Since they all loved the chicken tortilla soup so much but I am far too lazy to make that again, I thought I'd do something similar but, you know, easier. They're happy, I'm happy that way, right?
So I found this recipe over on A Year of Crockpotting (which is a really awesome blog, btw) and adapted to my needs.
I mostly just doubled it, but I did use canned beans (it's getting toward the end of tax season, I'm getting too lazy for dry!) I also subbed cans of corn for frozen (no room in my freezer!) and I only used half the chicken broth called for (if you doubled it) because after doubling everything else, there was only room for about 4 cups. (I think they will like a thicker soup anyway, and since I'm using canned beans they don't need as much liquid.) I don't intend to thicken it, oh, and after cooking (8 hrs. on Low) the sour cream, instead of being stirred in (because it sits on warm afterward, it would separate or curdle) will just be served on the side for people to put in. I used La Victoria salsa because it's my fave, I feel it has the most flavor. But the store only had Medium so I added a dash of chipotle to up the heat juuust a smidge. I loved that the chicken was the only cutting I had to do! (I used frozen boneless, skinless thighs-- half of a 4 lb. package, no measuring necessary. ;) )
On the side, I sent the sour cream, some shredded Mexican blend cheese (made with 2% milk) and some organic tortilla chips (same price as regular, may as well go organic!) They can crumble them in or eat on the side, as they wish. :)
I wasn't sure how to categorize this but it seems more Tex-Mex than Mexican to me so that's what I'm going with.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, March 31, 2009
Monday, March 23, 2009
Chicken, Chickpea, and Apricot Tagine
I used this recipe, doubled. Doubled, it was too much. I pulled a third of it off to a second crockpot for our dinner at home.
I mostly followed the recipe, but skipped the preserved lemon, the carrots (they would have been good but I was tired) and the cilantro for the top (well, what can I say, I'm lazy. And they won't care.) I used a whole bag of frozen chicken breasts. Also I somehow managed to lose the tomato paste, so it didn't make it in. I cooked the onion mixture a bit longer, until it thickened well, to hopefully make up for that. And I threw in a few Tbsp. of ketchup too. Hopefully I didn't ruin it-- I don't think I did. It smells awfully good.
Jeff will cook his for 8 hours on Low. I didn't have room in the fridge so I just threw mine straight in on Warm. Maybe it will be ready in time for lunch tomorrow (we have an 11:15 doctor appointment for Emma so hopefully it will be ready when we get home-- after a stop-off for some pita bread, I forgot to get pita bread. Jeff is picking some up on his way to work for the guys there to eat with it. I decided couscous was too much work for me this weekend. Were I having guests to serve this to, I'd make couscous, though.)
I mostly followed the recipe, but skipped the preserved lemon, the carrots (they would have been good but I was tired) and the cilantro for the top (well, what can I say, I'm lazy. And they won't care.) I used a whole bag of frozen chicken breasts. Also I somehow managed to lose the tomato paste, so it didn't make it in. I cooked the onion mixture a bit longer, until it thickened well, to hopefully make up for that. And I threw in a few Tbsp. of ketchup too. Hopefully I didn't ruin it-- I don't think I did. It smells awfully good.
Jeff will cook his for 8 hours on Low. I didn't have room in the fridge so I just threw mine straight in on Warm. Maybe it will be ready in time for lunch tomorrow (we have an 11:15 doctor appointment for Emma so hopefully it will be ready when we get home-- after a stop-off for some pita bread, I forgot to get pita bread. Jeff is picking some up on his way to work for the guys there to eat with it. I decided couscous was too much work for me this weekend. Were I having guests to serve this to, I'd make couscous, though.)
Thursday, March 19, 2009
For Thurs. 3/19: Coq Au Vin (um, without the vin...)
Well, I had everything set to make this recipe, doubled (using 12 thighs instead of breasts, because I got thighs on sale for $0.59/lb. the other week and they've been waiting in my freezer for a nice crockpot recipe) and using full-grown portabellos, halved before slicing (because they were 1/3 cheaper than the baby ones per lb.-- I bought them by the lb., the babies were only available in packages; btw, 4 medium-to-large portabellos are about a pound) and I was all ready to go. I even got a nice white wine, on clearance because something had spilled on the label for half off.
Now the thing you have to understand about this story is that we are non-drinkers. We got 2 "kitchen tools" sets when we were married that had corkscrews in them; we gave one to the thrift store and the other has been bouncing around our house unused and continually snatched away from the toddlers who always seem to find and play with it, for fear they will poke someone's eye out... Anyway, I saw it last month but when we went to look for it it was not there. Nor was it anywhere else we could find it. At this point it was 2 in the morning so it was not like I could call my dad to bring over his corkscrew and open the bottle for us (and then probably take the rest of the unused wine away with him.) So, we were in a jam.
Well, I ended up substituting. I used the substitution someone else said they had done with it-- 2 Tbsp. of apple cider vinegar with apple juice to make 1 cup. Everything else went smoothly and hopefully after 6 hours on Low, with some rice on the side, no one will know the difference... It smells very good, I'm sure it will taste fine. And I guess the unused bottle of wine will go to my mom, who has been wonderfully helpful this tax season, taking us to Emma's doctor appointments, keeping the kids while she was in the hospital, and coming over when Bridget was too cranky for words and I was overwhelmed (and bringing dinner.)
Note: the recipe has mushrooms. It was just too good to pass up. I'm sending leftover roast chicken for the guy who doesn't eat mushrooms.
Now the thing you have to understand about this story is that we are non-drinkers. We got 2 "kitchen tools" sets when we were married that had corkscrews in them; we gave one to the thrift store and the other has been bouncing around our house unused and continually snatched away from the toddlers who always seem to find and play with it, for fear they will poke someone's eye out... Anyway, I saw it last month but when we went to look for it it was not there. Nor was it anywhere else we could find it. At this point it was 2 in the morning so it was not like I could call my dad to bring over his corkscrew and open the bottle for us (and then probably take the rest of the unused wine away with him.) So, we were in a jam.
Well, I ended up substituting. I used the substitution someone else said they had done with it-- 2 Tbsp. of apple cider vinegar with apple juice to make 1 cup. Everything else went smoothly and hopefully after 6 hours on Low, with some rice on the side, no one will know the difference... It smells very good, I'm sure it will taste fine. And I guess the unused bottle of wine will go to my mom, who has been wonderfully helpful this tax season, taking us to Emma's doctor appointments, keeping the kids while she was in the hospital, and coming over when Bridget was too cranky for words and I was overwhelmed (and bringing dinner.)
Note: the recipe has mushrooms. It was just too good to pass up. I'm sending leftover roast chicken for the guy who doesn't eat mushrooms.
Sunday, March 8, 2009
For Mon. 3/9: Spanish Chicken With Olives
It actually has rice and beans in it, too. :)
I doubled this recipe. (Except I used 10 pieces of chicken.)
Notes:
-Like a reviewer, I used regular rice and doubled the water.
-I also subbed minced garlic and fresh pepper for the garlic powder and garlic pepper seasoning.
-I used a jar of pre-sliced green olives instead of "roughly chopping" them. Because I'm lazy that way. 1 jar is about 1 1/4 cups which is close enough to 1 1/3 for me. I put half in the bottom and sprinkled half over the top.
-I used frozen chicken breast halves and just put them in frozen. I figure it will be defrosted by the time it goes in.
-I sprinkled dried parsley on the top instead of garnishing at the end.
-I used 1 yellow and 1 green bell pepper because that is what my mom had and I forgot to get it at the store.
-I borrowed saffron (the really good stuff) from my dad. I'm not up for buying a bottle of really expensive stuff I never use just for one recipe. ;) If you don't have a dad who's a gourmet cook you can borrow some from and aren't up for buying it, you can use 1/4 tsp. turmeric instead. It will change the flavor somewhat, but it will give the right color, and the flavor difference won't be THAT noticeable.
It will cook for 6 hours on Low and hopefully not sit too long after that.
I doubled this recipe. (Except I used 10 pieces of chicken.)
Notes:
-Like a reviewer, I used regular rice and doubled the water.
-I also subbed minced garlic and fresh pepper for the garlic powder and garlic pepper seasoning.
-I used a jar of pre-sliced green olives instead of "roughly chopping" them. Because I'm lazy that way. 1 jar is about 1 1/4 cups which is close enough to 1 1/3 for me. I put half in the bottom and sprinkled half over the top.
-I used frozen chicken breast halves and just put them in frozen. I figure it will be defrosted by the time it goes in.
-I sprinkled dried parsley on the top instead of garnishing at the end.
-I used 1 yellow and 1 green bell pepper because that is what my mom had and I forgot to get it at the store.
-I borrowed saffron (the really good stuff) from my dad. I'm not up for buying a bottle of really expensive stuff I never use just for one recipe. ;) If you don't have a dad who's a gourmet cook you can borrow some from and aren't up for buying it, you can use 1/4 tsp. turmeric instead. It will change the flavor somewhat, but it will give the right color, and the flavor difference won't be THAT noticeable.
It will cook for 6 hours on Low and hopefully not sit too long after that.
Monday, March 2, 2009
Mon. 3/2: Bacon-Wrapped Chicken
This recipe was my springboard...
I started by pretty much tripling it. I used half half breasts, actually, because I had a package of 5 huge half breasts that I cut in half.
Of course we have a mushroom allergy so I switched the soup out to 98% fat free cream of celery. I omitted the mushrooms and put in 3 cans (well, minus what I ate-- I can't resist those suckers) of sliced water chestnuts for crunch. And it looked kinda bland so I threw in about a Tbsp. of soy sauce for color and flavor, and about a tsp. of Worchestershire sauce. I tossed them around a little bit when I dumped them in so each piece would have some sauce around it, hopefully. I'm tired (after 4 hours in the emergency room) so I wasn't really loading them neatly in each surrounded by sauce.
Oh, and I couldn't find my toothpicks, which have disappeared to some mysterious place, so I used bamboo skewers, cut in thirds.
It will cook about 8 hours on high (and hopefully not overcook.) And I made white rice to serve it over. And I hope everyone will get their skewers out before they eat them. ;)
I started by pretty much tripling it. I used half half breasts, actually, because I had a package of 5 huge half breasts that I cut in half.
Of course we have a mushroom allergy so I switched the soup out to 98% fat free cream of celery. I omitted the mushrooms and put in 3 cans (well, minus what I ate-- I can't resist those suckers) of sliced water chestnuts for crunch. And it looked kinda bland so I threw in about a Tbsp. of soy sauce for color and flavor, and about a tsp. of Worchestershire sauce. I tossed them around a little bit when I dumped them in so each piece would have some sauce around it, hopefully. I'm tired (after 4 hours in the emergency room) so I wasn't really loading them neatly in each surrounded by sauce.
Oh, and I couldn't find my toothpicks, which have disappeared to some mysterious place, so I used bamboo skewers, cut in thirds.
It will cook about 8 hours on high (and hopefully not overcook.) And I made white rice to serve it over. And I hope everyone will get their skewers out before they eat them. ;)
Thursday, February 12, 2009
Thursday 2/12: Company Chicken Casserole
I doubled this recipe, with the following changes/notes:
-whole wheat pasta. It's such a simple thing to do, doesn't change the taste much, but it really is much healthier-- more fiber, more heart-healthy. (For this one, I used penne.)
-I used boneless skinless breast halves. Each one, cooked and diced, was about 1 cup. I bought the frozen ones and stuck them in the microwave with some water, covered, nuked for about 15 minutes and let stand covered until poached through, as I did for the tortilla soup.
-I omitted the musrooms, since there's an allergy.
-I used twice the amount of basil called for since I was using fresh instead of dried (the recipe doesn't specify but I assume they meant dried.)
-Since some reviews complained of lack of flavor, I added some fresh-ground pepper (they may still want more) and about 4 cloves of minced garlic.
-I used low-fat Cheddar and low-fat small curd cottage cheese.
-I used a leeetle less chicken broth than called for, since to get the perfect amount I would have had to open a new 14 ounce can to get 2 ounces out... Yeah. Not doin' it.
-Being lazy, I did not melt the butter. I drained the pasta, put it back in its pan (not a bowl-- again, lazy) and threw the chicken and veggies in. Then I broke the butter in little pieces and mixed it around, letting it melt on the hot pasta. Then I added in the cheeses, mixed again, and then the cottage cheese, soup, and broth.
The double batch completely filled my 6 qt. crockpot with really no room to spare. It will go for about 8 hours on Low.
It was making me drool as I mixed it, it looked so rich and creamy... I hope there's a taste left for me to try!
-whole wheat pasta. It's such a simple thing to do, doesn't change the taste much, but it really is much healthier-- more fiber, more heart-healthy. (For this one, I used penne.)
-I used boneless skinless breast halves. Each one, cooked and diced, was about 1 cup. I bought the frozen ones and stuck them in the microwave with some water, covered, nuked for about 15 minutes and let stand covered until poached through, as I did for the tortilla soup.
-I omitted the musrooms, since there's an allergy.
-I used twice the amount of basil called for since I was using fresh instead of dried (the recipe doesn't specify but I assume they meant dried.)
-Since some reviews complained of lack of flavor, I added some fresh-ground pepper (they may still want more) and about 4 cloves of minced garlic.
-I used low-fat Cheddar and low-fat small curd cottage cheese.
-I used a leeetle less chicken broth than called for, since to get the perfect amount I would have had to open a new 14 ounce can to get 2 ounces out... Yeah. Not doin' it.
-Being lazy, I did not melt the butter. I drained the pasta, put it back in its pan (not a bowl-- again, lazy) and threw the chicken and veggies in. Then I broke the butter in little pieces and mixed it around, letting it melt on the hot pasta. Then I added in the cheeses, mixed again, and then the cottage cheese, soup, and broth.
The double batch completely filled my 6 qt. crockpot with really no room to spare. It will go for about 8 hours on Low.
It was making me drool as I mixed it, it looked so rich and creamy... I hope there's a taste left for me to try!
Wednesday, February 4, 2009
Thursday, 2/5: Crockpot Cranberry Chicken (with potatoes!)
Crockpot Cranberry Chicken is another family favorite. It started as a Recipezaar recipe, originally from a cookbook, but I have since made some significant changes, so what follows is my "improved" version of the recipe. It's very simple and VERY impressive. I serve it to company quite often. I'm making an alteration but I'll give you my regular recipe first:
4-12 pieces of chicken, bone-in, skin removed (depending on size and how many you want to serve; use less breasts or more thighs, for instance. The recipe originally called for thighs, but I have found that just about any kind of chicken pieces except wings works quite well. Breasts, thighs, drumsticks, a mixture-- whatever you have or like. You can use boneless skinless chicken pieces, but you'll need to adjust the cooking time accordingly. If you had them frozen, you should probably defrost them first.)
1 can whole-berry cranberry sauce (I only eat Ocean Spray for eating, but for this recipe, store brand will be fine)
1 tsp. prepared mustard (spicy brown is best, yellow doesn't do much for the flavor; Dijon would be fine, or Cajun or whatever you like)
1 tsp. apple cider vinegar (but white will do in a pinch)
1 Tbsp. beef boullion powder or granules
1/4 cup dried minced onions (you can omit these if you want though; I did when I was pregnant and couldn't stand the smell and it was okay.)
Put chicken pieces in the bottom of the crockpot. Mix all other ingredients, and pour over chicken, ensuring there is some on each piece. (You may have to lift pieces and use a spoon to spread it around to ensure this.) Cook about 5 1/2 hours on Low or 3 1/2 on High, until chicken is tender.
I usually serve that over rice, with a salad or veggie. That's where the difference is coming in: I'm going to try some potatoes in there. Before I put in the chicken, I'm going to put some Yukon Gold potatoes in, cut into quarters (the long way, like wedges) and lightly seasoned with salt and pepper. We'll see how that goes, since I've never done it before!
4-12 pieces of chicken, bone-in, skin removed (depending on size and how many you want to serve; use less breasts or more thighs, for instance. The recipe originally called for thighs, but I have found that just about any kind of chicken pieces except wings works quite well. Breasts, thighs, drumsticks, a mixture-- whatever you have or like. You can use boneless skinless chicken pieces, but you'll need to adjust the cooking time accordingly. If you had them frozen, you should probably defrost them first.)
1 can whole-berry cranberry sauce (I only eat Ocean Spray for eating, but for this recipe, store brand will be fine)
1 tsp. prepared mustard (spicy brown is best, yellow doesn't do much for the flavor; Dijon would be fine, or Cajun or whatever you like)
1 tsp. apple cider vinegar (but white will do in a pinch)
1 Tbsp. beef boullion powder or granules
1/4 cup dried minced onions (you can omit these if you want though; I did when I was pregnant and couldn't stand the smell and it was okay.)
Put chicken pieces in the bottom of the crockpot. Mix all other ingredients, and pour over chicken, ensuring there is some on each piece. (You may have to lift pieces and use a spoon to spread it around to ensure this.) Cook about 5 1/2 hours on Low or 3 1/2 on High, until chicken is tender.
I usually serve that over rice, with a salad or veggie. That's where the difference is coming in: I'm going to try some potatoes in there. Before I put in the chicken, I'm going to put some Yukon Gold potatoes in, cut into quarters (the long way, like wedges) and lightly seasoned with salt and pepper. We'll see how that goes, since I've never done it before!
Tuesday, January 27, 2009
Tuesday 1/27: Chicken Tortilla Soup
I used this recipe. My notes:
-I didn’t use shredded pre-roasted chicken. I had frozen chicken; I put the frozen pieces in a Pyrex bowl (2 small thighs and 2 large ½ boneless skinless breasts; I buy chicken when it’s cheap, de-skin if it has skin, wrap individually in waxed paper, and freeze, and these were “ends” of different packages I had in there), poured water in, seasoned with salt and pepper, covered with plastic wrap. Then I microwaved on high for 15 minutes, then let sit for ten. It came out perfectly poached. Instead of shredding I just did a rough dice. I figure it will fall apart cooking anyway.
-I forgot to get chicken broth when I was shopping at the big store. I walked with the kids to the little Armenian market but all they had was a tiny can; the recipe calls for about 3 of those. They were expensive (the American convenience foods tend to be expensive there; on the other hand, the meat, veggies, and imported brands are good and cheap) so I only got one. Poaching the chicken in the microwave solved my broth problem; I poured the liquid from the poaching out and got enough to equal about 2 more cans.
-I only found 2 decent tomatoes, and they were small, so I put those in and added an extra can of diced.
-I forgot to get an onion too. For once I’m out. So I used diced instead. I’m not worried because there’s extra liquid from the extra can of tomatoes.
-The store I went to didn’t have Anaheims in stock so I used Pasilla peppers instead. They have a similar heat level (mild) and are about the same size; the difference is that Anaheims are lighter green and have a brighter, slightly more bitter undertone while Pasillas are darker green and have a lower, muted fruitier undertone.
-I don’t keep Tobasco around and didn’t feel like buying it just for this. I upped the chipotle to a whole tsp. instead.
-While I was at it I doubled the cumin, because it just seemed like it could use more. (I really like cumin.)
-Since I was slicing the avocados ahead of time (and I did slice them, I think they look prettier that way than diced and also they maintain their integrity better in a bag) I put the juice of a lime in with them and shook around before sealing, in hopes they won’t turn completely brown.
-I also sliced up green onions in case anyone wants them. (Actually I did that the other day when I was doing the ones for the salad. Might as well do it all at once.)
I don’t usually like cilantro but I do like it in albondigas soup (ooh, that’s an idea; I bet I can do that in the crockpot!) and in curries, so since this recipe is almost a halfway point between those two flavors, I figured it will probably be good. If I get to taste any I’ll tell you!
This one is supposed to cook 5 hours on “High” but instead I will have him put it in right away for 4 hours on “High,” then it will go to “Warm” and they can get it whenever they are ready for dinner. The extra time on “Warm” should give it time for all the flavors to really meld.
Emma had fun helping me crush tortilla chips in a zipper bag. (I used about 2/3 of a bag. I was going to use those blue corn tortilla chips with flax seed in them for a little extra fiber, but the store I went to was out. So I just got the regular ones. She and Bridey also had fun helping “clean up” the avocado that got left in the skins when I scooped it out. ;)
-I didn’t use shredded pre-roasted chicken. I had frozen chicken; I put the frozen pieces in a Pyrex bowl (2 small thighs and 2 large ½ boneless skinless breasts; I buy chicken when it’s cheap, de-skin if it has skin, wrap individually in waxed paper, and freeze, and these were “ends” of different packages I had in there), poured water in, seasoned with salt and pepper, covered with plastic wrap. Then I microwaved on high for 15 minutes, then let sit for ten. It came out perfectly poached. Instead of shredding I just did a rough dice. I figure it will fall apart cooking anyway.
-I forgot to get chicken broth when I was shopping at the big store. I walked with the kids to the little Armenian market but all they had was a tiny can; the recipe calls for about 3 of those. They were expensive (the American convenience foods tend to be expensive there; on the other hand, the meat, veggies, and imported brands are good and cheap) so I only got one. Poaching the chicken in the microwave solved my broth problem; I poured the liquid from the poaching out and got enough to equal about 2 more cans.
-I only found 2 decent tomatoes, and they were small, so I put those in and added an extra can of diced.
-I forgot to get an onion too. For once I’m out. So I used diced instead. I’m not worried because there’s extra liquid from the extra can of tomatoes.
-The store I went to didn’t have Anaheims in stock so I used Pasilla peppers instead. They have a similar heat level (mild) and are about the same size; the difference is that Anaheims are lighter green and have a brighter, slightly more bitter undertone while Pasillas are darker green and have a lower, muted fruitier undertone.
-I don’t keep Tobasco around and didn’t feel like buying it just for this. I upped the chipotle to a whole tsp. instead.
-While I was at it I doubled the cumin, because it just seemed like it could use more. (I really like cumin.)
-Since I was slicing the avocados ahead of time (and I did slice them, I think they look prettier that way than diced and also they maintain their integrity better in a bag) I put the juice of a lime in with them and shook around before sealing, in hopes they won’t turn completely brown.
-I also sliced up green onions in case anyone wants them. (Actually I did that the other day when I was doing the ones for the salad. Might as well do it all at once.)
I don’t usually like cilantro but I do like it in albondigas soup (ooh, that’s an idea; I bet I can do that in the crockpot!) and in curries, so since this recipe is almost a halfway point between those two flavors, I figured it will probably be good. If I get to taste any I’ll tell you!
This one is supposed to cook 5 hours on “High” but instead I will have him put it in right away for 4 hours on “High,” then it will go to “Warm” and they can get it whenever they are ready for dinner. The extra time on “Warm” should give it time for all the flavors to really meld.
Emma had fun helping me crush tortilla chips in a zipper bag. (I used about 2/3 of a bag. I was going to use those blue corn tortilla chips with flax seed in them for a little extra fiber, but the store I went to was out. So I just got the regular ones. She and Bridey also had fun helping “clean up” the avocado that got left in the skins when I scooped it out. ;)
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