HAWAIIAN BBQ BEANS

• Prep: 10 min. Cook: 5 hours
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Ingredients

• 4 cans (15 ounces each) black beans, rinsed and drained
• 1 can (20 ounces) crushed pineapple, drained (I didn't drain mine, because I like the extra sweetness and moisture it adds to the beans)
• 1 bottle (18 ounces) barbecue sauce
• 1-1/2 teaspoons minced fresh gingerroot
• 1/2 pound bacon strips, cooked and crumbled

Directions

• In a 4-qt. slow cooker, combine the beans, pineapple, barbecue sauce and ginger. Cover and cook on low for 5-6 hours. Stir in bacon before serving. Yield: 9 servings.
• I used this side dish with hot dogs and a fresh green salad. It is delish!

SLOW COOKER JAMBALAYA 

Ingredients

• 1 pound skinless, boneless chicken breast halves (I used skinless, boneless thighs) - cut into 1 inch cubes
• 1 pound andouille sausage, sliced (I used kielbasa)
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper (I only used half the recommended amount with children in mind)
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.
3. Serve over rice.

Yields 12 servings

Crockpot Beef Stroganoff

1 1/4lbs. cubed beef stew meat
2 cans condensed cream of mushroom soup
1 chopped onion
2 Tbsp Worcestershire Sauce
1/4 c. water or beef broth ( a little more if you want it saucy)
dash of garlic salt
8 oz. cream cheese
egg noodles

In a slow cooker combine all ingredients except the cream cheese and noodles.  Cook on a low setting for 8 hours or high for 5 hours.  Approximately 15-20 minutes before serving, add cream cheese, stir occasionally until melted.  Cook noodles and combine.

Easy 7up Marinade

 Recipe from Chef in Training

Ingredients

• 2 cups 7-Up
• 1 cup soy sauce
• 1/2 tsp. minced garlic
• 1 cup oil

Instructions

1. In a medium bowl, mix all ingredients together.
2. Trim Chicken and poke holes with fork.
3. Place chicken in a 9x13 or a ziploc bag and pour marinade over top and cover. Place in fridge.
4. Marinade 8 hours or overnight
5. Grill chicken and eat up!

Hawaiian Grilled Chicken

Found on chefintraining.com

 

Ingredients

• 3 pounds chicken breasts The original recipe uses thighs, but I just had chicken breasts on hand and it worked perfectly
• 2 cups soy sauce If using Kikoman's, make sure its low sodium
• 2 cups water
• 1 1/2 cups brown sugar
• 1 bunch green onions reserve some for garnish later
• 1/4 cup sweet onion finely chopped
• 1/2 tsp. garlic minced
• 1 tsp. sesame oil
• 1 (13.5 oz) can coconut milk

Instructions

1. Trim chicken of any fat. For chicken breasts, since they are thicker, I poke them with a fork all over so the marinade can soak in.
2. In a large bowl, mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk.
3. Pour marinade over chicken and marinate for at least four hours, overnight is preferred. (for chicken breasts, I would definitely say over night is best to ensure the flavor is greatly absorbed)
4. Grill chicken until chicken is cooked through, switching sides half way through.
5. It is delicious over coconut rice, garnished with green onions and any additional soy sauce if needed!
6. To make coconut rice: Replace half of the water in your rice recipe with coconut milk.

Teriyaki Chicken Salad Sandwiches

Teriyaki Chicken Salad Sandwiches
Recipe by Our Best Bites

2 chicken breasts
Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
2 stalks celery, finely chopped
1/3 C sliced green onions, chopped
1/4 c. sliced almonds, toasted
1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
1 small can pineapple tidbits OR roughly-chopped chunks
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
Croissants or pitas
Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.
Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki–if you need it, go for it! Serve on a lettuce leaf in a croissant or a pita (or by itself if you feel the urge!)

Katie Graham

BBQ chicken wraps

Cook 4 chicken breasts in crockpot with chichen broth on low for 4-6 hours.  Remove and shred chicken. In a sauce pan, combine the shredded chicken and bbq sauce.  Cook over medium heat, stirring occasinally, until heated through.  Serve with fresh tortillas and coleslaw recipe below if desired.   Homemade Coleslaw for BBQ Wraps 1 (16 oz) bag of coleslaw mix ½ cup mayonnaise 2 Tbsp sugar 1 Tbsp honey Dijon mustard 1 teaspoon honey   Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for 30 minutes. Remove the coleslaw from the fridge and drain.  You want to remove the excess liquid so you don’t end up with a soggy wrap. To assemble the wrap:   Place some of the chicken in the middle of the tortilla.  Then top with coleslaw.  Wrap up the tortilla burrito style.  If desired, cut each wrap in half on a diagonal. Kylee