SLOW COOKER HAWAIIAN PINEAPPLE CHICKEN

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 5 hours 30 minutes

Total Time: 5 hours 35 minutes

Slow Cooker Hawaiian Pineapple Chicken with crispy chicken thighs, fresh pineapple chunks, onions and bell pepper takes 15 minutes of prep and makes the perfect meal to come home to after a long workday!

Ingredients

4 Foster Farms Simply Raised Chicken Thighs (bone-in and skin on)

2 cups pineapple , cut into 1" chunks

1 yellow onion , cut into 1" chunks

3 tablespoons honey

2 tablespoons soy sauce

1/2 cup dark brown sugar

1 tablespoon grated ginger

2 garlic cloves , minced

2 teaspoons sesame seeds , optional

1 tablespoon cornstarch

1 red bell pepper , cut into 1" chunks

parsley , for garnish

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

Using a skillet or the cast aluminum slow cooker insert, brown your Foster Farms Simply Raised Chicken Thighs on both sides for 3-5 minutes over high heat then remove them from the slow cooker.

Add the pineapple and onion to the bottom of the slow cooker.

Mix the honey, soy sauce, brown sugar, grated ginger and garlic into the slow cooker.

Carefully add the Foster Farms Simply Raised Chicken Thighs back into the slow cooker.

Cook on low for 5 hours or on high for 3 hours

Add the cornstarch to a tablespoon of water, mix, and add to the slow cooker with the bell peppers and let it cook an additional 30 minutes while you cook some rice to accompany your meal.

Serve with parsley for a garnish if desired.

Nutrition Information

Yield: 4 servings, Amount per serving: 193 calories, Calories: 193g, Carbohydrates: 47g, Protein: 1g, Sodium: 513mg, Potassium: 158mg, Fiber: 1g, Sugar: 42g, Vitamin A: 930g, Vitamin C: 40.5g, Calcium: 42g, Iron: 0.8g

Ribeye Steak

Rib Eye, sometimes called Scottish Tenderloin or Rib Eye, is one of the most popular steaks in the world. It comes from the Longissimus Dorsi muscle, which stretches along the spine and does not overextend, giving it a nice, fluffy texture. This gives an additional beefy flavor and a pleasant moisturizing texture.

The main rib can come from the sixth to the twelfth rib, and the end from which it comes should dictate how it is cooked. The centerpiece is the most common (and often what you’ll find when purchasing a prime rib at a supermarket). Contains some fat covering and a good amount of marble. Then we have two ends: the short loin and the chuck chuck.

The short end has little or no fat and is less marbled, and it is more suitable for people who prefer less fatty meats. On the other hand, the tip of the envelope is more marble and has most of the cover. To get the best flavor out of the prime rib, have the butcher cut the steak from the end of the chuck.

Ingredients

° 1 rib steak

° Sea salt flakes

° Freshly ground black pepper

° 50g butter

° 2 sprigs of thyme

° 1 clove of crushed garlic with its skin

Instructions

Step 1.

Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.

Step 2.

When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get an even coverage.

Step 3.

Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.

Step 4.

After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute. To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.

Step 5.

Removing steak from skillet & permit it rest for 5 min . Don’t be tempt to skip this step, it is esentiel . During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out. The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Step 6.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.

Enjoy !

Low Carb Sausage Stuffed Poblanos

Sausage, eggs and cheese stuffed in a poblano pepper makes a top notch Mexican breakfast. Freeze a batch and have a quick weekday low carb breakfast.

• Prep Time : 15 Mins 
• Cook Time : 25 Mins 
• Total Time : 40 Mins 

Ingredients

० 2 each poblano peppers

० 1 tbsp butter

० 4 eggs

० 2 tbsp cream

० 4 sausage patties, cooked and chopped may use turkey sausage if desired

० 1 cup grated cheese

० salt and pepper

० salsa, optional

Instructions

Step 1.

Preheat oven to 400 degrees. Cut chilies in half and scrape out seeds and pulp. Lightly coat outside of peppers with oil and place cut side down on foil lined baking pan.

Step 2. 

Roast peppers about 20 minutes or until skins are blistered, turning as needed. Cover peppers with cloth or place in paper bag and allow to steam 4-5 minutes. Peel skins off peppers. 

Step 3. 

While peppers are roasting, heat butter in a medium non stick skillet over medium-low heat.

Step 4.

In a medium bowl, combine eggs and cream then sprinkle with salt and pepper. Lightly beat eggs with a fork to mix then pour into skillet. Stir and cook until eggs are set then fold in crumbled sausage and half of cheese.

Step 5.

Divide egg mixture among peppers then top with remaining cheese. Place in oven to melt cheese about 3-4 minutes. Serve with salsa if desired.

Step 6.

Freezing Instructions: Wrap cooked stuffed peppers in individual foil packets and freeze. When ready to cook, preheat oven to 350 degrees and place packet(s) in oven and bake for 20 minutes.

Expert Tips

After blistering and charing the peppers in the oven, be sure to cover the peppers to allow them to steam. This will help loosen the skins for easy removal.

While peppers are roasting, cook the sausage, then prepare stuffing mixture. You may use leftover sausage if desired.

Make extras to freeze for a quick, tasty breakfast later.

Nutrition

Calories: 357kcal | Carbohydrates: 1g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 242mg | Sodium: 536mg | Potassium: 194mg | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 0.7mg | Calcium: 237mg | Iron: 1.4mg

Marinated Cucumber, Onions, and Tomatoes.

Ingredients

• 3 large cucumbers, peeled and cut into 1/4-in. thick slices

• 3 ripe tomatoes, cut into wedges

• 1 Vidalia or sweet onion, sliced into rings

• 0.5 cup white vinegar

• 0.5 cup water

• 0.33 cup olive oil

• 3 tablespoons granulated sugar

• 1 tablespoon kosher salt

• 2 teaspoons freshly ground black pepper

Instructions 

Step 1.

Place cucumbers, tomatoes, and onion in a large bowl; set aside.

Step 2.

Whisk together vinegar, water, olive oil, sugar, salt, and pepper in a medium bowl until sugar and salt dissolve. Pour dressing over cucumber mixture; toss to coat.

Step 3.

Cover and chill at least 1 1/2 to 2 hours.

Honey Butter Skillet Corn

This creamy honey butter pan recipe will be the most popular dish for Thanksgiving and Christmas! You can also prepare this for an easy side dish all week! Be prepared for rave reviews when you make this Creamy Corn Skillet Butter Butter. This isn’t the boring, traditional corn dish.

It contains something special (it is “very extra”) and is absolutely delicious. The bonus points are that it only takes a little over ten minutes! The corn really is the star of the show in this dish, and the shallots added an amazing depth of flavor! It fits with many meals and is incredibly versatile.

This creamy honey butter pan recipe will be the most popular dish for Thanksgiving, Christmas, or Easter! You can also prepare this for an easy side dish all week!

This whole month has been a whirlwind for me with a lot of travel, but I have fond memories of this trip that will last me a lifetime. I learned everything I could possibly want to know and more about agriculture, how corn is grown and harvested, and how our daily lives are built around corn-based products.

I also learned about GMO misconceptions which have been very helpful. Iowa growers choose their own seeds and sometimes even GMO seeds that ultimately allow them to use less pesticides and weed killers. I came out with a lot of knowledge and many new friends.

This creamy honey butter pan recipe will be the most popular dish for Thanksgiving, Christmas, or Easter! You can also prepare this for an easy side dish for your weekend dinner!

Feel free to use fresh corn for this honey butter pan frying pan if that’s what you have on hand. Frozen corn in this case tastes absolutely good! I made this corn again last night and topped it off for tacos. Just another great use for this pleasure!

This corn pan makes the holidays so easy. Simplicity is always the best when preparing dishes in one go Am I right ?! food Time!

Ingredient :

° Butter: 2 teaspoons

° Lemon juice: 1 teaspoon.

° Canned sweet corn: 3 cups (boiled corn cones are also fine)

° Salt: 1 teaspoon

° Chilli powder: 1 teaspoon

° Honey: 1 teaspoon

How to make it :

To begin with, remove the boiled corn kernels from the corn cob or the ready-made sweet corn cans. And please put it in a bowl.

After that, be sure to rinse the sweet corn kernels well with water.

In a deep frying pan over the stove, put honey and butter until warm.

Add nice corn kernels to butter skillet.

Directly adding salt also pepper to butter also corn blending and stirring well for 2 min on a heat.

Adding a little water to pan and minimize heat on heat.

Now, covering pan with a acceptable lid and let mixture cooking until corn is soft and dry, it takes about 3 minutes.

Time done, you may need to adding rest salt also lemon juice to the butter & corn and mixing well.

Finally, put the sweet corn kernels in a serving dish, then serve and Enjoy !

Crockpot Chicken and Dumplings

Super easy and yummy!! My family loves it!!

Ingredients

• 4 boneless skinless chicken breast

• 1 can chicken broth

• 2 cans cream of chicken

• sliced carrots

• sliced celery

• 1/2 can peas

• 1/2 onion

• crumbled bacon

• parsley

• garlic powder

• salt and pepper

• 1 can flaky biscuits

Method

Step 1. 

Place chicken breasts in bottom of crockpot

Step 2. 

Pour chicken broth and both cream of chickens over it

Step 3.

Add in carrots, celery and onion. How much ever you prefer

Step 4.

Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer

Step 5.

Cook on high for 3 hours

Step 6.

Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

Step 7.

Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

Step 8.

Remain cooking for another hour or so on high or until done. 

Enjoy!

This mac and cheese is a fantastic one-dish meal it’s so rich and creamy and cheesy.

All you’ll need is a simple green salad to serve alongside, and your menu is set.

Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.

Seafood Mac and Cheese

To make this absolutely delicious version of Seafood Macaroni and Cheese. We’re using shrimp and crab meat, but you could use the seafood of your choice to make this creamy dish. It’s quick and easy to make, and it will bring back lots of great memories of walking in the sand along your favorite beach.

Ingredients:

• 2 cups of dry Macaroni
• 6 oz. Claw Crab Meat
• 8 oz. Shrimp, peeled and deveined
• 8 oz. Sour Cream
• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 1 Spring Onion
• 1 can Evaporated Milk
• 8 oz. block Sharp White Cheddar Cheese
• 4 oz. block Mozzarella Cheese
• ¼ cup Panko Bread Crumbs
• Salt, Black Pepper, to taste

Directions:

1. Preheat oven to 350°.
2. Peel and de-vein shrimp if needed.
3. Cook the macaroni according to package directions. Drain well.
4. Place drained macaroni in a large mixing bowl.
5. Add the sour cream, stir together well, until all noodles are coated.
6. Add the crab meat, stir well.
7. Finely chop the green onion. Set Aside.
8. Grate the white cheddar cheese. Set aside.
9. Grate the mozzarella cheese. Set aside.
10. Melt the butter in a medium saucepan, or skillet.
11. Add the shrimp. Turn and stir shrimp until lightly done.
12. Remove shrimp from pan. Chop slightly when cooled. Add to the macaroni mixture.
13. Add the finely chopped onions to the saucepan, sauté until tender.
14. Sprinkle flour over onions and mix well. Let cook and brown for about one minute.
15. Slowly add the milk, stirring constantly until the mixture begins to thicken.
16. Gradually add the grated Cheddar Cheese, stirring constantly until cheese melts.
17. Pour cheese mixture over the macaroni and seafood mixture. Stir well to combine.
18. Add salt and pepper to taste.
19. Place the mixture in a well-buttered baking dish.
20. Sprinkle top with grated mozzarella cheese.
21. Sprinkle bread crumbs on top of the mozzarella cheese.
22. Sprinkle lightly with Paprika, to add color.
23. Bake at 350° for 20-25 minutes, or until lightly browned on top.

Notes:

Use your favorite combinations of seafood to make this dish.

If you like your mac and cheese a little creamier, add another half cup of milk to the recipe when adding the evaporated milk.

 

CAJUN SHRIMP FRIED RICE 🍤

INGREDIENTS:

• 3 cups leftover brown or white rice cooked
• 1 lb large shrimp, peeled and deveined
• 1/2 tsp each of chili powder, paprika and garlic powder
• 1/8 tsp cayenne pepper, or more to taste
• 1/4 tsp kosher salt
• fresh black pepper, to taste
• 2 large egg whites, beaten
• 1 large whole egg, beaten
• 1/2 medium onion, chopped
• 2 cloves garlic, diced
• 5 medium scallions, chopped, whites and greens separated
• oil spray
• 1 tbsp sesame oil
• 1 tsp crushed red pepper flakes, or more to taste
• 4 tsp soy sauce, or more to taste
• 1 tsp Asian fish sauce, (or more soy sauce)

INSTRUCTIONS

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.

Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.

Add shrimp and saute until no longer translucent, 2 to 3 minutes.

Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.

Add greens of the scallions and serve.

We added extra grilled colossal shrimp on top.

 Slow Cooker Mexican Pulled Pork Tacos

Ingredients:

For the spice rub:

4 tablespoons chili powder

1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons)

1 tablespoon brown sugar

2 teaspoons ground cumin

1 teaspoon cayenne

1 teaspoon ground oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon cinnamon

Scant pinch of ground cloves

For the pork:

3 1/2 pound boneless pork shoulder roast

2 tablespoons extra virgin olive oil

For the tacos:

Sliced avocado

Sliced radishes

Thinly sliced cabbage

Warm tortillas, corn or flour

Fresh squee

Directions :

Make the rub:

Whisk together the rub ingredients in a small bowl.

Rub spice mix into roast:

If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later.

Let sit at room temperature at least one hour or chill overnight.

Brown the roast:

Heat olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stovetop, use that, otherwise use a separate pan.) Place the roast in the pan and brown on all sides.

Put in slow cooker, cook on low:

Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.

Shred pork, toss with meat juices:

Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then use two forks to pull the meat apart into bite sized shreds.

Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)

Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

Enjoy!zed lime juice

Salsa

Grilled boneless chicken breast

Hey y’all, This is a 7 layer salad I made a couple of months ago! So easy and delicious

Grilled boneless chicken breast

Baby spinach

Tomatoes

Avacado

Red onion

Boiled eggs

Bacon

Shredded cheese

Prep the Layer your ingredients leaving some of each to top the salad for presentation

Directions :

Prep the Layer your ingredients leaving some of each to top the salad for presentation

Avacado ranch dressing:

I mashed up an avacado, squeezed a little lime juice on it, stirred in a about a 1/3 cup of mayo, 1/4 cup of sour cream, 1/3 cup buttermilk, a splash of red wine vinegar. Add a dash of salt, a healthy pinch of black pepper, 1/8 tsp fresh chopped dill, 1/4 tsp garlic and onion powder and a tablespoon of fresh chopped parsley. Shake vigorously in a mason jar. Chill and serve. It is delish😉 My measurements are not exact in that I believe every good cook should rely more on taste to determine how much of a spice to add. I am a true home cook and that means a teaspoon to me is to cup my hand a pour til the groove is filled. Give it a try! It’s actually a teaspoon.

ENJOY!

I'm always on the lookout for convenient meal options to keep my family happy and save me time in the kitchen. Using my slow cooker is a true paradise because I don't have to spend so much time cooking and cleaning.

I think you'll love this goulash recipe in your slow cooker as much as I do.

I made this simmered goulash for potlucks, parties, and other events where I have to feed a lot of hungry people. That's a huge batch, and everyone devours it right away. Serve it with homemade breadsticks, rolls and a fresh garden salad to complete your meal.

Old Fashioned Goulash

Ingredients

° 2 g ground beef

° 3 c. Chopped garlic

° 1 large yellow onion, diced

° 2 1/2 cups of water

° 1/2 cup beef broth

° 1/3 cup olive oil

° 2 cans of tomato sauce (15 ounces)

° 2 (15 ounce) cans of diced tomatoes

° 1 tablespoon Italian seasoning

° Seasoning 1 T Adobo

° 3 bay leaves

° 1 tablespoon of seasoned salt

° 1/2 cup black pepper

° 2 cups elbow macaroni, uncooked

° 1 cup grated mozzarella cheese

° 1/2 cup grated cheddar cheese

Instructions 

Step 1

In a large saucepan, brown the ground meat in a skillet over medium-high heat until half-cooked, remove from heat.

Step 2

Add the garlic, onions, and olive oil until the meat is cooked through.

Step 3

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves and seasoning of salt, pepper and seasoned adobo.

Step 4

Mix well. Lower the heat and cover

Step 5

Cook for about 20 minutes, stirring occasionally.

Step 6

Add the uncooked elbow macaroni to the pan, mix well until combined.

Step 7

Covering again also simmer about 30 min.

Step 8

Cooking time, removing bay leaves

Step 9

Add only cheddar cheese and mixing until well mixed .

Step 10

Adding mozzarella just before serving. 

Enjoy!! 

How To Make Scalloped Potatoes

INGREDIENTS :

• 5 Large sliced potatoes.

• 1/3 cup of all-purpose flour.

• 1 and a half cups of milk.

• 1/2 cup softened butter.

• 1 tsp cayenne powder.

• 1 tsp salt.

• 2 cups grated cheddar cheese.

INSTRUCTIONS :

Step 1.

Melt butter in a saucepan over low heat, and bend 1/3 cup of flour.

Step 2.

Add milk, stirring constantly. Then add salt and cayenne powder. Cook sauce for 5 minutes.

Step 3.

Place sliced potatoes in a greased baking pan, pour half of the sauce and sprinkle 1 cup of grated cheddar cheese.

Step 4.

Repeat this step one more time. Bake in a preheated oven at 350 degrees F for about 50-60 minutes.

Enjoy!!