Marabella Chicken

Marabella Chicken

¼ cup Italian seasoning
1 jar capers
½ tsp black pepper
½ cup olive oil
1 tsp. salt
½ cup lemon juice
1 cup prunes
1 jar Spanish olives
2 Tbs. garlic
1 bay leaf

Place 8-10 chicken breasts in a large bowl with lid. Pour all the above ingredients over chicken and marinate at least 4 hours. (Can marinate overnight.) Spray a cookie sheet and place chicken and marinade on sheet. Mix together ½ cup brown sugar and ½ cup apple juice and pour over chicken. (You may need 2 cookie sheets.) Bake 325˚ for 40 min. Serve on a tray.

Indian Chicken Curry

Indian Chicken Curry

Ingredients:

1.5 lbs of boneless/skinless chicken thighs (I used chicken breast)
3 tbsp Canola oil
1 Yellow onion sliced
2 cloves garlic minced
2 tbsp fresh ginger chopped (I used ground ginger like 1/2 tsp)
1/2 cup tomato sauce
2/3 cup chicken broth
2/3 cup plain yogurt
2 tsp Garam Marsala
2 tbsp cilantro chopped
1/2 cup roasted cashews chopped (I didn't use this)

1. Brown the chicken in oil
2. Using a slotted spoon transfer the chicken to a plate
3. Add onion to the drippings and saute for 4-5 minutes
4. Stir in garlic and ginger, saute until softened about 1 minute
5. Stir in tomato sauce and chicken broth
6. Return chicken to the sauce and bring to a simmer
7. Reduce heat to medium-low for about 20-25 minutes
8. Remove from heat and let stand for 5 minutes
9. Stir in yogurt garam marsala and 2 tbsps of cilantro
10. Serve over a bed of rice and sprinkle with cilantro and cashews


Don't add the yogurt too soon or it will curdle!

Chicken Parmesan

from Sisters Cafe blog
Sauce Ingredients:

2 Tb. olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tbs. sugar
1/2 tsp basil
1 tsp. oregano
3/4 tsp. salt
1/2 tsp. pepper

Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.

Chicken Ingredients:

1-2 lbs chicken breasts
2 eggs
Italian breadcrumbs
1/4-1/2 cup olive oil
8 oz very thinly sliced mozzarella
1/4 cup Parmesan cheese

Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9x13). Put one thin slice of mozzarella and sprinkle with Parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated Parmesan cheese.

Lowfat version:
skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses then top with sauce. Bake a little longer- more like 40 minutes.

Yummy Chili Cheese Bundles

Ingredients:

12 Rhodes Texas rolls, thawed but still cold
1/2 cup chopped onion
2 garlic cloves, minced
2 Tbs. oil
2 1/2 cups cooked diced chicken
1/2 cup chili sauce
1 8 oz package cream cheese
1 cup grated cheddar cheese
flour

Directions:

In skillet saute onion and garlic in oil until onion is tender. Then drain. In a bowl, combine onion and garlic, chicken, chili sauce, cream cheese and cheddar cheese. Flatten each roll into a 6-inch circle and dust with flour. Turn flour side down. Spoon about 1/3 cup mixture onto the center of each roll. Pull opposite edges up, pinch together and tuck under forming a center seam. Pinch side edges and tuck underneath. Place filled bundles in jumbo muffin tins or on a large baking sheet, sprayed with non-stick cooking spray. Cover with sprayed plastic wrap. Let rise 15-20 minutes. Remove wrap and bake at 350 degrees for 25 minutes or until golden brown. Remove from pan and serve warm.

Lemon Chicken

Ingredients:

Chicken

Batter:
1 egg
2/3 cup milk
1 Tbs. oil
1 cup flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt

Sauce:
1 cup water
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/4 cup lemon juice

2 Tbs. cornstarch
1/4 cup cold water
1 Tbs. butter

Directions:

Slice chicken breasts into 2 in pieces. Put into batter all at once. Fry a few pieces at a time until golden brown in deep oil. Arrange on shredded cabbage or lettuce. Sprinkle with chopped almonds. Pour sauce over.

Sauce directions:
Mix first 5 ingredients together and bring to a boil. Add cornstarch mixed with the cold water. Cook to thicken. Add butter.

Parmesan Chicken

Ingredients:

12-16 chicken tenders-thawed
1 package club crackers (or Ritz)
1/4 cup Parmesan cheese
1/2 tsp. garlic powder
2 eggs beaten
4 Tbs. butter

Directions:

Preheat oven to 350 degrees. Out butter on a cookie sheet and melt in oven. Crush crackers. Mix with Parmesan and garlic. Dip chicken in eggs, then in cracker mixture. Place chicken in melted butter on cookie sheet. Bake at 350 for 35 minutes.

Corned Beef and Cabbage

I made this for St. Patrick's day. Found the recipe at allrecipes.com
Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges
  

• Directions
  1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Chicken Cordon Blue

My mom makes this dish a lot. Of course she never uses a recipe so this is what she told me over the phone. It is super easy, you just have to try it out.

Ingredients:

chicken

sliced ham

sliced swiss cheese

butter

Pepperidge farm herb seasoned stuffing

Get as many chicken breasts as you want. If the chicken breasts are really large then I slice them in half, okay I am blanking of the term for how you cut it... I want to say sagitally. Does that make sense? Cut it so that it looks the same but you have two of them. Ask me to explain later, I clearly can't do it now.

Pound chicken out so that it is pretty thin but try not to tear it.

Get your swiss cheese and role it up inside the ham and then roll the ham inside the chicken. Dip the whole thing in butter and then in your dressing and then place in a baking pan. Make sure the all the chicken sides are tucked in so nothing leaks out. Kind of like enchiladas.

Then cook at 350 degrees for about half and hour or until it is cooked. My over is so weird, so I am not sure exactly how long it will take in a normal oven.

Sauce:

1/2 cup sour cream

1 can cream of chicken soup

1 tsp lemon juice.

mix all of them together and heat up on stove.

serve with rice

It really is very easy, just call me if you need help.

Cranberry Roast

Found this on The Sisters' Cafe website. They adapted it from Recipe Corner and A Year of Slowcooking. I served it with rice, but I think it could go either way.

Ingredients:
1/2 onion, thinly sliced
1, 2-4 lb roast (I used pork)
2 Tbsp. soy sauce
1 can whole berry cranberry sauce (I used homemade)
Salt and pepper, to taste

Directions:
1. Place the rings of onion in the crock pot.
2. Place roast in crock pot on top of the onions.
3. Sprinkle the roast with salt and pepper to taste (salt might depend on how if you have regular or low-sodium soy sauce).
4. Pour the 2 Tbsp. of soy sauce over the top of the roast.
5. Pour the cranberry sauce on top of the roast.
6. Cook on low for 6 hours.
7. About one hour before serving, shred the pork so it can soak up all the juices.

Easy Chicken Noodle Soup

This is a slight modification of a recipe from Allrecipes.com. You could probably cook the noodles in the pot, but I ran out of room since I doubled the recipe. I just added them at the end, which worked for me. I also used whole-wheat egg noodles and I thought they worked great. Additionally, I added a little bit more carrots and celery than called for because, why not, right? Apparently the soup freezes well if you don't add the noodles in, but I can't vouch for that.

Ingredients:
1 T. butter
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1 cup sliced carrots
1/2 tea dried basil
1/2 tea dried oregano
4 (14 ounce) cans chicken broth
1 (14 ounce) can vegetable broth
1/2 pound chicken, cooked and chopped or shredded
1 1/2 cups egg noodles

Directions:
1. In a large pot over medium heat, melt butter.
2. Cook onion and garlic about 2 minutes.
3. Add celery and carrots and cook about 3 minutes.
4. Add basil and oregano and stir.
5. Pour in chicken and vegtable broths and stir.
6. Add chicken and stir.
7. Bring to a boil.
8. Reduce heat and simmer for 20 minutes.
9. Mix in noodles and serve.

Chicken Enchilada Pasta

Originally from My Kitchen Cafe. I used whole-wheat pasta and omitted the chilies because I could only find medium green enchilada sauce instead of mild. It worked great! You can garnish with extra sour cream, cheese, diced tomatoes, green onions, or crushed tortilla chips. I didn't try any of these and still thought it was really good. Can't really go wrong with lots of sour cream and cheese!

Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut into slices
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Directions:
1. Bring a large pot of water to a boil.
2. Cook the pasta until tender.
3. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion.
4. Cook for 2-3 minutes until onion is translucent.
5. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender.
6. Add the cooked chicken, green chilies, spices, enchilada sauces and olives.
7. Let the sauce simmer for about 8-10 minutes.
8. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).
9. Pour the sauce over the hot pasta.

Shrimp Jambalaya

Shrimp Jambalaya
by: The New Creative Crock Pot Slow Cooker Cookbook

12 oz boneless skinless chicken breasts
8 oz smoked sausage of your choice
8 oz smoked ham, diced
1 green pepper, finely chopped
1 med onion, chopped
2 stalks celery, finely sliced
4 cloves garlic, minced
1 - 14.5 oz can whole tomatoes
1/3 c. tomato paste
1 c. chicken broth (or 1 bullion cube and 1 c. water)
1 Tbs dried parsley
1.5 tsp dried basil
1/2 tsp dried oregano
1.5 tsp prepared hot sauce
1.5 tsp cayenne pepper
1 tsp black pepper
salt to taste
1 lb. fresh shrimp
4 cups cooked rice

Cut chicken into bite sized pieces. Add all remaining ingredients, except shrimp and rice to crock pot.

Cover, cook 8 - 10 hours or on high for 3-4. Add shrimp during last 30 minutes of cooking.

Serve over rice when ready to serve.

*You can eyeball the meat proportions, and include/exclude what meat you want. You can also just buy Cajun seasoning to save some time on all the spices if you think you'll use it.

Kalua Pig - Mainland Style

This recipe comes from my Aunt Michelle who lives in Kona and my cousin Rachel. Definitely a traditional luau fare, but much easier than roasting a pig underground!

Ingredients:
Pork Butt/Shoulder
2 TBSP ginger (grated)
1/4 Cup Liquid Smoke
Rock Salt/Sea Salt Crystals
1 Cup Chicken Broth
Chopped Cabbage (optional)

Directions:
1. Brown the outside of the meat using your favorite seasoning salt (optional, I didn't).
2. Mix liquid smoke and ginger together and rub into the meat.
3. Then rub meat with salt.
4. Place meat in crock pot and pour in remaining liquid smoke mixture and chicken broth.
5. Cook on low setting for 8-10 hours.
6. Add salt as necessary.
7. When ready to serve, separate from the bone and pull apart, removing any visible fat.
8. Mix in cabbage and serve over rice.

Hint: The real flavor comes from the liquid smoke and the rock/sea salt so be generous with both.

Super Easy Pork Tacos

My sisters would talk about this pork and I thought it sounded too easy to be that good, but it's is really easy and makes really good pork. Size doesn't matter too much, just pick something that works.

Ingredients:
1 jar of salsa
1 pork roast

Directions:
1. Put roast in crockpot.
2. Pour salsa over roast.
3. Cook on low for 6-8 hours, until meat can shred with a fork.
4. Use shredded pork as meat for soft tacos (or quesadillas or whatever else).

Tropical Chicken Sandwiches

I serve these in whole-wheat pitas. Super easy and yummy!

Ingredients:
1 - 12.5 oz. can chicken (drained)
1 - 11 oz. can mandarin oranges (drained)
1/2 cup crushed pineapple
1/4 cup shredded coconut
1 T. milk
1/2 cup mayo (I used light)
1/2 tea. garlic salt
1/2 tea. sugar

Directions:
1. Mix together well.
2. Serve on croissant rolls or in whole-wheat pitas.

Chicken Crescents

To make this really easy, I just used canned chicken. FYI - I tend to have leftover chicken mixture.

Ingredients:
1/2 tea. pepper
8 oz. cream cheese
4 tea. butter, softened
2 c. chopped or shredded cooked chicken
2 pkgs. crescent rolls
Melted butter
Bread crumbs

Directions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients in a bowl.
3. Add chicken.
4. Open and lay out uncooked crescent rolls.
5. Drop a small ball of chicken mixture on wide end of uncooked crescent roll.
6. Roll up.
7. Dip roll in melted butter and roll in bread crumbs.
8. Bake for 20 minutes.

Taco Soup

Super easy, super good!

Ingredients:
1 can chicken
1 can kidney beans
1 can black beans
1 can corn
1 can stewed tomatores
1 can tomato sauce
Taco seasoning to taste

Directions:
1. Warm chicken in bottom of saucepan, season it with taco seasoning.
2. Add all other ingredients.
3. Simmer until warm.
4. Serve with grated cheese, sour cream, and tortilla chips.

Cheese Fondue

This can be made with any type of grated cheese. Buy stuff already cut up to make it super easy.

Ingredients:
2 - 10 3/4 oz. cans condensed cheese soup
2 cups grated sharp cheddar cheese
1 T. Worcestershire sauce
1 tea. lemon juice

Directions:
1. Combine all ingredients in pot and cook on medium-low until smooth.
2. Serve with fondue items such as:

• grape tomatoes
• cut up hot dogs or li'l smokies
• carrots
• apples
• broccoli
• cauliflower
• string cheese
• celery
• bread cubes

Everyone's Favorite Stuffed Pasta Shells

Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce

Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.

Chicken Fajita Tostadas

I got this from another blog. They are so delicious.

Chicken Fajita Tostadas

2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar


1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.

2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.

3. Top tortillas with chicken and veggie mixture, and then top with salsa.

3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
1 jalapeno
1 lime
salt and pepper
Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.