Thursday, March 13, 2014

Chicken Artichoke & Broccoli Orzo Skillet

I never get tired of recipes like this.

Fast to throw together with easy clean up.

It was delicious!

I was going to call it Cheesy  Chicken Artichoke & Broccoli.... but 
I didn't want to give the wrong impression.

It has just enough cheese to pull it all together and add another level of flavor, 
but not enough to add a lot of extra fat and calories.

It was pretty perfect,,,, IMHO.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Artichoke & Broccoli Orzo Skillet

2 tbsp olive oil
1 large onion, chopped
Pinch of red pepper flakes
3 cloves garlic, chopped
Salt and Pepper
1 cup Orzo
2 cups chicken broth
1 1/2 cups cherry tomatoes, halved
7.5 oz marinated artichoke hearts, drained & rough chop
2 cups broccoli florets
2 oz cream cheese, reduced fat if desired
3 tbsp feta, crumbled
1 cup chicken, cooked and chopped or shredded
Parmesan Cheese, fresh grated

Heat olive oil over med. heat in a large skillet; saute onion and pepper flakes until softened, 4-5 minutes. Add garlic with pinch of salt and pepper, continue to cook 2-3 minutes. Stir in orzo and cook, stirring often another 2-3 minutes.

Add broth, tomatoes, artichoke hearts and broccoli. Bring to a simmer; cover and cook 4-5 minutes. Stir in cream cheese, feta and chicken until cheese is melted and combined. Bring back to a simmer, cover, turn off heat and allow to sit 15 minutes or until orzo is al dente. Serve with fresh grated parmesan cheese.

Saturday, March 1, 2014

Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 

I think everyone should give it a try.

Linked with Foodie Friday and Weekend Potluck.

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Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.

Monday, February 17, 2014

Crockpot Chipotle BBQ Chicken

This chicken turned out so good.

I was craving some kind of pulled meat sandwich that would be good with some 
coleslaw on top of it. I had some chicken breasts thawed out and ended up 
throwing them in the slow cooker with a super simple chipotle bbq sauce. 

The chicken cooked on a bed of onions, carrots and garlic, which I ended up straining 
out of the sauce. The carrots had the most amazing flavor that 
I was thinking, if a person wanted to, they could leave the veggy's in the sauce 
and just puree it until smooth before you reduce it. Just a thought.

For the coleslaw I just made a simple dressing out of red wine vinegar, mayonnaise, honey, celery seed, and a little salt and pepper. You could also go with this Creamy Jalapeno Coleslaw if you wanted to. 

Linked with Weekend Potluck and Foodie Friday.

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Crockpot Chipotle BBQ Chicken

1 large onion, quartered
2 large carrots, cut into 2 inches pieces
4 cloves of garlic, smashed
3 large or 4 small boneless skinless chicken breasts
Salt and Pepper
1/4 cup chicken stock
2 tsp chipotle puree*
1/4 cup bottled bbq sauce
1/2 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
2 bay leaves
4 Buns
Your favorite coleslaw

Place onion, carrots and garlic in the bottom of your crockpot. Lay chicken breasts on top and season with salt and pepper.

Mix together stock, chipotle, bbq sauce, cumin, paprika and lime juice. Gently pour over chicken and throw in the bay leaves.

Cook covered on low heat 4-5 hours or until chicken is cooked through. I actually took a spoon and basted the top of the chicken once or twice with the sauce. I also turned the chicken over about 3 hours into cooking time.

Once chicken is cooked remove it to a plate. Strain sauce into a saucepan, bring to a simmer and reduce by half. Remove 1/4 cup of sauce and reserve. Shred chicken and stir into remaining sauce.

Use the reserved sauce to stir into your favorite bbq sauce to desired consistency. It adds great flavor and a hint of heat.

Cut buns in halve and drizzle insides with olive oil; toast in a hot skillet. Pile on some chicken, drizzle on additional bbq sauce and top with some creamy coleslaw. Fabulous!

*As for the chipotle puree, I keep a covered glass dish in the fridge, of a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS,,, I use it all the time.