Honey Garlic Chicken & Naked Pizza with Basil and Garlic January 16, 2015
This chicken is delicious! The flavors of all the ingredients combined together is wonderful. The flavor reminded my husband and I of the flavors you get at P.F. Changs. I loved this chicken and served it over rice. Leftovers were also great! Check out Kelly’s blog at Just a Taste for some mouth-watering pictures.
Slow Cooker Honey Garlic Chicken
3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Place the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes. Pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl and cover with tin foil.
In a small bowl, whisk together the cornstarch with 3 T of cold water to make a slurry.
Strain the liquids from the slow cooker into a small saucepan over medium-high heat. Whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour enough sauce over the chicken to cover nicely, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.
Recipe from Just A Taste
This dough takes a couple days, but is really worth it and comes together very quickly, as far as hands-on time. You have to let it set for 18 hours after you combine the ingredients for the dough so start the day before you want to make the pizza. The dough was soft and chewy. I used the recipe on Baking Steel with the basil & garlic topping, which was great, but I look forward to trying other dry herb mixtures and also normal pizza toppings.
Lahey Pizza Dough (makes 3 pizzas)
1 lb flour
2 tsp fine sea salt
1/4 tsp active dry yeast
1 1/2 cups water
Whisk flour, salt and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1 1/2 cups water; stir until well incorporated. Mix dough gently with your hands to form a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours, give or take.
Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 3 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Wrap each dough ball separately in plastic wrap and chill or use immediately. See below for the topping and cooking instructions I used.
Naked Pizza with Basil & Garlic
1 round pizza dough (Lahey Dough recipe below)
2 small cloves garlic
1 cup of loosely packed basil leaves
crushed red pepper flakes to taste
2 to 3 tablespoons of olive oil
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
sea salt for finishing
Place a metal pizza pan in the oven and preheat your oven to 425.
About 20 to 30 minutes before baking, remove pizza dough from fridge and place on a piece of parchment dusted with flour.
Make the basil-garlic sauce: mince garlic with a pinch of salt. Stack basil leaves, roll them into a coil, and cut into thin slices. Then mince the basil slices with the garlic. Transfer mixture to a small bowl. Season with a pinch of crushed red pepper flakes, 2 tablespoons of the olive oil (or enough so that the basil is just submerged) and the cheese. Stir.
Gently stretch your pizza round into a circle, roughly 11 inches in diameter. Drizzle lightly with olive oil.
Take your hot pan out of the oven and pull the parchment carefully onto the pan. Bake until dough is blistered and lightly golden, about 8-12 minutes. Transfer to a cutting board. Brush with basil-garlic mixture. Sprinkle with sea salt. Cut and serve immediately.
Recipe from Baking Steel Blog
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe October 31, 2014
It’s soup season! Love soup, could eat/make a different one everyday and not get sick of it. This Chicken Stew was delicious. It has some great seasonal ingredients and quinoa, which adds some health benefits and texture to the soup.
I followed the directions but left out the olives. There are few things in this world I dislike, and one of them is olives. I try them every few years just to make sure my taste buds haven’t changed, but they haven’t, as far as olives go! I was going to throw in some black beans to get the color and more health benefits, but forgotto do that.
Head on over to Cookin’ Canuck for the recipe.
Thanks for stopping by, even though I’m not consistent with my blogging, I appreciate everyone who continues to check my blog out when I get around to it.
Picture from Cookin’ Canuck.
Sriracha Lime Chicken Chopped Salad September 17, 2014
Hi friends! I wanted to get this salad recipe to you before grilling season is over, which won’t be for a while yet. I really enjoyed this salad. Loved the pineapple, avocado, tomato and chicken with the lime dressing. It was filling and delicious! Hope you also enjoy if you make it for yourselves!
Sriracha Lime CHicken Chopped Salad
Kielbasa-Cheese & Tai Chicken-Noodle SOUP February 24, 2014
Before this beautiful winter season comes to an end, I wanted to post a couple more soup recipes that I have made. They are two very different recipes and two delicious soups.
1/4 cup butter
1 large onion, halved & thinly sliced
1 cup sliced celery (2 stalks)
1/4 cup all-purpose flour
2 tsp Worcestershire sauce
3/4 tsp dry mustard
1-14.5 oz can chicken broth
3 cups peeled and cubbed potatoes (3 med-I used red skin)
8 oz cooked kielbasa, sliced 1/4 in thick (we used uncooked polish sausage and cooked/crumbled ourselves)
1 cup chopped carrots (2 medium)
3 1/4 cups milk
1/4 tsp freshly ground black pepper
3 cups shredded sharp cheddar cheese (12 oz)
Cook onion and celery with butter until tender. Stir in flour, Worcestershire sauce & dry mustard. Stir 2 minutes and gradualy stir in broth. Add potatoes, sausage & carrots. Bring to boil, reduce heat and simmer about 20 mintes. Stir in milk and pepper. Cook and stir till it barely comes to a boil. Reduce heat and gradually add the cheese, stirring until melted.
Sprinkle each serving with additional cheese and pepper.
1 cup canned crushed tomatoes (1 cup – not the whole can!)
1/2 cup chunky peanut butter
1 lb skinless, boneless chicken thights (or any kind of chicken meat) cut into 1-inch pieces
4 cloves garlic, minced
2 tsp grated fresh ginger (or 1 tsp ground ginger
1 T sesame oil
6 cups reduced-sodium chicken broth
2 tsp fish sauce
3 oz dried rice noodles, broken if desired
2 cups shredded green cabbage
1 cup canned bean sprouts, rinsed and drained
1/4 cup chopped green onions (2)
snipped fresh cilantro (opt)
coarsely chopped peanuts (opt)
Combine 1 cup tomato and peanut butter in a small bowl.
Cook chicken, garlic and ginger in hot oil about 5 min, till chicken is brown. Stir in tomato mixture. Add broth and fish sauce. Bring to boil Stir in noodles, reduce heat. Simmer 5 min. Stir in cabbage. Simmer 5 min more and remove from heat. Stir in bean sprouts and green onions.
Ladle soup in bowls and top with cilantro and peanuts if desired. (I think the cilantro added a nice flavor to the overall soup)
Both recipes from Better Homes & Gardens – Soups and Stews
One Skillet Chicken Pot Pie February 11, 2014
I posted a Chicken Pot Pie recipe here a while back and have made that recipe a number of times. The pot pie mixture is delicious and creamy with a wonderful crust over the top. I stick with that recipe for your traditional pot pie, but when I saw this recipe, I loved the idea of the cheesy biscuits covering the warm chicken/veggie pie mixture. It did not disappoint! I will be sticking with these two recipes when craving a pot pie.
One Skillet Chicken Pot Pie (serves 6)
3 Tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
½ tsp black pepper
½ tsp kosher salt
¼ cup all-purpose flour
3 cups chicken stock
2 cups frozen vegetables, (corn, peas and carrots)
3 oz fresh Parmesan cheese, grated
1 tsp dried parsley
Cheesy Drop Biscuits:
2 cups all-purpose flour
2 oz fresh Parmesan cheese, grated
1 Tbsp baking powder
1 Tbsp granulated sugar
½ tsp kosher salt
½ cup unsalted butter, melted
1 cup whole milk
Preheat oven to 450°F.
Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
Add flour and whisk to combine. Slowly add chicken stock while whisking skillet. Whisk until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.
Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.
Drop biscuits by the rounded tablespoon full on top of pot pie. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 minutes, until biscuits are golden brown.
Sprinkle with fresh parsley, serve and enjoy!
Recipe from Parade.com
Quick Chicken Soup & Jalapeno Popper Dip January 6, 2014
So, these two recipes may not go together, but they are delicious and instead of holding you back from making one or another for another month or so, until I post again, I thought I’d be kind and share them both with you!
The Chicken Noodle Soup is a GREAT dinner or lunch for days like these chilly artic days. It was pretty quick to throw together, although not super quick because you need to do a bit a chopping, etc. But I like my little handy dandy food processor to do most of that for me. I shared some of this soup for a friend of mine. Her and her kiddos really enjoyed it! As does my family :) But it is always nice to have someone outside the family tell you also….for some extra (re)assurance.
This dip is a recipe I got from a friend. I made it last month when I was stuck at home from a Christmas party with my sick little guy….yes, you heard me right, but I will repeat, I made it for myself….I felt kind of selfish, but I guess I was unselfish for staying home with my sick kid right? So it’s all good, plus I only made half the recipe. And I just made the other half today, for my family, but I was the only one that touched it, NOT because it wasn’t good, just because they just don’t like that kind of stuff, their loss, my gain, more for me (sorry selfish again….) SO yes, this dip is delicious! Served warm on crackers. OR leftovers between some grilled bread (aka grilled cheese, I added a bit more shredded cheese to the sandwich, IF you do have leftovers and want to try it that way.)
Sorry for being so wordy, it’s been a while…or maybe I have cabin fever. Who knows, but I really recommend both these delicious recipes. If you give them a go, come back and let me know what you think!
If you would like the Jalapeno Popper Dip, head on over to FAVORITEFAMILYFOODS, and don’t forget to say hi in the comment section!
serves 4 (so you might wanna double it!)
½ lb mezze penne rigate or other small-cut pasta (I’ve used both small noodles and egg noodles)
2 T evoo
6 cups chicken stock
1 lb skinless, boneless chick breast
1/2 cup dry white wine
1 large bay leaf (I omitted)
5-6 carrots, peeled and sliced crosswise
1 small onion, chopped (I used food processor to chop)
2-3 large cloves garlic, chopped (put this in food processor with onion)
2 T chopped fresh thyme (dried)
1 rind Parmigiano-Reggiano (opt) (I omitted but bet it would had a nice flavor!)
1 cup frozen peas (ick, one veggie I don’t like….I threw in some chopped celery instead)
½ cup chopped flat-leaf parsley
1 small lemon, zested (I omitted)
Cook pasta to al dente in a soup pot. Drain and drizzle with EVOO
In a sm sauce pan, pour in 2 cups chicken stock to cover the chicken. Add the wine and bay leaf (if using), simmer until chicken is cooked through, about 12 min.
In the empty soup pot heat 2 T evoo over med-high and stir in carrots, onion, garlic and thyme, season with salt and pepper. Cook until veggies are softened, about 10 min. Add remaining 4 cups chicken stock and cheese rind (if using); bring to simmer.
Remove the chicken from liquid and cut into bite-size pieces (OR throw in your stand mixer and mix just until shredded-so easy!) Add chicken to soup. Strain the poaching liquid into the soup. Stir in the peas (ick….or celery) and parsley; discard the bay leaf (if using).
Spoon pasta into bowls. Ladle in the hot soup and top with the lemon zest (if using) and extra grated parmigano-reggiano if desired.
Recipe and picture from Rachael Ray