Slow Cooker Spicy Chicken Soup

Slow Cooker Spicy Chicken Soup – with variations to fit your pantry

 

http://www.yummly.com/recipe/Slow-cooker-spicy-chicken-soup—with-variations-to-fit-your-pantry-365172?utm_source=fb&utm_medium=pagepost&utm_content=yummly&utm_campaign=chickensoup

 

Ingredients

  • 41/2 boneless chicken breasts
  • 3 cans chicken broth
  • 1 can diced tomatoes
  • 16 ozs frozen corn
  • 1 can black beans
  • red pepper (chopped)
  • onion (chopped)
  • 11/2 tsps garlic powder
  • 11/2 tsps cumin
  • 1 pkg taco seasoning
  • 1/2 cup rice

Here are a few variations:

  • use both red and green peppers, or just a green pepper
  • use a can of diced tomatoes with green chilis
  • use canned corn, instead of frozen
  • use kidney beans or red beans
  • skip the rice
  • skip the chicken and use a variety of beans to make it meatless
  • top with cheddar, Monterey Jack or pepper Jack cheese

 

Instructions

  1. Place all ingredients, except rice in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Add rice 1-2 hours before serving.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

image

https://www.yahoo.com/food/chicken-recipes-part-by-part-the-breast-74410590359.html

Use leftovers for sandwiches the next day. Place shredded chicken, garbanzos, and tomatoes in pita bread and top with yogurt sauce.

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

Chicken and Dumplings

http://www.food.com/recipe/chicken-and-dumplings-72963

1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water

DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
Directions:

1  Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2  Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3  Remove chicken and let stand until cool enough to handle.
4  Remove skin from chicken and tear meat away from bones.
5  Return meat to soup; discard skin and bones.
6  Add more salt and pepper to taste, if desired.
7  Return soup to a simmer.
8  In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9  Drop by tablespoonfuls into simmering soup.
10  Cover and simmer for 15 to 20 minutes.
11  Serve immediately.
12  Yield: 4 to 6 servings.
13  *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

http://shine.yahoo.com/shine-food/baked-pasta-youll-season-long-222500255.html

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1/4 cup vodka (optional)

 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

 1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Ginger Chicken Stir-Fry with Sesame Noodles

https://i0.wp.com/hostedmedia.reimanpub.com/TOH/Images/Photos/61/42975.jpg

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/ginger-chicken-stir-fry-with-sesame-noodles

Ginger Chicken Stir-Fry with Sesame Noodles

Ingredients

Salt

1 pound spaghetti

3 tablespoons vegetable oil (eyeball it)

3/4 pound chicken cutlets, cut into thin strips

1 small head or 1/2 large head Napa cabbage, shredded (about 4 cups)

1 bunch scallions, chopped into 2-inch pieces

Shiitake mushrooms, stemmed and thinly sliced (a couple of generous handfuls)

6 cloves garlic, finely chopped

1 2 inch piece fresh ginger, peeled and grated

1 teaspoon coarse black pepper (1/3 palmful)

1/3 cup tamari (dark soy sauce)

2 tablespoons sesame oil

2 tablespoons toasted sesame seeds

Directions

Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain.
While the pasta is working, in a large nonstick skillet, heat the oil over high heat until rippling. Add the chicken and stir-fry until golden, 3 to 4 minutes. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes. Season with a little salt and the pepper and keep warm.

In a large bowl, combine the tamari and sesame oil. Stir in the spaghetti and toss to coat. Sprinkle the sesame seeds on top. Using tongs, serve the pasta in bowls and top with the chicken stir-fry.

Roasted Chicken Cutlets

https://i1.wp.com/markbittman.com/wp-content/uploads/2013/03/sullivan_basic_roasted_chicken_cutlets2-scaled1000.jpg

 

Recipe from How to Cook Everything: The Basics.

Roasted Chicken Cutlets

Crisp bread crumbs on top, tender and juicy inside—without stovetop cooking.

Time: 30 to 40 minutes

Makes: 4 servings

2 tablespoons butter, melted, plus butter for greasing the pan

11/2 pounds boneless, skinless chicken breasts, tenders, or thighs

1 cup bread crumbs, preferably fresh

1/4 cup chopped fresh parsley leaves

Salt and freshly ground black pepper

1 egg

2 lemons, quartered, for serving

1. Heat the oven to 400°F and grease a rimmed baking sheet with a little butter. If necessary, spread the chicken between 2 pieces of plastic wrap and pound each to uniform thickness; blot them dry with a paper towel.

2. Combine the bread crumbs, melted butter, and parsley in a shallow bowl and sprinkle with salt and pepper; toss until mixed. Lightly beat the egg in another shallow bowl.

3. Dip the smooth side of each chicken breast first in egg and then in the bread crumb mixture, pressing down to make sure the bread crumbs stick. Put each breast, crumb side up, on the baking sheet. If there’s any leftover topping, sprinkle it on top of the breasts and press down again so it sticks.

4. Put the chicken in the oven and roast until the cutlets are firm to the touch with little or no pink inside, 15 to 25 minutes, depending on thickness. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. To serve, transfer the cutlets to plates and serve with lemon.

Tips

For crunch and flavor it’s hard to beat your own bread crumbs, made from good-quality rustic-style bread. But coarse panko (or Japanese-style bread crumbs) are a solid second choice, and they’re available in supermarkets. Avoid finely ground store-bought bread crumbs; they taste like dust.