Whole Chicken Crock Pot Recipe

My mother in law visiting so I cooked her favorite dishes. That's why I didn't post new recipes for a while. I decided to cook something different and easy today. I set up my slow cooker with whole chicken. It is very easy:) I found the recipe from online. Here it is website,   http://www.food.com/recipeprint.do?rid=33671.

Ingredients

4 teaspoons salt ( per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chickens ( with pop-up timer if possible)
1 cup chopped onions (optional)

Directions

In a small bowl, combine the spices.
Remove any giblets from chicken and clean chicken.
Rub spice mixture onto the chicken.
Place in resealable plastic bag and refrigerate overnight.( It is not necessary )
When ready to cook, put chopped onion in bottom of crock pot.
Add chicken. No liquid is needed, the chicken will make it's own juices.
Cook on low 4-8 hours.

Slow cooked spiced chicken with vegetables

I inspired this recipe from Cooking Light cookbook. The recipe is called Spiced Chicken and Barley but I made a lot of changes so it became my recipe. I used slow cooker. I love the combination of vegetables and also  spices covered with the chicken so it was so flavorful.

Ingredients

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
2 chicken breast cut chunks
1 tbsp vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 small can corn
1 sweet potato chopped
1 potato chopped
4 carrot chopped
1 tablespoon low-sodium soy sauce
 1 cups low-salt chicken broth
1 small can cannelloni  beans
1 (14.5-ounce) can tomato sauce
6 tablespoons chopped green onions ( optional )
Preparation Method
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook until chicken is browned. Remove the chicken from the skillet. Put in the Slow cooker.
Mix onion, red bell  pepper, potato, sweet potato, carrot, corn and beans in a big bowl. Add salt and mix with rest of the spice mixture.
Add  all the mixed vegetables to the slow cooker top of the chicken. Add chicken broth, tomato sauce and soy sauce top of the vegetables.
Set slow cooker low 8 hours. Serve with chopped green onions.

Slow cooked Chili

This recipe is from website allrecipes. I added corn and red bell pepper. I made this dish for the potluck today. I will take it to work. It is very easy recipe.I like the taste. I hope everyone at work likes it.

Ingredients:

2 pounds ground beef 2 (16 ounce) cans kidney beans, rinsed and drained 2 (14.5 ounce) cans diced tomatoes, undrained 1 (8 ounce) can tomato sauce 2 medium onions, chopped

1 red bell pepper, chopped 1 can corn 2 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons salt 1 teaspoon pepper Shredded Cheddar cheese

Directions:

1.

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Slow Cooker Mexican Style Meat

This recipe is from website Allrecipes. It sounded very spicy so I cut back the spices little bit.

Ingredients:

1 (4 pound) chuck roast 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped

1  diced green or red chili pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 2 tbsp hot pepper sauce 1 teaspoon garlic powder

Directions:

1.	Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
2.	Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
3.	Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

Broiled Salmon with Roasted Tomato Sauce

I found this recipe from Cooking Light website. It is very elegant dish. We enjoyed it very much. I will remember to cook it when guest comes.

Ingredients

1 pound plum tomatoes, quartered
1/2 small onion, peeled and quartered
2 garlic cloves
Cooking spray
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 cup organic vegetable broth
2 tablespoons water
1 teaspoon cornstarch
4 (6-ounce) salmon fillets, skinned
1/8 teaspoon salt
1/4 cup thinly sliced fresh basil
Coarsely ground black pepper (optional)

Preparation

Preheat broiler.
Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.
Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.
Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly. Remove from heat.
Place fish on a broiler pan lightly coated with cooking spray. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet. Sprinkle each with 1 tablespoon basil. Garnish with coarsely ground black pepper, if desired.

Easy Crock Pot Roast

I found this recipe from website,  http://www.cooks.com/rec/view/0,1712,145190-253207,00.html. It is a really easy and great recipe. I invited my friends to our home last night and cook for them.  I cook a lot of dishes from my blog but I decided to try this recipe. I'm not successful cooking beef so my husband though that it was a bad idea trying something new for my dinner party. He enjoyed the most. Everyone loved it. The meat was tender and juicy. Other than this beef dish my menu was Turkish meatballs with tomato sauce, hummus, Avocado bean salad,   Spinach borek, Lentil kofte, Amazing carrot cake,  roasted red bell pepper and cream cheese dip, carrot salad with garlic yogurt, Ground turkey borek, Fruit salad.
Here is the Pot Roast recipe,

Ingredients

3 lb. chuck roast
1/2 can beef broth or water
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

Preparation Method

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.Place floured roast into oiled skillet and brown lightly on both sides.
While browning roast, add diced onions to skillet.
Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.
Pour in 1/2 can beef broth over roast and add salt and pepper.
Cover and cook on low for 8 to 10 hours.
Sliced the beef and put back in to the crock-pot.

Marinated Tofu Stir-Fry with Broccoli and Red Bell Pepper

I found this recipe from website, http://www.epicurious.com/recipes/food/views/Marinated-Tempeh-Stir-Fry-with-Broccoli-and-Red-Bell-Pepper-5896
I added chili sauce to the marinate.


Ingredients

16 oz tofu  cut into 1/2-inch pieces
1/4 cup light soy sauce
1 tablespoon rice vinegar
3 garlic cloves, minced
1 tbsp chili sauce (optional)
2 teaspoons minced peeled fresh ginger
1/8 teaspoon dried crushed red pepper
12 ounces broccoli, stems peeled and cut into 1/2-inch pieces,
2 tablespoons water
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup chopped red bell pepper
2 tablespoons thinly sliced green onion
Preparation Method

Stir tofu, soy sauce, vinegar, garlic, ginger, crushed red pepper and chili sauce in medium bowl to blend. Let marinate 1 hour at room temperature or overnight in the refrigerator 

Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tofu into small bowl; set tofu aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.

Heat oil in large nonstick skillet over high heat. Add marinated tofu and bell pepper and saute 4 minutes. Add broccoli and marinade mixture and saute until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.

Spagetti bolognese

This recipe is from cookbook called Perfect Pasta. It is easy to make and delicious. I didn't follow exact recipe as usual. I didn't use mushroom, bacon, chicken liver and heavy cream. Here is the recipe with my changes.
Ingredients

1 tbsp olive oil
1 small onion chopped
2 carrot, finely chopped
2 celery stalk finely chopped
1 lb ground turkey
2 tbsp tomato paste
1/2 cup white wine
salt and pepper
1/2 tsp freshly grated nutmeg
1 cup chicken stock
1/2 package spaghetti cooked according
to  package direction
2 tbsp chopped fresh parsley to garnish
freshly grated parmesan cheese
Preparation Method
Heat the olive oil in a large pan over medium heat. Add the onion carrot, celery to the pan,then cook until soft. Add the ground turkey cook until the ground turkey is evenly cooked.
Stir tomato paste and cook 2 minutes. pour in the wine and season with slat, pepper and the nutmeg. Add the stock.Bring to a boil, then cover and let simmer gently over low heat for 30 minutes.
Spoon the sauce over the cooked paste, garnish with parsley and serve with parmesan cheese.

Spicy chicken & vegetable hotpot

 This recipe is from cookbook called Perfect Mexican. The recipe used pork but I used chicken. Also, I didn't use chorizo sausage. I wasn't sure about using cinnamon stick but used it and loved the taste and smell.

ingredients

SERVES 4

plain flour, for coating
450 g/1 lb boneless chicken, cut into 2.5 cm/1 inch cubes
1 tbsp vegetable oil
225 g/8 oz chorizo sausage, outer casing removed,
cut into bite size chunks ( I didn't use it )
1 onion, coarsely chopped
4 garlic cloves, finely chopped
2 celery stalks, chopped
1 cinnamon stick, broken
2 bay leaves
2 tsp allspice
2 carrots, sliced
2-3 fresh red chillies, deseeded and finely chopped
6 ripe tomatoes, peeled and chopped
1 litre/32 fl oz pork or vegetable stock
2 sweet potatoes, cut into chunks
corn kernels, cut from 1 ear fresh sweetcorn
1 tbsp chopped fresh oregano
salt and pepper
fresh oregano, to garnish

Preparation method

Season the flour well with salt and pepper and toss the pork in it to coat. Heat the oil in a large, heavy-based saucepan or ovenproof casserole. Add the chorizo and lightly brown on all sides. Remove the chorizo with a slotted spoon and set aside.

Add the pork, in batches, and cook until browned on all sides. Remove the pork with a slotted spoon and set aside. Add the onion, garlic and celery to the pan and cook for 5 minutes, or until softened.

Add the cinnamon, bay leaves and allspice and cook, stirring, for 2 minutes. Add the pork, carrots, chillies, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, or until the pork is tender.

Return the chorizo to the pan with the sweet potatoes, corn, oregano and salt and pepper to taste. Cover and simmer for a further 30 minutes, or until the vegetables are tender. Serve garnished with oregano.

Salmon and potato cakes

I found this recipe from http://www.food.com/recipe/potaton-salmon-cakes-31710. For the mashed potato use plain cooked potatoes mashed with no added ingredients. I used fresh salmon instead of can salmon. Also, I used dill instead of parsley and when I made the salmon cakes I put them freezer about 5 minutes to make them firm. It worked very well. It was a very successful recipe with my changes. 
Ingredients

• 2 portion fresh salmon, cook with 1/2 cup water with half lemon juice
• 1 1/2 cups  mashed potatoes  
• 1 egg, beaten
• 1/2 cup flour
• salt & pepper
• 3 tablespoons parsley, chopped( I used dill)
• 4 tablespoons onions, minced
• 3/4 cup fresh breadcrumb 
• vegetable oil cooking spray, for frypan
• (or if you wish use butter mixed with oil for really crispy )

  Directions:

1. Mix all the ingredients except the bread crumbs, stir well.
2. Form into 6 cakes.
3. Coat with crumbs.
4. Fry until nicely browned on the outside and heated through, apprx 5 minutes each side Serve.

 

Curried Chicken with Cauliflower

This recipe is from food network. The recipe used slow cooker. I used dutch oven. I added 1 can tomato sauce.   I changed the cooking direction. http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-curried-chicken-with-cauliflower-recipe/index.html

Ingredients

3 tablespoons canola oil
6 cloves garlic, minced
2-inch piece fresh ginger, minced
1 or 2 tbsp curry paste
2 cups chicken broth,
low-sodium canned, or homemade
1 can tomato sauce
2 cups whole milk plain yogurt
(I  used fat free yogurt )
1  chicken breast cut chunks.
1 1/2 tablespoons kosher salt
Freshly ground black pepper
1  cup red lentils,
1 head cauliflower, broken into large florets
1 (16-ounce) cans chickpeas, drained and rinsed
1 bunch fresh mint or cilantro leaves, chopped
1 lemon, cut in wedges

Directions

Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add chicken and cook 5 more minutes. 

Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a dutch oven. 

Whisk the yogurt into the liquid. Add tomato sauce and lentils.Cook 10 minutes.

Add  cauliflower and chick peas and  salt to the dutch oven. Simmer almost 1 hour stirring ones in a while.
 Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon.

Chicken and bean bake

This recipe is from cookbook called Low fat low cholesterol Anne Sheasby . This cookbook is my favorite these days. I added zucchini to this recipe and used chicken instead of turkey.  I found this recipe for  the company potluck. I like the taste. I hope my coworkers like it.

Ingredients

1 medium eggplant, thinly sliced
1 zucchini, thinly sliced
1 tbsp olive oil, for brushing
1 lb chicken breast, diced
1 medium onion, chopped
14 oz chopped tomatoes
15 oz can red kidney beans,drained
1 tbsp paprika
1 tbsp dried thyme
1 tsp chili sauce
1 1/2 cup plain yogurt
1/2 tsp nutmeg
salt and pepper
garnish with parsley
Preparation Method 
Preheat  the oven to 375F. Brush a nonstick pan with oil and cook the eggplant and zucchini in batches,turning once, until golden.
Remove the eggplant and zucchini, add the chicken and onion to the pan , then cook until lightly  browned. Stir in the tomatoes, beans, paprika, thyme, chili sauce and salt and pepper. In a separate bowl, mix together the yogurt and ground nutmeg.
Layer the meat and eggplant, zucchini in an ovenproof dish, finishing with eggplant. Spread over the yogurt and bake for 50-60 minutes.

  

Vegetable chili with chicken

I found this recipe from cookbook called What's cooking one pot. It was vegetable dish but I added chicken.
Everyone knows Jeremy is running so I try to make dishes that good for runners. He loved this recipe:) I made some changes when I prepare so I wrote down with my changes.

Ingredients

1 chicken  breast cut chunks

2 eggplants cut into thin slices
1 tbsp olive oil
1 large yellow onion finely chopped
2 red bell peppers, finely chopped
4 garlic cloves, finely chopped 
1 big tomatoes chopped 
1 can 12 oz tomato souce
1 tbsp mild chili
1/2 tsp ground cumin
1/2 tsp dried oregona
salt and pepper 
2 small zucchini, quartered lengthwise and sliced 
14 oz canned kidney beans, drained and rinsed
1 cup chicken stock
1 tbsp tomato paste
6 scallions, finely chopped
Preparation Method
Heat the oil in a large pan. Add the chicken cook 5 minutes until water absorb and chicken little pink. 
Add the onion and garlic cook  for 3-4 minutes or until the onion is just beginning to color.
Add the chili powder, cumin and oregano. Season to taste with salt and pepper. 
Add tomato sauce, tomatoes and tomato paste and bring the boil.
Add the zucchini,eggplant, kidney beans, red bell pepper. Stir in the chicken stock. Return toa boil, then cover the pan and continue simmering for 45 minutes, or until the vegetables are tender.
Ladle inti warm bowls and top with chopped scallions. 

 




 

Carrot-topped ground turkey Pie

I found this recipe cookbook called 1000 classic for every cook. I used ground turkey instead of beef and added red bell pepper. I will definitely make this dish when I invite people over because it is comfort food. I'm sure most of the people love it.

Ingredients

• 1 lb (450 g) ground turkey
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tbsp (15 mL) all-purpose flour
• 11/4 cups (300 mL) chicken stock
• 2 tbsp (30 mL) tomato paste
• 1 celery stock, chopped
• 1 red bell pepper chopped
• 3 tbsp (45 mL) chopped fresh parsley, divided
• 1 tbsp (15 mL) Worcestershire sauce
• 11/2 lb (675 g) mealy potatoes, diced
• 2 large carrots, diced
• 2 tbsp (30 mL) butter
• 3 tbsp (45 mL) milk
• Salt and pepper

Directions

Brown the ground turkey in a large pan set over high heat for 3 to 4 minutes, or until no longer pink. Add the onion and garlic and cook for a further 5 minutes, stirring.
Add the flour and cook for 1 minute. Gradually blend in the chicken stock and tomato paste. Stir in the celery, ed bell pepper, 1 tbsp (15 mL) of the parsley and the Worcestershire sauce. Season to taste with salt and pepper.
Bring the mixture to a boil, then reduce the heat, and simmer for 20 to 25 minutes. Spoon the beef mixture into a 5-cup (1.25 L) pie dish. Meanwhile, cook the potatoes and carrots in a saucepan of boiling water for 10 minutes. Drain and mash them together. Stir the butter, milk and the remaining parsley into the potato and carrot mixture and season. Spoon the potato on top of the beef mixture to cover it completely; alternatively, pipe the potato with a pastry bag.
Cook the pie in the preheated oven at 375 F (190 C) for 45 minutes or until cooked through and piping hot. Serve immediately.
Variation: You can use ground lamb, turkey or pork instead of the beef, adding appropriate herbs, such as rosemary and sage, for added flavour.

Salmon with green lentils

This recipe is from food netwok website http://www.foodnetwork.com/recipes/ina-garten/salmon-with-lentils-recipe/index.html. I had lentil and salmon so I searched from online and found this recipe. I didn't have leek so I didn't use it.  I loved it too much and eat too much.

Ingredients

• 1⁄2 pound green lentils
• 1⁄4 cup good olive oil, plus extra for salmon
• 2 cups chopped yellow onions
• 2 cups chopped leeks, white and light green parts only
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 4 (8-ounce) center-cut salmon fillets, skin removed

Directions

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.

Hunkar beyendi

Hungar begendi is lamb stew served on a bed of creamy roasted eggplant puree. I found this recipe from website http://almostturkish.blogspot.com/2008/11/sultans-delight-hnkar-beendi.html. I made some changes. I wrote my changes below next to ingredients.

for the stew

1 lb stew lamb (preferably from leg)
1 onion, finely chopped
2 green chilies or bell pepper, finely chopped
I used jalapeno pepper instead of chili or bell pepper
2 tomatoes, petite diced

2 tbsp tomato paste
2-3 tbsp butter-I used vegetable oil
salt and pepper
fresh parsley-I didn't use it. 
1-1 1/2 cup hot water

for the eggplant puree
2 lb eggplant
2 tbsp  white flour
1 tbsp butter and 1 tbsp vegetable oil
1/2 cup grated Turkish hard mature cheese OR kashkaval cheese OR parmesan 
1 cup milk
juice of 1/2 lemon-I didn't use it.
salt and pepper
Preparation Method
-Heat butter in a pot and sautee the onions for a couple of minutes. Then add the meat. When browned on all sides, add green pepper or jalapeno pepper. Stir for a couple of minutes.
-Add tomato paste and stir for another couple of minutes.
-Add tomaoes and cook for 5 minutes.
-At this point add the hot water and let simmer until meat is tender, approximately an hour. Add more water if need be.
-Meanwhile, wash and prick the eggplants with a fork on at least two sides.
-Place eggplants oon gas burner or under broiler turning them frequently until eggplant is collapsed and skin is charred. You can also bake them until flesh is soft, but charred tastes better.
-Let cool and then peel eggplants and discard stems.
-Mash eggplant with the back of a fork in a bowl and mix with lemon juice.
-Heat butther in a pot. Add flour and stir constantly to make a roux on low heat.
-Warm the milk and add slowly. Whisk to make the mixture smooth. simmer for 4-5 minutes.
-Add eggplant puree and mix well.
-Add salt and black pepper, and cheese. Mix well. Simmer for another 2-3 minutes.
-Make a bed on a plate with eggplant puree and place meat on top of eggplant puree. Sprinkle with chopped parsley.

Spicy cilanto chicken

This recipe is from cookbook called 1000 low fat. The marinate is very flavorful. It was juice and so delicious.
Ingredients

4 skinless boneless chicken breast portions
2 garlic cloves, peeled
2 fresh chile, deseeded
3/4 inc piece of fresh ginger root
4 tbsp chopped fresh cilantro
rind of 1 lime finely grated
3 tbsp lime juice
2 tbsp light soy sauce
1 tbsp superfine sugar
1 1/2 cup coconut milk
Preparation Method
Using a sharp knife , cut 3 deep slashes into the skinned side of each chicken breast portions. Place them in a single layer in a wide , nonmetallic dish.
Put garlic, chile, ginger, cilantro lime rind and juice, soy sauce, sugar and coconut milk in a food processor and process to a smooth puree.
Spread the puree over both sides of the chicken portions, coating them evenly. Cover the dish with plastic wrap and set aside to marinade in the refrigrator for about 1 hour.
Lift the chicken form the marinade, drain off the excess, and place in a broiler pan. Cook under a preheated broiler for 12-15 minutes until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boil. Lower the heat and simmer for several minutes to thoroughly. Remove the pan from the heat.
Place chicken breasts portions on a warmed individual serving plates and pour over the sauce. Serve with boiled rice.

Golden Glazed Chicken

I found this recipe cookbook called 1000 low fat.  It is amazing delicious. It is juicy and great taste. We loved it.
Ingredients

2 skinless boneless chicken breast portions
1/2 tsp ground turmeric
1 tbsp wholegrain mustard
1/2 cup orange juice
1 tbsp honey
2 tbsp vegetable oil
1 cup rice
1 orange
salt and pepper
fresh mint springs


Preparation Method
With a sharp knife,mark the surface of the chicken breast portions in a diamond pattern and place in a single layer a shallow dish.
Combine the turmeric,mustard,orange juice and honey and pour the mixture over the chicken. season with salt and pepper to taste. Chill over night.
Lift the chciken from the marinade and reserve the marinade.
heat the oil in a wide pan,add the chicken, saute  until golden turning once. Drain off any excess oil. Pour the marinade into the pan, cover and simmer for 10-15 minutes until chicken is tender.
Cook the rice in lightly salted boiling water for 15 minutes until tender, then drain well. Finely grate the orange rind and stir into the rice with the mint.
Garnish with chopped romaine, grated carrot, chopped scallions salad.   Pour lemon olive oil dressing top of the salad.

Marinated Flank steak with dijon mustard

After come back from work cooking and posting recipes are very hard work. When I started I was very enthusiastic but I feel tired. I found this marinated flank recipe from online. I marinated last night and cooked tonight.  It was easy. Website is, http://allrecipes.com//Recipe/marinated-flank-steak/Detail.aspx 

     Ingredients

• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Directions

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. 
4. I served with saute onion and red bell pepper.

Sauteed Alaskan Salmon

This recipe is from Costco cookbook. It called Smart cooking the costco way.  http://www.costcoconnection.com/connection/2010cb#pg1
 Ingredients

2 pieces Alaskan salmon
1/4 cup flour
2 tbsp olive oil
1/2 cup chopped onion
1/2 cup thinly sliced celery
2 tbsp capers drained
2 garlic cloves crushed
1 tbsp red wine vinegar
1/2 cup dry white wine chardonnay
3 cups cooked rice

Preparation Method
Lightly dust fish with flour and set aside
Heat oil in a large saute pan overmedium -high heat. Place pieces of fish into the pan and cook until lightly browned. Remove fish and keep warm.
Add onion, celery, capers, garlic, vinegar, wine to the pan. Reduce  the heat to low. Place to fish on top , cover and simmer very gently until  the fish is cooked.
Transfer the fish serving plate and serve with rice.