Creamy Chicken & Carrots

March 15, 2009

Hi Gang.  don’t forget that my hubby loves carrots and refuses to give them up even those they are a starchy vegetable.  They do not affect him nearly the way they other root veggies do.  So, keep that in mind.  If you can’t do carrots or dairy you might want to skip this recipe.  That being said, this is one of those recipes that I just throw together and do not measure.  I used to make this with the addition of potatoes and this is almost as good.  My family loves it.  It’s definitely a rich dish that you would not want to have everyday but it is wonderful comfort food that would be great for company.

4  Boneless/Skinless Chicken Breasts cut into large cubes

5 large carrots or more depending on your tastes cut into 1/2″ cubes

1 large onion cut into large cubes

1/4 cup butter

3/4 cup heavy cream

Salt & Pepper to taste

If your chicken is thawed, cook chicken in butter.  If your chicken is not thawed as mine usually isn’t, put in deep fry pan and cover with a lid.  Cook on medium heat until the chicken is mostly thawed.  Remove the chicken and cut into large cubes.  Return to pan and let moisture evaporate, the chicken will probably be thawed by now.  Add the butter and continue to cook the chicken, add the onion and carrots.  Season with salt and pepper.  Give it a stir and cover with a lid.  Continue to cook and stir occasionally until the carrots are tender.  At this point you will remove the lid and add the cream.  Cook for an additional 5 minutes or so until the cream is thickened.  I usually serve this with steamed broccoli.  Enjoy!

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This is a yummy cold day meal.  We just had it for dinner today.  I hope you enjoy it.

Beef Stew With Butternut Squash

3 tablespoon olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 tablespoon minced fresh rosemary

1 tablespoon chopped fresh thyme or ½ tsp of dried thyme

2 pounds stew beef, cut into 2-inch cubes

1/2 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

½ cup red wine

2 cups of chopped carrots

1 pound butternut squash, trimmed and cut into 2-inch cubes

1 can of diced tomatoes

1 can of tomato sauce

3 to 4 cups beef broth

2 tablespoons fresh chopped flat-leaf parsley

 

Directions

In a large soup pot heat 3 tablespoons of olive oil over medium high heat. Add the beef cubes and salt and pepper to brown.  Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.. Add the wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan.. Add the carrots, tomatoes and tomato sauce.  Add the beef broth.  Bring the stew to a boil over high heat, then reduce the heat to low and simmer for  about 45 minutes.   Add the butternut squash.  Cook just until the beef is tender and the squash is fork tender but not mushy (about 30 minutes).  Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. 

Buffalo Chicken Chili

November 4, 2008

Sorry to be gone so long.  Life just keeps happening and I haven’t found the time to write.  Below is a very yummy dish that I came across accidentally that is by Rachel Ray.  It is excellent.  Chili is one of the things I miss this time of year.  But as you know, beans are very starchy.  This one makes a great replacement.  One recommendation is to use your judgement on the hot sauce.  I only used about 1/3 of a cup.  It is plenty spicy for us.  You could always have extra on hand for those that like it a little more on the spicy side.  Be careful on the brand you choose as well.  Many have hidden starch.  I use Frank’s Red Hot Sauce.

As a note on the tortillas.  We did not have those for two reasons.  1. The tortillas are not low-starch.  2. I’m the only one in our family that likes blue cheese.  (I know, can you believe it.)  If you try it, I would love to know what you think.

Buffalo Chicken Chili

2 tablespoons extra virgin olive oil

2 pounds ground chicken

2 large carrots, peeled and finely chopped

1 large onion, chopped

4 ribs celery with leafy tops, finely chopped

4 cloves garlic, chopped

1 tablespoon smoked sweet paprika

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 cups chicken stock

1/2 cup hot sauce or to taste (I only used about 1/3 of a cup)

1 can tomato sauce (15 ounces)

1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

1 sack whole grain tortilla chips, lightly crushed

3/4 pound Maytag Blue cheese, crumbled

A handful of flat leaf parsley, chopped

 

 

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.

Chicken Curry Soup

September 13, 2008

This soup is really hearty and tasty.  The apples actually look like potatoes.  We had fun joking about how you could just convince yourself that these are actually potatoes.  As a bonus you will have a bunch of homemade chicken stock leftover.  I added enough to make it a very chunky soup.  Chris is not a big fan of soup so I try to make them more hearty. Just add as much as you like.  Almonds?  Odd I know.  The original recipe called for rice, a big no no, and Chris recommended trying the almonds.  He thought they would get soft but they did not.  But they do add a nice little “tooth” to the recipe.  My youngest son, Aaron, (the picky one) did not care for the almonds but he gobbled up the chicken and broth.  He has never cared for cooked carrots, celery or onions, but he ate those as well.  

If you are in a rush, you could used any cooked chicken and boxed chicken stock as long as it doesn’t have starch in it.

1 whole chicken cooked and meat removed (reserve the broth)

1 cup chopped onion

4 stalks celery, chopped

3 carrot, diced

1/2 cup butter

2 Tbs. teaspoons curry powder

1 tsp poultry seasoning

2 apple, cored and chopped

½ cup sliced almonds

salt to taste

ground black pepper to taste

1/2 cup heavy cream

DIRECTIONS

Saute onions, celery, carrot, almonds and butter in a large soup pot. Add curry, salt, pepper & poultry seasoning and cook until tender. Add cream, apple, chicken & 1/3 of stock, mix well, and bring to a boil. Simmer for about 15 minutes.  Enjoy!  Serious goodness.  It’s just as good the 2nd time around.