Crock Pot Chicken with Garlic & Wine

Crock Pot Chicken with Garlic & Wine

2 lbs. chicken breasts
1 lemon, sliced
10 garlic cloves
1/2 c. fresh parsley
1 tsp. oregano
1 large white onion, sliced
1 large red onion, sliced
1 c. white wine
1/2 c. dry vermouth
1/2 tsp. pepper
1 tsp. salt
water

Place all ingredients in crock pot in order given.

Pour in enough water to cover, if wine doesn't already.

Cook on LOW for 4 to 5 hours.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.

Pad Thai

Pad Thai

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8             ounces  rice noodles

  1                     chicken breast -- skinned and boned

  8                     medium shrimp -- shelled

     1/2           cup  water

     1/4           cup  fish sauce

  3        tablespoons  sugar

  1         tablespoon  lime juice

  1           teaspoon  paprika

     1/8      teaspoon  cayenne pepper

     1/2         pound  bean sprouts

  3                     garlic cloves -- finely chopped

  1                     egg

  4        tablespoons  roasted peanuts -- finely chopped

Place rice noodles in a large bowl. Cover with water; soak 30-45 minutes. Cut chicken into 1 1/2 x 3 inch strips.

Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and cayenne pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining sprouts and onions.

Drain noodles. Heat a wok over medium heat for 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat for 2-3 minutes.

Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts.

Oriental Main Dish Salad

Oriental Main Dish Salad

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : Salad

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2           cup  Gourmet Oregon Hazelnut Butter 

     1/3           cup  hot water

     1/4           cup  soy sauce

  2        tablespoons  red wine vinegar

  2        tablespoons  Oriental sesame oil

  2          teaspoons  granulated sugar

  2                     garlic cloves -- crushed

  1           teaspoon  crushed hot red pepper

  1        5-ounce can  white turkey

                        OR

  1        5-ounce can  chicken meat

     1/2         pound  pasta (linguine, fettuccine, seashells, etc.)

  1         tablespoon  vegetable oil

     3/4           cup  roasted and chopped Oregon hazelnuts

     1/2           cup  green onions

  1              bunch  broccoli -- cut into 1" florets

  6              small  carrots -- cut in half lengthwise

                        

Combine hazelnut butter and hot water in blender or processor, mix until smooth. Add soy sauce, vinegar, sesame oil, sugar, garlic and red pepper, blend. Place meat (shredded slightly) in a medium bowl. Add hazelnut sesame sauce and stir. Cover and marinate in the refrigerator 2 hours. In a large pot of boiling water, cook pasta until tender but firm, about 10 minutes. Drain and rinse under cool water. Drain well. In a large saucepan of boiling water, cook carrots about 3 minutes, then add broccoli and cook 3 more minutes, until broccoli is bright green and crisp-tender. Drain and rinse until cool; drain well. In a large bowl, toss pasta with vegetable oil. Add meat and sauce, vegetables, hazelnuts and onions. Toss and serve slightly chilled or at room temperature.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

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    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Teriyaki Chicken Pizza

Teriyaki Chicken Pizza

1 12 inch pizza crust, baked

1 package Hormel Teriyaki Chicken

8 slices bacon, cooked and crumbled

1/2 cup thinly sliced onion

1/2 cup thinly sliced green pepper

1/2 cup thinly sliced mushrooms

1 1/2 cups shredded mozzarella

1.  Preheat oven to 425 degrees.  Grease a baking sheet or pizza stone. Bake your pizza crust.

2.  Spread the Hormel Teriyaki Chicken over the crust. You may want to cut some of the chicken into smaller pieces.

3.  Sprinkle the bacon, onion, green pepper and mushrooms over the top. Now, sprinkle the cheese over all, as evenly as possible.

4.  Bake for 12 to 14 minutes or until cheese is bubbly and a bit browned.

Serves 8

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast

1 6-lb. turkey breast
1 envelope onion soup mix*
3 Tbsp. butter or 1 Tbsp. olive oil

Rub breast with butter and onion soup mix.
Cook on LOW for 6 hours.

*Make a mixture of the following:
onion powder
garlic powder
poultry seasoning
chicken bouillon granules
Rub this on the turkey breast and then pour 1 Tbsp. soy sauce over top.