Posts

Slow Cooker Whole Chicken

slow-cooker-whole-chicken

Ingredients:

  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 1 onion, peeled and cut into large pieces
  • 2 sprigs fresh rosemary
  • 2 lemon wedges
  • 4 cloves garlic
  • 1 large whole chicken (about 4 pounds)

Directions

Place the onion pieces in the bottom of your slow cooker. Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like). Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts. Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won’t need to add any extra liquid. Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone. Remove from the slow cooker and serve. Remove from the slow cooker and serve.

Honey Garlic Slow Cooker Chicken

honey-garlic-chicken

Ingredients:

  • 4 skinless, bone in chicken thighs
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil

Directions

Rinse the chicken lightly with water and pat dry. Lay chicken thighs on the bottom of a slow cooker. Whisk the remaining ingredients together in a bowl and pour over the chicken. Cook on low for 6 hours.

Garlic Honey Chicken Kebabs

garlic-honey-chicken-kebabs

Ingredients:

  • ¼ cup vegetable oil
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • ¼ teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 3cloves garlic
  • 5 small red onions, cut into 2 inch pieces
  • 2 red or green bell peppers, cut into 2 inch pieces
  • skewers

Directions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Garlic Lime Grilled Chicken with Mango Salsa

garlic-lime-chicken-mango

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 large lime
  • 4 garlic cloves
  • 1 tablespoon olive oil

Mango Salsa

  • 2 ripe mangoes
  • peeled and chopped
  • 3 very ripe roma tomatoes, chopped
  • 1 sweet red pepper, seeded and chopped
  • 2 green onions, chopped
  • ¼ cup chopped fresh cilantro
  • 1 lime, juiced
  • salt and pepper to taste
  • 4 cups steamed short grain cooked brown rice

Directions

Marinate the chicken w/ the juice of one lime and the oil and garlic in a zip lock bag in the fridge for at least 2 hrs or overnight.

For the salsa mix all the ingredients and season with salt and pepper to taste, set aside for the flavors to blend, mean while grill the chicken breasts on low heat till no longer pink.

Place 1 cup of rice on each plate cover with a chicken breast and then divide the salsa amongst the 4 plates and serve.

Time does not include marinade time or time to steam rice.

Garlic Cauliflower Mashed Potatoes

garlic cauliflower mashed potatoes

Ingredients

  • 1 medium head cauliflower
  • 1 low fat tablespoon cream cheese, softened
  • ¼ cup grated Parmesan
  • ½ teaspoon minced garlic
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ½ teaspoon chopped fresh or dry chives, for garnish
  • 2 tablespoons unsalted butter

Directions

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, salt, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.