Rosemary Chicken Lasagna

It is that time of year again! Time to dust off your slow cooker and put it to good use. How can you not be fond of luscious layers of creamy rich goodness? I found this to be a hearty family approved meal, that is has now made our repeat list. I was very impressed with the versatility of this dish. Now the recipe I listed below can be tweaked as needed. Thus, if you are not a fan of olives do not use (HH is not, I am), if you do not have fresh rosemary on hand simply use garlic or opt out of that step completely, if you are like us and enjoy mushrooms saute them up with your onion; The possibilities are endless.

Rosemary Chicken Lasagna

2 Tbsp EVOO
1 1/2 Tbsp chopped fresh rosemary
1 Tbsp jarred minced garlic
1/2 onion
4 cups chopped/shredded rotisserie chicken
freshly ground pepper
2  (15-oz) jars of Alfredo sauce
1 (9 oz) box no boil lasagna noodles
1 (15 oz) container of ricotta cheese
1 (8 oz) container sour cream
1 large egg beaten
1/2 tsp fresh ground pepper
4 cups (16 oz) mozzarella cheese
1/2 cup coarsely chopped pitted kalamata olives
Garnish: Fresh Rosemary

1. Heat oil in a large skillet over medium high heat. Saute rosemary and garlic in hot oil for one minute or until very fragrant. Add onion: saute 4 to 5 minutes or until browned. Remove from heat; stir in chicken. Sprinkle with desired amount of pepper
2. Spread 1 cup Alfredo sauce in bottom of a lightly greased 5 qt oval slow cooker. Arrange 6 uncooked noodles over sauce, breaking noodles as needed to fit in slow cooker. Top with 1/3 of the chicken mixture.
3. Combine ricotta cheese and next 3 ingredients in a bowl. Spread 1 cup ricotta mixture over chicken mixture. Sprinkle with 1 cup mozzarella/ Repeat these layers twice: 1 cup Alfredo sauce, 5 lasagna noodles, half each of remaining chicken mixture, remaining ricotta mixture, and remaining mozzarella.
4. Cover and cook on low for 3 hours. Top with olives before serving.

I found this recipe in one of my new favorite cookbooks. For all of you slow cooker peeps out there who are interested in all things crockpot, you may want to consider purchasing " Slow Cooker Quick Fixes". It is an inexpensive way to utilize your slow cooking skills.

Enjoy,
Farming Fabulously

Crockpot Stuffed Peppers

Can you tell it is beginning to get chilly in Mid-Mo? I have posted two crockpot recipes in one week, my hibernation mood must be strengthing. Or perhaps its the fact that Baby D is now taking diaper gym twice a week and I have grown accustom to using my old reliable crockpot. Whatever the case may be, I found this recipe to be an incredible one pot wonder. The pepper was so moist, yet it held up its shape perfectly by holding all of the delicious stuffing. The presentation itself made you salivate.  

Crockpot Stuffed Peppers

4 whole peppers

15 oz tomato sauce

1/2 of a large onion diced

1/2 of a large pepper diced

1.5 lbs of hamburger

1 cup brown rice uncooked

1 cup shredded cheddar cheese

Salt & Pepper

1/2 cup Italian Bread crumbs

Spray cooker with oil. Brown meat, peppers, and onions. Turn off burner then drain fat from pan, then add Salt & Pepper to taste, 2 TBSP Sauce, 1/4 cup bread crumbs, 3/4 cup cheese. Then in the same skillet add your uncooked rice. Pour some of the sauce mixture in the bottom of the crockpot, then place your peppers on top. Stuff your peppers with remaining beef mixture, if you have extra just add to the bottom of the crockpot. Top each of the peppers with remaining cheese and breadcrumbs. Cook 4 hours on high.

Enjoy,

Farming Fabulously

Crockpot Tai Chicken

Because it is Monday, and I am feeling kind of spunky! I wanted to present a recipe to you that I found most peculiar. Now the entree pictured above looks innocent enough, right? Perhaps portraying a tempting Tai dish? Well infact, this dish combines two ingredients that I would have never, ever, ever would have thought to combine. Wait for it...............Peanut Butter and wait for it.....................................Salsa! The marriage of Peanut Butter and Salsa actually exceeded my expectations.

I was cooking 2 chicken breasts in the crock pot one night last week, and was peering on-line for a unique recipe that I could use. As soon as I seen PB and Salsa, I just knew I had to be bold and take my culinary game to the next level (you see, HH had cooked his beloved Chili the night before, so I figured if the entree was a flop at least I had backup plan).

I just so happen to love me some Tai food, but I have a hard time handling the 2 - 5 ratio of heat index. By making my own sutle version, I could limit the amount heat that was put into the dish. Using only a mild salsa, I was able to tone down the intensity, and then by adding a Chunky Peanut Butter (the recipe called for PB and then later add nuts, I just combine the steps) to contrast, and finally by using already minced ginger from the refrigerator, I was able to give the Tai dish more of a passive flavor.

I never told HH that night what exactly was in the meal that I had prepared for him. But to know that he did not reach for the left over chili in frig, instead asking for a second helping of the mystery entree was pleasure enough for me. Besides if he did not eat all, I just knew I would and my thighs would pay dearly for it.

The Crock pot Tai Chicken can be served with linguine or even over a bed of coconut rice.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously