Ratatouille with Chicken Recipe

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Ratatouille with Chicken recipe picture

Ratatouille with Chicken recipe picture 2

What a great time of year for recipes that utilize the use of fresh produce. This Ratatouille with Chicken Recipe is delicious and is a great way to use some of that summer squash and eggplant. This is simple recipe that is easy to prepare and cooks fairly quickly so you can have supper on the table in less than an hour. Enjoy

Ratatouille with Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 4 chicken leg quarters
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 1 small onion (finely chopped)
  • 2 cloves garlic (crushed and minced)
  • 1 teaspoon dried thyme
  • 1 small eggplant (cut into 1 inch pieces)
  • 1 medium zucchini (cut into 1 inch pieces)
  • 1 medium summer squash (cut into 1 inch pieces)
  • 1 can diced tomatoes (28 ounces)
  • ½ cup low sodium chicken broth
  • Grated Parmesan for serving
Instructions
  1. Pat chicken dry and season generously with salt and pepper. Using the oil in a nonstick skillet over medium high heat cook chicken skin side down until well browned. Flip and continue cooking until other side is browned; remove chicken to a platter and set aside.
  2. Place onion in the now empty skillet, add a pinch of salt, and cook until onion starts to brown. Add the garlic and thyme and cook until fragrant, and then mix in the eggplant, and squash.
  3. Add the tomatoes and broth to the mixture and work the chicken into the sauce. Cook, stirring occasionally, on simmer until chicken is done. (185F)
  4. Serve hot garnished with Parmesan cheese.
  5. (I served over spaghetti)

 

Chicken and Rice For Two

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chicken and rice for 2 recipe

Sometimes just cooking for two can be a challenge. This chicken and rice for two recipe is simple and delicious, and fairly quick to prepare.

Put this on the menu for supper; you’ll love it.

Chicken and Rice For Two
 
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Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 ¼ cups low sodium chicken broth
  • ½ cup long grain white rice
  • salt and pepper
  • 4 bone in chicken thighs
  • 1 teaspoon vegetable oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • ¼ teaspoon dried thyme
  • ¼ cup white wine
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Preheat oven to 350F.
  2. In a medium size microwavable bowl mix together ¾ cup chicken broth, rice, and ¼ teaspoon salt. Cove and microwave for 7-8 minutes or until liquid is absorbed.
  3. chicken and rice for prep 1 picture
  4. Salt and pepper the chicken. In a medium size sauce pan using the oil over medium high heat brown chicken on both sides; set chicken aside on a plate.
  5. chicken and rice for prep 3 picture chicken and rice for prep 2 picture
  6. Reserve one tablespoon of the oil in the sauce pan, add the onion, ¼ teaspoon salt, and cook until onion is soft and starts to brown. Add the garlic and thyme and cook until fragrant about 30 seconds. Add wine while scrapping any dripping off the bottom of the pan and then add the remaining ½ cup chicken broth.
  7. Mix in the rice and place chicken in the pan skin side up. Cove and bake until rice is tender and chicken is done.
  8. Remove chicken to a plate and lightly cover with aluminum foil. Mix the parsley into the rice and let sit covered for 10 minutes.
  9. Serve chicken and rice together.

Adapted from Cooks Country

Sweet Potato Pancakes Recipe

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Sweet Potato Pancakes Recipe

This is pretty much a basic recipe leaving a lot of room to add additional spices, but I wanted to keep this recipe as quick and simple as possible. The recipe was prepared as written – I thought the end result was pretty good.

Sweet Potato Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 tablespoons unsalted butter (melted)
  • 1 cup mashed sweet potatoes
  • 2 eggs
  • ⅔ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup milk
Instructions
  1. In a large bowl whisk together the sweet potatoes and eggs.
  2. Using a large spoon mix the flour and baking powder into the sweet potato mixture and then mix in the butter and milk. The mixture will be thick and lumpy. (If you want a thinner batter add extra milk a little at a time. (Be careful the batter thins quickly)
  3. Cook pancakes in a skillet, or over a griddle on medium high heat. Cooking until golden brown and bubbles form on top and edges start to firm up, flip and finish cooking.
  4. Serve hot with butter and syrup.

Adapted from Food.com

Slow Cooker Chicken Noodle Soup Recipe

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slow-cooker-chicken-noodle-soup-recipe-picture

A cold winter blast just hit us here here in upper Michigan so hot soup sounded really good. I had some shopping I needed to get done so I thought the slow cooker would be a good fit to free up my afternoon. This Slow Cooker Chicken Noodle Soup Recipe does require a little bit of prep time, but the end result is really good – serve as a side dish or stand alone meal.

Slow Cooker Chicken Noodle Soup Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4-6
Ingredients
  • 1 ½ pound chicken thighs ( 4 thighs)
  • 1 split chicken breast (about 12 ounces)
  • 1 tablespoon vegetable oil
  • 3 medium carrots (peeled and chopped)
  • 2 celery ribs (chopped)
  • 1 medium onion (chopped)
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • ½ teaspoon thyme
  • 1 teaspoon red pepper flakes
  • 8 cups low sodium chicken broth (divided)
  • 2 bay leaves
  • 1 cup egg noodles
  • ½ cup frozen peas
  • 2 tablespoons minced fresh parsley
  • shredded cheese for garnish (optional)
Instructions
  1. Generously salt and pepper chicken thighs. In a large skillet over medium high heat, using the oil ,brown chicken breasts on both sides; remove to platter and set aside. Reserve 1 tablespoon of the cooking oil in the skillet and cook the carrots, celery, and onion until mixture starts to brown. Add the tomato paste, thyme, garlic, and red pepper flakes cooking until fragrant, about 30 seconds.
  2. Stir in 1 cup of the chicken broth scrapping any dripping from the bottom of the pan and pour the mixture into the slow cooker. Add bay leaves and remaining chicken broth to the slow cooker and add the chicken thighs to the mixture.
  3. Salt and pepper the chicken breast, wrap breast in aluminum foil and place foil packet on top of the soup mixture.
  4. Cook for 4 – 6 hours or until chicken is fall off the bone tender. Remove the chicken breast and thighs from the slow cooker and place a a platter too cool.
  5. Cook noodles according to package directions; drain.
  6. While noodles are cooking using a fork shred chicken into bite size pieces discarding the bones; add the chicken back to the slow cooker. Remove bay leaves, mix in the noodles, peas and parsley and continue cooking until heated through.
  7. Serve garnished with shredded cheese.

slow-cooker-chicken-noodle-soup-picture-2

Adapted from Cooks country

Bite Size Apple Fritters Recipe

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apple-fritters

Turn your extra apples into a bite size delicious treat. This Bite Size Apple Fritters Recipe is simple, and quick to prepare, and are, “I bet you can’t eat just one” delicious.

I made my wife hide these because I was on my way to devouring them all.

“An apple a day keeps the doctor away” well it appears this old saying comes pretty close to reality; Check out this article on all the health benefits of apples – 34 Science-Backed Health Benefits of Apples

 

Give this one a try, it’s well worth the time. Enjoy

Bite Size Apple Fritters Recipe
 
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Author:
Recipe type: Entree
Ingredients
  • 1½ cup cake flour
  • ¼ cup granulated sugar
  • ⅔ cup milk
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla
  • 1 large apple (peeled and diced)
  • Convection sugar (optional)
  • Oil for deep frying
Instructions
  1. Preheat deep fryer to 360F. (If you don’t have a deep fryer use a Dutch oven or heavy duty pot)
  2. In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In another bowl whisk the egg and then mix in the milk, butter, and vanilla; and then fold in the apples.
  4. apple-fritter-flour-mix
  5. apple-fritter-liquid-mix
  6. apple-fritter-batter-mix
  7. Spoon the batter into the oil about 1 tablespoon at a time (cook in batches to keep them from sticking together, and lowering the oil temperature too much); deep fry to a deep golden brown.
  8. deep-frying-qapple-fritters
  9. Place fritters on a platter covered with paper toweling to absorb any excess oil. Sprinkle with the powder sugar – cool and serve.
  10. apple-fritters-picture2

Adapted from Laura in the Kitchen

Homemade Pumpkin and Peanut Butter Dog Treats Recipe

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These Homemade Pumpkin and Peanut Butter Dog Treats are simple to put together, only require a few ingredients, and have a combination of flavors your dog will love. This is a healthy alternative to many of the dog treats you buy in the store.

If you done believe me, just ask Hunter, our 8 month old English Setter.

hunter-with-homemade-dog-treats

homemade-dog-treats-recipe

Homemade Pumpkin and Peanut Butter Dog Treats Recipe
 
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Author:
Recipe type: Homemade Dog Treats
Ingredients
  • ¼ cup peanut butter
  • ⅔ cup pumpkin puree
  • 2 large eggs
  • 3 cups whole wheat flour (plus ¼ extra on standby if needed)
Instructions
  1. Preheat oven to 350F.
  2. Line a large baking sheet with parchment paper. (I used a 16x12 baking sheet - a little bigger would be better)
  3. Place the eggs, peanut butter, and pumpkin in a stand mixer bowl fitted with the paddle attachment. Mix on high speed until well combined (about 2-3 minutes). Reduce mixer speed to low and add the flour a ¼ cup at a time until dough is no longer sticky-add more flour if needed. Dough will separate from the sides of the bowl when ready.
  4. homemade-dog-biscuits-prep-picture
  5. Place dough on a lightly floured surface and need by hand until dough comes together (my dough was still a little sticky so I added a little more flour at this time).
  6. homemade-dog-biscuits-dough-prep-picture
  7. Using a rolling pin roll dough out to a ¼ inch thickness and cut using a cookie cutter into the shapes you want; place on baking sheet.
  8. cutting-homemade-dog-biscuits-dough-prep-picture
  9. dog-treats-on-daking-sheet
  10. Bake for 25 minutes or until edges start to brown. (baking time will vary depending on size and thickness)
  11. Let cool – and give your dog a treat!!

Adapted from damndelicious.net

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-recipe

slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Simple Baked Lemon Chicken Recipe

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baked lemon chicken recipe 1

I was getting ready to bake bread so I need a simple recipe for supper that wouldn’t take up a lot of time, so I decided on this Simple Baked Lemon Chicken Recipe. This recipe requires very little prep time, and only 30 minutes of cooking time, so you can have supper on the table in less than an hour.

If you like lemon chicken give this Simple Baked Lemon Chicken Recipe a try; it’s really good.

Simple Baked Lemon Chicken Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 4 ounces each)
  • 3 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup seasoned bread crumbs
Instructions
  1. Preheat oven to 350F.
  2. Place the lemon juice in a small sauce pan over medium heat. Add the garlic, butter, and stir in the salt and pepper. Cook until just melted; set aside to cool a little bit so it can be handled.
  3. Lightly spray a 13 x 9 casserole, or baking dish, with cooking spray.
  4. Place the bread crumbs in a wide shallow dish like a pie plate, roll the chicken in the butter mixture to thoroughly coat, and then in the bread crumbs. Place the chicken in the casserole dish and drizzle with any left-over butter.
  5. Bake for 20 to 30 minutes uncovered until chicken reaches 165F with an instant read thermometer.
  6. Serve hot.

baked lemon chicken recipe

Adapted from Taste of Home Cookbook

Whole Wheat Bread with Toasted Wheat Germ and Rye

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Whole Wheat Bread with Toasted Wheat Germ and Rye recipe

Whole Wheat Bread with Toasted Wheat Germ and Rye ing

I don’t do a lot of baking, but when I saw this homemade bread recipe with a combination of whole wheat, toasted wheat germ, and rye, it looked pretty healthy, so I thought I would give it a try.
Wow – though the years I forgot how good the house smells with fresh bread baking in the oven. This bread turned out to have a nice texture with flavor much better then what you would get from the store. This is a simple recipe. Most of the time involved is in letting the dough rise.
I you have the time, it’s am a great way to warm up the kitchen on a cold winter day.
I used a stand mixer to need the bread – there is a warning in the original recipe that you should need by hand if you don’t have a commercial grade mixer because it could burn out the motor. I used a Kitchenaid Artisan on low speed.

Whole Wheat Bread with Toasted Wheat Germ and Rye
 
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Author:
Recipe type: Bread
Serves: 2 loafs
Ingredients
  • 2⅓ cups warm water (about 110F.)
  • 1 ½ tablespoons instant yeast (this equals about 1 ½ packages)
  • ¼ cup honey
  • 4 tablespoons melted butter (1/2 stick)
  • 2 ½ tablespoons salt
  • ¼ cup rye flour
  • ½ cup toasted wheat germ (you can toast it yourself or buy it toasted. (It’s not much work to toast it, and it’s a lot cheaper)
  • 3 cups whole wheat flour
  • 2 ¾ cups unbleached all-purpose flour (plus extra for work area)
Instructions
  1. Toast wheat germ if needed. Preheat oven to 350F. Place wheat germ it in a shallow baking dish thinly layered. (I used a pie dish for this) bake wheat germ for 5 – 10 minutes until golden brown shaking the dish occasionally to distribute the heat. Watch closely!
  2. Place the warm water, yeast, honey, melted butter and salt into the bowl of a standing mixer, and mix with a rubber spatula until well combined. Then mix in the rye flour, wheat germ, 1 cup all-purpose flour, and 1 cup whole wheat flour. Add the rest of the flour and knead at low speed in the standing mixer, using a dough hook, until dough is smooth and elastic. (About 8 minutes)
  3. Place dough onto a lightly floured surface; knead dough long enough for it to become soft and smooth. (About 30 seconds) Place dough into a large bowl lightly oiled, or sprayed with cooking spray. Place plastic wrap over the top and let rise in a warm place until doubled in size.
  4. Gently press dough down, divide in half, and place onto a lightly floured surface. Flatten dough down to about 1 inch, and form a rectangle no wider than 9 inches. With the long side of the dough facing you, roll the dough into a loaf, lightly pressing as you roll to connect the dough. Press the sides in to connect them, and place the dough seam side up. Pinch seam together to finish forming loafs. Place loafs into 5 x 9 bread pans, cover with plastic wrap, and place in a warm place. Let dough rise until almost doubled in size. (25 to 30 minutes) while dough is rising preheat oven to 375F.
  5. Remove plastic and bake for 35 to 45 minutes, and an instant read thermometer inserted at an angle from the end of the loaf reads 205F.
  6. Transfer bread to a wire baking rack to cool.

 

French Country Chicken with Mushroom Sauce

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french country chicken with mushroom sauce recipe

I was looking for a recipe on the healthy side, so I decided to put this French Country Chicken with Mushroom Sauce recipe on the menu for supper.
This is one of those dishes that when you take the first bite, you say; its ok, but the more you eat the better it gets.
If you looking for a healthy recipe for supper, give this French Country Chicken with Mushroom Sauce
Recipe a try. Enjoy

French Country Chicken with Mushroom Sauce
 
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Author:
Recipe type: Healthy
Cuisine: French
Serves: 3-4
Ingredients
  • 4 boneless skinless chicken breasts (about 4 ounces each) Pound chicken down to about ½ inch and cut in half crosswise. Set aside in the refrigerator to stiffen.
  • 2 tablespoons olive oil
  • 4 shallots (thinly sliced)
  • 1 can mushrooms (4 ounces stems and pieces drained) I used canned ports.
  • 1 tablespoon all-purpose flour
  • ¼ cup dry white wine
  • ½ cup low sodium chicken broth
  • 1 teaspoon dried rosemary (crushed or diced)
  • 1 teaspoon dried parsley
  • ⅛ teaspoon black pepper
  • 1 scallion (finely chopped) Optional
  • 8 ounces whole wheat pasta (cooked according to package directions)
Instructions
  1. In a large skillet using 1 tablespoon of olive oil cook chicken until brown on both sides, continue cooking until juices run clear, or an internal temperature of 165F is reached. Remove from skillet and tent with aluminum foil to keep warm.
  2. While chicken is cooking in a small bowl whisk together the flour, and wine, until flour is completely dissolved.
  3. In a small skillet or sauce pan using the other tablespoon of olive oil cook the shallots over medium heat until softened. Add the mushrooms and continue cooking until mushrooms are heated through. Pour in the chicken broth and bring mixture just to a boil. Add the flour mixture and continue stirring constantly until mixture thickens. Remove from heat and add the parsley, rosemary, and pepper.
  4. Serve with chicken placed on the pasta with mushroom sauce spooned over the top; garnished with chopped scallions. (Optional)

french country chicken with mushroom sauce picture 2

Adapted from Mayo Clinic – healthy life styles