Crock Pot Italian Chicken

I know this recipe isn't breaking news. In fact I've seen it for years in magazines, cook books, and more recently on blogs. But I've never actually made it. To be honest the ingredients didn't really appeal to me. As I've mentioned before, I love crock pot cooking, but I really try not to use too many "cream of whatever" or processed ingredients. But, with so many great organic options on the market I decided to make a slightly healthier version. I found an organic cream of chicken soup and an organic dry Italian dressing packet at our local Sprouts Grocery Store for about what I'd pay for the regular options. Obviously, the regular options are fine to use too, but if you can get your hands on these products (pictured below) or something similar, I highly recommend it. Also, when crock pot cooking, I always try to throw in a few extra fresh ingredients. So with this one, I added fresh mushrooms, and topped it with fresh Italian parsley and fresh toasted breadcrumbs. Honestly, I think those ingredients made all the difference. All in all, I get why this recipe has stood the test of time. It's easy, family friendly, and with a few tweaks, fairly healthy.


Crock Pot Italian Chicken
Adapted from The Girl Who Ate Everything

4 chicken breasts

1 packet dry Italian dressing

1 (8 oz) package cream cheese, softened (light can be substituted)
1 can cream of chicken soup
1 cup sliced mushrooms
1 tbsp butter
1/2 cup fresh breadcrumbs
2 tbsp chopped Italian parsley
Serve with pasta or rice (I prefer whole wheat pasta)

Directions:

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Add in mushrooms. Cook on low for 5-6 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. Mine naturally shredded as I mixed it before serving.

Just before serving, melt butter in a saute pan. Add breadcrumbs and toast until golden brown.

Serve chicken over pasta or rice (I used whole wheat pasta). Top with breadcrumbs and Italian parsley.
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Baked Creamy Chicken Flautas

Let me start by saying I was skeptical when I first saw this recipe. When you are born and raised in Southern California, you know good Mexican food. And quite honestly I don't really like to stray from the classic recipes when it comes to Mexican staples like flautas. Okay, let's be honest, I'm usually not the one doing the cooking, I usually call up my favorite little restaurant, Las Barcas and let them make it for me! But when I saw this simple and somewhat healthier version, I thought I'd give it a whirl and I am so glad I did!

This is a perfect recipe for busy week nights. The flautas are quick to assemble and pop in the oven. Better yet, you can prep ahead of time and bake right before you are ready to eat. I made them for both my family and my parents (all of us Mexican food lovers) and everyone devoured them. Served with some black beans and fruit you have a perfect, family friendly meal. But, I think they would also be great as an appetizer, if you cut them up into smaller bite size pieces.

The original recipe called for corn tortillas (making them taquitos), but I thought flour would crisp up in the oven better. Either way, this recipe is definitely a keeper for my busy night menus.


Baked Creamy Chicken Flautas
Adapted from Our Best Bites

3 ounces cream cheese, softened (I popped mine in the microwave for about 30 seconds)
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Monterrey jack cheese (pepper jack if you want a spicier version)
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F.

Mix together the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic in a large bowl. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (about 15-20 seconds worked for me).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the flautas are not touching each other. Spray the tops lightly with cooking spray and sprinkle with salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

Revolution Chicken Curry

Recently I've become addicted to ABC's new series, Jaime Oliver's Food Revolution. If you have not seen it, I highly recommend watching it, or for those of you who have lives on Friday nights (unlike me), record it.

Although the idea of getting "America's Unhealthiest City" to change their eating habits in a matter of weeks may seem a little far-fetched, the premise leaves you thinking. Jaime's overall mission is to get America cooking simple, healthy meals from scratch. Personally, I think he's a food hero and I hope if nothing else, more people will get back in the kitchen after watching his show.

Right around the time the show first aired, I happened upon one of Jaime's recipes on a great blog, La Fuji Mama. Of course, I was thrilled to find one his recipes, and even more excited to find such an inspirational mama cooking great things for her family. Together, we're doing our part to pass on Jaime's Food Revolution.

I just made a few changes to the recipe by adding chicken instead of tofu, and adding a bit of fresh mint, because I love the combination of curry and fresh mint. All in all, it was fast, simple, delicious and healthy.

Revolution Curry Chicken
Adapted from La Fuji Mama, via Very Simple Curry, p. 271, Jamie’s Food Revolution
Serves 4

* 6 scallions, finely sliced
* large bunch of fresh cilantro, finely chopped
* 1 tablespoon fresh mint, finely chopped
* 3 tablespoons olive oil
* 5 heaped teaspoons curry powder
* 1 tablespoon butter
* 2 cans (14-ounces each) coconut milk
* sea salt
* juice of 1/2 lemon
* 3 large chicken breasts, sliced into 1/2 inch pieces

Directions:


In a skillet over medium-high heat, brown chicken in 1 tablespoon of olive oil, until cooked through. Set aside.

Put a pan over low heat and add the remaining 2 tbsp. of olive oil. Sprinkle the curry powder over the oil and add the scallions. Stir everything together and then add the butter. Continue to stir and cook for 20 to 30 seconds more. When it’s all bubbling, add the coconut milk. Bring everything to a boil, then turn the heat down and simmer for 2 minutes. Finish the sauce by seasoning it to taste with salt and then stir in the cilantro, mint, and lemon juice.

Add chicken to the curry, simmer 2-3 minutes

* Suggested serving: serve curry chicken over jasmine rice.

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Lemon Chicken Soup with Israeli Cous Cous

Although "Spring has Sprung," we had a bit of a cold spell this week and I was in the mood for soup! Wanting something a little lighter, I searched through my favorite recipe sources and came across a turkey lemon soup. I had leftover roast chicken, so I adapted it to what I had on hand, and added some Israeli Cous Cous. The result was terrific!

I wasn't sure how my 2 year old would like it, so I reserved a little chicken, veggies and cous cous and made him a separate plate. To my surprise he asked where his soup was? I quickly made him his own bowl, and he slurped it right up. Lesson learned. Don't underestimate the palate of a two year old.

This soup was a hit with the whole family. And it's quick to make and very healthy. Served with some warm crusty bread, you've got the perfect meal.

Lemon Chicken Soup with Israeli Cous Cous
Inspired by Bon Appetit Magazine, via epicurious.com
Serves 4-6

* 1 1/3 cup Israeli Cous Cous, prepared as directed
* 2 tablespoons olive oil
* 1 large shallot, finely chopped
* 2 large garlic cloves, finely chopped
* 3 celery stalks, chopped
* 2 carrots, diced
* 8 cups canned low-salt chicken broth
* 2 cups diced cooked chicken
* fresh juice of 1 lemon
* 2 teaspoons grated lemon zest
* 1/2 10-ounce package ready-to-use spinach leaves

Directions:

In a medium sauce pan, prepare cous cous and directed. When complete, set a aside.

Heat oil in heavy large pot over medium heat. Add shallot and garlic and stir 1 minute. Add celery and carrots and sauté until vegetables are tender, about 8 minutes. Add 8 cups broth and bring soup to a boil. Reduce heat to medium-low; simmer to blend flavors, about 20 minutes.

Add chicken, lemon juice, lemon zest and cous cous into soup. Simmer for 5 minutes. Add spinach. Simmer until spinach wilts but is still bright green, stirring occasionally, about 3 minutes. Season soup to taste with salt and pepper.

Ladle soup into bowls.

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Simple Spring Chicken - Lemon, Garlic & Herb Roast Chicken

I love roast chicken. Whether you dress it up for a festive meal or want something simple and delicious for a busy week night, you can not go wrong with this dish. Better yet, whole frying chickens are cheap! And every few weeks they go on sale, making them even cheaper (I bought mine this week for .79 a pound!). Plus, I always get two meals out of one chicken. The leftovers are great for sandwiches, enchiladas, soups ... I'm sure I'll have another recipe to follow :)

The key to my version of roast chicken is the seasonings. I've never actually measured how much seasoning I use, so let me start by admitting the measurements I'm listing in this recipe are guesstimates. If in doubt, I say, use more. I season the heck out of my chickens (on both sides) and they always come out flavorful and juicy.

This recipe is the epitome of simple. There's no tying, trussing or turning. Just season and roast! How can you go wrong with a meal that is simple, delicious, nutritious and economical?

Lemon, Garlic & Herb Roast Chicken
Serves 4 or more

* 1 large whole fryer chicken (4-5 lbs.)
* Juice of 1/2 lemon
* Zest of 1/2 lemon
* 2 cloves garlic, finely chopped
* 2 tablespoons fresh Italian flat leaf parsley, finely chopped
* 1 tablespoon garlic powder
* 2 teaspoons paprika
* 1 teaspoon herbs de provence
* fresh cracked pepper to taste
* kosher salt to taste

Directions:

Preheat oven to 375

Remove giblets and clean chicken. Pat dry with a paper towel.

In a large roasting pan, place chicken, breast side down. Squeeze lemon juice over the chicken and season with half of all seasonings. Turn chicken breast side up. Squeeze lemon juice over chicken and season with remaining seasonings. Be sure to generously season all parts of the chicken, including legs and wings.

Roast in the oven (breast side up) for 60-75 minutes, until juices run clear.

Let rest 15-20 minutes, carve, and serve.

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Sweet and Savory - Grilled Chicken with Bourbon Peach BBQ Sauce

Lately it seems like I've been stuck in rut with boring grilled chicken. Sure, I'd add a few different spices or marinades, but it always seemed to be the same boring old chicken. I had a few peaches that were on their way to being way too ripe, so I decided to try my hand at Peach BBQ sauce. As I concocted this recipe, I wasn't even sure it was going to be "blog worthy". I looked at various Peach BBQ sauce recipes, but never really found one that suited all my needs. So I used a recipe that I found on Epicurious as my base and let my experimentation begin ...

I'll be completely honest - the texture scared me. After blending the sauce, the texture looked more like a puree than a bbq sauce. I tried to thin it out a bit (hence the last minute addition of apple juice), but I didn't want to sweeten it too much or dilute it with water. But rather than toss my creation, I let it chill in the refrigerator until dinner time.

After chilling for a few hours the sauce seemed even thicker, so I did end up thinning it with about 1/4 cup of water. However, it still had fairly thick consistency. I decided to leave it be and try it out on the chicken.

Well, somewhere along the way, something went incredibly right! We basted the chicken with the sauce just prior to finishing it up the grill. I loved that chicken had the smokey taste from the grill, and the sweet taste of the sauce.It was probably one of the best variations of boring grilled chicken we've had in quite some time. And surprisingly simple!

Grilled Chicken with Bourbon Peach BBQ Sauce
Inspired by Gourmet Magazine via Epicurious.com
serves 4

* 4 chicken breasts (seasoned with salt and pepper to taste)
* 1 pound fresh peaches
* 3/4 cup sweet onion, chopped
* 1 tablespoon canola oil
*1/4 cup cider vinegar
*1/4 cup bourbon (I didn't have bourbon, so I bought 1 mini bottle and it was the right amount)
* 1/4 cup ketchup
* 2 and 1/2 tablespoons honey
* 1 and 1/2 teaspoon worcestershire sauce
* 1 teaspoon brown sugar
*1/4 teaspoon chili powder
* 1/8 teaspoon dry mustard
* 1/4 teaspoon kosher salt

Directions:
For sauce:

With a vegetable peeler, peel peaches and chop coarsely.

In a medium size sauce pan, cook onion and a pinch of kosher salt in oil over medium heat. Cook until tender, about 8-10 minutes. Add peaches and remaining ingredients, and simmer uncovered, stirring occasionally, until peaches are very tender, about 30 minutes.

Puree in blender (please use caution when blending hot substances). If consistency seems too thick, add 1/4 cup apple juice (water may be substituted).

Sauce can be made three 3 days ahead. Cover and refrigerate. Re-heat over medium to warm the sauce.

For chicken:

Heat grill to medium heat.

Season both sides of chicken with fresh ground pepper and kosher salt.

Grill chicken over medium heat for 5-7 minutes per side. Just before chicken is finished, generously brush both sides with the Peach BBQ Sauce. Grill each side for an additional 2-3 minutes, until chicken is cooked through.

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