Slow Cooker Honey Sesame Chicken

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles. *You can also sprinkle more red pepper flakes on top if you want more heat.

Recipe from http://www.sixsistersstuff.com

From June 2012 SisteRSpeak.

Chicken Pot Pie

2 C diced cooked chicken (2 chicken breasts - -I sometimes pan fry them until they are just done and sometimes boil them)

2 C diced potatoes, blanched (2 medium potatoes)

1 C carrots, blanched (2 carrots)

1 C chopped onion

1 C sweet green peas

6 T butter

6 T flour

2 C chicken broth (may use that from boiling chicken)

1 C milk

Salt, pepper, seasonings (I use about 1/2 t or more salt and 1/4 black pepper, and about 1 t chicken bouillon)

Fresh parsley, finely chopped

1 recipe Double Pie Crust

Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into 1/2 inch cubes.

Place diced potatoes and carrots in boiling water and blanche vegetables until they are just beginning to soften, (about 7-8 mins). Remove and rinse in cold water. Set aside.

Melt butter in large saucepan. Saute celery and onions in butter until almost tender, (2-3 mins). Add flour and cook another 2 minutes to make a blonde roux.  Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens.

Add potatoes, carrots, chicken and peas to sauce.  Pour into a 9 inch pie crust and tover with top crust. Make slits in top crust to vent pie. Bake pie in 400 degree oven for 30-40 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you season the sauce just a little because the vegetables will balance out the flavor.

Shared in RS Program February 26, 2012.

From Esther West-Emeril Lagasse, Esther grew up and got married!

Verde Chicken Mexican Lasagna

1 pound chicken, cooked and shredded

1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.

The rest of LDS Living winners and other yummy recipes can be located at this blog:

girlsinaprons.blogspot.com

(This recipe with pictures: http://girlsinaprons.blogspot.com/2012/01/verde-chicken-mexican-lasagna.html)

19 February 2012

Kung Pao Chicken

3 boneless chicken breasts or 5-6 thighs

4 TBSP oil
½ cup peanuts
8-14 dried hot chili peppers, with the tops broken off
1 large or 2 small red bell pepper; largely diced
2 zucchinis, cut into bite-sized wedges
3 ½ tsp minced fresh ginger
3-6 green onions with tops cut in ½" pieces

Bowl 1 Marinade:
½ tsp sugar
4 tsp cornstarch
¼ tsp salt
4 tsp water
4 tsp soy sauce 

Bowl 2 Sauce:
3 tsp sugar
3 tsp cornstarch
6 tsp water
6 tsp soy sauce
2 TBSP red wine vinegar
4 TBSP chicken broth

Cut chicken into small pieces. Make mixtures. Pour marinade over chicken and let stand 30 minutes. Reserve sauce until cooking.

1. Heat 1 TBSP oil in wok or large skillet over medium heat. Add peanuts; stir and cook until lightly toasted. Remove peanuts and set aside.
2. Cook red pepper and zucchini in 1 TBSP oil. Stir fry until tender-crisp. Remove from pan.
3. Add 2 TBSP oil in skillet over medium heat. Add chili peppers. Stir-fry until peppers just begin to char, about 1 minute.
4. Increase the heat to high. Add chicken mixture; stir fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in the center, about 1 minute.
5. Add peanuts, vegetables (including green onions), and sauce mixture to skillet. Cook and stir until sauce boils and thickens. Serve over white rice.

A few notes.
~We like more peanuts---about 1 cup.
~Be very exact on measuring the ginger.
~The peppers are what give this dish the kick. We like a fair amount of heat so I use about 12.
~Following the steps exactly makes a big difference; I actually use the timer on this. If the cooking takes longer than the suggested time, your heat is not high enough.
~The coloring is a little different than you get in a restaurant-I think they may put a little coloring in it. I tried a little red once and it looked a little closer, but I decided not to bother with that issue. The flavor is awesome!

Submitted by Darcee Waddoups, in honor of Chinese New Year 2012.

"Being married to someone who thinks he's part Chinese (or just really wishes it so. . .) I've learned to cook a lot of Chinese dishes over the years.  One of our favorite family traditions is to eat Chinese food for a week around Chinese New Year.  With that just around the corner (January 23 this year), I thought I'd hijack the recipe corner for a couple of weeks to share some of our favorites.  If you like to cook, maybe you'll try a few.  If not, maybe you'll get take-out.  Either way, Gong Xi Fa Cai  (Happy New Year!)!"

Black Pepper Chicken

3-4 skinless and boneless chicken breasts, cut into thin strips
2 onions, cut into thin strips
1-2 red peppers, cut into thin strips
3 TBSP soy sauce
1-2 tsp freshly milled black pepper (we tend to like closer to 2 tsp)
1/2 tsp sugar
1/2 tsp Maggi seasoning (purchase online, at an Asian market or borrow from Darcee)**
2 TBSP oil

Marinate chicken in 1 TBSP soy sauce for 10 minutes.

Heat pan and add cooking oil.  When the oil is hot, add chicken and black pepper.  When almost all cooked, add sliced onions and stir fry until aromatic.  Add the red pepper. Stir-fry for 1 minute more and add in remaining soy sauce, sugar and Maggi seasoning.  Serve over rice.

**While you can make this without this seasoning, it makes all the difference in the world for this recipe.

Submitted by Darcee Waddoups in honor of Chinese New Year 2012.

Cashew Chicken

8 chicken thighs (or 4 breasts) sliced thin

Marinate in 2 TBSP soy sauce and 1/2 tsp garlic.

Cut 6-8 green onions in 1/2 inch pieces. Set aside.

Measure 1 TBSP chopped ginger and 1 tsp minced garlic; put in bowl and set aside.

6 dried whole red chili peppers, tops broken off

1 cup cashews

Sauce:

2 tsp white sugar

2 TBSP soy sauce

1 TBSP chicken broth
4 tsp sugar
2 tsp corn starch

Heat 1 TBSP oil; cook chili peppers until they start to blacken. Add chicken and cook until almost done. Add garlic/ginger and cook with chicken for about 1 minute. Add green onions and sauce. Cook until sauce thickens. Add cashews. Serve over rice.

Tiny Spicy Chicken

1 1/2 TBSP chili paste

2/3 c ketchup
4 TBSP soy sauce
3/4 c vinegar
1 c sugar
6 TBSP brown sugar
3/4 c chicken broth
1 clove garlic

Cut up 3 lbs. of chicken in small cubes. Sprinkle with garlic salt then coat in cornstarch (about 1 cup). Fry in small batches until lightly browned in oil. Place chicken in 9x13 pan. Mix sauce ingredients together in sauce pan and cook until just boiling. Pour over chicken. Bake @ 350 for 40-45 minutes, stirring every 15 minutes until sauce is thickened. Serve over rice.

Submitted by Darcee Waddoups in honor of Chinese New Year 2012.

While this is not my favorite dish, it is probably my kids' favorite Chinese dish and those outside of my family who have eaten it have love it equally.

Honey-Soy Glazed Chicken

Adapted slightly from mmmcafe.blogspot.com

1 ½ lbs chicken tenderloins (about 8)
½ tsp salt
¼ tsp pepper
½ cup honey
¼ cup soy sauce
¼ cup chopped onion
⅛ cup (2 T) Ketchup
1 T canola oil
1 clove garlic, minced
½ tsp minced ginger or ¼ tsp ground ginger
¼ tsp red pepper flakes

Place chicken in the crock pot, combine remaining ingredients and pour over chicken.  Cook on high for 3 hours or low for 4-5 hours.  Shred chicken, return to crock pot and toss with sauce.  Serve over rice.

10 December 2011

Chicken Pot Pie

2 cups diced cooked chicken (2 chicken breasts – I sometimes pan fry them until they are just done and sometimes boil them)

2 cups diced potatoes, blanched (2 medium potatoes)

1 cup carrots, blanched (2 carrots)

2 cup chopped celery (2 celery)

1 cup chopped onion

1 cup sweet green peas

6 T butter

6 T flour

2 cups chicken broth

1 cup milk

Salt, pepper, seasonings (I use about ½ tsp or more of salt and ¼ tsp of black pepper, and about 1 tsp of chicken bouillon.)

Fresh parsley, finely chopped

1. Cook chicken breasts until they are just done, then cover and set aside. Cube chicken into ½ inch cubes.

2. Place diced potatoes and carrots in boiling water and Blanche vegetables until they just begin to soften (about 7-8 min). Remove and rinse in cold water. Set aside.

3. Melt butter in large saucepan. Sauté celery and onions in butter until almost tender (2-3 minutes). Add flour and cook another 2 minutes to make a blonde roux. Add chicken broth and cook until sauce begins to thicken. Add seasonings and milk and cook until sauce again thickens. 

4.  Add potatoes, carrots, chicken and peas to sauce. Pour into a 9 inch pie crust and cover with top crust. Make slits in top crust to vent pie.

5.   Bake pie in 400F oven for 30-45 minutes until crust is golden brown and vegetables are tender.

Hint: The pie will taste better if you over season the sauce just a little because the vegetables will balance out the flavor.

 Double Pie Crust:    

    2 cups flour, 2 tsp. salt, ½ cup cold shortening plus ½ cup cold butter, ½ cup ice-cold water.

Cut cold shortening and butter into flour and salt until it resembles course crumbs. Add enough water until a soft dough forms.   Divide dough into 2 balls and wrap each in plastic wrap. Refrigerate dough until it is chilled, before making crusts, about 30 minutes or more.

(I take my dough out of the fridge a couple of minutes before I roll it out so that it can warm and soften slightly. I then knead it only about 5 times so that it rolls out well but isn’t tough.)

(Esther West - Emeril Lagasse)


18 September 2011

Teriyaki Chicken

One of my favorite easy recipes:

3 lbs. Chicken (whole, breasts or thighs)
3/4 C sugar
3/4 C soy sauce
1 1/2 t dry ginger
2 cloves garlic, minced
1/4-1/2 t black pepper
3-4 shakes cayenne pepper

Stir all ingredients together except chicken.  Mix well.  Pour over chicken in baking dish.  Cover and refrigerate for at least 3 hours. Turn chicken about every hour or as needed to marinate all sides and pieces.

Bake for 45 minutes-1 hour at 350 or until 165 degrees.  Serve over rice with a frozen veggie mix.

Darcee Waddoups

BBQ Chicken Kabobs

1 lb skinless, boneless chicken breasts
1 large green bell pepper
1 large red bell bepper
1 large yellow onion
1 large pkg mushrooms
2 cups diced fresh pineapple

Cube chicken into bite size pieces. Cube green and red peppers and yellow onion into bite size pieces. Leave mushrooms whole.

Sauce:
1 c ketchup
1/2 c mustard
2 T steak sauce
1/4 c bottled hot pepper sauce
1/4 c pineapple juice
1/2 c sugar

Mix together sauce ingredients in a sauce pan over medium heat. Cook on low heat for 10 minutes. Divide into two containers. Use one container of sauce to baste kabobs before and during cooking on grill. Use other container to drizzle sauce ofer kabobs prior to serving.

Spear chicken, veges and pineapple onto skewers, alternating pieces to give a variety on each. Coat each kabob with sauce and cook over medium hot grill about 10-15 minutes or until vegetables are softened and chicken is done. Serves 4-6.

August 8, 2010

Parmesan Crusted Chicken

Ingredients:
Cooking spray
2/3 C flour
Generous amounts of salt & pepper
1 t garlic powder
Dash of cayenne
1 t Italian seasoning
2 lbs boneless skinless chicken breasts cut into 1/2 inch wide strips
2/3 C milk
2/3 C Parmesan cheese
1 C quick cooking oats
1 t garlic powder
1 t onion powder
1 t dried oregano

1. Preheat oven to 400 degrees.

2. Coat a large baking pan covered with aluminum foil with cooking spray.

3. In a shallow dish combine flour, garlic powder, cayenne, Italian seasoning, salt & pepper.

4. Add chicken to flour mixture and turn to coat.

5. In a third shallow dish or plastic bag combine Parmesan, oats, garlic powder, onion powder and oregano.

6. Dip flour coated chicken into milk and then transfer to oat mixture.

7. Place chicken on baking sheet and spray the chicken with cooking spray.

8. Bake 15 minutes until crust is golden brown and chicken is cooked through.

Serve with Creamy Honey-Mustard Dip.


May 9, 2010