Slow Cooker Chicken Chowder

My sister-in-law made some yummy taco soup with ground beef, tomatoes, pinto beans and hominy. I wanted to try it in my crock-pot… only problem, I had no beef, tomatoes or pinto beans. This left me with Chicken and hominy… and the following recipe that I made up.

2 cups of heavy whipping cream
3 large chicken breasts
black pepper
kosher salt
cayenne pepper

cook on low for 4-5 hours

take two forks and shread chicken

add:
cilantro
hominy

let sit until you are ready to serve.

We will top with cheese and sour cream and a side of lime tortilla chips!

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions Recipe courtesy Rachael Ray, 2007

4 pieces boneless, skinless chicken breasts Black pepper 4 to 5 ounces blue cheese crumbles A handful arugula leaves from bulk bins, chopped A handful baby spinach leaves from bulk bins, chopped 4 slices bacon 2 pounds baby potatoes, halved Salt 1 pound thin green beans 2 vine tomatoes, halved lengthwise, seeded and thinly sliced Leaves from 4 fresh thyme sprigs 3 tablespoons extra-virgin olive oil, divided 4 scallions, finely chopped, whites and greens 1/4 cup chicken stock Preheat oven to 425 degrees F.Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm. Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender. Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper. Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute. Serve chicken with green beans and potatoes alongside.

Chicken & Sausage Sandwiches

Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad by Robin Miller

For the sandwiches: 4 teaspoons olive oil 4 red bell peppers, seeded and sliced 1 large yellow onion, thinly sliced4 reserved cooked chicken breast halves, sliced into thin strips 1 cup diced chorizo or andouille sausage 2 tablespoons balsamic vinegar Salt and ground black pepper 4 long rolls (submarine or hoagie rolls) For the potato salad: 6 small to medium Yukon gold potatoes, cut into 2-inch pieces 1/2 cup chopped green onions 4 slices turkey bacon, cooked until crisp 3 tablespoons apple cider vinegar 1 tablespoon olive oil For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside. Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

Chicken covered Pancetta

I wanted to use everything that was left in my refrigerator tonight… so, I came up with this:

Chicken covered Pancetta

chicken breast, fly cut for faster cooking
Sea salt and freshly ground black pepper
Olive oil
pancetta slices
asparagus
black olives
tomatoes, cut and salted

Season the chicken with salt and pepper. Heat oil, and brown the chicken on all sides over medium heat. Place the pancetta on top of the chicken. Toss in the asparagus overd it. Throw in the olives for last few minutes. Serve with a side of tomatoes.