Tuesday, May 14, 2013

Crock Pot Pesto Ranch Chicken

 

DSC_3031

Ingredients

  • 8 boneless skinless chicken thighs ( I used boneless skinless breasts)
  • 6 ounce jar of pesto
  • 1 package Ranch Dressing Seasoning Mix
  • 1/2 cup chicken broth

Directions

  1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
  2. Serve with a side of mashed potatoes and a simple salad.

Makes 8 servings

 

Smoky and Cheesy Buttermilk Baked Mashed Potatoes

3 lbs russet potatoes

4 tablespoons butter

3 tablespoons cream cheese

1 teaspoon McCormick Gourmet Sicilian Sea Salt

1/2 teaspoon McCormick Gourmet Coarse Grind Black Pepper

1/2 teaspoon McCormick Gourmet Smoked Paprika

1/2 teaspoon McCormick Gourmet Garlic Salt

1-3 drops liquid smoke

1/2 cup buttermilk

1 1/2 cups shredded cheddar cheese blend

 

1.  Preheat oven to 375 degrees F.  and fill large Dutch oven 3/4 full of water.

2.  Peel and cube potatoes and place in water filled Dutch oven. Bring to boil then cook for 10-15 minutes or until potatoes are fork tender.  Drain and transfer to the bowl of a stand or electric mixer.  Add butter and cream cheese to potatoes and mix on low to combine.  Add seasonings and buttermilk until smooth and creamy.

3.  Transfer potatoes to individual oven proof baking dishes or one medium sized baking dish and top with cheddar cheese.  Bake for 15 minutes, until cheese is melted.  Remove and serve.

Makes 4 servings

 

Recipes adapted from {Picky Palate}

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