Category Archives: Meats

Herbed Slow Cooker Chicken

Herbed Slow Cooker Chicken
TIME: Prep: 5 min. Cook: 4 hours
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (6 ounces each)
1/2 cup chicken broth

In a small bowl, combine the first eight ingredients; rub over chicken.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5
hours or until a meat thermometer reads 170°. Yield: 4 servings.

Barbados Chicken Kebabs

Barbados Chicken Kebabs

4 cloves garlic
1 onion, cut into 6 wedges
2 habanero peppers, seeded
1 bunch green onions, chopped into 1 inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons ground allspice
1 inch piece fresh ginger root, peeled
salt and pepper to taste
3/4 cup rum
3/8 cup dark molasses
4 limes, zested and juiced
4 boneless skinless chicken breasts, cut into 1 inch pieces

1. Put garlic, onion, habanero peppers, green onions, thyme,
allspice, and ginger into the bowl of a food processor, blending until smooth.
2. Season to taste with salt and pepper. Transfer mixture to a large,
non metallic bowl, and stir in rum, molasses, and lime zest and
juice. Place chicken in bowl, and turn to coat. Cover, and marinate
for 24 hours.
3. Preheat grill for high heat.
4. Remove meat from marinade, and thread onto skewers. Boil marinade
in a small saucepan for at least 3 minutes.
5. Brush grate with oil, and arrange skewers on hot grate.
6. Slowly cook the chicken until slightly charred and cooked through,
brushing with the marinade every time you turn the meat.

Easy Crunchy Ham Casserole

Easy Crunchy Ham Casserole

2 cups elbow macaroni
l 1/2 cubed ham
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
1/2 c. milk
1 (10 oz.) pkg. frozen broccoli drained & cooked
1 c. Colby Cheese (grated)
1 can Durkee French onions 

Cook macaroni. Combine macaroni and ham in 3 quart casserole. Blend soup, sour cream and milk. Pour half over macaroni and ham. Arrange broccoli on top. Pour remaining sauce over broccoli. Sprinkle with cheese. Bake at 350 degrees for 20 minutes. Top with French fried onions. Bake for 5 minutes longer. 

Texas Cowboy Stew

Texas Cowboy Stew

2 pounds ground beef
2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces
2 cloves garlic, chopped
1 onion, chopped
2 (14.5 ounce) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15 ounce) cans pinto beans, with liquid
2 (15.2 ounce) cans whole kernel corn, with liquid
1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
1 (10 ounce) package frozen mixed vegetables
4 cups water
2 teaspoons cumin
2 teaspoons chili powder
salt and pepper to taste

Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.