Simple Turf and Turf Recipe - Slow Cook Chicken Thigh Meat and Deer Crock Pot Sure to Please Recipe

Many crock-pot recipes are centered around one protein source (chicken, beef, fish, or other). One way, other than using lots of spices, is to add another protein. This recipe does just that and in doing so gives a wonderful mixture of flavors not available with just one. Wild deer meat (venison) has a unique flavor. It tastes a little like beef but has a "wild game" flavor. When combined with dark meat chicken, and slow cooked, you get a very tasty flavor mix. I would serve this with cooked brown rice and perhaps either a tossed salad of Cole slaw.

Ingredients

1 pound of cubed boneless deer meat
1 pound of chicken thigh meat, skinned boned, trimmed of fat, and cubed
3 large potatoes, cubed
1 large carrot, diced
1 green bell pepper, seeded and cut into strips
1 large onion, chopped
1 clove garlic, peeled and sliced thin
1 tsp dried thyme
salt and pepper to taste
1 can crushed tomatoes
1 cup chicken stock
3 tablespoons all purpose flour
4 tablespoons olive oil

Instructions

1 - Use a meat pounder to beat the deer meat cubes
2 - Add 2 tablespoons of olive oil to a heated black iron skillet.
3 - Put in the carrot, bell pepper, onion and garlic, and sauté until crispy tender, then remove and set aside.
4 - Mix the salt, pepper, thyme and flour to a large bowl.
5 - Add the cubed deer meat and chicken and shake to coat well.
6 - In the same skillet, add the other 2 tablespoons of olive oil and sauté the deer meat and chicken until starting to brown.
7. Add the tomatoes with their juice and scrape up the browned bits on the skillet bottom, then dump all into the crock-pot.
8 - Add the potatoes, carrot, and chicken stock and mix well.
9 - Cook for 4 hours on high in a crock-pot.
Serve over cooked brown rice.

Frank Ernhart
Website: http://www.frankernhart.com
Retired Engineer, home chef, recipe developer. Making your life in the kitchen easier by presenting quick and easy food recipes

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Boneless Chicken Thigh Recipes

Chicken thighs are often overlooked in recipes because of the popularity of boneless chicken breasts, which are more in demand. However, chicken thighs are juicier and much more flavorful. They are also very economical and if you are on a tight budget, there are lots of chicken thigh recipes you can make, whether you are looking for something international like easy chicken enchiladas or something for the summer like grilled chicken recipes.

You can use boneless chicken thighs in casseroles and stews and pretty much any dish where you would normally use chicken breast. You might like to use some chicken breast and some chicken thigh, for a contrast in flavors and textures.

How to De-Bone a Chicken Thigh

Bone-in chicken is cheaper than ones are which have been de-boned for you, so it is well worth learning how to take the bones out of your own. Taking the bone out of a chicken thigh is simple and it also means the chicken will have a shorter cooking time. If you are cutting up a whole chicken, you will need a sharp knife to slice through the joint where the drumstick meets the thigh. You will find the cartilage very soft so it is easy to cut.

Bone the drumstick using the same method as you used for the thigh. Cut along the top of the bone and slice deeply until the knife is touching the bone. You will be able to see the white bone in the cut you have made. Pull the bone upwards and away from the chicken thigh.

Cut into the chicken some more, so that you can remove the bone altogether. You will probably have to slice some more of the meat off the bone so you can get it out. Keep slicing away bits of sinew, tendons and skin until you have a boneless thigh.

Recipe for Crockpot Chicken Thighs in an Herby Orange Sauce

This is such a simple recipe and the fact that you can use a slow cooker means that you can leave this recipe to cook by itself all day while you are out. Serve this tangy citrus chicken dish with noodles or rice and perhaps some broccoli or beans on the side. This recipe serves four people.

You will need:

2 lbs skinless, boneless chicken thighs, in 1 inch pieces
Juice from 1 orange
Zest from 2 oranges
1/2 teaspoon crushed dried thyme leaves
1/2 teaspoon crumbled dried rosemary
4 slices crumbled, cooked lean bacon
2 tablespoons lemon juice
1 1/2 teaspoons white sugar
2 crushed garlic cloves
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 tablespoon dried basil
3 peeled, diced carrots
1 chopped onion
14 1/2 oz can diced peeled tomatoes
6 oz can tomato paste

How to make it:

Remove any visible fat from the chicken, then combine it with the orange juice and half the zest, tomatoes and their liquid, oregano, thyme, pepper, garlic, rosemary, onion, carrot, basil and tomato paste in a three and a half quart crockpot. Cover and cook on "low" for about six hours or until the chicken thighs are cooked through. Stir in the rest of the orange zest, the lemon juice, and sugar. Sprinkle the crumbled bacon over the finished dish.

There are many grilled chicken recipes that you can make with boneless chicken. Perhaps you fancy trying an international dish like easy chicken enchiladas and these recipes are so quick and easy. BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Recipes For a positively Old-Fashioned Meal - Tamale Loaf and Onion Soup Deviled Eggs

I love old recipes as those of you who follow my articles know. I often encourage readers to get ready an old fashion meal then have a "sit-down" supper with their families. I have a collection of approximately 100 cookbooks and other recipes, most of them old, that I enjoy sharing. From the emails and comments I receive, it is safe bet many of these recipes bring back pleasant memories to many of you, too. Some "old fashion" recipes and ideas are too good to let slip away completely. Here are some recipes I recommend for those who want to take a step back in time. Tamale Loaf and Onion Soup Deviled Eggs are both recipes over fifty years old.

Miz Ella'S Tamale Loaf
This is an old Midwestern Recipe.

Meat Loaf

1 lb roll bulk sausage
1 lb ground beef
1 pint tomatoes
1 can cream style corn
1 tbsp salt
1 tbsp pepper
1 large onion, chopped
1 stick butter
1 small can pimentos
1 tbsp chili powder
1 1/4 cups yellow corn meal
1 cup whole milk
3 eggs, well beaten

Preheat oven to 350 degrees.

In a large skillet cook the sausage and hamburger until brown. Drain the meat composition and return to the skillet. Add the tomatoes, cream style corn, salt, pepper, and onion; stir to blend. Cook over low heat for about 15 minutes. Add the butter, pimentos, chili powder, cornmeal, milk, and eggs. Mix together and form into a loaf. Bake at 350 degrees for 1 hour.

Onion Soup Deviled Eggs

8 hard-boiled eggs
1/4 cup finely chopped celery
1/2 tsp lemon juice
1 cup soup composition (see below)
paprika for garnish

Soup Mixture: In a small bowl incorporate 1 pkg Dry Onion Soup Mix and 2 cups sour cream.
Use 1 cup for this method and use the remainder as a dip for chips or fresh cut vegetables. Store leftover composition in the refrigerator.

Slice the boiled eggs in half lengthwise and scoop the yellows out into a small bowl. Using a fork, mash the yolks. Add the celery, lemon juice and cup of soup composition to the yolks. Stir to blend together well. Refill the whites by evenly dividing the composition among them. Sprinkle yolk composition with paprika to garnish. Chill in the refrigerator before serving.

Enjoy!

Recipes For a positively Old-Fashioned Meal - Tamale Loaf and Onion Soup Deviled Eggs

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Chicken Meatloaf - A Unique Take on a Classic Dish

Meatloaf is usually made with ground beef and it is either shaped into a loaf by hand or cooked in a loaf pan. Lamb, veal and pork can be used to make this classic dish too, and chicken is another option. These loaves originated in Europe and they were cooked as far back as in the fifth century.

This traditional Dutch, Belgian, and German dish is closely related to Italian meatballs. American meatloaf evolved from scrapple, which is a Pennsylvania German-American cornmeal and ground pork mixture. Scrapple was popular in Colonial times but modern meatloaf recipes did not feature in cookbooks until the late 1800s.

Meat Loaf

A lot of meatloaf recipes can also be used to make meatballs. The only difference is the size and shape. Ketchup or tomato sauce features in some recipes and small bits of bread soaked in wine or milk go in others.

Herbs, spices, salt and finely chopped vegetables are also popular and you can fill meat loaf with cheese, herbs, mushrooms, eggs, or vegetables if you want to. There are also microwave and crockpot recipes for meatloaf, although it is best to cook individual portions in the microwave rather than one loaf, to make sure it cooks evenly.

International Variations

German meatloaf often features boiled eggs and the Italian version sometimes has cheese or ham inside. Ground pork and beef is used to make the Danish version of this dish and strips of bacon are popular on top. It is served with brown sauce, redcurrant jelly and boiled potatoes. In Hungarian recipes, you will often find three hard boiled eggs in the middle, added for decorative effect.

Boiled eggs, wienerwurst, or pickles sometimes appear in Czech meat loaf recipes and you might already know that meatloaf was voted the seventh most popular dish of all time in the United States on the Good Housekeeping website. This dish was a tasty economical way of making dinner during the Depression because the ingredients were cheap. Grains were often added to the recipe to make the meat go further.

Recipe for Meatloaf with Chicken

This dish has Greek influences, noticeable mainly from the Greek seasoning, lemon, and pita bread. You can top this meat loaf with lettuce, kalamata olives, crumbled feta, sliced tomatoes, cucumber, and yogurt if you want to continue the Greek theme. Else some ketchup or garlic dressing is good on top.

What you will need:

2 lbs ground chicken 1/2 cup frozen diced bell pepper, celery and onion mix 2 beaten eggs 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons Greek seasoning 2 tablespoons chopped parsley 1/3 cup mayonnaise 1/2 cup fine, dry breadcrumbs 1 teaspoon olive oil 1/2 teaspoon lemon peel Split pita rounds

How to make it:

Preheat the oven to 350 degrees F. Saute the vegetables in hot oil for about six minutes or until tender. Stir the chicken with the eggs, salt, pepper, Greek seasoning, parsley, mayonnaise, breadcrumbs, and lemon peel. Stir in the sauteed vegetables.

Put the mixture in a greased nine by five inch baking dish and bake for an hour or until a meat thermometer registers 165 degrees F. Let it stand for ten minutes, and then serve in slices in pita rounds, with whichever toppings you like.

Chicken Meatloaf - A Unique Take on a Classic Dish

Meatloaf is traditionally made with ground beef but it is also nice made with chicken. If you enjoyed this dish, what about making a baked chicken rice recipe next or trying some delicious and easy grilled chicken recipes?

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Chicken With Avocado Sandwiches and Avocado Bacon Sandwiches Recipes

Do you know that avocados make great sandwiches, but only if you know the right recipes. Avocado and chicken tortas, avocado bacon sandwiches and avocado chicken melt are 3 delicious avocado recipes you can learn to prepare.

Below are the recipes:

1. Avocado and Chicken Tortas

Ingredients:

- 1 fully ripened Mexican avocado
- 2 (6-inch) sandwich rolls (such as Portuguese or submarine rolls), halved
- Salt and freshly ground black pepper, to taste
- 8 ounces grilled chicken breast, sliced
- 1 cup shredded iceberg or romaine lettuce
- 1 tomato, sliced
- 2/3 cup mashed black beans, divided
- 1/4 cup pickled jalapeño pepper slices

Directions:

- Cut lengthwise around middle of avocado; twist avocado to separate halves; strike pit with a knife blade to remove; scoop out pulp with a spoon.
- In a small bowl, mash avocado.
- To assemble tortas: Spread mashed avocado on cut sides of rolls, dividing evenly.
- Sprinkle with salt and pepper. On bottom halves, layer sliced chicken, lettuce, tomato, black beans and jalapeño pepper slices.
- Firmly press tops of rolls on tortas.

Yield: 2 sandwiches

2. Avocado Bacon Sandwiches

Ingredients:

- 1/4 pound bacon slices, chopped
- 1 ripe avocado
- 1/2 teaspoon lemon juice
- Salt and pepper, to taste
- 3 tablespoons butter, softened
- 4 large slices whole wheat bread
- Lemon twist and parsley sprig, to garnish

Directions:

- Fry bacon until crisp. Drain on paper towels.
- Peel avocado, taking care not to remove bright green flesh just inside the skin.
- Cut in half and remove seed.
- In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
- Butter two slices of bread.
- Spread avocado mixture on buttered sides of 2 bread slices.
- Scatter bacon over avocado.
- Cover with remaining bread slices, buttered sides down, and press together.
- Cut off bread crusts.
- Cut each sandwich into 4 triangles.
- Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

3. Avocado Chicken Melt

Ingredients:

- 4 boneless skinless chicken breast halves
- 1/2 cup cornmeal
- 1 teaspoon garlic salt
- 2 tablespoons vegetable oil
- 1/2 firm ripe avocado, peeled and sliced thin, divided
- 1 cup shredded Monterey jack cheese
- 4 wheat bread slices, toasted
- 1/2 cup plain yogurt
- 1/4 cup chopped sweet red bell pepper

Directions:

- Rinse chicken with cold water and pat dry with paper towels.
- Place between two sheets of plastic wrap and pound to flatten to 1/4-inch thickness.
- In resealable plastic bag, combine cornmeal and garlic salt.
- Add chicken; close bag and toss to coat well.
- In large nonstick frying pan, heat oil.
- Cook chicken in hot oil for 2 minutes per side or until lightly browned.
- Remove chicken from pan and place in shallow baking pan.
- Place half of avocado slices over chicken and sprinkle evenly with shredded cheese.
- Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted.
- Place each chicken breast on a slice of toast.
- Top with remaining avocado slices.
- In small bowl, combine yogurt and pepper; serve with chicken.

Yields 4 servings.

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Homemade Chicken Noodle Soup - Make it Quick While Keeping That Homemade Taste

Homemade Chicken Noodle Soup is one of the most popular homemade soups of hour time. As you may already know, making this soup is an all day long task. So why is it so popular? Could it be

From the healing properties it gives a young child or adult when they are feeling under the weather?
Because of the comfort and warmth it gives you after a long cold winter day of shoveling and hard work?
From the anticipation of smelling something so delicious all day long and not being able to touch it for hours?
Because your grandmother makes the best chicken noodle soup you have ever had?

Meat Loaf

Kind of like a hot cup of cocoa only so much more.

I am sure that you would agree, all of these play a large roll in making Homemade Chicken Noodle Soup the most popular soup of our time.

Now you can cut the time down by 3/4's and keep that great taste.

Go to your local grocer and pick up fully cooked roasted or what I prefer is a rotisserie chicken.

Bring it home, take the skin off and toss it in a large stock pot. Pick all the chicken off that you want in your soup and set it off to the side in a bowl. Put the carcass in the pot and add 1 large quartered onion, 3 quartered garlic cloves and 1 teaspoon of vinegar. Add enough water to cover the chicken by 1 inch. Boil for 30 minutes.

Strain the stock into a large bowl or another pot. Add it back to the pot along with 3 or 4 sliced or cubed carrots, 1/8 cup fresh copped parsley, 1 small chopped onion, 3 chopped celery stalks, 1 1/2 teaspoon thyme and 2 minced garlic cloves. Simmer for 10 minutes.

Add enough uncooked egg noodles to fill 1/3 of the liquid, chicken, 1 teaspoon salt and 2 1/2 teaspoons black pepper. Simmer 15 more minutes and serve yourself a delicious bowl of Homemade Chicken Noodle Soup and enjoy the rest of your day. More great soup recipes are readily provided by a master of the art.

Homemade Chicken Noodle Soup - Make it Quick While Keeping That Homemade Taste

Kenneth Tireman has 11 years under his belt as a professional chef and even longer as a home cook who takes special interest in soup and shares all his knowledge and many other homemade chicken noodle soup recipes along with many other easy soup recipes.

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Fast Crock Pot Recipes! Easy to Make and Never Boring Crock Pot Chicken Recipes!

Tired of the same old crockpot recipes? I'm going to give you 2 that are different, so easy and delicious! What's worse than the same old chicken, carrots and potatoes? That's a good meal, but you get tired of it quickly. So here are a couple that are a little bit different. There are 2 things you need to remember when it comes to crock pot cooking.

1. Don't put frozen meat in the crock pot. Slow cookers bring up the temperature of meat slowly. That's the point isn't it? But if meat doesn't reach 140 degrees within 4 hours, you run the risk of developing bacteria in your food. We don't want this, so no frozen meat. No matter what other recipes say.

2. All crock pots cook differently. Timing will vary for each one. However, you must be absolutely sure that your crock pot brings food up to 140 degrees when on LOW. If it doesn't, you need a new one. So, get a meat thermometer and test it.

Now here are those recipes - 2 of my family's favorites.

Crock Pot Chicken Fettuccini Alfredo

1 1⁄2 pounds chicken breast or tenders
2 packages (8 ounces each) white mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder (optional)
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccini
Spray bottom of slow cooker with cooking spray and arrange chicken in a single layer. Sprinkle chicken with salt, pepper and paprika. Top with mushrooms. In medium sauce pan over medium heat, stir together remaining ingredients, except for the pasta. Stir constantly. Heat through and pour over chicken. Cook on LOW 6-8 hours or HIGH 4-5 hours. You can add broccoli to crock pot about 2 hours before serving. Serve over hot fettuccini.

Crock Pot Merlot Chicken

2 1/2 to 3 lbs. boneless, skinless chicken pieces
12 oz sliced fresh mushroom, your choice
1 large onion, chopped
2 tsp minced garlic or 2 cloves minced
3/4 cup chicken broth, low sodium
1 6oz tomato paste
1/4 cup Merlot or any dry red wine ( if you absolutely won't use red wine substitute chicken broth)
2 Tbsp quick cooking tapioca
2 Tbsp chopped fresh basil or 1 1/2 t. dried basil
2 tsp sugar
1/4 tsp salt
1/4 t. black pepper
2 cups cooked noodles
2 tbsp freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Place the mushrooms, onion and garlic in slow cooker. Place washed chicken pieces on top. Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and cook on Low for 7 to 8 hours or on High for 4-5 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese. Serve with a salad and you're done.

If you like these, you'll love what you find on my blog at Terrific Crock Pot Chicken! You'll find tons of recipes including the always popular, even with kids, [http://www.crockpotchicken.net/crock-pot-chicken-teriyaki.html>Crock Pot Chicken Teriyaki</a>! Plus I'll recommend cookbooks, special recipe books and crock pots.</body></html>]

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Wing sauce - not just for the chicken Anymore

Image : http://www.flickr.com

The modern wing of Buffalo was probably the first time in the hole anchor in Buffalo, NY in 1964, is essentially a fried chicken wings, and wings seasoned with sauce. Since then, it has become a cornerstone of the cuisine, bars and restaurants around the world. There are virtually thousands of recipes for Buffalo Wings, the traditional "hot" wings for the wings of sweet and salty. How can temper the difference? Wing sauce people!

But seriously, sauces for the wingsnot only chicken wing dishes. This dependence sauces are extremely versatile and simple, all that can be added. Some people are wing sauce on their fries, hamburgers, corn on the cob, and even pasta. Others, like the wings of a brush fish meal sauces sticks, once removed from the oven.

Mad About Wing Sauce

Chicken wings are not the sauce works only with wings. There are many other dishes in which the wing sauce is a prime numberMatter. Here are some of them.

For shrimp

It teaspoon of butter, 3 tablespoons of sauce needs wings, chili, a pound of cleaned shrimp, chopped onion, half a tablespoon of olive oil and 6 grams of sliced mushrooms. Sauté vegetables in oil and butter. In almost cooked, toss the shrimp, cook until pink. Put shrimp and vegetables in a bowl and place it in the wing sauce. Serve with rice.

For meatloaf

Mix the chopped onion, chopped egg, carrot,chopped celery, a teaspoon season thyme, salt and pepper, a tablespoon of Worcestershire sauce, 1 / 3 cup bread crumbs, a pound of ground turkey, a spoonful of sauce and wings a little 'salt and pepper. Form a loaf and bake at 350 degrees for 01:30.

The shellfish raw or steamed

Steam until clams open. state trays with a mixture of melted butter with a teaspoon of sauce behind the scenes.

The search for a Wing SauceWinner

Buffalo wings were born when co-owner of the now famous Anchor Bar Restaurant Belissimo Teressa decided to fry a batch of chicken wings, mixed with a secret sauce and serve food to her son Dominic and his friends. The judge was an immediate success, and soon formed a regular part of the menu bar. Ideally, the chicken wings are crispy outside, soft inside and coated in a rich sauce and served with gorgonzola sauce wings and celery.

If you wantChicken, which is loaded with style, wing parties better you bet. The chicken skin can not be a heart surgeon idea of perfect health food stores Because it has a lot of fat, but When it comes to taste good, you can not go wrong with chicken wings dipped in a sauce of large wings size. It 'very delicious grilled a sharp crackling bronze medal.

Wing sauce - mild or wild?

With the largest wing surface of chicken skin is perfectly capable, the character of a sauceor use the marinade over them. several kilos of leaves to absorb a variety of flavors and aromas of cooking for the same time. The wing is so compelling.

Wing sauces in a wide range of tastes, ranging from mild to wild. Some people love their chicken wings mild, while others go spicy.

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