This recipe is one that I came up with after searching for a chicken and salsa type of dish. I couldn't find any recipes that suited what I wanted, so I just added a little bit of this and a little bit of that and voila! here it is.
Southwest Slow Cooker Chicken
2 boneless, skinless chicken breasts
1 24-oz. jar of salsa (I use one that has corn and black beans in it)
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 can of petite diced tomatoes (DO NOT DRAIN)
1 packet of taco seasoning
Place all ingredients in the slow cooker. Cook on LOW for 4-6 hours or HIGH for 2-3 hours. It will seem really soupy, but once the chicken is cooked thoroughly, use two forks to shred the chicken. This will thicken it up. Serve with tortilla chips, shredded lettuce, cheese, olives, sour cream, etc. It is quite tasty and quite addicting. Enjoy!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, May 18, 2011
Sunday, March 7, 2010
Ginger-Peach Glazed Pork Chops
The consensus on this was 2 thumbs up!! Even the most picky eater ate it up!! This is one of those recipes that I threw together based on other recipes. The amounts are approximate...I just add things until they taste good. Feel free to add to or delete to suit your tastes.
Ginger-Peach Glazed Pork Chops
4 boneless pork chops
1/2 cup peach preserves (I used homemade. Yum!)
2 tsp Worcestershire sauce
3/4 tsp ground ginger (plus a little extra to season meat)
1/2 tsp. dried onions
1/2 c. white grape-peach juice
salt and pepper
To prepare the meat: Season each side with salt, pepper and ground ginger. I use sea salt and just barely sprinkle on the meat. In a hot skillet coated with cooking spray, sear the porkchops for 2 minutes on each side. Remove from skillet. Add ginger-peach sauce and juice to pan and scrape all those yummy bits off the pan. Replace porkchops in pan. Reduce heat to low. Cover and let simmer for 5-7 minutes or until meat is no longer pink and juices run clear. This can be served over rice with sauce or by itself. We enjoyed it with a side salad.
Ginger-Peach Sauce: Combine the peach preserves, Worcestershire sauce, ginger, and dried onions. Whisk together.
Ginger-Peach Glazed Pork Chops
4 boneless pork chops
1/2 cup peach preserves (I used homemade. Yum!)
2 tsp Worcestershire sauce
3/4 tsp ground ginger (plus a little extra to season meat)
1/2 tsp. dried onions
1/2 c. white grape-peach juice
salt and pepper
To prepare the meat: Season each side with salt, pepper and ground ginger. I use sea salt and just barely sprinkle on the meat. In a hot skillet coated with cooking spray, sear the porkchops for 2 minutes on each side. Remove from skillet. Add ginger-peach sauce and juice to pan and scrape all those yummy bits off the pan. Replace porkchops in pan. Reduce heat to low. Cover and let simmer for 5-7 minutes or until meat is no longer pink and juices run clear. This can be served over rice with sauce or by itself. We enjoyed it with a side salad.
Ginger-Peach Sauce: Combine the peach preserves, Worcestershire sauce, ginger, and dried onions. Whisk together.
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