Rich Chicken Stew

Welcome to Freezer Food Friday. Today’s recipe is a lovely stew that can be served for dinner or prepared ahead for a later dinner. Please share a recipe and link it below.

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Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1.Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2.Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3.With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4.Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.

Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

 

 

Rich Chicken Stew

Welcome to Freezer Food Friday!

It may be nearly Spring, but it still feels like winter here. Soup is a favorite food of mine. Here is a recipe that can be prepared ahead.

Rich Chicken Stew

This is delightful over egg noodles.

8 servings, generous 3/4 cup each | hours

Ingredients
•1 pound mushrooms, stems trimmed, caps wiped clean
•1/2 cup finely chopped shallots, (2 large)
•2 teaspoons extra-virgin olive oil
•1/2 cup water, divided
•4 cups reduced-sodium chicken broth
•1 cup thinly sliced carrots, (1 large)
•1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
•2 bay leaves
•2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
•2 1/4-inch-thick lemon slices, (including peel), seeded
•1/2 teaspoon freshly grated lemon zest
•2 tablespoons cornstarch
•1/4 cup whipping cream
•2 tablespoons lemon juice
•1/2 teaspoon salt
•Freshly ground pepper, to taste
•1 1/2 cups frozen green peas, rinsed under cold water to thaw
•1/2 cup chopped fresh parsley

1. Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.

2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.

3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.

4. Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley. Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

Tips & Notes

•Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat on the stovetop, in a microwave or in the oven; just before serving, stir in peas and parsley.

Paula Deen’s Chicken Divan

Welcome to Freezer Food Friday! What kind of tasty freezer recipes are you making for your family?  Please share your favorites or a new recipe to try by linking it below.

 

Paula Deen’s Chicken Divan
Servings: 8
Cook Time: 30-60 min

2 packages frozen chopped broccoli (10-ounces each – optional)
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 cans condensed cream of mushroom soup (10 3/4 ounces each)
1 cup mayonnaise
1 cup sour cream
1 cup sharp cheddar cheese (grated)
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup Parmesan cheese, freshly grated
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the boxes of broccoli. Open one
end of each box. Microwave on full power for two minutes, until
thawed. Drain the broccoli or spinach and put into a large bowl.
Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream,
cheddar cheese, lemon juice, curry powder, salt and pepper to
taste, and wine. Whisk together to make a sauce. Pour the sauce
over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11-by-7-inch casserole dish or two
9-inch square disposable aluminum foil pans that have been
sprayed with vegetable oil cooking spray. Pat down evenly and
smooth with a spatula. Combine the Parmesan cheese and break
crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casseroles securely with plastic wrap, then
aluminum foil. Place each pan into a plastic freezer bad and
seal. Freeze. Prepare a label with these instructions: Allow
casserole to thaw 24 hours in the refrigerator. When ready to
bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F
for about 40 minutes, until bubbly.

If serving immediately, bake, uncovered in a 350°F oven for about
30 minutes, until bubbly.

* If you add two 10-ounce packages of frozen spinach, squeezed
until all liquid is out, this dish become Chicken Florentine!

Southwestern Chicken Chili

Slow Cooker Southwestern Chicken Chili
Makes 6 servings

1 cup chopped onions (2 medium)
1 medium green bell pepper, chopped (1 cup)
3 cloves garlic, minced
3 tablespoons cornmeal
2 tablespoons chili powder
3 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 jar (16 oz) medium picante sauce
1 can (15 to 16 oz) pinto beans, undrained
1 can (14.5 oz) diced tomatoes, undrained
Sliced green onion, if desired

1. In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.

2. In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.

3. Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Makes 6 servings (1 1/3 cups each)

“Homemade” Mexican Soup

I am using leftover Thanksgiving turkey and tossing this in the crockpot:  

 ”Homemade” Mexican Soup

1. Pour two 32-oz. cartons of chicken broth into a pot.

2. Buy one of those roasted chickens at the supermarket, take all the meat off, and dump it into the pot.

3. Add two cans of cannellini beans, a big jar of salsa verde, and some cumin.  Let it sit on the stove for an hour.

Jamaican Jerk BBQ

Jamaican Jerk BBQ

8 chicken drumsticks (about 2 lb), skin removed
2 tsp Caribbean jerk seasoning
3/4 cup barbecue sauce
1 Tbsp dark rum (optional)
1/4 cup sliced scallions

1. Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.

2. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions. Great with coleslaw and cornbread on the side.

CHICKEN & RICE CASSEROLE

Welcome to Freezer Food Friday!

 

Today I have a recipe for Chicken & Rice that can be prepared ahead and frozen for later use ( make sure you see the prepare ahead instructions ). Please share a recipe on your blog ( or here in the comments if you do not blog ) and link it on Mr. Linky below.

CHICKEN & RICE CASSEROLE

Prep: 15 minutes
Cooking time: 45 minutes
Servings: 6

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapeños (optional)

Preheat oven to 350 degrees. Lightly grease 2-quart casserole dish.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean.

For freeze ahead:

Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350 degrees. Bake for 60 to 70 minutes or until knife inserted in center comes out clean.

Recipe from: Nestlé

CHICKEN & RICE CASSEROLE

Welcome to Freezer Food Friday!

Please share a recipe that can be made ahead and frozen for later use. Link it on Mister linky below and be sure to visit anyone who participates.

Follow me on TWITTER: http://twitter.com/mjpuzzlemom  for links to interesting recipes, and other fun sites I find.

 

CHICKEN & RICE CASSEROLE

Prep: 15 minutes
Cooking time: 45 minutes
Servings: 6

2 cups cooked rice
2 cups (8 ounces) shredded Monterey Jack cheese
11/2 cups cooked, chopped chicken breast meat
1 can (12 fluid ounces) evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapeños (optional)

Preheat oven to 350 degrees. Lightly grease 2-quart casserole dish.

Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared dish; stir well.

Bake for 45 to 50 minutes or until knife inserted in center comes out clean.

For freeze ahead:

Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350 degrees. Bake for 60 to 70 minutes or until knife inserted in center comes out clean.

Tex-Mex Chicken Starter

Hello.. Anyone out there?

Today I have a recipe that will be very helpful in preparing ahead for several meals.  I can see this being used for tacos, enchiladas and other Mexican meals.

Post your recipe on your blog ( or leave it in the comments if you do not have a blog) and link it below. I will be around to see your offering.

Feel free to leave a comment even if you do not have a recipe to share.

Tex-Mex Chicken Starter

12 Servings
Prep: 10 min. + marinating Cook: 15 min. + cooling

1/2 cup lemon juice
1/2 cup canola oil
3 tablespoons chili powder
1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper, optional
3 pounds boneless skinless chicken breasts, cut into 1-inch strips
3 medium onions, halved and sliced into rings
4 garlic cloves, minced

In a large resealable plastic bag, combine lemon juice, oil and
seasonings. Add chicken. Seal bag and turn to coat; refrigerate for
1 hour.

In a large skillet over medium-high heat, bring chicken and marinade
to a boil in batches. Reduce heat; cook and stir for 6 minutes or
until juices run clear. Remove chicken with tongs to a large bowl.

In the drippings, saute onions and garlic until onions are
crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.

Divide mixture among three freezer containers; cover and freeze for
up to 3 months. Thaw before using. Yield: 6 cups.

Nutrition Facts: 1/2 cup equals 231 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 224 mg sodium, 6 g carbohydrate, 2 g fiber, 24 g protein.

Recipes with Base Mix: Tex-Mex Chicken Fajitas

CHICKEN CUTLETS WITH WHITE WINE & GARLIC

 

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

CHICKEN CUTLETS WITH WHITE WINE & GARLIC

You can cook chicken without freezing; just marinate 30 minutes.

Serves 4.

8 chicken cutlets (about 11⁄4 lbs total)

3 TBS unsalted butter, melted

1⁄2 C dry white wine

3 garlic cloves, thinly sliced

2 tsp fresh thyme leaves

Coarse salt and ground pepper

1 TBS extra-virgin olive oil

Chopped parsley (optional), for serving

Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic and thyme; whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below).

To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently shake chicken to remove liquid and season with salt. In two batches, heat 11⁄2 teaspoons butter and 11⁄2 teaspoons oil in a large skillet over medium-high heat; add half the cutlets to pan, and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over-browning. Serve chicken sprinkled with parsley if desired.

How to freeze: Press air out of freezer bag, seal and freeze flat. Store in the freezer, up to 2 months.