Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.

Betty Theis Chicken in wine sauce over Angel Hair

--

The sauce is merely low sodium chicken broth and white wine. A reduction sauce is simmered to reduce and concentrate the flavors. My favorite sauce over heavier gravies or red sauces.

First, salt & pepper chicken pieces, brown in a Teaspoon of oil. 
Remove chicken from pan, keep warm. 
In reserved drippings soften & lightly brown Sweet onion, red, yellow sweet peppers. 
Grate in lemon peel and minced garlic. 
Next, add chicken broth & wine. 
Low simmer until reduced by half, add more of both as necessary to have adequate sauce to pour over pasta. 
In the last five minutes of cooking, add 
quartered canned artichokes, 
chopped tomatoes, 
capers, 
chopped fresh basil and
juice of a half of lemon
Lemon is essential to the final flavor but don't add too much... 
You don't want to taste the lemon only compliment the wine reduction sauce. 
Serve topped with grated Parmesan cheese.

-30-

Buffalo Chicken Monkey Bread

Ingredients

2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits

2 cups shredded cooked chicken breast

3/4 cup buffalo wing sauce

1/4 cup blue cheese crumbles (1 oz)

2 tablespoons ranch dressing

1/4 cup butter, melted

Additional ranch dressing for dipping

Directions

• 1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
  2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
  6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  7. Serve bread with additional ranch dressing for dipping.

Paradise Bakery Tomato Soup (milk version)

2 medium onions, diced
3 cloves garlic, minced
olive oil
28 oz can San Marzano whole tomatoes (I buy them at Fresh Market)
14 oz can Muir Glen fire roasted diced tomatoes (I buy them at SuperTarget)
8 oz can tomato sauce
6 oz can tomato paste
32 oz chicken stock
2 tsp salt
1/2 tsp pepper
2 cups milk

In a dutch oven saute onion in olive oil until almost translucent.

Add garlic and continue to saute a few minutes more.

Add tomatoes, sauce and paste as well as stock.

Bring to a boil, cover and reduce heat to simmer for 30 minutes.

Puree in blender, or with immersion blender until desired consistency.

Add milk and seasonings and continue to simmer for another 5 or 1o minutes.


xx

Paradise Bakery Tomato Soup (another recipe)

(as found, non-vegetarian)

Ingredients:

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 T olive oil
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 28 oz can whole tomatoes
• 2 14 oz cans fire roasted diced tomatoes
• 2 cups water
• 2 cups chicken broth
• 2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups heavy cream
• 1/4 cup parmesan cheese

1. In a large pot, add olive oil and saute the onion until it is almost clear.  Add the garlic and continue to cook for a few more minutes.
2. Add tomatoes, sauce, paste, water, and chicken broth.  Bring to a boil, cover and let it simmer for about 30 minutes.
3.  In a blender or food processor puree the mixture until it gets to your desired consistency.  I like mine a little bit chunky just like Paradise Bakery.  Yum
4. Add the heavy cream, parmesan cheese, salt and pepper.
5. Let it simmer for another 5 minutes and serve!

Yield about 8 cups

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Paradise Bakery Tomato Soup

Knockoff recipe (non-vegetarian)

Ingredients

• ½ large onion, finely diced
• 3 cloves garlic, minced
• 1-2 Tbsp. olive oil
• 1 (28 oz.) can diced tomatoes
• 2 (14.5 oz.) cans fire roasted tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 cups water
• 2 cups chicken broth
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup heavy cream, milk will work too

Instructions

1. In a large pot, saute onion in olive oil until almost translucent. Add garlic and sauté a couple minutes longer.
2. Add tomatoes, tomato sauce, tomato paste, water and chicken broth to pot. Stir to combine and until it reaches a boil. Reduce heat, cover, and let simmer for 30 minutes.
3. After it has boiled for 30 minutes, puree soup as necessary to reach desired constancy. I like mine with chunks of tomatoes.
4. Add salt, pepper and cream to pot with tomato soup and simmer for 10 additional minutes.
5. To serve, drizzle with sour cream and top with tortilla chip strips.

xx

Baked Chicken and Rice

Ingredients:
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)  3/4 cup of rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders 4 - 5 oz ea.
Directions :

In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. 
If using white rice, replace Uncle Ben's with 3/4 cup of rice add more water.
Add the extra can of water for moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours .

(another recipe called for 50 min)
Campbells recipe

Brunswick Stew

My favorite "soup" / stew at a lot of bbq places.

Note: Serve with coleslaw and hot corn bread.
1 (6-pound) chicken (or 2 smaller ones)

2 (28-ounce) cans peeled tomatoes
4 onions, chopped
1 (12-ounce) box or bag frozen chopped okra
2 (12-ounce) boxes frozen baby lima beans
2 (12-ounce) boxes frozen cut corn
1 clove garlic (optional)
2 tablespoons Worcestershire sauce
1/2 cup chili sauce
Salt and pepper to taste
5 boiling potatoes, boiled, peeled and whipped ( they give body to the stew so it can be eaten with a fork), about 4 1/2 cups total

1. Place chickens in a large, heavy-bottom pot and add water to almost cover. Cover and gently simmer until completely tender, so it can be removed from bones, 1 to 1 1/2 hours. Shred the meat, rather than cutting it up, but leave some fairly sizable pieces. Put the meat back into the broth (if there seems to be too much, put some aside for adding later if needed).

2. Stir in the tomatoes, onions and okra and continue cooking. Gently simmer until the tomatoes begin to break down, about 2 to 3 hours. If necessary, add additional water to keep the liquid at a soup-like consistency (it will thicken as the whipped potatoes are added).

3. An hour or so before serving, stir in the lima beans, corn, garlic, Worcestershire sauce, chili sauce and one-half teaspoon salt and one-fourth teaspoon pepper, or to taste, and continue cooking.

4. Before serving, stir in the whipped potatoes. Use your judgment as to how much to add -- the stew should be thickened, but not stiff, and too much potato will spoil the flavor.

Each of 10 servings: 620 calories; 43 grams protein; 64 grams carbohydrates; 12 grams fiber; 23 grams fat; 6 grams saturated fat; 91 mg. cholesterol; 13 grams sugar; 679 mg. sodium.

Crock pot Chicken

Ingredients:

• ¼ cup of olive oil
• 1/3cup of lemon juice
• 1 teaspoon of oregano (dried or fresh)
• 1 teaspoon of onion powder
• 2 cloves of garlic, crushed
• 1 teaspoon of salt
• Fresh black pepper
• 2 pounds of boneless, skinless chicken breast
• 1 pound of red-skin potatoes
• 5 to 8 baby carrots

Directions:
To make the marinade, add the oil, lemon juice, oregano, onion powder, crushed garlic, salt, black pepper to a measuring cup and mix well together.

Add the chicken in the middle, the potatoes on one side and the baby carrots on the other.

Pour in the marinade, ensuring that each ingredient is drenched.
Set the slow cooker to a high for 4 hours, or low for 8 hours.

Crockpot Chicken and Dumplings

Ingredients...

4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits

Directions

Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred.
Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot.
Break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!

Ranch Chicken Rollup Bake

Ingredients

2   cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1   can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2   tablespoons sliced green onions (2 medium)

Directions

1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
  In medium bowl, mix chicken, ranch dressing and cheese.
2 On large cutting board, unroll dough sheet; spread chicken
  mixture evenly over dough, leaving about 1/2 inch on 1 long side
  uncovered. Starting with topped long side, roll up dough toward
  uncovered edge; pinch seam to seal tightly.
3 Using sharp knife, cut roll into 8 equal slices; place cut
  side down in pan. Bake 18 to 22 minutes or until dough is deep
  golden brown and baked through. Cool 5 minutes in pan; top with
  green onions.



Ranch Chicken Rollup Bake

Honey Barbecue Chicken

Ingredients

CHICKEN

6 - 8 chicken drumsticks

2 3/4 all purpose flour

1 tsp lawry's seasoning salt

1 tsp black pepper

1 c milk

2 Tbsp white vinegar

BBQ SAUCE

1 c bbq sauce - mild or sweet

1/4 c water

3 Tbsp honey

1 1/2 Tbsp ketchup

1 tsp liquid smoke flavoring

Directions Step-By-Step

1 Mix flour, seasoning salt, and pepper in a bowl.

2 Combine the milk and vinegar, set aside for 10 min

3 Pat the chicken dry, dry chicken makes crispy chicken

4 Preheat oven to 375 F, place a wire cooling rack in the oven with a pan under it. Let it come up to heat with the oven. Also it does’t hurt to spray with non-stick spray just to insure a beautiful crust.

5 Once the milk has “soured” pour into a shallow dish, easy for dipping the chicken in.

6 Dip the chicken in the milk mixture, then in the flour mix. Set aside on a plate until all have been dipped and covered.

7 Add the chicken carefully to the preheated wire rack. Cook for 25 – 30 min. Rotating the pan half way through.

8 Make barbecue sauce, and with a basting brush coat the chicken after its cooked for 30 min. Coat ever 10 min and continue to cook for another 30 min.

9 Enjoy, serve the extra sauce on the side.

Caribbean Chicken

INGREDIENTS:

• 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
• 4-6 organic chicken thighs
• 4-6 organic drumsticks
• 2 large tomatoes, sliced into big chunks
• 2 large onions, cut into large chunks
• 4-6 garlic cloves, chopped
• 1/2 cup Worcestershire sauce
• 1/3 cup balsamic vinegar
• 1/2 cup fresh parsley, chopped
• 1 tsp celtic salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 3 Tbsp olive oil
• 2 tbsp unrefined sugar
• 1/2 cup organic ketchup

DIRECTIONS:

Place first 12 ingredients into large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. 

In a heavy pot heat oil over high flame.

Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pot. Make sure you don't burn the sugar though. Do a few pieces at a time and brown well on both sides.

When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pot partially, and let cook for 1 hour. 

Stir once or twice. Serve over brown rice.

Serves 8

Maple Syrup Chicken

1-2 tablespoons olive oil

6 bone in/skin on chicken breasts

Salt and pepper to taste

1/2 cup chicken broth

1/2 cup real maple syrup

1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)

4 garlic cloves, thinly sliced

2 tablespoons cider vinegar

2 tablespoons stone ground mustard

 

Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.

 

In a large skillet, heat oil over medium-high heat. 

Season chicken with salt and pepper. 

Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. 

Bring to a boil, stirring frequently for a couple minutes. 

Add vinegar and mustard and cook for another minute.

 

Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.  

Serves six.

Oven Chicken Casserole

Chicken CASSEROLE

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & crumble bacon. 

While bacon is cooking, cut chicken into bite-sized chunks. 

Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. 

Add garlic powder & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. 

Spray a 9 xc 13 inch baking pan with non-stick cooking spray. 

Preheat oven to 400 degrees.

Drain pasta, return to pot. 

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. 

Top with crumbled bacon. Top with remaining Monterrey Jack cheese. 

Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Sweet Garlic Chicken

Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tbsp brown sugar
1 tbsp olive oil
additional herbs and spices, as desired

Suggestion:  Lemon Pepper, Sage, Organo

Directions:

• Preheat oven to 450F 
• Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• In small sauté pan, sauté garlic with the oil until tender.
• Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• Add salt and pepper to taste.
• Bake uncovered for 15-30 minutes, or until juices run clear. 
• Cooking time will depend on the size and thickness of your chicken.

Chicken Crescent Rolls

Ingredients

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

Directions

Boil chicken breast then shred, roll out each individual crescent,
place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top
bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Easy Crock Pot Potato Soup

Ingredients:

1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Put the potatoes in the crockpot.
Add in the chicken broth, cream of chicken soup and half of the bacon bits.
Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot.
Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

Ingredients
1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley


Directions
1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.


2. Next add in chicken broth, water, and season with salt and pepper to taste. Use 1/2 teaspoon salt & 1/4 teaspoon pepper.  Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

Sexy Pulled Chicken - Deb Staires

Sexy Pulled Chicken


Ingredients

4 skinless chicken thighs
One onion, sliced
Season mix: Equal parts brown sugar, salt, pepper, red pepper flakes, mustard powder, garlic powder, cumin.

Directions

Put onions on the bottom of the pot.
Place chicken thighs on top of the onions.
Top with season mix.
Let stew for 4-6 hours.