Category Archives: chicken 1

Pressure Cooker BBQ Chicken Wings

During January, I was sick for half of the month.  During the time I was sick, I was not hungry for any food.  Towards the end of my sickness, I ended up craving BBQ chicken wings.  I sent Hubby out to get me some frozen chicken wings so I could cook them up in the pressure cooker.  They were delicious!  I ended up eating a whole bunch of the chicken.

We still had a few of the frozen chicken wings leftover so I cooked up some more last Saturday when our boys were with their grandma.  Hubby gave me some tips to make them even better.  I’m sharing the improved recipe.

Continue reading Pressure Cooker BBQ Chicken Wings

Sweet and sour chicken (or pork)

I’m not going to post a Menu Plan Monday because I am loosely following a menu I have created to share with you on Saturday.  In preparation for that menu, I went through my old posts and found this oldie but goodie. When I looked at the blog post, I noticed there was no picture of the finished dish.  So I’ve decided to remedy that.

Today begins the Chinese New Year.  Rather than ordering Chinese food from a restaurant, I decided to cook up one of our favorite dishes at home.  I think the two biggest differences was the chicken was not battered and there was no red sauce.  This dish was still big on taste.

IMG_0242

This is a simple 15 minute meal if you used already cooked chicken or pork!  When my hubby tasted it, he told me it was better then the sweet and sour chicken that you get in Chinese restaurants.  Now that”s saying a lot.

Stars of the recipe:

  • 1 lb of diced up chicken or pork (already cooked)
  • 1 Tbsp oil
  • 1 cup green pepper, cut into 1 inch pieces (I used a red pepper.)
  • 1 cup onion, cut into thin wedges (I cut mine into bigger pieces today.)
  • 1 (15 oz.) can pineapple chunks in juice
  • 1/4 cup brown sugar, firmly packed
  • 1/4 cup white vinegar
  • 2 Tbsp. cornstarch
  • 2 Tbsp. soy sauce

Steps:

  1. Preheat oil in a wok or large skillet over medium high heat.
  2. Stir fry green peppers an onion in hot oil for 2 to 3 minutes or till crisp tender.
  3. Remove from wok or large skillet.  Add more oil, if necessary.
  4. Reheat chicken or pork in skillet.
  5. Drain pineapple, reserving juice.
  6. In a small pan, combine the juice, brown sugar, vinegar, cornstarch, and soy sauce.  Bring to a boil; cook about 1 minute or till thickened, stirring constantly.
  7. Return green pepper and onion to skillet.  Stir in pineapple and the thickened sauce.
  8. Cook and stir until heated through.
  9. Serve with rice, if desired.

This post is linked to Eat at Home’s Ingredient Spotlight.

This post is linked to Miz Helen’s Cottage’s Full Plate.

Crockpot Chicken Fajitas

Crockpot Fajitas

 

Stars of the recipe:

  • 2 to 4 chicken breasts (depends on the size of the chicken breast – Mine were huge so I used only 2.)
  • 1 green pepper, sliced
  • 1 yellow, red, or orange pepper, sliced
  • 1 small onion, cut into rings
  • ¼ c. water
  • 2 Tbsp. homemade taco seasoning or storebought fajita seasoning packet

 

Steps:

  1. Place chicken breasts in a 4 quart crockpot.
  2. Place peppers and onions over the chicken.
  3. Sprinkle the taco seasoning or fajita seasoning over the chicken and veggies.
  4. Pour water over the chicken and veggies.
  5. Cook on low for 6 to 8 hours or high for 3 to 4 hours.  
  6. Using 2 forks, shred the chicken.
  7. Serve on a tortilla with cheese and sour cream.

Click here for a printable version of the recipe.

Smells Like Grandma’s House Soup

We had a turkey for Christmas dinner.  The left-overs were shared between my sister-in-law, mother-in-law, and my family.  I decided to use the turkey to make a soup for the next day’s dinner.

When the Wee One walked into the kitchen for dinner, he sniffed the air.  Then he remarked “It smells like grandma’s house.”  He was given a bowl and ended up devouring it.  While he was eating, he sang about Kookaburra birds which is a Girl Scouts’ song.  My mother-in-law is a Girl Scouts’ leader so this was an appropriate song to be singing.

The other fan of the soup was my Hubby.

So if you have any turkey or even chicken left over from your Thanksgiving, Christmas, or even just dinner, make this soup.

Smells Like Grandma’s House Soup

IMG_1424[1]

Stars of the recipe:

  • 1 c. chopped or shredded chicken or turkey
  • 1 c. left over veggies or frozen mixed veggies (We had left over mixed veggies and corn.  That’s what was in our soup.)
  • 4 c. chicken broth
  • 1 – 2 c. water
  • 1/4 to 1/2 box of small pasta (I used whole grain shells.)
  • 1 bay leaf
  • Salt, pepper, and paprika to taste

Steps:

  1. Combine the chicken or turkey, veggies, broth, water, bay leaf, and spices in a dutch oven or big soup pot.
  2. Turn the burner to high and allow the broth/water to boil.
  3. Once the broth/water is boiling, add the pasta.
  4. Follow the directions on the pasta box for how long to cook the pasta.  (Mine took about 7 minutes.)
  5. After the pasta is cooked, discard the bay leaf.
  6. Taste and if necessary, add more spices to taste.
  7. Ladle into bowls.
  8. Enjoy with pretzel rolls, a slice of bread, crackers, or a biscuit.

Printable Recipe

Monterrey Chicken Quesadillas

I have made these quesadillas a bunch of times and easy time Hubby is impressed with them. Since I had some leftover chicken from the bbq chicken sandwiches, I decided to make these quesadillas.  Once again, Hubby raved about them.

The boys ate plain cheese or cheese with bacon bits quesadillas instead of these delicious quesadillas.  Oh well, it’s their loss!

Monterrey Chicken Quesadilla

adapted from Cooking During Stolen Moments

IMG_8477[1]

Stars of the recipe:

  • 8 tortillas
  • 1/2 lb. shredded chicken (rotisserie, roasted, or crock pot chicken)
  • 1/2 c. barbecue sauce
  • 2 c. shredded cheese (Cheddar or Monterrey Jack)
  • 1/2 c. bacon bits

Steps:

  1. Warm up a skillet or griddle pan over medium heat.
  2. In a small bowl, mix the chicken and barbecue sauce.  (Or use left over chicken from bbq chicken sandwiches.)
  3. Spray the warmed skillet or griddle pan with cooking spray.
  4. Place a tortilla in the skillet or griddle pan.
  5. Sprinkle (in this order) cheese, chicken, bacon bits, and then more cheese onto the tortilla.
  6. Top with a second tortilla.
  7. Cook until browned (2 to 3 minutes – However may take longer.)
  8. Flip over and then cook until the other side is browned.
  9. Place on a plate and enjoy with ranch dressing.  My favorite ranch dressing is Bolthouse Farms’ Classic Ranch.

Printable Recipe

Here’s what it looks like after you sprinkle on the goodies but before you add the second tortilla.

IMG_8475[1]

BBQ chicken sandwiches (DF, GF if using GF buns or bread)

On Saturday, I got a rotisserie chicken at Sam’s Club.  We ate it for dinner on Saturday evening.  Since we had some left over, I needed  to figure out what I could make with it.  I decided to make BBQ chicken sandwiches.

It’s an easy meal that Hubby really enjoyed eating

BBQ Chicken Sandwiches

IMG_8464[1]

Stars of the recipe:

Steps:

  1. Shred up the left over chicken and onions if using them.  Place in a medium sized pot.
  2. Cover the chicken with the bbq sauce.
  3. Cook over medium heat until the chicken is warmed up.
  4. Enjoy on a bun with cheese and maybe some lettuce!

 

Printable Recipe

Buffalo Wing Chicken Salad

A week and a half ago, I posted a recipe for Buffalo Wing Hummus.  I used the hummus to make a chicken salad full of veggies and with less fat.

IMG_6541[1]Buffalo Wing Chicken Salad

Stars of the recipe:

  • 1/2 c. cooked chicken, cubed or shredded
  • 1 carrot, thinly sliced and diced
  • 1 celery stalk, thinly sliced and diced
  • 1/4 red pepper, thinly sliced and diced
  • 1/2 c. Buffalo Wing hummus

Steps:

  1. Mix all the ingredients together.
  2. Enjoy on bread, flat bread, or on a bed of lettuce!

(2 servings)

Printable Recipe 

Chicken Scampi

My family doesn’t like shrimp so traditional shrimp scampi is a no go at my house.  So I decided to make scampi with chicken instead.  You know a meal is a winner when hubby, the Wee One, and Imaginative One all love the meal.  There was no complaints about the meal.

About five years ago, I got a spaghetti pot that cooks the spaghetti whole.  The boys loved eating the whole pieces of linguine.  They loved slurping up the pieces.  It made the meal fun for them.

Chicken Scampi

IMG_0706Stars of the recipe:

  • 1/2 box of linguine, cooked (reserve 1 cup of the cooking water) – I used whole wheat pasta.
  • 1 lb. of chicken, cubed
  • 1 Tbsp. extra virgin olive oil
  • 5 Tbsp. butter (separate into a 2 Tbsp. piece and a 3 Tbsp. piece)
  • 1/2 onion, diced
  • 2 Tbsp. minced garlic
  • 1 c. white wine
  • 2 lemons, juiced (microwave them for 10 seconds before juicing them)
  • 1 Tbsp. dried parsley or 2 Tbsp. fresh parsley

Steps:

  1. Cook the linguine, reserving 1 cup of the cooking water.
  2. In a skillet, heat the oil and 2 Tbsp. of the butter over medium heat.
  3. When the butter is melted, add the chicken, onions, and garlic.  Cook until the chicken is cooked.  (5 to 10 minutes)
  4. Remove the chicken, onions, and garlic.  Tent a piece of foil over the chicken to keep it warm.
  5. Place the skillet over high heat.  Add the lemon juice and white wine.  Deglaze the bottom of the skillet and then cook until boiling.  Add the cooking water and 3 Tbsp. butter.
  6. Lower the heat.  Once the butter is melted, add the chicken, onions, and garlic.  Cook for about 3-5 more minutes until the sauce is thickened.
  7. Add the parsley and remove from heat.
  8. Pour over the cooked linguine and combine.
  9. Serve and enjoy!

Printable Recipe

IMG_0704

Crockpot Chicken

I thought I had blogged about this before but when I was looking for it, I couldn’t find a blog entry about crock pot chicken.  If there is one, I apologize.

Cooking for a semi-picky eater is a challenge.  The Imaginative One is often fearful about trying new foods especially if he doesn’t know what ingredients are in the meal.  This is one of his favorite ways to eat chicken and he has requested it for a birthday dinner before.

I wanted to post this recipe because I have a few future recipes that are going to use some of the left-over chicken.  Any of the other left-over chicken is put in the meal size portions and then frozen for future meals.

Crockpot chicken

Star of the recipe:

  • 4-5 pound chicken, giblets and neck removed and washed
  • spices

Steps:

  1. If there is any giblets and neck, remove those.
  2. Wash the chicken.
  3. Place the chicken in the crock pot.  Breast side up.
  4. Season with salt, pepper, or any other spice – it’s your choice.
  5. Cook on low for 6 to 8 hours.
  6. Once cooked, save the juices for stock.

Two days ago, I posted about the Foodie Pen Pals, I participated in.  Shania who sent my package lives in the area stricken by Superstorm Sandy.  She is a reader of my blog.  I just want to let her know that my thoughts and prayers are with her and her family.

Printable Recipe

Chicken stew with parsley dumplings

About twoish years ago, I found this recipe while watching the Food Network.  The show was Quick Fix Meals with Robin Miller.  She had a lot of good ideas and recipes.  One of the best recipes I got from watching her show was a recipe for chicken stew with parsley dumpling which is now one of hubby’s favorite meals.  He typically does not eat dinner leftovers for lunch.  However when I make this for dinner, he will make an exception.

Chicken stew with parsley dumplings

Stars of the recipe:

  • 1 tsp. Extra virgin olive oil or vegetable oil
  • 2 cups chopped onion
  • 1 cup sliced carrots
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
  • 2 cups sliced mushrooms (Sometimes I leave these out because hubby does not like mushrooms.)
  • 1 cup frozen peas
  • 1/2 teaspoon salt, divided
  • 8 cups reduced-sodium chicken broth (I used between 4 and 6 cups instead.)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 teaspoon pepper
  • 1/2 cup buttermilk
  • 1 tablespoon olive oil

Steps:

  1. In a large stock pot or Dutch oven, add the oil.
  2. Add the onions and carrots and saute for 1 minute.
  3. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
  4. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
  5. Add the chicken broth and set pan over high heat.
  6. Bring to a boil. Let simmer 10 minutes.
  7. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
  8. Add buttermilk and oil and stir with a fork until mixture comes together.
  9. Using a large spoon or a small ice cream scoop (I use a cookie dough scoop.), drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.
  10. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!

Printable Recipe