Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Slow Cooker Coconut Chicken Curry Recipe
Day 3.
I love Indian Food. A lot. If money were no object (and it really shouldn't be, so it sucks that it is) I'd order Indian delivery a few times a week.While cleaning out the pantry (ok, I was looking for Ruffles) I found a can of light coconut milk I bought eons ago and decided I should try to recreate our favorite coconut curry dish. I found a slow cooker recipe in a grocery store cookbook magazine from 2002 that my mom gave me. It seemed overly complicated and I didn't have all the listed ingredients, so I made up my own.
I used:
I used:
--8 frozen chicken breast tenders
--1 14 oz can Light Coconut Milk
--large handful baby carrots
--1 cup chicken broth
--1 cinnamon stick
--1/4 tsp red pepper flakes
--1 1/2 tsp curry powder
--a lid of onion flakes (you could use a real onion but I didn't have one and I hate chopping them anyhow)
--half package of sad looking sliced mushrooms
See how there is a bag of sweet potato spears in the picture? They would have tasted really good in there-- I'm thinking-- but they were completely slimy and disgusting when I opened the bag. I think they were purchased 3 weeks ago. Oops. At least now the mystery ooze in the bottom of the produce drawer has been accounted for.
I plopped everything in together. I didn't thaw or brown or do anything with the chicken. It has never seemed necessary to me and I don't particularily like extra work.
Or any, for that matter.
I am oh-so-fancy, so I used a bag of frozen homemade chicken broth that I made way back in 2007 in the slow cooker. Don't worry. I'll show you how. Any chicken broth would do, however. And it would probably have that awesome salty taste that I miss when using my own chicken broth.mmmmm. salt.
Here's a visual of how many onion flakes I used (just in case.)
(because I don't want you to be lost.)
(because I care.)
so there you go---everything all in at the same time all together. Frozen solid chicken along with frozen solid chicken broth.
frozen salmonella stewIt was 
a.m.
a.m.I thought we'd eat at about 6, so I put it on high and left it alone.
Sort of.
I have issues with peeking and can't seem to follow directions well, so I checked. And stirred. Often.
I even left the lid ajar to try and thicken the sauce.
it didn't really work. but it made the house smell awesome. and lightly humidified the air. with coconut juice. my skin is now soft and supple.Then! All of a sudden!
I thought we should have quinoa. I got out the rice cooker and plugged it in.
brotherly loveand dumped a 1/2 bag of frozen broccoli right on top.
I don't really know why. I must have been bored.
Even with my poking and prodding, dinner was done early.
The kids set the table and we sat down for a fantastic, healthy meal and shared enchanting tidbits of our day.
Yeah. Except, not any of that.
The kids refused to eat anything, and instead ate bananas and peanut butter. Adam and I tried to like it, but thought the whole thing was bland and soupy.
So there you go.
Take out is definitely better.
Sesame Chicken
I'm a big fan of Chinese food, and although most places have brown rice now, and will steam your food instead of deep frying it... the sauces can still be killer. I had an amazing sesame tofu last week while celebrating my friend sugar's birthday. It was delicious! I had them steam the tofu and veggies and they came out so tender, and the sauce... oh the sauce! I needed to figure out how to recreate it!
So this brings us to the internet search for sesame chicken sauce recipes. I came across a ton of different version (all requiring a trip into a deep fryer first). Many recipes later I came to the combination of this one.
It looked beautiful and was wicked tasty! But did it taste like the sesame chicken sauce of my favorite local Chinese joint... not so much... That's ok though, at least it was good! So make this if you want a healthy alternative to your normal take out :) We served it over "boil in the bag" brown rice, quick and easy.
Sesame Chicken
sauce from Kitchen Snippets
1 lb chicken cut into inch cubes
1 large head broccoli, cut into little chunks and steamed
1 Tbs whole wheat flour
salt and pepper to taste
sauce
3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed
1. Dredge chicken in flour and salt and pepper. Shake off excess and set aside. In batches in a olive oil spray covered frying pan, lightly cook chicken a few minutes each side. Remove from pan and place in a large bowl
2. Place broccoli in a steamer basket over hot water and cover, cook until bright in color but not soggy. Once cooked toss in with cooked chicken
3. Mix all the sauce ingredients together and pour into a pan. Bring it up to a boil and let the sauce thicken a bit.
4. Pour sauce over chicken and broccoli and toss it gently until evenly coated with the sauce. Sprinkle with sesame seeds. Serve with warm brown rice.
So this brings us to the internet search for sesame chicken sauce recipes. I came across a ton of different version (all requiring a trip into a deep fryer first). Many recipes later I came to the combination of this one.
It looked beautiful and was wicked tasty! But did it taste like the sesame chicken sauce of my favorite local Chinese joint... not so much... That's ok though, at least it was good! So make this if you want a healthy alternative to your normal take out :) We served it over "boil in the bag" brown rice, quick and easy.
Sesame Chickensauce from Kitchen Snippets
1 lb chicken cut into inch cubes
1 large head broccoli, cut into little chunks and steamed
1 Tbs whole wheat flour
salt and pepper to taste
sauce
3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed
1. Dredge chicken in flour and salt and pepper. Shake off excess and set aside. In batches in a olive oil spray covered frying pan, lightly cook chicken a few minutes each side. Remove from pan and place in a large bowl
2. Place broccoli in a steamer basket over hot water and cover, cook until bright in color but not soggy. Once cooked toss in with cooked chicken
3. Mix all the sauce ingredients together and pour into a pan. Bring it up to a boil and let the sauce thicken a bit.
4. Pour sauce over chicken and broccoli and toss it gently until evenly coated with the sauce. Sprinkle with sesame seeds. Serve with warm brown rice.
Maple-Mustard Chicken for dinna!
Ellie is at it again with her Maple-Mustard Chicken, it's on page 212 of The Food You Crave. I'm seriously loving this cook book! Stockton (my brother-in-law) who is a fabulous cook btw whipped this one up for us. We cooked up some spinach and rice to have on the side and there wasn't one leftover to be found. We doubled the sauce for the below recipe since lets face it, we were hungry! (and we had more chicken then it called for)
Stockton preparing the chicken for its tanning time in the ovenMaple-Mustard Chicken
It's super simple!
Mix up:
1/3 cup French mustard
1 clove garlic minced
3/4 tsp dried marjoram (we used some fresh sage since we had it on had from the soup we made the night before)
3 Tbs maple syrup (use the good stuff!!)
Preheat an oven to 375 and trim the skin and fat off of 8 bone in chicken thighs. Slather them with the sauce and cook for about 45 minutes.
Hot out of the ovenspeedy dinner
I bought around 10 lbs of chicken breasts awhile back when it was on sale at Wegmans for 79 cents a pound or something crazy like that. Gotta love bulk package deals... Problem is... it's just me I'm cooking for most nights, and 10 lbs of chicken is going to last AWHILE! Needless to say I froze a ton of it and realized recently that I still have a bunch in the freezer, slowly growing icicles... ewww no good! I took out a freezer pack of them the other night to defrost in the fridge and made up some super quick tasty BBQ chicken sandwiches for dinner.Super quick, I pulled out the good old George Forman grill preheated it, then tossed the breasts on with a little olive oil spray for 7-8 minutes. Take them off the grill and place on a cutting board to rest a few minutes (lets all the juices reabsorb) chopped them all up then tossed them with some Jack Daniels BBQ sauce (yum). That's it, you're done!
I put mine on some toasted bread and grated some fresh sharp cheddar on top. I also had enough leftovers for lunch a few days this week. Chow!
Spicy Honey-Brushed Chicken
This recipe was a total hit with both John and me! I always ask him what he wants for dinner and a lot of the time he gives no input... last time he said, "something spicy, with lots of protein"... so off I went, what was something new and fun that I could make that was protein packed and nice and spicy!?
This recipe came from Cooking Light and was delicious. It was super quick to mix up and grill and packed a wonderful flavor! The spicy mixed with the sweet was amazing.
Spicy Honey-Brushed Chicken
Ingredients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
4 skinless, boneless chicken breasts
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preparation
Preheat George Forman Grill.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a grill with cooking spray. Grill chicken 6 minutes.
Combine honey and vinegar in a small bowl, stirring well. Brush 1/4 cup honey mixture on chicken. Grill for 1 more minute. Remove chicken from grill and coat with remaining honey if desired.
Chow!
I served this up with some broccoli and some mashed sweet potatos. yum :)
Balsamic Chicken Mushroom Onion Sandwich
Here is a quick 20 minute healthy meal for you! There is no need to eat frozen dinner packages that don't fill you up to save time. This is a very quick and easy meal that will satisfy without hurting your waistline. I made these friday night after long day at work followed by an intense spinning class. Simple quick easy and satisfying!
Balsamic chicken sandwich with mushrooms and onions (serves 2)
2 boneless skinless chicken breasts
balsamic vinegar
black pepper to taste
1/2 container sliced fresh baby bella mushrooms
1/2 medium sweet onion (chopped)
2 whole wheat rolls
romaine lettuce leaves
Place chicken in a bowl or bag and piece a few times with a fork. Pour 1/4 cup balsamic vinegar and black pepper to taste over the chicken and set aside while grill heats up. I don't have an outdoor grill so I used my handy George Forman grill but you can easily cook the chicken outside on your grill.
While grill is heating, lightly spray a pan and start sauteing chopped onion. Once brown add mushrooms along with 1/4 cup balsamic vinegar and black pepper to taste, cook until vinegar is reduced to a thick sauce.
Once grill is hot, cook chicken for 7 minutes or until done. (don't over cook they get chewy and dry BLEH)
Cut rolls and place a chicken breast along with a helping of the onion/mushroom mixture and top with a lettuce leaf and the top of the roll.
Enjoy!
Corn on the cob
(a great summer side any night of the week!)
4 ears of corn husks removed and silk cleaned off
pot of water
Fill a pot with 3-4 inches of water (enough water to cover the corn ears) set the stove on high and bring to a boil.
Place corn into the water and let boil 4-5 minutes, using a spoon make sure to rotate them in the water bath so all sides cook.
Remove from water and let cool. (Again over cooking will leave the corn soggy and bland)
Top with some pepper, red hot, or whatever else floats your boat.
Chow!
Skinny Buffalo Chicken Dip
So one of the hazards of eating healthy is that buffalo wings aren't on the menu... which is sad, since they are so tasty. I'll still partake in a wing every now and again but John is a bit most strict with his diet so they are a definite NO. Thus leads me to trying to cook up a healthy buffalo wing for him. This dip is pretty darn close to the real deal (minus the skin and bones). It's like someone took a plate of wings, de-boned them then covered them in blue cheese and more tastiness. Now I know some are thinking "wow that doesn't' sound appetizing..." but it really is! Looks aren't everything people... and man is this stuff good. We dipped some bread in it sandwich style, along with raw broccoli (gotta get those veggies in somehow), delicious! John loved it but commented, "You gave me broccoli to dip because you know it's the only way I'd eat it". :D who me!? never :)
it may not look so great but MAN is it tasty!
Skinny Buffalo Chicken Dip
1.5 lbs chicken breast (skinless and fat trimmed)
4 oz fat free cream cheese
1/8 - 1/4 cup franks red hot sauce (depends on how spicy you want it)
1/4 cup light or low fat blue cheese dressing
1/4 - 1/2 cup fat free shredded mozzarella or chunky blue cheese (or a mix of the two!)
I just grilled the chicken on the george forman grill for 5 minutes, they weren't all the way done yet but they finish cooking in the oven. You can grill them on an outdoor grill or in a pan, or bake them in the oven if you like, just leave them a little undercooked so they don't dry out once the dip goes in the oven.
Meanwhile, in a 8 or 9 inch cake pan or glass pyrex bowl (oven safe) beat together cream cheese, red hot, and blue cheese dressing.
Remove chicken from grill and cut into small chunks, add to cream cheese mixture along with shredded cheese, stir until incorporated.
Place in a 350 degree F oven for 15 minutes. The mixture should be bubbling and browning a little. Let cool for 5 minutes, stir up to mix it all up before serving. Serve with chips, cut veggies, or whatever else sounds good to you!
Chow!
it may not look so great but MAN is it tasty!Skinny Buffalo Chicken Dip
1.5 lbs chicken breast (skinless and fat trimmed)
4 oz fat free cream cheese
1/8 - 1/4 cup franks red hot sauce (depends on how spicy you want it)
1/4 cup light or low fat blue cheese dressing
1/4 - 1/2 cup fat free shredded mozzarella or chunky blue cheese (or a mix of the two!)
I just grilled the chicken on the george forman grill for 5 minutes, they weren't all the way done yet but they finish cooking in the oven. You can grill them on an outdoor grill or in a pan, or bake them in the oven if you like, just leave them a little undercooked so they don't dry out once the dip goes in the oven.
Meanwhile, in a 8 or 9 inch cake pan or glass pyrex bowl (oven safe) beat together cream cheese, red hot, and blue cheese dressing.
Remove chicken from grill and cut into small chunks, add to cream cheese mixture along with shredded cheese, stir until incorporated.
Place in a 350 degree F oven for 15 minutes. The mixture should be bubbling and browning a little. Let cool for 5 minutes, stir up to mix it all up before serving. Serve with chips, cut veggies, or whatever else sounds good to you!
Chow!
Super easy BBQ chicken sandwich
Sorry for the lack of pictures... but I felt like writing about this anyway since I made it last night. So for all of my friends who say they don't like to cook and complain about what they eat... this is so easy yes even YOU can do it! :D First go to the store and buy a club pack of skinless chicken breasts. Individually pack them in freezer zip lock bags and chuck them in the freezer for later use. Keep 1 or 2 breasts out for cooking now.
Super easy BBQ chicken sandwich
1-2 skinless chicken breasts
whole wheat bread
lettuce
tomato
2-4 Tbs masterpiece original BBQ sauce (or BBQ sauce of your choice)
Plug in a George Forman grill and let it heat up. Once it's hot lightly spry both sides of the chicken breasts (or the grill) with olive oil and toss on the grill, close the lid and let cook 7 minutes. Remove and tear chicken apart into bite size pieces. Cover with 2-4 Tbs BBQ sauce and toss to coat. Spoon onto bread and top with lettuce and tomato. Quick and easy and you are eating dinner within 20 minutes of turning the grill on!
No turning the oven on to heat up the house, perfect if you don't have access to a real outdoor grill (darn apartment living) and the chicken comes out moist and not at all dried out.
yum
Super easy BBQ chicken sandwich
1-2 skinless chicken breasts
whole wheat bread
lettuce
tomato
2-4 Tbs masterpiece original BBQ sauce (or BBQ sauce of your choice)
Plug in a George Forman grill and let it heat up. Once it's hot lightly spry both sides of the chicken breasts (or the grill) with olive oil and toss on the grill, close the lid and let cook 7 minutes. Remove and tear chicken apart into bite size pieces. Cover with 2-4 Tbs BBQ sauce and toss to coat. Spoon onto bread and top with lettuce and tomato. Quick and easy and you are eating dinner within 20 minutes of turning the grill on!
No turning the oven on to heat up the house, perfect if you don't have access to a real outdoor grill (darn apartment living) and the chicken comes out moist and not at all dried out.
yum
Kung Po Chicken
But I like calling it kung POW chicken. Because "George likes his chicken spicy!!!" Yes yes that was a gratuitous Seinfeld quote. I need to start cooking before I'm starving because instead of taking nice pictures with properly plated food I just throw it on a plate take a quick snap and start chowing!! So in the future I'll try to take some nicer pictures :) Ok now please enjoy the very spicy Kung Po Chicken. YUM
Ingredients
1 Tbsp sesame oil
1/2 cup cornstarch
1 lb chicken, boneless/skinless cubed
1/4 cup green onions
1 tsp garlic, minced
1/4 cup carrots, thinly sliced with a mandolin or veggie peeler
2 tsp red pepper flakes (warning normal people only want to use 1 tsp :D )
1/2 cup Kung Pao sauce
1/3 cup peanuts
1 package boil in bag brown rice
Heat 1 Tbsp oil in wok or non-stick skillet over high heat. Toss chicken in cornstarch to coat and add to oil. Don’t begin stirring chicken until the bottom has turned golden brown. Then stir occasionally until all pieces are crispy (this is the key to good Kung Pao chicken - crispy chicken). Remove chicken from pan onto a plate covered with a paper towel.
Stir fry green onions, garlic, carrots, and red pepper flakes. Whisk 1/3 cup Kung Pao sauce with 1/4 cup water and add to skillet. Stir well and add chicken and peanuts, toss to coat. Serve immediately over brown rice.
Ingredients
1 Tbsp sesame oil
1/2 cup cornstarch
1 lb chicken, boneless/skinless cubed
1/4 cup green onions
1 tsp garlic, minced
1/4 cup carrots, thinly sliced with a mandolin or veggie peeler
2 tsp red pepper flakes (warning normal people only want to use 1 tsp :D )
1/2 cup Kung Pao sauce
1/3 cup peanuts
1 package boil in bag brown rice
Heat 1 Tbsp oil in wok or non-stick skillet over high heat. Toss chicken in cornstarch to coat and add to oil. Don’t begin stirring chicken until the bottom has turned golden brown. Then stir occasionally until all pieces are crispy (this is the key to good Kung Pao chicken - crispy chicken). Remove chicken from pan onto a plate covered with a paper towel.
Stir fry green onions, garlic, carrots, and red pepper flakes. Whisk 1/3 cup Kung Pao sauce with 1/4 cup water and add to skillet. Stir well and add chicken and peanuts, toss to coat. Serve immediately over brown rice.
Chicken with Asparagus
Asparagus is on sale for crazy cheep at Wegmans this week so that means lots of asparagus dishes! This one is another quick and easy weeknight recipe.
Chicken with Asparagus Pesto and Whole Wheat Pasta
1.5 lbs skinless chicken breasts trimmed of fat
thyme to taste
fresh ground black pepper to taste
1/2 box whole wheat rigatoni or other pasta
1 large bunch asparagus
2-3 Tbs basil pesto
Bring large pot of water to boil, boil pasta according to box directions.
Meanwhile heat George Forman grill.
Lightly spray chicken breasts with olive oil and sprinkle on thyme and black pepper. Once grill is hot cook chicken breasts for 7 minutes or until cooked through. Remove and cut into 1" chunks.
While chicken is cooking cut asparagus into 2" long pieces and steam in a microwave vegetable steamer for 5 minutes.
Add pasta, asparagus and pesto to a large bowl and toss to coat.
Top with cut chicken.
Enjoy!
Oven Fried Chicken
Fried chicken is one of those tasty things that just isn't worth the fat and calories. That's why I love making oven fried chicken. I add cayenne pepper to spice it up and imitate buffalo wings! I found this recipe on Hungry-Girl. This recipe is for a single serving so just double triple or times however many people you have! I also love this recipe served with some good quality BBQ sauce to dip them in. YUM!
Crunchy Oven Fried Chicken
Ingredients:
6 oz. Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original (or egg whites)
1/4 tsp. Lawry's Garlic Salt
black pepper (to taste)
(I add 1/4 tsp cayenne pepper as well)
Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy).
Enjoy! Serves 1.
Serving Size: 5 pieces (entire recipe)
Calories: 240
Fat: 3.25g
Sodium: 805mg
Carbs: 26g
Fiber: 14g
Sugars: 0.5g
Protein: 42.5g
Crunchy Oven Fried Chicken
Ingredients:
6 oz. Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips
1/2 cup Fiber One cereal
1/4 cup Egg Beaters, Original (or egg whites)
1/4 tsp. Lawry's Garlic Salt
black pepper (to taste)
(I add 1/4 tsp cayenne pepper as well)
Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy).
Enjoy! Serves 1.
Serving Size: 5 pieces (entire recipe)
Calories: 240
Fat: 3.25g
Sodium: 805mg
Carbs: 26g
Fiber: 14g
Sugars: 0.5g
Protein: 42.5g
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