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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.

 

 

Teriyaki Chicken from Fix, Freeze Feast

Welcome to Freezer Food Friday!

Today I have a recipe from Fix, Freeze, Feast a book full of recipes to prepare in bulk and stock your freezer with.

Share your recipe on your blog and link it below or share it in the comments here.  Thanks f0r coming by to participate.

Teriyaki Chicken

1 tray (about 7 pounds or 16 pieces) of chicken thighs on the bone, skin removed
1 cup soy sauce
1 cup brown sugar
¼ cup of red wine vinegar
1 tablespoon vegetable oil
3 teaspoons minced garlic (about 9 cloves)
3 teaspoons minced ginger
3 1-gallon freezer bags, dated and labeled

Rinse and divide chicken evenly among freezer bags. Combine — stirring until sugar is dissolved — soy sauce, brown sugar, vinegar and oil in small bowl. Divide marinade evenly over chicken. Into each bag, measure 1 teaspoon garlic and 1 teaspoon ginger. Put bags in freezer.

To cook 1 entree: Thaw entree in refrigerator. Preheat oven to 350 degrees. Place meat and marinade in ungreased baking dish. Bake uncovered for 1 hour or until instant-read thermometer inserted in thickest part of meat reads 180 degrees. Turn pieces twice during baking. The longer the cooking time, the thicker and stickier sauce will be.

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.

Vegetable Lover’s Chicken Soup

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesa

via Vegetable Lover\’s Chicken Soup.

Vegetable Lover’s Chicken Soup

http://www.eatingwell.com/recipes/vegetable_lovers_chicken_soup.html

From EatingWell:  December 2006, EatingWell Serves Two

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces chicken tenders, cut into bite-size chunks
  • 1 small zucchini, finely diced
  • 1 large shallot, finely chopped
  • 1/2 teaspoon Italian seasoning blend
  • 1/8 teaspoon salt
  • 2 plum tomatoes, chopped
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons orzo, or other tiny pasta, such as farfelline
  • 1 1/2 cups packed baby spinach

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
  2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Nutrition

Per serving : 261 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 72 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 2 g Fiber; 335 mg Sodium; 483 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

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.

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