POULTRY – Page 69 – Chasing MY Life WHEREVER it Leads ME

TEXAS RED CHICKEN aka CHICKEN SLOPPY JOES

I just looooooooooooooove slow cooker recipes for the fall, well actually any time, but A LOT in the fall. This one is great over rice or served on buns like sloppy joes.

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts

1/4 cup ketchup

1/2 cup apple cider vinegar

1 tablespoon soy sauce

1/2 cup sugar

1 medium Vidalia onion, diced

2 cups homemade chicken broth

1/2 cup Sweet Baby Ray’s BBQ sauce

Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
Place chicken pieces in slow cooker.
Add onion pieces.
Pour ketchup mixture over top.
Cook on low 6-8 hours.
Remove chicken and shred – add back to sauce.
Serve over Rice or on buns.

RASPBERRY VINEGAR CHICKEN
3 chicken breasts, skinned, boned, and cut in half
Salt and pepper to taste
3 tablespoons canola oil
1/2 pound shallots or small boiling onions
1 cup chicken broth
3 tablespoons raspberry vinegar
3/4 cup quick cooking rice
1/2 cup fresh raspberries

Lightly sprinkle chicken with salt and pepper.
Heat 6-quart Presto® pressure cooker; add oil and brown chicken breasts.
Add shallots, chicken broth, and vinegar.
Close cover securely.
Place pressure regulator on vent pipe.
Cook for 3 minutes, with pressure regulator rocking slowly
Cool cooker at once.
Remove chicken and keep warm.
Return pan to heat and bring liquid to a boil.
Stir in rice; remove pan from heat.
Let stand 5 minutes.
Gently stir in raspberries.
Add back in chicken pieces.

Makes 4 servings

QUICK & EASY CHICKEN CHILI

Hi everyone, Tamy here filling in for Min. You can normally find me at my home blogs 3 Sides of Crazy, Always Eat On The Good China, on Sundays here at OUR KrAzY kitchen and on Saturdays over at THE Motivation Station, but today Min asked to fill in for her while she goes through the excruciating withdrawal of no computer and she waits for her new one to be delivered. I made up this recipe a couple of weeks ago when I was home without a car and the pantry was all but bare. Good thing I did, the guys loved it and it’s perfect for Min’s theme, Try A New Recipe Day!

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

Place frozen chicken breasts on the bottom.
Pour green chilies over chicken pieces.
Top with cream of potato soup.
Top with frozen broth.
Sprinkle chili seasoning mix on top of chicken broth.
Top with beef pieces.
Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

Don’t forget to visit Min at The Bad Girl’s Kitchen for more fabulous recipes!

FRENCH ONION CHICKEN

These were serious Dolly Parton chicken breasts that I found on sale. I just didn’t realize HOW big they were until I opened the package today. I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

FRENCH ONION CHICKEN
4 chicken breasts
4 tablespoons butter
4 slices bacon, diced and browned
1 package Laura Scudder’s French onion dip mix
2 tablespoons dehydrated red pepper
1/3 cup flour
1 large bunch green onions, sliced
2 cups homemade chicken broth
PURE
1 cup sour cream

Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
In a large skillet melt butter.
Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
One at a time dredge chicken in flour mixture coating well.
Brown chicken on both sides until crisp.
Using an electric skillet, spray with PURE.
Add browned chicken breasts.
Gently pour the broth mixture around the edges of the chicken.
Top chicken pieces with green onions.
Set on 200 degrees and simmer for an hour.
Brown bacon and drain oil.
Remove chicken and keep warm.
Sprinkle the bacon over the chicken pieces.
Bring drippings to a boil and reduce to 1 cup.
Remove from heat and quickly whisk in sour cream for gravy.
Serve with mashed potatoes.

QUICK & EASY CHICKEN CHILI and CHEDDAR CHEESE BISCUITS

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

Place frozen chicken breasts on the bottom.
Pour green chilies over chicken pieces.
Top with cream of potato soup.
Top with frozen broth.
Sprinkle chili seasoning mix on top of chicken broth.
Top with beef pieces.
Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

Hubby likes the biscuits a bit more done and the rest of us like them a little lighter! Either way they are really yummy.

CHEDDAR CHEESE BISCUITS

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons celery seeds
1 egg, room temperature
1 cup milk

Combine Bisquick and seeds and mix well.
Add cheese and mix again.
Whisk egg and milk together.
Gradually add egg mixture to Bisquick mixture and mix until well blended.
Drop by spoonfuls onto a well greased cookie sheet or use a mini-muffin pan.
Bake at 375 degrees for 20 minutes.

Green Chili Chicken and Lime Soup

I love chicken soup. Actually, I love homemade chicken soup.

I’ve made this soup a number of times and each time it seems to get better and better.

I often cook a bunch of chicken and have bags of portioned cooked, shredded chicken in the freezer. I cooked the rice early in the day so when it came time for dinner, this was able to be thrown together very quickly.

We ate this with a pepper jack peach quesadilla with honey lime sour cream. It was a wonderful meal!! Very healthy and incredibly tasty!!

Green Chili Chicken and Lime Soup Recipe

Adapted from Picky Palate

1 onion, chopped

4 cloves garlic, minced

2 cartons of chicken broth or 64 oz.

1 can Rotel with green chilies

2 – 4 oz. cans of green chilies

2 cups chicken, cooked and shredded

2 cups basmati rice, cooked

1/4 cup lime juice

1 1/2 tsp. cumin

Salt & pepper to taste

Handful of cilantro, chopped

Place onion in pan with cooking spray and cook for about 5 minutes. Add garlic, cook for one minute. Stir in chicken broth, tomatoes, green chilies, cooked chicken, cooked rice, lime juice and seasonings. Cook for 5 minutes, taste and season with salt and pepper as desired. Right before serving, add chopped cilantro.

Total calories = 1162

6 servings = 194 calories per serving

Pepperjack Peach Quesadilla & Green Chili Chicken and Lime Soup = 485 calorie dinner

Check out Debbi Does Dinner Healthy for more recipes!

PORK FRIED RICE

This dish is best prepared in advance, there are lots of parts to prepare.

PORK FRIED RICE & ORANGE HONEY CHICKEN

4 cups cooked rice, cold

1 1/2 cups cooked pork, diced

2 eggs, slightly beaten

2 cloves garlic, minced

1/2 cup diced carrots

1/2 red pepper, diced

3 green onions, sliced thin

2 tablespooons soy sauce

1 1/2 teaspoons sesame oil

4 tablespoons butter

Bring a 12 inch skillet to a medium high heat.
Melt butter.
Add peppers, carrots and onions.
Add the pork pieces and heat through.
Add the rice and stir fry until well coated.
Arrange the rice mixture around the outer edges of the pan.
Add eggs into the center quickly frying up the pieces and mixing with the rice mixture.
Add the soy sauce and sesame oil, blending well.

I served it with ORANGE HONEY CHICKEN and it was an awesome combo – everyone had seconds!

COOKBOOK SUNDAY

TEXAS RED CHICKEN

4-6 boneless, skinless chicken breasts
1/4 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1/2 cup sugar
1 medium Vidalia onion, diced
2 cups homemade chicken broth
1/2 cup Sweet Baby Ray’s BBQ sauce

Whisk together the ketchup, BBQ sauce vinegar, soy sauce, broth and sugar.
Place chicken pieces in slow cooker.
Add onion pieces.
Pour ketchup mixture over top.
Cook on low 6-8 hours.
Remove chicken and shred – add back to sauce.
Serve over Rice or on buns.

Shredded Chicken Sandwiches with Dr. Pepper BBQ Sauce

I love to make my own BBQ sauce. You can make it sweet, tangy, spicy, whatever. Most importantly, you KNOW what’s in there.

I’ve made several different kinds of barbecue sauces. All sorts of ways.

This one is a bit different.

It’s made with Dr. Pepper.

Pop isn’t healthy. I know this. This is why I stopped drinking it. Yup. Cold turkey. Stopped. I don’t let my kids drink it either, unless they are at a party or something.

Dr. Pepper USED to be one of my favorites.

But when I saw this recipe, it looked so intriguing, I just HAD to try it. So forgive me, but I used Dr. Pepper in this. Get over it and try it, it’s really good. It was quite sweet but that’s okay. Go easier on the honey if you want.

You don’ taste Dr. Pepper. If I didn’t tell you that there was Dr. Pepper in this, you wouldn’t know. Seriously. That’s what I thought was so intriguing about it!

I’ve seen a recipe with barbecue sauce made with rootbeer too! Shhh. Don’t tell the Dr. Pepper.

We ate this meal on Arnold Select Sandwich Thins for dinner. We also had some delicious roasted cauliflower. The next couple of days, I ate it on tortillas like a wrap. Very tasty!

Dr. Pepper Barbecue Sauce Recipe

Adapted from Simply Recipes

1 cups minced onion

1 tbsp. oil

3 cups Dr. Pepper (I used diet)

2 cans diced tomatoes

1 cup orange juice

1 cup honey

1/2 cup apple cider vinegar

1 tsp. cayenne pepper

Salt to taste

Heat the oil in pan. Add onions and saute for 5 – 6 minutes. Add the remaining ingredients and stir well. Simmer for 30 minutes.

Pour the sauce carefully into a blender and puree until smooth. It’s best to work in batches and don’t fill the blender more than 1/3 full.

Put the sauce into pan and simmer, uncovered for 1 – 2 hours. Stirring occasionally. Yield 4 1/2 cups.

Pulled Chicken Sandwiches

Boneless chicken breasts (I had 2 – 20 oz. packages)

Cook chicken until done and shred. Add BBQ sauce and mix together. I used 2 1/2 cups of this BBQ sauce and I froze the other 2 cups of sauce.

2 Chicken Sandwiches + Roasted Cauliflower = Very Tasty Meal!

Check out Debbi Does Dinner Healthy for more (mostly) healthy recipes!

VOODOO MELTS aka HOT WING MELTS

1 large Heirloom tomato,sliced
1 small red onion, sliced thin
4 boneless, skinless chicken breasts, pounded thin
2 cups Flour
1 teaspoon salt
1 teaspoon pepper
Hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
1/2 cup crumbled Bleu Cheese or Havarti slices
Thick Bread of Choice
3-4 tablespoons butter

1 batch Bleu Cheese Dressing for dipping

I prepare the chicken breasts the same as you would HOT WINGS except that I flatten the chicken breasts first.

Preheat oven to 350 degrees
Wash and dry the chicken pieces.
Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
While you’re doing this, have the butter melting in the pan. Start with 2 tablespoons and add as necessary, but make sure you don’t run dry.
Once all the chicken has been dredged, start frying.
After you have the pan full, pepper the pieces again. You only need to turn the chicken one time. Brown evenly and then drain on paper towels.
As the last batch is frying, melt 4 tablespoons of butter in a flat bowl. To that add 1/2 cup of Frank’s hot sauce. Whisk them together well.
Spray a cookie sheet with PURE.
Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
After you’re all done and if you have hot sauce and butter mixture left, pour a little over the top of each wing.
Bake for 30 minutes.
Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
After butter begins to sizzle lay bread slices on top of butter.
On one side lay chicken breast or shredded it into smaller pieces. Today I thinly shaved some and shredded some so you could see the difference.
If using Havarti lay it on the other slice of bread, otherwise sprinkle bleu cheese crumbles over the chicken breast.
After bread begins to toast golden, close up the sandwiches.
Continue cooking until golden on all sides and heated through.

SUBMITTED TO:
HEARTH and SOUL

TEMPT MY TUMMY TUESDAYS
TUESDAYS AT THE TABLE

Grilled Garlic Chicken with Sherry Butter Sauce

Noooooooooooooooooooo!

Did you just hear that?

Fall just fell.

Don’t get me wrong, one of the benefits of moving to East Tennessee from Florida was finally getting to enjoy a real Fall. You don’t get them in Florida. I love watching the leaves turn colors across the Great Smoky Mountains and feeling a crisp Autumn breeze. But since I like to do my cooking outdoors, I already miss having sun light until 8 or 9 in the evening.

That just means I have to start taking steps to make cooking quicker. For example, using chicken tenderloins in this recipe for a quick grill. They are also inexpensive.

Grilled Garlic Chicken with Sherry Butter Sauce
Inspired by The Fresh Market & Friends Cookbook

6 ea chicken tenderloins

Dry rub
1 teaspoon black pepper
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon turbinado sugar

Sherry Butter Sauce
1/4 cup butter
2 cloves garlic, minced
1/4 cup sherry
3 Tbsp water
1 teaspoon Worcestershire sauce
1 teaspoon coarse ground Dijon mustard

Set up your grill for direct heat at 350f (or you could do this on the stove top over medium heat).

Season the chicken tenderloins on both sides with the dry rub. Set aside.

Put a sauce pan on the grill and after it is warm, melt the butter. Add the garlic and simmer for about 5 minutes. Whisk in the remaining ingredients and reduce to half. Remove and set aside.

Turn your grill up to 450 degrees. Place the chicken on the grill and cook for 3 minutes.

Flip and cook another 3 minutes.

Flip, brush with some of the sauce and cook 1 minute.

Flip, brush with some of the sauce and cook 1 last minute or until 165f internal temp.

Plate and drizzle some of the sauce on the chicken. We served ours with a side of angel hair and sun-dried tomatoes and some of Alexis’ home made bread that I toasted.

So tell me….
1) What is the one summer dish that you are sorry to see sneaking out of the door and/or
2) What Fall dish are glad to welcome?

PLANTAIN FUFU FRIED CHICKEN

I found a recipe recently for Japanese Fried Chicken that I was going to try for dinner tonight. Then I tried to accumulate all the ingredients. Long story short, I rewrote the recipe to work around the ingredients I did find. The first change I made was the potato starch the recipe called for. I did do research and found that you could substitute corn starch, but that seemed too plain so I went to a local market that has several aisles of international foods and started searching. I found two things of interest: Fufu Flour and Corn Flour. Fufu flour is from Africa and this particular one is made from Plantains so I guess I could call this Banana Fried Chicken. Both of these flours are very fine and resemble regular corn starch in texture and coat very well.

PLANTAIN FUFU FRIED CHICKEN aka BANANA FRIED CHICKEN
1 1/2 pound chicken breasts, cut into bite sized pieces
2 tablespoons soy sauce
2 tablespoons Marsala wine
1 large green onion, sliced thin
salt and pepper
4 tablespoons butter
1/2 cup FUFU flour
1/2 cup corn flour
Chinese hot mustard for dipping

In a large bowl combine the soy sauce, Marsala wine and green onions.
Place chicken in bowl and toss to coat. Refrigerate for several hours.
Drain chicken pieces.
In a large bag combine the FUFU flour, corn flour, salt and pepper.
In a large skillet melt butter.
Place chicken pieces in bag and shake to coat.
Add chicken pieces to hot butter. When brown and crusty, turn the pieces.
Drain on paper towels.
Serve with hot Chinese hot mustard and lemon slices.

By the way, it was really good!

Submitted to The Creative Girl Party Blog

Category: POULTRY

I just looooooooooooooove slow cooker recipes for the fall, well actually any time, but A LOT in the fall. This one is great over rice or served on buns like sloppy joes.