Kielbasa and Roasted Pepper Trio

Once again we have another "no recipe" recipe using my slow cooker. I chose to make this because it was something I could make ahead of time and it gave a great secondary meat option at a gathering. To prep this ahead of time I roasted some cubanelle, poblano and red peppers. When they were cooled I removed the skin and seeds and cut them into strips. Next I prepped my kielbasa by cutting it into pieces. The next day I browned the kielbasa pieces in a pan (in batches) and combined that with the peppers in the slow cooker. Once it is warmed through people can dig in. You can also serve this with some small rolls so people can make mini sandwiches.

One year ago: Canadian Bacon and Cheese Quiche

Buffalo Style Meatballs

Now I realize this is hardly and recipe and some people may not even think it is blog-worthy. But when I made these they were a big hit. Plus I know people are always looking for another way to serve meatballs in the slow cooker for parties. I thought it as a nice alternative to buffalo chicken wings. I have also come to realize that I like putting wing sauce in traditional recipes =). All I did was throw some frozen meatballs in, poured in some buffalo wing sauce (I used Texas Pete brand) and stirred. Then I followed the cooking directions from the meatball package.

One year ago: Taco Bake

Creamy Goat Cheese Pasta with Sundried Tomatoes and Chicken

I had some goat cheese sitting my refrigerator and was not sure what to do with….but I knew I wanted to make a meal out of it. This dish would also be good with some chickpeas in place of the chicken.

INGREDIENTS

5 ounces goat cheese log, crumbled
½ cup sundried tomatoes in oil, drained and chopped
¾ pound chicken, cooked and chopped
3/4 pound angel hair pasta*
reserved pasta water
salt and pepper

DIRECTIONS

Boil pasta in salted water. When pasta is done remove from water into a serving and reserve your pasta water.

While the pasta is still warm sprinkle in the goat cheese and stir. Add in some reserved pasta water (about a ¼ cup at a time) and until the pasta a nice consistency and the goat is mixed in thoroughly. (I used about a cup of pasta water total).

Toss in the warm chicken and sundried tomatoes. Season with salt and pepper and serve.

*The pasta amount stated about is only an approximate amount. I was using up two boxes that had already been opened.

One year ago: Salsa Chicken

Chicken Gyros

I have seen this on numerous blogs, but never got around to it because it required planning and prepping. I usually just cook whatever I am in the mood for at that time. That was until I lost my voice and could not go to work. That gave me plenty of time. It was nice to be off of work “sick” but still feel great and be able to whatever I want (expect speak).

From Elly Says Opa

INGREDIENTS

3 chicken breasts
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons
red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
salt and pepper
tzatiki *see post below
sliced tomatoes
pitas

DIRECTIONS

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in a resealable bag. Place in the refrigerator for about an hour.

Preheat the broiler. Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 7 minutes per side, depending what size/type chicken you are using.

Allow the chicken to rest for a few minutes before slicing into strips.

Heat your pitas to make them pliable. Stuff the pita with the chicken, tzatziki and tomatoes.

One year ago: Irish Beef Hand Pies

Tzatziki

I made this to go some Chicken Gyros. My mom loved it so much she was eating as a dip!

Adapted from Elly Says Opa

INGREDIENTS

16 ounces plain yogurt (not fat free)
1 hothouse cucumber or 2 regular cucumbers, seeded
1 clove garlic, finely minced
1-2 teaspoons white wine vinegar
salt and pepper
squeeze of fresh lemon juice
drizzle of extra virgin olive oil

DIRECTIONS

Strain yogurt using a cheesecloth (I used a paper towel that I set in a mesh strainer) over a bowl for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred the cucumbers and then squeeze them to get rid of as much excess moisture as possible. I used a paper towel to do this.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt and pepper to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top

One year ago: Basic Blondies