2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

6 chicken breasts, fresh or frozen 1 ½ – 2 pounds small potatoes ½ pound string beans 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp dried basil 1 tsp dried oregano ½ tsp fennel seed ½ tsp ground paprika ½ tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

#basil #chicken #dairyfree #fennel #garlic #glutenfree #main #oliveoil #oregano #paprika #potato #salt #slowcooker #stringbean

1 pound raw chicken, fresh or frozen 10 oz dry pasta 2 tsp minced garlic ½ tsp salt 1 Tbsp olive oil 2 cups diced tomatoes (or a 15 oz can) ½ tsp dried oregano ½ tsp dried basil ½ tsp ground black pepper 2 Tbsp tomato paste ¼ cup cream cheese ¼ cup grated mozzarella 1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

#basil #cheese #chicken #creamcheese #garlic #main #mozzarella #oliveoil #orach #oregano #pasta #pepper #salt #spinach #tomato #tomatopaste

Pie crust for double-crust 9” deep dish pie 4 lb raw chicken 2 leeks salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is 1 ¼ cups chicken stock, made with bones so there is some collagen content ½ cup cream

Preheat oven to 350° F. Prepare the bottom crust in the pie pan.

Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (until there is no more yellow core).

Make layers in the pie: first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.

Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.

Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165° F or higher.

Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.

#chicken #cream #leek #main #pepper #pie #salt #soupstock

3 lbs. chicken meat, cut into chunks 1 large onion, diced 1 Tbsp minced garlic 2 Tbsp minced fresh ginger 4 cups pureed tomato 1 ½ cups plain yogurt 2 Tbsp olive oil 2 Tbsp garam masala, or a curry spice mix 1 tsp turmeric powder 1 Tbsp cumin ½ Tbsp paprika 2 tsp salt ¾ tsp cinnamon ¾ tsp black pepper 1 tsp cayenne pepper 1 cup half-and-half 3 Tbsp corn starch 2 Tbsp lemon juice

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper into the crock pot. With a spatula, stir to combine everything and make sure the chicken is coated well.

Cover and cook for 8 hours on low (or 4 hours on high).

At the last 20 minutes, whisk the corn starch and half-and-half together, then pour into the crock pot and cook for the remaining time. Stir in the lemon juice just before serving.

Serve over cooked rice.

#cayenne #chicken #cinnamon #cornstarch #cumin #curry #garammasala #garlic #ginger #glutenfree #halfandhalf #lemonjuice #main #oliveoil #onion #paprika #pepper #salt #slowcooker #tomato #turmeric #yogurt

Crust: 2 cups semola flour ½ tsp salt ½ tsp dried rosemary ½ tsp dried dill weed ¾ cup butter ½ cup cold water

Filling: ½ lb ground pork 1/3 lb ground chicken 1/3 lb ground lamb 1 cup chopped onion 1 ½ cup grated turnip ½ tsp crushed garlic ½ tsp salt ¼ tsp celery seed ¼ tsp ground clove 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15” in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9” pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

Preheat oven to 400° F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.

#butter #celeryseed #chicken #cinnamon #clove #dill #garlic #lamb #main #nutmeg #onion #pie #pork #rosemary #salt #semolaflour #turnip

Chicken: Needs to be thawed. Doesn't have to be room temperature, but can't be frozen. Cut out any bones. Cut or pound the meat so it is no more than ¾” thick.

First dredge: Flour and/or cornmeal.

Second dredge: Buttermilk, or milk with some acid added. Generally vinegar, but you can amp the flavor by adding salsa, steak sauce, or whatever.

Third dredge: Mostly bread crumbs. Panko for most crunch, but any kind will work. Add lots of salt, pepper, and seasonings. (paprika, rosemary, onion powder, garlic powder, cumin, what you want)

Frying: I use plain canola oil. Type of oil doesn't necessarily matter as long as it can get hot. Use at least ½” of oil. Put it over high heat in a frying pan. Once it gets hot, turn the heat to medium.

Process: Use tongs to handle everything.

First, coat the chicken piece with flour/cornmeal. Then dip it quickly into the milk. Then put it in the breadcrumb mixture, coat it & press the crumbs onto it.

Put the chicken directly into the hot oil. Let it fry, without moving it, for several minutes until the bottom is deep golden brown. Then flip it and fry the other side the same.

Don't have more than 2 or 3 pieces frying at a time so they have space & a more stable temperature.

When you take out the chicken, put the pieces on a cooling rack atop a baking sheet. Extra oil will drip off, and the chicken will cool without getting soggy.

#breadcrumbs #buttermilk #chicken #cornmeal #main #milk #oil #wheatflour

Chicken pieces (boneless and skinless is easiest) salsa shredded cheese (such as cheddar, mozzarella, colby jack, pepper jack, monterey jack) oil or butter spices (Mexican style, such as cayenne, cumin, cilantro)

Preheat oven to 350° F.

Warm the oil/butter in a frying pan over medium heat. Add in the chicken pieces. Sprinkle the tops of the chicken with spices. Let brown on the bottom side until the chicken seems cooked about halfway through.

Transfer chicken and all drippings from the pan into a baking pan. Cover the chicken with salsa, then cover with shredded cheese. Bake for 20 minutes or until the chicken is cooked through. (Check with a thermometer for larger pieces. Chicken needs to be cooked to an internal temperature of 165° F.)

Serve with sides like beans, rice, corn, guacamole, sour cream, whatever you want.

#butter #cayenne #cheese #chicken #cilantro #cumin #main #oil #salsa