Cooking Archives - Page 283 of 566 - Garden Seeds and Honey Bees

Mushroom Kabobs

Mushroom Kabobs

*1 pound Crimini or Baby Bella Mushrooms, sliced in half

*1 White Onion, sliced into large chunks

*1/4 cup Balsamic Vinegar

*1/4 cup Extra Light Olive Oil

*Fresh Rosemary

*Sea Salt, to taste

*Fresh Ground Black Pepper

*Wooden Skewers, soaked in water about 1 hour

*Heavy Duty Aluminum Foil

*Cooking Spray

Marinate the mushrooms in balsamic vinegar and olive oil for 10-15 minutes in the fridge. Then remove from fridge and place on skewers, as desired the onions and mushroom pieces. Sprinkle with chopped rosemary leaves and salt and pepper. Grill the mushrooms on foil on your grill on medium to low heat (2-3 minutes or until they turn golden brown in color on bottom side), then turn them over and grill the opposite side. (You can also put them on a foiled lined baking sheet and roast in a 350* F. oven until golden brown on the bottom side about 10 minutes and then turn them over and roast opposite side.

Mushroom Kabobs

Mushroom Kabobs 011-9

Mushroom Kabobs

Enjoy!

Jessica and Lindy

Creamy Italian Chicken Pasta Crock Pot Style

Note: The Chicken is Cooked in the crock pot but pasta is added after it has cooked on the stove and added last, because I don’t like soggy pasta.

Creamy Italian Chicken Pasta Crock Pot Style

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Supplies: Crock pot with liner

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Ingredients:

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*2 pounds Chicken Tenders, frozen and thaw in refrigerator

*1 (12 ounces) Lemon Lime Soda

*2 teaspoons Italian Seasoning or to taste

*1/4 teaspoon Red Pepper Flakes, or to taste

*1 package Italian Dressing, sprinkled over chicken

*1/2 cup Heavy Cream

*Sea Salt and Black Pepper to taste

*1 (8 ounce) package Cream Cheese, add just before serving

*1-2 cups grated Parmesan Cheese, add just before serving

**1 pound box Mini Farfalle Penne Pasta, cooked according to directions on box and added after cooking creamy chicken in the crock pot.

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Add and layer in the crock pot the above except for cream cheese, Parmesan cheese, pasta and cook on low 4-6 hours or according to your crock pot instructions.

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Then drain juices, reserve juices in a container in case you need the extra juice and refrigerate. Now remove chicken and shred chicken.

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Stir together In a bowl the cream cheese, Parmesan cheese. Then add back to the crock pot chicken and cream cheese mixture, adding a 1/2 cup of reserved juices adding more later if needed.

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Heat on low in the crock pot another 30 minutes or until heated through.

***Then add cooked and drained pasta just before serving.

Creamy Italian Chicken Pasta Crock Pot Style