Slow Cooker Chicken Tortilla Soup

I tried this recipe in January for the first time and we all LOVED it!!  It's so quick and easy to prepare!  Just toss everything into the slow cooker and walk away!  The tortilla strips are optional, but they make it that much better!

Enjoy!

Kirsten

SLOW COOKER CHICKEN TORTILLA SOUP

1 1/2 pounds boneless skinless chicken breasts or thighs

1 small yellow onion, diced

1 - 15 oz can black beans, drained and rinsed

1 1/2 cups fresh or frozen defrosted corn kernels

1 - 15 oz can diced fire roasted tomatoes with green chilis (like Rotel)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt

3 cups chicken broth

2 tablespoons fresh lime juice

Crispy Tortilla Strips

4 corn tortillas cut into thin strips

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

1) To a 6 quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, spices, salt and broth.  Stir to combine.

2) Cover and cook on high for 4-5 hours or 6-7 hours on low, until chicken is cooked through and shreds easily with a fork.  Do not uncover during cooking time.

3) While the soup is cooking, make the tortilla strips by preheating the oven to 400F.  Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.  Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through.  Transfer to a paper towel lined plate and allow to cool.

4) When the soup is ready, uncover and remove the chicken to a cutting board.  Shred with a fork or cut into chunks.

5) Add back to the slow cooker along with the lime juice, stirring to combine.  Taste and add additional sale or lime juice if desired.

6) Serve with the tortilla strips and any other toppings you like (shredded cheese, cilantro or sour cream).

NOTES:

~I used 3 nice sized chicken breasts.

~I like to use Vidalia onions, but regular yellow onions are just fine.

~I use frozen sweet corn and I do not defrost it.

~I use a 10 oz can of Rotel.

~I do use avocado oil, but if you don't have that on hand, canola or regular vegetable oil would be fine.

Baked Greek Chicken

Tried this recipe the other night and it was so delish!  It was also super easy and fast to whip up!  You can tweak the ingredients to make it your own.  It's pretty healthy as an added bonus!

Enjoy!
Kirsten

BAKED GREEK CHICKEN

2-4 large boneless skinless chicken breasts

Salt & Pepper

1/2 cup Greek salad dressing (see notes)

2-3 tablespoons olive oil

1/3 cup dry white wine (see notes)

3 cloves garlic, minced

2 Tablespoons butter

1/3 cup Greek salad dressing

1/3 cup chicken broth

2 Tablespoons honey

1/2 teaspoon ground mustard

1/2 teaspoon Worcestershire sauce

1/3-1/2 cup Feta cheese, crumbled

1 cup cherry tomatoes

1/2 cup kalamata olives, pitted

1) Preheat oven to 425F

2) Slice the chicken in half lengthwise if it's super thick to create thinner slices.  Use the textured side of a meat tenderizer to pound each breast to 1/2" thick.  Pat completely dry.

3) Sprinkle lightly with salt and pepper.  Place 1/2 cup of the Greek dressing in a gallon Ziploc bag and then add the chicken.  Marinate at room temperature for about 20 minutes.

4) Heat olive oil in a large skillet over medium-high heat.  Sear the chicken in batches for 3-4 minutes per side or until a golden crust has formed.  Set chicken aside on a plate.

5) Add the wine to the skillet over medium heat and use a heat safe utensil to scrape the bottom and sides of the skillet.  Stir slowly and let the liquid reduce by half, for 3-4 minutes.

6) Add the garlic and butter and stir until the butter is melted, cook for 2 minutes.

7) Add 1/3 cup Greek dressing, chicken broth, honey, mustard powder and Worcestershire.  Stir to combine and bring to a gentle boil.  Let it simmer and reduce for 5-8 minutes.  Remove from heat.

8) Transfer the sauce to a 9 x 13-inch baking dish.  Add the chicken to the sauce, along with any juices from the plate.  Spoon some sauce over the chicken and sprinkle each piece with Feta cheese.

9) Arrange the cherry tomatoes and olives around the chicken.

10) Bake for 12 minutes

NOTES:

~My chicken breasts weren't too thick, so I used 4 and didn't cut them, I just pounded them to the 1/2" thickness.  If yours are super thick, you could use two breasts and cut them in half to make 4 pieces.

~Sauvignon Blanc is the best wine to use, but you could also use Chardonnay or Pinot Grigio (use chicken broth if you don't want to use wine).

~I used Ken's Steak House Simply Vinaigrette Greek Dressing.

~You could also add quartered red onions to the baking dish.

~Spoon some sauce over the chicken when you serve it.

Creamy Tuscan Garlic Chicken

My sister-in-law gave me this recipe a couple of years ago, but I just got around to making it finally!  I had it at her house and I absolutely loved it!  It's super easy, but so delicious and elegant looking if you want to impress dinner guests!  You might want to adjust it for your kiddos, I doubt they will like the green stuff floating in the sauce (spinach) or the sun-dried tomatoes!!  But I guarantee they will love the creamy cheesy sauce over some noodles!

Enjoy!

Kirsten

CREAMY TUSCAN GARLIC CHICKEN

1 1/2 lbs. boneless, skinless chicken breasts, thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup chicken broth

1 teaspoon garlic powder or 1-2 cloves fresh

1 teaspoon Italian seasoning

1/2 cup grated parmesan cheese

1 cup spinach, chopped

1/2 cup sun dried tomatoes

1) In a large skillet, add olive oil and cook chicken on medium high heat 3-5 minutes per side or until lightly browned.   Remove from pan and set aside.

2) Add heavy cream, broth, garlic, Italian seasoning and parmesan to the same pan.  Whisk over medium high heat until it starts to bubble and thicken.

3) Add the spinach and tomatoes and let simmer until the spinach starts to wilt.

4) Add the chicken back to the pan and cook until warm, just a few minutes.

5) Serve over gluten-free pasta

NOTES:

~I do heat the olive oil a bit before adding the chicken, but don't heat it too long at too high of heat or it will splatter like crazy when you add the chicken!

~I recommend using fresh garlic, and I used 3 cloves.

~For the parm, I like to use the grated kind in the green can, but you could certainly use shredded.

~I love Barilla's gluten-free pasta!  I prefer to serve this dish over spaghetti or fettucine, but you can choose your favorite noodle of course.

~I didn't chop the spinach, I just removed the stems and threw the leaves in whole.  This is personal preference, and I just didn't think the extra step was necessary!

~I did add some salt and pepper to the meat as it was cooking, and also to the sauce while it was simmering.

~If you really want to go all out, serve it with some gluten-free garlic bread! Yum!

Easy Peasy Chicken Tacos

This is probably the easiest recipe you'll ever make, but it's SO yummy!  Only two ingredients and dinner is ready!

Enjoy!

Kirsten

EASY PEASY CHICKEN TACOS

1 Rotisserie Chicken

1 jar of your favorite salsa

1)  Take the chicken off the chicken in bite sized pieces and place in a frying pan.

2)  Dump one jar of salsa over the chicken.

3)  Heat over low-medium heat until hot and bubbly.

4)  Serve in your favorite tortillas with your favorite toppings.

NOTES:  

~This is delicious served with my Mexican Rice recipe!

~Bigger family?  Use two chickens and two jars of salsa!

~To keep this gluten free, be sure to use corn tortillas!

Salsa Chicken

I happened to be making this super simple and delicious recipe tonight and when I looked up the recipe on my blog, I realized that it wasn't here!  I've been making it for years!  I can't believe I never posted it!  It's super duper easy, with only 4 ingredients and it's yummy too!

I hope you and your family love it as much as I do!

Enjoy!

Kirsten

SALSA CHICKEN

4 boneless, skinless chicken breasts

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded cheddar cheese

 

1) Preheat oven to 375F

2) Place chicken breasts in a lightly-greased 9x13 baking dish

3) Sprinkle chicken on both sides with taco seasoning mix

4) Top each breast with salsa

5) Bake for 25-35 minutes until cooked through

6) Sprinkle evenly with cheese and continue baking for 3-5 minutes or until cheese is melted

NOTES:

~I like to use a Mexican shredded cheese blend, instead of cheddar

~This is delicious served with my Mexican Rice recipe!

Baked Orange Chicken

I made this the other night for the first time and it was SO yummy!!!  My pickiest eater LOVED it!!  It's absolutely delicious, with a tangy, fresh flavor!  It was great leftover too!!

Enjoy!

Kirsten

BAKED ORANGE CHICKEN

4 boneless, skinless chicken breasts

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups cornstarch

4 large eggs

1 cup canola oil

Orange Sauce:

2/3 cup brown sugar

2/3 cup orange juice

1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar

1 teaspoon garlic salt

1 teaspoon cornstarch

Zest of 1 orange

1)    Preheat oven to 325 degrees.  Spray a 9 x 13 baking dish with cooking spray and set aside.

2)    Cut the chicken into bite-sized pieces and sprinkle the salt and pepper over the chicken pieces.

3)    Add chicken pieces to a gallon sized Ziploc bag (or you can use a bowl) and add the cornstarch.  Close the bag and shake to mix it together and coat the chicken pieces.

4)    Crack the eggs into a bowl and beat with a fork.

5)    Heat the canola oil in a large skillet over medium-high heat.

6)    Take a handful of cornstarch coated chicken pieces and place in the egg.  Coat both sides of each piece and place in the hot oil.  Let cook for 2-3 minutes per side.

7)    After frying, place chicken on a plate lined with a paper towel, then transfer to 9 x 13 dish.

8)    Repeat steps 6 and 7 until all chicken pieces have been browned in the oil.

9)    Combine all the ingredients for the orange sauce into a small bowl and stir with a whisk until mixed.  Pour over the chicken and stir to coat all of the chicken pieces.

10)  Bake uncovered for 1 hour, turning the chicken every 15 minutes to make sure it stays coated in the sauce.

11)   Serve over rice and garnish with green onions.

NOTES:

~Since many soy sauces aren't gluten free (they contain wheat), I used Liquid Aminos.

~When you fry the chicken pieces in the oil, you aren't cooking them through, you are just getting the outside brown and crispy.

~To test the oil for readiness, take a pinch of cornstarch and toss it in the oil.  If it sizzles, it's ready.

~One recipe of the sauce makes enough to coat the chicken, but it's not super saucy and there is barely enough to put on the rice.  I didn't mind it this way, but if you want extra sauce for the rice, I would double the sauce recipe.

~The recipe says to cook for an hour.  I check the chicken by cutting a piece open after 30 minutes, and it was cooked through, so I took mine out at that point.

~I used a large naval orange for the zest.  Whatever you use, just make sure you wash it before zesting!

Crispy Baked Chicken Legs

These are so easy and so delicious!!  Flavorful, crispy skin outside and tender, juicy meat inside!  Best part, kids just love eating them!!

Enjoy!

Kirsten

CRISPY BAKED CHICKEN LEGS

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon onion powder

1/2 teaspoon poultry seasoning

1/4 teaspoon paprika

2 tablespoons olive oil

2 pounds chicken legs with skin on

1)  Preheat oven to 425F.  Line a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray.

2)  Mix spices in a small dish and set aside.

3)  Lay chicken legs on greased foil and brush each leg with olive oil.

4)  Sprinkle the seasoning mix over each leg.

5)  Bake 40-45 minutes or until browned and meat thermometer registers 165 degrees or higher.

6)  Cool for at least 10 minutes and serve with your favorite sides.

NOTES:

~I always use Kosher salt when I'm cooking.

~Sometimes I throw a little garlic powder in with the spices too.  You can change it up if you like!

Grilled Chicken Skewers

I made these for the first time this week and everyone in my family LOVED them!!  I didn't add any "heat" to them, but I think they would be even better with a little cayenne added for some background heat!  I hope you like them as much as we did!

Enjoy!
Kirsten

GRILLED CHICKEN SKEWERS

5 boneless, skinless chicken thighs
1/4 cup toasted sesame oil
1/2 cup agave nectar
1 1/2 teaspoons salt
2 tablespoons ground ginger
2 garlic cloves, minced

1)  Wash and trim excess fat from chicken thighs.

2)  Cut chicken into 2-inch strips.

3)  Combine chicken strips and all ingredients in a medium bowl.  Stir until well blended.

4)  Cover and refrigerate.  Let marinate at least 20 minutes.

5)  Place chicken slices on individual skewers.

6)  Place skewers on grill over medium heat.  Cook thoroughly on each side until done.

NOTES:

~I always use kosher salt in my recipes.

~I used bamboo skewers.  If you are using wooden skewers, make sure you soak them in water for at least 30 minutes before you add the meat and put them on the grill!

~I served this with white rice and a side salad.  Everyone said that it went really well with the rice!

Parmesan Crusted Chicken Breasts

Hi friends!  I tried this recipe a couple of nights ago and it was so yummy!!  Most of my kids loved it.  A couple of them didn't like the taste of the crispy Parmesan coating, but they just scrapped it off.  I am a big proponent of making the kids eat what I make, but if they really don't like something, I'll make slight alterations to accommodate them, like leaving the sauce off or not putting seasoning on.  So next time I make this recipe, I'll probably just do a more traditional seasoning for the ones that don't like the Parmesan.

My husband and I loved it, as well as a few of the boys!  It's a very simple and quick recipe as well, so that's a plus!

I hope you enjoy it!
Kirsten

PARMESAN CRUSTED CHICKEN BREASTS

2 ounces Parmesan cheese (about 2/3 cup grated)
4 boneless, skinless chicken breasts
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
Cooking spray

1)  Coarsely grate the Parmesan cheese.

2)  Put the chicken between sheets of plastic wrap and pound it out to an even thickness of about 1/2 inch.

3)  Rub the top side of the breasts with half the mustard, then sprinkle with half the cheese, pressing lightly so it adheres, and season with half the pepper.  Flip the chicken pieces over and repeat on the other side.

4)  Spray a large nonstick skillet with cooking spray and heat over medium-high heat.  Add the chicken to the pan and cook, without moving it, until the cheese on the bottom forms a deep brown crust that releases fairly easily from the pan, 3 to 4 minutes.  Flip and repeat on the other side, cooking until the chicken is cooked through, about 3 minutes more.

NOTES:

~I used the grated Parm in the green can and it was great!  Instead of sprinkling it on, I put the cheese in a dish and laid the chicken in it and pressed down.

~I doubled the recipe and did 8 breasts, since my family is a bit on the large side!

Chicken Cacciatore

Tried this recipe recently and it was AMAZING!!!  I actually thought it tasted better left over - much more flavorful!  It's total comfort food!

Enjoy!
Kirsten

CHICKEN CACCIATORE

4 tablespoons olive oil
1 pound chicken legs (bone-in, skin-on)
1/2 pound chicken thighs (boneless)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1/2 red bell pepper, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers, drained
1 14.5 ounce can diced tomatoes
1 cup chicken broth
1 tablespoon fresh basil leaves, rough chopped

1)  In a large skillet with high edges, heat 2 tablespoons of the olive oil over medium-high heat, swirling to coat the bottom of the pan.

2)  Season the chicken with the salt and pepper and place in the pan.  Sear the chicken until golden brown, about 3 minutes on each side.  Remove the chicken from the pan and set aside.

3)  With the same pan still on medium-high heat, add the remaining 2 tablespoons of olive oil, onions and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent.

4)  Add the mushrooms and continue to cook, stirring for 2 minutes.

5)  Add the garlic and stir until aromatic, about 1 minute.  Add the capers and diced tomatoes.

6)  Return the chicken to the pan and cover everything with the chicken broth.  Reduce the heat to medium and bring everything to a simmer.  Turn the heat down to low and continue to simmer (not boil) until the chicken reaches an internal temperature of 160F, about 30 minutes.

7)  Garnish with the chopped basil and serve.

NOTES:

~You could definitely serve this over rice and it would soak up all of the sauce and be delicious!

~It looks nice putting the whole chicken pieces in the dish for serving, but it's a little hard to eat.  I recommend taking the meat off the bones and serving it in the sauce that way.

~I used all chicken legs, because that's what I had on hand.  Any chicken would be fine, but do use some with skin and bone, that really adds lots of flavor to the dish!

Grilled Coconut-Curry Chicken

If you like curry, you'll love this dish!  It's super flavorful with a spicy finish!

Enjoy!
Kirsten

GRILLED COCONUT-CURRY CHICKEN

3 tablespoons coconut oil
1/2 onion, finely diced
2 cloves garlic, minced
1 tablespoon yellow curry powder
1 cup canned crushed tomatoes
1/2 cup coconut cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds bone-in, skin-on, split chicken breasts (2 pieces)
1 lime, quartered

1)  Melt the coconut oil in a saucepan over medium heat and swirl to coat the bottom of the pan.  When the fat is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes.

2)  Add the garlic and stir until it becomes aromatic, about 30 seconds.  Add the curry powder and stir for 15-20 seconds, taking care that the garlic and curry powder don't burn.

3)  Add the tomatoes and simmer until thickened, about 5 minutes.

4)  Transfer the contents of the pan to a food processor or blender (or use an immersion blender) and puree until smooth.

5)  Pour into a mixing bowl and let cool.   Mix in the coconut cream, salt and pepper.

6)  Place the chicken in a shallow bowl.  Pour a little of the sauce over the chicken and brush it on each side.

7)  Preheat a grill to high heat (500F)

8)  Remove the chicken from the curry sauce and discard the sauce left in the bowl.  Add the chicken, breast side down, to the grill, and sear until golden brown, about 2 minutes.  (When meat is properly seared, it will pull off the grates very easily, so don't rush this step.)

9)  Turn the chicken over so the bone side is down and place over indirect heat.  Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160F, or the breast meat springs back when pressed with a finger.  This will take 10 to 15 minutes, depending on thickness.

10)  Let the chicken rest for 5 minutes.  Serve with a squeeze of lime juice and the reserved curry sauce.

NOTES:

~  If you don't have a grill, you can bake the chicken in the oven.  Turn the oven to broil (or 500F) and place the raw chicken in a baking dish.  Sera the chicken in the oven for 5 minutes.  Reduce the oven temp to 350F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temp reaches 160F.

~  You can buy coconut cream in a can, near the canned coconut milk, but if you can't find it, you can buy the full-fat coconut milk.  The coconut cream is the thick stuff that is at the top of the can when you open it!

Grecian Chicken

Another friend brought me this yummy chicken dish when I was recovering from my surgery and it was a favorite for sure!  Even my boys were asking me to get the recipe!  The friend who made it is one of those people who doesn't measure anything, so she gave me the ingredients and I had to wing it from there.  When I made it, it was a bit too lemony for my kids, but my husband and I loved it!  I'll guesstimate on the amounts and you can play with it to your liking!  The chicken falls off the bone and it's so juicy and delicious!  You're going to love it!

Enjoy!
Kirsten

GRECIAN CHICKEN

5-6 chicken thighs (skin on)
1 large yellow or sweet onion, cut into wedges
10-12 whole mini potatoes, washed (unpeeled)
Chicken broth
Basil
Garlic Powder
Salt
Pepper
Lemon

1)  Spray a 13x9 baking dish with non-stick cooking spray.

2)  Place chicken thighs in the pan.

3)  Add onion wedges and potatoes around the chicken.

4)  Pour chicken broth into the pan, about half way up the chicken thighs, make sure the tops are showing!

5)  Add the juice of 1 lemon to the broth, or 1/2 a lemon if you want it less lemony.

6)  Sprinkle the chicken with salt, pepper, garlic powder and basil.

7)  Bake at 350F for about 1 1/2 hours, or until chicken is cooked through and top is crusty and brown.

NOTES:

~  Of course you can use skinless chicken thighs if you want less calories or just don't like the skin.

~  The friend who made this for me did not put onions in it, so you can leave them out if you don't like them.  I thought it made a nice addition to the dish.

~ She told me to cook it for 2 hours, but I believe it was looking done a little before the hour and a half mark, so check on it after an hour and then watch it closely so the tops don't burn.

Bacon Chicken Bites

I have NEVER done this before.  I haven't made this recipe yet!!  I am making it for dinner tonight, but I am 100% confident that it is going to be delicious, and since I am sitting down posting other recipes, I am posting it ahead of time!

I mean, we're talking chicken and bacon!  What could be bad, right!

Enjoy!
Kirsten

PS:  The recipe comes from one of my new favorite cook books, The Wellness Mama Cook Book, by Katie, the Wellness Mama.


BACON CHICKEN BITES

1 pound chicken breast (pastured)
1 package of nitrate free, gluten free bacon
3 tablespoons Dijon mustard
3 tablespoons raw honey
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

1)  Preheat the oven to 425F degrees.

2)  Cut the bacon slices into thirds.

3)  Cut the chicken into bite-size pieces.

4)  Wrap each chicken piece with a piece of bacon and secure with a toothpick if needed.

5)  Place in an oven safe dish. (Preferably with a rack to keep them off the bottom, but this is not required.)

6)  Mix mustard, honey and spices and pour/rub on top of each piece of bacon/chicken.

7)  Bake for 25-30 minutes or until bacon is browned and chicken is completely cooked.

8)  Cool slightly and serve.

9)  TIP: For extra flavor, garnish with a little goat cheese.

NOTES:

~They were AMAZING!!!

~One thing to note, I would definitely recommend putting them on a rack!  Otherwise, the bacon doesn't get crispy, it sits in the bacon grease and water from the chicken and says soft.  I think some of the sauce gets washed away as well, so next time I make these, I'll be putting them on a rack for sure!

~These make a fun dinner for kids, or a tasty appetizer for your next party!

Kirsten's Favorite Salad

After going Paleo recently (for elimination diet/allergy purposes), I came up with this little salad.  It's one of my favorite lunches!  I hope you like it!

Enjoy!
Kirsten

KIRSTEN'S FAVORITE SALAD

2-3 cups of your favorite greens
1 cup grilled chicken, chopped
1/2 cup of your favorite cheese, shredded or crumbled
1/2 cup small broccoli florets
1/8 cup sunflower seeds
1/8 cup fresh blueberries
2 tablespoons poppy seed dressing

1)  Place the greens in a large bowl or plate and top with the other ingredients.

2)  Toss with the dressing and enjoy!

NOTES:

~I like to use a variety of greens such as, baby spinach, kale, butter lettuce and romaine.

~For the chicken, I grill up 5-6 boneless, skinless chicken breasts at a time, lightly seasoned with a little salt and paprika.  I chop them and put them into baggies in 1 cup servings, then I freeze them until I'm ready to use them.

~I like to use Monterey jack or Colby cheese.  I used to buy pre shredded, but after realizing they add a filler to keep the cheese from sticking together, I buy it in bricks and shred it myself, it's more natural that way.  This would also be delicious with bleu or gorgonzola cheese!  If you go that route, I might change the poppy seed to a raspberry vinaigrette!

~I had fresh blueberries from Michigan, but you could really use any berry in this recipe.  You can play with it and omit or add whatever you like!  This mix is just one of my favorites.

Parmesan Chicken Salad

Another creation I came up with yesterday to take to a church BBQ!  I had a rotisserie chicken in the fridge, so I used the meat and came up with this super yummy chicken salad!  I didn't measure anything, so I'll make my best guess on the amounts!

Enjoy!
Kirsten

PARMESAN CHICKEN SALAD

3 cups cooked chicken, chopped or shredded
1/2 cup mayonnaise
1 teaspoon yellow mustard
1/2 cup slivered almonds
1/4 cup shredded parmesan cheese
1/2 cup red grapes, halved

1)  Mix the chicken, mayo and mustard until well combined.

2)  Stir in the almonds and parmesan.

3)  Fold in the grapes.

4)  Serve plain, on crackers, bread or lettuce wraps.

NOTES:

~As I said, I guessed on the amounts I used.  When I make it again, I'll measure and change the amounts if necessary, but this is my best guess.

Southwest Chicken Wraps

We tried this recipe for dinner last night and it was super yummy!  I didn't think my kids would dig it, so I made them chicken & cheese quesadillas instead.  Super easy, super flavorful and of course, gluten-free!

Enjoy!
Kirsten

PS: This recipe comes from the 100 Days of Real Food cookbook, by Lisa Leake.

SOUTHWEST CHICKEN WRAPS

Sauce:
3/4 cup sour cream
1/3 cup chopped fresh cilantro
Juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Wraps:
Six or seven 8-inch gluten-free tortillas or wraps
3 cups chopped cooked chicken
3 cups chopped raw spinach
1 1/2 cups grated Monterey Jack cheese
1 avocado, sliced

1)  To make the Southwest Sauce, thoroughly mix all the ingredients in a small bowl and set aside.

2)  To assemble the wraps, lay out the tortillas/wraps on a large cutting board or platter next to an assembly line of the filling ingredients, including the sauce.  Evenly distribute the chicken, spinach, cheese, avocado and sauce in a strip down the middle of each wrap.  Fold them up and serve.

NOTES:

~1/4 teaspoon of cayenne makes the sauce pretty spicy, so add less if you don't like it spicy.

~I used Live G-Free wraps from Aldi and they were delicious!

~I grilled my chicken on our gas grill, but you could certainly used baked or even boiled chicken.  Or for a super quick fix, pick up a rotisserie chicken from the store on your way home from work!

~Other fillings might be:  diced tomatoes, black beans, red onions or black olives.  You can get creative with it!

Overnight Chicken Stock in the Slow Cooker

Make this recipe after making the "The Best Whole Chicken in the Slow Cooker" recipe!  It's super easy, delicious and you can freeze it for future use!

Enjoy!

Kirsten

PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.

OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER

Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste

1)  Place the chicken bones or carcass in the slow cooker.  If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.

2)  Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt.  Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).

3)  Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.

4)  When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids.  Season with salt.  Refrigerate for 1 week or freeze up to 6 months.  Dilute stock with water (if desired) before using in recipes.

NOTES:

~I did use the apple cider vinegar in mine and it wasn't too strong.  I think it tasted like the stock you buy in the store.

~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.

~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.

The Best Whole Chicken in the Slow Cooker

Here is another great recipe from my new favorite cook book!  This chicken is SO flavorful and so tender and juicy, it just falls right off the bone!  Which makes it easy to use the bones for home made chicken stock, made right in the slow cooker!  Plan to make the chicken, then use the crock pot with all of the bones and drippings for the chicken stock!  You won't be disappointed with this one!  Perfect for a Sunday dinner or for a holiday if you are tired of turkey!

Enjoy!
Kirsten

PS: The recipe comes from 100 Days of Real Food, by Lisa Leake.

THE BEST WHOLE CHICKEN IN THE SLOW COOKER

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 onion, peeled and cut into large pieces
1 large whole chicken (about 4 pounds)

1)  Combine all the spices in a small bowl and set aside.

2)  Place the onion in the bottom of the slow cooker.

3)  Remove any giblets from the chicken (or leave them if you wish, but be sure to remove any plastic or paper bags), then rub the spice mixture all over the outside of the chicken.  You can even put some of the spices inside the cavity and under the skin covering the breasts.

4) Put the chicken breast-side down on top of the onions and cover the slow cooker.  There no need to add any liquid.

5)  Cook on high for about 4 hours or on low for 7 hours, or until the chicken is falling off the bone.  Remove the edible chicken pieces from the slow cooker and serve.

NOTES:

~I recommend buying a natural, organic whole chicken.  They are expensive, but worth it, in my opinion.

~Don't forget to save the leftover bones and cooking juices to make homemade chicken stock when you're done!

Four-Step Lemon Onion Chicken

I tried this recipe the other night for dinner and it was SO delicious!  It's super lemony and healthy too!

Enjoy!
Kirsten

FOUR-STEP LEMON ONION CHICKEN

4 boneless, skinless chicken breast halves, sliced in half horizontally
1 teaspoon dried thyme
Kosher salt and freshly ground pepper to taste
3 tablespoons extra-virgin olive oil
1/4 cup gluten free flour
1 red onion, thinly sliced
1 small bunch fresh thyme, leaves chopped
1/4 cup white wine (optional)
1 cup chicken broth
Juice of 2 lemons
2 tablespoons unsalted butter
1 9-ounce bag spinach

1)  Season the chicken with the dried thyme, and salt and pepper to taste.  Heat a large sauté pan over medium heat and add the olive oil.  Put the flour in a shallow dish.  Working in batches, dredge the chicken in the flour and add to the pan; sauté until cooked through, about 3 minutes per side.  Transfer to a plate and tent with aluminum foil.

2)  Add the red onion and fresh thyme to the pan and cook over low heat, stirring occasionally, until aromatic, about 5 minutes.

3)  Combine the wine, chicken broth and the juice of 1 lemon in a bowl.  Turn the heat under the pan to high and deglaze with the broth mixture, scraping up the pan with a wooden spoon.  Cook until the liquid starts to reduce, about 10 minutes.  Remove from the heat and whisk in 1 1/2 tablespoons butter.  Season with salt and pepper.

4)  Meanwhile, put the spinach in a microwave-safe dish and add 3 tablespoons water; cover loosely and microwave until hot and wilted, 5 to 6 minutes.  Drain and toss with the remaining 1/2 tablespoon butter, the juice of the remaining lemon and salt and pepper to taste.  Arrange on a platter and top with the chicken.  Spoon the sauce on top.

NOTES:

~I always  recommend using a chicken broth that does not contain MSG.

~I used white rice flour to dredge the chicken, but any other gluten free flour would work fine.

~I recommend using the wine, it really gives the dish depth of flavor, just pick your favorite dry white and have a glass while you cook!

Beer-Braised Chicken

I tried this recipe for dinner tonight, and not only was it super easy to prepare, but it tasted incredible!  I knew my youngsters wouldn't like the sauce, potatoes and onions, so for them, I just pulled out the chicken, made some white rice with butter and salt and a side of broccoli.  They loved it and you will too, trust me!  The chicken is SO flavorful and tender!  This is a winner in my book and will be added to my dinner rotation!

Enjoy!
Kirsten

PS: This recipe comes from the Food Network Magazine, but I have made changes to make it gluten-free.

BEER-BRAISED CHICKEN

1/4 pound slab or thick-cut bacon, cut into 1/2-inch pieces
8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
Gluten-free flour, for dredging
1 tablespoon extra-virgin olive oil
1 12-ounce bottle gluten-free beer (preferably brown ale)
1 cup frozen pearl onions, thawed
1/2 pound small red-skinned new potatoes, halved
2 tablespoons whole-grain mustard
2 tablespoons packed dark brown sugar
4 sprigs fresh thyme
3 tablespoons chopped fresh parsley

1)  Heat a large pot over medium-high heat.  Add the bacon and cook until browned, about 5 minutes.  Remove with a slotted spoon and transfer to a paper-towel lined plate.

2)  Season the chicken with salt and pepper and dredge in flour, shaking off the excess.  Add the olive oil to the drippings in the pot.  Add the chicken in batches and cook over medium-high heat until golden on the bottom, 6 to 7 minutes, then flip and sear the other side, about 1 minute.

3)  Add the beer, onions, potatoes, mustard, sugar, thyme and 1 cup of water to the pot and stir, making sure the chicken is fully submerged.  Simmer until the chicken is cooked through, about 15 minutes.  Discard the thyme and stir in the bacon and parsley.

NOTES:

~I recommend buying all natural gluten-free bacon with no nitrites or other chemicals and I also buy chicken that is hormone free and minimally processed.

~I trimmed the fat from the chicken before seasoning and dredging it.

~I used almond flour for dredging.

~I used Green's Gluten Free Amber Ale, which I found in a 1 pint .9 oz. bottle, so I measured out 12 oz. and drank the rest!  It's the first time I have tried a gluten-free beer and it wasn't half bad!

~I used spicy brown mustard.

~There was one faulty thing with this recipe and I suspected it before making it.  The potatoes were NOT getting soft in that short amount of time!  You could try cutting them smaller, but instead of doing that, I just pulled them out and microwaved them for a minute or two and they were nice and soft!  I plopped them back in and we were ready to eat!

~The parsley is optional, but it does add nice color.