HippieDog's Favorite Recipes

Crock Pot Sweet and Sour Chicken

I'm so glad I was out of sweet and sour sauce because it forced me to look around and see if I could make my own.

This sauce is wonderful and only takes a few minutes to whip up. You can use it for the recipe below or on your favorite recipe calling for sweet and sour sauce.

Crock Pot Sweet and Sour Chicken

4 boneless skinless chicken breasts
1 can crushed pineapple
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 TB ketchup
2 TB cornstarch

Combine sugar, vinegar, water, soy sauce, ketchup and cornstarch in saucepan. Bring to a boil, stirring constantly until sauce has thickened. This just takes a minute or two.

Spray crock pot lightly with cooking spray. Place chicken breasts in crock pot, pour sweet and sour sauce on top and top with 1 can crushed pineapple. You do not need to drain the pineapple.

Cook on low setting 5 to 6 hours, or until chicken is cooked.

Remove chicken and cut in bite size pieces if desired. Add chicken back to sauce and serve over rice or noodles.

Recipe source for Sweet and Sour Sauce: Sweet and Sour Sauce I

 

 

Turkey Burger Stroganoff

Turkey Burger Stroganoff

1 pound turkey burger
1/2 cup onion, chopped
8 ounce basket fresh mushrooms
1 can cream mushroom soup
3/4 cup sour cream
1/2 cup milk
1/4 tsp. garlic salt
1/4 tsp. pepper
12 ounce package egg noodles, cooked

Brown turkey burger with onions for 5 minutes. Add mushrooms and saute until mushrooms and onions are tender.

Stir in soup, sour cream, milk, garlic and pepper.

Bring to boil, while stirring and reduce to simmer for 5 minutes.

Stir in noodles and garnish with an additional dollop of sour cream if desired.

 

Cajun Chicken Pasta

Cajun Chicken Pasta with Garlic Toast

2 chicken breasts
4 tsp. cajun seasoning
4 TB butter
3 cups heavy cream
1/2 tsp. lemon pepper seasoning
1 tsp. salt
1 tsp. black pepper
1/4 tsp. garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, shredded

Add chicken breasts and cajun seasoning to large zip lock bag. Shake until well coated.

In large skillet, add 2 TB butter and cook chicken over low to medium heat. Only turning once.

When chicken has almost finished cooking, get a second skillet. Add heavy cream, 2 TB butter, lemon pepper, salt, black pepper and garlic powder. Cook over medium heat, stirring occasionally. When mixture comes to a bubble, add penne pasta. Stir and turn off heat.

Slice cooked chicken intro strips.

Spoon pasta onto large serving dish. Top with chicken, roma tomatoes and sprinkle with parmesan cheese.

Serve with garlic toast. I found this recipe at Food.com, Chili's Copycat Cajun Chicken Pasta recipe.

Garlic Parmesan Toast

1 loaf french bread
butter, softened
garlic sprinkle
parmesan cheese
parsley

Slice garlic bread and spread with softened butter. Sprinkle with garlic sprinkle seasoning, parsley and top with parmesan cheese. Broil for 1 to 2 minutes until bread begins to look toasty :)

Serve with Cajun Chicken Pasta

Spanish Rice

Spanish Rice

2 TB olive or vegetable oil
2 TB chopped onions
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Saute onion in olive oil until tender. Add rice, stirring constantly. When rice begins to brown, stir in chicken broth and salsa.

Reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.

Original recipe found at allrecipes.com

Cheese Ravioli with toast

 

 

1 package small cheese ravioli
2 15 ounce can tomato sauce
2 TB sugar
1 tsp. salt
1/8 tsp. pepper
2 tsp. Italian seasoning
1 yellow onion, diced
2 TB olive oil
1 cup mushrooms, sliced
2 garlic cloves, chopped
1 cup mozzarella cheese, shredded
1/2 Parmesan cheese, shredded
2 TB parsley
1 bag of fresh baguette bread
1 TB olive oil
garlic sprinkle

Saute onions, mushrooms and garlic in olive oil until vegetables are tender.

Add tomato sauce, sugar, Italian seasoning, salt and pepper. Bring to a boil and reduce heat and simmer for 1 hour.

Cook cheese ravioli according to package instructions. Drain and keep warm in pan with covered lid.

Add ravioli and simmer an additional 10 minutes. Top with mozzarella cheese, Parmesan and parsley flakes.

Slice baquette bread and saute in pan with olive oil. Turn when golden brown. Top with Parmesan cheese, garlic sprinkle and parsley if desired.