Recipe: Herb Fried Chicken

I was at a loss what to cook for a quick, cheap, and healthy dinner. For the same reason as everyone else, I don’t typically like the heavier fat-laden fried foods, but last night’s chill in the air begged for something warm and delicious.


I heated up  some of my Infused Olive Oil in a skilled, added four pieces of boneless, skinless chicken breasts and let them cook, covered, while I prepared the other foods.

 

 


After four minutes, I turned the chicken, sprinkled with a small mix of freshly chopped herbs from my garden (sage, chives, basil, oregano, and parsley), and cooked, covered, for another five minutes.

 

Because I like my meat well done and seasoned, I turned the burner off, turned the chicken once more, and let it finish for another five minutes as I finished the potatoes and vegetables.

It was quick, easy, nutritious, delicious, and warm.

 

 

 

 

But the best part? When my daughter came home today and said she told all her friends at school she couldn’t wait to eat the left-overs.

*This recipe has been submitted to the 2011 Holiday Recipe Exchange. “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”

Recipe: Slow Cooker Turkey Chili

It’s that time of year. Time when you need to feed your family but don’t have time to cook. Time when you have so many parties to attend, and you need to bring a hearty food that will leave people talking for weeks (in a good way, of course!). Time when your money is better spent on the Big Meals and Family Gatherings.

Here’s a great get-through-the-holidays (and any other time) recipe. I call it a “dump” recipe, because that’s basically what it is. Made mostly with inexpensive canned goods, you open, drain, dump, mix. Okay, there’s a little more to it than that… but not much.

Set aside:
2 lbs. ground turkey, raw

Mix Together:
1 can (15 oz) kernel corn, drained
1 can (15 oz) Great Northern ( or white) beans, drained
1 can (28 oz) black beans, drained
1 can (28 oz) chili beans, DO NOT DRAIN
1 can (12 oz) tomato paste
1 can (15 oz) crushed tomatoes with added puree
1 medium onion, chopped

Mix Together:
1/2 (or more, to taste) TBSP chili powder
2 tsp Oregano
1 tsp paprika

(*If you don’t have these spices, or you’re looking for a little extra kick to your chili, you can substitute one envelope of taco seasoning mix.)

Reserve 1/4 of spice mixture. Add remaining spices to canned mixture; mix well.

Put ground turkey in bottom of slow cooker, breaking apart.

 

Cover with bean mixture. Sprinkle with remaining spice mixture.

Cook on low 6-8 hours. Mix well.

Serve with shredded cheese or sour cream. Can also be used as a topping for turkey hotdogs.

*For hot & spicy chili, add chili peppers to taste.

This recipe has been entered in the 2011 Holiday Recipe Exchange – Soups, Stews and Chilis – giveaway. “Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.