Slowcooker Barbecued Chicken Five Ways

This past week’s slowcooker meal made my life very easy. It made two dinners and three lunches. I sort of felt like I had pulled chicken coming out of my ears there was so much. But it really made my cooking this week easy. I tried to vary the chicken in my meals so it wasn’t the same chicken sandwich over and over again. I think I succeeded!

Out of this one slowcooked chicken recipe I got:

– Pulled chicken sandwiches
– Taco salad
– A pasta dish
– Hash
– Chili

I’ll break down the dishes like this: First I’ll post the slowcooker recipe for the chicken. Then underneath I’ll break down each dish into it’s own mini-recipe using the slowcooked chicken.

The entire recipe makes 10 servings. Each mini-recipe below serves 2.

Slowcooked Barbecued Chicken
(source)

Ingredients
3 lbs boneless skinless chicken breasts
1 can tomato sauce
3 chipotles in adobo, finely diced
2 tsp of the adobo sauce from the canned chipotles in adobo
1/4 cup orange muscat champagne vinegar (from Trader Joe’s)
1/4 cup honey
1/2 tbsp paprika
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp dry mustard
1 tsp kosher salt
1/2 tsp cayenne pepper
1 large onion, thinly sliced
4 cloves garlic, minced

Directions

1. Whisk together the tomato sauce, chiptoles, adobo sauce, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, salt, and cayenne.

2. Spray the slowcooker with cooking spray and place the chicken inside.

3. Scatter the onions and garlic evenly over the top of the chicken and pour the sauce over the top.

4. Cook on low for at least 5 hours. I cooked mine for more like 10. Place the chicken in the bowl of a stand mixer with the paddle attachment on. Turn on for a minute, allowing the paddle to shred the chicken. If you don’t have a stand mixer, allow for the chicken to cool enough so that you can touch it and shred it with two forks.

DAY 1: Pulled Chicken Sandwiches

Ingredients
1/5 of the barbecued chicken
2 hamburger buns
2 pickles

Directions

1. Toast the hamburger buns.

2. Put 1/2 of the chicken onto each bun.

3. Serve with a pickle.

DAY 2: Pulled Chicken Taco Salad

Ingredients
1/5 of the barbecued chicken
2 cups shredded lettuce
2 oz tortilla chips (~30 chips)
1/2 cup shredded cheddar cheese
1/2 tomato, diced
2 tbsp sour cream

Directions

1. Take two bowls. Fill each bowl with the tortilla chips. Top with lettuce and tomatoes. Place the shredded chicken in the center and top with sour cream. Sprinkle the top with cheese.

DAY 3: Barbecued Chicken Pasta

Ingredients
1/5 of the slowcooker chicken
6 oz pasta in a shape of your choice
1/4 onion, diced
1/4 cup feta cheese, crumbled

Directions

1. Put the chicken in an oven proof dish and bake at 350 for about 10 minutes.

2. Cook the pasta according to package directions. Drain.

3. Mix the onion, cheese, and chicken into the pasta.

DAY 4: Barbecue Chicken Hash

Ingredients
1/5 of the chicken
2 red potatoes, diced
2 slices of bread, toasted

Directions

1. Mix the chicken and potatoes together in a bowl with your hands.

2. Bake the chicken and potatoes together until the potatoes are tender.

3. Serve with toast.

DAY 5: Barbecued Chicken Chili

Ingredients
1/5 of the chicken
2 tsp vegetable oil
2 cloves garlic, minced
1/2 onion, diced
1/2 sweet potato, cubed
1/2 cup frozen mixed vegetables
4 cups chicken broth

Directions

1. In a deep pot heat the oil. Cook the onions and garlic until they begin to brown. Add the sweet potatoes and mixed vegetables.

2. Pour in the chicken broth. Mix in the chicken.

3. Heat for about 30 minutes, until the sweet potatoes are tender.

* Shared with Mix It Up Monday & Mealtime Monday

Slow Cooker Lentil Vegetable Stew

 

The first week of my last year in law school was this week. Just two semesters left and I’ll have to change the name of my blog. It won’t be the Law Student’s Cookbook anymore, but the Unemployed Law School Graduate’s Cookbook. Well, that is until I pass the bar and hopefully get hired somewhere great. Then my blog will be called The Public Defender’s Cookbook. But more likely it will just need a new name that leaves me unaffiliated with a career. When that day comes . . . No. I can’t even think about it. It’s still so far off.

Anyway, school started this week and I have night classes two days every week. Last semester I had a ton of night classes.
Last semester I also got really fat because I ate out so much. On top of gaining pounds, my wallet got pretty slim. I would prefer things to work in reverse, so I’ve decided I really just need to implement ways that make getting home just before 9PM okay. The number one way this is going to work is if in the morning before I leave for work or school I throw everything for the day into a crockpot. That way when I do get home just 2 hours before my bedtime, I don’t feel like I need to run and get fast food to satiate myself. And frankly, anything I can make at home tastes a million times better than something that comes through a drive through.

This week has been a pretty mellow week compared to what the rest of my semester is going to look like. Two of my classes got cancelled the first week of school, so instead of two nights of needing quick dinners (rather, slow cooked dinners,) I only had one.

During the middle of my Prosecutorial&Defense Ethics my stomach started grumbling. I was happy to find this slow cooker stew when I got home.

Slow Cooker Lentil Vegetable Stew

Ingredients
1 cup frozen corn kernels
1 potato, peeled and cubed
4 carrots, sliced
1/2 cup onion, diced
2 stalks celery, sliced
1 cup green beans, broken into pieces
1/2 tsp paprika
1/2 tsp ground black pepper
1/2 cup tomato juice
1 1/2 cups vegetable broth
1/2 cup dry lentils

Directions

1. Add everything except for the lentils into a slow cooker. Stir to combine. Cover and cook for 8 hours on low. Add lentils during the last hour of cooking.

* serves 6
* 273 calories per serving
* Shared with Souper Sundays at Kahakai Kitchen & What’s Cooking Wednesday

Chicken and Dumplings

 

This month at Food ‘n Flix we watched The Help hosted by Glennis at Can’t Believe We Ate. This is actually one of my favorite movies (and books) of all times. I typically don’t enjoy movie renditions of books, but I really feel like the movie did a great job of creating the book onto film.

In The Help there’s a lot of cooking on part of the help, the maids who raise rich white families’ children, cook dinners, and get no praise or thank you for the hard work they put in. The movie is based in Jackson, Mississippi, deep in the US South. There was a lot of fried food, a lot of Crisco… In fact Minny Jackson says at one point in her cooking lessons to Celia Foote:

“Crisco ain’t just for fryin. You ever get a sticky something stuck in your hair,like gum?…That’s right, Crisco. Spread this on a baby’s bottom, you won’t even know what diaper rash is…shoot, I seen ladies rub it under they eyes and on they husband’s scaly feet…Clean the goo from a price tag, take the squeak out a door hinge. Lights get cut off, stick a wick in it and burn it like a candle….And after all that, it’ll still fry your chicken.”

That’s actually the direct quote from the book, so maybe she delivered it differently in the movie. I don’t remember.

But that quote almost convinced me to make fried chicken. And if not fried chicken, to make something else with Crisco.

But as I sat there after the movie I found myself craving my Aunt Beau’s food. My Aunt Beau is actually my great-aunt. She lived in North Carolina before she died several years ago and really has been my only influence in Southern food. The movie left me hankering for hush puppies, for deep fried soft shell crab, and most of all, for chicken and dumplings. I didn’t eat very much Southern food growing up because that influence was across the country from us. But when I did have it, it just felt good.

And it still felt good and felt right and reminded me of my Aunt Beau when I made it. This is far from being an authentic chicken and dumplings.  I mean, I got it from Rachael Ray. And on top of that, I didn’t even use a full chicken. But I’m sure my aunt would appreciate me working with what I had to make something reminiscent of her.

And then I almost had to scratch the whole meal because there were bugs in my biscuit mix. Lucky I found another box in my cabinet which was unopened and didn’t have the same problem.

Chicken and Dumplings
(source)

Ingredients
2 boneless skinless chicken breasts, cut into chunks
1/2 tbsp vegetable oil
1 tbsp unsalted butter
1/2 russet potato, peeled and diced
1 carrot, peeled and diced
1/2 onion, chopped
1 bay leaf
salt and pepper, to taste
1/2 tsp chicken bouillon
1 tbsp all-purpose flour
2 cups chicken broth
1 cup Bisquick
1/3 cup warm water (plus more if needed)
1 tbsp dried parsley
1/2 cup frozen peas

Directions

1. Place a large pot on the stove over medium high heat. Add oil, butter, vegetables, and bay leaf. Cook for 5 minutes, stirring frequently. Season with salt, pepper, and bouillon. Add flour to the pot and cook for 2 minutes. Stir broth into the pot and bring to a boil. Add the chicken to the broth and stir.

2. Place the Bisquick in a bowl and combine with water and parsley. If the mix is too thick, add more water. You want it to be fairly watery – not as thick as if you were baking biscuits. Drop tablespoonfuls of the biscuit mix into the pot, spacing the dumplings evenly.

3. Cover the pot and reduce heat to medium low. Steam for 10 minutes. Remove the cover and stir chicken and dumplings to thicken sauce. Stir the peas in, until warm. Serve in shallow bowls.

* serves 2

Beef Stew

This month Food ‘n Flix was hosted by La Cocina de Leslie. The movie this month was a movie I had never seen before, Last Holiday. Georgia Byrd, a woman who lives just an average life has a life changing moment when she learns she has only a small amount of time left to live. Georgia regrets not going for her dreams while she had the chance, the dreams of being a chef, the dreams of traveling.. So she cashes in her life savings and goes on a European adventure before she dies. To enter Food ‘n Flix this month, go here to check it out. You have until the 29th!

Georgia seems to have a love affair with the Food Network, with the first dish she makes in the movie being from Emeril Lagasse. I decided that in the spirit of the movie I would make a dish of Emeril’s. This stew was perfect. The flavors were absolutely amazing. For something as simple as stew, I was surprised this could be full of so much flavor. Part of the recipe calls for Essence. I made way too much of the spice mixture just for this stew, so I’ve been including it in every recipe I’ve cooked since. It’s a wonderful combination. If you see me mention  Essence in the ingredients of my upcoming posts, this is what it is!

Beef Stew
(Emeril Lagasse)

Ingredients
3 tbsp olive oil
3 lbs beef, cut into chunks
2 tsp salt
2 tsp Essence (recipe below)
1 tsp ground black pepper
3 tbsp butter
1 lb mushrooms, quartered
2 cups onions, chopped
2 cups carrots, sliced
2 celery stalks, chopped
1 tbsp garlic, minced
4 tbsp all-purpose flour
4 1/2 cups beef stock
4 tbsp tomato paste
1/4 tsp ground allspice
4 cups russet potatoes, chopped
1 cup frozen peas, thawed

Directions

1. Set a Dutch oven over medium heat. Add 3 tbsp of olive oil. Season the beef with salt, pepper, and Essence. Add the meat to the pot and cook until brown on each side. Remove the beef and set aside.

2. Add the butter and mushrooms to the pot, and cook until well browned. Add the onions, carrots, and celery and saute until the onions are softened, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook for 3 minutes. Add the beef stock, tomato paste, allspice, and beef. Bring to a boil. Cover the pot and cook for 30 minutes.

3. Add the potatoes. Recover and cook 30 minutes more.

4. Stir in peas. Remove from heat. Serve over rice or egg noodles.

* serves 6

Essence

Ingredients
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp ground black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

1. Mix all together thoroughly. 

Balti Chicken Vindaloo

Though this is only the second dish I’ve made out of this cookbook, Best Ever Indian Cookbook by Baljerkar, Fernandez, Husain, and Kanani, it by far is becoming my favorite cookbook.

I never thought I would see the day when making an Indian dish could be done in the sparse amount of time I have between classes. I look for short, easy recipes 3 nights a week because I am swamped with class almost all day long. I was poking through this cookbook while doing my meal planning and I came upon the “Balti” section. I’ve never heard of Balti dishes before, so I was intrigued. The book describes Balti dishes as having been developed in England. Bali dishes are described as being “cooked and served in a single pan” needing o be served only with “a simple accompaniment, such as naan or bread.” Additionally, they are easy to cook, subtly spiced, and work well with a variety of protein bases.

I’m usually a butter chicken kind of girl, so this vindaloo dish stretched my typical curry experiences.

The only thing missing was some naan. I don’t know what I was thinking.

Balti Chicken Vindaloo
(From Best Ever Indian Cooking)

Ingredients
1 large potato
2/3 cup malt vinegar
1 1/2 tsp ground coriander
1 tsp cumin seeds
1 1/2 tsp chilli powder
1/4 tsp ground turmeric
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1 1/2 tsp paprika
1 tbsp tomato paste
1 1/4 cup water
8 oz boneless skinless chicken breasts, cubed
1 tbsp vegetable oil
2 onions, sliced
1 tsp curry powder
2 jalapenos, chopped

Directions

1. Peel the potato. Cut into large, irregular shapes. Place in a bowl of water and set aside.

2. In a bowl, mix together the vinegar, coriander, cumin, chilli powder, turmeric, garlic powder, ginger, salt, paprika, tomato puree, and water. Pour the mixture over the chicken and set aside.

3. Heat the oil in a heavy pan and quickly fry the onions with the curry for 3-4 minutes.

4. Lower the heat and add the chicken mixture to the pan with the spices. Stir-fry for 2 minutes.

5. Drain the potato pieces and add to the pan. Cover with a lid and cook over medium to low heat for 5-7 minutes, until the sauce has thickened and the chicken and potatoes are cooked.

6. Stir in the chopped jalapenos and serve.

* serves 4
* Shared with Couscous & Consciousness‘s Cookbook Sundays and Not  Your Ordinary Recipes’s Foodie Fridays

Around the World in 52 Weeks: Fish Stew and Flat Bread

Despite my difficult making Congolese food last week, I was very happy with my kitchen’s trip to Algeria this week.

This week my kitchen teleported itself to Northern Africa. I made a fish stew, which while simple was packed with delicious, comforting flavors. I also made a flat bread. In the past, I have tried to make naan. Naan is my only experience with unleavened bread and while the naan was tasty, I just couldn’t get it right. Now, I don’t know if this Algerian flat bread is right. But it definitely was flatter than the flat bread I’ve made in the past. It also was full of flavor (thank you turmeric.)

For as much as I love turmeric, I think I need to be more careful using it because my fingernails are kind of stained yellow because of it.

The combination of the flavors of the soup and the bread was excellent, making a wonderful pair. It was a yummy trip this week. As I say every week, I am sure this is not even close to what authentic Algerian food is like. But it’s good nonetheless!

Fish Stew

Ingredients
1/2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
10 0z canned whole, peeled tomatoes
1/2 tsp paprika
1 large potato, cubed
2 celery stalks, diced
4 cups chicken broth
2 tilapia fillets, cut into pieces

Directions

 1. In a pot heat the olive oil. Fry the onion until translucent. Add the garlic and tomatoes, and simmer until the liquid from the tomatoes has evaporated. Add the paprika, potato, celery, and broth. Bring the soup to a boil. Lower the heat and simmer for 10 minutes.

2. Add the fish and cook for 10 more minutes.

* serves 2
* 350 calories per serving
* This soup is being shared with Kahakai Kitchen‘s Souper Sundays and KB and Whitesnake‘s Simply Delish Saturdays.
* Recipe came from here, with few alterations.

Flat Bread

Ingredients
3 cups flour
1 tsp kosher salt
1/2 cup olive oil, divided
1 1/2 cups water
1 tsp ground cumin
1 tsp paprika
1 tsp turmeric

Directions

 1. Stir together the flour, salt, and 2 tbsp olive oil in a large bowl. Slowly stir in the water until a soft dough is formed. Knead the dough on a slightly floured surface for approximately 15 minutes.

2. Form the dough into a ball and coat with 2 tbsp olive oil. Cover the dough with plastic wrap and let stand for an hour.

3. Stir together cumin, paprika, turmeric, and the remaining 1/4 cup of olive oil.

4. Divide the dough into 12 equal pieces, keeping the pieces you are not currently working with covered with plastic. On a floured surface, roll each piece of dough into a 9-inch circle, getting it as thin as you can. Spread 1 tsp of the spiced oil on the dough with a pastry brush. Roll the dough up like a straw and then create a spiral with the dough.

5. Place your dough spiral between two pieces of parchment paper and flatten with the rolling pin, so that the dough is 6-inches.

6. Place a dry skillet over heat. Once hot place the flat bread in the skillet. Cook for about 2 minutes, until the bread starts to puff up. Flip and cook for about 2 minutes on the other side.

7. Continue until all the dough is used.

* makes about 12 pieces of flat bread
* 183 calories per piece of bread
* I followed the recipe here for how to make the bread.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

– You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
– In your post you must  at least mention what cuisine the dish is.
– Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

– Make sure to email me by Saturday at 12noon Pacific Standard Time

Broccoli-Cheddar Soup

Despite this rather warm winter, I’m still shivering. Here in Sacramento this winter has been mild. Unfortunately for the snow businesses in California there hasn’t been much snow. My brother works at a sports store in the ski and snowboard section and had his hours cut because of the lack of snow, therefore the lack of business. While it sucks for the economy that there has been no snow and it will probably result in a drought, the fact that I’m shivering when it isn’t even cold makes me happy that the mountains aren’t white. But really, when I say it isn’t cold I mean that it’s above freezing. It’s still only about 50 degrees out right now, which I think is painful.

So while I’m sitting here shivering with my heater on and covered in blankets, I get to tell you all about my soup recipe that warmed me up from the inside out. I think that’s the best part of soup; it makes you soooo warm. This recipe was yanked out Food Network Magazine‘s October 2011 magazine on page 108. The soup is actually featured on the cover of the magazine also. It’s easy to make, it’s hearty, it warmed up my belly, and it tasted incredibly delicious.

Broccoli-Cheddar Soup

Ingredients
2 tbsp olive oil
1 medium onion, diced
2 stalks celery, diced
2 cups chicken broth
2 cups half-and-half
1 lb russet potatoes, peeled and chopped
1 lb yams, peeled and chopped
1 bay leaf
kosher salt and ground black pepper, to taste
2 cups chopped broccoli florets
1/3 lb sharp cheddar cheese, shredded

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and celery. Cook and stir until softened, about 5 minutes. Add the chicken broth, half-and-half, potato, yam, broccoli, bay  leaf, 2 cups of water, 1 tsp salt, and 1/4 tsp pepper. Bring to a boil.

2. Reduce the heat to medium low and simmer until the potatoes are tender, for about 10 minutes.

3. When the potatoes are tender, remove the bay leaf and transfer the soup to a blender.  Puree until smooth. Return the soup to the pot. Simmer over medium-low heat and season with salt and pepper.

4. Add the cheese and stir until melted.

* serves 4
* 607 calories per serving
* This recipe is being shared with Kahakai Kitchen‘s Souper Sundays and with Cream Puffs in Venice‘s Magazine Mondays.

Wrapped Tilapia and Warm Sweet Potato Salad

This fish recipe was originally intended to be made with salmon. Salmon however is not my favorite of fishes. I find the flavor too powerful for my palette. I do like fish though, but I prefer the white fishes. Tilapia is one such fish that suits what I like in terms of fish. This recipe was shared with me by emilytgs24 at the recipe swap I participate in on myfitnesspal.

It was easy. I made it on a Monday night, my busiest day of the week where I’m running between class, work, and then class again. I barely have time to eat on Mondays, but this dish not only was done before I needed to run out the door, it also tasted like more time was spent on it than actually was.

With the dish I served a warm sweet potato salad. Sweet potato is my absolute favorite food (along with spinach). The fish and the sweet potato paired together perfectly and made a great dinner.

Wrapped Tilapia

Ingredients

4 tilapia fillets
8 sheets phyllo dough, thawed
4 tbsp Dijon mustard
1 lemon, juiced
Salt and pepper

Directions

 1. Preheat the oven to 375.

2. Cut the fillets in half, lengthwise.

3. Mix the mustard and lemon juice together in a small bowl. Set aside.

4. Take 2 sheets of phyllo dough and put one on top of the other. Place both the halves from one fillet on the dough, close to one edge. Sprinkle the fish with salt and pepper. Place 1/4 of the mustard mixture on the fish and then roll in the phyllo dough, making sure all the corners are tucked in.

5. Place on a cookie sheet and spray the phyllo with Pam. Bake for 20 minutes.

* serves 4
* 182 calories per serving

Warm Sweet Potato Salad

Ingredients
1 1/2 sweet potatoes, peeled and cubed
1 russet potato, peeled and cubed
2 tbsp light mayonnaise
1 tbsp Dijon mustard
1 tbsp + 1 tsp Balsamic vinegar
1/4 tsp ground turmeric
1 green onion, chopped
1/2 slice bacon, crisply cooked and crumbled
1/4 red onion, finely chopped

Directions

 1. Place the sweet potato and russet potato in a pot. Fill the pot with water until the potatoes are all covered. Put over high heat and boil for 20 minutes. Cook until they are tender. Drain the potatoes.

2. Meanwhile, mix together the mayonnaise, mustard, Balsamic, turmeric, green onion, bacon, and red onion. Stir the sweet potatoes and potatoes into this mixture, making sure to coat well.

* serves 3
* 190 calories per serving