Posts Tagged ‘chicken’

Jerk Chicken Nachos

6 cups tortilla chips
3 cups shredded chicken
2 cups shredded cheese
2 tbsp Jamacian Jerk Rub
1 small yellow pepper & red pepper
1 lime
1 tbsp snipped cilantro
1.4 cup sour cream + 1 tsp Jamacian Jerk Rub

Preheat ove n425 arrange chips in large round baking dish
combine chicken, 1 tbsp of rub. Sprinkle chicken over chips bake 5-7 minutes until cheese is melted. mix lime juice, peppers and remaining rub. Spoon this over chicken and chips sprinkle with cilantro If desired combine sour cream and rub then pipe this mix over nachos. Garnish with Lime slices


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Today I totally forgot to take something out of the freezer to make for dinner. I did come up with pie dough and thought chicken pot pie, but I didn’t have any chicken. However we did have chicken tenders. A little google later I discovered you can chicken pot pie with chicken tenders. OMG it was fantastic. I highly recommend trying this if you find yourself on the lazy side.


you need about 10 chicken tenders (but I used 5), sage, oregano,sweet paprika, and olive oil for frying. Vegetables I used were carrots, onions and garlic. I had pea’s on hand but forgot totally to use them in my haste. Only thing left is chicken stock, cream/milk and flour. It cooks quickly in a cast iron skillet which makes is a one dish meal. YAY!!

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Chicken Satay

Tonight I made Chicken Satay for the first time in a long time. I must say it was pretty good considering I hadn’t de-frosted the chicken until about 5 o’clock. So it only marinated for 45 minutes. And I didn’t have all the ingredients so I had to ad-lib. I omitted the hot pepper sauce in the marinade because I thought my girl was going to have some. But then discovered she was in a mood so I could have. Plus I didn’t have chili paste – usually a staple in our house but I have re-stocked since we moved. So I put in ancho chili powder in the sauce – it was still tasty. I also didn’t have peanut oil so I used canola. Over all it was FANTASTIC. To make the sauce nice and “fluffy” I had to use about twice the amount of hot water as they call for.


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We had a cold and damp day last week that called for soup.  I had wild rice, chicken and vegetables. So I went on a hunt for a chicken and wild rice soup. All the soups had minimal vegetables in it, and I want one with a lot of vegetables. So I created my own out of couple of recipes.


  • 3 C chicken broth
  • 1 C water
  • 2 chicken breasts shredded
  • 1/2 C of uncooked wild rice
  • 1/2 C of chopped celery, carrots, frozen peas and onions
  • 2 tsp of poultry seasoning and rub ( I used Bone Suckin’ Sauce poultry seasoning & rub )
  • 1/2 C of all-purpose flour or wheat flour
  • 1/4 C of butter or olive oil
  • 1 1/2 C of heavy cream or mixture of heavy cream and milk


In a large pot over medium heat combine broth, water, chicken and chopped vegetables.  Bring to a boil, then stir in rice. Cover and remove from heat. In a small bowl season flour with salt and pepper. In a small saucepan over medium heat melt butter, then stir in poultry seasoning until the mixture is bubbly.  Reduce heat to low, stir in flour by the tablespoonful to form a roux. Whisk in cream/milk mixture a little at a time until fluffy and smooth.  Add cream mixture into broth and rice. Cook over medium heat for about 15 minutes. Serve with a fresh green salad.

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Chicken Pot Pie

Lately our left over chicken has been making it’s way into a pot pie recipe. I started out by using this recipe. But have done some of my own tweaking. Dave loves it and so do I,  Natalee is learning to like it. As with most children she is afraid of the food. I’m still trying to figure that one out. She even taste it, take 5 bites but it’s almost like she has to choke it down. Ah the joys of a 5 year old.

Anyways here is what I do.

  • dice up about 2 Yukon gold potatoes
  • 1 cup of onions
  • 1 cup of carrots
  • 1 cup of celery
  • 1 cup of peas
  • melt 1/4 cup of butter
  • 2 tablespoons of flour
  • 1/2 cup of milk
  • 1/2 cup of heavy cream
  • 1 cup of broth
  • salt and pepper
  • 1-2 cups of cubed chicken or whatever amount you have left over
  • 2 frozen pastry crusts

Boil the potatoes briefly, then fry up the vegetables in the butter for about 5-10 minutes. Then add a cup of broth and the milk-cream mixture. Cook down, add salt, pepper, chicken and shift in flour. Once thicken pour into the pastry crust, cover with second crust. Coat with beaten egg white and bake for 30 minutes in a 400 degree oven.

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I generally don’t cook crock pot meals. Not sure why, maybe because I haven’t really found any that know my socks off – until last week. I got a broiler from the farm. But I wasn’t going to be around to cook it in the oven, needed to pick Nat up from camp, do our turn at the milk run to the farm. So I looked for crock pot way to cook the chicken.  I found a wonderful recipe – which I tweaked a little to fit our purposes and spices available at the time.

Whole Chicken in a Crock Pot

This made fall of the bone good chicken. We used the left overs for many other meals during that week.


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 large roasting chicken/broiler
  • 1 cup onion, chopped (optional)


  1. In a small bowl, combine the spices.
  2. Remove any giblets from chicken and clean chicken.
  3. Rub spice mixture onto the chicken.
  4. Place in resealable plastic bag and refrigerate overnight. (I skipped this step because I didn’t think of doing the chicken until that morning – but I did refrigerate it for 3 hours).
  5. When ready to cook, put chopped onion in bottom of crock pot.
  6. Add chicken. No liquid is needed, the chicken will make it’s own juices.
  7. Cook on low 4-8 hours.

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Chicken Dumpling Soup

This recipe is a combination of 2 recipes I found online plus my own substitutions. It was delicious and just hit the spot last night after a cold snowy day.



  • 2 to 3 tablespoons olive oil
  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 2 carrots, sliced
  • 1 stalk of celery sliced
  • 1 chicken breast
  • 4 to 6 cups chicken broth
  • 1 cup pearl barley
  • poultry seasoning or use dried sage, thyme, clove and marjoram
  • 2 bay leaves
  • Salt and pepper


  • 1 cup sour milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 cup buckwheat flour or your choice of flour
  • 3 eggs

Prepared the chicken breast by cooking it in the oil on medium low heat till done.  Remove from pan and cool. Saute the vegetables in the left over oil and juices with the coconut oil till soft.  While the vegetables are cooking shred the breast with a fork and save the breast bone to make chicken stock for another soup or dish. Add the chicken broth, meat and spices. Simmering on medium low heat for about 30 minutes.

Make dumplings by bringing the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Add the eggs, 1 at a time, forming a sticky dough.

Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.

For a change add a cup of pearl barley when adding the stock.

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