Scrumptious Easy ,Effortless Chicken Dinner

With colder weather, I created a new creation to share, an effortless, easy, and YUMMY chicken dinner recipe for two. I hope you'll try the recipe, enjoy and let me know your thoughts!! Great
recipe, especially for the weekends when you have so much to do!! Come home to a dinner that's pretty much ready to serve when you walk in the door!!
Step 1: Advantages Of Using A Crockpot:


1.Crockpots Save Energy: A crockpot uses far less electricity to cook a roast than an oven does.

2. Nutritious: Crockpot meals are nutritious since the natural juices from the vegetables and meats remain in the food since it is cooked over a long period of time at a low temperature.

3. Dry Out: There is less chance of foods becoming drier, scorching or burning, because the crockpot uses low temperatures to cook.

4. Saves Time: You don’t have to stand around and wait for your food to cook; instead you just have to do the initial prep (i.e. cut up the vegetables, slice the meat, add seasoning). Place ingredients into crockpot, turn on, walk away, and then your crockpot cooks while you do other things.

5. Easy Cleanup: Crockpots are easy to clean up because they are one-pot meals

Step 2: Ingredients:






Ingredients:

2-4 chicken breasts, boneless, skinless

1 (10 ½ OZ.) can Campbell's Condensed Soup Cream of Chicken

1 (10 ½ OZ.) can Campbell's Condensed Soup Cream of Celery

1 (0.87 OZ) envelop McCormick’s Onion Gravy Mix

½ cup Chicken Stock

2 tablespoons unsalted butter

Fresh ground pepper, to taste

Step 3: Directions:



Place 2 skinless/boneless chicken breasts into the
crockpot.

Step 4:






In a large bowl, combine cream of chicken, cream of celery, gravy mix, ½ can of chicken stock, and pepper.

Step 5:



Whisk ingredients together, whisking until well incorporated and the mixture is creamy.
Step 6:


Pour the mixture into the crockpot, completely covering the chicken breasts.
Step 7:


Dot with butter.
Step 8:





Put the cover on, set the “Time” setting to “LOW”. Set “Cook Time” setting to 8 Hours.
Step 9:


Cook chicken on LOW 6-8 hours. Time; depending on size of breasts.
Step 10:


I usually scrape down the sides if crock 5 hours into cooking, to avoid stuck on’sfrom when the liquid evaporated. Then quickly, I flip the breasts over, it’s just something I’ve always done.
Step 11: NOTE:



This time, I cooked 2 chicken breasts, and they were tender, almost falling apart in 7 hours. When I’ve cooked 4 chicken breast, cooking time increased another hour of cooking.
Step 12: To serve:


Great served with mashed potatoes or over rice!! Enjoy!!

Optimal Burger

The Ultimate Burger has the best of everything, a gourmet's delight; it has loving care and attention lavished on it and no time nor expense is spared in its production. This is not that burger. This is the
Optimal Burger™. You can prepare it from scratch in 15 minutes, eat it without any fuss and it will make you channel Jules Winnfield (just the quiet-enjoyment-of-the-burger part, not the kill-the-person-who-"gave"-you-the-burger part):

The Optimal Burger™ has to be easy to shop for. The Optimal Burger™ should not require visits to multiple vendors or have seasonal requirements because (a) no one has time for that and (b) who knows what time of year the urge for a good burger will strike? It requires no cooking devices beyond a standard gas grill and should not be expensive.

The Optimal Burger™ takes into account multiple factors, in the approximate order of importance:

- taste
- time of preparation
- ease of preparation
- structural integrity
- cost

You may have other factors to take into account. Healthiness. Sustainability. Calories. You will have a different Optimal Burger™ (you perhaps should focus instead on developing the Optimal Salad). I endeavor only to give you ideas while making my own case.

The recipe that follows includes crowd-sourced improvements based on recommendations from 18 burger aficionados at Pier 9.


Step 1: Buns and sauce



The buns are crucial to a good burger. They form the carapace; they need to be large enough to accommodate all your ingredients and to not disintegrate under a little pressure. The buns define the maximum achievable size your burger can attain, for a good burger is shorter than it is wide. Don't skimp here.

If you prefer, toast the buns before serving. They're easy to blacken on a hot grill though so be careful. Turn down the gas and warm with the lid down. Or just pop in the toaster.

Sliced tomatoes are a time-honored burger component but I think they're overrated. They tend to be heavy and watery and slippery, and you want none of those properties. Ketchup on the other hand is liquefied tomato, sugar, onion and salt, and it makes up layer 1 of my Optimal Burger™. You always have it on hand, it's cheap, it's a good glue, and whatever sort you like is bound to go well with the burger. I like a mix of Heinz and Sriracha. Other good options, depending on taste, are mustard or BBQ sauce.

Homemade Lemon Curd

Homemade lemon curd is great in desserts, on a slice of toast or as a pancake topping! Follow this easy & fast recipe to get creamy, sweet & sour perfection!

Lemon curd is something you don’t normally find in central Europe where I come from. My first interaction with lemon curd was in Ireland and I liked it from the beginning. First I thought it was something like lemon marmalade. Well, after tasting it I quickly realized that this could not be compared to marmalade. It was way tastier than I would have expected. Its creamy texture, citrusy flavor yet pleasantly sweet taste goes well with lots of desserts and is perfect on a slice of toast.

Step 1: Ingredients:

5 Medium Eggs

100g (3.5 oz) Unsalted Butter

90ml (3fl oz) Lemon Juice (Freshly Squeezed)

80g (2.8 oz) Caster Sugar

Step 2: Directions:


In a medium mixing bowl whisk the eggs, freshly squeezed lemon juice and sugar until combined.
Place the bowl over a pot of simmering water. Throw in the butter and whisk constantly until it has thickened. This will take about 10 minutes (on low-medium heat).
Cover the surface of the curd with cling film, let it cool down a bit before transferring to the fridge. Once chilled completely, pour/spoon into a glass jar and cover with a lid. Keep in the fridge.

Step 3: FOLLOW, COMMENT AND SUGGEST

Filled Meat Loaf With Bacon Jacket

This meat loaf is a good choice if you are really hungry: plenty to eat and very filling!
Also this is quite easy to make and nice looking if you have guests for dinner.
But let's see how it is done....

Step 1: Ingredients


First of all collect the following ingredients (this is what I used for mine but if you want bigger or smaller meat loaf use your own quantity):

• 700g Minced meat
• 2 Packages of bacon
• 4 eggs (1 raw, 3 boiled)
• Ham
• Salt
• Pepper
• Parmigiano Cheese

Step 2: Preparing the minced meat


Put the minced meat in a bowl and add salt, pepper, parmigiano and 1 egg. Mix well.

Step 3: Filling up




Once the meat is spiced put it on a oven paper and spread it evenly and try to give a square shape. Put on top of it some slices of ham and the boiled eggs. Make sure that there is some empty space on the edges.

Close the meat loaf by folding one side over the eggs and the second side on top of it. Close all the holes and make it tight.

Step 4: The wrapping






For the wrapping start with putting the slices of bacon close to each other vertically. Step by step lift up the slices of every second bacon strip and insert horizontal slices. Following horizontal slices will be put by lifting up the opposite vertical slices. Weave them tight until you have something like in the 3rd picture.

Roll the meat loaf in the bacon starting from top with the aid of the oven paper.

Step 5: Cooking and serving




Finally you can cook your meat loaf! Put it in the oven at 180 degrees Celsius for about 45 minutes or until the bacon is crispy enough for you. Meat loaf must cook slowly.

Slice it when it has cool down a little because it is just easier to cut.

You can serve it with some fried vegetables but it goes well also with potatoes

Enjoy!