Want a easy dinner that is sure to please? try these subs! ....
NEEDED
1 cup Ranch Dip
1/2 Cup BBQ Sauce
4 cups cooked chicken, pulled into strips
8 Cheedar Cheese Slices (I like Sharp, or mild)
One package of bacon cooked crispy
8 Sub Buns
Lettece
Mayo
Tomatto
to Make
Mix your ranch dip and BBQ sauce together in a large bowl and toss in your chicken till coated well. Heat in your microwave till warm (about 30 seconds to a min) Spread mixture onto a sub bun, add your fixings.
October 31, 2010
October 14, 2010
Char Siu Pork Roast Ala Crockpot
Posted by dotcomkari at 10:51 AM Labels: crock-pot, main course 0 comments
While looking for something different for a family dinner I came across this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
Needed
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth
To Make
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Needed
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth
To Make
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Deep-Dish Turkey Pot Pie
Posted by dotcomkari at 10:34 AM Labels: crock-pot, main course 1 comments
Durring these cool fall days I just love bringing out the crock pot for a quick and easy family dinner! and this one is truly a treat.
NEEDED
1 1/2lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2cup chopped onion
1 medium carrot, chopped or a bunch of baby carrots (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper or more to taste
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2cups frozen mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup shredded Parmesan cheese
To Make
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In cooker, mix turkey, onion, carrot, celery, poultry seasoning, salt, pepper and water.
Cover; cook on Low heat setting 5 to 6 hours.
Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
Top each serving of pot pie with 2 baked crusts.
NEEDED
1 1/2lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2cup chopped onion
1 medium carrot, chopped or a bunch of baby carrots (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper or more to taste
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2cups frozen mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup shredded Parmesan cheese
To Make
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In cooker, mix turkey, onion, carrot, celery, poultry seasoning, salt, pepper and water.
Cover; cook on Low heat setting 5 to 6 hours.
Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.
Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.
Top each serving of pot pie with 2 baked crusts.
October 10, 2010
Crock Pot Orange Beef
Posted by dotcomkari at 3:04 PM Labels: crock-pot, main course 0 comments
My whole family loves chinese food and we had been wanting to try something different.. so when my sister in law sent me this ... I just knew from the start it would be a hit in our house hold!
Needed
1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup soy sauce
2 teaspoons ground ginger
3 tablespoons honey
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked rice for serving
To Make
For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.
Needed
1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup soy sauce
2 teaspoons ground ginger
3 tablespoons honey
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked rice for serving
To Make
For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.
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