Embracing Him

Though I have a recipe file chock full of old favorites, I like to try new recipes whenever I get the chance. Last night I prepared a new chicken recipe I discovered on a forum I frequent and both JT and I were very impressed with the results. Not only was the dish easy to prepare, but the flavors were out of this world! The chicken was moist, sweet, and spicy and created a great sauce perfect for a side of rice.

The Cajun seasoning is a must in this recipe. Don’t fret if you don’t have any on hand, but do check your spice cabinet or pantry before you run out to the supermarket. If you’ve got a well stocked pantry, there’s a good chance you already have the ingredients for Cajun seasoning right in your kitchen.

I thought the Cajun seasoning was quite spicy, so I didn’t serve the chicken to the children. However, JT didn’t feel the heat as much as I did. If you’re concerned about the level of heat, I suggest you decrease the amount of cayenne pepper in the Cajun mixture or decrease the amount of Cajun seasoning used in the sauce.

All in all, this recipe is fantastic and it now has a home in my permanent recipe file!

Cajun Curry Chicken Breasts
1/3 cup honey
3 tablespoons water
3 tablespoons mustard
2 tablespoons melted butter
3 teaspoons cajun seasoning
3 teaspoons curry powder
1 teaspoon lemon juice
1 teaspoon minced garlic
4-6 boneless chicken breasts

In baking dish, combine honey through garlic and mix well. Add chicken in single layer and coat well on both sides. Bake at 350 for 30 minutes or until no longer pink.

Easy Cajun Seasoning Mix
2 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Add all ingredients in a bowl and stir well.

Photos: Courtesy of jen_m_stewart (Flickr)

One of my most treasured kitchen items is my Crock Pot (also known as a slower cooker) and once fall hits, I use it quite often. I love the convenience of tossing a few items into it, setting the timer, going along my merry way, and returning hours later to find a great homemade meal.

If you are planning to give your slow cooker a workout (and I HIGHLY recommend doing so) I’ve found it’s helpful to keep several items stocked in your pantry as many slow cooker recipes call for their use: condensed cream soups (celery, mushroom, chicken), tomato soup, canned/crushed tomatoes, beef and chicken broth, Worcestershire sauce, onion soup mix, chili sauce, Italian salad dressing (liquid as well as dry packets), barbecue sauce, soda (ginger ale, cola, lemon lime), and cranberry sauce. Also, make clean up easy by lining your slow cooker with a Slow Cooker Liner. They are made by Reynolds and can be found in the paper and plastic aisle of the supermarket.

Today’s recipe is one we recently tried and loved. I shared the recipe with my friend Monica and she said her family enjoyed it as well. The recipe yields a good amount of food and has a flavorful sauce that is good with pasta. As always, adjust the ingredients to your family’s liking and feel free to use low fat/low sodium ingredients. You won’t be able to tell the difference.

Slow Cooker Chicken Stroganoff:
4 skinless, boneless chicken breast halves, cubed
1 tablespoon butter
1/4 cup white wine
1/2 cup chicken broth
1 package Italian style salad dressing mix
1 package cream cheese (8 oz)
1 can condensed cream of chicken soup (10.75 ounce)

Place chicken, butter, dressing mix, white wine, and chicken broth into the slow cooker. Mix together and cook on low for 5 to 6 hours. Add cream cheese and soup, mix together and cook on high for another half hour or until heated through and warm.

My modifications: I thought a whole block of cream cheese would make the recipe too rich so I used half a block and was pleased. I found 5-6 hours was too long a cooking time and the chicken was a bit dry. Next time, I’ll shorten the cooking time to about 4 hours. Before serving, I sprinkled the pot with some black pepper and stirred it well. I served the chicken over bowtie pasta. Consider adding a can of mushrooms as well for a true stroganoff feel.

Photo: Courtesy of rwc2austin (flickr)

This Chicken Teriyaki recipe is another gem from allrecipes.com and it is always a hit at our house. I usually make extra sauce and serve the chicken with white rice and broccoli. One word of caution…DEFINITELY use low sodium soy sauce to cut the salt content.

Chicken Teriyaki

1 tablespoon cornstarch
1 tablespoon cold water
½ cup brown sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
4-6 skinless chicken thighs or breasts

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Photo: Courtesy of andrew.pierce (Flickr)