If there are no specific amounts, it's "To Taste".
Creamy Onion and Potato Soup:
Ingredients:
Preparation:
- 3 onions (We used white) cut into strips/slivers
- 3/12 cups chicken Broth
- 1/3 cup flour
- 2 cups milk
- 2-3 cups cheddar cheese
- Salt
- Pepper
- Paprika
- ½ cup mashed potato mix.
- 2 tbs butter
- Slices of Pepperjack
Saute’ the onions in the butter, add the chicken broth and spices, boil, lower temperature and simmer for 20 min. Mix milk and flour, add to soup, add potato mix, cheese, stir until smooth and thickened.Serve with a slice of pepperjack melting on top.
Serve with: Thick Slices of your favorite bread, or a bread bowl.
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Crock Pot Vinegar BBQ:-For this we use chicken breasts, but I imagine other substitutions would work well.
Ingredients:
- Chicken Breasts (One per person usually)
- Apple Cider Vinegar (Slightly more mellow than regular vinegar. I haven't tried this with Balsalmic but I've been tempted)
- 2-6 Packets of Italian Dressing Powder. (I increase the amount depending on how much chicken I have going)
- If you DON'T have access to these convenient little packets, here's a list of the spices that go into Italian dressing: at Allrecipies.com
- Water
- Honey (Turbinado sugar has been used in a pinch)
- Black Pepper
- Red Pepper
- Ketchup
- Hot Sauce (I use Sriacha Hot Chili Sauce)
Preparation:
Clean the chicken breasts and place them in the bottom of your Crock Pot. Cover the chicken half way up it's depth with Apple Cider Vinegar. Add water ((Usually about 2 cups.)) to cover them the rest of the way. ((This is important. it helps keep the chicken moist, and additionally helps mellow the vinegar some. If you REALLY love Vinegar, just cover them entirely in Vinegar.
Drizzle Honey into the mix, I usually use about half a cup to help sweeten things a little.
Shake in two packets (Or more if you're cooking more chicken. I usually add 1-2 extra packs per every two extra chicken breasts) of Italian Dressing Powder directly into the vingegar-water mix. Add Pepper and Red Pepper to taste.
Cover the Crock pot, and crank it on high. You're now going to let it sit until the mix inside begins to bubble, this sometimes rattles the lid, which always freaks out Tilmani, but it's fine. You can then either turn it down to low and keep simmering, or leave it on high, the results seem to be about the same.
You'll know the chicken is ready to come out ((Although it can sit extra time if you want)) when it rises up from the bottom of the crock pot and floats.
Take the cooked chicken and put it into a large bowl, use two forks to separate it into largeish shredded chunks. If you want to apply sauce to the chicken, and not put it on the side, make the chunks larger than you'd like the end result to be. If the chicken shreds with little to no effort on your forks, it's definitely ready. If not, let it cook a while longer.
Once you have your chicken separated, make the sauce. This is sort of 'by eye' you want it just thin enough that you can pour it onto the chicken, but not a thin soup.
The Sauce is a combination of drippings from the crock pot, an squirt of the hot sauce ((This particular sauce is QUITE hot)) and Ketchup. Mix them together, taste testing occasionally to make sure you haven't created something that will send you screaming for milk to quench the fire. If one member at your table is particularly heat sensitive, enlist their help to make it to their taste, or make them a smaller, separate batch.
The sauce can now either be poured directly into your chicken and mixed, ((This is why the chunks should be larger for this process, as it will easily shred further in the mixing)) or put into small dipping dishes, so that people can customize the amount of sauce they get.
The other fun thing with this recipe is that you can make a much much milder, still tasty version that's great in tortilla wraps, by placing everything but the sauce ingredients in a casserole dish, covering it, and cooking it in the over at 350 for an hour. Skip the sauce, but chunk it up and enjoy with your favorite toppings, or by itself.
Recommended Side dishes: Potatoes, Rice or Cornbread, to break up the heat and spice.
