Tag: chicken

Chicken · Daily Thoughts · Meats · Uncategorized

Slow Cooker Mississippi Chicken

Chocolate Castles6 Comments

Yesterday was a great day. In spite of all the craziness and fear around, some friends and I opted to meet in Peggy’s house for lunch and to play cards….what a wonderful afternoon. Cindy, one of the friends who joined us was caring for her 8 month old granddaughter and brought her along. We all took turns holding the baby while eating and playing cards. Brought back so many memories of doing that every day. Was such a sweet time together. Peggy, who is a wonderful cook and is always serves such great food passed us all a copy of this recipe. Because this is such a wearisome time, I thought it was the perfect day to share this as it is taken from the Wearychef. Peggy told us that it is such a great recipe and when I sent to some of our kids, Christi responded that this was already one of their favorite recipes and makes me quite often. So, if you are like me and had not heard of it…here it is.

Serves 8

3 lbs boneless chicken breasts (or thighs)

1 packet of au jus gravy mix

1 packet ranch dressing mix

1 stick (8 tables) butter

6-8 peperoncini peppers

Add chicken breasts (or thighs) to the bottom of the slow cooker. Sprinkle both packets of the seasonings on top of the chicken. Top with the stick of butter and the peppers.

Cover and cook on low for 6-8 hours or high for 4 hours.When it’s ready, take a couple of forks and shred the chicken.

Serve over rice, noodles or potatoes. For a low carb meal, serve over riced cauliflower.

 

Casseroles · Chicken · Uncategorized

Chicken Supreme

Chocolate Castles2 Comments

This is a recipe I posted back in 2009 when I first created chocolate castles. As I was looking through some of my old recipes which were in a file last night, I came across this one. It was such a great casserole that is so easy to prepare and had such a great flavor. The ladies at the luncheon raved about it and so I thought I would repost it. Thanks Martha Samuelson for sharing the recipe. Can’t wait to make if for a luncheon in December. Goes great with a spinach salad and a little cute side of a marinated mozzarella ball, cherry tomato and a little piece of fresh basil, sprinkled lightly with EVVO, all put on a toothpick. Makes a pretty plate for the holidays.

1 whole chicken boiled and deboned (save some broth for cooking the rice)
1 pkg of Uncle Ben’s Wild Rice, made according to directions on box but cooked in the chicken broth instead of the water the box calls for
1 can cream of chicken or cream of celery soup (I like to use the celery)
1 cup of mayonnaise
1 cup of grated cheddar cheese
1 can chopped canned pimentos with liquid
2 cans French style green beans, drained
1 can French onions for topping

Combine all ingredients except onions. Bake for 45 min at 350…remove from oven and top with the french onions and bake for another 5 min or until onions are lightly browned.

Casseroles · Chicken

Chicken Portobello Stroganoff

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Taken from Taste of Home, this recipe is a winner. I did change using chicken chunks in places of the ground chicken.

1 lb of chicken, cut into bite size pieces

12 oz baby portobello mushrooms, or white mushrooms, halved

1 medium onion, chopped

1 tables olive oil

2 garlic cloves, minced

3 tables white wine or chicken broth

2 cups chicken broth (besides the previous amount)

1/2 cup heavy whipping cream

2 tables lemon juice

1/4 teas salt

1/8 teas pepper

1 cup sour cream

Hot cooked egg noodles or white rice

In a large skillet, cook the chicken, mushrooms and onion in oil over medium heat until the meat is done. Add garlic and cook another couple of minutes.

Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add the broth, cream, lemon juice, salt & pepper. Bring to a boil; cook until liquid is reduced by half.

Reduce heat; gradually stir in sour cream, heat through (do not boil). Serve over noodles or rice. Serve with a salad and fresh asparagus.

Casseroles · Chicken · Meats

Easter Chicken Enchiladas

Chocolate Castles1 Comment

Got your attention now, who ever thought of having enchiladas at Easter? After you see this recipe, you might be inclined to push the ham away and get to the store to buy tortillas and cilantro. These are delicious and the cream cheese in them make them extra special for that pretty Easter buffet.

1 cup diced sweet onion (or if you are in a sour mood, I guess you could use a mean onion)

3 garlic cloves, minced

2 cups fresh chopped baby spinach

2 (4.5 oz) cans chopped green chiles, drained

3 cups shredded cooked chicken

1 (8 oz) package cream cheese, softened *You can use the low fat cream cheese if you really really want, but just don’t get to skinny to fit into that new Easter outfit.

2 cups shredded pepper jack cheese (I used cheddar just because I like the flavor better than the jack cheese)

1/3 cup fresh cilantro (if you have a Trader Jo’s store close by, they sell little frozen trays of cilantro, which you keep frozen and just pop out a square of cilantro, allowing you to always have fresh cilantro on hand) (If using frozen squares, the substitution amounts are on the little tray)

8 (8 in) soft taco-size flour tortillas

Pam cooking spray

Tomatillo Salsa

Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat for 5 min or until onion is tender and clear. Add spinach and green chiles and sauté 1-2 min. Stir in chicken and next 3 ingredients and cook stirring continually for about 5 min, or until cheese melts.

Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla and roll it up. Sprinkle some shredded cheese on top.

Place rolled tortillas, seam side down in a greased pan. Bake at 350 for 30-35 min or until golden brown. Top with Tomatillo Salsa.

TO MAKE AHEAD:

Prepare recipe as directed through placing the tortillas into a baking dish. Cover and keep in fridge, then allowing to stand at room temp about 30 min before you want to bake. Uncover and bake.

Chicken · Meats · Soups · Vegetables

Vegetable Soup

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I know, I know, I should be posting recipes that will help you stick to your New Year’s Resolution of losing that extra 10 lbs, but let’s wait till spring when cold salads sound better than they do when it is 50 degrees and the fireplace is just calling our name to sit by it with a book, blanket and a bowl of hot soup. Now, see doesn’t that sound better already? Besides, we really need this extra little “roll” to help us stay warm. So head to the kitchen and whip up this delicious vegetable soup.

3 quarts chicken broth

2 lbs red potatoes, cut into 2″pieces

1 lb carrots, cut into 1″ pieces

1 large onion, cut into 1″ pieces

1 stalk celery, peeled and chopped

1 (2 lb) bag frozen baby lima beans

1 (1 lb) bag frozen niblet corn

1 (28 oz) can crushed tomatoes

2 (14.5 oz) cans fire-roasted diced tomatoes

3 tables garlic powder

1 1/2 tables salt

1 tables sugar

1 tables Worcestershire sauce

In large stockpot, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer uncovered for 2 hours, stirring occasionally. (I like to put it in a heavy pot and bake it at 300 for 2-3 hours). Also that allows you to leave the house and come home to a great smelling kitchen. Serve with fried garlic toast (find that recipe on the blog)

Chicken · Daily Thoughts · Meats · Vegetables

Bruschetta Chicken & Veggies

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Tonight, since I am leaving town tomorrow for a week to go see grandkids, I figured that I should feed Randy a home cooked meal so he would appreciate me. After a friend of ours gave me this recipe last week, I have been waiting to try it and tonight was the night. It is so easy and so different. We loved it. Since bruschetta is one of those favorite dinners that we have on Friday or Sunday nights, I knew that this had to be a hit.
2-4 chicken breasts, uncooked
2 tomatoes
*1/4 to 1/2 cup balsamic vinegar (if using 2 chicken breasts, use the 1/4, 4 breasts use 1/2 cup)
*1-2 tables butter  (if using 2, 1 tables, if using 4, use 2 tables butter)
2-4 fresh basil leaves
1-2 tables olive oil (yes, depends how many chicken breasts you are making)
In small saucepan, put the balsamic vinegar and the butter and cook over medium heat until the mixture is reduced by half and is thick. Set aside.
In the olive oil, sauté the chicken breasts and season with seasoned salt, seasoned pepper, garlic powder and onion powder (be sure these are not garlic and onion salt, but powder)
Brown the chicken on both sides and place about 1/4-1/2 cup liquid and place skillet over pan. Cook until chicken is tender and is completely done. (liquid can be chicken broth, white wine or water)
When ready to serve, place chicken over pasta, rice or asparagus and place a fresh basil leave on top. Place sliced fresh tomatoes on top of basil leave and then drizzle the balsamic reduction over the top one the tomatoes allowing to drip onto chicken. We served this with broccolini and brussels sprouts that I had sautéed in a skillet with bacon and onions. Made a delicious dinner that we didn’t miss having starches, which we are really trying to cut back on.