RE: CrockPottery (or 'What's NEXT for dinner?) (Full Version)

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daintydimples -> RE: CrockPottery (or 'What's NEXT for dinner?) (11/9/2009 2:31:14 PM)

Herbed Chicken Breasts

3-4 large boneless and skinless chicken breasts
2 tablespoons olive oil
1 cup chopped leak or scallion
3-4 cloves garlic, crushed
1 pound sliced mushrooms
1 cups sliced or slivered carrots
1/2 cup chopped celery
2 cups chicken broth (homemade or at least salt free)
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon rosemary
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon salt
10 grinds of black pepper

Brown chicken breasts in olive oil, then transfer to crock pot. Cook minced onion, garlic, and mushrooms in same olive oil until onions turns opaque. Transfer vegetables to crock pot and add remaining ingredients and mix thoroughly. Cook on high 6 hours or on low 8-10 hours, until liquid reduces by half.

You can add 1/2 cup blend of wild and brown rice the last 2 hours of cooking for an easy crock pot meal. Add a tossed green salad and you are good to go. This should feed 2 people with plenty of chicken breast leftovers. If you need to feed more, no problem, add more veggies, chicken broth, and herbs/spices.

This is a very easy and LOW FAT crock pot meal that freezes well.

Enjoy!



MsFlutter -> RE: CrockPottery (or 'What's NEXT for dinner?) (11/9/2009 2:41:06 PM)

This isn't a crock pot recipe - it's a microwave recipe and its REALLY good !

This recipe is written for an oblong casserole/stoneware baker so you may have to adjust for conventional casserole dishes (i.e. fewer tortillas, less enchilada sauce)

Mexican Chicken ‘Lasagne’

Ingredients
¼ c lightly packed fresh cilantro leaves
1 pkg cream cheese (8 oz)
2 C shredded Monterey Jack cheese
1 onion, medium, chopped
1 can enchilada sauce (28 oz)
12 ea corn tortillas (6”)
3 cups diced cooked chicken


Chop cilantro.
Place cream cheese in bowl. Microwave on high 30-45 seconds or until very soft.
Add cilantro and 1 ½ c of the Monterey Jack cheese and mix well.
Chop onion and set aside
Spread 2/3 cup of enchilada sauce over bottom of deep casserole or stonewear baker.
Pour remaining sauce into large mixing bowl and set aside

To assemble ‘lasagne’, dip four (4) of the tortillas into enchilada sauce in the mixing bowl and arrange over the sauce in deep casserole, overlapping as necessary.
Scoop half of cream cheese mixture over tortillas. Top with 1 cup of the chicken and one-third of the chopped onion. Repeat layer.
Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion.
Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup of Monterey Jack cheese.
Microwave covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkled with remaining chopped cilantro and serve.

Note: One 22 oz bottle of salsa combined with ½ cup water can be substituted for enchilada sauce.



MsFlutter -> RE: CrockPottery (or 'What's NEXT for dinner?) (11/9/2009 3:05:08 PM)

quote:

ORIGINAL: fluffypet61

i'd like to cook some pork loin country style ribs in my crock pot.  
Somewhere i recall seeing something that says to put them under the broiler for a while to cook off some of the fat before putting them in the crock pot.  Yes/No? If yes, for how long?
 
What kind of BBQ sauce do i cook it with?
How long and at what temperature(High/Low)?


I'm a rib rookie but I've had success with this:

I marinate ribs in Sticky Fingers BBQ rub and Liquid Smoke. Seal them in a Foodsaver bag and let them marinate (at least overnite.)

Start by lining your crockpot with a Reynolds crock pot liner. Pour in a layer of BBQ. Add ribs. Lather rinse repeat until you run out of ribs, BBQ sauce or or room in your crockpot. 

I've never pre-cooked ribs but I know it's not unusual to do so. Set the crockpot on medium and just let them cook for 6 hrs (+/-).(ymmv)

Advantages to using crock pot liners (other than the obvious):

1: pull the liner up and out of the crock pot and 'rock' it back and forth to marinate whatever you're cooking.
2: You dont have to wait for a crockpot liner/stoneware to cool off before putting anything in the refrigerator. Tie the liner shut, place the hot food in a casserole dish and pop it in the refrigerator.



fluffypet61 -> RE: CrockPottery (or 'What's NEXT for dinner?) (11/9/2009 5:12:36 PM)

i think i have some of those liners around somewhere.

All good ideas.  Thanks, Dainty, Wyld, and MsFlutter. 





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