Ingredients:
40 Cloves of Garlic: about 4 heads
1 Whole Chicken
1 Tbsp. Butter
1 Onion: chopped
2 Celery stalks: diced
1 tsp. Thyme
1/2 tsp. Salt
1/4 tsp. Pepper or Cracked black Peppercorns
1/4 tsp. nutmeg
1/2 C. White Wine
Directions:
Peel garlic and place half in the bottom of a prepared crock pot (spray it with pam to make clean-up easier). Place whole chicken on top. In a skillet over medium heat add onions and celery to pan and cook, stirring, until softened. Add thyme, salt, pepper or peppercorns and nutmeg and cook, stirring, 1 minute. Add white wine and bring to a boil. Pour over chicken add remaining garlic. Cover and cook on high 4-6 hours and low 8-10 hours until juices from chicken run clear.
Side notes: I also usually add new red potatoes, if they are small whole if they are larger cut into 2" chunks, during the last 2 hours of cooking time for high or 4 hours for low. If you add them too early they get too soft.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Wednesday, February 3, 2010
Saturday, January 16, 2010
My Creamy Curried Chicken Stew
Ingredients:
1 Tbsp. Butter
1/2 medium Yellow Onion
3 cloves Garlic: minced
1 box Chicken Broth
2 Chicken Breasts: cut into bite sized pieces
2 Tbsp. Curry Powder
1 head Cauliflower: cut into floret's
2 C. Carrots: chopped
1 C. Celery: chopped
1 can (12 oz.) Evaporated milk
2 Tbsp. Corn Starch dissolved in 1/2 C. ice cold water
Directions:
In a medium sauce pan over medium heat saute onion and garlic in butter until onion is softened and just starting to brown. Pour chicken broth into sauce pan and add chicken. Turn heat up to high and boil for 2-3 minutes then add veggies (add warm water if veggies are out of the liquid, just enough to cover) and return to a boil. Once back to a good boil reduce heat to medium/high and cook for 5-7 minutes until veggies are tender/crisp and chicken is no longer pink. Add evaporated milk and once again return to a good boil then stir in corn starch dissolved in ice cold water until thickened.
This can also be made in the slow cooker.
(This is a recipe I came up with on my own, and it is a work in progress...I'm still working on the spices, last time I made it I used a pita calming spice combo that I found in an Auryvedic cook book and my whole family loved the change....only problem I don't have the cookbook any more and I am almost out of the spice mix. When I get the recipe again I will make changes to this recipe...also cook times are approximate as I usually just "know" when it's time to add the next ingredient. This is a really yummy low fat/ low calorie soup....hope you give it a try, and try out your own "spice combo"!)
1 Tbsp. Butter
1/2 medium Yellow Onion
3 cloves Garlic: minced
1 box Chicken Broth
2 Chicken Breasts: cut into bite sized pieces
2 Tbsp. Curry Powder
1 head Cauliflower: cut into floret's
2 C. Carrots: chopped
1 C. Celery: chopped
1 can (12 oz.) Evaporated milk
2 Tbsp. Corn Starch dissolved in 1/2 C. ice cold water
Directions:
In a medium sauce pan over medium heat saute onion and garlic in butter until onion is softened and just starting to brown. Pour chicken broth into sauce pan and add chicken. Turn heat up to high and boil for 2-3 minutes then add veggies (add warm water if veggies are out of the liquid, just enough to cover) and return to a boil. Once back to a good boil reduce heat to medium/high and cook for 5-7 minutes until veggies are tender/crisp and chicken is no longer pink. Add evaporated milk and once again return to a good boil then stir in corn starch dissolved in ice cold water until thickened.
This can also be made in the slow cooker.
(This is a recipe I came up with on my own, and it is a work in progress...I'm still working on the spices, last time I made it I used a pita calming spice combo that I found in an Auryvedic cook book and my whole family loved the change....only problem I don't have the cookbook any more and I am almost out of the spice mix. When I get the recipe again I will make changes to this recipe...also cook times are approximate as I usually just "know" when it's time to add the next ingredient. This is a really yummy low fat/ low calorie soup....hope you give it a try, and try out your own "spice combo"!)
Friday, January 15, 2010
Chicken N Biscuits
Ingredients:
1 (16 oz.) Package Frozen Mixed Vegetables (Normandy Blend with Cauliflower and Carrots)
2 1/2 C. Cubed Cooked Chicken
1 Can (10.75 oz.) Condensed Cream of Chicken Soup: undiluted
3/4 C. Milk
1 1/2 C. Shredded Cheddar Cheese: divided
8 Slices Bacon: cooked and crumbled
1 1/2 C. Bisquick
2/3 C. Milk
1 Can (2.8 oz.) French-Fried Onions
Directions:
Preheat oven to 400
In a large bowl, combine the vegetables, chicken, soup, milk, 1 C. cheese and bacon. pour into an ungreased 13 in. X 9 in. baking dish. cover and bake for 15 min.
Meanwhile, in another bowl, combine bisquick and milk. Drop batter by Tbsp. onto chicken mixture. Bake, uncovered for 20-22 min. or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
1 (16 oz.) Package Frozen Mixed Vegetables (Normandy Blend with Cauliflower and Carrots)
2 1/2 C. Cubed Cooked Chicken
1 Can (10.75 oz.) Condensed Cream of Chicken Soup: undiluted
3/4 C. Milk
1 1/2 C. Shredded Cheddar Cheese: divided
8 Slices Bacon: cooked and crumbled
1 1/2 C. Bisquick
2/3 C. Milk
1 Can (2.8 oz.) French-Fried Onions
Directions:
Preheat oven to 400
In a large bowl, combine the vegetables, chicken, soup, milk, 1 C. cheese and bacon. pour into an ungreased 13 in. X 9 in. baking dish. cover and bake for 15 min.
Meanwhile, in another bowl, combine bisquick and milk. Drop batter by Tbsp. onto chicken mixture. Bake, uncovered for 20-22 min. or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
White Chicken Chili
Ingredients:
-2 Chicken breasts: cooked and shredded
-2 cans (15 oz.) Northern White Beans: do not drain
-1 can (14 oz.) Chicken Broth
-1 can (4 oz.) Chopped Green Chillies (can add or subtract depending on spiciness wishes, I use 1 can mild chillies)
-1/2 Tbsp. Dried Minced Onion
-1 tsp. Garlic Powder
-1 tsp. Cumin
-1 tsp. Oregano
-1/2 tsp. Black Pepper
-2 C. Sour Cream
Directions:
Pour all ingredients (except Sour Cream) into a large pot and bring to a boil over medium heat. Remove from heat and allow to cool for 5-10 minutes, stir in sour cream. Can be made in Slow Cooker with raw chicken, just pour all ingredients (except Sour Cream) into Slow Cooker and cook on High 3-4 hours or Low 6-7 until chicken is cooked through and no longer pink, but not dry. Stir in Sour Cream just before serving.
-2 Chicken breasts: cooked and shredded
-2 cans (15 oz.) Northern White Beans: do not drain
-1 can (14 oz.) Chicken Broth
-1 can (4 oz.) Chopped Green Chillies (can add or subtract depending on spiciness wishes, I use 1 can mild chillies)
-1/2 Tbsp. Dried Minced Onion
-1 tsp. Garlic Powder
-1 tsp. Cumin
-1 tsp. Oregano
-1/2 tsp. Black Pepper
-2 C. Sour Cream
Directions:
Pour all ingredients (except Sour Cream) into a large pot and bring to a boil over medium heat. Remove from heat and allow to cool for 5-10 minutes, stir in sour cream. Can be made in Slow Cooker with raw chicken, just pour all ingredients (except Sour Cream) into Slow Cooker and cook on High 3-4 hours or Low 6-7 until chicken is cooked through and no longer pink, but not dry. Stir in Sour Cream just before serving.
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