Crockpot BBQ Beer Chicken

The crockpot...  I have a love/hate relationship with this kitchen appliance.  I love it because you can get something started in it before leaving for work, and you come home to a home smelling like something delicious ready to be consumed.  But I hate it because preparing a meal in it requires planning.  You generally can't just "throw it in the crockpot" 2 hours before dinner time.  Which is why I end up eating cereal for dinner.  A lot.  But there are rare occasions that I plan and prepare...

Crockpot BBQ Beer Chicken
Ingredients

• 3 pounds boneless, skinless chicken breasts (about 6 large)
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 oz of beer (something more in the amber color)
• 32 oz of barbecue sauce

Instructions

1. Season chicken with onion powder, garlic powder, paprika, salt and pepper.
2. Add to crockpot, then add beer and 24 ounces of the barbecue sauce.
3. Cook on low for 8 hours, tossing once or twice if desired.  
4. After 8 hours, shred and add remaining barbecue sauce.  
5. Serve as desired.

Notes

• "Thinner" the barbecue sauce works better than thicker sauce.  If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges. 
• Can substitute ginger ale, chicken stock, or even water for the beer.
• This makes a lot of chicken.  Freeze in freezer container for later.

How Sweet Eats

Balsamic Lemon Chicken

What can I say, my tree was FULL of lemons.  So I picked a bucket full.  Squeezed them.  And froze the juice in cubes.

Since I've got lemon juice coming out of my ears freezer, I've been on the look out for recipes to use it up.  And not just desserty type recipes.  This chicken recipe was really good.  Nice and balsamicy and lemony.

Balsamic Lemon Chicken
Serves 4

Ingredients:
8 pieces chicken (legs and thighs, skin on, bone in)
2 tbsp balsamic vinegar
2 whole lemons, zested, 1 juiced and the other cut into wedges
2 tsp kosher salt
2 tsp ground black pepper
2 tbsp sugar
2 tbsp canola oil
4 tbsp unsalted butter

Instructions:

1. Prick the chicken pieces all over with a fork and set aside.
2. In a large bowl, whisk the balsamic vinegar with have of the lemon zest, salt, and pepper.  Add the chicken and turn to coat.  Refrigerate for at least 20 minutes.
3. Mix the sugar with the remaining lemon zest in a small bowl and set aside.
4. Preheat the oven to 400F.
5. Heat the oil in a large oven-save skillet over medium-high heat until very hot, about 2 minutes.  Melt 2 tbsp of the butter, and place chicken skin side down in the pan along with the remaining marinade.  Cook until the chicken is browned on one side, 3-4 minutes, and then flip each piece over and cook 1 more minute.  Sprinkle the lemon sugar over the chicken and transfer skillet to oven.  Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165F, about 25 minutes.
6. Remove chicken from oven.  Cut remaining 2 tbsp of butter into small pieces and scatter around chicken.  Pour the lemon juice over everything.  Once the butter is melted, serve the pan sauce drizzled over the chicken and lemon wedges on the side.

Adjustments:

• I don't tend to have bone in skin on chicken in my house, so I used chicken breasts.  BI-SO probably would have give it a different flavor.
• I used more juice, i think 2 lemons worth. 

Source:  Tasty Kitchen, Balsamic Lemon Chicken

Garlic Chicken Puffs

Garlic Chicken Puffs

Ingredients
4 oz. cream cheese
1 tsp garlic powder
1/2 c cooked shredded chicken*
2 cans refrigerated crescent rolls
optional alteration:
2 cloves garlic, minced
some chopped up greet onion

Instructions

1. Mix cream cheese, garlic, and chicken until well blended.
2. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, cut from there following the perforation for one cut and make another cut from the other corner, giving you 4 little triangles).
3. Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.
4. Place on cookie sheet and bake at 375F for 12-14 minutes.

*For cooked chicken, I threw 5 or 6 chicken tenderloins into a baking pan and baked them for about 30 minutes.

Comments

• I made this recipe twice within a week (Christmas party and Christmas day), and I had to "alter" the original recipe (above) because it was a little bland.  Second time, although they were all gone by the time I came inside, I was told that they were delicious! (I guess the fact that they were all gone is a good sign!)
• I used reduced fat cream cheese (a full 8 oz block) and reduced fat crescent rolls.

Recipe from Tidy Mom

Chicken Marsala

Over the summer my parents hosted an intern from work.  She was sweet, and helpful, and just nice to have around.  One of her last few nights she asked if she could make us dinner.  My parents were already gone, so of course I took her up on it.  Christina made Chicken Marsala, something I've never even thought about making but love eating.  And she left me with her recipe.  :)

Ingredients:
1/2 cup flour
1 tbsp Emeril's Essence
2 (6-8 oz.) boneless chicken breasts cut in half
1 tbsp olive oil
4 tbsp butter
3 cups sliced mushrooms
3/4 cup marsala wine
1 cup chicken stock
salt and pepper
chives for garnish, optional

Instructions:

1. In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
3. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.  Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
4. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
5. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
6. Garnish with chopped chives and serve immediately.

Christina served it with an egg noodle, but any noodle would do. 

Winner!

Penne and Chicken Tenderloins with Spiced Tomato Sauce

One Friday afternoon, (cause that's the new thing, I make dinner for the family Friday nights) I was looking for a recipe to make for dinner. I needed something quick and easy but yummy. So I stumbled upon this recipe. Total time 36 minutes, perfect! First time making it there were a couple boo boos, but it was still good. Second time around it was perfect and delicious! Ask anyone that was at TND this week...

(And of course I don't have a picture of the final product. Why? Cause I'm a slacker liker that.)

Serves 4 (about 1 1/2 cup serving size)

1 teaspoon ground fennel seed
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders, cut into (1") pieces
1 tablespoon olive oil
4 garlic cloves, minced
4 cups canned diced tomatoes, undrained
1 cup white wine
8 ounces uncooked penne
1/4 cup (1 oz.) freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh basil

1. Combine first 5 ingredients in a small bowl; rub over chicken.
2. Heat oil in a large skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.
3. Reduce heat to medium. Add garlic; saute 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
4. Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil.

Calories 446; Fat 7.2g; Iron 4.2mg; Cholesterol 70mg; Calcium 153mg; Carbohydrates 57.1g; Sodium 774mg; Protein 38.5g; Fiber 6.5g

Cooking Light, April 2006