Slow Cooker: Indonesian Ginger Chicken

2012 has proven to be an eventful year thus far! We have had a gorgeous wedding in Memphis, a fun weekend back in Charlottesville, and not to mention several other busy weekends filled with duck hunting (for my husband) and work events for me. When life seems so crazy that you think you should just pick up Chinese take-out or order in pizza, turn to your slow cooker! Throw the ingredients in the pot before you leave for work, and when you come home dinner is waiting for you. This Indonesian chicken goes perfectly with couscous and ginger sesame stir-fried asparagus!

Source: Crock-pot.com (Given to me by Alan Carney)

You Will Need:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 1/2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 4 boneless, skinless chicken breasts
• 1 Tbsp fresh cilantro, minced

Here We Go:

• In a small bowl, whisk together the honey, soy sauce, ginger, and garlic
• Place the chicken breasts in the slow cooker and pour the honey-soy sauce over the chicken
• Cover; cook on low 2 to 3 hours (or on High for 1 hour)
• Using 2 forks, shred the chicken breasts while still in the slow cooker to mix juices
• Before serving, garnish with a sprinkling of cilantro

Serves 4-6
Happy Feasting!

Cashew Chicken

I absolutely love Chinese food and having spent four months living in Beijing I have definitely had my fair share of delicious dumplings and fried rice. This was my first attempt at cashew chicken and it was heavenly. Just enough asian flavor coupled with the perfect amount of cashews, ginger and scallions makes for quite a tasty meal. Serve the chicken over brown rice or mai fun noodles (pictured above) for the perfect chinese dinner at home. Honestly, this dish will be ready in the same amount of time it would take for your Chinese delivery to arrive!

Source: The Bitten Word (Originally adapted from Everyday Food September 2009)

You Will Need:

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons dry sherry (or cooking wine, or leave out)
• 2 tsp. minced, peeled, fresh ginger
• 3 1/2 teaspoons cornstarch
• coarse salt
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoons rice vinegar
• 2 teaspoons sugar
• 1 tablespoons plus 2 teaspoons vegetable oil
• 2 garlic cloves, chopped
• 2/3 cup unsalted cashews, toasted
• 2 green onions, white and green parts separated and thinly sliced

Here We Go:

• In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 tsps cornstarch; season with salt
• Refrigerate 30 minutes
• In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch and set sauce aside
• In a large nonstick skillet, heat 1 Tbsp oil over medium-high heat
• Add half the chicken and cook until golden and cooked through, about 5 minutes
• Transfer chicken to a covered plate
• Add 1 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning) and transfer to plate
• To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites
• Cook, stirring constantly, until garlic begins to soften, about 30 seconds
• Whisk sauce and add to skillet along with chicken
• Cook until sauce thickens, about 30 seconds
• Top with green onion greens and serve with rice or noodles.

Serves 4
Happy Feasting!

Slow Cooker Santa Fe Chicken

Cinco de Mayo is tomorrow and that means you should absolutely indulge in a complete Mexican feast! I love an easy slow cooker recipe that involves dumping the ingredients in the pot, turning it on, and returning after several hours to a delicious and home cooked dinner. This slow cooker santa fe chicken is healthy and satisfying. You can through all of the ingredients into the slow cooker and come home from work with dinner waiting for you. Pair this with ice cold margaritas, queso, mariachis and sombreros for the perfect Mexican fiesta!

Source : Skinny Taste

You Will Need:

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

 Here We Go:

• Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the slow cooker
• Season chicken breast with salt and lay on top
• Cook on low for 10 hours or on high for 6 hours
• Half hour before serving, remove chicken and shred with fork
• Return chicken to slow cooker and stir in
• Adjust salt and seasoning
• Top with shredded cheese, scallions and sour cream if desired (Also great when served with cornbread muffins!)

More Cinco de Mayo Ideas
Chicken Fajitas
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
Gucamole

BBQ Chicken Pizza with Smoked Gouda and Caramelized Onions

Has anyone tried the new Domino's pizza crust and sauce (well, I guess it isn't all that new anymore)? Not gonna lie, it is pretty freaking good! I used to be a Domino's hater (or rather a Papa John's lover) but I might be a convert after trying their new and improved pizza. The best part about ordering Domino's delivery is the pizza tracker! You can go online and add whatever toppings and sauce you want. They then tell you exactly when your pizza is being created, placed in the oven, quality checked and finally out the door on its way to you! What does this BBQ pizza have to do with Domino's? Not too much, but this pizza is pretty amazing and could beat any delivery pizza any day of the week!

You Will Need:

• 1 ball of pizza dough (I prefer Whole Foods)
• 1 1/4 cups BBQ sauce 
• 1/2 of a 12oz bag of mozzarella cheese
• 1/2 sweet onion, cut into thin strips
• 1/4 cup smoked gouda, finely grated
• 1 bonless chicken breast, cut into small cubes
• 2 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough using your hands or a rolling pin if you have one
• Heat 1 Tbsp olive oil in small skillet and cook chicken 7-10 minutes, or until no longer pink and set aside
• Heat remaining Tbsp of olive oil in skillet and saute onions for roughly 10 minutes, or until clear and caramelized
• Place dough on pizza stone or baking sheet
• Top dough with bbq sauce, cheeses, chicken and onion
• Bake for 10-12 minutes on top rack, or until golden brown




Yields 8 slices (depending on size of pizza)
Happy Feasting!

 

Homemade Chicken Noodle Soup

It is supposed to be in the mid 50's in Charlottesville this weekend, but with that being said, the mornings have still been in the high 20's/low 30's. I still think that warrants making all things warm and hearty for at least the next few weeks. It might be March but it definitely does not feel like spring yet.

My husband came down with a horrible cold this week, leaving him with all those flu like symptoms - achy, tired and congested. I decided this would be the perfect opportunity for me to be a "good wife" and make my first batch of homemade chicken noodle soup. The thought seemed pretty daunting, but with this fabulous recipe it turned out better than any chicken noodle soup my husband would of dumped out from a can (he thought so too!)

Recipe from Confections of a Foodie Bride (originally adapted from allrecipes.com)

You Will Need:

• 8 cups chicken broth
• 4 cups water
• 1 store-bought rotisserie chicken ( I used garlic and herb)
• 3 Tbsp vegetable oil
• 1 medium onion, diced
• 2 large carrots, peeled and cut into rounds
• 2 large stalks celery, sliced 1/4 inch thick
• 1 Tbsp fresh thyme leaves
• 3 cups egg noodles
• 1/2 cup chopped fresh parsley
• Salt
• Fresh ground black pepper

Here We Go:

• Bring broth and water to a simmer over medium-high heat in a large pot
• De-bone the chicken and separate the meat from the skin and bones
• Set the meat aside and add the skin and bones to the simmering broth
• Reduce heat to low, partially cover and simmer for an hour
• Strain broth through a colander into a large bowl; reserve broth and discard skin and bones
• Set the pot over medium-high heat and add the oil
• When hot, saute the onions, carrots, and celery until soft, 8 to 10 minutes
• Add chicken, broth and thyme and bring to a simmer
• Add the egg noodles and simmer for 20 minutes
• Stir in parsley, reserving some for garnish, and remove from heat
• Taste and season with salt and pepper as necessary
  



Makes Roughly 10 Bowls
Happy Feasting!



Chicken Fajitas

Who doesn't love fajitas? Chicken, Beef or Shrimp - they are all delicious! I would consider fajitas a relatively healthy option on a Mexican restaurant menu, considering the only thing that puts them over the edge are the toppings you add yourself! This can be somewhat avoided with lower calorie substitutions like salsa, fat free sour cream and reduced fat shredded cheese. And we all know that guacamole is made from avocados so it has to be healthy, right?

This was my first attempt at making my own taco/fajita seasoning. My usual move is going to the spice aisle at the grocery store and buying whatever McCormick or Old El Paso mix I find. I have to give myself a pat on the back for this one because my husband gobbled these up before I had the chance to tell him that it wasn't store bought!

You Will Need:

• 1 boneless chicken breast, cubed
• 1 garlic clove, minced
• 2 Tbsp Olive oil, divided
• 1/2 onion, cut into thin strips (I used sweet onion)
• 1/2 green pepper, cut into thin strips
• 1/2 yellow pepper, cut into thin strips
• 1/2 cup water
• 4 whole wheat tortillas
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp dried minced onion
• 1/4 tsp crushed red pepper
• 1/4 tsp dried oregano
• 1/4 tsp paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt

Here We Go:

• Mix chili powder, garlic powder, dried minced onion, crushed red pepper, oregano, paprika, cumin and salt in a small bowl and set aside

• Cut peppers and onions into thin strips

• Add 1 Tbsp olive oil and minced garlic to small saute pan and cook chicken on medium/high heat for 7-10 minutes or until no longer pink
• While chicken is cooking, add 1 Tbsp of olive oil to large saute pan or wok and saute peppers and onions until soft (about 7 minutes)
• Add cooked chicken to wok with vegetables
• Add 1/2 cup water and homemade fajita seasoning
• Saute together on medium heat for 4-6 minutes
• Top with your favorite fajita toppings (We used homemade guacamole, reduced fat shredded cheese, fat free sour cream and Harris Teeter's Black bean and white corn salsa which is amazing!)



Serves 2-4
Happy Feasting!



Chicken and Arugula Pita Pockets

I was recently asked by a reader for some healthy and delicious lunch recipes. I don't know about all of you, but I am always trying to think of new and exciting ways to spice up the daily grind. Lunch at the office can oftentimes become redundant and boring. I assure you that this recipe from Giada De Laurentiis is neither. It is quite unique in that the recipe calls for homemade arugula pesto rather than your typical basil pesto. With whole wheat pita or wraps, fresh rotisserie chicken, sweet cherry tomatoes and distinct arugula flavor this recipe hits the spot!

You Will Need:

• 2 whole-wheat pitas, halved and opened (I used wheat wraps instead)
• 1/4 cup light mayonnaise
• 1 tsp lemon zest
• 1/2 cup Arugula Pesto (click for recipe)
• 2 store-bought rotisserie chicken breasts, diced into 1/4 inch pieces
• 8 cherry tomatoes, quartered
• 1 cup arugula

Here We Go:

• Preheat oven to 300 degrees F and bake pitas or wraps for 5-7 minutes until warmed through
• In a large bowl combine the mayonnaise, lemon zest and Arugula Pesto
• Stir in diced chicken
• To assemble pita pockets or wraps, fill each with the chicken mixture
• Top with tomatoes and 1/4 cup arugula and serve (I brought this to work today for lunch so I did all the above "assembling" at home this morning!)

Serves 4
Happy Feasting!