Crock Pot Sticky Chicken Legs

My oldest loves a chicken leg.  I don't know what it is but he gets so excited any time I make chicken legs. These chicken legs had great flavor and were so simple to throw in the crock pot and let cook all day. This recipe was adapted from Mantitlement.

3-4 lbs chicken legs
1 1/2 cup BBQ sauce
1/4 cup teriyaki sauce
1/4 cup honey

Place the chicken in the bottom of the crock pot. Whisk together the bbq sauce, teriyaki sauce and honey. Pour the mixture over the chicken. Cook on low for 6-8 hours.  Remove from the crock pot and spoon the sauce back over the chicken then serve.

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Chicken Bread Pockets:

Bread pockets are an awesome snack with fried bread slices filled with  favorite stuffing's. Here i used my shredded chicken pieces along with some veggies and it results a lovely chicken bread pockets!!

Ingredients:

1. Bread slices-6 no(for making 6 pockets)
2. Oil-for deep frying
3. Corn flour-3 tbsp
4. Salt-a pinch

For The Filling:

1. Chicken pieces (fried or cooked)-1 cup
2. Chopped capsicum-1/4 cup
3. Chopped cucumber-1
4. Tomato ketchup-3 tbsp 
5. Coriander leaves-few

Preparation:

• Take two slices of bread. In a rolling pin place one bread slice over another and roll them slightly to flatten (without breaking the bread).
• Cut out the edges of bread slices. 
• Now using a large bottle gap (or by a steel glass/ cookie cutter) cut out the possible length circle.
• In a blender add the edges of bread slices and powder it.
• Keep it aside in a wide bowl.
• In another wide bowl mix cornflour with salt and 1/4 cup of water; mix well.
• Now take the circle (it has two slices of bread circle; don't separate them) and quickly dip in the cornflour mix on both sides (dip just for a second; dipping for long time results the bread to melt and cut down).
• Next coat it in the bread slices powdered evenly.
• Heat a pan with oil; when it is hot deep fry the prepared circles on medium flame until puffed up  and nice golden. (if the slices have any cracks in it; then it will not puffed up..no problem 😃).
• Drain in to paper towels to avoid excess oil.
• Cut the fried circles in to equal halves by a sharp knife; so that two pockets are formed.(if it is not opened;just insert a knife inside so that it will open up). 
• Now for the filling mix shredded chicken pieces with lengthily chopped cucumber and capsicum.
• Add little salt and tomato ketchup mix well.
• Fill the mixture inside each pockets as much as possible along with the coriander leaves. 

Check out the step by step photo video below to ease your preparation:

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Chicken Pot Pie Ring

This recipe came from reading a completely different recipe and then starting to change it up until in my head it was something completely different. Thankfully it worked! This is such an easy and kid friendly way to get that delicious chicken pot pie flavor!

4 tbsp butter
1 medium onion (diced)
1/3 cup flour
2 cups chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas and carrots
1/2 cup frozen corn
4 oz cream cheese
2 cups shredded chicken
2 cans crescent rolls

Heat oven to 375.  Melt butter in medium pot over medium heat. Add onion and saute for 4 minutes or until the onion is tender. Whisk in flour and let cook for 2 minutes. Whisk in chicken broth and bring to a simmer. Stir in salt and black pepper then add the frozen peas, carrots and corn and cook for 3 minutes. Stir in the cream cheese and keep stirring until the cream cheese has melted into the mixture. Stir in the chicken and turn off the heat.  Lay your crescents out in a circle formation on a greased sheet pan or a pizza stone.  Spoon the pot pit mixture into the center of the crescents then fold the dough around the mixture. Bake in the oven for 18-24 minutes or until the crescents are golden brown. Remove and let cool for 5 minutes before slicing and serving.

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Crock Pot Nacho Soup

Does anyone else get completely sucked in by the Tasty videos on facebook?  Okay so sometimes they don't look good at all but other times, I have to make the recipe right away! That was the case with this soup, I saw it on Tasty then made it like 3 days later.  It was delicious and a big hit in our house!

2 lbs boneless skinless chicken breasts
1 large onion (diced)
2 cloves garlic (minced)
1 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp black pepper
6 cups chicken broth
1 can diced tomatoes
1 can black beans (drained)
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
serve with: extra cheese, sour cream and tortilla chips

Mix together the chili powder, cumin, paprika, salt and black pepper. Rub all over the chicken breasts then place in the bottom of the crock pot. Top with onions and garlic. Pour the chicken brother over the chicken and let cook on low for 6 hours. Remove the chicken and shred then return it to the crock pot. Pour in the diced tomatoes, black beans, cheeses and heavy cream. Cook on low for another hour. Serve with toppings as desired.

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Easy Crock Pot Chicken Curry

This is so easy and tasty. 

It's a nice go-to recipe when

 you don't have time to fuss. 

I was staying at our North Carolina condo for a few

 days to pack our things after our sale. There was 

nothing in the kitchen pantry to use for dinner, 

but with a quick run to the store for a few basic

ingredients I had dinner in the crock pot in 

5 minutes. So nice not to have to stop everything

 after a busy day to go out to eat. We could relax.

It's definitely hurry curry. 

This recipe is so simple. Just 4 ingredients 

go in the crock pot and the coconut milk is

added at the end, after it's cooked. So easy. 

 You can use any cut of boneless chicken; thighs, 

breasts, or tenders. The salsa adds all the flavor 

you need. I used medium salsa and there was

 just enough heat. Chicken tenders were on sale

so that's what I used this time. The coconut milk

gives it a smooth creamy finish. You could also

substitute that with 1 C sour cream in a pinch. 

 Give everything a good stir. Cover and cook,

about 5-6 hrs on Low or 3-4 hrs. on High

 Stir in the coconut milk. 

 Heat a few minutes. 

 If you love curry, using the crock pot, 

and easy dinners this will be a favorite. 

 Serve over rice.

Who knew salsa and curry would make

 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.

Enjoy!

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Recipe: Mango Chicken Pasta Salad

Everyone loves convenience meals (especially from Woolworths) but they are DAMN pricey and full of hidden fats and sugar. One of my favs is their mango chicken pasta so I've re-created a (slightly) healthier version at home. This recipe makes one perfect single serving, enjoy! :)

Woolies Copycat Mango Chicken Pasta Salad with sweet curry dressing

Ingredients:

• 1 cup raw wholewheat pasta
• 1/2 cup cooked chicken, diced
• 1/2 cup mango, diced
• 2 celery sticks, finely chopped
• 1 tbs pumpkin seeds

For the dressing:

• 2 tbs fat free yogurt
• 1 tbs mayonnaise
• 1 tsp apricot jam
• 1/2 tsp garlic, crushed
• 1/2 tsp curry powder
• salt and pepper
• squeeze of lemon juice
  
  
  Method:

1. Cook the pasta according to packet instructions then set aside.
2. Whisk together all the dressing ingredients and mix with pasta once cooled.
3. Mix in remaining ingredients. I served mine alongside rocket and broccoli.

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Murgh Musallam

Murgh musallam is a traditional Mughlai Chicken dish in which the whole chicken is stuffed, steam roasted and then cooked in an onion based thick gravy. Its's mainly cooked in the special occasions and surely it will be the highlight in party table. Even though the preparations include few steps; the end result was awesome lip smacking chicken!!!

Ingredients For The First step Marination

1. Chicken-1 medium (skinless)
2. Lemon juice- 1/4 cup
3. Salt-to taste

• Wash and clean the chicken well.
• Pat it dry with a kitchen towel to avoid the extra moisture.
• Using a knife pierce chicken breasts and other parts a number of times.
• Marinate it with the lemon juice and salt (rub evenly to well coat).
• Cover it with a cling wrap and marinate in fridge for overnight. (Marinating overnight is an important part in making this murgh musallam; then only the chicken gets easily cooked and juicy.)

Ingredients For The Filling:

1. Oil-2 tbsp
2. Onion-1 large
3. Ginger garlic crushed-2 tsp
4. Green chilly crushed-1 tbsp
5. Tomato-1 large
6. Chicken liver pieces-of one chicken (or use keema meat or an egg)
7. egg-1
8. Salt-to taste
9. Pepper powder-1 tbsp

Preparation of Filling:

• Heat oil in a pan; saute thinly chopped onion for few minutes until transparent.
• Add ginger, garlic and green chilly; saute for a minute.
• Add chopped tomato pieces and saute until mashed well.
• Then add minced liver pieces and saute for another 3 minutes. 
• Remove this all masala in one side of the pan; and in another side crackle an egg and mince it well by adding a pinch of salt until done.
• Mix it with the whole onion mix and then add pepper powder and enough salt.
• Switch off the flame and allow to cools down; before stuffing inside the chicken.
• Take out the lemon marinated chicken from fridge.
• Stuff the onion filling inside the chicken by pressing well.
• Now close the inner opening of the chicken by sewing the legs each other with a thread (or with a skewer check here).

Ingredients For Further Marination:

1. Turmeric powder- 1/2 tsp
2. Chilly powder-2 tsp 
3. Ginger garlic paste-1 tbsp
4. Salt-little

• Mix all the ingredients well and make a fine paste out of it (if desire add little water).
• Coat it over the chicken  and rest for another 15 minutes.
• After that take a non-stick wide bottom pan (to sit the chicken properly).
• Heat two tablespoons of oil in in.
• Place the chicken inside it and make the flame to simmer mode(very low).
• Cover the pan with a tight lid cook for about 1 hour. after every 15 minutes; turn out the chicken in to other sides. (meanwhile prepare the onion masala👇)

Ingredients For Making the Onion Masala:

1. Oil- 1 tbsp
2. Onion-1 large
3. Ginger garlic crushed-1 tbsp
4. Kashmiri Chilly powder-1 tsp
5. Coriander powder-1 tsp
6. Garam masala powder-1 tsp
7. Cumin powder-1/2 tsp
8. Cashew nuts-8 numbers
9. Thick coconut milk- 1/4 cup
10. Salt-to taste
11. Coriander leaves chopped- 1/4 cup

Preparation of Onion Masala:

• Soak the cashew nuts in 1/4 cup of hot water for 5 minutes and blend it along with the water to make a puree.
• Heat oil in the pan and saute thinly chopped onions until transparent.
• Add ginger garlic crushed and saute for a minute.
• Add all the powders one by one in low flame; mix well.
• Add cashew paste and coconut milk.
• Switch off the flame by adding the coriander leaves.
• After one hour of cooking the chicken chicken gets evenly cooked and the top gets brown in color.
• Pour this cooked onion masala on top of the chicken.
• Coat it well with the chicken and cook for anther 15 minutes on medium flame until the masala get dried and well coated with the chicken.

• Switch off the flame and Your chicken is ready to serve!!!
• Remove the thread from the chicken before serving.
• Serve it on top of a veggie salad bed or rice.

 

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Crock Pot Chicken Stew

Does anything sound more comforting than this stew on a cold winter night?  It was great and everyone in my family absolutely loved it.  Plus it's in the crock pot so that's a total mom win for me! This recipe is adapted from Movita Beaucoup.

1 lb boneless skinless chicken breasts (cut into cubes)
2 medium onions (diced)
1 cup diced carrots
2 garlic cloves (minced)
3 medium potatoes (peeled and diced)
1 tsp dried thyme
3 1/2 cups chicken broth (divided)
1 cup frozen peas
1 cup frozen corn
1/4 tsp black pepper
1/2 cup flour

Place onions, carrots, garlic and potatoes in the bottom of the crock pot. Sprinkle with thyme.  Place the chicken over the vegetables then top with 3 cups of chicken broth. Cook for 6-8 hours on low. 40 minutes before serving stir in the peas, corn and pepper. Let cook for 15 minutes. In a bowl whisk together the remaining 1/2 cup of chicken broth and the flour then add to the crock pot and cook for a remaining 25-30 minutes or once it has thickened up.

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Cheesy Chicken Lasagna

I put this on them menu because I thought it sounded different and interesting. Then I made it and everyone freaked out over it. It really was so good and different but not so different that my little ones wouldn't eat it. My son took the leftover to school the next two days because he loved it so much. This recipe is adapted from Food Lovin Family.

4 cups finely shredded cooked chicken
2 (8oz) containers chive and onion cream cheese
1 package frozen spinach (thawed and drained
1 tsp garlic salt
1 jar pasta sauce (best to use a red sauce with cheese like parmesan red sauce)
4 cups mozzarella cheese
12 lasagna noodles (cooked according to packaging)

Heat oven to 350. Grease a 9x13 baking dish with baking spray. In a bowl combine the chicken, cream cheese, spinach and garlic salt. Place 1/3 of the sauce in the bottom of the baking dish, top with 4 noodles, 1/3 of the chicken  mixture and 1/3 of the mozzarella cheese. Repeat two more times ending with the mozzarella layer.  Cover and bake for 40 minutes then uncover and bake for 15 more minutes. Remove and let sit for 10 minutes before serving.

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Chicken Scaloppini For Two

I'm starting a new section on my blog called Cooking For Two.  Nothing new for a lot of you but it is for me.  I always make too much and I'm not a fan of leftovers.  When I can, I freeze my leftovers for my son, Michael to take home.  Right now, if Michael's reading this he'll be like NOOOO don't stop......don't worry Michael, there will still be leftovers in the freezer but maybe not as much.  
Since it's just my husband and I most of the time, I want some recipes just for two.  Tonight I made Chicken Scaloppini.  Scaloppini means thinly sliced pieces of meat, dredged in flour, sautéed and served in a sauce.  In this case, it's chicken.  Above, it looks like a lot for one serving but it's one small chicken breast sliced horizontally.  I had no problem finishing my serving.  I really like the slicing horizontally method instead of pounding thin.  It was less messy and the chicken didn't tear apart.  Also prepping the ingredients helps the dish come together fast and easy.  I served it with some roasted broccoli and Kevin and I enjoyed every bite.

Ingredients:

• 2 (6oz) boneless skinless chicken breasts (use smaller beast pieces)
• salt and pepper
• 1/4 cup flour
• 2 Tablespoons vegetable oil
• 4 ounces fresh mushrooms (quartered)
• 1 small red bell pepper, cut into thin strips
• 1 large shallot, sliced thin (about 1/4 cup)
• 2 Tablespoons capers (drained and rinsed)
• 1 garlic cloves (minced)
• 3/4 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons of butter (cut into 2 pieces)
• 1 tablespoon fresh parsley, chopped (optional, use it if you have it)

                                                           Instructions:

1. Prep all the vegetables (mushrooms, bell pepper, shallots) on a cutting board and set aside.  
2. Cut each chicken breast in half horizontally. (If slices are still too thick you can gently pound between plastic wrap to 1/4 inch thickness).  Pat dry and lightly sprinkle them with salt and pepper.
3. Spread flour in shallow dish.  Dredge each cutlet in flour, shaking off excess.  Set aside.
4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium hight heat.  Add cutlets and cook until lightly golden and cooked through, about 2 minutes per side.  Transfer to a clean plate and set aside.
5. Heat remaining 1 tablespoon of oil in the same skillet over medium high heat and cook the mushrooms, red pepper, shallot and ¼ teaspoon of salt until liquid is evaporated and vegetables start to brown, 6 minutes.  Add the capers and garlic, cook 1 minute.  
6. Add chicken broth and wine and bring to a boil, stirring up any browned bits.  Cook until reduced and slightly thickened 5-7 minutes.
7. Reduce heat to low and whisk in butter.  Salt and pepper to taste (I didn't need to add any).  Return chicken and any juices to pan to heat through, about 2 minutes.  Transfer chicken to two plates and top with vegetables and sauce.  Sprinkle with parsley.  Serve.

Recipe adapted from Cook's Country
                                                                                
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Ashton Locklear - Not to be Underestimated

  You may know her as that bar worker that was beat by Madison Kocian to the Olympic team. Or, you may not know of her at all. But that is why everyone that does know who she is, loves her. She is what you might call an underdog. Sneaky but steady. With only one fall this season,  Ashton Locklear, bars and beam specialist, is surely not one that is ready to leave the sport.

    After just barely missing the Olympic team this year, Ashton Locklear was forced to settle for an alternate position. Many wouldn't be the most happy with this, but Ashton made the most of it. Heading to Rio with no regrets about what she had left on the floor in California at trials, Ashton was ready to give it her all in Rio. Although her chances at even getting to compete were slim, Ashton didn't give up. Eat. Gymnastics. Sleep. This was how Ashton's time in Rio went. With occasional time for exploration in there somewhere. However, train. Train. Train. That was she spent most of her time doing. Because the alternates are not considered a part of the team by the IOC they are not allowed to live in the village, train in the actual training facilities, or be transported the same way as the Olympic athletes. This may have made it a bit more difficult but Ashton continued to train as she always does and showed some great work on bars as you can see by clicking here . Ashton has mentioned that she has given up her scholarship to Florida to continue competing elite and has high hopes of competing in Tokyo. We wish the best of luck to Ashton on her trek to Tokyo!!

Photo via Getty Images.

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Cast Iron Splayed Roast Chicken

Just when you thought you didn't need yet another

way to roast a chicken I give you this one. 

The reason I love it is because I can have

 a roast chicken for dinner in half the time. 

The skin is crispy all over and the inside is 

cooked evenly and juicy. Plus I get to use my

favorite pan, the cast iron skillet. 

Here we go. First put a 12" cast iron pan in 

 the oven and turn it on to 425º to preheat. 

Rinse the chicken inside and out. This was

a Purdue roaster, about 4.5 pounds. Dry the 

outside all over with paper towel. Squeeze

a lemon over the outside and inside, then 

tuck the lemon wedges in the cavity. I 

also added a few herbs from my garden. 

Next, you need to splay the chicken. 

Cut through the skin where it attaches 

between the leg and the breast. Then 

break the bone so that the legs lay flat. 

Drizzle with olive oil and rub it over the skin.

Season generously with salt, pepper, and 

you choice of seasonings, I added ½ t 

paprika this time. 

 Carefully remove the preheated HOT skillet from

 the oven and put the chicken in the pan. You'll

 hear a nice ssss! sear!

 This method allows the legs to cook

 evenly with the breast. Put it back in 

the oven for 45 minutes. You can prep it 

however you like, just be sure to use oil

all over the outside and season. 

Remove from the oven and press down on the

 lemon to release any juice, then tilt the bird

 so all the juices in the cavity go into the pan. 

Allow to rest for 10 minutes. 

Serve with pan juices.   

 Remember to save all the bones for chicken 

soup. I also had enough leftover chicken to 

make chicken salad this week. It's 2 more 

 reasons why I love roast chicken for dinner. 

Enjoy!

Links: Between Naps On The Porch

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Chicken Scaloppini in Sherry & Red Wine Mushroom Sauce

Tired of the same old chicken dinners?
This one will change all that.

I know you'll love it.

I use sherry in several other chicken recipes.
 It gives it just the right smooth finish
that's quite different from using red or white
wine. I use dry, cocktail, or golden sherry.

Never use cooking sherry. You'll want to be
able to drink it as well. 

Pound the chicken breasts until an even thin
thickness; dredge in seasoned flour and saute'
in olive oil or butter until golden.

Remove to a platter and keep warm in the oven.

Add the mushrooms to the skillet.

Season with salt, pepper and thyme.

Brown on MH for about 4 minutes then 

add the garlic and cook another minute. 

Add the red wine and sherry; let simmer

until reduced by a third. 

 Remove from heay and add butter, 1 T

at a time, while whisking in to blend.

 Pour the mushroom sauce over

the chicken on the platter and serve.

Chicken Scaloppini in Red Wine Mushroom Sauce
1½ to 2 lbs boneless chicken breasts, 2 large halves
¼ C flour
3 T olive oil
salt and pepper
1 lb mushrooms, sliced
2 cloves garlic, chopped
Thyme sprigs or ½ t dried
½ C red wine
½ C sherry
3 T butter
Heat the oil in a large skillet.
Pound the chicken breasts to ¼" thickness and cut
in half. Put the flour in a shallow dish and season
with the salt and pepper. Coat the chicken breasts
in the flour and shake off excess.  Saute' in the
hot oil for about 4 minutes per side, until golden.
Remove to a platter and keep warm in a low oven.
Add the sliced mushrooms to the skillet and
season with salt, pepper and thyme. Brown on
MH for about 4 minutes then add the garlic;
cook another minute. Add the red wine and sherry
let simmer until reduced by a third.  Remove from
heat and add butter, 1 T at a time, while whisking
in to blend. Pour the sauce over the chicken; serve.
4 servings

Enjoy!

Links: Between Naps On the Porch

*adapted from The Chew

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Nikita Nagornyy Throws Triple Back on FLOOR!

Russia's Nikita Nagornyy is already right back in the gym and ready for Tokyo. Only weeks after the conclusion of the Rio Olympics, Russian Olympic team member and silver medalist, Nikita Nargornyy who is known for his world-class tumbling is already upgrading his tumbling passes. In fact, just recently he threw a triple back and made it look effortless. The video link is below:

https://www.instagram.com/nikushkarus/

                                                        you can also find it here:
http://www.flogymnastics.com/article/46519-nikita-nagornyy-lands-triple-back-on-floor

Thanks for reading! Also, I'd like to briefly apologize for shorter articles lately, school has been busy and I'll try to get back into the swing of things in the upcoming months (not much is going on in the gymnastics world either).

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Spicy Chicken and Beans

This is such a flavorful dinner and

I love that it can be prepared ahead 

of time. I can just pop in the oven 

whenever we want dinner. No

last minute dinner fussing. 

This chicken dinner actually benefits 

from time in the fridge coated 

with the spicy mixture. This will give the 

chicken time to absorb the spicy

flavors of the marinade coating.

For full flavor and moist chicken I always prefer 

thighs. About 1-½ pounds. That's about 6 pieces. 

These were very large and I only bought 5.

 Put the chicken in a sprayed baking dish. 

 Combine the marinade coating. 

 Spread this over the chicken. 

 Add the cherry tomatoes and rinsed white beans.

 Give everything a good toss.

 Cover with plastic wrap and refrigerate until 

you are ready to start dinner. Then remove the

plastic and bake @375 for 45 minutes. 

Garnish with more chopped cilantro. 

 This is really a complete dinner, but you could 

add a side of potatoes. They can roast in the oven

along with the chicken. 

 I've also tried this with bone-in chicken breasts. 

Cut them in half crosswise. Proceed as above.

 This time I doubled everything to serve 6. 

 The verdict? I much prefer thighs. 

So much better! More flavor and the chicken

 stays moist and tender.  You can use a 

whole cut-up chicken for the doubled 

recipe and have parts for everyones liking. 

 This will definitely be a great fall dinner.  

If you're serving a family I would definitely double

 this recipe to serve 4-6.

Spicy Chicken and Beans
marinade coating
2 T olive oil
2 cloves garlic, minced
¼ C chopped fresh cilantro
1 T paprika
½ t ground cumin
¼ t red pepper flakes
2 t kosher salt
½ t pepper
Mix together

5-6 chicken thighs (or 1-½ lbs bone in chicken
 pieces, breasts cut in half crosswise)
toss with the above mixture to coat completely.
Add:
1 can white beans, drained
1 pt. cherry tomatoes
toss everything again to coat. Cover
and refrigerate for a few hours to all
day. Roast in a 450º oven for 30  minutes or
until the chicken is cooked through, browned
and the tomatoes have burst. Garnish with
more cilantro or parsley.
serves 3-4
*this recipe easily doubles. Use a whole chicken
 cut into serving pieces, breasts cut in half.



Links: Between Naps On The Porch

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