Crock Pot Chicken Wild Rice Soup

Crock Pot Chicken Wild Rice Soup
1 C. uncooked wild rice

3 C. diced, cooked chicken breast meat

2 T. chicken bouillon granules

1 onion, chopped

5 C. water

4 potatoes, cubed

1 1/2 C. milk

2 T. all-purpose flour

In a large saucepan over medium-high heat, bring rice, chicken, bouillon, onion and water to a boil. Remove from heat and pour into slow cooker. Stir in potatoes.

Combine milk and flour and stir until smooth. Stir into soup mixture. Cook 6 to 8 hours, until rice and potatoes are tender and flavors are well blended.

Chicken Recipes - BARBECUED CROCK POT CHICKEN

Chicken Recipes - BARBECUED CROCK POT CHICKEN

1 chicken, cut up
1 onion, chopped
10 oz. Coke
1 sm. bottle ketchup
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. pepper

Put in crockpot in order listed. Stir once.
Cook on low overnight or in morning until dinnertime.
Remove skin and bones.
Serve with French fries and cole slaw.
Famous Quotes
Easter Recipes

Chicken Recipes - Honey Orange Basil Chicken Recipe

Chicken Recipes - Honey Orange Basil Chicken Recipe

Chicken Recipes - Honey Orange Basil Chicken Recipe

5.3g Carbs, 0.1g Fiber

1/4 cup orange juice
1/4 cup vegetable oil
2 Tbsp honey
2 Tbsp finely chopped fresh parsley
1/2 tsp dried basil, or to taste
1/2 tsp grated orange zest
1/2 tsp salt
1/4 tsp pepper
8 skinless, boneless chicken breast halves

1. In a large resealable plastic bag, mix the orange juice, oil,
honey, parsley, basil, orange zest, salt, and pepper. Place chicken
in the bag, seal, and marinate in the refrigerator overnight.

2. Preheat the grill for medium heat.

3. Lightly oil the grill grate. Place the chicken on the grill, and
discard marinade. Cook chicken 15 minutes, turning once, or until
juices run clear.

Nutrition per Serving:
211 Calories (42% from fat), 24.6g Protein, 9.7g Fat,
5.3g Carbs, 0.1g Fiber, 67mg Cholesterol, 1mg Iron,
205mg Sodium, 16mg Calcium

Fresh Tarragon Chicken Salad

Fresh Tarragon Chicken Salad - 8g Carbs, 3g Fiber

1/2 cup Roasted Garlic Vinaigrette-->
or low-fat salad dressing
1 jar of roasted red peppers
4 boneless, skinless chicken breasts, about 4 to 6 oz each
Salt to taste
Freshly ground black pepper
2 Tbsp fresh tarragon
8 cups mesclun greens
2 large tomatoes, quartered

1. Make the Roasted Garlic Vinaigrette and set aside.

2. With a meat pounder, flatten the chicken breasts between
2 sheets of waxed paper. Season with salt and pepper.

3. Spray a hot skillet with non-stick cooking spray. Cook each
side of the chicken until golden brown and cooked through, about
4 to 6 minutes per side.

4. Slice or shred the chicken into strips. Toss the chicken with
tarragon and half of the vinaigrette.

5. In a separate bowl, toss the greens with the remaining
vinaigrette. Divide the greens among 4 plates and top each
salad with roasted peppers, chicken and tomatoes.

Serving Size: 2 cups of salad and 1 chicken breast
Nutrition Facts:
257 Calories, 8g Total Fat, 1g Saturated Fat, 36g Protein,
8g Total Carbs, 3g Dietary Fiber, 429mg Sodium,
28% Calories from Fat, 55% Calories from Protein,
125 Calories from Carbs

Roasted Garlic Vinaigrette - 3g Carbs

Serves: 6
Preparation time: 10 minutes
Cooking time: 20 minutes

1 bulb of garlic
Splash of olive oil
2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
Salt to taste
Freshly ground black pepper
2 Tbsp extra virgin olive oil
4 Tbsp chicken stock
1 Tbsp minced shallots
1 tsp fresh tarragon

1. Preheat the oven to 350 degrees F.

2. Slice off the top of the garlic bulb, just enough to barely expose
the garlic inside each clove. Place the bulb in an ovenproof dish and
drizzle with olive oil. Place the dish, uncovered, in the oven and
cook the garlic until it is golden brown and soft, about 15 to
20 minutes. Let cool.

3. When the roasted garlic is cool enough to handle, squeeze the
pulp from 6 of the cloves and mash with a mortar and pestle, or
with a fork. (Store the remaining cloves in the refrigerator for
up to 1 week.)

4. Put the garlic in a food processor and add the mustard, vinegar,
salt and pepper and puree.

5. Slowly add the olive oil and stock through the feed tube, and
puree until the vinaigrette is creamy. If it is too thick add a
teaspoon of stock until the consistency is correct.

6. Add the shallots and tarragon. Adjust the salt and pepper to taste.

Serving Size: 2 tablespoons
Nutrition Facts:
59 Calories, 5g Total Fat, 1g Saturated Fat, 1g Protein,
3g Total Carbs, 0g Dietary Fiber, 206mg Sodium,
77% Calories from Fat, 6% Calories from Protein,
18% Calories from Carbs

EASY CHICKEN DINNER

EASY CHICKEN DINNER

4 chicken boneless breasts (8 sides)
1 can cream of mushroom or celery soup
1/3-1/2 c. Milk
1/4 tsp. Oregano
8 slices Kraft Swiss cheese
8 slices ham (lunch meat)
Buttered bread crumbs

Place chicken in a greased baking dish, put cheese on chicken then ham over cheese. Mix soup, milk and oregano; pour over chicken. Sprinkle bread crumbs over all. Bake 1-1 1/4 hours at 350 degrees. This is good served with rice, soup is the gravy.


Slow Cooker Recipes Diabetic Recipes

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes Carnival of the Recipes is hosted at Sun Comprehending Glass

This week's Carnival of the Recipes includes Slow Cooker Recipes submission of an excellent Irish Stew Recipe, Irish Soda Bread from Diabetic Recipes and a Chicken Recipe for Irish Roast Chicken as well as a Crockpot Chicken and Veggies from Chicken Recipes ...

... For Famous Irish Recipes we get World Famous Recipes doing Irish Jig Dessert containing Sugar, Whiskey, and Cream while Famous Recipes presents Irish Flag Cookies ...

It won't be long until the Easter Recipes Carnival of the Recipes is upon us.

MIDDLE EASTERN CHICKEN

MIDDLE EASTERN CHICKEN

1/4 cup low-salt soy sauce
1/2 cup plus 2 tablespoons water3 tablespoons fresh lime juice
2 teaspoons dry Sherry
2 garlic cloves, minced
1 teaspoon minced peeled fresh gingerroot
1/4 teaspoon curry powder
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
2 skinless boneless whole chicken breasts (about 1 1/4 pounds),
halved
vegetable-oil cooking spray
1 small onion, sliced thin Accompaniment: cooked couscous if
desired

In a ceramic or glass container stir together soy sauce, 1/4 cup
water,
lime juice, Sherry, garlic, gingerroot, curry powder, thyme, and
oregano
and add chicken. Marinate chicken, covered and chilled, turning
occasionally, at least 1 hour and up to 1 day. Remove chicken from
marinade and pat dry with paper towel. Reserve
marinade. Coat a large nonstick skillet with cooking spray Heat
skillet over
moderately high heat until hot but not smoking and cook chicken 1
minutes on each side, or until browned. Transfer chicken to a
plate. To
skillet add 2 tablespoons water and cook, stirring with a wooden
spoon
and scraping up brown bits, 30 seconds. Add onion and cook over
moderate
heat, stirring occasionally, until softened. Add chicken, reserved
marinade and remaining 1/4 cup water and simmer, covered basting
chicken
frequently, 10 minutes, or until chicken is cooked through. Serve
chicken over couscous if desired. Each serving about 247 calories
and 4
grams fat (17% calories from fat). Serves 4.

Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) white wine
3/4 cup (180 ml) heavy cream, half-and-half, or milk
1/2 cup (125 ml) chicken stock
1 15-oz (425 g) can artichoke hearts, drained
4-6 slices bacon, fried crisp and crumbled
Toasted slivered almonds for garnish

Season the chicken with salt and pepper. Heat the butter in a
large skillet over moderate heat and brown the chicken on both
sides. Transfer the chicken breasts to as greased baking dish
big enough to hold them in a single layer. Saute the onion and
paprika in the butter remaining in the skillet until tender but not
brown, about 5 minutes. Stir in the flour and cook for 3 minutes.
Add the wine, chicken stock, and cream and bring to a boil,
stirring frequently. Adjust the seasoning with salt and pepper.
Add the drained artichoke hearts to the baking dish and top with
the sauce. Bake covered in a preheated 350F (180C) oven for 1
hour. Garnish with the bacon and toasted almonds. Serves 4 to 6.


Slow Cooker Recipes Famous Sayings Diabetic Recipes

Chicken With Apples And Walnuts

Chicken With Apples And Walnuts

Ingredients
1 package (8 ounces) Neufchatel cheese, at room temperature
1/2 cup 1% low-fat milk
1 tablespoon spicy brown mustard
2 teaspoons jarred horseradish
3/4 teaspoon salt
1 tablespoon unsalted butter
1 pound boneless, skinned chicken breasts, diced
2 medium-size apples, peeled, cored and diced (about 2 cups)
1/4 teaspoon pepper
1/2 cup chopped walnuts
1 teaspoon chopped fresh thyme OR: 1/4 teaspoon dried

Directions
1. Combine Neufchatel, milk, mustard, horseradish and 1/4 teaspoon salt
in medium-size bowl; whisk until sauce is smooth.

2. Melt butter in large skillet over medium-high heat. Add chicken; cook
for 3 minutes. Add apples, remaining 1/2 teaspoon salt and the pepper;
cook 3 minutes or until chicken is no longer pink in center. Pour in
cheese sauce; lower heat to medium and simmer for 2 to 3 minutes or
until thickened. Remove from heat.

3. Toast walnuts in skillet until lightly browned, about 7 minutes. Add
walnuts and thyme to filling. Makes 3-1/2 cups.

Irish Chicken Recipes - Irish Roasted Chicken

Irish Roasted Chicken

Serves 6

1 (4 pound) whole chicken
4 ounces oatmeal
1 medium onion, chopped
2 tablespoons butter
3 tablespoons chicken stock
Salt and white pepper to taste
3 tablespoons olive oil
6 ounces Irish bacon
3 medium onions, sliced
4 medium carrots, sliced
2 pounds red potatoes with skins on
Up to 1/2 cup seasoned flour

If there are giblets with the bird, remove them. Rinse all but the
liver (reserving that for another use), and cover giblets with water.
Add salt and pepper, bring to the boil, and simmer for 30 minutes.
Skim off the fat, and use as your chicken stock in the recipe.
Otherwise, use a low-sodium can or two of chicken broth.
Wipe the bird inside and out, and remove any lumps of fat from the
inside. Sprinkle inside and out with a bit of salt.
Mix together the oatmeal, chopped onion, butter, chicken stock, and
some white pepper. Stuff the bird with this mixture and secure well
with small skewers.
Warm the olive oil in a large skillet over medium heat, and lightly
fry the Irish bacon. When it's crispy, remove the bacon to paper
towels to drain; then chop and place in a large casserole or Dutch
oven large enough to accommodate the bird (and eventually the potatoes).
Quickly brown the chicken on all sides in the same skillet, and place
it on top of the Irish bacon pieces.
Saute the sliced onions with the carrots until both are just a bit
soft. Add the vegetables to the casserole or Dutch oven.
Strain the giblet stock and add liquid if needed to make about 1 cup.
Heat the stock through and pour over the chicken (alternatively, use
canned broth or stock).
Cover and bake the chicken in a preheated 350 degree F oven for about
1 hour.

Meanwhile, cut the red-skinned potatoes into thick slices and either
blanch them in boiling water or steam them for about 5 minutes. Toss
them in seasoned flour and add them to the casserole or Dutch oven.
You may need to add a little more stock if too much moisture is lost
during the first hour of baking.

Put a few dabs of butter over the potatoes, then cover the pot and
continue to bake for another 30 minutes, removing the cover during the
last few minutes of baking to brown the potatoes.

To serve, place the whole chicken on a platter, surrounded by the
potatoes. Remove any skewers that were used to truss the bird while
baking. Drizzle the Irish bacon bits over the top.

Carve and serve a portion of potatoes and stuffing with each piece of
chicken.

Italian Baked Chicken and Pastina

Italian Baked Chicken and Pastina

small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dishPreheat the oven
to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta
and cook until just tender, stirring occasionally, about 5 minutes. Drain
pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the
chicken and cook for 3 minutes. Add the onions and garlic, stirring to
combine, and cook until the onions are soft and the chicken is cooked
through, about 5 minutes more. Put the chicken mixture into the bowl with
the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt,
and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by
2-inch baking dish. In a small bowl mix together the bread crumbs and the
Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top
with small bits of butter. Bake until the top is golden brown, about 30
minutes.

Chicken and Lobster Pot Pie

Chicken and Lobster Pot Pie

2 (1 1/2 pound) lobsters, cooked, shells removed, cut into large pieces

1 (3-pound chicken), deboned, skin removed, cut into 1 to 2-inch pieces
Salt and pepper
1 tablespoon flour
4 tablespoons oil
2 tablespoons butter
1/2 pound red potatoes, cut into 1-inch cubes
4 ounces pearl onions, peeled
1/2 pound carrots, cut into 1-inch cubes
2 garlic cloves, minced
Pinch red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 tablespoons tomato paste
2 cups chicken stock
1 cup cream
1/2 cup peas
1 pound puff pastry
1 egg, beaten
1 tablespoon creamCook the lobster. Remove meat from shells. Cut into large
bite size pieces. Reserve in the refrigerator until needed. Cut the chicken
into 1 to 2-inch pieces. Season with salt and pepper. Lightly dust with
flour.

In a large skillet, heat 2 tablespoons oil. Over high heat, saute the
chicken until golden in color, about 5 minutes. Remove chicken and transfer
to a plate. Add the remaining 2 tablespoons oil and 2 tablespoons butter.
Over medium heat, saute the potatoes, pearl onions, and carrots for 1 to 2
minutes. Add garlic, red pepper flakes, thyme, and bay leaf. Continue to
saute until vegetables are glazed, about 2 to 3 minutes.

Deglaze with white wine and reduce by half. Add the tomato paste, chicken
stock, and 1 cup cream. Bring to a boil, and reduce by half. Add the
reserved chicken and lobster pieces. Continue to cook and stir until well
incorporated. Season to taste with salt and pepper. Stir in peas. Transfer
mixture into 4 soup bowls or 2-cup ramekins and allow to cool.

Preheat oven to 400 degrees F. Roll out puff pastry into 1/4-inch thickness.
Measure diameter of serving bowls. Cut 4 circles of puff pastry at least
1-inch bigger than diameter of serving bowls. Chill dough until the filling
is cold.

To make an egg wash, beat together the egg and 1 tablespoon cream. Brush the
edge of serving bowls with egg wash. Place 1 puff pastry circle on top of
one serving bowl. Press puff pastry against the edge with the egg wash,
being careful not to tear or create a hole in the puff pastry. Brush the top
of the puff pastry with egg wash. Repeat process with the remaining 3 bowls.
Bake for 20 minutes or until golden. Serve warm.

Pillsbury Bake-Off - Largest Cooking Contest Offers A Million Dollar Grand Prize

Million Dollar Recipe


Largest Cooking Contest Offers A Million Dollar Grand Prize


Apple pies, blueberry pies and even pizza pies... The Pillsbury Bake-Off (R) contest has been around for nearly 60 years, and is the largest cooking contest with a million dollar grand prize.

The five categories range from breakfast items and sweet treats, to entertaining appetizers and Mexican favorites. There's even a category dedicated to pizza creations.

If you think you have what it takes to win, you can submit your entry online. This year, the judges will be looking for original recipes that taste good, are easy to make and that families across the country will enjoy. Entries are being accepted now through April 22, 2007. For more contest details, visit: bakeoff.yahoo.com.

World Famous Recipes

Baked Chicken Recipes - Baked Chicken

Baked Chicken Recipes - Baked Chicken

1 1/2 lb to 2 lb chicken; (breasts, thighs, drumstick)
1 nonstick spray coating
2 tablespoon nonfat milk
2 tablespoon onion powder
1/2 dried thyme; crushed
1/4 teaspoon garlic salt
1/8 teaspoon to 1/4 tsp ground white pepper
1/8 teaspoon to 1/4 tsp ground black pepper

Remove skin from chicken. Rinse chicken, pat dry.

Spray a 13 by 9 by 2 inch baking dish with nonstick coating.

Arrange the chicken, meaty sides up, in dish. Brush with milk.

In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper.

Sprinkle over chicken.

Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.

Chicken Recipes - MUSHROOM AND CHICKEN TERIYAKI

Chicken Recipes - MUSHROOM AND CHICKEN TERIYAKI

1/4 cup teriyaki sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
2 teaspoons vegetable oil
12 ounces of fresh white mushrooms sliced (about 4 1/2 cups)
4 ounces of fresh shiitake mushrooms, stems removed and sliced
(about 1 1/2 cups)
1 large sweet red bell pepper, thinly sliced (about 1 cup)
4 green onions (scallions), sliced (about 1/3 cup)
2 teaspoons sliced garlic
1 1/2 cups cooked chicken, cut in thin strips (about 6 ounces)
4 Chinese cabbage or bok choy leaves

In a small bowl, combine teriyaki sauce, cornstarch, ginger and 1/2 cup water; set aside.In a large skillet, over medium-high heat, heat oil. Add mushrooms;
cook and stir until they release their liquid, about 3 minutes. Add bell pepper, green onions and garlic; cook and stir until mushroom liquid evaporates and garlic begins to brown, about 5 minutes.

Add chicken. Stir teriyaki mixture and add to the skillet mixture; cook and stir until slightly thickened, about 3 minutes. Arrange cabbage leaves on four plates;
spoon mushroom-chicken mixture on top, dividing evenly.

YIELD: 4 servings

Per portion: 170 calories, 17 g protein, 6 g fat, 14 g carbohydrate, 4 g fiber


Christmas Recipes
Famous Recipes

Slow Cooker Recipes and Crockpot Recipes Carnival of the Recipes

Slow Cooker Recipes and Crockpot Recipes Carnival of the Recipes
The Slow Cooker Recipes and Crockpot Recipes Edition of the Carnival of the Recipes is now up for your viewing pleasure: Slow Cooker Recipes.