Grilled Chicken Breast with Old Farmhouse Spicy Rub

Old Farmhouse Spicy Rub

1 tsp. coriander, crushed

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/4 tsp. ground black pepper

I used the back of a spoon to crack and crush the coriander.

Add the rest of the spices and mix.

This was enough rub for two chicken breasts.

Preheat grill to medium high heat.

Coat both sides of chicken breast with spicy rub.

Place chicken breasts on grill.

Cook 4 to 6 minutes on each side,

depending on the size and thickness.

Check to see that no pink remains.

Enjoy.

Chicken Pot Pie

Okay, I know, Chicken Pot Pie is definitely not Soup but it sure is "super"!!! It is probably one of the best comfort foods I enjoy in the winter. Even though this recipe freezes well, it never does seem to make it there. Maria and Josh at Two Peas and Their Pod posted this awesome recipe with lots of yummy pictures! For the recipe, simply click on the photo above. This is definitely a must make AGAIN!

Thanks for stopping by today!

Slow Cooker Chicken Soup

There is nothing so warming and comforting as a bowl of Chicken Soup. Whether you are feeling under the weather or have a busy Saturday out and about, Damn Delicious has a fantastic Chicken Soup recipe perfect for your slow cooker! Oh and the best part...it is only 15 minutes to prepare!!! For the recipe, click on the photo above.

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Chicken and Wild Rice Soup in the Crockpot

Chicken and Wild Rice Soup

1 medium onion, chopped

3-4 carrots, peeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 cup uncooked wild rice, rinsed and drained

1 cup uncooked brown rice, rinsed and drained

4 boneless skinless chicken breasts

1/2 tsp. dried thyme

1/4 tsp. mustard powder

1/2 tsp. basil

1/2 tsp. sage

10-12 cups chicken broth

salt and pepper, to taste

Combine prepared vegetables, chicken, 

broth, and wild rice.

Add seasonings and brown rice.

Cover and cook on high for 4 hours.

Remove chicken breasts to a plate and shred into bite

size pieces. Return to crockpot.

Reduce crockpot setting to low.

Salt and pepper to taste.

Old Farmhouse Chicken Cacciatore

Chicken Cacciatore

6-8 meaty chicken pieces (breasts, thighs, drumsticks)

1 medium yellow onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 cup fresh mushrooms, sliced

2 tbsp. olive oil

 1 28 oz. can tomatoes, cut up

3/4 cup chicken broth

2 tsp. oregano

1/4 tsp. red pepper flakes

salt and pepper to taste

Prepare vegetables.

Gather ingredients.

Skin chicken. Rinse and pat dry.

In a large skillet, cook chicken in hot oil about 15 minutes or until chicken is lightly browned.

Remove chicken to a platter.

Add more olive oil, if needed. 

Saute onions and garlic.

Peppers,

and Mushrooms.

Saute until onions are translucent.

Drain off fat.

Add tomatoes, crushed red pepper, oregano, salt and pepper.

(And, if you have a bottle of white wine open, add about a half cup)

Return the chicken to your pan.

Bring to a boil and then reduce the heat to a simmer.

Cover and cook for 30 minutes or until chicken is tender and no longer pink.

As chicken cooks prepare your pasta and salad.

I used Fettucini for this dish...

and served a green salad on the side.

Chicken Tortilla Soup

Chicken Tortilla Soup

1 can Fiesta Nacho Cheese Soup

1 can Cream of Chicken Soup

1 can Enchilada Sauce

2 2/3 cup Milk

1 can Chicken

1 can Mild Green Chilis

Whisk together and place in crockpot 

or your stockpot on top of the range.

When preparing for a larger group,

I use my slowcooker and double the ingredients.

(And the difference in color results from using different brands of enchilada sauce)

Combine soups and enchilada sauce.

Shred the chicken with two forks.

You can also use leftover chicken or turkey.

Cook until heated through. 

Garnish with sour cream,

shredded cheddar cheese,

and tortilla chips.

White Chicken Chili~In the Slowcooker

White Chicken Chili

1 1/4 lbs. boneless skinless Chicken Breast

2 cans Great Northern Beans

1 can White Hominy

Taco Seasoning

1 can Chopped Green Chilies

1 can Condensed Cream of Chicken Soup

Chicken Broth ~ Approx. 2 cups

Place chicken in a lined slowcooker.

Top with beans and hominy.

In a medium bowl combine taco seasoning,

(and you all know I like to make my own taco seasoning...

find the recipe here)

chilies, condensed soup and chicken broth.

Pour over top of ingredients in the crock pot.

I often prepare my soups the night before

 and put the crockpots in the refrigerator overnight.

Cook on low for 8 to 10 hours.

Before serving, shred the chicken.

Top with sour cream, chopped green onion, and cheese.

Honey Lime Chicken

Honey Lime Chicken Skewers

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1/4 cup soy sauce

3 TBS honey

1 TBS vegetable oil

Juice of 1 lime

2 tsp hot chili sauce, such as Sriracha sauce

2 cloves of garlic, minced

2 TBS cilantro (or parsley), chopped

3-4 skewers (metal or wooden)

Directions:

In a small bowl, combine soy sauce, honey, oil, lime juice, hot chili sauce, garlic and cilantro. Stir to combine.

In a large gallon sized plastic zipper bag, add the chicken pieces to the bag along with the marinade. Zip the bag closed, removing the air from the bag as you close it. Gently knead the marinade and chicken together until chicken is coated completely.

Place the marinating chicken in the refrigerator for 1-3 hours.

Remove the chicken from the bag, discard any marinade left in the bag. Thread 8 to 9 pieces of chicken onto each skewer. (If using wooden skewers, soak them in water for at least 15 minutes prior to skewering the chicken.)

Grill over medium heat, 7 to 8 minutes on each side, or until fully cooked.

Serve with a fresh garden salad and wedges of lime.

Serves 3-4

Tuesday Tip of the Day ~ Skewers

Scroll down a post (or click here) and find my recipe for 

easy and delicious Chicken Cordon Bleu.

Our team captain and blog contributer, Lucy, commented about 

my use of skewers instead of toothpicks to secure the rolled chicken breast.

This substitution should work with any recipe that 

requires rolling and securing with toothpicks.

And remember, if you are using bamboo skewers on the grill,

you will probably want to soak them first.