Crockpot Chicken Wild Rice Soup

Thanks to my sister in law and neice for finding this GREAT soup recipe.

https://pinchofyum.com/crockpot-chicken-wild-rice-soup

INGREDIENTS

1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 teaspoon poultry seasoning
1/2 cup butter
3/4 cup flour
2 cups whole milk
a few tablespoons white wine (optional)
up to 2 cups additional milk or water

INSTRUCTIONS

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.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.

 

Beer Can Basil Lime Chicken

We love what this marinade does for grilled chicken...this is the third time posting chicken using it.  I have to brag a little...it's just so darn pretty!!  Not sure why we waited so long to try this method of grilling chicken.  It will happen again.

Here's the recipe for the marinade.

This is a rather large bird, 6 pounds.  I injected the chicken with the marinade, placed in re sealable plastic bag and poured the reminding marinade.  Put in the refrigerator for about 4 hours to let the flavors set in.

You can kind of see the green marinade under the skin.

We are ready to start the hickory smoking.

Smoking is done... what a juicy thing of beauty!!

Mexican Goulash

You can make the recipe as hot or mild as your taste buds require by the taco sauces you use.

1 pound cubed chicken (you can also use ground meat..chicken, beef or pork)
1 medium onion diced
1/2 cup diced green pepper (any color will work)
1 jalapeno pepper, seeded, veined and diced
3 tablespoons butter or oil
1 heaping teaspoon chili powder

Melt 2 tablespoons butter in heavy pan, add peppers and onion sautee until they start to color and soften.   Remove from pan, add remaining butter and sautee chicken until it starts to get some color.  Add peppers and onion back to pan and sprinkle with chili powder.  Cook until chili starts to release its flavor.  You'll be able to smell it.

Add the following to the meat mixture:

1 ea.  14.5 oz. can diced tomatoes w/juice

1 ea.  14 oz, can black beans rinsed and drained

1 ea.  16 oz. jar taco sauce (you can also use 1 pkg, taco seasoning + 1- 15 oz can of tomato sauce)

1 cup frozen or canned corn drained

1 cup uncooked elbow macaroni

As mixture absorbs the juices add either chicken or beef broth to keep it from drying out too much.  I ended up using about 1-1/2 cups.

Bring mixture to a boil and give it a stir once in a while.  Cover and reduce heat to a simmer.  Cook until macaroni is tender. 

Optional:  I added 3 oz. of cream cheese and about 3 oz of grated pepper jack cheese.  Turn off heat and let the cheeses melt stirring.

Eat and enjoy.  

Veggie Kale Chicken Bake

Hellman's keeps giving us a free package of Knorr Veggie Dip Mix.  We are not huge fans of "Dips", what to do?  I had chicken thighs in the freezer and fresh kale in the frig...let's give it a try,

Here's what you need.

Preheat Oven to 350 degrees

5-6 Chicken Thighs

1 cup real Mayo
1 cup sour cream
1 pkg. Knorr Veggie Dry Dip Mix
1 small onion finely diced
3/4 cup Parmesan grated cheese
1/4 cup milk if needed
2-3 cups of finely chopped fresh kale (stems removed)  Not pictured

In a medium bowl add the first six (6) items, mix completely.  Finally add the chopped kale mix until kale is completely coated.

Using a #8 Cast Iron Skillet (10")  coat the bottom of the pan with about 1/3 of the mayo mixture.  Place the chicken thighs on top of the coated pan.   Coat the top of the chicken completely with the remaining mayo mixture.  Cover the pan with lid or aluminum and place on the middle rack of your oven.   Uncover the last 15 to 20 minutes.  Bake for 1 hour or chicken tests done.  Enjoy!

For a little extra crunch you can add roughly chopped nuts when you uncover the chicken.



Kitchen Fact: The safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.

Turkey Tetrazzini

This is a very forgiving recipe that amounts can be adjusted depending on ingredient availability.  I have seen various veggies added, peas, corn etc.  It's all about what you're craving at the moment. Have fun with the basic recipe!

Ingredients

8 oz. uncooked spaghetti

1/2 cup margarine or butter

2 cups sliced fresh mushrooms

1 medium onion diced

3 cloves garlic minced

1/2 cup diced celery

3 tablespoons all-purpose flour**

2 cups chicken broth**

3/4 cup half-and-half**

2 cups grated cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

Dash pepper

3 cups cubed cooked turkey

1/2 cup grated Parmesan cheese

Chopped fresh parsley, if desired

Directions
Cook spaghetti .al dente  Drain.

Meanwhile, melt margarine in skillet or Dutch oven over medium heat. Add onions, celery, mushrooms; cook 5 minutes or until tender, stirring frequently. Add minced garlic. Reduce heat to medium-low.

** At this point if you have left over gravy you can add or do this: (I have also been know to use the dreaded can of cream of mushroom soup and milk)  Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. 

Remove from heat; stir in half-and-half, cheese and 1/4 cup parsley, salt and pepper.
Add cooked spaghetti, parsley and turkey to  mixture; stir gently to mix. Spoon mixture into ungreased  (3-quart)  baking dish. 

Cover with foil; 

Heat oven to 350°F. 

** If  Tetrazzini becomes too dry add milk or chicken broth.

Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Uncover baking dish; sprinkle Parmesan cheese and/or grated cheese over top. 

Baked Sweet and Sour Chicken

Mel's Kitchen Cafe Recipe

This is hands down the most wonderful Sweet and Sour Recipe EVER!

This version is from Taste and Tell..which is actually the method I used.

Author: Deborah
Serves: 4-6 servings
Ingredients
2 to 2½ lbs boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch

3 eggs, lightly beaten

¼ cup vegetable oil

1 cup sugar
6 tablespoon ketchup
¾ cup apple cider vinegar
1½ tablespoons soy sauce
1½ teaspoons garlic powder

Instructions
Cut the chicken into bite-sized chunks. Season with salt and pepper.
Preheat the oven to 325ºF.
Put the cornstarch in a shallow bowl, I used a zip lock bag. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9x13-inch baking dish and continue with the remaining chicken.
In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Notes
Adapted from Mel’s Kitchen Cafe

Sriracha Parmesan Chicken Tenders

We are going through a spicy food stage in our house right now.  Sriracha is the new love of my life.  Husband and I both enjoy the regular Chicken Parmesan but lets face it, it can be a little boring.  This is my solution to that problem.

I have to say that the smell coming out of my oven was amazing and better yet, it tasted amazing.  My rule when using Sriracha is 1 teaspoon per 1/3 cup of mayo. This might be a little MUCH for some...adjust accordingly.

I am cooking for two and I used 4 tenders that were medium to small.  The sauce will cover at least 6 to 8 tenders.

Preheat Oven 350 degrees
Sauce:
1 cup            Real Mayonnaise
3 teaspoons  Sriracha Sauce
1 tablespoon Dijon Mustard
1/2 cup          Parmesan Cheese
Add all ingredients to a small bowl and mix completely.

You will also need:
1/3 to 2/3 cups Panko Italian Seasoned Bread Crumbs
1/3 cup Caramelized Diced Onions**
1/8 to 1/4 cup thinly sliced green or red pepper

Spray an oven proof pan with Pam.  I used an 9 inch glass pie plate.

I did not caramelize the onions on this batch, my opinion, caramelized onions  "the winner".

Spread about 1/2 of the sauce on the bottom of the pan, (if you are using caramelized onions add 1/2 of the onions now). next add the tenders.  Paint the tenders with the remaining sauce (if using caramelized onions add remaining onions now).  Sprinkle top with Panko Italian Seasoned Bread crumbs.  Amount will vary with the number of tenders being made.  Be generous.  Top with thinly sliced green/red peppers.

Place in oven and bake for 30 to 40 minutes.   (Use an instant digital Cooking or Meat Thermometer for the proper temperature of 165 degrees F). To finish off, turn on broiler and place tenders under broiler until bread crumbs are golden brown.

**Optional

Cheez It Tenders

Just a Taste Cheez It Tenders

I have been looking at this recipe for months and months!  Every time I went the cabinet to get the Cheez It's the box was gone or almost empty!  Finally I found a box with enough in it to try this out!

This is a fast and VERY tasty change to the normal tenders..and not fried.  Add a little Spicy Ranch Dressing for dipping and we're in heaven.

The only thing I did differently than Kelly's recipe is add 2 teaspoons each of onion and garlic powder to the flour.  Do not add salt as the Cheez It's have plenty.

Baked Cheddar Dijon Chicken Tenders

Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min
Ingredients:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Directions:
Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Recipe by Kelly Senyei of Just a Taste.

Knorr Vegetable Parmesan Chicken Tenders

I have been having a bit of a pity party at my house for the last couple weeks.... I fell up at the barn and tore my ACL tendon and sprained my knee.  I am finally able to stand for more than a couple minutes at a time without tears running down my face!!  I know, big baby!!  Dr. said if I behave myself...(Ha) the tendon will heal and no surgery!  I just have to wear a big old brace for a while...   Any way I am now starting to feel like cooking again...

I had some chicken tenders in the freezer and a package of Knorr Vegetable Mix I should be able to come up with something that tasted different...

1 package Knorr Vegetable Mix

1/2 cup Mayonnaise (generous)

1/2 cup sour cream (generous)

1/2 cup Parmesan Cheese plus more for sprinkling on top of the chicken

1/4 cup milk

1/2 teaspoon dried basil

12 chicken tenders

Pre heat oven to 350 degrees

Mix the first six (6) ingredients together, set aside.  Do not add any additional salt to the chicken.  To prepare the pan, first spray with Pam.  Next take 1/3 of the mayo mixture and spread evenly on the bottom of the pan.  Lay the chicken tenders on top of the mayo mixture and cover the tenders with the remaining  mayo mixture.  Top with more Parmesan Cheese and a sprinkle of Panko bread crumbs.  You can also add additional basil or parsley to the topping.

Bake 35 to 40 minutes.  Internal temperature should read 165 degrees.  To get desired Browning, place pan under a low broiler setting for a couple minutes just before you are ready to serve.

HELLMAN'S PARMESAN CRUSTED CHICKEN

Okay I fell for a TV commercial... Hellmann's has been advertising this recipe on the Tube for a while now.  It's finally cool enough to fire up the old oven and give it a try.  After seeing the ingredients, it looked a little dull. The addition of our favorite Blackened Seasoning gave it just enough favor.  I served with cubed fried sweet potatoes.  The meat came out as juicy as Hellmann's promised.

INGREDIENTS
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs (I used Panko Crumbs)

Blackened Seasoning to taste

DIRECTIONS

First lightly dust chicken with Blackened Seasoning and return to refrigerator for at least an hour.

Preheat oven to 425°.

Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. 

Arrange chicken on baking sheet. 

Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs and a little more of the Blackened Seasoning.

Bake until chicken is thoroughly cooked, about 20 minutes.

Cinnamon Pecan Crusted Chicken Strips with Mango Orange Dip

Agropur Division Natrel-Recipe
(Sealtest)

Preparation: 25 minutes
Marinating time: 1 hour or overnight
Cooking: 12 minutes
Serves: about 30 pieces

Ingredients:
Chicken
4 boneless chicken breast halves
1 cup (250 mL) Sealtest Sour Cream
2 tbsp (30 mL) balsamic vinegar
2 cups (500 mL) cornflakes
1 cup (250 mL) pecans
1 1/2 tsp (6 mL) ground cinnamon
Salt and pepper to taste

Dip
1 cup (250 mL) coarsely chopped mango
1 orange, peeled and sectioned
3 tbsp (45 mL) finely chopped red onion
2 tsp (15 mL) finely chopped cilantro
2 tsp (10 mL) lime juice
Salt and pepper to taste

Preparation
Chicken
1. Cut chicken into strips. Combine sour cream and vinegar. Mix with chicken. Marinate 1 hour or overnight.
2. Combine cornflakes, pecans and seasonings in food processor until roughly chopped. Coat marinated chicken strips with pecan mixture. Place on parchment lined baking sheet.
3. Bake at 375 °F (190 °C) for 10-12 minutes or until cooked through. Serve with mango orange dip.

Dip
1. Combine mango and orange in food processor until coarsely chopped. Stir in remaining ingredients.

Recipe tip
Prepare the dip in advance, allowing the flavours to blend.

Revisit Basil Lime Marinade Rotisserie Style

Basil Lime Marinade

We decided since I have SO much basil right now we would give the Basil Lime Marinade a try on a Rotisserie Chicken. I also used the marinade as an injected liquid.  You can see from the picture below just how plump the chicken is.

 Almost ready for the grill.

 Have you ever seen such a beautiful bird?

 We were not disappointed in the results.  It fell off the bones and the juices were right on... even the breast meat was moist. 

Buffa Cue Chicken Wings with Sticky Honey Sauce

We tried this recipe on Friday... Excellent.  We did not use the hot sauce mop.  The wings were even better the second day.  Spices had a chance to really soak into the meat.

Get a wet towel ready... you're going to need it!

 Home made Sticky Honey Sauce

 Marinade wings for at least 4 hours.  I have tons of fresh chives available so I added to the recipe.

 Do Not Wash off Marinade before grilling.

BBQ University Buffa Cue Wings

For the wings and marinade:
16 whole chicken wings (about 3-1/2 pounds)
1/2 cup Tabasco sauce or your favorite hot sauce
1/2 cup fresh lemon juice
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper

For the mop sauce:
8 tablespoons (1 stick) salted butter
1/2 cup Tabasco sauce or your favorite hot sauce

For serving:
Maytag Blue Cheese Sauce (see step 6)
4 ribs celery, rinsed and cut into thirds lengthwise, then cut crosswise into roughly 3-inch sticks

Step 1: Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you don’t mind munching a morsel that’s mostly skin and bones). Cut each wing into 2 pieces through the joint.

Step 2: Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

Step 3: Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

Step 4: Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

Step 5: When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, start basting the wings with some of the mop sauce.

Step 6: Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with Maytag Blue Cheese Sauce and celery for dipping and of course plenty of paper napkins and cold beer.

Sticky Honey BBQ Sauce

Ingredients
1 cup ketchup
1 cup white vinegar
3/4 cup molasses (not blackstrap)
3/4 cup honey
½ cup brown sugar
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder (or Tabasco sauce)
Instructions
Add all the ingredients to a medium sauce pan over medium heat.
Whisk to combine.
Bring to a low boil and reduce to a simmer, uncovered for 30 minutes for a thin sauce, 1 hour for a thicker sauce.
Store in the fridge.

Notes
To can this you need the following: Water Bath Canner Canning Set Pint Jars with lids and rings 1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 3. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.