Rosemary garlic chicken

7 05 2008

This chicken is not drool-worthy simply by looking at the picture, but let me tell you – it is GOOD.  And did I mention that it’s ridiculously easy?  And really delicious?  And something that you should make very soon? 

Yup – there’s the rosemary garlic chicken with roasted sweet potato slices and slices of cucumber.  I was even too lazy to steam a vegetable or make a salad, so sliced cucumbers it was.  I’ll tell you the recipe, but it will be in my words, because I already packed the cookbook in one of the many boxes ready for the moving truck.  Just dig out your slow cooker, and keep reading…

Here’s the general idea:

Rosemary Garlic Chicken
Healthy Crockery Cooking by Mable Hoffman (or something like that)

DISCLAIMER: This is not the exact directions.  It’s just what I remember doing… (But honestly – this would be tough to mess up.)

Ingredients:

1 roasting chicken (4 1/2 – 5 lbs.)
rosemary
garlic
salt
pepper

Directions:

1. Remove the bag of jibblets/organs (what are those called?!) from the inside of the chicken.  Remove excess fat.  I cut off the neck, too.

2. Carefully push your fingers between the skin and the meat.  Stick some rosemary sprigs and peeled garlic cloves underneath the skin.

3. Make a slit in each wing, and push a rosemary spring and garlic clove into each.  Put some rosemary and garlic in the body cavity, too.

4. You’re supposed to tie the legs and wings closely to the breast at this point, but I just stuck it in the slow cooker breast side down, as the recipe suggested.

5. Cook on LOW for 6 or 7 hours, or until the juices run clear when you cut into the breast.

6. At this point, the meat will just fall off the bones.  I used tongs to remove the meat and left the rosemary and garlic behind. 

If you want the real recipe, send me an email (go to the Contacts link at the top of the page), and I’ll locate the box that the cookbook is in.  Don’t worry – it’ll be easy to find, because I’m anal and like to label each moving box with exactly what’s in there.  🙂

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Chicken, spinach, and mushroom crepes

5 05 2008

Yesterday I was finally back in the kitchen!  We needed something yummy to fill out bellies since we spent the day doing work at the house.  We ripped up the carpets, removed hundreds of staples from the floor, took out all the tack strips, and started the kithen demo.  I didn’t realize how much fun doing all that would be.  It’s so exciting to see huge improvements after just one day.

Anyway, I digress… Back to the food!  Here’s what I made last night:

Those are chicken, spinach, and mushroom crepes from Cooking Light.  We both thought they were good, and I thought they were very comfort food-ish without all the calories.  I didn’t realize how easy it was to make crepes, but now I’m ready to make breakfast or dessert with them.  They’re so easy!

Overall, the whole recipe was very easy to make, and I’m sure I’ll make these again sometime.

Chicken, spinach, and mushroom crepes
Cooking Light

Ingredients:

 Cooking spray
1 cup thinly sliced onion
1 (8-ounce) package presliced mushrooms
3 cups chopped cooked chicken breast
1/2 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
1/4 teaspoon black pepper
10 Basic Crepes (see following recipe)
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Directions:

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

2. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

3. Preheat broiler.

4. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Yield – 5 servings (serving size: 2 crepes)

Nutritional Information:

CALORIES 411(30% from fat); FAT 13.8g (sat 6.7g,mono 4.1g,poly 1.4g); PROTEIN 40.1g; CHOLESTEROL 164mg; CALCIUM 308mg; SODIUM 719mg; FIBER 3.7g; IRON 3.6mg; CARBOHYDRATE 30.9g

Cynthia Nims , Cooking Light, JUNE 2006





Old-Fashioned Chicken ‘N’ Noodles

9 03 2008

My fabulous teaching-partner-in-crime (and very good friend), Laura, gave me Mable Hoffman’s Healthy Crockery Cookery cookbook for Christmas this year.  I made Roasted Chicken with Garlic and Rosemary awhile ago, and we loved it.   I figured it was time to make another healthy, easy crockpot recipe, especially since I planned to spend the day cleaning but wanted to have a good hot meal for tonight. 

As most (all?) crockpot recipes go, this one was super easy, and the hardest part was chopping the onion.  Why, why, why do onions always make my eyes burn and water uncontrollably?!  Once I got past that less-than-desireable part of the prep work, everything else was simple. 

We liked this recipe, but I probably wouldn’t make it again.  It was one of those meals that was good, but it wasn’t anything that really blew us away.  The meal wasn’t too pretty to photograph (a ridiculously important part of blogging and attempting to entice someone else to try the recipe!), but here it is:

Old Fashioned Chicken ‘N’ Noodles
Mable Hoffman’s Healthy Crockery Cookery

Makes 6-8 servings

Ingredients:

2 1/2 to 3 lbs. chicken pieces
1 small onions, finely chopped
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. poultry seasoning
1/2 tsp. chopped fresh thyme
1 (10 1/2-oz.) can condensed chicken broth
1/4 cup cornstarch
1/3 cup cold water
8 to 12 ounces medium egg noodles
Chopped fresh parsley

Directions:

1. Rinse chicken and pat dry with paper towels.  Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning, and thyme in a 3 1/2-quart slow cooker.  Add chicken broth.  Cover and cook on low 4 to 5 hours or until chicken is tender. 

2. Remove chicken from slow cooker.  Discard skin and bones; cut chicken into bite-size pieces and set aside.

3. Turn control to HIGH.  Dissolve cornstarch in cold water.  Stir into juices in slow cooker.  Cover and cook on HIGH 15 to 20 minutes or until slightly thickened.  Stir in chicken.

4. Meanwhile, cook noodles according to package directions and drain.  Spoon mixture over cooked noodles.  Sprinkle with chopped parsley.

Per serving: Cal 477 – Carb 35g – Prot 45g – Total fat 16g – Sat fat 4g – Cal from fat 144 – Chol 83 mg – Sodium 638 mg