Chicken Vessuvio

I got this recipe from Giada on the Food Network. It works great in the crock pot as well.

Ingredients:
4 chicken thighs (I use boneless, skinless chicken breasts)
3 Tablespoons Olive Oil
1 1/2 pounds red potatoes (halved if they're large)
4 cloves minced garlic
2/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts
2 Tablespoons butter
Salt and Pepper

Heat oven to 450

Heat the oil in a large pot over high heat. Sprinkle chicken with s & p. Brown chicken on all sides working in batches if needed. Transfer chicken to baking dish.

Add potatoes to same pot and cook until golden brown...about 10 minutes. Add the garlic and saute for 1 minute. Add chicken broth and scrape bits from bottom of pot. Add oregano and thyme and pour over the chicken. (This is when it could be placed in a crock pot for 3-4 hours on low)

Bake about 20 minutes and then add the artichokes and dot with butter for another 10 minutes of baking, or until chicken is tender.

Chili Coke Roast

1 Roast
1 Can Coca-Cola
1 Package Onion Soup Mix
1 Bottle Chili Sauce

Place all ingredients in a crock pot and cook for 7-10 hours. The meat will shred easily when meat is done. Serve over mashed potatoes.

Baked Pesto Chicken

4 Boneless, skinless chicken breasts
1/2 cup basil pesto
2 plum tomatoes
shredded mozzarella cheese

Preheat oven to 400 degrees. Cover cookie sheet with foil.
Put pesto and chicken in bowl and toss chicken until well coated.

Bake for 20-25 minutes until cooked through.

Place slices of tomato on chicken and sprinkle with mozzarella cheese. Bake another 3-5 minutes.

Serve over cooked angel hair pasta.

Orange Fluff

Orange Jell-O Fruit Salad

Jamie Wayman



1 (4.6 oz) box Vanilla Cook & Serve Pudding

1 (3 oz) box Orange Jell-O

1 can Pineapple Tidbits

1 can Mandarin Oranges

1 (8 oz) Cool Whip (WE use 16oz)



Drain fruit juices into a liquid measuring container. Measure 2 cups of fruit juice; if unable to get 2 cups just add water. Put all fruit into a covered tupperware container in fridge. In sauce pan combine Vanilla Pudding and juice. Stir continuously until mixture comes to a full boil. Remove mixture from heat and put in large bowl. Stir in Jell-O until dissolved. Let mixture sit in fridge overnight or several hours, covered.



In morning beat mixture with blender until fluffy. Add cool whip and beat again. Add fruit just before serving.

Pork Tacos

Ok, So I have another good Mexican recipe. It is not really a recipe but more of a creation I came up with. Soo yummy. Don't wimp out and not make the dressing, sooo worth it!

1 Pork Roast
Half Bottle Lawry's Baja Chipotle Marinade
Small taco size Flour Tortillas
1 Hidden Valley Ranch dry dressing Mix
1 small can of salsa Verde
Lettuce, cheese, optional.

Put Pork in crock pot on low heat and about 4 hours later put in Lawry's marinade
Cook 2-3 more hours and then shred pork
Make ranch dressing according to directions. And then add about 2-3 spoonfuls of salsa Verde. (gives it a cafe rio flavor) Chill in fridge for 30 minutes.
Heat oil on medium high heat in frying pan and fry tortillas until crispy and light brown. Drain on paper towel.

Fill tortillas with all the fixins' This is seriously a hit every time I make it.

Beef Enchiladas

This blog is totally dying and it makes me sad!

Natalie Haggen made these for us and they were so good so I asked her for the recipe.

Beef Enchiladas

1 lb ground beef
1 md onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded cheddar chz (4 oz)
2 TBSP fresh parsley
1/4 tsp pepper
1/3 cup chopped bell pepper
2/3 cup water
1 TBSP chili powder
1/2 tsp dried oregano leaves
1/4 tsp cummin
2 whole chopped green chilies(I use the chopped canned)
1 garlic clove finely chopped
1 15 oz can tomato sauce
8 corn tortillas
extra shredded cheese, sour cream and chopped onion, if desired

Heat oven to 350

Cook beef, then stir in onion, sour cream, 1 cup cheese, the parsley and pepper. cover and remove from heat

heat bell pepper (I leave them out-picky kids) water, chili powder,oregano, cummin,chilies, garlic and tomato sauce to a boil stirring occasionally. reduce heat, simmer uncovered for 5 min. pour into ungreased pie plate.

Dip each tortilla in sauce to coat both sides, spoon 1/4 cup beef mixture on each tortilla, roll it up and place seam side down in ungreased rectangular baking dish. Pour remaining sauce over enchiladas, I always put more cheese on top.

Bake uncovered for 20 min or until bubbly.

Peanut Butter Brownies

Thanks to my good friend Kelly for this recipe. These are SO good.

2 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt
1 3/4 c. brown sugar
1 c. peanut butter
1/2 c. margarine or butter
3 eggs
2 t. vanilla
3 1-oz. squares semi sweet chocolate
1 1-oz. square unsweetened chocolate
1 6 oz. package or about 1 c. semi-sweet chocolate chips

Heat oven to 350 degrees. Mix flour, baking powder, salt, set aside. At medium speed, beat brown sugar, butter, peanut butter until smooth 2 minutes. On low beat in eggs and vanilla. Bear in flour mix until combined. Place 1 3/4 c. dough in seperate bowl. Stir in melted chocolate squares into remaining dough until blended. Fold in 3/4 c. semi sweet chips. Pat 1/2 chocolate dough in 13x9 cake pan. Drop peanut butter dough in random pattern for 2nd layer. Pat down. Sprinkle remaning chocolate dough and chocolate chips on top. Bake 25-30 minutes until toothpick inserted in middle is clean.