Grilled Chicken Breasts with Fruit Salsa

Fruit Salsa
2 cans (8 oz. each) crushed pineapple, packed in juice, drained
1 mango, peeled and cubed
1/2 papaya, peeled and cubed
2 tablespoons rice vinegar
1 tablespoon finely minced cilantro
1 tablespoon minced red pepper
2 whole chicken breasts, boned, skinned, halved (10 oz. meat each)
1 teaspoon olive oil
Garnish
kiwi slices

Makes 4 Servings, About 4 oz. Each

In a medium bowl, combine salsa ingredients. Cover and refrigerate
for at least 1 hour. Preheat an oven broiler or outdoor grill. Brush the
chicken breasts with the olive oil. Grill or broil chicken about
7 minutes per side or until no pink remains.

To serve: Place fruit salsa on a plate, using a few spoonfuls per person.
Top with a cooked chicken breast. Garnish with kiwi slice.

Exchanges: 4 Very lean meat; 2 Fruit; 1 Fat

Total Calories Per Serving 305; Calories from fat 54; Total fat 6g;
Saturated fat 2; Cholesterol 85mg; Sodium 79mg; Carbohydrate 30g; Dietary
fiber 3g; sugars 25g; Protein 32g

Slow Cooker Chicken Chowder

1 1/4 pounds boneless skinless chicken breast halves
or turkey
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup milk
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream
cheese, softened

Topping Ingredients:
2 tablespoons Butter
1/2 cup dried breadcrumbs

Combine all chowder ingredients except milk,
cornstarch and cream cheese in slow cooker. Cover;
cook on Low heat setting for 6 to 8 hours, or High
heat setting for 4 to 5 hours or until potatoes are
tender. Combine milk and cornstarch in small bowl
until smooth; gradually stir into chicken mixture.
Cover; cook on High heat setting for 15 to 30 minutes
or until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until
sizzling; add bread crumbs. Cook over medium heat,
stirring constantly, until golden brown (4 to 5
minutes). Set aside. Just before serving, stir cream
cheese into chowder until melted. To serve, sprinkle
each serving with 1 tablespoon topping.

Recipe Tip
To assure food is cooked evenly and done in the time
range listed in the recipe, it's important to cut the
ingredients the size indicated in the recipe. Be sure
not to peek during slow cooking as each time the cover
is removed, enough heat is lost to add 10 to 15
minutes on to the total cooking time.

Slow Cooker Recipes

Spicy Chicken

This is for those who cannot take the heat of a Curry
Chicken recipe. Rich and delicious, it does not offend
by being overly spicy.

1 whole chicken, cut in pieces
1 cinnamon stick, broken into bits
3 cloves garlic, minced
8 whole cloves
2 tablespoons minced ginger root
1 tablespoon cumin seeds
2 teaspoons salt
1/2 cup water
2 medium onions
1/3 cup vegetable oil

Wash one whole chicken and cut into pieces.

In blender, make a puree of the cinnamon stick,
garlic, cloves, ginger root, cumin seeds, salt, and
1/2 cup water.

Slice onions thin and fry in 1/3 cup ghee or vegetable
oil until golden brown but not burned. With a slotted
spoon, remove from cooking oil and add to blended
mixture.

Resume blending until all ingredients are smoothly
mixed.

Reheat remaining ghee in pan and add the chicken and
blended spice mixture. Bring to boil, then lower heat
and cook for 45 minutes or until chicken is tender.

Serves 4

Chicken And Dumplings

Chicken dumplings

3 legs and 3 thighs put the chicken in a 5 quart Dutch oven

Fill the pot with water to 1 1/4 inches from the top of the pan. Add
1/2 teaspoon salt, boil chicken about 35 to 40 min. Until very tender. Cook the chicken covered and on med. After it starts to boil. While the chicken is boiling make the dumplings.

Dough for the Dumplings
2 cups self-rising flour
2 level Tablespoons melted shortening
Just enough water to make the dough. Don't put to much water you can always add more but you can't take it out.
And just enough flour to roll the dough with so it won't be sticky.

Roll out dough to about 1/16 thickness, about like pie crust or 1/8
inch thick no thicker than that., also when your getting you dough ready for rolling out you want it to be a little tough not soft, this is so your dumplings stay together when boiling.

Divide you dough in half so you can roll it out better. After you
roll out the dough cut it in strips about 1 1/4 inch wide strips.
After the chicken is done dip the chicken out with a slotted spoon
onto a plate to cool.

When it has cooled remove all the bones an pull it into pieces. Put
the chicken pieces back in the pot of broth and bring it to a boil on high heat. Add one stick of margarine 1/2 teaspoon black pepper , 1/4 teaspoon salt or to your taste.

Get 4 of the strips and tear off 1 1/2 inch pieces and drop the
pieces into the boiling broth on high heat . After you finish that hand full turn heat to med. and cover. After one minute turn the heat back to high, remove the lid and do 4 more strips just like before then turn
heat to med. and cover. After another minute drop more dumplings and stir.

Keep repeating this with the heat on high while dropping the dumplings and on medium heat when you cover them ,stir. Keep repeating steps until all but 5 strips are left, (don't use the last 5 strips it will make the dumplings dry. Freeze them and save to drop in boiled potatoes for potatoes or to drop into a peach cobbler.)

After you have the dumplings all in the pot , stir let boil for 6
min. on med heat covered. Turn the heat off and leave covered.
After 10 min. stir and cover. The longer they set covered the better the dumplings are. These are great!

They are not hard to make. Don't be afraid to make them. You and your family will be glad you did.
You can taste them and see if they need a little more pepper or salt.
Enjoy!

Slow Cooker Recipes

Chicken Pasta Salad with Fresh Mozzarella

Recipes for Lunches
Lunch Recipes Carnival of the Recipes

Chicken Pasta Salad with Fresh Mozzarella
Makes: 9 servings
Serving Size: 1 cup
Prep Time: 15 minutes

DRESSING
5 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon Dijon mustard

SALAD
8 ounces penne pasta, uncooked
3/4 pound boneless, skinless chicken breasts, cooked and cubed
4 ripe plum (Roma) tomatoes, diced
1/4 cup chopped flat-leaf parsley
6 ounces fresh Mozzarella cheese, cubed

In a small bowl, whisk together dressing ingredients; set aside.

Cook pasta according to package directions, omitting salt. Drain pasta
and
run under cold water until pasta is cooled. In a large bowl, toss cooled
pasta with remaining salad ingredients.

Drizzle dressing over salad and toss well to coat.
Chefl'sTip: This is a refreshing and beautiful dish that is easy to
prepare.

Per serving: Exchanges 1 1/2 Starch 2 Lean Meat
Calories 224 Calories from Fat. 71 Total Fat 8 g Saturated Fat 3 g
Cholesterol 29 mg Sodium 132 mg Total Carbohydrate 22 g Dietary Fiber 1 g
Sugars 3 g Protein 16 g






Quote Of The Day

LIGHTER CHICKEN ENCHILADAS

LIGHTER CHICKEN ENCHILADAS

INGREDIENTS:
1 pound boneless skinless chicken breast, poached
2 14 oz. cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese

DIRECTIONS:
Preheat oven to 350 degrees. Shred poached chicken and set
aside. Heat rest of ingredients (except cheese and tortillas)
in saucepan and set aside. Spray 9 13 pan with cooking spray.
Heat corn tortilla. Place chicken and sauce down middle. Roll
and place in pan. Pour remaining sauce over top of enchiladas
and top with cheese. Bake until bubbling and lightly brown.

Yield: 8 servings

Toasted Almond Chicken Salad Sandwich

Toasted Almond Chicken Salad Sandwich
Makes: 5 servings
Serving Size: 1 sandwich
Prep Time: 20 minutes

1 pound boneless, skinless chicken breasts
2 14.5-ounce cans fat-free, reduced-sodium chicken broth 1 tablespoon
fresh
tarragon, chopped
1/4 cup almond slivers, toasted
1/3 cup light mayonnaise
2 tablespoons plain, fat-free yogurt
1/2 teaspoon salt
Dash ground black pepper
10 slices whole-wheat bread, toasted

Per serving:Exchanges 2 Starch 3 Very Lean Meat 2 Fat
Calories 338 Calories from Fat. 118
Total Fat 13 g Saturated Fat 2 g Cholesterol 59 mg Sodium 731 mg Total
Carbohydrate 29 g Dietary Fiber 5 g Sugars 3 g Protein 27 g

Place chicken breasts in a large saucepan over medium heat. Pour chicken
broth over the chicken breasts and bring to a low simmer for 20 min­
utes or
until done. Shred chicken meat and set aside to cool.

In a medium bowl, combine remaining ingredients, except bread, and mix
well.

Add chicken to mixture and toss well to coat. Divide the chicken salad
into
5 equal portions. Top one slice of toasted wheat bread with one
portion of
chicken salad. Top with another slice of bread. Repeat for remaining
4 sandwiches.

Coconut Chicken Fingers with Marmalade Dipping Sauce

Chicken Recipes

Coconut Chicken Fingers with Marmalade Dipping Sauce
1 cup chopped pecans
1-cup corn flake crumbs
½ cup sweetened flakd coconut
2 eggs, beaten
1-tablespoon milk
1/2 cup flour

4 boneless, skinless chicken breasts, cut into ½ inch strips, I
usually make them more nugget sized but whatever size you cut the
strips will work just fine.

1/3-cup butter, melted

SAUCE
1/2 cup orange marmalade
2 tablespoons chili sauce
1 tablespoons cider vinegar
1/2 teaspoon dry mustard

Heat oven to 400. Process pecans in food processor until finely
chopped; add corn flake crumbs and coconut. Pulse to blend. Place in
shallow dish. Combine eggs and milk in separate shallow dish. Place
flour in separate shallow dish; mix well. Dip chicken strips into
flour mixture until well coated. Dip flour coated chicken into egg
mixture, then into pecan mixture. Press coating onto chicken. Grease
15 by 10 inch with 2 tablespoons melted butter. Place coated chicken
strips on pan. Drizzle with remaining butter. Bake 10 to 15 minutes or
until no longer pink in middle. Combine all sauce ingredients. Mix
well. Serve chicken fingers with sauce. Makes 8 appetizer servings.

Chicken and Waffles With Dijon Cream Sauce

Chicken and Waffles With Dijon Cream Sauce


Special equipment: a waffle iron.

Ingredients:
1 cup flour
1 cup whole wheat flour
2 tbsp sugar
4 teaspoons dry mustard
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
2 cups buttermilk
1/2 cup unsalted butter, melted
2 x eggs
1 tbsp finely chopped fresh thyme

Roasted Chicken, recipe follows
Dijon Cream Sauce, recipe follows

The Roasted Chicken
8 x boneless chicken breasts, skin on
4 tbsp clarified butter
Kosher salt for seasoning
Freshly ground pepper, for seasoning

Dijon Cream Sauce
4 cups heavy cream
1 tbsp finely chopped fresh thyme leaves
1 1/2 tbsp Dijon mustard
1 tbsp grainy Dijon mustard
1 pinch kosher salt

Directions:
Chicken and Waffles With Dijon Cream Sauce
Sift together the flour, whole wheat flour, sugar, mustard,
baking powder,
baking soda, and salt.

In a separate bowl, whisk together the buttermilk, melted
butter, and eggs.
Combine the wet ingredients, dry ingredients, and thyme.
Ladle the batter into the waffle iron, following the
manufacturer's
instructions. While the waffle iron is closed, trim any
overflowing bits of batter
with the back of a knife. Cook until golden.
Serve waffles hot, topped with hot Roasted Chicken and a
generous amount of
hot Dijon Cream Sauce.

The Roasted Chicken
Preheat the oven to 400 degrees F (200 degrees C).
Heat a large ovenproof skillet over high heat. Meanwhile, rub
the chicken
breasts with the clarified butter, salt, and pepper. Place the
chicken
skin-side down in the hot skillet. Cook for 3 to 4 minutes until
the skin is golden
and crispy. Turn the breasts over and cook for another minute.
Flip the
chicken back onto the skin side and place the skillet directly
in the oven. Roast
for 10 to 12 minutes or until the juices run clear (see Cook's
Note*). Remove
the skillet from the oven and let the chicken rest for several
minutes before
slicing (see Cook's Note**).
Diagonally slice each chicken breast into 3 pieces.

Cook's Note: *Another way to tell if the chicken breast is done
is to lift
the flap of meat on the opposite side of the skin side (the
tender side), and
see if the meat has turned completely white underneath.
**Allowing the meat
to rest after cooking enables the juices to redistribute and
creates a moister
chicken breast.

Dijon Cream Sauce
In a stainless-steel saucepan, combine the cream and thyme.
Cook over
medium-high heat until reduced by 1/2. Remove from the heat and
whisk in both Dijon
mustards and salt.
Serve warm.

Cook's Note: The sauce can be stored in a covered container in
the
refrigerator for several days. Reheat over gentle heat while
stirring constantly.
Yield: 2 cups (500 mL).

Slow Cooker Cheesy Chicken

Slow Cooker Cheesy Chicken Recipe

6 boneless chicken breasts
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 teaspoon garlic powder, or to taste
2 cans (10.75-oz. ea.) condensed cream of chicken soup
1 can (10.75-oz.) condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix the undiluted
soups together and pour over chicken in a slowcooker or crockpot. Cook on LOW all
day (6 to 8 hours.) Serve over rice or noodles.

Mexican Chicken Casserole

Chicken Recipes - Mexican Chicken Casserole

4 lb chicken; cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1/2 cup chicken stock
2 teaspoon salt
1 teaspoon black pepper
1 pkg corn chips
2 onions; finely chopped
3 cup sharp cheese; grated

Cut chicken in bite size pieces. Combine soups, tomatoes, chicken
stock, salt and pepper. In a 3 qt casserole, layer corn chips,
chicken, tomato mixture, onions and cheese in the order given. Bake
at 350F for 45 mins. May be frozen. Makes 8 servings.

Carnival of the Recipes

Carnival of the Recipes is up at TechnoGypsy

You can find it here: Anything Goes Recipes

Trackback

Chicken Recipes did Cajun Chicken.

Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing.

Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe

Crockpot Pepper Steak at Slow Cooker Recipes.

Sweet Carrots at World Famous Recipes

German Potato Pancake Recipe at Pancake Recipes

Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes

Chocolate Peanut Butter Chip Cookies at Christmas Recipes

Famous Recipes presented CURRIED COCONUT CHICKEN

Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don't live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host. Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea's site.

Chicken with Sourdough-Mushroom Stuffing

Chicken with Sourdough-Mushroom Stuffing

Ingredients

enough nonstick cooking spray
2 tbsp. finely shredded lemon zest
1 tbsp. each ground sage, seasoned salt
1-1/2 tsp. freshly ground black pepper
8 small chicken legs (thigh-drumstick piece), skinned (5 lb.)
1/4 cup each butter or margarine; chopped walnuts, toasted
4 cups quartered or sliced mushrooms
2 cloves garlic, thinly sliced
8 cups sourdough baguette cut into 1" pieces (about 10 oz.)
1 cup each coarsely shredded carrots, chicken broth
3 tbsp. snipped flatleaf Italian parsley

Directions

Lightly coat inside of a 5-1/2 - 6-qt. slow cooker with cooking
spray. Reserve 1 tsp. lemon zest. In a small bowl combine remaining
lemon zest, sage, seasoned salt and pepper. Remove 3/4 of mixture and
rub onto chicken legs. Place chicken in slow cooker. Meanwhile, melt
butter in skillet; add mushrooms and garlic. Cook and stir 3 - 5
minutes or until just tender. Stir in remaining sage mixture.
Transfer mushroom mixture to a large bowl. Add bread cubes and
shredded carrot. Drizzle with chicken broth, tossing gently. Lightly
pack stuffing on top of chicken. Cover and cook on High setting 4 - 5
hours. Transfer stuffing and chicken to a platter. In a bowl combine
reserved lemon peel, walnuts and parsley; sprinkle over chicken.
Makes 8 servings.


Pancake Recipes

Famous Recipes

Recipes

Quote of the Day

Quote Of The Day

Carnival of the Recipes - Crockpot Recipes

It's Too Hot To Cook

It's Too Hot To Cook - Slow Cooker Recipes Edition of the Carnival of the Recipes

This very special Summer-themed Recipe Carnival provides some absolutely amazing recipes for slow cooking and crockpot cooking.

cehwiedel, the host of last week's Special Diet Edition Carnival, presents Hamburger Soup - New Recipe Posted posted at Kneadle Work.

Our very own Crockpot Recipe specialists here at Slow Cooker Recipes provided us with an absolutely yummy recipe for Crockpot Cornish Hens with Cherry Sauce.

Recipes carnival goddess Shawn Lea provided her three favorite crockpot recipes

Crockpot pork roast

Crockpot shrimp creole

and

Crockpot spicy spaghetti

Mama Squirrel at Dewey's Treehouse prprovided some great advice and recipes for keeping cool with Hot Weather Dinner.

Pancake Recipes posted Crockpot Fresh Apple Coffee Cake

Bob Skilnik presents Chili — A State of Mind? « Beer (& More) In Food posted at Beer (& More) In Food.

Famous Blogs submitted Crockpot Cheesy Ham au Gratin

keewee presents Orange-Cranberry Turkey Fettuccine posted at KeeWee's Corner.

Don presents Energy Bars - The Best Homemade Energy Bar Recipes posted at Don's Biggest Loser Blog.

"If you love those little energy bars but are shocked at how much they cost, then try these homemade energy bar recipes. They're fun to make, everyone loves them and they'll give you a boost of energy...oh yeah...they taste better than the store bought ones!"

Smarter Dollar Famous Recipes presents Crock Pot Posole

wee wifey at 2 Fat Leaders provides a recipe for Slow Cooker Lasagna
"Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. Because it's so easy to assemble, it's great for workdays as well as weekends."

Recipes Recipe provided Crock Pot Pork Barbecue with Cole Slaw

DeputyHeadmistress presents Recipes posted at The Common Room.

Sally presents “You’d Hogtie Your Own Nana for this Stuff” posted at Living Without Meat.

Diabetic Recipes - Recipes for Diabetic Meals posted Crockpot Baked Chicken Breasts

NerdMom presents A New Recipe posted at Nerd Family.

Thelly at Chicken Recipes provides this lovely Slow Cooked Garlic Chicken

Dawn presents her "Dawn's Too Lazy to Cook Chicken in a Crockpot Recipe" withthis post: Carnival of the Recipes - Crockpot Edition Yum! posted at My Tasty Space.

Famous Recipes provided Slow Cooker Chicken Napoli

Elisson presents an interesting cookie recipe with "BLACK AS THE NIGHT" posted at Blog d'Elisson.

Christmas Recipes, the host of last week's Christmas in July Carnival of the Recipes Carnival submitted an interesting crocpot appetizer recipe called Whiskey Sausage

Riannan at In the Headlights submitted Mystery Solved! - FRENCH ONION SALISBURY STEAK



Ant presents Hawaiian Style Jerky, Experience the Sunshine posted at The Beef Jerky Blog.

Funny Jokes Slow Cooker Caramel Rice Pudding

Brian, who should be congratulated for his New Job cooking in a hotel restaurant, presented us with a recipe for A Boy Named Sous presented Killer Beans.

Recipes for Chicken supplied us with Slow Cooked Curried Chicken

Anne-Marie presents Thai Inspired Brown Rice Salad posted at This Mama Cooks! On a Diet.



Famous Recipes presents Crockpot Shredded Beef Sandwiches

Host Bee presents Spinach Salad with Caramelized Pecans posted at Busy Bee Lifestyle.

The next Carnival of the Recipes will be hosted at TechnoGypsy. The theme will be "Anything Goes."

Submit your recipes via email to recipe dot carnival at gmail dot com, or use the Blog Carnival submit form.

Curried Barley and Lentil Chicken

Curried Barley and Lentil Chicken

Carnival of the Recipes
It's Too Hot To Cook


2 tsp. olive oil
1-1/4 cup sweet red bell pepper, chopped
1 cup onions, chopped
2 tsp. minced garlic
2 tsp. fresh ginger root, grated
2 tsp. curry powder
2 cup water
2 cups canned chicken broth
1 cup carrots, peeled and sliced
1/2 cup uncooked barley
1/2 cup (3-1/3 oz.) dry lentils, rinsed and picked over
1/2 lb. uncooked boneless, skinless chicken breast, cut into bite size pieces
1 cup (4-1/2 oz.) frozen kale, chopped. thawed and drained
1/2 cup plain fat free yogurt

Heat oil in a large saucepan. Add peppers and onion. Sauté over medium high heat until lightly browned, about 5 minutes. Stir in garlic, ginger root and curry powder. Cook over low heat until fragrant, about 1 minute.

Stir in water, broth, carrots and barley; bring to a boil. Cover, reduce heat to low and simmer 10 minutes.

Stir in lentils. Cover and simmer, stirring once or twice, until barley and lentils are tender, about 30 to 35 minutes.

Stir in chicken and kale; cover and cook until chicken is cooked through and kale is hot, about 5 minutes. Serve yogurt on the side to drizzle over top.

Yields about 1-1/2 cups per serving plus 2 tablespoons of yogurt.

Slow Cooked Garlic Chicken

Slow Cooked Garlic Chicken

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion
10 cloves garlic (about 1 medium) -- unpeeled

Mix together salt, pepper and paprika.
Rub all over meat side of chicken breast.
Place onion in slow cooker.
Place chicken breast side up on onion.
Place garlic on chicken.
Cover and cook on low in slow cooker for about 6 hours or until juices run clear




Posted for the Slow Cooker Recipes Edition of the Carnival of the Recipes