Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.
Cook chicken for a few minutes, and then add onion and carrots to the skillet.
Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

  1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
  2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
  3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

Related Posts:

Crockpot Pepper Steak

Still Chilly Chili

Warm From the Inside Bean and Vegetable Soup

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DIY Holiday and Hostess Gifts

Berry & Nut Granola and Mini Pumpkin Breads

Need last minute holiday or hostess gifts?  

Mini pumpkin loaves and granola are easy to make and delicious. Fill mason jars with granola, wrap the loaves in twine, and voila–DIY for the holidays! Click below for links to the recipes.

Pumpkin Bread I have two multi-loaf pans: one for baking four mini loaves and one for baking eight single serving loaves. Multi-loaf pans can be found at the craft store Michael’s. No time to get to a craft or baking store?  Bake pumpkin muffins instead. I used whole wheat flour and less sugar than the recipe calls for.

Homemade Granola  Add whatever seeds, nuts and dried fruit are in the house to the mixture. I purchased mason jars at Michael’s, but any jar, such as a jelly jar, with a mouth that’s not too small will work. I filled tomato sauce jars with larger batches.

Happy Holidays, Hon!

Quick, easy and delicious. Photos courtesy of Cherie.

Red Lentil and Barley Soup

Red Lentil and Barley Soup

In addition to Vegetarian Chili, Red Lentil and Barley Soup was ready and waiting for company the day after Thanksgiving. It was tame to chili’s spice. I made it ahead to time, froze it, defrosted it at room temperature a day early, and simmered it on a low flame for a few hours. I also froze individual servings to have at a later date. Think snowed in!

Happy cooking, hon.

Red Lentil and Barley Soup

Ingredients:

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, carrots, celery, and garlic.
  3. Cook, stirring frequently, 5 minutes.
  4. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
  5. Remove and discard bay leaves before serving.

Tip: Add dashes of other spices, such as sage, rosemary, turmeric, etc, as desired.

Cooking Time: 1 hour 25 minutes.

Yield: 6

Source: http://www.geniuskitchen.com/recipe/red-lentil-and-barley-soup-428528

Vegetarian Chili

Vegetarian Chili

Every year on the Friday after Thanksgiving, out-of-town family visits and I’m in the mood for something other than leftover turkey. This year, Vegetarian Chili and Red Lentil and Barely Soup took center stage with lots of “fixin’s” on the side. As a time-saver, I made the chili ahead and froze it. After defrosting at room temperature for a day, it simmered over a low flame for a few hours. It was a hit! This hearty, healthy chili is so delicious, I’ve already made it again.

Chili is perfect when it’s, ummm, chilly! Stay warm, hon.

Vegetarian Chili

Ingredients:

1 onion, diced
3 cloves garlic, minced
1 1/2 tbsp olive oil
1 jalapeno, finely chopped (seeds and veins removed) (I omitted this since my family does’t like things too spicy.)
2 tsp chili powder
1/2 tsp cumin
1 tsp garlic powder
3 heaping tbsp tomato paste
3 soft plum tomatoes, chopped
2 tbsp brown sugar
1 can kidney beans, drained and rinsed
1 can pinto or black beans, drained and rinsed
1 cup veggie stock or water
salt and pepper, to taste

Directions:

1.Heat the olive oil in a pan* and add onions and garlic. Saute until translucent. Add the jalapeno (keep some of the vein and/or seeds for more heat) and saute for another minute.

2.Add the chili, cumin and garlic and continue to saute until fragrant. Add the tomato paste and saute for another 1-2 minutes.

3.Add the remaining ingredients and bring to a simmer. Cook, covered, for 1 hour, stirring occasionally so that the chili doesn’t stick to the bottom of the pan. Add additional veggie stock, if needed.

*Tip: The first time I made this recipe, I sautéed the onions and garlic in a saute pan, followed the directions, and then poured the mixture in a large pot to simmer. The second time, I sautéed the onions and garlic directly in the large pot, added the remaining ingredients, and simmered. It was less work and just as yummy.

Source: http://www.busyinbrooklyn.com/vegetarian-chili-cornbread/

Maple-Walnut Chicken with Sweet Potato Aioli

Dinner’s ready! Maple Chicken, garlic rice, steamed green beans.
Mix syrup and panko crumbs.
Combine canola oil, Dijon mustard, and thyme.

 

 

 

 

 

 

Drizzle maple syrup in cutlet pockets.
Brush cutlets with mustard mixture.

 

 

 

 

 

After cutlets are baked, spoon and press on panko paste to form a crust.
Broil cutlets for about 2 minutes, until crust is golden-brown.

 

 

 

 

 

 

Maple-Walnut Chicken with Sweet Potato Aioli

This chicken recipe in Kosher by Design, Short on Time by Susie Fishbein caught my eye. I should rename it “Maple Chicken” since I made it without walnuts and skipped the sweet potato aioli. Why? Because a) my-picky-eaters-aka-my-daughters don’t like nuts and b) I was really short on time! This recipe was easy and yummy which means next time I make the dish–preparing some cutlets with walnuts, some without, and leaving time for the aioli–it’ll taste even better.

Happy cooking, hon!

Ingredients:

6 boneless, skinless chicken breast halves

1/2 cup chopped walnuts

1/4 cup plus 2 Tablespoons pure maple syrup (not pancake syrup), divided

fine sea salt

freshly ground black pepper

2 teaspoons canola oil

2 Tablespoons Dijon mustard

1/4 teaspoon dried thyme

1 cup panko bread crumbs

1 1/2 cups canned sweet potatoes, drained

1 1/2 Tablespoons light-brown sugar

2 Tablespoons mayonnaise

1 1/2 Tablespoons pure maple syrup, not pancake syrup

 

Directions:

1. Preheat oven to 350 degrees F. Line a baking pan with parchment paper. Set aside.

2. Lay chicken breasts on a cutting board, and make a cut to form a pocket in each cutlet.

3.  Stuff each pocket with 1 Tablespoon walnuts. Drizzle in 1 teaspoon maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper. Combine the canola oil, Dijon mustard, and thyme. Brush each cutlet with this mixture.

4.  Bake for about 18 minutes or until chicken is cooked through.

5. Meanwhile, in a small bowl, mix 1/4 cup maple syrup and panko crumbs to make a paste.

6. After the cutlets are baked, remove from the oven and spoon and press on the panko paste to form a crust. Turn the oven to broil, return the chicken to the oven, and bro 6-8 inches from heat source for 2 minutes, until crust is golden-brown. (Tip: watch cutlets so they don’t burn.)

7. In a small pot, heat the sweet potatoes, smashing them with a fork or spoon. Mix in light -brown sugar. Turn off the heat and whisk in the mayonnaise and 1 1/2 Tablespoons maple syrup.

Serve each cutlet with a dollop of the aioli.

Yield: serves: 6

Source: Kosher by Design, Short on Time

 

Three Berry Lovely Hostess Gifts

Chocolate-covered raspberries from Sweet Nothings.

One of the best things about summer is getting together with friends. With less carpools and craziness, it’s nice to hang out and catch up. I love that the day seems longer. Last night, we left a concert in our town’s park about 9pm and it was still light.

Summer invitations mean hostess gifts. Here are three berry-lovely ideas.

I found this adorable strawberry basket filled with chocolate-covered raspberries at Sweet Nothings, a chocolate shop in Summit, NJ. How easy is this to make yourself? All you need is a basket, filler “grass,” and candy or berries. How about making a berry mix? Wrap the mix in plastic wrap and nestle it inside the basket. Tie a bow and off you go!

Hand-thrown berry bowls filled with local berries.

Berry bowls aren’t just pretty, they’re practical since they are small colanders. I made the two ceramic bowls above, but I’ve seen them in several stores. How sweet would it be to give the hostess a berry bowl already filled? Want to make it even sweeter? Bring along whipped cream and (dare-I-say?) chocolate sauce.

Photo of Chocolate-Dipped Strawberries from bettycrocker.com.

I can’t believe I didn’t take a picture the last time I made Chocolate-Dipped Strawberries. Click here for a recipe. Know what’s fun about making these? Finishing up the leftover melted chocolate at home.

Berry-yummy!

Sources: Sweet Nothings  and bettycrocker.com

 

Herbed Celery-Potato Salad

Small purple and yellow potatoes.
Herbed Celery-Potato Salad

Herbed Celery-Potato Salad

We hosted a Memorial Day bbq and, in addition to needing dessert ideas (the search resulted in Top Ten Patriotic Desserts), I needed a side dish. The Herbed Celery-Potato salad from a Martha Stewart Living magazine was easy and delicious.

Make ahead. Serve with lunch or dinner. Pack a picnic. Hon, it tastes like summer.

Ingredients:

1 1/2 pounds peewee potatoes, scrubbed (I used both yellow and purple potatoes.)

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

5 teaspoons apple-cider vinegar

1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped

2 scallions, chopped

1 stalk celery, finely diced (1/4 cup)

Directions:

1. In a medium saucepan, cover potatoes with 2-inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10-12 minutes. Drain. (Note: the purple potatoes needed less cooking time, so next time, I’ll remove them earlier than the yellow potatoes.)

2. When potatoes are cool enough to handle, halve and transfer to a large bowl.

3.  Add oil, vinegar, herbs, scallions, and celery. Toss to combine. Season with salt and pepper.

4.  Serve warm, room temperature, or chilled.

Tip: “Make ahead to let the flavors meld, and store in an airtight container in the refrigerator. If you’re using larger potatoes, boil them longer, and quarter or cut them into one-inch pieces after cooking.”

Serves: 6 (I think it serves more than that, but I guess it depends on how big a serving  people take.)

Source: Martha Stewart Living