Tuesday, September 27, 2011

Crock pot Sunday Chicken


I recently learned of crock pot liners. Why hasn't anyone told me? I used to loathe my crock pot because it just doesn't clean up very easily. Enter crock pot liners and I am hoping to use that handy appliance daily. Between the crock pot liners and this easy recipe, I should be able to amazing things around here. This is tasty. It reminds me a bit of chicken marsala.

Ingredients:
1 pound of chicken cut into bite size chunks
1 can cream of chicken soup
1 can cream of mushroom soup
1 can french onion soup
12 oz fresh sliced mushrooms
2 stalks of celery diced

Directions:

Place chicken in the crock pot and cover with the remaining ingredients. Cook on low for 8 hours. Serve over rice, noodles, or mashed potatoes. Serve and enjoy! You can make it your own by adding carrots, peas, or whatever you love.

Friday, September 9, 2011

Greek Chicken Souvlaki

Once upon a time I came upon a Greek restaurant at the food court in a mall. I ordered their Chicken Souvlaki and was blown away. I then went home and had to find a recipe like it. I found this recipe and adapted it to my taste. This will be a repeat again and again.

Tzatziki Sauce
1 cups Greek Yogurt
Juice of 1/2 lemon (about 1 T)
1 garlic clove,
chopped 1/2 medium cucumber, seeded and diced ( I did not seed it)
1 T kosher salt
1 T finely chopped fresh dill
 Fresh ground black pepper to taste

Directions: Combine all ingredients, blend, or place in food processor.  Chill in fridge for flavors to marry while preparing chicken.

For the chicken:

3-4 breasts of chicken, cut into 1 1/2″ cubes
3 T lemon juice
1/4 tsp. ground cumin
1/2 tsp. fresh oregano or 1/4 tsp. dried
2 tsp. olive oil
1/4 tsp. freshly ground pepper
1 clove of garlic, minced
Pitas sprayed or spread with olive oil and sprinkled garlic salt

Directions:
Combine the spices with the oil and lemon juice. Cut the chicken into cubes; combine with the marinade and let sit 30 minutes. Assemble the skewers; grill for 5 minutes (or longer depending on temp), turning only once after 3 minutes; when done, the cooking juices from the chicken should be clear.

To serve, I sprayed the pitas with olive oil and sprinkled with garlic salt. I then placed them on the grill for 20 seconds or so on each side. Smear with tzatziki sauce, place chicken, sliced tomatoes, and feta cheese on top for garnish and serve. Opa!

It is delicious my friends, and tastes fresh and healthy (mostly healthy).