Crockpot Pesto Chicken

I'm posting this mostly for my benefit. I took a normal recipe and made it into a crock pot recipe, and I need to write down the method so I can make it work again.

You can use Lawry's Garlic and Herb Marinade or make your own, which is what I opted for.

Marinade (from Allrecipes)

• 1/3 cup water
• 1/3 cup vinegar
• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried Italian-style seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Mix everything together and add to your favorite meat. 

Pour marinade, 1/2 cup pesto on chicken.  At this point you can throw it into a ziploc bag and put it into the freezer until you want to cook it, or you throw it in the crock pot or on the grill.  Whatever is easiest.  Cook 8 hrs on low or 4 hours on high.  Serve over pasta.  

Sweet BBQ Chicken Kabobs

I ran across this one at The Sisters Cafe and I loved it. I haven't done a lot with kabobs, but this was delicious.  The kids didn't really go for the peppers, but John loved them and I couldn't get enough of the grilled pineapple. It was beyond heavenly.

1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces

2 cups fresh pineapple chunks (1-1/2 inch)

1 each: red and green pepper, cut into 1-1/2 inch pieces

1/2 cup barbecue sauce 

3 Tb. frozen orange juice concentrate, thawed

Heat grill to medium-high heat.  Thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.  (I used 1.5lbs of chicken and extra pineapple, which made 7 big kabobs).  Mix barbecue sauce and juice concentrate, brush some of the sauce mixture onto kabobs.  Grill 8-10 minutes or until chicken is done, turning and brushing occasionally with remaining sauce mixture.

Roasted Vegetable Chicken Soup

Once again, this soup was an attempt to use up our Bountiful Basket produce.  And, it was a hit.  Let me expound.  I thought it was good. Different from your average chicken noodle soup, maybe not spectacular, but good.  My children, on the other hand, LOVED IT.  Tayleigh and Eric both had 3 bowls each, and Eden had 2. They were slurping up onions like noodles and eating peppers like they were no big deal.  This is definitely a repeat recipe at our house. And on top of all of that, it is a great way to use up leftover chicken. 

• 1  cup  (1-inch) cubed carrot
• 1  cup  (1-inch) cubed onion
• 1  cup  coarsely chopped mushrooms
• 1  cup  (1-inch) pieces celery
• 1  cup  (1-inch) pieces red bell pepper
• 2  tablespoons  extravirgin olive oil
• 1  cup  water
• 2  tablespoons  chopped fresh rosemary
• 1/4  teaspoon  salt
• 4  (14-ounce) cans fat-free, less-sodium chicken broth
• 2  garlic cloves, minced
• 1  pound  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 2  cups  uncooked whole wheat rotini pasta

Preheat oven to 375°.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. (If you decide to just use leftover chicken, just throw everything in except for the pasta and simmer for 30 minutes.) 

Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

Tortilla Strip Chicken

This simply easy recipe comes from Cheeky Kitchen.  All of my kids LOVED this.  I served it with Pico de Gallo and guacamole.  They all ate it plain.  I did not.  To each his own!


2 cups  Yellow Chips, crushed
Salt & Pepper
1/2 teaspoon red pepper flakes (if desired)
10-12 chicken tendersPress the chicken tenders into the crushed tortillas, coating them well. Transfer to a large baking sheet. Bake in an oven preheated to 400 degrees for 15-18 minutes, or just until cooked through (watch 'em! You don't want them to overcook and get dry and nappy). Top with Fresh Avocado Salsa. Serve with a dollop of plain Greek Yogurt or Sour Cream that has a couple tablespoons of chopped cilantro stirred in.

Bajio Chicken

Okay, so I still haven't actually eaten at Bajio, so I don't know how authentic this recipe is. What I do know, is that it is delicious!  Everyone liked it.  And it doesn't make as much as the Cafe Rio Pork, so you don't have to eat the leftovers for weeks to finish it off!

5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Hot Hoagies

This is a great recipe to go on top of leftover baguette, or just french bread. It is quick and easy and really a great meal for a busy night. It comes from Real Mom Kitchen

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used medium cheddar)
Olives, chopped (left these out because I am the only one that likes them)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately. 

White Bean Chili

I was looking for a bit of a change and also a way to use up some leftover chicken. This fit the bill perfectly.  

• 2 cans white beans (navy, great northern), drained
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 1/2 cups chopped green chiles (fresh or canned)
• 1 pound boneless, skinless chicken breasts, finely chopped ( I used leftover rotissere chicken and it worked perfectly)
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Pinch red pepper flakes
• 1/2 bunch cilantro leaves, chopped

Directions

 Put the beans in large pot with the chicken stock and bring to a boil over high heat.

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.

Homemade Condensed Cream of Chicken Soup

1½ cups of chicken stock (broth)*
¼ teaspoon onion powder
¼ tsp garlic powder
¼ tsp salt
¼ tsp dried parsley
1/8 tsp ground pepper
dash paprika
1½ cups milk
¾ cups plain flour

* I like to use homemade chicken stock, made from leftover roasted chicken carcasses, which I freeze for storage.  Homemade stock will be really flavorful, however you can, of course, use bouillon cubes or powder.

Method:

Add ½ cup of the milk to the chicken broth in a medium saucepan. And then add the herbs and spices.You’ll need to heat the mix until boiling, and continue to boil for 1 or 2 minutes whilst whisking the mixture.

In the meantime, add the plain flour to the remaining 1 cup of milk. And whisk together until you have a nice smooth batter. Then pour this into the mixture in the saucepan, And continue to heat whilst whisking, until the mixture is nicely thickened, about 1-2 minutes. This recipe makes the equivalent of two cans of condensed soup; I divide mine into two and freeze in labeled portions until needed, when I thaw it in the refrigerator overnight. The recipe can also be easily doubled, tripled etc.

Homemade Chicken Stock

About once a month I roast a chicken. Either that, or throw it in the crock pot. After we have eaten and I have picked most of the meat off the bones, I save the carcass to make this.  I put it in tupperware and freeze it. I haven't had to buy stock or broth in MONTHS.  It's awesome.

In a LARGE pot place the chicken carcass and about 6 cups of water. I save the drippings and add those as well.  Add 3 carrots, cut up, 3 celery stalks cut up, 3 garlic cloves, 2 bay leaves, 2 tsp. salt, pepper to taste and any other seasonings you feel the need to add.  I will put in dill, rosemary, thyme and/or sage. It's kind of fun to play around and figure out which one you like best.

Bring to a boil over medium.  Reduce heat to low, cover and simmer for an hour.  Strain the broth and store in tupperware or jars. I dole it out in 2 cup servings so I know how much I have to work with when I pull it out of the freezer.

Since this chicken broth won't have all the salt necessary for preserving, you will want to add a little salt to the recipe when you use it.

Sunshine Chicken

This was a lovely recipe. It was really sweet.  I liked it, but I really have a sweet tooth. So, just be aware when you make this that the orange sauce over the chicken can be really, really sweet.

1/4 c. flour
1/2 tsp. salt
1/8 tsp cinnamon
1/8 tsp. ground cloves
Dash garlic powder
4 chicken breasts
2 tbsp. oil
1 6 oz. can frozen OJ concentrate, thawed
1 juice can water
1 tbsp. minced dried onion
1/4 c. cold water
1 tbsp. flour
1/2 tsp. salt
Hot cooked rice

In a paper or plastic bag cominge 1/4 c. flour, 1/2 tsp. salt the cinamon, cloves, and garlic powder. Add chicken pieces a frew at a time and shake to coat.
In a 12 in. skillet heat oil . Place chicken in pan and brown over med 15 to 20 minutes, turning chicken as necessary.
In small mixing bowl combine OJ, juice can of water, and minced dried onion; pour over chicken in skillet. Cover and simmer about 30 minutes or till chicken is tender; turn occasionally to glaze. Remove chicken to heated serving platter, keep warm.
Blend together the 1/4 c. cold water the 1 tbsp flour and the 1/2 tsp. salt. Stir into OJ mixture. Cook and stir until thickened and bubbly. Spoon sauce over chicken. Serve over cooked rice.

Chicken with Ham and Cheese

4 small chicken breasts, skinned and boned
flour seasoned with salt and pepper
1/4 c. butter
3-4 leaves fresh sage
4 thin slices prosciutto or cooked ham, cut in half
1/2 c. freshly grated Parmesan or Romano

Cut each breast in half lengthwise to make 2 flat fillets of approximately the same thickness. Dredge the chicken in the flour and shake off the excess.
Preheat broiler. Heat the butter in a large heavy frying pan or skillet with the sage leaves. Add the chicken in one layer, and cook over low to moderate heat until golden brown on both sides, turning as necessary.
Remove the chicken from the heat and arrange on a broiling pan. Place one piece of ham on each chicken fillet, and top with the grated Parmesan or Romano. Broil for 3-4 minutes or until the cheese has melted.

Chinese Lettuce Wraps

I can't believe I forgot to post this. We had this for Eden's Chinese birthday dinner, and I loved them. The girls, not so much.  Oh, well, more for me!  I made this with leftover chicken, rather than cooking some up for this specifically.  Which made it super easy. Since then, I have made a habit of making this for myself for lunch whenever I have leftover chicken.  It is really that easy. 


Chinese Lettuce Wraps


2 chicken breasts, diced
Cook in a skillet with a little bit of oil.

When the chicken is done, add the following:
1/4 cup green onions, sliced
1 Tbsp. grated fresh ginger
2-3 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1/4 chopped, unsalted cashews
cilantro to taste

Cook and stir. When it is warm, serve with peanut sauce in lettuce.  It is much better warm, so serve it fast.  

Cider Sauced Chicken Breasts

From Rachel Ray

3 tbps. extra virgin olive oil
6 6 oz. boneless skinless chicken breasts
salt and pepper
1 large onion, chopped
6 fresh thyme sprigs, leaves removed and chopped
3 garlic cloves, chopped
1 gala apple, peeled, cored and cut into wedges
2 tbsp. dark brown sugar
1/2 c. apple cider
3 tbsp. apple cider vinegar
2 c. chicken stock
3 tbsp. cold butter
1/2 c. fresh flat leave parsley

Preheat oven  to 500.

You'll need an extra large oven safe skillet that will fit 6 chicken breasts without overcrowding. If you don't have one that big, use two.  Preheat the skillet over med high with the EVOO. Season the chicken breast liberally with salt and pepper, add them to the skillet and brown them on both sides, about 6 minutes total.  Remove the chicken to a baking pan or rimmed baking sheet and transfer them to the oven to cook for 10 minutes more, or until their juices run clear when pierced with a sharp knife.
Return skillet to stove top over med high and add onions, thyme, garlic, apples and brown sugar.  Cook stirring frequently for 4-5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high and simmer until the liquid is reduced by half or until it is slightly thickened. Turn the heat off, add the butter and parsley and stir until the butter is incorporated. Serve the apple cider sauce over the chicken.

Chicken Berry Salad

1/2 c. fresh OJ
1/4 c. fresh lime juice
1/4 c. fresh lemon juice
1 tbsp. extra virgin olive oil
1 tsp.  chopped fresh basil
3/4  tsp. salt
1/2 tsp. ground black pepper
4 med. skinless, boneless, chicken breast halves
3 c. fresh blackberries
1/4 c. red wine vinegar
3 tbsp. sugar
1 tsp. Dijon mustard
1/4 dried oregano, crushed
1/2 c. extra virgin olive oil
1 8 oz. pkg Mediterranean mixed salad greens
2 med. pears, cored and sliced
3/4 c. crumbled feta cheese.

In a small bowl stir together orange, lime, and lemon juices, 1 tbsp. oil, basil, 1/2 tsp. of the salt and 1/4 tsp. pepper. Place chicken in resealable plastic bag set in a large bowl. Pour juice mix over chicken; seal bag. Refrigerate 1-4 hours turning bag occasionally.
For dressing, in a blender combine 1 c. of blackberries, vinegar, sugar, mustard, oregano, 1/4 tsp. salt and 1/4 tsp. pepper. Cover and blend until smooth. With blender running, slowly add 1/2 c. oil in thin steady stream until serving time.
Drain chicken, discarding marinade. For charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12-15 minutes until done, turning once.
Slice chicken. Divide greens among 4 plates. Top with chicken, pears, and remaining 2 c. berries. Top each with some of the dressing and feta cheese.

Chinese Chicken Honey Sauce

There are a few ways you can do this one.  You can use it over grilled chicken for a lower fat option, you can bread chicken and fry it and then top it with this sauce, or you can buy a bag of frozen popcorn chicken.  Any way you do it, it's pretty darn good! 

Chinese Honey Chicken Sauce

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish) (I didn’t use this)

Heat 1 ½ tablespoons of oil in your wok or sauce pan. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Serve with rice. 

Chinese Beef and Broccoli

The flavor in this is really good.  Just make sure that you get good beef. It isn't worth eating if you don't. . .

3 tbsp. teriyaki sauce, divided
3 tsp. cornstarch, divided
1 lb. lean beef, such as top sirloin, sliced for stir fry
4 c. broccoli florets
1 c. sliced red peppers
2 tsp. veggie oil
1 tsp. grated fresh ginger
2 garlic cloves, minced
3/4 c. chicken broth
Prepared rice

Combine 2 tbsp. teriyaki sauce, 2 tsp. cornstarch and the beef in a small bowl.  Refrigerate 15 minutes or up to 10 hours. Place broccoli and pepper and 3 tbsp. water in a large bowl and cover tightly. Microwave on med. high for 5 minutes.
In a large non stick skillet, heat 1 tsp. oil over over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked veggies.
Dissolve remaining cornstarch in 1 tbsp. water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 sec. then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers and cook until just heated through. Serve over rice.

Fresh Tomato and Basil Chicken over Creamy Polenta

4 c. chicken stock or broth
2 tbsp. olive oil
4 6oz. boneless skinless chicken breast halves
salt and pepper
1/4 tsp. red pepper flakes
1 large red onion sliced
5 garlic cloves, chopped
1 c. quick cooking polenta
1/2 c. mascarpone cheese
1/4 c. grated parmigiano-reggiano
1/2 pint yellow grape tomatoes
1/2 pint red grape tomatoes
20 fresh basil leaves, chopped or torn

For the creamy polenta, bring 3 c. of chicken stock to a boil in a sauce pot. If the chicken stock is at a boil before you are ready to add the polenta, just turn it down low and let it wait for you.
While the stock is coming to a boil, start the fresh tomato and basil chicken. Heat a large nonstick skillet over med high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes, add to the hot skillet, and cook for about 3-4 minutes, or until chicken is lightly browned.  Scoot the chicken over to the edge of the skillet, then add onions and garlic continuing to cook for 3 minutes more. Add the remaining cup of chicken stock and cook until reduced by half, another 3-4 minutes.

While the sauce is reducing, whisk the quick-cooking polenta into the boiling chicken stock in the sauce pot until it masses. Stir in the mascarpone cheese and the parmigiana and season with salt and pepper. you want the polenta to be slightly loose. If it gets too tight, stir in some more stock to loosen it up a little.

To finish the chicken, add the yellow and red grape tomatoes, stir to combine, and continue  to cook for about 1-2 minutes or until the tomatoes are heated through and starting to burst. Add the basil and toss with the chicken and tomatoes.
Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Spinach and Goat Cheese Chicken Rolls in a Pan Sauce

4 6oz. boneless, skinless chicken breast halves
1 10 oz. box frozen spinach, defrosted
1/2 c. crumbled goat cheese
zest and juice of one lemon
salt and pepper
3 tbsp. sesame seeds
1 c. plus 1 tbsp. flour
4 tbsp extra virgin olive oil
3 garlic cloves
1 small onion, chopped
1 tbsp fresh thyme, chopped
1/2 tsp. red pepper flakes
2 c. chicken stock or broth
1/4 c. fresh flat leaf parsley, chopped
3 tbsp. roasted red peppers

Preheat oven to 325. Sprinkle a little water in 4 ziploc bags. place one chicken breast in each bag and seal it, pushing out the air.  Pound each breast until flat.
Wring spinach dry in paper towel.  Separate it and add it to a bowl. Add the goat cheese and the lemon zest, season with salt and pepper, and mix until combined.
Lay the 4 breasts out on a cutting board. Season them with salt and pepper. Place one fourth of the spinach mixture on each breast, along one edge of the cutlet. Roll the chicken breast to enclose the filling, creating a cigar shape, and secure with toothpicks. Season the outside of the chicken with salt and pepper and dredge in the sesame seeds and flour.
Preheat a large skillet over med with 2 tbsp EVOO.  Shake the excess flour from the chicken and then add to the hot skillet and saute on all sides for about 5 minutes, until golden all over. Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5-7 minutes, until the juices run clear.
Place the skillet back over med. add the remaining 2 tbsp. of EVOO and add the garlic onions, thyme, red pepper flakes, and some salt. Cook for about 3 minutes, then sprinkle the mix with 1 tbsp. flour and continue to cook for about 1 minute. Whisk in the chicken stock and thicken 3-4 minutes. Finish the sauce with the lemon juice, the parsley and the diced peppers.
Ladle some sauce onto each dinner plate. Slice the chicken rolls on on angle and serve atop the sauce.

Creamy Ranch chicken

This really has a lot of flavor.  Just be careful that the sauce doesn't get too thick. If it looks like it is and there won't be enough, add extra milk. If you use evaporated milk for this, be sure to add some water as well.

6 slices bacon (I just use the picnic bacon from Sam's Club)
4 skinless, boneless chicken breasts, cubed
2 tbsp. flour
2 tbsp. dry ranch salad dressing
1 1/4 c. milk
3 c. noodles
1 tbsp. shredded parmesan

Cook noodles according to pkg. Drain.
Cook bacon until crisp. Discard all but 2 tbsp. drippings. (I just use butter here instead).  In the same skillet cook chicken in reserved drippings until tender and no longer pink. Sprinkle flour and salad dressing over the chicken in the skillet, stir well. Stir in milk. Cook until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve over noodles. Serves 4

Crunchy Oven Baked Chicken Toes

1 c. cornflakes, crushed
1 c. plain bread crumbs
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. allspice
3 tbsp. veggie oil
1/3 c. flour
2 eggs, beaten
1 1/2 lbs chicken tenders, cut into 20 pieces
1/4 c. honey mustard
1/4 c. bbq sauce

Heat oven to 375. In a large bowl, combine cornflakes, bread crumbs, brown sugar, salt, pepper and allspice. Drizzle th veggie oil evenly over the cornflake mix. Mix well to combine. Place flour and beaten eggs into separate bowls. Dredge the chicken toes in the flour, then the eggs, and then the cornflake mixture. pat to form and even coating. Arrange the chicken toes about 1" apart on a nonstick baking sheet. Place the chicken in the oven and cook until crisp, about 15-20 minutes.
In small bowl mix honey mustard and bbq sauce for dipping.