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Wednesday, September 11, 2013

Cheddar Chicken

This is an easy meal, the kids can help too!  My kids love crushing crackers for me!!!  

Cheddar Chicken

16 buttery cracker (Ritz) crushed (about 3/4cup)
6oz Cheddar, grated
1 clove garlic, finely chopped
Kosher salt and black pepper
4 skinless chicken breast
4 tablespoons unsalted butter, melted

  • Heat oven to 350.  In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
  • Dip the chicken in the butter, then in the cracker mixture, pressing gently to help adhere, and place in a foil-lined baking sheet.
  • Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter.  Back until the chicken is golden brown and cooked through, 25-30 minutes.  

We had this with rice and green beans.  

Wednesday, September 4, 2013

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

With school back in session and fall coming around, pull out those crock pots!!!!  What a better way to come home to dinner already done!!!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
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Serves: 6
Ingredients
2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce
Instructions
Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. *(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.

*I recommend putting it in the broiler!  It turned out perfect!  Very tender!!!  The sauce was a hit with everyone!!!