Cooking/Food thread

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1shott

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No pics, but I tried a new to me slow cooker recipe.

I used 2 chicken breast. Recipe I saw called for 4, but I am single so I used 2.
1 can cream of chicken soup
1/2 cup of sour cream
1/2 cup chicken stock, un salted
1 box stove top chicken stuffing
kosher salt and freshly ground black pepper

Season the chicken and place in the slow cooker.

In a bowl mix all the other ingredients and then add to the slow cooker on top of the chicken.

Add lid, cook on low 5 hours.

Results were pretty good, stuffing mix was moist, chicken was done, but dry. I found that odd. Next time I will cut the cooking time to 4 hours on low. Also my seasoning was off, will need to add more, maybe some poultry seasoning.

Over all was a good dish, 3 out of 5. I think some garlic toast would be great with this.
 

MacFromOK

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I fix stuffing (with already cooked chicken) in the microwave. I use a can of cream of chicken soup (straight from the can) instead of stock as part of the liquid.

Just a thought.

EDIT Here's the microwave recipe from my notes:

- KRAFT STOVETOP STUFFING (2 boxes, microwave, large square casserole
dish)
2 boxes stuffing (preferably chicken flavor, but others also work)
1 1/2 small (or 1 large) cooked & shredded chicken breast
NOTE: SAGE IS A FLIP-TOP!!!
1/2 tsp sage (or to taste)
1 tsp black pepper (or to taste)
Salt heavily if using low sodium soup or stuffing.
1 medium onion, diced/cooked (or use onion powder liberally)
1/2 stick butter
2 chicken buillon cubes
1 10.5 oz can cream of chicken soup (do not use 2)
3 cups water
Add everything (add water last), bring to a gentle boil (12-18 mins in
microwave on high) uncovered. MAKE SURE IT BOILS! Stir in stuffing.
- STOVE: Turn off heat and cover. Let sit for 10 minutes.
- MICROWAVE: Heat on power 6 for 5 more minutes uncovered.

Ha! The sage note is because I unscrewed the lid once... :D

:drunk2:
___
 

rockchalk06

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Started this last night with a rub. Woke up at 0400 and set it on the counter. Fired the smoker up at 0500
Screenshot_20211017-171154_Instagram.jpg

Wrapped it at 165
Screenshot_20211017-171318_Instagram.jpg

Smoked till 203 then rested an hour in a cooler. 1st brisket in years and I think I did well.
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Left over corn on the cob and some baked potato salad
20211017_165233.jpg
 

Timmy59

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Sweet & sour sauce
This recipe has been tweaked to my liking so it's more sweet than sour, if ya want more sour boost the vinegar.
2 tbsp. corn starch
1/2 cup brown sugar
Pinch of salt
1/4 cup rice or cider vinegar
1 whole clove garlic, crushed
6 tbsps. of ketchup
6 tbsps. of the pineapple juice
Bring this to a simmer and turn off or remove
There is the sauce, next
1 onion
1 bell pepper any color
cook till softened in a spot of oil then add
1 small can of pineapple bits, some juice went to the sauce.
1 can water chestnuts, drained
Mix the above veggies in sauce.
White rice of needed amount.
Boneless/skinless chicken breast or pork your choice cut to chunks of your liking.
Make Tempura batter to directions or consistancy. Kikko mans is our go to. Link provided.
Fry till browned for a good crunch, light gold doesn't cut it for me.
These are chicken nuggets that most will beg and do flips for, yummy good. Salt to taste.
Bring to table
add rice and cover with sauce and veggies, decorate balance of plate with the chicken nuggets.
The following Tempura was $14.48 when we purchased 9-3-21, wow that's a big hike. Glad we got 2 bags for 10 lbs. Freezer kept.
https://www.amazon.com/TableTop-Kin...6&sr=1-1-f0029781-b79b-4b60-9cb0-eeda4dea34d6
 

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