Sunday, February 19, 2012

South Carolina Style Vinegar Chicken

I created my version this week and LOVED IT! I appreciate the tangy, sweet and slightly spicy taste of South Carolina Vinegar Chicken. I've already submitted it to a cooking contest. You put a few simple ingredients in a slow cooker and forget about it.

South Carolina Style Vinegar Chicken

4 boneless skinless chicken breasts
2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon chicken base
1 teaspoon dried red pepper flakes

Combine the water, vinegar, sugar, chicken base and pepper flakes in the crock pot. Place the chicken breasts in the vinegar mixture. Cook on low for 8 hours. Remove the chicken breasts and shred the chicken. Return the chicken to the vinegar broth and serve the moist, shredded chicken. Yield: serves 4

Monday, February 6, 2012

A Georgia Favorite: Brunswick Stew

I have been making this version of Brunswick Stew for over twenty years. It originally came from a Southern Living magazine, but it has been slightly tweaked.  This version uses ground beef and turkey. I just buy the fresh turkey breast slices or use leftover turkey.

Brunswick Stew

1-1 1/2 pounds hamburger
1 pound turkey breast slices or leftover turkey
2 medium onions, diced
2-16 ounce cans diced tomatoes, 1 can drained and 1 can not drained
2-16 ounce cans creamed corn
1 small can lima beans, drained
1-10 ounce bottle ketchup
1/2 cup BBQ sauce
3-4 tablespoons white vinegar
4-5 tablespoons Worcestershire sauce

Brown the hamburger meat and onions and drain the grease. Cook the turkey meat (if necessary) and dice the meat. Combine all the ingredients in a large, slow cooker. Cook on high for 6-8 hours.