Slow Cooker Angel Chicken
1 stick butter
2 packets Italian Dressing Mix (brand of your choice)
1 small can Chicken Broth
2 cans Golden Mushroom Soup
1 ~ 8 oz block Cream Cheese
*This is where I Tweak it and add granulated garlic and minced onions…..
Chicken ~ 2 packages of chicken tenders or 2 packages of chicken breast cut into 3 long strips each.
1 box Angel Hair Pasta prepared as directed.
*A word about the sauce. Gricelda doubles the sauce in her angel chicken so there is plenty to serve atop the pasta, kind of like you do with spaghetti. We LOVED it exactly how she made it so I am bringing you her recipe with double the sauce.
Keep in mind this serves 4-6 people
Just grab whatever brand Italian dressing mix you see first or is least expensive. I usually get Good Seasons brand.
Place chicken in bottom of 5 or 6 quart slow cooker. This could fit in a 4 quart if that is all ya have.
Mix butter, Italian dressing mix, broth, soup, and cream cheese in a sauce pot on top of stove.
Cook over medium heat, stirring constantly, until melted and well mixed.
Pour sauce over chicken . Cook on low for 6 -7 hours.
Cook Angel Hair Pasta according to package directions; drain. (can use any pasta or rice)
To serve family style : Place drained pasta in bottom of 9×13 pan. Place chicken atop. Spoon sauce over.
For individual servings: Place pasta on plate. Top with Chicken. Spoon sauce over.
Recipe by Christie Jordan , Southern Plate, friend Gricelda
ROASTED GARLIC MUSHROOMS
16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh bread crumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
GRILLED OR OVEN ROASTED VEGGIES
Pick any of the following or combination of: small pieces or small flowerettes
Zucchini ~ chunks
sweet potatoes ~ cubed
squash ~ cubed
baby brussel sprouts ~ halved and ends removed
tomatoes ~ grape or cherry
In a bowl lightly cover with EVOO and place on baking pan .
Sprinkle very very lightly with kosher salt.
Bake at 350F for 30-40 minutes. You want the crispy caramelized brown charred look but not burnt.
Dust with parmesan for the last 10 minutes.
You can also do this on the grill in the summer time. Times will vary.
Flour-less Chocolate Cake
Since this cake is flour-less it’s gluten free. Many people on a gluten free diet feel deprived of baked goods. This Flour-less Chocolate cake will settle your craving for cake!
This recipe calls for a spring form pan. Butter it up and dust it with cocoa powder. It will add flavor and not leave a white dusting like flour would
•8oz bittersweet chocolate, chopped
•1 sticks of butter
•5 large eggs, separated
•1/2 cups of sugar
•Powdered sugar, for dusting
•About 1 Tablespoon of cocoa for dusting the pan
1.Rub an 8 inch spring form pan with butter and then dust with cocoa to help prevent sticking. You can use flour but the cocoa won't show on the cake after baked. Set aside
2.Melt the stick of butter and chocolate in a double boiler until smooth. If you do not have a double boiler you can put a bowl over a pot of simmering water. Be careful no to let ANY water get mixed in with the chocolate! Remove from heat.
3.Separate the eggs if you haven't already but don't not discard, you will be using all of them. Whisk in the egg yolks and sugar in a medium bowl. Slowly add the mixture into the chocolate and stir until blended.
4.In a stand mixer or with a handheld mixer, beat the egg whites until stiff peaks form. Add about 1/3 of the egg whites to the chocolate and fold it. Continue until all combined.
5.Pour into the prepared spring form pan. Bake at 350 degrees for about 40-45 minutes or until a toothpick comes out clean. Let cool and sprinkle with powdered sugar.
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