ChristineIsCooking.com: January 2012

Chicken Cacciatore Recipe

This is a dish I have made many times to bring to other people. Its a "go to" dish of mine when someone has a baby or is otherwise in need of a meal. I like it because it is comfort food, but is still very healthy.

Serves 4 to 8

Ingredients:
Approx 2 1/2 lbs of cut up frying chicken pieces (bone-in)
1-3 pieces of boneless skinless chicken breasts (depending on the number of servings you need)
2 tablespoons of olive oil
1 diced onion
4 diced cloves of garlic
3 cups of diced carrots
2 cups of diced celery
8 ounces of sliced mushrooms (I prefer the baby bella)
1 diced green pepper
1 cup of white wine (I prefer white, but I have used red in a pinch).
26 ounces of your favorite pasta sauce
(1) 6 ounce can of tomato paste

1 teaspoons salt (plus additional salt for seasoning after cooking)

1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon of garlic powder
grated parmesan cheese for serving

Simple Tender BBQ Ribs

There are tons of different ways to cook ribs. Boiling them with spices and then tossing them on the BBQ grill is my favorite way.

I like ribs where the meat falls of the bone, but is also char grilled a bit. Pre-boiling ribs is the easiest way to get tender meat.

Ingredients:
Ribs (1 - 2 Slabs)
1 tablespoon garlic powder
1 teaspoon ground black pepper

2 tablespoons salt

1 onion cut into wadges

Your favorite barbecue sauce: I used this sauce recipe http://www.christineiscooking.com/2012/01/tunnel-bar-b-q-tbq-sauce-recipe-copycat.html

Directions:
(1) Place ribs, seasoning and onion in a large pot with enough water to cover them. Season the water with garlic powder, black pepper and salt.
(2) Bring water to a boil, and cook ribs until tender about 45 minutes to an hour.
(3) Brush ribs with BBQ sauce and grill a few minutes per side until browned to your liking.
(4) If you like a wet rib - brush with additional BBQ sauce after cooking.

Tips: If you are entertaining etc., you can boil your ribs ahead of time and them let them marinate in a plastic bag with BBQ sauce for several hours. All you will need to do when company arrives is to throw the already cooked ribs on the barbecue grill for a few minutes per side. This will warm then up and give them that great smoky flavor.

You can also make BBQ chicken this same way

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Tunnel Bar-B-Q TBQ Sauce Recipe (Copycat)

Tunnel Bar-B-Q in Windsor, Ontario right near the Detroit-Windsor Boarder Tunnel has been around for over 50 years. People rave about their secret TBQ sauce. No one knows the real recipe, but this copycat recipe is a homage to its taste and flavor. It is awesome on ribs and chicken.

Ingredients:
1/2 cup ketchup
1/2 cup prepared mustard
1/2 cup vinegar white
1 1/2 teaspoon salt
1 1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 teaspoon chile powder
1/4 cup white sugar

Mix all of the ingredients together. The longer this sits the better it is as the vinegar reacts with the sugar.

This goes great on my simple and tender BBQ ribs http://www.christineiscooking.com/2012/01/simple-tender-bbq-ribs.html

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Ham and Bean Soup

This is a delicious, hearty and economical soup that will warm you up! I usually serve this with some corn muffins. It is a great use for spiral ham leftovers.

Ingredients:
1 (20 ounce) package of dried beans, soaked overnight (I used the "HamBeans" mixed package)
1 pound of diced ham or smoked sausage
2 cups diced onion
1 cup chopped carrot
1 cup chopped celery
3 cloves chopped garlic
(1) 32 ounce container of chicken broth (this is about 4 cups)
4 cups of water
(1) 26 ounce can of chopped tomatoes (I like the Pomi Brand in the red box)
Juice from 1 lemon
1 small handful of chopped Italian Parsley (the flat leaf kind)
Salt and pepper to taste (I used 2 teaspoons of salt and 1 1/2 teaspoons of pepper)

Crock Pot Mushroom Pork Chops with Gravy (8 hours on low)

These are some tasty fall-off-the-bone tender pork chops. They make the most delicious gravy which is great over mashed potatoes or rice.

Ingredients:
4-6 bone-in pork chops
1 package of Lipton Onion Soup Mix
(1) can of cream of mushroom soup
(1) package of dry pork gravy mix (I like the Knorr brand)
(1) teaspoon of Better Than Bullion Beef Paste
1 cup of water
Additional mushrooms (optional)

Directions:
Add the pork chops to the bottom of the slow cooker. Combine the remainder of the ingredients in a bowl and put it over the pork chops. Cook on low for 8 hours. Slow and low cooking is what makes these extra tender.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

Quick Black Bean and Brown Rice Chili (low fat and calorie)

This is a quick on the go low calorie low fat chili that can be made with meat or without. It is so easy to make, but its really delicious and satisfying!

This makes 4 generous servings and freezes well. This recipe can also be doubled. I usually make this once a month and double it and portion it out into individual servings for my freezer. That way, I always have a meal ready for me. This is made without any added fat.

Ingredients:
1 pound of cooked ground meat, cubed chicken or beef stew cut into small pieces (I like this with beef stew)
2 cup of cooked black beans (or whatever beans you prefer)
2 cups of cooked brown rice: http://www.healthycrock.com/2012/01/how-to-make-brown-rice-in-your-crock.html
4 cups of your favorite salsa (I LOVE the salsa from Costco)
4 cups of strained or crushed tomatoes (I prefer the Pomi brand in the red box)
1 Tablespoon + 1 teaspoon of chili powder
2 teaspoons of cumin
2 teaspoons of cayenne pepper (optional)

Directions:
Brown your meat and then combine all of the additional ingredients on your stove top and heat through until just warm.

Tip: You can save money by cooking bags of dry beans ahead of time and freezing them in 1 cup servings for recipes.

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

How to Make Brown Rice in your Crock Pot

Ever wondered if you can make Brown Rice in your slow cooker? You can!

This recipe makes about 6 cups of brown rice. Cooked brown rice also freezes well in individual portions. I made this in my 7 quart slow cooker. For even heating, I would recommend that this would work best in a 6 quart or larger slow cooker.

Ingredients:
2 Cups of Brown Rice
4 Cups of Hot Water
Non-Stick Spray

Directions:
(1) Spray the inside of your slow cooker with non-stick cooking spray; i.e. Pam
(2) Add 4 cups of hot tap water
(3) Turn your slow cooker to high with the lid on and let the water heat up for 30 minutes to an hour.
(4) Add the brown rice and Cook on high for 1 hour 30 minutes. Check for doneness.
(5) Remove the rice immediately so it doesn't turn mushy.

You can also make this without pre-heating the water. To do this, just use hot tap water, but increase the cook time to 3 hours and stir the rice 1/2 way through cooking.

Every Slow Cooker heats differently, you may have to play around with the exact cooking time that works best for yours.

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Detox Juice

This actually is VERY delicious! It tastes like a glass of fresh!

Feeling like your eating has gotten out of wack and you need to "re-set" your stomach? For me, juicing is a great way to accomplish that. I also enjoy a fresh juice as a light breakfast, snack or meal replacement. This is the recipe for my "detox juice."

Ingredients:
1 apple
(I prefer a Granny Smith because of the lower sugar content, but if you are a juicing newbie and think you would like something sweeter - use a golden delicious)
1 carrot
1 slice of lemon (rind on)
2 inch slice of cucumber
1 inch slice of raw beet
1 inch piece of raw ginger

Directions:
Put all of the ingredient through a juice extractor Breville BJE200XL 700-Watt Compact Juice Fountain.
Serve immediately over a full glass of ice.

Juicer: I recommend a Breville compact Juice Fountain. I have owned this for several years and I love it. Over the years, I have bought a few cheaper juicers and then ended up in my garage sale. A Breville may cost a bit more, but I have found it to be much more efficient then less expensive juicers (i.e. you need less fruits and veggies to make a juice because it gets the most juice out of each item) and it SO easy to use and clean. Its pretty to look at and doesn't take up much counter space (I just leave mine out).

Search other Juicers

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