4-5 lbs whole chicken
1 large onion quartered
handful of carrots
1 TBSP rosemary
1 TBSP Thyme
Or use your favorite spice blend
- drizzle olive oil over chicken and sprinkle or rub spices on chicken
- place in slow cooker
- place carrots and onions around the chicken
- cook for 5-6 hours on high or 8 hours on low
This chicken was so moist and tender it fell off the bone.
Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts
Monday, January 12, 2009
Tuesday, December 30, 2008
Roasted Chicken with lemon and olives (Michelle)
4-5 chicken breast or 2 breast and 2 thighs
2 lemons (quarted)
1 can of whole olives, drained
1 onion (quarted)
Place chicken in a greased casserole dish. Rub with EVOO and sprinkle with rosemary
Place lemons, olives and onion around chicken.
Bake for 35-45 mins at 425 degrees.
2 lemons (quarted)
1 can of whole olives, drained
1 onion (quarted)
Place chicken in a greased casserole dish. Rub with EVOO and sprinkle with rosemary
Place lemons, olives and onion around chicken.
Bake for 35-45 mins at 425 degrees.
Canton Fine Arts Casserole (Carol Owens)
2 cans cream of celery soup
2 T lemon juice
1 tsp salt
1 c. mayo
½ c milk
2 stalks celery, chopped
1 can sliced water chestnuts, drained
1 sm. Can sliced mushrooms, drained
2 T. chopped onions
5-6 c. cooked chicken
2 c. cooked rice
1/3 s. slivered almonds
½ c. shredded cheddar cheese
Combine and heat in a saucepan the soup, lemon juice, salt mayo and milk. Add celery, water chestnuts, mushrooms and onion. Stir in chicken and rice. Place the mixture in a greased 9X13 inch dish. Bake at 350 for 30 mins. Top with almonds and cheese. Bake 10 mins longer. Serves 8-10
2 T lemon juice
1 tsp salt
1 c. mayo
½ c milk
2 stalks celery, chopped
1 can sliced water chestnuts, drained
1 sm. Can sliced mushrooms, drained
2 T. chopped onions
5-6 c. cooked chicken
2 c. cooked rice
1/3 s. slivered almonds
½ c. shredded cheddar cheese
Combine and heat in a saucepan the soup, lemon juice, salt mayo and milk. Add celery, water chestnuts, mushrooms and onion. Stir in chicken and rice. Place the mixture in a greased 9X13 inch dish. Bake at 350 for 30 mins. Top with almonds and cheese. Bake 10 mins longer. Serves 8-10
Chicken or Turkey Enchilladas
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 6 hours 10 min.
Ingredients:
• 2 turkey thighs or drumsticks (about 2 pounds) or Chicken
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1/3 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 8 flour tortillas (6 inches), warmed
• Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Directions:
Remove skin from turkey. Place in a 5-qt. slow cooker.
In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low for 6-8 hours or until turkey is tender.
Remove turkey; shred meat with a fork and return to the slow cooker. Heat through.
Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Yield: 4 servings.
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 6 hours 10 min.
Ingredients:
• 2 turkey thighs or drumsticks (about 2 pounds) or Chicken
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1/3 cup chopped onion
• 2 tablespoons Worcestershire sauce
• 1 to 2 tablespoons chili powder
• 1/4 teaspoon garlic powder
• 8 flour tortillas (6 inches), warmed
• Optional toppings: chopped green onions, sliced ripe olives, chopped tomatoes, shredded cheddar cheese, sour cream and/or shredded lettuce
Directions:
Remove skin from turkey. Place in a 5-qt. slow cooker.
In a small bowl, combine the tomato sauce, chilies, onion, Worcestershire sauce, chili powder and garlic powder; pour over turkey. Cover and cook on low for 6-8 hours or until turkey is tender.
Remove turkey; shred meat with a fork and return to the slow cooker. Heat through.
Spoon about 1/2 cup of turkey mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Add toppings of your choice. Yield: 4 servings.
Pesto Chicken Pasta (Taste of Home)
8 oz uncooked ziti
1 cup frozen peas and carrots
1 envelope pesto sauce mix
1 Tbsp cornstarch
1 ½ cups milk
1 cup cubed cooked chicken
¼ tsp salt
¼ tsp pepper
¼ cup chopped walnuts
Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.
Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.
FREEZES WELL!
1 cup frozen peas and carrots
1 envelope pesto sauce mix
1 Tbsp cornstarch
1 ½ cups milk
1 cup cubed cooked chicken
¼ tsp salt
¼ tsp pepper
¼ cup chopped walnuts
Cook pasta; add peas and carrots during last 2 mins of cooking. Meanwhile, in a small saucepan, whisk pesto mix, cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Stir in the chicken, salt and pepper.
Drain pasta mixture; place in a large serving bowl. Add the chicken mixture; toss to coat. Sprinkle with walnuts.
FREEZES WELL!
Chicken Curry with Chickpeas (Robin Miller)
Chicken Curry with Chick Peas
1 can chick peas
2 c. quick cooking rice (Basmati)
2 roasted chicken breast halves
1 eggplant
2 red bell peppers
1 med or 1 large yellow squash
3 carrots
1 cup yogurt
1 tsp curry powder
1 tsp cumin
¼ cup chopped fresh cilantro
- prepare rice and set aside
- cut chicken breast into ½ to 1 inch pieces. Transfer chicken to medium saucepan.
- Add chick peas, roasted vegetables (only 1 cup needed), yogurt, curry powder & cumin. Mix well.
- Set pan over medium – low heat & cook 3-5 mins.
- Remove from heat and stir in cilantro.
- Season to taste with salt and pepper
Serve along side rice
1 can chick peas
2 c. quick cooking rice (Basmati)
2 roasted chicken breast halves
1 eggplant
2 red bell peppers
1 med or 1 large yellow squash
3 carrots
1 cup yogurt
1 tsp curry powder
1 tsp cumin
¼ cup chopped fresh cilantro
- prepare rice and set aside
- cut chicken breast into ½ to 1 inch pieces. Transfer chicken to medium saucepan.
- Add chick peas, roasted vegetables (only 1 cup needed), yogurt, curry powder & cumin. Mix well.
- Set pan over medium – low heat & cook 3-5 mins.
- Remove from heat and stir in cilantro.
- Season to taste with salt and pepper
Serve along side rice
Buffalo Chicken Chili (Slow Cooker) by Sara Coreya
1 T extra virgin olive oil
1 1/2 pounds all white meat ground chicken breast
1 (19 oz) can white kidney beans, drained and rinsed
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs of celery, finely chopped
5 large cloves garlic, chopped
1 T smoked paprika (I used chipotle chili powder for the contest.)
1 bay leaf
salt and pepper
1 cup chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used 1/4 cup Frank's Red Hot. Being from Buffalo, NY, I have to use Franks. Thats what is used for the original Buffalo Chicken Wing.)
1 (28 oz) can diced tomatoes
Place a large pot over med high heat and add EVOO. Once the pot is hot, add the ground chicken. Brown it and use a wooden spoon to break it up into small pieces, about 5-6 minutes until browned.
Add the carrot, onion, celery, garlic, paprika or chili powder, bay leaf, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Remove mixture to slow cooker.
Add the chicken stock to pan and scrape up any brown bits on the bottom of the pot. Remove to slow cooker. Add hot sauce, tomatoes and beans to the slow cooker and stir to combine. It will seem like there is not enough liquid, but as it cooks in the slow cooker, liquid will develop.
(After about 3 hours, I added a couple glugs of blue cheese dressing and stirred to mix.)
Cook on low for 4-6 hours.
Serve with a bit of crumbly blue cheese on top. Yum!
1 1/2 pounds all white meat ground chicken breast
1 (19 oz) can white kidney beans, drained and rinsed
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs of celery, finely chopped
5 large cloves garlic, chopped
1 T smoked paprika (I used chipotle chili powder for the contest.)
1 bay leaf
salt and pepper
1 cup chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used 1/4 cup Frank's Red Hot. Being from Buffalo, NY, I have to use Franks. Thats what is used for the original Buffalo Chicken Wing.)
1 (28 oz) can diced tomatoes
Place a large pot over med high heat and add EVOO. Once the pot is hot, add the ground chicken. Brown it and use a wooden spoon to break it up into small pieces, about 5-6 minutes until browned.
Add the carrot, onion, celery, garlic, paprika or chili powder, bay leaf, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Remove mixture to slow cooker.
Add the chicken stock to pan and scrape up any brown bits on the bottom of the pot. Remove to slow cooker. Add hot sauce, tomatoes and beans to the slow cooker and stir to combine. It will seem like there is not enough liquid, but as it cooks in the slow cooker, liquid will develop.
(After about 3 hours, I added a couple glugs of blue cheese dressing and stirred to mix.)
Cook on low for 4-6 hours.
Serve with a bit of crumbly blue cheese on top. Yum!
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