My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice. Very low carb, low fat, low glycemic index, low in calories and gluten free. Very easy and with most of my recipe's you can vary the vegetables to suit yourself. Cauliflower rice can be a meal unto itself. Just use it like rice. Today, we decided to have the crock pot chicken and vegetables with it. This was absolutely delicious. Jo did a wonderful job. Love having her visit.
Crock Pot Chicken and Vegetables
Ingredients:
2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen)
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)
Steps:
EVOO in bottom of crock pot
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic
Let cook1 hour
Take 1/2 cup hot water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.
Cast Iron Skillet Fried Cauliflower Rice
Ingredients:
1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion
Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil
Steps:
Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice
In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes
Add in Liquid Aminos and heat for another minute.
Serve hot.
Serve with crock pot chicken and vegetables.
Enjoy
Showing posts with label chicken recipe. Show all posts
Showing posts with label chicken recipe. Show all posts
Saturday, March 21, 2015
Sunday, August 15, 2010
Gluten Free/Low Glycemic Fried Chicken
This recipe is very easy although it sounds a little complicated. It really isn't and believe me the chicken will be as delicious as any fried chicken around. Also, it will be gluten free and low G.I. I have listed our whole menu here. Some of the items would fall into the high GI category which I usually refrain from eating. They can easily be substituted for vegetables.
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Family Comments:
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
Menu:
Fried Chicken
Boiled Potatoes (These are not low GI but I make them as my family loves them) I usually eat baked sweet potato, if anything.
Boiled Corn (Again not low GI but if you can find the maize variety it has a lower GI) I do not usually eat this.
Butter peas (Low GI/Gluten Free)
Fried Chicken - Gluten Free/Low GI
Ingredients:
1 package boned chicken breasts or strips - enough to feed your family.
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic power
1 egg
1/2 cup coconut powder (or coconut flour)
Optional:
1/2 cup finely ground pecans/almonds
1 teaspoon parsley
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
Use a coffee grinder to grind any of the spices, pecans/almonds or coconut powder that aren't already ground.
Mix the spices and the ground pecans/almonds (if you choose to use) in a shallow bowl.
Whisk the egg in another shallow bowl and set aside.
In yet a 3rd shallow bowl place the coconut powder/flour.
Pound the chicken breasts with a mallet or saucer until they are an even thickness, about 1/4 inch. I usually put plastic wrap over the chicken before I use the mallet to keep it from spattering. I also use a cutting board to pound them on for easy clean-up. If I use chicken breasts I usually go ahead and cut them into strips. Today I used the strips.
Warm the oil over medium high heat in a non-stick pan while you batter the chicken. I use a deep boiler type that I have had for years. It is great for cooking anything in. Doesn't look the greatest but I use it every week.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
First coat the chicken in the egg. Next dredge the chicken breast with the coconut flour. Lastly dredge the chicken in the pecan/almond and spice mixture until well coated. When the oil is warm drop in the chicken. One word of caution. If you opt to use the pecan in your mixture you should be careful to avoid burning the pecan coating by keeping the temperature low. If you do not opt to use the pecans then you may cook on medium temperature. Make sure to cook until the chicken is thoroughly done. It only takes a few minutes. Since I used the almonds today I cooked on Medium heat.
Discussion of Ingredients:
Salt - I am trying to cut down on the salt my family uses but I am encountering lots of resistance. I am trying to ween them off a little at a time. I can tell you though that this is some of the biggest complaints that I am getting.
Seasonings: I used powdered seasonings today. I also used the optional seasonings in my recipe except the thyme and rosemary. I did grind the sage and parsley. On Saturday I put my seasonings and almonds together and ground everything and put them in a recycled peanut butter jar. A sandwich bag works just as well. Makes it easier for me on Sunday's.
Coconut Powder: I bought my coconut Powder at one of the Indian Grocers in our town. They do not carry the coconut flour but do carry coconut powder. I paid $3.99 for 28 ounces. The brand was a store brand - India Grocers imported and distributed by them. It is a product of India. You can also purchase this online. I suggest you use the coconut flour if available as it is more finely ground than the powder. If you want to substitute this just use rice flour or one of the gluten free flour mixes or blanched almond flour which has a lower GI than the others . It also adds a good deal of fiber to your recipe which is always helpful. I will be doing a blog on this flour and others in the future so look for it.
Pecans/Almonds: I used Almonds with the skins on them. I just put them into the coffee grinder. I prefer the pecans for this recipe but I had Almonds on hand. It actually turns into almond meal. If you use the pecans do not over process because you could end up with pecan butter.
Note: If this is one of your family's favorite recipe's you can easily triple the spices and store them for later use so that you don't have to go through mixing the spice ingredients each time. Do not mix in the pecans or almonds until you are ready to use unless you store the package in the freezer. I do not mix them in until I get ready to use.
Since I used the almond meal the texture was a little more grainy than when using flour. Overall, everyone liked it very much. Really, what is not to like? My son likes the old fashioned southern fried chicken better. My grandson loved the chicken. It was his favorite. I have not done so yet but I am working on a baked variety of this to cut down on the fat content. I did remove the chicken from the oil and place on paper towels to absorb the excess. It was not greasy at all. Hope you enjoy this.
Be Blessed and have a great and joyful day.
Sharpshooter77
Sunday, August 8, 2010
Chicken Creole - Slow Cooker Style
Sunday meals are big on our little commune. We spend a good deal of time in the kitchen. On Sunday's everyone is ready to eat when we get home from Church so I plan ahead if we don't want to end up at Kentucky Fried or Bojangles. Today I am cooking creole chicken made very easy.
Easy Creole Chicken - Slow Cooker Style
Ingredients:
5 large chicken breasts - Bone In -
1 vidalia onion - chopped
1 bell pepper - chopped
1-2 zucchini squash - sliced
1 can of tomatoes
2 cups of Lima beans
salt
pepper
garlic
water - about 3 cups
Discussion of Ingredients:
Chicken: I look for chicken on sale and stock up when I find it. I thawed the chicken, washed it and put it in the slow cooker.
Most of these ingredients - onion, peppers, squash, tomatoes and Lima's are already in my freezer - I just pop them out and put them in the slow cooker. You can use fresh or canned. Use organic where ever possible or at least locally grown produce.
garlic - use whatever you have - minced, powder or fresh - I just used the powered garlic today.
salt - season as your family eats it. I have tried to cut back on the salt use and only use what I have to. Since I use my own vegetables it cuts back on the sodium content in our meals.
Other seasonings: Sometimes I use black pepper and if my sister isn't eating with us I spice it up with cayenne pepper. I suggest you use anything your family particularly likes. For instance, a little turmeric and cumin add to the flavors. So have fun experimenting. I do. I am careful to watch and make sure I don't add any MSG as my sister is also very allergic to that.
Water - I used about 4 cups today. I have to vary this based on the chicken I am using. If I had used chicken breasts with no bones I would have used much less water. It is not necessary to use a lot of water - Just make sure that the bottom has a good bit on it.
Slow cooker: We have a large crock pot - I will be doing a blog on slow cookers later - Look for it.
I usually put in the water first, chicken next, seasonings and then veges on top. I put this on Saturday evening and it cooked all night on low. I do not stir this, especially if I am using chicken with bones in it. I do not want the chicken torn apart so that the bones get into the veges. If you do you can't use them. Sunday morning I came down and took the chicken out carefully so that it would not come apart. I put it in a separate container and covered it. When I got home from Church I boned the chicken and strained the liquid that the chicken was cooked in. I conserve the broth for later use. I checked veges to make sure there were no bones in them. I put the chicken, vegetables and a little broth back into the slow cooker to heat up again.
I used the broth to make brown rice. I just followed the rice recipe on the package substituting my broth for the water. Makes the rice taste much better. If I were not making rice I would freeze the strained chicken and vegetable broth for later use to season some other meal.
I had a watermelon here that I cut up for desert.
We don't usually get to eat until 2:00p.m. on Sunday's. House smells wonderful and homey.
My little commune seemed happy enough. We always discuss the food and what improvements could be made. I like getting these comments and ask them to be honest or otherwise they may get it again. They are very honest, sometimes maybe a little too much.
There biggest comment is that it needed more SALT. Breaking them from their salt addiction is not easy. They all had salt shakers in their hands. Everyone but me and Mom.
The next comment is that the rice was too al dente or hard. It is very difficult to get brown rice that will cook up like white rice. I continue to use brown rice and eventually I will find a brand that I am happy with. Today I used Blue Ribbon 100% whole Grain. If anyone knows of a great brown rice that is soft after it is cooked please let me know. My family will be most grateful.
Remember to check out other recipe's on this site as well as my other blog sharpshooter77.wordpress.com.
Hope you enjoy this recipe and be blessed.
Sharpshooter77
Easy Creole Chicken - Slow Cooker Style
Ingredients:
5 large chicken breasts - Bone In -
1 vidalia onion - chopped
1 bell pepper - chopped
1-2 zucchini squash - sliced
1 can of tomatoes
2 cups of Lima beans
salt
pepper
garlic
water - about 3 cups
Discussion of Ingredients:
Chicken: I look for chicken on sale and stock up when I find it. I thawed the chicken, washed it and put it in the slow cooker.
Most of these ingredients - onion, peppers, squash, tomatoes and Lima's are already in my freezer - I just pop them out and put them in the slow cooker. You can use fresh or canned. Use organic where ever possible or at least locally grown produce.
garlic - use whatever you have - minced, powder or fresh - I just used the powered garlic today.
salt - season as your family eats it. I have tried to cut back on the salt use and only use what I have to. Since I use my own vegetables it cuts back on the sodium content in our meals.
Other seasonings: Sometimes I use black pepper and if my sister isn't eating with us I spice it up with cayenne pepper. I suggest you use anything your family particularly likes. For instance, a little turmeric and cumin add to the flavors. So have fun experimenting. I do. I am careful to watch and make sure I don't add any MSG as my sister is also very allergic to that.
Water - I used about 4 cups today. I have to vary this based on the chicken I am using. If I had used chicken breasts with no bones I would have used much less water. It is not necessary to use a lot of water - Just make sure that the bottom has a good bit on it.
Slow cooker: We have a large crock pot - I will be doing a blog on slow cookers later - Look for it.
I usually put in the water first, chicken next, seasonings and then veges on top. I put this on Saturday evening and it cooked all night on low. I do not stir this, especially if I am using chicken with bones in it. I do not want the chicken torn apart so that the bones get into the veges. If you do you can't use them. Sunday morning I came down and took the chicken out carefully so that it would not come apart. I put it in a separate container and covered it. When I got home from Church I boned the chicken and strained the liquid that the chicken was cooked in. I conserve the broth for later use. I checked veges to make sure there were no bones in them. I put the chicken, vegetables and a little broth back into the slow cooker to heat up again.
I used the broth to make brown rice. I just followed the rice recipe on the package substituting my broth for the water. Makes the rice taste much better. If I were not making rice I would freeze the strained chicken and vegetable broth for later use to season some other meal.
I had a watermelon here that I cut up for desert.
We don't usually get to eat until 2:00p.m. on Sunday's. House smells wonderful and homey.
My little commune seemed happy enough. We always discuss the food and what improvements could be made. I like getting these comments and ask them to be honest or otherwise they may get it again. They are very honest, sometimes maybe a little too much.
There biggest comment is that it needed more SALT. Breaking them from their salt addiction is not easy. They all had salt shakers in their hands. Everyone but me and Mom.
The next comment is that the rice was too al dente or hard. It is very difficult to get brown rice that will cook up like white rice. I continue to use brown rice and eventually I will find a brand that I am happy with. Today I used Blue Ribbon 100% whole Grain. If anyone knows of a great brown rice that is soft after it is cooked please let me know. My family will be most grateful.
Remember to check out other recipe's on this site as well as my other blog sharpshooter77.wordpress.com.
Hope you enjoy this recipe and be blessed.
Sharpshooter77
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