Tag Archives: Poultry

Eating tropical without leaving home

Do you ever wish you could just hop on an airplane and travel to a tropical island and eat food in paradise? But frustratingly you are not able to because of money, work or school. If you said yes, then great I have a small solution for you and no I, unfortunately, cannot give you free boarding passes to fly to your beloved vacation destination. But what I can do is share with you how to make and eat an excellent tropical dish without leaving your home.

 Crockpot Tropical Chicken

Ingredients

4 Boneless Skinless Chicken Breasts, thawed
1-2 lbs fresh precut pineapple Chunks
20 ounces of pineapple juice from chunks
One medium White Onion chopped in ½″ – 1″ pieces
1 tbsp Soy Sauce

Instructions

1. Pour Soy Sauce and ½ cup of Pineapple Juice {from bowl of pineapple chunks} into Crockpot.

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2. Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot.

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3. Cook on HIGH for 2.5 hours {covered}

4. After 2.5 hours, Once the meat is thoroughly cooked and no longer pinkish, carefully dump the meat into a colander to drain the juices from the Crockpot. (Okay so, I admit this step was a little tricky for me and I know this part sounds complex for some of you as well but I typed out some suggestions that I hope might make it a little easier)

5. In small mixing bowl, mix remaining Pineapple Juice, Pineapple Chunks, and White Onion, then pour mixture over Chicken. Stir well.

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6. Cook on WARM/LOW for one more hour {covered}, or until done. Serve with a side of brown, or white rice. YUM!

Recipe adapted from The Frugel Girls

A few suggestions:

Juicing pineapple & Chopping Onion

Since I don’t have an electric juicer I had to juice my pineapple manually and I also chopped up my onion to save time. I am aware it might be a big, sticky mess and slow process but if you don’t have an electric juicer and just a manual as I do my advice to you is to juice your pineapple and to cut your onion in the early hours of your day.

Picking stoneware

Since the stoneware pots are pretty heavy, I suggest not using a 6-QT stoneware instead work with a 4-QT or a QT-2. Especially if those of you who don’t have a lot of upper body strength or if you’re like me for example where I have little muscle tone in my right arm. However, you must be the judge to determine the appropriate one that will work for you. 🙂

Draining Juices

I basically did the exact same thing when I dumped the fat out from the ground beef for the chili recipe. Except I needed to get two oven mitts for both of my hands. Next, I put the stoneware pot near the edge of the kitchen sink and slowly, gradually poured the juices along with the chicken into the colander. Also, If you don’t prefer dropping all of the chicken and juices all at once into your colander, you can use a pair tongs to remove the chicken breasts place them in a glass dish. Then use a large solid spoon to scoop the juices out and or you can do what I mentioned earlier.

***Be extremely cautious when you are removing the stoneware from the heating base to drain the juices as they will be extremely HOT!!!!!***

Please do not get discouraged if this recipe doesn’t turn out 100% the way you want it for the first few tries because it doesn’t matter of the outcome what is important is that you are trying very hard. I am proud and you should be really pleased with yourself too. 🙂 My hope for you is that you keep practicing and don’t give up. 🙂

Thank you so much for reading.

 

Full of creamy goodness

What’s better than a warm, yummy bowl of soup on a lazy rainy day or just flat out cold days where you want to stay inside, all day and do nothing except for watching movies or read a book. Although, if you’re unfortunately under the weather then you surely don’t desire to do a thing besides sleeping. But, then there are other days when you come home from a crazy, long, stressful day at school or work, and apparently you are starved, so what should you do? Walk into your kitchen and eat a huge batch of warm, hearty soup ready and waiting for you on your lazy, sick or after you’ve had a long, busy day!

Easy Crock Pot Creamy Chicken and Rice Soup

6  C. of chicken stock
Two chicken breasts (boneless skinless)
Two bay leaves
Two stalks celery (chopped)
One medium onion (chopped)
Two carrots (chopped)
1/8 tsp salt (to taste)
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
3/4 C. long grain rice (NOT quick cooking rice)
1/4 C. flour
1/2 C. milk
1 10 oz can corn

DIRECTIONS

Step 1

Rinse chicken breasts with cold water then pat them dry with paper towels. Put them into your crockpot. Next, add chicken stock, bay leaves, veggies, and seasonings. Seal and cook for 8 hours. Set aside the rice, corn, flour, and milk for later. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).

***Please see the recipe note near the end of my post to determine the best cooking time for you***

Step 2

About 30 minutes before serving, get a cutting board place the chicken on the board and shred it with two forks. In a small container with a lid shake together flour and milk until mixed well and stir into soup. Add Corn. Let cook for another 30 minutes or more to allow the soup to thicken.

NOTES: It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low for 8 hours and it is finished cooking in 4 1/2 hours. I add the rice about an hour before it’s thoroughly cooked.

There are two options you can choose from when chopping up your produce. The first one is you can use a knife. And to protect yourself from getting cuts on your fingers use a Knife Guard Chopping Tool.

The second one is using a food processor. Before you put the carrots, celery and onion in the processor be sure to peel the skin off of the onion, cut the heads off of the celery and carrots. If you’re a little confused about what I’ve told you, I included pictures of the choices you can make when chopping up vegetables at the end of this post.

I appreciate you very much for reading my blog, and I hope in return that I’m making a difference in your life by helping you have more boldness with cooking. 🙂

Recipe adapted from Back For Seconds

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Coming up next week:

Cowboy Chili

Crockpot Tropical Pineapple Chicken

Cilantro-Lime Honey Garlic Salmon (Baked in foil)

Option #1

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Option #2

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For buffalo chicken lovers

Who doesn’t love chicken tenders? Lol, I know I do! I especially enjoy them with Frank’s buffalo sauce. I have to admit they are the closest thing I’ll eat when comes to eating spicy foods. Haha! 🙂 However, the one thing I don’t like is that they’re usually high in calories. But, the beauty of these tenders only has 171 calories per serving. If you’re the same as me who doesn’t prefer extremely spicy food and rather not eat very high-calorie foods, then that’s great. I am confident you’ll go crazy over these bad boys. 😀 And don’t worry about them being too spicy because they have just enough spice to get you to think ”Wow these chicken tenders are really tasty”.

Baked Buffalo Ranch Chicken Tenders

Ingredients

1 pound lean chicken tenders
1/2 C. Franks buffalo sauce
1 tbsp. light ranch
1 C. panko bread crumbs
non-stick olive oil spray

Let’s get cooking!

1. Preheat oven to 400 degrees

2. While the oven is preheating, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

2. Then in a small shallow mixing bowl stir together hot sauce and ranch.

3. Marinate chicken tenders in hot sauce and ranch combo for about five-ten minutes

4. Line a baking sheet with foil and spray in with non-stick cooking spray.

5. Pour panko bread crumbs in another bowl and coat chicken tenders in the breadcrumbs and place on baking sheet

6. Bake chicken tenders for 15 minutes flipping halfway through

7. Change oven to broil setting and broil each side for an additional one minute to get the perfect crispy crunch.

8. Enjoy!

Notes: If some of you don’t have any idea of what broil is then head on over to my links page, I have a food Encyclopedia on there that will give you info on what broiling is and many other things on cooking lingo. 🙂 Okay so, I confessing to you broiling food in the oven is not one of my greatest gifts at the moment and I am still practicing in the mode. Why you might ask??? because I often forget to check and overcook what is inside lol. However, I did broil my chicken tenders tonight, and they turned out to be pretty good.

In my opinion, broiling is kind of challenging and a little faster than actual baking so you have to be sure to check regularly on your food so it doesn’t burn. But depending on your confidence level of dealing with an oven you do not have to broil your chicken tenders and if you’d rather eat them the way they are then, that’s entirely okay with me 🙂 🙂 Remember being completely confident in something doesn’t happen overnight. So be patient with yourself and continue working on showing the oven who’s boss. 🙂

I hope you’re enjoying what I post on here. My goal for you is that with my courage to cook with my limitations inspires you to try. 🙂

Thank you so much for reading.

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Recipe adapted from I don’t go to the gym

Mexican food with a twist

Hello 🙂 I hope you had a great weekend. I know I did! Okay so let me ask you a question, what do you like to eat besides American food? I’ll tell you what mine is Mexican, and my favorite dish is fajitas with chicken. I also like soup. If you are the same as me, then I want to share with you on how you can make chicken fajita soup assistance provided by your crockpot/slow cooker. Here is the recipe:

Slow Cooker Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
two (10.75 oz) cans condensed cream of chicken soup
one cup salsa
2  C. frozen corn
one (15 oz) can of black beans
1½ cups water
One tsp ground cumin
½ tsp dried cilantro
One cup shredded cheddar cheese

Optional Toppings:
sour cream
diced tomatoes
green onions
cilantro
lettuce
diced avocado
tortilla strips

Directions

I sprayed my slow cooker with non-sticking cooking spray. Added the chicken to the bottom of the slow cooker. In a medium sized mixing dish, stir cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour mixture over the chicken. Cook on low for four-six hours. Take the chicken and tear apart with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about fifteen minutes. Serve with your favorite toppings.

Thank you so much for reading today’s post. I hope and pray that with my courage to cook with limitations inspires you to try. 🙂

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Recipe adapted from The Recipe Critic 

Chicken Dish Fave

So a few months ago, I cooked Honey Dijon Garlic Chicken Breast.
They were delicious and looked great! And it was incredibly easy to make and clean up was easy as 1-2-3. Lol. Here’s the recipe:

Ingredients
Four large boneless skinless chicken breasts, about 6 ounces each
Three Tbsps of butter
Six cloves minced garlic
pinch salt and pepper
⅓ cup honey
Two Tbsps of Dijon mustard

Instructions:

Line an 8×8 inch baking dish with aluminum foil and spray it with non-sticking cooking spray. Use a baking dish that is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.

To make the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic.
Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper. Remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and baste the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.

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Recipe borrowed from Rock Recipes

 

 

 

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