Last night I had some friends over and we decided to do a bit of a potluck. Earlier in the week, I had purchased a package of two pork tenderloins so I figured I would make some type of meat dish for everyone.
I had a lot to do around the house to prepare for the party so I didn’t want anything too cumbersome. I wanted to make something quick and easy that wouldn’t require a lot of attention.
Bring in the Crock Pot!
I put the two tenderloins in my crock pot, covered them with a marinade and let them cook on low for about 5 hrs or so. By the time we went to remove them, they were fall-apart-melt-in-your-mouth delicious!
So, I put them in the crock pot and added the following:
- 1 package of onion soup mix (next time I might consider coming up with a mix of spices that I like instead…but I was in a hurry!)
- 3/4 – 1 cup red wine
- 1 cup of water
- garlic, quite a lot of it 😉 diced and laid on top of the tenderloins
- dash of Worcestershire sauce
- 2 tbsp soy sauce
Cooked it on low for about 5 hours and it was fantastic!
It creates an amazing sauce for gravy in the end so we whisked up the juices and added some cornstarch.
I suppose in hindsight, the one thing I would change is the onion soup mix…if for no other reason than trying to reduce the sodium content. My soy sauce was low in salt but the resulting dish was *almost* too salty….
But instead ended up on this side of delicious!
A delicious and satisfying lunch!
I love BBQ chicken. Sadly, we don’t have a BBQ so I have to make do with our oven and stovetop.
This particular way of preparing the chicken breasts leaves them moist and delicious! You don’t get the grill smoke, but the smoked paprika helps with that and the coating keeps in all the flavour and juices. So good!
The first thing I should mention is that this chicken needs to marinade for at least an hour so this isn’t a spur of the moment recipe. You have to preplan a bit. I left my chicken to marinade in the fridge overnight and it was spectacular so if you can wait for longer than an hour, I would encourage it.
Also, go with bone-in chicken breasts. The bone adds to the flavour, not to mention they’re cheaper! 🙂
These are my chicken breasts after marinading for about 16 hours, laid out on a cookie sheet and sprinkled with a good amount of pepper and sea salt.
And here they are afterwards. I baked them at 350F for about 20 minutes, brushed on BBQ sauce, baked for another 10 minutes, did the BBQ sauce brushing yet again and then allowed for another 10-15 minutes.
They were moist and delicious! All that was missing from this BBQ chicken was the grill lines!
BBQ Chicken Breasts: Moist and Delicious!
- chicken breasts, bone in
- smoked paprika
- olive oil
- lemon juice
- garlic, minced
- cajun spice (or other mixed spice that you like)
- BBQ sauce, your preference
- Mix the paprika, lemon juice, garlic, oil and spice mix. Place chicken breasts in a freezer bag (or something else as sturdy), cover in marinade and place in fridge for anywhere from 1 to 12+ hours.
- Preheat oven to 350F.
- Place chicken breasts in a casserole dish uncovered, or a cookie sheet and season with salt and pepper.
- Bake for 20-25 mins.
- After the initial bake, remove from oven and brush on the BBQ sauce. Return to oven for 5-10 mins. Do this 2 or 3 times depending on the size of the chicken breasts and how long they need to reach an internal temperature of 165F.
I have been meaning to try making stuffed peppers for a while now and it wasn’t until I saw a post in our free Metro newspaper that I decided to give it a go. Instead of using the recipe in the paper that called for beef, I did a search online for stuffed pepper recipes that used ground chicken since that’s what I had on hand. I found a recipe here at SOS Cuisine but I altered it a bit to make it suitable for two peppers instead of four.
They turned out pretty darn good!
I’ve been looking for recipes that are low in carbs and this recipe delivered. Mainly vegetables and meat with just a bit of rice thrown in there. Continue reading