Food goodness

Cobbled together from several different recipes. I don't like garlic or oregano in my chicken soup; I have strong feelings about when the noodles should be cooked (afterward, not with the rest of the soup, but in the same pot); add most of the salt at the end; dear god don't put POTATOES in here wtf is wrong with you. Ingredients: 2 T butter 1 large onion, chopped  4 carrots, chopped into bite-sized pieces 4 stalks celery, chopped into bite-sized pieces 1 3-4 lb chicken or chicken parts, with bones, at least one breast Chicken stock or Better than Bouillon (or similar) About half a bag of egg noodles Herbs:  Big shake of dried thyme and/or dried rosemary 1 T dried dill (optional) 1 T turmeric (optional; I do this if we're sick; choose either this OR the dill) Salt & pepper To finish: Half a lemon Sprinkle of chopped parsley Turn the IP on saute. Melt the butter and saute the onions for a minute or two.  Add celery and herbs, and a little salt and pepper. Keep stirring...

 Based on  two recipes , which make one good sandwich. Chicken In the slow cooker, combine sauce ingredients: 1 bottle of BBQ sauce -- I like Stubbs, bc no corn syrup 1/2 medium onion, grated (with juice) 1 Tbsp olive oil 1 Tbsp worchestershire sauce 2 Tbsp brown sugar Stir together, and then add ~3 lbs of chicken breasts. Cook on h igh 3 to 4 hours or on low for 6 – 7 hours, then shred chicken with two forks. Slaw Stir together:  2 Tbsp mayonnaise  1/3 cup plain Greek yogurt Blop of honey  1 tsp Dijon mustard  1 tsp vinegar -- recipe calls for apple cider; I used red wine salt & pepper Then pour over 1/2 large cabbage, chopped, or a bag of pre-shredded slaw mix. Assemble the sandwiches on buns. Don't forget the pickles!

Originally here . I was using a chicken that was originally frozen, and I'm not sure if maybe it wasn't completely thawed or what, but it took longer than 20 minutes to cook. I put it back in for another 15 and then it was fine. 1 tablespoon of olive oil 1 small onion, diced 3 cloves of garlic, minced 5 carrots, peeled and sliced into 1/2 inch pieces 2 celery sticks, sliced into 1/2 inch pieces 1 whole 5 pound chicken, giblets removed and discarded 2 tablespoon of soy sauce8 cups of water Kosher salt and freshly ground pepper 4 ounces of extra wide egg noodles 1/4 cup of minced fresh flat leaf parsley Set Instant Pot to Saute function. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes. Add garlic, carrots and celery and saute for another minute. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper. Turn off Saute function, lock Instant Pot lid in...

1 teaspoon Kosher Salt 1 teaspoon Black Pepper 1 teaspoon Red Pepper Flakes 1 teaspoon Chili Powder 2 teaspoons Paprika 2 teaspoons Garlic Powder ½ cups Honey 2 tablespoons Apple Cider Vinegar ½ cups Water 1 pound Chicken, Thighs, Boneless/Skinless Mix spices and set aside. Mix honey, cider vinegar and water. Set aside. Untuck the chicken thighs so they lie flat. Cover all sides in seasoning and place the chicken in the inner pot. Pour the honey mixture over the chicken. Lock the lid in place and seal the steam nozzle. Select the poultry setting and adjust to 12 minutes, or set manually to 12 minutes. Natural release for 5 minutes then quick release any remaining pressure. Serve the chicken with the excess glaze.

2# boneless, skinless chicken thighs, cut in bite side pieces, season raw chicken with salt & pepper. 1 T fresh garlic, minced 1 T fresh ginger, grated 2 large jalapeño, deseeded & minced 2 C tomato sauce 2 T curry powder 1 t honey    Sauté chicken, garlic, ginger, & jalapeños in InstaPot. Add tomato sauce, curry powder, & honey. Put lid on & cook for 10 minutes. Release steam.   Add    1 stick real butter, cut into small pieces   After butter has melted, & curry has cooled a little, add 1.5 C plain Greek yogurt.   Stir, serve over Jasmine Rice.

Hellooooooo?  Anybody here????  I mean, not like I've been here of late.  I swear I am just making the same old stuff plus new stuff on occasion and then forgetting to post it here.  For, like, 2 yrs now. Pathetic. Anyway, here's what's for dinner at our house tonight: 4 skinless and boneless chicken leg/thigh quarters (about 4 lbs) - I used 2 pkgs chx thighs S&P to season chx 1/4 C water 1/4 C smoked almonds - I used 1/4 C almond butter languishing in my fridge 1/4 C raisins 2 T cocoa powder 1 t cinnamon 1 T ground cumin 2 T tomato paste 2 chiles in adobo sauce plus 1 T sauce from can 4 garlic cloves 1 small sweet onion, cut into large quarters Place chx in bottom of your crockpot and sprinkle with S&P. Place all remaining ingredients into a blender or food processor and process until smooth. Spread mixture over chicken and cook on low for 8 hrs or high for 4 hrs. Serve with your favorite mexican side dishes. We will be having refried beans...

This is one of the recipes that I was given when I signed up for a "Clean Eating Challenge Group" awhile back.  I liked it the first time, so I'm making it again!  The first time I followed the recipe as written.  This time I only had one can of diced tomatoes, so I added one can of crushed tomatoes as well.  I know that it will come out saucier than last time, but the flavor should be about the same.  I'm also starting with frozen chicken thighs this time, so I'm sure it will take longer to cook.   Ingredients ·          4-6 boneless, skinless, chicken breasts ·          2 14.5 oz cans diced tomatoes ·          1 medium onion thinly sliced (Not chopped) ·          4 garlic cloves ·          1/2 cup  balsamic vinegar  (for glu...

I keep tweaking the way I roast chicken, and I reinvent the wheel every time when I can't remember what oven temperature to use and how long it should bake etc. etc., so I'm writing it down here. ( This is the recipe I always look at online but don't follow exactly.) Oven at 425. Chop a bunch of veggies -- carrots, onion, potatoes, celery, fennel -- and spread them in a single layer in a 9x13 glass dish. Add in many sprigs of thyme. Toss with salt, pepper, olive oil. Wash the chicken (ideally about 4 lb.) inside and out. Place it with drumsticks down in the dish. Cut a lemon in half and put it inside the chicken along with more sprigs of thyme. Melt 2 T butter or Earth Balance and pour it over the chicken. More salt and pepper. Put it in the oven for 55 minutes, then check to make sure top isn't burning. Back in for 25 more minutes and check temp inside. When it's 170, it's done!

This was really delicious, and I threw the extra chili oil all over everything for a few days... stir fry, bread, etc. It's great. chili oil 2 green onions, thinly sliced 2 garlic cloves, thinly sliced 2 star anise pods [[I skipped because I don't have any, but it would be delicious]] 2 tablespoons crushed red pepper flakes 1 tablespoon chopped fresh ginger 1/2 cup vegetable oil [[I used canola]] soba salad 1/2 pound boneless, skinless chicken breasts, cut into pieces 1 1/2 tablespoons brown sugar 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 8 ounces soba noodles 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar [[I used more]] 2 teaspoons brown sugar 1 teaspoon toasted sesame oil 1/2 seedless cucumber, thinly sliced 4 radishes, thinly sliced 1/2 cup freshly torn cilantro leaves [[I added some wilted spinach and half a bag of that broccoli slaw from TJ's]] Directions: chili oil Combine all ingredients in a small s...

This is delicious and creamy -- I made it three times this winter. From Pinch of Yum . 1 cup uncooked wild rice (I used brown rice) 1 pound chicken breasts (I've used both frozen and fresh; both are fine and you can't tell a difference in the final product) 2 cups mirepoix (TJ's containers of mirepoix are magical and the best-spent $3 ever) 6 cups chicken broth 1 teaspoon poultry seasoning ½ cup butter (Earth Balance is fine) ¾ cup flour 2 cups whole milk (I've tried 2%; gotta say, the whole is better) a few tablespoons white wine (optional) (I didn't do) up to 2 cups additional milk or water (definitely necessary upon reheating) Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain. Using two forks, shred the chicken ...

YUM. I never would have put this combination together if I hadn't been perusing this cookbook , trying to figure out more things to do with quinoa. The original recipe calls for pancetta, which I left out but which would probably be delicious. It also wanted you to cook the fennel and I have no idea why, because it adds nice crunchiness when it's raw. And there was also some nonsense about putting a lemon in the fennel water that seemed entirely unnecessary. (All that said, I really like this cookbook and am using it more than any other these days, and you can get it on Amazon right now for one (1) cent. Just one penny! Plus shipping, but still! You should buy it.) Also, I just bought some red quinoa at TJ's, and I think it tasted the same but looked prettier than regular quinoa. Vinaigrette: 3 T frozen orange juice concentrate 2 T red wine vinegar 1 T balsamic vinegar 3 T olive oil 1+ T spicy mustard salt and pepper to taste Salad: 3+ c cooked quinoa 1 ...

From: Skinny Ms . This was very quick to throw together in the crockpot.  I only used 1 can of diced tomatoes with juice (I missed the "2" part, apparently).  The final dish had a lot of liquid in it, which is fine because you can spoon it over rice or pasta, or soak it up with some tasty bread.  However, I think that this dish would probably also have enough liquid if you drained some or all of the liquid out of the tomatoes, too.   I thought this dish had a lot of flavor - very tasty! Ingredients 4-6 boneless, skinless, chicken breasts (about 40 ounces) , fresh or frozen 2 14.5 oz can diced tomatoes 1 medium onion thinly sliced (Not chopped) 4 garlic cloves ( I sliced them thinly) 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring) 1 tbsp. olive oil 1 tsp each: dried oregano, basil, and rosemary 1/2 tsp thyme ground black pepper and salt to taste Directions Pour the olive oil on bottom of s...

I am putting this on here because the flavors were amazing, though I will have to try again before I get the chicken right. My chicken was a little dry. I removed the cooked chicken to shred it. I mixed up the very thick sauce and added a little water to improve the texture. I added the chicken back into the sauce and combined everything together, It made delicious chicken quesadillas. Source: Rubies and Radishes  by way of Our Life in Food  by way of friend and fellow lover of slow cookers, Michele. Butter 1 medium onion, chopped 4 cloves garlic, minced 2 lbs chicken (Recipe calls for boneless, skinless chicken breasts. Mine turned out kind of dry, so I might try thighs next time.) Kosher salt and black pepper 1 28 oz or 2 16 oz cans, fire-roasted tomatoes (note that this is a big can) 5 dried New Mexico chiles, stems and seeds removed and chopped into small pieces (I used a can of green chiles) 1/4 cup almond butter (oh yum -- so expensive an...

From: Gina's Skinny Recipes Recipes with 2 ingredients are about all I have time for these days.  I took this to a pot-luck at work today and everyone really liked it.  We had leftovers for dinner in the form of quesadillas.  I took her advice and tried Archer Farms brand from Target and we liked it. Ingredients: 1 1/2 lbs raw skinless chicken tenders 1/4 tsp garlic powder 1/8 tsp oregano 1/8 tsp ground cumin salt, to taste 16 oz roasted salsa verde Ingredients: Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm. Makes about 3 cups.

You guys, I really love mushrooms. Sometimes I don't even recognize myself anymore... A variation on this recipe . One package boneless, skinless chicken breast 2T paprika 1 medium onion, diced 16 oz. pkg. of sliced, mixed baby bella and white mushrooms (you could even use more than this. mushrooms for everyone) 1/3 c white wine, sherry or vermouth 1/2 c stock (I used veg, could be anything) 2T tomato paste 1/4 c plain, nonfat Greek yogurt 1/4 c light sour cream (you could probably skip this, but it would be sad) 8 oz. egg noodles a bit of chopped parsley Heat a skillet with some olive oil and cut the chicken with scissors directly into it. (Fewer gross chicken dishes!) Sprinkle with paprika, salt and pepper, mix, and saute until cooked through. Remove from the pan and throw into a bowl. Saute the onions and mushrooms, with a bit more oil if necessary, until everything gets nice and brown, about five minutes. Remove from the pan and throw into the same bowl as...

Adapted from ATK's Slow Cooker Revolution and a recipe I swiped from I's. 1 container low-sodium chx broth 1 can hominy, drained and rinsed or 2 C fire roasted frozen corn (no need to thaw) 2 T veg oil 2 onions, small dice 3 large bell peppers, medium dice 4 jalapeno chiles, stemmed, seeded and minced OR 2 chiles in adobo, minced 6 garlic cloves, minced 4 t ground cumin 2 t ground coriander 1 t smoked paprika 1/2 t cayenne 3 15 oz cans cannellini or Great Northern beans, drained and rinsed 3 lbs bone-in chx thighs, skin removed and trimmed (I used 2 large breasts and 6 drumsticks because that's what was in my freezer) S&P potato flakes for thickening soup, optional In a microwave safe bowl add oil, onions, spices and jalapenos/chiles in adobo and microwave on high for 4 min then stir.  Microwave another 3 min and add to slow cooker along with broth, bell peppers and beans.  Season chx with S&P and nestle into slow cooker.  Cover and cook until c...

From Joy the Baker . 2 tablespoons olive oil 1 pound spicy chicken sausage, uncased 1 medium yellow onion, finely diced 3 celery stalks, finely diced 2 carrots, finely diced 2 cloves garlic, minced 2 teaspoons dried ground cumin 1/4 teaspoon red chili flakes 2 cups uncooked French lentils, rinsed 8 cups chicken stock salt and pepper to taste parmesan cheese, olive oil, and bread to serve In a large saucepan over medium heat, warm olive oil.  Add the uncased chicken sausage and cook, breaking up with a spatula as it cooks.  Sausage should finish cooking in small chunks.  Remove from the pan. Add a touch more olive oil if necessary.  Add onions, celery, and carrots.  Cook until the onions are transluscent, about 5 to seven minutes.  Stir occasionally.  Add the garlic, cumin, and chili flakes, and cook for one minute more. Add the sausage back to the pan.  Stir to incorporate.  Add the lentils and chicken stock.  R...

It has been approximately 47 million billion years since I cooked anything, but this is the first recipe we made in our new (temporary, sigh) kitchen. Simple and delicious. Yay for fresh corn. Also, I am in love with "Dinner: A Love Story ." Best blog (and now book) ever. We altered this based on what we had on hand, but I think it was pretty true to the original. 1 package spicy Italian chicken sausages [recipe calls for chorizo] olive oil 2 formerly frozen chicken breasts, thawed 1 medium onion, chopped red pepper flakes (optional) 5 ears of corn, cut off the cob [if someone has a good, neat, easy way to do this, let me know. i made a giant mess.] 2 cups grape tomatoes [recipe has you halve them; we just threw them in the pot] basil, chopped chicken broth In a Dutch oven or large pot, brown sausage in olive oil over medium heat until crispy. Remove. Raise heat to medium-high and brown chicken (in batches if necessary) on both sides until mostly cooked ...

Man oh man. I go away for a while and Blogger changes everything. I'm back, by the way, with tons of new recipes. One of the perks of not working is that I've got lots of time for cooking. Lots and lots of time. And lately, I'm obsessed with Pinterest, where I can pin all of the recipes I see that look interesting. Like this one. I adapted this from a recipe found here , to match our tastes and feed three grown men, two growing girls, and me. It was fantastic. 6 tablespoons olive oil 3 lemons, 1 1/2 thinly sliced, 1 1/2 juiced 6 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 pound trimmed green beans 1 pound red potatoes, quartered (if they are small enough, you don't have to quarter them) 5 chicken quarters (you know, the thigh and leg still together) Preheat oven to 450°F. Coat a large baking dish with 1 tablespoon of the olive oil. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pep...