This is a recipe that I tried on a whim one day. I had Greek Chicken at a the EE clinic over the summer and wanted to duplicate it, but not have the oven on. I found this in my "Fix It & Forget it Cookbook" and it was a HUGE hit with the kids!!!
4-6 potatoes, quartered
2-3 lbs chicken pieces (I used chicken thighs w/ the skin & bones b/c that's what I had!)
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
1 tsp salt (I omitted the salt)
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions & garlic. Sprinkle with seasonings & top with oil. Cover, cooking on high for 5-6 hours or low 9-10 hours. Makes 4-6 servings!
Enjoy!
Friday, February 15, 2008
Sunday, February 3, 2008
Pad Thai (with Chicken) ~ Feb Recipe Challenge
I love Pad Thai. I've been searching for a good fairly easy recipe. I've tried numerous ones that have failed miserably. This one I found on yahoo one day when they were featuring make your own take out. I of course had to make some modifications as I didn't have the crushed peanuts on top, and I wanted chicken instead of shrimp (although either would be good!)
4 ounces dried rice noodles (I used aprox 6 oz)
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes.
Some notes ~ really make sure your noodles are drained quite well. Make sure though that you do soak them for 20 min even if the box says to soak them for less time. I've soaked them for less time in other recipes and its just not as good. Also because I used chicken I used one chicken breast that I cut-up and pre-cooked.
Blueberry Waffles
This is something I wanted for breakfast this week ~ and its rare that I make what I want. Usually I take requests on the mornings that D is home. This particular morning I took no requests and just went to work on finding a recipe for Blueberry Waffles. The original recipe came from allrecipes.com but I had to make some modifications to it in order to satisfy the family :) So here you go...my Blueberry Waffle Recipe:
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
Honey Glazed Carrots
I had copied down a recipe quite similar to this a while back and misplaced it. Well in my pantry were two cans of carrots that never made it into whatever I purchased them for. So I set out to find a way to use them. I whipped this up one evening and it got thumbs up from everyone (D & I didn't get to eat them as this was the night we went Christmas shopping).
3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
Directions: Bring 2 inches of water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. (If using canned then you can skip the boiling to make them crisp-tender...just get 'em warm!) Drain carrots; return to saucepan. Stir in honey, butter. Cook and stir over low heat until carrots are glazed.
Some notes: I found this recipe at honey.com
3 cups sliced carrots
1/4 cup honey
2 Tablespoons butter or margarine
Directions: Bring 2 inches of water to a boil in medium saucepan over high heat. Add carrots and return to a boil. Reduce heat to medium. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. (If using canned then you can skip the boiling to make them crisp-tender...just get 'em warm!) Drain carrots; return to saucepan. Stir in honey, butter. Cook and stir over low heat until carrots are glazed.
Some notes: I found this recipe at honey.com
English Muffin Loaf
5 ½-6 Cups Flour 2 Packages Dry Yeast
1 Tablespoon Sugar 2 Teaspoon Salt
¼ Teaspoon Baking Soda 2 Cups Milk
½ Cup Water Cornmeal
Heat water and milk to 120-130 degrees, and then pour in mixing bowl mixing in sugar & salt. Let set for 5 minutes. Add baking soda and half of the flour turn mixer on slowly. When the flour is all mixed in add the remaining and let it mix for about 10 minutes. Divide dough and put into greased loaf pans that have been sprinkled with cornmeal. Cover let rise in a warm place for about 45 minutes. Bake at above 375 for 25 minutes. You can wrap these in foil and then saran wrap and they freeze nicely.
Some notes; This is a recipe that my mom makes all the time and sells in the farm stand at the end of her road. It is a very popular item. It's a great breakfast item and easier than making a big batch of English Muffins!
1 Tablespoon Sugar 2 Teaspoon Salt
¼ Teaspoon Baking Soda 2 Cups Milk
½ Cup Water Cornmeal
Heat water and milk to 120-130 degrees, and then pour in mixing bowl mixing in sugar & salt. Let set for 5 minutes. Add baking soda and half of the flour turn mixer on slowly. When the flour is all mixed in add the remaining and let it mix for about 10 minutes. Divide dough and put into greased loaf pans that have been sprinkled with cornmeal. Cover let rise in a warm place for about 45 minutes. Bake at above 375 for 25 minutes. You can wrap these in foil and then saran wrap and they freeze nicely.
Some notes; This is a recipe that my mom makes all the time and sells in the farm stand at the end of her road. It is a very popular item. It's a great breakfast item and easier than making a big batch of English Muffins!
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