fu·sion
noun, often attributive \ˈfyü-zhən
: a combination or mixture of things
That describes the mixture that I put together for chicken recipe in the crockpot. I made this years ago and was looking through my old recipes from before I started blogging and wanted to make it again. The name is a description of how I was pulling bottles out of my refrigerator and mixing them together with herbs.
Fusion Chicken
3 or 4 boneless chicken breasts
1 cup ketchup
1/2 cup maple syrup
1 cup salsa
2 tbsp Worcestershire Sauce
1 tsp chili powder
1 tsp garlic powder
1 tsp parsley
1 tsp oregano
Place chicken in the bottom of your crock pot. Mix the remainder of the ingredients in a bowl and pour over the chicken. Cover and cook on low for 5 hours. Gently shred the chicken with two forks and stir. Place on lightly toasted buns.
Cooler temperatures and football on the t.v...yep, it's fall. I'm sad to see the trees changing color since Spring just didn't happen this year so Summer seemed so short. But I did miss some of the foods that you just don't want to eat in Summer and chili falls into that category. These are perfect bite size snacks that don't make a mess since it's a dry chili, not like you make normally. A lot less liquid so it doesn't soak through the chips. You can make as many as you'd like to feed your crowd.
Chili Cheese Nachos
1# ground beef
1/4 cup onions, diced
1 clove garlic, minced
1 - 15 oz can Light Red Kidney Beans, rinsed and drained
1/2 cup ketchup
Brown ground beef with the onions. Just before they are cooked completely, add in garlic and cook for another minute or two. Add in ketchup, tomato paste and water. Stir until completely mixed and add in beans and seasonings. Keep warm as you heat a pan filled with tortilla chips for 5 minutes in a 350° oven. Remove chips and fill with warm chili and sprinkle about a tablespoon of cheese on top of each chip. Bake for another 5 minutes. Serve hot and with sour cream.
Even I'm wondering why I'm making soup when it's 82 degrees out but the weather is supposed to turn to the damp side starting later tonight so this will be nice to have on hand. Plus this is the easiest soup recipe ever that I got from one of my friends a few years ago.
Pepper Jack Chicken Soup
2 chicken breasts, cut into small, bite-size pieces
1 1/2 cups chicken broth
2 1/2 cups 2% milk
8 oz Pepper Jack cheese
Cook chicken in the bottom of a dutch oven or soup kettle in a half cup of chicken broth. When no longer pink, add in remainder of broth and milk. Bring heat up to almost a boil and add in cheese. Stir and serve when cheese has melted.
Nothing like a tasty meal that cooks itself slowly as the aromas fill the house.
Crock Pot Beef Stroganoff
1# round steak, cut in very thin strips
4 tbsp extra virgin olive oil
1/4 cup flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 cup beef broth
1 cup sliced button mushrooms
1 cup sour cream
2 tbsp parsley
Mix together flour and seasonings. Heat olive oil in a large frying pan. Dredge think round steak slices in flour and then into the frying pan. When lightly brown place in crock pot. Pour beef broth over and cook for 4 hours on medium heat. Add in mushrooms and cook for another half hour. Stir in sour cream and parsley. Serve over egg noodles.
Very little time to prepare for hours of snacking this fall. Some parts have a slightly sweet cinnamon mix and chocolate bits are a must.
Fall Cinnamon Snack Mix
Place in a roaster pan ~
1/4 cup popcorn, measurement is unpopped
4 cups Crispix
1 cup peanuts
1 cup pretzels
In a small pan, melt 1 stick of butter. When melted, add 1/3 cup brown sugar and 1 tsp cinnamon. Stir and pour over the popcorn mixture. Bake for 1 hour at 250°, stirring every 15 minutes. Allow to cool and pour into a serving container.
Add to this mixture ~
1 box 7.5 oz Annie's Chocolate Bunny Grahams
1/2 cup Reese's Pieces
1/2 cup M & M's in fall colors
1 cup Caramel Apple Candy Corn
What is more comforting than a chicken soup? Make it creamy and taste like a pot pie and it's guaranteed to be a success. I'm in a soup mood so there might be a couple new soup recipes this week. I consulted a friend to see if she would add corn since I normally do not to a pot pie and she said yes. I was glad that I did for the bursts of sweetness.
Chicken Pot Pie Soup
2 tbsp butter
2 tbsp flour
2 cups chicken broth
2 cups milk
2 chicken breasts, cubed and cooked
1 cup carrots, pared and diced
1 cup potatoes, pared and diced
1 cup peas
1 cup corn (I used 2 ears of fresh corn)
1 tbsp celery flakes
Salt and freshly ground pepper to taste
Melt the butter in the bottom of a dutch oven or soup kettle. Stir in flour and cook for a couple minutes. Whisk in chicken broth. Add in milk, chicken, carrots and potatoes, cover with lid slightly ajar and cook over medium heat for 45 minutes. Add in peas, corn and celery flakes. Cook for an additional 30 minutes. Add salt and freshly ground pepper to taste.
I ran out of the delicious peach syrup I had made and already used maple syrup yesterday for my breakfast sweet potato so I guess it's time for a new syrup. I had some pear juice on had so I made this topping for cinnamon waffles that I whipped up this morning.
Pear Syrup
1 cup sugar1/2 cup light corn syrup2 tbsp corn starch1 cup pear juice1/4 tsp salt1/4 tsp cinnamon
Whisk the first five ingredients together in a large saucepan. Bring to a light rolling boil, stirring occasionally until it starts to thicken. Remove from the heat and whisk in the cinnamon. Serve warm or cold.
