Shrimp, Chicken and Sausage Gumbo

You will love this spicy, hearty, comfort food. It is easiest to make with a friend. You can make the rue and your friend can chop vegetables. If you're making it alone, get your vegetables completely chopped before you start the rue. This gumbo will quickly become a family favorite.

Ingredients you will need:

4-5 large chicken breasts.
3-4 pounds hot sausage.
2 pounds of large shrimp de-veined and de-clawed.
1 cup of vegetable oil.
1 cup of flour. 2 cups of diced celery.
3 or 4 large green peppers diced.
3 large onions diced. 2 or 3 jalapeno peppers diced.
De-vein and de-seed them before dicing. 2 - 3 large cans or boxes chicken broth.
3 - 4 bottles clam juice.
8 cups of white rice.
Cayenne pepper to taste.
Chili powder to taste.
Salt to taste.
Black pepper to taste.

You will also need a very large sauce pot.

Put your chicken breasts into the sauce pot, cover with water and simmer until done. Remove the breasts from the water and cool. Once they are cooled, shred the chicken. Make sure you shred it, don't cube it. Set the chicken aside. Keep the water you cooked the chicken in. If you run short on chicken broth, you can use the water.

Fry or microwave your hot sausage until done. Cut into 1/2" pieces and set aside with your shredded chicken.

Now you'll want to chop up your vegetables as per the ingredient list.

2 cups of diced celery.
3 or 4 large diced green peppers.
3 large diced onions.
2 or 3 diced jalapeno peppers.

Set the vegetables aside.

Next you'll create the rue. Make sure the large sauce pot is completely dry. Put 1 cup of vegetable oil and 1 cup of flour into the pot. Over low/medium heat stir constantly until the rue takes on a copper color.

When the rue is done, drop in the vegetables. Be careful not to splatter, the rue will be very hot. Cook the vegetables in the rue until they are tender.

Now add 2 - 3 large cans chicken broth and 3 or 4 bottles clam juice. Also add the cayenne pepper, salt, black pepper and chili powder to taste.

Finally add the shredded chicken and the sliced hot sausage. Let the entire mixture simmer for at least one hour over very low heat stirring occasionally.

When the gumbo is nearly done, cook the white rice per the instructions on your box. Then put 2 - 3 cups cooked rice directly into the gumbo above.

Ten minutes before serving add 2 pounds of large shrimp. Make sure the shrimp is de-veined and de-clawed before putting them into the gumbo.

Serve over rice with crusty bread.

This recipe is from Louisiana. It's been a big hit in our family for many years now. I'm sure you'll enjoy it. You can serve at least 10 people with this recipe. We never have 10 people to serve so we end up saving a good portion of it for later.

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Chicken Stir Fry Recipe - Spicy Chicken Broccoli Stir Fry

This is a healthy Chinese style stir fry that has a little bit of heat to it from chili oil. Chili oil is made from red chile peppers. Be sure to only use a little bit at a time, then do a taste test to ensure that you don't make it too hot for some people's delicate taste buds.

You'll also be using bok choy, which is a common green used in Chinese style cooking. Bok choy is a great source of calcium and vitamins C and A. It's also pretty tasty too. Most supermarkets will carry bok choy leaves in the fresh vegetable section.

To make this dish you'll need: 1 pound of bok choy or 7 stalks, vegetable oil, chili oil, 4 boneless skinless chicken breast halves - cut into 1-inch pieces, 1 package of frozen broccoli stir fry meal starter and chow mein noodles.

Prepare the bok choy by separating the leaves from the stems. Cut the leaves into 2-inch pieces and cut the stems into 1/4-inch slices. Set aside.

In a large skillet, heat up both 2 teaspoons of vegetable oil and 1 teaspoon (or less) or chili oil over medium high heat until hot. Add in the cubed chicken and cook, stirring constantly, for 5 to 7 minutes, or until chicken loses its pinkness.

Stir in the frozen vegetables, sliced bok choy stems and sauce packet from frozen vegetables. Cover pan and cook, stirring occasionally, for 6 to 8 minutes, or until vegetables are tender crisp.

Add in the bok choy leaves and cook, stirring constantly, for 3 to 4 minutes, or until leaves are slightly wilted. Sprinkle on chow mein noodles. Serve immediately.

Makes 4 servings.

Bonus Recipe: Turkey Cutlets and Zuccchini Stir Fry

To make this dish you'll need: tarragon vinegar, dried basil leaves, 2 garlic cloves - minced, 1 pound of turkey cutlets or fresh turkey breast slices, vegetable oil, 4 cups zucchini - sliced and fresh mushrooms - sliced.

In a small bowl, combine 2 tablespoons of tarragon vinegar, 1 teaspoon dried basil and 2 cloves of minced garlic; mix well. Brush this mixture all over both sides of turkey.

In a large skillet, heat up 2 tablespoons of vegetable oil over medium high heat until hot. Add in the turkey cutlets and cook for 2 minutes on each side, until turkey loses its pinkness. Remove from skillet and place on a serving platter. Cover to keep warm.

Using the same skillet, heat up 1 tablespoon of vegetable oil until hot. Add in 4 cups of sliced zucchini and 1 1/2 cups sliced fresh mushrooms. Cook, stirring constantly, until the zuchinni is crisp and tender. Salt and pepper to taste. Place vegetables on platter with turkey.

Makes 4 servings.

Are you trying to eat healthy? Consider taking a Japanese style lunch jar packed with nutritious goodies to school or to work with you.

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Crockpot Chicken Recipes With Veggies

While experimenting with slow cooker recipes you will notice that even though the recipes have a lot of variety there are still some common features. One of the most noticeable features is that crockpot recipes always have some type of liquid. That stops food from drying out. International crockpot recipes usually call for broth or wine, although some list water as an additive. Crockpots have a very clever design that results in their delicious, efficient way to cook things. The liquid heats up and evaporates, and when the steam hits the lid on the pot, it is sent back down as liquid, adding flavor and moisture to the ingredients.

Most people regard crockpot meals as those that are cooked in one pot, so never hesitate to add the vegetables, seasoning, meat, and rice or pasta that is called for in the recipe. Everything included in the ingredients goes well together. This is true for crockpot chicken recipes and dessert recipes and appetizer recipes. There will seldom be other appliances needed for the cooking, and you will love the easy cleanup.

A crockpot is also referred to as a slow cooker, because of the time used to complete the meal. The pot is made of fired clay which is usually glazed. It is set inside a metal housing with a heating element offering choices of cooking temperatures. It is hard to believe the crockpot has been around for over thirty years. Busy families and the occasional cook are thankful for this handy way to cook delicious meals and provide literally thousands of fantastic meals and desserts.

LOW and HIGH are the most common heat settings available on crockpots, although some offer other options including WARM. The glass lid makes the recipe work, as it prevents water vapor from escaping. As hard as it is for habits to change, be certain the family understands the lid is not to be lifted so they can get a better whiff of the fragrant aroma. Lifting the lid drops the temperature inside the pot, requiring additional cooking time of perhaps twenty or thirty minutes.

Veggies And Chicken Recipes

Crockpot appetizers, soups, and stews are delicious food items to make. You will find out that many chicken crockpot recipes list vegetables as ingredients, particularly celery and onion. Even crockpot appetizer recipes include veggies and chicken, offering healthy ingredients in a tasty snack. If you have yet to try a crockpot dessert recipe, this is a good time to browse through different recipes and see what is available. The slow cooker produces a healthy meal, as well as delectable desserts. Regardless of the food type you are looking for, traditional or international, you will be thrilled to see the plentiful variety of recipes.

Avoid using frozen foods in the crockpot. They take a long time to heat up, encouraging bacteria, and may not be warm enough to eat when the rest of the meal is ready. Another helpful tip is to defrost all frozen ingredients you will be using in the crockpot. That eliminates excess moisture and allows the food to reach 140 degrees F faster, keeping the recommended cooking time within range.

A lot of authentic crockpot recipes begin with basic foundations that are changed as chefs develop exciting new tastes and selections. If you enjoy a variety of foods and flavors, you might like to see other quick and easy crockpot chicken recipes which combine meat, vegetables and other quality ingredients for amazing results.

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How to Cook the Chicken Inasal From the Philippines

If you have never been into the Philippines, then grilling a Chicken Inasal will give you a taste of a very popular dish in that country. If you have been into the Philippines but have never tasted the Chicken Inasal, then this is your chance to compensate for the half of the trip that you missed.

The Chicken Inasal originated in Bacolod, Philippines, and it can be translated as "Chicken Barbecue." It is famous for the sweet, spicy and sour juice in the chicken that goes inside out after being roasted. It is usually served with garlic rice, a dipping sauce made of soy sauce and vinegar, and sometimes, people in the Philippines enjoy with a cold bottle of beer.

To have a taste of this goodness, first, you have to cut a whole chicken in half and over-night, apply a marinade made of ginger, lemon juice, soda, vinegar, brown sugar, onion, salt, and pepper. Before and while grilling, the chicken has to be regularly basted with annatto oil. This oil is made by heating corn oil with annatto seeds. Once the annatto seeds' aroma and color became prominent, salt, butter, and vinegar, were to be added while the oil simmers for a couple of minutes. You will know that the chicken is ready to eat if you take a look inside its meat and see that its color is now yellow-orange instead of white.

Now that you have the recipe for the Philippine's Chicken Inasal, it is time to call your friends, have a party and turn that grill on your backyard to enjoy the Chicken Inasal the way people from Bacolod do.

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How to Make a Quick and Easy Entree - Chicken Kiev - It's Ready in Minutes and is Sure to Please

For a quick and easy main course to serve family and friends, try this recipe for a delicious entree. This Quick and Easy Chicken Kiev is a great entree that doesn't take much time but will have others thinking you have been very busy in the kitchen. This recipe is also suitable for diabetics.

QUICK AND EASY CHICKEN KIEV

4 tbsps butter, softened to room temperature
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives
1 clove garlic, finely chopped
4 skinless boneless chicken breasts
3/4 cup seasoned bread crumbs
2 tbsp grated Parmesan cheese
3/4 cup flour
1 egg, beaten
1/4 cup vegetable oil

In a small bowl, mix butter, parsley, chives, and garlic. Divide the mixture evenly into fourths. Roll each fourth into a log and place logs on a piece of waxed paper. Cover logs and chill until firm. While the logs chill, pound the chicken breasts to 1/4-inch thick. Place one butter log atop each chicken breast. Roll up to enclose the butter log. Secure with a toothpick. In a shallow bowl, mix the bread crumbs with the Parmesan cheese. Coat the chicken bundles in flour, dip in egg and roll in the bread crumb mixture. Place on a waxed paper lined plate and cover. Chill until the coating is firm. (Just a few minutes.) Heat the oil in a large skillet over medium-high heat. Add chicken to skillet. Cook until golden brown and cooked through, turning to brown all around. This will take about 10 minutes.

Note: If you do not have fresh herbs, you can use the dried ones by using only 1/2 the amount listed.

Enjoy!

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For her other quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com.

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Mexican Cuisine - Chicken Enchilada Soup

The perfect soup for serving as an appetizer to a great home cooked Mexican style meal, the soup is hearty enough to be served as a meal all by itself. The combination of beef broth chicken broth and cream of chicken soup is what makes this soup unique. The green chilies and chili powder add just enough heat to give the soup a little bite, but not be overpowering.

For added color and flavor, consider adding a (14 ounces) can of fire roasted diced tomatoes to the soup, at the same time as the broth and other ingredients are being stirred in. For more heat, consider adding a chopped jalapeno or serrano pepper. Deep fry the tortilla strips until golden brown and drain on paper towels to add more crunch, and a bit more authenticity.

This is a dish everyone loves, it is easy to make, despite the long list of ingredients and well worth the small amount of time to create.

Chicken Enchilada Soup

Ingredients:

1 small White Onion, chopped
1 Garlic Clove, chopped
2 tablespoons Extra Virgin Olive Oil
1 (14 ounces) can Beef Broth
1 (14 ounces) can Chicken Broth
1 (10-3/4 ounces) can Cream of Chicken Soup
1 (4 ounces) can chopped Green Chilies
2 cups Boneless, Skinless Chicken Breast, cooked and shredded
1-1/2 cups Cold Water
1 tablespoon Worcestershire Sauce
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Fresh Ground Black Pepper
6 Flour Tortillas, cut into ½-inch strips
3 cups grated Monterrey Jack Cheese

Preparation:

1. Add olive oil to large stockpot. Heat over medium high heat.

2. Add onion and sauté 2 minutes. Add garlic and sauté additional minute.

3. Add beef broth, chicken broth, cream of chicken soup, chopped green chilies, shredded chicken breast, cold water, Worcestershire sauce, ground cumin, chili powder, and fresh ground black pepper to stockpot.

4. Reduce heat to low and simmer one hour.

To Serve:

1. Add tortilla strips and Monterrey Jack cheese to individual serving bowls.

2. Ladle hot soup into bowls and serve.

A cooking class is a fun way to learn soup making skills, or head over to http://www.SimplySoups.com and select from hundreds of soup recipes, each taste-tested with clear instructions and tips for insuring delicious soups.

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Best Crockpot Chicken Kickin Soup Recipes

Three cheers for the crockpot, which gives us the opportunity to make thousands of different recipes that we might not ever dare cook in a skillet or oven. Because of the low and high heat options, the less expensive meat cuts turn tender and avoid shrinkage in the crockpot. Spaghetti sauce, stew, and soup have high moisture content, perfect for crockpot cooking. Food should always be cut into small pieces so it cooks completely, and defrost meat before you add it to the crockpot. When shredded beef or chicken is called for, cook it first, shred it, and then add it to the crockpot. Many prefer to boil the meat and poultry, rather than cook it in the oven or a skillet.

Keeping Your Crockpot Clean

After the crockpot cools, fill the dish with soapy hot water. Let it soak for about twenty minutes. Scrub it with a cloth, nylon net pad, or plastic sponge. Pour the soapy water out, rinse it with hot water, and let the dish dry. The dish is slippery when wet, so hold it firmly.

Kickin Chicken Soup

One of the tastiest chicken soups you will ever eat, there are five main ingredients. Avoid lifting the crockpot lid after putting things in the crockpot, since steam escapes each time that is done and lengthens the cooking time. For a complete meal, make steamed white rice as a side dish, and prepare a green salad, too. Instead of dividing the soup when it is done, put it into a tureen, or unplug the crockpot and place it in the center of the table, with a ladle. Everyone can dish their own, adding it to the rice, or in a separate bowl.

If you want to use croutons instead of crispy oriental noodles, they are fun to make. Take four slices of your favorite bread and cut them into cubes. Place the cut bread on a cookie sheet and toast them in the oven. Let cool for a few minutes, then dip them into melted butter and put them back on the cookie sheet. Sprinkle dried herbs, such as rosemary, thyme, and parsley, over the toasted cubes and broil them to make them crisp. This is a fast process, so watch the croutons to be certain they do not burn.

Creamy and spicy, this soup will put the oomph back in your day. Be sure to wash your hands well after cutting the pepper. If you have sensitive skin, wear a pair f vinyl gloves before you work with the chili pepper.

What You Need:

4 chicken breasts, skin removed
6 cups milk
3 cans cream of chicken soup, 11 ounces each
1 cup sour cream
1 California green chili pepper
1 cup crispy oriental noodles
1 teaspoon ginger

How To Make It

Boil and shred the chicken breasts. Discard bones, if any.

Cut the chili pepper in half lengthwise. Discard seeds. Slice, then dice into very small bits.

Combine the chicken, milk, soup, sour cream, pepper, and ginger in the crockpot. Cover the crockpot and cook for 6 hours on low.

Divide the soup into 8 bowls. Sprinkle the crispy oriental noodles on top of each bowl of soup before serving.

Serves 8

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Boneless Chicken Thigh Recipes

Chicken thighs are often overlooked in recipes because of the popularity of boneless chicken breasts, which are more in demand. However, chicken thighs are juicier and much more flavorful. They are also very economical and if you are on a tight budget, there are lots of chicken thigh recipes you can make, whether you are looking for something international like easy chicken enchiladas or something for the summer like grilled chicken recipes.

You can use boneless chicken thighs in casseroles and stews and pretty much any dish where you would normally use chicken breast. You might like to use some chicken breast and some chicken thigh, for a contrast in flavors and textures.

How to De-Bone a Chicken Thigh

Bone-in chicken is cheaper than ones are which have been de-boned for you, so it is well worth learning how to take the bones out of your own. Taking the bone out of a chicken thigh is simple and it also means the chicken will have a shorter cooking time. If you are cutting up a whole chicken, you will need a sharp knife to slice through the joint where the drumstick meets the thigh. You will find the cartilage very soft so it is easy to cut.

Bone the drumstick using the same method as you used for the thigh. Cut along the top of the bone and slice deeply until the knife is touching the bone. You will be able to see the white bone in the cut you have made. Pull the bone upwards and away from the chicken thigh.

Cut into the chicken some more, so that you can remove the bone altogether. You will probably have to slice some more of the meat off the bone so you can get it out. Keep slicing away bits of sinew, tendons and skin until you have a boneless thigh.

Recipe for Crockpot Chicken Thighs in an Herby Orange Sauce

This is such a simple recipe and the fact that you can use a slow cooker means that you can leave this recipe to cook by itself all day while you are out. Serve this tangy citrus chicken dish with noodles or rice and perhaps some broccoli or beans on the side. This recipe serves four people.

You will need:

2 lbs skinless, boneless chicken thighs, in 1 inch pieces
Juice from 1 orange
Zest from 2 oranges
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crumbled dried rosemary
4 slices crumbled, cooked lean bacon
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
2 crushed garlic cloves
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
3 peeled, diced carrots
1 chopped onion
14 1/2 oz can diced peeled tomatoes
6 oz can tomato paste

How to make it:

Remove any visible fat from the chicken, then combine it with the orange juice and half the zest, tomatoes and their liquid, oregano, thyme, pepper, garlic, rosemary, onion, carrot, basil and tomato paste in a three and a half quart crockpot. Cover and cook on "low" for about six hours or until the chicken thighs are cooked through. Stir in the rest of the orange zest, the lemon juice, and sugar. Sprinkle the crumbled bacon over the finished dish.

There are many grilled chicken recipes that you can make with boneless chicken. Perhaps you fancy trying an international dish like easy chicken enchiladas and these recipes are so quick and easy. BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Barbeque Chicken Recipes That Win Competitions

If you are serious about winning the next cook off you go to and plan on using barbeque chicken recipes to do it, there are some important things to keep in mind on how to out cook the competition and make your recipe sing. It takes a delicate balance on the grill to win, and nothing is more important than that. So make sure you prepare yourself!

If you are grilling for competition, you must use charcoal! This is not an option. The difference between a charcoal grill and a gas grill is like the difference between using a toaster oven and a microwave. Would you microwave toast? No? Then why would you make a barbeque chicken recipe on a gas grill? There is no flavor in the flames, which are an essential key to your success in a cook off. I recommend Kingsford charcoal as they are the best quality available.

For the barbeque chicken recipe, make sure it contains a good balance of sweet and spicy. For the sweet, add some honey or teriyaki sauce to the mix. The sweetness acts as the yin to the yang of the spicy. The two are very much complimentary. For spicy, add some chili powder, ground pepper or cayenne to the mix and it will make your sauce taste amazing and with a nice kick as well.

When making barbeque chicken recipes for a competition, make sure your grill is set at a low temperature and the flames are very delicate, just right for cooking barbeque. You want to let your chicken sit at a low flame for about a half hour, and add the sauce at the end. If you add the sauce right at the beginning, you are bound to end up burning the sauce, which never tastes very good! So make sure to get a balanced sauce, cook slowly and add your sauce at the very end for the best barbeque chicken recipe at the cook off.

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Barbeque Chicken Recipes

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Fragrant and Tasty Vietnamese Chicken Recipes

Stir fried chicken recipes are usually associated with Chinese cooking but there is a whole new world of Asian flavor if you look at Vietnamese cuisine.

Vietnamese cuisine is known for using a mixture of delicate herbs and spices in one dish for subtle, complex flavors, which make it really good to eat.

Typical Vietnamese Ingredients

A lot of Vietnamese stir-fry recipes and other Vietnamese dishes use fish sauce. Vietnam is situated along the South China Sea coastline and fish is a common ingredient in this cuisine. Soy sauce, mint, lemongrass, basil, and cilantro are typical Vietnamese seasonings.

As well as chicken, pork, duck, goat and shrimp are used and some kinds of seafood. Beef is used but not in so many dishes. There are also a lot of Vietnamese vegetarian dishes because of the predominant Buddhist religion there.

How to Make Vietnamese Chicken Stir Fry

The following boneless chicken recipe is delicious served with boiled white rice or noodles. This makes enough for four people.

Do not be put off by the long ingredient list because a lot of the ingredients keep for a long time so you can use them in other recipes. You might need to get some of the ingredients from an Asian food store, like the fish sauce and bean paste.

Vietnamese Stir Fry Recipe with Chicken

You will need:

1 lb 8 oz boneless chicken breasts, sliced thinly
5 tablespoons lemongrass, chopped finely
1 red chili, sliced thinly
4 garlic cloves, minced
1 teaspoon ground cardamom
4 tablespoons sunflower oil
1 cinnamon stick
10 green onions, cut diagonally into 1 inch pieces
3 tablespoons ground bean sauce
12 oz green beans, in 2 inch lengths
1 carrot, in thin 2 inch strips
3 tablespoons fish sauce
1 handful peanuts
1 handful chopped, fresh cilantro leaves

How to make it:

Heat half the oil in a skillet over a medium heat, and then add the chicken. Cook it for 6 to 8 minutes, stirring often. Remove the chicken from the pan and drain it on paper towels.

Add the rest of the oil to the pan, and then add the garlic, lemongrass, chili, cinnamon, and cardamom, frying until fragrant. This will take about 3 minutes.

Add the green onions and fry for 2 minutes. Add the carrots and beans and fry for 8 minutes, stirring often. When the vegetables are cooked but still with a little bit of bite to them, put the chicken back in the pan. Add the bean sauce and fish sauce and stir fry everything until the chicken is warmed through. Discard the cinnamon stick.

Heat another pan over a medium heat and dry fry the peanuts until they are golden, and then chop them roughly. Divide the vegetables and chicken between 4 bowls and garnish with the cilantro and chopped, roasted peanuts.

With a family of six, a few things just are because they are. One of those things is the need to eat healthy and try to stretch the food budget at the same time. This can be extremely hard in a house of male carnivorous kids. One way we do this is with the use of boneless chicken and here website, BonelessChickenRecipe.com.

When you fancy a taste of the east, like stir fry chicken and lemon chicken are great options. Boneless chicken is a wonderful ingredient in eastern recipes because you can use a subtle and aromatic seasoning mix and still taste the chicken flavor. You will find Asian recipes like mandarin orange chicken, sweet plum chicken kabobs and easy chicken stir fry at her website.

One of the things you will learn while there is how to make beer can chicken like a pro. We all remember those wonderful cookouts as a kid with grandpa cooking that perfect chicken so juice and tender it practically falls off the bone. Well with the techniques, you will learn all that and more on the site you will find a simple and easy way to duplicate this on your own grill or even in your own oven. Chicken so delightfully, moist you can almost smell it through your monitor.

After all, just because you're trying to stretch the food budget doesn't mean you have to forget about good health and settle for boring bland food that no one wants to eat. We are sure that if it can work for our large family it can work for yours too. While there take a few minutes to add us to your favorite social bookmarking site so you can come back often and tell your friends at the same time.

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Coffee Chicken Wings? Oh Yeah, They're Great!

Who would have thought that the phenomenon of Buffalo Chicken wings would have led to the advent of chicken-wings-with-every-kind-of-sauce-in-the-world that includes COFFEE! Amazing, but true. Enjoy this recipe. I have and so will you and your buddies.

Chicken Wings have a relatively short history, but in the making of it, all kinds of variations on the theme have emerged. This delicious recipe is no exception! Since Labor Day is just around the corner, why not wow your friends and family with this interesting version of the easy appetizer known as "wings". You'll be glad you did!

What you'll need:

- 1 ounce butter

- 1/2 cup onion, finely chopped

- 3/4 teaspoon chile powder

- 2 drops hot sauce

- 1 cup barbecue sauce

- 2 Tablespoon honey

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1/2 cup coffee liqueur

- 2 Tablespoon Worcestershire sauce

- 1 teaspoon salt

- 20 chicken wings, cut in half

- salt and pepper, to taste

In a 2-quart saucepan melt the butter and saute garlic and onion over medium heat for about 3 minutes. Add the cumin and chili powder and cook, stirring the whole time for 2 minutes.

Next, blend in the coffee liqueur and cook to reduce the liquid by one-half. Then, you'll stir in the hot sauce, Worcestershire, barbeque sauce and the salt. Simmer for 5 minutes - afterwards, remove from the heat and add the honey. Set aside and allow the wings to cool.

You'll need to prepare the chicken wings by removing and discarding the tips. Then, cut or divide the wings in half at the remaining joint.

The secret to this recipe for your Coffee Chicken Wings is to marinate the wings in the cooked sauce for about an hour at room temperature or to make this an easy appetizer recipe, marinate the wings overnight in the refrigerator.

To cook, place the marinated wings on a broiler pan and sprinkle with salt and pepper and broil 5 minutes. Then, turn and brush with the remaining sauce and bake at 350 degrees F for 15 minutes. That's it!

Serve the Coffee chicken wings hot. The nice thing about this recipe is that it can be prepared a day ahead and can be reheated in the oven. EASY!

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups.

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Goodness of Eating Chicken Salad

It is known worldwide that chicken has become the most versatile kind of meat and considered to be the most easy to prepare dish that you can have. Aside from that many people in the world loves to eat chicken meat in whatever style they are being prepared. Now, I am going to share to you one of the most extraordinary dish that you could have in your dining table.

Are you accustomed to eating salad before eating the main course for the meal? If not, then you are ought to know that eating salad is very healthy for you since you will be eating 3-5 servings of vegetables a day and that would be great for your health. We will be having a kind of chicken recipe that is salad based. Why did we choose chicken as a part of the ingredients of this salad? Simply because chicken is widely known all over the world and it is very versatile as well. The combination of salad and chicken would surely create great wonders for you because of the indefinite taste that you could get from our recipe for today, the "Mexican Chicken Salad."

What are the ingredients that you are going to need for this recipe?

Ingredients:
2 cups cooked chicken, chopped
1/2 cup Monterey jack cheese, shredded
1/2 cup cheddar cheese, shredded
1 avocado, diced
1/2 cup olives, chopped
1 tomatillos (also known as a Mexican Cherry tomato), chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions, chopped
Black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles, minced
2 teaspoons sun-dried tomatoes (oil-packed), minced

Directions:
1. Evenly mix the first 10 ingredients together.
2. Wet with mayonnaise, using more or less as desired. Heap in 4 decorative serving dishes, add the minced green chilies and minced sun-dried tomatoes on top. Freeze for 1 hour.
3. Serve up with corn chips or crisp-fried tortillas as a light lunch.

Now, you will be enjoying the salad with a Mexican touch, it is like eating in the haven of the Latin country. You do not have to worry about what your family would comment about your dish because this is such a great food to have in your table.

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Slow Cooker Chicken Stew and Dumplings

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: [http://www.supercookbooks.com]

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Applebee's Cheese Chicken Tortilla Soup Copycat Recipe

I don't know about you, but I love eating out at restaurants. The problem is that my budget doesn't always support it since even a simple meal out at a restaurant can cost an arm and a leg. The good news is that rather than having to miss out on your favorite meals because you are on a limited budget you can use a "copycat recipe" to make your favorite restaurant dishes at home.

These recipes are reverse engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that instead of having to pay the huge price tag for a restaurant meal, you just pick up the ingredients at the grocery store and make it yourself for a fraction of the cost. Not only that, but by making it yourself you get leftovers, too, which is always a good thing!

As an example, here's a copycat recipe that I have for Applebee's Cheese Chicken Tortilla Soup.

2 tsp. minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsp. finely minced jalapeño pepper (optional)

1 tsp. sugar

1/2 tsp. hot sauce (optional)

1 tsp. chili powder (optional)

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken, cubed or pulled

1 Cup cream

1/4 Cup non-fat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at 165ºF. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 servings

This recipe is delicious and is really great for cold winter nights since soup is always a warm, filling meal. One of the great things about this recipe is that it makes enough to feed an entire family and is pretty cheap to make. Even if you just have one or two people to feed the leftovers can be easily stored and feed you for a few days. It's a great way to get restaurant-style soup on an eat at home budget.

Find out where to get more great copycat recipes [http://recipesfromrestaurants.info/] from your favorite restaurants like The Olive Garden, KFC, Applebee's, Chili's, Taco Bell, Pizza Hut, Outback Steakhouse, and many others at [http://recipesfromrestaurants.info/]

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Chicken Crock Pot Recipes

The crock pot is used for cooking meat for a long period of time. The crock pot boils at a very low temperature. This way the actual cooking last longer. But doesn't require supervision as there is no risk of over-cook.

The best meat to use for these recipes is the chicken. The chicken meat is healthy and cooks great in the crock pot. The chicken is fat free so the cooking is slow and perfect. The chicken recipes take about 5 hours to cook.

Here is one of the best recipes for chicken. The recipe is an All Day Chicken.

What you need for this chicken crock pot recipe: orange juice, chicken stock, tomato paste, salt, pepper, sugar, soy sauce, garlic, oil, ginger, milk, water and the actual chicken.

First step when preparing a recipe to mix together the marinade ingredients. This has to be done the night before the actual cooking takes place. You have to mix all the ingredients together with the chicken in a large container. Then you must close the the container as well as you can. And the put it in the refrigerator.

In the morning all you have to do is pour the entire mix from the container into the crock pot. Let it boil slowly for 6-8 hours. After that turn the fire to high. And after one more hour the chicken is ready to be eaten.

This is the beauty of the chicken crock pot dishes. They are extra delicious and don't require too much effort on your side. It's true that a recipe does require a lot of time. In this case requires a whole night and day, but it's time in which you don't have to supervise the crock pot. Such recipe will surely impress your guests and it's great because you can spend your time cleaning or cooking other dishes. As the meat cooks by itself even if you do not give attention to it.

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Tex Mex Recipes That Are Okay For Diabetics, Too - Chicken Enchilada Casserole and Chili Con Queso

Two recipes for very tasty Tex Mex foods that are perfect for your family's table. And they are perfect for diabetics, too. If you have diabetics in your family or among your guests there will be no reason to prepare a second entree for them. Choose from Gold's Chicken Enchilada Casserole or Chili Con Queso. The Queso is great for sitting around in front of the TV watching football or other sport.

CHILE CON QUESO

1 lb ground beef

1 can kidney beans

1 can (8-oz) tomato sauce

1 tsp salt

1/2 cup chopped onion

1 can (16-oz) diced tomatoes, chili ready

chili powder to taste

dash of red pepper

shredded cheddar cheese

In a large deep skillet, brown the ground beef with the onion. Pour mixture into a colander and drain well. Rinse with hot water and drain. Wipe excess drippings from pan with a paper towel. Return mixture to skillet and add the beans, tomato sauce, salt, tomatoes, chili powder, and red pepper. Stir to blend ingredients well. Cover skillet and simmer for 30 minutes, stirring occasionally. Top individual servings with the cheese and serve with baked tortilla chips.

GOLD'S CHICKEN ENCHILADA CASSEROLE

2 chicken breasts

2 tbsp vegetable oil

1 onion, chopped

1 can (28-oz) diced tomatoes with green chilies

1 can (8-oz) tomato sauce

1 pkg enchilada seasoning mix

1/2 tsp garlic powder

1/4 cup fresh chopped parsley

1 pkg (6-oz) corn tortillas

1 can (3.8-oz) sliced black olives

2 cups shredded Monterrey Jack cheese

Preheat oven to 350 degrees. Cook chicken breast in a skillet with a small amount of water, until tender. This takes about 15 minutes. Allow chicken to cool before shredding. Heat the oil in a large skillet and add the onion; saute until tender. Add the tomatoes, tomato sauce, enchilada seasoning, garlic powder and parsley, stirring to blend together. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes. Place a third of the corn tortillas in the bottom of a 9 x 13 x 2-inch baking dish that has been lightly sprayed with nonstick cooking spray. Pour a third of the meat mixture over the tortillas and layer with a third of the olives and a third of the cheese. Repeat layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.

Yield: 8 servings of 1 cup each. Per serving: 320 calories, 25 g carbs, 21 g protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

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Chicken Tortilla Soup - Where to Get the Best Darn Soup When You're in That Mexican Soup Mood!

If you've got an insane hankering for some chicken tortilla soup, but don't know how to make it, then you're pretty much stuck having to go out and get it right?

Well not necessarily but more about that later.

First let's talk about where you CAN go out and get the best chicken tortilla soup.

Places That Have the Best

There's really nothing worse than wanting something so bad, like the way you might crave a soup, (especially one as good as tortilla soup) but not wanting to waste a trip going to a restaurant where they just don't do it right. Don't you hate that.

Where do you go when you want something that is so...well...so specific I guess you can say. I mean you really just can't head out to the diner on the corner and expect to get some good chicken tortilla soup. They're just not going to do it. I mean most diner's can't even mix up a good French Onion Soup for heaven's sake. My wife once went to a diner and the French Onion Soup was basically chicken broth with some onions and soggy bread. Not even an attempt to make it look brown.

That was horrible, and you know that went right back. So you know that if a diner can't even muster up something that simple, then they're likely not going to pull off something like this soup recipe. Of course I'm sure there are some diners who knock it out of the park with the tortilla soup, but for the most part you're going to have to go somewhere else other than a diner.

Types of Restaurants to Go for Tortilla Soup

Now you may not believe it but actually the best place to go for this sort of soup is to one of the chain restaurants. Here's why. Usually the way these restaurants make something like a soup, or any food for that matter is tested, and improved, and tested some more until it gets rave reviews by customers of their restaurants.

So you can almost be sure that if you're going to a restaurant like Houlihan's, or Friday's, or On the Border then you're going to get some really good chicken tortilla soup.

Now the one's above I've mention are all good. Actually I don't know about Friday's...in fact I don't know if they even have it, but I do know that On the Border has some tremendous tortilla soup. Houlihan's I recently had and it was OK. Not great, but I would get it again. The chunks of chicken in theirs was actually the best part.

My Very Favorite Chicken Tortilla Soup with a Different Name!

For the most part this soup is simply chicken broth, Mexican seasoning, onions, corn, and tomatoes (salsa)...with some sort of tortilla chips and shredded cheese on top. But though so simple, finding a restaurant who gets it right seems to be a challenge for me.

But one of the best that I've ever tasted was from Chili's. Wow, the head chef's there at Chili's, wherever they are, got this one right. Oh in case you go there looking for it though, it's actually called Chicken Enchilada Soup. Little play on Mexican terms I suppose, or maybe that's why it's so much better, maybe there's some enchilada sauce mixed in there somewhere.

Either way, hands down they've got the best chicken tortilla soup that I've tasted and I've looked high and low.

An Even Better Way to the Best Foods from the Best Restaurants...

But here's the thing. I've been eating at restaurant after restaurant to find the best chicken tortilla soup and yes Chili's is the best. But who wants to get in the car and drive down to Chili's or any restaurant for that matter every you want to eat some darn soup. Not me!

That's not counting the expenses. You can make your own pot of the stuff for the same price as you pay for one bowl. So that's why I searched high and low looking for Chili's Chicken Tortilla Soup (or Chicken Enchilada Soup rather) and finally found a source that gave the recipe so perfect that it's nearly exactly like eating there.

I've made this recipe and several other secret recipe's from their amazing compilation and they've all been spot on. If you want to see these recipes for yourself, and stop spending money out at restaurants when you can make your own for the fraction of the price...while also impressing people with your cooking skills then click here now!

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Chicken and Rice Casserole Recipe - Buffalo Chicken Casserole

A tantalizing mix of chicken, rice, blue cheese dressing and buffalo wing sauce.

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon olive or vegetable oil

1 pound boneless skinless chicken breasts, cut into thin strips

1 cup celery, thinly sliced

1 (14.5 oz.) can stewed tomatoes, undrained

1/2 cup buffalo wing sauce

1/4 cup blue cheese dressing

Directions

Preheat oven to 350 degrees. Prepare an 8-inch square baking dish with cooking spray.

Cook rice in water for 20 minutes as directed on package.

In a large skillet, heat the oil over medium high heat. Add the chicken and celery. Cook for 5 to 7 minutes; stirring frequently until the chicken is no longer pink. Remove from heat.

Open the can of tomatoes and cut up the tomatoes while still in the can. Stir the tomatoes and wing sauce into the chicken mixture.

Spoon the cooked rice into the baking dish. Spread the chicken mixture over the rice - do not stir.

Bake for 25 to 30 minutes or until hot in the center. Drizzle blue cheese dressing over the top.

=> Chicken and Rice Casserole Recipe: Easy Chicken and Rice Casserole

Just put five simple ingredients together and walla! You've got a tasty meal.

6 skinless, boneless chicken breast halves, cut into bite size pieces

2 cups milk

2 cups uncooked white rice

2 (10.75 oz.) cans cream of chicken soup

1 teaspoon seasoning salt

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

In a bowl, combine the milk, rice, soup and the seasoning salt; mix well. Pour mixture into prepared baking dish. Add the chicken.

Cover baking dish tightly with aluminum foil and bake for 90 minutes or until the rice is completely done; stir every 30 minutes while cooking.

Uncover baking dish and bake for another 15 minutes to let rice turn brown.

=> Chicken and Rice Casserole Recipe: Cheesy Chicken and Rice Casserole

An unbeatable flavor combination with chicken, rice and cheese.

4 skinless, boneless chicken breast halves, cut into bite size pieces

Salt and pepper to taste

2 cups cooked white rice

1 (10.75 oz.) can cream of chicken soup

1 (10.75 oz.) can cheese soup

2 cups frozen broccoli florets

1 cup onion, chopped

2 cups Cheddar cheese

4 slices soft bread cubes

Directions

Preheat oven to 350 degrees.

Season the chicken with salt and pepper and place in a microwave safe dish. Cover dish and microwave for 5 to 6 minutes. Turn chicken over and cook for another 2 to 3 minutes or until chicken is no longer pink. Let cool.

In a 9x13-inch baking dish, combine the chicken, rice, broccoli, onions, and the soup; mix well. Sprinkle cheddar cheese on top, then bread cubes.

Bake for 20 minutes or until the cheese is melted and bubbly. Bread on top should be crunchy.

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Cajun Chicken Recipes

These cajun chicken recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some cajun chicken recipes:

>>Cajun Chicken Pasta

2 boneless skinless chicken breast halves in thin strips

1 c heavy cream (1 to 2)

1 green onion sliced

1/4 ts salt

1/4 ts basil

1/4 ts lemon pepper

1/8 ts garlic powder

1/8 ts pepper

2 tb butter

2 ts cajun seasoning

4 lg fresh mushrooms sliced

4 oz linguini cooked & drained grated parmesan cheese optional

8 sl green pepper

8 sl sweet red peppers

Place chicken and cajun seasoning in a bowl or resalable plastic bag; toss or shake to coat. In a large skillet over medium heat, sauté chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushrooms and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss; heat through. Sprinkle with parmesan cheese if desired.

>>Cajun Chicken Wings

2 1/2 lb chicken wings separated an

2 ts garlic powder

1 c flour

1/2 c cajun seasoning oil for frying

2/3 c louisiana hot sauce.

3/4 c plain yogurt

In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and marinate overnight in the refrigerator. The following day, mix together flour and cajun seasonings in a bowl. Remove chicken from the marinade and coat evenly in flour mixture. In a wok or deep fryer, heat oil to 370f. This can be achieved by heating over medium high heat.

Use enough oil to cover 4 to 5 chicken wings at a time. Deep fry wings for approximately 8 minutes. Drain on paper towel. Serves 2 to 4

That's it for today! If you want more cajun chicken recipes just check below:

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Making Crockpot White Chicken Chili

There are a number of different reasons why people make Crockpot white chicken chili. One of the most common reasons is that the person has trouble handling the acid that is inside of normal chili products. Of course, the other reason you might find a person mentioning is that it is a healthier alternative to the regular chili that people make.

While you are making this delicious dish, do not feel like you do not have too many variations you can do. You can actually mix things up by using white meat over dark meat or even throwing in turkey from a leftover meal if you have that too. There are no limitations to the different dishes that you can make and you should focus on getting the best flavor possible, over just going through the motions.

This also means that you take a moment to look at how you can change up the standard flavor as well. While you might have some basic ideas in your mind, you will find that you can add in a number of unique items that are not going to take away from the actual flavor of your dish. Instead, they will offer you a level of richness that people will be talking about for a long time to follow.

One of the commonly missed items in this dish is using salt and pepper properly. While recipes might have guidelines to how much should go into the dish, you will want to ensure that you take a moment and taste your Crockpot white chicken chili. This way you can verify that it tastes amazing to you.

What follows is just one choice that is available. There are some variations from your standard recipes that you can find online. Take a moment to review what is inside of it and determine how you might change things up to ensure that this Crockpot white chicken chili suits the needs of you and your family as well.

Spicy Crockpot White Chicken Chili

What You Will Need

2 pounds cubed chicken breast
1 chopped medium onion
3 cans white beans
2 cups chicken broth
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 cup heavy cream
1 cup water
1 cup diced green chilies
1 cup Monterey cheese
1 cup jack cheese

How to Make It

Put your chicken, onions, garlic, and water into the slow cooker and cook for 30 minutes on high. Turn it down to low and then add in your beans, chilies, and seasonings and allow the mixture to cook for 6 -8 hours. 30 minutes before serving add in your heavy cream and cheeses and then allow to heat up. Serve warm.

On our website, you will find a number of crockpot recipes that can help make your next meal simple. No matter if you are going to be making a beef stew or a crockpot white chicken chili all the information you need to create the perfect dish can be found there.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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