Sunday, September 23, 2012

Slow Cooker Maple Glazed Meatballs

There is something so comforting about meatballs.  The sauce these are cooked in adds so much sweet flavor to them that a little goes a long way.  My family loves these served over rice.  It's such an easy meal to put together (as long as you plan a head of time to allow cooking). And to make it even easier, try the Ready Rice that cooks in the microwave for 90 seconds.  These orange bags have become a staple in our house. 

Recipe used from CrockPot Best Loved Slow Cooker Recipes  

Slow Cooker Maple Glazed Meatballs

1 1/2 cups ketchup
1 cup maple-flavored syrup
1/3 cup reduced sodium soy sauce
1 Tablespoon quick-cooking tapioca
1 1/2 teaspoon ground allspice
1 teaspoon dry mustard
32 oz frozen fully cooked meatballs
1 20oz can pineapple chunks in juice, drained


Combine ketchup, syrup, soy sauce, tapioca, allspice and mustard in crock-pot. 

Carefully stir in meatballs and pineapple into ketchup mixture

Cover and cook on LOW for 5 hours or until meatballs are heated through.  Stir before serving. 

*Serve over rice on on cocktail picks to be served as appetizers

Saturday, September 15, 2012

Grilled Teriyaki Chicken with Pineapple

I used to grill my chicken by simply sprinkling it with some good 'ol Johnny's Seasoning Salt.  It's good and everything, but recently, I've really tried to add some variety of flavors to my chicken.  This marinade was pretty simple to make and it tasted great!  

*Recipe came from Mel's Kitchen Cafe

Grilled Teriyaki Chicken with Pineapple

6 boneless chicken breasts
6 oz pineapple juice
1/2 c soy sauce
1 Tablespoon molasses
2 Tablespoons brown sugar
1/4 canola or olive oil
3 Tablespoons cider vinegar
1 teaspoon garlic powder

Pineapple rings for grilling

In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder.  Whisk to combine.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal and let marinate for 6-8 hours.  

Grill chicken over medium-hight heat for 6-7 minutes on each side, until it is cooked through.  Before chicken is finished, add the pineapple rings to the grill for about 2 minutes each side. Transfer the chicken to a plate and tent foil over the top.  Let sit for 5 minutes.  Slice chicken and serve with pineapple over rice.  

Sunday, September 2, 2012

BBQ Chicken Salad and Dressing

I've hesitated posting this dish soley because of the picture.  It's just not good enough to illustrate how BOMB-DIGGITY this salad is!  My plan is make it again soon....take a new it.  But, try to look past the picture.  Close your eyes.  (Wait now you can't read!  Open your eyes!)  This salad is so sweet and tangy...and filling.  The combination of the BBQ chicken and the dressing makes it a tasty, satisfying treat with every bite.  

Oh, and I got this reciepe from the Favorite Family Recipes  site who got it from Mel's Kitchen Cafe.  

This dish gets around.

BBQ Chicken Salad


Chicken and Salad
3 cups chicken, cooked, shredded
2 cups BBQ sauce
1/2 head iceberg lettuce, chopped
2 romaine hearts, chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped
1 1/2 cup frozen corn, thawed
1 can black beans, risned and drained
4 ounces sharp cheddar cheese, shredded
4 ounces, monterey jack cheese, shredded

Creamy BBQ Cilantro Lime Dressing
1 cup mayonaise
1/3 cup milk
1/3 cup buttermilk
2 Tablespoons cilantro, chopped finely
1 Tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon, sugar
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4-1/2 cup BBQ sauce


Salad: Combine the cooked chicken and BBQ sauce in a medium bowl.  Refrigerate until ready to use. In another large bowl, mix together iceberg, romaine, onion, cilantro, corn, beans and cheese.  

Do not toss the dressing in because your leftovers may get soggy.  I suggest tossing the salad with dressing immediatly before an individual serving. 

Dressing: Combine all ingredients together and whisk to combine.  Refrigerate until ready to serve.