Slow Cooker Teriyaki Chicken with Vegetables and Rice

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Slow Cooker Teriyaki Chicken with Vegetables and Rice

Serves: 4

1/2 cup soy sauce

1/2 cup packed dark brown sugar

1/3 cup pineapple juice

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons teriyaki sauce

1/2 teaspoon dried crushed red pepper (optional)

1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)

1 cup uncooked rice

6 ribs celery, cut in 1/2-inch slices

4 medium carrots, cut in 1/2-inch slices

1 package (6 ounces) snow peas

2 tablespoons water

1 tablespoon cornstarch

 

In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.

Add chicken. Stir until evenly coated.

Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.

About 15 minutes before chicken is done, cook rice according to package directions.

Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.

Pour sauce from crock into a medium saucepan, heat sauce until boiling.

Gradually add blended water and cornstarch to sauce, cook until thickened.

Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.

Enjoy

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Mediterranean Chicken

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Mediterranean Chicken

 

2 teaspoons olive oil

2 tablespoons white wine

4 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped

1/2 cup white wine

2 teaspoons chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 cup kalamata olives, chopped

1/4 cup chopped fresh parsley

Salt and pepper to taste

 

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes each side, until golden

Remove chicken from skillet and set aside

Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes

Add tomatoes and 1/2 cup white wine, simmer for 5 minutes

Add thyme and basil and simmer for 5 more minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with salt and pepper to taste and serve

Tomato, Corn and Avocado Salsa

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Tomato, Corn and Avocado Salsa

Serves 4

1 (11 ounce) can whole kernel corn, drained

1 (4 ounce) can sliced black olives, drained

1 1/2 cups diced roma tomatoes

3/4 cup diced red onion

1 red bell pepper, seeded and diced

1 1/2 teaspoons minced jalapeno pepper

1 tablespoon chopped garlic

1 avocado – peeled, pitted and diced

2 tablespoons olive oil

3 tablespoons fresh lime juice

1/2 teaspoon each garlic powder and sea salt

 

Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl

Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt

* If making this ahead of time, omit the avocado until ready to serve.

Lasagna Soup

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Lasagna Soup

Makes 6 servings

1 Tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mild Italian sausage casing removed or other ground meat

32-ounce chicken stock

2 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

1/2 teaspoon Italian seasoning

2-3 Tablespoons freshly chopped basil more to taste

8 uncooked lasagna noodles broken into bite sized pieces

1/2 cup grated parmesan cheese

Salt and black pepper to taste

Mozzarella cheese, shredded

Ricotta cheese

 

Heat the olive oil in a large pot over medium heat

Add in the onion and cook for 2-3 minutes

Stir in the garlic and cook an additional minute

Add in the sausage (break up with a wooden spoon) and cook until browned

Drain any excess grease and then add in chicken stock, tomatoes and tomato paste

Stir until combined and then add the oregano, Italian seasoning and basil

Bring to a light boil and then add in the noodles

Cook for 8-10 minutes, or until the noodles are tender

Stir in the parmesan cheese and salt and pepper to taste

Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese

Fried Chicken Bowl

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Makes 3 Bowls

Popcorn Chicken

Corn

Mashed Potatoes

Gravy

Cheese

Salt and Pepper (Optional)

 

I took 3 boneless, skinless chicken breasts and cut into chunks.  Dusted with flour, egg, and then bread crumbs.  I baked them in a 350 degree oven for about 15-20 minutes.  You can also use store bought popcorn chicken and cook according to package directions.

While the chicken baked, I warmed up a can of whole kernel corn, chicken gravy and made instant potatoes for a serving of 4

I layered the mashed potatoes, corn and chicken, then topped with gravy and a sprinkle of cheese.

My grandson loved this and said it was the best popcorn chicken he ever had.

Caprese Bites

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Caprese Bites

 

Baguette sliced thin

Tomato sliced thin

Basil leaves, chopped

Mozzarella cheese

Olive oil

Balsamic Glaze

Garlic powder

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Preheat oven to 400 degrees

Brush sliced baguette with olive oil and place on baking sheet

Bake in preheated oven to toast for 5 minutes

Remove from oven and top each baguette slice with tomato, mozzarella, basil and garlic powder

Bake in the preheated oven until the cheese starts to melt, about 5 minutes

Drizzle each baguette with balsamic glaze

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How to make Balsamic Glaze

1 cup of balsamic vinegar

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup