Entree – Recipes Sovereigns

20 MINUTE SKILLET MONTEREY CHICKEN, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 23:09:01 +0000

HOW TO MAKE 20 MINUTE SKILLET MONTEREY CHICKEN, IF YOU LIKED IT SAY HELLO

Ingredients

4 boneless skinless chicken breasts
4 slices bacon
1/2 cup chicken stock
4 tbsp barbecue sauce use your favorite!
4 oz Colby jack cheese shredded
1 tomato diced
2 green onions sliced
salt and pepper optional

Instructions

Fry bacon in a large skillet until crispy.
While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.
Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.
Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)
Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.
Turn off heat and spread barbecue sauce on top of each chicken breast.
Top with two slices of bacon.
Divide cheese evenly among the chicken.
Place under the broiler for 30 seconds to 1 minute – just until cheese is fully melted.
Top with tomato and green onions.
Serve immediately.

Nutrition

EASY CASHEW CHICKEN, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 21:16:53 +0000

HOW TO MAKE EASY CASHEW CHICKEN, IF YOU LIKED IT SAY HELLO

Ingredients

3 tbsp hoisin sauce
1/2 tsp chili garlic sauce
3 tbsp chicken broth or water
1 1/2 lb boneless skinless, chicken thighs , cut into 1-inch pieces
salt and pepper
1 tbsp cornstarch
1 1/2 tbsp vegetable oil
1 small onion, cut into 1-inch pieces
4 garlic cloves, minced
2 tbsp rice vinegar
6 green onions, diced
3/4 cup unsalted roasted cashews
cooked white rice

Instructions

Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
Transfer chicken to a medium bowl and season with salt and pepper.
Sprinkle corn starch on top of chicken and toss to coat.
In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
Add garlic and cook for another minute or so.
Add rice vinegar and stir. Cook for another minute.
Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
Stir in cashews and green onions. Season with more salt and pepper if needed.
Serve over cooked white rice.

Notes

Recipe slightly adapted from Good Fast Eats

Nutrition

Thank You So Much…

PERFECT POT ROAST AND GRAVY, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:24:08 +0000

HOW TO MAKE PERFECT POT ROAST AND GRAVY, IF YOU LIKED IT SAY HELLO

Ingredients

3 to 4 pound chuck roast
1/2 cup all-purpose flour
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp freshly ground black pepper
2 tbsp olive oil
3 small onions quartered
4 garlic cloves peeled and crushed
1 oz package dry onion soup mix
10.75 oz can beef broth
10.75 oz can beef consommé
1/2 cup red wine optional
1 tbsp Worcestershire sauce
4 medium carrots chopped
2 lbs red potatoes, Yukon golds or russet potatoes cut into quarters or halves, depending on size

Gravy

¼ cup fat skimmed from drippings
¼ cup all-purpose flour
2 cups roasting liquids
1 tbsp butter or heavy cream
salt and pepper to taste

Instructions

Preheat oven to 325F.
Combine flour, onion powder, garlic powder, paprika, and black pepper together in a small bowl. Whisk to combine.
Coat the roast with the flour mixture on all sides.
Heat an oven safe large dutch oven over medium-high heat.
Add olive oil to the dutch oven and sear the roast on both sides, approximately 4 to 5 minutes per side.
Lift the roast up slightly and place quartered onions in the bottom of and place the roast directly on top of the onions.
Place the garlic on top of the roast.
In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
Place the dutch oven in the oven and bake for 2 hours.
Remove from oven, set lid aside, and add the carrots and potatoes right on top of the roast.
Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is cooked through and is easily shredded with a fork.
Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.

Gravy

Transfer the fat to a large saucepan over medium heat. Bring to a simmer and then sprinkle on the flour. Using a wooden spoon, stir continuously until the fat and flour have formed a homogeneous mixture. Continue stirring until the flour browns slightly, this takes 4 to 5 minutes.
If your drippings have cooled down, heat them up in the microwave for thirty seconds or more until they are nice and hot.
Whisk in the hot drippings slowly into the roux. Keep whisking until the liquids are fully incorporated.
Bring the gravy to a simmer and continue simmering until it reaches your desired consistency. Season with salt and pepper and for the final step…stir in one tablespoon of butter or heavy cream.
Serve hot with pot roast, potatoes, and carrots.

Notes

IF YOU ARE USING A SLOW COOKER

Steps 2-6 would be the same. Then place the onions and potatoes on the bottom of the slow cooker and place the roast on top. Skip to steps 7 and 8 and then place the carrots and potatoes around the roast. Place the lid on the slow cooker and ook on low for 8-10 hours or on high for 5-6 hours.IF YOU ARE USING AN OVEN BAG

Add one tablespoon of the remaining flour mixture to the oven bag, close, and shake to coat the insides. Place the bag in a large casserole dish or roasting pan.
Place the quartered onions in the bottom of the bag and place the roast directly on top of the onions. Place the garlic on top of the roast.
In a large bowl, whisk together the onion soup mix, beef broth, beef consommé, red wine, and Worcestershire sauce. Pour over the top of the roast.
Close the bag with the provided tie and cut six 1/2-inch slits in the bag. Place the pan in the oven and bake for 1 hour and 45 minutes.
Carefully remove the pan from the oven and even more carefully untie the tie. Open the bag and add the carrots and potatoes right on top.
Close the bag, using the tie to secure shut and return the pan to the oven.
Bake for another 45 minutes to 1 hour or until carrots and potatoes are tender and roast is fork tender.
Transfer the meat and vegetables to a serving platter and pour the remaining liquids through a strainer into a large measuring cup or bowl and let the fat separate.
Follow instructions for gravy.

Nutrition

THE BEST CHICKEN BROCCOLI RICE CASSEROLE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:18:32 +0000

HOW TO MAKE THE BEST CHICKEN BROCCOLI RICE CASSEROLE, IF YOU LIKED IT SAY HELLO

Ingredients

2 cups of diced rotisserie chicken or any other cooked chicken}
2 cups broccoli florets broken down into bite-sized pieces
1 can cream of chicken soup can use low-sodium or Healthy Request
2 cups cooked rice
1 1/2 cups shredded cheese
1/2 cup mayonnaise
1/2-3/4 cup crushed corn flakes
2 tbsp butter melted

Instructions

Preheat oven to 350 degrees. Combine all ingredients into a greased 9×13 baking dish. I use a 9×13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8×8 or 9×9 baking dish.
Mix up all the ingredients except corn flakes and butter right in the baking dish.
Sprinkle the crushed corn flakes over the top of the casserole.
Drizzle melted butter over the top.
Bake for 30-35 minutes or until casserole is heated through.

Notes

Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first.

Nutrition

SLOW COOKER SHRIMP BOIL, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 17:43:05 +0000

HOW TO MAKE SLOW COOKER SHRIMP BOIL, IF YOU LIKED IT SAY HELLO

Ingredients

2 lbs small new potatoes red or yellow
4 cups low-sodium chicken broth or stock
1 lb andouille or kielbasa sausage cut into 1-inch pieces
4 ears fresh corn husked and quartered
2 tbsp Old Bay seasoning
1/2 tsp cayenne pepper more or less depending on taste
2 lbs large shrimp tails on
4 tbsp butter melted
2 tbsp chopped parsley

Optional

cocktail sauce for dipping
lemon wedges

Instructions

Cut larger potatoes in half, should be bite size.
Place potatoes in 6 or 7 quart slow cooker.
Add chicken broth.
Top with sausage and sprinkle on Old Bay seasoning and cayenne.
Add the corn quarters on top.
Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
Turn the slow cooker to high and gently add the shrimp and stir into mixture.
Cover and cook for an additional 10 minutes or until the shrimp are opaque.
Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
Combine the melted butter and parsley and drizzle over the top and toss gently.
Serve with lemon wedges and cocktail sauce.

Nutrition

SLOW COOKER SLOPPY JOES {RECIPE}, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:52:19 +0000

HOW TO MAKE SLOW COOKER SLOPPY JOES {RECIPE}, IF YOU LIKED IT SAY HELLO

Ingredients

1 lb lean ground beef the leaner the better
1/2 onion chopped
1 tsp mustard
3/4 cup ketchup
1/4 cup bbq sauce
1/2 tsp garlic powder
2 cloves garlic minced
1 tsp Worcestershire sauce
1 tbsp cider vinegar
salt and pepper to taste
hamburger buns

Instructions

Combine ingredients in slow cooker.
Cook on high for 3-4 hours or low for 6-8 hours, stirring occasionally.
If your mixture starts looking dried out at any time, just add in 1-2 Tbls water to make it juicier.
If it is too juicy, leave the lid off of your slow cooker for the last half hour and let some of the liquids evaporate to thicken it up.
Serve up a healthy portion on a toasted hamburger bun and dinner is served!

Nutrition

SPICY PULLED PORK POPPER SANDWICH, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:47:35 +0000

HOW TO MAKE SPICY PULLED PORK POPPER SANDWICH, IF YOU LIKED IT SAY HELLO

Ingredients

sliced sourdough bread
PHILADELPHIA Spicy Jalapeño cream cheese
butter

Slow Cooker Pulled Pork

4-6 lb bone-in pork shoulder roast
2 medium onions chopped
4 cloves garlic crushed
3/4 cup apple cider vinegar
3/4 cup light brown sugar
2 tbsp chili powder
2 tbsp Worcestershire sauce
18 oz barbecue sauce divided
2 tbsp mustard

Caramelized Onions

4 onions sliced
2 tbsp olive oil
1 tsp salt

Instructions

Slow Cooker Pulled Pork

Add the onions and garlic to the bottom of the slow cooker.
Place the roast fat side up on top of the onions and garlic.
Combine brown sugar, chili powder, mustard, Worcestershire sauce, and barbecue sauce (reserving 1/2 cup for later). Spread over the top of pork.. Pour in the apple cider vinegar.
Cook on high for 3 hours and then switch to low for another 5-6 hours. Removed the roast and shred with two forks, discarding any fat and bone.
After removing the roast, pour the liquid in the slow cooker through a strainer and set aside.
Add the pulled pork back to the slow cooker along with 1-3 cups of reserved liquid and remaining 1/2 cup barbecue sauce. Add the liquid 1/2 cup a time, stirring each time, until pork reaches the moisture level you desire.
Continue cooking the pulled pork for another 1-2 hours on low. Meanwhile…

Caramelized Onions

Add oil to a thick-bottomed pan over medium-high heat. Once the oil is heated, add the sliced onions.
Reduce heat to medium and stir occasionally until onions are nice and caramelized, usually around 30 minutes. Do not rush the onions – give them time!

Building the Sandwich

Heat a grill pan over high heat. Spread 1 tablespoon of Jalapeno Cream Cheese on two slices of bread. Butter the other sides and place butter side down on grill.
Add enough caramelized onions to cover the cream cheese and then about a half a cup of drained pulled pork. Place the other piece of bread, cream cheese side down on top of pulled pork. Grill until golden brown on both sides and serve.

Nutrition

MUY BUENO SLOW COOKER CARNITAS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:45:41 +0000

HOW TO MAKE MUY BUENO SLOW COOKER CARNITAS, IF YOU LIKED IT SAY HELLO

Ingredients

4 lbs boneless pork shoulder roast
2 cups chicken broth or stock
3 bay leaves
4 cloves garlic smashed

For the rub

2 tsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 tsp Kosher salt

Instructions

Cut pork into quarters.
Combine ingredients for the rub and really rub it into the meat. All four pieces should be fully coated. Make sure to use all of the rub.
Place pork into slow cooker and add bay leaves and garlic.
Carefully pour chicken stock into the slow cooker without removing the rub from the pork.
Cook on low for 8-10 hours or until fork tender. Should be falling apart.
Carefully remove the pork and shred with two forks.
Add reserved juice as needed to shredded pork to gain desired level of moistness.

Nutrition

SLOW COOKER PHILLY CHEESESTEAKS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:35:33 +0000

HOW TO MAKE SLOW COOKER PHILLY CHEESESTEAKS, IF YOU LIKED IT SAY HELLO

Ingredients

1.5 lbs round steak 1.5 to 2 lbs – thinly sliced (the more thinly they are sliced, the less cooking time is required)
1/2 tsp pepper
1/2 tsp garlic powder
1 onion sliced
1 bell pepper sliced
32 oz low-sodium beef broth
6 French rolls
12 slices Provolone American, or other cheese

Instructions

Rub the steak with pepper and garlic powder. Place in the slow cooker.
Add onion, bell pepper and beef broth.
Stir to mix.
Cook on low for 5-7 hours or until meat is tender.
Preheat oven to 350F.
Toast open rolls for several minutes until slightly crusty.
Lay a piece of cheese on both sides of the roll.
Use tongs to remove meat, onions and bell pepper from slow cooker (letting juices drip off) and pile on top of rolls.
Return to the oven to melt cheese.
Serve hot!

Nutrition

SLOW COOKER OLIVE GARDEN ZUPPA TOSCANA, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:26:10 +0000

HOW TO MAKE SLOW COOKER OLIVE GARDEN ZUPPA TOSCANA, IF YOU LIKED IT SAY HELLO

Ingredients

32 oz low-sodium chicken stock or broth
3 cups water
24 oz spicy Italian sausage cooked and crumbled
8 slices of bacon cooked and crumbled (I bake my bacon)
5 medium russet potatoes 1/8-1/4 inch slices
1/2 large onion diced
2-3 cloves of garlic minced
2 tsp red pepper flakes optional
Salt and pepper
2 cups kale chopped
1 cup heavy whipping cream

Instructions

Place all ingredients except for kale and heavy cream into a large slow cooker.
Cook on low for 7-8 hours or until potatoes are tender.
Stir in kale and let cook for another 30 minutes.
Stir in heavy cream, let heat through (five minutes) and serve.
We like to serve this soup with some grated Parmesan cheese on top. Delicious!