Hello everyone, we hope your week is off to a good start. Today on Tasty Tuesday we are sharing a yummy crock pot meal. There is nothing better in the middle of the week than to have a warm, no-mess dinner waiting for you at the end of the day.
Today's recipe is brought to you by Skye from First Time Mama - First Time Blogger. You've got to head over and meet her. You'll swoon when you see her adorable baby!
Crockpot Portuguese Chicken
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Ingredients:
· 1/2 lb. chorizo sausage, chopped
· 2 onions, chopped
· 4 cloves garlic, chopped
· 2-1/2 lbs. boneless, skinless chicken thighs (I use Chicken breasts instead)
· 2 (14 oz) cans diced tomatoes with roasted garlic
· 1 tsp. dried oregano leaves
· 1/4 tsp. pepper
· 6 oz. can tomato paste
· 14 oz. can artichoke hearts, drained and chopped
· 4 oz. can sliced black olives, drained ( I use Spanish olives)
Preparation:
Combine all ingredients except artichokes and olives in 4 quart crockpot; mix well. Cover and cook on LOW for 7-9 hours until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on LOW for 10-15 minutes longer. Serve over hot cooked rice or couscous. Serves 6
Also for our Garlic Lovers we wanted to share a few tips that our lovely Jo from Jo's Health Corner has graciously taken the time to share:
-Press a couple of cloves in your hand held garlic press, mix it with
some olive oil, add some spices like herbs de provence, pepper, or
whatever else I like. Stir it around and sprinkle it over cut up
potatoes and/or vegetables and mix it well. Roast it in the oven
until it is done. It smells heavenly while you wait, hm, that is if
you like garlic of course.
- Another thing is to chop garlic in a small tiny little
blender that I use for making salsa. I mix it with cut up onions and
fry it until soft in a frying pan. I use this mixture for spaghetti
sauce, soups, stews, sometimes gravy, and in anything I can think of.
You can also use the handheld garlic press and add the garlic to a
sauce as well. It is more potent when you use the garlic press so you
want to use a lot less..
- I chop garlic and mix it with balsamic vinegar, olive oil, add a
couple of spoons of Dijon mustard and shake it all up. I use this as
a marinade for meat, salad dressing, for my cole slaw (on times when
I choose not to add mayo, which I do also)..It gets pretty potent
with the garlic, but we like it, and it helps to keep us healthy
during the flu season...( let me know if you want exact measurement)
- Another thing that we do is to roast garlic in the oven. Preheat
oven to 400 degrees. Take whole garlic bulbs/bulb and place it on
the counter on its side. The flat end of the garlic should be facing
the hand that is holding it. Cut the pointed end off so that the
flesh is exposed evenly.. Arrange the bulb/bulbs evenly in a shallow
baking dish. Drizzle little oil evenly over each bulb. Top with
pepper and salt (if using). Bake uncovered for approax. 25 minutes
or until soft and golden brown. Remove from the oven and turn cooked
bulbs over flesh side down in dish for 10 minutes, to absorb the oil.
Doesn't that sound delish? I can't wait to give that a try. So as usual, please feel free to link up even if your post isn't about food. If you are new you can find out more about this community by clicking here. If you would like to be featured on Tasty Tuesday, please send us an email or leave a comment below.
Happy hopping friends, we hope your day is yummy!
Today's recipe is brought to you by Skye from First Time Mama - First Time Blogger. You've got to head over and meet her. You'll swoon when you see her adorable baby!
Crockpot Portuguese Chicken
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Ingredients:
· 1/2 lb. chorizo sausage, chopped
· 2 onions, chopped
· 4 cloves garlic, chopped
· 2-1/2 lbs. boneless, skinless chicken thighs (I use Chicken breasts instead)
· 2 (14 oz) cans diced tomatoes with roasted garlic
· 1 tsp. dried oregano leaves
· 1/4 tsp. pepper
· 6 oz. can tomato paste
· 14 oz. can artichoke hearts, drained and chopped
· 4 oz. can sliced black olives, drained ( I use Spanish olives)
Preparation:
Combine all ingredients except artichokes and olives in 4 quart crockpot; mix well. Cover and cook on LOW for 7-9 hours until chicken is thoroughly cooked. Stir in artichoke hearts and olives and cook on LOW for 10-15 minutes longer. Serve over hot cooked rice or couscous. Serves 6
Also for our Garlic Lovers we wanted to share a few tips that our lovely Jo from Jo's Health Corner has graciously taken the time to share:
-Press a couple of cloves in your hand held garlic press, mix it with
some olive oil, add some spices like herbs de provence, pepper, or
whatever else I like. Stir it around and sprinkle it over cut up
potatoes and/or vegetables and mix it well. Roast it in the oven
until it is done. It smells heavenly while you wait, hm, that is if
you like garlic of course.
- Another thing is to chop garlic in a small tiny little
blender that I use for making salsa. I mix it with cut up onions and
fry it until soft in a frying pan. I use this mixture for spaghetti
sauce, soups, stews, sometimes gravy, and in anything I can think of.
You can also use the handheld garlic press and add the garlic to a
sauce as well. It is more potent when you use the garlic press so you
want to use a lot less..
- I chop garlic and mix it with balsamic vinegar, olive oil, add a
couple of spoons of Dijon mustard and shake it all up. I use this as
a marinade for meat, salad dressing, for my cole slaw (on times when
I choose not to add mayo, which I do also)..It gets pretty potent
with the garlic, but we like it, and it helps to keep us healthy
during the flu season...( let me know if you want exact measurement)
- Another thing that we do is to roast garlic in the oven. Preheat
oven to 400 degrees. Take whole garlic bulbs/bulb and place it on
the counter on its side. The flat end of the garlic should be facing
the hand that is holding it. Cut the pointed end off so that the
flesh is exposed evenly.. Arrange the bulb/bulbs evenly in a shallow
baking dish. Drizzle little oil evenly over each bulb. Top with
pepper and salt (if using). Bake uncovered for approax. 25 minutes
or until soft and golden brown. Remove from the oven and turn cooked
bulbs over flesh side down in dish for 10 minutes, to absorb the oil.
Doesn't that sound delish? I can't wait to give that a try. So as usual, please feel free to link up even if your post isn't about food. If you are new you can find out more about this community by clicking here. If you would like to be featured on Tasty Tuesday, please send us an email or leave a comment below.
Happy hopping friends, we hope your day is yummy!
Comments
Hayley
http://theweekendfile.blogspot.com/
Kim
http://sugarcreekcottage.blogspot.com/
I have to give this crockpot recipe a try. Wow, there are some great recipes linked up today. I can't wait to visit them.
i´m Portuguese and didn´t know about this recipe...but it looks so good :D