Poultry

Chicken and Andouille Gumbo

I am a sucker for all dishes Cajun or Creole.  The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo.  This is truly worth the time.  The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from.  I first learned by looking over gumbopages.com, and I suggest you check it out!  The one addition over the years I never leave out now is File powder.  Serve Gumbo over steamed white rice and enjoy!

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Turmeric Chicken Thighs

We really liked this one from – gasp – Rachel Ray.  It would actually work well with chicken or pork (or maybe a strong fish, too).  I really didn’t make too many changes to this – used stock instead of water for braising.  I did accidentally buy boneless chicken thighs and it was still great – but I think much better bone-in.  Will definitely be making this again.  I served this with roasted green beans.

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Slow Cooker Chicken Cacciatore

This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years.  So easy in the crock pot, and the leftovers are great.  This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti.  Definite make again – below is with my changes.

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Stuffed Pepper Soup

As much as I hate it, it is soup and stew weather again.  I first saw this on Skinnytaste and liked the idea, though thought it a bit bland.  Turns out there are a lot of recipes for stuffed pepper soup out there, and this is a mish mash of all of them – forgive the vague measurements.  This was great – I wouldn’t change anything other than potentially lowering the amount of stock I use next time and upping the number of peppers.  Definitely one to add to the cold-weather line up!

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Moroccan Chicken Thighs

After traveling for two weeks and eating restaurant food (some of it not very good), I was dying to cook despite the study hours.  This is a Cooking Light recipe I had been eyeing for a while, but never got around to making.  We were very pleased with it.  I cooked it a bit too long, so there was less sauce than I would have liked, but still a winner. I did sub golden raisins for apricots since that’s what I had on hand and it worked well.  This might also do well with chicken breasts, though I prefer thighs in general.

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Chicken in Dill Mustard Sauce

We have a CSA dill plant that is flourishing when most of our other plants have kind of had it…went searching for an easy weeknight dill recipe and here’s what we found!  This came from an old issue of Gourmet magazine.  We enjoyed it and it was a pretty fast meal – the original recipe called for chicken legs, but I used chicken breasts and it was fine.  Otherwise no changes.  Definitely a make-again, but I do think I’d add more mustard next time.

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Slow Cooker Hungarian Chicken

Now that I’m juggling two horses  after work on top of normal life and crazed studying, I’m suddenly becoming BFFs with our slow cooker.  It’s so far allowing us to keep making healthy dinners even if neither one of us is home until after 7pm (and tired, who wants to cook after that?).  This was a Cooking Light recipe that we liked, though it needed extra on all the seasoning – especially the salt and garlic.  The only real change I made to the original (besides a heavier seasoning hand) was to use boneless, skinless chicken breast instead of bone-in…that’s just what we had.  We’re mostly doing the low carb thing, so we did not server over pasta and it was just fine with a vegetable side.  The below is with my changes to up the seasoning.

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Caribbean Reef Chicken

We were really happy with this tasty, easy baked chicken dish, which came from a recipe database called RecipeSource.  I did halve the sugar in the recipe from 1/2 cup to a 1/4 cup, so the rub was more watery than intended.  But lost no flavor and it stayed on the chicken without trouble.  The sweet rub on the chicken paired really well with some spicy garlic roasted green beans as a side.  It also made a lot – I used four split chicken breasts, but you could really use any chicken you liked – a whole cut up chicken would be great for leftovers.

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Turkey Bruschetta Burger

Given our glut of fresh tomatoes (and, unfortunately, an early peak now that bot of our ‘mater plants have croaked!), this was an appealing recipe idea from Skinnytaste.  The burger recipe is what really interested me, because I had not seen a turkey burger made with zucchini before!  It actually made an excellent filler.  I left out the breadcrumbs and everything held together well regardless.  Very tasty!  We would make this again.  We served it over a bed of lettuce with more tomatoes.

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Lettuce Wrap Turkey Tacos

This was a great, low carb idea I got from Skinnytaste.  I have home-mixed taco seasoning, and that was perfect to spice up the a ground turkey a bit.  We really loved this, and since neither of us is a huge fan of taco shells, we actually preferred the lettuce!  Pretty quick and easy for a weeknight meal, too.  Top with any of your favorites – a little reduced fat cheese and sour cream helped temper the heat a bit.   I serve this with Mexican-style black beans.

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