This is from Pampered Chef and is on my list to try. I've changed it a little to omit some of the product showcaseness (ie - use the whatever to chop, etc) If you don't have a deep covered baker (that is my one buy this PC party- I've been wanting it for awhile), you could probably use a Corningware dish with lid, but I'm not 100% on that. It might take some experimenting. You could also do it on the stove, just follow the directions for cooking the rice on the stove top.
Autumn Risotto with Chicken and CranberriesIngredients:
1 cup sweetened dried cranberries
2 cups hot water
1 medium onion, chopped
1 cup uncooked Arborio rice (see Cook’s Tip)
tbsp olive oil
23/4 cups chicken stock
3/4 cup dry white wine such as Chardonnay (or chicken broth, or white grape juice)
½ tsp each salt and coarsely ground black pepper
½ cup blanched slivered almonds
2 stalks celery, diced
2 oz cream cheese
2 cups diced cooked chicken or turkey breasts
1/4 cup finely chopped fresh parsley (optional)
Directions:
Combine cranberries and hot water in Small Batter Bowl; set aside. Combine onion, rice and oil in Deep Covered Baker. Microwave, uncovered, on HIGH 2–4 minutes or until onion is translucent. Add stock, wine, salt and black pepper; microwave, covered, on HIGH 13 minutes or until rice is still slightly firm, stirring once halfway through.
Meanwhile, toast almonds in a Sauté Pan over medium heat 5–7 minutes or until golden brown, stirring frequently. Remove from heat. Cut cream cheese into cubes. Drain cranberries; set aside. Carefully remove baker from microwave. Add chicken and celery to baker; stir. Microwave, covered, on HIGH 3–5 minutes or until rice is tender and risotto appears creamy.
Carefully remove baker from microwave. Add cream cheese and almonds; stir until cheese is fully incorporated. Fold in cranberries. Garnish with parsley, if desired.
***Rae Note: This was very good. One thing wondered is if doing it in a dutch oven on the stove top would save a lot of back and forth from the microwave which I found to be annoying. Of course I'm not sure how that would affect cooking time. Just a thought.
Yield: 6 servings (about 6½ cups/1.5 L)
Nutrients per serving (2 pieces): (about 1 cup/250 mL): Calories 420, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 470 mg, Carbohydrate 51 g, Fiber 3 g, Protein 23 gCook’s Tips: Arborio rice is an Italian short grain rice that can be found in the rice or ethnic section of most grocery stores.
If desired, substitute an additional 3/4 cup (175 mL) chicken stock for the wine.
© 2011 The Pampered Chef used under license. www.pamperedchef.com
Oct 25, 2011
Aug 15, 2011
Chicken Curry With Yams
From: My-crockpot-recipes.com
Braised Chicken Curry with Yams
Ingredients:
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
Directions:
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours. Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc. . . . and leave it on low for about 4 hours.
Braised Chicken Curry with Yams
Ingredients:
Canola oil
2 lbs chicken legs and thighs (I use bonless/skinless thighs mostly)
2 large white onions chopped
1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup madras curry powder (mild, medium/hot your choice)
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste
Directions:
In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside. IN the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Briing to a boil and then simmer slowly for 1 1/2 - 2 hours. Serve on basmati rice. I usually toss it all into the crockpot when i add back the chicken etc. . . . and leave it on low for about 4 hours.
Autumn Chicken
From: My-crockpot-recipes.com
Autumn Chicken
Ingredients:
2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Directions:
Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how many cloves of fresh garlic that would be. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
This sounds great - maybe add some apples too???
Autumn Chicken
Ingredients:
2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey
Directions:
Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I used a teaspoon of pre-chopped garlic. I'm not sure how many cloves of fresh garlic that would be. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
This sounds great - maybe add some apples too???
Eggplant and Tomato Stew with Chickpeas
from: My-Crockpot-Recipes.com
Eggplant and Tomato Stew with Garbanzo Beans
Ingredients:
1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
Directions:
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
Eggplant and Tomato Stew with Garbanzo Beans
Ingredients:
1 medium eggplant, peeled -- cut in 1/2' cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
8 ounces red kidney beans, canned -- rinsed and drained
1 cup chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf
Directions:
1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables.
3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.
Polynesian Pork Chops
From "101 Things to do with a slowcooker"
Polynesian Pork Chops
serves 4-6
4-6 lean pork chops
1 can (8oz) crushed pinapple (do not drain)
1 cup barbecue sauce (cheap Kraft Honey BBQ sause works well with this)
Place pork chops in a greased 31/2 to 5 quart slowcooker. Combine pineapple and bbq sause and pour over meat. Cover and cook on low hear 6-8 hours. The meat should shred pretty easily. You can use chicken, but I personally like the pork. Serve over rice. Yum!!
Polynesian Pork Chops
serves 4-6
4-6 lean pork chops
1 can (8oz) crushed pinapple (do not drain)
1 cup barbecue sauce (cheap Kraft Honey BBQ sause works well with this)
Place pork chops in a greased 31/2 to 5 quart slowcooker. Combine pineapple and bbq sause and pour over meat. Cover and cook on low hear 6-8 hours. The meat should shred pretty easily. You can use chicken, but I personally like the pork. Serve over rice. Yum!!
Jul 8, 2011
Mexican Crockpot
from: anythingbutmeatloaf.blogspot.com
"Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad. "
I did two chicken breasts, don't drain the corn (if you're like me and did it by instinct, just add water or broth), and cook half the time on low, half on high.
"Throw chicken breasts, a can of black beans, can of corn, 1 c. salsa and 1 package taco seasoning in the crock pot for 4-5 hours until the chicken is cooked through. Then, remove the chicken, shred it with a fork and place back with bean/corn mixture. Serve over chips with cheese and sour cream. You could also put it over lettuce to make a chicken taco salad. "
I did two chicken breasts, don't drain the corn (if you're like me and did it by instinct, just add water or broth), and cook half the time on low, half on high.
Feb 10, 2011
Dressed-Up Rice Krispies
These recipes are from Cooks Country. We made the chocolate cherry ones the other day and they were really, really good!
Crispy Chocolate Cherry Treats
3 TBS unsalted butter
1 (10 oz) bag mallows
1/2 cup white chocolate chips
1/2 tsp salt
1/4 tsp vanilla extract
5 cups Rice Krispies cereal
1 cup dried cherries, chopped
1/2 cup semi-sweet chocolate chips, melted (Hershey's Special Dark are wonderful)
(melt chips in the microwave in a small bowl heating first for 30 seconds and then for 15-20seconds, stirring in between and after)
1. Prepare 8X8 pan: Line with foil, allowing excess to hang over the edges. Grease the foil. Melt butter in a large pot over low heat. Add marshmallows, white chocolate, and salt. Cook, stirring constantly, until melted and smooth; about 8 minutes. Stir in vanilla; remove pot from heat.
2. Stir in Rice Krispies and cherries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula (or hands). Let cool completely, about 1 hour.
3. Drizzle melted semi-sweet chocolate chips over cooled treats. Allow chocolate to cool, at least 15 minutes. Using foil overhand, lift treats from pan. Cut into squares. Serve
Alternatives
Double chocolate Caramel Turtle Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chops in step 1. Omit the cherries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with Rice Kristpies.
Fluffer-Nutter Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chips, 1 cup dry-roasted peanuts for cherries, and 1/2 cup peanut butter chips for semisweet chocolate chips (melted).
______________________
I also have to mention another jazzed up recipe from www.ourbestbites.com. I love to make these for parties during the holidays!
Crispy Chocolate Cherry Treats
3 TBS unsalted butter
1 (10 oz) bag mallows
1/2 cup white chocolate chips
1/2 tsp salt
1/4 tsp vanilla extract
5 cups Rice Krispies cereal
1 cup dried cherries, chopped
1/2 cup semi-sweet chocolate chips, melted (Hershey's Special Dark are wonderful)
(melt chips in the microwave in a small bowl heating first for 30 seconds and then for 15-20seconds, stirring in between and after)
1. Prepare 8X8 pan: Line with foil, allowing excess to hang over the edges. Grease the foil. Melt butter in a large pot over low heat. Add marshmallows, white chocolate, and salt. Cook, stirring constantly, until melted and smooth; about 8 minutes. Stir in vanilla; remove pot from heat.
2. Stir in Rice Krispies and cherries until incorporated. Scrape mixture into prepared pan and press into bottom and corners with greased spatula (or hands). Let cool completely, about 1 hour.
3. Drizzle melted semi-sweet chocolate chips over cooled treats. Allow chocolate to cool, at least 15 minutes. Using foil overhand, lift treats from pan. Cut into squares. Serve
Alternatives
Double chocolate Caramel Turtle Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup semisweet chocolate chips for white chocolate chops in step 1. Omit the cherries and stir in 15 soft caramel candies, quartered, and 1 cup chopped toasted pecans with Rice Kristpies.
Fluffer-Nutter Treats
Prepare Crispy Chocolate Cherry Treats, substituting 1/2 cup peanut butter chips for white chips, 1 cup dry-roasted peanuts for cherries, and 1/2 cup peanut butter chips for semisweet chocolate chips (melted).
______________________
I also have to mention another jazzed up recipe from www.ourbestbites.com. I love to make these for parties during the holidays!
Peppermint Bark Rice Krispie Treats
Recipe by Our Best Bites
Ingredients
1 10.5 ounce bag peppermint mini marshmallows*
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal (I like mine a little more marshmallowy)
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed
*In place of the peppermint marshmallows, use regular marshmallows and add about 1/4 teaspoon peppermint extract to melted marshmallow mixture. Or more to taste, I’m guessing on the amount. (I do this as I couldn't find the peppermint mallows)
Instructions:
Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.
Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Heat in 30 second intervals, stirring in between, until melted and smooth. (You can do that whole process on the stovetop as well.) Add rice krispie cereal and stir to evenly combine. With buttered hands, press mixture into prepared pan.
Place white chocolate chips and 1/4 teaspoon oil in a small bowl. Heat in microwave in 30 second intervals, stirring in between, until melted and smooth. Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract. Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top. Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.
Recipe by Our Best Bites
Ingredients
1 10.5 ounce bag peppermint mini marshmallows*
4 tablespoons real butter, plus extra to butter pan
5-6 cups rice krispie style cereal (I like mine a little more marshmallowy)
3 tablespoons semi-sweet or dark chocolate chips
3 tablespoons white chocolate chips
1/2 teaspoon vegetable oil, divided
a few drops (about 1/8 teaspoon) peppermint extract
2-3 medium sized candycanes, crushed
*In place of the peppermint marshmallows, use regular marshmallows and add about 1/4 teaspoon peppermint extract to melted marshmallow mixture. Or more to taste, I’m guessing on the amount. (I do this as I couldn't find the peppermint mallows)
Instructions:
Line a 9×13 pan with foil and lightly butter bottom and about 1 inch up sides.
Melt butter in a very large bowl in the microwave. Add marshmallows and stir to coat. Heat in 30 second intervals, stirring in between, until melted and smooth. (You can do that whole process on the stovetop as well.) Add rice krispie cereal and stir to evenly combine. With buttered hands, press mixture into prepared pan.
Place white chocolate chips and 1/4 teaspoon oil in a small bowl. Heat in microwave in 30 second intervals, stirring in between, until melted and smooth. Repeat same process with semi-sweet or dark chocolate chips and add a few drops of peppermint extract. Drizzle both chocolates on top of rice krispie treats and sprinkle candy canes on top. Let sit until chocolate is set, place pan in fridge to speed process along. Cut into squares and eat up.
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