One Pan Sweet Garlic Chicken with Vegetables (Slow Cooker version also included)

onepan1

Who doesn’t love a quick, one pan dinner?  Less mess to clean up and so easy to assemble and throw in the oven!  And even better? You cook your veggies alongside that savory garlic chicken sauce, letting the juices run loose as your vegetables get roasted to crisp-tender perfection.  Yum!

Now you can use any type of veggies that you want, you just have to be be aware of cooking times for them.  I used red skinned potatoes because I had some that I needed to use up.  Sweet potatoes or butternut squash would work just as nicely.  Green beans, carrots or cauliflower could be used instead of broccoli.

My kids love this dish!

Don’t have time when you get home to throw this in the oven?  That’s okay!  This dish can also be made in the slow cooker!  Just mix up the sauce, put everything in the slow cooker, pour the sauce over and 7-8 hours later, your dinner is ready when you walk in the door! It can’t get any easier then that!

onepan

Yield: 4 Servings

One Pan Sweet Garlic Chicken with Vegetables (Slow Cooker recipe also included)

Sweet and Savory and done in one pan for an easy clean up!

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 tablespoons olive oil
  • 3 tablespoons coconut oil, melted
  • 3 tablespoons honey
  • 3 tablespoons brown sugar
  • 2 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 lbs (~2 large) regular or sweet potatoes, cubed
  • 4 boneless, skinless chicken breasts
  • 24 ounces (~4 cups) broccoli florets
  • parsley for garnish, optional

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly coat a baking sheet with nonstick spray.
  3. In a small bowl, whisk together coconut oil, honey, brown sugar, Dijon, garlic, oregano and basil. Set aside.
  4. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste.
  5. Top with chicken in a single layer and brush each chicken breast completely with the honey mixture.
  6. Place into oven and roast until the chicken is completely cooked through, (thermometer read 165 degrees F) or about 30 minutes*.
  7. Stir in broccoli during the last 10 minutes of cooking.
  8. Garnished with parsley, if desired and serve immediately.

Notes

*Cooking times will vary depending on thickness of chicken and size of potato cubes

**Slow Cooker- combine sauce ingredients. Place chicken, potatoes and sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add broccoli during the last 30 minutes of cooking time.**

21 Day Fix (with Broccoli and Potatoes): 1G, 1R, 1Y, 1O

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http://thepotterspantry.com/2016/01/one-pan-sweet-garlic-chicken-with-vegetables-slow-cooker-version-also-included/

Slow Cooker Chicken Enchilada Soup

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I love getting requests for recipes.  I have had three requests for this particular one so…Chicken Enchilada Soup is here!  Made in the slow cooker so you can just throw everything in that morning and off to work you go!  Usually a comforting food for this time of year BUT it’s currently 64° here in upstate New York.  Very odd for us.  Still easy and very delicious even if it is not soup weather outside.

Normally I make this with chicken breast that I just throw in the slow cooker along with everything else but all I had was ground chicken so I browned that in a skillet first then threw it in the slow cooker.  This was the first time I have tried it this way and it was still delicious.  I think I like the shredded chicken breast better but that’s because I do not have to stand and brown the meat.  I can just throw it all in and go.

I also cheated and used jarred enchilada sauce.  You can certainly make your own if you have a recipe you like.  I usually try to avoid canned or jarred things but I love this one.  Also, the recipe calls for black beans.  The ones I used, I previously soaked, cooked and froze for later use.  I put them in the slow cooker still frozen and it turned out fine.  Same with the corn.  Instead of canned, I used frozen organic sweet corn.

Pair this soup with some warm cornbread or tortilla chips and you have yourself a warm, cozy, easy meal as soon as you walk in the door!tacosoup1

Yield: 6 Servings

Slow Cooker Chicken Enchilada Soup

10 minutes of prep time and you have a warm, comforting soup!

10 minPrep Time:

8 hrCook Time:

8 hr, 10 Total Time:

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Ingredients

  • 1 lb boneless skinless chicken breasts
  • 2 cups chicken stock
  • 1 1/4 cup enchilada sauce, homemade or store-bought
  • 2 cans black beans, rinsed and drained or dried beans that have been soaked and cooked
  • 1 can diced tomatoes, with juice
  • 1 large can whole-kernel corn, drained or frozen corn
  • 1 (4-ounce) can diced green chiles, optional
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • Optional garnishes: avocado, shredded cheese, sour cream, tortilla strips/chips, olives

Instructions

  1. Add all ingredients to a slow cooker, and stir to combine.
  2. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through.
  3. Use two forks to shred the chicken.
  4. Serve warm with garnishes

Notes

21 Day Fix: 1 R, 2 Y

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http://thepotterspantry.com/2015/12/slow-cooker-chicken-enchilada-soup/

Chicken Sausage and Broccoli Pesto Pasta

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I’m not going to lie, it doesn’t look pretty but I PROMISE it tastes amazing!  My kids are not picky broccoli eaters.  They eat it no matter how I cook it.  I lucked out in that department.  To save time, I usually just chop it and steam it as a side dish.  Every so often, you need something that is a bit different. This recipe actually happened as a mistake.  I was trying to make pasta with chunks of the broccoli and to save time and dishes, I cooked the broccoli directly with the pasta.  And I cooked it a bit too long.  Oops!  Things happen; like this amazing dish that turned into more of a broccoli pesto!  I am a huge basil pesto fan but no one else in the family eats it.  More for me I guess.  They had no problem eating this though!  In fact, they went back for seconds.

You can use any type of pasta you wish for this.  I had orecchiette in the pantry so that is what I used.  You just have to make sure you time adding your broccoli correctly.  All pastas have different cooking times.  You will want the pasta al dente but the broccoli on the soft side.  This type of pasta usually cooks to al dente in 14 minutes, so, I added the broccoli with about 10 minutes of cook time left on the orecchiette.

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One of things I love most about this dish is how easy it is!  The pasta and broccoli cook together so you save some time and your hands from the dish water!  You can use which ever chicken sausage your family likes best or you can leave it out all together.  I know there are some brands that make a spicy chicken sausage which would be really good!  As, I have said before, this is my favorite kind.

You could even use chunks of chicken breast if you wish.  I like the flavors that chicken sausage add to dish.  It matches the broccoli well.  The choice is yours! Enjoy!

broccolipasta

 

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Serving Size: 1 Cup

Chicken Sausage and Broccoli Pesto Pasta

5 minPrep Time:

15 minCook Time:

20 minTotal Time:

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Ingredients

  • 1 package Italian chicken sausage, casing removed
  • 12 oz uncooked pasta
  • 6 cups fresh broccoli florets, stems removed
  • 4 cloves garlic, finely minced
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • kosher salt and pepper

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat a large nonstick skillet and brown the sausage over medium-high, for 5 to 7 minutes; remove from heat.
  3. When the water comes to a rapid boil, add the pasta and bring back to a boil,
  4. Cook pasta for 5 minutes then add the chopped broccoli.
  5. When pasta is al dente, reserve 1 cup of the pasta water and set aside.
  6. Drain pasta and broccoli.
  7. Return the pot to the stove and set heat to medium; add 1 tbsp olive oil.
  8. When oil is hot, add garlic. cooking, about 1 minute.
  9. Reduce the heat to low and add the pasta/broccoli mixture and sausage to the pot. Stir.
  10. Add grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli.
  11. Add 1/2 cup of reserved pasta water and mix well adding the rest if the mixture is too thick.
  12. Serve with additional grated cheese on the side, if desired.

Notes

21 Day Fix: 2Y, 1G, 1R, 1 tsp

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http://thepotterspantry.com/2015/11/chicken-sausage-and-broccoli-pesto-pasta/

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Slow Cooker Chicken

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Let me introduce you to one of the easiest and most satisfying recipes ever!  Slow Cooker Chicken!  Five minutes of prep and the slow cooker does the rest!  You get tender, juicy chicken that falls right off the bone.  AND you get a few meals out of one chicken plus you can use the bones to make chicken stock!  Yes, whole chickens can be pricey sometimes but if you look at what you can actually do with it, the price is completely justifiable in my book.

Start with a whole chicken, 3-4 lbs to be exact (innards removed).  I used a Harvestland Organic Chicken.  Yours does not have to be organic, that was just my preference.  First thing you are going to do is rinse the chicken off.  Once you have rinsed it, take paper towels and pat the chicken completely dry.  Now, if you are anything like me, after placing the dry chicken on a baking sheet you are going to immediately wash your hands and bleach your sink.  Raw meat is skivvy to me so I must immediately clean right after it’s finished touching what it is touching.  Blah.

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Next comes the rub.  You’ll need onion powder, garlic, paprika, black pepper, thyme, oregano and sea salt. Or not. You can use a rub you already have, or make your own. just mix all the rub ingredients in a small bowl and rub the mixture all over the chicken. Don’t take the skin off. It helps hold in the yumminess. If you don’t want to eat the skin later, you can just peel it off when the chicken is done. Coat the bottom too. Leave no breast behind! Hee, hee!  Sorry I didn’t get a picture with the rub on the chicken.  My hands were covered in rub and by time I washed them I completely forgot!

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Break out some foil/parchment paper and make two small balls out of it for the chicken to sit on top of in the slow cooker. Flatten the balls out a bit and pour some water down in the bottom of the crock pot for steam….just don’t cover the foil balls. I think I had about ½ inch of water in total.

Place your chicken on top of the foil balls and wash your hands for the third time in this process.

Put on the lid and cook on high for 2 hours. Set a timer or if you have a programmable slow cooker, use that. After two hours, turn it to low and cook for another 5 hours. Your house is going to smell awesome!  Get your thermometer and test to make sure it’s done. It should read at least 160°.  As you can see, mine was WAY hotter than that.

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Slice it up and serve it for dinner.  We ate once of this meal and I had 4 cups of chicken left and the bones for stock.  So easy, so delicious! Fall comfort at it’s best!

Yield: 1 Whole Chicken

Slow Cooker Chicken

5 minPrep Time:

7 hrCook Time:

7 hr, 5 Total Time:

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Ingredients

  • 1 whole chicken (3-4 pounds)
  • 2 teaspoons Himalayan Pink Salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 cloves garlic finely minced or 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano

Instructions

  1. Ball up two pieces of foil or parchment paper.
  2. Place in 5 quart or larger crock pot and pour ½ inch of water in the bottom.
  3. Rinse and dry the whole chicken.
  4. In a small bowl, combine the spices.
  5. Rub into the entire chicken.
  6. Place chicken on top of foil balls.
  7. Cook on high for 2 hours then switch to low and cook for more 5 hours.
  8. Test for 160 degrees on a thermometer.

Notes

Eat for one meal, then pick the chicken from the bones.

Save all the fat, bones and skin for chicken stock.

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http://thepotterspantry.com/2015/10/slow-cooker-chicken/

Chicken Fajita Pasta

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I have to say, that this is hands down, one of the best meals I have ever made!  Tender chicken, crispy peppers and onions, pasta and a delicate sauce all come together to create this warm and inviting, fast and easy one pan dish!

Let’s get started with how to make it!

Start by cutting three chicken breast into bite sized chunks and seasoning with 1 1/2 tablespoons of taco or fajita seasoning mix.  Now, I used my own homemade taco seasoning.  You can totally tell difference between homemade and store bought.  Homemade is 1000x’s better and I can control what goes in it.  I make big batches of it and store it in a air tight container.  Here is the the recipe I use: Homemade Taco Seasoning.

fajita1

In a large skillet with a cover, heat olive oil on high heat.  When the oil is very hot, add the chicken in a single layer and cook (without stirring) until one side is seared and browned. Then flip the chicken over and brown the other side . Remove the chicken to a plate.

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Add a tad more oil to the skillet and let it heat on high again.  When it has heated through, add the peppers and onions and another 1 1/2 tablespoons of taco/fajita seasoning and cook, stirring every so often until the veggies start to blacken.

fajita

Turn the heat to low and add the minced garlic and cook for a few seconds until fragrant.  Add the veggies to the plate with the chicken.

Turn the heat back up to medium high and add the broth, cream, diced tomatoes, and uncooked pasta to the skillet stirring to combine. Bring the mixture to a boil, then cover, reduce heat to medium-low, and simmer for 15 minutes until the pasta is tender and the liquid is mostly absorbed.

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Add the chicken and veggies back in, stir to combine  and until heated through, about 3 minutes.

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Serve with a nice salad and you have yourself a quick and delicious meal bursting with multiple flavors!

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Enjoy!

Yield: 4 Servings

Chicken Fajita Pasta

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 2 tablespoons olive oil
  • 3 boneless skinless chicken breasts
  • 3 tablespoons taco or fajita seasoning (I used Homemade Taco Seasoning)
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • ½ cup milk
  • 1 (15.5oz) can Diced Tomatoes (with or without Chili's)
  • 8 oz (about 3 cups) penne pasta
  • ½ teaspoon salt

Instructions

  1. Cut the chicken into bite-sized pieces and season with 1. 5 tablespoons taco seasoning.
  2. In a 12-inch skillet with a cover, heat 1 tablespoon olive oil over high heat.
  3. When the oil is hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes.
  4. Flip the chicken to the other side and cook until browned.
  5. Remove the chicken to a plate and set aside.
  6. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high.
  7. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning.
  8. Cook, stirring occasionally, until the veggies are slightly blackened.
  9. Turn heat to low, add minced garlic, and stir until well combined.
  10. Remove the veggies to the plate with the chicken.
  11. In the same skillet with heat turned to medium high, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
  12. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  13. Add the chicken and veggies back into the skillet and stir to combine until heated through.

Notes

21 Day Fix = 2 Y, 1 R, 1 G, 1 TSP

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http://thepotterspantry.com/2015/09/chicken-fajita-pasta/

 

Baked Caprese Chicken

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Savory, cheesy, sweet, tangy, refreshing…just a few of the words you could use to describe this mouth watering dish.  What could be better than cripsy but tender chicken baked to perfection, topped with fresh mozzarella, garden ripe tomatoes and fresh basil.  Add the sweet and tangy balsamic reduction and you have a wonderful, easy chicken dish that everyone will love!

I think the trick to this dish is the cast iron skillet.  it crisps the chicken breast nicely.  Quick side note, that cast iron skillet that you see in the picture below, was my great grandmothers!  It’s been passed down to me!  I use it all the time and love how I am using something that she used to help cook meals for my grandfather and his 11 brothers and sisters.  Needless to say, it’s well seasoned!

caprese1

 

I start by creating a “rub” consisting of olive oil and Mrs. Dash’s garlic and herb table blends.  I massage the oil and seasoning into each chicken piece (I almost said breast again but stopped myself because I know how some of you are laughing right now).  Sounds gross but it works the seasoning into each piece.  I am using bone-in chicken breast because it was on sale.  You totally don’t have to.

To the hot cast iron skillet,  add some coconut oil and sear (cook at a high temp till caramelized) the chicken on each side for a couple of minutes.  Drain any fat, then put it in the oven for about 25 minutes.  Remove from the oven and place a slice of fresh mozzarella over the top.  Broil on high till the cheese has melted.  Add fresh tomatoes and basil and drizzle with the balsamic reduction!

Voila!

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Serving Size: 1 Chicken Breast

Baked Caprese Chicken

Tender, crispy chicken baked with fresh mozzarella and topped with garden ripe tomatoes, fresh basil and balsamic reduction!

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 tablespoons olive oil
  • 2 teaspoons Mrs Dash Garlic Herb blend (or similar spices)
  • 5 Chicken Breasts, bone-in or boneless
  • 2 tablespoons coconut oil
  • 5 ounces fresh mozzarella cheese, cut into 5 slices
  • 2 Roma tomatoes, sliced
  • 1/4 cup basil leaves, chiffonade
  • FOR THE BALSAMIC REDUCTION
  • 1/2 cup balsamic vinegar
  • 2 tablespoons brown sugar, packed

Instructions

  1. Preheat oven to 400 degrees F.
  2. To a small saucepan over medium heat, add balsamic vinegar and brown sugar.
  3. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and cool.
  4. In a small bowl, combine olive oil and seasoning.
  5. Using your fingers or a brush, work the mixture onto both sides of the chicken.
  6. Melt coconut oil in a large oven-proof skillet over medium high heat.
  7. Add chicken and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  8. Place into oven and roast until the chicken is completely cooked through (175 degrees F) about 25-30 minutes.
  9. Top each chicken with mozzarella and broil for 2-3 minutes, or until the cheese has melted.
  10. Top with tomatoes, drizzle with balsamic reduction and garnished with basil.
  11. Serve immediately.
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http://thepotterspantry.com/2015/09/baked-caprese-chicken/

 

Chicken Parmesan Zucchini Boats

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Zucchini Boats seem to be all to rage this summer.  I am seeing them everywhere!  Buffalo chicken zucchini boats, Philly cheesesteak zucchini boats, spaghetti squash boats and of course, my chicken parmesan zucchini boats.  It’s basically a way to take an unhealthy version of a favorite and make them healthier!

In this version of chicken parm, gone is the unhealthy breaded fried chicken over a huge serving of pasta.  You replace the fried version for organic sautéed ground chicken served in a hollowed out zucchini.  It gets the chicken parmesan “essence” from mixing homemade pasta sauce into the chicken.  And, of course, the whole thing gets covered in low fat mozzarella and parmesan cheese and baked!  If you wanted to still have some whole grain pasta with it, you could slice the boat after it’s cooked and serve it over the top.  OR, which I think I will do next time, is add some cooked whole grain orzo right into the sauce so the pasta is completely mixed in! The options are endless!

To make this recipe, start by cutting the zucchini in half.  Use a spoon or melon baller to scrape the seeds and the middle out of the zucchini, creating zucchini “boats.”

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Next, brown some ground chicken in a large skillet.  Stir in some garlic and homemade pasta sauce.  Then, spoon the mixture into the zucchini boats. Cover the zucchini with the shredded mozzarella and grated parmesan cheese.  Cover, and bake until the cheese is melted and the zucchini is soft.

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So easy and delicious!

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Serving Size: 1 half of a Zucchini

Chicken Parmesan Zucchini Boats

10 minPrep Time:

35 minCook Time:

45 minTotal Time:

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Ingredients

  • 2 medium zucchini
  • 1 lb. ground chicken
  • 2 garlic cloves, minced
  • 1 cup pasta sauce
  • ¼ cup grated parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: fresh parsley for topping

Instructions

  1. Preheat oven to 400 degrees F.
  2. Spray a 9x13 inch baking dish with cooking spray.
  3. Heat large non-stick skillet over medium-high heat, add the chicken and saute.
  4. Cook for 8 to 10 minutes, until chicken is cooked through.
  5. Reduce the heat to low and add the garlic to the chicken. Cook 1 minute stirring often.
  6. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
  7. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon or melon baller to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
  8. Place the zucchini in the baking dish cut-side up.
  9. Spoon the chicken mixture into the boats. Press the mixture down into the zucchini using the back of the spoon.
  10. Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  11. Cover the baking dish with foil. Bake for 35 minutes.
  12. Sprinkle with fresh parsley and serve.
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http://thepotterspantry.com/2015/09/chicken-parmesan-zucchini-boats/

Homemade Chicken Stock

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Many of you are probably saying or thinking, chicken stock?  She’s really posting a recipe for something that can easily be bought at the grocery store.  Why yes, yes I am.  Let me explain to you why I am and why I make my own.   The terms “stock” and “broth” are pretty interchangeable but typically, stock refers to the homemade version, while broth refers to purchased varieties.

First of all, it’s incredibly easy.  Really, any one can do it.  Second, nothing compares taste wise, to homemade stock.  There really is a huge difference. Things made with it just taste better. Third, the sodium.  I like to control the amount of salt that my family eats.  Even low sodium stock has quite a bit of salt in it.  For those who don’t know, salt works on your kidneys to make your body hold on to more water.  This extra stored water raises your blood pressure and puts strain on your kidneys, arteries, heart and brain.  That’s bad.  See a science lesson and recipe all in one!

The fourth reason is the cost.  Since we are eating healthier and buying more organic things, I like to make those grocery dollars stretch as far as possible.  I either buy a raw organic chicken or I get an organic rotisserie chicken already cooked.  I roast it (if it hasn’t been already) and serve it for dinner.  After dinner, I remove the rest of the chicken meat from the bones to use for future meals, then take the chicken bones and make homemade broth. You are literally using up every bit of that bird which is great because when you are paying per pound for whole cuts of meat, the bones are always included but often overlooked.

Some people like starting with raw chicken pieces to create the broth.  You certainly can do it that way.  I just don’t care for the boiled chicken afterwards and to throw it out means I am wasting a whole chicken.  I would rather enjoy mine roasted before hand.

Now, I am going to include in the recipe what I add to make my stock.  Please know that you do not have to stick to these.  You can add or take away anything you want.  Just try to avoid strong tasting vegetables like broccoli.  I like to add a combination of celery, carrots, onions, garlic and parsley.  I try to keep it as simple as possible and limited to what I always have on hand.

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All you do is put the chicken carcass in the bottom of your largest pot. Add the vegetables you desire along with some peppercorns and a pinch of salt. Then add just enough water to cover the contents by one inch or so and cook on a low simmer for 3-4 hours. Strain the cooked stock through a fine-mesh strainer or colander set over a large bowl then discard the solids and let the stock cool.  When it’s cooled, skim the fat that’s risen off with a spoon and discard.  Use the broth immediately, jar it and put it in the refrigerator or put it in freezable containers and freeze for up to three months!

Yield: Approx 14 cups

Homemade Chicken Stock

5 minPrep Time:

4 hrCook Time:

4 hr, 5 Total Time:

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Ingredients

  • 1 (5-7pound) roasting chicken carcass
  • 1 large yellow onion, unpeeled and quartered
  • 2 carrots, unpeeled and halved
  • 2 stalks celery with leaves, cut into thirds
  • 6-7 sprigs fresh parsley
  • 4 garlic cloves, unpeeled
  • 1 teaspoon kosher salt
  • 1/2 teaspoon whole black peppercorns
  • 16 cups of water (4 quarts)

Instructions

  1. Place the chicken, onions, carrots, celery, parsley, garlic and seasonings in a large stockpot.
  2. Add 4 quarts of water and bring to a boil.
  3. Simmer, uncovered on low, for 3-4 hours.
  4. Strain the entire contents of the pot through a colander and discard the solids.
  5. Chill the stock then remove the surface fat.
  6. Use immediately or pack in containers and freeze for up to 3 months.
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http://thepotterspantry.com/2015/09/homemade-chicken-stock/

Whole Grain Pasta with Organic Chicken Sausage, Peppers & Mushrooms

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Sometimes you just need some good ole’ comfort food in the the form of a hearty whole pasta with my garden peppers, button mushrooms and organic chicken sausage!  Am I right?  And you can’t go wrong with lovely Parmesan Cheese sprinkled over the top!

Now when it comes to chicken sausage, or any sausage for that matter, I am extremely picky.  There are certain brands that I avoid all together and not all brands are the same so my suggestion is you pick the brand that you and your family prefer.  It took me a few tries with various other chicken sausage to come across a brand that we all love.  Some were to spicy, others to sweet, some not much flavor at all and some just plain gross.  This brand seems to be a nice combination of all good things.  I am lucky that I live in the land of  Italians here in NY so we have a lot of Italian specialty stores where this is sold not already pre-packaged.  Again, choose the one you and your family will eat best!

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If you don’t have a garden of your own, I highly recommend finding a farmers market to pick up local veggies and fruits.  Don’t get me wrong, I love my Wegman’s but they wouldn’t notice if I stopped shopping there.  I figure if I give to the local farmers I am helping them keep their farms going and I know exactly where my stuff is coming from.  Plus, I find so many more things at farmer’s markets!  That can be good and bad 😉

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Feel free to substitute regular Italian sausage.  It just won’t be as healthy.  You can also add spinach or kale or even crushed red pepper flakes for some extra heat!  The options are endless!

Enjoy!

Yield: 6 Servings

Whole Grain Pasta with Organic Chicken Sausage, Peppers & Mushrooms

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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Ingredients

  • 12 oz whole grain pasta
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 6 oz button mushrooms, chopped
  • 4 cloves garlic, minced
  • 1 lb Italian chicken sausage, sliced
  • 1/4 cup grated Parmesan cheese
  • salt and fresh pepper to taste

Instructions

  1. Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.
  2. While pasta water boils, heat a large non-stick skillet on medium heat.
  3. Add olive oil; when hot add onions, peppers, mushrooms, garlic, salt and pepper.
  4. Cook until soft, about 4-5 minutes.
  5. Add sausage cook until browned, about 6 to 8 minutes.
  6. Add cooked pasta, reserved water and Parmesan cheese.
  7. Toss well and transfer to a large serving bowl.
  8. Serve immediately. Sprinkle with more Parmesan if desired.
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http://thepotterspantry.com/2015/08/whole-grain-pasta-with-organic-chicken-sausage-peppers-mushrooms/

Maple Dijon Chicken


dijonchicken

 

While on vacation these past couple of weeks, we ate at a café called Cheddar’s.  Has anyone ever eaten at one?  Everything we ordered was very good.  Especially mine.  I got Dijon Chicken and Mushroom that came with to sides of grilled vegetables.  It was incredible! The chicken was so moist and juicy and the sauce over it was to die for!  My mouth is watering just thinking about it.

I knew when I got home I would be recreating it.   And I did.  For the most part.  Of course I had to change a few things to make it Potters’ Pantry worthy.  🙂  The Cheddar’s version said they used a honey Dijon sauce.  Since I was saving my last little bit of pure honey for my energy bites, I decided to go with 100% pure maple syrup instead.  Still sweet to counteract the Dijon.  And because I add garlic to pretty much everything I make (hey, vampires will leave me alone) I, of course, had to throw some of that in there too!

I started by heating some EVOO in a small pan and adding the minced garlic and cooking for a few minutes until it was tender and fragrant.  I then took it off the heat and added the mustard and maple syrup.  I thought about adding some red pepper flakes but if I had done that, the boys wouldn’t have eaten it (you are more than welcome too though).  Instead I added some fresh parsley from my plant.  I placed the chicken in my handy dandy Le Creuset baking dish and seasoned them with some Mrs. Dash herb seasoning (trying to avoid salt).  Then all I did was pour the sauce over the top of the chicken and placed it in the oven to bake!

chickenuncooked

How easy is that??  And it was so good!  It definitely good have benefited with some sauteed mushrooms over the sauce but was still delicious without it!  Even the boys devoured theirs!  Win Win in my book!

Enjoy!

 

Serving Size: 1 Chicken Breast

Maple Dijon Chicken

5 minPrep Time:

30 minCook Time:

35 minTotal Time:

Save RecipeSave Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts
  • 3 garlic cloves, minced
  • 4 tablespoons maple syrup
  • 4 tablespoons Dijon mustard
  • 2 tablespoon olive oil
  • 1 tablespoon fresh parsley
  • 1/2 tsp red pepper flakes (optional)
  • herb seasoning mix or salt to season chicken

Instructions

  1. Preheat oven to 450° and coat a large baking dish with cooking spray
  2. In small pan, heat the olive oil over low heat
  3. Add the minced garlic and stir, cooking until tender and fragrant
  4. Remove from heat and stir in maple syrup and mustard
  5. Add in red pepper flakes if using
  6. Place chicken breasts in a prepared baking dish and sprinkle with seasoning mix or salt
  7. Pour the mustard sauce over the top of the chicken
  8. Bake uncovered for 25-30 minutes, or until internal temp is 175*
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http://thepotterspantry.com/2015/08/maple-dijon-chicken/