Crock Pot Chicken by Pat Miller

Mix:

1/2 cup of mayo

1/3 cup of Panko bread crumbs

1/3 cup Parmesan cheese

1 tsp. of Italian seasoning

Spread:

The above mix all over pieces of chicken and place  in your crock pot.

Cook:

Low setting in crock pot  5-6 hours

Sweet and sour chicken

I received a new cookbook for Christmas—it’s a family compilation by the Shaw family, 5 of whom I met blogging and now read and enjoy regularly on Facebook. Their mother Ruth Baird Shaw went back to college after her Methodist minister husband died and became a Methodist minister.  All the children are grown with grandchildren and are quite successful and interesting people—and they have collected in 2 editions, family recipes. With photos.  As I was browsing (always looking for the easiest and quickest) I noticed “Ricky and Lyn’s Sweet and Sour Chicken.” I think Lyn is Joan’s daughter. 

With only 4 ingredients and minimal prep, this looks like one I would take to a church pot luck.

8 boneless chicken breasts

1 8 oz. jar peach or apricot preserves

1 8 oz. bottle Catalina dressing

2 envelopes onion soup mix

Mix all ingredient except chicken breasts.  Place chicken in casserole dish.  Pour mixture over the chicken breasts.  Bake covered for 1 hour at 350 degrees.  Remove cover and bake an additional hour.

This was submitted by Joan Shaw Turrentine, and Carol Shaw Johnston who was the compiler of the cook book comments that she has made this recipe several times and usually splits the recipe among 3 pans and freezes 2 of them for meals later.  It freezes really well.

How to make schmaltz

https://www.splendidtable.org/story/how-to-make-schmaltz

We eat a lot of chicken, particularly thighs—that’s the best flavor because of the dark meat.  I prefer to buy it with skin on and bone in because the flavor is better. Sometimes I cook one to have broth on hand, and skim it.  However, I always remove the skin before baking because it just looks and feels slimy.  Well, little did I know this can be rendered to chicken fat and then used in various recipes. The skin and fat can also be purchased at butcher counters.  As much chicken as we eat, that shouldn’t be necessary.

• Skin and fat from 8 chicken thighs (or 2 cups/450 grams miscellaneous reserved chicken skin and fat)
• 1/4 cup/60 milliliters water
• 1 Spanish onion, cut into medium dice

Yield: 1/2 cup/120 grams schmaltz and 1/2 cup/60 grams gribenes (craclkings)

https://www.bonappetit.com/recipe/hard-cider-gravy-chives

http://www.countymarketnorthbranch.com/Recipes/RecipeFull.aspx?RecipeID=33011  Looks like it’s tasty in place of butter for mashed potatoes.

https://www.myjewishlearning.com/the-nosher/why-schmaltz-is-your-secret-weapon-for-the-best-thanksgiving-sides/?

A new way to fix chicken

I got a new recipe in September for crock pot chicken, but I decided to use it also for baked chicken thighs, and the sauce/paste makes a wonderful spread for crackers.  Mix Panko crumbs, mayonnaise, Parmesan cheese and Italian seasoning into a paste like texture, and then spread it on the thighs before baking (I always remove the skin, see above note).  Bake at 350 for about 45 minutes.  Quite yummy.

Crockpot Chicken, Pat Miller’s recipe

Mix together

1/2 cup mayonnaise

1/3 cup Panko bread crumbs

1/3 cup Parmesan cheese

1 Tablespoon Italian seasoning

Spread the mix over the chicken (I used 6 boneless thighs, but could be more—that’s what I had on hand)

Cook on low 5-6 hours in the crockpot.

September 2018, from my visit in Illinois

We’re having this tonight with tossed salad and baked butternut squash.

Quick and Easy 15-Minute Sautéed Chicken Breasts with Mustard and Tarragon

Prep and Cook Time: 15 minutes—[that said I always have trouble getting this right—haven’t tried it yet—and I usually skip the garlic]. From the newsletter of The World’s Healthiest Foods, which I enjoy because of the good research and documentation, and a minimum of trendy opinion.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 5 medium cloves garlic, pressed
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 TBS Dijon mustard
• 1 TBS + 1/2 cup chicken broth
• 2 tsp honey
• 1 TBS chopped fresh tarragon (or 1 tsp dried tarragon)
• 2 TBS chopped fresh parsley (or 2 tsp dried parsley)
• salt and white pepper to taste

Directions:

1. Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
2. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
3. While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
4. Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
5. While chicken is cooking, chop herbs and add at end with salt and pepper to taste.

Serves 4

Serving Suggestion: Serve with

• Mediterranean Swiss Chard

Sweet Hawaiian Crock-pot chicken

2 lb. Chicken tenderloin chunks
1 cup pineapple juice...
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

I haven’t tried this yet, but I think I’ll put it on my “bucket” list.

Crock pot salsa chicken

 Ingredients

• 2 lbs. (32 oz.) chicken breasts, boneless and skinless
• 1 cup salsa
• 1 cup petite diced canned tomatoes
• 2 tbsp. taco seasoning
• 1 cup onions, diced fine
• 1/2 cup celery diced fine
• 1/2 cup carrots, shredded
• 3 tbsp. sour cream

Directions

Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream. Makes eight 1 cup servings.

Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Magic Chicken and Biscuit Casserole

Yield: 8 servings
4 Tbsp butter
2 chicken breasts, cooked and shredded (I’m going to use left over turkey from Thanksgiving)
Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)...
¼ onion, diced small
1/2 cup shredded cheddar cheese
2 cups reduced fat biscuit mix
1 ½ cups skim milk
1 ½ cups chicken broth
2-3 chicken bouillon cubes (if using canned broth, use all 3)
1 can fat free cream of chicken soup

Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven.

Heat the broth and dissolve the bouillon, set aside.

Remove the dish from the oven and layer chicken on top of the butter, do not stir.

Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper).

Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix!

Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens!

Remove when top is evenly browned and allow to sit for 5-10 minutes before serving. This is absolutely delicious!

By Cristal R. of SBC, Enjoy, seen at Gail’s Recipe Share

Oven baked chicken breasts

MELT IN YOUR MOUTH CHICKEN

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 minutes

4204

Chicken and salmonella

The news was full of some Salmonella stories this morning--pot pies, I think. Chicken just must be cooked thoroughly before you eat it. Same with giving uncooked meat to your pets. They all have it. Kill it!

"The company reminds consumers that these products are not ready-to-eat, and must always be thoroughly cooked as instructed on the packages," the company said in a statement on its Web site. "The cooking instructions for these products are specifically designed to eliminate the presence of common pathogens found in many uncooked products."

The pot pies in question have the code P-9 printed on the side of the package, ConAgra said." CNN

I served chicken cordon bleu (swiss or Provolone and ham rolled inside chicken breast) the other night, with cooked carrots and fresh greens salad, banana nut muffin with sugar free Cool Whip. Yummy. However, I did purchase the chicken roll ups at Fresh Market, which is the next best thing to having a chef drop by at dinner time. The instructions said, "Bake at 350 degrees for approximately 20 minutes wrapped loosely with foil. Uncover and bake approximately 15 more minutes. I added 5 minutes, and still think it should have been more, because my husband's portion was just slightly pink. Next time. . . I'll adjust the cooking time and also split the portions. My husband complained that they were too large. Hmm. I had no problem at all.

4194

BARF

As seen at Medscape.com continuing education unit on zoonotic diseases (requires registration):

The current trend for "natural diets" has led some owners to provide their dogs with a "bones and raw food diet (BARF)." The diet often consists of whole raw chicken mixed with vegetables. A recent study found that 80% of dogs fed this diet shed Salmonella in their stool. Another source of Salmonella for dogs and, subsequently, human infections has been processed pig ear treats.

Hmm, as they say, "everything but the squeal," but I don't think I'd buy that "treat."