Daily Archives: July 28, 2010

Crockpot Lemon Chicken

I was swamped today so I cannot take credit for this recipe. I got it from “The Hillbilly Housewife”. Check her site by clicking on her crockpot icon on the side of this page.  It used the ‘crockpot’ as stated and makes a great dinner when you don’t have the time. The recipe is easy and mindless, which is something we need every so often! Plus it’s healthy and full of protein! So enjoy!


INGREDIENTS:

4 chicken breast boneless skinless (about 25 oz)
1/4 cup flour
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1/2 tbsp oil
1/2 tbsp light butter
2 cloves garlic minced
3 tbsp lemon juice
1/2 cup water
1/2 tsp no sodium chicken bouillon granules

DIRECTIONS:

Start by cutting the chicken into bite sized pieces. Mine are roughly 1 inch square. The chicken will shrink as it cooks, so keep the chunks a little larger than you would like them to be in the end. As always when you are working with raw chicken, be sure to wipe down all surfaces, cutting boards and knifes well.

Get out a medium-sized bowl and pour the flour and spices in it. Add the chicken pieces and cover them to coat all sides with the flour.

Get out a large pan and add the oil and butter. I’m using the butter for flavor and the oil for the higher cooking temperature. If you are watching your budget, you may omit the butter and use a little more oil instead. Put the pan on medium high until all the butter has melted.

Take the chicken out of the flour mixture, shaking off any extra flour as you go and drop them into the hot grease. I usually cook this in two batches. Cook the chicken for a few minutes until it has a chance to brown nicely on all sides. Remove the chicken from the pan and put it in your crockpot.

Pour the water and lemon juice in the pan you cooked the chicken in and add the garlic and bullion. Stir them to combine and use your spatula to scrape the bits of chicken and flour mixture off the bottom of the pan. They will help thicken the sauce as it cooks. Pour this mixture over the chicken in the crockpot.

Close the lid and cook everything on low for about 3 hours. Remove the lid and cook on high for 30 to 40 minutes to allow the sauce to thicken.

I serve this with brown rice and a green vegetable like broccoli or green beans. In the summer I serve it with a mixed salad.

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Mock Fried Rice (revisited)

Hi everyone! This is a repost of a recipe that I had pretty much forgotten was sooo incredibly awesome. I made it again the other night and had it leftover for lunch two days in a row. And yes I know some of you are going, ewww… cauliflower. Stop it! Give this recipe a try. Honestly it tastes nothing like cauliflower and it certainly doesn’t look like it. That is the first step. Your brain sees fried rice so it convinces you it’s fried rice. But it is so much healthier for you! I made it this past week with chopped up chicken sausage. So it was sort of like pork fried rice, but with chicken sausage. Either way it was delicious. I had been making smashed cauliflower alot and was tired of it. I also grated the cauliflower by hand this time with a hand box grater. No more. Next time it’s back to the food processor. I managed to grate my finger as well. Not fun. I had the cauliflower in the fridge for about a week or more and I figured I’d better make it soon. So when I went to cut it up it started to crumble a bit so this recipe was perfect. And of course once again, I left out the green pepper. I hate green peppers.  So try it this weekend, this week, soon! It’s a great meal or side dish. 

**

Ok everyone who loves fried rice stand up! Stay standing if you love or even like cauliflower! And stay standing if you hate cauliflower! This recipe will make you question your taste buds! I am not joking. I found this recipe in George Stella’s “Livin’ Low Carb” cookbook. I of course tweaked it to my liking. He calls for diced green bell peppers in it but for all of you who know me, I hate bell peppers of any color! I know, I know, what kind of Italian doesn’t like bell peppers? Me! Anyway, this recipe is incredible. We make it quite a bit now too. If you weren’t told what it was you would think it was fried rice for sure. I also add either chopped shrimp, chicken or pork to it to make it even better. Usually about  ½ cup of whichever you choose is great. Cooked shrimp, cooked chicken or cooked pork. I am actually making it tonight and I have to improvise again. There are scallions in the recipe and I’m out of them! Which never happens because John loves scallions. But I do have red onion which he also loves so I am going to try that with it today. We shall see what happens. Also the recipe calls for you to grate the cauliflower. Use a food processor with a grating blade if you have one. This makes it soooo easy. I tried it the first time with a hand grater on the largest holes and needless to say I was sorry! It’s so hard to grasp the cauliflower when it gets smaller. Use a food processor or be careful with the grater!

INGREDIENTS:

2 cups raw cauliflower

2 tablespoons vegetable or olive oil

2 tablespoons finely diced green bell peppers (ewww….)

4 tablespoons thinly sliced scallions (green and white parts)

½ cup cooked chopped shrimp, chicken or pork (or leave it out if you want to go vegetarian)

¼ teaspoon minced fresh garlic

3 tablespoons low sodium soy sauce

3 large eggs, beaten (I have used 2 and it seems fine also)

salt to taste if needed

DIRECTIONS:

1. Grate the cauliflower using a food processor!!! Use the grating blade. Take my word for it!

2. Heat the oil in a large skillet over medium-high heat. Add the pepper and 3 tablespoons of the green onions and cook for 1 minute.

3. Add the cauliflower, shrimp, chicken or pork, and garlic and cook, stirring constantly for 4-5 minutes, until the cauliflower is tender

4. Add the soy sauce and stir. (Looking more like fried rice now isn’t it!) Add the eggs to one corner of the pan but don’t stir for 1 minute. This allows the eggs to cook for a bit, which will prevent them from completely breaking up and disappearing into the mix.

5. As soon as the eggs are soft-cooked, remove the skillet from the heat and gently fold the eggs into the mixture. Add salt or more soy sauce to taste. Garnish with the remaining 1 tablespoon scallions and serve.

Makes 4 servings

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