Crock Pot Sweet Cherry Chicken Sandwiches

Cherry and chicken?  Yes, they are fantastic together!  Sweet tasting meat is a wonderful thing.  And once again, this is another recipe that has made me fall in love my crock pot all over again.  Dump all the in the ingredients in, and when you get home from work...voila!  Dinner is served in a matter of minutes.  This is a great summer recipe because I didn't have to use my oven.  This sandwich would pair great with mac salad and baked beans.  Love it!

Crock Pot Sweet Cherry Chicken Sandwiches

1 lb. boneless skinless chicken breasts

1/2 C. bbq sauce (I used Sweet Baby Ray's)

1/3 C. cherry preserves

1/4 C. yellow mustard

Directions:

Combine all ingredients and cook on high for 3-4 hours, or on low for 6-8 hours (Add at least 1/2 C. of water if using the low setting).  Shred with a fork and season with salt and pepper to taste.

Source: Unknown

Ham & Cheese Pretzel Bites

These are bite size rolls that are crammed with ham and cheese...who doesn't love the ham and cheese combo?!   I took these to a cookout and served them with spicey brown mustard as an appetizer.  Everybody loved them!  They were really good the day after too.  We ate them cold, but they didn't look as pretty, so I would recommend making them the same day they will be served.  These could be eaten warm, at room temperture, or cold.  Go make them for your next picnic!

First make the dough by combining the yeast, brown sugar, water, milk, and 2 1/2 C. flour in the bowl of a stand mixer.  When a dough has formed, switch to the dough hook or knead with your hands.  Add the remaining flour until the dough is tacky, but not sticky.  Let rise, then divide into four equal pieces.  Roll out into a rectangle.

Dice up the ham and cheese.  You can use shredded cheese if you like.

Spread filling evenly over the 1/3 of the dough.

Roll up very tightly and seal the edge.  Slice the log into twelve pieces and transfer to a baking sheet.  Repeat with the rest of the dough and filling.

Bring six cups of water to a boil in a large pot.  Add the baking soda and reduce heat to a simmer.  Boil the pretzel bites.

Bake at 400 degrees F for about 15 minutes until puffed and golden.

Melt some butter and get out the salt.

Brush with melted butter and sprinkle with kosher salt.

Serve with spicy brown mustard.

Ham and Cheese Pretzel Bites

Ingredients:
For the dough:
1½ tsp. instant yeast
2 tbsp. light brown sugar
¼ cup warm water
1 cup warm milk
2½-3 cups all-purpose flour
For the filling:
½ cup small diced ham
½ cup shredded or cubed sharp cheddar cheese
To finish:
6 cups water
4 tsp. baking soda
4 tbsp. unsalted butter, melted
Kosher salt (or pretzel salt), for topping
Directions:
To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment.  Mix until a dough has formed.  Switch to the dough hook and knead on low speed until a soft, elastic dough forms.  Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.
Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.
Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Stretch or roll one piece of the dough into a 12 x 4-inch rectangle.  Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise.  Roll up tightly, filling edge first, so that the filling is tightly sealed inside.  Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat.  Repeat with the remaining 3 portions of dough, and the remaining filling.
Preheat the oven to 400˚ F.  Bring the 6 cups of water to a boil in a large pot.  Add the baking soda and reduce the heat to a gentle simmer.  Boil the pretzels in batches, cooking for about 2o seconds and turning once. They should be slightly puffed.  Use a slotted spoon or skimmer to transfer them back to the baking sheet.
Bake until puffed and golden brown, about 15 minutes.  Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.

Source: Annies Eats, originally adapted from Gourmet, October 2009

S'more Cookie Bars

Did you know that August 10th is national s'mores day?!  Well I have an excellent recipe to share, so you can celebrate this year.  I actually made these cookie bars for the 4th of July for our family picnic, and I will definitely be making them again.  If you are looking for something super sweet and delicious, this is the dessert for you.  This cookie bar tops a regular s'more any day, and is slightly easier to eat.  It has a gooey, sweet filling of marshmallow cream and Hershey bars and is sandwiched between a chewy graham flavored cookie.  I served these bars at room temperature, but they would be excellent if eaten when slightly warm too.  This recipe is very addicting, and everyone will love it!

Here's your ingredient line-up: Hersey bars, brown sugar, flour, baking powder, salt, an egg, butter, vanilla, sugar, marshmallow creme, an graham crackers

Cream together the butter and sugars until light and fluffy.

Beat in the egg and vanilla.

Put seven or eight graham crackers in the food processor.  Pulse until you have fine crumbs.

In a small bowl, whisk together graham cracker crumbs, flour, baking powder, and salt.

Add to butter mixture, and mix on low speed until combined.  Divide dough in half and press half in an even layer on the bottom of a greased 8x8 in. baking dish (I put foil in mine, so it would be easy to remove from the pan after cooled).

Place chocolate bars over dough to fit in a single layer.

Spread chocolate with marshmallow creme.

Place remaining dough in a single layer over top of the marshmallow creme.  This is most easily done by flattening the dough and laying it in pieces.  Press them together very gently when all the marshmallow creme is covered.

Bake at 350 degrees F for 30 to 35 minutes, until golden.

Allow to cool completely before cutting.  I cut mine small because they are very sweet.

S’More Cookie Bars
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (seven or eight graham crackers)
1 tsp baking powder
1/4 tsp salt
3 or 4 Hershey's milk chocolate bars

1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars
Makes 16 cookie bars.
Source: Baking Bites

Creamy Cajun Chicken Pasta

This is a delicious pasta that is bursting with flavor!  It has chicken sausage, is full of veggies, and has a great kick to it.  Don't be afraid of a little spice because it is the best part of this recipe!  Tyler and I just love trying different kinds of pasta at home, and he said this one could have been served in a restaurant!  I put chicken sausage in this pasta, but boneless chicken breasts or sausage could be used too.  This was the first time I tried chicken sausage, and it is much more flavorful than plain chicken.  I would recommend giving it a try! 

Here is your ingredient line-up: chicken sausage, bell peppers, chicken broth, salt, olive oil, red onion, Cajun spice, vodka, heavy cream, half and half, fettuccine, Roma tomatoes, garlic, pepper, cayenne pepper, and butter

Slice up four chicken sausages and sprinkle on some Cajun spice.

Heat some olive oil and butter in a heavy skillet over high heat.

Add the chicken; do not stir.  Allow it to brown on one side for about a minute and then flip and cook for another minute.

Remove the chicken and leave the pan on high heat.  Add the rest of the olive oil and butter.  Then add the peppers, onions, and garlic.  Sprinkle on remaining Cajun spice and add some salt if needed.  Cook for one minute, stirring gently and slightly charring the vegetables.

Add the tomatoes and cook for 30 seconds.  Remove the vegetables from the pan.

With the pan still on high heat, pour in the wine and chicken broth.  Cook on high for three to five minutes, scraping the bottom to deglaze it.  Reduce the heat to medium-low heat and pour in cream and half and half, stirring constantly.  Cook sauce for a few minutes, until cream thickens the mixture.  Add pepper, cayenne pepper to taste.

Cook the pasta.  Add the chicken, vegetables, and pasta to the sauce.  Toss to coat and serve.

Cajun Chicken Pasta

Servings: 6

Ingredients:

4 Italian Chicken Sausages, Sliced
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup Vodka
1/2 cup Heavy Cream
1/2 cup Half an Half
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Preparation Instructions:

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken sausages. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the vodka and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream and half and half, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Source: Inspired by Pioneer Woman Cooks

Brown Sugar-Macadamia Nut Coffee Cake

Looking for a twist on the traditional coffee cake?  I just discovered this one...it has macadamia nuts.  The recipe is in the Williams-Sonoma Muffins cookbook that my sister bought me for Christmas.  I want to try many more recipes in it.  I keep flipping through it because the pictures are so beautiful!  Any-who, I made this coffee cake because Tyler and I have loved all foods with mac nuts since our Hawaii trip.  They have that melt-in-your-mouth consistency that makes everything taste buttery and rich.  Mac nuts and coffee cake pair together very well!  This would be great for breakfast, brunch, or dessert.

Here are the ingredients you will need for the topping: flour, sugar, cinnamon, ginger, and butter

Stir together the flour, sugar, cinnamon, and ginger in a small bowl.

Cut the butter into small pieces and add to the bowl.  Mix in the butter with your hands until coarse crumbs form.

Here are the ingredients for the cake: mac nuts, flour, cake flour, sugar, brown sugar, baking powder, baking soda, salt, sour cream, eggs, canola oil, and vanilla

In a medium bowl, stir together the flour, cake flour, sugar, brown sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the sour cream, eggs, oil, and vanilla. 

Stir the sour cream mixture into the dry ingredients.  Using an electric mixer on medium speed, beat until smooth and creamy.

Spoon half the batter into the prepared pan.  Sprinkle with half the topping.

Cover with remaining batter.  Sprinkle with the mac nuts, then cover with the remaining topping.

Bake until the topping is golden brown, 40-45 minutes at 350 degrees F.  Serve slightly warm or at room temperature.

Brown Sugar-Macadamia Nut Coffee Cake

Topping:

2/3 C. all-purpose flour

1/3 C. sugar

1 t. cinnamon

1/2 t. ground ginger

6 T. cold butter

Cake:

1 C. macadamia nuts

1 C. all-purpose flour

1/2 C. cake flour

1/2 C. sugar

1/2 C. packed light brown sugar

1 1/2 t. baking powder

1 t. baking soda

1/4 t. salt

1 C. sour cream

2 large eggs

1/2 C. canola oil

1 1/2 t. vanilla extract

Preheat the oven to 350 degrees F.  Grease a 9 inch round springform pan.  Line the bottom with a round of parchment paper and grease the paper.

To make the topping, stir together the flour, sugar, cinnamon, and ginger in a small bowl.  Cut the butter into small pieces and add to the bowl.  Using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form.  Set aside.

Coarsely chop the macadamia nuts and set aside.

In a bowl, stir together the flour and cake flour, sugar and brown sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the sour cream, eggs, oil, and vanilla until well blended.  Stir the sour cream mixture into the dry ingredients.  Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute.

Spoon half of the batter into the prepared pan and spread evenly.  Sprinkle evenly with half of the topping.  Cover evenly with the remaining batter.  Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.

Bake until the topping is golden brown, 40-45 minutes.  A toothpick inserted into the center of the cake should come out clean.  Transfer the pan to a wire rack and let cool for 20 minutes.  Remove the sides of the springform pan.  Serve warm or at room temperature, cut into wedges.

Source: Williams-Sonoma Muffins cookbook

Salsa Verde Chicken with Herbed Cornmeal Dumplings

This recipe that I am going to share with you is an ultimate comfort food with a Mexican twist.  The chicken is very creamy and it still tastes like chicken and dumplings, but is kicked up in flavor with salsa verde and herbs. If you love comfort food and Mexican go make this right now.  It is simple and can be prepared and on the table in under an hour...now that's what I like to hear!

Heat butter over medium heat in a large skillet.

Add the onions and cook until fragrant.  Then add the garlic.

Mix the salsa verde, broth, and evaporated milk in a medium bowl.

Whisk the flour into the onions and garlic to make a paste.  Add the salsa verde mixture to the paste whisking vigorously.

Add the corn.

Add the chicken.

Add the herbs.  Then cover and keep warm.

To make the dumplings, heat the butter and milk in a saucepan until steaming.

In a medium bowl, mix the flour, baking powder, scallions, salt, and cilantro in a medium bowl with a fork.

Stir in the milk mixture to form a dough.

Use a medium cookie scoop to form dumplings and drop them onto the chicken mixture.  Return to the skillet and simmer over medium-high heat.  Cover and bake in the oven for 15-20 minutes until the dumplings are cooked through.

Delicious!

Salsa Verde Dumplings with Herbed Cornmeal Dumplings

Servings: 6

1/2 stick (4 T.) butter

1/2 large onion, diced
2 cloves garlic, minced
1/2 C. + 2 T. all-purpose flour
1 can (14 oz.) chicken broth
2 C. (16 oz.) salsa verde
1 can (15-oz.) evaporated milk
1 C. corn kernels
1 rotisserie chicken, skin removed and meat deboned (about 6 C.)
1/4 C. chopped cilantro
2 scallions, minced
kosher salt and black pepper

Dumplings

1 C. milk (low-fat is fine)
3 T. butter
1 1/2 C. all-purpose flour
1/2 C. cornmeal
1 T. baking powder
3/4 t. salt
1/4 C. thinly sliced scallion greens
1/4 C. chopped cilantro

Heat the butter over medium heat in a large ovenproof skillet.  Add the onions and cook until softened, 5-8 minutes.  Add the garlic and cook until fragrant.  Whisk in the flour to make a paste.  Mix the broth, salsa verde, and evaporated milk in a medium bowl and whisk into the skillet all at once.

Whisk, vigorously at first, until the mixture simmers and thickens to a sauce consistency.  Stir in the corn, chicken, and herbs.  Season with salt and pepper to taste.  Heat through, remove from heat, and cover to keep warm.
Meanwhile, heat the oven to 400 degrees.
To make the dumplings, heat the milk and butter in a small saucepan until steaming.  Mix the flour, baking powder, salt, scallions, and cilantro in a medium bowl with a fork.  Stir in the milk mixture to form a smooth, firm dough.
Use a medium cookie scoop, scoop dough from the bowl and drop onto chicken mixture.  Return the skillet to a simmer over medium-high heat.
Cover and transfer the pan to the oven.  Bake until the dumplings are cooked through, 15-20 minutes.  Serve.
Source: Pink Parsley, originally adapted from Pam Anderson-Perfect One-Dish Dinners