Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Broccoli Beef

Broccoli Beef 

1 Tbsp oil
1 lb. beef, sliced thinly and cut in squares
1 med. onion, quartered and sliced
1 C sliced carrots
1 lb. broccoli, cut into florets
2 cloves garlic, minced
2 tsp.  chopped ginger
red pepper flakes, to taste
1 tsp sesame oil
1 Tbsp soy sauce
1 C oyster sauce
white rice, cooked and kept warm
Chopped green onion for garnish if desired

Heat oil in a wok or large skillet, add beef and stir fry until no longer pink, add onion and carrot and stir fry until softened, add broccoli and place a lid on the pan for about 5 minutes to steam the broccoli to tender crisp.  Add sesame oil, soy sauce, red pepper flakes and oyster sauce. Stir to combine and heat until bubbly. Serve over rice and garnish with chopped green onion.

Marinated Grilled Steaks and Crockpot Corn

Marinated Grilled Steaks

Zest of two lemons

Juice from lemons
1 C soy sauce
2/3 C hoisin sauce
8 cloves of garlic, minced
½ tsp. crushed red pepper flakes
4-6 steaks

Place steaks in a large bowl. Mix all marinade ingredients in a separate bowl and pour over the steaks. Let marinate overnight in the refrigerator. Grill until done.


 Crockpot Corn

2 packages (16 ounces each) frozen corn
1 large package (8 ounces) regular cream cheese
1/2 cup (1 stick) margarine
2 tablespoons sugar
2 tablespoons water

Place frozen corn in slow cooker. Cut cream cheese and margarine into small cubes. Add to corn, along with sugar and water. Cover with lid and cook on high about 45 minutes. Stir with wooden spoon. Reduce slow cooker setting to low and cook 3 1/2 hours more, stirring occasionally.

Asian Chicken with Broccoli and Noodles

Asian Chicken with Broccoli and Noodles

1 (12 oz) box linguine, prepared according to package directions
1 lb boneless, skinless chicken pieces, cut into bite size cubes
1 Tbsp oil, divided
1 medium onion, sliced
2 large carrots, sliced
1 small head of broccoli chopped
1 C chicken broth
1 tsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp soy sauce
1 tsp. ginger, minced
1 clove garlic, minced
6 green onions, sliced
crushed hot pepper flakes, to taste

In a small bowl, whisk together the chicken broth, cornstarch, oyster sauce and soy sauce; set aside. Heat a large skillet or wok 1-2 minutes. Add 1 1/2 tsp. oil and heat at least 1 minute. Stir in chicken cubes and cook until about 2 minutes. Add remaining 1 1/2 tsp. oil to pan and stir in sliced onion and carrots; stir-fry until onion is slightly softened, about 2 minutes. Stir in broccoli and add about 1/3 of the chicken broth mixture. Cover and cook over medium heat for about 2 minutes. Add remaining chicken broth mixture, ginger, garlic, and sliced green onions. Stir in crushed hot pepper flakes. Stir fry over medium high heat until chicken is thoroughly cooked and broccoli is crisp but tender. Serve at once over noodles.

Refrigerator Pickles

Refrigerator Pickles

2 C white vinegar
½ C sugar
2 Tbsp sea salt
1 tsp freshly ground black pepper
12 whole cloves
4 bay leaves
1 tsp crushed red pepper flakes
2 tsp dill seed
8 small cucumbers or more as needed to fill the jars, peeled in stripes and sliced into thin rounds
1 small white onion, thinly sliced and broken into rings

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved. Divide between the 2 jars. Layer the cucumbers and onions in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate, shaking the jar occasionally to keep the ingredients mixed. The pickles should be ready to eat within a couple of days. These pickles should keep in the refrigerator for about a month.
Makes about 2 qts.

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