I love my slow cooker. LOVE IT! I had 3 packs of chicken drumsticks in my freezer and all I wanted to do was thaw them, toss them in my slow cooker, spin on my heel and walk away. Well, once I had all FIVE ingredients for this wonderful recipe in my slow cooker, I spun on my heel and took one step towards kitchen sink to wash the dishes. So much for walking away. But I sure walked away once the dishes were done.
This chicken recipe is very saucy, juicy and not to mention EASY! Once cooked, the meat just falls off the bone. Don’t feel you have to double the sauce because there is plenty. Once in the slow cooker it’s ok if the chicken is not fully submerged in the liquid. It will cook up just fine. The flavour is somewhat mild but tasty! It was a hit in my home. Serve with basmati rice and a veggie of your choice. Continue reading
I found this recipe a couple weeks ago and I have to say that it’s quite tasty and different from my usual weeknight chicken dishes. I have modified the original recipe somewhat to make the flavour just a little less intense. Since the chicken strips are not deep fried, it’s super crunchy like my Chicken Sesame recipe but it still has a very nice golden crust with juicy chicken on the inside. This recipe is sure to please! Pretty easy to make and only 15 -17 minutes of baking time. Go a head and make it! Continue reading
Chili is one of my favourite go to staple recipes. Sometimes, when I don’t know what to make for dinner, I almost always have all the ingredients on hand to make Chili. Satisfying and filling not to mention easy to make. This recipe does not contain any real spicy heat. You can easily add the level of heat you like with chili flakes, Tabasco Sauce, jalapeños, or other hot sauce of your choice. Or you can have your family or guests add their own level of heat suits them. Serve with your favourite Nacho Tortilla Chips for a nice added crunch. Continue reading
I have always said that oven cooking is my favourite. Fix it, in the oven it goes, set the timer, spin on your heal and leave the kitchen. Love it! Well, as long as your side dishes don’t take up a lot of time. Maybe have a Lentil Quinoa Salad a the ready.
Note: The next time I make this recipe I will update with photos.
A tasty and impressive lunch recipe packed with flavour. You and your guests will love it. If you have extra chicken mixture left over, you can freeze it. Continue reading
Note: This is a long post with LOTS of pics.
Chicken Sesame. Where do I even begin? This is a labour intensive recipe and it’s also a labour of love. I really wondered if I should even post it. Would anyone even make it? Does anyone even have a deep fryer? One thing is for certain… if you want a claim to fame: Here it is – Chicken Sesame. Make it and they will come. Don’t forget to make the sauce (included in recipe). Give yourself 3 hours to make Chicken Sesame including clean-up. Better yet, have a good friend help you make it. (Not me…ha, ha.)
You should really use a deep fryer if you’re going to make it. This recipe freezes well and it’s great for feeding a crowd. I cannot tell you how many times I have made it. If I had a nickel for every time…(you get the picture). You can easily cut back on the ingredients if you wish to make a smaller amount. Note this…once you make this recipe and share it with others, you will be crowned “Chicken Sesame Queen/King” and you will be asked to make it for every function you attend. Just wanted you to know. I have that crown, myself. Continue reading
This is a very tasty chicken dish. It’s always a favourite. The chicken breasts need to be butterflied. If you can’t find butterflied chicken in your grocery store, you can do it yourself by placing regular chicken breasts between 2 pieces of wax paper. With a meat mallet pound chicken to an even ½ inch thickness.
- 4 Chicken Breasts, boneless and butterflied
- ¼ cup Flour (you may need more flour)
- 1 Tbsp Olive Oil
- 1 cup Onions, chopped
- 1 Garlic Clove, minced
- 1 can Diced Tomatoes (28oz can)
- ⅔ cup Chicken Broth
- 1½ tsp Oregano, dried
- ½ - 1 tsp Salt
- ½ cup Feta Cheese, crumbled (use more if desired)
- 1 Tbsp Parsley – Fresh, chopped for garnishing
- Coat Chicken Breasts completely with Flour, shake off excess.
- In a large frying pan heat 2 tsp of Olive Oil on med-high heat.
- Cook chicken for 4 minutes, turning once until golden on both sides but NOT cooked through. Remove to a clean plate. Set Aside.
- In the same skillet, heat remaining oil over med-high heat; cook Onions and Garlic for 2 minutes or until softened.
- Stir in Diced Tomatoes (with juices), Chicken Broth, and Oregano. Bring to a boil.
- Return chicken to pan. Reduce heat to med-low. Cover and cook for 7 minutes or until chicken is cooked through and sauce thickened.
- Sprinkle with Feta Cheese, cover and cook a few minutes longer until feta melts.
- Serve garnished with Parsley.
You’ll save $$$ making your own Chicken Wings at home. Restaurants charge a fortune and let’s face it, you always want more! This recipe will keep you coming back. If you want heat, add a splash or two of your favourite hot sauce. You can easily double the recipe.
Note: The next time I make this recipe I will update with photos. Continue reading