Originally from Year of Crockpotting
Ingredients:
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (not pancake syrup)
2 cups pineapple juice
Directions:
1. Use a 6-7 quart slow cooker.
2. Unwrap the ham and discard flavor packet.
3. Place the ham into the slow cooker stoneware, flat-side down.
4. Rub brown sugar on all sides.
5. Pour on maple syrup and pineapple juice.
6. Cover and cook on low for 4-5 hours.
7. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker.
8. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. (This didn't happen for me since mine had already fallen apart in the crockpot. It worked out fine though!)
Tuesday, January 19, 2010
Stacked Enchiladas
Originally from Kristin Ellis' blog who got them from someone else, I think. Apparently you can do green enchilada sauce with Monterrey Jack cheese, but I've never tried it. I'm sure it'd be great too though!
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Ingredients:
6 Corn tortillas
2 1/2 cups grated cheddar cheese
1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)
2 cups cooked chicken pieces
1 cup sour cream
1/4 c chopped green onions
1 tsp. cumin
Directions:
1. Combine sour cream and cumin.
2. Add chicken and green onions and set aside.
3. Dip 1 tortilla into enchilada sauce - don't drain excess.
4. Place tortilla in round casserole dish.
5. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese.
6. Repeat layers.
7. Before adding last cheese, pour any remaining enchilada sauce over all.
8. Top with cheese.
9. Bake at 350 for 40 minutes.
Tuscan Lemon Chicken
Originally from Ina Garten of the Food Network. I didn't grill mine (we don't have a grill), I just cooked it on the stovetop. And I didn't flatten the chicken, and Kosher salt?...eh...but I think fresh lemon juice is a must!
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Ingredients:
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Cheese Rolls with Buttery Parmesan Crust
Originally from King Arthur Flour Baker's Companion. FYI - I used part whole-wheat flour on these.
Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.
Ingredients:
Dough -
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
Filling -
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
Topping -
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
Directions:
1. For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!).
2. Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
3. Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
4. Deflate the dough and divide into 15 pieces.
5. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece.
6. Pinch the dough tightly together to close the bottom.
7. Place the rolls, pinched side down, in the prepared baking pan.
8. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
9. While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
10. Preheat the oven to 375 degrees.
11. When the rolls have risen, brush the tops with the egg yolk beaten with water.
12. Sprinkle tops of rolls liberally with the bread crumb mixture.
13. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned.
14. Remove from the pan immediately and cool on a rack. Serve warm.
Italian Bread Bowls
Originally from allrecipes.com
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water
Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.
Ingredients:
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal (optional)
1 egg white
1 tablespoon water
Directions:
1. In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well.
3. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer).
5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
7. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball.
8. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper).
9. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
10. Preheat oven to 400 degrees.
11. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
12. Bake in preheated oven for 15 minutes.
13. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden.
14. Cool on wire racks.
Asian Chicken Salad
Ingredients:
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
Salad -
1/2 head of cabbage, chopped or shredded
1 bag of Top Ramen noodles, broken up into pieces
1 can of chicken
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seed
Dressing -
2 T. sugar
3 T. white vinegar
1/2 cup salad oil
1 tea. salt
1/2 tea. pepper
In a large bowl, mix cabbage, chicken, green onions, almonds, and sesame seeds. In a smaller bowl, mix sugar, vinegar, oil, salt and pepper. Pour over cabbage and mix together. Add Ramen noodles just before serving.
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