Slow Cooker

Hey all, I know this isnt a recipe but it is a request for some...I feel guilty cuz u all have kept the blog alive and ive been very lazy about it...but i intend on buying a slow cooker this black friday!!! (for $10 everywhere!) and i find theyre so uber easy to use. So if you guys have recipes plz plz post them. I know there are some great books out there, which i will get after braving the sales. lemme know! thank so much!

Chicken Sesame Balls

Welcome my cousin Nadia to this blog! Well, technically she's my niece (cousins daughter) but she's only a year younger so I don't allow her to call me her aunt, lol. She's gonna be surfing from now on. I told her about it last night as we were discussing our love for cooking and various recipes. She sent me this awesome, yummy, easy appetizer recipe that I am posting below. Thanks Nadia!

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Ingredients:

1. 1 cup chicken (boneless)
2. 2 cups potatoes
3. 2 chopped green chilies
4. 1 tsp cumin
5. 2 tbsp red crushed pepper
6. 1 tsp salt
7. 1/3 cup chopped onions
8. 1/2 cup cilantro
9. 1 egg (beat it in a separate bowl)
10. Flour (to be able to coat the balls prior to frying)
11. Sesame Seeds (to be able to coat the balls prior to frying)

Cooking Directions:

• Prep Work for Potatoes:
• Boil potatoes. 
• Peel skin after the potatoes have been boiled.
• Mash them. 2 cups is usually about 2 medium sized potatoes.
• Prep Work for Chicken:
• Boil chicken.
• Shred the chicken in a large bowl.
• Mix-er up :)
• Add the potatoes, chicken, green chilies, cumin, red crushed pepper flakes, cilantro, chopped onions, and salt to a large bowl
• Mix all these ingredients 
• Form this mixture into balls (there's a picture to show you about how big to make them) 
• Frying Stage
• Initially coat these balls with flour
• Next coat them in egg-mixture
• Finally coat them in sesame seeds
• Fry them on medium heat for approx. 5-7 minutes, until they are a golden brown.

With these chicken sesame balls, try this sauce:

Take 5 tbsp ketchup, add 1/2 ts paprika, 1 tb crushed pepper flakes, 1 ts green chilies, 1 tb vinegar. (Put the vinegar and chilies together and warm them in the microwave for about 1 min before adding it to the rest of the ingredients)

Enjoy :)

Hara Masala Gosht

This is a super easy and very different gosht recipe so I thought I'd post it. Does anyone else make this?

Ingredients:

1 lb gosht (goat meat, lamb, beef, or even chicken works)

1 medium onion

1 bunch cilantro

1-2 green chilies

1 small tomato, optional

1 tbsp ginger-garlic paste

pinch of haldi/turmeric powder

salt to taste

1/2 tsp crushed black pepper

Blend the onion, cilantro, green chilies, tomato if you are using one, ginger-garlic paste, haldi and salt together to form a nice puree. Heat oil in a sauce pan over medium heat. If you are using raw meat, add it now and brown. Add the puree, cover and cook over medium-low heat until the meat is tender. When the meat is done, uncover and increase heat to dry up the water so the puree is thick again. If you pressure cook your meat, add the puree to the heated oil and fry for about a minute. Add the cooked meat and let cook for a few minutes. At the end, add the black pepper.

Note: The problem with using whole green chilies is that we never really know exactly how spicy the chilies are going to be and this recipe can get really spicy so i recommend using one or two chilies at first and then when the meat is cooking, taste the puree and add sliced or chopped green chilies to add more heat if desired.

Chicken Spaghetti Casserole

Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

see http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/ for details. I followed this recipe (with a few random exceptions/additions/substitutions) and LOVE IT!!! Served with a side of french bread.