Tuesday, April 27, 2010

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken
1.5 lbs boneless chicken
6 oz (1/2 can) frozen orange juice concentrate, thawed (no pulp is best)
3 T brown sugar
1 t balsamic vinegar
1 T kosher salt
3 T ketchup
peanuts (opt)

1. In a small mixing bowl, combine orange juice, brown sugar, balsamic vinegar, salt, and ketchup.
2. Pour sauce mixture evenly over the chicken in the slow cooker and toss to coat.

3. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice. We add peanuts to almost all Asian food we cook. Try it out.

Tuesday, April 20, 2010

Banana Pudding

Banana Pudding
3 just-ripe bananas (yellow/light green)
3 T lemon juice, separated
1.5 c sugar, separated
8 large egg yolks
5 T cornstarch
6 c half-and-half
.5 t salt
3 T butter
2 t vanilla

1. Preheat oven to 325*.
2. Place 3 bananas (skin-on) on baking sheet and bake until skins are black, about 20 minutes. Let cool for a minute or two, peel and throw in food processor with 2 T lemon juice until smooth. Place plastic wrap directly on surface of puree (this will prevent "pudding skin" from forming) and set aside.
3. Whisk 1/2 cup sugar, yolks, and cornstarch in a medium bowl until smooth.
4. Bring half-and-half, remaining sugar, and salt to simmer in large saucepan over medium heat.
5. Whisk 1/2 cup half-and-half mixture into yolk mixture, then slowly pour tempered yolk mixture into saucepan; stir in banana puree.
6. Cook until thick, about 2 minutes; remove from heat and stir in butter and vanilla.
7. Place plastic wrap directly on surface of pudding and refrigerate until it begins to set up, about 30 minutes.
*Recipe courtesy of Cook's Country.

Tuesday, April 13, 2010

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie
2 store-bought deep-dish pie crusts
.25 c butter
.5 onion, chopped
.5 green pepper, chopped
1/3 c flour
.5 t salt
.5 t pepper
1- 14.5 oz can chicken broth
.25 c milk
2.5 c chicken, cooked and shredded
2 c frozen mixed vegetables
2 c Cheddar cheese, shredded

1. Preheat oven to 425*. Prepare crusts as directed, if needed.
2. In a medium saucepan, melt butter over medium heat; add onion and pepper, cook 2 minutes, stirring frequently.
3. Stir in flour, salt, pepper until well blended. Gradually stir in broth and milk; add frozen veggies.
4. Cover and let cook over medium heat for about 5-7 minutes until thickened; add chicken. Remove from heat.
5. Spoon into crust; top with cheese. Cover with second crust and seal edges. Cut slits in top crust.
6. Place pie pan on a foil-lined cookie sheet to catch any overflow. Bake 35 minutes or until crust is golden brown. During last 15 minutes, cover edges with tin foil to prevent burning.
7. Let stand 5 minutes before serving.

Tuesday, April 6, 2010

Baked Stuffed Jalapenos

Baked Stuffed Jalapenos
15-20 jalapenos
8 oz cream cheese
1 c Cheddar cheese
1 c Feta cheese (opt)
2 tsp herbs de providence
2 tsp garlic salt
eggs and breadcrumbs (opt)

1. Preheat oven to 425*. Put on gloves. I cannot stress this enough.
2. Cut the stems off of the jalapenos, cut in half length-wise, and remove seeds.
3. In a medium bowl, combine cheeses and seasonings. Spoon mixture into jalapenos.
4. If desired, dip jalapenos in beaten eggs, then coat in breadcrumbs. (Personally, I prefer them without the bread crumbs because they have more of a kick without.)
5. Line jalapenos up on a foil-lined cookie sheet and bake for 30-40 minutes.

Without coating:

 With coating: