Chicken
I made this dish close to the end of the week when my fridge was running low on our favorite things and I had not been to the grocery store. What does that say? Well, the dish is simple and most likely you have everything on hand. I was so low on things I served this over cheesy garlic bread instead of the typical wrap or over rice. I have to say it was not a bad way to serve this. The garlic bread gave more texture and flavor. I’m not sure it was my favorite thing but it was a change of pace that’s for sure! Did I mention this is made in the slow cooker? Yup! Super simple!
NOTE
One hour before the chicken is done mix the cornstarch and water together add to the crockpot and continue cooking for the last hour. This is optional but I like a thicker sauce so I added the cornstarch mixture. If you are serving over rice you can skip this step.
INGREDIENTS
2 pounds boneless skinless chicken breasts or thighs
1/2 cup honey
1/4 cup soy sauce
1/4 cup mustard ( I used average yellow mustard)
2 Tablespoons malt vinegar
4 garlic cloves
Fresh pepper to taste
TO THICKEN SAUCE
2 Tablespoons cornstarch
2 Tablespoons water
DIRECTIONS
In a slow cooker combine, honey, soy sauce, mustard vinegar, garlic and black pepper. Stir to combine all ingredients and add the chicken Coating the chicken in the sauce and covering the chicken. Cook the chicken on high for 4-5 hours (see cornstarch note) or on low for 6 hours until the chicken is moist and tender. Stir the chicken a couple of times during the cooking time if possible. Once cooked, using two forks, remove the chicken from the slow cooker and shred, return the shredded meat to the crockpot stir in the sauce and serve over buttered noodles, rice or make sliders or wraps!
Enjoy!
This recipe was found on Pinterest
Happy New Year! My holiday decorations are put away and I am ready to start the new year! One of the things I did after cooking my turkey this year was to make turkey broth in the crockpot! You can use chicken, beef and even fish to make broth. We have all heard about the benefits of broth and how it helps in digestion and gives our immune system a boost, but it has become so popular there is even a take out window in NYC that serves just broth. It is also a main staple in the LA Lakers diet!
I have never made broth in a crockpot and could not wait to give this a try. Let’s face it throwing everything in the crockpot and letting it go for 18-24 hours does not get much easier. I started this in the evening and by morning my house smelled fabulous. Anyone walking by the crockpot that day was drawn to the slow cooker…it smelled just so good! I did add some chicken base to my broth to boost the flavor a little more. Adding this is certainly up to you and the amount you add is totally up to you as the flavor of the broth will not always be the samel I add this by taste at the end of my cooking time. I also added roasted garlic paste to my broth at the end of the cooking time. If you use the chicken base be careful adding salt as the base has salt in it already.
I also added 1-2 tablespoons of apple cider vinegar, why you ask? Well the vinegar allows the minerals to be extracted from the bones and using apple cider vinegar has many of its own health benefits. You could also use freshly squeezed lemon juice. The recipe below is what I used, but you can add any root vegetables and seasoning you like.
NOTE
When the broth has been stored in the refrigerator it will be almost jello like, that is what you want this means that you have gotten a significant amount of nutrients in your broth. This is a great base for any soup or stew you might be making!
INGREDIENTS
1 turkey carcass, most of the meat cleaned off
1 onion, quartered
3 carrots, roughly chopped
3 celery, roughly chopped
3-4 garlic (or garlic paste added at the end of cooking time)
2 bay leaves
1-2 Tablespoons of apple cider vinegar
Cold water
Chicken or turkey base to taste, added at the end of cooking time
DIRECTIONS
Using a large slow cooker turned on low, add all ingredients except the chicken base. Fill the crockpot to the top with the cold water to the top. Cover and let cook on low for 18 to 24 hours. In the last hour of cooking add the chicken base and roasted garlic if you are using that and/or any other herbs or seasoning you would like. Cover, let cook another hour and check for seasoning, adjust if needed. Shut slow cooker off, remove top and let cool. When it is cool enough to handle strain the broth. I used a colander that I lined with cheesecloth and store in mason jars in the refrigerator.
Enjoy!
As I mentioned in yesterday’s post we have been doing a lot of stir fry, enjoying all the fresh vegetables. One of the things I will sometimes do when I am planning on stir frying is going to the salad bar and getting all of the vegetables from there as they are all washed and trimmed ready to go! I did not make this dinner. Robby and his friend, Autumn, made dinner for Jim and I! I enjoy having kids in the kitchen and this was a great recipe for them to make. Robby made the rice and Autumn made the stir fry. They did an excellent job! I was curious how the sauce, made by Chili’s, was going to be and I can say we were pleasantly surprised. It was very good. We all enjoyed the flavors. It was on the sweeter side but very good overall. I would definitely buy it again!
INGREDIENTS
1 package Chili’s citrus mango chicken stir fry sauce
3 chicken breasts, cut into bite size pieces
Assorted vegetables of your choice
White rice cooked according to package directions
1 Tablespoon canola oil
DIRECTIONS
Heat the wok on high, add the canola oil. When the wok is hot add the chicken pieces browning on both sides. When the chicken is almost cooked through add your vegetables and the sauce. Turn the heat down to medium and continue cooking until the chicken is cooked through. When the chicken is cooked through serve chicken and vegetable over cooked rice.
Enjoy!
Are you wondering why I am giving you a lasagna recipe when we are in holiday mode? Let me tell you why. This recipe was submitted to Taste of Home Magazine and became an instant hit with all of the field editors and volunteer field editors. Everyone has been raving about this! This recipe will feed a crowd, but even better than that, this would be a fantastic way to use up your left over holiday ham and roasted turkey!
NOTE – I am giving you the recipe as it was submitted, however I added another layer of lasagna noodles, more Alfredo sauce for the top layer and also added a mix of Swiss cheese and plain panko crumbs (about 1/2 cup of each to sprinkle on the top of the lasagna.)
INGREDIENTS
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup of cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 Tablespoon minced fresh parsley, divided
1 jar roasted garlic Alfredo sauce (or 1 cup extra, see note )
2 cups cubed chicken (or roasted turkey, shredded)
2 cups cooked cubed ham
1/4 teaspoon garlic powder
9 lasagna noodles cooked according to package directions and drained
2 cups mozzarella cheese, shredded
1 cup (or more, see note) shredded Swiss cheese
1/2 cup plain panko crumbs (optional, see note)
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine eggs, ricotta, cottage cheese , Parmesan and 1/4 cup chopped parsley and set aside. In another bowl combine alfredo sauce, chicken/turkey, ham and garlic powder. Spread 1/2 cup of the chicken alfredo mixture on the bottom of a greased 9 x 13 baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the chicken mixture along with half of the mozzarella and Swiss cheese. Repeat layers. Cover and bake 40 minutes. Uncover and bake 10 more minutes or until bubbly. Let stand 10-15 minutes before cutting. Sprinkle with remaining parsley and serve warm.
Enjoy!
I found this recipe at the Food and Wine website and thought it was a great way to change up your typical hot wings! It has your typical ingredients but the one ingredient that caught my eye was adding melted hot pepper jelly! I know right…why didn’t I think of that!! The original recipe calls for the wings to be baked at 500 degrees. Well my oven does not take to cooking that hot so I baked mine at 450 degrees and they were just fine!
INGREDIENTS
2 Tablespoon all purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1 teaspoon paprika or smoked paprika
2 pounds chicken wingettes and drumettes
2 1/2 Tablespoons hot sauce, I used Frank’s
2 Tablespoons unsalted melted butter
2 Tablespoons hot pepper jelly, melted
DIRECTIONS
Preheat oven to 450 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl mix the flour, salt, dried garlic and paprika. Add the chicken to the flour mixture and toss to coat all of the chicken pieces.
Spread the chicken out on your baking sheet on a single layer and spray the chicken with vegetable oil. Roast the chicken for 45 minutes turning the chicken two or three times until browned and crispy.
In a bowl whisk the hot sauce , butter and hot pepper jelly. When the chicken is cooked through remove from oven, toss with the sauce and serve warm.
Enjoy!
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