A Versatile Baker, It’s the 21st Century Crockpot all family’s need in their kitchen.
What’s an incredible 30 minute or less dinner? It’s your chance to answer that age-old question, “When’s dinner going to be ready?” with this versatile baker, you can come home at 5:30pm and have dinner on the table by 6pm. This piece is great for marinating, baking (microwave or oven), or keeping your dish warm on the table. It’s a great kitchen tool that will assist you not only in making those quick easy meals but economical as well.
Ideal for transporting dishes to parties and picnics. It will ensure that you always serve with style.
A Chicken Chili with Garlic…
Pertfect for a cold winter’s day
Those of us who enjoy using a crockpot know how savory and hearty those meals can be. I’d like to introduce everyone to the 21st Century Crockpot. This versatile baker can be used in the oven or microwave. Meals can be made in the microwave in undere 30 minutes. Actually most of the meals can be made in 29 minutes or less. I like to tell everyone we have Rachel Ray beat by a minute. If she can do it so can I, even better.
This baker can bake a 5 pound chicken or turkey breast, 4 pound roast, casseroles and more! This is perfect for creating quick, easy, delicious and economical meals. Lid seals in juices, keeps flavor in and very easy cleanup. Made of stoneware so it cooks evenly.
My family loves chili so I tried this Chicken Chili with Garlic recipe and there were no leftovers. If your’re a garlic lover, this is a recipe to try. Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili. Enjoy!
- 3 whole heads garlic (about 48 cloves), unpeeled
- 3/4 tsp salt, divided
- 3 Tbsp olive oil, divided
- 1-2 jalapeno peppers(depending on your heat preference)
- 1 medium onion
- 1 1/2 pounds boneless skinless chicken breasts
- 2 Tbsp Taco Seasoning Mix ( just omit the salt)
- 2 cans (15.5 oz each) Great Northern Beans, drained
- 1 jar (16 oz) salsa verde
Using a 5-in. cutting edge knife, (available at www.noelskitchen.com) slice about 1/4 inch off pointed top of garlic heads to expose cloves. Place garlic cut side up in Batter Bowl. Sprinkle with 1/4 tsp of the salt and 2 Tb of the oil. Cover batter bowl with lid, microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.
Meanwhile, finely dice peppers using the 5-in. cutting edge knife. Chop onion using this cutting edge Chopper. Combine peppers and onion in (DCB)covered baker. Trim and finely dice chicken thighs using a boning knife. Add chicken, seasoning mix, remaining 1/2 tsp salt and 1 Tb oil to baker; mix well using master scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave on HIGH an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooked garlic from heads into batter bowl. Discard skins. Mix ‘n Mash. Add beans and salsa to batter bowl. Transfer bean mixture to (DCB) covered baker, mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
Yield: 8 servings (8 cups)
*I served this chili with shredded cheese, sour cream, lime wedges, diced avacado and chopped cilantro.
If you would like more information on how to purchase this versatile baker or any other high quality kitchen tools please visit www.noelskitchen.com or send me an e-mail: