Tag Archives: bonless skinless chicken breast

Chicken Chili in the slow cooker

I hope you are able to keep in good spirits during this trying time in our world. I know the local government in every state are having to make a lot of decisions they have never had to make in their lifetime as well as us as citizens. So the topic of conversations we have had all start with what’s going on. I am OK with discussing the world but my hope is there are other things that come up so we don’t wallow in it and able to keep some normalcy to our lives.  I am still going to be making food to feed my family and if it’s worth sharing I will. 

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I had some chicken breast I took out of the freezer and needed to use them up. There were four chicken breasts so I took three of them and put them in the crockpot and the last one I sliced up, seasoned and pan seared it for chicken salad. This chili has a lot of ingredients I keep in my pantry pretty much at all times.  When canned goods are on sale I load up on them and save them for a rainy day. In comparison to other states I feel NH is only misting right now. If you get my reference.  

img_4700This is a great meal to set it and forget it. I do wish it wasn’t so cold outside I would love to get out into the garden and turn the soil and start my list of what we are going to grow for the season.  I also hope the garlic I planted last fall will bring me joy. Every year is different for me, some years I hit the mother load and others is utterly disappointing.  Stay tuned I am sure I’ll share with you the results.
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Chicken Chili in the slow cooker
quick throw together warm comforting meal that also freezes well
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Prep Time
15 min
Cook Time
8 min
Prep Time
15 min
Cook Time
8 min
Ingredients
  1. Boneless skinless chicken breast
  2. 1 onion diced
  3. 2 cloves of garlic
  4. 2 cans of beans - great northern, navy pea beans, black beans Or any combination
  5. 1 can hominy
  6. 1 envelope taco seasoning
  7. 1 can chopped green chilis
  8. 1 can Rotel
  9. 1 can cream of chicken soup
  10. Chicken broth
Instructions
  1. Place chicken in the bottom of the slow cooker
  2. saute onions and garlic till they are soft
  3. Top with beans
  4. In a medium bowl combine taco seasoning, Chilis, Rotel, soup and broth. Pour over beans
  5. Cover and cook on low for 8-10 hours
  6. Before serving shred chicken to your liking.
  7. Top with shredded cheese, sour cream and chives or green onions
Cooking at Clark Towers https://cookingatclarktowers.com/
 

Creamy Garlic Chicken

I think I have finally found something I am passionate about. I mean truly passionate about. I love playing golf, I love gardening, I love traveling and exploring; but what gets me really excited is food. It only took me around 20 years to figure out that I get super excited about the experience of and being around food. I mean it has not always been this way trust me but I definitely can see that I have become more excited at the prospect of getting into a restaurant that is impossible to get in, finding a hidden gem by accident and staying for hours,  seeing/meeting a famous chef or even a chef that came in second on Chopped; yeah that really happened.
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My daughter wanted to go to a restaurant the runner up was cooking at in Washington DC; so we were in the city and went for lunch, I mentioned to our waiter we were here only because my daughter saw him on chopped. He said he was cooking out back and then proceeded to tell him without our knowledge. A chef was coming towards us; came to our table and chatted with us, more like me, my daughter was chef shocked and could barely speak. Same thing happened when she came face to face with Iron Chef Geoffrey Zakarian on a flight from Japan to the US.
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Last year my daughter and I went to a taping of a radio show featuring ex iron chef Mario Batali, this week I am dragging 9 of my foodie family and friends to a fundraising dinner and I paid extra for my ticket for a meet and greet with Iron Chef Alex Guarnascelli.  I am currently waiting “patiently” to see if my name is pulled to make a reservation to the Lost Kitchen in Freedom ME; which is only taking names via 3×5 index cards mailed in for reservations.  Also a couple of years ago my husband and I along with another couple made a reservation to a restaurant in Montreal Canada that had a 4 month waiting list; which by the way is a 4 hour drive from us. Not to mention I am heading into my fourth year of writing a weekly food blog. I think you get the gist now!

I love that I am sharing my passion with my husband and kids and that they are just as much a foodie as I am. Having dinner together at the table every night together IS important! What my husband said about this dish “knocked it out of the park”

Ingredients

1 1/2 pounds boneless skinless chicken breasts, thinly sliced or chopped up like I did
2 Tablespoons olive oil
1 cup heavy cream
1 cup chicken broth
2-3 cloves of minced garlic
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan Reggiano cheese
1 cup chopped spinach
1/2 cup sun dried tomatoes
Kosher salt and freshly cracked black pepper

Instructions

season chicken with salt and pepper, in a large skillet cook the chicken until cooked through and browned on each side, remove chicken and set aside.
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Add the garlic for and cook for 30 seconds, do not let it brown. add the chicken stock and using a wooden spoon get all the browned bits up off the pan, cook for about 3-4 minutes to almost half of the stock is gone.
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Add the heavy cream, seasoning, cheese and whisk over high heat till it thickens. Add the spinach and tomatoes and bring to a simmer until the spinach wilts.  Add the chicken to the sauce.
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serve over pasta if you want – I served it over linguine and it re-heated beautifully the next day!

Macros – chicken and sauce only
484 Calories 57 g Protein 34 g 23 g Fat 9 g Carbs

Chicken Cordon Bleu

A few months ago my son requested chicken cordon bleu.  I have mentioned that sometimes I get myself in trouble when I ask what the fam wants for meals.  However I have made it a few times now; and it is not hard at all.  Last week while at work; I was cleaning out some old emails and came across the recipe ( I sent it to a friend and told her to try it).  While at lunch I picked up a few of the things that I knew I didn’t have on hand and I made it for dinner that night. My mother has been staying with us for a few weeks now, she kind of chuckled when I told her what I was making; apparently not everyone whips up such a dish on a school night.  It was awesome; the white wine sauce is just insanely delicious though I did make it slightly less fattening than the recipe called for that I found online, you wouldn’t know it from how quickly the plates were cleared though.

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I almost always have boneless skinless chicken breast in the freezer, but it being a weeknight I bought thin cut breast at the store.  Sometimes I don’t want to deal with defrosting meat quickly.  I also rarely have Swiss cheese on hand so I grabbed some of that as well.  Everything else I had on hand.

6 skinless, boneless chicken breast halves

6 slices of Swiss cheese

6 slices of Ham

3 TBS flour

1 Tsp Paprika

3 Tbs butter (it wanted only butter; but that is a little too much love)

3 Tbs Olive Oil

¾ Cup white wine

1 Tbs chicken base (or 1 tsp chicken bouillon/granules)

1 Tbs corn starch

1 Cup milk (I used 1%)

If you need to make sure to pound the breast so they are not too thick (you need to be able to roll them) place a piece of ham and cheese on each breast, they should not overhang the breast.  Fold the chicken over the filling and secure with a toothpick or two (I used skewers that I clipped shorter but still longer than a regular toothpick) Mix the flour and paprika in a pie plate or similar, coat the chicken and put aside until all pieces are coated.

Heat butter and oil in a large skillet over medium-high heat; cook the chicken until browned on all sides; add the wine and chicken base, reduce heat to low, cover, and simmer for 30 minutes or so until the chicken is done.

Remove the toothpicks; transfer the chicken to a platter.  Mix the cornstarch with the milk in a small bowl (I used my 2 cup measuring cup), whisk slowly into the skillet. Cook, stirring until thickened, pour the liquid gold over the chicken and serve.

I loved the sauce so much I have actually used it on pork chops – it works try it!!!  If you are looking for something a little special to make for dinner – give this a try you will look like a rock star with minimal effort!