Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Herbed Rice Pilaf

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rice recipe

I was having a cook out and needed a side dish to go with the grilled chicken so I decided to put this Herbed Rice Pilaf on the menu. This is a simple recipe that you can have ready by the time the chicken comes off the grill. I prepared the recipe as written, and it is really good. The roasted almonds complement the recipe very well. I think the only change I will make next time, is to add some chopped mushrooms to the mix.

Herbed Rice Pilaf
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 3 tablespoons butter
  • 1 small onion (chopped)
  • Salt
  • 1½ cups long grain rice
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoon thyme
  • 3 ¼ cups low sodium chicken broth
  • ½ cup sliced almonds (toasted)
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Melt butter in a medium size sauce pan; add the onion and ½ teaspoon salt. Cook the onion in the butter until just softened. Add the rice and continue cooking until rice starts to turn translucent. Mix in the garlic and thyme and continue cooking until fragrant – about 30 seconds.
  2. Add the bay leaf and then mix broth into the rice mixture, bring to a boil, reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed and rice is tender.
  3. Remove the bay leaf and mix in the parsley.
  4. Serve hot

Adapted from Cooks Country

Fried Green Tomatoes Recipe

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fried green tomato recipe

When I was growing up this was one of my brother’s favorite summer time treats. Here in Upper Michigan tomatoes ripen late into the season – so being able to use some of them early was a good thing. Fried Green Tomatoes have a special flavor all of their own; give them a try.

Fried Green Tomatoes Recipe
 
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Author:
Recipe type: Side Dish
Ingredients
  • 2 large green tomatoes
  • 1 egg
  • ¼ cup milk
  • ½ cup all-purpose flour
  • ¼ cup cornmeal
  • ¼ cup bread crumbs
  • 1 teaspoon coarse kosher salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper (optional)
  • Vegetable oil for frying
Instructions
  1. Core and slice tomatoes into ¼ to ½ inch slices. Place tomatoes slices on a platter and pat dry with paper toweling.
  2. in a medium size bowl whisk together the egg and milk.
  3. in a wide dish, like a pie dish, mix together the cornmeal, bread crumbs, salt, pepper, and cayenne pepper.
  4. Place the flour in a separate wide dish.
  5. First roll the tomato slices in the flour, and then into the egg mixture; roll them into the corn meal bread crumbs mixture to coat.
  6. Place about ¼ inch of oil in a large skillet over medium high heat and cook tomato slices until nicely browned on both sides. Do not crowd the slices – cook in batches if necessary. Place them on a plate covered with paper toweling.

adapted from allrecipes.com

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill

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smoked pork ribs recipe

Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.

smoked pork ribs recipe

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
 
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Author:
Recipe type: Grilling
Ingredients
  • 2 – 3 pounds country style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
  • Kosher salt
  • Pepper
  • Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
  • Ingredients for glaze
  • ⅓ cup Tennessee whiskey
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon chili powder
  • 1 peach (very ripe)
Instructions
  1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
  2. Salt and pepper pork ribs on both sides.
  3. Reduce heat to medium high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to cooler side of grill. Close cover and smoke for 1 ½ to 2 hours.
  4. Directions for Glaze
  5. Peel the peach, remove the pit, place it a medium size sauce pan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium high and continue cooking until mixture is reduced to a light syrup texture. Remove ⅓ cup and set aside for dipping sauce.
  6. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
  7. Serve with the reserved dipping sauce.

 adapted from charbroil.com

Red Rice Recipe

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red rice recipe

After a successful fishing trip I decided to put a fish fry on the supper menu. I wanted to get away from the oil a little bit, so instead of having fries as a side dish, I decided to try this flavored rice recipe.

Basically this is a little different version of Spanish rice. It’s a little spicy and turned out to be a really good flavor combination to go with the fish which I seasoned with, salt, pepper, and Cajun seasoning coated with panko bread crumbs.

If you’re looking for a good side dish give this red rice recipe a try – it’s really good. Enjoy

Red Rice Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 5 scallions (optional) (green part only - sliced)
  • 1 green bell pepper (finely chopped)
  • 2 jalapeno peppers (seeded and diced)
  • 1½ cups long grain rice
  • 1 tablespoon tomato paste
  • 4 garlic cloves minced
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups chicken broth
  • 1 ½ teaspoons salt
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a large kettle using the oil over medium high heat cook the onion, peppers, and celery until tender. Add the rice and continue cooking until rice becomes translucent around the edges. Stir in the tomato paste and garlic; cook until fragrant.
  2. red rice recipe
  3. Stir in the tomatoes and chicken broth, and then season with the salt, and cayenne pepper. Bring mixture to a boil, reduce heat to simmer, cover and continue cooking until rice is tender and liquid is absorbed; about 20 minutes.
  4. cooking red rice
  5. (Add extra broth or water to the rice mixture if it starts to become too dry before the rice is done)
  6. Fluff rice mixture with a fork and let rest covered 10 minutes before serving; garish with sliced scallions if using. (Optional)

Inspired by Cooks Country

Grilled Pork Burgers with Horseradish Burger Sauce Recipe

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grilled pork burgers recipe

You don’t see recipes for pork burgers very often maybe because they have a tendency to turn out kind of bland. This Grilled Pork Burgers with Horseradish Burger Sauce recipe is an exception, it is a little on the spicy side, but delicious. This is a simple and quick recipe so you can have burgers in front of your family or guests in less than an hour.
The next time you’re looking for a change from ordinary burgers, fire up the grill and give this Grilled Pork Burgers with Horseradish Burger Sauce Recipe a try. Enjoy

Grilled Pork Burgers with Horseradish Burger Sauce Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for Sauce
  • ¼ cup real mayonnaise
  • 2 tablespoons sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon stone ground mustard
  • 1 garlic clove (crushed and minced)
  • ⅛ teaspoon sugar
  • Salt and pepper
  • Hot sauce to taste
  • Ingredients for burgers
  • 2 slices white bread (process in blender for fresh bread crumbs)
  • 1 shallot (minced)
  • 2 tablespoons milk
  • 4 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon thyme
  • 1 teaspoon pepper
  • ½ teaspoons salt
  • 1 ½ pounds ground pork
  • 4 hamburger buns
Instructions
  1. prepare the Horseradish Burger Sauce in a medium size bowl by mixing together the mayonnaise, sour cream, horseradish, mustard, garlic, and sugar. Add the salt, pepper, and hot sauce to taste. Set aside.
  2. Preheat and prepare the grill on high heat.
  3. In a large bowl mix together the fresh bread crumbs, shallot, milk, soy sauce, Worcestershire, thyme, pepper, and salt. Add the ground pork into the mixture and thoroughly combine using your hands. Divide mixture into 4 patties.
  4. Oil grill grates, turn heat to medium and grill patties till browned and slightly charred on one side. Flip patties and continue cooking to an internal temperature of 150F. While burgers are grilling lightly toast buns cut side down.
  5. Serve burgers on buns with sauce and choice of condiments.

Adapted from cooks country

Roasted Pepper Chicken Penne

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roasted pepper chicken penne recipe

The roasted peppers in this recipe are delicious; they are a nice added touch to what is basically a pepper chicken recipe. I prepared this recipe as written but there is room to add some additional spices if you desire; like maybe some red crushed pepper flakes to give it a little bit of heat.
If you have ever eaten a dish that tastes great with that first bite, but the more you eat, the less you like it – well this dish for me was just the opposite. The first bite I thought it was just ok, but as I ate more of it I thought; Wow – this is really good.
Give this Roasted Pepper Chicken Penne Recipe a try; it’s really good. Enjoy

Roasted Pepper Chicken Penne
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 6-8
Ingredients
  • 1 pound chicken tenders or boneless chicken breasts (strips cut into 1 inch pieces)
  • ¼ cup balsamic vinegar
  • 1 package penne pasta (16 ounces)
  • 1 medium onion (cut in half and thinly sliced)
  • 4 garlic cloves (minced)
  • ¼ cup olive oil
  • 1 can crushed tomatoes (28 ounces)
  • 1 cup roasted sweet red peppers (drained and sliced)
  • 1 cup chicken broth
  • 3 teaspoons Italian seasoning
  • ¼ teaspoon salt
  • 1 cup Parmesan cheese (shredded or grated)
Instructions
  1. Cut chicken into 1 inch cubes and place them in a zip lock bag. Pour in the balsamic vinegar and marinate in the refrigerator for 15 minutes; drain and discard vinegar.
  2. While chicken is marinating cook pasta according to package directions and drain.
  3. Using the oil in a large skillet cook the onion and garlic for 1 minute. Add the chicken and cook until juices run clear. Stir in the broth, red pepper, Italian seasoning, crushed tomatoes, and salt.
  4. Cook until heated through. Fold the chicken tomato mixture into the pasta.
  5. Serve hot garnished with the Parmesan cheese

 Adapted from The Taste of Home Cookbook

Chili Corn Chip Hot Dogs Recipe

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chili corn chip hot dogs recipe

Sometimes a lot can be said for keeping it simple. If you’re in a hurry this recipe is for you.
I didn’t have a lot of time to spare, and I had most of the ingredients on hand to put together this Chili Corn Chip Hot Dogs Recipe. I used the grill for the hot dogs, but if you don’t have the time to prepare the grill, the oven broiler should work out fine. This is basically a chili dog recipe with a few added ingredients. I decided to use whole-wheat hot dog buns for this recipe, but that was a matter of preference, replace them with white if you don’t care for the whole-wheat.
If you’re in a hurry, and still have a desire to fire up the grill, give this Chili Corn Chip Hot Dogs Recipe a try. Enjoy

Chili Corn Chip Hot Dogs Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 6
Ingredients
  • 6 bun length hot dogs
  • 1 can chili without beans (15 ounces)
  • 6 whole wheat hot dog buns
  • ⅓ shredded cheddar cheese
  • ⅓ cup chopped sweet onion
  • ½ cup regular corn chips (coarsely crushed – I put the corn chips in a food grade plastic band and crushed them with a rolling pin)
Instructions
  1. Prepare grill on medium high heat. Grill hot dogs until grill marks form and dogs are slightly charred and heated through.
  2. While hot dogs are grilling heat the chili in a small sauce pan according to can directions.
  3. Just before hot dogs are done place the buns cut side down on the grill; grill until lightly toasted.
  4. Serve the hot dogs in the bun topped with chili, onion, cheese, and crushed corn chips.

Adapted from Kraftrecipes.com

Italian Breaded Pork Chops

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italian breaded pork chops recipe

This is another simple and good recipe. This recipe doesn’t require many ingredients so chances are you probably have most of them on hand. The finished pork chops are tender, juicy, and delicious. I used boneless pork chops in this recipe, but bone in would be good as well. Cooking time will vary depending on the thickness of the chops. Enjoy

Italian Breaded Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 3 eggs (lightly beaten)
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (peeled and sliced)
  • 4-6 boneless pork chops (depending on size of ovenproof skillet and how many you are feeding. This recipe has plenty of breading mix to do 6; the chops I used for this recipe were about 1 inch thick.)
Instructions
  1. Preheat oven to 325F.
  2. In a medium size bowl whisk together the eggs and milk until thoroughly combined.
  3. egg dip mixture
  4. In a wide dish, like a pie dish, mix together the Parmesan cheese, bread crumbs, and parsley until well combined.
  5. pork chop breading mix
  6. Dip pork chops into the egg mixture, and then into the breadcrumbs, pressing lightly to adhere the mixture to the chops; coat thoroughly on all sides. Remove the chops to a plate and set aside.
  7. breaded porkchops
  8. Place the oil in a large ovenproof skillet over medium high heat and cook the garlic until lightly browned to flavor the oil; remove the garlic and discard. Cook the chops in the skillet until nicely browned on both sides.
  9. garlic in oil
  10. browning pork chops
  11. Transfer the skillet from the burner to the oven. (Middle rack) bake chops for 25 minutes or to an internal temperature of 145F.

Adapted from Allrecipes.com

Best Ever Grilled Turkey Burgers Recipe

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turkey burger

With the 4th of July coming up at the end of the week I thought it would be a great time to post this Best Ever Grilled Turkey Burgers Recipe. This is a simple recipe that requires very few ingredients, almost no prep time, and cooks quickly, with the end result being delicious, juicy, burgers.

I served these burgers on a grill toasted bun with slices of tomato and Valeria onions. You can use your choice of condiments.

Fire the grill this 4th of July and give this one a try.

Best Ever Grilled Turkey Burgers Recipe
 
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Author:
Recipe type: Grilling
Serves: 8
Ingredients
  • ½ cup real mayonnaise
  • ½ cup traditional bread crumbs
  • 1 envelope of dry onion soup mix
  • 2 pounds ground turkey
  • 8 hamburger buns (toasted on the grill)
Instructions
  1. Preheat and prepare grill for medium high heat.
  2. In a large bowl mix all the ingredients together except for the buns until toughly combined. Divide the mixture into 8 burgers.
  3. Grill burgers until browned and slightly charred on both sides to an internal temperature of 165F. Toast buns while burgers are grilling.
  4. Top with your choice of condiments.

Adapted from Hellmanns