.  You get the idea (and yes, they are alphabetical)!

Stuff.  Flax seed (bulk purchase I grind, we use as "eggs" and in smoothies/foods), sucanat, yeast, corn meal, nutritional yeast, etc.  Everything here is bought in bulk and then stored in jars.

Spices.  Bulk purchased and stored in half pint jars.

Coconut Oil.  I purchase my coconut oil from Tropical Traditions and Vitacost*.  In December I opened a five gallon, yes you read right, a five gallon bucket of the liquid gold (pictured above).  I scoop it out into a smaller but large container to keep in quick reach.  What do I use it for?  Essentially it replaces butter and skin lotion.  Yes, another great thing about this oil is that it's great for many uses or recipes. 

Wheat.  I also purchase 50 pound bags of whole Hard White Wheat berries (more info here, she does a great job explaining).  Our family (2 adults, 5 year old, 2 year old and one on the way) can easily go through fifty pounds in less than three months.  Crazy but true.  Since everything I make is from scratch it doesn't take long to use it.  I store it in plastic buckets with lids.  To keep things frugal free I collected them from local grocery stores.  Just call and ask the bakery for their icing buckets.  They gladly handed them over to me (5 gallon and 2.5 gallons).  Note:  I recommend a warm day outside when you can use your garden hose to clean those lard ridden things.  Talk about a job cutting the grease...and to think people eat that.  :/  Not judging, just saying!)  I digress.  Back to wheat.  I grind and store in the below container.  That's the start to some cinnamon swirl bread in the bowl, yummy!

*Note: The link in this post is my referral link.  If you go through this link you will recieve $10 off $30 and I will too!

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Tasty Tuesday: Baked Beans and Coleslaw (dairy/egg free slaw)

 

Yes, so the beans  (below) aren't so pretty.  I started them around lunch and since it's winter of course it's dark when they finish so no lighting for a good photo.  I also changed my mind from oven to crockpot at the last minute.  So I usually don't dirty a dish just because.  Who wants more dishes? 

 

I never buy beans in a can, always dry.  Here's a post about them.  (I now use only glass to store our food in but who's paying attention?  Yes, I love my glass containers now!!)

 

Bean Type:  Navy 

 

+beans are cooked BEFORE making baked beans.  Pin It

Tasty Tuesday: CFA Nuggets and Sauce(s)

UPDATE:  these bake just fine too,  I think i did 350 for 15 mins.  Depends on "nugget" size too

A few weeks ago I stumbled on this website.  If you can get past her beautiful food photography you'll actually see that she has recipes too!  ;)  Once I wiped my drool away I found THIS RECIPE, copycat CFA ( you know what it stands for).  I KNEW I had to try it.  You see, I love some me Chick Fil A but what I don't love is the extra stuff aka MSG they add.  :(  So now we rarely eat there anymore.  Yes, big tears but what'd ya do?  Avoid junk, that's what we do.  Anyway, I recommend checking out her mouth watering photos of her CFA nuggets and sauce that way you'll be inspired to make your own.

I made the above one Saturday for lunch.  Nuggets, sauce with sweet potatoes fries (baked) and honey mustard sauce.  Don't worry we ate some fruit too so it wasn't all bad fried stuff... Anyway, I think the nuggets are great not exactly ChickFila-ee but pretty close!  I do think the sauce is spot on.  This recipe doesn't have eggs (like the package) so we can eat it here!   Wahoo!!!!!   Random:  Darrell confessed later that afternoon that when I wasn't looking he drank some of the CFA sauce.  Really?!?  I just hope no one else (being the children) witnessed him doing that.  I guess you can say he liked it.  Okay, here's the recipe-dairy free...

For the nuggets:

6 chicken breasts, cut into bite sized pieces

2 1/2 cups flour (I use freshly ground flour from hard white wheat)                          

1/4 cup powdered sugar (ground sucanat in my vitamix)                                  

4 tsp. sea salt

3 tsp. pepper

1 tsp. paprika

Coconut Oil for frying                      

CFA Sauce:                              

1/2 cup soy-free vegenaise

2 tbsp. mustard (regular prepared yellow mustard or dijon works too)

1/2 tsp. garlic powder

1 tbsp. vinegar

2 tbsp. honey

Salt (omitted, vegenaise has plenty I think) and pepper, to taste              

For the honey mustard dipping sauce: 

• 1/4 cup soy-free vegenaise
• 1/4 cup dijon mustard
• 2 tablespoons honey

I sure hope you enjoy these as much as my family does!!

                    

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Tasty Tuesday: Quick, painless, tearless, fun SNACK: Granola Trail Mix

Okay, so this is kinda cheating....but it is also kinda delicious!


Ingredients:
One bag Nature's Path Flax Plus Pumpkin Flax Granola Cereal
Dried Cranberries (Aldi's are pretty tasty too, and I'm pretty sure no sugar added unlike the ones pictured)

Instructions:
Take ONE bag Nature's Path Flax Plus Pumpkin Flax Granola and mix with Dried Cranberries in a storage container...BAMMMM instant snack to go! 

This makes everyone happy.  Even me as I crunch on it now....

Enjoy!Pin It

Tasty Tuesday: Pinto Pizza (for lack of a better name)

Pinto Pizza

Yes, I named this myself.  I wanted to called it Mexican Pizza but Darrell didn't like that so I am running with it...any better ideas??
This quick and easy meal is surely to be liked by all.  Darrell and Davis were especially lucky because I had a little cheese to sprinkle on theirs.  Although I should tell you at end of dinner Darrell requested that next go around I forgo the cheese on his.  His words, "It's good enough without it".  Hmmmm, okay, that's easy!

I made the tortilla's...they are SUPER EASY!  Time consuming-sure, worth it-definitely! 

I didn't forget the measurements of the ingredients they are open ended so I just left them off, you can make a few of these or tons...

Ingredients:
tortillas  (made these tonight, recipe soon)
pinto beans (cooked and frozen in 2 cup containers)
cheese (optional)
salsa  (made some tonight-the rest is quart jar ready for the next adventure)
cilantro
avocado

Instructions:

1.  Place tortilla on baking sheet (don't even need to "grease")
2.  Spread the pinto beans on the tortilla
3.  If adding cheese, insert HERE
4.  Bake 350 for 10 - 15 or until cheese melted or until they are warm  ;)
5.  Add salsa
6.  Add avocado slices
7.  Add cilantro
8.  Serve to family and enjoy...may add fruit too.  We had apple chunks tonight.Pin It

Tasty Tuesday: Stuffed Peppers with Ground Meat and Rice

*I deleted the boxes where pictures use to be...

Stuffed Peppers with Ground Meat and Rice  (Serves 6)

• 6 green bell peppers
• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery (I typically leave out b/c I don't have it on hand)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce (can substitute with spaghetti sauce)
• 1 clove garlic, crushed
• 1 tsp dried oregano
• 1/2 tsp dried leaf basil
• 2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 egg, lightly beaten
• 1 1/2 tsp Worcestershire sauce
• 1 1/2 pounds of meat (beef, deer or turkey, I use turkey or deer) RAW
• 1 1/2 cups cooked long-grain rice
• Shredded mild cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers under cold water.  Fill pot with salted water and place peppers in pot.  Bring a boilm reduce heat, cover and simmer 3-5 minutes.  Drain peppers and set aside.

 
Heat olive oil and butter in a large sauce pan over medium heat until hot.  Saute chopped green pepper, chopped onions, and chopped celery for about 5 minutes. or until vegetables are tender.  Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp salt, 1/4 tsp pepper.  Simmer for about 10 mintues.

In a large bowl combine egg with remaining 1 tsp salt and 1/4 tsp pepper and Worcestershire sauce.  Gently stir to blend; add meat, cooked rice and 1 cup of tomato mixture.  Mix well. 
Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over the stuffed peppers.  Bake at 350 degrees for 55 -65 mintues.  If desired, top stuffed peppers with a little cheese just before peppers are finished, baked until cheese is melted. 



This is what I prepared last week for out Thanksgiving Celebration on Saturday! 

You can make ahead a freeze these too.  I would guess they might be a little 'mushy' but should freeze and taste just fine.
~Enjoy!Pin It

Tasty Tuesday: Egg Casserole in Muffin Tins

12 slices of bacon cooked and cut into thirds
6 eggs
1/2 cup shredded jack cheese
1/2 cup half and half
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon Italian seasoning
extra cheese for the top

Spray muffin tin with nonstick cooking spray. Place 3 bacon pieces in the bottom of each muffin cup. In a bowl, mix together all the ingredients except the extra cheese until well blended. Fill each muffin cup with 1/4 cup egg mixture. Sprinkle extra cheese on top.

Bake for 20 to 25 minutes @350 degrees or until eggs are set.

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Tasty Tuesday: Spinach, Bacon and Cheese Quiche (and pie crust recipe)

Spinach, Bacon and Cheese Quiche

Spinach, Bacon and Cheese Quiche-

Servings: 8

1 pound Bacon cooked and crumbled (I use turkey)

 6 large eggs beaten

1 1/2 cups heavy cream (can use milk and tastes just fine!)

Salt and pepper


2 cups chopped fresh spinach (I'm lazy and don't chop this)


1 cup shredded cheese any kind


1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate (see below for recipe!)


Preheat the oven to 375 degrees F. Combine the eggs, cream, salt and pepper in a food processor or blender. Layer the spinach, bacon and cheese in the bottom of the pie crust then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

The above is a recipe from Smithfield Menu Planner.


 
Quiche Crust:  (SO quick and easy, I promise!!)
 
Ingredients :  (you have each of these in your kitchen, right now)

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or canola oil (I use canola)
1/4 cup ice water (I use refrigerated water)


Directions
Mix flour and salt with fork.

Beat oil and water with whisk or fork to thicken.


Pour into flour and mix with fork.


Press into 9" pie crust.


Fill with quiche mixture and bake at 400F until done.

YUMMO!!!  Enjoy!

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Tasty Tuesday: Parmesan Pan-Fried Pork Cutlets with a side of Corn, Avocado and Tomato Salad

This recipe is from Smithfield Menu Planner:

 Servings: 4


1 Smithfield Marinated Pork Tenderloin, any flavor

Kosher salt

Freshly ground pepper

1/2 cup all-purpose flour

2 large eggs

1 cup Panko breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup olive oil, divided

Slice tenderloin diagonally into 8 equal pieces. Pound slices to 1/4-inch thickness, and

sprinkle lightly with salt and pepper. Place flour on a plate. Place eggs in a shallow dish, and

beat lightly. Combine Panko breadcrumbs and Parmesan cheese on a separate plate.

Working in two batches, dredge the cutlets in flour, shaking off excess. Coat with egg,

allowing excess to drip off; coat with breadcrumb mixture. Heat 2 tablespoons of the oil

in a large, heavy skillet over medium-high heat. Add half of cutlets, without crowding the

skillet; cook until golden brown and cooked through, about 1 to 2 minutes on each side.

Transfer to a plate; wipe out the skillet, and repeat with remaining cutlets.




Corn, Avocado and Tomato Salad- Servings: 4

1/4 cup extra-virgin olive oil

2 tablespoons fresh lime juice

1/3 cup chopped cilantro

1/2 teaspoon kosher salt

1 1/2 cups cooked corn, fresh or frozen

1/2 cup finely chopped red onion

2 ripe tomatoes, diced

1 avocado, peeled and cubed

Combine olive oil, lime juice, cilantro, and salt; mix gently but well. Add corn, onion,

tomatoes, and avocado; toss gently to mix.

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Tasty Tuesday: Basil Jack Meatloaf

photo credit: myrecipes.com

Basil Jack Meatloaf

1 pound of meat (if using deer add extra egg)
1 cup of ketchup, divided (recipe makes 1/2 cup)
1 cup breadcrumbs
1/2 red onion, chopped
2/3 cup fresh basil chopped (or dried basil approximately 2 tbsp)
1 cup Monterrey Jack Cheese, shredded (optional)
2 large eggs
1 tsp mined garlic
olive oil cooking spray

preheat oven to 400 degrees
Combine meat, half of ketchup, breadcrumbs, onion, basil, cheese, eggs and garlic. Mix well. Coat loaf pan(s) with spray and place mixture into pans.
Spread the rest of the ketchup over top of loaf(ves) (I omit this). Cook 45 minutes or until cooked. Let stand 10 minutes before slicing.
Thanks Julia for this AWESOME recipe. This is a tried and true recipe PLUS it freezes well. Pin It

Tasty Tuesday: White Chicken Chili

1 tbsp olive oil
1 med onion
1 can (4 oz) green chilies, drained
3 tbsp all purpose flour
2 tsp ground cumin
2 cans (15.8 oz) Northern or Navy beans
1 can (14.5) chicken broth
1 1/2 cups finely chopped cooked chicken
Shredded Monterey Jack cheese (optional)
Sour Cream (optional)
Salsa (optional)


In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot. Garnish with cheese, sour cream and salsa if desired.Pin It

Tasty Tuesday: Whole Chicken Recipe Ideas

Did you snag a whole chicken at Harris Teeter two weeks ago or last week at Lowes Foods when they price were super cheap per pound? You can also look for these on Quick Sale at your local grocery store, the morning is the best time to snatch meat on mark down! Here are some great recipes you can use while using your crockpot!

BBQ Chicken
whole chicken
olive oil

1. Rub oil on chicken add to crock pot.

2. Cover and cook on low 4 to 8 hours, depending on how HOT your crock pot cooks.

3. When the chicken is completely cooked allow to cool (even refrigerate over night) then pull the meat from the chicken, most of the time the meat falls off the bone! Cut your chicken into pieces or shred using a fork. Add your barbecue sauce (see below for made from scratch)or use a bottle of store bought and you are finished!

You can divide bbq into serving sizes appropriate for your family size and freeze for another meal later.

Classic Barbecue Sauce
Ingredients
Makes 5 1/2 cups
2 tablespoons vegetable oil
1 small white onion, diced small
3 garlic cloves, finely chopped
1 can (6 ounces) tomato paste
2 teaspoons ground mustard
1 can (28) ounces tomato sauce
1/4 cup unsulfered molasses
2 tablespoons Worcestershire sauce
3 tablespoons white vinegar
2 teaspoons coarse salt
1 1/2 teaspoons ground pepper
Directions
In a medium saucepan, heat oil over medium. Add onion and cook until completely soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute.
Add tomato paste and mustard; cook, stirring constantly, until paste turns a brick-red color, about 5 minutes. Add 2 cups water, tomato sauce, molasses, Worcestershire, vinegar, salt, and pepper and stir until smooth.
Bring to a simmer; reduce heat to low and partially cover. Simmer, stirring occasionally, for 2 hours (thin with water if sauce becomes too thick). Season to taste with vinegar, salt, and pepper. Let cool completely before using. (To store, refrigerate up to 1 week, or freeze up to 4 months.)

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Chicken Stew
Whole Chicken
1/2 c chicken broth
2 carrots, sliced
2 celery stalks with leaves
2 onions, sliced
2 tsp salt
1 tsp basil
1/2 tsp black pepper

1. Put carrots, celery and onions into the bottom of the crock pot. Add a whole chicken.

2. Add salt, pepper, and chicken broth. Top with basil.

3. Cover and cook on low 4 to 8 hours, depending on how HOT your crock pot cooks.Pin It

Tasty Tuesday: Italian Baked Chicken and Pastina

Italian Baked Chicken and Pastina

Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Thanks Giada De LaurentiisPin It

Tasty Tuesday: Spiedini of Chicken and Zucchini with Almond Salsa Verde

Spiedini of Chicken and Zucchini with Almond Salsa Verde

Ingredients
* Salsa:
* 1 cup chopped fresh parsley
* 2 tablespoons chopped almonds, toasted
* 2 tablespoons chopped fresh chives
* 3 tablespoons capers, chopped
* 1/2 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 1 tablespoon extravirgin olive oil
* 1/2 teaspoon chopped fresh thyme
* 1/2 teaspoon chopped fresh oregano
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
*

Spiedini:
* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* 6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
* Cooking spray
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Preparation

1. Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning.

2. Prepare grill to medium-high heat.

3. To prepare salsa, combine first 12 ingredients; set aside.

4. To prepare spiedini, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat spiedini with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.Pin It

Tasty Tuesday

Last week we asked for bread submissions to be featured today...here are two we thought we would share!


Pizza Crust

1.5 pound
All ingredients at room temperature

1/2 teaspoon salt
3 cups all-purpose flour
1 1/2 teaspoon active dry yeast
7/8 - 1 cup water
2 tablespoon olive oil or vegetable oil

1. Combine all ingredients into bread pan
2. Select Dough setting
3. When cycle is complete, remove dough
4. Pat dough into 12x15 inch jelly roll pan or greased 12-inch round
5. Preheat oven to 400 degrees
6. Spread pizza sauce over dough. Add toppings!
7. Bake 15 - 20 minutes or until crust is golden brown.


Homemade Wheat Bread

1 cup warm water (110-115 degrees F.)
1 tablespoon milk
2 tablespoons oil
4 tablespoons brown sugar
1 teaspoon salt
2 cup whole-wheat flour
1 cups all-purpose flour
2 teaspoons dry yeast (get this in bulk from Sam's or Costco)

Put all ingredients in the bread machine in the order listed. Set on dough cycle. When dough cycle is finished, take dough out and shape into a loaf in a greased bread pan. Cover and let rise in a warm place for 20-45 minutes (until doubled). Bake at 350 degrees F. for 30 minutes or until golden brown.

Thanks to all of you that submitted recipes!

Have a recipe you would like to share? email us at frugalfrenzy @ yahoo dot com or click on the EMAIL ME button!Pin It