Brain Teaser
Here is a fun obstacle to get you going. My students like to do these just for the fun of it. So, let me see what you’ve got, are you smarter than a 5th grader?
Hint: Order of Operations.
Slow Cooker Caribbean Jerk Chicken Recipe
I wanted to try a new recipe this week, and I had a whole chicken in the freezer. I didn’t want to spend too much time in the kitchen, because teaching all day wears me out. I wanted to use the slow cooker and I was in the mood for some jerk chicken. I Googled a jerk chicken slow cooker recipe and this was one of the first ones I came across.
Ingredients
4-5 pound whole chicken
1 tablespoon brown sugar
1 tablespoon all spice (not a typo, I used a whole tablespoon!)
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
3 limes, juiced (about 1/3 cup)
The Directions.
Use a 6-quart slow cooker. Skin the bird as much as you can (or don’t. it’s your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!
In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.
Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart–which is great. Moist, juicy, wondefully-flavored meat.
Lucky day!
I was fabulous! I have cooked whole chicken in the slow cooker before, and it always comes out flavorless and dry. This was juicy and savory. Like the author of this recipe said, even the pickiest eaters eat this chicken! I did one thing a little differently from the recipe. I put the rub on the chicken the night before and let it sit in the fridge over night. I also put a little jerk marinade sauce on the chicken when I put it in the crock pot.
credit: Crockpot365
Chicken Recipe: Chicken Carbonara—Light Sauce Chicken
I love Publix recipes, because they are usually pretty quick and easy. This is one that I tried recently.
Ingredients:
1 cup frozen green peas
1 small yellow onion, coarsely chopped
1 slice bacon, chopped
1 3/4 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/3 cup chicken broth (or white wine)
1 (15-oz) jar four cheese Rosa (or vodka) sauce
Prep
- Chop onion. Cut bacon into 1-inch-long pieces.
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands). Place oil in pan, then add chicken; cook 3–4 minutes on each side or until browned. Remove chicken from pan.
- Add onions and bacon; cook and stir 5–6 minutes or until bacon is browned. Add broth; cook 1 minute.
- Reduce heat to low; stir in sauce. Return chicken to pan and add peas, then cover; simmer 8–10 minutes or until chicken is 165°F. Slice chicken and serve.
Nutritional Values
CALORIES (per 1/4 recipe) 500kcal; FAT 29g; CHOL 165mg; SODIUM 930mg; CARB 14g; FIBER 2g; PROTEIN 46g; VIT A 20%; VIT C 10%; CALC 10%; IRON 10%.
Conclusion
This chicken recipe was pretty good. I couldn’t find the four cheese Rosa sauce, so if you make it with that sauce let me know how you liked it! I served mine with veggie noodles to get some extra servings of veggies in my super picky kids. :)
Caramel Crispies Recipe (from the Cheerios Cookbook)
In the mood for a yummy treat? Try these simple but delicious treats! The recipe below was was inspired by the Cheerios Cookbook.
Ingredients:
6 cups Honey Nut Cheerios
1 bag (14 oz) vanilla caramels, unwrapped
3 tbsp water
2 cups mini marshmallows
½ cup semisweet or milk chocolate chocolate chips
1 tbsp shortening
¼ cup miniature M&Ms
Steps:
1. Spray the bottom and the sides of a 13x9in pan with cooking spray.
2. Pour the cereal into a large bowl. Set the bowl aside.
3. Place the unwrapped caramels and water in a medium microwavable bowl. Microwave uncovered on High for 2 ½ to 4 minutes, stirring after each minute, until the mixture is smooth. With pot holders, remove the bowl from the microwave.
4. Pour the caramel mixture over the cereal and stir until the cereal is evenly coated. Gently stir in the marshmallows. Pour the cereal mixture into the pan. With the buttered back of a spoon, press the mixture in the pan until it is even.
5. Place the chocolate chips and shortening in a small microwavable bowl. Microwave uncovered on High for 1 to 2 minutes, stirring after each minute, until the mixture is smooth. Drizzle the chocolate over the top of the cereal mixture. Sprinkle the M&Ms evenly over the chocolate. Refrigerate until the mixture is firm and the glaze is set, about 1 hour.
6. With a table knife, cut the cereal mixture into 9 rows by 4 rows to make 36 bars. Store the bars in a loosely covered container.
Nutritional Values
1 bar: 90 Calories; Total Fat 2.5g; Sodium 75mg; Total Carbohydrate 17g (Sugars 11g); Protein 1g
Conclusion
These bars were fabulous. They are really easy to make and a nice little treat any time, or for a party. When I made them, I did not use shortening, I just melted the chocolate chips and drizzled that alone. Also, to make it easier to cut the bars, I cut them before I put them in the refrigerator. Once they are chilled, it is very hard to cut them right out of the fridge. Enjoy!
For more awesome recipes make sure to add Cheerios Cookbook to your AccuTeach shelf by clicking on the book below.
