4-INGREDIENT SLOW COOKER SALSA VERDE CHICKEN

4-INGREDIENT SLOW COOKER SALSA VERDE CHICKEN

This 4-Ingredient Slow Cooker Salsa Verde Chicken is simple to make and full of amazing flavor!

PREP: 5 MINS COOK: 4 HOURS TOTAL: 4 HOURS 5 MINS

INGREDIENTS:

• 6 boneless, skinless chicken breasts
• 2 cups salsa verde
• 1 bottle beer*
• 2 teaspoons cumin
• salt and black pepper
• (optional: 1 jalapeno, stem removed and diced, leaving the seeds in for extra heat if desired)

DIRECTIONS:

Add chicken to the slow cooker. Top with salsa verde and beer, and sprinkle with cumin and season with a few generous pinches of salt and a pinch of pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover. Cook for 3-4 hours on high heat, or 7-8 hours on low heat.

The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker, and toss with the juices. Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

*If you want to make this gluten-free, you can either use gluten-free beer. Or replace the beer with chicken broth.

Slow Cooker Chicken Caesar Sandwiches

SLOW COOKER CHICKEN CAESAR SANDWICHES

 

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INGREDIENTS

• 4 boneless, skinless chicken breasts
• ½ cup caesar dressing
• ½ cup parmesan, shredded
• 1 tablespoon parsley
• 2 teaspoons pepper
• Romaine leaves
• Hamburger buns

INSTRUCTIONS

1. Arrange chicken breasts in abase of slow cooker. Pour ½ cup water into basin and cook on low for 3-4 hours.
2. Remove chicken from slow cooker and shred with two forks. Drain water.
3. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper.
4. Cook on low for 30 minutes. Remove and serve on buns with romaine.

Creamy Burrito Casserole

Creamy Burrito Casserole

Ingredients
1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Vegetable Lasagna

http://www.bhg.com/recipe/pasta/vegetable-lasagna/

Vegetable Lasagna

Vegetable Lasagna

Ingredients

• 8
  ounces dried lasagna noodles (9 or 10 noodles)
• 2
  eggs, beaten
• 2
  cups cream-style cottage cheese
• 1
  15 ounce carton ricotta cheese
• 2
  teaspoons dried Italian seasoning, crushed
• 2
  cups sliced fresh mushrooms
• 1
  cup chopped onion (1 large)
• 4
  cloves garlic, minced
• 2
  tablespoons olive oil or cooking oil
• 2
  tablespoons all-purpose flour
• 1/2
  teaspoon black pepper
• 1 1/4
  cups milk
• 1
  10 ounce package frozen chopped spinach, thawed and thoroughly drained
• 1
  10 ounce package frozen chopped broccoli, thawed and thoroughly drained
• 1
  cup shredded carrot
• 3/4
  cup shredded Parmesan cheese (3 ounces)
• 1
  8 ounce package shredded mozzarella cheese (2 cups)

Directions

1. Cook lasagna noodles according to package directions. Drain; set aside.
2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cupParmesan cheese.
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
6. Makes 12 servings

From the Test Kitchen

QUICK VEGETABLE LASAGNA:

Substitute 6 ounces no-boil lasagna noodles (12) for the dried lasagna noodles. Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as directed above.

Prepare as above through Step 4. Cover the unbaked lasagna with foil and chill for up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake for 30 to 35 minutes more or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts (Vegetable Lasagna)

Per serving: 
• 322 kcal cal., 
• 15 g fat
 
• (8 g sat. fat, 
• 1 g polyunsaturated fat, 
• 5 g monounsatured fat), 
• 78 mg chol., 
• 388 mg sodium, 
• 25 g carb., 
• 3 g fiber, 
• 4 g sugar, 
• 22 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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Extra Crispy Oven Baked Fries

Ingredients (serves 2-4)

http://www.layersofhappiness.com/extra-crispy-oven-baked-french-fries/

Seasoning Mix (DO NOT USE ALL  OF THE SEASONING FOR ONE BATCH, READ INSTRUCTIONS):

• 2 Tablespoons seasoned salt
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• 1/8 teaspoon cumin
• 1/8 teaspoon black pepper

For the Fries:

• 3 medium russet potatoes (russet are the best choice for perfect crispy fries)
• 1-2 Tablespoons olive oil
• 2 Tablespoons grated Parmesan (optional)

Instructions

Combine seasoning ingredients in a small bowl; set aside.

Wash and peel the potatoes. Cut off the ends. With a very sharp knife, cut the potatoes into thin slices about 1/4 inch wide.

Add the fries to a large bowl and cover with cold water. Allow them to soak for at least 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than an hour).

After the fries have soaked, drain, rinse, and lay the fries on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.

Line a baking pan with parchment paper or foil and spray with non-stick spray. Make sure the previously used bowl is dry and add the potatoes to it, add 1-2 tablespoons of oil and 1/2 – 1 Tablespoon of the seasoning mixture based on how much salt you prefer. Toss around to mix.

Evenly line the baking pan with the fries in a single layer. Don’t overlap or they fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Remove fries from the oven and turn the oven up to 425 degrees. Return the fries to the oven until they are golden brown and the ends look a little burnt.

Sprinkle the fries with the other half of the seasoning mix and Parmesan cheese (optional). Serve immediately.

Vinegar French Fries

INGREDIENTS

• 4 russet potatoes, cut into 1/4-inch strips (about 2 1/2 pounds)
• 4 tablespoons distilled white vinegar
• Vegetable oil, for frying
• Kosher salt

DIRECTIONS

Soak the potatoes in enough cold water to cover, stir in 2 tablespoons vinegar and place in the fridge for at least 1 hour and up to 4 hours. When you refrigerate the potatoes, the starch will turn to sugar which is a good contrast to the vinegar in this recipe. 

Heat a large Dutch oven with 3 inches of oil to 325 degrees F. 

Strain the potatoes from the water and pat them completely dry. Cooking in batches, fry the potatoes in the hot oil, moving the fries with a spider or slotted spoon to keep them from sticking to each other, until the potatoes are softened and very light golden brown, about 4 minutes. 

Remove the fries onto a cooking rack and raise the oil temperature to 375 degrees F. Fry a second time until the fries are golden brown all over, 2 to 3 more minutes. Toss with the remaining 2 tablespoons vinegar, season with salt and serve.

Cheesecake Factory Avocado Egg Rolls

Cheesecake Factory Avocado Egg Rolls

http://lilluna.com/cheesecake-factory-avocado-egg-rolls/

 

Ingredients

• EGG ROLLS:
• 1 large Avocado
• 1 TB. sun-dried tomatoes packed in oil
• 1 tsp. chopped fresh cilantro
• ⅛ tsp. salt
• 3 egg roll wraps
• 1 egg
• DIPPING SAUCE:
• ¼ tsp. white vinegar
• 1 tsp. balsamic vinegar
• ½ cup honey
• 1 pinch powdered saffron
• ½ cup chopped cashews
• ⅔ cup fresh cilantro
• 2 cloves garlic
• 1 TB sugar
• 1 tsp. pepper
• 1 tsp. ground cumin
• ¼ cup olive oil

Instructions

1. In a bowl, stir together vinegars, honey and saffron. Heat for one minute in the microwave.
2. Puree this mixture in a blender adding cashews, ⅔ cup cilantro, garlic, sugar, pepper and cumin. Pour into a bowl and add the oil. Stir and refrigerate.
3. In a bowl, stir together avocado, tomatoes, 1 tsp. cilantro and salt. Add ⅓ of the mixture onto the center of each egg roll wrapper.
4. Position the wrapper so the corner is pointing towards you. Fold the bottom corner up over the filling. Fold remaining corners up over the filling and brushing the corners with egg to secure in place. Roll up from the bottom folding the top corner over all. Seal with egg and repeat for remaining wrappers.
5. Fry egg rolls for 3-5 minutes or until golden brown.
6. Serve with dipping sauce.

Twice-Baked Potatoes

Ingredients
3 large baking potatoes
1 tablespoon olive oil
1 1/2 tablespoons milk
1 1/2 tablespoons butter
1 cup sour cream
5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups)
1/2 tablespoon garlic salt
Salt and pepper
3 slices bacon, cooked and crumbled
1/4 cup finely chopped green onion

Preheat the oven to 400 degrees F.

Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.

When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

Cook Notes: I learned the hard way not to wrap the potatoes in foil before baking. It softens the shells and they will fall apart not good! Baking them unwrapped makes the shells stronger for scooping out the potato flesh later.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/twice-baked-potatoes-recipe.html?oc=linkback