recipes

Chicken and Cheese Stuffed Mushrooms

Chicken and Cheese Stuffed Mushrooms

These delightful treats will make your dinner special.
Portions:4
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Ingredients

  • 20 large white mushrooms
  • 2 tablespoons olive oil
  • ½ onion chopped
  • 2 tablespoons garlic minced
  • ½ pound chicken sausage
  • 1 cup mozzarella cheese shredded
  • ⅓ cup seasoned bread crumbs
  • 1 tablespoon dried parsley

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Cut the stems from the mushrooms, setting them aside.
  • Brush the mushroom caps with some the oil.
  • Chop the mushroom stems.
  • Heat the remaining oil in a skillet over medium-high heat.
  • Add the onion, garlic, and chopped mushroom stems, cooking until they soften.
  • Add the chicken sausage, cooking until it is no longer pink.
  • Remove from heat and stir in the cheese, bread crumbs, and parsley.
  • Arrange the mushroom caps on a greased sheet pan.
  • Spoon the chicken and cheese mixture onto each cap.
  • Bake for 20 minutes.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a salad and a cup soup.
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Course Cheese / Chicken / Side Dish / Vegetables

Roast Citrus Chicken

Roast Citrus Chicken

This slow cooker recipe is a great way to get your feet wet in cooking a whole chicken.
Portions:4
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Ingredients

  • 2 tablespoons butter
  • 1 whole chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon lemon pepper
  • ½ orange sliced
  • 1 lemon sliced
  • ½ grapefruit sliced
  • ½ cup chicken broth

Instructions

  • Empty the chicken’s cavity, rinse, and pat dry with a paper towel.
  • Melt the butter in the microwave, then brush over the chicken.
  • Sprinkle the garlic powder and lemon pepper all over the chicken.
  • Stuff the cavity with the slices orange, lemon, and grapefruit.
  • Set the chicken in the bottom a greased slow cooker insert.
  • Pour in the broth.
  • Cover and cook on low for seven hours.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with mashed potatoes and green beans to complete the meal.
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Course Chicken / Fruit

Chicken Pumpkin Soup

Chicken Pumpkin Soup

Fall into the autumn season with this slow cooker recipe.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • ½ onion chopped
  • 1 tablespoon garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 cups chicken broth
  • 15 ounce can pumpkin
  • 8 ounce can evaporated milk

Instructions

  • Coat the insert a slow cooker with nonstick cooking spray.
  • Add the chicken, onion, garlic, cumin and cinnamon.
  • Pour in the broth and pumpkin.
  • Cover and cook on low for six hours.
  • Turn the slow cooker on high and add the evaporated milk, stirring and cooking until all the flavors meld togeth

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve alongside buttered rolls.
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Course Chicken / Soup / Vegetables

Chicken Pitas

Chicken Pitas

This simple recipe is great for dinners on the go.
Portions:4
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast sliced
  • 1 package pita bread
  • 4 tablespoons plain Greek yogurt
  • ½ cup tomatoes diced
  • ½ cup iceberg lettuce shredded

Instructions

  • Heat the oil in a skillet over medium-high heat.
  • Cook the chicken completely, then set aside.
  • Spoon the yogurt inside the pita, then add the chicken.
  • Stuff the pita with tomatoes and lettuce.

Notes / Tips / Wine Advice:

Serving Suggestion:
Substitute different tastes, like pesto or salsa, for endless variations on this dish.
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Course Bread / Chicken

Creamy Chicken and Broccoli

Creamy Chicken and Broccoli

This delicious slow cooker recipe will impress all diners.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • 1 cup mushrooms diced
  • ½ onion diced
  • 1 cup broccoli chopped
  • ¼ cup white wine
  • 12 ounce can cream chicken soup
  • 4 ounces cream cheese

Instructions

  • Coat the insert a slow cooker with nonstick cooking spray.
  • Add the chicken, mushrooms, onion, broccoli, wine, and soup.
  • Cover and cook on high for four hours.
  • Add the cream cheese, stirring until it is completely incorporated.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve over your favorite pasta to complete the meal.
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Course Chicken / Vegetables

Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

This recipe is finger-licking good. If you have more time, let the chicken marinate in the sauce.
 
Portions:4
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Ingredients

  • ½ cup teriyaki sauce
  • ⅛ cup soy sauce
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger powder
  • 4 chicken thighs
  • 2 tablespoons canola oil

Instructions

  • In a bowl, mix the teriyaki sauce, soy sauce, garlic, and ginger.
  • Stir well.
  • Dip the chicken into the bowl, coating each piece completely.
  • Heat the oil in a skillet over medium heat.
  • Transfer the chicken to the skillet.
  • Cook until the chicken is no longer pink, basting with the sauce.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a side of rice and steamed seasonal vegetables to complete the meal.
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Course Chicken
Cuisine Japanese

Chicken Fried Rice

Chicken Fried Rice

This one-pot meal is convenient and delicious.
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Ingredients

  • 1 cup white rice
  • 2 tablespoons peanut oil
  • 1 pound chicken breast cubed
  • ½ onion diced
  • 1 tablespoon garlic minced
  • ½ cup mushrooms chopped
  • ½ cup peas
  • ½ cup baby corn
  • 1 red bell pepper chopped
  • ¼ cup peanuts
  • 1 egg beaten
  • ¼ cup soy sauce

Instructions

  • Cook the rice according to the directions on the package.
  • Set aside.
  • Heat the oil in a wok over medium-high heat.
  • Cook the chicken until it is no longer pink.
  • Stir in the onion, garlic, mushrooms, peas, baby corn, pepper, and peanuts.
  • Add the rice and pour in the egg. Mix well.
  • When the egg is absorbed and all the vegetables are tender, add the soy sauce.
  • Continue to stir until the sauce is evenly distributed.

Notes / Tips / Wine Advice:

Serving Suggestion:
Substitute different vegetables for a new recipe every time.
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Course Chicken / Rice

Rosemary Chicken Breasts

Rosemary Chicken Breasts

This simple and flavorful recipe works well with many sides.
Portions:4
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Ingredients

  • 4 chicken thighs
  • 1 teaspoon salt
  • 2 tablespoons dried rosemary
  • 1 teaspoon pepper

Instructions

  • Heat the oil in a skillet over medium heat.
  • In a small bowl, mix the salt, rosemary and pepper.
  • Rub the seasoning on the chicken, then transfer to the skillet.
  • Cook the chicken, turning occasionally, until the pieces are no longer pink.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a baked potato and grilled asparagus to complete the meal.
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Course Chicken

Chicken Noodle Soup from Pamela Kazmierczak

Chicken Noodle Soup from Pamela Kazmierczak

This comfort food is a breeze to master.
Portions:4
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Equipment

Ingredients

Instructions

  • In a large saucepan over medium heat, bring the broth to boil.
  • Drop in the chicken.
  • Continue boiling until chicken is cooked through.
  • Add the noodles.
  • Stirring frequently, cook until the noodles soften.

Notes / Tips / Wine Advice:

Serving Suggestion:
For variations on this dish, add different vegetables, such as carrots or mushrooms, or sprinkle in spices, such as cilantro or cumin.
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Course Chicken / Noodels / Soup

Chicken and Dumplings

Chicken and Dumplings

This is another dish that warms the body and soul.
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Ingredients

  • 2 pounds chicken breast diced
  • 4 cups chicken broth
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • ½ cup celery chopped
  • ½ cup carrots chopped
  • 1 can pre-made pull-apart biscuit dough

Instructions

  • In a large greased saucepan over medium heat, place the chicken in the the broth.
  • Season with the pepper and salt, then add the celery and carrots.
  • Bring the mixture to boul.
  • Pull a small section biscuit dough from the roll.
  • Form it into a ball.
  • Drop the dough in the boiling mix.
  • Repeat until the dough is used.
  • Continue to boil until dumplings float and are fluffy on the inside.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve a salad to complete the meal.
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Course Chicken / Snacks