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Hedgie's Crockpot Chicken
Prep time 5 min. Cook time…tell ‘em you slaved on it all day!
Ingredients:
- 16oz (1 jar) Hedgie’s Hot Stuff Salsa
- 2/3 cup Italian dressing
- 2 cloves garlic minced
- 2 boneless skinless chicken breasts frozen, whole
- ¼ cup chopped fresh cilantro (optional)
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Combine chicken, dressing, garlic, and cilantro in a crock pot. Make sure the chicken is covered with liquid, add more dressing or salsa if needed. Set the crock pot to low setting and go away for the day. 30 minutes before dinner start cooking 1-2 cups of rice. (2 cups water for every 1 cup rice. Bring to a boil then reduce to low for approx 30 min.) A mix of brown and wild rice can be found in the Wholefoods bulk section. Remove the chicken from the pot and shred with forks. Trim off any fat or undesirable stuff. Add to the bed of rice with sauce and serve hot. Don’t forget to tell them how hard it was to make! Vegan alternative
Cook the rice as above, add 1 cup cooked or canned black beans, 1 cup cooked or canned corn, and 1 16oz jar of Hedgie’s Hot Stuff. Bring ingredients to heat (165 degrees), add cilantro and serve. For a twist use this to stuff peppers, or roll in par boiled cabbage leaves and bake.
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Hedgie's Mexican Potroast
Prep time 10 min,cook time 30 min
This one is quick, easy, and wicked tasty, not to mention heart healthy.
Ingredients:
- 1-2 lbs cube steak
- 8 oz Hedgie’s Salsa
- 1 – 2 carrots peeled and chopped (for 1 lb of meat use 1 carrot etc.)
- 1-2 summer squash or zucchinni chopped
- 1 Tbs Olive oil
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Lightly coat an electric skillet or large fry pan with olive oil. On Medium high heat, brown the cube steaks to seal in the flavor, then add salsa, carrots and squash. Cover pan and reduce heat to medium low. Simmer until carrots are tender. Great served over rice or garlic smashed potatoes.
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Hedgie's Mexican Shepherd's Pie
Prep time 10 min, cook time 45 min.
This one is quick and easy. My family’s favorite!
Ingredients:
- 1-2 lbs ground beef, pork or turkey (your choice)
- 16 oz Hedgie’s Salsa
- 1 28 oz can of corn (drained)( better yet use fresh local corn cut off the cob when in season)
- 1 8 oz can of sliced black olives (drained)
- 5 medium sized potatoes
- ½ cup of cheddar cheese shredded
- 1 clove fresh garlic chopped fine
- 2 Tbsp butter
- A dash of fresh local milk
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Wash the potatoes and cut them into 8ths. For fast method put them in a pressure cooker filled with 1” water. Put pressure cooker on high and when it reaches full steam set timer for 5 minutes. In a separate pot brown meat and drain fat (if any). For quick and easy stove top method keep meat in pot and add salsa, corn, olives, and ¼ cup of cheese. Cover and let sit on burner at low heat. Remove cooked potatoes from pressure cooker drained into mixing bowl. Add butter, garlic, cheese, and enough milk to blend to desired consistency. (easy on the milk) Spread potatoes over meat and vegetable mixture and serve it up! For fun try garnishing with cilantro, or transferring everything to an oven-safe casserole, adding extra cheese and baking at 375˚ ‘till the top is golden brown and the sides are bubbling. Enjoy!
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Hedgie's Cuban Chicken
Ingredients:
- 16oz (1 jar) Hedgie’s Hot Stuff Salsa
- 2/3 cup Italian dressing
- ¼ tsp crushed red pepper
- 2 cloves garlic minced
- 2 boneless skinless chicken breasts cut into 1/4” slices (for Vegan version omit chicken and dressing)
- 2 Tbsp Olive oil
- 1 red bell, 1 yellow bell pepper chopped into 1” pieces
- 1 large vidallia onion chopped into 1”pieces
- 1 tsp oregano
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- ¼ tsp coarse black pepper
- ¼ tsp cumin
- 2-3 cups cooked brown rice
- 1 can black beans (drained) and rinsed
- 1 can sweet corn (drained)
- ¼ cup chopped fresh cilantro (optional)
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Combine chicken, dressing, garlic, and crushed red pepper in a large container. Mix well and let marinate in refrigerator for a minimum of 30 minutes (overnight is best). Remove chicken from marinate and drain well. Heat oil in large skillet or wok at med high heat. When hot add chicken, cook 5-7 minutes stirring until chicken is slightly browned. Add Bell peppers, onions, oregano, cumin, and pepper. Cook stirring 4-5 minutes, or until veggies are tender. Add Rice, beans, corn, and Hedgie’s Hot Stuff. Cook 2-3 minutes more or until thoroughly heated. Garnish with cilantro mix well and serve immediately.
Bon Apetite!
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Hedgie's Caribbean Chicken
Prep time 15 min, cook time 30 min
Ingredients:
- 1 frying chicken cut into pieces
- Hedgie’s Caribbean Rub
- 1 – 2 Vidalia onions
- Olive oil
- 2 Tbs cider vinegar
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I like to skin the chicken before cooking it but that’s up to you. This recipe also works great with pork chops or boneless breasts of chicken. Lightly coat an electric skillet or large fry pan with olive oil. Liberally coat the chiken with Hedgie’s Caribbean Rub and let stand.
Skin the onion, halve it and slice the halves into ¼” slices, set aside. Brown the chicken in the fry pan on all sides at medium high heat. When chicken is thoroughly browned, reduce heat to low and add onion. Put onion under chicken, add vinegar, cover and let simmer until chicken is well done and onions are reduced. Serve over rice. What makes this dish so appealing is the vidalia onion gravy and the tropical flavor of the seasoning. Guaranteed to be a family favorite.
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