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Sticky Chicken Tenders

After coming acoss Perfect chicken tenders recipe | DearCrissy.com they looked so good I needed to try them.  Love any new chicken dish I can get my hands on.  The family loved these and they could accompany many side dishes.  I miss read the directions and over cooked the chicken slightly but will fix that next time. The flavor was wonderful though.

Sticky Chicken TendersSticky Chicken Tender:

  • 1 lb. chicken breast, sliced into chicken tenders
  • 1 cup italian dressing, your favorite
  • juice of 1 lime
  • 4 tsp honey

Place all ingredients but chicken in a plastic bag, smash-up in bag to mix liquid.  Add in the chicken and place in the fridge to marinate for 1 hour.

Add liquid and chicken to a skillet over medium heat.  Continue to cook until sauce is reduced and brown, about 30 minutes.  Make sure they do not burn and stir often.  Toss the chicken in any remaining glaze before serving.

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Slow Cooker Corned Beef Brisket

Slow Cooker Corned BeefI don’t care for beef to often but my exception to the rule is when I get to eat Corned Beef Brisket.  I usually prepare it a few times a year.  Using the same method as I usually do I kicked it up to another level this time.  We don’t eat corned beef as most do, we save ours and prepare reuben sandwiches or corned beef sandwiches until it is gone, sometimes we make it into corned beef hash.

With the few added ingredients my corned beef had a whole new level of flavor.  It was so good, Mr.Picky and the kids had a hard time keeping their fingers back as I was slicing it.

Be warned corned beef stinks when it is cooking.  In fact Mr.Picky walked in the door and asked if the dog pooped in the house.  But the smell is nothing like the flavor.  I can tell that is smells like corned beef and not something produced by the dog.  In fact I don’t think they smell anything alike but it is a strong odor.  My mother in-law can not cook it in her house because Mr.Picky’s father the Pickiest father in-law can not take the smell.  So maybe if preparing for guest light some good candles or put the slow cooker in the garage.

Slow Cooker Corned Beef Brisket:

  • 3-4 lb. corned beef brisket (juices included but fat trimmed off completely)
  • 2 cups Guinness stout beer
  • 2 whole cloves
  • package of pickling seasoning (all corned beef comes with this spice packet)
  • 1/2 tsp pepper or 5 peppercorns
  • water to cover

Place brisket with juices from the package in the slow cooker.  Slice and peel the fat layer off and discard.

Add the seasoning package that the corned beef comes with, the cloves, and peppercorns.

Pour in the Guinness stout and then enough water to cover the corned beef completely.

Turn slow cooker to high and cook for about 8 hours.

Remove the brisket and discard the juices cooked in.

Slow Cooker Corned Beef

Slice brisket on an angle against the grain.

Slow Cooker Corned Beef

Serve as desired.
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Buttermilk Breakfast Sausage

I was passed some food magazines that Grandma was finished with and scanned the recipes.  I came across a recipe sent in for Buttermilk Breakfast Sausage.  Mr.Picky often complains that there isn’t enough flavor to sausage when I purchase it.  I hate to buy it because it is filled with junk.

We have made sausage in the past and usually let it flavors develop overnight, although this recipe did not require this.  It still turned out great.  This is probably one of the best sausages I have eaten and will be making it from now on.  The sausage is tender and almost melts in your mouth.

The recipe calls for over 2 pounds of sausage and we don’t usually need that much.  I took out half the sausage mix before I cooked it and froze it after packaging tightly.  Now we have a whole nother batch ready to go.  I got about a dozen 4 inch patties out of half the mixture.

Buttermilk Breakfast SausageButtermilk Breakfast Sausage:

  • 3/4 cup buttermilk
  • 2 1/4 tsp salt
  • 1 1/2 tsp brown sugar
  • 1 1/2 tsp black pepper
  • 3/4 tsp dried marjoram or oregano
  • 3/4 tsp dried savory or thyme
  • 3/4 tsp cayenne pepper
  • 1/4 tsp ground nutmeg
  • 2 1/2 lb. ground pork

Milk milk and seasonings in a large bowl.

Add in pork and mix until combined.

Form into patties and cook on medium heat about 5 minutes on each side.

Freeze any remaining sausage for a later date. //

Hand Meatloaf

Bloody Hand Meatloaf

This is a repost from last Halloween, cook up a spooky dinner.  Just an idea who knows what is in store for this year.  Are you planning any creepy meals this year?

For 2012 Halloween I thought it would be fun to make a festive dinner before trick or treating.  My daughter is 4 and is getting really into holidays in general.

Hand Meatloaf:

Hand Meatloaf

So I made meatloaf (any favorite recipe will do), shaped it into a hand added some onions as fingernails and a wrist bone.

The last 10 min. of baking I put on my usual meatloaf sauce mixture, which added a bloody hand effect.  It was great!

 

Balsamic Garlic Pork Loin Roast

I had a pork loin tip roast in the freezer and needed something new to make for dinner.   Knowing we would have the pork one way or the other I had pulled the pork loin out of the freezer the night before to thaw.  I had a new bottle of balsamic vinegar to try out and had the time to marinade, so I went for it.  I came up with a marinade that was amazing.

Mr.Picky thought it was the best pork loin roast I have ever made.  It was very flavorful without being too spicy for the kids who both had seconds.  In my mind the tangy brightness from the vinegar paired great with the garlic and herbs on this mild flavored meat.

Balsamic Garlic Pork Loin Roast

Balsamic Garlic Pork Loin Roast:

  • 2-4 lb. pork loin roast (or tip roast)
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbs Montreal steak seasoning
  • 1 Tbs Morton’s Nature Seasoning (bought or made)
  • 3-5 cloves garlic, pressed or minced

Morton’s Nature Seasoning:

  • 1/3 cup salt
  • 1/4 cup black ground pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 2 1/2 Tbs sugar
  • 1 Tbs dried parsley
  • 2 tsp celery seed

Combine all of the following in a container with an air tight lid.

Balsamic Garlic Pork Loin RoastRoast:

Place vinegar, both seasonings, and garlic in a plastic sealable bag.  Mix until seasonings began to dissolve.

Add in olive oil and squish around again.

Place pork into the bag and refrigerate at least 2 hours or overnight.

In a glass baking dish place pork and marinade, cook in a 350 degree preheated oven.  Cook about 1-1 1/2 hour or until the internal temperature reached 140 degrees.  Baste with marinade a few times during the last 30 minutes of cooking.

Remove from oven and tent with foil to rest for at least 10 minutes before slicing to serve.

Chunky Chicken Salad

Chunky Chicken Salad

Chicken salad is a great change to the regular weekday sandwich.  Not to mention once you put it together, it keeps all week and you can have a sandwich in 30 seconds.  Mr.Picky is a huge fan of chicken salad, and it travels well out-of-town.

Enjoy this recipe, and feel free to add in walnuts or almonds which would both taste great.  Serve with crackers, as a sandwich, or with tortilla chips.

Chunky Chicken Salad:

  • About 4-5 cups of cooked chicken, shredded or diced (I used a rotisserie chicken, skin removed)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tbs Dijon mustard
  • salt and pepper, to taste
  • 1 Tbs lemon juice
  • 1/2 tsp dried thyme
  • 1 Tbs fresh parsley, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup onion, finely chopped
  • 1/2-1 cup dried cranberries

Whisk together mayo, sour cream, mustard, lemon juice, salt and pepper in a medium bowl.

Once dressing is combined and tastes good, add all the remaining ingredients and mix well.

Allow to chill for at least an hour for flavors to develop.

Slow Cooker BBQ Pulled Pork or Chicken

Slow cooker BBQ pulled pork or chicken sandwich

Nothing says summer like a sloppy barbecue and  coleslaw sandwich.  I liked my fingers even after this one.  The coleslaw was a new recipe which was wonderful and this recipe I have come up with for pulled pork or chicken is a family favorite.

This is a recipe I had adapted over the last few years, combining odds and ends of recipes.  I use this recipe for chicken usually but had some pork butt all trimmed ready, so away I went.

Slow cooker BBQ pulled porkBBQ Pulled Pork or Chicken:

  • 2 –3 lbs. of chicken breasts or 3-4 lbs. pork butt trimmed off fat, and cut in 2 inch pieces
  • 1/2 cup cola or root beer
  • 1/2-1 bottle of your favorite BBQ sauce

Rub:

  • 2 Tbs brown sugar
  • 1 tsp paprika
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp chipotle or spicy chili powder
  • 1/2 tsp salt
  • 1/4 tsp ginger

Place meat in slow cooker.  Combine all rub ingredients and mix well, sprinkle over meat and mix until coated.

Pour soda over meat, and turn to low.Slow cooker BBQ pulled pork or chicken

Cook on low about 6 hours.

Drain all but 1/2 cup of fluid, and remove meat to a cutting board or bowl.  Shred meat with hands or forks, and place back in slow cooker with liquids.

Toss with as much barbecue sauce is desired, about 1/2 bottle.  Continue to heat another 30 minutes on low.

Serve anyway you prefer!

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