Wow. It's been quite a while since I've posted on here, but I just made the best stew and had to share the recipe.
I actually got the recipe off the Target website when looking for a good dutch oven to buy. I didn't get the dutch oven, but I got a great meal instead!
Giada's Chicken Stew
2 tablespoons olive oil
1 carrot, peeled and chopped
1 small onion, chopped
1 (14 1/2–oz.) can diced tomatoes
1 (14–oz.) can low–salt chicken broth
1/2 cup fresh basil leaves, torn into pieces
1 tablespoon tomato paste
1 bay leaf
2 chicken breast with ribs (about 1 1/2 lb.)
1 (15–oz.) can kidney beans, drained and rinsed
Heat oil in pot over medium heat. Add carrot and onion; saute until softened, about 5 minutes. Stir in tomatoes with juices, broth, basil, tomato paste and bay leaf. Add chicken and submerge. Bring to a boil. Reduce heat and simmer until chicken is cooked through, turning chicken and stirring occasionally, about 25 minutes. Transfer chicken to cutting board. Discard bay leaf. Add beans to stew and simmer until slightly thickened, about 10 minutes. Discard skin and bones from chicken. Cut chicken into pieces; return to stew. Bring to a simmer. Season with salt and pepper, to taste.
Makes 4 to 6 servings Total Cooking Time: 50 minutes
For what it's worth, I added an extra carrot, two stalks of celery, and more chicken broth to the recipe. I also used boneless, skinless chicken breasts because I do not have the time to debone chicken. It was a complete hit at our house and this recipe is going into my regular rotation for fall and winter.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, October 26, 2011
Tuesday, June 29, 2010
Lentil Fare for Kork
Okay, Kork, awhile ago you asked for recipes using beans or lentils. I use them all the time, but kept forgetting to post. So now I'm making time to post...a new recipe tried just tonight. So that means it still needs tweaking, yet it's good enough to enjoy as-is now. If you like Indian food, this is a wonderful, flavorful combination of Indian and Iranian food. I scoured the internet for chicken dhansak recipes (my favorite thing to get when we eat at Indian restaurants), finding variety after variety that differed greatly in both ingredients and method. This is the one I am going with until my dream cookbook arrives. It is actually a combination of three different recipes. I made it in the crock pot so that we'd have dinner ready when we got back from a medical appointment in Vancouver, mainly so my hungry self wouldn't beg my husband to take us out for dinner. End result? Who needs to go out when food at home can be this good?
My only warning...you must have a good variety of spices in your kitchen. If not, you'll need to build up slowly. I only had to buy a couple, since I've slowly been adding to my collection. I currently use mainly ground spices, but you can use whole ones if you have a mortar and pestle.
Here goes....
INGREDIENTS:
1 large yam or sweet potato, peeled and cubed
2 boneless, skinless chicken breasts, cut in small cubes
1 c. red split lentils
1 c. brown or green lentils
1/4 c. split peas
1 T. sunflower oil or any groundnut oil
1 red onion, chopped in small pieces
2 garlic cloves, minced fine
2 T. fresh ginger, minced fine (I buy fresh ginger on sale and store it in a freezer bag in our deep freeze so it's there whenever I need it without necessitating a trip to the grocery)
2 T. Tamarind paste (I had Tamarind preserves from Guadelupe and used that instead)
5-6 dried red chillies (DanPak has some basic red chillies you can easily find.)
1 tsp. Turmeric
2 tsp. Cumin
1 tsp. Coriander
1/4 tsp. Cloves (ground, or 2 whole cloves otherwise)
2 tsp. Garam Masala
1/2 tsp. Cardamom
1 Cinnamon stick, broken in 2 or 3 pieces
1 tsp. Demerara sugar (a dark brown sugar)
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 T. Malt Vinegar (I confess that I used another type since I didn't have that one in my pantry.)
1 small can diced tomatoes in liquid (maybe 1.5 c. size)
3 c. boiling chicken stock
2 T. Cilantro, chopped fresh
Rice
Naan Bread
Instructions:
1. In chicken stock, boil green/brown lentils and split peas for a few minutes. (do NOT add the red lentils to this!) Drain the lentils, reserving the stock.
2. Put sweet potato, chicken pieces, split peas and both types of lentils in crock pot and stir well.
3. Heat oil in separate pan and saute onion, garlic, and ginger for a 3 minutes over medium heat. Stir in dried chillies and dried spices and cook another minute.
4. Add sugar, tomatoes with their juices, vinegar, and chicken stock and bring to a boil for 3 minutes. Then pour carefully over chicken mixture in crock pot.
5. Stir; cover; and cook on low 6-7 hours. At the 6 hour mark, check liquid level. You will most likely have a thick mixture and will want to add about 2 cups of water and cook a few minutes longer. You want to have a slightly soupy mixture for the Naan bread to having something to soak up. The reason you don't add the water at the beginning is because it is easier to achieve a desired consistency by adding more water than trying to deal with something that is too soupy from the beginning.
6. Ladle into a large serving bowl, taking care to scoop out cinnamon pieces (which will have uncurled into woody rectangles) and red chillies. Sprinkle freshly chopped cilantro on top. Serve over rice with Naan bread on the side. (We cheated and bought rice when we picked up hot Naan bread and Samosas at the local Indian cafe on the way home, but normally we'd use brown Basmati rice.)
*We found this not too spicy at all for our toddler. The flavors will intensify the following day and meld even more. This served two, plus leftovers for both of us to have lunch, and enough to freeze a dinner's worth when we have Indian night with friends in a couple of weeks. If you want to adjust the heat of the spice more, you could add green chillies, or 1/4-1/2 tsp. of hot chili powder.
My only warning...you must have a good variety of spices in your kitchen. If not, you'll need to build up slowly. I only had to buy a couple, since I've slowly been adding to my collection. I currently use mainly ground spices, but you can use whole ones if you have a mortar and pestle.
Here goes....
INGREDIENTS:
1 large yam or sweet potato, peeled and cubed
2 boneless, skinless chicken breasts, cut in small cubes
1 c. red split lentils
1 c. brown or green lentils
1/4 c. split peas
1 T. sunflower oil or any groundnut oil
1 red onion, chopped in small pieces
2 garlic cloves, minced fine
2 T. fresh ginger, minced fine (I buy fresh ginger on sale and store it in a freezer bag in our deep freeze so it's there whenever I need it without necessitating a trip to the grocery)
2 T. Tamarind paste (I had Tamarind preserves from Guadelupe and used that instead)
5-6 dried red chillies (DanPak has some basic red chillies you can easily find.)
1 tsp. Turmeric
2 tsp. Cumin
1 tsp. Coriander
1/4 tsp. Cloves (ground, or 2 whole cloves otherwise)
2 tsp. Garam Masala
1/2 tsp. Cardamom
1 Cinnamon stick, broken in 2 or 3 pieces
1 tsp. Demerara sugar (a dark brown sugar)
1/2 tsp. Salt
1/2 tsp. Black Pepper
2 T. Malt Vinegar (I confess that I used another type since I didn't have that one in my pantry.)
1 small can diced tomatoes in liquid (maybe 1.5 c. size)
3 c. boiling chicken stock
2 T. Cilantro, chopped fresh
Rice
Naan Bread
Instructions:
1. In chicken stock, boil green/brown lentils and split peas for a few minutes. (do NOT add the red lentils to this!) Drain the lentils, reserving the stock.
2. Put sweet potato, chicken pieces, split peas and both types of lentils in crock pot and stir well.
3. Heat oil in separate pan and saute onion, garlic, and ginger for a 3 minutes over medium heat. Stir in dried chillies and dried spices and cook another minute.
4. Add sugar, tomatoes with their juices, vinegar, and chicken stock and bring to a boil for 3 minutes. Then pour carefully over chicken mixture in crock pot.
5. Stir; cover; and cook on low 6-7 hours. At the 6 hour mark, check liquid level. You will most likely have a thick mixture and will want to add about 2 cups of water and cook a few minutes longer. You want to have a slightly soupy mixture for the Naan bread to having something to soak up. The reason you don't add the water at the beginning is because it is easier to achieve a desired consistency by adding more water than trying to deal with something that is too soupy from the beginning.
6. Ladle into a large serving bowl, taking care to scoop out cinnamon pieces (which will have uncurled into woody rectangles) and red chillies. Sprinkle freshly chopped cilantro on top. Serve over rice with Naan bread on the side. (We cheated and bought rice when we picked up hot Naan bread and Samosas at the local Indian cafe on the way home, but normally we'd use brown Basmati rice.)
*We found this not too spicy at all for our toddler. The flavors will intensify the following day and meld even more. This served two, plus leftovers for both of us to have lunch, and enough to freeze a dinner's worth when we have Indian night with friends in a couple of weeks. If you want to adjust the heat of the spice more, you could add green chillies, or 1/4-1/2 tsp. of hot chili powder.
Wednesday, May 28, 2008
Mmmmm-Possible Chicken Pot Pie
This is one of those recipes my mom used to make when she was working full-time that tasted as though it was made and slaved over for hours...
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Ingredients:
1 2/3 C frozen mixed veggies - thawed and drained (frozen don't get quite as mushy when the pie is done)
1 C cooked chicken, cut or shredded
1 can Cream of Chicken Soup
1 C Bisquick (or other baking mix - I make my own)
1/2 C milk
1 Egg
Directions:
Heat oven to 400 (425 for high altitude). Mix veggies, chicken & soup in 9" pie plate. Stir baking mix, egg and milk together and pour over chicken mixture. Bake for 30 minutes.
Once this is made, it can be frozen, and then just defrosted and re-heated in the oven.
Chicken Delicious
This is my mom's best "Care" recipe. She often makes it when she is taking meals to folks that are down with surgery etc, but it is so easy, we eat it about once a month around our house!
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Ingredients:
6 boneless, skinless chicken breasts rinsed and patted dry. (I use a mix of breasts, and leg/thigh for juicier results)
1 can Cream of Mushroom soup
1 can Cream of Chicken or Celery soup
salt & pepper to taste
Paprika
1 Tbsp lemon juice
Directions:
Put chicken in crock pot, and cover with other ingredients. Cook on low in your 6 - 8 hours. Serve with rice, noodles, biscuits, dumplings and a cooked veggie or salad.
This recipe can be made ahead, doubled, tripled etc.
Tuesday, April 29, 2008
Mexican Chicken Bake
This is a yummy casserole that is easy, and uses stuff I mostly keep on hand. It can be spiced up or down depending on your tastes.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 can Cream of Mushroom soup
1 can diced tomatoes with green chiles (this is where you get your spice)
2 C Cooked chicken shredded or chopped
10 6-in corn torillas (soft, and you can use flour, but the corn gives it a more robust flavor)
2 C Shredded Monterey Jack Cheese (you can use cheddar, a blend, whatever is your favorite)
1 C sour cream (I substitute plain fat-free yogurt for a healthier option)
1 Tbsp milk
1 small jalpeno, chopped (I use a 4 ounce can of diced chile, or just leave it off)
1/4 C fresh parsley, chopped (I don't use this at all)
Directions:
Preheat your oven to 325 F.
Melt butter in a large skillet, add pepper and onion. Cook until tender, about 5 minutes. Stir in the soup, undrained tomatoes, and chicken. Stir well, and let simmer to blend flavors while you tear the tortillas into bite-sized pieces.
Spray a large casserole with cooking spray. Layer tortillas, chicken mixture, and cheese (Depending on the size of your dish, you may have up to 3 layers).
Mix sour cream, milk and jalapeno, and spread over top of casserole.
Bake until bubbly, around 40 minutes. Sprinkle with parsley and serve immediately.
This dish is yummy, and tastes really good topped with some shredded lettuce, tomatoes, olives, a little more cheese, OR just as it is. I usually serve salad with this but its filling in its own right.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 can Cream of Mushroom soup
1 can diced tomatoes with green chiles (this is where you get your spice)
2 C Cooked chicken shredded or chopped
10 6-in corn torillas (soft, and you can use flour, but the corn gives it a more robust flavor)
2 C Shredded Monterey Jack Cheese (you can use cheddar, a blend, whatever is your favorite)
1 C sour cream (I substitute plain fat-free yogurt for a healthier option)
1 Tbsp milk
1 small jalpeno, chopped (I use a 4 ounce can of diced chile, or just leave it off)
1/4 C fresh parsley, chopped (I don't use this at all)
Directions:
Preheat your oven to 325 F.
Melt butter in a large skillet, add pepper and onion. Cook until tender, about 5 minutes. Stir in the soup, undrained tomatoes, and chicken. Stir well, and let simmer to blend flavors while you tear the tortillas into bite-sized pieces.
Spray a large casserole with cooking spray. Layer tortillas, chicken mixture, and cheese (Depending on the size of your dish, you may have up to 3 layers).
Mix sour cream, milk and jalapeno, and spread over top of casserole.
Bake until bubbly, around 40 minutes. Sprinkle with parsley and serve immediately.
This dish is yummy, and tastes really good topped with some shredded lettuce, tomatoes, olives, a little more cheese, OR just as it is. I usually serve salad with this but its filling in its own right.
Monday, April 14, 2008
Campbell's Cheesy Chicken & Rice Remix
FarmBoy won't touch rice as a side dish with a ten foot pole. So when QM made this for us while I was recuperating after Bitsy's birth I was skeptical. Turned out she changed up one thing & it made all the difference.
You can find the original recipe here. QM used Zatarain's Dirty Rice Mix in place of the long grain white rice & enough brown rice to make it equal 2 cups of rice. We also make it in larger quantities, so you need 2 cups of water and the Family size can of Cream of Chicken soup.
If you use the Dirty rice mix you can leave out the onion powder & pepper.
You can find the original recipe here. QM used Zatarain's Dirty Rice Mix in place of the long grain white rice & enough brown rice to make it equal 2 cups of rice. We also make it in larger quantities, so you need 2 cups of water and the Family size can of Cream of Chicken soup.
If you use the Dirty rice mix you can leave out the onion powder & pepper.
Freddie Kruger Casserole Remix (and a bonus FarmFamily Chicken Quesadillas)
It's time for the first wha'cha got cookin' Recipe Remix. I've asked all our cooks to post the recipes they've redone to suit their families tastes. We'll start off with the original recipe & follow up with our new & improved version.
A few years back QM brought me this recipe. To save space, I'll just leave the link & you can check it out there. It sounded great, but I have a major aversion to beans, so I needed to change a few things.
It all started with our version of Chicken Quesadillas. I cook a chicken overnight in the croc-pot, then strip it off the bones, shred the meat, put it back in the croc-pot, add a jar of my favorite salsa & a packet of Taco seasoning, and cook it on low for 2 hours. Come lunch time I spread a large spoon full of the chicken & a small amount of shredded cheese on a flour tortilla, fold it in half, & grill it on our George Foreman grill for 3 minutes. Cut into wedges & serve with sour cream.
Without fail, I have chicken left over, so I modified the Freddie Kruger Casserole to use my leftovers (you can also freeze any leftover chicken).
Replace the hamburger meat with the chicken mix, the ranch style beans with Spanish rice cooked according to package directions, & the cream of mushroom soup with cream of chicken soup.
Everything else stays the same.
You can modify this further if you like using different "heats" of Rotel tomatoes & salsa (I use mild on both accounts), low fat cheese & low fat soup (in fact, I suggest using the low fat ingredients).
A few years back QM brought me this recipe. To save space, I'll just leave the link & you can check it out there. It sounded great, but I have a major aversion to beans, so I needed to change a few things.
It all started with our version of Chicken Quesadillas. I cook a chicken overnight in the croc-pot, then strip it off the bones, shred the meat, put it back in the croc-pot, add a jar of my favorite salsa & a packet of Taco seasoning, and cook it on low for 2 hours. Come lunch time I spread a large spoon full of the chicken & a small amount of shredded cheese on a flour tortilla, fold it in half, & grill it on our George Foreman grill for 3 minutes. Cut into wedges & serve with sour cream.
Without fail, I have chicken left over, so I modified the Freddie Kruger Casserole to use my leftovers (you can also freeze any leftover chicken).
Replace the hamburger meat with the chicken mix, the ranch style beans with Spanish rice cooked according to package directions, & the cream of mushroom soup with cream of chicken soup.
Everything else stays the same.
You can modify this further if you like using different "heats" of Rotel tomatoes & salsa (I use mild on both accounts), low fat cheese & low fat soup (in fact, I suggest using the low fat ingredients).
Tuesday, April 1, 2008
Chicken Fried Rice
6 oz of boneless, skinless chicken breasts (diced) and cooked in Pam on Stove Top
1/2 c of egg substitute (cook on stove top like scrambled eggs)
1 can of bean sprouts
1 T of low sodium soy sauce
2 c of instant brown rice uncooked
1 small box of mixed vegetables (carrots and peas)
Serves 4 (1 cup servings)
In pot cook instant brown rice according to directions.
In another pot, steam box of mixed vegetables.
In pan spray Pam, and cook diced chicken breast..Remove chicken from pan into a bowl.
Add egg substitute to pan and cook like scrambled eggs.
Drain can of bean sprouts (or use fresh if you can find them)
In large bowl combine, rice, scrambled egg, chicken, bean sprouts, and steamed vegetables with soy sauce.
Add additional soy sauce to taste.
1/2 c of egg substitute (cook on stove top like scrambled eggs)
1 can of bean sprouts
1 T of low sodium soy sauce
2 c of instant brown rice uncooked
1 small box of mixed vegetables (carrots and peas)
Serves 4 (1 cup servings)
In pot cook instant brown rice according to directions.
In another pot, steam box of mixed vegetables.
In pan spray Pam, and cook diced chicken breast..Remove chicken from pan into a bowl.
Add egg substitute to pan and cook like scrambled eggs.
Drain can of bean sprouts (or use fresh if you can find them)
In large bowl combine, rice, scrambled egg, chicken, bean sprouts, and steamed vegetables with soy sauce.
Add additional soy sauce to taste.
Monday, October 29, 2007
Hunter Style Chicken
This is what I'm making tonight. 15 minutes of prep and 15 minutes to cook. Voila! Dinner!
Serves 4
8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide (I'm opting out of the orange zest this time, but it is really good)
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.
Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.
**Edited to add... I could not find boneless, skinless chicken thighs so I substituted boneless, skinless chicken breasts instead. I also used plain sliced mushrooms and not shitake. The verdict? STILL yummy! I do suggest serving over a bed of rice or pasta, though.
***One more edit... The chicken is not pre-cooked before microwaving. It does not come out rubbery at all, and I was skeptical the first time I made it. But it really does work!
Serves 4
8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon olive oil
Coarse salt and ground pepper
1 1/3 cups canned crushed tomatoes
3 strips orange zest, cut 3 inches long and 1/2 inch wide (I'm opting out of the orange zest this time, but it is really good)
1/4 teaspoon dried crushed rosemary
1/8 teaspoon cayenne pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
In a 2 1/2-quart microwave-safe dish with a lid, combine mushrooms, garlic, oil, and 1/4 cup water; season with salt and pepper. Cover, and microwave on high, 2 minutes.
Stir in tomatoes, orange zest, rosemary, cayenne, and chicken until combined. Cover; microwave on high until chicken is just cooked through, 12 to 14 minutes. Remove orange zest, and serve.
**Edited to add... I could not find boneless, skinless chicken thighs so I substituted boneless, skinless chicken breasts instead. I also used plain sliced mushrooms and not shitake. The verdict? STILL yummy! I do suggest serving over a bed of rice or pasta, though.
***One more edit... The chicken is not pre-cooked before microwaving. It does not come out rubbery at all, and I was skeptical the first time I made it. But it really does work!
Monday, October 15, 2007
Indian Chicken
Prep Time: 10 - 15 minutes
Cook Time: 60 minutes
Serves: 8 adults
Ingredients:
8 - 10 skinless chicken thigh/leg combos
6 C canned chickpeas (garbanzo beans) mashed
2 C baby-cut carrots (I use the baby carrots from the store and run them on the chop setting of my food processor to save time)
For the sauce:
1 1/2 C Chopped Onion
3 garlic cloves, minced (buy a jar, and keep it in the fridge for time savings)
3/4 C low or nonfat sour cream*
3/4 C plain nonfat yogurt
5.5 oz tomato paste
1 C chicken broth*
1/2 C EVOO
2 Tbsp curry powder
1/4 tsp ground cloves
1 C frozen peas
Directions:
Preheat oven to 400. Lay chicken pieces flat in a 13X9 casserole. Evenly spread the chickpeas and carrots over and between the chicken.
In a large saucepan, saute onions and garlic in the EVOO until onions are translucent. Add remaining sauce ingredients and stir over low heat until mixture is well blended. Pour sauce over chicken, chickpeas and carrots.
Bake for 1 Hour.
* You can use whatever fat content, sodium content of yogurt, sour cream and broth you'd like. The original recipe was a "healthy" version using low-sodium organic broth, nonfat sour cream and yogurt that were also both organic.
Not sure how this would freeze because of the dairy products, or how it would be made-ahead and reheated...haven't tried it yet!
Cook Time: 60 minutes
Serves: 8 adults
Ingredients:
8 - 10 skinless chicken thigh/leg combos
6 C canned chickpeas (garbanzo beans) mashed
2 C baby-cut carrots (I use the baby carrots from the store and run them on the chop setting of my food processor to save time)
For the sauce:
1 1/2 C Chopped Onion
3 garlic cloves, minced (buy a jar, and keep it in the fridge for time savings)
3/4 C low or nonfat sour cream*
3/4 C plain nonfat yogurt
5.5 oz tomato paste
1 C chicken broth*
1/2 C EVOO
2 Tbsp curry powder
1/4 tsp ground cloves
1 C frozen peas
Directions:
Preheat oven to 400. Lay chicken pieces flat in a 13X9 casserole. Evenly spread the chickpeas and carrots over and between the chicken.
In a large saucepan, saute onions and garlic in the EVOO until onions are translucent. Add remaining sauce ingredients and stir over low heat until mixture is well blended. Pour sauce over chicken, chickpeas and carrots.
Bake for 1 Hour.
* You can use whatever fat content, sodium content of yogurt, sour cream and broth you'd like. The original recipe was a "healthy" version using low-sodium organic broth, nonfat sour cream and yogurt that were also both organic.
Not sure how this would freeze because of the dairy products, or how it would be made-ahead and reheated...haven't tried it yet!
Saturday, October 6, 2007
Chicken Spaghetti
I haven't been posting much at all, and I have a ton of recipes to share... I'm setting aside tomorrow to go through my files and share what's been successful lately.
I'm in need of a creamy chicken spaghetti recipe. I've tried several out there, but none are up to snuff. Any ideas?
I'm in need of a creamy chicken spaghetti recipe. I've tried several out there, but none are up to snuff. Any ideas?
Thursday, October 4, 2007
Pulled Chicken Sandwiches
Yes. I love sandwiches. I do, I do, I do.
4 skinless, boneless chicken breast halves (about 2 lbs)
salt n pepper
1 onion, finely chopped (so so sad, my Hubby hates onions, so I don't get to use them)
4 cloves finely chopped garlic
1 1/3 cups BBQ sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or french rolls, split
6 oz shredd monterey jack cheese
Season chicken with s&p and place in heavy pot with the onion, garlic and about 1 1/2 cups of water. Add the BBQ sauce, vinegar and a few drops of the hot sauce and bring to a boil. Reduce heat and simmer until the chicken is cooked through - about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add shredded chicken to the sauce and heat through. Spoon mixture onto the rolls and top with cheese.
4 skinless, boneless chicken breast halves (about 2 lbs)
salt n pepper
1 onion, finely chopped (so so sad, my Hubby hates onions, so I don't get to use them)
4 cloves finely chopped garlic
1 1/3 cups BBQ sauce
1/2 cup apple cider vinegar
Hot pepper sauce
6 kaiser or french rolls, split
6 oz shredd monterey jack cheese
Season chicken with s&p and place in heavy pot with the onion, garlic and about 1 1/2 cups of water. Add the BBQ sauce, vinegar and a few drops of the hot sauce and bring to a boil. Reduce heat and simmer until the chicken is cooked through - about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add shredded chicken to the sauce and heat through. Spoon mixture onto the rolls and top with cheese.
Tuesday, October 2, 2007
Ranch Bacon Chicken
Ok I just created this tonight. I didn't have a recipe but threw it together and it worked. Kids and hubby absolutely loved it.
Bake 375
Prep Time: 5 minutes
Bake Time: 40-45 minutes
Serves 4
1 c finely ground bread crumbs
3 T of ranch dressing mix
4 boneless skinless chicken breasts
3-5 T crumbled bacon
In shallow bowl or plate, mix ranch dressing mix and bread crumbs. Wet chicken with water on both sides. Dredge chicken through crumb mixture. Place in 13x9 non stick pan (or any non-stick pan) Sprinkle bacon over chicken and place in oven. Bake for 40-45 minutes. Chicken comes out tender and juicy.
Since is the first time creating this I don't know about freezing, but I couldn't imagine it hurting since you are using water to wet the chicken vs. egg or milk.
Bake 375
Prep Time: 5 minutes
Bake Time: 40-45 minutes
Serves 4
1 c finely ground bread crumbs
3 T of ranch dressing mix
4 boneless skinless chicken breasts
3-5 T crumbled bacon
In shallow bowl or plate, mix ranch dressing mix and bread crumbs. Wet chicken with water on both sides. Dredge chicken through crumb mixture. Place in 13x9 non stick pan (or any non-stick pan) Sprinkle bacon over chicken and place in oven. Bake for 40-45 minutes. Chicken comes out tender and juicy.
Since is the first time creating this I don't know about freezing, but I couldn't imagine it hurting since you are using water to wet the chicken vs. egg or milk.
FarmWife's Chicken Pie
1 cooked chicken or 4 cooked boneless skinless chicken breasts
1 Family size can of Veg-All Original Mixed Vegtables, drained (or two small cans)
1 small can cream of chicken soup (I use 98% fat free)
1 small can cream of celery soup (again, 98% fat free)
1/2 C. milk
salt & pepper to taste
2 boxes Jiffy Cornbread Mix prepared according to directions
Shred chicken & combine with soups, milk, salt & pepper, and Veg-All in medium sized bowl. Spoon mix into 9x13 baking dish and top with cornbread mix. Bake at 425 for approx. 30 minutes or until cornbread is baked through and golden brown.
**Notes: I realize this is not a traditional pot pie (my kids shortened it to 'chicken pie'), but we love the cornbread topping. In the original recipe it says to ONLY use Jiffy or Martha White cornbread mix. I've never tried it with anything else.
**When ever a recipe calls for cooked chicken, I put a whole chicken in the crock-pot with enough water to cover the night before and cook it on low all night. The next day I pull the meat off the bone and use it in place of chicken breast. I think it gives a slightly richer flavor, and is much cheaper.
In fact, I'm getting ready to put this in my oven now.
1 Family size can of Veg-All Original Mixed Vegtables, drained (or two small cans)
1 small can cream of chicken soup (I use 98% fat free)
1 small can cream of celery soup (again, 98% fat free)
1/2 C. milk
salt & pepper to taste
2 boxes Jiffy Cornbread Mix prepared according to directions
Shred chicken & combine with soups, milk, salt & pepper, and Veg-All in medium sized bowl. Spoon mix into 9x13 baking dish and top with cornbread mix. Bake at 425 for approx. 30 minutes or until cornbread is baked through and golden brown.
**Notes: I realize this is not a traditional pot pie (my kids shortened it to 'chicken pie'), but we love the cornbread topping. In the original recipe it says to ONLY use Jiffy or Martha White cornbread mix. I've never tried it with anything else.
**When ever a recipe calls for cooked chicken, I put a whole chicken in the crock-pot with enough water to cover the night before and cook it on low all night. The next day I pull the meat off the bone and use it in place of chicken breast. I think it gives a slightly richer flavor, and is much cheaper.
In fact, I'm getting ready to put this in my oven now.
Monday, October 1, 2007
Chicken Noodle Casserole
This is a recipe my mom stumbled over in a magazine ages ago, that we've morphed according to our own family's appetites and time commitments. It doesn't need much in the way of side dishes, unless you want a salad, or some applesauce. It can be frozen before baking, and makes great leftovers for lunch or dinner, as long as you can reheat it!
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 4 or more
Ingredients:
8 oz egg noodles
2 C cooked, shredded chicken*
1 medium onion, diced
1 16 oz bag frozen mixed veggies (peas, carrots, green beans is a good mix)
1 can cream of chicken soup
1 can cream of celery soup
1 C shredded cheese
1 C bread crumbs
butter
Pre-Heat oven to 350. In a large pot, cook noodles, drain. While the water is coming to a boil for the noodles, and they're cooking, in a large bowl, mix together ingredients 2 - 6 and set aside. After the noodles are drained, mix those into the bowl. Gracefully dump the contents of your bowl into a 13 x 9 casserole, cover with foil, and pop into the oven for 45 minutes. After 40 minutes or so, melt a couple TBSP of butter, and mix into the bread crumbs. (They should be somewhat moist, so they will sort of clump together.) Remove the foil from the casserole, sprinkle the bread crumbs over top, and put back into the oven UNCOVERED for 15 minutes, or until the bread crumbs are golden.
* the chicken can be replaced with the canned corned beef, or drained tuna. I've never used ground beef or stew meat, but would probably change the celery soup for mushroom if I were to use beef.
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 4 or more
Ingredients:
8 oz egg noodles
2 C cooked, shredded chicken*
1 medium onion, diced
1 16 oz bag frozen mixed veggies (peas, carrots, green beans is a good mix)
1 can cream of chicken soup
1 can cream of celery soup
1 C shredded cheese
1 C bread crumbs
butter
Pre-Heat oven to 350. In a large pot, cook noodles, drain. While the water is coming to a boil for the noodles, and they're cooking, in a large bowl, mix together ingredients 2 - 6 and set aside. After the noodles are drained, mix those into the bowl. Gracefully dump the contents of your bowl into a 13 x 9 casserole, cover with foil, and pop into the oven for 45 minutes. After 40 minutes or so, melt a couple TBSP of butter, and mix into the bread crumbs. (They should be somewhat moist, so they will sort of clump together.) Remove the foil from the casserole, sprinkle the bread crumbs over top, and put back into the oven UNCOVERED for 15 minutes, or until the bread crumbs are golden.
* the chicken can be replaced with the canned corned beef, or drained tuna. I've never used ground beef or stew meat, but would probably change the celery soup for mushroom if I were to use beef.
Saturday, September 29, 2007
Baked Hot Wings
This is what we are having tonight. It is very yummy and customizable.
This recipe is best made fresh, but you can use frozen chicken as long as you defrost it first.
1 to 2 pounds chicken wings (I prefer to buy the drumettes)
1/2 cup Louisiana hot sauce
1/4 cup white wine vinegar
Garlic powder to taste
Salt/Pepper to taste
Preheat oven to 375
Put wings, hot sauce, vinegar, and spices in a large zip-lock bag.
Seal bag and shake it gently to coat wings.
Let marinate for at least 20 minutes (the longer they marinate, the better, though).
Line a baking sheet with heavy-duty foil.
Arrange wings in a single layer on the baking sheet.
Bake for 20 to 25 minutes, or until juices run clear.
This is a fast, easy go-to main dish that is fun to eat and a variation from the standard baked chicken.
This recipe is best made fresh, but you can use frozen chicken as long as you defrost it first.
1 to 2 pounds chicken wings (I prefer to buy the drumettes)
1/2 cup Louisiana hot sauce
1/4 cup white wine vinegar
Garlic powder to taste
Salt/Pepper to taste
Preheat oven to 375
Put wings, hot sauce, vinegar, and spices in a large zip-lock bag.
Seal bag and shake it gently to coat wings.
Let marinate for at least 20 minutes (the longer they marinate, the better, though).
Line a baking sheet with heavy-duty foil.
Arrange wings in a single layer on the baking sheet.
Bake for 20 to 25 minutes, or until juices run clear.
This is a fast, easy go-to main dish that is fun to eat and a variation from the standard baked chicken.
Thursday, September 27, 2007
Easy Ginger Chicken
Prep Time : 30 minutes
Serves 4
Ingredients:
4 boneless skinless chicken breast halves
4 teaspoons soy sauce (low sodium, if available)
1 tablespoon gingerroot, grated (*or less)
2 cloves garlic, pressed
1/4 cup rice wine vinegar (or rice vinegar)
Put all ingredients in a large zipper-topped plastic bag and place in the fridge; mush it around periodically. It should marinate a couple of hours, at least.
Preheat oven to 350 degrees. Dump the whole bag (not the bag though) into an 8-inch square baking dish; cook chicken till done, about 20 minutes or so, depending on size and thickness of chicken pieces.
*Very gingery. If you don't like too much ginger, feel free to decrease the amount.
Low Carb SERVING SUGGESTIONS: Serve with Asian Coleslaw (using coleslaw mix from the produce department, add mayo and rice vinegar to taste-a ratio of about 3:1 and a touch of chopped cilantro, if you like) and steamed broccoli.
SERVING SUGGESTIONS: Add angel hair pasta tossed with toasted sesame oil and garnished with sesame seeds.
Serves 4
Ingredients:
4 boneless skinless chicken breast halves
4 teaspoons soy sauce (low sodium, if available)
1 tablespoon gingerroot, grated (*or less)
2 cloves garlic, pressed
1/4 cup rice wine vinegar (or rice vinegar)
Put all ingredients in a large zipper-topped plastic bag and place in the fridge; mush it around periodically. It should marinate a couple of hours, at least.
Preheat oven to 350 degrees. Dump the whole bag (not the bag though) into an 8-inch square baking dish; cook chicken till done, about 20 minutes or so, depending on size and thickness of chicken pieces.
*Very gingery. If you don't like too much ginger, feel free to decrease the amount.
Low Carb SERVING SUGGESTIONS: Serve with Asian Coleslaw (using coleslaw mix from the produce department, add mayo and rice vinegar to taste-a ratio of about 3:1 and a touch of chopped cilantro, if you like) and steamed broccoli.
SERVING SUGGESTIONS: Add angel hair pasta tossed with toasted sesame oil and garnished with sesame seeds.
Enchiladas
Prep Time: 50 Min.
Bake Time: 40 min
Oven Temp: 375
Serves: 12
4-5 Boneless Skinless Chicken Breasts
2-10 oz cans of your favorite enchilada sauce (I use ole el paso mild)
4 cups of shredded Mexican cheese, or cheddar
1 package of flour tortillas
Boil Boneless, Skinless Chicken breasts until done. Wait till cooled and then shred chicken to small shredded pieces.
Take shredded chicken, 1 can of enchilada sauce and 1/2 of the cheese and mix together.
Spoon mixture onto flour tortillas and roll tortillas into a burrito. (Do not close ends off) Place into a 13x9 greased pan (I spray mine with pam). If any mixture is remaining I put mine over the top of the enchiladas. Open 2nd can of enchilada sauce and drizzle over the top. Sprinkle remaining cheese over the top. Place aluminum foil over top of pan and bake in a 375 oven for 35 minutes. Remove Foil and bake an additional 5 minutes. Remove and let stand.
I serve with refried beans or Spanish rice, sour cream, and salsa. Family really loves this one and I taught Farm Fairy how to make this one for Bruno. It's now one of their favorite dishes.
You can substitute chicken for ground beef if you want for something different. (I've made it both ways.)
Bake Time: 40 min
Oven Temp: 375
Serves: 12
4-5 Boneless Skinless Chicken Breasts
2-10 oz cans of your favorite enchilada sauce (I use ole el paso mild)
4 cups of shredded Mexican cheese, or cheddar
1 package of flour tortillas
Boil Boneless, Skinless Chicken breasts until done. Wait till cooled and then shred chicken to small shredded pieces.
Take shredded chicken, 1 can of enchilada sauce and 1/2 of the cheese and mix together.
Spoon mixture onto flour tortillas and roll tortillas into a burrito. (Do not close ends off) Place into a 13x9 greased pan (I spray mine with pam). If any mixture is remaining I put mine over the top of the enchiladas. Open 2nd can of enchilada sauce and drizzle over the top. Sprinkle remaining cheese over the top. Place aluminum foil over top of pan and bake in a 375 oven for 35 minutes. Remove Foil and bake an additional 5 minutes. Remove and let stand.
I serve with refried beans or Spanish rice, sour cream, and salsa. Family really loves this one and I taught Farm Fairy how to make this one for Bruno. It's now one of their favorite dishes.
You can substitute chicken for ground beef if you want for something different. (I've made it both ways.)
Wednesday, September 26, 2007
Mustard-Dill Chicken in Foil Packs
Servings: 4Preparation Time: 8 minCooking Time: 25 minLevel of Difficulty: Easy
Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.
Ingredients
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
Instructions
Preheat oven to 350°F.
Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce.
Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.
Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
I've made this many times and it is requested from the kids. Our local Farm Fairy even has given this rave reviews. I serve this with mashed potatoes, and green beans.
Cooking this dish in foil helps steam the chicken so it stays moist. Not a fan of dill? Try another spice, such as curry or hot paprika.
Ingredients
1/4 cup Dijon mustard
1/4 cup plain fat-free yogurt
1/2 tsp garlic salt
1 Tbsp dried dill weed
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
Instructions
Preheat oven to 350°F.
Combine mustard, yogurt, garlic salt and dill in a small bowl; thoroughly coat chicken with mustard sauce.
Tear off 4 sheets of aluminum foil that are large enough to wrap each chicken breast individually. Place a prepared chicken breast on each piece of foil; gather foil loosely around chicken and fold over to seal.
Place foil packs on a nonstick baking sheet; bake for 20 minutes. Using oven mitts and keeping your face away from steam, open foil. Broil chicken on foil until lightly browned and cooked through, about 3 to 5 minutes more. Yields 1 piece of chicken per serving.
Freezing and thawing instructions: If freezing, bake chicken for 20 minutes only. When foil packs are cool to the touch, place in plastic freezer bags and freeze. When ready to use, thaw chicken in the refrigerator, remove foil and cook at 350°F until chicken is golden brown, about 10 to 15 minutes.
I've made this many times and it is requested from the kids. Our local Farm Fairy even has given this rave reviews. I serve this with mashed potatoes, and green beans.
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