Crockpot BBQ Beer Chicken

The crockpot...  I have a love/hate relationship with this kitchen appliance.  I love it because you can get something started in it before leaving for work, and you come home to a home smelling like something delicious ready to be consumed.  But I hate it because preparing a meal in it requires planning.  You generally can't just "throw it in the crockpot" 2 hours before dinner time.  Which is why I end up eating cereal for dinner.  A lot.  But there are rare occasions that I plan and prepare...

Crockpot BBQ Beer Chicken
Ingredients

• 3 pounds boneless, skinless chicken breasts (about 6 large)
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 oz of beer (something more in the amber color)
• 32 oz of barbecue sauce

Instructions

1. Season chicken with onion powder, garlic powder, paprika, salt and pepper.
2. Add to crockpot, then add beer and 24 ounces of the barbecue sauce.
3. Cook on low for 8 hours, tossing once or twice if desired.  
4. After 8 hours, shred and add remaining barbecue sauce.  
5. Serve as desired.

Notes

• "Thinner" the barbecue sauce works better than thicker sauce.  If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges. 
• Can substitute ginger ale, chicken stock, or even water for the beer.
• This makes a lot of chicken.  Freeze in freezer container for later.

How Sweet Eats

Roasted Red Potatoes

There was this one time, I needed to make a side dish for dinner with friends and I wanted something fairly easy and healthy.  So I looked up on Weight Watcher's website for an idea, and came across a recipe for Roasted Fingerling Potatoes.  I opted to substitute the fingerlings for red.  Why?  Because they're easier to find and less expensive.  Either way, they were good!

Roasted Fingerling Red Potatoes
Yields about 1/2 cup per serving, serves 4; PointsPlus 2

Ingredients

• 12 oz. uncooked potatoes, fingerling red, well-scrubbed, sliced in half lenghtwise quarters
•  1 clove garlic, minced
• 1/2 cup canned chicken broth, divided
• 1 tbsp fresh rosemary, (plus extra for garnish)
• 1/8 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste

Instructions

1.  Preheat oven to 400F.
2. In a small roasting pan, combine potatoes, garlic, and 1/4 cup broth, rosemary, salt, and pepper.
3. Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more.

Limon Potato Chip Cookies

This one time, when I had 1/2 a bag of limon potato chip crumbs, I got a wild hair and decided to use them in baking.  I remember hearing/reading/trying? somewhere once chocolate chip cookies with potato chips. So...lime, chocolate, cookies, chips.  Why not?  They were good, but could have used a little more lime flavor. 

Potato Chip Cookies
Ingredients

• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups wavy potato chips (limon flavored if you're me)
• 1/2 cup wavy potato chips for tops of cookies
• 2 cups mini chocolate chips

Instructions

1. Beat butter, sugars, and vanilla.  Add flour, baking soda, and salt. Add one egg at a time mixing thoroughly.  Stir in chocolate chips and potato chips.  Place 2 tablespoons of dough on parchment lined baking sheets and press a potato chip piece into the top of each.
2. Bake at 350F for 10-12 minutes.

Recipe by Created by Diane

www.createdby-diane.com/2012/05/potato-chip-cookie.html

Espresso Chocolate Cupcakes

I got to be a surprise for Kevin's Mom's birthday.  She knew that Kevin and Audra were going to join the family for lunch, but she didn't know that I was going to join as well.  So for her birthday I made cupcakes.  Decadent, rich, chocolatey cupcakes.  Like, you need a big glass of milk to go with it.  OMG were they good.  And rich.  And chocolatey.

Espresso Chocolate Cupcakes
(please forgive me, I had to convert the amount from the metric system)
1/3 cup butter (75g)
1/2 tsp vanilla
1 1/4 cup flour (3 dl)
.42 cup cocoa powder (1 dl)
1 tsp baking soda
1 tsp baking powder
1.05 cup sugar (2.5 dl)
1 large egg
.42 cup hot strong coffee (1 dl)
.63 cup buttermilk (1.5 dl)

1. Preheat oven to 350F.  Line a cupcake tin with 12 cupcake liners.
2. Melt the butter, add vanilla and let it cool.
3. Sift flour, cocoa powder, baking soda, baking powder, and sugar into a large bowl.
4. Lightly whip the egg together with the buttermilk.
5. Mix coffee with butter.  Add all liquid ingredients to the dry ones and mix until batter is smooth but liquidy.
6. Divide between cupcake liners, filling no more than 2/3 full.
7. Bake for 17-20 minutes or until a tester comes out almost clean.

Espresso Chocolate Frosting
200g 70% dark chocolate
1 1/4 cup butter, softened (300g)
1.5 cup powdered sugar (3.5 dl)
.63 cup cocoa powder (1.5 dl)
2 tbsp espresso
1/2 tsp vanilla

1. Melt chocolate in a double boiler and leave to cool.
2. Whip butter until white and fluffy.  Gradually add powdered sugar and cocoa powder and mix until smooth.
3. Add the melted chocolate and whip until well incorporated.
4. Add espresso and vanilla, and mix until frosting is smooth and fluffy.

I'm gonna be honest, this recipe is hand written.  So I don't remember where I got it.  But kudos to them!

Jalapeno Bacon Stuffed Mushrooms

Long, long ago I had a party.  On New Years Eve.  Please forgive the tardiness of this recipe.

Jalapeno Bacon Stuffed Mushrooms
Ingredients:
12 whole mushrooms, large
1/4 cup panko bread crumbs
1 tbs butter
3 slices thick cut bacon, chopped
1 whole jalapeno, minced
1/4 cup diced yellow onion
1 clove garlic, minced
1 oz. cream cheese
2 oz shredded cheddar cheese
1/4 tsp salt
1/4 tsp fresh ground pepper

Instructions:

1. In a small bowl, combine the panko bread crumbs with the melted butter.  Toss until evenly coated.  Set aside.
2. Heat the oven to 350F.
3. Carefully clean and stem the mushrooms.  Set the caps on a small baking sheet.
4. Chop the stems and set aside.
5. In a small pan over medium heat, cook the chopped bacon until crisp.  Add the chopped vegetables and mushroom stems and cook until softened, about 5 minutes.  Season with salt and pepper to taste.  Set aside to cool slightly.
6. In a medium bowl, mix the shredded cheese with the cream cheese until well combined.  Add the warm vegetable mixture and mix well.
7. Divide the filling evenly between the mushrooms.  Top with the buttered panko mixture.
8. Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.

Comments:

• I used turkey bacon.  I do not recommend that.
• Cheese and cream cheese were both reduced fat.

Tasty Kitchen