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Not Chicken Parmesan
You need:
* 2 bottles of spaghetti sauce (that’s 2 in proportion to the rest of the ingredient…) in flavor, or not, of your choice
* 3 boneless chicken breasts
* Your choice of topping. We used Kraft shaker Parm, though I guess you could use real cheese.
Optional:
Pasta
Dump the sauce into the pot. Gently drop chicken in, unless you’re cooking naked, because sauce is a bitch to get out. Make sure to space breasts so they get the full flavory goodness.
Set slow cooker. I did 8 hours low for frozen boobs.
Chicken will be super tender and falling apart (or should be) so be careful pulling the pieces out.
I served with extra sauce (no pasta) and a couple shakes of grated parm. I suppose if you wanted to bake with parm, you put the cheese on the chicken, and bake for until bubbly and brown.
Also, I guess you could just fill a glass pan with sauce and chicken and bake that way if you don’t want to wait eight hours.
(this week, I’m making pulled beef sammies)
Uncharacteristic Behavior (for me anyways):
In a shocking twist of fate, I actually pulled a WWSD and opted to start finishing the kitchen BEFORE starting and abandoning the bathroom.
I KNOW!
So I pulled off the last of The Ugly Wallpaper from around the kitchen window, wiped the beer off the ceiling and primed.
I KNOW!
(BTW: Stephanie recommends putting away clean dishes BEFORE removing wallpaper. Just saying.)
While the primer was drying, I removed straggling wallpaper from the bathroom and wiped down the walls and ceiling. ew. You know, for a room that you get clean in, bathrooms are quite dirty.
Then I matched four of the approximately 100 paint chips to the shower curtain and started narrowing down what colors to go with. I haven’t decided if I’m going with two or three colors (it’s a small bathroom and three may be too overwhelming) and if I’m going to paint the cabinet/doors.
Then I got lightheaded and decided to shower and go to bed; which was a very good idea.
Wednesday Night Crock-Pot Recipe: Taco Soup
1 pound of ground protein of your choice (you know, beef/turkey/Boca)
2 cans Pinto Beans (undrained)
1 can corn (undrained)
1 package each of dry Ranch dressing and Taco Seasoning
1/4 cup Italian Dressing (I know it’s weird)
2 cans of tomatoes of your choice (I prefer Del Monte’s tiny diced with Jalapenos)
Dump everything into a working slow cooker and set at low. I freeze my beef so I go for 8 hours on low. I’m guessing it would take less time with thawed flesh.
Top with shredded cheese and sour cream, ifn you want. I ate mine with tortilla chips, but I suppose you can use a spoon.
Yesterday I posted about my adventure in chili making and I’m pleased as punch to announce that the vegetarian chili is, in fact, not lethal.
It did need a bit of Frank’s and I did cave with corn muffins (dude, love me some corn muffins), however, it was really good.
With a small bowl, I was full for quite a few hours.
While I couldn’t get a bowling-tournament-drunk-Steve to try it (“what’s in it?” he asked. “stuff”, I answered avoiding eye contact. “No thanks.”), I’m sure it’s just as good with regular meat in it. Though I think it’s a combo of the Boca and beans that is filling.
Wow, that’s a lot of information about Chili.
Oh, right, and I should probably mention that I am, in fact, not a vegetarian, however, I do not really care for meat unless I’m in the mood for it. And meat does not care for me, despite what I want. So it’s not the moral reasons that I don’t opt for meat dishes, it’s the digestive reasons. And now you know the rest of the story.
Yeah, yeah, I’m a slacker BUT as promised, here is Cousin Brian’s Pasta Sauce:
YaNeed-
- Hot sausage patties
- Canned pasta sauce
- Cream Cheese
YaDo:
- Crumble and cook the sausage in a skillet
- Mix in pasta sauce
- Mix in Cream Cheese
- Listen to people say “Holy shit, why didn’t I think of that?”
And today, I am attempting Boca Chili, the results to be tested after I clean up from the F5 that tore through my kitchen and basement last night.
So far though, here’s what I’ve done:
- In the crockpot, mix tomato sauce, garbanzo/chick peas, seasoned chili beans, Canalli beans (I don’t know what they are either, but they were next to), Black beans and a box of Boca “meat”. Add spices from your cabinet. I opted for chili & onion & garlic powders, turmeric, cumin, Hot&Spicy Mrs. Dash, Montreal Steak seasoning, dry mustard, black and white peppers and (of course) a pinch of kosher salt.
- Set crockpot accordingly (I tried 3 hours on high)
- Try not to vomit
(End Result at my desk)
There’s two, nay three, pieces of background information needed here.
1) Wednesdays are typically “crock pot” nights as Steve’s got school and 10 minutes doesn’t give me enough time to make something that doesn’t come out of a can or box. Sorry Mom, just can’t cook like you. I kid, I kid.
2) My crock pot had two settings, Supernova and Chernobyl, despite the markings on the front that said “low” and “high”. This means that I would typically have to freeze as many ingredients as possible to allow for thawing/cooking without a crazy amount of burning and/or drying out. Anyone who came over for the Superbowl will have witnessed the bubbling and burning of the chicken wing dip-on low. Last week, I procured a new crock pot, all digital and wonderful.
3) I’m not a big beef/meat fan.
On Tuesday, my co-worker hooked me up with a bunch of recipes, one of which was for the following:
- Top round roast (or bottom, whatever)
- 2 cans of beef broth
- 1 8oz can of tomato sauce
- chopped onion
- some oil (I used canola)
- salt and pepper to taste
So I put everything in the Super New Crock Pot, set it to low for 6.5 hours and when I came home, it was AWESOME.
I don’t know if Steve shredded it or if it just fell apart, but OH MY GOD.
Really.
The recipe says you make gravy from the liquid but it was like an au jus.
I put it over some egg noodles but I’m sure it’d be just as good over any starch.
But yeah, so if you need something to set and forget, this was SOOOOOO F-ING GOOD.
Peeps is sayin'