Tomorrow I'm making Lemony Chicken in the crock pot! I love these meals that I can throw in first thing in the morning and forget about. A lot of times with crock pot meals, I get it all assembled the night before in the crock and leave it in the fridge. Then I put it on in the morning. This is a real time saver if your mornings are crazy! I will be gone most of the day tomorrow and it will be nice to not have to think about dinner at all. This recipe does call for chicken with a bone and skin but use anything you want. You don't have to use breasts either. If you prefer thighs, go for it. I'll still be using boneless and skinless breasts because that's what we prefer. Now remember, this is meant to serve 4 so use good sized chicken breasts! Also, if you don't have any sherry, just use any liquid (chicken stock will work). You don't want to leave it out as the dish needs the liquid. I'll serve this with rice! Then I'm also going to make a Pea Salad. I love pea salad. I know John won't touch this but I'm hoping the boys will at least try it. Since I don't need 9 servings, I'll be cutting the recipe in half. This pea salad is pretty basic so I'll likely add some onion powder and salt. It's more like a layered sald than your typical pea salad so be aware of that.
Amy - amylz
The Everything Slow Cooker Cookbook
4 chicken breasts
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1/4 cup sherry
4 cloves minced garlic
1 tsp oregano
1/4 cup lemon juice
1 tsp grated lemon peel
Wash the chicken breasts, do not remove the bone or skin. Sprinkle the chicken with salt and pepper. Heat the butter in a skillet. Saute the chicken until brown. Transfer the chicken to the crock pot. Add the sherry to the skillet and deglaze the pan. Pour the mixture over the chicken. Sprinkle the chicken with the oregano and garlic. Cover and cook on low for 7 hours. Add the lemon juice and lemon peel. Cook on low for 1 more hour.
Pea Salad I
Amy – amylz
From AllRecipes Yields: 9 servings
8 slices bacon (optional)
2 heads romaine lettuce - rinsed, dried, and torn into bite- size pieces
1 (16 ounce) package frozen green peas
2 cups mayonnaise
1/8 cup skim milk
3 tablespoons white sugar
3 cups shredded Cheddar cheese
1. Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble.
2. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned.
3. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce.
4. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.
This is one of my favorite beef dishes! It's called Special Spanish Pot Roast and it's so good. I know, it looks weird but trust me on this one. It's excellent! The recipe is super simple too!
Special Spanish Pot Roast
Amylz - One-Pot Meals (Gooseberry Patch)
3lb beef pot roast
8oz bottle Catalina salad dressing, divided
6-8 carrots, peeled and diced
6-8 potatoes, peeled and diced
1 onion, quartered
12oz jar green olives with pimentos
Heat 1/4 cup dressing in an oven safe pan over medium heat. Add roast to pan; heat and turn until all sides are browned. Add carrots, potatoes and onion to pan. Pour remaining dressing over all; top with olives and olive juice. Cover and bake at 350 for 2 to 3 hours to desired doneness. Serves 4 to 6