Slow Cooker BBQ Chicken

Ingredients:

9 Bone-in chicken thighs (or equivalent amount of desired type of chicken, may be frozen)

1/2 t Salt

1/4 t Black pepper

1 1/2 C Barbeque sauce (K.C. Masterpiece Original works well)

1/2 C Honey

2 t Prepared mustard

2 t Worcestershire sauce

1/8 t Hot sauce (or to taste)

Directions:

Sprinkle chicken with salt and pepper and place on a boiler pan.

Broil on high 4-5 inches from the heat 3-4 minutes on each side until lightly browned. Place in the slow cooker.

Iin a small bowl combine the barbeque sauce, honey, mustard, Worcestershire sauce and pepper sauce.

Pour over chicken-cover and cook 4-5 hours on low or until juices run clear.

* Adapted from http://cullyskitchen.com/slow-cooker-saucy-chicken-thighs-recipe/

Easy Peanut Thai

Ingredients:

1 lb Chicken breasts, cut into small strips

2 T Soy sauce

1 t Cornstarch

1/2 C Peanut butter

2 Garlic cloves, minced

1 Onion, sliced in half rings

2 C Chicken broth

1 T Vegetable oil

1 t Fresh ginger root, minced

8 oz Linguine noodles (or rice noodles)

2-3 C Veggies (like bell peppers, carrots, sugar-snap peas, summer squash, etc.), cut into strips

1/3 C Peanuts

Directions:

Mix chicken broth, soy sauce, and cornstarch in medium bowl. Blend in peanut butter and set aside. 

Begin cooking linguine according to package directions. 

In a large skillet heat oil and stir-fry chicken with garlic and ginger. 

Add onion and other vegetables. 

Add sauce mixture and cook on medium-high heat until mixture begins to thicken. 

Stir in 1/4 C peanuts. 

Serve over linguine noodles. Chop remaining peanuts to use for garnish. 

Or serve over rice noodles for a more authentic dish!

* Adapted from http://strawberry-chic.blogspot.com/2011/06/easy-peanut-thai.html

Spicy Pumpkin Soup

Ingredients:

2 T Olive oil

2 Leeks, trimmed and sliced

1 Garlic clove, crushed

1 t Ground ginger

1 t Ground cumin

2 C Canned Pumpkin (or fresh cooked pumpkin, puréed)

3 C Chicken broth

Salt and ground black pepper, to taste

4 T Sour cream

Cilantro leaves, for garnish

2 Small pumpkins, optional

Directions:

Heat oil in a large pan. Add leeks and garlic. Cook gently until softened but not colored. Add ginger and cumin and cook, stirring, for a further minute. 

Purée the mixture in a food processor or blender. 

Mix pumpkin and chicken broth in a medium-large pot. Add puréed mixture and heat to boiling. Cover and simmer for as long as desired to blend the flavors. Add salt and pepper to taste. 

Serve topped with sour cream and cilantro. 

Optional pumpkin bowls: Carefully cut pumpkins in half. Scoop out insides, scraping well. Place upright on a baking sheet and brush top edges with oil. Bake at 325 degrees for 35 minutes. Brush with oil again. 

Serves: 4

* My mom's recipe

Easy Homemade Hummus

Ingredients:

1/4 C Tahini

1/4 C Lemon Juice

2 C Cooked Garbanzo beans (chickpeas)

1 Garlic clove, minced

2 T Olive oil

1/2 t Kosher salt

1/2 t Ground cumin

2-3 T Water

Dash of paprika

Directions:

Combine Tahini and lemon juice in food processor and process for 1 minute to whip. Add half of the beans and process for 30 seconds. Add remaining beans and process another 30 seconds. 

Add garlic, Olive oil, salt, and cumin and process. 

Add water to bring to desired consistency. 

When serving, sprinkle a little paprika on the top. 

* Adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/

Sarah's Awesome Guacamole

Ingredients:

3 Avacados

3 Garlic cloves, roasted and pressed

3 T Lemon juice

3 T Lime juice

1 t Onion powder

1/4 t Cayenne pepper

1/4 t Salt

Directions:

Mash Avacados. Combine all other ingredients. 

 

* My friend Sarah's recipe

Autumn Harvest Soup

Ingredients:

2 t Olive oil

2 Small red onions, diced

1/2 C Green onion, chopped

2 Garlic cloves, minced

1 Jalapeño, seeded and sliced

1 Medium green bell pepper, chopped

1 1/2 C Zucchini, peeled and chopped

2 C Pumpkin purée (fresh or canned)

3 C Chicken broth

1 1/2 t Cumin

1 t Kosher salt

1/4 t Black pepper

1-15 oz Can Garbanzo (or other) beans

2 C Chopped turkey (or chicken), cooked

Directions:

Pour oil into a large pot. Add red onion, green onion, garlic, jalapeño, bell pepper, and zucchini. Cook on medium heat until red onions become tender and translucent. 

Stir in pumpkin, broth, cumin, salt, pepper, beans, and turkey. Cover and simmer for at least one hour.

 

* My recipe

Mexican Stuffed Pepper Casserole

Ingredients:

• 1 lb pound ground beef
• 3 green peppers, coarsely chopped
• 1 medium onion, chopped
• 2 T Mexican Seasoning
• 2 C rice, cooked
• 1 15 oz can tomato sauce
• 1 15 oz can diced tomatoes, with liquid
• 1 15 oz can corn kernels, drained
• 1 15 oz can black or pinto beans
• 2 C mozzarella cheese, divided
• Dried cilantro

Directions:

1. Preheat oven to 350.
2. Cook meat in frying pan with onions until meat is almost completely browned. Add peppers. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. Add seasoning. 
3. In a 3 qt casserole, stir together the rice, sauce, diced tomatoes, corn, beans, and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Cover with remaining cheese (or more if desired). Sprinkle dried cilantro on top of cheese.  
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

 

* Adapted from http://www.a-kitchen-addiction.com/stuffed-pepper-casserole/