Wednesday, October 7, 2015

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

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I recently made this for my husband who was attending a guys night beer tasting and required to bring a dish that would complement the beers. I was invited yet I still get roped into helping. Oh well I tried a new dish out of it and I’m glad I got to at least taste test. Hubby was also proud because he had the only home made dish while everyone else phoned in an order. What do you figure would happen when a bunch of guys are doing a pot luck?!

I served these on Hawaiian sweet rolls and pretzel rolls which was my preference since beer and pretzels go well together. We also used the leftover meat in tacos which was really good.

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

(Adapted from The Beeroness)


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For the Barbecue Sauce:

2 tbsp extra-virgin olive oil

3 cloves fresh garlic, minced

1 cup hoisin sauce

1 tsp chili powder

¼ cup low sodium soy sauce

1 cup beer I used Sierra Navada 2015 Beer Camp Happy Lager


For The Braised Chicken:

2 tbs canola oil

3 chicken breasts, boneless and skinless

1/2 tsp salt

1 1/2 cups beer I used Austin Amber by Independent Brewing

1/2 cup chicken broth

15 mini Hawaiian bread rolls I also used Pretzel Rolls


Heat 2 tbs canola oil in large pot or Dutch oven.


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Sprinkle the chicken with salt on all sides. Place in the pot and cook on each side until browned, about 2 minutes per side.


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Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked.


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While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat.


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When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.


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Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.

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Monday, October 5, 2015

Creamy Green Chile Enchilada Soup


YUM YUM YUM! That’s all I can say about this soup. I’m on the fence if you really need to add the rice, but boy is this delicious!! I’ll be making another batch of this soon.

Creamy Green Chile Enchilada Soup

(Adapted from Scattered Thoughts of a Crafty Mom)


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32 oz chicken both

24 oz chicken breasts

2 cans of Green Chile enchilada sauce

4 oz can of diced green chilies

3/4 cup of water

2 tbsp of ground cumin

1 tbsp of chili powder

1 tsp of onion powder

1 tsp of garlic powder

1 cup of frozen corn (defrosted)

1 block of cream cheese (cut up into a few pieces)

3/4 cup of instant rice (not cooked)

salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)

tablespoon of cornstarch (only if needed)

optional: shredded cheese, avocado and/or sour cream for garnish


In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)




Add the chicken breasts to the crock pot and cook on low for 7 hours.




At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker.




Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.



At this point, you can judge to consistency of your soup. If you would like it thicker, mix a tablespoon of cornstarch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.


Friday, October 2, 2015

Marsala Chicken-and-Mushroom Casserole

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This isn’t too bad of a recipe, mine took a little extra baking time then the recipe called for. Hubby still ate it for lunches, but prefers it the traditional way.

My little kitchen helper is determined not to slow down so mommy can take a picture so I apologize for a few that are a little more blurred.

Marsala Chicken-and-Mushroom Casserole

(Adapted from Every Day with Rachael Ray)


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2 tablespoons butter

10 ounces sliced mushrooms

1 1/2 tablespoons flour

1/2 cup marsala wine or white wine

1/2 cup heavy cream

2 tablespoons chopped flat-leaf parsley

Salt and pepper

1 cup long-grain rice

2 cups coarsely chopped rotisserie chicken

2 tablespoons grated parmesan cheese


Preheat the oven to 350 degrees . In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes.


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Sprinkle the flour on top and stir in for 1 minute.


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Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes.


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Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.


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In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken.


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Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes.


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Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

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Wednesday, September 30, 2015

Paula Deen's Crockpot Mac and Cheese

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After making this I have to say the flavor is good, but once you cook the noodles for 6 minutes they where already at the point where you could eat them and then adding on another 2 hours in the crockpot give it that texture like a restaurant that made it in advance and have it sitting on a warmer forever until someone orders it. Besides the texture I’ve never made mac and cheese with eggs. I didn’t taste them but it seemed to help thicken the mixture up. This also sold me on the fact that I’m still not a can cheese kind of girl. I know it seems like I’m complaining about the end product it was good, but won’t be making it again, I’ll stick to my mac and cheese from scratch from Martha Stewart…sorry Paula!

Paula Deen's Crockpot Mac and Cheese

(Adapted from Recipe Diaries)


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2 cups uncooked elbow macaroni

4 tablespoons butter

2½ cups grated sharp cheddar cheese

3 eggs

½ cup sour cream

1 (10¾ ounce) can condensed cheddar cheese soup

½ teaspoon salt

1 cup whole milk

½ teaspoon dry mustard

½ teaspoon black pepper


Boil the macaroni in water for six minutes. Drain.


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In a medium saucepan, mix butter and cheese. Stir until the cheese melts.


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In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper.


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Add the drained macaroni and stir again.


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Cook on low for 2½ hours, stirring occasionally.

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Monday, September 28, 2015

Easy Mint Chocolate Cookie Trifles

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This is a super easy dessert to whip up. It’s so easy I kindof skimmed reading the recipe and forgot to add some cookie crumbs as a layer. Oops! It still tasted great and looks fancy.

Easy Mint Chocolate Cookie Trifles

(Adapted from Cookie Dough and Oven Mint)


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½ cup heavy cream

2 T. powdered sugar

½ tsp. peppermint extract

small drop of leaf green gel paste color, optional

1 cup Kozy Shack chocolate pudding I used my own box mix

7 mint chocolate cookies, coarsely chopped

1 mint chocolate cookie, quartered for garnish

Mint leaves for garnish


In a medium mixing bowl, add in the heavy cream. Mix on medium until the heavy cream thickens up and reaches soft peaks.


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Add in the powdered sugar, peppermint extract and leaf green gel paste color. The food color is completely optional, but adds to the look. Mix on high until stiff peaks form.


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Add the 1M tip in a piping bag. Fill the bag with the colored whipped cream.


Place the pudding into a sandwich bag. Press out the air and seal the bag.


Place about 1 tablespoon of the coarsely chopped cookies in the bottom of a 3.5 inch glass. It can be a size of your choice, but this is what I used.


Cup a small hole in the tip of the sandwich bag with the pudding in it. Pipe a nice layer on top of the cookies.


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Layer the pudding with a layer of whipped cream. Repeat layers.


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Top with a piece of cookie and mint leaves.


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Refrigerate until you're ready to serve!

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