LINDA'S DREAMY CREAMY CROCKPOT CHICKEN
Yesterday was sort of chilly here in Florida and I was wanting some good ole stick to your ribs kind of comfort food. Using what I had on hand at the time, this is the dish I came up with. Its full of flavor and was rib stickin good! When my son says its the bomb and goes back for seconds (he was thinking about 3rds too but...
Provided by Linda Kauppinen
Categories Other Main Dishes
Time 4h25m
Number Of Ingredients 16
Steps:
- 1. Plug in your crockpot, add about 1 cup of the stock and turn the crock pot on to warm up.
- 2. While crockpot is warming, add your olive oil to a fry pan and sear the chicken pieces until golden brown but not over browned.
- 3. Transfer chicken pieces into the crockpot when finished browning and add remainder of stock into the crockpot to bring liquid up to edge of top chicken pieces.
- 4. before adding vegetables add all your spices. Now you can add all of your vegetables into the mix. cover and cook on high until the carrots are fork tender @ 3 hours.
- 5. When carrots are fork tender, turn the pot to low setting. Put sour cream and flour into a bowl and whip until there are no or very few little lumps. It will be a thick paste.
- 6. Temper the flour/cream paste with hot liquid from the crockpot, adding a little at a time and whipping to remove any lumps. You will want to use about 1C of hot liquid. Once tempered you can gradually add this to the crockpot and stirring as much as you can. Note: if you want it thicker, you can always make more thickening paste.
- 7. turn crockpot to high until it starts to bubble, give it a quick stir and allow to thicken. Once thickened, turn pot off and cover.
- 8. I served this over organic rice, but would be equally as good over some good ole egg noodles.
SPINACH FANDANGO
Make and share this Spinach Fandango recipe from Food.com.
Provided by SharleneW
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, add mushrooms, garlic and oregano.
- Stir fry until mushrooms are light browned.
- Add spinach, heat until thawed and almost all juices have cooked away, about 10 minutes.
- Stir in soup, sour cream, salt and pepper.
- Spoon into shallow casserole.
- Scatter cheese over top.
- Bake at 350 degrees for 30 minutes or until bubbly.
Nutrition Facts : Calories 534.6, Fat 36.4, SaturatedFat 18.2, Cholesterol 145, Sodium 1043.4, Carbohydrate 12.9, Fiber 3.7, Sugar 2.4, Protein 40.4
LINDA'S FAKE AND BAKE CHICKEN
This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried.
Provided by LINDA P.
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
- In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
- Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
- Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Nutrition Facts : Calories 622.2 calories, Carbohydrate 24.6 g, Cholesterol 115.1 mg, Fat 46.3 g, Fiber 0.8 g, Protein 25.5 g, SaturatedFat 14.3 g, Sodium 749.3 mg, Sugar 3.4 g
LINDA'S BEST MARINATED CHICKEN
I have been using this grilled chicken recipe since I was 12 years old. That's 40-plus years! It is so moist and delicious, it will melt in your mouth. -Linda Pace, Lees Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place the first eight ingredients in a blender; cover and process until blended. Pour 2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat 40-45 minutes or until juices run clear, turning occasionally and basting with reserved marinade during the last 15 minutes.
Nutrition Facts : Calories 533 calories, Fat 38g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 42g protein.
CHICKEN LIVERS FANDANGO
GREAT recipe for chicken livers. I got this one from my ex-wife's recipe box. It's a hit with almost all that try it! It should be cooked in a slow-cooker, but you might try a Dutch oven.
Provided by FORDTRUCK
Categories Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the flour, salt and pepper. Place chicken livers into the seasoned flour, and toss to coat.
- Place bacon in a large skillet over medium-high heat. Fry until browned and crisp. Remove to paper towels to drain. Shake off excess flour from the livers, and fry in the bacon grease along with the green onions until lightly browned on the outside. Pour the chicken stock into the skillet, and stir to scrape up any bits of goodness from the bottom.
- Transfer the mixture to a slow cooker, and crumble in the bacon. Stir in the golden mushroom soup, mushrooms and white wine. Cover, and cook on Low for 4 to 6 hours. Thicken the gravy with flour if desired before serving.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 21.9 g, Cholesterol 428.1 mg, Fat 16.7 g, Fiber 2.1 g, Protein 24.1 g, SaturatedFat 5.3 g, Sodium 1728.7 mg, Sugar 1.9 g
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