Ingredients:
1 large onion
1 lb. chicken
2 C. chicken broth
1 green pepper
1 jalapeno
1 3/4 tsp cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 14.5 oz can diced tomatoes with jalapenos (rotel)
1 1/2 C frozen corn
2 cans white cannelini beans
2 Tbs. cornmeal
Put onion, chicken, broth, pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 salt into crockpot. Cook on high for four hours. Shred chicken and add remaining ingredients. Heat thoroughly.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, March 22, 2010
Saturday, January 16, 2010
Asian Chicken Peanut Wraps
This is from Abby welker's craft/food/life fun site here: Abby Welker
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
If you are at all crafty you should take a peek at her site, she's hilarious and her blog is a great read! Thanks Abby!
Anyway, just in case you would like to just see the recipe here, I copied it over so I could try it sometime:
ASIAN CHICKEN PEANUT LETTUCE WRAPS
(If you're feeding more than 4 adults, you might want to double the recipe)
4 frozen chicken breasts
1 large carrot
8 whole mushrooms
3 green onions
1 red bell pepper
2 large cloves garlic, minced
1 T. oil
1 -2 tsp. sesame seed oil (no substitutions!)
1 head butter lettuce, leaves washed and separated
cooked rice
For sauce: (I got all of this stuff at Wal-Mart, girls - not hard)
1/2 bottle Bangkok Padang Peanut Sauce
1/3 c. Asian Toasted Sesame dressing
3-4 dashes soy sauce
1 tsp. dried ginger (or 1/4 tsp. fresh minced ginger)
1 T. rice vinegar
handful of (shelled) sunflower seeds (optional)
Bring chicken breasts to a boil in water with a pinch of salt; cover. Boil for 10 minutes; remove from water and chop finely into pieces about the size of peas.
Meanwhile, finely dice the onion, mushroom, and bell pepper to the same size as the chicken pieces. (My kids DON'T eat mushrooms and they had NO idea this dish had any mushrooms at all!)
Finely grate the carrot; set aside in a separate bowl.
Heat the oil in a large pan. Add onions, mushrooms, pepper. Cook 2 minutes to soften. Add chicken and minced garlic. Saute for a couple more minutes. Then add all of the sauce ingredients. Bring to a boil and simmer for about 10-15 minutes until liquid is reduced and there is almost no liquid left in the pan and the chicken is cooked through. Stir in grated carrot and if you like nuts, I sprinkled sunflower seeds in mine and it was SO good!
**Note: If your mixture is missing something or doesn't taste quite right, you can always add one of two things: a little bit of butter helps neutralize foods, or a small pinch of brown sugar helps neutralize some of the sour ingredients in this recipe.
Serve with a plate of lettuce leaves and your cooked rice - or get creative and cook up some Asian noodles. I used green-leaf lettuce and they weren't strong enough - you'd have to double up on those or use a firmer lettuce leaf.
Monday, May 18, 2009
Summer Chicken Pasta:
HEB pre seasoned fajita chicken breasts
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil
bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil
bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.
Monday, April 20, 2009
Chicken Lettuce Cups
So I love, love, LOVE, chicken lettuce wraps! and so does my family. The kids think they are the best food ever made (next to spaghetti) and I love this recipe from Martin Yan. You can serve it as an appetizer or as a main meal like we do!
INGREDIENTS:
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry
SAUCE
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil
1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups
1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro
Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)
INGREDIENTS:
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry
SAUCE
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil
1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups
1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro
Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)
Wednesday, April 8, 2009
Chicken and Red Potatoes
I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!
YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper
I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...
1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.
I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.
YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper
I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...
1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.
I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.
Thursday, March 19, 2009
CPK Barebque chicken salad
ngredients:
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
Turn this recipe into a puzzle! [click]
Directions:
Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.
Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.
Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.
Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
Turn this recipe into a puzzle! [click]
Directions:
Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.
Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.
Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.
Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.
Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4
Thursday, November 13, 2008
Chicken and beans casserole
1 lb. chicken
2 cans green beans
2 cans cream of mushroom soup
garlic,salt, and pepper to taste
(optional cheese)
Make a pot of rice, boil chicken to shred. After shredding chicken mix together with beans, soups, and spices. Put layer of rice down in casserole dish, then layer chicken mix on top. Optional toppings: cheese, french onion crunchies
2 cans green beans
2 cans cream of mushroom soup
garlic,salt, and pepper to taste
(optional cheese)
Make a pot of rice, boil chicken to shred. After shredding chicken mix together with beans, soups, and spices. Put layer of rice down in casserole dish, then layer chicken mix on top. Optional toppings: cheese, french onion crunchies
Thursday, November 6, 2008
Tortilla Soup
This soup is very easy and tasty
*adapted from Kraft Foods Recipe
Ingredients
4 Tbs. Italian Dressing
2 cloves garlic minced
2 cans (14 1/2 - 15 oz) of chicken broth
1 to 1 1/2 cups water
1 lb of skinless, boneless chicken breast (you can use less if you want, I often just use on breast)
1 can (15 oz) tomato sauce
Some fresh cilantro
Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS
Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!
*adapted from Kraft Foods Recipe
Ingredients
4 Tbs. Italian Dressing
2 cloves garlic minced
2 cans (14 1/2 - 15 oz) of chicken broth
1 to 1 1/2 cups water
1 lb of skinless, boneless chicken breast (you can use less if you want, I often just use on breast)
1 can (15 oz) tomato sauce
Some fresh cilantro
Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS
Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!
Sunday, October 26, 2008
Slow Cooked Curried Chicken with Cauliflower
Ingredients
* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges
Directions
Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved
* 3 tablespoons canola oil
* 6 cloves garlic, minced
* 2-inch piece fresh ginger, minced
* 1/3 to 1/2 cup prepared South Asian curry paste (recommended: Patak)
* 3 cups chicken broth, low-sodium canned, or homemade
* 2 cups whole milk plain yogurt
* 6 bone-in skinless chicken thighs, about 2 1/4 pounds
* 1 1/2 tablespoons kosher salt
* Freshly ground black pepper
* 1 (1 pound) bag red lentils, picked over (2 1/4 cups)
* 1 head cauliflower, broken into large florets
* 2 (16-ounce) cans chickpeas, drained and rinsed
* 1 bunch fresh mint or cilantro leaves, chopped
* 1 lemon, cut in wedges
Directions
Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid.
Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking.
Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.
Cooks note: This dish can be easily adapted to make a flavorful vegetarian dish. Simply cut out the chicken and use vegetable broth instead.
Copyright (c) 2007 Television Food Network, G.P. All rights reserved
Slow Cooker Chicken Chili
Ingredients
* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Directions
Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.
Chinese-style Rice Soup with Chicken and Ginger
Cook Time- 6 hr 0 min
Level-Easy
Yield-6 to 8 servings
Ingredients
* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional
Directions
Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Level-Easy
Yield-6 to 8 servings
Ingredients
* 6 cups water
* 4 cups chicken broth, low-sodium canned, or homemade
* 1 1/2 cups Arborio rice
* 2 teaspoons kosher salt
* 2 tablespoons unsalted butter
* About 4 cups shredded cooked chicken (from 1 rotisserie chicken)
* 2 to 3 tablespoons grated peeled fresh ginger
* 3 scallions, thinly sliced
* 1 medium bunch fresh cilantro, leaves torn or chopped
* Asian chili paste, or sambal oelek, optional
Directions
Put the water and broth, salt, rice and butter in the slow cooker. Cover and cook on HIGH until the rice is soft and soupy, about 6 hours.
When ready to serve, remove the lid and stir in the ginger and scallions. Portion the soup into bowls and top with the shredded chicken and cilantro. Serve with chili paste on the side if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Saturday, October 25, 2008
Chicken Lasagna
First Step
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Next
Layer cooked lasagna noodles
Then
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good
Mix ½ cup boiling water with chicken boullion until dissolved. Mix with a can of spaghetti sauce. Put as the bottom layer of a big pan
Next
Layer cooked lasagna noodles
Then
Mix canned (costco) or cubed chicken, soften cream cheese (8 oz), and 2 cups mozzarella cheese. Spoon on top of noodles
Cover in sauce mixture, noodles, cheese mixture, sauce, noodles, sauce I think…I kind of make that part up. Anyways cover in foil, cook at 350 for a hour. It’s good
Bbque/ranch chicken salad
Bbque sauce
Ranch dressing
Chicken breast chunks (or really easy-Costco canned chicken)
Shredded cheese
Chips
Corn
Black beans
Cilantro (optional)
Tomato chunks (optional)
Romaine Lettuce
Mix the lettuce with equal amounts barbeque sauce and the ranch dressing. You want it to be enough to lightly coat toppings. Then mix in everything except the chips. Crumble chips on top. This salad is thick enough to be a main meal, even my husband will eat it for a meal (and he usual calls salad "rabbit food".)
Ranch dressing
Chicken breast chunks (or really easy-Costco canned chicken)
Shredded cheese
Chips
Corn
Black beans
Cilantro (optional)
Tomato chunks (optional)
Romaine Lettuce
Mix the lettuce with equal amounts barbeque sauce and the ranch dressing. You want it to be enough to lightly coat toppings. Then mix in everything except the chips. Crumble chips on top. This salad is thick enough to be a main meal, even my husband will eat it for a meal (and he usual calls salad "rabbit food".)
Tuesday, October 21, 2008
Chicken Tetrazini
Ingredients
Serves 8
* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained
Directions
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Serves 8
* Coarse salt and ground pepper
* 6 tablespoons butter
* 1 pound white mushrooms, trimmed and sliced inch thick
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 can (14.5 ounces) reduced-sodium chicken broth
* 3/4 cup dry white wine
* 3 cups grated Parmesan cheese
* 1/2 teaspoon dried thyme leaves
* 1 pound linguine, broken in half
* 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
* 1 package (10 ounces) frozen peas, thawed and drained
Directions
1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
2. Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
4. To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes.
Monday, October 20, 2008
Sour Cream Chicken Enchiladas
*adapted from two recipes and my own tastes and you can add what you like!!
1-2 chicken breasts cooked, shredded or chopped (I often use half a breast to cut down on our meat consumption, it still works really well)
1 can Healthy Request Cream of Chicken Soup
1/4-1/2 cup chopped onion
1 (8 oz) tub of light sour cream
1 can (small) of chillies
1 can green enchilada sauce (mild)
1/2 - 1 cup black beans (if you like black beans use a whole can)
2-3 Tbs. chopped cilantro
1-2 cups grated Mexican mix cheese (or cheddar)
8-10 Flour Tortillas
-the amounts in the recipe are very flexible, you can use more or less of pretty much everything
1. Mix chicken, soup, onion, sour cream, chillies, black beans, cilantro and about 1/3 of the cheese in a bowl.
2. Spoon onto tortillas and roll tortillas. Place in small baking ban that has been sprayed with cooking spray. This recipe is too small for a 9x13 unless you double it but it is too big for an 8x8 unless you make gigantic enchiladas. I used a pan in between those sizes before - now I have to double it!
3. After you have finished making the enchiladas, pour the can of enchilada sauce into the same bowl and pick up some of the yummy stuff left in the bowl. Mix in the rest of the cheese (you can add a little more cilantro too if you want). Pour and spread the mixture evenly over the enchiladas.
4. Cook for around 30 minutes at 350 degrees. Topping ideas - salsa, avocado, lettuce, tomatoes
Saturday, October 18, 2008
Teriyaki chicken
I know, I know. A chinese girl with an asian recipe. but ACTUALLY, this comes from my mother-in-law Linda in Indiana.
1 C soy sauce
2 C water
3/4 C brown sugar
1 t. garlic powder or fresh garlic
dash of ginger or fresh ginger
2-2.5 lbs of chicken
combine ingredients in pot, stirring together. Put chicken in pot and simmer for about 2 hours. Serve with rice and veggies.
1 C soy sauce
2 C water
3/4 C brown sugar
1 t. garlic powder or fresh garlic
dash of ginger or fresh ginger
2-2.5 lbs of chicken
combine ingredients in pot, stirring together. Put chicken in pot and simmer for about 2 hours. Serve with rice and veggies.
Chicken and rice
This is one of those EASY oven or crockpot recipes. I got this from my sister-in-law Danielle, who got it from her mother.
1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!
1-1.5 C rice (more if you want)
-chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
sprinkle rice on the bottom of the pan. Place chicken on top. Mix soups together in bowl, adding 1 or 2 cans of water. Pour mixture on top of chicken and rice. Cover with tin foil and cook for 1 hour @ 350 degrees. Or throw it all into the crockpot, go to church and come home and eat!
Friday, October 17, 2008
Just follow the recipe!: Shredded chicken recipes
Just follow the recipe!: Shredded chicken recipes
Still mexican but not enchiladas?
Chicken Tortilla Casserole
1 can cream of chicken soup 1 can cream of mushroom soup
2 c shredded chicken 2 sm can chopped green chilies
1 24 oz bag yellow corn 1 lb sour cream
tortilla chips, crushed 1 lb grated cheese
Mix soups, chicken, chilies, 1/2 the sour cream together. Heat until warm. Alternate layers of soup mixture, chips and cheese. Start with chips and end with cheese. Bake at 350 degrees until bubbly. Serve with the rest of the sour cream and salsa.
Haven't tried this one but sounds worth trying?
Swiss N Chicken Casserole
4 c chopped or shredded chicken, cooked 2 c sliced celery
2 c croutons 2 c shredded swiss cheese
1 c miracle whip salad dressing 1/2 c milk
1/4 c chopped onion 1 tsp salt
1/8 tsp pepper 1/4 c chopped walnuts, toasted
Heat oven to 350 degrees. Mix all ingredients except nuts. Spoon into 2 qt casserole dish. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated.
Still mexican but not enchiladas?
Chicken Tortilla Casserole
1 can cream of chicken soup 1 can cream of mushroom soup
2 c shredded chicken 2 sm can chopped green chilies
1 24 oz bag yellow corn 1 lb sour cream
tortilla chips, crushed 1 lb grated cheese
Mix soups, chicken, chilies, 1/2 the sour cream together. Heat until warm. Alternate layers of soup mixture, chips and cheese. Start with chips and end with cheese. Bake at 350 degrees until bubbly. Serve with the rest of the sour cream and salsa.
Haven't tried this one but sounds worth trying?
Swiss N Chicken Casserole
4 c chopped or shredded chicken, cooked 2 c sliced celery
2 c croutons 2 c shredded swiss cheese
1 c miracle whip salad dressing 1/2 c milk
1/4 c chopped onion 1 tsp salt
1/8 tsp pepper 1/4 c chopped walnuts, toasted
Heat oven to 350 degrees. Mix all ingredients except nuts. Spoon into 2 qt casserole dish. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated.
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