Need: 3 tbs. Parsley 1 1/2 tbs. Oregano 1 tbs. Garlic powder 4-5 medium potatoes, cubed 1 1/2 tbs oil 1 1/2- 2 lb boneless chicken, cubed 2 (14.5oz) can cream corn 1 (15oz) can kernel corn 4 carrots, peeled and sliced 2 onion, diced 4 celery, sliced 2- 2 1/2 cups broth 1-1 1/2 tbs cornstarch (mixed with milk until a glue like consistency) Salt & Pepper | Heat oil in a pot; add potatoes. Season with 2tbs parsley, oregano and 1/2tbs garlic; cook until slightly soft and starting to brown. Add 1 onion and cook another 5 minutes. Remove potatoes; set aside. Add in chicken, remaining parsley and garlic powder. When cooked through add in corn, carrots and celery. Let cook until celery and carrots are slightly soft. Add in potatoes, remaining onion and broth. Let cook until warmed through and veggies are soft. Add in cornstarch milk mixture and stir; allow to thicken. Salt and pepper to taste. Enjoy!! |
I was just wanting something, something different for dinner. So I came up with the idea for a chicken stuffed onion. I didn't want any tiny pieces off the onion so I cut a wedge out of the onion and then let them soak in some warm water. I slowly peeled the layers of the onion back, being careful not to break any. If you do break one or you feel it's about to break, just stick it back in the water to soak a little more. When all your onions are separate you want to cut them into pieces. Heat your pan to medium low. When your pan is heated up drizzle a little bit of submarine sauce into the pan. Add your onion and drizzle some more on top of the onion. I set mine cut side up first and then let them finish cooking cut side down. Set the onion aside. Cut your chicken up into somewhat small pieces. You don't want them too big or it just doesn't turn out quite right. When you wrap onion around it you want it to just about completely cover it.
You can't go wrong with chicken. I used chicken legs and seasoned them up with some Onion and Garlic powder and with Rotisserie Chicken seasoning. I added a thin layer of water in the pan and cooked them on about medium, covered until they we're cooked through. (Cooking them with the water helps them to stay moist during cooking.) When they were cooked I heated the George Foreman grill up and put them on 2 at a time just to crisp them up a bit. While the chicken was cooking I used a small pan and added a sweet honey bbq with a hickory bbq and some chopped onion and basil and heated it through. When the chicken is all done I took the bbq and poured it over the plate of chicken. I saved a little bit of the bbq to add to my spaghetti noodles I made up. I used a box of Chicken helper but instead of chicken I used pork. I cubed up the pork and seasoned it with garlic powder and lemon pepper. I cooked it up in a pan with EVOO. Then cooked it according to the box. This is your new blog post. Click here and start typing, or drag in elements from the top bar.
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Claire NorrisI am from Michigan born and raised. I've been cooking mac n cheese since I was 7. I just love making good food. I want to share that food with all of you. Archives
November 2013
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