Month: March 2019

Categories
chicken dinner

CROCK POT TUSCAN CHICKEN

Crock Pot Tuscan Chicken is an amazing dinner that once you make it, you will want it again (and again!).  I mean seriously…there is no way that you can go wrong when you decide to go deep into your shelves to pull out your slow cooker for Crock Pot Tuscan Chicken.

Servings 4

Ingredients

  • 1 Tablespoon butter
  • 4 boneless,skinless chicken breasts
  • 1/2 cup sun dried tomato strips, cut into thin strips
  • 1/4 cup Parmesan Cheese, grated
  • 1 Teaspoon Italian Seasoning
  • 1 cup fresh spinach, chopped
  • Homemade Alfredo Sauce
  • 1 stick butter
  • 2 cups Parmesan Cheese, grated
  • 1 cup heavy cream

Instructions

  1. Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt. Add the chicken breasts. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the breasts in a 4 quart crock pot. 
  2. In a medium bowl mix the Alfredo Sauce, sun dried tomatoes Parmesan Cheese and Italian seasoning until thoroughly combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle. Stir in the fresh spinach and cook another five more minutes.  Remove from the crock pot and serve with pasta.

For full instructions kindly visit bunnyswarmoven.net.

Categories
dinner lunch maindish

Middle Eastern Chicken Kebabs

Chicken thighs, marinated in a tangy blend of yogurt, lemon, garlic & spices, and grilled on skewers until golden brown.

Servings: 4-6

INGREDIENTS
  1. 1 cup plain whole milk Greek yogurt
  2. 2 tablespoons olive oil
  3. 2 teaspoons paprika
  4. 1/2 teaspoon cumin
  5. 1/8 teaspoon cinnamon
  6. 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
  7. Zest from one lemon
  8. 2 tablespoons freshly squeezed lemon juice, from one lemon
  9. 1-3/4 teaspoons salt
  10. 1/2 teaspoon freshly ground black pepper
  11. 5 garlic cloves, minced
  12. 2-1/2 pounds boneless skinless chicken thighs, trimmed of any excess fat and cut into large bite-sized pieces
  13. 1 large red onion, cut into wedges
  14. Vegetable oil, for greasing the grill

INSTRUCTIONS
  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
  2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
  3. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

For the nutrition information and notes kindly visit onceuponachef.com.
Categories
dinner noodles

Better Than Takeout Szechuan Noodles With Sesame Chili Oil

Szechuan style noodles with soy sauce, tangy rice vinegar, plenty of vegetables, and thick eggs noodles…with the most addicting toasted sesame chili oil spooned over top. All made in about 30 mins!

Servings : 6

INGREDIENTS
  • 1/3 cup peanut oil
  • 6 cloves garlic, thinly sliced or smashed
  • 1-2 teaspoon crushed red pepper flakes
  • 1 inch fresh ginger, grated
  • 2 tablespoons raw sesame seeds
  • 8 ounces Chinese egg noodles
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons honey
  • 1-2 tablespoons chili paste (sambal oelek)
  • 1/2 pound ground chicken or pork (optional)
  • 1 red onion thinly, sliced
  • 4 green onions, chopped, plus more for serving
  • 4 baby bok choy or green cabbage, chopped

INSTRUCTIONS
  1. To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
  2. Meanwhile, cook the eggs noodles according to package directions.

For full instructions kindly visit halfbakedharvest.com.