Slow Cooker Bacon-Wrapped Apple BBQ Chicken

My slow cooker has saved the day or at least saved dinner many times over the years.  When I knew I had an extra busy day coming up, I pulled out my trusty slow cooker again.  This time I decided to try Slow Cooker Bacon-Wrapped Apple BBQ Chicken.  It was super easy to put together and my family loves almost anything with bacon in it, so I hoped they would love this chicken, too.

Ingredients (printable recipe)
4 boneless, skinless chicken breasts
8 slices bacon
1 cup BBQ sauce (I used Sweet Baby Ray's)
1/4 cup brown sugar, packed
1/8 cup lemon juice (fresh or bottled)
5 small apples, peeled and chopped (I used gala)
Directions
1. In a medium bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped apples.
2. Wrap each piece of chicken with two slices of bacon and place in a greased slow cooker.
3. Pour BBQ/apple mixture over chicken and cook on low for about 6-8 hours or until chicken is done.

Source: Chef in Training

mmmmmmmmm Bacon!!!

Here comes the apples and BBQ sauce

That's it! Now, just let it cook.

The Results... 
The chicken turned out moist and flavorful.  No one loved it, but everyone did like it.  My teenage son liked it the most, giving it 4 stars (out of 5).  My girls and I gave it 3 1/2 stars.  My husband wasn't sure what to think about the apples mixed with the BBQ sauce. He thought it was OK and gave it 3 stars.

Once again my slow cooker saved dinner and I felt like supermom because after the busy day I had, I still managed to have a homecooked meal for my family.

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CrockPot Chili Cheese Chicken Tator Tot Casserole

Crock Pot Chili Cheese Chicken Tator Tot Casserole (try saying that 5 times fast!) was what the kiddos and I had for dinner yesterday.  My husband had a business trip, so I wanted to make something fun for the kids.  I've never made a tator tot casserole and I've been wanting to try this recipe for Cheesy Chicken Tator Tot Casserole from The Country Cook.  I decided to make a few changes like adding some chili seasoning.  I like chili cheese fries and thought maybe I could bring those flavors to this tator tot casserole.  I hope my version will be "kid approved!"

Ingredients (printable recipe)
1 (32 oz.) bag frozen tator tots (I used a 38 oz. bag---20% more free!)
9 slices of cooked bacon, crispy and crumbled
1 pound boneless, skinless chicken breasts, diced
2 Tablespoons chili seasoning mix
2 cups shredded cheddar cheese (we like sharp cheddar)
3/4 cup milk (I used 1% milk)
cooking spray
Directions
1. Spray crock pot with nonstick cooking spray. Lay half of the frozen tater tots on the bottom of the crock pot. Sprinkle with 1/3 of the crumbled bacon. Now top with 1/3 of the shredded cheese.
2. Add diced chicken on top. Sprinkle the chili seasoning on top of chicken. Add another 1/3 of crumbled bacon and top with another 1/3 of shredded cheese.
3. Put the rest of the frozen tater tots on top. Finish with remaining 1/3 of shredded cheese and 1/3 of crumbled bacon.
4. Pour 3/4 cup milk all over the top. Cover and cook on low about 4-6 hours.

Notes: Newer crock pots cook hotter than older crock pots. So, if using a newer crock pot, check at 4 hours. Older crock pots may take longer. My crock pot is older (11 yrs. old) and it took a little over 5 hours to cook. ***You want to make sure the chicken is cooked thoroughly to 165 degrees F.

Adapted from The Country Cook

Start with spraying the crock pot. You'll be happy you did this first when it comes time to clean-up!

Half of the frozen tator tots 

1/3 of the shredded cheese and 1/3 crumbled bacon 

Add the diced chicken and sprinkle the chili seasoning on top 

This is the chili seasoning I used. I didn't use the whole package, just 2 Tablespoons. I think that was about the right amount.

Another 1/3 shredded cheese and 1/3 crumbled bacon

The rest of the frozen tator tots

The remaining shredded cheese and crumbled bacon. It's a messy job!

Pour the milk on top

It took a little over 5 hours in my crock pot to cook the chicken thoroughly. It's ready to eat!

The Results...
Did the kids approve?  Yes, they did!  My 5 yr. old was the biggest fan of this casserole (and she's a tough critic!).  My 2 yr. old also liked this casserole.  My teenager and 9 yr. old gave this recipe 3 1/2 stars (out of 5).  I thought this was a tasty tator tot casserole, too.  I liked the extra flavor from the chili seasoning and the chicken helped turn this into a meal.  I am glad we also had a salad to balance out the richness of the melted cheese, bacon and tator tots.

This casserole isn't just for kids.  This is easy to make and yummy fall comfort food.  Since it cooks in the crock pot, you can easily take this along to your fall parties.  Doesn't every party need some bacon, cheese and tator tots. :)  Enjoy!


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Chicken Spinach Artichoke Lasagna

If you're looking for a quick dinner, this isn't it.  I'm not gonna lie.  You'll need to plan on spending some time in the kitchen to make Chicken Spinach Artichoke Lasagna.  I had a free afternoon this week and decided to give this recipe a try. 

Ingredients (printable recipe)
9-10 lasagna noodles
2 Tablespoons olive oil
1/4 cup diced onion
4 cloves garlic, minced or pressed
1 pound skinless, boneless chicken breasts, cut into cubes
1 teaspoon Italian seasoning
salt and pepper
2 (14 oz.) cans artichoke hearts, well-drained
2 cups ricotta cheese
2 cups shredded mozzarella cheese, divided (I used a mix of mozzarella and provolone)
1 beaten egg
1/2 tablespoon dried parsley flakes
3 cups fresh spinach leaves, stems removed
Sauce:
4 Tablespoons butter
1/4 cup all-purpose flour
2 cups milk
dash of nutmeg
1/2 cup grated Parmesan cheese
salt and pepper
Directions
1. If using dried lasagna noodles, prepare them according to package directions and set aside.
2. In a large skillet heat the olive oil over medium heat. Add onion, garlic, chicken, Italian seasoning and season with salt and pepper.
3. Cook stirring occasionally until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2-3 minutes. Remove from heat and allow to cool.
4. In a large mixing bowl combine the ricotta, 1 1/2 cups of mozzarella, the egg, and parsley.
5. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture---it will be thick.
Make the Sauce:
6. In a large, heavy duty saucepan, melt the butter over medium-low heat. Whisk in flour and cook about 3 minutes, whisking often. Slowly whisk in milk. Turn heat up and bring to a simmer.
7. Maintain a simmer for about 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
Assemble the Lasagna:
8. Preheat oven to 375 degrees F. Butter a 9x13 inch baking dish.
9. Add a very thin layer of sauce over bottom of pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge, then top with 1/3 of the chicken artichoke mixture followed by 1/3 of the sauce.
10. Cover the filling with another layer of noodles followed with the remaining ricotta mixture, 1/3 of the chicken and 1/3 of the sauce.
11. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.
12. Bake 45-50 minutes until bubbly and hot in the middle. If the top starts to get too brown, tent with aluminum foil. Allow to set 10 minutes before cutting into squares and serving.

Adapted from Cinnamon Spice and Everything Nice

I used dried lasagna noodles. I prepared them according to their package directions first and set them aside. I sprayed a baking sheet with cooking spray and put the lasagna noodles on top. I also sprayed between each layer of noodles to keep them from sticking to each other.

The chicken and artichoke mixture.

The ricotta and spinach mixture.

Homemade sauce. Now, it's time to start assembling.

I lightly buttered the baking dish and spread a thin layer of sauce on the bottom.

Lasagna noodles.

Ricotta and Spinach mixture.

Chicken and artichokes mixture and more sauce.

More noodles.

Ricotta and Spinach again.

Chicken and Artichokes.

More Sauce.

Noodles one more time.

The rest of the sauce.

The rest of the chicken and Artichoke mixture.

Sprinkle some cheese on top and it's ready for the oven.

Baked, bubbly hot and toasty on top. Don't forget to let it set about 10 minutes before serving.

The Results...
Was the extra time spent in the kitchen worth it?  Yes, it was!  Everyone liked this different version of lasagna.  I heard 3 1/2 to 4 stars (out of 5) for this recipe.  My husband really liked this lasagna.  He gave it 4 stars and had 4 servings!  The kids gave this recipe 3 1/2 stars.  They thought it was good, but they prefer traditional lasagna with tomato sauce.   

We love creamy spinach and artichoke dip and this lasagna had similar flavors in it along with tender pieces of chicken and homemade alfredo sauce.  Chicken Spinach Artichoke Lasagna is worth the extra effort!


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Red Beans and Rice (slow cooker)

 

All the recipes on this blog to this point have been new recipes that we have tried for the first time and shared our results.  My husband recently suggested that I also add some "tried and true" recipes or favorite recipes that my family requests often.  I liked this idea and I have created a tried and true label in the sidebar to make it easy to find them.  

My Biscuits are Burning has been a wonderful way to share, keep and organize recipes.  We will continue to try new recipes, but now I'm looking forward to also sharing the recipes that we really love and have made many times over the years.  My son requested Red Beans and Rice for dinner this week and I thought this would be a great recipe to start with.

Red Beans and Rice is a traditional southern dish.  When I was a little, my family lived in Mississippi and that's where I was first introduced to Red Beans and Rice.  You could buy red beans already seasoned and ready to use in a can.  My mom would add sausage and serve it over rice.  When we moved away from Mississippi, we couldn't find the seasoned red beans anymore.  So, my mom found this recipe and it became one of our favorite dinners.  My brothers and I would make requests for these Red Beans and Rice.  After I was married this became one of my husband's favorite dinners and now our kids also request this dish. 

My copy of the recipe in my mom's handwriting

Ingredients (printable recipe)
8 strips of bacon
1 medium white onion, minced
3 celery stalks plus leaves, minced
2 cloves garlic, minced or pressed
2 Tablespoons chili powder OR chili seasoning mix
2 Tablespoons brown sugar OR 2 teaspoons molasses
3/4 tsp. pepper
1 (15 oz.) can tomato sauce
2 (15.5 oz.) cans red beans or kidney beans and liquid
2 lbs. of sausage cut into 1 inch pieces (I used two 14 oz. packages of smoked sausage)
Cooked rice, about 6 cups
Hot sauce, if desired
Directions
1. Cook bacon in a large frying pan, drain on paper towels and set aside. Crumble when cooled.
2. Saute onion, celery (without leaves) and garlic in bacon fat until soft.
3. Stir in celery leaves, crumbled bacon and all other ingredients.
4. Pour into slow cooker and cook on low for 4-5 hours.
5. Serve over rice. Add a dash or two or a few of hot sauce if you like. Enjoy! 
Serves 4-6 

Source: Mom

Getting the veggies ready

The bacon smelled so good that everyone came into the kitchen to see what I was up to. :)

Getting the onion and celery nice and soft while it sautes in the bacon grease.

I can usually find red beans (not seasoned). Kidney beans work just as well, especially if you already have some in your pantry.

I put everything except the sausage in the pan and stirred it up (the pan was getting full). Then, I added it to the slow cooker with the sausage.

Use whatever sausage you like. We usually use smoked sausage that is easy to find at the grocery store. You could use andouille sausage to be more authentic, but it tends to be too spicy for our kiddos.

Lookin' yummy. Now we just have to wait 4-5 hours. Don't forget to get your rice ready, too!

The Results...
Once the bacon is cooked and crumbled and the veggies are soft, you basically just add everything to the slow cooker and forget about it for 4-5 hrs.  This is a great dish for potlucks and parties.  Make it for football parties in the fall or anytime you want an easy, slow cooker meal that is hearty and delicious!

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Stovetop Cheesy Broccoli Rice with Ham

It is so HOT!  It definitely feels like July.  We've had a Heat Advisory most of this week.  Since we're trying to keep cool, I've been looking for easy, quick dinners that don't require the oven.  Stovetop Cheesy Broccoli Rice with Ham met those requirements, plus it cooks all in one pan!    

Ingredients (printable recipe)
1 Tablespoon olive oil
1 cup long-grain white rice
2 1/4 cups chicken broth
2 small heads of broccoli
2 tablespoons butter
3 cups cooked, diced ham, warm (microwave for a couple of minutes)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper to taste
splash of milk, if needed
Directions
1. Heat olive oil in a large sauce pan over medium heat. Add the rice and stir to coat. Toast rice, stirring often, just until it starts to turn golden.
2. Pour in chicken broth, bring to a boil, turn heat to low and cover. Cook covered for 10 minutes.
3. While rice is cooking, chop broccoli into small, bite-sized pieces. After 10 minutes, add the broccoli to the rice and continue to cook for another 5-10 minutes or until most of the liquid has been adsorbed. ( The broccoli will be tender-crisp. Add it sooner if you want it more tender.)
4. Remove from heat and add the butter, ham, cheddar and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
5. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little, if needed (I didn't add any milk).

Source Buns in my Oven

Toasting the rice in olive oil

I poured in the chicken broth and let the rice simmer (covered) for 10 minutes.

Here's the broccoli that cooked with the rice for another 10 minutes.

Here comes everything else! Lookin' Good. (I used a sliced ham and chopped it into bite-sized pieces.)

Time to Dig in!

The Results...
The kids and I had this for dinner last night.  Most of them liked this dish.  My oldest daughter doesn't like broccoli, so you can see why she wasn't crazy about this.  She did say that she liked everything else and just left her broccoli in her bowl.  We agreed on 3 stars (out of 5) for this dinner.  We liked it and it was easy to make.  I wasn't left with too much of a mess to clean-up AND we left the oven off!  Stay cool.


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Easy Mandarin Chicken

I rarely cook Chinese food because I haven't had good experiences with cooking it in the past.  Also, my husband is especially picky when it comes to Chinese food, so we usually go out when we want Chinese.  But, this recipe for Easy Mandarin Chicken really does look very easy.  I've decided to conquer my fear of cooking Chinese food and give it a try! 

Ingredients (printable recipe)
1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup cornstarch
2 eggs, beaten
1/4 cup pineapple juice
1 tsp. soy sauce
1/3 cup vinegar (I used rice vinegar)
3/4 cup sugar
3 Tablespoons ketchup
1/2 teaspoon salt
Directions
1. Whisk together sauce ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. Set aside near stovetop until needed.
2. Cut chicken into bite size pieces. Beat eggs in a shallow bowl with a fork; set aside. Pour cornstarch into a shallow bowl and roll chicken in it. When coated, dip chicken in beaten eggs.
3. Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. Place coated chicken pieces into the pan and heat until brown.
4. Pour sauce made earlier onto the browned chicken. Simmer chicken with the lid covering only half of the pan to let the heat escape.
5. Simmer 20-30 minutes, stirring often, until sauce thickens. Serve with rice and ENJOY!

Notes: I cooked half the chicken pieces in my 12 inch pan until brown, removed them and set aside in a bowl. I added the other half of the chicken pieces and cooked them until brown. Then, I put the first batch of chicken back into the pan with the second batch of chicken pieces. (I did this because I didn't want to overcrowd the pan while browning the chicken). I added the sauce and continued with the rest of the recipe.

Adapted from Yummy.Healthy.Easy

The Results...
Easy and everyone loved it, including my husband!  The chicken turned out very tender and the sauce was delicious---sweet, but not too sweet.  My 8 yr. old asked me to make this again the next day!  I'm excited to finally add a Chinese recipe to our family favorites list.  Don't be afraid.  Give it a try! :)


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