Slow-Cooker Balsamic Chicken
4 hours 15 mininutes
This slow-cooker balsamic chicken is a perfect recipe for a hot summer day. Serve with your favorite fresh summer vegetable, and you have a wonderful meal.
Who says you can't have to eat take out because you work 8 hours .
2-1/2 pound boneless skinless chicken thighs (about 12)
1-1/4 cups balsamic vinaigrette dressing
1 teaspoon chopped fresh garlic
1/2 cup grape tomatoes, quartered
1/4 cup fresh basil leaves, coarsely chopped
1 . Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken thighs in slow cooker, layering if necessary. Top with 1/2 cup of the dressing, and sprinkle with garlic; refrigerate remaining dressing for later. Cover and cook on Low heat setting 4 to 4 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
2 . Remove chicken to rimmed serving dish, and discard cooking liquid. To serve, drizzle remaining 3/4 cup dressing over chicken; top with tomatoes and basil.
Jasmine W. Blackjack Dealer
You Won’t Know It’s Not Potato Salad
You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes!
2 bags (1 lb each) frozen cauliflower florets1-3/4 cups reduced-fat mayonnaise or salad dressing
1 bag (10 oz) Cascadian Farm® organic frozen peas & carrots
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 cup chopped celery (2-1/2 stalks)
2/3 cup chopped onion (about 1 medium)
1 . In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
2 . Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
3 . In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
4 . Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
5 . Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.
Lottie B . Cage cashier
More coming your way More coming your way ... these are only two of them ... what fun
Gregg taste the dishes and told them he was going to invite them on the road show . More dishes to come .
Message to my Cubs - I will always be your friend and thank you for letting me be your Aunt Jeannie. Much love
1 week ago