Hawaiian Chicken

Ingredients:

• 4-6 chicken breast, halved
• 30 oz mandarin oranges (drained)
• 30 oz. sliced pineapple (drained)
• 16 oz. maraschino cherries (drained)
• 1 package of stir-fry chicken seasoning
• peppers, diced into large chunks

Directions:

• Mix all ingredients in the crock pot.
• Cook on LOW Heat for 6 -8 hours or on HIGH Heat for 3 - 4 hours.
• Serve over rice.

NOTE:  To give this dish a tangy taste, add in the drained pineapple juice.  Otherwise, add water to the crock pot until all of the ingredients are covered.

BBQ Chicken

I used my crock pot for the first time last night.  I've had this since I got married 5 years ago and never opened it.  Well, that is a thing of the past!  I will be using my crock pot much more now.

I made a really easy version of BBQ Chicken that was falling apart by the time that it was done, but was delicious!

Ingredients

• 4-6 chicken breasts
• 1 cup of your favorite BBQ sauce (I used Sweet Baby Ray's Honey BBQ)
• Pineapple slices

Directions:

• Place chicken breasts in the crock pot then cover with your favorite BBQ sauce.
• Place pineapple slices on top of the chicken.
• Cook on LOW for 7 hours or on HIGH for 3 to 4 hours.
• Serve with a side of BBQ sauce
  

Buffalo sauce for chicken

As I said in an earlier post, I am trying to find the perfect buffalo sauce for our buffalo chicken.  Here is my recipe for the sauce that I make. 

Be forwarned, aside from the butter that is in this recipe, there are no exact measurements!

Buffalo Sauce

Ingredients:

• 1 T. butter
• Hot sauce
• Vinegar
• Ground pepper (can be black or white, or a mixture of both)
• Salt
• Ground mustard
• Wasabi, (dry)
  
• Cumin

Place the butter in a small sauce pan.  Cover the bottom of the sauce pan with the hot sauce.  There should not be a ton of hot sauce in the pan, just enough to cover the bottom.  Add a splash of vinegar (about 1 tsp.) and the rest of the ingredients to the pan.  Cook on low until the butter is melted and everything is mixed together.  Serve over baked or broiled chicken breasts.

There is enough here for 2 people.

Dijon Chicken

My sorority sisters are the best!  I made this recipe that I found in our Surfing Sisters cookbook, Turtle Soup 2, on Tuesday and John, who I didn't think would be that thrilled about it, loved it!  The sauce reminds him of the mustard sauce that his mother makes whenever she cooks ham for dinner.

Dijon Chicken (p.118 for those of you who have Turtle Soup 2)

Ingredients:

• 4 large chicken breasts
• 1 cup light cream (I used coffee cream)
• 1 cup Dijon mustard
• 2 cloves garlic, diced or crushed
• 1 medium white onion, chopped
• 2 T olive oil
• salt and pepper to taste

Sauté the garlic and onions in olive oil in a large sauce pan.  Remove from the pan and place in a bowl.  Add the cream and Dijon mustard, mix well.  Brown the chicken breasts in the pan, season with salt and pepper.  Place the chicken in a casserole dish and cover with the sauce.  Bake at 350 for 30 minutes.  Serve over linguini.