OLD SALT'S TABLE! |
Crockpot Chicken StewIngredients12 - Fresh Boneless, Skinless Chicken Thighs 1 can (14 1/2-oz) - diced tomatoes with Mrs. Dash herbs 2 cups - cubed zucchini squash 1 cup - fresh pearl onions, peeled 1 cup - fresh baby carrots 2 tablespoons - tomato paste 2 cloves - garlic, peeled and minced 1 tablespoon - sugar 1/2 teaspoon - crushed red pepper flakes 1/2 teaspoon - celery flakes 1/2 teaspoon - salt 4 - baked potatoes (or 8 oz. pasta) Directions Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces. Combine all ingredients in large crockpot; mix well. Cook on low setting at least 6 hours. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F). Serve over baked potatoes or hot cooked pasta Tip: Refrigerate leftovers immediately. Honey Carrot SoupIngredients:1(16-oz.) package baby carrots 1 cup chicken broth 1/2 medium onion, chopped 1/2 cup milk 1/4 cup honey 1/8 teaspoon ground cinnamon, (to taste) Directions: In large saucepan, combine carrots, chicken broth and onion. Cover and simmer over medium heat for about 15 minutes, or until carrots are tender. Transfer mixture to blender or food processor; blend until smooth. Return to saucepan. Add milk and honey. Return to simmer. Serve hot or chilled, sprinkled with cinnamon. Servings: 2 Currant and Celery SoupIngredients:1 small bunch celery 1 1/2 cups dried currants 1 medium onion 2 cups chicken broth 1 1/2 cups milk 1 1/4 tsp black pepper 1 tsp marjoram 1/2 cup shredded parmesan cheese 1/2 cup shredded cojack cheese Directions: Chop celery and onion fairly coarsely. In large saucepan, combine celery, onion, chicken broth, and currants. Cover and simmer over medium-low heat for about 20 minutes, or until celery and onion are translucent. Add milk, spices, and parmesan. Return to simmer. Serve hot or chilled, sprinkled with cojack. Servings: 6 |