Wednesday, May 27, 2015

Reciepe Number 1

 
 

Crock-Pot Chicken With Black Beans & Cream Cheese

 
Total Time
4hrs 3mins
Prep 3 mins
Cook 4 hrs

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any!

Ingredients      Nutrition

Serving 4              Units US

Directions

  1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
  2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
  3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
  4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
  5. All done and enjoy!


"Whatever Floats Your Boat" Brownies!



 

Total Time
35mins
Prep 10 mins
Cook 25 mins
These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

Ingredients      Nutrition

Serving 4              Units US

Directions

  1. Preheat oven to 350°F.
  2. Grease an 8 inch square pan or line with foil.
  3. In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
  4. Add sugar and mix well.
  5. Add eggs one at a time and stir until well combined.
  6. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
  7. Fold in "WHATEVER FLOATS YOUR BOAT"!
  8. Spread in pan and bake for approximately 25 minutes.
  9. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
  10. Cool completely before cutting into squares.
  11. For vegetarian omit the marshmallows.
  12. For double recipe, bake in 9x12 pan and add 5 minutes to baking time.


Japanese Mum's Chicken

Total Time
45mins
Prep 5 mins
Cook 40 mins
We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

Ingredients      Nutrition

Serving 4              Units US

Directions

  1. Place all the ingredients in a saucepan over a high heat.
  2. Bring to the boil, then reduce to a simmer for about 20 minutes.
  3. Remove any scum that rises to the surface.
  4. Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
  5. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
  6. NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

 

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