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Thai Red Curry

On a recent trip to Vermont, we found an amazing hole in the wall Thai restaurant. Rob got some crispy chicken Pad Thai, while I had to go with Thai Red Curry. This of course set us on a mission to find a good curry recipe that we could make at home!

Thai Red Curry

Ingredients:

  • 1 TBSP Red Curry Paste
  • 15 oz can Coconut Milk
  • 0.75 oz Fresh Basil, chopped
  • 8 oz can Bamboo Shoots, drained   -OR-
  • 8 oz can Water Chestnuts, drained (if you don’t have Bamboo Shoots)
  • 3 Tsp Fish Sauce
  • 1/3 cup Chicken Stock
  • 2 oz (1/2 cup) Mushrooms
  • 1 TBSP Vegetable Oil
  • 1/2 Red Bell Pepper, diced
  • 1/2 Green Bell Pepper, diced
  • 1/2 Yellow Bell Pepper, diced
  • 1/2 Yellow Onion, diced
  • 1 lb Boneless Skinless Chicken Thigh, cut up
  • White Rice

Directions:

  • In a saucepan, combine Red Curry Paste and Coconut Milk. Simmer for 5 minutes until fragrant.
  • Add in Basil, Bamboo Shoots or Water Chestnuts, Fish Sauce, Chicken Stock, and mushrooms. Simmer for 10- 15 minutes.
  • Meanwhile, heat Vegetable Oil in a wok. Saute the peppers, onions, and Chicken until cooked through.
  • Spoon rice into a bowl, add Chicken mixture, top with sauce.
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Shredded Barbecue Chicken

This is a really easy and very tasty recipe. It’s a great way to enjoy some barbecued meat on a summer weeknight since the crockpot will do the hard work for you. This recipe comes from our favorite Slow Cooker Book

Total cook time: 4-6 hours
Hands on time: 15 minutes pre slow cooker, 20 minutes after slow cooked

Ingredients:

2 tsp chili powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and Pepper
1 1/2 lbs boneless skinless chicken thighs
1 1/2 lbs boneless skinless chicken breasts
1 1/2 cups barbecue sauce, divided into 1/2 cup and 1 cup  (we like Sweet Baby Ray’s Hickory Brown Sugar)

Directions:

  • Mix Chili powder, Paprika, Cayenne, Salt, and Pepper together.
  • Rub the mixture over all the chicken. Add the chicken to the slow cooker.
  • Pour 1/2 cup BBQ sauce over chicken, then toss the chicken to coat it evenly.
  • Cover and cook on low 4-6 hours.
  • Transfer the chicken to a large bowl then shred. Cover it to keep warm.
  • Skim the fat off the crock pot liquid.
  • In small saucepan, heat and reduce the barbecue sauce at a simmer for about twenty minutes.
  • Toss the shredded chicken with the reduced barbecue sauce and 1 cup of the crock pot liquid. Add more crock pot liquid as needed to keep moist.
  • Serve on a bun.

Reheating

  • Thoroughly mix some chicken broth with barbecue sauce. Pour over chicken and either microwave or bake.

Cheesy Chicken Alfredo Roll-Ups

Wow, as a poor soul who just cannot process garlic, the first time I made this recipe I about died. I also, sadly, almost murdered my poor husband with my horrible garlic breath. I would like to see one of these random genetic studies that shows the genetic mutation for people who cannot tolerate garlic… I am, unfortunately, one of those people.

Well, in order to compensate for my deficiency, I have had to drastically alter the recipes for this dinner. To be fair, this was a mash up of a few recipes anyway.

This recipe needs you to do multiple things at one time. The best ideas is to prepare all ingredients (including grating cheese) before starting.

For this recipe to work, you need to use the Easy Alfredo recipe which is next up!

Total cooking time: 2 hrs (READ ALL OF THE NOTES ABOVE AND INSTRUCTIONS BEFORE STARTING)
Hands on time: 1 hour 30 mins ~ish

Ingredients:
9 or 10 Lasagna noodles
~1.5lb of boneless skinless Chicken breast
1-2 TBSP Vegetable Oil
2-6 oz Prosciutto, cooked and crumbled (according to instructions below)
1 small onion, chopped
6 cloves Garlic, minced
1 cup Ricotta
1/2 cup Sour Cream
8oz total Mozzarella, shredded, divided 6 oz + 2 oz
2.5 oz total Parmesan, shredded, divided 2 oz + 0.5 oz
2 TBSP Parsley, dried
1 tsp Onion powder
1/2 tsp Garlic powder
salt and pepper
Easy Alfredo Sauce

Directions: Preheat the oven to 350 F. Prepare an 11×9 Casserole (or smaller) pan with cooking spray.

Part 1: Make the Alfredo sauce (the next recipe on the blog) before starting all of this. Or cook along side if you are good at multitasking and timing!

  • Boil the Chicken until cooked through. Shred the chicken using a Kitchen Aid mixer 🙂
  • Cook the Lasagna noodles until mostly cooked (don’t overcook!), around 9-10 minutes. Drain and set aside.
  • In a skillet heat up the Vegetable oil.
  • Cook the Prosciutto until almost crisp… then…
  • Add in the onion and garlic.  Once the onions are softened (about 3 minutes), dump the entire mixture onto a prepared paper towel fat-draining plate.
  • Meanwhile create the cheese mixture, in a large bowl, combine Ricotta, Sour Cream, 6 0z Mozzarella, Parsley, Onion Powder, Garlic Powder, Salt and Pepper

Part 2:

  • On a greased surface. Lay out the cooked Lasagna noodles.
  • Add ~1/4 cup of Cheese mixture and spread it out on the noodles
  • Top that with ~2 tsp of the Onion/Prosciutto mixture (spread evenly throughout the noodles)
  • Add an even amount of shredded chicken
  • In the prepared baking dish, add enough Alfredo sauce to coat the bottom of the pan
  • Roll each up each prepared lasagna noodle. Place in prepared alfredo sauce pan
  • Top the completed rolls with the remaining Alfredo sauce.
  • Top all with remaining 2 oz of Mozzarella, and 0.5 oz Parmesan
  • Cook at 350, for 20 minutes, then switch to convection at 350 and cook  for another 10 ish minutes until the sauce is bubbling and the cheese is mildly browned.

Cheesy Chicken Stuffing Packets

So this is a recipe floating all around the internet.  One of the “original” forms of this recipe calls for all sorts of terrible ingredients, like Bacos,  gross.  Anyway, this is our take on this dinner. Pretty easy to prepare, and certainly delicious.

Prep time: 1 hr (cooking bacon takes time)
Total cook time: 1 hr 30 mins

Ingredients:

Around 6oz of your favorite Stuffing mixture
~1 1/2 (maybe 1 1/4, if you like dry stuffing) cups Chicken broth (for stuffing mixture)
2-4 slices bacon, cooked and crumbled (two if using “man bacon”, four if using “thin bacon”)
~1 lb Chicken thighs
~2 Broccoli crowns (maybe one large one if it’s not the worst part of the winter and big broccoli crowns can be found), florets chopped.
6 oz. Cheddar bacon (or cheddar jack) cheese, shredded.
1/2 cup Ranch dressing

Directions: Preheat the oven to 400 F. Prepare 2 small cookie sheets with pieces of foil that are large enough to wrap up the ingredients.

  • Prepare the stuffing, and bacon.
  • Once the bacon is cooked, fry the chicken  in bacon fat briefly on both sides to brown the outside.
  • Layer each packet with stuffing, chicken, broccoli, cheddar, ranch, and bacon.
  • Make each into a packet.
  • Bake for 35 + mins until the chicken is well cooked.
  • Allow to rest for 10 mins before eating!

Chicken and Broccoli stir fry

We got this recipe from the Food Network.  An easy, tasty stir fry.

Total prep/marinate time: 30+ minutes
Total cook time: 5 minutes

Ingredients:
1 lb Chicken thigh, sliced
3 Scallions, white part only, thinly sliced on the diagonal
2 cloves Garlic, minced
1 in fresh Ginger, peeled, minced
1 TBSP Soy sauce
2 TBSP Sugar
1 TBSP + 1 tsp Cornstarch
1 1/4 tsp Salt
1 TBSP dry Sherry
1 TBSP dark Sesame Oil
1/3 cup Water (in 1/3 cup, 2 TBSP increments
3 TBSP Vegetable Oil
16 oz Broccoli florets and stems, chopped
1 tsp Red Pepper flakes
1 TBSP Hoisin sauce
Rice, cooked

Directions:

  1. In a medium bowl mix together: Chicken, Scallions, half of the Ginger, half of the Garlic, Soy sauce, Sugar, 1 TBSP Cornstarch, 1 tsp Salt, Sherry, and Sesame Oil.  Marinate at room temperature for at least 20 minutes.
  2. Mix remaining 1 tsp Cornstarch with 1/3 cup Water. Set aside till step 9.
  3. Heat 1 TBSP Vegetable Oil in the wok at high heat.
  4. Add the Broccoli stems and stir fry for 30 seconds.
  5. Add the Broccoli florets, remaining Garlic and Ginger, 2 TBSP Water, salt and pepper.  Stir fry until broccoli is bright and crisp, about 2 minutes. Remove from wok and set aside.
  6. Heat remaining 2 TBSP Vegetable Oil in the wok. Reheat to high.
  7. Add the Chicken and Red Pepper Flakes. Stir fry until chicken is no longer raw colored and lightly brown, about 3 minutes.
  8. Add the Hoisin sauce, and reserve Broccoli mixture. Toss to mix.
  9. Add the Cornstarch and Water mixture. Bring to a boil and allow to thicken. If needed, add small amounts of water to thin the sauce.
  10. Serve over cooked rice.

Chicken and Broccoli Sauce

Another Broccoli based slow cooker meal. This one is super easy to put together aside from chopping up the sun-dried tomatoes.

Total Cooking Time: 4-6 hours

Ingredients:
1 Onion, minced
1/2 cup (1/2 a jar) Oil-packed Sun-Dried Tomatoes, rinsed, patted dry, and sliced thin.
6 cloves Garlic, minced
2 TBSP extra virgin Olive oil
1 tsp dried Thyme
1/2 tsp Red Pepper Flakes
2 cups Low-Sodium Chicken Broth
1/2 cup dry White Wine
2 TBSP Minute Tapioca
1 1/2 lbs boneless, skinless Chicken Thighs, trimmed
12 oz. Broccoli florets, cut up
2 oz (1 cup) Parmesan cheese, grated
16 oz Ziti, cooked

Directions:

  • Microwave Onion, 1/4 cup  Tomatoes, Garlic, 1 TBSP Oil, Thyme, Red Pepper Flakes, stirring occasionally until the onion is softened, about 5 minutes.  Transfer to the slow cooker.
  • Stir in Broth, Wine, and Tapioca.
  • Season the Chicken with salt and pepper then nestle into the slow cooker. Cover and cook for 4-6 hours on low.
  • Transfer Chicken to cutting board then shred into bite-sized pieces.  Then skim fat from the sauce in slow cooker.
  • Start cooking the ziti.
  • Microwave Broccoli and remaining TBSP of Oil until the broccoli is tender, about 4 minutes. Stir shredded Chicken and Broccoli into the sauce.  Allow to heat through, about 5 minutes.
  • Stir in Parmesan and remaining 1/4 cup Tomatoes.
  • Serve over ziti. Add additional Parmesan and salt and pepper to taste.

Chicken Divan

A cheesy, chicken, and broccoli classic!

NOTE: This recipe requires a little bit of hands on time at both the beginning and towards the end.  Read the instructions all the way through before cooking.

Total Cook Time: 20-30 minutes hands on prep, 4- 6 hours on low, + 30 minutes.

Ingredients:
3 TBSP Vegetable Oil, divided
1 Onion, minced
4 Garlic cloves, minced
1 tsp dried Thyme

2 TBSP Italian Seasoning
3 TBSP All-purpose Flour
1 cup Low-sodium Chicken Broth
1/2 cup Heavy Cream
1 tsp dry Mustard
2 lbs boneless skinless Chicken Thighs, trimmed
2 cup Instant Rice
4 oz (1 cup) Cheddar cheese, shredded
1 oz (1/2 cup) Parmesan cheese, shredded
12 oz Broccoli florets, cut up

FOR THE TOPPING:

Either:
2 slices White Bread
2 TBSP Butter
salt and pepper

Or:

Italian Panko breadcrumbs (to cover)

Cheddar cheese (to cover)

Directions:

  • Heat up 2 TBSP of oil in a skillet. Add Onions, Garlic, and Thyme.  Cook until onions are softened and browned, about 8 minutes.
  • Stir in the Flour and cook for 1 minute.
  • Whisk in the broth, scraping up browned bits, and smoothing out lumps. Transfer the mixture to the slow cooker.
  • Stir in Heavy cream and Mustard.
  • Season the Chicken with salt and pepper then nestle it into the slow cooker coating both sides evenly in the sauce. Cover and cook for 4-6 hours on low.
  • Break up the chicken into bite size pieces with a wooden spoon.
  • Stir in Rice, Cheddar, Parmesan, and 1 tsp Salt.  Cover and cook on HIGH until the rice is tender, about 20-30 minutes.
  • Microwave the Broccoli with 1 TBSP of oil until tender, about 4 minutes.  Stir Broccoli in to the slow cooker and allow to heat fully through, about 5 minutes.
  • Meanwhile, make the breadcrumb topping: pulse the Bread slices in a food processor until coarse crumbs.
  • Melt the butter in a skillet.  Add the Breadcrumbs and season with salt and pepper. Stirring often, toast them till lightly browned, about 5-7 minutes.
  • Top the casserole with the breadcrumbs.
  • Place casserole under broiler until browned.