Slow Cooker Angel Chicken Recipe

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angel chicken recipe

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This Slow Cooker Angel Chicken Recipe only requires a few ingredients with very little prep time. Outside of having to cook the pasta it is pretty much a set it, and forget it recipe.

I thought it was really good, and my wife loved it! Give this one a try.

Slow Cooker Angel Chicken Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 ounces cream cheese
  • 1 can condensed cream of mushroom soup
  • ¼ cup Tuscan House Italian dressing
  • ¼ cup dry white wine
  • 1 ½ pound boneless skinless chicken thighs (cut into bite size pieces)
  • 8 ounces angel hair pasta or thin spaghetti
  • 2 tablespoons fresh parsley (optional)
Instructions
  1. In a medium size bowl mix together the cheese, soup, dressing, and wine until thoroughly combined.
  2. Arrange chicken pieces in the bottom of the slow cooker and pour the soup mixture over the chicken.
  3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until chicken is done.
  4. Just before chicken is done cook pasta according to package directions; drain.
  5. Serve chicken and sauce over pasta, and garnish with parsley; if using.

Adapted from Kraft Recipes

Triple Layer Peanut Butter Brownies

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These brownies were a big hit. They are rich, moist, and delicious – the trouble is it is hard to eat just one. This recipe uses a boxed brownie mix, but I am sure you could substitute your own brownie recipe in place of it.

It takes a little bit of time to put it all together but it is well worth the effort.

Triple Layer Peanut Butter Brownies
 
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Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 package brownie mix (19 to 21 ounces)
  • 1 package vanilla instant pudding
  • 1 cup cold milk
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 ½ cups cool whip (frozen)
  • 3 ounces semi-sweet chocolate
  • 1 cup roasted peanuts (roughly chopped)
Instructions
  1. Prepare and bake brownies in a 13x9 inch pan according to package directions; set aside to cool.
  2. While brownies are cooling using an electric mixer with whisk attachment mix the milk and pudding together for 2 minutes. Add the peanut butter and sugar, and mix until well combined.
  3. After brownies are completely cooled spread the pudding mixture over the top of the brownies.
  4. Place the chocolate and cool whip in a medium size microwavable bowl and microwave for 1 minute stirring every 30 seconds until chocolate is melted and mixture is thoroughly combined. Spread chocolate mixture over the top and sprinkle with nuts.
  5. Refrigerate and cool for at least one hour before serving.

Adapted from Kraft Recipes

 

Salisbury Steak for Two Recipe

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salisbury

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This is a simple and delicious Salisbury Steak recipe using just the right amount of ingredients for two. This recipe doesn’t require a lot of ingredients and cooks quickly so you can have supper on the table in less than an hour.

Salisbury Steak for Two Recipe
 
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Recipe type: Cooking for Two
Serves: 2
Ingredients
  • ¼ cup milk
  • 3 tablespoons instant potato flakes
  • 8 ounces 90 percent lean ground beef
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • ½ cup thinly sliced onion
  • 8 ounces portabella mushrooms, trimmed and sliced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons dry sherry
Instructions
  1. In a large bowl mix together the milk and potato flakes. Using your hands mix in the ground beef, ½ teaspoon salt, and ½ teaspoon pepper; form meat mixture into 2 patties about ½ inch thick.
  2. Melt 1 tablespoon of butter in a nonstock skillet over medium heat. Brown patties on both sides and set aside on a plate.
  3. Add a tablespoon of butter to the skillet and the onions; cook until onions start to brown. Add the mushrooms and ¾ teaspoon of salt and cook until mushrooms have given up their moisture and are tender. Stir in the flour and tomato paste and cook for about 2 minutes. Slowly mix in the broth and sherry. Return the patties to the skillet, cover, bring to a simmer, and cook covered for 5 minutes. Flip patties and continue cooking covered until patties are done. (160F)
  4. Remove steaks to a platter and lightly cover with aluminum foil to keep warm. Continue cooking sauce until slightly thickened – salt and pepper to taste and pour sauce over steaks.

Adapted from Cooks Country

Grilled Queso Burgers

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queno burger recipe picture

queno burger recipe picture

Winter here in Upper Michigan has been real nasty. I finally gave up on waiting for warmer weather and decided to fire up the grill in the subzero temperatures.

This Grilled Queso Burgers recipe is quick and simple to put together. I was looking for something a little different in a grilled burger and this seemed to fit pretty well. I used regular Rotel with green chilies but if you want to turn up the heat you can use the hot version.

Give these Grilled Queso Burgers a try they’re really good.

Grilled Queso Burgers
 
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Recipe type: Grilling
Serves: Makes 6
Ingredients
  • 1 ½ pounds ground round
  • 1 pound Velveeta cheese (cut into ½-inch cubes)
  • 1 can Rotel diced tomatoes with green chilies (10 ounces - undrained)
  • 6 hamburger buns
  • 12 slices bacon (cooked crispy)
  • 1 large tomato cut into 6 slices
Instructions
  1. Cook bacon until crispy and drain on paper toweling.
  2. Preheat grill to medium high heat.
  3. Divide burger into 6 equal patties about ½ inch thick; grill burgers to desired doneness.
  4. While burgers are grilling, in a microwavable bowl mix together the cheese and Rotel tomatoes. Microwave on high for 5 minutes, or until cheese is melted, stirring half way through the cooking cycle.
  5. Put burgers together on the buns starting with the burgers, 2 tablespoons of the cheese sauce, 2 slices of bacon, and then a slice of tomato.
  6. Use the remaining sauce as a dip for chips or fries.
  7. Enjoy

Adapted from Walmart

Chinese Honey Chicken Recipe

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Chinese chicken recipe picture

Chinese chicken prep

 

If a Chinese buffet is just a little out of reach for you make your own Chinese Honey Chicken at home.

I live about an hour away from the closest Chinese restaurant so when I saw this Chinese Honey Chicken Recipe on my sons cooking blog I decided to give it a try. This is a simple recipe that is quick to put together and it’s delicious.

The next time you’re in the mood for Chinese food give this one a try; enjoy.

To view the original recipe go to Blogchef.net.

Chinese Honey Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 ½ pounds chicken tenders cut into 1 inch pieces
  • Oil (for deep frying)
  • Batter Ingredients
  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg plus 1 egg white
  • Ingredients for Sauce
  • 1½ tablespoon oil
  • 2 teaspoons ginger
  • 3 tablespoons garlic (crushed and minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch
  • Sesame seeds for garnish
Instructions
  1. In a large bowl mix all the batter ingredients together until smooth; cover and let batter rest for at least 30 minutes.
  2. Preheat deep fryer to 350F.
  3. Add the chicken to the batter tossing to coat.
  4. Deep fry chicken in batches until golden brown and batter becomes firm. Place on paper toweling to drain.
  5. For the sauce heat 1½ tablespoon of oil in a medium size sauce pan. Add the garlic and ginger and cook until fragrant (about 30 seconds). Mix in the water, salt, honey, and vinegar until well to combine. Mix together 1 teaspoon of cornstarch with 1 teaspoon of water until cornstarch is dissolved. Add the mixture to the sauce and cook for two minutes or until sauce is thickened.
  6. Coat chicken with the sauce and garnish with sesame seeds.

 

Slow Cooker Pulled Pork Recipe for Two

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This Slow Cooker Pulled Pork Recipe for Two has very little prep time and doesn’t require many ingredients.

You can have the pork in the slow cooker , ready to cook, in a matter of minutes.

Slow Cooker Pulled Pork Recipe for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • ½ cup chicken broth
  • 2 slices bacon
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons chili powder
  • 1 tablespoon paprika
  • salt and pepper
  • 1 pound boneless county style ribs
  • ¾ cup barbecue sauce
Instructions
  1. Lightly spray slow cooker with cooking spray. Pour the broth into the slow cooker and add the bacon.
  2. In a medium size bowl mix together the brown sugar, chili powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper.
  3. Rub the seasoning mixture into the ribs and arrange them into the broth in the slow cooker.
  4. Cook until pork is tender. 5-6 hours on low or 3-4 hours on high.
  5. Remove pork from the slow cooker, let cool slightly, and pull apart into bite size pieces using a fork.
  6. Pour broth into a fat separator and reserve ½ cup of the broth. Mix together the broth and the BBQ sauce. Place the pork back into the slow cooker and gradually mix in the BBQ sauce mixture to desired consistency. (I used all the sauce with a little over a pound of pork)

Adapted from Cooks Country Cooking for Two Cookbook.

Grilled Sausages with Bell Peppers and Onions

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Fire up the grill and give this Grilled Sausages with Bell Peppers and Onions recipe a try. The red bell peppers and sweet onion give this sausage sandwich a delicious flavor.

There are a lot of flare-ups from the sausage so keep a close eye on the grill when grilling them.

Grilled Sausages with Bell Peppers and Onions
 
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Serves: 12
Ingredients
  • 3 red bell peppers (cut into ¼ inch strips)
  • 1 large sweet onion (cut in half and sliced into ¼ inch thick)
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1/ teaspoon salt
  • ½ teaspoon pepper
  • 1- 13 x 9 inch disposable pan
  • 2 pound sweet Italian sausage links
  • 12- 6 inch sub roles (I used brat buns)
Instructions
  1. In a large microwavable bowl mix together the peppers, onion, vinegar, sugar, vegetable oil, salt and pepper. Microwave for 7 minutes or until vegetables are just tender.
  2. Preheat and prepare grill on med high heat. Place vegetables in the pan and place on the grill, cover, and grill for 20 minutes maintaining a grill temperature of 375 to 400F. Turn of all burners except 1 and move pan of vegetables to the hot side of the grill and stir the vegetable mixture.
  3. Place the Italian sausage on the cool side of the grill, cover, and grill for 8 minutes. Flip sausage, stir vegetables, and cook for another 8 minutes. Places sausage in pan, move pan to cool side of grill and then place the sausages on the hot side. Grill turning as needed until sausages are done. (160F) return sausages to the pan, remove pan from grill, and cover with aluminum foil; let rest 5 minutes before serving.
  4. Serve with bun, sausage, and cover with the vegetables.

Adapted from Cooks Country

Garlic Mashed Potato Bake Recipe

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This is a simple and delicious side dish recipe. Basically mashed potatoes fancied up a little bit with garlic, cheese, and sour cream.

This recipe is simple and fairly quick to prepare. If you looking for a good side dish give this Garlic Mashed Potato Bake Recipe a try.

Garlic Mashed Potato Bake Recipe
 
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Recipe type: Side
Serves: 4
Ingredients
  • 6 medium potatoes (peeled and quartered)
  • 3 garlic clove (peeled)
  • ¼ cup butter
  • ¼ cup sour cream
  • 2 tablespoons fresh chives (chopped)
  • 1 ½ cup shredded sharp cheddar cheese
  • ½ cup French fried onions
Instructions
  1. Place the garlic and potatoes in a 3 quart sauce pan and cover with water; cook until fork tender and drain.
  2. While potatoes are cooking preheat oven to 325F and lightly spray a 1 ½ quart casserole dish with cooking spray.
  3. Add butter and sour cream to the potatoes and mash using a potato masher or electric mixer, and then fold in the chives. Spoon the mashed potatoes into the casserole dish and bake for about 20 minutes or until hot. Top with the cheese and French fried onions and continue to bake until cheese is melted.
  4. Serve Hot

mashed potato bake recipe picture 2

Adapted from blogchef.net

 

Korean Style Pork Chops Recipe

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Korean pork chop recipe picture

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It has been awhile since I put Asian food on the supper menu. I ran across this recipe on my sons blog; Blogchef.net. It looked really good so I decided to give it a try.

This is a simple recipe and fairly quick to put together. The pork chops turn out juicy and tender with a delicious combination of flavors.

The next time you’re in the mood for Asian food give these Korean Style Pork Chops a try; they are really good!

Korean Style Pork Chops Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves (minced)
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon Sriracha sauce
Instructions
  1. In a medium size bowl mix together the soy sauce, honey, garlic, sesame oil, ginger, and Sriracha sauce. Work the chops into the mixture, refrigerate, and marinate for 20 minutes.
  2. While chops are marinating preheat oven to 400F.
  3. Remove chops from marinade; reserve the marinade. In a large skillet over medium high heat using the olive oil, cook the chops on one side for 5 minutes. Flip chops and add the marinade to the skillet and continue cooking for an additional 5 minutes. Transfer the skillet to the oven and bake until chops done. (145F.)
  4. Serve hot with sauce over the chops.

 

Chicken Florentine for Two

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chicken Florentine for 2 recipe picture

This Chicken Florentine for Two recipe has a delicious combination of flavors, and the health benefits of fresh spinach. This recipe is the perfect amount for serving two people.

The recipe calls for Parmesan cheese mixed in the sauce and then used again as a garnish – I just used it in the sauce because I did not want to overpower the recipe with the Parmesan cheese. However I did include that step in the recipe.

Chicken Florentine for Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 boneless skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons vegetable oil (divided)
  • 6 ounces fresh baby spinach
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese (divided)
  • ¼ teaspoon lemon zest (grated)
  • 1 teaspoon lemon juice
Instructions
  1. Pound chicken down to ½ inch thickness; pat dry with paper toweling and salt and pepper on both sides; set aside.
  2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Place the spinach in the skillet with ⅛ teaspoon salt. Cook stirring occasionally until spinach has wilted; set spinach aside in a colander to drain any excess liquid.
  3. Wipe skillet clean with paper towels and place 1 tablespoon of oil in the now empty skillet. Cook chicken over medium high heat until nicely browned and chicken registers 160F on an instant read thermometer. Set chicken aside on a plate and tent with aluminum foil to keep warm.
  4. Place the garlic and shallot into the oil and cook until fragrant, and then mix in the broth and cream. Cook until reduced to about ⅔ cup (about 7 minutes on medium heat). Off heat and mix in two tablespoon of Parmesan cheese, lemon zest, and lemon juice. Salt and pepper to taste and then mix in the spinach. Let set long enough for the spinach to get warmed through.
  5. Serve chicken topped with the spinach and sauce, and the remaining 2 tablespoons of Parmesan cheese.

chicken Florentine for 2 recipe picture 2

Adapted from Cooking for Two CookBook