Slow Cooker Chicken Pepperoni

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Slow Cooker Chicken Pepperoni

Serves 4

 

4 boneless, skinless chicken breasts

Ranch Dressing Mix

1 (14 ounce) jar spaghetti sauce

12 slices sandwich pepperoni

1/2 (16 ounce) package cooked spaghetti

4 slices mozzarella cheese

Parmesan Cheese

 

Add a thin layer of sauce to the bottom of the crock pot

Season chicken breasts with ranch dressing

Layer chicken breasts with pepperoni, cheese, sauce and any other toppings you like

Cook on Low until chicken is cooked through, 3-4 hours

Divide spaghetti among serving plates

Top spaghetti with chicken mixture

Sprinkle with Parmesan cheese

Enjoy with Caesar salad and garlic bread

 

* You can add any additional toppings like sliced black olives, diced garlic or any other favorite pizza toppings you may enjoy

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Irish Soda Bread

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This recipe is for 2 breads because my grandson will eat one by himself!
 

Irish Soda Bread

Makes 2 Breads

 

4 cups all-purpose flour

1/4 cup white sugar

1 teaspoon baking soda

2 teaspoon baking powder

1 teaspoon salt

 

2 eggs

1 1/4 cup buttermilk

1/4 cup vegetable oil

 

1 cup raisins/craisons

 

Preheat oven to 350 degrees

Grease a baking sheet, or line with parchment paper

In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt

In another bowl, whisk together eggs, buttermilk, and vegetable oil

Make a well in the center of the flour mixture, and pour in the buttermilk mixture

Add the raisins, and stir a few times, just until the ingredients come together into a soft dough

Turn the dough out onto a floured surface, and with floured hands shape dough into a ball

Divide dough in half

Place the dough balls on the prepared baking sheet, and cut a large cross in the top of each one with a sharp knife

Place the baking sheet on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes

* I have the worst time kneading out dough.  For this recipe, I added everything from the bowls into my Kitchen Aid mixer and let that do the work.

Chicken Wellington

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The name was a bit intimidating, but it was easier to make than I thought.  Hardest part for me was rolling it up in the dough.

I made a small salad to go with it and it s a good thing because it was very filling!

 

Chicken Wellington

Makes 4

2 tablespoons butter

1/2 cup onion, chopped fine

1 clove garlic, chopped

1 cup fresh spinach

1 tablespoon olive oil

4 skinless, boneless chicken breast halves, thinly sliced

2 teaspoons Creole seasoning

2 sheets frozen puff pastry, thawed

1 egg yolk, beaten

4 ounces Brie cheese, cut into slices

 

Preheat oven to 400 degrees

Melt 2 tablespoons butter in a skillet over medium heat

Sauté onion, garlic and spinach in butter for 5 minutes

Remove from heat, and let cool

Heat olive oil in same skillet over medium heat

Season chicken breasts with Creole seasoning, cook until evenly browned, about 2 minutes per side

Transfer to a plate to cool

Cut each puff pastry sheet in half

Place 1 sliced chicken breast on each half; top with spoonful of onion, garlic, spinach mixture and Brie cheese slice

Fold top and bottom of pastry over chicken

Press pastry seams together with your fingers to seal; place seam-side down on prepared baking pan

Brush with egg yolk

Cook in the preheated oven until pastry is golden brown, about 15 to 20 minutes

An instant-read thermometer inserted into the center of chicken should read at least 165 degrees

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Mediterranean Pesto Flatbread

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Korbyn enjoyed making this with me but was not ready to try it yet, and that’s ok, maybe next time.  Be sure to check out his proud picture in my blog.

This makes a great snack or light lunch

 

Mediterranean Pesto Flatbread

Makes 3

 

1 tablespoon Pesto for each flatbread

3 (6 inch) whole wheat flatbreads

1 cup spinach, rinsed and chopped

3 Garlic cloves, chopped

1/4 cup tomatoes, chopped

1/4 cup Kalamata olives, chopped

3 tablespoons onion, chopped

6 Sun Dried Tomatoes, chopped

6 tablespoons crumbled feta cheese

6 tablespoons grated Parmesan cheese

Pepper and oregano to taste

Olive oil and balsamic vinegar to taste

 

Preheat the oven to 350 degrees

Spread pesto on one side of each flatbread

Place flatbreads pesto-side up on a baking sheet

Top flatbread with spinach, garlic, tomatoes, kalamata olives, onion, sun dried tomatoes, feta cheese, and Parmesan cheese

Season with pepper and oregano

Bake until flatbreads are crisp, about 12 minutes, turning half way through

Cut into quarters

Drizzle with olive oil and balsamic then serve

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California Chicken

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If are looking for a dish that is bursting with flavor, look no further.  This came out amazing.

 

California Chicken

Serves 4

 

4 skinless, boneless chicken breasts

1/4 cup olive oil

2 garlic cloves, chopped

1/4 teaspoon pepper

1 teaspoon onion powder

1/4 cup lime juice

 

1/2 cup onion, sliced

salt and pepper to taste

2 ripe tomatoes, sliced

Shredded cheese blend of your choice

2 avocados – peeled, pitted and sliced

 

Marinated the chicken in olive oil, garlic, pepper, onion powder and lime juice 6-8 hours or overnight

Add chicken, marinate and chopped onion to a skillet over medium heat

Cook 10-15 minutes or until chicken is browned and just about done

Add salt and pepper to taste

Top each breast with 1 to 2 slices of tomato and cheese

Cover for 5-10 minutes or until cheese melts

Add 2 to 3 slices of avocado on top of each breast, and serve immediately

 

* Another option is to chop the tomato and avocado before adding it to the chicken

Mashed Potato Pancakes

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We had just enough leftover mashed potatoes from the night before to make these.  They were really good!

 

Mashed Potato Pancakes

Makes 4 Pancakes

 

1 1/2 – 2 cups leftover mashed potatoes

1 egg

1 tablespoon all-purpose flour

1/8 teaspoon garlic salt, onion powder, paprika

1/3 cup shredded cheese

1/3 cup chopped onions

Sour cream

Fresh chives, chopped

 

I warmed up my potatoes a bit to make them easier to mix in

Combine potatoes, egg, flour, garlic salt, onion powder, paprika, cheese and onions in a bowl

Heat a nonstick skillet over medium heat

Drop potato mixture by spoonfuls until evenly distributed

Using a spatula, flatten each pancake evenly

Cook until bottom is crispy, about 8-10 minutes

Flip each pancake and cook until crispy

Serve topped with sour cream and chives

Braised Balsamic Chicken

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Braised Balsamic Chicken

Serves 4

 

4 skinless, boneless chicken breast halves, left whole or cut into chunks

1 teaspoon garlic salt

Black pepper to taste

2 tablespoons olive oil

1 cup onion, thinly sliced

1 (14.5 ounce) can diced tomatoes

3 garlic cloves, minced

1/2 cup balsamic vinegar

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon dried thyme

 

Season chicken breasts with garlic salt and pepper

Heat olive oil in a skillet over medium heat

Sautee seasoned chicken breasts until chicken is browned, 3 to 4 minutes

Add onion; cook and stir until onion is browned, 3 to 4 minutes

Pour diced tomatoes, garlic and balsamic vinegar over chicken

Season with basil, oregano, rosemary and thyme

Simmer until chicken is no longer pink and the juices run clear, about 15 minutes

 

Serve with rice or pasta and vegetable