I promised no Sunday chicken recipes so here's what I made today ~
Sweet & Sour Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup ricotta cheese
1/2 cup Panko bread crumbs
1 large egg
salt and freshly ground black pepper to taste
1 12 ounce chili sauce
1 cup grape jelly
1/4 tsp red pepper flakes
Mix together meats, egg, ricotta cheese, Panko bread crumbs and spices. Roll into balls and place on a greased baking sheet. Bake for one half hour or until cooked through at 350°F .
While baking, mix together chili sauce, grape jelly and 1/4 teaspoon red pepper flakes in crock pot on low heat.
Remove meatballs from oven and add to sauce. Let cook on low for 1 hour before serving.
Yield: 28
Our weather forecast changed from a winter watch to advisory to warning yesterday. I decided it would be a good day for soup so I put together these ingredients in the crock pot last night. The aroma was so good I almost had it for breakfast.
Split pea soup with barley
7 cups water
1 Chicken Bouillon cube
16 oz green split peas, rinsed
1 bay leaf
2 large cloves fresh garlic minced
1 cup carrots peeled and diced
1/4 cup onion finely chopped
1/2 cup barley
1 tbsp celery flakes
1 tsp parsley
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper freshly ground
kosher salt to taste
2 cups diced smoked ham (optional)
Place water and chicken bouillon in crock pot set to high. Add in rinsed split peas, onions, garlic and carrots. Add in ham. Stir in spices. Let cook on high for 1 hour and then set to low for 6 hours. 1 hour before serving, add in barley.
Ancho Chili Pepper Chicken Tenders
1 pound chicken tenders
1/2 cup buttermilk
1/2 cup flour
1 large egg, beaten
1 tbsp water
1 cup Panko bread crumbs
1 1/2 tsp ground Ancho chili pepper
1/4 tsp paprika
salt and freshly ground black pepper to taste
Let chicken tenders sit in a buttermilk bath for 20 minutes. Lay out 3 bowls for dipping. In the first, put in the 1/2 cup of flour. In the second, mix together egg and water. In the third, blend Panko bread crumbs, Ancho chili pepper, paprika, salt and pepper.
Dip chicken in flour, then in egg mixture and last in the Panko crumbs making sure it's evenly coated in each bowl.
Bake at 350°F for 45 minutes
Obviously chicken must be a comfort food to me since I seem to be making it every Sunday. I'll try for a different meat next week. I just happened to have all the ingredients in my refrigerator to make this today.
Crock pot chicken cordon bleu
6 Chicken breasts -- boned and skinned
6 slices Canadian bacon
2 ounces brie, thinly sliced as possible
1 cup chicken broth
1 cup whipping cream
2 tbsp flour
4 dashes hot sauce
salt and freshly ground black pepper to taste
Pound chicken breasts until 1/4" thick. Season with salt and freshly ground pepper. Place Canadian bacon and brie in the middle, fold in the ends and roll up. Secure with toothpicks.
Lightly brown in olive oil and place in crock pot. In same pan, add in chicken broth, cream, flour, salt and pepper to taste and let thicken. Pour over chicken breasts.
Cook for 3 hours on high in your crock pot.
Servings: 6
Sunday is a day for easy recipes and this was one of the easiest that I've created.
Crock Pot Chocolate Rice Pudding
4 cups milk
1 cup rice, (not instant)
3/4 cup sugar
1 vanilla bean, split lengthwise
1 tbsp cocoa powder (I used dark)
2 tbsp Frangelico Hazelnut Liqueur (optional)
Place milk, sugar and rice in the crock pot. Set on high for a half hour and reduce heat to low. When it starts to thicken, remove vanilla bean after scrapping contents into pot. Add cocoa powder and Frangelico. Allow to finish cooking.
Chicken Stroganoff
4 large chicken breasts, cubed and cooked
1 1/2 cups chicken broth
1/2 cup cream
1/4 cup onion, chopped
1 large clove garlic, peeled and finely chopped
6 oz baby portable mushrooms, sliced
1/2 cup sour cream
1 tbsp parsley, finely chopped
salt and freshly ground black pepper to taste
poultry seasoning to taste
Heat chicken broth and cream while lightly sauteeing chicken breast cubes in olive oil. Season with salt, freshly ground pepper and poultry seasoning. Add chicken to broth mixture.
Add a tablespoon more olive oil into the pan that cooked the chicken and cook onions, garlic and mushrooms. Add to crock pot.
Cook on low heat for 3 hours and then add in sour cream and parsley.
Serve over egg noodles.
I can tell this butter is going to be made often because it's goes well with bread, muffins, pancakes, etc.
Strawberry Honey Butter
2 sticks butter, softened
1/4 cup strawberries, chopped
3 tbsp honey
1/4 cup powdered sugar
When the butter has softened, mix in strawberries. Add in honey and powdered sugar. Store in refrigerator.
