Below are the Top Five Contenders, place your vote by commenting below (on the
original post only please). Only one vote per person, I want to make sure we keep this fair and square ;o) Don't forget
voting ends at midnight on Friday, February 25th. The winner will be announced on Monday, February 28th.
*Note: I kept the recipes the way the ladies submitted them so you won't be seeing the typical baci's baking format.
Recipe Number One:
Ingredients:
4 Bone-in Pork Chops (you can use boneless)
1 envelope Onion Soup Mix (1 Oz. Packet)
1-½ cups Chicken Broth
1 can (10.5 Oz) Cream Of Chicken Soup (low Sodium)
1 envelope Dry Pork Gravy Mix (1 Oz. Packet)
Directions:
Place pork chops in slow cooker. In a separate bowl, mix remaining ingredients and pour over chops. Cook on low for 6-8 hours.
Serve with mashed potatoes to take advantage of all the yummy gravy.
Cook’s Note: I prefer a thick cut bone-in pork chop, however, if all you can find is boneless, then go with that. I probably wouldn't go with a real thin cut though. You may want to also use a low sodium chicken broth if you are sensitive to salt. You can always add salt in later if you feel it necessary. Also, try other cream soups, like cream of mushroom with this dish.
Recipe Number Two:
(Adapted from Not Your Mother's Slow Cooker Cookbook)
1 tablespoon unsalted butter, cut into pieces
1 tablespoon flavorful olive oil
2 large onions
1 teaspoon sugar
1/4 teaspoon salt
2 - 3 bay leaves
1 teaspoon thyme
2 tablespoons dry white wine (I used champagne)
2 cups beef broth
Thick slices of French bread, small enough to fit inside the rim of the soup bowl, for each serving
2 teaspoons cognac or white wine (I used champagne)
Freshly ground pepper to taste
Approximately 1/2 cup shredded Gruyere cheese for each serving
1. Combine the butter and oil in the slow cooker and cover. Turn the slow cooker on low and allow the butter melt and the oil to heat which you slice the onions.
2. Peel the onions, slice in half lengthwise, slice thinly into half moons. You should have about 4 cups of onion slices. Add them to the cooker. Sprinkle the salt and sugar over the onions. Toss with oil, butter, sugar and salt to coat them. Cover and cook on HIGH for 1 hour, stir. Turn the temperature down to LOW and cook until they are dark brown and caramelized, but not burned. (I cooked mine about 5 hours.) They will have cooked down to a fraction of their original volume and most of the liquid will be evaporated. If you are home, stir the onions once or twice during the cooking time to help them cook evenly. (I didn't stir mine after the first hour and they browned nicely.)
3. When the onions are done, add the wine, broth, bay leaves and thyme. Cover and continue to cook on LOW 4 -5 hours.
4. When you are ready to serve the soup, stir in the cognac. Add salt and pepper to taste. Toast the bread. Preheat the oven to 350. Put the bread slices on a baking sheet and bake until toasted, 10 - 15 minutes. Increase the temperature to 400.
5. Pour the soup into 2 ovenproof soup bowls; place on a baking sheet. Drop a bit of the cheese into the soup. Top each bowl with bread. Pile the rest of the cheese on top of the bread. Place the baking sheet in the oven and bake until the cheese is melted and browned, about 10 minutes. You can also put it under the broiler for a minute or two to help brown the cheese. Serve immediately.
Serves 2.
Recipe Number Three:
2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Server over rice. Makes 4-6 servings.
Recipe Number Four:
Ingredients:
3 boneless, skinless chicken breasts
2 cans (15oz) chicken broth
2 cans (15oz.) full of water
1 teaspoon onion powder
½ teaspoon garlic powder
1 Bottle BBQ sauce (or make your own, see below)
1 package of Kaiser rolls
BBQ Sauce ingredients: (see Cook’s note)
2 cups ketchup
½ cup packed light brown sugar
2 tablespoons orange juice
1 tablespoon molasses
2 teaspoons worcestershire sauce
1 teaspoon garlic powder
½ teaspoon liquid smoke (I use hickory)
1 teaspoon dry mustard powder
¼ teaspoon cayenne pepper
salt & pepper to taste
Directions:
In a pot, add chicken broth,water, onion powder and garlic powder. Boil chicken breasts in broth for about 15-20 minutes until chicken is thoroughly cooked. Take chicken out and allow to cool.
With two forks (or your hands), shred the cooled chicken. Put the shredded chicken, plus one bottle of BBQ sauce into your slow cooker. Give it a stir and set slow cooker on low for about 2-3 hours. When ready to serve, lightly toast your buns under the broiler or in a pan and then pile on the BBQ chicken!
Cook’s Note: I like to make my own BBQ sauce because it's pretty easy to if you have the ingredients on hand. This is my own recipe that I've calibrated over the years. Combine all the BBQ ingredients in a medium bowl, making sure to break up any brown sugar clumps. Taste and add more salt & pepper or cayenne pepper if necessary. Combine BBQ sauce with shredded chicken and continue directions as above.
Recipe Number Five:
1/2 lb to 1 lb of frozen chicken breasts
1 cup chicken broth
1/2 cup picante sauce or salsa
1 (14.5 oz) can of diced tomatoes, in tomato juice
1 tsp lime juice
2 garlic cloves, minced
1 (13.75 oz) can cream of chicken soup
1/2 cup chopped red pepper (optional)
1 tsp cumin
1/2 cup chopped fresh cilantro, or as much as desired
1 cup frozen corn
Tortilla chips
Grated cheese
Sour cream
Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup and red pepper in slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Remove chicken and shred with 2 forks. Add the chicken back in and then add cumin, cilantro, and corn. Cover and cook for another 30 minutes. Serve with tortilla chips, cheese and sour cream.
YAY!! I can't wait to see which recipe comes out on top :o) They all sound SOOOO yummy!!!
