HUNGRY?: January 2011

Boneless Chicken Cacciatore

I'm always up for trying new things. This is one I've never had before, thought it sounded good... and it was! Yay! I love it when that happens. :)

I got a new crock pot for Christmas and have been trying to find good recipes to make with it... I've made a few that I wasn't too happy with (the reason for my lack of posting)... Maybe I'll try those again with a few tweaks... but til then, here is the first crock pot recipe for this blog.

Ingredients:

6 chicken breasts, boneless (sliced in half)

olive oil

1 cup yellow onion, chopped

32 ounces tomato sauce

2 tsp dried oregano

2 tsp dried thyme

2 tsp salt

2 tsp pepper

2 tsp garlic, minced

6 ounces sliced mushrooms (can/jar)

1 cup green pepper, chopped

1/4 cup dry red wine (optional)

Directions:

1- Coat bottom of a skillet with olive oil, heat on stove top set to medium heat, and brown chicken on both sides.

2- Drain and add chicken to crock pot.

3- Combine all other ingredients with chicken.

4- Cover and cook on Low for 5-7 hours or on High for 2-3 hours.

5- Serve over any pasta. (or rice, or nothing... whatever you want.)

Optional- Sprinkle Mozzarella cheese on top.

Wah-lah!

* Looking for BREAD STICKS to go with it? Try THESE ones! *

I seriously love it when my food it pretty and colorful when I cook. :)

Creamy White Chicken Chili

Mmmm... gotta love some warm chili in these cold days we've been having. This is just what I needed. It's got a great spicy kick to it which I love (but you can opt out on that if you want.)

Thanks Kaleena for this recipe!

(sorry this pic doesn't do it's deliciousness justice.)

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder OR 2 cloves fresh garlic, finely minced
1 Tbsp oil
2 cans (15.5 oz each) Great Northern Beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz ea) chopped green chiles (if you like less spicy, just add one can)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup Sour Cream
1/2 cup Whipping Cream
Cilantro, for garnish (optional)

Directions:

In a large saucepan, saute chicken, onion and garlic in oil until chicken is no longer pink.
Add beans, broth, chiles, and seasonings.
Bring to a boil.
Reduce heat; Simmer, uncovered for 30 minutes. Remove from the heat.
Stir in Sour cream and whipping cream.
Garnish with cilantro if desired. Serve.

This is also great served with tortilla chips!

Kyron's pick...

Sweet and Sour Chicken

Marinate 1 1/2 cups cubed chicken in:

1 egg- beaten

2 Tbsp oil

1 tsp soy sauce

2 tbsp cornstarch

1 tsp salt

1/2 tsp butter

marinate for 30 min, then dip chicken in the batter

batter: 3/4 cup flour

2 Tbsp corn starch

1 tsp soda

1 cup water

1 tsp salt

Deep fry until golden brown

sweet and sour sauce

1 cup sugar

1 cup chicken broth

3/4 cup vinegar

2 tsp soy sauce

1 tsp salt

1 clove garlic

bring to a boil. combine 3/4 cup corn starch and 1/4 cup water. add to boiling sauce. stir until thick. add chopped green pepper and pineapple. serve over chicken and rice.