Monday, November 06, 2006
Two crock pot recipes
Slow Cooker Chicken Paprikash
Serve atop rice, orzo, egg noodles, mashed potatoes, mashed potatoes, or mashed potatoes. It's REALLY good with mashed potatoes, though.
3 Tbs flour
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch strips
2 c. chopped onion (about 1 large)
1 1/4 c. fat free chicken broth
1 c. chopped red bell pepper
1/2 c. shredded carrot
2 Tbs. Hungarian sweet paprika
2 tsp. minced garlic
1 tsp. freshly ground black pepper
8 oz. sliced mushrooms
1 1/4 c. reduced fat sour cream (optional)
Combine flour and chicken in a medium bowl, toss well. Add chicken mixture, chopped onion, and the next 7 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours. Stir in sour cream before serving. We forgot the sour cream last time and didn't even notice, so it's good both ways.
Hot Honeyed Ribs
This will stink up your house, but it sure tastes good!
4 lbs baby back ribs, cut in half
1 Tbs. garlic salt
1 tsp. black pepper
1/2 c. honey
1/4 c. chili garlic sauce
1 c. Catalina dressing (We used the Brianna's Zesty French we already had and it was fine)
1 tsp. ground ginger
Preheat broiler. Line bottom of broiler pan with foil for easy cleanup. Spray broiler rack with cooking spray. Season ribs with garlic salt and pepper. Broil for 5-6 minutes on each side. Place browned ribs in slow cooker.
In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure all sides are coated. Cover and cook on high 3-4 hours of low 8 hours.
With tongs, remove ribs from slow cooker and let cool slightly. Skim grease from sauce and serve ribs with sauce on the side.
Serve atop rice, orzo, egg noodles, mashed potatoes, mashed potatoes, or mashed potatoes. It's REALLY good with mashed potatoes, though.
3 Tbs flour
2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch strips
2 c. chopped onion (about 1 large)
1 1/4 c. fat free chicken broth
1 c. chopped red bell pepper
1/2 c. shredded carrot
2 Tbs. Hungarian sweet paprika
2 tsp. minced garlic
1 tsp. freshly ground black pepper
8 oz. sliced mushrooms
1 1/4 c. reduced fat sour cream (optional)
Combine flour and chicken in a medium bowl, toss well. Add chicken mixture, chopped onion, and the next 7 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours. Stir in sour cream before serving. We forgot the sour cream last time and didn't even notice, so it's good both ways.
Hot Honeyed Ribs
This will stink up your house, but it sure tastes good!
4 lbs baby back ribs, cut in half
1 Tbs. garlic salt
1 tsp. black pepper
1/2 c. honey
1/4 c. chili garlic sauce
1 c. Catalina dressing (We used the Brianna's Zesty French we already had and it was fine)
1 tsp. ground ginger
Preheat broiler. Line bottom of broiler pan with foil for easy cleanup. Spray broiler rack with cooking spray. Season ribs with garlic salt and pepper. Broil for 5-6 minutes on each side. Place browned ribs in slow cooker.
In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure all sides are coated. Cover and cook on high 3-4 hours of low 8 hours.
With tongs, remove ribs from slow cooker and let cool slightly. Skim grease from sauce and serve ribs with sauce on the side.
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P.S. I halved the rib recipe and it still hardly fit in my crock pot, so unless your crock pot is really large, don't buy 4 lbs. of ribs! Also, browning the ribs first seems like a dumb extra step, but browning will make them more flavorful. A secret weapon against the flavor extractor!
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