Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Slow-Cooker Buffalo Chicken
   Buffalo and ranch, a tale as old as time.


Total Time:
Prep:
Cook:
Level: Easy
Yield: 12

Ingredients:

  • 2 lb. boneless, skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 c. cayenne pepper sauce (such as Frank's)
  • 1/2 c. low-sodium chicken broth
  • 1/2 packet ranch seasoning mix
  • 1 tbsp. brown sugar
  • 12 slider buns, for serving
  • Coleslaw, for serving
  • Ranch dressing, for serving
Directions:
  • Place chicken in moderate cooker. Season with salt and pepper. Include hot sauce, chicken juices, Ranch blend, and darker sugar and hurl to coat.
  • Cook on high, blending once in a while, for 4 hours (or low for 8 hours).
  • Evacuate chicken, shred, at that point come back to the ease back cooker to coat in sauce.
  • Add to slider buns and best with coleslaw and a sprinkle of Ranch.
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Slow-Cooker Balsamic Chicken
 Soon to be a regular at your dinner table.


Total Time:
Prep:
Level: Easy
Serves: 4

Ingredients

  • 2 c. Brussels sprouts, trimmed and halved
  • 2 c. baby red potatoes, halved or quartered if large
  • 4 boneless skinless chicken breasts
  • 1/2 c. balsamic vinegar
  • 1/4 c. low-sodium chicken broth
  • 1/3 c. brown sugar
  • 2 tbsp. grainy Dijon mustard
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish
Directions

  • In a vast moderate cooker, include Brussels sprouts and potatoes in an even layer and place chicken to finish everything.
  • In a little bowl, whisk together balsamic vinegar, chicken stock, dark colored sugar, mustard, dried thyme, rosemary, and oregano, and squashed red pepper drops. Season liberally with salt and pepper.
  • Pour marinade over chicken and vegetables. Dissipate done with garlic.
  • Cover and cook on high until the point when chicken is go to pieces delicate, 4 1/2 to 5 hours.
  • Trimming with parsley and present with the juices.
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Slow-Cooker Paella

Paella made easy!
Total Time:

Prep:
Level: Easy
Serves: 6

Ingredients

  • 1 tsp. extra-virgin olive oil
  • 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
  • 1/2 lb. chorizo, sliced
  • kosher salt
  • Freshly ground black pepper
  • 1 c. short-grain rice
  • 1 15-oz. can diced tomatoes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  •   2 tsp. paprika
  • Pinch of cayenne pepper
  • 2 c. low-sodium chicken broth
  • 1/3 c. dry white wine
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1 1/2 c. frozen peas
  • Freshly chopped parsley, for garnish
  • Lemon wedges, for serving
 Directions
  • In a huge skillet over medium warmth, warm oil. Add chicken to the other side and chorizo to the next. Season chicken with salt and pepper and cook until brilliant, 10 minutes. (Expel chorizo if it's getting excessively scorched.)
  • In a substantial moderate cooker, include seared chicken-chorizo blend, rice, tomatoes, onion, garlic, paprika, and cayenne and season with salt and pepper. Pour over chicken soup and white wine, at that point mix to consolidate.
  • Cover and cook on low until the point when rice is very nearly delicate, mixing once in a while, 1½ to 2 hours.
  • Expel cover and mix in shrimp and solidified peas. Cover and cook until the point that shrimp is pink and peas warmed through, around 10 minutes more.
  • Embellishment with parsley and present with lemon wedges.
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Pasta with salmon & peas
 
Make this salmon pasta in under 20 minutes for a dinner the whole family will enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3.
Prep: 5 mins Cook: 10 mins - 12 mins
Makes enough for 2 adults + 2 children

Nutrition: Per serving (4 average portions)
  • Kcal 463
  • Fat1 09g
  • Saturates 06g
  • Carbs 44g
  • Sugars 05g
  • Fibre 07g
  • Protein 25g
  • Salt 0.23g
Ingredients:
  1. 240g wholewheat fusili.
  2. Knob of butter.
  3. 01 large Shallot, finely chopped
  4. 140g frozen peas
  5. 2 skinless Salmon fillets, cut into chunks
  6. 140g low fat creme fraiche
  7. Small bunch chives, snipped

Method

  1. Bring a pan of water to the boil and cook the pasta according to the pack instructions.
  2. Meanwhile, heat the butter in a saucepan, then add the shallot and cook for 5 mins or until softened. Add the frozen peas, fish, crème fraîche and 50ml water. Crumble in the stock cube. Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.
 Recipe by: Caroline Hire
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