Tasted a lot like BBQ chicken, but very good. Another recipe that you can make a ton of since it's good for several days. VERY easy.
Put the following in your slow cooker: 6 breasts of chicken 1 can crushed pineapple 1-2 chopped white onions 2 minced garlic cloves, minced
Then fill the rest of your slow cooker with sweet baby rays BBQ sauce (OK, any kind, but I like SBR). Turn the slow cooker on low and then leave for the day! Ready for dinner!
I like to take the chicken out and shred with forks to make pulled chicken. More flavorful this way.
Not much beats homemade macaroni and cheese, especially when the recipe comes from Grandmom Ruth. She got it from the side of a box of Muellers pasta, though it's no longer printed on the box. We learned that it tastes best when you let it sit for a day before cooking.
2 tbs butter
2 tbs flour
1 tsp salt
1 tsp dry mustard
2 and 1/2 cups milk
4 cups (8 oz) grated cheese (I used cheddar and jack)
2 cups (8 oz) elbow macaroni
1/4 cup bread crumbs (optional, I skipped)
paprika to taste
In saucepan, melt butter. Remove from heat, blend in flour, salt mustard. Add milk and heat, stirring constantly for a few minutes until sauce thickens a little. Add cheese, continue to cook until melted. Meanwhile cook macaroni as directed and drain. Stir into the sauce and transfer to casserole dish. Add the breadcrumbs if you'd like and cook for 20 minutes at 375.
Thanks to friend Janice for this recipe! Great to serve with chips, or over grilled chicken or fish.
1 small pineapple, trimmed and diced, or 1 can of diced or crushed pineapple 1 chopped sweet red pepper 3/4 cup chopped red onion 2 tablespoons chopped cilantro 3 tablespoons lime juice 1 tablespoon canned chipotle peppers in adobe sauce (mashed) 2 teaspoons of the adobe sauce 2 fresh jalapeno peppers 2 cups diced tomatoes 2 minced garlic cloves 1 tsp chili powder 1 tsp coriander 1 tsp cumin
I always forget about the slow cooker. It's so great when you get home and just want to have something warm and waiting for you. This chicken recipe is warm, hearty and healthy. I made a TON (as much as my pot would hold) so we'd have plenty of leftovers. This sort of thing only gets better with time as the flavors blend together. Also, don't worry about proportions. Add whatever you like, as much as you like, depending on how much you like any particular flavor.
6 chicken breasts 2-3 white onions, chopped 2 small cans of diced mushrooms 2 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons dried oregano 1/2 teaspoon dried basil 2 bay leaves (remove before serving) 16 ounces tomato sauce (NOT marinara, just in the canned tomato section of the supermarket) 2 cans of diced tomatoes (or one large one, again proportions don't really matter) 1/2 cup white wine red pepper flakes to taste
This is really easy - put all of these ingredients in your slow cooker. If you're gone all day, cook on low. If you're only gone for 5ish hours, cook on high. Before you serve, remove the chicken breasts, pull apart with a few spoons and remove to the pot so it can soak up the juice.
I served with white rice, which soaked up the juice nicely.
Every year during cranberry season I stock up. I always have a few bags of cranberries in my freezer because I don't think they should be a season ingredient - they're just too good! My favorite is cranberry orange muffins, recipe from CooksIllustrated.com. These were another option for my SGR-ers :-)
Ingredients: 3 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons softened unsalted butter 1 cup sugar 1 teaspoon grated orange zest 2 large eggs 1.5 cups plain or vanilla yogurt 1.5 cups chopped cranberries 3/4 cups chopped walnuts
Preheat oven to 375 degrees. Mix first four ingredients in a bowl and set aside. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy(around 2 minutes). Add orange zest. Add eggs, one at a time, beating well after each addition. Beat in half of the dry ingredients (start the mixer slowly so you don't get a flour bath). Beat in the yogurt. Beat in remaining dry ingredients until incorporated. Fold cranberries and walnuts into finished batter. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
