Everyone has asked for some of my recipes that I use the most so here ya go!
Lemon Garlic Crock Pot Chicken
2 lbs. chicken breast halves, (cut in half if they are large)
3 Tablespoons dried oregano
1 ½ teaspoons seasoning salt (like Lawry’s)
¾ teaspoon pepper
4 Tablespoons butter
¾ Cup water
¾ Cup lemon juice
8 cloves garlic
2 teaspoons chicken bouillon
3 teaspoons dried parsley (optional)
Rinse chicken. Mix oregano, salt, and pepper and rub into chicken. Melt butter in large skillet, add chicken browning both sides. Transfer chicken to slow cooker. Place water, lemon, bouillon, and garlic in large skillet. Stir over medium heat; bring to a boil loosening brown bits. Pour over chicken, cook on high for at least 3 hours. Add parsley last ½ hour. Serve with steamed brown rice.
Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth (or chicken broth made with bouillon cubes or powder)
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
Toppings:
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped fresh cilantro or green onions
sour cream
In a medium stock pot, heat oil over medium heat. Saute onion until soft, add garlic and sauté til fragrant. Stir in tomatoes, chili powder, oregano, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, green chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Serve with toppings.
** Note: I usually add more chicken broth before simmering the last 10 minutes – it’s a pretty thick soup otherwise. Enjoy!
Chicken Curry
2 Jars of Trader Joe's Yellow Thai Curry Sauce
1 Whole Onion
6 Chicken Breasts
2 Whole Carrots
1 Potato
Directions:
Slice Chicken in strips and cook over medium heat until cooked through. Skin and dice potato in bite size pieces. Do the same with the carrots. Cut Onion in half and then slice thinly. Put everything in a 10x13 pan and cover with jarred sauce. Cook in oven for 20 minutes at 350 degrees! Serve over Basmati or Jasmine Rice
Crispy Slow Cooker Carnitas
Prep: 10 minutes
Cook Time: 6-8 Hours
Finishing: 10 minutes
Ingredients:
1 Tbsp. canola or vegetable oil
1 (4-5 lb.) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
8 oz. beer
1 large white onion, diced
4 cloves garlic, minced
1 Tbsp. chipotle powder (or 1 chipotle in adobo sauce)
2 tsp. cumin
1 tsp. chili powder
1 1/2 tsp. salt
1 tsp. black pepper
Directions:
Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.
Add remaining ingredients, and give the mixture a careful stir to combine. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
Repeat with the other baking sheet of pork.
Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Or cover and refrigerate or freeze. Source: www.gimmesomeoven.com
Buffalo Chicken Soup (From AllRecipes.com)
INGREDIENTS:
1/4 cup butter
3 stalks celery, diced
1 small onion, diced
1/4 cup all-purpose flour
3/4 cup half-and-half cream
3 cups water
|
1 cube chicken bouillon
2 cups cubed cooked chicken
1/4 cup buffalo wing sauce, or more to
taste
1 1/2 cups shredded Cheddar cheese
salt and pepper to taste
|
DIRECTIONS:
| 1. | Melt the butter in a large pot over medium-high heat; cook the celery and onion in the melted butter until tender, about 5 minutes. Add the flour and allow to cook until absorbed, about 2 minutes more. Slowly stir the half-and-half and water into the mixture. Dissolve the bouillon in the liquid. Stir in the chicken, buffalo wing sauce, and Cheddar cheese. Season with salt and pepper. Reduce heat to medium-low. Stirring occasionally, allow the soup to simmer until the the cheese has melted completely, about 10 minutes. |
| ALL RIGHTS RESERVED © 2013 Allrecipes.com | Printed from Allrecipes.com 10/23/2013 |
5 Minute Brown Butter Chicken and Crispy Sage
2 boneless, skinless chicken breasts (thawed)
salt and pepper
1/2 cup fresh sage leaves
1.5 – 2 tablespoons butter
1. Cut chicken into bite-sized pieces (about 1-inch cubes), season generously with salt and pepper, and toss to coat.
2. Melt butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken.
3. Set the timer for five minutes. Cook the chicken on one side without moving for 2 minutes and 30 seconds until golden brown. Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.
Note: I serve with Angel Hair Pasta tossed with fresh Parmesan Reggiano
Source: www.kevinandamanda.com
Thai Chicken Quinoa Bowl
YIELD: SERVES 2
TOTAL TIME: 30 MINUTES
1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup freshly chopped cilantro
Sauce:
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (it mixes in easier if it's melted, FYI)
1 garlic clove
1/2 lime, juice
1/8 teaspoon ground ginger
Directions:
Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!
While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro.
Note: I like to serve over a cabbage slaw or Basmati Rice
