Chicken Chili

http://smittenkitchen.com/blog/2016/01/chicken-chili/

 

2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)

To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce

(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:

• On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
• In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
• In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.

To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.

Slow Cooker Buffalo Chicken Soup

Slow Cooker Buffalo Chicken Noodle Soup

Beef Bourguignon

Juli Child’s book

Chicken and Spinach Casserole

http://www.marthastewart.com/331834/chicken-and-spinach-casserole#Chicken%20Casserole%20and%20Potpie%20Recipes|/894540/chicken-casserole-and-potpie-recipes/@center/897845/chicken-recipes|284954

INGREDIENTS:

• 2 cups torn bread
• 2 tablespoons extra-virgin olive oil
• coarse salt and ground pepper
• 4 cups packed flat-leaf spinach, washed
• 1 medium yellow onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup white wine
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/2 teaspoon fresh lemon juice
• 1 cup shredded rotisserie chicken

DIRECTIONS

1. Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
2. Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
3. Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
4. Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Oven Roasted Pork Butt with Garlic, Mustard, and Herbs

http://www.washingtonsgreengrocer.com/blog/roasted-sunday-oven-roasted-pork-butt-garlic-sage-and-mustard/detail.htm

 

Buffalo Chicken Mac and Cheese

http://www.bettycrocker.com/recipes/buffalo-chicken-mac-and-cheese/d5a9fd21-a136-4b43-baaf-b7ed79b6b38b

 

2 1/2 cups uncooked elbow macaroni
1/4 cup unsalted butter
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground mustard
2 cups whole milk
2 cups shredded Cheddar cheese (8 oz)
Salt to taste
1 cup chopped cooked chicken
1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
1/4 cup crumbled blue cheese (1 oz)
1/4 cup Buffalo wing sauce

Pea Ravioli

http://ahappyfooddance.com/ricotta-spring-pea-ravioli-sage-butter-sauce/

Pasta
4 cups all purpose flour
4 large eggs
Filling
1 cup fresh spring peas, or frozen peas that have been thawed
12 ounces whole milk ricotta
1-1/2 cups freshly grated Parmesan cheese
1 whole egg
salt and pepper, to taste

Serve with leek/ramp/basil pesto, tomatoes, spring onions, peas

Crock Pot Hawaiian BBQ Chicken Tacos with Pineapple Slaw

http://blog.hostthetoast.com/crock-pot-hawaiian-bbq-chicken-tacos-with-pineapple-slaw/

 

INGREDIENTS

For the Hawaiian BBQ Chicken:

• 3 lbs boneless skinless chicken breast
• 1½ cups unsweetened pineapple juice
• ½ cup honey BBQ sauce (I used Sweet Baby Ray’s Honey BBQ)
• ⅓ cup soy sauce
• ¼ cup rice vinegar or apple cider vinegar
• ¼ cup brown sugar, lightly packed
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1-2 tablespoons sriracha
• 12 flour tortillas
• 1 cup sharp cheddar cheese, shredded

For the Pineapple Slaw:

• ½ small purple cabbage, sliced thin
• ¼ medium green cabbage, sliced thin
• ¼ fresh pineapple, cored and diced
• ½ small red onion, diced
• 2 tablespoons cilantro, chopped
• ¼ cup unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 1 tablespoon sriracha
• 1 teaspoon brown sugar
• ¼ teaspoon salt
• Crushed red pepper, to taste (optional)

Taco Chicken Bowls

Original Recipe

Pretty good. Makes ~11 servings. Use spicier salsa, the crockpot mellows it out.

 

Ingredients

• 2 lbs. chicken breasts
• 1 (16 oz.) jar salsa
• 1 (15 oz.) can black beans, drained
• ½ lb. (8 oz.) frozen corn
• 1 Tbsp chili powder
• ½ Tbsp cumin
• ½ Tbsp minced garlic
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• ¼ tsp salt
• to taste cracked pepper
• 2 cups dry rice
• 8 oz. shredded cheddar
• ½ bunch cilantro (optional)

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Slow Cooker Chicken and Dumplings

Original Recipe

Ingredients

Soup

• 2 cloves garlic
• 1 medium yellow onion
• 3 ribs celery
• ½ lb (3-4) carrots
• 1 large (3/4 lb.) chicken breast
• 1 whole bay leaf
• 1 tsp dried basil
• 1 tsp dried thyme
• freshly cracked pepper
• 4 cups water
• 1 tsp salt (plus more to taste)

Dumplings

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ Tbsp dried parsley
• 6 Tbsp cold butter
• ¾ tsp sugar
• ⅔ cup milk

Instructions

1. Mince the garlic, dice the onion, and slice the carrots and celery into small pieces. Add the garlic, onion, carrot, celery, bay leaf, basil, thyme, chicken breast, water, and some freshly cracked pepper to a slow cooker. Stir to combine and then cook on high for four hours or low for eight hours.
2. After cooking for four hours on high or eight hours on low, remove the chicken from the broth and place it on a cutting board (if you cooked on low heat, turn it to high now). Use two forks to shred the chicken. Return the chicken to the pot and stir in 1 tsp of salt to the soup. Keep the slow cooker covered as much as possible during this process to retain heat and maintain the temperature.
3. Allow the soup to continue to cook on high while you mix the dumpling batter. In a medium bowl combine the flour, baking powder, salt, parsley, and sugar. Mix well. Add butter in small chunks and cut it in or work it in with your hands until the mixture resembles damp sand. Add the milk and stir until a very soft paste-like mixture forms.
4. Remove the lid from the slow cooker and drop the dumpling batter into the soup by the heaping spoonful. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes. After 20 minutes they should have fluffed and expanded from the heat. Although they may look moist on the outside, they will be light and fluffy on the inside. Serve hot.