SLOW COOKER RECIPES FOR 2 PEOPLE : DAVID COOK VIDEO LIGHT ON : COOKIE BASKETS DELIVERED.
Pollo Fricassee by: The Rican Chef (Chicken in a stewed sauce) with potatoes.
Nancy, The Rican Chef's Signature Pollo Fricassee (Chicken in a stewed sauce) with potatoes. Ingredients: 20 pieces of chicken Brest, bone in, rinsed and skin off, trimming the excess fat. 2 cans of stewed tomatoes 1 large onion 2 bell green peppers, seeded and sliced in long slices 1 Red bell pepper, seeded and sliced in long slices 6 garlic cloves, chopped 1 teaspoon Adobo seasoning 2 (.18 ounces) packets of sazon seasoning 6 large Red potatoes, peeled and thickly sliced in 4 pieces 1/2 cup olive oil 2 bay leaves, remove them when serving 1 cup chopped cilantro 1 cup chicken broth, with 1 tablespoon corn starch stir well making sure there is no lumps of corn starch. 1/4 teaspoon salt & pepper 1 teaspoon cumin spice 1 teaspoon oregano Directions: 1. In a large bowl marinate your chicken with the olive oil, adobo, sazon, cumin, salt, pepper, bay leaves, garlic.... Refrigerate over night, so the spices and the chicken can marry. 2. Bring a large deep roasting pan, like the one you use to cook your turkey if making the 20 pieces, which feeds about 10 people. next lay all your chicken pieces beside each other and add the stew tomatoes, chicken broth mixture, peppers, onion, & potatoes, cilantro, cover and bake at 350F, for 2 hours, or until the chicken is fully cooked and the sauce is thick.... Serve over white rice... Enjoy! 1. (Note:) If you can't find the adobo spice (powder) or your sazon packets, just spice the chicken with salt & pepper. Now the stewed tomatoes is (optional), I personally love the taste of the sweet stew, with the cilantro combination. 2. Note: you can make this recipe with different color bell peppers, sometimes I like to use the red, orange, and yellow, from Castco Comes 6 in a pack and a cheaper price. seeded and chopped....if cooking in a slow cooker, just add all the Ingredients to the slow cooker and cook on low for about 6 to 8 hours, if on high about 4 hours. 3. (Note) This recipe is the same for pork chops..Apricot Glazed Pork Loin. - spark people recipe
I like spark people recipes, recipezar, all recipes, and epicurious. these are probably my favorite places to go. This is a recipe from Sparkpeople. I changed , not below, just in general. Added much more apricot jam and just brushed the minced garlic, olive oil, salt and pepper on and baked in a slow cooker. I then took all the apricot loin juice drippings, brought to a boil above my stove and then thickened with a flour/water combination. This glaze was out of this world. Added a pinch of gray salt of course. The sweet potatoes were locally grown and fantastically fresh. And a lebanese salad to give the meal some crunch. 1 whole pork tenderloin, trimmed of fat 3 garlic cloves ( i used minced in jar) 1 medium yellow onion Salt and pepper 1 T. Olive oil 1/4 c. white wine or fat free/sodium reduced chicken stock (i used chicken stock) 1/2 cup of fruit-only apricot preserves Directions Prep: Mince garlic cloves and chop onion. Preheat oven to 350. Salt and pepper the trimmed pork loin. If you are using cooking wine, which has salt added to it, omit the salt. Heat oil in a dutch oven, add onions and garlic, and cook until the onions are brown. Make space in the bottom of the dutch oven to lay pork loin flat on the surface (or transfer onions/garlic to another container) and sear all sides of the loin. Return onions/garlic to the dutch oven, covering loin. Mix apricot preserves and wine, pour mixture over loin. Cook until internal temperature reaches 155, brushing pan drippings over loin every 10 minutes. Remove from oven, let stand for 5 minutes, and carve into 3 oz. portions. Number of Servings: 10
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