Chicken

Barbecue Chicken Drumsticks

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Ingredients

  • 1lb chicken drumsticks

  • 1 tablespoon honey

  • ½ large yellow onion, sliced into thin strips

  • 1 cup BBQ sauce

  • Salt and pepper to taste

Process

  1. Preheat oven to 350 degrees

  2. Combine drumstick, honey, BBQ sauce, onion, and salt/pepper in a ziploc bag. Shake to combine ingredients. Marinate for at least 15 minutes or, ideally, overnight

  3. Place in oven-safe pan and cook for 40-50 minutes at 350, or until internal temperature reaches 165 degrees

  4. Tent with foil and let rest 15 minutes before eating

*Have leftovers? Shred the chicken and pile onto a baguette for a delicious pulled chicken sandwich

 

Fennel Apple and Carrot Salad with Maple Vinaigrette Chicken

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Fresh, crisp apples, carrots, and fennel all compliment each other in this refreshing salad - perfect after last week’s Thanksgiving feast!

Ingredients:

  • 2 Small Apples

  • 1 Fennel Bulb

  • 2 Carrots

  • 1 Chicken Breast

  • 1/4 Cup Maple Vinaigrette Dressing for chicken, and more for salad. (if you have time, you can marinate your chicken in 1/4 c of dressing for the day or overnight. It’s not required, but will add more flavor into the chicken.)

Process:

  1. Pre Heat oven to 350 F

  2. Cover Chicken Breast with Maple Vinaigrette Dressing, wrap in foil and place into oven; bake for 30-35 minutes until cooked through

  3. While the chicken is cooking, prepare your vegetable salad. After removing the tough woody stalks, slice the fennel bulb(s) as thinly as you can with a sharp knife. Slice apple into thin half-moon shapes. Peel carrots and slice them thinly, or, use a vegetable peeler to peel “ribbons.”

  4. You can chop up some of the leafy green fennel fronds to stir into the salad and garnish on top.

  5. Mix vegetables into in a medium or large bowl; mix in dressing to coat evenly.

  6. When the chicken is done, allow it to rest for about 10 minutes, then slice into even strips. Add to the salad to serve.

Soba Noodles with Mushrooms, Carrots, and Bok Choi (Optional Chicken)

soba noodles with bok choi, carrots, mushrooms, onions and chicken

When we have mushrooms, carrots, and bok choi together, we can’t resist making a delicious noodle bowl like this one! It’s a super-quick dish to make and can make for great leftovers. Mushrooms will provide a nice savory umami flavor for a satisfying vegetarian meal - or - Omnivore & Localvore packages include chicken breast, which you can add for an extra serving of protein.

Ingredients:

  • 1 Chicken Breast, sliced into even strips

  • 3 Carrots, peeled and sliced

  • 1 Cup Mushrooms, chopped

  • 1 Small Yellow Onion, chopped

  • 1 Clove Garlic, minced

  • 2 Small bok choi, chop the stalks, but keep leaves intact

  • 1 Bundle of soba noodles

  • 1 Tbsp. Olive Oil

  • 1 Tbsp. Sesame Oil

  • 1/2 Cup Soy Sauce

Process:

  1. Prep all vegetables

  2. In a large pan, heat olive oil over medium heat

  3. Season chicken with a dash of salt. Put chicken into pan and cook for five minutes, stirring frequently. Cooking pre-sliced chicken means each piece will cook through quickly!

  4. In a medium pot, boil water over medium-high heat.

  5. Once water in boiling, add soba noodles to the water, and cook for 2-4 minutes until noodles are tender; remove and drain — but be sure to reserve 1/2 cup of noodle water for combining ingredients in a following step! (The starch in the water helps everything come together.)

  6. Once the chicken is mostly cooked, add onions and garlic to the pan; cook until fragrant (about two minutes)

  7. Add the stalks of bok choi, carrots and 1/2 cup of reserved noodle water; cook for 4 minutes

  8. Once carrots begin to tenderize, add mushrooms and bok choi leaves. Stir in soy sauce and sesame oil, and cook for another 3-4 minutes (until bok choi leaves are wilted. You want some liquid to remain to create a nice sauce to coat the vegetables and noodles.

  9. Turn down the heat; add the soba noodles. Mix thoroughly. Season with additional salt or soy sauce if needed. Serve warm and enjoy!

Korean BBQ Chicken Drumsticks

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Ingredients:

  • 8 Medium Chicken Drumsticks

  • 3 Tbsp. Soy Sauce

  • 1 Tbsp. Rice Wine Vinegar

  • 2 Tbsp. Brown Sugar

  • 2 Cloves Garlic, Minced

  • 1 Tsp. Ginger, Grated

  • optional: serve with Flack Family Farm kimchi

Process:

  1. Preheat oven to 375 F

  2. In a medium sized baking dish, combine Soy Sauce, Rice Wine Vinegar, Brown Sugar, Garlic and Ginger; mix thoroughly

  3. Add thawed drumsticks to the baking dish, turn to cover in marinade

  4. Place dish into ore heated oven; cook for 30-35 minutes, flipping half way through

  5. Remove Chicken when skin has browned, and juices run clear

Braised Chicken Legs with Carrots, Potatoes, and Rosemary

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Ingredients:

  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper

Process:

  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!

Maple Mustard Chicken

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Ingredients:

  • 1 1/4 Lbs. Chicken

  • 2 Tbsp. Olive Oil

  • 1 Tbsp. Maple Syrup (add less or more for taste preference)

  • 1 Tsp. Dijon Mustard

  • 2 Tbsp. Apple Cider Vinegar

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Defrost Chicken

  3. Combine Olive Oil, Maple Syrup, Dijon Mustard & Apple Cider Vinegar in a bowl; Mix thoroughly

  4. Cover chicken with Marinade, and let sit for 20 minutes

  5. Place Marinated chicken in parchment paper & wrap

  6. Place parchment packets on a baking sheet and place in preheated oven; cook for 30-40 minutes, until cook through

*Add Chicken to a Salad or Cauli Rice Bowl

Barbecued Chicken Drumsticks

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Barbecued Chicken Drumsticks

Recipe Level: Average | Recipe Speed: Average | Season: All | Type: Main Dish | Diet: O/GF

This is about as easy as it gets! The reason for separating the barbecue sauce into a bowl (prior to brushing it on the chicken), is so that you don't contaminate the container of sauce with raw poultry juices. If you accidentally use a utensil on the chicken and stick it in the sauce container, all you need to do is bring the sauce briefly to a boil, and you can still serve it. 

  • 1 package chicken drumsticks
  • 1 container barbecue sauce
  1. Preheat the oven to 350-degrees.
  2. Pat the drumsticks dry, and place them in a baking dish.
  3. Sprinkle with salt and pepper.
  4. Pour a third of the barbecue sauce into a small bowl.
  5. Roast the legs for 10 minutes. Remove from oven, turn, and brush the top side with barbecue sauce from the bowl. Bake 10 more minutes, turn, and repeat. Using up all of the sauce from the bowl.
  6. Return to oven, and cook until the internal temperature is 165. 
  7. Remove from the oven, and serve with the remaining sauce. 

Spinach, and Goat Cheese Stuffed Chicken

Recipe by Canadian Living. Photo by Jen at OnlyanApron.com

Ingredients:

  • 2-3 tbs olive oil
  • 1 shallot finely chopped
  • 1 clove of garlic minced
  • 4 oz of spinach (about 2 cups)
  • 2 oz goat cheese
  • 1/2 tbs grated lemon zest
  • salt and pepper to taste
  • 2 boneless skinless chicken breasts butterflied
  • 1 1/2 tbs all-purpose flour
  • toothpicks

Directions:

  1. In large skillet, heat 1 tbs of the olive oil over medium-high heat, cook shallots until translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add spinach and cook, stirring, until it’s wilted, about 3 minutes.
  2. In bowl, combine the spinach mixture, goat cheese, lemon zest and season with salt and pepper.
  3. Preheat your oven to 400 degrees F.
  4. Lay each butterflied chicken breast out flat and divide the filling between the two, placing the filling on the side of the chicken breast.
  5. Starting on the side that has the filling, roll the chicken up as tightly as you can and secure with toothpicks. I found 4 toothpicks did the trick.
  6. Season the chicken breasts with salt and pepper and roll in the flour, shaking off any excess.
  7. Heat an oven safe pan on medium-high heat and drizzle with remaining olive oil. Cook chicken, turning occasionally, until golden brown on all sides, about 6 minutes.
  8. Transfer the pan to the oven and bake for about 12 minutes or until the internal temperature reads 165 degrees F with an instant read meat thermometer. Alternatively if you don’t have an oven safe pan you can cook the chicken in any skillet you have then transfer it to a baking sheet to continue cooking it in the oven. Remove the toothpicks before serving.
  9. Serve with Salad & Roasted Potatoes!

Apple Parsnip Chicken Bake

Recipe and Photos by: Aya Tsintziras. Published on A Healthy Story

Ingredients

  • 1 bunch radishes (IFH Note: you might have some turnips or watermelon radishes to add to this dish!)
  • 1 bunch parsnips
  • 2 large apples
  • 1 package chicken thighs
  • Salt and pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 1 tsp nutmeg

Instructions

  1. Preheat the oven to 350 degrees.
  2. Grease a glass baking dish with the fat of your choice (I always use olive oil).
  3. Slice the radishes in half. Peel the parsnips. Slice the apple.
  4. Arrange the radishes, parsnips and apple in a circle around the edges of the dish.
  5. Place the chicken thighs in the space you've just created in the dish. Add salt, pepper, cumin, organ and red pepper flakes.
  6. Sprinkle the nutmeg on the apple.
  7. Bake for 45 minutes-1 hour depending on your oven and when the chicken is cooked.

Chicken, Apple, and Butternut Stew

Recipe by David Bonom, Published by Cooking Light. Photo: Jennifer Causey; Styling: Claire Spollen

Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour.

Ingredients

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 1/4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

2 tablespoons olive oil, divided

1 1/2 cups chopped onion

2 tablespoons chopped fresh sage

1 tablespoon minced peeled fresh ginger

3 cups (3/4-inch) cubed peeled butternut squash

1 cup (3/4-inch) diced peeled parsnip

3 tablespoons all-purpose flour

1 1/2 cups unfiltered apple cider

1 1/2 cups unsalted chicken stock

2 cups chopped peeled apple

Preparation

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of chicken to pan; sauté 6 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken.

2. Reduce heat to medium; add remaining 1 tablespoon oil to pan. Add onion, sage, and ginger; cook 2 minutes, stirring occasionally. Add squash and parsnip; cook 2 minutes, stirring occasionally. Sprinkle vegetables with flour; cook 1 minute, stirring occasionally. Stir in cider and stock, scraping pan to loosen browned bits. Stir in chicken, remaining 3/4 teaspoon salt, and remaining 3/4 teaspoon pepper; bring to a simmer. Reduce heat, partially cover, and simmer 25 minutes. Stir in apple; cook 5 minutes.

Roasted Chicken with Chorizo & Red Onions

Recipe courtesy of Food Wine Thyme

 

INGREDIENTS

  • 1 whole small chicken, cut up into pieces
  • 1 large red onion, cut in half and sliced thick
  • 2 smoked spanish chorizo links (i used Goya brand), sliced into ½ inch rounds
  • 1 tbsp italian seasoning
  • zest of half orange
  • 2 garlic cloves, smashed and roughly chopped
  • ⅓ cup chicken stock
  • salt and pepper
  • olive oil

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Heat oil in a deep oven proof skillet or a cast iron pan.
  3. Season the chicken generously with salt and pepper. Sear on both sides until golden brown. Don't worry if it's not cooked through, it will finish in the oven.
  4. To the same pan add chorizo, red onion and garlic (arranging it around the pan). Season with italian seasoning, more salt and zest of the orange.
  5. Pour in the stock, transfer to the oven and cook until the chicken is fully cooked (165 degrees) about 35 minutes.

 

Braised Chicken & Kale

Recipe courtesy of Epicurious

 

INGREDIENTS

4 chicken legs, drumsticks and thighs separated

1 tablespoon paprika

Kosher salt, freshly ground pepper

1 teaspoon olive oil

1 medium onion, sliced

6 garlic cloves, sliced

2 cups low-sodium chicken broth

1 cup dry white wine

2 sprigs rosemary

2 sprigs thyme

1 large bunch kale, center ribs and stems removed, leaves cut into 1" strips

Lemon wedges

 

INSTRUCTIONS

  1. Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
  2. Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
  3. Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.

 

Potato, Carrot, and Onion Roasted Chicken

Recipe By Pass the Challah

INGREDIENTS:

  • 4 chicken thighs

  • 4 chicken drumsticks

  • 3 carrots, peeled and cut into chunks

  • 5 potatoes, cut into chunks (I like to use a mix of russet, red, and Yukon gold potatoes)

  • 1 ½ packets Onion Soup Mix

  • ¼ cup olive oil

  • 1 tsp garlic powder

DIRECTIONS:

  • Preheat oven to 425 degrees.

  • In a large bowl or ziploc bag, combine all ingredients and mix until the seasonings are coating the chicken, potatoes and carrots. Pour into a 9x13 pan in an even layer.

  • Roast in the oven for 45 minutes, or until the carrots are cooked through and the chicken juices run clear. I like to baste a couple of times while it’s cooking. Enjoy!

Parmesan Chicken with Caesar Roasted Romaine

Recipe By Bon Appetit

Ingredients

  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges

INSTRUCTIONS

  • Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  • Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

SOUTHWESTERN CHICKEN AND SWEET POTATO SKILLET

Recipe By Host The Toast

INGREDIENTS

  • 2 tablespoon oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1" pieces
  • 1 large sweet potato, peeled and cubed
  • 4 cloves garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 10 ounces frozen corn, thawed
  • 2 bell peppers, stemmed, seeded, and chopped
  • 4 green onions, sliced, divided
  • 1 (10 ounce) can rotel tomatoes with green chiles
  • 1 - 1½ cups low sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • ¼ cup fresh cilantro, plus more to top
  • 1½ cups shredded monterrey jack cheese
  • Guacamole, to top, optional

DIRECTIONS

  • Heat a tablespoon of oil in a large cast iron skillet over medium heat. Add the chicken to the skillet cook until browned but not cooked through, about 6-8 minutes. Remove the chicken from heat and set aside.
  • Heat the remaining tablespoon of oil in the skillet. Once hot, add in the sweet potato and brown, about 12-14 minutes.
  • Add the garlic, seasonings, corn, bell peppers, and half of the green onions to the skillet. Cook for 2 minutes, stirring. Add in the tomatoes with green chiles and 1 cup chicken stock. Return the chicken to the skillet and stir well to combine.
  • Cook for 5 more minutes. In a small bowl, mix together the cornstarch and a tablespoon of water to form a slurry. Add the cornstarch to the liquid in the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed. If the mixture is too thick, add up to ½ cup more of chicken stock.
  • Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots.
  • Sprinkle the skillet with additional green onion and cilantro. Serve warm and top with guacamole, if desired.

Greek Lemon Chicken Soup

Recipe By A Spicy Perspective

Ingredients:

  • 10 cups chicken broth
  • 3 tablespoon olive oil
  • 8 cloves garlic, minced
  • 1 sweet onion
  • 1 large lemon, zested
  • 2 boneless skinless chicken breasts
  • 1 cup israeli (pearl) couscous
  • 1/2 teaspoons crushed red pepper
  • 2 ounces crumbled feta
  • 1/3 cup chopped chive
  • Salt and pepper

DIRECTIONS:

  • Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
  • Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
  • Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
  • Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

Healthy Jalapeño Sweet Potato Chicken Chili

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

1½ lbs. chicken breasts

5 cups chicken broth

1 onion, minced

2 cloves garlic, minced

1 jalapeno, minced

2 tablespoons butter or olive oil

2 teaspoons chili powder

½ teaspoon salt

2 large sweet potatoes, peeled and diced (about 4 cups)

2 14 ounce cans fire roasted tomatoes with garlic, undrained

1 14 ounce can black beans, drained

3 tablespoons ground flaxmeal

cilantro and Cotija cheese for topping

 

PREPARATION

  1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
  2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
  3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
  4. Make it saucy: After 45 minutes, uncover and you'll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again - this helps it thicken up and gives it a warm, nutty flavor.
  5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese

 

NOTES

It works best to use a nonstick pot. If your pot is NOT nonstick, be sure to stir periodically and add some water to prevent sticking and burning.

 

Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet

Recipe By Well Plated

Ingredients

  • 1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper

  • 4 slices thick-cut bacon, chopped

  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)

  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)

  • 1 medium onion, chopped

  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes

  • 4 cloves garlic, minced (about 2 teaspoons)

  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

  • 1 teaspoon ground cinnamon

  • 1 cup reduced-sodium chicken broth, divided

 

Instructions

  • Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.

  • Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.

  • Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

  • Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.

Bacon Chicken and Arugula Sandwich

Recipe by Jo Cooks

Ingredients

  • 2 flat breads (or 2 naans) **OR substitue Ren Hen Bakery Co. bread
  • 3 tbsp hummus
  • 3 slices of cooked bacon
  • 4 oz chicken breast
  • 2 slices Monterey Jack cheese, or enough to cover your sandwich **OR substitue Shelburn Farms Cheddar Cheese
  • 1 tomato, sliced
  • 1 cup baby arugula
  • 1 tsp butter

Instructions

  • To make the sandwich start by spreading hummus over one of the flat breads. Then layer with bacon, cheese, deli meat, tomato slices and top with other flat bread.
  • Melt butter in a large skillet and add the sandwich to the skillet. Cook the sandwich on both sides until slightly golden. Remove sandwich from skillet, remove top flat bread and top with baby arugula. Place back the flat bread. Cut in half and serve.

Slow Cooker Creole Chicken & Sausage

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

The essentials:

  • 1 pound boneless skinless chicken breasts
  • 12 ounces smoked Andouille sausage, cut into small rounds
  • 1 cup chopped onions
  • 2 cloves minced garlic
  • 1¼ cup low sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • ½ cup tomato sauce
  • 2 teaspoons Creole seasoning
  • ¼ teaspoon cayenne

Optional extras:

  • 1 tablespoon brown sugar
  • 1 14 ounce can black beans, rinsed and drained
  • 2 green bell peppers, chopped
  • ½ cup sliced green onions for topping
  • 2 tablespoons almond butter (randomly delicious)
  • salt to taste
  • brown rice for serving

 

DIRECTIONS

  1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
  2. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.