Happy Humpday! This morning I’m back with a super tasty and really easy stir-fry. I had planned on making this Monday so that I could post it yesterday. Then I got promoted at work to a different area that I had really wanted to work in, so we had a little celebration by stopping at Dairy Queen on the way home for a bite to eat and ice cream.
Like all stir-fries, it’s important to prep all your ingredients beforehand. Have your chicken chopped and your veggies cut up and ready to go before heating your skillet. Once you’ve got that done, it’ll only take a few minutes to make this recipe. And it doesn’t call for any fancy or exotic ingredients, so you don’t need to go out and buy an ingredient that you’ll only use once and then never again. Make some jasmine rice to serve this stir-fry over, and you’ll be all set with a super tasty meal. Enjoy!
Sweet and Sour Chicken Stir-Fry
- 1 lb chicken breasts, cubed
- 1/2 cup EACH sliced red and green bell pepper
- 1 cup thinly sliced carrot
- 1 clove minced garlic
- 8 oz can pineapple chunks, undrained
- 1/4 cup soy sauce
- 1 Tb EACH brown sugar, cornstarch, white vinegar
- 1/2 tsp ground ginger
Season chicken with salt and pepper. Cook in skillet over medium-high heat until browned. Remove and set aside. Add the bell peppers, carrot, and garlic to skillet. Cook until they are crisp-tender. Add the chicken to the skillet along with the can of pineapple chunks. Whisk together the remaining ingredients and add to skillet. Cook until sauce thickens. Serve over rice.
Cooking a whole chicken in the crockpot has got to be one of the all-time easiest meals. All you have to do is plunk the chicken in the crockpot, season it up a bit, then let it cook low and slow until you’re ready for it. When you walk in the door after a long day at work, you’ll have a wonderful roast chicken waiting.
Here’s the little chickie just after I put the lid on.
I don’t know about y’all, but I just love chicken in the crockpot. As long as it’s cooked properly so it doesn’t dry out, that is. I like to use my smaller 3 quart crockpot, that way the chicken fits snugly in it, and any juices released during cooking will bubble up around it, keeping it nice and moist. That works for me because the whole chickens I buy tend to be on the small side, but if you have big chickens, then of course use a larger crockpot.
My chicken was so tender, it started falling apart as soon as I lifted it from the crockpot. Yum!
If you’ve never tried cooking a chicken in the crockpot, I hope you’ll give this a try! This recipe for lemon roast chicken is really nice, it comes from my little Rival crockpot cookbook that came with my very first crockpot, but you don’t have to follow this recipe. Feel free to season up your chicken however you want. More important than the recipe itself, I just wanted to share the idea of cooking whole chickens in the crockpot for those of you who may never have thought of cooking it this way. I think you’ll really like it!
Lemon Roast Chicken
- 1 whole chicken (3 to 4 lbs)
- 2 Tb butter
- 1 lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried thyme
- 1 Tb fresh parsley
- dash of paprika
Rinse chicken and pat dry. Place in crockpot liner. Using your hands, rub the butter all over the outside and under the skin of the chicken. Cut the lemon in half, and squeeze the juice over the top of the chicken. Sprinkle on the seasonings. Put the lid on and cook on low for about 8 hours.
I am of the opinion that one can never have too many chicken salad recipes. So even though I already have several that I love, I’m always looking to try new ones as well. This recipe from Cooking Light is going to go down as one of my all-time favorites I think. Absolutely delicious, and great to take for lunch during the week. The recipe calls for the chicken salad to be served on whole-grain bread, but I decided to use whole-grain tortillas instead and make wraps. You do whatever makes you happy as well.
I also didn’t purposely post two recipes with rosemary this week, it just somehow happened! This chicken salad does call for fresh rosemary, and I think in something such as a salad fresh herbs really make a difference. But if you can’t get it, just use one-third as much of the dried stuff. As far as the chicken goes, I just browned mine in the skillet, then chopped it up. And I couldn’t find smoked almonds, so I just bought sliced almonds and toasted them.
Rosemary Chicken Salad Wraps
- 3 cups chopped roasted chicken breasts
- 1/3 cup chopped green onions
- 1/4 cup chopped smoke almonds
- 1/4 cup plain yogurt
- 1/4 cup mayonnaise
- 1 tsp chopped fresh rosemary
- 1 tsp Dijon mustard
- pinch of salt and pepper
- lettuce leaves
- whole-grain tortillas
Combine all ingredients except lettuce and tortillas. Place a lettuce leaf in center of tortilla. Spoon chicken salad over top, then fold in the ends of the tortilla and roll up.
This recipe is linked to Tasty Tuesday.
My sister bought me a crockpot when I first moved out on my own, and I’ve never been without one since. I have two actually, a 5 quart-sized one and a 3 quart-sized one for when I’m cooking smaller batches. They can be a real lifesaver on busy days. I’m always on the lookout for new crockpot recipes, and I’m sure many of you are too, especially you moms gearing up for the new school year. So I’m going to make it a point to share one (or more) crockpot recipe with y’all each week.
This recipe is really simple. You can make this a “dump” recipe by putting all the ingredients in a ziploc bag, store that in the freezer until you’re ready for it, then dump the contents into the crockpot. Easy peasy! I used a combination of chicken breasts and thighs. You can also add vegetables such as potatoes and carrots, if you’d like.
Crockpot Honey BBQ Chicken
- 1 1/2 lbs chicken parts, skinned
- 2 Tb melted butter
- 2 Tb soy sauce
- 1/4 cup honey
- 1/4 cup bbq sauce
Place chicken in crockpot. Stir together remaining ingredients, and pour over the chicken. Cover, and cook on low for 8 hours.
Is it just me, or do any of you also find yourselves attracted to recipes just because of their title? For instance, I always make a beeline for recipes whose titles start with “old-fashioned” or “Southern”, and ones whose titles just make me feel, well, happy. Such as this recipe. I already have a handful of chicken salad recipes that I love, but when I saw this one on Food.com (formerly Recipzaar), I loved the name so much that I just had to save it to my recipe box. I also liked that it came from Gooseberry Patch’s Hometown Favorites cookbook because I love Gooseberry Patch.
So yesterday when I was making this, I was feeling warm and fuzzy because I was making Sunny Day Chicken Salad, and it actually was sunny outside with clear blue skies, and that just made me happy. Am I strange? Okay, maybe just a little. But I’ll take any happiness I can get.
I didn’t have all the ingredients called for, so I did quite a bit of playing around with the recipe, but I thought the end result was really tasty. I’ve never made a chicken salad that included Ranch dressing mix before, and I liked the flavor it gave, it was something a little different. I think you’ll really like this recipe as well, and maybe it’ll make you happy too 🙂
I’m bringing this along to the potluck over at Mommy’s Kitchen.
Sunny Day Chicken Salad
- 1 pkg Ranch dressing mix
- 1/3 cup mayonnaise
- 1/3 cup plain yogurt
- 2 Tb honey
- 2 cups cooked chicken, chopped
- 1/2 cup sliced celery
- 1/2 cup chopped fresh pineapple
- 1/2 cup dried cranberries (sliced grapes would be a nice substitute)
- 1/2 cup chopped pecans, toasted (or slivered almonds)
- lettuce leaves
Whisk together the dressing mix, mayonnaise, plain yogurt, and honey. Add in remaining ingredients, and stir to combine. Refrigerate until well chilled.
To serve, place a lettuce leaf on each plate. Spoon chicken salad in the middle of each lettuce leaf.
Filed under Chicken, Salads
First off this morning, I would like to apologize for my apparent ADD when it comes to my blog design. Those of you who visit my blog regularly probably get a surprise each time you visit because you never know quite how it’s going to look. I promise to try to find a design to stick with so I stop confusing people.
It’s cold, rainy and miserable at my house this morning. I can hear it thundering outside, and since there’s a good chance this weather is going to make my internet go bye-bye soon, I’m going to make this post a quick one. I found this recipe on Tasty Kitchen and immediately wanted to try it. I’m glad I did because it’s delicious! Perfect warm weather food in my opinion. I didn’t add the bacon to mine, not because I didn’t want any, but basically because I was just lazy and didn’t feel like cooking up any. But if you’re not feeling lazy, I would definitely recommend adding it. Since the full recipe does make quite a lot, I just portioned out enough for Jay and I to have for dinner then added the lettuce to that (lettuce freshly picked from the garden!), leaving the lettuce out of the leftovers. That way the leftovers wouldn’t be full of wilty lettuce.
Chicken Caesar Pasta Salad
- 3/4 cup Caesar salad dressing
- 1/2 lemon, juiced
- 3/4 lb pasta, cooked al dente (I used whole-grain rotini)
- 1 1/2 cups chopped Romaine lettuce
- 2 medium tomatoes, chopped
- 2 cups chopped cooked chicken
- 8 slices bacon, cooked and crumbled
- 1 cup grated Parmesan cheese
- 2 Tb chopped fresh parsley
Mix Caesar salad dressing with lemon juice. Toss all ingredients together in a large bowl, making sure everything is coated in the dressing. If making this ahead of time, leave out the lettuce until just before serving.
Filed under Chicken, Salads
One of my favorite pizzas is chicken fajita pizza, a recipe I got from my mom years ago. But when I wanted to make it a few nights ago, I had to do a little improvising based on ingredients I had on hand. I didn’t have the salsa called for, but I did have some homemade enchilada sauce in the freezer. I also had some black beans I wanted to use in place of some of the chicken. Just like that, a new pizza was born! It turned out great, and even Jay, who dislikes beans in anything except for baked beans(but I still make him eat them), really liked it. Give this one a try! 🙂
Before I sign off for today, let me share with y’all what’s sitting on my kitchen table and smelling oh so wonderful right now:
Lilacs! When Jay and I were out walking last night after dinner, we spotted several bushes in bloom along the road, and I wrangled off a few bunches. I assume they must grow down South as well, but I can’t remember anyone I know ever growing them. Their scent is truly heavenly.
Southwestern Chicken and Black Bean Pizza
- 1 pre-baked pizza crust, homemade or store-bought
- 1 chicken breast, cubed
- 1 cup sliced onion
- 1 cup sliced bell pepper
- 1/2 cup cooked black beans
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup enchilada sauce
- 1 medium tomato, chopped
- 8 oz. shredded Monterey Jack or Cheddar cheese
In a medium skillet, cook the chicken until browned on all sides. Remove from skillet and set aside. Add the onion and bell pepper to the skillet, and cook until softened. Return the chicken to the skillet along with the black beans, and stir in the chili powder, salt, and garlic powder.
Spread the enchilda sauce over the pizza crust. Spoon the skillet mixture evenly over top. Sprinkle with chopped tomato, then the cheese.
Bake at 425F until the crust is browned and the cheese is melted, about 15 minutes.
Filed under Chicken, Pizza