Monday, October 24, 2011

Spicy Chicken and Sausage Soup

I crockpotted today.
It was easy.
And delish!

Spicy Chicken and Sausage Soup in a Crockpot
2 chicken breasts diced (raw or frozen)
2 andouille sausages (cooked and cut)
1 package of Knorr's Homestyle Chicken Stock
4 Cups water
1 can Original RoTel
1 can mild RoTel
1 can white canelloni beans (white kidney)
2 cups frozen onions and pepers (stir fry veggies)
1 cup minute rice
1tsp-1tbsp of red pepper flakes.

I wanted soup.  I prepped last night by cuttin all my chicken and putting it in the fridge so assembling would be easy this morning.

I started by taking my chicken stock....it's a gel that makes 3 1/2 cups of stock by adding 3 1/2 cups of water.





Then add both cans of Rotel including all liquids. Also add the can of beans (drained) and red pepper flakes to your liking.




Add chicken pieces.  I also added another 1/2 cup of water because I was going to be cooking it longer than I had planned and I didn't want everything to evaporate.







Set on low.  Cook 8-10 hours (I was at 11 by the time I got home from work)

About 30 minutes until serving, prep remainder of ingredients.  Cook and cut your sausage.





Add rice and frozen veggies.  Cook on high for about 18-20 minutes covered.



Serve and enjoy.


The broth was thinner than I expected, but delish!!! Yummy soup and I have probably another 4-6 servings.  I plan on freezing some for later.  Try this out and let me know what you think.

If you are not a spicy fan use the mile Rotel only or even just 2 cans of diced tomatoes.  Also use a sweeter sausage instead of the spicy sausage. 

I am still amazed at this meal o mine

Sunday, October 23, 2011

Latest epic fail

So a week ago I tried making these eggplant stacks using the eggplant from my garden.  However, they tasted disgusting, so I am wondering if the latest crop of eggplant is yucky, so I'm giving up my eggplant this year. Anyway in order to demonstrate that all my cooking is not edible or yummy here it goes!

Eggplant Stack Fail
1 eggplant
1 cup shredded cheddar cheese
1 jalapeno
flour (seasoned to taste for frying)

First make your egg wash and season your flour


Cut your eggplant into 1/2 inch thick slices.  Then dredge in egg wash and flour







Fry in vegetable oil until desired crispiness.





Take 1 piece of fried eggplant and put in a greased baking dish. Top with cheese.  Add a fried jalapeno (I did this why I frying the eggplant).






Top with another piece of eggplant.

Bake in the oven at 350 til cheese is melted.




Tasted gross!

Saturday, October 1, 2011

Maple Apple Chicken

So still have apples to get rid of and I was down to my last piece of chicken.  Let's just say I will make this again.

Maple Apple Chicken (makes one-ish)
Chicken breast
1/2 an Apple juice juicebox
1 Tbsp syrup
sprinkle of dried thyme
1 apple peeled, cored, sliced thin
1/2 tbsp of butter
sprinkle of cinnamon

Take chicken, juice, syrup and thyme. Mix in a baggie and marinate for 30 min.




Remove chicken from marinade but keep the marinade off to the side. Pan cook chicken 5-6 minutes per side until cooked through and remove from the pan.



Melt butter in pan and cook apple slices for about 4 minutes. 


Add the marinade, to the apples and bring to a boil.  Reduce heat and let simmer for 4 minutes allowing the sauce to reduce. 


Add chicken to re-heat (about 2 minutes).

Pour sauce over chicken and enjoy.

I added some onions, I would not recommend it.