Time 4h10m Yield 4 Number Of Ingredients 11 Steps:
Place chicken breasts into a slow cooker. Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture. Cook on Low for 8 hours.
Time 5m Yield 2 drinks Number Of Ingredients 8 Steps:
Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar. Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.)
Time 8h15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Rinse chicken with cold water and pat dry with paper towels. Remove any fat from the chicken and place in the slow cooker. Pour the Bloody Mary mix over the chicken breasts and add the chopped vegetables. Cook on low for 8 hours. Serve with rice or hot noodles.
Time 8h25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Saute the chicken breasts in 2 tablespoons of the butter. When golden brown, remove them to the crockpot. Add the rest of the butter to the skillet and saute the onions and cook them until tender. Sprinkle the flour over the butter and onion mix to form a paste, then add the tomatoes, brown sugar, steak sauce, celery, and the Bloody Mary Mix. When heated through, pour the sauce over the chicken breasts in the crockpot. Cover and cook on LOW for 8 hours. Serve Chicken and sauce over hot cooked noodles.
Time 5m Yield 4 drinks Number Of Ingredients 7 Steps:
Suggested garnishes: celery sticks, blue cheese stuffed olives, sliced banana peppers. small cooked shrimp, lime and lemon wedges, pickled green beans In a large pitcher, stir the tomato juice, vodka, horseradish, lime juice, Worcestershire and some Sriracha together until combined. Chill until ready to serve. To serve, cut a slice in a lime wedge and rub it around half of the rim of 4 Collins glasses. Pour some seafood seasoning on a plate and dip the wet rims into the spice to adhere. Fill the glasses with ice and the chilled Bloody Mary, and garnish as desired.
Yield 2 people Number Of Ingredients 15 Steps:
1 Preheat oven to 400 degrees. Halve, peel, and thinly slice ¼ the red onion. Place in a medium bowl with 1 tablespoon white wine vinegar and set aside to pickle. Mince or grate the garlic. Peel the carrot. Using your peeler, shave the carrot and celery into ribbons, rotating the carrot as necessary. Place the celery and carrot ribbons in a medium bowl of ice water and set aside. 2 Cook the chicken: season the chicken with the blackening seasoning, coating it on all sides. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. Add the chicken and cook 3-4 minutes per side, until the exterior becomes slightly charred. Transfer chicken to a baking sheet and bake until cooked through, another 6-8 minutes. 3 Add the pancetta to the same pan and cook over medium heat for 3-4 minutes, until golden brown and crispy. Set the pancetta aside, keeping the drippings in the pan. 4 Make the tomato-horseradish vinaigrette: reduce the heat to low and whisk 2 tablespoons tomato paste and the minced garlic into the pancetta drippings. Cook for 1 minute, stirring, then remove from heat and whisk in 1 teaspoon horseradish, remaining white wine vinegar, 2 tablespoons olive oil, and hot sauce to taste. Season with salt and pepper. Add pancetta and capers 5 Tear the Romaine lettuce leaves into bite-sized pieces. Drain and dry the celery and carrot ribbons. Roughly chop the olives. Thinly slice the chicken against the grain. 6 Toss lettuce, celery, carrot, pickled red onion, and olives together and mound on a plate. Top with the pancetta and sliced chicken, then drizzle with the tomato-horseradish vinaigrette. Enjoy!
