Category Archives: chicken

Play Practice Chicken

We are currently involved in a play production…and we are busy every night for weeks. Who isn’t busy? So, having dinner cooked for me when I get home tonight will be a real treat. THANK YOU, CROCKPOT!!!! I rarely use this contraption because I would rather cook in other ways, but when it’s useful? oh yeah.

Most of the time I set it on “high”, and get whatever it is cooked and done in 3 or 4 hours.. but today, we are taking the slow “low” temp approach and it will be slowly stewing itself all afternoon and be done when I get home late tonight.

I decided to make “something” in the crockpot for tonight, but really had to use up some things from the fridge… creative economy and “Whatchagot stew”. I found some chicken and carrots and potatoes… mmmmm maybe over noodles? The sauce that it’s cooking in should make a nice gravy if I thicken it just a little bit at the end of the cooking time.

YAY dinner!

Crockpot Chicken For Busy Days

  • 1 1/2 lbs chicken tenders, slightly defrosted and cubed.
  • 2 potatoes, peeled and cubed
  • 2 cups of baby carrots (leftovers from the back of the  fridge-because no one will eat them otherwise…drat.)
  • 1 onion, peeled and chopped
  • one clove of garlic – peeled and chopped
  • 1 1/2 C chicken broth (more or less what was left in the fridge from something else I cooked last week) ymmv
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp poultry seasoning
  • 1/2 tsp white pepper
  • 1/4 Cup gluten-free tamari sauce
  • 1/4 Cup Worchestershire sauce

Layer it all into a large crockpot. Set it to “low” and go do your thing. Come back in 6-8 hours. Make some noodles and thicken the gravy. Should be delicious.

I  use the Tinkyada brand noodles. Can’t decide if the penne or the spiral noodles will be better for this. hmmmm. Whichever, it’s still easy dinner.

 

 

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GarChikToes

Yeah, it’s a slow news day. Sorry.

Garlic, chicken and potatoes. Cubed. In a pan. Baked.

GARCHIKTOES

  • 4 garlic pieces, minced
  • 1 onion, sliced and diced
  • 6 potatoes, peeled, cubed
  • 5 chicken breasts, cubed
  • 1 box of Pacific Cream of Chicken soup
  • 1 C hemp or coconut milk, whatever is on the shelf
  • 1 tsp poultry seasoning
  • 1/4 tsp white pepper

Slice and dice and cube. Layer all the chunky stuff in a pan. Mix the soup and the milk and the seasonings and pour all of that over the top of the chunks and bits.

Bake at 375 for 30 minutes, covered and another 30 minutes, uncovered. This makes a total of one hour baking time if you are playing along with our home game.

 

 

Company Chicken

Yeah, well the company’s going to arrive soon. Not a lot of time to run to the store, and I don’t want to feed them frozen pizza. What to make? What to make? Well, in this case it was more of a question of: “What’s in the cupboard and sort of works together?”

Things to work with for inspiration…. a bowl of potatoes, some chicken breasts, package of chicken sausage and a box of soup. Hmmm.

Add some curry powder and an onion!!! That’s it! voila. Dinner.  Bonus: it smells really good while it’s baking.

Chicken Curry with Potatoes

  • 6 chicken sausages, sliced //Amylu Brand, andouille is what I used
  • 5 chicken breasts, cut into smaller portions
  • 1 white onion, sliced
  • 6 potatoes, sliced
  • 1 box of Pacific Brand cream of mushroom soup
  • 1 cup of coconut milk
  • 1 T Montreal steak seasoning
  • 2 tsp curry powder (or to taste)
  • 1 tsp turmeric powder

Layered in the above order, in a baking pan. Covered with foil and baked for 2 hours at 350. Baked another 45 minutes uncovered to brown the potatoes, and reduce the gravy a little bit.

Very yummy.

 

 

Chickeny Goodness

We loved the chicken lettuce wraps that we had in Minnesota last month, so much that I have been trying to recreate them at home. For one thing, it’s a fairly long drive (900 miles) back to that particular restaurant – so that’s part of it. But, for another thing – we don’t have anything remotely like this being served at any restaurant near us. Silly  restaurants.

Besides, this was cheaper. And guaranteed to be gluten free, although the restaurant, to be fair, did sell them to us as GF, it’s just fun to actually make them totally GF at home. This is our official tornado watch snack of the month,btw, if you are keeping score at home.

Chicken Lettuce Wraps 

  • 3 chicken breasts- cubed, although if I could have found ground up chicken meat at the store tonight, then I would have used that. Whatevs.
  • 2 T oil

Brown chicken cubes or mashed meat. Add:

  • 1 whole onion, chopped
  • 2 cloves of garlic, minced

Stir until the onion looks sorta cooked through

Mix together:

  • 1 tsp sesame oil
  • 1 tsp Thai chili paste
  • 1 Tbsp GLUTEN FREE soy sauce
  • 1 Tbsp rice wine vinegar
  • 1/4 C hoisin sauce. (read the label, get the gf kind)

Pour that into the pan and stir it up with the chicken. Cook another couple of minutes.

Add:

  • handful of bamboo shoots
  • sliced grape tomatoes
  • 2 green onions, sliced

Optional: something crunchy – sliced water chestnuts, or some celery, or chopped peanuts would have been great on this. Don’t get me wrong.. it was delicious, but next time I will add the crunchy angle to the madness.

We served this mixture up on big green lettuce leaves. It was super messy, and oh, so tasty. Napkins, please! This was so delicious. Really. I am sad that I ever thought I had to eat out to find something this tasty. Yum.

The leftovers will be great in a bento! Or rolled up in a rice wrap, or sprinkled over tortilla strips as a nacho kinda thing.

Chicken Stew and biscuits

yes.please.

It’s raining, cloudy and a sort of dreary day all the way around.. maybe soup will fix it. Yep. It does. Comfort food is comforting like that.

Stew

  • 1 onion-chopped
  • 1 pkg baby carrots – chopped lengthwise
  • 2 potatoes, peeled and cubed
  • 1 pkg chicken thighs, cubed
  • 3 T oil
  • 1 box chicken stock
  • 1 box creamy chicken soup
  • salt, pepper, poultry seasoning – to taste
  • Optional: add some “Anneli” to the soup. These are tiny gluten free noodles that are just too cute, but leave them out if you want to.
Biscuits
make up some bisquits! I used Betty Crocker’s gluten free bisquik and the recipe off the box. Easy peasy.

Chop up the chicken, brown in the oil, add onions-potatoes-carrots. Cover with chicken stock. Cook until veggies are tender. Add the cream of chicken soup and adjust seasonings. Done.

Break a biscuit into a bowl and cover it up with some stew. Yum.

What’s for dinner?

What is for dinner? I don’t know.  So tired of never-ending tacos and pizza decisions….. decided to “cook” tonight. I have no idea what this is … but here’s what I did, if throwing stuff in a pan is considered cooking, then I COOKED!!  Thought about  making mashed potatoes instead of throwing them in the same roaster.. but that would be more work.  Maybe next time.

Golden Chicken

  • 5 Yukon potatoes, chunked/sliced
  • 1 lb. baby carrots
  • 1 yellow onion sliced
  • chicken thighs, boneless/skinless
  • 1 box Pacific Foods, Condensed Cream of chicken soup
  • 1/2 C Pacific Foods, Chicken Stock
  • 1 T tumeric (for golden color)
  • 1 T Herbs Provence
  • Monterey Steak Pepper
  • Lemon Pepper
  • Salt

Scatter carrots, onion in roaster. Sliced potatoes on top of that in a layer. Add chicken and sprinkle salt to taste. Add lemon pepper and Steak pepper to taste.

Mix soups with tumeric and herbs. Pour over the top of the chicken/veggies layers.

Bake at 375 for 90 minutes, or until done to your liking. I stirred the chicken down into the sauce and baked it for another 30 minutes. Super tasty.

Chicken Enchiladas

Oh. my. goodness. Will wonders never cease. Easy food? and Gluten free on top of it? YAY!

Take out -schmake out. I can make my own. This all started when I was shopping the gigantor store with everything all pre-assembled and ready to cook. It looked good. The price was in the “okay, maybe I will splurge a little bit” category, and then I read the ingredients. WHEAT…and more wheat. Why? I don’t know. But I wanted it and it was toxic… so back to my kitchen! to make my own version. More work? maybe a little, but not really all that hard. Just as delicious? Probably better!

Chicken Enchiladas

  • 2 lbs. cooked chicken, shredded
  • 1/2 an onion
  • 1/4 C gluten free pantry all-purpose gluten free flour blend
  • 1 T safflower oil
  • 1 box Pacific brand gluten free chicken broth
  • 2 cans medium heat enchilada sauce Old Elpaso Brand
  • 1 can chopped green chiles
  • 1 package corn tortillas – (I cut mine into 1/4ths to layer in the oval crockpot more easily)
  • 1 can red beans
  • 2 lbs shredded mozzerella cheese

Start with the oil in the pan, heat the onion until warmed through, add the broth mixed with the flour to make a thin gravy. Add the chiles and the canned enchilada sauce.

Then the fun begins! Layer in the crockpot, sauce, tortillas, cheese, chicken, tortillas,beans, sauce, cheese, etc until you have either filled the crockpot or run outta stuff to put in there. Turns out it doesn’t matter. It will still be delicious.

Plug in the crockpot,(this is important) and turn it on (turns out, this is important as well- don’t ask me how I know this).. low for 6 hours to let it all melt together, and then leave the house. Go to Target and look around. Go for a bike ride, go for a walk- whatever.

When you return from your deserved outing you will have a delicious thing to serve for supper. I like mine with a side of salad. Some rice would also be delicious.

Jessica’s Chicken

Chef Jessica designed this dish while shopping for groceries this afternoon.

It was good : )  and Gluten free. And yummy.  Would have been good with rice too, but maybe next time.

Chicken and beans

step one:

1 can pinto beans

1 C pasta sauce (we used Classico tomato and basil)

Warmed through in a saucepan. Served along side the baked chicken.

Step two:

2 organic, free-range chicken breasts.

Put the chicken in a well oiled baking dish. Spray the chicken with an oil spritzer so that the spice mix sticks.

Mix in a small dish, the following spices:

  • 1 tsp oregano
  • 1 tsp basil
  • pinch of ginger
  • pinch of lemon pepper
  • pinch of salt
  • pinch of dill weed
  • 1/2 tsp poultry seasoning
  • another pinch of salt

Sprinkle the spice mix on both sides of the chicken. Add a chopped onion over the top of the chicken in the baking dish. Add 1/4 cup of  chicken broth.

Bake at 375 for 40 minutes or until baked through.

Happy Chicken Soup with Rice!

Chicken Soup with Rice … one of my favorite books!!

Go here to watch the Video.

It’s raining. It gets dark in early afternoon this time of year. Soup weather is here.

Chicken Soup With Rice

Step one:

Cover three chicken leg (thigh and leg) parts with water. Boil, then simmer 1 hour. Let cool. Strain liquid through strainer into bowl, refrigerate overnight. Take meat off the bones, discard skin and bones. Chop and refrigerate cooked meat.

Chop carrots, zucchini and onion. Cover and refrigerate.

Step two (the next morning):

Plug in the crockpot. (Don’t ask me how I know this part)  Add veggies and cover with stock. Heat for two hours.

Add:

chopped meat.

2 C cooked rice

One package of spinach leaves- chopped.

2 tsp salt

1/2 tsp white pepper

1 tsp italian seasoning

1 stock cube (if desired)

Optional: thicken the broth slightly with 4 T “GF flour blend”  mixed with a little broth, blend into soup in the crockpot.

Set crockpot to high, continue cooking until you are ready to eat. I like a good biscuit with this soup too. Go for it.

 

Soup Soup Soup

This is great for a rainy cold weekend lunch. Guess what we are having today? It’s great over a bowl of rice, too. (SOME!!!)people at my house insist on meat in their diets… I could care less and don’t really eat meat. So this is good either way. Sometimes I just get out two giant pots on the stove and make both versions at the same time.

Freezes great.

Veggie Veggie Soup

  • 1 lb chicken thighs – cut into bite sized pieces (optional)
  • 1 chopped onion
  • 1 box of Pacific chicken stock
  • 3 peeled and chopped carrots
  • 2 peeled and chopped potatoes
  • 1 C frozen chopped spinach
  • 1 1/2 C frozen chopped broccoli
  • 1 can cut green beans
  • 1 peeled and chopped zucchini salt and pepper to taste
  • 1 tsp poultry seasoning
  • 1 T oregano
  • 1 T Italian seasoning

Cover chicken bits with a little water- 2 cups?maybe. simmer until cooked through. Add all the veggies and chicken stock. Add seasonings. Simmer an hour, or until the carrots are cookedto your liking.