Simply Delicious Chicken & Risotto!

Friday May 30th, 2008 at 6:59 pm

Dinner's Ready!

I had 4 boneless skinless chicken breasts left over from my make-ahead night that needed to be used today. So I pulled out one of my many crock pot books and found this oh so simple recipe.
(Keep reading …)

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Fix it and Forget it Tuesday

Tuesday October 30th, 2007 at 9:42 am

I think Crockpot cooking is my new favorite .. throw everything in and voila 8 hours later you have dinner .. cleanup is so easy too. The hard part is finding recipes I like (I’m so picky).

Today I picked something from Fix-it & Forget-it Lightly.

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Baked Chicken Breasts (Nadine Martinitz)

  • 3 whole chicken breasts, skin removed & halved (I used 6 half boneless skinless chicken breasts)
  • 10 3/4 oz can of low-sodium condensed cream of chicken soup (I used Healthy Choice)
  • 1/2 cup cooking sherry
  • 4 oz can sliced mushrooms, drained (I used an 8oz package of fresh pre-sliced mushrooms, I like mushrooms, canned shrooms gross me out)
  • 1 tsp Worcestershire sauce
  • 1 tsp dried tarragon leaves or dried rosemary (I used tarragon)
  • 1/4 tsp garlic powder (I poured on the garlic powder .. I expected I used at least 1/2 tsp, to maybe 1 tsp.. garlic is good)
  1. Put chicken in slow cooker (I trimmed my chicken like crazy)
  2. Combine everything else in a bowl then pour all over chicken, making sure everything is cover.
  3. Cover and cook on low 8-10 hours, or on high 4-5 hours.
  4. Serve over mashed potatoes or noodles. (We’ll do either noodles or rice)

I’ll let you know how it goes!

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On this day: Daisy's Tales


Slow Cookin’ Thursday

Thursday October 11th, 2007 at 11:11 am

A slow cooker book just happened to catch my eye yesterday at BJs, and when I opened it up, it ended up on the page with this Thai Chicken recipe .. which I’m a big fan of Pad Thai chicken at the moment .. so today I’m going to give it a shot ..

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Here’s the original recipe from Fix-It and Forget-It: 5 Ingredient Favorites.

  • 6 skinless chicken thighs
  • 3/4 cup salsa (your choice of mild, medium or hot)
  • 1/4 cup chunky peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp lime juice

Optional:

  • 1 tsp ginger, grated
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp dry-roasted peanuts, chopped
  1. Put chicken in slow cooker
  2. In a bowl, mix remaining ingredients together, except cilantro and peanuts.
  3. Cover and cook on low for 8-9 hours until chicken is cooked but not dry.
  4. Skim off any fat. remove chicken to a platter and serve topped with sauce. Sprinkle with peanuts and cilantro if you wish.
  5. Serve over cooked rice.

Now … I actually used 4 skinless chicken breasts, that are frozen .. because that’s what I had in the freezer. I also used just under a half of a cup of peanut butter .. because I thought 1/4 cup wasn’t enough, and 2 Tbsp of soy sauce for the same reason. I added the ginger, and used medium salsa. I put everything in at 11am this morning on high, and I’m planning to switch to low in an hour or 3 .. just going to do a little bit of research first. Hopefully tonight I’ll have pictures and a review for you guys!

For more Slow Cooker Recipes visit:

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UPDATE: Okay … the chicken cooked almost perfectly, just fell apart. But the flavor of everything.. well .. it kinda tasted like Mexican food, like refried beans. I blame the salsa. Maybe I cooked it too long, but I didn’t taste the soy, ginger, or lime at all .. and very little peanut butter, even though it sure looked like it was all peanut butter. I’d like to find out what the real thai ingredient is that the salsa is supposed to replace .. I’m sure that would make a big difference. Everything smelled great when it started cooking .. just think it might’ve cooked too long.

UPDATE #2: Sean loved it. 

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