Foodgasm Recipes - Page 142 of 151

Asian Pork Tenderloin Recipe

This Asian Pork Tenderloin Recipe is not only simple but also extremely flavorful. The pork tenderloin is tender and the Asian influence is evident with soy sauce and sesame oil.

Serve it with sushi style rice or noodles and Chinese style green beans! The leftovers (If you have any!) are perfect for pork lo-mein. Absolutely dee-lish.

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Asian Pork Tenderloin Recipe

Prep Time

8 hrs 40 mins

Cook Time

1 hr 30 mins

Total Time

10 hrs 10 mins

Delicious pork tenderloin done in an Asian fashion.

Course: Main Course

Cuisine: Asian

Calories: 290 kcal

Ingredients

1/3 cup lite soy sauce
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
1/8 cup packed light brown sugar
3 green onions chopped
4 cloves garlic crushed
1 1/2 tablespoons Asian chile paste
1 1/2 teaspoons pepper
1 2 pound fat-trimmed pork tenderloin

Instructions

Combine the soy sauce, sesame oil and Worcestershire sauce in a medium bowl. Whisk in the brown sugar, green onions, garlic, chile paste and the pepper.
Place the pork tenderloin in a shallow dish and pour the marinade over it. Turn the tenderloin several times so the marinade coats it well. Cover the dish with plastic wrap and refrigerate 8 hours or more. Overnight is better.
Alternately you can place the pork tenderloin in 1 gallon sized Ziploc bag and pour in the marinade. Squeeze as much air as you can from the bag and zip it up. Place the bag in the refrigerator and just turn the bag over every two or three hours.
Preheat your oven to 325 degrees F. Transfer the pork tenderloin along with the marinade into an aluminum foil-lined baking pan.
Roast in a preheated oven 80 to 90 minutes. Remove the roast from the oven and cover it with a foil tent for 15 to 20 minutes.
While the tenderloin roast is resting pour the marinade into a saucepan and reduce to sauce consistency. You can also make additions to the sauce like diced button mushrooms. The sauce can be thickened with a flour or cornstarch slurry instead of reducing.
Slice the tenderloin and pour the sauce over the slices to serve. With plain cooked rice and steamed bok choy as side dishes your family will think they're enjoying Chinese takeout instead of your own Asian Pork Tenderloin Recipe.

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For lovers of glazed pork chops, this Apricot Glazed Pork Chops Recipe is a contender for your new favorite. It’s very easy to pull together with staples from your pantry, such as ketchup, mustard and apricot jam.

The chops are broiled then basted with a glaze, which gets them to the table sizzling hot, yet still tender and juicy.

If you’re one who fears dry pork, this recipe will not let you down. It also comes with a bonus – the basting glaze becomes a sauce to serve on the side.

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Apricot Glazed Pork Chops Recipe

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Apricot, steak sauce and ketchup makes up the glaze for this delicious family entree!

Course: Main Course

Cuisine: American

Servings: 6

Calories: 275 kcal

Ingredients

6 pork loin or rib shops each 3/4 inch thick
1 cup apricot jam
3/4 cup ketchup
1/4 cup steak sauce
2 cloves garlic minced
1 teaspoon dry mustard
Kosher salt and ground black pepper

Instructions

Season the pork chops with the kosher salt and black pepper and set them aside.
Whisk together the apricot jam, ketchup and steak sauce. Add the minced garlic and dry pepper. Heat the mixture in a small saucepan, and let it simmer about 10 minutes.
Heat the broiler to high. Broil the pork chops for about 5 minutes on each side, then baste with some of the glaze. Continue to broil the pork chops, basting every 5 minutes, until the chops are cooked through.
Remove the glazed pork chops to a heated platter and serve hot. Serve the remaining apricot glaze as a sauce on the side.

On Your Own – To make the glaze a little tangier, use 1/2 cup ketchup, 1/4 cup Dijon mustard and 1/4 cup steak sauce to blend into the apricot jam.

If the glaze has gotten too thick by the time you serve the pork chops, thin it out with a little apple juice or warm water.

Good To Know – It’s o.k. to substitute another jam or preserves for the apricot jam, just try to choose one without seeds or big chunks of fruit.

You could also try blackberry jelly, which melts much easier and blends better with the other ingredients.

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Apple BBQ Sauce Recipe

This apple BBQ sauce recipe uses applesauce. You can substitute apple butter for apple butter BBQ sauce. Both give a nice thick texture to the sauce and coat the meat for a sweet and spicy flavor.

If you’ve been buying BBQ sauce from the grocery you’ll notice immediately after tasting this BBQ sauce recipe that there is no chemical taste.

This is a pretty doggone good sauce but in my opinion.

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Apple BBQ Sauce Recipe

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Apple sauce and ketchup based sauce flavored with brown sugar. The sweetness of the sugar is cut somewhat with lemon juice. A good basic sauce.

Course: Sauce

Cuisine: Barbecue

Servings: 4

Calories: 165 kcal

Ingredients

1 cup applesauce or apple butter
1/2 cup ketchup
2 cups unpacked brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Instructions

In a saucepan over medium heat, mix the applesauce or apple butter, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring the mixture to a boil. Remove the bbq sauce from the heat and cool completely.

This bbq sauce is sweet and not very spicy. If that’s what you like then you’re in luck. If not cut back on the brown sugar and add hot sauce to your taste.

Use the bbq sauce to baste the meat of your choice on the grill. If you’ve got leftover pork roast this sauce will make it into delicious pulled pork sandwiches. Just shred the pork roast and sauce it up in the crock-pot for an hour or two. Delicious!

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Spicy Grilled Chicken Recipes

Spicy Grilled Chicken Recipes can go two ways. There’s spicy as in hot then there’s spicy as in savory, flavorful and well balanced.

This recipe for boneless skinless chicken breasts definitely falls into the second category.

The chicken is marinated in a mixture of lime juice and zest, garlic, oregano and crushed red chili flakes.

A few minutes on a hot grill releases the aromatic essence of the marinade and enhances the chicken with its ingredients.

You’ll be using this quick and easy chicken recipe at least once a week, so it’s time to get the grill ready!

Prep time: 15 minutes Cook Time: 15 minutes Ready In: 1 hour 30 minutes

One of The Best Spicy Grilled Chicken Recipes

Ingredients

6 boneless skinless chicken breasts
3 tablespoons fresh lime juice
1 tablespoon lime zest, grated
2 large cloves garlic, minced
1/2 tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon crushed red chili flakes
2 tablespoons olive oil
Kosher salt and ground black pepper

Directions

Whisk together the lime juice, lime zest, garlic, thyme, crushed red chili flakes and olive oil.

Season the chicken breasts with the kosher salt and black pepper.

Put the chicken breasts into a resealable plastic bag and pour in the marinade. Seal the bag and refrigerate the chicken for at least 1 hour.

Light a charcoal barbeque or heat a gas grill for medium high heat. Lightly oil the grate.

Shake the excess marinade from the chicken and grill the breasts about 6 to 8 minutes per side, or until there is no pink in the center of the breast.

Food For Thought – So if you would like spicy hot, add 1 teaspoon hot chili oil and 1 teaspoon of chili garlic paste, both found in the Asian food section of the market, to the marinade.

It will still be there when the chicken is cooked and comes off the grill – it does not fade away!

Yield = 6 Servings

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Slow Cooker Chicken Soup

This Slow Cooker Chicken Soup has Southwestern cuisine flair. It’s a warm and inviting chicken soup any time of year, and is so easy you might start feeling a little guilty for not cooking more!

Take advantage of frozen corn and canned tomatoes, but don’t substitute for the fresh onion or red and green bell pepper.

These ingredients lend their flavors and texture for a well balanced home-cooked meal that will surely be added to your favorites list.

Southwestern Slow Cooker Chicken Soup

Ingredients

1 1/4 pound boneless skinless chicken breasts, cut into thin strips
1 quart chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with the juice
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4 ounces) roasted green chilies, chopped
1 tablespoon seasoned salt, such as Lawry’s
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 tablespoon chili powder
kosher salt and ground black pepper

Directions

Season the strips of chicken breast with the kosher salt and black pepper.

Lay the strips in the bottom of a slow cooker then add the corn, diced tomatoes, chopped onion, both bell peppers and the can of chopped roasted chilies.

Whisk together the chicken broth and seasoned salt, ground cumin, granulated garlic, dried oregano and chili powder. Pour this mixture over the chicken and vegetables.

Cover the pot and turn on low. Cook for 6 to 8 hours, until the chicken and vegetables are cooked through.

Food For Thought – You can use a can of Rotel diced tomatoes with peppers if you would like to skip a step, but the roasted green peppers do add their own flavor.

Good To Know – If you would like more of a stew than a soup, cut back on the chicken broth by half and cook on high for 3 to 4 hours.

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Slow Cooker Chicken Curry

If you’ve never tried making slow cooker chicken curry before, this is a good introduction to the depth and flavor of this exotic spice. This recipe combines potatoes and chicken breasts, simmered slowly in a slow cooker.

Your kitchen will take on an aroma reminiscent of the long ago spice trade. It’s a good way to travel without leaving home.

While traditional curry is made up of dozens of ingredients, blended according to individual tastes, we use curry powder for this recipe. Once you get used to the flavor, try it with different dishes – it makes a killer chicken salad!

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Slow Cooker Chicken Curry

Prep Time

25 mins

Cook Time

8 hrs 15 mins

Total Time

8 hrs 40 mins

Chicken curry made simple with the use of curry powder and the slow cooker.

Course: Main Course

Cuisine: Indian

Calories: 260 kcal

Ingredients

1 pound boneless skinless chicken breasts
2 large russet potatoes peeled and cubed
2 1/2 cups of chicken broth
2 tablespoons curry powder
3 tablespoons cornstarch
1 bag 10 ounces mixed frozen vegetables, thawed
Kosher salt and ground black pepper

Instructions

Season the chicken breasts with the kosher salt and black pepper. Cut the breasts up into bite-sized pieces.
Mix together the chicken broth and water, then whisk in the curry powder. Pour this mixture into the slow cooker and add the chicken with the potatoes.
Cover the slow cooker and turn the heat on low and cook for 8 hours.
During the last hour of cooking, add the mixed vegetables. Dissolve the cornstarch into a little of the cooking broth and add it to the pot. Stir the mixture to evenly distribute it. Continue cooking until thickened.

Good To Know – For a quicker meal, cook the pot on high for four hours, and add the vegetables during the last half hour.

Food For Thought – This is a fairly simple curry recipe – branch out and add some of your own favorite ingredients: garlic, fresh herbs, chili powder and coriander would all be good additions.

If potatoes aren’t your thing, substitute 1 cup of rice and increase the broth by 1 cup.

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Slow Cooker Chicken Casserole

This slow cooker chicken casserole will make you forget the fear of making a Thanksgiving turkey. Use your slow cooker with boneless chicken breasts.

Then you can dress the whole thing up with traditional fixings.

Turkey gravy, bread stuffing mix, and fresh mushrooms just beg for a little cranberry sauce on the side.

If your family insists on turkey, use half a fresh turkey breast with the skin and bones removed.

Because this Thanksgiving dinner is made in a slow cooker, you will get to enjoy the holiday as well.

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Slow Cooker Chicken Casserole Recipe

Prep Time

45 mins

Cook Time

8 hrs

Total Time

8 hrs 45 mins

A delicious casserole that is much easier than a traditional roast turkey. Just let the slow cooker do all the work.

Course: Main Course

Cuisine: American

Servings: 6

Calories: 365 kcal

Ingredients

4 boneless skinless chicken breasts
5 cups of dry bread cubes about 1 inch square
1 cup fresh mushrooms sliced
1 large onion chopped
3 stalks celery chopped
1/4 cup instant stuffing mix
1 teaspoon poultry seasoning
1 teaspoon dried sage
1 jar 12 ounces turkey gravy
1 can 10.75 ounces condensed cream of mushroom soup
kosher salt and ground black pepper

Instructions

Season the chicken breast with the kosher salt and black pepper, and then cut them into 1 inch cubes.
In a medium bowl, toss together half of the dried bread cubes with half of the instant stuffing mix and set this mixture aside.
In a separate bowl, combine the remaining half of the bread cubes and instant stuffing mix, then add the sliced mushrooms, onions, celery, poultry seasoning and sage. Add the turkey gravy and cream of chicken soup. Mix all the ingredients until well blended.
Place the reserved mixture of breadcrumbs and stuffing mix into the bottom of a slow cooker. Layer it with the cubed chicken breast, then cover the chicken with the mixture of bread cubes, vegetables, soup and gravy.
Cover the pot with a lid and turn the temperature to low. Cook for 4 to 6 hours.

Food For Thought – If you would like to serve individual portions, keep the chicken breasts whole rather than cubed. You can also use bone-in chicken breasts, but it’s best to remove the skin.

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Cheesy Slow Cooker Chicken Breast Dip

This Slow Cooker Chicken Breast recipe is a cheesy chicken dish dressed up with sour cream and jalapenos.

It makes a dynamite dip for relaxing in front of the big game or starring at a party.

This chicken cheese dip is made for a crowd and is easy to prepare ahead of time and bring along.

Serve it with your own or purchased tortilla chips – my favorite is the chili lime chips – or serve with warmed corn tortillas. I spied someone at a tailgate party rolling it up in a flour tortilla and eating it burrito style!

Make it spicier with extra chilies and hot sauce, or turn down the heat to suit your taste buds. Making this in the crockpot saves time, and you’ll be asked to bring this potluck favorite over and over again.

Slow Cooker Chicken Breast And Cheese Dip

Ingredients

2 large boneless skinless cooked chicken breasts, about 1 pound, shredded
1 can (14-ounce) diced tomatoes with green chilies
1 pound loaf Velveeta cheese, cut into 1-inch cubes
1/2 cup sour cream
1/4 cup green onion, diced
1 1/2 tablespoons taco seasoning mix, purchased or your own
1 cup canned black beans, rinsed and drained
2 medium jalapenos, minced and seeds removed

Directions

Put the canned tomatoes in the bottom of a crockpot and add the Velveeta cheese chunks. Turn the heat to high and add the shredded chicken, sour cream, jalapenos and the taco seasoning. Stir occasionally to blend the ingredients, and let simmer about 2 hours.

Add the green onions and the black beans, simmer another 15 minutes until the beans are heated through. Serve warm.

Serves 12 to 15 as a dip

On Your Own – Change up the cheese: For something a little tangier, use half Velveeta and half sharp cheddar.

Add some extra heat with Tabasco or other hot sauce.

If you’re making this early in the day for a late arriving crowd, don’t add the green onions until your guests are ready, then sprinkle them on top for a colorful garnish.

Make your own taco seasoning blend – so much better than anything in a package.

Try the following recipe:

Taco Seasoning Mix

4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, such as Lowry’s
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried onion
1/4 teaspoon cayenne pepper

Whisk all the ingredients together until they are well combined. Save any extra in a covered container. This recipe is so good, why don’t you double or triple it and always have some on hand.

Food For Thought – You can save a few calories by using fat free sour cream and low fat cheeses. Serve with baked tortilla chips rather than fried and consider using whole grain crackers, even celery sticks. Also, try using rotisserie chicken from the market – it’s already seasoned, roasted and ready to shred.

Good To Know – I mention some items by brand name, but feel free to substitute what similar items are available to you. Rotel makes canned tomatoes with diced green chilies that is a favorite of many cooks, and so do other manufacturers.

Use your tried and true brands and really make this Slow Cooker Chicken Breast recipe your signature crowd pleaser.

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Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice with a wild rice blend! The next time you’re in the rice aisle at the market, look for a mixture of wild rice and long grain rice to go with chicken and fresh carrots in this creamy slow cooker recipe.

The wild rice, which technically is a grass, but who would want to tell the kids that, provides not only a chewy texture but a very specific flavor.

Many packages of the wild rice and regular rice blends come with a seasoning package – you can add it or not, depending on how much your family likes the flavor of dried herbs.

You can always save it for a last minute addition to other rice recipes.

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Creamy Slow Cooker Chicken and Rice with Wild Rice Blend

Prep Time

30 mins

Cook Time

8 hrs

Total Time

8 hrs 30 mins

Wild rice adds something special to this slow cooker chicken dinner.

Course: Main Course

Cuisine: American

Servings: 6

Calories: 225 kcal

Ingredients

8 chicken breasts legs or thighs
1 package (6 ounces) wild rice and long grain rice mix
2 cans 10.75 ounces condensed cream of chicken soup
4 large carrots
1 1/2 cups chicken broth
kosher salt and ground black pepper

Instructions

Peel the carrots and cut them in thick slices.
Whisk together the condensed cream of chicken soup and chicken broth. Stir in the wild and regular rice blend, with the seasoning packet if you wish.
Season the chicken with the kosher salt and black pepper, then lay them in the bottom of a slow cooker. Pour the soup and rice mixture over the chicken and top with the sliced carrots.
Cover the slow cooker and turn the heat to low. Cook for 7 to 8 hours.

Food For Thought – Use another of your favorite fresh vegetables in place of or in addition to the carrots. Try using half celery and half carrots, then enhance those flavors with one can of the cream of chicken soup and one can of cream of celery soup.

Good To Know – You can always spice up the finished product before you serve it – put a bottle of Tabasco on the table for your hot and spicy addicts.

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Rotisserie Chicken Rub Recipe

Spice up your rotisserie chicken with a Rotisserie Chicken Rub Recipe. Actually these recipes will do great as a barbecue chicken rub for any type of bbq and not just rotisserie chicken.

They’ll also work on other meats as well.

There are at least four areas of the U.S that claim to be the barbecue capitol. They are Kansas City, Memphis, the Carolinas and Texas. In order not to offend any of them we’ve included a Rotisserie Chicken Rub Recipe from each.

Texas Style Barbecue Rub

Brisket is the meat of choice for barbecue in Texas but this BBQ rub is great on rotisserie chicken as well. For that matter you don’t even have to use a rotisserie. It works great on any barbecue chicken recipe.

Adjust the cayenne pepper to your taste. Texans usually like it hot!

Ingredients

2 teaspoons paprika
2 teaspoons black pepper, ground
2 tablespoons kosher or coarse salt
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon oregano leaves, dried
1/2 teaspoon ground cumin

Preparation

Mix all the ingredients together in bowl and apply the rub to your chicken. Refrigerate the chicken for a minimum of 4 to 6 hours to enhance the BBQ flavor.

You can store this rub several months in an airtight container kept in a cool, dark place.

Kansas City BBQ Rub

Kansas is known for BBQ ribs and this rub is typical of their BBQ rub for ribs. It makes a great rotisserie chicken rub recipe, however.

This recipe will also work for most any meat that is barbecued with an indirect heat method. The brown sugar content makes it not very good for direct heat grilling since it will burn.

Ingredients

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Preparation

Combine all the ingredients together and transfer to an airtight container for storage.

Memphis Style Rub

This Memphis style rub is the basis of some great barbecue. It doesn’t have any sugar so it will work with both indirect as well as direct grilling.

Ingredients

2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
2 teaspoons cayenne

Preparation

Mix ingredients together. Store in an airtight container.

Carolina BBQ Chicken Rub

This is a classic Carolina style barbecue rub. It isn’t to salty or to spicy and has just a touch of sweetness. It’s perfect as a Rotisserie chicken rub recipe but is equally at home on pulled pork.

Ingredients

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Preparation

Combine all ingredients in a small bowl and mix well.

Applying Barbecue Chicken Rub

Take your chicken out the refrigerator and wash it well. Dry it completely and allow it to sit on the counter for about 30 minutes. After sitting dry it again and apply a light coating of cooking oil. Spray cans work great!

Apply the rub all over the chicken including some in the cavity. Insert the chicken on the rotisserie skewer and tie the wings and legs securely to the body.

Apply more rub to the areas that lost it from handling.

Allow the chicken to sit on the counter for an hour or so to absorb the rub flavors before putting on the fire. If you’re going to allow it to marinate longer than that it should be refrigerated.

Your chicken is now ready for the fire!

Plain rotisserie chicken is great but to put your chicken over the top use a Rotisserie Chicken Rub Recipe.

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