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

 

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

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

Cracker Crusted Deep Fried Chicken Recipe

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deep fried chicken recipe

This Cracker Crusted Deep Fried Chicken Recipe uses saltine crackers as its main ingredient in the chicken coating. It makes the chicken nice and crispy and gives it a unique flavor. For brining the chicken the directions say 1 to 4 hours; but I was a little tight on time so I let it brine for an hour, which worked really well. However I am sure longer would be better if you have the time.
This recipe is simple, but time consuming. From a flavor stand point it’s really good, so if you have the time give it a try.

Cracker Crusted Deep Fried Chicken Recipe
 
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Author:
Serves: 4
Ingredients
  • Salt and pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 3 pounds bone-in chicken pieces
  • 36 square saltines (1 sleeve crushed with a rolling pin into crumbs)
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • Vegetable oil for deep frying
  • 1 ½ quarts cold water
Instructions
  1. In a large bowl mix together the cold water, Worcestershire sauce, soy sauce, cayenne pepper, garlic powder, and 2 tablespoons of salt. Place the chicken in the brine mixture and marinate in the refrigerator for 1 to 4 hours.
  2. While chicken is brining in a large bowl mix together the flour, cracker crumbs, cornstarch, ½ teaspoon salt, 2 teaspoons pepper, and baking powder.
  3. Remove the chicken from the brine 1 piece at a time and roll them into the cracker crumb mixture pressing to adhere the crumbs to the chicken. Place each piece of chicken on a wire rack over the top of a baking pan to catch any crumbs falling off the chicken. Refrigerate for 30 minutes.
  4. While chicken is resting heat oil to 350F. Depending on the size of your deep fryer cook chicken in batches until pieces are golden brown and done. (160F. for breasts – 175F. for dark meat) place chicken on a serving platter lined with paper toweling.

Adapted from Cooks Country

Shrimp Cold Salad Recipe

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Shrimp Cold Salad Recipe

This Shrimp Cold Salad Recipe makes a great side dish to go with your next cookout, or it is hearty enough to use as a standalone one dish meal. The recipe is quick, and simple to put together. Just be sure to allow enough time for it to chill a little bit before serving.

Shrimp Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 7 ounces frozen salad shrimp (thawed)
  • 2 cups Penne Pasta
  • ½ cup mayonnaise
  • ¼ cup Italian salad dressing
  • 2 tablespoons grated Parmesan cheese
  • ¼ cup green onion (chopped)
  • ½ cup green bell pepper (chopped)
  • 1 medium tomato (seeded and diced)
Instructions
  1. Cook pasta according to directions for al dente. Drain and rinse.
  2. In a large bowl mix together the pasta, shrimp, mayonnaise, salad dressing, parmesan cheese, green onion, bell pepper, and chopped tomato.
  3. Chill before serving.

 

Adapted from blogchef.net

Pork Chops with Mushroom Dijon Sauce

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Pork Chops with Mushroom Dijon Sauce

Here’s another simple and good recipe that doesn’t require many ingredients and is quick to prepare. The pork chops are seasoned, browned, and then finish cooking in the sauce. You can have this dish on the table in less than an hour.
The next time you are tight for time give this Pork Chops with Mushroom Dijon Sauce a try; it’s really good. Enjoy

Pork Chops with Mushroom Dijon Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops. (3/4 inch thick – about 1 pound)
  • ½ teaspoon lemon and pepper seasoning
  • 1 tablespoon cooking oil
  • 1 cup sliced mushrooms
  • 1 can condensed cream of mushroom soup (10.5 ounces)
  • ¼ cup milk
  • 2 tablespoons dry white wine
  • 1 tablespoon Dijon mustard
Instructions
  1. Pat chops dry with paper toweling and season with the lemon and pepper seasoning; rubbing the seasoning into the chops.
  2. browning pork chops
  3. In a large skillet over medium high heat using the oil brown the chops on both sides; remove and set chops aside. In the now empty skillet, add the mushrooms and cook until tender.
  4. cooking mushrooms
  5. Stir in the wine scrapping any dripping off the bottom of the pan, and then mix in the soup, milk and mustard. Bring soup mixture to a boil; reduce heat to a high simmer.
  6. Arrange chops on top of the mixture. Cover and cook for 10 – 15 minutes or until chops are done. (145F.)
  7. cooking pork chops in gravy
  8. Serve chops hot with gravy over the top

Adapted from Campbell’s Kitchen

Brats and Beer Recipe

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brats and beer recipe

It’s a beautiful day here in the Upper Peninsula of Michigan so I decided to fire up the grill. I have quite a few brat recipes on my blog already, but this one was a little different so I decided to give it a try. it is a little more work than just throwing the brats on the grill and cooking but it is work the extra time and work because they are tender and delicious. The flavor may very a little bit depending on the brand of beer you are using. I happened to have a locally made dark beer on hand called the Widow Maker, so I decided to use that which turned out to be a good choice.
If you looking for a good grilling recipe for the 4th of July give this one a try; it’s really good.

Brats and Beer Recipe
 
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Author:
Recipe type: Grilling
Serves: Makes 5
Ingredients
  • 2 large onions (cut into ½ inch slices)
  • 1 ½ tablespoons of vegetable oil
  • Pepper
  • 1 can beer (12 ounces)
  • ⅓ cup Dijon mustard
  • ½ teaspoon sugar
  • ½ teaspoon caraway seeds
  • 5 brats
  • 5 brat buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a disposable roaster pan (I used an 11 ¾ x 9 ¼) whisk together beer, mustard, caraway seeds and ½ teaspoon pepper.
  3. Slice onions and lightly brush them with cooking oil, and then sprinkle them with pepper; place the pan on one side of the grill. Grill onions until slightly charred on both sides and then add them to the beer mixture.
  4. grilling onions
  5. Place brats on the grill and brown on both sides. Arrange the brats in the onion mixture. Close grill and cook brats until done, and onions are tender.
  6. precooking brats
  7. pregrilling brats and onions
  8. While brats are cooking place buns on grill cut side down to toast them; set aside.
  9. Remove brats from the roasting to the pan to grill grates, and grill them until slightly charred on both sides. Continue cooking the onions in the sauce until sauce starts to thicken.
  10. Serve the brats on the buns with onions and sauce and your choice of condiments.

grilling brats

Adapted from Cooks Country