Crockpot Shredded Pesto Chicken

This could be used for a number of things - on top of noodles, in a pita/sandwich, as a filler for stuffed shells, on a pizza...etc.

1-1/2 pounds boneless, skinless chicken thighs

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, chopped
3/4 cup - Alfredo Sauce

1/2 teaspoon salt

1/8 teaspoon pepper

1 teaspoon dried basil leaves

3 tablespoons chicken broth

1/2 cup mayonnaise
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese
1 cup shredded mozzarella cheese

1 (7-ounce) container basil pesto

2 avocados, peeled and chopped*

1 cup cubed Havarti cheese *

Place chicken, onion, garlic, and red bell pepper in 3-1/2 quart slow cooker. Sprinkle with salt, pepper, and basil. Pour chicken broth over all. Cover and cook on low for 4-5 hours or until chicken is done.

Shred chicken right in the crockpot using two forks. Add mayonnaise, pesto, alfredo sauce and cream cheese. 

Let cook for 30 minutes.

 

If having as a sandwich/pita:

Stir in avocados and Havarti cheese.

Open pita bread halves and line with lettuce leaves. Add warm chicken mixture and serve immediately.

Pizza Paninis

Wow - these were easy and very good.


Frozen garlic Texas toast
Deli-sliced pepperoni
Shredded mozzarella cheese
Pizza sauce

Prepare garlic toast according to package directions. To assemble sandwiches, top a slice of garlic toast with pepperoni and a sprinkling of cheese, then another piece of garlic toast. Cook in a panini press until bread is golden brown and cheese is melted. Serve with warm pizza sauce for dipping.

Originated from: www.cassiecraves.blogspot.com

Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil
1 pound ground beef (I'll use turkey)
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
Toasted buns

1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.

Originated from: Www.cassiecraves.blogspot.com

Crockpot Pulled Pork

This was my first experience using a Spice Rub - wow, was it ever amazing. This was honestly the best pulled pork I've ever had. I applied the rub and then left it in the fridge for 48 hours - surprisingly minimal rub was wasted when I unrolled it to put it in the crockpot. I made a 8 lb roast, I used the remaining pork for two other recipes that week and froze the leftovers. This recipe is a must-try....it was amazing!


Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender. ( I cooked a 7.9 lb roast for 10 hours).

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Originated from: http://www.crumblycookie.net/

Asian Meatball Subs with Hoisin Mayonnaise

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying  
• Hoagie Buns

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.


Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.


Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.


Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs.

Adapted from: The Food Network Magazine

Crockpot French-Dip Sandwiches

I searched and searched the web for the best French Dip recipe - in the end I decided to condense many different recipes into my own.  Slow-cooking the roast makes a big difference as the meat was very tender - something I value in a good warm sandwich.  I decided to add a can of dark (wheat) beer and it made a world of a difference.  Enjoy!

- 4 lb Roast (I used a Rump Roast)
1 packet  - Lipton Onion Soup Mix
1 can - French Onion Soup
1 bottle - Dark Beer
3/4 cup - Beef Broth
2 Tb - Butter
1/2 - Red Onion (sliced)

Pour beef broth and beer in the bottom of the crockpot.  Add sliced butter and onions.  Place roast on top.  Pour French Onion Soup over roast and then sprinkle with Dry Soup Mix.

Cook on low for 7 hours.

Slice roast and use Au Jus for dipping.  Serve on hoagies with sliced cheese (broil on low for 5 minutes prior to serving).