Friday, March 28, 2008

Roast Sticky Chicken (in the crockpot)

I have only made this recipe one time, but it was SO easy and really delicious. The hardest part was getting all the gibblets out of the chicken and other than that it was so simple!!! It is a 2 day process, you prepare it the night before you cook it.

Roast Sticky Chicken Preparation (for tomorrow)
1 large roasting chicken (about 4 lbs)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Double wrap in plastic wrap and then put in plastic bag.

Roast Sticky Chicken in the Crockpot
Chicken prepared last night
1 onion, chopped
When ready to roast chicken, stuff cavity with onions, and place in crockpot. Cook on low for 5 hours. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.

Thursday, March 27, 2008

Sweet & Sour Chicken

This sweet & sour chicken recipe is one of Steve & Jaime's favorites. I thought I would post it here so she didn't need to call every time she wants to makes it at home (LOL).

Take 4 chicken breasts (I usually do 6 to 8 chicken breasts and double the sauce but we have a family of 8) and cut into pieces (each piece should be about the size of a chicken nugget). Sprinkle with garlic salt. Dip the chicken into cornstarch and then in beaten eggs. Brown in oil until golden brown. Place on a cookie sheet and cover with sauce. Bake, uncovered, for 1 hour at 325 degrees. Turn occasionally.

Sauce - Heat until the sugar dissolves:

3/4 C. sugar
1/2 C. vinegar
1/2 C. chicken broth
3/4 tsp. ketchup
1 TBS. soy sauce
1 tsp. Accent (Found in your spice isle and and
important ingredient!)

*Note: The sauce is a thin sauce and does not thicken when cooked. If you preferred a thicker sauce you could mix cornstarch in a bowl with cold water and add to you sauce before pouring over the chicken. The thin sauce seems to soak into the chicken better. We usually serve this with stir-fired rice (and spoon some of the leftover sauce from the chicken on top of the rice) and pork and seeds. This is a family favorite!

Wednesday, March 26, 2008

Cream Cheese Chicken

This is so delicious and SUPER easy! It is always on my two week menu list of things to make.

8 oz cream cheese (warmed)
1 sm can of cream of chicken
1 packet of dry italian dressing
4-8 frozen chicken breasts (depending on family size)

Mix cream chesse, cream of chicken and dressing mix together in bowl. Place chicken in crock pot and poor mixture over it. Cook on low for approximately 4-6 hours. Mine takes almost 5, but mine seems to be fast. I like to serve it with rice as the chicken is really creamy sot its like a gravy on the rice.

Half way through the cooking I cut up the chicken or shred it so all the chicken can get the cream on it! It is very scrumptious!!

Easy Grilled Chicken

I cook these on my George Forman grill and it works great! I love this recipe!

What You Need
4 skinless, boneless chicken breast halves
1 cup fat free Italian-style dressing
1 green bell pepper
1 red bell pepper
1 zucchini

What You Do
Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
Grill chicken and veggies over medium heat.

Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 247
Total Fat: 3g
Cholesterol: 67mg
Sodium: 682mg
Total Carbs: 27.8g
Dietary Fiber: 3.6g
Protein: 25.6g
Honey Curried Roasted Chicken and Vegetables

This recipe is from It's pretty delicious and turns out great every time.


  • 1 (3 pound) whole chicken
  • 4 medium red potatoes, peeled and quartered
  • 6 carrots, cut into 1/2 inch pieces
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon finely chopped garlic
  • 12 whole fresh mushrooms
  • 2 apples, cored and quartered (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

Tuesday, March 25, 2008

Theme: Chicken Dinners

I got this recipe out of a Kraft magazine and I love it, the Asian toasted Sesame salad dressing is awesome!!
Speedy Chicken Stir-Fry
- 1 lb of chicken
- 1/2 C. Asian toasted Sesame dressing
- angel hair pasta
- 2 C. of sir fry veggies or whatever you like
- 2 Tbsp. soy sauce
- 1/4 tsp each ground ginger, garlic powder, crushed red pepper
- 1/3 C. chopped peanuts

- Cook chicken add dressing, soy sauce, ginger, garlic and crushed red pepper. Cook 1 min.
- Meanwhile cook pasta
- Drain pasta and add chicken mixture on top, sprinkle with the peanuts and enjoy!
I like to make rice and mix it with it as well, you have to try it!

Makes 4 Servings, 2 C. each