Tasty Tuesday

I've had many requests for this recipe.  I'm not sure why I've never posted it until now.

Roast Sticky Chicken

1 large roasting chicken
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp white pepper
1 tsp thyme
1 tsp onion powder
1 tsp cayenne pepper
2 tsp paprika
4 tsp salt

Mix all the spices in a bowl.  Clean out the chicken and pat dry.  Rub spice into the chicken inside and out.  Place in a resealable bag, seal, and refrigerate overnight.  The next day remove from the bag and place a chopped, peeled onion inside.  Cook 6-8 hours in the crockpot.  It will literally fall apart when you take it out and its is so delicious!



Pork Tenderloin

1/2 cups olive oil
1/3 cup soy sauce
1/4 cup red wine vinegar
juice 1 lemon
1-2 tbsp Worcestershire sauce
2 tsp dry mustard
pepper to taste
garlic to taste
1 1lb pork tenderloin

Mix marinade ingredients together.  Marinade 3-4 hours.  Preheat oven to 350.  Sear tenderloin on stove 2-3 minutes per side.  Place in oven.  Cook 30-40 minutes.  I have also just put everything in the crockpot and cooked 5-6 hours.

Tasty Tuesday

I'm trying to get back into posting several times a week so I'm restarting my Tasty Tuesday and Farming Friday posts this week.

So today, I'm sharing some crock pot recipes that we have tried and enjoyed the last few weeks!! Enjoy!

Chicken Taco Soup
1 lb cooked de-boned shredded chicken
1 cup chopped onion
1 16 oz can of beans (kidney, pinto, black...the original recipe calls for two cans but my kids aren't huge fans of beans)
1 cup corn
1 8 oz can tomato sauce
2 cups chicken broth
1 14.5oz can rotel tomatoes
1 14.5 oz can diced tomatoes
1 packet of taco seasoning

Mix ingredients in slow cooker.  Cook on low for 7-8 hours, stirring several times.  Serve with tortilla chips, cheese, and sour cream.



Slow Cooker Salsa Chicken
2 lbs chicken, boneless, and skinless
1 cup salsa
1 cup petite diced canned tomatoes
2 Tbsp taco seasoning
1 cup onions, diced fine
3 Tbsp sour cream

Place chicken in crock pot.  Sprinkle taco seasoning over meat.  Layer other items and pour 1/2 cup water on top.  Cook on low 6-8 hours.  Shred meat and add back into crock pot with shredded cheese.  Stir and cook until cheese is melted.  Serve on tortillas with sour cream.


Crockpot Apple Butter
5 lbs peeled cored and finely chopped apples
4 cups sugar
2 tsps. cinnamon
1/4 tsp ground cloves
1/4 tsp pumpkin pie spice
1/4 tsp salt

Put ingredients in crock pot and stir until coated.  Cook on high 3 hours, stirring every 30-45 minutes.  Then turn to low and cook another 5.5-6 hrs, stirring every hour or so.  Place in food processor or blender and puree.  Can or refrigerate.

Tasty Tuesday

So, here's a new thing I'm trying here.  I will post new recipes on Tuesdays for everyone to share.  Maybe I'll try to figure out how to make a button and do a linky thing to share everyone's recipes! 

I'm working on finding more crockpot recipes for my family.  We need to crockpot three nights a week so that dinner is ready as soon as we walk in the door.

Last week, I tried these two recipes.

Chicken and Rice Casserole
1 can cream of chicken soup
1 cup milk
1/4 celery, finely chopped
1/2 cup onion, finely chopped
1 cup uncooked instant rice
1/2 cup peas
1/2 cup carrots
1 lb uncooked chicken breast, skinned and boned and cut into cubes
1/2 lb cheddar or your favorite kind of cheese

Spray inside of slow cooker with cooking spray.  Combine all ingredients, mixing well but gently.  Cover, cook on low for 4-6 hours or until rice, vegetables, and chicken are tender.

*****I made changes before I even started.  No celery.  My hubby is not a fan and quite frankly I usually end up throwing it out of the fridge when it goes bad because I don't use it fast enough.  I sprinkled celery seed in it.  I used regular rice which didn't work out well.  It didn't have enough water to get the rice soft.  And I used a bag of mixed frozen peas and carrots.  Call me lazy, it was easier to cut open the bag and dump it in.  No cheese for us....it just sounded weird.  

Results:  Good, except for the rice.  The kids and hubby requested no rice from now on.  Okay, we're rice nerds.  We lived in Japan for three years, they need it to come out of a rice cooker and not mixed into their meal.  It had a really good flavor, almost like chicken pot pie, which is a HUGE favorite around here.

Slow Cooker Enchiladas
1 lb ground beef
1 cup chopped onion
1/2 cup chopped green peppers
16oz can of red kidney beans, rinsed and drained
15 oz can of black beans, rinsed and drained
10oz can of diced tomatoes with green chilies, undrained
1/3 cup water
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
6 (6in) flour tortillas

Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender.  Drain.  Add next 8 ingredients and bring to a boil.  Reduce heat.  Cover and simmer 10 minutes.  Combine cheeses.  In slow cooker, layer 3/4 cup of beef mixture, one tortialla, and about 1/3 cup cheese.  Repeat layers.  Cover and cook on low 5-7 hours or until heated through.

******I did not use green peppers in mine.  Again, hubby doesn't care for them and they're too expensive.

Result:  Hubby and I really liked it.  Kids were okay....it had too many beans for them.  They're not big bean eaters. 

Both recipes were taken from Fix-it and Forget-it Cookbook.

I have lots of soups, stews, and chili recipes.  If you have any others you'd like to share, please email me at subbertfamily@yahoo.com.  With your permission, I will share them here for everyone to try out!