[princesslinda]

Chicken is such a staple in our house....we have it a lot....and i'm ready for some new ideas on what to do besides the usual. Please share some of your favorite ways of cooking chicken. Here's a new one i've enjoyed recently:

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream


Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.

I generally serve this with brown rice. ***For those worried about sodium, you could probably use 1/2 pack of taco seasoning, or use 1/2 the soup diluted with milk or water.

[bryan42]

THANKS LINDA!!!!! Sounds Great! I have already printed it out. Chicken is basically all we can eat, so we all need creative ideas!!

[valc3]

This recipe doesn't come with exact ingredient amounts. I make this for myself(1) or for dinner guests(4-?) I just adjust the amounts accordingly.

Boneless, skinless chicken breast
Fat Free Italian Salad Dressing

Tomato
Seedless cucumber
Purple onion
Feta Cheese.

Marinate the chicken breast(s) in Italian Dressing, 6-24 hours.

Dice the tomato, seedless cucumber and purple onion. Place in a non metal bowl. Add in crumbled feta chesse. Stir in Italian dressing, until moist. Refrigerate for at least 1 hour.

Remove chicken breast from marinade. Grill chicken until done.

I make this on the grill in summer and on my George Foreman in the winter. You can also bake the chicken.

[princesslinda]

Originally Posted by valc3

Dice the tomato, seedless cucumber and purple onion. Place in a non metal bowl.

Val this sounds great, something i'm going to try!...gotta ask though..what happens if you put it in a METAL bowl?

[valc3]

Originally Posted by princesslinda

...gotta ask though..what happens if you put it in a METAL bowl?

The acid in the marinade can react with the metal bowl. Marring the bowl and/or give the meat a metalic taste.

[HelenM]

Original recipe uses whole chicken but I often do it with chicken breasts which takes less time to cook.
serves 4-6
1 chicken cut into pieces
2 cloves garlic
5 medium sized tomatoes ghopped
1 red pepper diced
1 green pepper diced
2 courgettes sliced
3 onions diced
1 tbs olive oil
worcester sauce optional
salt pepper
a few basil leaves


Heat the oil in shallow pan, brown the chicken. Remove from pan, drain on kitchen paper and reserve. Gently cook the onions until transluscent , add the garlic and pepper and courgettes cook a further three or 4 minutes. Add tomatoes mix and cook for 5 minutes. Replace chicken and simmer on low heat until cooked (up to 30 minutes less for chicken breasts ) ( I might add a little tomato puree and splash of water/wine depending on time of year and tomatoes)Season add worcester sauce to taste. Just before serving sprinkle over the torn basil leaves
original recipe comes from a 'diabetic cook book' so it gives nutritional info. 210 cal, 34g protein, 6g fat, 5g carbs
'to make a balnced meal you may add some potatoes'

[camjen1]

I have my Grandma's recipe for Chicken and Noodles

*Warning, not carb friendly*

3-4 Chicken breasts with skin and bone
Chicken bouillon cubes
12-16 oz bag of egg yolk noodles (your choice)
1 tbsp. Parsley
1 Can of sliced carrots
Potatoes (5-6 to make mashed potatoes)
Salt to taste

Clean chicken and add to a big stock pot. Fill pan with little more the half way with water. Let chicken cook on med. When chicken is done bring out of water and pull chicken off bone and shred. Add shredded chicken back to water along with chicken bouillon cubes to taste, salt and tbsp parsley. Add more water if needed to bring it back to over half way full. Bring to boil. When brought to a boil add noodles and simmer until noodles are tender. Add carrots and continue simmering for another 5 minutes

Serve over mashed potatoes.

[princesslinda]

Originally Posted by camjen1

I have my Grandma's recipe for Chicken and Noodles
*Warning, not carb friendly*

bet it would be with "Dreamfield's" penne noodles! I've never heard of it over mashed potatoes though. I'd definitely make this one with the penne noodles...YUM!!

[Pote05]

Mojito Chicken

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows

Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.


Marinade:
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.


Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste

[Pote05]

I have a holder that can hold 2 and also 4 chickens at once. Got at Cabella's.

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out, and under the skin with salt, pepper and dry rub.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

[princesslinda]

Originally Posted by Pote05

Mojito Chicken

Pote, what time is dinner at your place?

[camjen1]

Originally Posted by princesslinda

Pote, what time is dinner at your place?

And do you have a empty spot at the table for one more.

[Pote05]

When I cook I cook for a large crowd, it is always a party at my house on the week-ends in the summer time. Have some Boat Drinks, Buffett Music, great food, good Phriends and life is great..

The way I make "FRIED CHICKEN"......


2ea 3-lb fryer-broiler, cut in portion-size pieces... Or do like I do, use Breast & Thighs I get in the bulk size package at the store....

1 tsp. salt
1/2 tsp pepper

2 cups ground pork rinds, season with what ever seasoning you like. I use Cajun & Garlic Powder to add more flavor... Sometimes I ground up some almonds and add to it also...

2 eggs, beaten until lemon yellow
2 Tbsp. half & half
1/4 lb. butter

Wash chicken and wipe dry with paper towels. Using rolling pin or food processor, reduce the pork skins to very fine crumbs. Combine salt, pepper and pork rind crumbs and mix well. Combine the eggs and 2 Tbsp. of half & half. Dip each piece of chicken into the egg mixture, then in the pork rind crumbs. Be sure each piece is well-coated. Melt the butter in a large skillet. Add chicken and saute until it is well browned on all sides. Turn the heat down to very low and continue to cook for 1 hour or until chicken is well done


Add some Hot sauce to the chicken when its done with some Mashed Garlic Caulifower..... You have you some good eating!!

1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter




BR's White Sangria

1 Bottle: MOSCATO D..ASTI
1 Bottle: Resling Wine
1 cup: Peach Snapps
1 Cup: Grand Marnier
1 Cup: Triple Sec
1 Cup: Pineapple Juice

Some Blackberries, Rasberries, Strawberries, grapes, oranges, white peaches, put all in bottom of gallon jug, pour mixture over leave alone for 1 day. Add a little 7UP or Club Soda to each glass when serving for bubbles. Drink and be happy...

[notme]

I am a simple chicken person! One of my favorite receipes is squeezed fresh lemon on boneless (with skin) chicken breasts, onion salt and a pat of butter...baked in the oven at 350.

The other favorite is to marinate chicken in Soy Sauce, pineapple juice , garlic powder.

Gotta love simple.

[davef]

Oh so many nice ideas, I'll be cooking this weekend or visiting Pote - get that grill fired up!

Here's one of our family's favorites:

1 Beefsteak tomato
4 Chicken breasts (trimmed)
2 cloves garlic (I use 4)
2 Onions
2 Green chillies
1 Red pepper
1 Green pepper (I normal add a yellow one also)
2 Tablespoons vegetable oil
Pinch of salt (I have added this in months and don't notice any difference)
1/4 Teaspoon cayenne pepper
1/2 pint (300ml) chicken stock
1 Teaspoon chilli sauce (I know I add more than that)
1-2 Tablespoons white wine vinegar
3oz/75g Cheddar cheese

1. Peel the tomato, cut a cross in top and then place in bowl of water for 30 seconds, skin comes off easily. Chop it roughly, nice big pieces.

2. Peel & chop onions & garlic. De-seed chilli's then blend in food processor (with walnut), until you have a nice purée.

3. De-seed peppers and cut into thin strips. Heat oil in pan and fry chicken breasts for 5 minutes on each side (until golden brown) remove chicken from pan and season it with half cayenne.

4. Add peppers, onion purée to pan (or wok), add stock and bring to boil. Add chilli sauce, vinegar (salt if you want) and remaining cayenne. Place chicken on top and reduce heat, simmer for about 20 minutes (until chicken is cooked). Grate cheese and sprinkle over chicken, remove pan/wok from heat and allow cheese to melt.

According to recipe, per serving is:
Protein 39g, Carb 8g, Fat 28g, Fibre 4g, Sodium 0.4g

I guess that using less cheese or low fat cheese and leaving out the walnut (I don't normally include the walnuts as I don't like them) will reduce Fat.

I have been making this for a few years and at this stage I don't measure things any more as I generally like to add extra garlic and chilli sauce (or chilli's). I generally serve it with white rice and tortilla chips, the family have the rice which I normally avoid and I have found some relatively low carb chips. My Daughter likes to have some tortilla wraps with it.