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With winter here it is nice to make use of the slow cookers so at the end of the day you come home to a nice warm cooked meal that only takes a small amount of time to finsh. 

This is a good one especially if you like a greek inspired dish that has feta cheese and artichoke hearts in it. 

This delicious meal only takes 4 hours to cook in the slow cooker and it can be prepped the night before. 

This recipe does make use of some Chicken or Turkey stock. I do have a recipe on how to make this if you wanted to make your own stock. 

Ingredients

• 1 cup of chicken broth
• 4 ounces of feta cheese
• 2 tsp oregano
• 2 tsp garlic powder
• 1/4 cup sliced black olives
• 1 cup artichoke hearts cut up
• 1 package of frozen spinach
• 4 - 5 chicken breasts
• 1 - 2 bell peppers

Directions

Take the feta, green peppers, black olives and the artichoke hearts and chop it up into little chunks (unless you purchased the crumbled feta) and place into a large bowl.
Take the oregano, garlic powder, olives, spinach and the artichoke hearts and mix them in the bowl.
Take the chicken butterfly them to create a little pocket to stuff the mixture into. Spoon some of the mixture into the pocket that you created.
Repeat for the rest of the chicken breasts. Take your slow cooker and add a liner if you want, add the chicken stock to the bottom of the slow cooker and then place each of the stuffed chicken breasts
into your slow cooker.
Cook on low for 4 hours.

Below is a video of this. 

Watch this video on Dailymotion - http://dai.ly/x6hzitg

Watch this video on DTube - https://d.tube/v/jmrados/noiwexl4

Watch this video on YouTube - https://youtu.be/KFShLzlMY-o

This entry was posted on December 12, 2017 at 8:00 AM and has received 1514 views. There are currently 0 comments. Print this entry.

Chicken Bacon Ranch Casserole

Ingredients:

• 1 - 2 lbs of cauliflower florets (frozen cauliflower can most times be cheaper than buying a head of cauliflower)
• 1 lb of bacon (optional)
• 8 ounces of cream cheese
• 1 cup of heavy whipping cream
• 1/2 cup of mayo of your choice
• 1 packet of hidden valley ranch seasoning or 1 ounce of your own mixture of ranch dressing seasoning.(Some alternatives - Moms's or Walden Farms)
•  2 - 3 chicken breasts

Directions
Pre-Cook the chicken
Add the cauliflower florets into a 9x13 pan, drizzle with a little bit of olive oil or butter, and bake in the oven at 350 for 15 minutes if the cauliflower is thawed. If frozen, place in the oven for 30 minutes. While the cauliflower is cooking, this is a good time to cook the bacon in the oven as well.
While the cauliflower and bacon is cooking in a mixing bowl add the softened cream cheese, mayo, heavy whipping cream and ranch seasoning to the bowl and using an imersion blender or a hand blender mix well.
Cut the chicken into bite size pieces and place into another mixing bowl.
Add the bacon (if you want) and the cauliflower the bowl with the chicken.
Take the ranch dressing and add that to the bowl with the chicken mixture.
Mix well to coat.
Add to a 9x13 pan and cook in the oven at 350 degrees for 40 minutes.

Below is a video of this being done. 

Watch this video on Dailymotion - http://dai.ly/x6hzgp4

Watch this video on DTube - https://d.tube/v/jmrados/qn6ui1bf

Watch this video on YouTube - https://youtu.be/wlZinwpGxNs

This entry was posted on December 5, 2017 at 10:45 AM and has received 1185 views. There are currently 0 comments. Print this entry.

Here is a great casserole to make that only takes a few ingredients and is excellent for the Sunday football games or on a day when you feel like a bit of spice, but not a whole lot. This is also a great warm comfort food to enjoy when it starts to get colder out as well. 

Chicken Bacon Ranch Jalepeno Popper Casserole. 

Ingredients
- Jalepeno Peppers (cut in half and gutted out)
- 16 ounces of Cream Cheese (or more if you want for the jalepenos)
- 1 lb Bacon (pre-cook it )
- 3 - 4 Chicken breasts (or more if you want) and cut them into bit size pieces.
- Shredded Cheese
- 1 cup of real Mayo or more if you want (I used 1.5 cups for a double batch in the video)
- 1/2 heavy whipping cream
- 1 packet of hidden valley ranch dressing mix, or you can make your own.

Directions
Pre-heat the oven to 400 degrees.
Cook the chicken until done and cut into bit size chunks.
Prep the jalepeno poppers and then wrap them in tin foil and place them into the oven at 350 degrees for about 10 minutes or so until they become tender.
Mix 8 ounces of cream cheese, Mayo and the heavy whipping cream into a bowl and then add the ranch dressing and mix well until combined.
Add in 1/2 to 1 cup of shredded cheese to the ranch dressing mixture and mix well.
Cut up the bacon that you had cooked into small chunks.
Add the bacon into the chicken and add in the ranch dressing mixture and mix well until combined.
Add the chicken mixture to a large casserole pan (9x13 works if you do not double the recipe) and then take jalepeno poppers and cut them in half, then place them on the top and sprinkle with some more cheese about a 1/2 to a cup of cheese.
If you have any bacon left over you can add some to the top for some garnish, or you can eat it while the casserole is cooking.
Place in the oven for about 20 minutes or untiil the cheese is melted and bubbly.

https://youtu.be/3V8XgKrSDmM

This entry was posted on September 21, 2017 at 10:00 AM and has received 1140 views. There are currently 0 comments. Print this entry.

If you make your own chicken broth, or if you buy chicken broth, here is a very easy way for you to take chicken broth / stock and make chicken bouillon out of it. 

It is a very easy process to do. Basically just take about 6 cups of chicken broth / stock and put it into a large pan and cook on medium high until it starts to boil, then turn down the heat. 

Let it simmer for a few hours, stirring it every once in a while until it reduces to a syrup like consistency. 

You will known when it gets to a syrup like consistency when you can take a rubber spatula and run a line in it and it does what the above picture shows. 

At this point you want to watch it so that it does not burn. 

Cook it down for a bit longer until it becomes almost like a thick syrup like

Now you can take it off the heat and I will usually put this into ice cube trays. From there you can freeze them and once they are solid enough to work with , bag and seal them. 

Note that if you make your own, they more than likely will never actually become 100% frozen. They will be firm, but because of the fat in them they will not freeze all the way. 

Ingredients:

• 6 or more cups of home made chicken broth, or you can buy chicken broth

Directions :

1. In a large large pan, add the home made chicken broth or  store bought chicken broth
2. Turn the heat up to a medium high. 
3. When the chicken broth starts to boil, turn the heat down and using a rubber spatula stir every once in a while. 
4. When the chcken broth turns into a syrup like consitency, turn the heat down a bit more and stir a bit more frequently. 
5. When the chicken broth becomes a heavy like syrup, remove from heat and either add to ice cube trays
6. Once they have been in the freezer long enough, you can remove them and bag them and seal them. 

Watch this video on Dailymotion -  http://dai.ly/x6hz31f

Watch this video on DTube - https://d.tube/v/jmrados/1qq5yzx8

Watch this video on YouTube - https://youtu.be/yHL07NBTN7A

This entry was posted on March 26, 2017 at 1:03 PM and has received 1943 views. There are currently 0 comments. Print this entry.

I like to make my own broth / stock, mainly because I know what goes into it. It is even better when I can do it with farm fresh meats. I will usually make a bit of different kinds of broth / stock and store them into my freezer, sealed as that way I do not have to worry if it is gluten free or not (and not get myself and my daughter sick), nor do I have to worry about anything that may be in the stock.I know that I have at least 10 cups of each on hand in my freezer, and by cooking a roast you can easily save the juices and make your own stock. 

This only needs a few ingredients to make, and the nice thing is that you control what goes into it.
Basically just need a crock pot, crock pot liner, a whole chicken, onion if you want and maybe either celery or some other vegetable (such as carrots). 

All that you need to do is take the whole chicken and place it into the crock pot, add the amount of vegetables that you want to add to it (for flavoring), then cook it on low for 10 hours, then save the juices left over. Those can be bagged and sealed and placed in your freezer. 

Ingredients:

• Whole Chicken
• crock pot liner  (optional)
• Vegetables (onions, carrots, celery, etc.. ) - optional

Directions: 

1. Place a crock pot liner in your crock pot
2. Place the Whole chicken inside of your crock pot
3. add any vegetables that you want to
4. add 3 cups of water
5. cook the Whole chicken on low for 8 - 10 hours. 
6. Once the chicken is done, grab a large bowl  add a colander into it. Remove the chicken and place into the colander (you may want some spatulas as it may fall apart)
7. Once the juices have drained, move the chicken to a cutting board and do what you want with it (cut it up for dinner, use it in another recipes, etc.. )
8. Remove the crock pot liner with the chicken stock / broth  inside of it. 
9. Drain the chicken stock / broth  into the colander that is inside of the  bowl
10. Place in your fridge overnight to allow the fat to solidify. 
11. Remove the fat (if you want) and then place in bags to seal. 

See my video below on how this is done. 

Watch this video on Dailymotion - http://dai.ly/x6hz402

Watch this video on DTube - https://d.tube/v/jmrados/v0mvdsgk

Watch this video on YouTube -https://youtu.be/yAMX4_1JPfQ

This entry was posted on March 25, 2017 at 12:18 PM and has received 1421 views. There are currently 0 comments. Print this entry.

Here is a super easy recipe for a chicken enchilada casserole. 

Ingredients:

• 2.5 cups cooked chicken cut into small pieces
• 16 ounces of Sour Cream
• 1 1/2 cup of shredded mexican style cheese
• 1/3 cup chopped onion
• 1 1/2 cup salsa (use less if the carb count is too high)

Directions:

1. Preheat oven to 375 degrees
2. In a bowl mix the chicken, sour cream, onion and 3/4 cup of the shredded cheese
3. Spread into a 9x13 pan
4. sprinkle the rest of the shredded cheese on top
5. Add the salsa on top (can omit if you want it to be very low carb)
6. Bake in the oven for about 25 minutes. 

 Watch this video on Daily Motion - http://dai.ly/x6hliwj

This entry was posted on February 10, 2017 at 7:26 PM and has received 1397 views. There are currently 0 comments. Print this entry.

Here is a great recipe for some Gluten Free, Keto Friendly, Low Carb Buffalo Chicken Casserole. 

This is not too spicy, it worked great for my 6 year old the other night and she loved it. I was not sure how it was going to turn out, but the casserole did not last long! The nice thing is that you can add more buffalo sauce if you need to, so you dont make it too hot for everyone else (after you serve your self up some)

Ingredients:

• 1 head of cauliflower
• 1 - 1.5 packages of cream cheese (8 - 12 ounces)
• 1/2 cup of ranch dressing
• 1/3 cup of Franks Red Hot Buffalo Sauce
• a bit of olive oil (can omit if you want)
• handful of diced green onions 
• 1-2 tsp garlic powder
• 2 or so cups of shredded cooked chicken
• 1/2 cup of bleu cheese
• 1/2 cup shredded cheese

Direcitons:

1. Preheat oven to 425 degrees
2. Cut up the cauliflower into florets and add them into a 9x13 pan
3. Drizzle some of the olive oil on the cauliflower (not needed) for a bit of extra flavor
4. Cook in the oven for about 15 - 20 minutes. 
5. While the cauliflower is cookingin a bowl add the ranch dressing, the Franks Red Hot Buffalo Sauce, garlic powder and cream cheese. 
6. Using a handheld mixer, mix until well combined. 
7. Once the cauliflower is done cooking, reduce the oven temperature to 350 degrees and take the cauliflower out of the oven. 
8. Add the cauliflower, chicken into the cream sauce and mix well. 
9. Pour the mixture back into the 9x13 pan
10. bake for 15 - 20 minutes, or until the cheese is all melted. 
11. At this point you can add the green onions if you want. 

Watch this video on Daily Motion - http://dai.ly/x6hliwd

This entry was posted on February 10, 2017 at 5:46 PM and has received 1495 views. There are currently 0 comments. Print this entry.

This is just a all around good thing to make, not only because you can do this in your crock pot, but becasue it is a nice and hearty meal. A bit of spice to it, yet rich and creamy and the bell peppers give it a nice littile crunch to it.

What is not to like, it is low carb, gluten free, keto friendly and it's a creamy mexican chicken dish. 

Ingredients:

• 4 or 5 boneless, skinless chicken breasts
• 1-2 cups of enchilada sauce
• 1 red pepper chopped
• 2 8 ounce packages of cream cheese softened.
• 4 cups of shredded cheddar or mexican style cheese

Directions:

1. Place chicken and enchilada sauce in the crock pot and cook on low for 8 or so hours until the chicken is 160 degrees.
2. Remove the chicken and cut into bite size pieces and return to crock pot
3. Stir in bell peppers, cream cheese and the shredded cheese into the crock pot 
4. Cover the crock pot  and cook for 30 more minutes on low, or until the cheese is melted.
5. Stir and serve.

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This entry was posted on January 13, 2017 at 5:14 PM and has received 1178 views. There are currently 0 comments. Print this entry.

Bacon wrapped cream cheese stuffed chicken breasts which is low carb, gluten free and keto friendly. This is a fairly easy recipe to make and I have found out that if you cook it either in the oven or on the grill, if you wrap this in aluminum foil that the cheese filling will not all leak out.

Ingredients:

• 4 Boneless skinless chicken breast
• 8 ounces cream cheese
• 1/2 cup Shredded cheese.
• 2 - 3 stalks green onion, chopped
• 1-2 packages of bacon

Instructions:

1. If you are going to cook this in the oven, preheat the oven to 350 degrees
2. Pound breast so it is about ¼" thick. I find covering them in saran wrap helps minimize stuff flying all over the place
3. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
4. Roll the chicken up, while trying to keep the cheese mixture in the middle
5. Wrap 3-5 pieces of bacon around the chicken, trying to make the bacon fairly tight
6. I find the wrapping it in aluminum foil helps this part since the cheese mixture will not leak out, but that is optional
7. Place in a 9x13 pan and bake for 40 minutes at 375 degrees
8. If you cook on the grill, cook as you normally would cook chicken breasts in a indirect way for about 20 minutes each side

Watch this video on Daily Motion - http://dai.ly/x6hliwf

This entry was posted on December 31, 2016 at 8:10 AM and has received 1338 views. There are currently 0 comments. Print this entry.

Low Carb, Gluten Free, Overn Fried Chicken.
Ingredients:

• 1-2 tsp Thyme
• 1 - 2 tsp Orgeano
• 1 - 2 tsp Garlic Powder
• 2 - 3 cups ground Pork Rinds
• 1 cup Parmesan Cheese
• I added a bit of this also McCormick Grill Mates seasonings
• 3-4 Tbsp Mayo
• 2-3 Eggs
• 3-4 Chicken Breasts or how ever many you want

Directions:
Preheat the oven to 400 degrees
Grease a 9x13 pan
Grind up the pork rinds and add all the seasonings and the paremsan cheese into a mixing bowl and mix well.
In a separate bowl mix the Mayo and the eggs into a bowl and place into a dish that you can coat the chicken breasts with.
Coat the chicken with the egg wash and then put them into a container that has the "breading" and then shake the chicken to coat evenly and then put the chicken into the greased 9x13 pan . Once all the chicken has been coated place into the oven for 40 minutes or so until the chicken is 160 degrees or no longer pink in the middle.

And you know what goes really good with oven fried chicken? Ranch dressing!

Watch this video on Dailymotion - http://dai.ly/x6ij819

Watch this video on DTube - https://d.tube/v/jmrados/vjim2pei

Watch this on YouTube - https://youtu.be/z-aDfR9JCF4

This entry was posted on December 22, 2016 at 4:17 PM and has received 1138 views. There are currently 0 comments. Print this entry.