Saturday, July 27, 2013

Crock-Pot Hawaiian BBQ Chicken

Prep Time: 5 minutes Cook Time: 3-6 hours depending on setting Serves: 4-6 ingredients: 4-6 Frozen Boneless Chicken Breasts 1 Bottle of Sweet Baby Ray’s Original BBQ Sauce 1 20oz can of Pineapple Chunks, drained directions: Place the frozen chicken breasts in the crock-pot, Add entire bottle of BBQ sauce, covering the chicken, Add drained can of Pineapple Chunks on top, Cover and cook: 2-3 hours on HIGH or 4-6 hours on LOW You can either serve this over white rice, or shred it and make sliders. YUM!

Saturday, July 20, 2013


INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to lightly brown. Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low. Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table. Serves 4 Rachael Ray

Saturday, July 13, 2013

Bacon, Avocado & Corn Salad

Yield: 6 small servings Prep Time: 10 min Cook Time: 15 min Ingredients: 5 strips thick-cut bacon 4 large ears corn, husks and silks removed 1/2 cup crumbled feta or cotija cheese 2 tablespoons chopped fresh cilantro juice of 1 lime 1 large Hass avocado coarse salt and freshly ground pepper, to taste Directions: 1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet. 2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine. 3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss. 4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

Saturday, July 6, 2013

Cherry Cheesecake Dip

8 oz. cream cheese, softened 2 cartons cool whip 2 cans cherry pie filling Graham crackers Marshmallow fluff 1.In a 13x9 pan (or 2-8x8 pans) crush one sleeve of the graham crackers & distribute oon the bottom of the pan. Do not pat down. 2.Mix together cream cheese & marshmallow fluff in a bowl. Add cool whip 1 tub at a time mixing thoroughly. Use a spoon or spatula, not a beater or mixer. 3.Using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip. 4.Top with cherry pie filling. Use remaining graham crackers for dipping.