Just Peachy Chicken

Last night Caleb had a Boy Scout meeting, and Mike and I were late getting home.

I threw this together pretty quickly. Although next time I think I will add 2 cans of peaches and some more chicken stock mixed with 2 TB of cornstarch, probably to equal 2 1/2 cups, because the sauce was so good, but not enough. You know how saucy Mike likes things!

1 (15 ounce) can peaches, drained (reserve the juice) and chopped
6 cloves garlic minced
chicken stock AND the peach juice to equal 1 1/2 cup
2 TB Red Wine Vinegar
1 inch grated fresh ginger
2 TB brown sugar
1 1/2 tsp fresh grated nutmeg
1/2 tsp red pepper flakes
2 tsp dried basil
Salt & Pepper pinch of each
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 cup flour
1 TB garlic powder
1 tsp pepper
1/4 tsp salt
1 TB onion powder
2 TB EVOO
Directions

Bring peaches, garlic, chicken stock, vinegar, ginger, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat.
Reduce heat to medium-low, and simmer, stirring occasionally

Mix the flour, garlic powder, onion powder, salt and pepper in a bowl
Dredge the chicken in the flour mixture
Shake off the excess.
Heat the EVOO in a large skillet over medium-high heat.
Add the chicken, and cook until lightly brown on both sides.
Season peach sauce with salt and pepper to taste, and pour over browned chicken.
Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center.
Serve over rice or noodles.

Chinese Garlic Chicken

This has got to be the EASIEST chicken I have ever made. Not only was it easy, but it was very very yummy. This is going in my repeat often recipe box. Mike licked his fingers clean and the kids asked for more chicken.


Chinese Garlic Chicken

Chicken Quarters or whatever chicken pieces with skin (yes, I NEVER normally use skin, but I said this was EASY, and it just crisps up and falls off.)
Soy Sauce
Garlic Powder


Pierce chicken all over with fork or parring knife
Liberally sprinkle garlic all over chicken. The more the better!
Sprinkle Soy Sauce all over, covering well.

Place in a 400 oven.
For bone in bake at least 45 min.
Bake until juices run clear and skin is crispy.

Aloha Chicken

My Grandma Ann bought me Jessica Seinfelds cookbook Deceptively Delicious. It is a really neat cookbook that 'hides' vegetables in food. She purees a bunch of different veggies, then puts them in freezer bags. You scoop out what you need, and add them to ordinary food. The kids are none the wiser! I immediately went to the grocery store and bought a bunch of veggies I know the kids wouldn't want to eat. (Beets!! to make Pink Pancakes! With syrup on them they won't know its healthy for them) I still believe in putting vegetables on the plate. They need to see them, to learn to enjoy them. My kids are really good about eating their veggies. Most of the time. This recipe is out of the cookbook. We really enjoyed it, and paired it with My Hawaiian Stir fry veggies with pineapples and Mojo marinade, and a side of Mandarin oranges.

Aloha Chicken

(she does them as kabobs, but I didn't have any skewers)

1 cup whole wheat breadcrumbs

1/4 cup flaxseed meal

1/2 cup sweet potato puree (roast for 1 hour then scoop out flesh and puree for a minute)

1/4 cup pineapple puree (I used half a can of chunk pineapple pureed in my bullet, the rest went in the veggie dish)

1 Tb soy sauce

2 Tb orange juice

1 large egg white, lightly beaten

1/2 cup shredded coconut

1 lb boneless skinless chicken cut into 'fingers', rinsed and dried

2 Tb whole wheat flour

1 tsp pepper

olive oil

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.

In a second bowl combine the sweet potato puree, pineapple puree, soy sauce, egg white, orange juice, and coconut. Mix well. Set next to breadcrumbs.

Sprinkle chicken with flour and pepper, dip into egg white mixture, then roll into breadcrumbs, making sure well coated.

In a skillet heat oil over med-high.

Add chicken. Leave room in between pieces. 2 - 3 batches

Cook 3-4 minutes each side.

Be careful not to burn the coconut. May need to lower heat to med.

Done when chicken is cooked through and browned all over.

Hawaiian Vegetables

1 Tb butter

2 cloves garlic minced

1 912oz) bag of favorite vegetable stir fry

1 cup pineapple chunks

1 tsp shredded fresh ginger

1/2 cup liquid (I drain pineapple juice into a measuring cup, and added orange juice to get 1/2 cup)

1/4 cup Mojo marinade (a grapefruit marinade) or your favorite Teriaki marinade.

Melt butter in wok or large saute pan on med-high.

Add garlic and saute for 1 minute

Add vegetables and cook 3 minutes stirring continually.

Stir in liquid, Marinade, ginger and pineapple.

Increase heat to high and cook 8 minutes, stirring often, until most of the liquid is absorbed and veggies are tender.

Chipotle Lime Chicken

I got this recipe off of the Food Network. I changed it a little bit. You can add celery to the vegetables, but none of us like celery so I didn't add it. I also made it with the highest amount of spice you see in this recipe. The original only called for 1 pepper and 1 tsp of sauce, but I knew that wouldn't be spicy enough. For the boys, I took the chicken out and didn't put any extra sauce on it. For us we poured sauce all over and it was yummy. We also poured sauce on the rice.


















CHIPOTLE LIME CHICKEN

1 cup sliced onion
2 cups chopped carrots
4 pounds skinless chicken thighs
salt
pepper
1 can (15 oz) tomato sauce
1/3 cup lime juice
4-6 seeded minced chipotle chilies in adobe sauce (use 1-2 if you don't like it too spicy)
1-3 Tbs adobe sauce (use 1 tbs if you don't like it too spicy)
2 garlic cloves, minced
1/2 Tbs brown sugar
1 avocado, diced
1/4 cup fresh cilantro leaves
Lime wedges for garnish

Arrange onion and carrots on bottom of slow cooker, sprinkle chicken liberally with salt and pepper, place over vegetables.
In a bowl whisk together tomato sauce, lime juice, chipotle peppers, adobe sauce, garlic and sugar.
Pour over chicken
Cover and cook on low 6 - 8 hours or high 4 hours
Serve with diced avocado and cilantro, garnish with lime wedges
EDITED TO ADD:
This dish made alot of leftovers, so the next night I put the chicken, sauce and rice in a large sauce pan, added some bbq sauce and warmed thru. Once the chicken was heated up again, it fell nicely off the bone. I scraped the bones into the sauce, shredded it the chicken and continued cooking for about 10 min. Once it was bubbly hot, I added shredded sharp chedder cheese to it and stirred until melted.
I served it in bowls with a dollop of sour cream and the left over avocado. YUMMMY! I almost think this was better this way. Kind of like a spicy chicken stew.

Lime Whole Chicken

Grandma Anns Lime Whole Chicken

1 whole chicken
2 - 3 limes
6 whole garlic cloves
salt
pepper
paprika
chili powder
garlic powder
onion powder
And/or any other favorite spices
2 cups chicken broth

Wash and dry inside and outside of chicken
Puncture limes several times and stuff chicken
stuff with garlic cloves
Season outside with spices
Place in baking pan with chicken broth
Bake at 350 till thermometer reads 170 (about 1 - 1 1/2 hours)
Baste every 20 min.

You can make gravy with the drippings by adding flour and chicken stock over med heat cooking till thickened.
Serve with Egg Noodles.

Chicken and Dumplings

Chicken and Dumplings

1 box Chicken Stock
One whole chicken
8 lg Carrots diced
2 ribs Celery diced (we are not big on celery here)
1 Onion diced
1 Can diced organic tomatoes No salt added
Sprig of Thyme
1 bay leaf

Heat stock and cook chicken for 40-60 minutes.
Discard chicken skin and bones.
Add veggies, thyme and bay leaf
simmer for an hour or so.
I do it until the chicken and veggies are really soft.

Dumplings
1 1/3 cup flour
2 tsp baking powder
3/4 cup + 1 tsp milk
2T chopped chives

Sift flour and baking powder 3 times. This is important. This makes them fluffy.
Then add milk all at once, and stir in just until wet.
Bring stock to boiling
add the dumplings and cook for 20 minutes.
Serve