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The traditional spices are garlic, ginger, cumin, cinnamon or allspice, and ALWAYS paprika for chicken. And I added lime juice, lemon zest, olive oil S&P (actually, Adobo), to the marinade, let the chicken sit in the fridge with that for the afternoon, turning it and making sure that every inch had its exposure to soak in the herbs.

With a little oil in a skillet, brown the chicken well, both sides, and then added the rest, more garlic, chopped olives, diced tomatoes and so forth with a splash of white wine to deglaze. Adding a bit of chicken stock to simmer down, and cook the meat through.

Many of these recipes use salted lemons, and I've done that before. I don't keep them anymore, but they're great to use in the Mediterranean style.
The yellow squash, added at the end with a lid on it, to steam. - Judy L.
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To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
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stir fried chicken
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White balsamic vinegar has a mellow acidity that complements the tangy Peppadews, a variety of small, sweet peppers grown from South Africa. They add a slight heat and additional sweetness to the dish, as well as great color. Find them jarred at most grocery stores (and sometimes loose at the olive bar). When reducing the sauce before serving, if the liquid is less than 1 cup, add water.

4 servings
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white balsamic and tarragon chicken
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With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.

4 servings
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Senegalese braised chicken
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Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servingsRead more... )

Zaatar roast chicken
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Green Chile Chicken Soup Recipe

Green Chile Chicken Soup Recipe

Servings: 4


6 Tablespoons butter
1/2 cup flour

Melt the butter, stirring in the flour until smooth. Stir regularly to create a roux. Your roux is ready once it begins to tan and smells nutty.

Add remaining ingredients.

3 cups chicken broth
1/2 cup milk
1/2 cup half & half
1 cup of green chile (or peppers of some sort) to taste *sub salsa verde?
1 cup chicken (more if you like a lot of chicken) *cooked and shredded
Salt & Pepper to taste

Stir until smooth over medium heat for about 1/2 hour and serve.
green chili soup
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Slow Cooker Lasagna Soup with Chicken and Mushrooms

Slow Cooker Lasagna Soup with Chicken and Mushrooms

Yield: 10 to 12 servings Prep Time:20 minutes Cook Time:4 hours


3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2″ to 3″ pieces
3 c. chopped onions
16 oz. sliced mushrooms
1 c. chopped sun-dried tomatoes
4 large garlic cloves, minced
2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. cayenne
2 bay leaves
6 c. chicken stock
1 28-oz. can diced tomatoes
1 28-oz. can tomato sauce
2 to 3 T. tomato paste, to taste
1 to 3 T. brown sugar, to taste
kosher salt and black pepper, to taste

8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
fresh mozzarella, cut into 1/2″ cubes (or substitute “Cheesy Yum” from original Lasagna Soup recipe)
additional salt and freshly ground black pepper, to taste
freshly shaved Parmesan, optional


* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.
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garlic brown sugar chicken

Garlic Brown Sugar Chicken


4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
salt and pepper, to taste


1. Preheat oven to 450°F and lightly grease a casserole dish.

2. In small pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar.

3. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

4. Add salt and pepper to taste.

5. Bake uncovered for 20-30 minutes.

Quick Tip: As a side with this, roasted cauliflower and buttery breadcrumbs compliments it well!

Option Try a little bit more olive oil to make it more of a sauce instead of a paste.
Try adding some onion powder.
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This slow cooker recipe for tender garlic Parmesan herb chicken gives a slow-roasted crust in a slow cooker. Use forks arranged in the bottom of the slow-cooker as a makeshift roasting tray to lift the chicken out of its juices. Rather than stewing, the chicken cooks slowly and evenly as the hot air circulates around it. What you get is a light crust and an effect fairly close to a slow-rotating barbecue grill.




2 pounds skinless, bone-in chicken thighs
1 teaspoon salt
Pepper to taste
1½ cups powdered Parmesan cheese
7 cloves garlic, minced into a paste
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary


1. Line a 6-quart slow cooker with 8 to 10 forks facing up or down, arranging them in a way that keeps the chicken lifted from the bottom of the slow cooker.

2. Season the chicken with salt and pepper, rubbing into the meat. Set aside.

3. In a bowl, mix Parmesan, garlic, thyme and rosemary. Sprinkle all over chicken, pressing into the meat to create a crust.

4. Gently place chicken onto the forks in the slow cooker, bone side down.

5. Cover and cook on high for 3 hours.

6. Rest for 5 to 10 minutes with lid partially open. Serve.

Pro tip: For a luscious sauce, pour the juices from the bottom of the slow cooker into a pot and bring to a boil. Lower heat and simmer until reduced by half. Turn off heat and stir in 2 tablespoons of butter. You're done!
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Slow cooker chicken teriyaki

Slow cooker chicken teriyaki


3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped


1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

Pineapple Teriyaki Chicken

Stir together:

Add then stir:
soy sauce
rice wine vinegar
brown sugar

Add and stir:
cubed chicken breasts
sliced onion
sliced green peppers
pineapple chunks

Cook on high 3 hours
Serve over rice.

*a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use.

Homemade Teriyaki Sauce

Making teriyaki is a simple process of reduction. Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients. We want our teriyaki to be seriously syrupy and thick. Once it starts to noticeably reduce, turn the heat down, since sugar will burn pretty easily at this point. You know what they say: Better safe than burning your teriyaki (aka sorry).

Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love).

All these ingredients are very shelf stable, versatile ingredients, so they’re great investments. (Okay, well, sake should technically be refrigerated after opening, but if you're using it for sauce and not for sipping you can get away with keeping it on the shelf.)

Once you make teriyaki sauce, you can keep it for weeks in the fridge.
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Chicken with Mustard Cream Sauce

Chicken with Mustard Cream Sauce

This meal is easy enough for a week night dinner, but fancy enough for company. My favorite kind of recipe! Trust me, this is one chicken dish you’ll be making over and over again!
Serves 4 20min.

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Add olive oil to a large skillet and preheat over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
Pour chicken broth into hot skillet.
Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.
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Chicken with Rosemary Butter Sauce
chicken with rosemary butter sauce
210 calories, fat 35%DV 23g, protein 2%DV 1g

This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream–how could you possibly go wrong there?
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy.
In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Add some grilled or steamed veggies (we like green beans!) and you’ve got a fabulous meal in almost no time.

Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!

4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
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Slow Cooker General Tso’s Chicken

Sweet and tangy flavor. It came out perfect, not too soggy after cooking for so long. With the crock pot you don’t need a wok, and it comes out every bit as good as the local restaurant. There are also even more leftovers! As a family of 4 we had them for days.


3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons Wesson oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper


4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons La Choy soy sauce*
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes

steamed or fried rice for serving

* La Choy Soy Sauce is not sweet and more salty than other soy sauces


Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.

Add the corn starch mixture and chicken to a large zip lock bag. Seal and shake it to coat chicken.

Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (chicken will still be raw in the middle at this point, that’s okay)

In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.

Immediately before serving, Add remaining sauce to the crock pot and stir gently. Serve with rice.

General Tso  Chicken
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CrockPot Chicken Teriyaki
CrockPot Chicken Teriyaki

2 pounds chicken pieces
Frozen wings and drumettes.
If you don't want to mess around with bones, use chicken thighs.
Chicken breast just really doesn't have enough fat in it to hold up nicely in the slow cooker unless you decide to shred it completely.

if you have bottled teriyaki sauce, use about 3/4 of a cup, and then 2 tablespoons water in place of sauce.


1/2 cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
3 tablepoons brown sugar
1 tablespoon cooking or regular sherry (I think tequila would work, too)
3 cloves smashed and chopped garlic


--plop your chicken in the crockpot
--cover it up with the sauce

cook on low for 6-8 hours, or on high for 4-5.

If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken.
Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low.

You can always switch it to high later.

Serve over cooked rice.
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Slow Cooker Black Bean Taco Chili

Slow Cooker Black Bean Taco Chili

Hearty slow cooker back bean chicken taco chili. Perfect cold weather comfort food!


1 1/2lb chicken breast, trimmed of fat*
15oz corn, drained
15oz black beans, drained and rinsed well
15oz petite diced tomatoes, drained
1C yellow onion, chopped
1C green bell pepper
1 jalapeño, diced
3 cloves garlic, minced
2 tsp salt
1 tsp ground black pepper
1/8 - 1/4 tsp red pepper flakes, optional
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 1/2 - 3C chicken broth

Monterey Jack cheese, shredded
Tortilla chips
Sour cream


To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth.

Cook on high for 4 hours or low for 8.

Remove chicken breasts to shred, then return to slow cooker.

Serve with shredded cheese, tortilla chips and optional sour cream.

* substitute - browned ground beef
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S&S Hawaiian Chricken

Sweet & Sour Hawaiian Crockpot Chicken

Serves: 4

Ingredients :

2 lb. (.9kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Veggies (optional) - carrots, green peppers, red peppers, onion, pineapple chunks

Directions :
Preparation:5min › Cook:8hours › Ready in:8 hours 5min

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!


s&S chicken

Sweet and Sour Chicken

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
Cooked rice, for serving


In a large non-stick skillet, heat oil over medium high heat.

Season chicken strips and add to pan.

Brown chicken and remove to plate.

Add red and green peppers and cook for 1 minute.

Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.

Simmer until sauce begins to reduce.

Stir in cornstarch mixture and bring liquid to a simmer.

Stir in chicken strips and cook for 5 minutes.

Serve over rice.

Recipe Courtesy of Food Network Kitchens
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creamy pesto chicken

Creamy Pesto Chicken

Weight Watchers ..7 points!



1 pound boneless , skinless chicken breasts
salt and fresh ground pepper , to taste
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes , halved


1 tablespoon all-purpose flour
2 garlic cloves , minced
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper , to taste
freshly shaved Parmesan , for garnish, optional
fresh basil ribbons , for garnish, optional


Season chicken with salt and pepper, and rub chicken with the basil pesto.

Heat olive oil in a large nonstick skillet.

Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.

In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.

Remove chicken from skillet.

Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.

Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften

Add the prepared sauce to the skillet and bring to a boil.

Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.

Remove from heat.

Garnish with cheese and basil ribbons.

Serve with pasta, rice, and/or salad.

Quick Tip:
Go ahead and make up several small serving of this and freeze. Whenever you are short on time, instead of eating out, just pop one in the microwave and serve over a bed of lettuce or pasta.

Photo and recipe courtesy of Katerina of Diethood
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chicken soup and dumplings

Homemade Chicken and Dumplings – It’s Easy. Really.


3 cups cooked chicken
6-8 cups chicken broth
carrots - diced
onions - sliced
celery - diced

2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less


In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x 2″. It’s okay for them not to be exact. Just eye ball it.

Use the floured spatula to put them on a heavily floured plate.

Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Quick Tip: If dumplings are going to be cooked later in the day, layer on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
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Baked chicken nuggets

Baked Chicken Nuggets

A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.

Prep 20 min Cook 20 min Total 40 min
6 servings 308 cals


3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme 1 tablespoon dried basil 1/2 cup butter, melted


Preheat oven to 400 degrees F (200 degrees C).

Cut chicken breasts into 1 1/2-inch sized pieces.

In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.

Put melted butter in a bowl or dish for dipping.

Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.

Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Chicken Salad

Chicken Salad

This chicken salad is great by itself, but if you like, you can serve it over lettuce to make more of a “true” salad, between toasted slices of bread for a great sandwich, or even along with some tortilla chips or slices of toasted baguette as a great, meaty dip. Enjoy!


4 cups of cooked chicken (usually boiled) / or tuna

1 cup celery, minced

½ cup mayonnaise

¼ cup Vlasic sweet pickle relish / or dill

1 teaspoon mustard (I used Grey Poupon Dijon, for a softer flavor.)

1 Best boiled egg, chopped fine.

½ cup onion, minced

¼ teaspoon Morton salt

¼ teaspoon black pepper

1 teaspoon sugar, optional


Chop the chicken and place in a medium size mixing bowl.

Wash celery stalks under cool water, chop very fine. Add to mixing bowl.

Add the chopped onions and sweet pickle relish, then add mayonnaise. You can also add a little sugar if desired.

Add salt and pepper to taste and mix in the mustard. Add the chopped boiled egg.

Stir mixture until well combined, cover and refrigerate for at least one hour prior to serving.


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