Archive for Chicken

Herbed Chicken in a Veggie Gravy (Slow Cooker)

Hi everyone!

I hope you’re all doing well! My family & I are. Busy, as usual but we can’t complain.

The little bit of Spring weather that we had recently had me spoiled! Since the last few days have seemed like Old Man Winter was back, I’ve been FREEZING!!! We should be getting some warmer weather again soon though. (YAY!!!) I hope y’all are staying warm.

The recipe I have for you this week is super easy and also super delicious. It’s Herbed Chicken in a Veggie Gravy. You can change around the spices and veggies to suit your family’s taste or to match what you have on hand. I’m sure you’re gonna love it! 🙂

Until next time…

Happy Cooking!

~Renee

Chopping up the veggies. :-)

Chopping up the veggies. 🙂

Pouring in the cream of chicken soup.

Pouring in the cream of chicken soup.

Adding in the cream.

Adding in the cream.

Now to add the spices and mix it all together.

Now to add the spices and mix it all together.

I put a small layer of the "sauce" in the bottom of my lined slow cooker...

I put a small layer of the “sauce” in the bottom of my lined slow cooker…

...then put in the chicken and poured the rest of the sauce over top.

…then put in the chicken and poured the rest of the sauce over top. (I have on my Of Mice and Men shirt. LOL)

Maybe it's my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn't but oh well.)

Maybe it’s my OCD but I just HAD to spread the sauce completely over the chicken. Hehe! (It would turn out just fine if I didn’t but oh well.)

Here's the delicious finished product (on my beautiful Pioneer Woman plates!).

Here’s the delicious finished product (on my beautiful Pioneer Woman plates!).

Herbed Chicken in a Veggie Gravy

5 Boneless Skinless Chicken Breasts (4 if they’re large)

1 Cup Zucchini, chopped

1 Cup Yellow Squash, chopped

1/2 Cup Onion, chopped

2 Cans Cream of Chicken Soup

1/4 Cup Cream (or half & half)

1/4 tsp Dried Parsley

1/4 tsp Dried Basil

1/4 tsp Paprika

Salt & Pepper to taste

Prepared rice (or noodles), for serving

Mix together the veggies, cream of chicken soup, cream and spices.

Spread a thin layer of gravy in the bottom of your slow cooker. Layer chicken over gravy and top with remaining gravy.

Put lid on slow cooker and cook on low approximately 4 hours, or til chicken is tender and no longer pink inside.

Serve each piece of chicken over a bed of rice and topped with extra gravy. YUM!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#herbs #chicken #gravy #slowcooker #greatfood #easy #ofmiceandmen

Chicken Taco Soup

Hey there!

I don’t know about you but we’ve had some cooler weather lately and it makes me think SOUP! I LOVE soup anyway but cooler weather makes me CRAVE the stuff!

I came up with this recipe the other day when I had some leftover chicken in the fridge. I thought it’d make a great soup but I wanted something a little different from the “standard” chicken noodle soup (which I love too!).

This soup worked out really well…everybody that tried it loved it too! It’s easy to customize for your taste too. You can serve it with a dollop of sour cream and some shredded cheese and crumble a few tortilla chips into it. (or any combination you like) Easy peasy!

Enjoy this yummy Mexican twist on chicken soup…I KNOW we’ll be using this recipe many times…I hope you will too!

Happy Cooking!

~Renee

Adding the tomatoes to all that yummy chicken.

Adding the tomatoes to all that yummy chicken.

Pouring in the corn that I got from the farmer's market.

Pouring in the corn that I got from the farmer’s market.

Adding the taco seasoning. That recipe is on my blog too. (It's really good...and very economical.)

Adding the taco seasoning. That recipe is on my blog too. (It’s really good…and very economical.)

Now, for the black beans.

Now, for the black beans.

Here are the little containers of taco seasoning I make to keep on hand. I put the teaspoon in the picture so you can see they're pretty small.

Here are the little containers of taco seasoning I make to keep on hand. I put the teaspoon in the picture so you can see they’re pretty small.

Super delicious soup! :)

Super delicious soup! 🙂

Chicken Taco Soup

1 Large Rotisserie (or baked) Chicken

3 Cans Diced Tomatoes (with juice)

4 Cups Water

1 Cup Fresh or Frozen Corn

1 Can Black Beans, rinsed & drained

1 tsp Dried, Minced Onion

1 Clove Garlic, minced

1 1/2-2 Packets Taco Seasoning (store bought or homemade~recipe as follows)

Salt and Pepper to taste

  1. Take the rotisserie chicken and remove the meat from the bones, breaking into bite-sized pieces; put into a stock pot or dutch oven. Add the water. Turn burner to medium high so mixture can begin heating while you add the other ingredients.
  2.  Add the corn, beans, onion, and garlic. Stir to combine.
  3. Bring soup to a slow simmer and cook for approximately an hour so the flavors incorporate well.

4. Remove from heat. Serve with sour cream, shredded cheese, and tortilla chips, if desired. Delicioso!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

#chicken #taco #soup #greatfood #easy#mexican

 

Fruit and Nut Chicken Salad

Last summer I “discovered” chicken salad all over again. Not the “traditional”, tried-and-true recipe I had used for YEARS but a jazzed up version that uses fruit and nuts. I hadn’t really even thought about the possibility of another “version” of chicken salad out there til I saw it in the deli section of my grocery store and decided to give it a try…from the first bite I was hooked!

And, since they no longer carry my favorite chicken salad…and I’ve been craving it, I decided to come up with my own version! This recipe is super easy and you can substitute other fruits and/or nuts as your taste buds guide you.

Until next time,

Much Peace & Love,

~Renee

 

Just a few ingredients are needed. The relish is optional...I used it this time but I think I'll leave it out next time...depends on my mood...

Just a few ingredients are needed. The relish is optional…I used it this time but I think I’ll leave it out next time…depends on my mood…

I chopped up the grapes, then chopped the mandarin oranges. (Only got a pic of the grapes...why? I really don't know. LOL)

I chopped up the grapes, then chopped the mandarin oranges. (Only got a pic of the grapes…why? I really don’t know. LOL)

I just chopped the chicken up with my spoon.

I chopped the chicken up with my spoon.

Here are all the ingredients...ready to be mixed up.

Here are all the ingredients…ready to be mixed up…

Mmmm mmmm good!!!

…and, mmmm mmmm good!!!

Fruit and Nut Chicken Salad

1 (12.5oz) Can Chicken

1/2 Cup Mayonaise 

1 Egg, hard-boiled & chopped

1/4 Cup Grapes, chopped

1/4 Cup Mandarin Oranges, chopped

1/4 Cup Pecans, chopped

1/4 Cup Walnuts, chopped

1/8 Cup Sweet Relish (optional)

1. Lightly toast the pecans and walnuts, if desired. If not toasting, move to the next step.

2. Drain chicken, place it in a medium bowl, and chop it up.

3. Add all remaining ingredients and mix well. 

4. Serve in sandwiches or on crackers as desired. (I usually prefer crackers!)

5. Refrigerate left overs…IF there’s even any left!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Yummy Hawaiian Chicken

This is a recipe I had posted on my first blog a while back and hadn’t transferred here yet. It’s a simple but OH-SO-DELICIOUS chicken recipe. In addition to being pretty easy, it doesn’t take a lot of time to prepare.

I hope you enjoy it as much as we do! Happy cooking!

~Renee

Start by adding the chicken to the sauce mixture. You can let it marinate in the frig, right in the pan or in the container of your choice.

Start by adding the chicken to the sauce mixture. You can let it marinate in the frig, right in the pan or in the container of your choice.

Heat the marinated chicken and sauce mixture in a saucepan. Add the remaining pineapple juice (mixed with the flour) and heat til it's thick and bubbly.

Heat the marinated chicken and sauce mixture in a saucepan. Add the remaining pineapple juice (mixed with the flour) and heat til it’s thick and bubbly.

This is really yummy served over rice (or cilantro lime rice) and a garden salad!

This is really yummy served over rice (or cilantro lime rice) and a garden salad!

Hawaiian Chicken
1 1/2-2 lbs boneless chicken breasts
1 cup pineapple juice, divided
1/3 cup reduced-sodium soy sauce*
1/4 cup packed brown sugar
1/4 cup flour
1. Mix 1/2 cup pineapple juice, the soy sauce, and the brown sugar until the sugar is dissolved. Cut the chicken breasts into small pieces and add to the pineapple juice mixture. Allow it to marinate in the fridge for at least 30 minutes.
2. In medium saucepan, heat undrained chicken mixture on medium high just until boiling. Reduce heat and simmer for about 5-6 minutes. Mix the flour and remaining 1/2 cup pineapple juice until no lumps remain and add to the chicken.
3. On medium high heat, cook, stirring frequently, til almost boiling again. Reduce heat & simmer until chicken is no longer pink and sauce is thickened. (approximately 10 minutes) If sauce gets too thick, add some water or more pineapple juice til it’s the consistency you like. 
4. Serve over rice. (A garden salad is a nice addition.)
*You can use a little more soy sauce, to your taste.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2015
All rights reserved.

Green Salsa Chicken (Slow Cooker)

My husband loves spicy food, but I’ve never really liked it too much. (It makes my mouth burn like it’s on fire!) This particular recipe is just about as spicy as I can handle it but I really liked it! (Yes, I even went back for seconds!) This chicken will definitely be on the menu again! 🙂

If you like really spicy/hot food, just use hot salsa. I promise you won’t be disappointed!

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Slice the onions really thin.

Slice the onions really thin and layer over the salsa mixture.

Layer the onions over the salsa mixture and lay the chicken over the top.

Layer the onions over the salsa and onion mixture and lay the chicken over the top.

When the chicken is done, shred it and add some of the salsa-juice.

When the chicken is done, shred it and add some of the salsa mixture.

Serve over rice...or, like I did, over cilantro lime rice. (It was really good!)

Serve over rice…or, like I did, over cilantro lime rice. (It was really good!)

Green Salsa Chicken (Slow Cooker)

1 1/2 lbs Boneless, Skinless Chicken Thighs

1 Large Sweet Onion, sliced thin*

1 Tbls Taco Seasoning**

1/2 tsp Salt, or to taste

1/2 Cup Green Salsa (I used Herdez Salsa Verde)

*Note: Slicing the onions thinly helps them cook at the same rate as the chicken.

**You can also use the Taco and Burrito Seasoning from this blog.

Directions:

1. Place the green salsa, taco seasoning and salt in the slow cooker (crock pot). Then, layer the thinly sliced onions on top.

2. Remove any visible fat from the chicken thighs and place them in a single layer over the onions. Cook on low 8-9 hours, or on high 5-6 hours.

3. When chicken is done, remove it from the slow cooker. Place it in a bowl and shred it with two forks. Add enough of the salsa mixture from the slow cooker to make it very moist, but not soupy.

4. Serve hot over rice or Cilantro Lime Rice.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved.

Chicken and Brown Rice Casserole

One day recently, I hadn’t been to the grocery store yet and didn’t have a variety of things to choose from for supper. I made do with what I had and came up with this delicious casserole. All the ingredients seem to complement each other really well. My family and I definitely give it a thumbs up!!! I hope you enjoy it as much as we did!

 

Mixing all the ingredients together. (except for the Ritz crackers.)

Mixing all the ingredients together. (except for the Ritz crackers.)

After I mixed it up, I poured it into my casserole dish.

After I mixed it up, I poured it into my casserole dish.

Here I'm crushing the Ritz crackers onto the top of the casserole. Mmm, buttery goodness!

Here I’m crushing the Ritz crackers onto the top of the casserole. Mmm, buttery goodness!

The crackers are crumbled on top and the casserole is ready to go in the oven!

The crackers are crumbled on top and the casserole is ready to go in the oven!

Yummy casserole fresh out of the oven. I'm ready to chow down!

Yummy casserole fresh out of the oven. I’m ready to chow down!

Chicken and Brown Rice Casserole

6 Chicken Legs (cooked, deboned & cut in chunks)

2 Cans Cream of Chicken Soup (I used Campbell’s Healthy Choice.)

1 Can sliced Carrots

1 Can Cut Green Beans

1 Cup Corn (from a can or frozen & thawed)

2 Bags Boil-in-Bag Brown Rice, cooked

1/2 tsp Granulated Garlic

1/4 tsp Dried Basil

Salt & Pepper to taste

1 Sleeve Ritz Crackers

1. Preheat oven to 375°F. Spray casserole dish with cooking spray; set aside.

2. Mix all ingredients together except for the Ritz crackers. Pour into prepared casserole dish and spread in pan. Crumble the crackers evenly on top. 

3. Bake for 15-20 minutes or til casserole is browned on top and bubbly.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Chicken Black Bean Burritos

My soon-to-be-15-year-old daughter Hannah inspired this recipe. Lately, she’s been interested in cooking and finding healthy recipes. Last week she made a version of these burritos with steak that were delicious! I decided to make my own recipe using the one she found as a reference. I must say the end result turned out pretty darn good! Thanks for the inspiration Hannah! Mama’s proud of you and loves you sooo much!!!

Cutting up the chicken to cook.

Cutting up the chicken.

Cooking the chicken pieces.

Cooking those chicken pieces.

Assembling my ingredients so I can fill my tortillas...

Assembling my ingredients so I can fill my tortillas…

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it'll stay together.

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it’ll stay together.

Got my assembly line going...almost done...

Got my assembly line going…almost done…

And, tah-dahhh...the yummy finished product!

And, tah-dahhh…the yummy finished product!

Chicken Black Bean Tortillas

3 Boneless, Skinless Chicken Breasts

2 Tbls Olive Oil

4 Whole Wheat Flour Tortillas

1 Cup Frozen Corn, thawed

1 Cup Black Beans

1 Cup Colby Jack (or Mexican) Shredded Cheese

2 Tbls BBQ Sauce (your choice, but I used Kraft Original)

Granulated Garlic (just a tad to sprinkle)

Salt & Pepper to taste

1. Preheat the oven to 400° F. Line a large cookie sheet with foil and spray lightly with cooking spray.

2. Put oil in skillet and cook chicken pieces til no longer pink. Transfer to a plate.

3. Lay the tortillas on the prepared pan and assemble them by dividing the corn, beans, cheese and BBQ sauce between them. Sprinkle each with a little garlic and salt and pepper to taste. Fold one side over the other and turn the burrito over so it’ll stay closed.

4. Bake for 12-15 minutes or til heated through and light brown on top. If you’d rather have a less crispy tortilla shell, cover the burritos with foil before baking.

5. Serve with shredded lettuce.

**Recipe and photos by Renee’s Gourmets**