<p>Put a generous handful of dark raisins to soak in a cup of dry sherry.</p>
<p>Brown 1-2 pounds chicken well in a braising pan in a bit of oil. You can use on-the-bone, skinless, or tofu.</p>
<p>Deglaze the pan with sherry. Then add the raisins, a chopped onion, half a bottle of Heinz chili sauce, the juice of one lemon, a couple of tablespoons of brown sugar, several good shakes of Worcestershire sauce, and plenty of black pepper. Add a handful of dried cherries, or drained canned sweet cherries, if you like, and some Tabasco if you enjoy sweet heat.</p>
<p>Stir well and braise, covered, over medium-low heat (or bake, covered, in a 350 oven) until the chicken is done (10 minutes for boneless/skinless or tofu; 30-40 for chicken on the bone). Check every now and then to make sure it isn’t sticking, and add a little water if the sauce starts to dry out.</p>
<p>Serve this over any kind of rice, couscous, or crushed Yukon Gold potatoes, and a green salad or steamed green vegetable.</p>
<p>Brown the chicken/tofu in olive oil. Deglaze the pan with a bottle of hard cider (my favorite) or 1.5 cups of white wine. Add a chopped onion, a bit of garlic, and a couple of chopped Granny Smith apples, skin on. Stir in a couple of heaping tablespoons of whole-grain mustard (I use Maille brand) and a drizzle of honey if your wine/cider is dry. Cover and braise or bake till chicken is done. If the sauce is too thin, put the pan on high heat, uncovered, for a minute.</p>
<p>If you want to stir in a 1/4 cup of heavy cream before serving over noodles or rice, that’s very yummy, but I usually skip that step for obvious reasons.</p>
<p>Yes on the salsa in crockpot. We do that with pork tenderloin too. My favorite is TJs peach salsa. </p>
<p>I’m making spaghetti squash tonight as a side…using some olive oil, fresh grated parm, a little garlic. Never did it before but I now have 3 from the farm after ignoring them each week!</p>
<p>Am going to make the chili chicken and salsa chicken- thanks all.</p>
<p>I have made this a few times, especially good if you are serving many people. For a family of four -consider halving the recipe. </p>
<p>Oh, it’s from the Pioneer Woman’s cookbook and website. I have posted before I am a fan, and have made many of her recipes. </p>
<p>CHICKEN SPAGHETTI- Ree Drummond- Pioneer Woman (she claims it’s the only casserole her husband will eat)</p>
<p>Ingredients</p>
<p>2 cups Cooked Chicken ( I use cooked chicken breasts or Sams or Costco’s cooked Chickens work well, and make it easier) </p>
<p>3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese</p>
<p>Preparation Instructions</p>
<p>Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente.</p>
<p>Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.</p>
<p>Place mixture in casserole pan and top with remaining sharp cheddar. </p>
<p>Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly.
(If the cheese on top starts to get too cooked, cover with foil).</p>
<p>I have made this both in the slow cooker and on the stovetop- it’s always good.
Chicken and wild rice soup
3 cans (14-1/2 ounces each) chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
2 cups water
1 cup sliced celery
1 cup diced carrots
1 package (6 ounces) converted long grain and wild rice mix with seasoning packet (not quick-cooking or instant rice)
1/2 cup chopped onion
1/2 teaspoon black pepper
2 teaspoons white vinegar (optional)
1 tablespoon parsley
PREPARATION:</p>
<p>SLOW COOKER DIRECTIONS
Combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper in slow cooker; mix well.
Cover; cook on LOW 6 to 7 hours or on HIGH 4 to 5 hours or until chicken is tender.
Stir in vinegar, if desired. Sprinkle with parsley.</p>
<p>Just a heads up…for those who forget to thaw chicken breasts (me!) you can put them in frozen, add salsa (we love the salsa verde) and slow cook all day on low. ready in plenty of time, and very moist.</p>
<p>Another take on grilled chicken that we enjoy.</p>
<p>2 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp sugar
2 lbs. boneless, skinless chicken breasts</p>
<p>Combine olive oil with chili powder, salt and sugar. Rub into chicken. Marinate 30 minutes at room temp or overnight in the fridge.</p>
<p>Grill chicken on a medium-high bbq, grill pan or skillet approximately 2 minutes per side to brown and then on lower heat 3-4 minutes per side (depending on thickness of chicken breasts) until just cooked through. They can also be roasted on a baking sheet lined with parchment paper in a preheated 375 degree oven for 30 minutes.</p>
<p>Although we grill often, I also use the roast option with this recipe and they are just as yummy. I use chicken filets when I’m going to use the recipe for chicken caesars. The marinade is a very tasty combination of flavors and works well with a caesar.</p>
<p>This has become a family favorite at my house. Watch for chicken qtrs/halves to go on sale. I most often make it with skinless chicken pieces, which are much healthier, but must admit the skin makes a prettier presentation. Throw in a potato or yam while chicken is baking or serve with another starch. Steam a veggie and you’re set…Good for a crowd as well…</p>
<p>Directions
Combine honey, soy sauce, garlic, and ginger root in a small saucepan and heat over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover and marinate 6-8 hrs./overnight in refrigerator. (I’ve marinated it overnight/all day and cooked for dinner the next day and the marinade isn’t overwhelming.)</p>
<p>Bake, covered, in a 350 degree oven for 30 minutes. Uncover, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes until juices run clear and the sauce is a rich, dark brown.</p>
<p>I like salmon (a lot) but am not a fan of chicken breasts. I confess I just cannot understand why anyone likes it. I like the occasional thigh and drumstick though…
So, are there any pork recipes?</p>
<p>I’m sure fendergirl’s recipe is delicious, but it’s definitely not pasta e fagioli. Pasta fagioli is always meatless and does not contain carrots, celery and whatnot. Traditionally, it is made starting with a small amount of leftover marinara sauce, water added to make a thin broth, then cannellini or shell (borlotti) beans (never red beans) along with a parmesan or romano rind. This is simmered until the beans are tender. Then, any type of small pasta can be added - broken up spaghetti, ditalini - or even a mix to clean out the pantry of small odds and ends. Serve with lots of grated cheese.</p>
<p>I’m with you mousegray. Love salmon, can only tolerate chicken, especially breast recipes, and pork is my favorite meat. In the end, I mostly eat veggies and dishes where meat is a garnish.</p>
<p>I was recently served a pork loin stuffed with apricots – delicious! Today is ridiculously hot and balmy, so will wait until it’s cold to roast any meat. I’m saving some of these slow-cooker and soup recipes for later too. I’m a huge soup fan.</p>
<p>I am a big fan of Mark Bittman. I used to rely very heavily on my Cook’s Illustrated recipes, which I still enjoy, but frankly- I would rather not spend so much time either shopping * or in* the kitchen.
Simple is good.</p>
<p>My go to/quick recipe: Chili-Citrus Chicken</p>
<p>1 1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
1/4 tsp. cayenne
4 chicken breast halves
1 Tbls. veg. oil
1/4 Cup fresh lemon juice
1/4 Cup fresh lime juice
3 Tbls. jalapeno pepper jelly</p>
<ol>
<li><p>Combine first four items and run on each chicken breast. In skillet, heat oil to medium. Add chicken and cook, turning for about 12 minutes, or until chicken is brown and fork can be inserted with ease. Remove and keep warm.</p></li>
<li><p>In skillet, combine juices & jelly. Bring to boil. Cook, stirring constantly, for about 1 minute, until mixture thickens. Spoon sauce over chicken. </p></li>
</ol>
<p>If desired, add garnishes such as cilantro sprigs, lemon slices or red chili peppers.</p>
<p>Quick, simple and low fat…and I usually have most ingredients on hand.</p>