Saturday, January 15, 2011

Bacon Ranch Chicken

2 Tbsp of real bacon bits
1 tsp garlic powder
1 package of Hidden Valley Ranch salad dressing mix 
1 can of cream of Chicken soup
1 cup sour cream
4 boneless skinless chicken breast

Combine ingredients.

Pour over chicken in slow cooker.

Cook 3-4 hours on high or until chicken is cooked through.
Makes 4-6 servings.

Chicken Salad with Fresh Herbs and Pecans

Recipe courtesy Emeril Lagasse
Show: Fresh Food Fast with Emeril Lagasse
Episode: About the Chicken

4 to 6 servings

1 head garlic, halved, plus 1 teaspoon minced garlic
1/2 cup finely diced celery, tops and bottoms reserved for poaching liquid
1/3 cup finely chopped red onion, tops and bottoms reserved for poaching liquid
2 bay leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken breasts
1 cup prepared mayonnaise
1/2 teaspoon Dijon mustard
3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon)
1/2 cup whole pecans

Fill a 12-inch covered saute pan 3/4 of the way with water and bring to a simmer. Add the garlic head, celery tops and bottoms, onion tops and bottoms, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Return the liquid to a simmer.

Rinse the chicken briefly under cool running water, and then pat dry with paper towels. Season the chicken on both sides with the remaining salt and pepper. Add the chicken breasts to the poaching liquid, cover, and cook until the internal temperature reaches 165 degrees F when tested with an instant-read thermometer, about 20 to 25 minutes. Remove the chicken breasts and set aside to cool.

While the chicken is cooking, combine the minced garlic, diced celery, finely chopped red onion, mayonnaise, mustard, and herbs in a large mixing bowl and mix well.

When the chicken is cool enough to handle, cut it into 1/2-inch dice, add the chicken and the pecans to the mayonnaise mixture, and mix well. Serve the salad immediately, or transfer to the refrigerator to chill.

Monday, January 10, 2011

The Girls & I Monday Cooking: Potato Soup

Last night our low was less than 3 degrees and our high was about 24 here in the Reno, Nevada area, so it was definitely a night suitable for soup.  
6 potatoes, peeled and cut into bite size pieces
2 onions, chopped
1 carrot, pared and sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 TBL parsley flakes
5 cups water
1 TBL salt
1/3 cup butter
1- 13 ounce can evaporated milk
chopped chives

Put all ingredients in crockpot, except evaporated milk and chives. 
Cover and cook on low 10 -12 hours. (High 3 or 4 hrs.)

Stir in milk during last hour.  If desired, mash potatoes with masher
before serving.  Serve topped with chopped chives.

My 13 year old, Serena is a cheddar cheese lover, she loves shredded cheese on top of her potato soup.

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