Random Recipes by a Random Chick

I thought this was good but I’d use less water next time…

Apple Cinnamon Oatmeal

Ingredients:

• 2 Apples, Sliced
• 1/3 Cup Brown Sugar
• 1 Teaspoon Cinnamon
• 2 Cups Oatmeal
• 4 Cups Water

Directions:

1. Throw your apples, brown sugar and cinnamon in the bottom of your crock pot. Pour oatmeal and water on top. DO NOT STIR! Cook overnight for 8-9 hours.

I got a bunch of hot salsa from Chipotle to make this and it was freaking delicious!

Slow Cooker Paprika Pork over Parmesan Polenta

For the Pork:

* 1 lb 8 oz Pork Tenderloin, Trimmed of any Excess Fat
* 1 Cup Chicken Stock
* 1 Cup Salsa
* 2 Tbs. Smoked Paprika
* 2 Sprigs Fresh Oregano
* 2 Sprigs Fresh Thyme
* 1 Large Pinch Salt and Pepper

For the Polenta:

* 2 Cups Milk
* 2 Cups Water
* 1 Cup Polenta
* 2 Tbs. Butter
* 1/2 Cup Freshly Grated Parmesan Cheese
* 1 Pinch Coarse Salt

Directions:

1. In a slow cooker, combine all of the above ingredients for the pork and cook on high about 3 hours. Stick two forks down in it and shred the pork right in the juices. Cook 1 more hour.
2. Bring the milk and water to a slight boil. Stir in the polenta and whisk until creamy and thick, about 5 minutes. Take off the heat and stir in the butter, cheese and a pinch of salt. Whisk to combine.
3. Serve a good mound of paprika pork over a bed of creamy polenta.
4. Garnish with parsley if desired.

Baked Chicken Chimichangas

Ingredients:

• 8oz Package Cream Cheese
• 8oz. Pepperjack cheese, shredded
• 1 1/2 Tbsp. taco seasoning
• 1 lb. Cooked Chicken, Shredded
• 8 Flour Tortillas
• Cooking Spray 
• Shredded Cheddar Cheese
• Green Onions, for Garnish
• Sour Cream
• Salsa 

Directions:

1. Stir together cream cheese, Pepperjack cheese and taco seasoning.
2. Fold in chicken.
3. Divide among flour tortillas.
4. Tuck in sides, and roll up each tortilla.
5. Lay seam side down in a sprayed 9x13” baking dish.
6. Spray tops of tortillas with cooking spray.
7. Bake at 350 for 15 minutes.
8. Turn chimi’s over, and bake an additional 15 minutes.
9. Serve with cheddar cheese, green onions, sour cream, and salsa.

Root Vegetable Hash

Root Vegetable Hash

• 1 tablespoon olive oil
• 4 baby red potatoes, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 medium beet, peeled and roughly chopped
• 1 shallot, peeled and chopped
• 2 eggs

Directions:

1. Preheat the oven to 400 degrees. Toss the vegetables and oil together in a mixing bowl, and then spread onto a baking sheet (or divide between two cast iron skillets, as shown). Bake for 25 minutes.
2. If using the skillets, crack an egg over each one and place back in the oven for a few minutes, until the egg whites are set. Or, just fry up 2 eggs and top the hash with them on 2 plates.
3. That’s it! Feel free to spice it up with some hot sauce if that’s your thing, or add some avocado.

Jalapeño Popper Chicken

When I made this recipe it was delicious. But next time to prevent burning and get it to cook through faster, I’d pan fry it until golden and cook it the rest of the way in the oven.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup shredded Cheddar cheese
• 2 jalapeno peppers, seeded and minced
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 cup seasoned bread crumbs
• 1/4 cup of Vegetable Oil

Directions:

1. Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl.
2. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.
3. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Sriracha Roasted Chicken

Ingredients

• 1 whole chicken, rinsed and patted dry
• 1/4 cup Sriracha–or just enough to slather the bird in a good coat of sauce
• Kosher salt
• White Flour
• Chicken Stock

Directions:

1. Once you have rinsed and dried your chicken, slather it in sriracha sauce. No need to measure out the sauce, just pour it onto the chicken and rub it all over the bird until it has a nice coat on it. Sprinkle with a nice dose of kosher salt. Rinse your hands!
2. Place the bird in a skillet and place in the preheated oven. Tent with tin foil if you want to minimize grease from splattering all over your oven. Place bird in oven. Flip the bird over after 25 minutes. Return to oven for another 20 minutes. After the bird has cooked for a total of 45 minutes, check the inner temperature of the bird (at the connection between the thigh and the back legs of the bird—being careful not to hit the bone with the meat thermometer). If the temperature reads 160-165 degrees the bird is done. If not, return the bird to the oven. Check on the bird’s temperature in 5-10 minute increments until the bird’s internal temperature reaches 165 degrees.
3. Remove the bird from the oven. Before placingthe bird on a serving platter to rest for at least 5 minutes, pour the bird’s juices into the skillet. Tilt the bird so the juices can pour from the internal cavity, a lot of good juices like to hide there.
4. Tent the bird with foil as it rests. Meanwhile:

TO MAKE A GRAVY:

1. Put a heaping two tablespoons of flour into a small jar (one you have a lid for). Add enough water (6-8 tablespoons) to blend the jar. Cover the jar and shake vigorously to create a white flour and water mixture. Then, using an oven mitt, return the skillet to the stove-top over a medium high flame. Using a wire whisk, add a small amount of the flour/water mixture to the chicken grease/juices. Mix well until it begins to thicken. Slowly add the rest of the flour/water.
2. If the gravy is too thick (there isn’t enough liquid), you can add a splash of canned chicken stock, apple cider vinegar, or wine to the mixture. If there isn’t enough grease in the mixture, add a pat of butter to the pan.  Stir. Taste the gravy. Add salt or pepper for taste.
3. Once the bird has rested for 5-10 minutes, slice and serve. Top with gravy.

Broccoli Cheese Bites

I found that I needed to still kind of use some PAM on the wax paper, but this was good.

Ingredients:

• 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
• 1 1/2 cup of grated cheddar cheese
• 3 eggs
• salt & pepper
• 1 cup of seasoned Italian breadcrumbs

Asparagus with Bacon Sabayon

Ingredients:

• Bunch of Asparagus
• Chives
• 4 Chopped Bacon Strips (Reserve 1 Tablespoon of Drippings)
• 4 Egg Yolks
• 3 Tablespoons Water
• 1 Tablespoon White Wine Vinegar
• 1 Teaspoon Dijon Mustard
• Pinch of Cayenne

Directions:

1. Cook the bacon strips until crisp. Drain on paper towels, reserving the drippings.
2. Combine the egg yolks, water, white wine vinegar, dijon mustard and cayenne in a heatproof bowl set over simmering water; whisk until thick, 4 minutes. Remove from the heat and whisk in the bacon drippings, and salt to taste.
3. Serve over steamed asparagus and top with chives and the bacon.

One-Skillet Sausage and Polenta Parmesan

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 17-ounce tube prepared polenta, sliced into 8 rounds
• 8 ounces sweet or hot Italian sausage, casings removed
• 6 ounces cremini mushrooms, diced
• 2 cloves garlic, chopped
• 1 28-ounce can whole plum tomatoes, crushed by hand
• Kosher salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley, plus more for topping
• 8 ounces sliced mozzarella cheese
• 2 tablespoons grated parmesan cheese

Directions

1. Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polena and fry until golden, about 3 minutes per side. Transfer to a plate.
2. Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.
3. Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.