Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~

Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~
(original recipe from www.foreignfork.com)

Black Garlic Honey Barbecue Sauce
1 tsp. cornstarch
⅔ c. water
1 c. barbecue sauce (I use either homemade or Sweet Baby Ray’s)
6 Tbsp. honey (I use 2-3 Tbsp. black garlic honey, 1 Tbsp. Carolina Reaper honey, and 1 Tbsp. regular honey)
2 Tbsp. soy sauce (I prefer low-sodium)
1 Tbsp. minced (regular) garlic
 
Pizza/Toppings
2 Tbsp. unsalted butter, softened
1 head black garlic
1 pizza crust (I prefer Boboli crusts, but you can sure make your own)
1 skinless, boneless chicken breast
Mozzarella cheese (block/ball and shredded)

• Combine the softened butter with 3-4 cloves of black garlic, mixing well.
• In a small bowl, combine water and cornstarch and mix together until cornstarch is dissolved.
• In a medium pan, over medium-low heat, combine the barbecue sauce, honey, soy sauce, minced garlic, and water/cornstarch mixture.
• Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally; remove from burner when thickened; allow sauce to cool for about 30 minutes.
• Divide completed sauce in half, reserving half for pizza sauce. Pour the remaining half into a Ziploc bag with the chicken breast and allow to marinate for an hour or so.
• When the chicken is done marinating, grill it (or bake it); when it is done cooking, let is set for about 10 minutes, then dice it up.
• Cover the pizza crust with the black garlic butter; add on the barbecue sauce that had been set aside using a spatula; cover this with mozzarella cheese (preferably not shredded); add the rest of the black garlic and the diced chicken.
• Cover all with a light layer of shredded mozzarella cheese, then drizzle the remaining unused sauce lightly over all.
• Grill or bake the pizza per usual practice.

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

Slow Cooker Thai Chicken Soup with Wild Rice ala ~DKBB~

(recipe from www.carlsbadcravings.com)

 

Phase 1
4 boneless chicken thighs
1 Tbsp. olive or coconut oil
1 c. uncooked wild rice blend, rinsed and drained
1 c. butternut squash, peeled and cubed
1 small sweet potato or parsnip, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 medium onion, diced
2-4 Tbsp. red curry paste
1 Tbsp. grated ginger
4 cloves garlic, minced
2 Tbsp. brown sugar
3 Tbsp. fish sauce
2 Tbsp. (low sodium) soy sauce
1 Tbsp. dry basil
1½ tsp. salt
1 tsp. ground cumin
½ tsp. pepper
22-24 oz. coconut milk
4 c. chicken broth
1 c. water
 
Phase 2
1 Tbsp. cornstarch
¼ c. water
⅓ c. creamy peanut butter
2 Tbsp. lime juice
2-4 tsp. sriracha or Asian chili sauce or chili garlic sauce

• Rub chicken with oil and place in bottom of 6-qt. crockpot, followed by all of the ingredients in Phase 1.
• Cover and cook on high for 3-4 hours or on low for 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
• Remove chicken and allow to rest 5 minutes before shredding (or chopping, if preferred).
• Meanwhile, whisk the cornstarch and water and add to crockpot; stir in peanut butter and lime juice.
• Add chicken back to crockpot and cook on High for ½ hour, until soup slightly thickens; be sure to stir well in incorporate the peanut butter until it’s smooth.
• Taste and add additional salt, pepper, peanut butter, and/or sriracha or chili (garlic) sauce as desired.
• You can add more broth if you want a less “chunky” soup.

Chicken and Stuffing Casserole ala ~DKBB~

Chicken and Stuffing Casserole ala ~DKBB~

(original recipe from www.thepioneerwoman.com)

 
¾ cup salted butter, divided

photo from thepioneerwoman.com

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
½ cup Wondra (or all-purpose) flour
4 c. chicken broth, divided
2 to 3 12.5 oz. cans shredded chicken breast
1 to 1½ cups frozen peas
½ cup heavy cream
1 tsp. dried thyme leaves
¾ tsp. salt
½ tsp. black pepper
½ tsp. white pepper
¼ tsp. ground turmeric
12 oz. savory herb or chicken stuffing mix
1½ tsp. dried parsley

• Preheat oven to 375°F.
• In a Dutch oven, melt 3 Tbsp. of the butter over medium-high heat; add the onion, celery, and carrot and cook until the vegetables are beginning to soften; sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.
• Gradually stir in 2 cups of the chicken broth; bring to a boil, then reduce the heat to medium-low and simmer, stirring often, for about 5 minutes; stir in the chicken (with the water it’s packed in), peas, cream, thyme, salt, pepper, and turmeric; return to a simmer and cook for at least 3 minutes more (cook until it thickens significantly, adding more flour if needed).
• Melt the remaining 3 Tbsp. butter in the microwave; stir it into the stuffing mix along with the remaining broth (add broth a bit at a time, you might not need all of it); let this stand for a few minutes so the stuffing mix can absorb the broth/butter (this should be well-soaked but not squishy).
• Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture; top chicken mixture with stuffing mixture (by the spoonful, covering the top as evenly as possible).
• To avoid a mess in your oven, place the baking dish on a cooking sheet with sides; bake 30 to 35 minutes, until golden brown on top and bubbly around the edges.
• Sprinkle with fresh chopped parsley before serving, if desired.

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

(original recipe from Tyffanie Perez on www.tasteofhome.com)

4 c. water

¼ c. kosher salt

1 Tbsp. honey

1 tsp. grated lemon zest

1 tsp. grated orange zest

4 boneless, skinless chicken breasts

Chimichurri sauce

½ c. olive oil

¼ c. packed fresh parsley sprigs

1 Tbsp. minced fresh thyme

1 Tbsp. lemon juice

1 Tbsp. orange juice

1 clove garlic, minced

¼ tsp. salt

⅛ tsp. pepper

• In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
• Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
• Remove chicken from marinade, rise, and pat dry; brush chicken with remaining sauce and grill, covered, over medium high heat (or broil 4 inches from heat) until thermometer reads 165° F, 4 to 6 minutes per side.
• Serve with reserved sauce.

Curried Chicken, Veggies, and Pineapple ala ~DKBB~

Curried Chicken, Veggie, and Pineapple ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

1 lb. boneless, skinless chicken breasts

1 to 2 cups fresh pineapple, in chunks

Several small peppers, left whole but top/seeds removed (color, kind is all up to you)

Mushrooms (leave whole)

Onion, cut in big chunks

2 to 3 Tbsp. coconut oil

1 to 2 Tbsp. curry powder

¼ tsp. ground cayenne pepper

¼ tsp. salt

This dish is to be grilled; it can be done with skewers or put into a veggie grill basket. If using wood skewers, place them in a water bath to soak for 30 minutes.

• Cut the chicken into bite-sized pieces and place in large bowl with the peppers, mushrooms, and pineapple (do not add the onion if you are using skewers); toss with coconut oil, curry, cayenne, and salt; let sit at least 30 minutes.
• Prepare the grill; if using skewers, thread chicken, veggies, and pineapple into skewers in an alternating pattern and cook on grill under chicken is cooked through (about 10 to 15 minutes); if using a veggie grill basket, toss all into grill pan over prepared grill; stir or toss often to allow even cooking until chicken is cooked through.
• Serve with rice.

Mediterranean Casserole Dinner ala ~DKBB and CHB~

Mediterranean Casserole Dinner ala ~DKBB and CHB~

2 boneless, skinless chicken breasts, cut into 1.5-inch pieces

2 boneless country-style pork ribs, cut into 1.5-inch pieces

4 Tbsp. olive oil

2 cloves garlic, finely grated or minced

1 tsp. pimento de la Vera (smoked sweet Spanish paprika)

Kosher salt

Fresh cracked pepper

Pinch of saffron, finely ground in mortar

3 tsp. boiling water

1 can diced tomatoes, drained

1 can artichoke hearts, drained

⅛ to ¼ lb. fresh green beans, cut into 2-inch lengths

1 shallot, cut into 1-inch lengths

½ to 1 cup chicken stock (add amount wanted to desired level)

1 small rosemary sprig

½ roasted red bell pepper, cut into small strips

½ cup thawed frozen peas

2 cups prepared rice

• In a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove minced garlic, and ½ tsp. paprika; season generously with salt and pepper and mix together; let stand at room temperature for 30 minutes. You can take a break here and resume prep after the 30 minutes passes.
• Preheat oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling water and let cool completely.
• In a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high heat until shimmering; add in the chicken/pork mixture and cook, stirring occasionally until well browned but not cooked through completely.
• Add the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of salt and pepper to the pan and cook, stirring occasionally until all is lightly browned (about 3 minutes).
• Push the mixture to one side of the pan and reduce to heat to medium; add in the remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
• Add the tomatoes and shallots, mixing all ingredients together; stir frequently until vegetable mixture is coated in a thick sauce.
• Stir in chicken/pork mixture and add chicken broth and brewed saffron; bring all to a boil over moderately high heat, shaking the pan occasionally, until slightly reduced (about 5 minutes).
• Add rosemary sprig and any additional salt and pepper and/or broth you feel may be needed.
• Transfer the pan to the oven and bake for about 15 minutes to fuse flavors together; remove from oven and scatter roasted red pepper and peas on top and bake for another 3 minutes.

Serve hot over cooked rice.

Lemon Chicken Orzo Soup ala ~DKBB~

Lemon Chicken Orzo Soup ala ~DKBB~

(original recipe from Cook up Comfort by Eric Greenspan)

1 large can (12.5oz) chicken breast in water

2 carrots, finely chopped

1 rib celery, finely chopped

½ onion, finely chopped

½ tsp. salt

½ tsp. cracked pepper

4 cups chicken broth

1 cup orzo (wheat orzo, if you can get it)

2 large eggs

½ tsp. salt

2 Tbsp. lemon juice

• Drain canned chicken, saving the liquid; shred chicken with a fork; set aside.
• Place carrots, celery, onions, salt, and pepper in large pot; add broth and bring to a boil over high heat; reduce heat and simmer, covered, until veggies are tender (about 20 minutes).
• Add orzo to pot, adjust heat and cook at a high simmer until orzo is tender (about 10 to 15 minutes).
• Whisk eggs, lemon juice, and remaining salt in small bowl until frothy; stirring constantly, gradually add ½ cup of the hot soup into the egg mixture, then slowly stir the egg mixture into the soup pot.
• Add the chicken to the pot and cook, stirring often, until heated through (about 5 minutes) – do NOT simmer.

Makes 4 decent sized servings.

Root Vegetable and Chicken Curry ala ~DKBB~

Root Vegetable and Chicken Curry ala ~DKBB~

(original recipe from www.theroastedroot.net)

2 skinless chicken breasts

2 Tbsp. coconut oil (or oil of choice)

1 yellow onion, chopped

1½ Tbsp. grated ginger (or 1 big squeeze of Squeezable Ginger)

1 to 2 turnips, diced to ½” cubes

1 to 2 rutabagas, diced to ½” cubes (peel as needed)

1 parsnip, peeled, diced to ½” cubes

1tsp. cumin seeds

1 to 3 Tbsp. curry (any kind…your choice)

1 can coconut milk

• Cook the chicken breasts as you desire (broil, grill, fry in a small amount of oil), then remove from heat and allow to cool before cutting into 1” cubes. Set aside.
• In a large skillet (or wok), sauté onion and cumin seeds in the oil over medium heat until the onion is softened and beginning to turn translucent (about 3 minutes).
• Add the root vegetables and sauté 5 to 8 minutes before adding ¼ cup of the coconut milk; continue cooking 2 minutes, allowing the coconut milk to evaporate, then add in another ¼ cup and continue cooking about 5 minutes.
• Add an additional ¼ cup coconut milk – by now the root vegetables should be softening a bit; once the vegetables are cooked through (but not completely mushy), add all the remaining coconut milk and the curry, stirring to incorporate.
• Allow all to come to a gentle boil and cook a few more minutes before adding in the chicken; cook all on low for about 5 minutes to heat through.
• Serve over rice (brown, white…your choice).

Miso Soup with Chicken, Noodles, Shiitake Mushrooms ala ~DKBB~

(original recipe from carlsbadcravings.com)

2 boneless, skinless chicken breasts cut into 1” pieces

2 Tbsp. olive oil (divided)

1 medium yellow onion, chopped

6 oz. fresh shiitake mushrooms (stems removed and caps sliced into ¼” pieces) OR,

   2 4 oz. cans shiitake mushrooms, drained

2 to 3 medium carrots, sliced

1 cup diced peppers (I usually use several of the small red/orange/yellow ones)

1 Tbsp. grated fresh ginger or squeeze bottle ginger

4 cloves garlic, minced

4 cups miso broth

4 cups chicken broth

1 Tbsp. low-sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. Japanese rice wine or pale dry sherry

Sriracha sauce to taste (1 Tbsp. or more)

3 oz. thin rice noodle (broken or cut into smallish pieces)

1 to 2 head bok choy, cut into bite size pieces (about 3 cups)

• Heat 1 Tbsp. olive oil in Dutch oven/soup pot over medium-high heat; add chicken and brown (approximately 2 to 3 minutes); remove to a plate.
• Add remaining 1 Tbsp. olive oil to the now-empty pot and heat over medium-high heat; add onions, carrots, peppers and sauté until tender; add mushrooms, ginger, and garlic and continue sautéing for 1 minute.
• Add the cooked chicken back into the pot, followed by the broths, soy sauce, rice vinegar, rice wine (or sherry), and sriracha; bring to a boil, then reduce heat to medium-low and gently simmer for 15 to 20 minutes.
• Add rice noodles to pot and simmer 2 to 5 minutes, then turn off heat and add bok choy and cover pot just noodles are al dente and bok choy is wilted (5 to 10 minutes).

Makes 8 to 10 servings.

Sausage & Chicken Gumbo ala ~DKBB~

Sausage & Chicken Gumbo ala ~DKBB~

(original recipe by Kael Harvey in Feb/Mar 2017 Simple & Delicious)

¼ cup all-purpose flour

¼ cup canola oil

3 cups chicken broth

1 small pkg. popcorn shrimp, thawed (if desired)*

1 pkg. (14 oz.) polska kielbasa, cut into ½-inch slices

1 cup frozen okra

1 small green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

3 garlic cloves, minced

½ tsp. white pepper

¼ tsp. salt

¼ to ½ tsp. cayenne pepper (depending on how hot you want it)

2 cups coarsely shredded cooked chicken (I use chicken breast packed in water,

    1 large can and 1 small – add it all, including water, when directed)

Hot cooked rice (if desired)

• In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown in color, about 4 minutes.
• Reduce heat to medium-low and cook and stir until dark reddish brown, about 15 minutes (do not burn).
• Gradually stir in chicken broth, stirring constantly; transfer to slow-cooker.
• Stir in sausage, vegetables, garlic, and seasonings; cook, covered, in slow-cooker on low for 6 hours.
• Stir in chicken and continue cooking for another hour.
• You can add thawed shrimp when you add in the chicken, if desired.*
• Can be served as a soup or over rice.

Slow Cooker Honey-Garlic Chicken ala ~DKBB~

Slow Cooker Honey-Garlic Chicken ala ~DKBB~

(original recipe from Katerina @ diethood.com)

Photo from diethood.com

4 boneless chicken breasts or thighs

6 garlic cloves, minced

⅓ cup honey

½ cup ketchup (use low sodium ketchup if you have it)

½ cup low sodium soy sauce

½ to 1 tsp. dried oregano

2 tbsp. fresh parsley, chopped

½ tbsp. toasted sesame seeds (optional)

• Arrange chicken in bottom of slow cooker.
• In a small mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano, and parsley; whisk until thoroughly combined.
• Pour sauce over chicken; cover slow cooker with lid and cook on LOW 6 to 7 hours or on HIGH 4 to 5 hours.

Serve over a bed of jasmine rice, covering all with the sauce. Add toasted sesame seeds if desired.

Curried Corn Chowder with Chicken ala ~DKBB~

Curried Corn Chowder with Chicken ala ~DKBB~

(original recipe by Kendra Doss in Feb/Mar 2016 Simple & Delicious magazine)

2 Tbsp. butter

1 medium onion, chopped

3 celery ribs, chopped

2 to 3 Tbsp. chopped garlic snapes (optional)

2½ tsp. curry powder

½ tsp. each salt and pepper

¼ tsp. cayenne pepper

1 to 2 tsp. dried parsley

½ to 1 tsp. each turmeric, basil, cumin (as desired)

4 to 5 cups frozen corn

2 medium potatoes, peeled and diced

4 cups chicken broth

½ cup milk

½ cup flour

2 to 3 cups cooked, diced chicken breast (or 2 cans of chicken in water, drained)

• In a Dutch oven, heat the butter over medium heat; add onions and celery (and garlic snapes, if using them); cook and stir until veggies are tender.
• Stir in seasonings; cook 30 more seconds.
• Add in broth, corn, and potatoes and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes (until potatoes are done).
• In a small bowl, whisk milk and flour together until smooth; stir into soup, bring soup back to a boil; cook for 2 minutes or until thickened.
• Stir in chicken; heat through.

Serve in bread bowls, or over rice, or with sliced artisan bread (which you can use as an eating utensil).

Chicken Chile Relleno Casserole ala ~DKBB~

Chicken Chile Relleno Casserole ala ~DKBB~

(original recipe by Erica Ingram from Oct/Nov 2015 Simple & Delicious)

 2 Tbsp. butter

1 poblano or paseíllo pepper, seeded and coarsely chopped

1 small onion, finely chopped

1 Tbsp. flour

½ to 1 tsp. cumin

½ to 1 tsp. smoked paprika

⅛ tsp. salt

⅔ cup milk

4 oz. cream cheese, softened or cubed

1 cup shredded pepperjack cheese

1 cup shredded chicken

1 can (4 oz.) chopped green chilies

1 pkg. (8½ oz.) cornbread/muffin mix

Sliced black olives and/or sliced jalapeños for garnish (optional)

• Preheat oven to 350° F.
• In a medium skillet, heat butter over medium-high heat; add pepper and onion; cook and stir 4-6 minutes until peppers are tender.
• Mix flour and seasonings together; stir this into peppers and onions, stirring constantly until thickened.
• Stir in cream cheese; add in pepperjack cheese, chicken, and green chilies; heat through, stirring well to combine.
• Transfer to lightly greased 8x8-inch baking dish.
• Prepare corn muffin mix according to package directions; spread all over chicken mixture.
• Bake, uncovered, 35 to 40 minutes or until golden brown and a toothpick inserted in topping comes out clean.
• Let stand 10 minutes before serving; serve with olives and/or jalapeños if desired.

Serves 4.

Chipotle Chicken with Spanish Rice ala ~DKBB~

Chipotle Chicken with Spanish Rice ala ~DKBB~

(original recipe from Carolyn Collins on tasteofhome.com)

Photo courtesy of tasteofhome.com

4 boneless chicken breasts

Garlic salt

2 tbsp. canola oil

1 can (15 oz.) black beans, rinsed and drained

1 cup chunky salsa

1 chipotle pepper in adobo sauce, finely chopped –OR- 1 small can diced green chilies*

2 pkgs. Ready-to-serve Spanish rice

½ cup shredded Mexican cheese blend (or Monterey Jack or Pepper Jack)

2 tbsp. minced fresh cilantro or parsley (optional)

• Sprinkle chicken breasts with garlic salt sparingly.
• In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
• Stir in beans, salsa, and chipotle pepper (or green chilies); bring to a boil.
• Reduce heat; simmer, covered, for 6 to 8 minutes or until a meat thermometer inserted into chicken reads 170° F.
• Meanwhile, prepare rice according to package directions. Serve chicken dish with rice and garnish with cheese and cilantro/parsley.

* Use the green chilies instead of the chipotle pepper in adobo sauce if you want less heat to this dish.

Curry Chicken Stew ala ~DKBB~

Curry Chicken Stew ala ~DKBB~

(original recipe from tasteofhome.com)

2 cans (14.5 oz. each) chicken broth

1 can (10.75 oz.) condensed cream of chicken soup, undiluted

1 tub Knorr concentrated chicken stock -or- 1 heaping Tbsp. Better Than Bouillon Chicken Base

4 garlic cloves, minced

1 Tbsp. curry powder

¼ tsp. salt

½ to 1 tsp. cayenne pepper

¼ to ½ tsp. white pepper

5 Tbsp. dried minced onion

4 boneless skinless chicken breasts

1 medium yellow pepper, diced

4 green onions, chopped (for garnish, if desired)

Hot cooked rice 

• In a large bowl, combine the first nine ingredients and mix well.
• Place chicken breasts and yellow pepper in a 5- or 6-qt. slow cooker; pour broth mixture over all.
• Cook, covered, on low for 4 to 5 hours.
• Remove chicken breasts and cool slightly; shred meat and return to slow cooker; heat through.
• Serve with hot rice, placing 1 cup of rice into each soup bowl, then filling the bowl with the stew.
• Garnish with chopped green onions, if desired.

Slow Cooker Gems for Busy Summer Days

Here are a couple of slow cooker recipes for those too-busy days of summer:

Asian Pork Wraps ala ~DKBB~

(original recipe by Andrew Devito in the April/May 2014 Taste of Home)

1 boneless pork shoulder roast, 3 to 4 lbs.

1 medium onion, chopped

1 cup water

1 cup sweet-and-sour sauce

¼ cup cooking sherry

¼ cup soy sauce (I use “lite” or “reduced sodium”)

1 envelope onion soup mix

1 Tbsp. minced fresh gingerroot

3 cloves garlic, minced

1 pkg. Asian chopped salad or 1 small cabbage, shredded

Flour tortillas, 6-inch, warmed

1 small onion, chopped, for garnish if desired

• Place roast and medium chopped onion in slow cooker.
• In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, gingerroot, and garlic until blended; pour over pork roast.
• Cook, covered, on low 6 to 8 hours or until meat is very tender.
• When cool enough to handle, shred pork with two forks.
• Place the leftover sauce the pork cooked in into a serving bowl or decanter.
• To serve, spoon about 1/3 cup shredded pork into the center of a tortilla, top with about ¼ cup of the Asian chopped salad (or shredded cabbage); use the sauce and the chopped small onion as garnishments as desired.
• Fold the bottom of the tortilla over the filling; fold in both sides to close.

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Slow Cooker Mushroom Chicken & Peas ala ~DKBB~

(original recipe by Jenn Tidwell in the April/May 2014 Taste of Home)

4 boneless chicken breast halves

1 envelope onion mushroom soup mix

1 cup water

½ lb. sliced baby portabello mushrooms

1 medium onion, chopped

4 cloves garlic, minced

½ to 1 tsp. white pepper

2 cups fresh or frozen peas

• Place chicken breasts in slow cooker. Sprinkle with soup mix, pressing into chicken to help seasonings adhere.
• Add water, mushrooms, onion, garlic, and white pepper.
• Cook, covered, on low 3 to 4 hours or until chicken is tender.
• Stir in peas and cook, covered, until peas are tender (about 10 minutes for frozen peas, longer for fresh).

Pineapple Crock Pot Chicken ala ~DKBB~

PINEAPPLE CROCK-POT CHICKEN ala ~DKBB~

(my version of a recipe floating around Facebook)

2 lb. chicken tenderloins cut up in chunks

1 green pepper, chunked

1 red pepper, chunked

2 to 4 jalapenos, diced

1 onion, chunked
1 cup pineapple juice
½ cup brown sugar
¼ cup soy sauce

¼ cup teriyaki sauce

• Place first five ingredients in crock pot.
• Combine remaining four ingredients, whisk well, and pour over ingredients in crock pot.
• Cook on low in crock pot 6-8 hours.
• Serve with your choice of rice (brown, basmati, jasmine, white, etc.).

Chicken with Sweet Jalapeno Sauce ala ~DKBB~

Chicken with Sweet Jalapeno Sauce ala ~DKBB~

(original recipe by Jay-Lynn Baublitz in the 2013 Feb/Mar edition of Simple & Delicious magazine)

4 boneless chicken breast halves

Salt & pepper

1 Tbsp. canola oil

1 small onion, diced

1 celery rib, diced

½ cup chicken broth

3 Tbsp. orange juice

¼ tsp. dried thyme leaves

½ cup jalapeno* pepper jelly (regular or fruit)

1 Tbsp. butter

1 tsp. dried parsley

• Flatten chicken to ¼-inch thickness; sprinkle with salt and pepper.
• Cook chicken in canola oil in large skillet over medium heat for 2 to 3 minutes per side, or until meat is no longer pink.
• Remove cooked chicken from skillet and keep warm.
•  Sauté onion and celery in the same pan in the chicken leavings until crisp-tender.
• Add the chicken broth, orange juice, and thyme; bring to a boil and cook until liquid is reduced by half.
• Stir in the pepper jelly (regular or a fruit-based jalapeno pepper jelly) until melted.
• Stir in butter and parsley, stirring until butter is melted.
• Add chicken back into pan, cover, and let simmer for 10 minutes.
• Serve sauce over chicken.

*You could also use a habanero-pepper jelly.

Chicken Schnitzel ala ~DKBB~

Crispy Chicken Schnitzel with Garlic Onion Gravy ala ~DKBB~

(original recipe from Guy Fieri on foodnetwork.com)

Cutlets

4 chicken breasts (can be cut into smaller pieces if desired)

1 to 2 cups flour (for dredging)

2 cups buttermilk

2 cups Panko bread crumbs (you can use “regular” bread crumbs if you prefer)

½ cup grated Parmesan cheese (optional, but I do use it)

¼ cup olive oil (for frying)

Kosher (or regular) salt and freshly ground (or regular) pepper

• Preheat oven to 325 degrees (this is just to provide a warm place to keep the finished meat while you make the gravy).
• Pound the chicken breasts to about ¼ inch thick, doing one at a time and placing them between layers of plastic wrap (try not to tear the chicken).
• Set up a breading station of flour, buttermilk, and bread crumbs, adding salt and pepper to each and the Parmesan cheese to the bread crumbs.
• Dredge each flattened chicken breast in flour, then buttermilk, then bread crumbs. Place them in a single layer on a large platter and refrigerate them for 15 minutes.
• Using either an electric skillet or large frying pans (on medium-high heat), add 2 tablespoons of olive oil to the pan(s) and cook each piece for chicken for 3 to 4 minutes per side. They will be golden brown and crispy when they are done. Transfer to an ovenproof pan or dish and keep them warm in the oven while you make the gravy.

Gravy

Olive oil (for sautéing garlic and onion)

6 cloves garlic, minced (or 3 teaspoons minced garlic from a jar)

1 large onion, finely diced

1 to 2 teaspoon thyme leaves (fresh is preferred, but not necessary)

Kosher (or regular) salt and freshly ground (or regular) pepper

1 cup dry white (cooking) wine

2 cups chicken broth

6 to 8 tablespoons butter, cold, cut into small cubes

Wondra flour (or regular flour) as needed

• Using pan you fried the chicken in, add olive oil if needed and sauté garlic, onion, and thyme; season with salt and pepper. Sauté until onions are lightly caramelized and tender (7 to 8 minutes).
• Add the white wine and reduce for 1 minute before adding the chicken broth; simmer for 5 minutes then add the butter cubes.
• Melt the butter and add Wondra/flour as needed to thicken up the gravy just a bit.

 Serve over chicken schnitzel and mashed potatoes.