Chicken With Tomato Rice Pilaf

I recently got a few new cookbooks that contain some really amazing recipes. I'm hoping to try several over the next few weeks and will post the recipes here.

Tonight I made a dish called Chicken With Tomato Rice Pilaf from Claudia Roden's Arabesque. This cookbook contains recipes from Morocco, Lebanon and Turkey. There are many beautiful photographs throughout the book as well. It would make a beautiful coffee table book because the cover is so pretty. I really enjoyed reading this book because not only is it a cook book, it also contains a wealth of information about the countries from which the recipes hail. This is the first recipe I have tried from this book and it is wonderful! We had it with buttered peas, homemade pitas and hummus.



Chicken With Tomato Rice Pilaf
(Adapted from Arabesque by Cladia Roden)

(for the rice)
1 1/2 c. long grain rice
1 (15 oz.) diced tomatoes
1 tsp. chicken bullion powder
2 tsp. sugar
salt and pepper
1/2 stick butter, diced

(for the chicken)
4 boneless, skinless chicken pieces
1 Tbsp. light olive oil
2 Tbsp. butter
1/2 tsp ground coriander
salt and pepper
dried parsley


Start by making the rice. Blend tomatoes in blender then add enough water to make 2 2/3 cups. Pour the tomato puree into a pot along with the bullion, sugar and salt and pepper to taste. Bring to a boil then reduce to a simmer and let cook for 20 minutes or until rice is fluffy. Add more water if needed towards the end of cooking and simmer a few more minutes. Stir in butter and set aside. For the chicken, cut chicken into bite sized pieces. Heat oil and butter in a skillet then add chicken and cook 6 - 8 minutes or until lightly browned. Turn pieces over once during cooking. Serve chicken over the rice sprinkled with parsley.

King Ranch Casserole

It's been a while since I have posted a new recipe. We've all been sick here over the past couple of months so our Thanksgiving was a quiet and simple one. Praise God we are doing fine now!

As most people do, I tire quickly of turkey after Thanksgiving. So, I recently brought out some of my favorite cookbooks to find some nice warming family meals that do not involve turkey. I found this one in The Joy of Cooking. I have yet to be let down by one of their recipes and this is no exception. Reminiscent of chicken enchiladas, this casserole is warm, soothing and was a quick hit with my whole family.

King Ranch Casserole
(adapted from The Joy of Cooking)

12 corn tortillas, cut into quarters
4 cups cooked, cubed chicken
1 large onion, chopped
12 slices American cheese, sliced diagonally in half
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. chicken broth
1 can diced tomatoes, drained
1 can green chilies, drained

Pre-heat oven to 375 degrees. Spray 9 x 13 in. dish with cooking spray. In a bowl, mix together soups, broth, tomatoes and chilies. Layer in the pan as follows: 1/2 tortillas, 1/2 chicken, 1/2 onion, 1/2 cheese, 1/2 soup mixture. Repeat layers. Bake for 50 minutes or until well browned.

Chicken with Creamy Dill Sauce

I finally feel like it's time to try some new and exciting recipes again. Our little one is content to sit in her swing as I chop, saute and rush about the kitchen so all is just about back to normal in our house these days. Here is a new recipe I had been wanting to try recently. I changed it up by substituting dill for the chives originally called for and adding some lemon juice to brighten the flavor. I served this over linguini with spinach on top of the linguini. It was a hit!




Chicken with Creamy Dill Sauce

(adapted from Eating Well's Healthy In a Hurry Cookbook)

1 lb. boneless, skinless chicken breasts, trimmed of fat and pounded to 1/2 inch thickness
1/4 c. plus 2 Tbsp. all-purpose flour, divided
3 tsp. extra virgin olive oil, divided
2 shallots, minced (I used 2 tsp. dried shallots from Penzey's)
1/2 c. dry white wine
1 (14 oz.) can chicken broth (or use homemade)
1 Tbsp. lemon juice
1/3 c. sour cream
1/2 Tbsp. Dijon mustard
1 Tbsp. dried dill
salt and pepper

Season chicken with salt and pepper then dredge in 1/4 c. flour. Heat 2 tsp. olive oil in a heavy skillet and cook chicken about 4 minutes on each side, until nicely browned over medium high heat. Place chicken on a plate and keep warm. Add remaining olive oil and shallots to the skillet and saute until golden. Put remaining flour in skillet and stir until combined. Add broth, wine and lemon juice. Stir well and bring to a simmer. Place chicken back in skillet. Add sour cream and Dijon mustard and stir well. Allow to simmer about 7 more minutes, until heated through and chicken is no longer pink in the center. Sprinkle with dill. Serve.

Pacific Island Chicken

It's been quite a week here. Our new little one is growing so fast... right before our eyes. It's always amazing to watch a new baby change and grow. The days seem to be passing instantly and before I know it I take a peek at my blog here and realize it's been days since I have posted.

I have been sticking to old stand-bys mostly when it comes to dinner. The other day we had a recipe I haven't made since before I started this blog. I'm not quite sure why because we all loved it and it was really easy too. The recipe is listed below.

I also found a cool new (to me anyhow) food blog that I really enjoyed so it's been added to my list of favorite food blogs. Take a look at Cooking Is Medicine.

Pacific Island Chicken

1 1/2 lbs. chicken breasts (I have made this with boneless-skinless, bone-in or chicken tenders, all work well)
1/2 c. soy sauce
1/4 c. brown sugar
1 can pineapple chunks (including the juice)
3 cloves garlic, minced
1/2 tsp. ground ginger
1/4 c. cold water
3 Tbsp. corn starch

Place chicken in crock pot and top with soy sauce, brown sugar, pineapple chucks, garlic and ginger. Whisk corn starch into cold water then pour over all. Cook on low for 6 hours or high for 4 hours. I serve this with broccoli seasoned with salt, pepper and shallots and Jasmine rice.

Chicken Sour Cream Enchilada Casserole

My mom always made this dish when I was growing up. It was always the dish we served when company came over... not only by mom's choice but by many requests from guests. It is still one of my favorites as well as my husband and children. We serve this with various side dishes, depending on our mood. Some favorites include refried beans, Spanish rice, Spanish slaw, green salad, marinated tomato slices or calebacitas. My mom always made this in the traditional "enchilada style" with each enchilada rolled separately but I find it quicker and easier to make this like a casserole. Either way, it is delicious!

Chicken Sour Cream Enchilada Casserole

1 lb. chicken breast (boneless/skinless) cooked and diced (I use a food processor)
1 can cream of chicken soup
1 can Progresso brand cream of mushroom soup (If you can't find Progresso, use any brand with 1/2 soup can of milk added)
1/4 c. sour cream
1 can diced green chilis, drained
2 c. grated cheddar or Monterey Jack cheese
1 onion, minced
18 corn tortillas

Heat oven to 350 degrees. In a blender, combine soups and sour cream plus 1/2 c. of the cheese. Pour soup mixture into a sauce pan and heat through. Ladle a small amount of the soup mixture into a 9 x 13 in. pan. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan. Next add a layer of 1/3 of the chicken. Then add a layer of 1/3 of the onions. Then add a layer of 1/3 of the cheese. Then add a layer of 1/3 of the soup mixture. Then sprinkle with 1/3 of the green chilis. Repeat layers twice. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted.

Creole Chicken

I found this recipe in a cookbook I have had for many years. It's called The Southern Living Five Star Recipe Collection... one of those cookbooks that is in a three ring binder and you buy the recipe cards to fill it up over a period of time. I love this cookbook so much! Tons of great recipes. This one is so good, if you love southern food, give it a try. It takes a bit of time but it's fairly easy and delicious!

Creole Chicken

1/2 c. plus 3 Tbsp. all-purpose flour, divided
1/2 c. plus 3 Tbsp. canola oil, divided
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (10 3/4 oz.) can chicken broth
1 (8 oz.) can tomato sauce
3 bay leaves
1 tsp. garlic powder
1/2 tsp. Creole Seasoning
1 tsp. oregano
1/2 tsp. pepper
1/2 tsp. dried thyme
2 lbs. boneless, skinless chicken breast, cut into bite sized pieces

Combine 1/2 c. flour and 1/2 c. canola oil in a Dutch oven. Cook over medium-low heat for 30 minutes (or until roux is caramel colored). Add onions, bell pepper an garlic. Saute 4 minutes. Add broth, tomato sause and bay leaves. Cover and simmer on low heat for 20 minutes.

Combine remaining flour, garlic powder, Creole Seasoning, oregano, pepper and thyme in a large Ziploc bag, seal and shake well. Add chicken then seal and shake well once again.

Add remaining oil to a large skillet and heat to medium. Brown chicken in oil in batches then add to Dutch oven. Cover and simmer over low heat for 5 minutes. Remove bay leaves. Serve over rice or grits.

Chicken Adobo

With all the chaos that comes with unpacking after a move, I misplaced the cable that goes to my digital camera... so please bare with me as I search. The recipes won't stop but the pictures might be some time in coming. Today is my youngest daughter's 2nd birthday so when I get a pic for this recipe I'll be sure to post one of her cute cake as well :) I've got to find that cable, my camera's memory is about full.

Chicken Adobo has been one of those life saving recipes for us this past week. It's so easy and takes only a few minutes on the good 'ol George Foreman Grill (or you can grill them outdoors on your barbecue, bake them or broil them). You can use any kind of chicken for this... bone-in, boneless/skinless, even a whole chicken would work... just be sure to use enough lime juice to coat all the meat.

Chicken Adobo

Chicken (I used 2 lb. boneless/skinless chicken tenderloins)
3 key limes (adjust the amount according to the amount of chicken you are using)
Adobo Seasoning (make your own or if you don't have time Goya makes a nice ready made version)

Early in the day, sprinkle chicken generously with Adobo seasoning. Arrange pieces so that you can evenly squeeze lime juice over them. I used one of those metal lime juicers. Cover the chicken and place it in the refrigerator until ready to cook. Cook as desired. This chicken is so moist and delicious yet so simple. You can marinate it as little as 1/2 an hour up to 6 hours. Overnight would be too long because the citrus juice will begin to cook the meat. I served this with pinto beans and homemade rice-a roni and homemade tortillas but it would be great with just about any side dishes you would like. Enjoy!

Indian Food Adventure

I have been wanting to make a "real" Indian meal ever since I ventured out of my culinary comfort zone and tried making a simple Chicken Curry some time ago. I fell in love with the flavor of curry and wanted to prepare something else that was new and exotic to us. I decided to seek out a main dish, a side dish and a veggie dish for this endeavor. It took me a while because there are so many great recipes out there and they all sound delicious. I had never really eaten Indian food before but just the sound of the recipes with all the fragrant spices got my mouth watering so I had to give it a try.

I found the main dish recipe at My Dhaba. I had seen recipes for Tandoori Chicken before but this one sounded so good and it was very easy. I was glad it was able to be prepared on my George Foreman Grill (you all know how much I LOVE my grill!!) :) Here's the recipe...

My Dhaba'’s Tandoori Chicken Recipe

Ingredients:
Chicken 2 full leg pieces, skinned (I used boneless, skinless chicken tenderloins)
Ginger 1 inch size, finely chopped (I used powdered ginger... in all the recipes)
Garlic 3 cloves, finely chopped
Onion 1, medium size, finely chopped
Cloves 2
Cinnamon ¼- inch stick
Lemon juice 1 tablespoon
Salt 1 teaspoon
Yogurt/curd 2 tablespoons, low-fat, non-salted; alternatively you may use 2 teaspoon soy sauce, teriyaki, or oriental sauce for getting totally different flavors
Vinegar 1 teaspoon
Red chilli powder 1 teaspoon or as needed to make it more hot
Cummin powder 1 teaspoon
Black pepper powder ½ teaspoon
Coriander powder 1 teaspoon
Turmeric powder ¼ teaspoon
Nutmeg powder ¼ teaspoon (optional)
Paprika powder 1 teaspoon (optional)

Method: Blend ginger, garlic, onions, cinnamon, salt, and cloves to a smooth wet paste and keep aside. Mix all the spice powders - red chilli, cummin, black pepper, coriander, turmeric, nutmeg, and paprika. Heat a pan, pour in the spice mix and roast for a minute on high heat. Combine the wet and roasted spice mixtures and spread all over the chicken pieces. Spinkle the vinegar and pour over the yogurt. Marinate the chicken pieces in this marinade covered for a minimum of 2 hours in a refrigerator, the more the better for a delicious flavor (if possible marinate it covered overnight). If marinating overnight, take the chicken pieces from the refrigerator an hour before cooking to bring it to room temperature.

Preheat the oven to 375 degree F, place the chicken on the low rack, and cook for 20-25 minutes. Then, turn over and cook for 10 more minutes or till the chicken pieces are completely roasted and get a golden brown color. Adjust the timings accordingly as needed. If chicken pieces are getting dry, you may baste it with a little butter or ghee. Alternatively you may also broil the marinated chicken pieces over an electric or charcoal grill.

Garnish the tandoori chicken with sliced onion rings, tomatoes, lemon wedges, and/or finely chopped coriander leaves and serve it immediately hot-hot. Enjoy!

The second recipe is for Indian Rice and Potatos and I found it on 28 Cooks. This recipe is delicious! Even if you are not a fan of highly spiced foods, give this one a try. The flavor is bright and buttery and so good. Here's that recipe.

Indian Rice and Potatoes
From 28 Cooks

2 medium potatoes, peeled and cut into sticks
3 tbsp yogurt
2 tbsp minced fresh cilantro
1 tsp ginger, peeled and minced
2 cloves garlic
1/2 tsp cayenne pepper
1/4 c dried coconut*
6 whole cloves
1 cinnamon stick
1 bay leaf
1 1/2 tsp cumin seeds
3 tbsp oil
1 cup rice
3/4 tsp turmeric
1 tsp light brown sugar
1 tsp salt
1 tsp lime juice
2 cups water
1/2 c frozen peas
1 tbsp butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut. Add potatoes, stir well, and allow to marinate for a few minutes. Heat oil in large pan, and add cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. Remove from heat, and stir in butter. Serve and enjoy!

Finally, I made Curried Vegetables based on a recipe for Curried Cauliflower I found over at Delicious Living. This one had a bit too much citrus for my taste but it was still good and went well with the other two recipes. This is the recipe.

Curried Cauliflower
From Delicious Living
(Serves 4)

2 tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon mustard seeds
4 cups cauliflower florets, washed and dried
2 tablespoons fresh lime juice
1/2 cup light coconut milk
1/4 cup vegetable broth or water
Sea salt, to taste (optional)

1. In a large skillet over medium heat, add olive oil and saute onion, garlic, and ginger for about 3 minutes. Add curry powder, cumin, and mustard seeds and saute for an additional 3 minutes, until fragrant.
2. Add cauliflower and lime juice and stir-fry on medium-high heat for about 5 minutes. Reduce heat, add coconut milk and broth or water, cover partially, and simmer on low heat for about 5 more minutes, until cauliflower is crisp-tender. Add sea salt to taste, if desired.

If you're new to Indian food or used to eating it often, give these recipes a try they are wonderful!

My 6 year old gave the Tandoori Chicken a thumbs up. In her words "Next time just add a little more salt, a little less pepper and it will be off the hook." I will take that as the highest praise :)

Creamy Chicken and Rice Casserole

I just realized that I've been giving my thoughts on my "Weekly Polls" but not sharing the stats with you so here they are for this past week:

The question was "What is your favorite kind of food?" The answers were as follows:

Answers			Votes	Percent
1.		American	2	10%
2.		Italian	5	24%
3.		Chinese	2	10%
4.		Thai	1	5%
5.		French	0	0%
6.		Indian	2	10%
7.		Mexican	5	24%
8.		Greek	1	5%
9.		German	0	0%
10.		Other (post a comment and let me know!)	3	14%

I'm a little disappointed that no one posted a comment to let me know what their favorite food is (those that chose option #10). I'm very curious to know! I'm not surprised that Mexican and Italian top the list, those seem to be favorites of many people. As for me, it's very hard to pick just one! I grew up eating a lot of Mexican food and although I do love it, I love most every other type on the list here as well plus other not listed like Soul food, Japanese food, Filipino food, Jamaican food and Hawaiian food... I'm sure there are some I'm forgetting!

The new poll is up so please vote! :)

On to the recipe......

I've been making this recipe for some time now for family at church with new babies. It's a great recipe because you can make up a double batch and because my kids love it :) This last time I snuck in some chopped broccoli and it was wonderful. An easy "heat and eat" meal!

Creamy Chicken-and-Rice Casserole

1 package chicken-flavored Rice-A-Roni (I use my Homemade Rice-A-Roni Mix)
1 Tbsp. butter or margarine
2 1/4 c. water
1 lb. boneless, skinless chicken breasts, cut in bite-sized pieces
1 c. veggies of your choice (optional) - I like to use broccoli but you can use mixed veggies, spinach, mushrooms, etc.
1/2 tsp. garlic powder
3/4 c. nonfat sour cream
1/4 tsp. pepper
1 can cream of mushroom soup, condensed
1/2 c. crushed multigrain crackers - or any kind of crumbs like bread crumbs, crushed corn flakes or even crushed Rice Krispies
2 Tbsp. butter or margarine, melted
1/2 teaspoon poppy seeds (optional)

Cook rice mix in a large nonstick skillet according to package directions, using 1 Tbsp. margarine and 2-1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, veggies, and garlic powder; saute for 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated.

ARF Tuesday - African Chicken Stew

I hope I'm not breaking the rules today, but I just had to veer off of Sweetnik's list of the top 20 ARF's to add another favorite ARF for today's recipe. According to The World's Healthiest Foods,

"Sweet potatoes feature many antioxidants

When it comes to antioxidants, sweet potatoes may offer a bit of an advantage. Not only are they a more concentrated source of vitamin C, but they are an excellent source of vitamin A, in the form of beta-carotene (potatoes contain hardly any beta-carotene). The vitamin C and beta-carotene in the sweet potatoes work as powerful antioxidants to help to eliminate free radicals, molecules that damage cells and cell membranes and which are associated with the development of conditions such as colon cancer, atherosclerosis and diabetic heart disease.

Yet, the antioxidant profile of sweet potatoes extends even further. Some of the proteins found in sweet potato, usually referred to as root storage proteins, have been found to have antioxidant activity. In fact, one of the compounds studied (an as yet to be named compound simply referred to as 33 kDa TI) has been shown to be about 1/3 as active as glutathione, one of the most active antioxidant compounds in the body."

Any boy do I LOVE sweet potatos! I know, a lot of people refer to them as "yams" but no matter the name they are delicious! Sweet potato pie, sweet potato muffins... anything to get that nice rich warm flavor. So when I saw a recipe for African Chicken Stew I knew I had to prepare it in honor of ARF Tuesdays. The recipe can be found in my latest newsletter which is located in the recipe archives. And if you aren't a newsletter subscriber yet, what are ya waiting for? Fill out the form at the top left of your screen. :)

Honey Dijon Chicken

I just finished making up my menus for the next two weeks. I found a recipe for Dijon Chicken from Chef Bek and decided to change it a bit. I think this will work out great and will be a nice change of pace for us. Here's what I'm planning for the next two weeks along with the recipe. This is 12 days worth of menus allowing for leftovers on some nights.

On another note, if you're looking for some great healthy breakfast recipes, check out the Virtual Recipe club round-up for January at the Savory Notebook.

On to the menus...

• Crock Pot Chili (with some barley thrown in for extra health benefits), biscuits
• Salisbury Steak, green beans, mashed potatoes
• Chicken with Sate Seasoning (from Penzey's) .... I'll throw in some pineapple I have in the freezer and soy sauce too...who knows what else... LOL!, California Mix Veggies (frozen), Jasmine Rice (possibly with Curry Powder)
• BBQ chicken, Crock Pot Baked Beans, Corn on the Cob (frozen)
• Ground Turkey Shepherd's Pie (no recipe, just a *vision* I have :)
• Chili Mac
• Great Northern Beans, Collard Greens
• Turkey Burgers, leftover baked beans, chips
• Honey Dijon Chicken, homemade rice-a-roni (with chopped broccoli added in), leftover Northern Beans
• Pinto Beans, Corn Bread, rice
• A casserole I am envisioning with ground beef, bell pepper, sweet corn, brown rice, spinach, and cheese (we'll see how it turns out, LOL!)
• Tacos, Spanish rice, refried beans

Honey Dijon Chicken

4 Tbsp. olive oil
4 boneless-skinless chicken breasts
1/2 c. all-purpose flour
1 medium Onion
3 cloves garlic
3 T. Dijon mustard
1/4 c. honey
1 c. chicken broth

Preperation:

1. Wash Chicken and butterfly it.
2. Slice Onions into 1/4 inch slices.
3. Chop garlic.

Directions:

Butterfly your chicken breasts. Coat with think layer of flour. In a saute' pan, add olive oil over medium high heat. Add the floured chicken breast and cook on one side for 3 to 4 minutes. Flip. Add onions, garlic, and saute' for 3 to 4 minutes. Deglaze your pan with the chicken broth for about 1 minute. Add Dijon mustard and honey, stir all ingredients, and bring to a boil. Salt and Pepper to taste. Remove from heat and serve.

Crispy Breaded Chicken Strips

The other night my hubby asked if I could make chicken strips. I make these often and they are so easy to make and very flavorful... a sure hit with kids and adults alike. I served these with peas and rice but I often make them with corn on the cob and baked beans or broccoli and noodles... they are versetile and if you pour some heated marinara sauce over them, top them with shredded mozzarella and heat them in the oven until the cheese melts you have an easy Chicken Parmesan.


Crispy Breaded Chicken Strips

2 lb. boneless, skinless chicken tenderloins
2 c. freshly grated bread crumbs
2 tsp. Italian Seasoning
2 Tbsp. freshly grated Parmesan or Parmeggiano-Reggiano cheese
2 tsp. Seasoned Salt, divided
1/2 tsp. pepper
1/4 c. buttermilk
1/2 c. mayonaise or plain yogurt

Combine bread crumbs, Italian Seasoning, cheese, 1 tsp. seasoned salt and pepper in a bowl. In a shallow dish, combine buttermillk, mayonaise or yogurt and 1 tsp. seasoned salt. Dip each piece of chicken in the buttermilk mixture then coat with the breadcrumb mixture. Place into a baking dish sprayed with non-stick cooking spray. Bake at 350 for 15 minutes, turn each piece then bake 15 more minutes.

Chicken Salad

I love a good chicken salad sandwich. I found a couple of cooked chicken breasts in the freezer so thought I would make some for lunch.

Since the chicken I was using was originally prepared as Greek Chicken it was very flavorful and didn't need much in the way of spices. The following recipe includes the usual spices that I would use and will work well with any leftover chicken.

Chicken Salad

2 boneless, skinless chicken breasts, cut into cubes or shreded
1 stalk celery, minced
1/4 of an onion, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill weed
1 tsp. Dijon mustard
squeeze of lemon juice
mayonnaise

Combine chicken, celery spices and mustard in a bowl and mix well. Add mayonnaise a spoon full at a time and mix well after each spoon full until you have a nice moist (but not wet) consistency.

Crock Pot Mexican Chicken

Mexican Chicken is something I created one day when I had boneless, skinless chicken breasts and no idea what to make with them. This dish is really packed with flavor and it's very versatile too. If I have leftovers I use it for taco filling or serve over rice with a vegetable or salad as a side.

Mexican Chicken

1 pkg. boneless, skinless chicken breasts
1 can diced tomatoes
1 can diced green chilies
1 onion, sliced thin
2 cloves garlic, minced
1 tsp. chili powder
1 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. pepper

Put all ingredients in crock pot and cook on high 4 hours or 6 hours on low. Shred chicken with a fork and mix well. Serve with tortillas, Spanish Rice and Refried Beans. Garnish with guacamole, sour cream and shredded lettuce.

Crock Pot Smothered Chicken

Smothered Chicken is one of my favorite comfort foods. This is a very loose interpretation of the original recipe, using ingredients I had on hand and made in the crock pot. I'm planning to serve it with rice-a-roni (made from my homemade mix) and Great Northern Beans.

Crock Pot Smothered Chicken

1 whole chicken, cut up and skin removed if desired
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, seeded and chopped
2 carrots, peeled and sliced
1 can cream of potato soup (any cream soup can be substituted)
1 can cream of chicken soup
2 tsp. seasoned salt
1/2 tsp pepper

If desired, dredge chicken in flour and brown (this is not necessary to do). Put vegetables in crock pot, then add chicken. sprinkle with seasoned salt and pepper, add soups. Cover and cook on low 6-8 hours or high 4-5 hours.

Apricot Chicken

I created this recipe a couple years ago when I was given some canned apricots. I knew my kids wouldn't eat them as is so I put them to a better use. This is very good served with rice or noodles.

Apricot Chicken

1 can apricots (make sure to peel them, they still have the peels onion the can)
1/2 c. soy sauce
1 Tbsp. Balsamic Vinegar
1/4 tsp. pepper
1/2 tsp. dried minced onion
2 cloves garlic, minced
1/4 tsp. Chinese 5 Spice Powder
1 Tbsp brown sugar
1 Tbsp honey

Drain the apricots (save the juice) and peel them, put them in a mini food processor and puree them. Pour the puree in a bowl and whisk the juice back in. Add the rest of the ingredients and whisk well. Pour over chicken and marinade then bake or put chicken in crock pot and pour marinade over it over the chicken and cook until done.

Greek Chicken

Peering into the refrigerator, I realized that I want to try something new tomorrow night. I just pulled out one of my favorite crock pot cook books, Fix It And Forget It Lightly by Phyllis Pellman, and I think I will make Greek Chicken. This is one of those recipes that actually makes your mouth water when you smell it cooking. It’s delicious! I have made a few revisions to the recipe… here’s my version:

Greek Chicken

6 potatos, quartered
3 lbs. boneless skinless chicken or a whole chicken, cut up and skinned
2 large onions, quartered
1 whole bulb garlic, minced
2 Roma tomatoes, seeded and quartered
½ c. water
3 tsp. dried oregano
1 tsp. salt
½ tsp pepper
1 Tbsp. olive oil
Juice of ½ a lemon
1 small can sliced or whole pitted black olives (optional)
1 red bell pepper, sliced (optional)

Put potatos in bottom of crock pot. Add chicken, onions, garlic. In a small bowl, wisk oregano, sale pepper, water and olive oil. Pour mixture over chicken and potatos. Cover and cook on high for 5 – 6 hours or low for 9 – 10 hours.

Chicken Katsu

Yesterday my husband took the family out for dinner. We tried a new Hawaiian barbecue place we'd seen many times but never tried before. Surprisingly the kids loved it, and so did we. Today my oldest daughter kept asking when we'd go back. I told her as soon as we were able. She asked if in the meanwhile I could make her Chicken Katsu like she'd eaten there. I found this recipe on Allrecipes.com and will be fulfilling her request later this week. It sounds inexpensive, simple and as we experienced first hand last night, it is delicious! I enjoyed mine with teriyaki sauce but the Tonkatsu sauce recipe that accompanies it sounds tasty too and we will give it a try!

Ashley's Chicken Katsu with Tonkatsu Sauce

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.
Servings: 2 (Submitted to Allrecipes.com by BASKETBALLGIRL)

Sauce:

1/2 cup Worcestershire sauce
1/4 cup ketchup
2 tablespoons soy sauce
pepper to taste

Chicken:

2 cups vegetable oil, for deep-fat frying
1/2 cup all-purpose flour
1/2 cup Japaneese panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Directions:

1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

2. Heat oil in deep fryer to 350 degrees F (175 degrees C).

3. Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.

4. Fry breaded chicken breasts pre-heatedted oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Thai Style Chicken, Vegetables and Noodles

This is a recipe I adapted from one I found at the Kraft Foods Website. I’ve really enjoy any type of Thai or other Asian recipes, they are simple, nutritious and delicious. Give this one a try!




Thai Style Chicken, Vegetables and Noodles

1 envelope GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix, prepared as directed on envelope (or you can used a bottled Asian style salad dressing)
2 Tbsp. soy sauce
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 package frozen Chinese style vegetables
2 Tbsp. peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 lb. thin spaghetti, cooked, drained
1 cup grated carrots
1/2 cup green onion slices
1/2 cup chopped cilantro
1/8 tsp. Chinese 5 Spice Powder

Mix dressing and soy sauce. Pour 1/3 cup of the dressing mixture over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Combine remaining dressing mixture, peanut butter, honey, crushed red pepper and 5 Spice Powder; set aside. Prepare vegetables in microwave according to package directions. Drain well. Place chicken and marinade in large skillet; cook and stir on medium-high heat 8 minutes or until chicken is cooked through. Place in large bowl. Add chicken, spaghetti, carrots, onions and cilantro; mix lightly. Add dressing mixture and vegetables; toss to coat.

Chicken Enchiladas & Calebacitas

I really love traditional enchiladas made with beef, but in an effort to eat less red meat I decided to make them with chicken instead. Here's my recipe and my favorite side dish to eat with them... Calebacitas (it means "little squash" in Spanish).

Chicken Enchiladas

1 lb. boneless, skinless chicken breasts, cooked and shredded
1/2 white onion, chopped finely
1 can enchilada sauce
1 dozen corn tortillas
3 scallions, minced
1 small can sliced black olives
1/2 lb. Cheddar cheese, grated

1. Heat oven to 350 degrees.

2. Pour a small amount of enchilada sauce in the bottom of a 9 x 13 in. pan and spread with a spoon.

3. Take 3 corn tortillas and wrap in a damp paper towel, microwave for 10 seconds (this makes them easier to work with without them cracking).

4. Take a tortilla and spoon a small amount of chicken and a small amount of onion down the center. Pour a little enchilada sauce over chicken and onion to moisten. Roll and place in the pan. Repeat with the other two tortillas. Repeat steps 3 and 4 until all tortillas are used.

5. Pour remaining enchilada sauce over the enchiladas. Sprinkle with cheese, olives and scallions.

6. Cover with foil and bake for 30 minutes. Remove foil and back 5 more minutes or until very lightly browned and cheese is melted.

Calebacitas

4 zucchini, chopped
1 can white corn, drained
1 tomato, seeded and chopped
1 clove garlic, minced
1 white onion, minced
salt, pepper and oregano to taste
shredded cheddar cheese to sprinkle on top

Add 1/4 c. water to a sauce pan. Add all ingredients except cheese and mix well. Allow to steam on medium low heat until all vegetables are tender. Top with cheese and cover to allow cheese to melt.