Monday, January 10, 2011

Crockpot Teriyaki Chicken

1 bag of frozen boneless/skinless chicken thighs or breasts (3 lbs)

In a separate bowl mix with whisk:
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup pineapple juice
little less than 1/2 cup of sugar
1 tsp powder ginger
2 cloves fresh garlic, minced

Place chicken and sauce in a crock-pot and cook 4-6 hours, or until the chicken is tender. If chicken needs to be shredded further, use whisk or a potato masher. If there is too much liquid, leave the lid off and let it reduce or thicken with a combination of cornstarch and water. Serve over rice.

NOTE: Use more sauce than it calls for! (I only used 4 large chicken breasts with the amount of sauce in the recipe and it was perfect.)

Cowboy Soup and Cornbread

1 pound browned ground beef
1 envelope taco seasoning
1 envelope ranch dressing mix
1 can drained corn (or a few handfuls of frozen corn)
1 can ranch style beans (I haven't been able to find these in Ohio so I just add another can of a different kind of bean)
1 can black beans (drain and rinse)
1 can Rotel
1 can stewed tomatoes (put them in blender first)
1 can pinto beans

Put it all in the crockpot and let it simmer for a few hours. Add a can of tomato sauce if it's too thick. Serve with cheese and sour cream on top. Great with tortilla chips or cornbread.

Cornbread:
1 cup flour
1 cup cornmeal
2/3 cup sugar
1 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/3 cup oil

Mix dry ingredients together in large bowl. Mix wet ingredients in another bowl; then combine with dry and stir till combined. Pour into ungreased 8x8” pan and bake 20-25 min at 400 degrees.

PF Chang's Lettuce Wraps


***We eat this as a salad instead of Lettuce Wraps because it’s much easier to prepare and eat. Instead of making the lettuce cups, chop the lettuce up for the salad. Spoon the chicken mixture over the top and then pour the special sauces on. Top with the maifun.
  • 1 cup fried maifun (rice sticks)
  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 2/3 cup straw mushrooms
  • 3 tablespoons chopped green onions
  • 1 teaspoon minced garlic
  • 4-5 leaves iceberg lettuce
Special Sauces (for spooning over your lettuce wraps)
Sauce #1
  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
Sauce #2
  • 1 tablespoon Chinese hot mustard
  • 2 teaspoons water
  • 1-2 teaspoon garlic and red chili paste
Stir Fry Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice vinegar
Directions 
1.     Make the special sauce by dissolving the sugar in water in a small bowl. 
2.    Add soy sauce, rice vinegar, ketchup, lemon juice and sesame oil. 
3.    Mix well and refrigerate this sauce until you're ready to serve. 
4.    In a separate dish, combine the hot water with the hot mustard for the 2nd special sauce and set this aside as well. (You will eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. ) 
5.    Bring oil to high heat in a wok or large frying pan. 
6.    Sauté chicken breasts for 4 to 5 minutes per side or done. 
7.    Remove chicken from the pan and cool. 
8.    Keep oil in the pan, keep hot. 
9.    As chicken cools mince water chestnuts and mushrooms to about the size of small peas. 
10. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. 
11.  When chicken is cool, chop it so that no piece is bigger than a dime. 
12. With the pan still on high heat, add another Tbsp of vegetable oil. 
13. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. 
14. Add the stir fry sauce to the pan and sauté the mixture for a couple minutes. 
15. Serve onto a dish lined with a bed of fried rice noodles (maifun). 
16. Serve chicken with a side of lettuce cups. Make these cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off the outside of this slice. 
17. Make the 2nd Special Sauce at the table by adding your desired number of teaspoons of hot mustard and chili sauce to the sauce started in step 4: 1 tsp each of hot mustard and chili sauce for mild, 2 tsp each for medium and 3 tsp each for hot. Stir well. 
18. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauces over the top and then folding it up like a taco.


Tortellini, Bean and Pesto Soup

2 tablespoons butter or margarine
1 garlic clove, finely chopped
1 medium carrot, cut into julienne strips
1 medium onion, chopped (1/2 cup)
1 medium celery stalk, chopped (1/2 cup)
6 cups water
2 teaspoons vegetable or chicken bouillon granules
1 can (19 oz) red kidney beans, drained, rinsed
1 package (10 ounces) dried cheese-filled tortellini (2 1/2 cups)
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
6 tablespoons basil pesto
6 tablespoons freshly grated Parmesan cheese







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  1. Melt butter in 4-quart Dutch oven over medium-low heat. Cook garlic, carrot, onion and celery in butter 10 minutes, stirring occasionally.
  2. Stir in water and bouillon granules. Heat to boiling; reduce heat. Stir in beans and tortellini. Cover and simmer about 20 minutes, stirring occasionally, until tortellini are tender.
  3. Stir in parsley and pepper. Top each serving with pesto and cheese. Serve immediately.

Broccoli Salad

  • 1 large head broccoli or 2 small heads, chopped
  • 1 small red onion, chopped fine
  • 1 1/2 lbs. bacon, fried & cut up
  • 2 cups shredded Swiss cheese
  • 2 cups shredded cheddar cheese
  • 1 can honey roasted peanuts (can substitute slivered almonds, I use some of both)
In a large bowl, combine broccoli, onion, bacon, cheeses, and peanuts.

Dressing - In another bowl combine the following:
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 Tbs. white or red wine vinegar
Pour dressing over salad, mix, and refrigerate overnight.

Southwestern BBQ Chicken Salad

Don't faint. I am actually posting on this blog. :)

2 large chicken breasts, cooked and shredded
1 cup BBQ sauce
1/2 head Romaine lettuce, chopped
1/2 head Iceberg lettuce, chopped
1 can corn, drained (I just use a couple handfuls of frozen corn, thawed out in the microwave.)
1 can black beans, drained and rinsed
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 Roma tomatoes, diced
2 Haas avocados, diced
shredded cheese, Mexican blend or cheddar
crispy tortilla strips

  • Stir shredded chicken in with the BBQ sauce until well coated (I cooked my chicken in the crockpot with BBQ sauce, shredded it and then added more BBQ sauce. I thought it turned out really well). Of course you can use less or more sauce, it's up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad.
  • Toss together the lettuce, cilantro, corn, beans, and chopped veggies.
  • Top with shredded chicken, cheese and crispy tortilla strips.
  • Drizzle ranch or cilantro lime dressing over salad and enjoy!

Wednesday, August 11, 2010

BBQ Beef Sandwiches

Ingredients:
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup bbq sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 boneless roast (3-4 pounds)


Directions:
In slow cooker, mix all ingredients except roast. Mix well. Add roast. Cover and cook on high 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Serve on buns.