Crockpot Salsa Chicken

THURSDAY
Crockpot Salsa Chicken
Serves 4
2 chicken breasts
1 cup of salsa
1/4 cup of white wine
1/2 diced onion
2 minced garlic cloves
1 teaspoon of cumin
salt, pepper, hot sauce to taste

Add chicken breasts, salsa, white wine, diced onion, garlic cloves, and cumin to crockpot. Cook on low for 6-8 hours. Shred chicken and add salt, pepper, and hot sauce to taste. Serve!

We're going to actually use this for quesadillas. Once we get home and the chicken is done, we'll chop up some extra onions, some bell pepper, and grate some cheese and voila. Quickie dinner!

Butternut Squash with Pecans and Blue Cheese

WEDNESDAY
Butternut Squash With Pecans And Blue Cheese
4-1/2 lbs butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cups crumbled Roquefort or other blue cheese (we use Gorgonzola since blue cheese is not exactly Edward's fav)
Instructions:
Heat the oven to 425°F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise, just keep the pieces uniformly small.
Put into a roasting pan with the oil and strip about 4 stalks of thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried. Roast in the oven for about 30-45 minutes or until tender.
Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese, tossing everything together gently.
Check the seasoning and add the last couple of stalks of thyme, torn into small sprigs, to decorate.
Serves 6-8

Serve with salad and Naan bread

Chai Cherry Chicken Crockpot Recipe

Sandra Lee's Chai Cherry Chicken (crockpot) Recipe
Ingredients
2 1/2 lb Chicken Thigh,raw
1 cup Frozen Dark Cherries
1/2 cup Cherry Preserves
1 cup Chopped Onions Fresh Frozen
1/2 cup Port wine
350 ml Chai (tea Bag)
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Directions
Brown chicken under broiler for 6 minutes. Mix wine and preserves in a separate bowl. Put all ingredients into crockpot. Cook on low 4-6 hours.
Categories
Course: Main Dish


We're going to serve this with fresh sauteed swiss chard, onions and a bit of kale from the back yard along with rice.

English Roast beef with gravy and mashed potatoes along with sauteed haricot vert

SUNDAY

English Roast Beef

Prep Time: 20 Minutes

Cook Time: 3 Hours

Ready In: 3 Hours 20 Minutes

Servings: 8

"A delicious pot roast with a fabulous gravy seasoned with sage and mint. A delightful recipe for a Sunday dinner with friends."

INGREDIENTS:

5 pounds beef round roast

salt and pepper to taste

2 tablespoons butter

1/2 cup water

1/2 teaspoon dried sage

1/2 teaspoon dried mint

1 medium onion, sliced (optional)

1 clove garlic, minced (optional)

1/8 teaspoon seasoning salt (optional)

1/8 teaspoon red pepper flakes (optional)

1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup cold water

1/4 teaspoon dried sage

1/4 teaspoon dried mint

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.

2. Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.

3. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.

Serve with mashed potatoes and Sauteed Garlic Haricot Vert

1 pound fresh or frozen haricot vert (French green beans), trimmed

1/4 cup (1/2 stick) unsalted butter

1 shallot, chopped

3 cloves garlic, minced

Salt to taste

Freshly ground white pepper to taste

Instructions:

If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.

In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.

Cobb salad

MONDAY

Cobb Salad

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

INGREDIENTS:

4 slices bacon

2 eggs

5/8 head romaine lettuce, shredded

2 cups chopped, cooked chicken meat

1-1/4 tomatoes, seeded and chopped

1/2 cup blue cheese, crumbled

5/8 avocado - peeled, pitted and diced

2 green onions, chopped

5/8 (8 ounce) bottle Ranch-style salad

dressing

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (6).

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. Divide shredded lettuce among individual plates.

4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

5. Drizzle with your favorite dressing and enjoy.

Serve with Naan bread