Bajios Chicken Chile Salad

BAJIO CHICKEN CHILE SALAD

Recipe from: Life as a Lofthouse

4 large boneless, skinless Chicken breasts

1/2 cup Salsa

1/2 cup Brown sugar

1 tablespoon Cumin

1 (4 oz) can diced Green chilies

6 ounces of Sprite ( 1/2 a can)

Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour! Easy peasy : )

To make the Bajio Salad:  Heat a tortilla on a skillet. Place cooked tortilla in a bowl. Add chopped fresh lettuce, corn and cheese and then add chicken on top! Serve with tortilla strips, cilantro and dressing of your choice.

Corn Dog Muffins

from Iowa Girl Eats


 These poppable bites consists of a sweet and crispy cornbread mini muffin, studded with a salty, all-beef hot dog. They taste exactly like a state fair corn dog, just in a teeny-tiny package!

Notes: I used a regular muffin pan and a mini pan. I baked them for about 20 min. at 375 degrees. Also, since I was using a regular muffin pan, I chunked/diced the hot dogs and then tossed them on top of the batter already divided up in the muffin pan.)

Ingredients (makes 12 regular and 10 mini muffins (Serves about 4)

• 1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 7-8 all-beef hot dogs, cut into 1″ bites (I used chicken/turkey and was still good)

Instructions

• Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Flour Tortillas

from Jazibe's recipes

Tortillas de Harina
Flour Tortillas (wheat)

(makes about 35 tortillas)

Ingredients:
1 kg Flour (all purpose) + 1 cup for rolling surface (1 kg = about 6.9 cups)
1 1/2 cup vegetable oil
1 tbsp. Baking powder
2 tbsp. Salt
1 1/2 cup warm water

Mix dry ingredients
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it)
Make several round balls (called “testales”), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 mins. covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there)
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.

Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.

Theurer's Carrots

from Licking the Spoon

Ingredients:
9 medium carrots cut into strips
1 tsp. sugar
4 T butter, melted
1/2 C evaporated milk
1 tsp parsley diced (less if using dried parsley)
1/2 tsp salt

Cover. Cook for 20 min. turning lots.

Sauteed Zucchini

from Licking the Spoon

Ingredients:
Zucchini, diced with skin on
Onion, diced
Fresh or canned diced Tomato
Fresh or canned Corn
Bacon is desired
Salt and Pepper to taste

All amounts are just as desired. Steam zucchini and onion until onion is transparent. Add tomato and corn until warm. Top with cheese and cover with foil until ready to serve.

Best Summer Cucumbers

from Licking the Spoon

Ingredients:
6 cucumbers, thinly sliced
1 med. onion, sliced
1 C apple cider vinegar
1/4 to 1/3 C sugar
1/4 C oil
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/ tsp dried marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Mix together and pour over cucumbers and onions. The longer it refrigerates, the stronger the flavor.

Herbed Wild Rice

from Licking the Spoon

Ingredients:
1 tsp. olive oil
1 C uncooked basmati rice (used normal white rice)
1 garlic clove, minced
1 C water
1 C chicken broth
1/4 tsp salt
1/4 C chopped green onions
1/4 C pine nuts, toasted
3 T grated fresh Parmesan cheese
1 T chopped fresh basil
1 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper

Heat olive oil in a medium skilled coated with cooking spray over medium-high heat.  Add rice and garlic to pan; saute for 2 minutes or until rice is lightly toasted.
Add 1 C water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer for 15 min or until liquid is absorbed and rice is tender.
Remove from heat; let stand for 5 min. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

Yields: 6 servings (2/3 C size)

Yogurt Parmesan Chicken

From Lisa T.

Ingredients:
8 boneless chicken breasts
2 C crushed Ritz crackers
3 T parmesan cheese
2 tsp. garlic salt
1 tsp seasoned salt
plain yogurt

Combine: crackers, parmesan, garlic salt, and seasoned salt.

Coat: 8 boneless chicken breasts with plain yogurt, then the cracker mixture.

Bake: at 350 degrees for 45 minutes and serve with rice.

Quinoa Salad with Black Beans, Avocado, & Cumin-lime Dressing

Notes: I usually 1 1/2 or double the quinoa and water part to make it go a little farther. Good day of or as leftovers. 

from Eating-for-England

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4

Ingredients

• 1 cup dry quinoa, rinsed (usually cook more)
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks (optional)
• handful cherry tomatoes, quartered
• 1/2 red onion, diced (usually just use a yellow)
• 1 small clove garlic, minced (optional)
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold pop

Cafe Rio Pork

(Here are 3 different recipes for "Cafe Rio Pork". Each is just a little different, but I put them together to make it easy to compare and adjust)


 from Tara F. (Roastmypig.blogspot.com)

Ingredients:

• 5-6 lb. Pork Roast (I've used 4 lbs too)
• 1 Tbsp. cumin
• 1 c. brown sugar
• 20 oz. bottle coke (I use caffeine free and we still like it)
• 12 oz. Red Taco Sauce

1. Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
2. Drain liquid.
3. Add remaining ingredients to roast and cook for an additional 4 hours.
4. Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.


Cafe Rio Pork (#2)
from Ball family cookbook p. 209

Ingredients:
1 pork roast or pork loin
1 1/2 cans coca-cola classic
1 C sugar
1 (7oz) can Chipotle Chiles in Adobo sauce
1 tsp. dry ground mustard (heaping tsp)
1 tsp cumin (heaping tsp)
1 tsp garlic, minced

Remove the chiles from the can of adobo sauce. (If you leave some of in it it is much hotter). Add all ingredients except pork in a blender. Rinse can of adobo sauce with coca-cola to get all sauce out. Blend until well mixed.

Place pork in crock pot and pour sauce over it. If you use more pork, double the sauce recipe). Cook on low for 7-9 hours or until the pork pulls apart with a fork.


Cafe Rio Pork #3
from Favorite Family Recipes

Ingredients:
 2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Cafe Rio Pork #4
from Lizzy Writes 
Just made this one (2/2013) and enjoyed it. Think it is more like the original than with the salsa but both are good.  Looks pretty similiar to recipe from Ball cookbook. Definitely didn't put any chilies from the Adobo sauce in. Used caffeine free Coke instead of Dr. Pepper as couldn't find any caffeine free Dr. Pepper (does that exist?). I did cook it overnight in water the night before to make it super soft.

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

Sante Fe Salad

From Walters, Taste of Home

Ingredients:

Meat:
Marinate and grill or cook chicken using a fajita mix...cut into strips

Dressing:
1/3 C. olive or vegetable oil
2 T lime juice or more to taste
2 T cilantro..chopped very fine
1 1/2 tsp. sugar
1 garlic clove...minced
1/2 tsp. salt
1/4 tsp. pepper

Salad:
6 C torn Romaine
1 can (15 oz) black beans...rinsed and drained
1 can (11 oz) Mexicorn
1 med. red pepper...julienned
1/3 C green onions
sliced tomatoes
sliced black olives

Mix beans, corn, pepper...Put Romaine on plates...top with mixture, dressing, tomatoes, olives, chicken.

Or...

Mix beans, corn, pepper, Romained, onions. Toss with dressing. Top with checken, tomatoes, olives.

Can put sliced, baked tortillas on top.

Tortillas:
Cut tortillas into thin strips, spray cookie sheet with Pam...Bake at 350 degrees for 10-15 min. until crispy or light brown.

Most of this can be done in advance.

Turkey Mango Wraps

from Licking the Spoon

Ingredients:
1 pkg sundried tomato wraps
1 lb smoked turkey, sliced
Provolone cheese, sliced
Lettuce
Tomato, sliced
Mango, sliced
1/3 C cream cheese, softened
3 T mayonnaise
2 T ranch dressing mix

In a bowl mix together the cream cheese, mayonnaise, and ranch dressing mix. Set aside.

Lay out a wrap. Spread some of the cream cheese/mayo mixture on. Layer turkey meat around the wrap. Cut each slice of provolone cheese in half and put 2 pieces down the center. Put some lettuce tomato, and mango down the center. Fold the top and bottom edges in and roll like a burrito. Slice in half diagonally.

Serve with chips.

Southwestern Grilled Cheese Sandwich

from Ball family cookbook p. 247

Ingredients:
crusty, crunch sourdough loaf (couldn't taste sourdough much)
1 jar roasted red or yellow peppers (or sauteed fresh peppers)
sliced pepper jack cheese
fresh guacamole
bacon (optional)

Slice bread in half lengthwise and on the bottom half add a layer of peppers, top with cheese. Toast bread with all the toppings and the other half of the loaf in the oven until cheese melts. Put the top on the sandwich and slice into serving pieces and top with guacamole.

Can be cut into bite sized pieces and speared with a toothpick for an appetizer.

Reuben Sandwiches

from Ball family cookbook p. 245

Ingredients:
12 slices rye bread
1/2 lb. sliced corned beef, or pastrami
mustard
6 slices Swiss cheese
1 (16oz) jar sauerkraut
butter or margarine

Directions:
Heat sauerkraut in saucepan or in microwave, then drain. Butter one side of each piece of bread. Lay 6 slices of bread on preheated griddle, butter side down. Warm corned beef on griddle as well.

Layer corned beef, cheese and sauerkraut on each piece. Top each sandwich with another piece of buttered bread, butter side up. When golden brown, flip and grill other side.

P.F. Chang's Lettuce Wraps

from Ball family cookbook p. 243

Ingredients:
            Filling:
3 Tbsp oil
1 (8 oz) can water chestnuts, chopped
3 Tbsp onions, chopped
1 head lettuce
2 boneless skinless chicken breasts
1 C mushrooms
1 tsp. minced garlic

Filling Directions: Mince water chestnuts and mushrooms about the size of a small pea. (Chopper works well for this). Prepare the stir fry sauce by mixing all ingredients together in a small bowl. Bring oil to med-high heat in a large frying pan. Saute chicken breast for about 5-6 min. per side until done. Remove chicken from pan and cool When chicken is cool, mince into small pieces just like the vegetables.

Add another Tbsp. of oil to the pan. When oil is hot, add garlic, onions, mushrooms, chestnuts, and chicken to the pan. Saute 4-5 minutes. Add the stir-fry sauce tot he pan. Saute for a couple of minutes until completely warmed.

Serve mixture in lettuce cups and top with special sauce.

Stir Fry Sauce
Ingredients:
4 T soy sauce
1 tsp. rice vinegar
4 T browns sugar

Special Sauce
Ingredients:
1/4 C sugar
2 T soy sauce
2 T ketchup
1/2 C water
2 T rice vinegar
1 T lemon juice
1 T dry mustard (optional)
2 tsp. hot water (optional)

Make special sauce by combining the sugar and water in a small bowl, add soy sauce, vinegar, ketchup, and lemon juice. Mix well. Refrigerate this sauce until you are ready to serve.

Optional ingredients are only if you want it spicy.

Balsamic Strawberry Pizza with Chicken

from here: The Cafe SucreFarine

Ingredients:
½ cup strawberry jam or preserves, I used my Strawberry-Pineapple Freezer Jam, use your favorite
¼ cup balsamic vinegar
1 teaspoon Sriracha Chili Sauce
1 ball pizza dough, your favorite or this recipe or a purchased ball of dough*
1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese, I used Sargento, but whatever you like best is fine
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.

2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.

3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.

4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.

5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!

7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

Lisa's Pesto

from Lisa T.

Ingredients:
2 c. spinach leaves (firmly packed)
1/2 c. fresh parsley
1 c. fresh basil
1-2 cloves garlic
1/2 c. olive oil
1/2 c. pine nuts
1/2 c. parmesan cheese (or more)
1/4 c. water (optional)

Blend together.

Bacon and Pepper Pizza

from Licking the Spoon

Ingredients:
12 slices of bacon
1/2 C. pesto
4 pitz breads
1 onion, chopped
1 green pepper, chopped
1/2 mushrooms, sliced
Mozzarella cheese
Spinach leaves

Cook your bacon.  Then saute the chopped onions, peppers, and mushrooms in your bacon grease.

Brush pita breads with pesto sauce. Place pita breads on a cookie sheet and heat oven to 350 degrees.

Place 3 slices of bacon on pizzas, Pile with onions nad peppers. Top with spinach and mozzarella cheese.

You can also put feta cheese instead of mozzarella and a few slices of tomatoes.

Pesto Pizza with Pine Nuts and Feta

from Mykitchencafe.blogspot.com

Ingredients:
1 batch pizza dough
1 1/2 C. shredded chicken
Pesto
4 oz. feta cheese
1/2 red onion, cut into slivers
1/2 large tomatoes sliced (or grape tomatoes sliced into half)
Shredded mozzerella
Toasted pine nuts (to your liking)

Preheat pizza stone (in preheated 475 degree oven for 45 minutes).

Roll out pizza dough and place on pizza stone or regular pan. Top pizza dough with pesto, spreading liberally to outer edges of dough. Layer on additional toppings to your liking.

Bake for 8-10 minutes until nicely browned.

Crazy 8 Pepperonis

Ingredients:
pepperoni
pizza sauce
parmesan cheese
1 can or more of breadsticks

Form breadsticks into figure eights. Place pepperoni pizzas on top. Sprinkle with Parmesan Cheese.

Bake. and Serve with pizza dipping sauce.

Chicken Pesto

from Ball Family Cookbook p. 175

Ingredients:
3 C. uncooked bow tie pasta
2 Tbsp. butter or margarine
1 lb. chicken breasts, cubed
1 can cream of chicken soup
1/2 C. Pesto sauce
1/2 C. milk

Cook pasta.

Heat butter in skillet; add chicken and cook until browned. Add soup, pesto, and milk and bring to a boil.

Cook over low heat for 5 min. or until done. Stir in drained pasta and heat through.

Fabulous Fettuccine Alfredo

from Robyn E.

Ingredients:
4 oz uncooked fettuccine
3 Tbsp. butter
1 C. heavy whipping cream
1/4 c. plus 2 Tbsp. grated Parmesan cheese
1/4 c. grated Romano cheese
1 egg yolk, lightly beaten
1/8 tsp. salt
Dash of pepper
Dash of nutmeg

Cook fettuccine according to package directions.

In a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 C. Parmesan cheese, Romano cheese, egg yolk, salt, pepper and nutmeg.

Cook and stir over medium-low (do not boil)

Drain fettuccini; top with Alfredo sauce and remaining Parmesan cheese.

Emily's spaghetti

from Emily

Ingredients:
1 lb. beef
1 medium onion, diced
2-3 cloves of garlic, minced
1/2 green pepper, diced

3-4 carrots, grated
1-2 sliced small zucchini
32 oz. tomatoes
1 Tb chili powder
1 tsp. salt
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil

Brown beef, onion, garlic, and pepper.

Add rest of ingredients and simmer til ready to serve.

Quick Rise Pizza Crust

from Licking the Spoon

Ingredients:
2 1/4 tsp. active dry yeast
1 C. warm water
1 Tbsp. sugar
2 Tbsp. olive oil
1 1/4 tsp. salt
3 C. flour

Stir yeast into warm water till dissolved.

Combine sugar, olive oil and salt with 2 C. of flour.

Pour yeast mixture in and mix by hand. Gradually add up to more 1 more C flour, mixing and kneading to form a soft dough.

Turn onto a lightly floured surface and knead till smooth and elastic. Let dough rise about 20 min. in covered dish. Roll dough into smooth circle.

Can bake 2 ways:
Pizza stone: preheat oven with the stone in it to 500 degrees. Place crust on stone and bake 3-4 min. Then add toppings and bake for 5-8 minutes or until cheese is melted.

If you are using a traditional pizza pan, bake at 400 degrees for 20 minutes.

Zucchini Cheese Pasta

from my mom, Julie

Ingredients:
1/8 tsp. basil
1 (8oz) pkg spaghetti noodles
2 Tbsp. butter
2 med. zucchini, shredded (1 lb.)
1/2 C. half and half/milk
1/2 tsp. salt.

Cook noodles. Cook zucchini in butter til tender. Mix until cheese is melted and serve immediately with fresh sliced tomatoes.

Sauerkraut (english)

from Sister Dahnken

Ingredients:
1 can/jar of sauerkraut
1/2 can/jar of water
2 bay leaves
4 juniper berries
1 tsp. salz
2 onions, finely diced
pepper
1/4 C. Crisco
5-7 slices of bacon, chopped

Cook sauerkraut, water, bay leaves, and juniper berries together in a pan for 10 minutes then drain water and remove food from pan.

 Heat Crisco in pan on medium heat and add bacon and onion. Cook til onions are soft and bacon is browned.

Add sauerkraut mixture and cook til flavors are mixed.

Sauerkraut (german)

from Swchwester Dahnken

Zutaten:
1 Dose Sauerkraut
1/2 Dose Wasser
2 Lorbeerblaetter
4 Wacholderbeeren
1 Teeloeffel Salz
Pfeffer
1/4 cup Schmalz oder Crisco
2 mittelgrosse Zwiebeln

In einer Pfanne, 1 Dose Sauerkraut, 1/2 Dose Wasser, 2 Lorbeerblaetter, 4 Wacholderbeeren zusammen 10 Minuten kochen lassen. Dann das Wasser abgiessen und den Topf wiederauf die Herdplatte stellen.


In einer Pfanne etwas Crisco erhitzen, dann ca. 1 handvoll kleine Speckwuerfel bei mittlerer Hitze anbraten und 2 oder 3 Zwiebeln (in feine Stuecke geschnitten) in Etwas braun in kleine Wuerfel gschnitten- zufuegen und mitbraten, bis alles Etwas braun ist. Zum Sauerkraut geben und gut umruehren und mit Salz und Pfeffer abschmecken.

Servientenklosse (english)

from Imgard W.

Ingredients:
8 hard rolls, broken into small pieces
2 Tbsp. parsley, finely cut
250 ml. milk
1 onion, diced
50 g butter or margarine
2-3 eggs
80g white flour
salt and nutmeg to taste

Combine roll pieces, diced onion, and parsley and saute in butter. Add milk and allow bread to soak up milk. Mix in flour and beaten eggs.
Season to taste with salt and nutmeg and mix well until appears doughlike.
Form into a long loaf and place loaf on a kitchen dishtowel. Roll dough up in towel and secure both ends with an elastic or something.
Place dough in towel in boiling salt water and simmer for 30 minutes.
Slice to serve.

Serviertenklosse (german)

from Imgard W.

Zutaten:
8 Brotchen
2 Esl Petersilie
250 ml Milch
1 Zwiebel
50 g. Butter oder Magarine
2-3 Eier
80 g. Weizenmehl
zum wuerzen Salz und Musskatnuss

Die Brotchen in Wuerfel schneiden und mit der fein gehackter Zwiebel und der feingehackten Petersilie in dem erhitzten Fett roesten. Dann mit Milch uebergiessen und weich werden lassen. Die Eier und das Mehl darunter ruehen mit Salz und Muskatnuss abschmecken. Alles zu einem geschmeidigen Teig verarbeiten. Ein Kuechentuch ausbreiten. Den Teig in der Form einer longen Wuerst auf das Tuch legen und das das andere Tuch Ende darube schlagen und an beiden Enden Zubinden. In einem Topf mit kochenlem Salz Wasser hineinlagen und 30 Min. ziehen lassen. Dann in Scheiben Schneiden.

Sauerbraten (english)

from Imgard W.

Ingredients:
1 kg. beef
Pepper and salt to taste
1 onion
250 ml. broth
2 brown soup packets (Delikatess)

(for the marinade)
1 onion
4 peppercorns
4 juniper berries
2 bay leafs
1 clove
250 ml vinegar
250 ml water

To marinade:
Dice onion. Pat meat dry and place in a bowl or plastic bag. Add spices, onion, vinegar, and water. Place in fridge for 2-4 days turning frequently.

To cook:
Remove meat from bag and pat dry with paper towel. Sprinkle with pepper. Brown all sides of meat, then add onion, broth, and sauce packets. Cook for 1 1/2 hours.

Sauerbraten (german)

from Imgard W.

Ingredients:
1 kg. Rindfleisch
Pfeffer u. Salz zum Wuerzen
1 Zwiebel
250 ml klare Bruehe
2 Delelikatess Sosse zum braten

(fuer die Marinade)
1 Zwiebel
4 Pfefferkoerner
4 Wacholderbeeren
2 Lorbeerblatter
1 Nelke
250 ml. Essig
250 ml. Wasser

Zum Marinieren:
Zwiebel in Scheiben schneiden. Das gewaschne und gut abgetrophte Fleisch in eine Schirrel legen die gewuerze und in Scheiben geschnittene Zwiebel dazu alles mit dem Wasser und Essig ueber giessen und 2-4 Tage im Kuhlschrank ziehen lassen. Das Fleisch oeften wenden.

Zum Kochen:

Das genuegend gesauerte Fleisch gut abtrocknen und mit Pfeffer wuerzen. Von allen Secten braun anbraten danach Salzen, die Zwiebel wuerfeln und mit anbraten allen mit der Braten sosse und der klaren Bruehe abloeschen.

Flussigkeit von der Marinade noch geschmak dazugeben und alles 1 1/2 Stunde Schmorenlassen.

Sloppy Chicken (crockpot)

from Fix-it and Forget-it p. 194

Ingredients:
28 oz. can boneless chicken
10 3-4 oz. can cream of chicken soup
1 stack of butter crackers, crushed
15 oz can chicken broth
10 3-4 oz. can cream of mushroom soup

Combine all ingredients in crockpot. Cover and cook on Low 5-6 hours. Stirring occasionally.

Chicken Curry (crockpot)

from Fix-it and Forget-it p. 187

Ingredients:
4 boneless, skinless chicken breasts
1 small onion, chopped
2 sweet potatoes (about 1 1/2 lbs) cubed
2/3 C. orange juice
1 garlic clove, minced
1 tsp. chicken bouillon granules
1 tsp. salt
1/4 tsp. pepper
4 tsp. curry powder
2 Tbsp. cornstarch
2 Tbsp. cold water
rice

Toppings:
sliced green onions
shredded coconut
peanuts
raisins

Place chicken in crockpot and cover with onions and sweet potatoes.

Combine orange juice, garlic, chicken bouillon granules, salt, pepper, and curry powder. Pour over vegetables.

Cover and cook on Low 5-6 hours.

Remove chicken and vegetables and keep warm.

Turn crockpot to High. Dissolve cornstarch in cold water. Stir into sauce in crockpot. Cover. Cook on High 15-20 min.

Serve chicken and sauce over rice. Sprinkle with your choice of toppings.

Cranberry Chicken (crockpot)

from Fix-it and Forget-it p. 175

Ingredients:
3-4 lbs. chicken pieces
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup diced celery
1/2 cup diced onions
16 oz can whole berry cranberry sauce
1 cup barbecue sauce

Combine all ingredients in slow cooker.

Cover and cook on High for 4 hours or on Low 6-8 hours.

Sharon's Barbecued Ribs (crockpot)

from Fix-it and Forget it p. 146

Ingredients:
3-4 lb. boneless pork ribs, cut into serving size pieces
1 cup barbecue sauce
1 cup Catalina salad dressing

Place ribs in crockpot.

Combine barbecue sauce and salad dressing and pour over ribs.

Cook on low 8 hours covered.

Variation:
Add 1 garlic clove sliced thin to top of sauce before cooking.

Jean's Pork Chops (crockpot)

from Fix-it and Forget-it p. 141

1/2 C. flour
1 Tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
6-8 pork chops, 1 inch thick
2 Tbsp. oil
15 1/2 oz. can chicken and rice soup

Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture.

Brown in oil in skillet and transfer to crockpot.

Add soup and cover. Cook on Log 6-8 hours, or on High 3 1/2 hours.

Variation:
For increased flavor, step up the dry mustard to 1 Tbsp. and add 1 tsp. pepper.

Crockpot Lentil Soup

Note: Great with homemade tortillas or Naan (make from 5 min. dough under bread label)

From Jacqueline T.

Ingredients:
1 bag of dried lentils
1- 1 1/2 C of ground hamburger, browned
1 C tomato puree (or 1-2 cans of whole tomatoes pureed)
1 onion, chopped
1 green pepper, chopped
handful cilantro, chopped (2-3 T)
2 garlic cloves, minced
1 Tbsp. sugar
Cumin
1-2 stalks of celery,diced
2-3 carrots, grated
salt and pepper to taste

Cook lentils in 8 cups of water in crockpot until soft. (I often rinse them, and soak them in the crockpot overnight and then start cooking them in the morning on low.)

Brown hamburger and onion together and add to lentils after they have cooked for a few hours.

Add remaining ingredients and spices (I prefer to stick the tomato, green pepper, cilantro, garlic, celery and carrots together in a blender first and then add to the crock pot) and simmer to blend flavors.

Serve with grated cheese, fresh limes/ lime juice (our favorite part) and fresh tortillas/ naan.

This recipe makes a lot, I often freeze 1/2 to reheat and eat later.

Crockpot Chicken and Rice

from Cami C's family cookbook

Ingredients:
2-4 frozen boneless skinless chicken breasts
1 pkg (8 oz) cream cheese (let sit out to soften)
1 can cream of chicken soup
1 pkg. Italian dressing seasoning (the dried kind in the packet)
rice (prepare separately to go with chicken)

Stir the cream cheese, cream of chicken soup, and seasoning together in the crockpot. (can start on low and let them sit there for about 30 minutes to let the cream cheese soften before stirring).

Put the frozen chicken in and cover with the mix.

Cook on high 4-6 hours or until the chicken is cooked and fall-apart tender. (after the first 2 hours when the chicken is softer, can cut into strips for easier eating later).

Serve over rice

Pork Chop Supper- Crock pot recipe

from Cami Christensen's Family Cookbook

Ingredients:
6 pork loin or rib chops, 1/2 inch thick
6 medium new potatoes (about 1 1/2 lbs) cut into eighths
1 can (10 3/4 oz) cream of mushroom soup
1 can (4 oz.) mushroom pieces and stems, drained, or 1 carton fresh, sliced
2 Tbsp. apple juice
1/4 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. Worcestershire sauce
3 Tbsp. flour
1 Tbsp. diced pimentos
1 package (10 oz) frozen green peas, rinsed and drained

Spray 10-inch nonstick skilled with Pam; heat over medium-high heat. Cook pork in skilled, turning once, until brown.

Place potatoes in 3 1/2 to 6 quart slow cooker.

Mix soup, mushrooms, juice, thyme, garlic powder, Worcestershire sauce and flour; spoon half of soup mixture over potatoes. 

Place pork on potatoes; cover with remaining soup mixture.

Cover and cook on low heat setting 6-7 hours or until pork is tender. Remove pork; keep warm.

Stir pimientos and peas into slow cooker. Cover and cook on low heat about 15 minutes or until peas are tender.

Crockpot White Chicken Chili

Notes: Didn't have northern beans, used generic white beans and black beans. Still great. Also tried adding lime, cilantro, and cabbage when eating and was good too. Just changed it to a more Mexican taste than a chili taste. Both good.

From my nursing preceptor Tavia S.

Ingredients:
1 lb. Chicken (may use canned)
1 med Onion, chopped
1 1/2 tsp Garlic powder (or 2 cloves freshly pressed)
1 T Oil
2 cans Great northern beans, rinsed and drained
1 can Chicken broth
1 can Cream of chicken soup
1 C or more of water, to desired consistency
1 can chopped Green chilis
1 can Mexicorn (green giant brand)
1 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Black pepper
1/4 tsp Cayenne pepper

Saute onions and garlic with water or broth until soft. Add other ingredients and heat.

Just before serving add:
1/2 C whipping cream/evaporated milk
1 C sour cream

Top with grated cheese and tortilla chips

Robyn's French Dip (crockpot)

from Robyn E.

1 boneless roast
1c water
1 pkg. Manwich seasoning mix
1 pkg Augus mix

Put in crock pot. Cover and cook on low for 6 hours. Add water if dry. Slice and serve warm. Toast buns on grill. Top with mushrooms and swiss cheese which has been melted slightly.

Salt and Vinegar Broiled Potatoes

Salt and Vinegar Broiled Fingerling Potatoes

Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
-serves 4-
Ingredients
1 pound fingerling (or regular) potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper
Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.