I hope you can follow this recipe. It’s so complicated, so please. Focus.
4-6 chicken breasts
1 jar HEB That Green Sauce
Lime to taste
Salt to taste
Put the chicken breasts in a slow cooker. Top with sauce. Cook for 7-8 hours on low, then shred with a fork. If you’re feeling saucy, squeeze a lime or two on and give it a sprinkle of salt before serving. Use it for tacos with the Cilantro Yogurt Sauce on this website, and some queso fresco if you like. Or on a taco salad. It’s worth the effort, we promise! 🙂
This recipe is outstanding. Bragging rights for the best and easiest BBQ chicken start here. The extra step in marinating before baking makes it all worthwhile. I never knew baked chicken could be so yummy. The smoked paprika gives the chicken a subtle smoky flavor. If you don’t have that ingredient, invest now…..as we use it in the delicious fish tacos featured on this website as well. The perfect tenderness of the chicken comes from marinating in four simple ingredients. Enjoy!
4 boneless skinless chicken breasts, thawed
3 T. olive oil
2 T. lemon juice
1 1/2 t. smoked paprika
3 cloves of garlic, minced
1/2 t kosher salt
pepper to taste
Pre-heat over to 350 degrees.
Place the chicken breasts in a Ziploc bag and pound out until flattened to 1/2 inch. I do this one breast at a time. Mix olive oil, lemon juice, smoke paprika, and garlic and place in a large Ziploc bag with all of the chicken breasts. Marinate for a couple of hours.
Remove the chicken from the Ziploc bag and placed in a glass casserole dish. Season with salt and pepper. Bake for 20 minutes and then brush with BBQ sauce. Brush with more sauce every 5 minutes for an additional 20 minutes.
I am sure that this chicken would be equally as good cooked on the grill!
I can’t believe I haven’t posted this recipe before. I made it about 10 times last summer. Everyone loves them and can’t figure out why. But I know the secret ingredient – a delicious, sweet barbecue sauce you mix in with the hamburger. You can make the sauce and even mix up the patties beforehand, and just throw them on the grill when you’re ready to eat. Because my family believes in living life to the fullest, we make them as sliders and serve them on delicious, sweet Hawaiian rolls. Enjoy!
1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup molasses
2 teaspoons prepared mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/8 teaspoon pepper
1 egg, lightly beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon salt
1-1/2 pounds ground beef
6 hamburger buns, split
Toppings of your choice
In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers.
In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties.
Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce. Yield: 6 servings.
There is something about stuffed pasta shells that sounds fancy and hard. There is something about making them that is easy and fun. It’s economical and great made ahead. My first love is taking something to friends that maybe they don’t make themselves. It’s hard, as most of my friends are excellent cooks. I have made this several times over the past few weeks and everyone gives it two thumbs up. Add a salad and a loaf of French bread and call it dinner!
1 package of jumbo pasta shells
1 (15 oz) container of ricotta cheese
2 cups of mozzarella cheese
1/2 c. Parmesan cheese, divided
1/2 t. salt
1/4 t. pepper
1 (26 oz) jar of your favorite pasta sauce (I have used traditional, four cheese, Newman’s Marinara, etc.)
10 basil leaves (optional)
8 oz of sliced mushrooms (optional)
sausage, browned and crumbled (optional)
Preheat oven to 350 degrees. Cook pasta shells according to the package, about 9 minutes. Drain and rinse in cold water.
In a large bowl, combine the ricotta, Parmesan, 1 1/2 cups of mozzarella, egg, salt, pepper, and basil (optional). Spread 3/4 of the spaghetti sauce on the bottom of the 13×9″ inch baking dish. If you like meat/mushrooms/spinach in your spaghetti sauce, you may brown your sausage and add the sauce into the meat.
Place 1-2 Tablespoons of the cheese mixture into the cooked pasta shells and place into the baking dish, seam side up. Pour the remaining sauce over the shells and sprinkle with mozzarella cheese and a smidge of Parmesan cheese. Cover with foil and bake at 350 for 30 minutes. Uncover the last 5-10 minutes.
This is a great meal that can be made the night before. It is also perfect for a potluck, dinner for a neighbor, and also easy to make to accommodate picky eaters by instructing them to “dip shallow” and only get the shells (without the veggies and meat).
I came home tonight, and my husband had cooked this salmon. We’re always trying to eat more fish, but gosh it’s hard. I thought it was delicious, and my son even took a couple bites! Success!!
1/3 cup soy sauce
2 tbls. vegetable oil
2 tbls. brown sugar
2 garlic cloves, minced
1 lb. salmon fillet cut into four pieces (individually frozen salmon is great for this!)
In a small baking dish, combine the soy sauce, oil, brown sugar and garlic; mix well. Place salmon in the baking dish, coating with sauce mixture. Cover and refrigerate for 30 minutes.
Cook in skillet for 1-2 minutes per side, and finish in 400 degree oven for 10-15 minutes, until the fish flakes easily with a fork. (Or just cook 3-5 minutes per side in the skillet.)
My friend Judi and I walk and talk… then talk and walk. Our talks always lead to food (shocker), the newest restaurants (big news in our small town), and the latest recipes that we have tried. We are still waiting for Jack Frost in Texas, but when he finally gets here…..we will be ready for something good to warm our bones. This is crockpot (from Crockin Girls) friendly and a treat.
- 4 Chicken Breasts (boneless, skinless)
- 2 Tablespoons Butter
- 1 Can Cream of Chicken Soup
- 1 Can Cream of Celery Soup
- 3 1/2 Cups Chicken Broth
- 1 Onion, finely diced
- 1 Cup Celery, diced
- 1 Cup Carrots, diced
- 2 Chicken bouillon cube
- 10 Ounces Can of Biscuits, but you can make your own (yeah right)
EXCLUDING THE BISCUITS put all ingredients in the crockpot and cover and cook on LOW for 8 hours.
About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.
Place the torn biscuit dough in and cook until the dough is no longer raw in the center.
Looking for some comfort food? I am a 40 something year old that has never made a roast. Never say never. I made this last week and shared with family. A huge hit and so easy that it is ALMOST embarrassing. Almost….. The flavor is perfect. Enjoy this wonderful recipe shared by a friend. Bring on Winter!
1 chuck roast (2- 3 pounds)
1/2 package of dry Ranch dressing mix
1 package of Au Jus Gravy mix (I use McCormicks found by the brown gravy)
1/4 cup of water
4-5 peperoncini peppers (full of non-spicy flavors, located near the pickles)
1/4 cup of peperoncini juice from the jar
1/2 stick of butter, pats
fresh baby carrots and mushrooms (optional)
cream of mushroom soup (optional)
Put the water in the bottom of the crockpot, Add the thawed chuck roast. Sprinkle the ranch dressing mix and the Au Jus Gravy mix on top of the roast. Next add the butter pats on top of the roast. Finally add the peperoncini peppers and juice.
Cook for 8 hours on low heat in the crock pot. The final two hours I did add fresh mushrooms and carrots. Once the roast is done, I ladled a cup of the juice (from the bottom of the crockpot) and cooked on the stove with a 1/2 can of cream of mushroom soup. I used a whisk to mix until well heated over medium heat. Gravy perfection!
We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
4 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Any kind of bread
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.