4 carrots, peeled and chopped
1 large zucchini, chopped
1 lb boneless, skinless chicken breasts, cut in half if large
1 tbsp butter
1/2 teaspoon dried herbes de Provence or dried thyme
1 bay leaf
4 cups chicken broth
1 cup water
3/4 cup wild rice-brown rice blend (I use Lundberg)
2 egg yolks (optional)
2 tsp garlic-infused or regular olive oil
1 small leek, green parts only, sliced
3 tbsp lemon juice (from 1 lemon)
Salt and black pepper to taste
Grated parmesan cheese for serving
Chopped fresh Italian parsley for serving
1. Add all ingredients through rice to a large slow cooker and cook until chicken breasts are opaque in the thickest part (165F on an instant-read thermometer) and rice is tender, 4 hours on high, or 8 hours on low. Transfer chicken breasts to a cutting board.
2. In a small bowl, whisk the egg yolks. Slowly pour about ¼ cup of the hot soup into the yolks as you whisk (this heats up the yolks so they don't start to scramble when you add them to the hot soup). With the slow cooker on high, slowly pour the yolk mixture into the soup, stirring as you pour. Cover the slow cooker and cook on high for 10 minutes.
3. Heat the garlic oil in a skillet on medium heat. Add leek, season with salt and pepper, and cook until tender, 6 to 8 minutes. Shred the chicken and add it back to the slow cooker along with the leeks. Cover and cook for a few minutes, just until chicken is heated through. If soup is very thick, add water or broth (I added about ½ cup) to thin as you like. Turn off slow cooker and stir in the lemon juice. Season to taste with salt and black pepper. Ladle into bowls and top with Parmesan and fresh parsley.
Source: https://calmbellykitchen.com/blog/slow-cooker-chicken-wild-rice-soup
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, February 1, 2018
Wednesday, February 1, 2017
Slow Cooker Chicken, Kale, and White Bean Stew
6 boneless, skinless chicken thighs
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
Grated Parmesan or Pecorino Romano cheese, for serving.
1. Put first six ingredients (chicken thighs through herbs) into a slow cooker. Pour the chicken broth over the top. Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using). Add chopped kale and stir to combine. Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.
Source: Seattle Times
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
Grated Parmesan or Pecorino Romano cheese, for serving.
1. Put first six ingredients (chicken thighs through herbs) into a slow cooker. Pour the chicken broth over the top. Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using). Add chopped kale and stir to combine. Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.
Source: Seattle Times
Monday, January 30, 2017
Chicken Piccata
4 skinless boneless chicken breast halves (about 1 pound)
1/4 cup all-purpose flour
1/4 cup butter
2 cloves garlic, finely chopped
1 cup dry white whine or chicken broth
2 Tbsp lemon juice
1/2 tsp pepper
1 Tbsp capers, if desired
1. Coat chicken with flour, shaking off excess.
2. Melt butter in 12-inch skillet over medium-high heat. Cook chicken and garlic in butter 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Add wine and lemon juice; sprinkle with pepper. Heat until hot. Sprinkle with capers. Serve with rice, couscous, or quinoa.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - January 30, 2017
Yummy! I doubled the amount of chicken (but kept the other amounts the same) and cut the breasts into strips. There was plenty of flour/sauce even though I doubled the chicken.
Saturday, October 22, 2016
Cashew Chicken
1/2 cup low sodium soy sauce
1 tablespoon rice vinegar1 tablespoon packed brown sugar
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
3 tablespoons vegetable oil
6 whole boneless, skinless chicken thighs, cut into small cubes
Kosher salt to taste
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1 whole green bell pepper, chopped
1/4 cup sherry or chicken broth (I used white whine)
2 tablespoons cornstarch
1/2 cup drained canned water chestnuts, coarsley chopped
1 cup unsalted cashews (be sure to use unsalted)
2 whole green onions, thinly sliced
Cooked rice or noodles, for serving (if desired)
1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
3. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
4. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.
Source: http://thepioneerwoman.com/cooking/cashew-chicken/
Try #1 - October 23, 2015
Simple and delicious! The best part for me was the cashews - I'd consider doubling them next time.
Friday, April 1, 2016
Chicken Pot Pie Crumble
Chicken and Sauce:
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas
Crumble Topping:
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
1. To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
2. Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
3. For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
4. Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
5. Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream
1. To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
2. Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
3. For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
4. Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
5. Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
Saturday, January 16, 2016
Quick Chicken Ragu
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
1 (1/4 lb) piece pancetta, cut into 1/4-inch dice (2/3 cup) - can use bacon instead
1 Tbsp finely chopped sage
1 1/2 lb skinless boneless chicken thighs, cut into 1-inch pieces - pork can be used instead
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14- to 15-oz) can diced tomatoes in juice, drained
3/4 tsp coarse gray sea salt - could start with 1/2 tsp, ours was a little too salty the first time
1/2 tsp coarsely ground black pepper
Cooked polenta (see below) or couscous
1. Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over medium heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds.
2. Add chicken and cook, stirring occasionally, until chicken is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, about 10 minutes.
4. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Season with salt and pepper. Serve over polenta or couscous.
Note: Ragu can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Polenta:
Bring 4 cups water to a boil with 2 tsp salt in a heavy pot, then add 1 cup polenta (not quick-cooking) or yellow cornmeal in a thin stream, whisking. Cook over medium heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking (a long-handled wooden spoon is helpful for this), 45 minutes total. Remove from heat and keep covered - polenta will stay warm and creamy for 20 minutes, but will begin to thicken and solidify if it stands longer.
Source: A delicious recipe given to me by Connie Jacobson, one of my MOPS mentor moms!
2 Tbsp unsalted butter
1 (1/4 lb) piece pancetta, cut into 1/4-inch dice (2/3 cup) - can use bacon instead
1 Tbsp finely chopped sage
1 1/2 lb skinless boneless chicken thighs, cut into 1-inch pieces - pork can be used instead
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14- to 15-oz) can diced tomatoes in juice, drained
3/4 tsp coarse gray sea salt - could start with 1/2 tsp, ours was a little too salty the first time
1/2 tsp coarsely ground black pepper
Cooked polenta (see below) or couscous
1. Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over medium heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds.
2. Add chicken and cook, stirring occasionally, until chicken is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, about 10 minutes.
4. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Season with salt and pepper. Serve over polenta or couscous.
Note: Ragu can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.
Polenta:
Bring 4 cups water to a boil with 2 tsp salt in a heavy pot, then add 1 cup polenta (not quick-cooking) or yellow cornmeal in a thin stream, whisking. Cook over medium heat, whisking, 2 minutes. Reduce heat to low and simmer polenta, covered, stirring for 1 minute after every 10 minutes of cooking (a long-handled wooden spoon is helpful for this), 45 minutes total. Remove from heat and keep covered - polenta will stay warm and creamy for 20 minutes, but will begin to thicken and solidify if it stands longer.
Source: A delicious recipe given to me by Connie Jacobson, one of my MOPS mentor moms!
Monday, April 13, 2015
BBQ Chicken Quesadillas
1 Tbsp olive oil
3/4 cup chopped onion
1 green bell pepper, cored, seeded, and diced
1/2 jalapeno, seeded and diced (optional)
1 boneless, skinless chicken breast, patted dry and cut into 1/4 inch cubes (or 1 cup leftover cooked chicken)
1/2 tsp paprika
1/4 tsp salt
Cayenne pepper, to taste
3 cups freshly grated Monterey Jack cheese (10 oz)
12 6-inch whole wheat tortillas
Butter, for cooking
BBQ sauce
Other recommended toppings: sour cream, fresh cilantro, lime wedges, and seeded, minced, hot peppers
1. In a large skillet over medium-high heat, heat the olive oil. Add the onion, bell pepper, and jalapeno (if using) and cook for 3 or 4 minutes, or until they begin to soften. Add the chicken and season with the paprika, salt, and cayenne. Cook until slightly browned and cooked all the way through (if using already cooked leftover chicken, add the chicken and cook just until warmed through). Remove from the heat.
2. Stir the grated cheese into the chicken mixture until well combined. (I put the chicken mixture on a cutting board, separated it into six portions, and then mixed the cheese into each one, in order to avoid melting the cheese and making a gooey mess in the pan.)
3. Wipe out the skillet and place it over medium heat (or set a griddle to 350). Melt a big pat of butter in the pan (I didn't wipe my skillet and just used the grease left from cooking the chicken/etc.). Place one tortilla in the bottom of the pan. Put one of the six chicken/cheese portions onto the tortilla, then place another tortilla over the top. Smear another small pat of butter on top of each tortilla to help grease the pan when you flip the quesadilla over (not necessary, in my opinion). Cook until the tortillas are golden brown, 3 to 5 minutes on each side.
4. Transfer the cooked quesadilla to a cutting board while you cook the remaining quesadillas. When the cheese is slightly cooled and set, cut each quesadilla into 4 or 6 slices. Serve warm with BBQ sauce, sour cream, cilantro, lime wedges, and minced hot peppers (if desired).
Source: 100 Days of Real Food cookbook
Try #1 - April 12, 2015
So I went all out with the "100 Days of Real Food" cookbook for this meal - cooked the chicken in the crockpot, made homemade tortillas, and finished with these quesadillas. The "BBQ Chicken" aspect is a little misleading - I thought the BBQ sauce would be mixed into the quesadilla, which I guess you could do. But these are basically chicken quesadillas with BBQ sauce as a topping. I think they would be just as good with a peach or other slightly sweet salsa. Or probably any salsa. They were quite excellent with the BBQ sauce. The quesadillas were pretty dry by themselves, mostly owing to the homemade tortillas, I think. All and all a good meal, although I didn't expect to spend an entire day cooking just to produce quesadillas, which are normally a 15 minute lunch. :)
3/4 cup chopped onion
1 green bell pepper, cored, seeded, and diced
1/2 jalapeno, seeded and diced (optional)
1 boneless, skinless chicken breast, patted dry and cut into 1/4 inch cubes (or 1 cup leftover cooked chicken)
1/2 tsp paprika
1/4 tsp salt
Cayenne pepper, to taste
3 cups freshly grated Monterey Jack cheese (10 oz)
12 6-inch whole wheat tortillas
Butter, for cooking
BBQ sauce
Other recommended toppings: sour cream, fresh cilantro, lime wedges, and seeded, minced, hot peppers
1. In a large skillet over medium-high heat, heat the olive oil. Add the onion, bell pepper, and jalapeno (if using) and cook for 3 or 4 minutes, or until they begin to soften. Add the chicken and season with the paprika, salt, and cayenne. Cook until slightly browned and cooked all the way through (if using already cooked leftover chicken, add the chicken and cook just until warmed through). Remove from the heat.
2. Stir the grated cheese into the chicken mixture until well combined. (I put the chicken mixture on a cutting board, separated it into six portions, and then mixed the cheese into each one, in order to avoid melting the cheese and making a gooey mess in the pan.)
3. Wipe out the skillet and place it over medium heat (or set a griddle to 350). Melt a big pat of butter in the pan (I didn't wipe my skillet and just used the grease left from cooking the chicken/etc.). Place one tortilla in the bottom of the pan. Put one of the six chicken/cheese portions onto the tortilla, then place another tortilla over the top. Smear another small pat of butter on top of each tortilla to help grease the pan when you flip the quesadilla over (not necessary, in my opinion). Cook until the tortillas are golden brown, 3 to 5 minutes on each side.
4. Transfer the cooked quesadilla to a cutting board while you cook the remaining quesadillas. When the cheese is slightly cooled and set, cut each quesadilla into 4 or 6 slices. Serve warm with BBQ sauce, sour cream, cilantro, lime wedges, and minced hot peppers (if desired).
Source: 100 Days of Real Food cookbook
Try #1 - April 12, 2015
So I went all out with the "100 Days of Real Food" cookbook for this meal - cooked the chicken in the crockpot, made homemade tortillas, and finished with these quesadillas. The "BBQ Chicken" aspect is a little misleading - I thought the BBQ sauce would be mixed into the quesadilla, which I guess you could do. But these are basically chicken quesadillas with BBQ sauce as a topping. I think they would be just as good with a peach or other slightly sweet salsa. Or probably any salsa. They were quite excellent with the BBQ sauce. The quesadillas were pretty dry by themselves, mostly owing to the homemade tortillas, I think. All and all a good meal, although I didn't expect to spend an entire day cooking just to produce quesadillas, which are normally a 15 minute lunch. :)
Sunday, April 12, 2015
Whole Chicken in a Crockpot
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken, breast-side down, on top of the onions in the slow cooker, cover it, and turn it on. There is no need to add any liquid. Cook for 4-5 hours on high (for a 3 or 4 pound chicken) or 6-7 hours on low, or until the chicken is falling off the bone.
Source: 100 Days of Real Food
Try #1 - ??
This is very good, and easy! I love fall-off-the-bone meat.
Saturday, October 18, 2014
Peanut Butter Chicken in Crockpot
1 1/2 pounds boneless, skinless chicken, cut in chunks *
1/2 cup natural peanut butter (creamy or chunky, your choice)
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
1 tablespoon ground cumin
1 lime, juiced
1/4 cup soy sauce
1/2 cup chicken broth
*Note: Double sauce for a whole chicken.
1. Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. 2. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine).
1/2 cup natural peanut butter (creamy or chunky, your choice)
1 red bell pepper, seeded and sliced
1 large onion, coarsely chopped
1 tablespoon ground cumin
1 lime, juiced
1/4 cup soy sauce
1/2 cup chicken broth
*Note: Double sauce for a whole chicken.
1. Use a 4-quart slow cooker. Put the chicken into the bottom of your pot and add the peanut butter. 2. Toss in the vegetables and cumin. Squeeze in lime, and add soy sauce and chicken broth. Stir as well as you can to combine (the peanut butter will be clumpy, and that's just fine).
3. Cover and cook on low for 6-8 hours, or on high for about 4 hours. Serve over rice or quinoa.
Source: A Year of Slow Cooking
Try #1 - October 24, 2014
This was good, although I have to remember that with many crockpot recipes, they are better after they've sat for a little while. In this case, this would have been better if I had turned off the heat and let it sit for a while to let the sauce thicken up. It was definitely better as leftovers the next day. I used drumsticks and thighs. After we had eaten all the chicken, there was still quite a bit of sauce left so I froze the leftover sauce to serve over rice (and perhaps add some more chicken) for a future meal.
Try #1 - October 24, 2014
This was good, although I have to remember that with many crockpot recipes, they are better after they've sat for a little while. In this case, this would have been better if I had turned off the heat and let it sit for a while to let the sauce thicken up. It was definitely better as leftovers the next day. I used drumsticks and thighs. After we had eaten all the chicken, there was still quite a bit of sauce left so I froze the leftover sauce to serve over rice (and perhaps add some more chicken) for a future meal.
General Tso Chicken in Crockpot
1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
1 (16-ounce) package stir-fry vegetables (to add later)
1. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients.
2. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re-cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
3. Serve with white or brown rice.
Source: A Year of Slow Cooking
Try #1 - October 16, 2014
This was pretty good, but not really General Tso Chicken. So as long as you don't expect what you might find in a Chinese restaurant, you should be happy. Really easy dinner. Instead of chopping chicken into pieces, I used whole boneless/skinless chicken thighs, and just broke it up into pieces at the end. I added a bag of frozen broccoli. Definitely needed a full hour on high to get the broccoli hot enough. The kids seemed to like it.
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
1 (16-ounce) package stir-fry vegetables (to add later)
1. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients.
2. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re-cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
3. Serve with white or brown rice.
Source: A Year of Slow Cooking
Try #1 - October 16, 2014
This was pretty good, but not really General Tso Chicken. So as long as you don't expect what you might find in a Chinese restaurant, you should be happy. Really easy dinner. Instead of chopping chicken into pieces, I used whole boneless/skinless chicken thighs, and just broke it up into pieces at the end. I added a bag of frozen broccoli. Definitely needed a full hour on high to get the broccoli hot enough. The kids seemed to like it.
Thursday, July 17, 2014
Chicken Souvlaki Marinade
For 2 lbs of chicken:
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp sage
1/4 tsp savory
1/4 tsp thyme
Source: greek.food.com/recipe/chicken-souvlaki-56768
Try #1 - July 4, 2014
This was an excellent souvlaki recipe. Nathan used chicken thighs and grilled it on skewers outside. Very tender and delicious flavor. Happy birthday, America!
1/4 cup lemon juice
1/4 cup olive oil
1/4 tsp salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp sage
1/4 tsp savory
1/4 tsp thyme
Source: greek.food.com/recipe/chicken-souvlaki-56768
Try #1 - July 4, 2014
This was an excellent souvlaki recipe. Nathan used chicken thighs and grilled it on skewers outside. Very tender and delicious flavor. Happy birthday, America!
Monday, May 20, 2013
Salsa Chicken and Black Bean Soup
1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)
1. Soak the black beans overnight in enough water to cover plus two inches. In the morning, drain the water and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms and add the cumin. Stir, but don't disturb the beans - let them stay at the bottom of the pot.
2. Cover and cook on low for 6-8 hours or high for 4-5 hours. (If you forgot to soak the beans, you can cook it on high for 9 hours).
3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.
4. Remove the lid and let stand for 10 minutes. Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.
Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html
Try #1 - May 2013
This was a hit! It was turned out a really gross brown-gray color, but it was a hit! I was afraid the salsa would be too spicy for the kids but it was fine. Nathan really liked it. We served it with tortilla chips as well. Mmmmmm............
Try #1 - May 2013
This was a hit! It was turned out a really gross brown-gray color, but it was a hit! I was afraid the salsa would be too spicy for the kids but it was fine. Nathan really liked it. We served it with tortilla chips as well. Mmmmmm............
Monday, January 14, 2013
Country Captain Chicken
2 Granny Smith apples, peeled, cored, and diced
1 onion, peeled and diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup raisins (or 2 T currants)
1 (14.5-ounce) can diced tomatoes
1/2 cup chicken broth
1 cup raw long-grain basmati white rice (to add later)
1 pound fully cooked shrimp (optional, to add later)
1. Use a 6-quart slow cooker. Put the chicken into the bottom of your stoneware. Add chopped apple, onion, and bell pepper. Add garlic and all spices. Toss in the raisins and the entire can of diced tomatoes. Stir in the chicken broth. Cover and cook on low for 6 hours, or until chicken is tender, but still intact.
2. Using tongs, remove chicken carefully from the slow cooker and place in a covered dish to keep warm.
3. Stir in raw white rice. Cover and cook again for about 30 minutes, or until rice is bite-tender. Stir in frozen shrimp, and recover cook for about 15 minutes, or until shrimp is heated through.
4. Serve rice and shrimp mixture on a plate with chicken pieces arranged on top.
Source: A Year of Slow Cooking
Try #1 - February 4, 2013
A hit with Nathan and Abby, not so much with William... but overall a good recipe. The apples completely dissolved by the time I served it. I used brown Jasmine rice, and had to increase the final cooking time to about 90 minutes (and had to add about 2 cups of additional water). I omitted the shrimp, although that sounds yummy.
Ethiopian Chicken Stew (Doro Wat)
1 1/2 pounds boneless, skinless chicken thighs
1/4 cup fresh lemon juice
2 tablespoons butter
3 large onions, diced (or 3 tablespoons dried minced onion flakes)
1 teaspoon ground ginger
1 tablespoon paprika
1 teaspoon cayenne pepper, and more to taste if you'd like (I used 1/4 tsp)
1/2 teaspoon black pepper (I used 1/4 tsp)
1 teaspoon ground turmeric
2 cups water
I added 1/2 tsp salt
8 hard-boiled eggs (peeled, to add later)
Use a 6-quart slow cooker. Empty the tomato can into your cooker. Put in the chicken thighs, and add the lemon juice. Now add butter, onion, and ALL of the spices. Pour in the water. Cover and cook on low for 6 to 8 hours, or high for 4 to 5. Your soup is done when the onions are soft and translucent and the chicken is cooked through and begun to fall apart. Ladle into a wide-mouth bowl and place a whole hardboiled egg into each dish.
Source: A Year of Slow Cooking
Try #1 - January 15, 2012
The hardboiled egg on top is brilliant! And, a little spice definitely goes a long way... even reducing the cayenne to 1/4 tsp still made it a little too spicy for the kids, and the spice intensified the day or two after. It was, however, better tasting the next day (for my husband and I to enjoy, since it was too spicy for the kids!).
Tuesday, January 1, 2013
Greek Lemon Chicken Soup
2 tablespoons olive oil
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish
1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.
Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup
Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been. Adding some frozen sweet corn balanced out the lemon a little bit. Still, an interesting twist on a chicken/rice soup.
1 onion, finely diced
2/3 cup Arborio rice
5 cups chicken stock, plus 1 cup water
1 pound boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Fresh parsley for garnish
1. In a medium pot, heat the olive oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice.
2. When the onions are ready, add the chicken stock and water and bring to a bare simmer.
3. When the rice is nearly done — firm, but mostly cooked — drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5 to 8 minutes.
4. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper and garnish with parsley. Serve hot.
Source: http://www.pccnaturalmarkets.com/pcc/recipes/avgolemono-soup-greek-lemon-chicken-soup
Try #1 - January 14, 2013
This soup was a nice change, but a bit too lemony for me... I did use bottled lemon juice, and I wonder if that's more concentrated than fresh would have been. Adding some frozen sweet corn balanced out the lemon a little bit. Still, an interesting twist on a chicken/rice soup.
Sunday, December 30, 2012
Korean Roast Chicken Thighs
8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion (or regular onion)
3 Tbsp sesame oil (or vegetable oil)
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp black pepper
1. Preheat oven to 375 degrees.
2. Place chicken skin side down in a large baking dish.
3. Combine the remaining ingredients in a bowl and then pour on top of chicken.
4. Bake uncovered for 45 minutes.
5. Turn the chicken over in the dish and back for another 15 minutes.
Source: http://www.food.com/recipe/Korean-Roast-Chicken-Thighs-83203
1/2 cup soy sauce
1/2 cup minced green onion (or regular onion)
3 Tbsp sesame oil (or vegetable oil)
3 Tbsp honey
2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp black pepper
1. Preheat oven to 375 degrees.
2. Place chicken skin side down in a large baking dish.
3. Combine the remaining ingredients in a bowl and then pour on top of chicken.
4. Bake uncovered for 45 minutes.
5. Turn the chicken over in the dish and back for another 15 minutes.
Source: http://www.food.com/recipe/Korean-Roast-Chicken-Thighs-83203
Saturday, December 29, 2012
Honey Garlic Chicken
1 1/2 to 2 lbs boneless, skinless, chicken thighs (about 4 or 5)
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
1. Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
2. Cook on low for 6 hours or high for 3 to 4 hours.
3. Serve with basmati rice and steamed or roasted vegetables.
Note: To prepare ahead, place raw chicken and sauce into a freezer bag, then freeze. Thaw the bag overnight in the fridge, then put ingredients into slow cooker in the morning.
Source: A Year of Slow Cooking
Try #1 - December 30, 2012
These were good, and extremely easy. Not amazing to my mind, but the kids gobbled up seconds and thirds and requested I make it again so that's saying something. I used 6 frozen chicken thighs (bone-in, skin-on), and cooked it on low for about 7 hours. Probably 6 hours would have been enough.
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
1. Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
2. Cook on low for 6 hours or high for 3 to 4 hours.
3. Serve with basmati rice and steamed or roasted vegetables.
Note: To prepare ahead, place raw chicken and sauce into a freezer bag, then freeze. Thaw the bag overnight in the fridge, then put ingredients into slow cooker in the morning.
Source: A Year of Slow Cooking
Try #1 - December 30, 2012
These were good, and extremely easy. Not amazing to my mind, but the kids gobbled up seconds and thirds and requested I make it again so that's saying something. I used 6 frozen chicken thighs (bone-in, skin-on), and cooked it on low for about 7 hours. Probably 6 hours would have been enough.
Thursday, November 1, 2012
Penne with Chicken Thighs
8 whole chicken thighs, bone-in, skin-on
Salt and pepper
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 jars (24 oz each) marinara sauce
Fresh basil - to taste
Parmesan cheese, for sprinkling
16 oz penne or rigatoni
1. Preheat oven to 300 degrees.
2. Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate pan.
3. Pour off all but 1 Tbsp grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible, or place in crock pot for 4 hours on high - see note below.)
4. Cook the pasta according to package instructions. Serve one chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and basil strips and serve.
Source: thepioneerwoman.com/cooking/2011/10/penne-with-chicken-thighs/
Try #1 - November 1, 2012
Megan made this for me after Lucy was born, and it was delicious! My first try was just as good. I used a mix of one jar of marinara sauce, plus about 14oz diced tomatoes, plus about 1/2 cup of leftover homemade pasta sauce. I used 6 thighs. I ended up having to split it into two casserole dishes for baking (I don't have a Dutch oven), but it worked fine. We ended up with about a cup of leftover pasta sauce, which is fine with me - it was delicious and I'll gladly use it for a quick pasta lunch!
Try #?? - January 9, 2014
I've made this several times, and it's been a hit every time. This time I decided to try it in the crockpot... and the end result seemed to be the same. I still browned the thighs in the skillet, although they were still partially frozen on the inside and went into the crock pot that way. I cooked it for 4 hours on high, and it came out great! My crock pot is much roomer than any of my oven casserole dishes, so I think I'll use this method from now on. Plus it's more energy efficient. :)
Salt and pepper
2 Tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 jars (24 oz each) marinara sauce
Fresh basil - to taste
Parmesan cheese, for sprinkling
16 oz penne or rigatoni
1. Preheat oven to 300 degrees.
2. Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate pan.
3. Pour off all but 1 Tbsp grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible, or place in crock pot for 4 hours on high - see note below.)
4. Cook the pasta according to package instructions. Serve one chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and basil strips and serve.
Source: thepioneerwoman.com/cooking/2011/10/penne-with-chicken-thighs/
Try #1 - November 1, 2012
Megan made this for me after Lucy was born, and it was delicious! My first try was just as good. I used a mix of one jar of marinara sauce, plus about 14oz diced tomatoes, plus about 1/2 cup of leftover homemade pasta sauce. I used 6 thighs. I ended up having to split it into two casserole dishes for baking (I don't have a Dutch oven), but it worked fine. We ended up with about a cup of leftover pasta sauce, which is fine with me - it was delicious and I'll gladly use it for a quick pasta lunch!
Try #?? - January 9, 2014
I've made this several times, and it's been a hit every time. This time I decided to try it in the crockpot... and the end result seemed to be the same. I still browned the thighs in the skillet, although they were still partially frozen on the inside and went into the crock pot that way. I cooked it for 4 hours on high, and it came out great! My crock pot is much roomer than any of my oven casserole dishes, so I think I'll use this method from now on. Plus it's more energy efficient. :)
Thursday, August 30, 2012
Chicken Kale Casserole
Coarse salt and ground pepper
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
2 bunches kale, tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 oz) part-skim ricotta
3 Tbsp finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan (2 1/4 oz), grated, divided
1. Preheat oven to 350. In a large pot of boiling slated water, cook pasta according to package directions. Drain; return to pot.
2. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9x13 inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Source: Tiny's Organics Newsletter, August 29, 2012
Try #1 - August 2012
This was pretty good, although I only used 16 oz of ricotta cheese, which to me is the standard size ricotta container. There are 32 oz containers, but I've never seen a 48 oz container. However... 16 oz was not enough. Probably 32 oz would be fine, but with just 16 oz it was too dry (although I also increased the amount of pasta to 1 lb...). In addition to the kale, I also added some coarsely chopped beet leaves. An overall decent dish, but I would definitely add more ricotta next time.
3/4 lb large pasta shells
2 Tbsp unsalted butter
1 large yellow onion, diced
3 garlic cloves, minced
2 bunches kale, tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken (from 1/2 rotisserie chicken)
1 container (48 oz) part-skim ricotta
3 Tbsp finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan (2 1/4 oz), grated, divided
1. Preheat oven to 350. In a large pot of boiling slated water, cook pasta according to package directions. Drain; return to pot.
2. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, about 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
3. Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9x13 inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Source: Tiny's Organics Newsletter, August 29, 2012
Try #1 - August 2012
This was pretty good, although I only used 16 oz of ricotta cheese, which to me is the standard size ricotta container. There are 32 oz containers, but I've never seen a 48 oz container. However... 16 oz was not enough. Probably 32 oz would be fine, but with just 16 oz it was too dry (although I also increased the amount of pasta to 1 lb...). In addition to the kale, I also added some coarsely chopped beet leaves. An overall decent dish, but I would definitely add more ricotta next time.
Saturday, July 28, 2012
Chicken Pilau
1 3/4 lb frying chicken, cut up
2 quarts water
1 clove garlic
2 tsp salt, divided
3 Tbsp oil
2 onions, minced
2 1/2 cup brown rice
1 1/2 cup raisins
1 1/2 Tbsp curry powder
1 Tbsp honey
2 Tbsp lime or lemon juice
1/2 cup slivered almonds (optional)
1/4 cup chopped parsley
1. Combine chicken, water, garlic, and 1 tsp salt in a large kettle.
2. Saute onions in oil in a small skillet.
3. Add onions to chicken and bring to a boil. Cover and simmer 20 minutes.
4. Add brown rice. Cover and simmer 40 minutes, or until chicken and rice are done. Remove chicken to a platter.
5. Stir raisins, curry powder, 1 tsp salt, honey, and lime or lemon juice into rice.
6. Mound rice around chicken and garnish with almonds and parsley.
Source: More-with-Less
Try #1 - July 28, 2012
This was delicious! We all liked it. I used boneless, skinless chicken breasts and thighs. Next time I could halve the amount of chicken and it would be just as good. This recipe's a keeper!
2 quarts water
1 clove garlic
2 tsp salt, divided
3 Tbsp oil
2 onions, minced
2 1/2 cup brown rice
1 1/2 cup raisins
1 1/2 Tbsp curry powder
1 Tbsp honey
2 Tbsp lime or lemon juice
1/2 cup slivered almonds (optional)
1/4 cup chopped parsley
1. Combine chicken, water, garlic, and 1 tsp salt in a large kettle.
2. Saute onions in oil in a small skillet.
3. Add onions to chicken and bring to a boil. Cover and simmer 20 minutes.
4. Add brown rice. Cover and simmer 40 minutes, or until chicken and rice are done. Remove chicken to a platter.
5. Stir raisins, curry powder, 1 tsp salt, honey, and lime or lemon juice into rice.
6. Mound rice around chicken and garnish with almonds and parsley.
Source: More-with-Less
Try #1 - July 28, 2012
This was delicious! We all liked it. I used boneless, skinless chicken breasts and thighs. Next time I could halve the amount of chicken and it would be just as good. This recipe's a keeper!
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