Insanely Tasty And Delicious Crock Pot Garlic Chicken

I love garlic, and I love chicken cooked in the crock pot (so tender it falls right off of the bones), so this Crock Pot Garlic Chicken is a perfect combo of the two.

Crock Pot Garlic Chicken

The aroma it creates while cooking is amazing. Every time I make this I swear it’s the only way I’ll cook chicken in a crock pot from now on.

It seems like every other time my chicken comes out dry with a weird aftertaste. I also made gravy out of the leftover juices to go over red mashed potatoes, which was great.

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Insanely Tasty And Delicious Crock Pot Garlic Chicken
Ingredients
  • 6 chicken legs more or less as needed
  • 20 garlic cloves skins left on
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup chicken broth
  • 3 tablespoons oil
Instructions
  1. Place garlic cloves in crock pot.
  2. Mix spices together in medium bowl.
  3. Pour oil into separate medium bowl.
  4. Dip the chicken legs in oil, then roll around in spice bowl, until chicken is nicely coated in spices.
  5. Place chicken legs in crock pot with garlic cloves surrounding it.
  6. Pour chicken broth over all ingredients.
  7. Cook on Low for 8 hours.

Enjoy!

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Recipe based on one by Helping Hands
Photo by sbera007

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Spaghetti Meat Sauce – My Family Favorite

This is the Spaghetti Meat Sauce recipe I’ve been using for years. It doesn’t make a lot but is easily doubled. Slow simmering develops the flavor.

 

It’s great served over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas.

Feel free to add sauteed mushrooms, celery, or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best.

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Spaghetti Meat Sauce
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Spaghetti Meat Sauce
Prep Time
20 mins
Cook Time
30 mins
 

This is my favorite Spaghetti Meat Sauce Recipe.

Course: Main Course
Cuisine: Italian
Keyword: Spaghetti Meat Sauce
Servings: 4
Calories: 365 kcal
Ingredients
  • 2 tablespoons oil
  • 1 large onion finely diced
  • 2 slices bacon chopped
  • 2 garlic cloves minced
  • 1 1/4 lbs. Ground chuck
  • 2 tablespoons bell peppers finely chopped
  • 1 5 ounce can tomato paste
  • 1/2 cup red wine
  • 1 15 ounce can chopped tomatoes, and their juice
  • 2 cups beef broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg
Instructions
  1. Heat the oil in a large fry pan over a medium heat. Add the onion and bacon and cook until the onion is golden and tender.
  2. Add the minced garlic and cook a couple of minutes more.
  3. Add the ground chuck and cook, breaking up with a fork, until the meat has all changed color.
  4. Add the bell pepper and cook for a minute or two.
  5. Now add the tomato paste and "cook it out" for another minute or two before adding the wine.
  6. Allow the wine to reduce a little, before adding the remaining sauce ingredients.
  7. Simmer until reduced and a deep rich red/ brown.
  8. *You could call this "cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not sticking. Add a little more broth or water if it looks like it's doing so.
  9. Serve with pasta of your choice.

Enjoy This Spaghetti Meat Sauce Recipe!

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Next Up:

Italian Chicken Skillet

Recipe based on one by JustJanS
Photo by JoyfulCook

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Pasta With Cajun Cream Sauce

You can’t go wrong with this Pasta With Cajun Cream Sauce recipe. Excellent, we loved it. This is not for the diet conscious!

 

You can sub chicken broth for the wine and bouillon if desired.

I used linguini but a short pasta, penne or similar, would be a good choice also. You could add shrimp or bacon or … lots of stuff — great!

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Pasta With Cajun Cream Sauce
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Pasta With Cajun Cream Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

I don't normally think Cajun with pasta but this is delicious!

Course: Main Course
Cuisine: Cajun
Keyword: Pasta With Cajun Cream Sauce
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb dry pasta I like rigatoni
  • 2 tablespoons olive oil
  • 1/2 cup onion chopped
  • 2 tablespoons garlic minced
  • 1 teaspoon chicken bouillon granule
  • 1 cup white wine
  • 1 tablespoon cajun seasoning or creole-use your favorite
  • 1 tablespoon sweet smoked paprika
  • salt to taste
  • fresh ground pepper to taste
  • 2 tablespoons tomato paste
  • 1 pint heavy cream
  • 2 tablespoons fresh parsley chopped
  • 1/2 cup Parmesan cheese shredded
Instructions

  1. In a large stockpot, boil water for pasta.

  2. In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute an additional 1 minute.

  3. Stir chicken bouillon into white wine and add to the pan.

  4. Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.

  5. In the meantime, cook your pasta to the al dente stage.

  6. Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.

  7. Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes.

  8. Drain the pasta very well – add pasta to the crème sauce.

  9. Toss with freshly chopped parsley and Parmesan.

  10. Serve.

 

Enjoy!

Up Next:

Super Baked Spaghetti Pie

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Recipe based on one by Outta Here
Photo by Karen Elizabeth

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Barbecue Meatballs – Great Party Food

These Barbecue Meatballs really are so delicious, folks. I have been looking for the perfect meatball recipe for a while now and have found it here!

 

Sweet and tangy. Great for parties and get-togethers. They are always a hit because they are so good and easy!

No leftovers! But just in case you do they’re delicious warmed up the next day and placed on a toasted sandwich bun with melted mozzarella on top. Yikes.

Will be making these for an office party coming up soon. DELICIOUS

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Barbecue Meatballs
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Barbecue Meatballs
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Quick, easy, and delicious. Perfect for get-togethers!

Course: Appetizer
Cuisine: American
Keyword: Barbecue Meatballs
Servings: 10
Calories: 325 kcal
Ingredients
  • 1 1/2 pounds ground beef
  • 1 cup quick-cooking oatmeal
  • 1 5 ounce can evaporated milk
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup ketchup
  • 3/4 cup packed brown sugar
  • 1/4 cup chopped onion
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon garlic powder
Instructions

  1. Preheat oven to 350F.

  2. In a very large bowl combine ground beef, oatmeal, milk, 1/4 cup onion, salt, chili powder, 1/4 teaspoons garlic powder, and pepper.

  3. Shape into 1-inch meatballs. Place on a 15x10x1-inch baking pan.

  4. Bake for 15 minutes or until no longer pink. Drain well.

  5. Meanwhile in a medium bowl combine ketchup, brown sugar, 1/4 cup onion, liquid smoke, and 1/4 teaspoons garlic powder.

  6. Pour over meatballs.

  7. Bake for 10 minutes more or until sauce is heated through.

  8. Stir gently to combine sauce and meatballs.

  9. Serve and enjoy.

 

Enjoy!

Up Next:

Spicy Sausage Balls

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Recipe based on one by carolinafan
Photo by kiwidutch

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Olive Mozzarella Chicken Bake

This Olive Mozzarella Chicken Bake is a brilliant recipe that really elevates everyday ingredients. It is so flavorful; my whole family loves it.

 

We also loved the smell of it long before we even took a bite! Oh so yummy!

I have even made this using skin-on chicken thighs. It’s still wonderful, just make the same as directed only bake a bit longer. You will love this!

I served it over angel hair pasta with garlic toast on the side. I can’t wait to have the leftovers for lunch tomorrow. It is so tasty!

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Olive Mozzarella Chicken Bake
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This Olive Mozzarella Chicken Bake is so easy to make and a great family dinner.

Course: Main Course
Cuisine: American
Keyword: Olive Mozzarella Chicken Bake
Servings: 6
Calories: 395 kcal
Ingredients
  • 1/3 cup flour
  • 1/2 teaspoon salt I use seasoned salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 6 boneless chicken breasts cut into large pieces
  • 1 -2 tablespoon fresh minced garlic or to taste
  • 1 medium onion chopped
  • 1 8 ounce can sliced mushrooms
  • 2 cups pasta sauce home-made or one 14-ounce jar store-bought
  • 1/2 - 3/4 cup sliced pimento stuffed olive
  • 6 ounces sliced mozzarella cheese
Instructions
  1. Set oven to 350 degrees.
  2. In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
  3. In a fry pan heat the olive oil with butter. Brown the coated chicken pieces on all sides. Place into prepared 2-quart shallow baking dish.
  4. In the same fry pan, saute the onion and garlic in the same drippings until tender. Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
  5. Pour the sauce mixture over the chicken pieces. Top with mozza cheese.
  6. Bake for about 30 minutes, or until chicken is done.

 

Enjoy!

Up Next:

Smoky Chicken Chorizo Mexican Enchilada Baked Casserole

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Recipe based on one by Kittencal
Photo by Kittencal

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Mexican Enchilada Baked Casserole

This Layered Smoky Chicken Chorizo Mexican Enchilada Baked Casserole is like a cross between flavorful enchiladas, and an artfully layered tortilla lasagna.

 

The flavors and textures are fantastic. I love the sweet kernels of corn with the zippy enchilada sauce and the chicken, tortillas and chorizo sausage!

This casserole is super filling. Plus, it’s easy to make and you don’t have to roll any enchiladas – bonus!

I like to serve it with a small green salad tossed with black beans, cilantro, cucumber, and a light lime vinaigrette.

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Mexican Enchilada Baked Casserole
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Smoky Chicken Chorizo Mexican Enchilada Baked Casserole
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

I love enchiladas and this Mexican Enchilada Baked Casserole is just as good if not better.

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Enchilada Baked Casserole
Servings: 4
Calories: 425 kcal
Ingredients
  • 2 cups chopped cooked chicken
  • 6 inches hot chorizo sausage cut into chunks
  • 2 cups mild salsa
  • 1/2 cup water optional
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried chipotle powder more or less to personal taste
  • salt and pepper
  • 15 ounces corn kernels drained (600g)
  • 1/4 cup pimento stuffed green olive halved
  • 1 cup sour cream 8 ozs
  • 6 flour tortillas cut into strips (8-inch)
  • 2 cups grated cheese to taste
  • sour cream to serve
  • chopped jalapeno pepper to serve
  • cilantro or parsley chopped, to serve
Instructions

  1. Pre-heat oven to 350 Grease an 8" square or an oval baking dish.

  2. Mix the cooked chicken and chopped chorizo sausage together, and then set aside.

  3. Empty the salsa into a large mixing bowl, add the water (if using), garlic powder, chipotle chili powder, salt, and pepper to taste. Mix well. Adjust seasonings if necessary.

  4. Pour 1/4 of the salsa mixture over the base of the greased baking dish and then layer 1/4 of the flour tortilla strips over the top. Scatter some of the chopped olives and sweet corn over and then add some of the chopped chicken and chorizo.

  5. Top with more salsa and continue to layer in this pattern, until the last layer. For the last layer, spoon the sour cream over the top before finishing with the salsa mixture and then scatter the grated/shredded cheese over the top. (Can be frozen at this stage, cover and freeze for up to 2 months.).

  6. Cover the casserole with aluminum foil and bake for 35 minutes; take the foil off and finish baking for 5 to 10 minutes longer or until the topping is bubbling and the cheese is melted and golden.

  7. Serve immediately with sour cream, jalapeño peppers, and chopped cilantro or parsley. I find that a green salad is a perfect accompaniment to this, but rice would also be good.

  8. To cook from the freezer: Thaw the casserole in the fridge for 24 hours before removing for 30 minutes, before baking as instructed before.

Enjoy this Smoky Chicken Chorizo Mexican Enchilada Baked Casserole!

Up Next:

Super Baked Spaghetti Pie

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Recipe based on one by French Tart
Photo by French Tart

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Chicken Teriyaki with Cashew Pineapple Rice

This Chicken Teriyaki with Cashew Pineapple Rice is a great recipe. The family loved this one hands down. The rice rated a *wow*! Great flavors.

 

I love that you can add all of the veggies you want. That makes this a great “meat stretcher” recipe!

I stir-fried a bag of oriental veggies to go along with it and we had a great meal!

One of my favorite meals. So much flavor, so little work!

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Chicken Teriyaki with Cashew Pineapple Rice
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Chicken Teriyaki with Cashew Pineapple Rice
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This delicious chicken recipe does not disappoint.

Course: Main Course
Cuisine: Chinese
Keyword: Chicken Teriyaki with Cashew Pineapple Rice
Servings: 4
Calories: 365 kcal
Ingredients
  • 1 cup teriyaki sauce
  • 3/4 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 teaspoon garlic powder
  • 1/4 cup Worcestershire sauce
  • 1/2 cup Italian salad dressing I use fat free
  • 1 -1 1/2 pounds boneless chicken breast
  • cooked rice 4 servings
  • 1 4 ounce can crushed pineapple
  • 3/4 cup cashew pieces
  • various cooked vegetables your choice
Instructions
  1. Mix the first 7 ingredients and bring to a boil. Cool; divide in half.
  2. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night.
  3. Refrigerate other half to be used later.
  4. Prepare white rice for 4 people, as instructed on bag.
  5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
  6. Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
  7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)

 

Enjoy!

Next Up: 

Blasted Rapid Roast Whole Chicken

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Recipe based on one by Marg
Photo by Diana Johnson

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Baked Spaghetti Pie – Super Easy

This Super Baked Spaghetti Pie has made it onto my best list. It’s wonderful! How can a home-made fast-food style meal taste so good!

 

The spaghetti made a great pie crust and the taste was sublime. A real home-cooked and hearty meal. A keeper for me!

This is a great recipe to make ahead of time and have ready for a late supper after the game or a midnight supper when teens demand food.

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Baked Spaghetti Pie
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Super Baked Spaghetti Pie
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

This Baked Spaghetti Pie really is super.

Course: Main Course
Cuisine: Italian
Keyword: Baked Spaghetti Pie
Servings: 6
Calories: 295 kcal
Ingredients
  • 6 ounces uncooked spaghetti
  • 1/3 cup grated Parmesan cheese
  • 1 egg beaten
  • 1 tablespoon butter melted
  • 1 cup small curd cottage cheese drained
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage
  • 1/2 cup chopped onion
  • 1 15 ounce can tomato sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned pepper
  • 1 teaspoon oregano
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Cook spaghetti according to package directions.
  2. While spaghetti is still warm, stir in Parmesan cheese, egg, and margarine in a large bowl.
  3. Pour into well greased 10 inch pie plate and pat mixture up and around sides with a spoon to form a crust.
  4. Spoon cottage cheese over spaghetti crust.
  5. In a skillet, brown ground meat, sausage, and onion, then drain off fat and add tomato sauce and seasonings.
  6. Simmer 10 minutes, stirring occasionally.
  7. Spoon meat mixture over the cottage cheese.
  8. Bake at 350 degrees for 30 minutes.
  9. Arrange mozzarella on top and return to oven just until cheese melts.

 

Enjoy!

Up Next: 

Hamburger Ramen Skillet Supper

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Recipe based on one by weekend cooker
Photo by French Tart

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Greek Pastitsio – Greek Lasagna

Greek Pastitsio is a baked pasta dish that contains ground beef and béchamel sauce. This was my first time making pastitsio but it won’t be my last.

 

Actually it has been on my bucket list for years after going to a Greek Easter party where they served it.

It is really delicious and quite easy to put together. Cinnamon and nutmeg are traditionally used in authentic Greek pastitsio but can be omitted if desired.

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Greek Pastitsio
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Greek Pastitsio
Prep Time
25 mins
Cook Time
50 mins
Resting
10 mins
Total Time
1 hr 25 mins
 

Greek Pastitsio is a delicious lasagna type dish done with a Greek flair!

Course: Main Course
Cuisine: Greek
Keyword: Greek Pastitsio
Servings: 6
Calories: 395 kcal
Ingredients
  • 8 ounces bucatini pasta or 8 ounces ziti pasta
  • 3 tablespoons melted butter
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup milk
  • 1 egg beaten
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 8 ounce can tomato sauce
  • 1 teaspoon salt
  • 1 teaspoon dried mint flakes optional
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 egg beaten
  • 1/3 cup Parmesan cheese
Instructions

  1. Cook macaroni; drain, and return to pan.

  2. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.

  3. In a skillet or large saucepan, cook ground beef and onion until meat loses its pinkness and onion is soft; drain excess fat.

  4. Stir in tomato sauce, the 1 teaspoon salt, mint flakes (if used), cinnamon, nutmeg, and pepper; set aside.

  5. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form.

  6. Cook and stir on medium-high until the cream sauce starts to thicken; stir for one minute more, then remove from heat.

  7. Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the 1/3 cup Parmesan cheese.

  8. Layer half the pasta mixture in an 11" x 7" (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta.

  9. Pour cream sauce over top, to cover completely.

  10. Bake, uncovered, at 350F for about 40 minutes, or until hot and lightly browned.

  11. Let stand for 10 minutes.

 

Enjoy!

Up Next:

Scalloped Potatoes & Ham

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Photo by May I Have That Recipe

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Italian Sausage Pasta Bake – Make-Ahead Casserole

Not only is this Italian Sausage Pasta Bake beautiful, it is delicious! When I was putting it together I knew it was going to be special!

 

This wonderful hearty, make-ahead casserole really hits the spot. Full of flavor and easy to make (and freeze) for those hectic or lazy days ahead.

An awesomely tasty dish just right for a snowy evening! Great weeknight meal and makes enough to have as leftovers later in the week.

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Italian Sausage Pasta Bake
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

I love Italian dishes and this Italian Sausage Pasta Bake is one of my favorites.

Course: Main Course
Cuisine: Italian
Keyword: Italian Sausage Pasta Bake
Servings: 6
Calories: 425 kcal
Ingredients
  • 1 1/2 pounds Italian sausage mild or hot
  • olive oil optional
  • 2 onions coarsely chopped
  • 3 garlic cloves minced
  • 1 large sweet red pepper coarsely chopped
  • 28 ounces meatless extra chunky pasta sauce
  • 213 ml can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon fennel seed
  • 5 cups penne pasta
  • 1 284 g package fresh spinach (trimmed and coarsely chopped)
  • 3 cups shredded provolone cheese or 3 cups mozzarella cheese
  • 1 cup grated asiago cheese or 1 cup parmesan cheese
Instructions
  1. Cut sausage into 1/2 inch chunks. In a large skillet, brown the sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  2. Pour off any fat from pan. Add onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened.
  3. Stir in pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan. Return sausage and any accumulated juices to pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  4. Meanwhile, in a large pot of boiling salted water, cook pasta for 6 minutes, add spinach; cook for 1 minute. Drain well and return to pot. Add sausage mixture and provolone/mozzarella cheese; stir to combine well.
  5. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  6. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Enjoy this Italian Sausage Pasta Bake!

Up Next:

Baked Spanish Chicken Rice

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Recipe based on one by Chili Spice
Photo by French Tart

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