Crockpot Tarragon Leek Chicken

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Crockpot Tarragon Leek Chicken


Crockpot  Tarragon Leek Chicken

Sometimes, when you are either lazy, time is of the essence, or it’s just to hot to cook, a girl needs to bring out the crockpot. This recipe is quick to throw together, and you can have dinner ready when you need it.

Tender chicken breast with baby red potatoes, sweet peas, and leeks for that mellow onion taste. Low fat sour cream, a few smashed potatoes, and a touch of fresh tarragon make a creamy sauce for this “all in one” dish……meat, potatoes, and a veggie.

I really am not usually a fan of chicken in the crockpot, its kinda sickly white, so I sautéed the chicken just to give it color. I cut the potatoes in half….mine were small, so if you have larger potatoes cut them in quarters.

A word about leeks……wash them very well, or you will have a mouth full of grit. I cut mine in the way they need to be for a recipe, them plunk them in a bowl of cold water, swish them around and let them set a minute. Use a slotted spoon to get them out of their…….bath. Then use as indicated in the recipe. The first time I used leeks in a recipe I made the mistake of just rinsing the whole leek and the result was…….grit…..yuck!

If you do not have fresh tarragon like me……my tarragon was so out of control I had to move it from the garden to its own area. It’s a huge bush……I swear it was four feet tall and about that big around. You can use dried, but I would cut the amount in half……it’s a strong flavor, and add it when you put the chicken in the crockpot.

So, how did it taste………well let me put it this way……..Tim does not like peas and he thought is was really good. I love peas and I thought the same.

So, if you are looking for quick, ready when you are meat and potatoes dinner, try the Crockpot Tarragon Leek Chicken.

Crockpot Tarragon Leek Chicken Collage

Crockpot Tarragon Leek Chicken
Author: 
Serves: 2
 
Ingredients
  • 6 small new red potatoes, halved
  • 2 boneless skinless chicken breast
  • 1 teaspoon coconut oil
  • 1 leeks, halved lengthwise and cut into 1½-inch pieces, throughly rinsed and drained
  • ¼ cup dry white wine
  • Kosher salt and pepper to taste
  • ¼ cup frozen (or fresh ) peas,
  • 2 tablespoons low fat sour cream
  • 1½ teaspoons chopped fresh tarragon
Instructions
  1. Place the potatoes on the bottom of crockpot. In a skillet over medium high heat in 1 teaspoon coconut oil, sauté chicken breast just to brown.
  2. Transfer the browned chicken, leeks, wine, and salt and pepper to taste.
  3. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  4. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  5. Add the peas and sour cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

 

 

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Middle Eastern Chicken Couscous Wrap

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Middle Eastern Chicken Couscous Wrap


Middle Eastern Chicken Couscous Wrap

We had company this past Sunday. Our niece Linzy brought her beautiful daughter Lily to meet us. She is a sweet and precious little girl. We had a great time with her and look forward to seeing her again.They will be here all summer and her brother Jayden will be joining them soon…….the lucky ducks live in Hawaii, but are here for the summer.

Tim-Marty-Lily

 

We invited them for lunch, so it was an opportune time to try out a new recipe. I have been wanting to make a Middle Eastern dish for some time. Since it was lunch, I thought a sandwich or a wrap would be nice. I decided on a wrap. I used Naan bread, if you haven’t tried it you really should, it’s like pita bread, but It has a softer texture and it’s a bit bigger than a pita. Being softer allows you to fold it much easier, and of course you can add a bit more filling.

Middle Eastern Chicken Couscous Wrap 1

Chicken is always a safe bet, because after all who doesn’t like chicken? Marinating the chicken in a spicy yogurt mixture made it flavorful and juicy. The couscous was an added flavor layer using olives, pistachios, sun dried tomatoes, a bit of spinach, some cilantro and pomegranate. I did cheat with the couscous, it comes frozen at my local grocery store, so all I had to do was heat it up in the microwave and add it to the other ingredients. Also it is the pearl couscous which I happen to like better………it’s something about the texture.

Tahini………I have never used or tasted it before, but in all my research about Middle Eastern cuisine it gets mentioned…….a lot. I added lemon juice, garlic,olive oil, and a bit of yogurt, I thought it would add a creamy texture…….not so much, but it still had a really good flavor.

The best thing was, that I was able to prepare it all ahead of time, and just reheat everything and warm the Naan bread, and lunch was served. I let everyone assemble their own, having extra, cilantro, pistachios, and pomegranate to top, and goat cheese if you wished. Truth is I forgot the goat cheese,being so excited about baby Lily. Next time I will remember as I think it would add one more great tasting element.

We all enjoyed the Middle Eastern Chicken Couscous Wrap and I was glad my test subjects enjoyed the visit and the meal!

I will plan another get together soon and see what other ethnic meal I can try……….hmmmmm.

Middle Eastern Chicken Couscous Wrap Collage

Middle Eastern Chicken Couscous Wrap
Author: 
 
Ingredients
  • Chicken
  • 1 pound boneless skinless chicken, sliced into strips
  • 2 tablespoons coconut oil
  • ½ cup plain greek yogurt
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon crushed red pepper
  • ½ teaspoon cayenne
  • ½ teaspoon cinnamon
  • Couscous
  • 1 bag frozen pearl couscous, cooked
  • 1 cup spinach, chopped
  • 1 tablespoon honey
  • ⅓ cup oil packed sun-dried tomatoes, drained and sliced, reserve 1-2 tablespoons of the oil
  • ⅓ cup kalamata olives, sliced
  • ⅓ cup roasted shelled pistachios, chopped
  • ¼ cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 3 tablespoons pomegranate arils
  • Tahini Spread
  • ½ cup tahini
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoon greek yogurt
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 4-8 pieces of Naan bread for serving
  • Goat cheese, chopped cilantro, chopped pistachios and pomegranate arils for garnish
Instructions
  1. To marinate the chicken. In a medium bowl combine the olive oil, greek, yogurt, ginger, garlic, pepper, cumin, crushed red pepper, cayenne and cinnamon. Add the chicken and toss well. Cover the bowl and place in the fridge for 30 minutes.
  2. To make the couscous. Cook according to package directions. Stir in the spinach, honey, olives, sun-dried tomatoes, and sundries tomato oil, pistachios, cilantro salt and pepper. Set aside and keep warm. Just before serving stir in the pomegranate arils.
  3. To make the Tahini Sauce. In a small bowl whisk together the tahini, olive oil, garlic, greek yogurt, lemon and a pinch of salt and pepper until smooth. Set aside until ready to use.
  4. Heat a large skillet over high heat and add 1 tablespoon of coconut oil. When hot remove the chicken from the marinade and shake off just a little of the excess. Add the chicken to the skillet and cook for 4-6 minutes or until cooked through.
  5. To assemble the wraps, warm the Naan bread,spread a little of the tahini sauce down the center of the warmed naan. Add the couscous and chicken and then top with crumbled goat cheese. Garnish with chopped cilantro, more pistachios and pomegranate arils.
Notes
Everything can be prepared ahead of time and warmed just prior to serving.

 

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Grilled Chicken Veggie Salad

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Grilled Chicken Veggie Salad


Grilled Chicken Veggie Salad

I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.

I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.

With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.

For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.

The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!

So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!

Grilled Chicken Veggie Salad Collage

Grilled Chicken Veggie Salad
Author: 
Serves: 4
 
Ingredients
  • 8 ounces chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces fresh asparagus, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 3 cups mixed salad greens
  • ½ each medium yellow and red pepper cut into thin strips
  • ½ cup grape tomatoes
  • 1 Recipe Ginger Garlic Dressing
Instructions
  1. Directions
  2. 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
  3. 2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
  4. 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.

Garlic Ginger Dressing
Author: 
Serves: 4
 
Ingredients
  • ¼ cup rice vinegar
  • 3 tablespoons olive oil
  • 2 clove garlic, minced
  • 2 teaspoon honey
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame seeds, toasted
  • 1 teaspoon freshly grated ginger root
  • ⅛ teaspoon salt
  • Dash ground black pepper
Instructions
  1. Measure all dressing into a small screw top jar. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.

 

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