Crock Pot Rotisserie Chicken

http://www.recipezaar.com/Crock-Pot-Rotisserie-Chicken-182629
Crock Pot Rotisserie Chicken
Recipe #182629 | 4¼ hours | 5 min prep | add private note


By: CookinMamaof3
Aug 24, 2006

Very tasty and easy! Because of the foil balls, the fat drains off the chicken as it cooks.

SERVES 8 (change servings and units)
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Ingredients

* 1 whole roasting chicken
* olive oil flavored cooking spray
* seasoning salt, to taste

Directions

1.
1
Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot.
2.
2
Clean chicken inside and out. Spray with olive oil spray.
3.
3
Sprinkle generously inside and out with seasoned salt.
4.
4
Put chicken back-side down in crock pot (on top of foil balls).
5.
5
Cook on high 4-6 hours.

Rachel's taco salad - cold

ingredients
2 lbs pulled chicken breast (from crockpot with italian seasoning) CHILLED!!
3 T Lawry's taco seasoning
1/2 c. water
2 romaine hearts, chopped
1 green onion bunch, chopped
1 can black beans, drained
1 can kidney beans, drained
1 c. diced red bell pepper
1 bunch cilantro, chopped
2 avocados, peeled, pitted, cubed, rinsed in lime juice
2 BIG handfuls nacho cheese doritos
1 very large tomato, diced

directions
1- stir chicken and seasoning, add water, mix. Mix with beans.
2- when you are ready to serve, toss all together, including the chips
3- serve


This idea was originally taken from taco salad III from allrecipes.com

Rachel's taco salad - warm

ingredients
1 lb ground turkey
3 T Lawry's taco seasoning
1/2 c. water
1 head red leaf, chopped
1 green onion, chopped
1 can pinto beans, drained
1 can kidney beans, drained
1 c. diced red bell pepper
chopped cilantro
2 avocados, peeled, pitted, cubed, rinsed in lime juice
2 handfuls doritos
1 c. cilantro salsa
(4 oz shredded cheese, optional)

directions
1- brown the meat and add the seasoning with a 1/2 c. of water.
2- warm up beans with the meat
3- prep veggies (except avocado), place in bag
4- prep avocado, place in another bag
5- when you are ready to serve, toss all together, including the chips
6- serve (meat mixture is warm, veggies are cold, chips are crispy)


This idea was taken from taco salad III from allrecipes.com

Chili's Mighty Ice Cream Pie

Chili's Mighty Ice Cream Pie

1 Oreo Cookie Crust
1/2 Gallon Vanilla Ice Cream
1 (6 oz.) Pkg. Heath Bits
1 Cup Semi Sweet Chocolate Chips
1 Jar Chocolate Fudge Topping
1 Jar Caramel Topping

Freeze pie crust, Heath bits and chips. When Heath bits and chips are
frozen chop in food processor until fine. Put pieces back in freezer.

Soften ice cream just until its workable (so bits can be stirred into ice
cream with out melting ice cream. Place lightly thawed ice cream in a
chilled mixing bowl and add heath bits and chocolate chips that have been
processed. Stir and mix well. Place ice cream in frozen pie shell and refreeze.
When pie has been in freezer for several hours and frozen well you are ready
for the next step.

Melt slightly 1/3 cup of the chocolate fudge topping so that it may stream
when poured from a measure cup or spoon. The Carmel may stream with out
heating, if not you should do the same as the chocolate topping. Remove the
pie from freezer and stream chocolate and caramel sauce on top of the pie
and place back in freezer.

When completely frozen cover tightly and will keep in freezer for several
days.

Brazilian Chicken -

Brazilian Chicken - 17.8g Carbs, 3.3g Fiber, 7.4g Sugar

From: The Abs Diet for Women VIA www.prevention. From
When you grab this chicken off the grill and serve it with salsa, it
might seem like just another marinated chicken breast. But don't be
fooled—this recipe slips in a helping of ground flaxseed, rich in
omega-3 fatty acids, one of the fat-fighting supernutrients from
the breakthrough Diabetes DTOUR Diet.
Serves: 4
Prep: 8 min
Cook: 15 min
Total: 3 hr 23 min

1 lemon
1 lime
1 Tbsp ground flaxseed
1 (8oz can) tomato sauce
1 (6oz can) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 tsp dried italian seasoning
1 tsp hot pepper salsa
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa

1.Grate the zest of the lemon and lime into a resealable bag. Squeeze
the juice from both fruits into the bag and throw out the pulp and
the seeds.

2.Mix in everything else except the chicken and chunky salsa.

3.Drop in the chicken, reseal the bag, and refrigerate for a few
hours.

4.Grill the chicken, turning and basting with marinade a few times,
for 10 to 15 minutes, or until the center is no longer pink. Serve
with the salsa.

Serves: 4
Nutrition per Serving:
200.7 Calories, 2.5g Fat, 0.5g Saturated Fat, 68.4mg Cholesterol,
727.9mg Sodium, 17.8g Carbs, 3.3g Dietary Fiber, 7.4g Total Sugars,
29.1g Protein

Lime-Grilled Chicken with Blueberry Salsa

Lime-Grilled Chicken with Blueberry Salsa


- 21.2g Carbs, 1.7g Fiber, 12.6 Sugar

The next time you want to toss chicken on the barbecue, prepare this
lime marinade a few hours in advance for a tantalizing treat. Top it
off with a fresh blueberry salsa for extra pizzazz and top-notch health
benefits—the tangy fruit is packed with antioxidants and fiber.

Refrigerating the salsa and marinade for this dish gives the flavors a
chance to blend, allowing for the utmost in taste satisfaction. You'll
love the unexpected pairing of sweet fruit with savory basil in the salsa.
Serves: 4
Prep: 5 min
Cook: 10 min
Total: 2 hr 15 min

--> SALSA
1 cup blueberries
1 yellow pepper, chopped
1 small red onion, minced
1/4 cup blueberry pourable all-fruit
1/4 cup loosely packed fresh basil leaves, cut into strips
1/4 tsp salt

--> CHICKEN AND MARINADE
1/4 cup lime juice
2 Tbsp olive or vegetable oil
2 shallots, minced
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breast halves

1.To make the salsa: In a medium bowl, combine the blueberries, pepper,
onion, all-fruit, basil, and salt. Cover and refrigerate for at least
2 hours.

2.To make the chicken and marinade: In a medium bowl, whisk together
the lime juice, oil, shallots, and pepper. Add the chicken, turning
to coat. Cover and refrigerate for up to 3 hours.

3.Coat the unheated grill rack with cooking spray. Preheat the grill.

4.Place the chicken on the rack and grill for 10 minutes, or until a
thermometer inserted in the thickest portion registers 160 degrees F
and the juices run clear. Serve with the salsa.

Serves: 4
Nutrition per Serving:
241.6 Calories, 8.1g Fat, 1.3g Saturated Fat, 51.3mg Cholesterol,
205.7mg Sodium, 21.2g Carbs, 1.7g Dietary Fiber, 12.6 Total Sugars,
21.5g Protein

Korean Barbecue Wet Rub

Korean Barbecue Wet Rub

1/4 cup packed brown sugar
1 t. salt
2 t. low-sodium soy sauce
2 t. dark sesame oil
4 garlic cloves, minced

Combine all ingredients. Refrigerate in an airtight container for up to 1 week.

Exquisite Pizza Sauce

Exquisite Pizza Sauce

I added 1/4 t. thyme to the other herbs and grinded them with the mortar and pestle. I changed 1 t. minced garlic to 1 T. freshly minced garlic. I omitted the anchovies and cheese.

SUBMITTED BY: Angie Gorkoff http://allrecipes.com/Recipe/Exquisite-Pizza-Sauce/Detail.aspx
"This sauce is wonderfully flavorful and is worth adding in the numerous ingredients."

PREP TIME 10 Min
READY IN 40 Min
Original recipe yield 1 pizza


Servings


US METRIC
INGREDIENTS (Nutrition)

* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 2 tablespoons honey
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* salt to taste




DIRECTIONS

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Pioneer Woman’s Classic Hummus

Pioneer Woman’s Classic Hummus

Ingredients

3 14.5-ounce cans garbanzo beans, rinsed and drained
1/3 cup plus 1 tablespoon tahini
3-4 cloves garlic, chopped
Juice of 1/2 lemon
½ teaspoon ground cumin
3 to 5 tablespoons cold water
1 tablespoon olive oil
Salt to taste
Fresh basil or Italian parsley

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. Pulse until mixture becomes somewhat smooth and combined, but do not overmix. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three time, just to incorporate.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Here's the link for photos: http://thepioneerwoman.com/cooking/2009/05/classic-hummus/

GARBANZO BEAN SOUP - Cuban Style

1 lb. dried Garbanzo Beans
3 Cups Water
2 14 oz. cans low-fat Chicken Broth
½ lb. Chorizo Sausage, sliced ¾" thick, casing removed
½ cup Olive Oil
½ medium Green Bell Pepper, both ends discarded, seeded, pith removed and finely chopped
1 Cup Onion, peeled, ends discarded, minced
2 medium Potatoes, diced in ½" pieces
3 cloves Garlic, peeled, mashed and finely minced
1 Cup Celery, chopped finely
½ cup Tomato Paste
½ teaspoon Tabasco sauce, to taste
½ teaspoon Paprika
¼ teaspoon Ac'cent™ Flavor Enhancer
½ teaspoon Dry Mustard
1 Tablespoon ground Cumin
2 Bay Leaves
Ground Black Pepper, to taste
*Salt, to taste

Soak beans overnight (8 hours minimum) fully immersed + 2" in water.
Discard soaking water and rinse beans thoroughly and drain.
Always LOOK FOR STONES IN THE BEANS. Do not eat the stones!

In your bean cooking pot, over medium-high heat, brown the Chorizo in 2 Tablespoons of the oil.
Add and sauté the onion, celery and green pepper to the Chorizo, stirring until onion is translucent.
Add the tomato paste and potatoes, stir over heat for approximately one more minute until combined.
Add the water, chicken broth and bay leaves to the meat mixture and bring to a rolling boil.
Add in the drained soaked beans and allow the mixture to return to a boil.
Reduce heat and simmer, partially covered, until beans are nearly tender; about 2 hours.

In a small clean bowl, mash the garlic, paprika, cumin and dry mustard together until very well blended.

Over medium heat in a small saucepan, heat the remaining oil.
Add the mashed and mixed ground dry spice/garlic mixture.
Add ⅔ cup of the liquid from the cooking beans and the Tabasco sauce.
Cook spice mixture an additional 5 minutes, stirring constantly until ingredients are fully combined.

Add the spice mixture into the bean pot and stir over medium heat until ingredients are fully combined.
Simmer, partially covered, for one additional hour (3 hours total cooking time.)
Before serving, purée** 2 cups of the cooked beans and stir back into the pot.

Remove and discard the bay leaves. Do not purée the bay leaves!

Serve very hot.
Tabasco and warmed fresh buttered Cuban bread as sides.

* You may not need additional salt. The canned broth often has plenty.

** Purée Made Easy

When puréeing in small amounts, the mess is not worth the trouble. Here is a tip that will get a delicious purée without the blender/food processor mess. Simply place the ingredients to be puréed into a large shallow rounded -bottom bowl. Using a small sturdy salad fork, mash the foods to be puréed thoroughly and completely, in a very small amount of the liquid. Return the purée back to the cooking pot. Stir in thoroughly.

GARBANZO BEAN SOUP

GARBANZO BEAN SOUP http://www.cooks.com/rec/view/0,1948,144191-240193,00.html

1 (1 1/4 lb.) acorn squash, halved & seeded
1 3/4 c. water
1 (28 oz.) can stewed tomatoes, undrained
3/4 c. onion, chopped
3/4 c. carrot, chopped
3/4 c. celery, chopped
1 tsp. beef flavored bouillon granules (G. Washington)
1/2 tsp. ground cumin
1/2 tsp. caraway seeds, crushed
1/4 tsp. red pepper (optional)
1 bay leaf
1 (15 oz.) can garbanzo beans, drained
1 zucchini, cut into 1" slices

Peel acorn squash and cut into 3/4 inch pieces. Combine acorn squash and next 10 ingredients in a large pan, bring to a boil. Cover; reduce heat, and simmer 15 minutes. Add garbanzo beans and zucchini, simmer 10 minutes or until zucchini is tender. Discard bay leaf. Ladle into soup bowls to serve. Yield 9 cups.

Basic stir fry recipe

http://www.familywok.com/recipes.php?rec=43

Basic Stir Fry Sauce

Ingredients:
(omitted) 1 1/ 2 tsp. sesame oil
(2 thinly sliced cloves) 1/ 2 tsp. minced garlic
(ginger powder) 1/ 2 tsp. minced ginger
(one bullion cube, 1 cup water) 1/ 2 cup chicken broth
(1 t.) 1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
(omitted) 1/ 2 tsp. salt
(freshly ground) 1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
(1 t. grape juice and 1/2 t. white vinegar) 1 Tbs. rice wine or sherry


Directions:
(mix together, boil for two minutes while whisking-voila!)--easier than the original directions

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

penoche no bakes

2 cups brown sugar
1/2 cup salt-free butter
1/2 cup skim milk
1/2 cup sunflowerseed butter
4 coups quick oats

melt all ingredients EXCEPT oats, stirring.
boil 1 1/2 minutes.

Stir in 4 cups quick oats

Let sit in pan for 5 minutes.

drop spoonful sized balls onto wax paper

allow to harden

enjoy.

potato-cauliflower curry

We make a potato-cauliflower curry that makes a good side dish for
rice or chappathi (indian bread):

Heat a little bit of oil in a pan. Add 1 tsp fennel seeds and when it
turns light brown, saute one sliced (or chopped) onion.
When the onion turns translucent, add cubed potatoes.
Saute for some more time till the potatoes are almost done (you can
cover the pan with a lid so it will cook faster).
Then add the cleaned cauliflower florets.
Add turmeric powder, salt, red chilli powder, masala powder (available
in your local indian store).
Saute till everything is cooked through.
Garnish with cilantro leaves.

-Usha