Chicken Pepperoni Rolls

Drinkin' & Crockin' on NYE

Drinkin’ & Crockin’ on NYE

Welcome to the new year & I am on spot this time around – not posting recipe right away. But, some of this had to do with the first picture & drinking throughout cooking time… best drink name ever!

Was doing some reminiscing about childhood & thought of my mom making these chicken pepperoni rolls that were freaking amazing. In line with the old days, her’s were dunked in bread crumbs & cooked in deeply oiled skillet. Delicious of course, yet was wondering if I could find a way to do this in the slow cooker & cut down the greasiness.

Really didn’t find any other recipes out there for the crock so decided to just wing it & if dish didn’t turn out – hit up a restaurant.

Chic Pep Roll in Crock

Chic Pep Roll in Crock

Ingredients:

  • 6-8 chicken breast thin cuts (easier than pounding / butterflying – you can buy in store pre cut)
  • 30-40 slices turkey pepperoni
  • 6-8 slices part-skim mozzarella cheese
  • 1 jar/can traditional pizza sauce
  • 6-8oz white mushroom sliced
  • toothpicks (yum!)

Let us make them:

Spread 1/3 of the jar of pizza sauce in bottom of crock.
Lay all chic breasts out on cutting board for prep.
Put about 5+ slices of pepperoni on top of each breast.
Cut the cheese slices in half & lay on top of chicken/pepperoni.
Roll each of breasts up – rolling away from you is the easiest. This is a tad tricky, you’ll have to take time to keep it all together. Put a couple toothpicks in each roll to keep together & place in the crock.
Spread the white mushrooms over the top of the rolls.
Pour rest of jar of pizza sauce over everything.
Cook on Low for 6-8hrs, check to make sure the chicken is cooked through.

Chic Pep Roll Plate

Chic Pep Roll Plate

How did this turn out? Before we move on, remove toothpicks before consuming, but you knew that already… right?

This turned out superb with tons of flavor. Glad that I went with the turkey pepperoni – I love pepperoni as much as the next person, but this definitely cut out the grease.  The only thing that happened is that the cheese kinda leaked out of the roll into sauce which wasn’t a bad thing.

Served with some crusty french bread to dip in sauce.

Lastly, while writing this post I realized there are tons of add-on pizza toppings you could go for – depending how wilty/soft they would get, you’d add at different time during cooking: black olives, onions, green bell peppers (blech, go home you SOB), spinach, roasted garlic, anchovies (just on my side if you’re not down with these), clams or pineapple (nope, don’t even want you eating near me). Endless options.

Thanks to all who have checked out the blog, my annual report said that this blog got over 3,500 hits this year with the Slow Pho Soup getting the most hits & most surprising – Spaghetti Squash & Meatballs was in top 5.

Heres to a new year & I’ll keep on crocking out & I encourage you to do so also.

Mac & Cheese

Well, here we are again almost a week later & I’m finally posting a crock. Told myself that I’d be good about being timely – that went straight  out the window. Such is life.

We were going to celebrate my b-day with a cookout & so was perusing around to find good bbq side dishes & thought that I would make my own salsa via the crock. Who the hell doesn’t like salsa? So, day before made the salsa – um, not what salsa should be to say the least. Bland  is a good way to describe if you pressed me to do so. Next.

Looked around a bit more & found a mexi mac & cheese that didn’t involve canned cheese or Velveeta. Hadn’t made mac & cheese for ages & thought this would be a hit!

Ingredients:

  • 5 cups cooked rotini pasta
  • 8oz cubed mild cheddar
  • 1 can evaporated milk
  • 4oz cubed sharp cheddar
  • 1 4oz diced green chiles, drained
  • 2 teaspoons cayanne powder
  • 2 medium tomatoes diced
  • 5 sliced green onions

Cook that stuff:

  • Combine all ingredients (except for tomatoes & green onions) & crock for 2 1/2 hrs
  • drop in the tomato & green onions the last 1/2 hr (which I forgot to do since I was drinking the Rose wine!)
FYI – also forgot to take a photo of the dish, my bad & the Rose wine made me do it.

Not too damn bad. The cheese was a tad coagulated since wasn’t using canned/Velveeta, but the dish didn’t disappoint. Was spicier than thought it would be, but most everyone believed that was fine since no one puss’d out on eating. Except… for those that did eat! We had a couple folks who were on dietary restrictions & that is no fun at all at a bbq. But, did receive a nice pricey bottle of beer (which I’m holding out drinking as long as I can…too late.).

Side note, my son got me a book TIME annual for 1969 – wow, old. Nixon, moon walk & fashion for men – yikes.

The mac & cheese dish was paired with steak & seafood kabobs that turned out great now that I learned how to use my new charcoal chimney. Messed up the last 2 bbq attempts by letting the coals sit to long & then realizing that there isn’t enough heat to cook the food, dammit.

All in all not too bad & way cheaper than most of the crock mac & cheese recipes – hell, a block of Velveeta alone is like 7 bucks.

You can bring the crock to the bbq, but not the bbq to the crock – Socrates.

 

Creamy Tomato Soup & Grilled Cheese

tomato soup & grilled cheese

tomato soup & grilled cheese

So, I had planned on making this earlier in the week & decided to wait. Then the night before making, I went out & had some at restaurant. Tomato cappuccino (all frothy like), I forgot to ask what kind of cheese they used, but yummo (seriously hit me if I ever use that in mixed company). Also ate blue cheese stuffed dates – usually opposed to mixing my fruits w/ anything. Me denying mixing of said sweet & savory lets me keep my non-foodie card just a bit longer. And I usually pronounce foodie bullshit all wrong so that helps.

Anywho, to the soup. This is so easy (except for one aspect) that I can’t believe I hadn’t done so before.

The components:

  • 28 ounces crushed tomatoes , undrained
  • 4 cups chicken broth
  • 1 tblsp oregano
  • 1 tblsp sweet basil
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons butter (oops, forgot this – you’d never know the difference unless you’re Paula Dean riding on my back)
tomato_crock_1

Exciting Shot of Tomato Soup

Make it happen:

  • Add undrained tomatoes, chicken broth, oregano & basil to the cooker on HIGH for 5hrs
  • @ 5hrs strain tomato remnants & blend to a puree until no bits are left (see below)
  • Add puree back in
  • Add cream to the mix
  • Leave on WARM or LOW for 1hr

This is the below section. So talking about foodies – well, if I’d have had the proper “straining” apparatus the straining may have went easier. Attempted to use a 1/2 moon pan colander, that did not work the best & hilarity ensued. Wish I had video cause this was a comedy of errors that left the countertop, floor & pants covered in tomato spunk.

panini_maker

Sexy Panini Shot

Grilled cheese – are you freaking kidding me – you have to have this. Used Dave’s Killer Bread, munster cheese & butter. Here is where it gets to the “danger zone!”. Give just one side of the bread w/ butter a quick grind of sea salt. This is a grilled cheese turning point for me personally. Try it & you’ll agree.

End result: the soup was amazing (on par w/ any I’ve had in a restaurant) – glad I didn’t use the full 2 cups of cream it called for or the butter – you know the grilled cheese part.

 

Velveeta Cheese Dip aka Crack Dip

Just returned from fantastic trip to Portland, OR. Spent T-Day w/ friend’s family (thanks Ewolt family – have I finally gotten spelling right after 17 or so yrs?). The dog peeing all over the kitchen & going “around the horn” kitchen table was a very nice touch right before we ate. It was surprising to have the dog take the place of drunk uncle or upset cousin that lost at tackle scramble, but we HAD to have at least one incident didn’t we?

Tip: hey grandma, lay off the walnuts in the yams, they taste like earwax! Just kidding – everything was delicious & was glad to spend holiday w/ people who tolerate me.

Lets move onto the dip-sh*t:

  • 1 block of velveeta (WTF – why is a “cheese type product” 7 bucks. Get a clue, you aren’t even real.)
  • 1 tube of fake sausage, browned a bit & broken up (gimme lean brand) – actually kinda like this more than real since it isn’t as greasy
  • 1 can of Ro-Tel, tomatoes/chilis
  • 2 bags of good tortilla chips (don’t be a cheap ass w/ this – the velveeta is already giving this one a bad name)

Now, you need to steel your nerves & talk to each other once you are all hovering around the crock dipping at will. DO NOT take it personally when your wingman says, “I think you’ve had enough…” & tries to put the bag of chips away.

solo hotel

PBR me asap & then some.

You may need to take a deep breath or go for walk if these scenarios happen:

  • pull bag of chips back out & secertly dip behind everyones back
  • get angry & come off the top of couch w/ a forearm trying to take out family member / friend to get to dip
  • tell everyone else there that it would be a great idea to turn crock on low, just to heat it up, and have a few more dips (they will agree, believe me – I’ve been there) YOU – look in mirror – you are an enabler & not to be trusted & a serious asshole

This is amazing & dangerous. Trust me, you need to drink a lot (beer, gin & tonics or champagne) to push this somewhat fromage roadblock out. Enjoy.

Sorry forgot to take any photos except for a romantic evening liquid courage package, that I was going to spend alone in a 2 star hotel in P-town. You can kind of guess what happen to the conditioner.

Crock the Cheese dammit.

 

Philly Cheese Steak Crock

earl of sandwich

earl of sandwich

This was a super fun one. Wanted to make a philly steak, but w/ a twist & this really was an amazing crock.

The crock experience started w/ appetizer – Bud Light Clamato, thank you lady friend. Out of left field always makes your morning football boozing more acceptable & it is some sort of fruit/veg so you don’t need to feel bad about it @ 10am…right?

Keep in mind I did provide, carrots, celery & cali w/ a perfectly aged ranch creaming or semi-solid food product.

Fixins:

  • 2 tablespoons olive oil
  • 1 pound thinly sliced sirloin steak strips (ask your butcher & they’ll lead you in right direction)
  • 8 ounces sliced fresh mushrooms (dark crini)
  • 1 green bell pepper, seeded and cut into strips
  • 1 medium onion, sliced
  • 6 slices provolone cheese
  • 1 loaf French bread (find a longer / thinner one than I did)
  • 1 (14 ounce) can beef broth
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic diced
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Pinot Noir – super cheap is fine
  • 2 tablespoons  cup prepared horseradish
  • 2 tablespoons cup brown mustard
full earl of sandwich

full earl of sandwich

The Directions:

  • Heat the oil in a large skillet. Add the beef, & cook until browned – pull from skillet – you don’t want to overcook.
  • Add the mushrooms, bell pepper and onion; cook this stuff up until limp – transfer to crock.
  • Add the beef broth, pepper, Worcestershire sauce, red pepper flakes and red wine to the crock.
  • Cover, and cook on High for 4 hours, until beef is extremely tender.
  • Preheat the oven to 425 degrees F (220 degrees C). Put the liquid in container & save for dippin’. Trust me, this makes you happy.
  • Slice the French bread loaf in 1/2.
  • Mix together the horseradish and mustard; spread onto each side of loaf.
  • Put the provolone slices on each side – put that bitch together.
  • Wrap the loaf in foil- bake fo 15+ minutes in the preheated oven.
My side dish (gasp) was to bake sweet potato fries (me & sweet taters have been arch enemies):
  • 2 sweet potatoes – sliced in 1/4 in sticks
  • coat w/ olive oil
  • add dash of seat salt & coarse grd. pepper – toss it around like you just don’t care
  • Put in pre-heated oven 10 mins before adding the sandwich
  • turn once @ 7 mins or so & cook for extra 7 mins
Dammit, I want to be snarky or funny, but I cannot. Well, beyond the fact that the bread I bought was HUGE & made me giggle the whole time I was making it. Kinda felt like I was making a prop for small person large food commercial.
It was also mentioned whether I was making a soup bread bowl… NO, I was making a Duke of Freaking Philly Sandwich! Get off my back about the bread, seriously. Seriously, now I’m self-concious about amount of bread, Ugh.

Please, if you haven’t tried a rock out w/ your crock out yet, do this one. Or, at least git yer old lady to get up @ 7am to make this delicious meal for you ready at noon… I said noon woman (man).

Keep your feet on the ground & your crock on the counter.