My mama made me jealous last night talking about the delicious BBQ chicken sandwiches she and Dad had eaten. Using the slow cooker made it so easy!
2 tsp salt
1-1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp pepper
1 whole chicken, cut up (3 to 3-1/2 pounds)
1/2 cup cola soft drink
1/3 cup ketchup
1/4 firmly packed light brown sugar
2 tbsp apple cider vinegar
2 tbsp bourbon (plus a nip for the chef!)
1 lemon, sliced
Stir together the first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.
Whisk together cola, ketchup, brown sugar, vinegar and bourbon in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.
Cover and cook on high for 5 hours or on low for 7 hours. Remove chicken from slow cooker; let cool slightly. Discard lemon slices. Skin, bone and shred chicken. Serve on your favorite bread for sandwiches with coleslaw.
Simmer this soup on the stove (or start it earlier in a slow cooker). Delicious on a Meat Free Monday!
4 medium tomatoes, chopped
2 medium carrots, chopped
2 celery ribs, chopped
1 medium zucchini, halved and sliced
1-1/2 cups shredded cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
6 cups reduced-sodium chicken broth (or vegetable broth)
1-1/4 tsp Italian seasoning
1 tsp salt
1/4 tsp pepper
2 cups cooked elbow macaroni
5 tbsp shredded Parmesan cheese
Combine all ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer for 45 minutes to one hour (or until vegetables are tender). Just before serving, stir in macaroni and heat through. Serve with Parmesan cheese.
It's the sauce you make in the pan after you've cooked the fish that really sets this dish off!
1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 tsp salt, divided
1 tsp pepper, divided
4 catfish fillets (6 oz each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tbsp lemon juice
1 to 2 tbsp minced fresh parsley
In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 tsp each salt and pepper. Coat catfish with pecan mixture.
In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minutes. Stir in parsley. Serve sauce with the catfish.
Spell love S-O-U-P with this fast and easy, one pot dish!
2 medium carrots, chopped
1 celery rib, chopped
1/3 cup chopped sweet onion
1 tbsp olive oil
1 quart chicken broth
1-1/2 cups cubed cooked chicken breast
1/4 tsp dried thyme
3/4 cup uncooked alphabet pasta
2 tbsp minced fresh parsley (or 1 tsp dried parsley)
In a Dutch oven, saute the carrots, celery and onion in oil until tender. Stir in the broth, chicken and thyme. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for about 10 minutes or until pasta is tender. Stir in parsley and serve.