• from Not Your Mother’s Slow Cooker Family Favorites

    2 to 4 tablespoons olive oil
    4 pounds chicken legs or bone-in thighs, skin removed, rinsed, patted dry and sprinkled lightly with salt
    3/4 cup apricot preserves
    1/2 cup orange marmalade
    1/4 cup low-sodium soy sauce
    1 tablespoon sesame oil
    2 garlic cloves, pressed
    3 medium sized shallots, finely chopped (I used one medium sized onion instead)
    1 teaspoon peeled and grated fresh ginger
    Salt and pepper to taste
    About 2 tablespoons sesame seeds for garnish
    1 bunch green onions, chopped, for garnish (I used parsley instead)


    Coat the inside of the crock with cooking spray.

    In a large skillet over medium high heat, warm 2 tablespoons of the olive oil.  Add the chicken in batches (adding more oil as needed) and brown, turning once or twice and transferring the chicken to the crock as it browns.

    In a medium-sized bowl, combine the preserves, marmalade, soy sauce, sesame oil, garlic, shallots and ginger with a fork.  (Add a pinch of salt and a few grinds of pepper as well.) Pour the mixture over the chicken.  Cover and cook on high for 2 1/2 to 3 hours, until the chicken is tender and cooked through.

    Remove the chicken with tongs from the crock and place on dinner plates or a large platter.  Serve sprinkled with sesame seeds and green onions.

  • 5 or 6 cups leftover cooked chicken, coarsely chopped
    2 cups prepared marinara sauce
    2 teaspoons olive oil
    1 medium onion, chopped
    1 red bell pepper, chopped
    3 cloves garlic, minced
    1 heaping teaspoon dried Italian seasoning
    Salt and pepper to taste
    Burger Buns, Parmesan Cheese and Provolone Cheese for serving


    Spray a 4-quart crock-pot with cooking spray.  Add the chicken and marinara sauce to the pot.

    In a saute pan, add the olive oil and heat over medium heat.  Add the onion and cook for three minutes, or until softened.  Add the bell pepper and cook for another two minutes.  Add the garlic and Italian seasoning and cook for an additional two minutes or until very fragrant.  Season with salt and pepper as desired.

    Add the sauteed mixture to the crock-pot and give everything a stir to combine.  Add the lid to the pot and turn it on to the low setting.  Cook for 4 hours on low.

    To serve, top each bun with a portion of the mixture and sprinkle each serving with Parmesan, and then add a slice of Provolone as well.  For added flavor, run the sandwiches (open-faced) under the broiler for a minute to brown and toast the Provolone on top.  Serve immediately.

    Makes about 8 sandwiches.

  • “It’s seasoned with soy sauce.”

    1 onion, sliced
    2 cups sliced celery
    2 tablespoons fat
    1 can (19 ounces) bean sprouts, undrained (whoops! I drained!)
    1 1/2 cups finely diced cooked chicken
    2 chicken bouillon cubes
    1 1/2 cups hot water
    2 tablespoons soy sauce
    2 tablespoons cornstarch
    1/4 cup cold water
    Salt and pepper
    Chow-mein noodles

    Cook onion and celery in fat 10 minutes.  Add sprouts, chicken, bouillon dissolved in hot water.  Bring to a boil; simmer 5 minutes.  Add soy sauce.  Stir in cornstarch blended with cold water.  Cook, stirring until thickened.  Season.  Serve over noodles, with more soy sauce, if desired.  Makes 4 servings.

  • 1 whole cut up chicken
    1 20-ounce can pineapple chunks in juice- juice drained and reserved
    1/3 cup reduced-sodium soy sauce
    1/4 cup chicken broth
    3 tablespoons brown sugar
    salt and pepper to taste
    1 teaspoon cornstarch
    2 teaspoons water

    Place the cut up chicken pieces in a zipper bag or a bowl with a lid.

    Combine the reserved pineapple juice, soy sauce, chicken broth and brown sugar in a small bowl.  Whisk together, and add salt and pepper as desired.  Pour the marinade over the chicken pieces.  Place in the refrigerator and marinate for at least 2 hours- turning at least once.

    (Note: I strongly suspect this could be frozen at this point to be thawed and cooked at a later date.)

    Preheat oven to 375ºF.  Drain the marinade into a small saucepan and place the chicken parts in a 9×13 baking dish.  Scatter the pineapple chunks amongst the chicken pieces.  Place in the oven and bake for 40 minutes.

    Meanwhile.  Bring the marinade to a full boil and boil for about five minutes.  Combine the water and the cornstarch, mix until smooth, and add to the marinade.  Cook until slightly thickened, and remove from heat.

    After 40 minutes, baste the chicken pieces with the cooked and thickened marinade.  Bake for another 5 minutes.  Check the chicken for doneness by poking a thick breast or thigh with a skewer.  When the juices run clear, the chicken is done.  If the juices are not clear, baste again with the marinade and bake for another five minutes.  Continue repeating until the juices run clear.

    Serve immediately.

  • from BHG Kids Favorites Made Healthy

    Nonstick cooking spray
    8 Chicken Drumsticks
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 cloves garlic, mined, or 1 teaspoon bottled minced garlic
    2 teaspoons cooking oil
    3/4 cup bottle barbecue sauce
    1/4 cup catsup
    1/4 cup orange juice or water
    2 tablespoons packed brown sugar
    2 tablespoons light molasses or maple-flavored syrup
    Several dashes hot sauce (optional) (We skipped)

    Lightly coat a 15x10x1-inch baking pan with cooking spray.  Skin chicken. Arrange chicken in prepared baking sheet.  Sprinkle with salt and pepper.  Bake in a 375ºF oven for 25 minutes.

    Meanwhile, for sauce, in a medium saucepan cook garlic in hot oil over medium heat for 30 seconds. Stir in barbecue sauce, catsup, juice, brown sugar, molasses, and, if desired, hot sauce.  Heat through.

    Carefully brush chicken with sauce. Turn chicken and brush with additional sauce.  Bake for 20 to 25 minutes more or until chicken is no longer pink (180º).  Reheat any remaining sauce; drizzle some of the sauce over the chicken; pass remaining sauce.

  • 4 green onions, thinly sliced
    1 large carrot, shredded
    1 red bell pepper, cut into 1/2 inch pieces
    1/2 pound sugar snap peas, halved
    2 cups chopped, cooked chicken breast meat
    1/2 cup fresh cilantro leaves
    1/2 cup blanched slivered almonds, toasted
    2 tablespoons white sugar
    2 tablespoons distilled white vinegar
    1 1/2 tablespoons sesame oil
    1 tablespoon teriyaki sauce
    1/4 teaspoon  ground dry mustard

    In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.

    In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

  • 1/2  cup  chicken broth
    1/4  cup  chunky peanut butter
    1/4  cup  low-sodium soy sauce
    3  tablespoons  brown sugar
    2  tablespoons  rice vinegar
    2  teaspoons  grated peeled fresh ginger
    2  teaspoons  chile paste with garlic
    4  garlic cloves, minced

    Combine the ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

  • BBQ chicken4 cups cider vinegar
    5 cups water
    1/2 cup corn oil
    1/3 cup salt
    6 garlic cloves, crushed
    4 Tablespoons Worcestershire sauce
    2 teaspoons coarsely ground black pepper
    24 chicken pieces, such as legs, thighs, and breast halves, skin on (bone in)


    Combine all the ingredients, except the chicken, in a large saucepan and bring to a boil.  Immediately remove from the heat, cool, transfer to a covered container and refrigerate until ready to use.

    To prepare grilled chicken for 6 servings, place 12 chicken pieces in a 2-gallon food storage bag.  Pour half of the marinade over the chicken.  Close the bag tightly and refrigerate for 24 hours, turning once or twice.  (Or use whatever time you have- at least 2 hours would be ideal.)

    Remove the chicken from the fridge and allow to come to room temperature.  Grill the chicken pieces for 12 to 15 minutes per side- or until nicely browned and the juices run clear when pierced with a knife.  Serve hot or cold.

    For 24 pieces of chicken, use all the marinade.

  • Serving Size  : 20

    1/2           cup  mayonnaise
    4             ounces  cream cheese — softened
    3/4           cup  shredded cheddar cheese
    1              stalk  celery — finely chopped
    2                     green onions — chopped
    1/8      teaspoon  black pepper
    1         tablespoon  hot sauce — such as Frank’s (not tabasco)
    1                can  cooked chicken — drained and diced
    1               loaf  Italian bread — cut into 1/2-inch thick slices and lightly toasted
    1/2           cup  bleu cheese, crumbled — optional

    Preheat the broiler.

    In a small mixing bowl, beat together the mayonnaise and cream cheese until smooth.  Add the cheddar cheese, celery, green onions, pepper, hot sauce and cooked chicken.  Stir together.

    Spread the chicken-cheese mixture on the toasted bread slices.

    Broil about 3 inches from the heat source for 2-3 minutes, or until golden brown and bubbly.

    Sprinkle each piece with bleu cheese crumbles before serving.

    Serves 20 as an appetizer.

    – – – – – – – – – – – – – – – – – – –

    Per Serving (excluding unknown items): 104 Calories; 9g Fat (79.2% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 153mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

    NOTES : Instead of making individual toasts, this can also be spread on loaves of French bread that have been split in half, and then sliced after broiling.

  • Serving Size  : 4

    4                     boneless chicken breast halves with skin
    All purpose flour
    2        tablespoons  butter — (1/4 stick)
    1         tablespoon  olive oil
    4          teaspoons  minced peeled fresh ginger
    2        tablespoons  brown sugar
    1           teaspoon  dry mustard
    2               cups  orange juice
    2          teaspoons  grated orange peel
    3/4           cup  thinly sliced green onions

    Sprinkle chicken with salt and pepper; dust with flour.

    Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate.

    Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel.

    Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes.

    Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.

    – – – – – – – – – – – – – – – – – – –

    Per Serving (excluding unknown items): 162 Calories; 10g Fat (51.3% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 1/2 Other Carbohydrates.

About The Recipe Trove

January 2018
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