Chicken Stroganoff

There is nothing easier than setting the Crock Pot up and dinner cooking while you are off doing everything that we do on a regular day. It give you piece of mind to know that your family will have a nice warm dinner to come home to and it will not be rushed. Here is our favorite Chicken Stroganoff recipe.

Makes: 6-8 servings   Prep: 20minutes     Slow Cook: 6-7hrs (low heat) or 3- 3 ½ hrs (high heat)

Ingredients

2 pounds skinless, boneless chicken breast halves and/or thighs

1 ½ cups chopped onion

2 ounce can condensed cream of mushroom soup

2 cloves fresh garlic (pressed)

1/3 cup water

12 ounces dried wide egg noodles

1 8 ounce carton dairy sour cream

Freshly ground black pepper

Make It

1. Combine in 3 ½ -4qt slow cooker cut chicken and onion.

2. In medium bowl stir soup and water. Pour over chicken and onion in slow-cooker

3. Add 2 cloves pressed garlic

4. Cover and cook 6-7hrs (low heat) 3-3 ½ hrs (high heat).

5. Cook noodles as directed from package. Drain.

6. Right before serving, stir sour cream into slow-cooker mixture.

7. Serve stroganoff over hot cooked noodles.

8. Sprinkle freshly ground black pepper

Crock Pot Recipe Chicken Stroganoff is a post from: TasteForCooking

Ingredients:

2  teaspoons paprika
1  teaspoons of garlic powder
1  teaspoon of onion powder
1  teaspoon of chill flakes

1  tablespoon olive oil

2  cups of your BBQ sauce
salt to taste

Preheat oven to 350.  Mix the first four ingredients to make your dry rub. Add a little salt if desired, although it tastes fine without it. Wash and pat down the chicken wings.  Coat evenly with the dry rub.  Lay the chicken wings on a pan and drizzle with olive oil.  Cook for 15 minutes.  Brush on BBQ sauce and cook for 3 to 5 more minutes.  You can also deep fry the wings for extra crispyness once you have applied the bbq sauce.

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Spice Island Chicken Wings from Parrot Cay, Disney Cruises is a post from: TasteForCooking

Ingredients:

3 tablespoons olive oil
6 skinless chicken thighs
3-4 cloves garlic
1/2 teaspoon pepper
1 medium white onion, chopped
1/2 green pepper, chopped
1 cup low sodium chicken broth
1 cup white wine
1 14.5 ounce can crushed tomatoes
1 teaspoon dried thyme
1/2 teasppon dried rosemary
2 tablespoons fresh chopped parsley

Directions:

Heat the olive oil over medium heat. 
Brown the chicken 4 minutes on each side.
Transfer to a plate and reserve.
Dump oil (don’t wipe pan, just get rid of excess)
Brown onion and peppers for 3 to 4 minutes
Add stock and wine.
Turn heat to high and reduce liquid in half.
Pour in crushed tomatoes.
Add in chicken thighs and herbs.
Cover and cook on medium low for 40 minutes.

Serve over rice or pasta. Sprinkle with fresh chopped parsley.

Chicken n’ Wine Sauce is a post from: TasteForCooking

Chicken Quesadilla with Black Bean Mango Salsa

Ingredients (Black Bean Mango Salsa)
1 can black beans (rinsed) or make your own from scratch!
1 mango (chopped)
1 handful of cilantro (chopped)
1 lime (freshly squeezed)

Directions (Black Bean Mango Salsa)
1. You’ll want to have this prepared ahead of time so it will be cool and refreshing.
2. Rinse black beans.  Place in bowl.
3. Peel and chop mango.  Add to bowl.
4. Chop handful of cilantro.  Add to bowl.
5. Squeeze lime into bowl.
6. Mix all together and then place in refrigerator to chill.

Ingredients (Quesadilla)
Tortillas of your choice
Chicken meat of your choice (I used dark) ~ for this dish I used 2 chicken thighs and chopped finely
1/2 of a red, orange, yellow pepper (chopped finely)
1/4 of an onion (chopped finely)
1 to 2 handfuls of spinach (chopped)
1 to 2 cloves of garlic (minced)
1 avocado (sliced)
1 to 2 tablespoons sour cream
1 to 2 tablespoons olive oil
dash of salt and pepper

Directions (Quesadilla)
1. Heat pot to medium heat.  Add olive oil.
2. Add chicken (cook for 5 to 10 minutes).  Then place on the side.
3. Add onion, peppers, garlic, salt and pepper.  Saute for 5 minutes or so.
4.  Add chicken back to veggie mix.
5. Heat another skillet to medium heat for tortilla’s.
6. Add a touch olive oil to skillet.  Spread around so it covers entire skillet.
7.  Once heated enough, place tortilla in skillet.
8. Add cheese to one side.
9. Add spinach on top of cheese.
10. Add chicken and veggie mixture on top of cheese.
11. Add some more spinach to that (if you’d like).
12. Add some more cheese on top.
13. Fold over the tortilla with spatula.  Press down once folded.
14. Let it cook for about 5 minutes.  Flip.  Cook other side for same amount of time.
15. Place onto your most lovely serving dish.  Add black bean mango salsa to top.  Add avocado and sour cream to the side, and then place at your lovely seat to be eaten.
16. Turn off all distractions, sit down by yourself or with your family, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Chicken Quesadilla with Black Bean Mango Salsa is a post from: TasteForCooking

–Cut off 2 sides of the freezer bag. Rub lightly with olive oil. Place the chicken breast between the two pieces of plastic. Pound with a mallet until ¼’’ thick. Repeat with the other three breasts. Season with salt and pepper.

Cook pasta until al dente in boiling salted water. Drain well and place under cold running water until cold. Toss with a little olive oil to prevent sticking.

Heat a large sauté pan until quite hot. Add the olive oil, and the chicken. You may need to do this in batches if the pan isn’t large enough. Saute both sides until the chicken is cooked through. Remove and keep warm. Add the shallots, garlic and mushrooms.  Cook until the mushrooms are soft. Deglaze the pan with brandy. Watch for flames! You may want to remove from the heat when you add the brandy and then place back on the stove.  Add the wine and reduce by half then do the same with the chicken stock.   Add the tomatoes, basil and heavy cream. Cook a few minutes to desired thickness.  Season with salt and pepper. Add the pasta to reheat. Serve along with the chicken paillards.

Makes 4 servings

Chicken Paillard Provencal is a post from: TasteForCooking

Recipe: Grilled chicken smothered nachos from the todayshow.com
The Biggest Loser Family Cookbook by chef Devin Alexander

To save money and calories, skip buying pregrilled chicken breast at the store, and make “Simple Grilled Chicken” (see above) substituting a Southwest or Mexican seasoning (I like Southwest Chipotle Mrs. Dash): Just follow the recipe exactly, swapping out the garlic and herb seasoning for a Mexican one.

Also, be sure you always wash your hands immediately after working with jalapenos. Though you’re sure to love this dish, you won’t enjoy it nearly as much if your jalapeno-affected hands make even minimal contact with your eyes.

Ingredients

• 1 ounce baked tortilla chips (I used Guiltless Gourmet)
• 1/4 cup drained 50% less-sodium canned black beans, heated
• 4 ounces grilled extra-lean boneless, skinless chicken breast, cut into small cubes, reheated if necessary
• 2 tablespoons salsa con queso, all-natural if possible (I used Salpica brand), heated
• 3 tablespoons seeded and finely chopped tomatoes
• 2 tablespoons fresh thin jalapeno slices

Preparation

Lay the chips on a dinner plate. Top them evenly with the beans, followed by the chicken. Drizzle the cheese evenly over top. Top with the tomato and jalapeno slices. Serve immediately.

Each serving has: 321 calories, 32 g protein, 36 g carbohydrates, 5 g fat, <1 g saturated fat, 65 mg cholesterol, 5 g fiber, 498 mg sodium

Serving Size

1 serving

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Chicken nachos recipe from ‘The Biggest Loser’ is a post from: TasteForCooking

INGREDIENTS: 

Pack of Boneless/Skinless Thighs
   (0r Breast – if you prefer whitemeat, but the dark thigh meat taste better in my opinion)
1 large can of Campbells Cream Chicken Soup
1 large can of Chicken Broth
1/2 cup milk (ONLY IF NEEDED TO EXTEND SAUCE CONSISTENCY IF TO DRY)
1/4 cup butter
1 regular size can of Green/Sweet peas (optional)
2 Chicken Bouillion cubes
1 pack of small carrots (optional)
1 cup diced of celery (optional)
1 package of MARY B’S – OPEN KETTLE FROZEN DUMPLINGS -
    (Publix usually has them, WINN DIXIE always haves them. In the aisle with frozen breads and rolls)

TO PREPARE:

Boil chicken in broth and maybe add some water if needed to cover chicken, with celery and bouillion cubes.
Garlic Salt, Salt and some pepper to taste!
Once Chicken is cooked, remove chicken from broth and store in fridge to cool. 
Bring broth to boil and add dumplings ONE BY ONE!
Once Dumplings are all added, turn to VERY LOW and simmer for approx 30-45 minuntes.
       IMPORTANT – STIR FREQUENTLY – AS THEY WILL STICK TO BOTTOM
After dumplings are cooked – Empty can of Cream Chicken Soup, butter, and milk.
Stir all together to cover dumplings with sauce.
Pull apart chicken into pieces (Larger pieces are better) – Add to mixture and STIR all together.
Empty peas and carrots into mixture and simmer for approx 20 minutes or so until carrots and peas are done.

AND LAST BUT NOT LEAST – ENJOY!!!

Great to serve with Yams!!!

Chicken N Dumplings Recipe is a post from: TasteForCooking

For example, consider just one recipe from the book for Thai chicken wraps. David points out that kids can get involved by helping with the following tasks:

—Tearing the mint into little pieces.

—Pinching the tips and tails off the green beans.

—Washing the vegetables.

—Tasting to make sure the chicken is perfect.

Here’s the recipe so you can give David’s ideas a try at home:
Recipe: Thai chicken wraps

http://today.msnbc.msn.com/id/39996038/ns/today-foodwine/

by Laurie David

Ingredients

• For the chicken filling:
• 1 tablespoon vegetable oil
• 2 cloves garlic, finely chopped
• 2 tablespoons grated fresh ginger or 1/2 teaspoon ground ginger
• 1/4 cup water or stock
• 1 pound ground chicken
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons sliced shallots
• 1 teaspoon Asian chili sauce or to taste
• 1 sliced Thai chile pepper (very spicy, so optional)
• 1/4 cup lime juice
• 2 teaspoons brown sugar
• 2-3 tablespoons Asian fish sauce
• For the wrappings and toppings:
• 18 whole large lettuce leaves (about 3 lettuce heads)
• 1/2 pound young raw green beans, thinly sliced on the diagonal
• 2 cups bean sprouts
• 1 cucumber, cut into strips with your peeler or mandoline
• 1 large carrot, shredded
• Some fresh mint, cilantro, and basil
• Cut limes
• Asian chili sauce
• 1/2 cup chopped peanuts
• For the dipping sauce:
• 1/4 cup lime juice
• 1/4 cup sugar
• 1/2 cup water
• 1/4 cup Asian fish sauce
• 1 clove garlic, minced

Preparation

Mix all the ingredients for the dipping sauce in a little bowl.

In a medium nonstick pan, heat the vegetable oil and sauté the garlic and ginger over medium heat until light brown. Add 1/4 cup water or stock, then add the chicken and stir well, separating the chicken into small bits. This should take you about 4 to 5 minutes. Drain out the water.

Transfer the cooked chicken into a mixing bowl. Add the remaining ingredients for the filling and mix well. Taste and season until there is a good balance among the sweet, tart and savory flavors. You might need a bit more fish sauce, another squeeze of lemon, a little more hot sauce …

On a large platter, mound the vegetables, herbs, and chicken. Serve with little bowls of the dipping sauce, cut limes, fish sauce, chili sauce and chopped peanuts. At the table, fill lettuce leaves with flavorful minced chicken, vegetables and pieces of torn herbs. Add a squeeze of lime or some peanut crunch, and roll it up.

Serve with some steamed brown rice on the side, and you have a perfect summer dinner.

Serving Size

Makes 4-6 servings

Thai chicken wraps from the Family Dinner Recipe book is a post from: TasteForCooking

First, marinate the chicken thighs (from your local farmer, grass-fed and/or antibiotic free with bone and skin. Why? You’ll get more nutrients from the bones (especially calcium) and the juices will stay in while cooking because of the skin and your body will be satisfied with all that good flavor and healthy fats.) I didn’t get a picture, but what I did was put the chicken in a glass container and added 1 cup of olive oil (be sure to use OLIVE OIL, not EXTRA VIRGIN OLIVE OIL. Why?  Because extra virgin will go rancid when cooked on high heat.  Once heated it destroy’s all the goodness (nutrients) it can provide for your body. Good rule of thumb: Use regular olive oil for cooking and extra virgin olive oil for drizzling on salads, bruschetta, etc.), 1/4 cup lemon juice, 6 cloves of minced garlic, 1 teaspoon of sea salt and 1 teaspoon pepper. Sometimes I’ll add fresh parsley but I didn’t have any on hand.  Let that marinate for as long as you’d like.  For this dish, I only let it marinate for as long as I prepared the meal and it still had amazing flavor!

Next up!  Pan sear the chicken thighs in 1 to 2 tablespoons of butter (I use grass-fed) and 1 to 2 tablespoons of olive oil. I place the chicken, skin side, down first.  Then I take my iron skillet and place it on top of the chicken. I then take my tongs and rotate the chicken back and forth three times on each side.  Once on each side I will let them cook for about 5 to 6 minutes and then rotate.  They cook for a total of 20 to 30 minutes, depending on the size of your thighs.

On my last rotation I will add in the leftover marinade on top.  Don’t they look beautiful!?!?   The skin gets crispy and the meat is flavorful and moist.  So good!

Toward the end of searing the chicken,  I then place one to two  bags of organic spinach  in 1 tablespoon of grass-fed butter and 1/2 tablespoon of olive oil. You get double the bang of nutrients when you mix the two.  Be sure to use some kind of healthy fat with your spinach or any dark leafy greens because that’s the only way your body will soak up the amazing nutrients that dark leafy greens provide.  Healthy fats are your friend, not your foe! I promise! You can also add onion or garlic to your sauteed greens, if you’d like.  This time, I didn’t add extras.

And, lastly, my favorite snack/side dish to make are sweet potato chips. You’ll be amazed at how EASY this is and how TASTY they are!  Take one sweet potato and wash it up.  Leave skin on. Then slice into thin circles.

Have you ever cut into a raw sweet potato like this?  I mean, just look at the beauty!!

Once they’re all sliced up, I put them in a bowl and pour 1 tablespoon of olive oil and 1 teaspoon of sea salt on them. I mix them up to make sure they’re covered completely.  Then I put them on tin foil and get them ready for my toaster oven. You can do the same for your oven if you don’t have a toaster oven (just FYI – make sure the pan you use has sides.  I’ve made them on a flat cookie sheet and they jumped all over the place and when I opened the oven door, there were many missing from the cookie sheet. Too funny!).  I pre-heat my oven to 400 degrees and then when ready I place them in for 10 minutes or so.  You need to watch them closely because they can burn up quick, so depending on how thick you cut them, be sure to stand by and check on them.  They’ll turn out crispy!

And then,  after all your hard work is done, you have an amazing dish to satisfy your taste buds!  It definitely satisfies mine!

Seared Chicken Thighs with Sweet Potato Chips and Sauteed Spinach

Prep time: 10 minutes
Cooking time: 25-35 minutes
Yield: 1 to 4 servings

Ingredients:
4 to 6 organic/local/non-antibiotic/grass-fed chicken thighs with bone and skin
1 bag of organic spinach (may need more depending on the size of your family)
1/4 cup lemon
6 to 8 cloves of garlic, minced
olive oil
butter (grass-fed or organic)
1 teaspoon sea salt
dash of pepper

Directions:
1. Marinate the chicken thighs.  Place chicken with 1 cup of olive oil, 1/4 cup lemon juice, minced garlic cloves, 1 teaspoon sea salt, dash of pepper.  If adding parsley (chop a handful and add in).  Let that sit for an hour or so.  And, if you don’t have the time, just let it sit while you prepare the other dishes.  It will still get the flavor.
2. Wash sweet potato and cut into thin circles.  Place in a bowl and mix with 1 tablespoon of olive oil and 1 teaspoon of sea salt.  Make sure they’re covered completely. Place on foil in a pan.  Set aside.
3. Heat skillet to medium/high heat.  Get out another skillet or even use a brick covered in foil to sear the chicken. I use an iron skillet.
4. Get out an old rag or old pot holder and place on the side of the skillet.  This way you have a place to set the top skillet down when turning over your chicken thighs.  The bottom will have the juices on it.  Also, if using an iron skillet, have another pot holder at your side because the handle will get hot.
5. Place one to two tablespoons of olive oil and one tablespoons of butter in the skillet.
6. Place chicken thighs, skin side down, in the skillet.  Keep the leftover marinade for the end.
7. Place iron skillet or brick on top of chicken thighs.  Let this cook for 5 to 6 minutes.  Then place iron skillet on old rag and rotate chicken thighs.  Place iron skillet back on chicken thighs for another 5 to 6 minutes.  Keep rotating every 5 to 6 minutes another two times.  Or, depending on the size of your chicken.  They should cook for a total of 20 to 25 minutes.
8. At the end of searing, on your last rotation, add in the leftover marinade.
9. While chicken is searing, pre-heat oven or toaster oven to 400 degrees.  Once heated, place sweet potatoes in oven for 10 minutes.  Watch them carefully so they don’t burn.
10. When at the last of your rotation, heat up another skillet to medium heat.
11. Add in 1 tablespoon of butter, 1 tablespoon of olive oil and a dash of sea salt.  Then add in spinach.  Sautee for 5 minutes.  Just until wilted.
12.  Take off chicken and place aside until ready to serve with spinach and sweet potato chips.
13.  Turn off all distractions, sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and dig in, slowly!

©  2010 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach, is founder and director of Get Inner-gized with Renee.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visit www.reneeyemma.com.

Recipe for Seared Chicken Thighs with Sweet Potato Chips is a post from: TasteForCooking

Seasoned Beef & Chicken Skewers

You can create your own skewer by adding your own ingredients – such as tomatoes or other vegetables, or choosing your own meat or fish. All combinations work!….

Publish Date: 08/05/2010 10:00

Holland America Recipes | Atlas Cruises and Tours Blog

This entry was posted on Thursday, August 5th, 2010 at 10:00 am and is filed under Holland America, Recipes.

http://blog.atlastravelweb.com/cruises/holland-america-cruises/recipe-corner-holland-america-seasoned-beef-chicken-skewers/

Seasoned Beef & Chicken Skewers recipe from Holland America Cruise Line is a post from: TasteForCooking