Well, I’m back. Obviously, I’ve taken time off, from blogging & from trying out new recipes. My health isn’t the greatest, although it had been improving, so I’ve been kind of distracted. I had a Crohn’s flare up & surgery on my deviated septum, plus my normal dose of not feeling good. But- I have been cooking some. And resting a lot. I definitely don’t feel great, but I think having something to focus on will help. So blogging, cooking and photography will be priorities, even if I have to force it.
Anyways, I thought my first recipe of 2013 should be comfort food. After the holidays, it’s hard to put a lot of effort into meal planning & preparation, so here’s my solution: a whole chicken roasted in a crockpot. At my local Albertson’s grocery store, a whole chicken is usually $1.09/lb. That means this main dish is fairly cheap, easy to prepare, AND super tasty. I recently served it to 4 adults for dinner, with enough leftovers for 2 lunches.
Crockpot Roasted Chicken
Slightly adapted from Budget Savvy Diva
- 1 whole roasting chicken
- 2 tsp salt
- 2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- If your chicken comes with “extra” pieces in the abdominal cavity, make sure to remove them first
- Mix all the spices together in a bowl; rub spice mixture onto the chicken
- Cook chicken on high for 4-5 hours. Use a meat thermometer to test for doneness. The chicken will make its own juices & fall off the bone when done.
Although the ingredient list is really long, this meal came together pretty quickly. Yeah, you have to be home, because the veggies are added partway through, but it’s definitely worth the hassle! I added the veggies, but if you just want chicken head over to the original recipe.
Crockpot Cashew Chicken
Adapted from Six Sisters’
- 2 lb chicken breast or thighs, diced
- 1/4 c flour (I used Better Batter)
- 1/2 tsp black pepper
- 1 tb olive oil
- 1/2 c soy sauce
- 1/2 c water
- 4 tb rice wine vinegar
- 4 tb ketcup
- 2 tb brown sugar
- 2 cloves garlic, minced
- 1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
- 1/4 tsp red pepper flakes
- 1 1/2 c broccoli florets
- 2 large carrots, julienned
- 1 bell pepper, sliced
- 1/2 medium onion, sliced
- 3/4 c cashews
- Combine chicken, flour & pepper in a gallon size baggie. Shake to coat chicken with flour.
- Heat oil in a large skillet over medium heat; brown chicken, about 3 minutes per side. Place chicken in crockpot
- Combine soy sauce, water, vinegar, ketchup, sugar, garlic, ginger & pepper flakes in a small bowl. Dump 1/2 the sauce mixture over chicken in slow cooker
- Cook on low for 1 1/2 hours
- Add veggies & remaining sauce to crockpot & stir to combine everything; cook on high for another 1- 1 1/2 hours
- Add cashews & stir, then serve over rice
Last week, Cody added to our frozen rhubarb stash… and “suggested” that “we” make something with all the rhubarb, since the coffee can was almost full. I knew that meant he wanted some kind of dessert… so I made dinner with the rhubarb instead.
Surprisingly, the chicken turned out really good! I thought the rhubarb would be too sweet, but it wasn’t; the sauce really complimented the chicken.
Baked Rhubarb Chicken
Slightly adapted from The Way to His Heart
- 2 c rhubarb, chopped into 1/4″ pieces
- 1/3 c sugar
- 1 1/2 tb cornstarch
- 1 1/2 c water
- 2 tsp lemon juice
- 3 lb chicken breasts, thawed
- 1/8 c olive oil (the original calls for 1/4 c butter)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Combine rhubarb, sugar, cornstarch & water in a saucepan. Cook over medium heat, stirring frequently, until the mixture boils.
- Simmer, stirring frequently, until thickened- about 2 minutes. Add lemon juice & set aside to cool.
- Place chicken in a shallow dish & drizzle the olive oil over it (or brush the melted butter over). Sprinkle with salt
- Cook for 30 minutes at 375; remove from oven
- Spoon rhubarb sauce over chicken; sprinkle with cinnamon & nutmeg
- Cook for an additional 20 minutes
Sometimes, Cody thinks I just pull recipes out of my ass. In this case, I did. I had Anaheim & bell peppers to use up, so stuffed peppers seemed like the best way to do that. I put the chicken mixture in both types of pepper- it was good in both… even cold, the next day at lunch. The coolness of the chicken offset the spice of the Anaheims, so I could even eat them.
A Cooking Sugar original
- 4 large bell peppers, 6 Anaheim peppers, or a combination of both
- 2 cans of shredded chicken (I get it at Costco), drained
- 1/4 Miracle Whip or mayonaise
- 1/2 tsp chili powder
- salt & pepper to taste
- Cut the top off the peppers & remove the seeds
- Mix everything else together & stuff each pepper with the mixture
- Bake at 400 degrees until the peppers are soft; about 20 minutes
So, I’m back! With excuses, of course 🙂 I spent 4 days in Phoenix at a work conference, then went on a 3 day mini-vacation with the husband & dogs. The last week, I’ve just been trying to catch up, then my mom came to visit for Labor Day weekend. I haven’t been cooking a lot, or even thinking about cooking… but I have a real meal plan for this week, so I’ll making up for the slacking.
I liked the salad, but Cody reeeaaally liked it. We didn’t have olives, so I left them out. I’m not eating dairy, so I left the cheese off. Cody put hot sauce & ranch on his; I put a little Italian dressing on my. He also suggested shredding the chicken, or using ground beef seasoned with taco mix. Basically, you can customize this salad to suite your tastes.
Southwest Chicken Salad
Adapted from Six Sisters
- 1 lb chicken breasts, diced
- 1/2 package taco seasoning
- 1 head of romaine lettuce, chopped
- 1 can of corn, drained
- 1 can of black beans, rinsed & drained
- 1/2 can of olives, chopped
- 1/2 c shredded mozzarella
- 2 tomatoes, chopped
- 2 avocados, chopped
- Dice the chicken breasts, sprinkle with taco mix, and cook in a large skillet with just enough olive oil to prevent sticking to the pan.
- Throw everything together in a large bowl & mix well; serve with whatever dressing you want.
Here’s a super easy chicken recipe- yes, it has to sit in the fridge for an hour, but the actual prep & cooking times are minor. The chicken was moist & tasty- enjoy!
Grilled BBQ Chicken
From Alida’s Kitchen
- 4 boneless, skinless chicken breasts
- 1 c ketchup
- 2 tb Dijon mustard
- 2 tb cider vinegar
- 1 tb brown sugar
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp ground cumin
- Mix everything but the chicken together in a small bowl.
- Put chicken in a gallon size resealable bag. Pour most of the mixture into the bag (you can keep some back to use as a dip during your meal, but the chicken turned out moist enough that we didn’t need extra sauce)
- Make sure the chicken is well-coated, then seal the bag
- Let the chicken marinate in the fridge for at least an hour (or overnight)
- Remove the chicken & discard the sauce
- Cook on a pre-heated grill until done, about 5 minutes per side
I made a double batch of the chicken & froze half (we’ll see how it tastes in a couple of months). After I added the enchilada sauce, the chicken itself didn’t have a lot of flavor. By itself, the chicken was a little dry, but the extra sauce made it much better.
My enchiladas were made with grain-free egg tortillas, with no cheese or sour cream… but I’ve included the amounts for those of you who are lucky enough to eat such things 🙂
Crockpot Chicken Enchiladas
A Cooking Sugar take on Six Sisters’ Stuff
- 4-6 boneless, skinless chicken breasts (can be frozen)
- 1 packet taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1 small onion, chopped
- 1 (4 oz) can green chillies
- 1/4 c water
- about 12 tortillas
- 1 large can enchilada sauce
- 1 c sour cream (optional)
- 2 c cheddar cheese (optional)
- Place chicken & all the ingredients through water in a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours
- Shred cooked chicken, with 2 forks or a stand mixer
- Mix in cheese & sour cream (if using), plus enough enchilada sauce to moisten the chicken
- Meanwhile, heat a small skillet until water sizzles on it. Spray with non-stick spray. Heat each tortilla until soft
- Put a scoop of the chicken mixture in the middle of each tortilla & roll up. Place in an 9×13 pan that has been sprayed with non-stick spray
- Repeat the previous step until the pan is full. Pour the remaining enchilada sauce over the whole pan
- Bake at 350 for 25-30 minutes, or until sauce bubbles