Get to know tips to cook a crockpot chicken dish.

Chicken, is one of the most popular poultry item, consumed in every household. You can cook this in a hassle free manner by using a crockpot. The moist interior of this slow cooker lets the meat cook thoroughly and retains all its delicious flavors. Crockpot is a good appliance when you are planning to cook a leisurely meal for your family. You can start your crockpot chicken recipe overnight or early in the morning as it takes a long time (between 6 to 10 hours) to make.

However if you want to simmer that perfect crockpot dish, you have to keep in mind few techniques and tips that are very important. Every appliance has its own characteristic and you need to understand this before using it. This will help your meals turn out to be exactly how you planned it. So, let us discuss these tips for cooking the best crockpot chicken.

Firstly, you should not cook skinless portions of chicken in the crockpot. The skin will help retain the heat and juices inside the chicken while it is being cooked. If the skin is removed then the chicken will become dry and hard. Secondly, you should let the ingredients simmer in the pot for the required amount of time. Lifting off the lid time and again during the process will make the heat and moisture escape. This sets back the cooking time by about 20-30 minutes. Also, since the crockpot uses a low setting to cook, the loss in heat could spoil the dish.

The temperature that you keep the dish at is of utmost importance. The low temperature setting varies between 170 to 200 degrees F and the high setting around 300 degrees F. Whenever you are cooking a crockpot chicken make sure that the heating level goes at least up to 170 degrees, as at this point, any harmful bacteria that is there in the meat will be killed and the dish will be safe for you to eat.

It is ideal to use the leg and thigh portions for cooking a crockpot chicken recipe. These portions come cheap and are very low on any fat. It will serve best as the fat brings about an unpleasant texture in the whole thing. You also need to realize the importance of layering. The layering in a crockpot recipe is the pattern in which you add the ingredients to the pot. Since the vegetables take longer to cook than the chicken, they should be added first. This is to ensure that the vegetables are completely immersed in the liquid, which in turn helps it to cook better. So, when you are making French stew with chicken, add the vegetables first and then the meat pieces.

If you follow all the above tips while cooking your crockpot chicken meal, you will definitely have a finger licking audience for the same. These recipes are very good for your diet and can be combined with different varieties of side dishes like fish fry or grilled prawns, etc. If you want to make this for dinner, then add a rice course with some starters and sugar free dessert (incase anybody in your family has diabetes) to have a complete course!

Glinda Acre loves to make a delicious Crockpot Chicken recipes. Please visit my Low Fat Chicken Recipes site for latest update.

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Just a word about one of the "special" ingredients, tempeh.....

In case you don't know what it is, tempeh (pronounced tem-pay) is a chunky and nicely textured cake of fermented soybeans that originates from Indonesia. The fermentation process the soybeans undergo en route to becoming tempeh actually make them more nutritious and more digestible (and also eliminates those enzyme inhibitors anti-soy enthusiasts are always griping so much about.) Tempeh is also surprisingly yummy and super versatile!! You can do all sorts of exciting things with it including grilling, roasting, marinating, pan searing, etc. However, when you mix tempeh with ground beef it pretty much takes on the flavor of the meat you are cooking and just blends right in. And because the protein in tempeh is far more digestible than what you would ingest through animal protein (thanks to tempeh's fermentation process), combining tempeh with other meats greatly aids in overall digestion. Oh yes, and tempeh is also very, very, very rich in tummy-filling, waist-slimming fiber (about 11 grams of fiber per 16 grams of carbs).

Where to buy tempeh?

Luckily tempeh is becoming much more mainstream these days and many supermarkets now carry it (and of course you can find it at pretty much any natural foods stores). Look for tempeh in the refrigerated section of whatever store you buy it from.

I always love hearing feedback. So, if you try this recipe and like it (or don't!) or if you make any changes please let me know. Happy Healthy Eating!!

Ingredients (Serves: 8)

4 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
4 cloves garlic, minced
1/2 teaspoon unrefined sea salt, plus more to taste
1 pound lean organic pastured white meat ground chicken (or grass-fed ground beef or ground ostrich)
3 tablespoons white whole-wheat flour
1 (8-ounce) package tempeh, crumbled
3/4 cup yellow raisins (optional)
2 (14.5-ounce) cans diced fire-roasted tomatoes with juices
2 (14.5-ounce) cans pinto beans, rinsed and drained
2 packed tablespoons chopped canned chipotle peppers (seeds removed) in adobo sauce
3 tablespoons chili powder
1 teaspoon cumin
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/4 cup canned pumpkin (optional)
1 (12-ounce) jar roasted red peppers marinated in oil, drained and patted dry
1 (12-ounce) bottle dark beer
11/2 cups shredded low-fat organic extra sharp cheddar cheese
6 scallions, finely chopped

Heat the oil in a large nonstick skillet over medium-high heat; add onion and garlic, and saute 5-6 minutes, until onions are soft. Season the onion and garlic lightly with salt. Add the ground chicken (beef) and saute, breaking meat up with a spoon, until the meat is no longer pink, about 5 minutes. Add the flour and stir until well blended. Stir in the crumbled tempeh. Season again with salt to taste.

Transfer the onion, meat, and tempeh mixture to a 5- or 6-quart slow cooker. Stir in the raisins, tomatoes, pinto beans, and chipotle peppers.

Place the chili powder, cumin, paprika, cayenne pepper, pumpkin, red peppers, and beer in a blender and purée until smooth. Add the beer purée to the slow cooker. Place the cover on the slow cooker and cook the chili on low heat for 5-6 hours. Allow the chili to cool 15 minutes before serving. Season with salt. To serve, ladle the chili into deep bowls and top with shredded cheese and scallions.

Serving Suggestions: For a complete meal try serving with corn bread muffins and a spinach salad topped with avocado, sundried tomatoes, lime juice, flax oil, shaved almonds and chopped Kalmata olives.

To get free daily updates on whole foods nutrition, whole foods cooking video demos, nutrition advice, 30-minute workouts, healthy product reviews and more visit Ivy Larson at http://www.hotandhealthyliving.com.

Ivy is a healthy lifestyle coach who runs http://www.HotandHealthyLiving.com. Along with her husband, Andy Larson, M.D., Ivy is the author of the bestselling Gold Coast Cure, Fitter Firmer Faster and Whole Foods Diet Cookbook. A popular figure among national media outlets, Ivy has appeared on such shows as Good Morning America, CNN, and Fox News. She currently makes regular appearances on Lifetime Television.

Article Source: http://EzineArticles.com/?expert=Ivy_Larson

Ever wonder how chefs come up with their unique and signature recipe? The bigger question is how they can write those recipes in a precise manner, such that it is easy for everyone to follow, even for those who are not-so-skilled in the kitchen. Truth is, you can also produce your own excellent dishes at home within a short period of time. How? Read further below to find out.

The trick into completing this process is to store your food in a sub assembly state such that you could easily put them together until they are ready to be served. The easiest way to do this is to think about how you prepared a particular recipe, and write it down. This is of course, your first draft in writing your unique dish.

One of the most frustrating thing about reading ways to prepare unique dish online is that, so many people post their unique dish still, many of them can't seem to provide clear and comprehensive information on how long it will take to make the particular dish.

On preparing barbecues for example, it is a general fact that it takes a minimum of 60 minutes per pound of meat to grill and cook it properly, and a thermometer to measure the temperature inside the meat. What is really annoying in reading ways on preparing BBQ is when you read something like "place your mix to one side and marinate the meat overnight," and you are just half way through completing the dish. This is often caused by lack of comprehensive instruction on the part of the writer.

To get away with this, you must bear in mind that you need to state clearly how to put every ingredient and how to properly mix it with your main ingredient in such a way that it the essentials and key words will be easy to understand and remember.

Putting some notes on top of the page like the preparation time and cooking time it will take to make the dish is also a good way to jump start your recipe.

Come visit the author latest websites on Gourmet Magazine Recipes and Refinishing Wood Floors

Article Source: http://EzineArticles.com/?expert=Daniel_Hansen

I made this up yesterday since I wanted to use up some ingredients in my freezer and had fresh tomatoes from the garden. Pie is savory and moist without being mushy and the Parmesan and mozzarella cheese with crispy bacon add that extra umph we all crave. This is a pretty dish that would do well at pot lucks, for vegetarians (without the bacon of course) and at parties served as an appetizer cold, hot or in between.

Ingredients:

o Be lazy - Use 1 pre-made pie crust unbaked - if frozen, allow to come to room temperature
o 2 large beefsteak tomatoes or four plum tomatoes - could also use grape or cherry, simply slice in half.
o 1/2 packaged Box of frozen spinach thawed and completely drained of its juices
o 1 cup shredded mozzarella
o 1/2 cup freshly grated parmesan cheese
o 1/2 teaspoon nutmeg
o 1-1/2 teaspoon kosher salt
o fresh cracked pepper
o 4 slices of bacon, cooked and crumbled
o 3 tablespoons mayonnaise
o 1/2 cup milk 2 percent or whole
o 4 jumbo eggs (or 5 medium/large eggs)
o Pie pan
o Working oven preheated at 350 degrees
o 1/3 cup flour - all purpose
o 2-3 tablespoons of tomato paste
o 2 tablespoons shopped minced onions (for color and optional)
o red chili flakes (optional)
o Clean tea towel to help squeeze out water from thawed spinach

Directions:

* Preheat oven at 350 degrees
* Place and unroll unbaked pie pastry into pie pan.
* Slice bacon and cook up in skillet while performing other tasks.
* Once spinach is thawed (I used my microwave for 1-2 minutes on medium strength) place half of the boxed thawed spinach into a clean tea towel and grab corners to create a bundle.
* Over sink start squeezing - and squeeze some more, loads of water will come out - you really want to get all the water out, and after opening back up your dish towel, the spinach will easily pop out of your dish towel.
* Fork pie pastry all over on bottom with holes to prevent buckling
* Sprinkle at least 3 tablespoons parmesan cheese on bottom of pie pan on top of pie pastry.
* Sprinkle three tablespoons of the flour on top of the parmesan cheese - this will prevent your pie from being too drippy of tomato juices
* Slice if using beefsteak tomatoes or plums into 1/4 inch slices and arrange in circles over lapping slightly in pie pastry. Sprinkle a little salt all over the tomatoes.
* Sprinkle about half of the shredded mozzarella cheese over the tomatoes.
* In bowl, crack your eggs and add mayonnaise, whisk till completely combined and thick.
* Add freshly cracked pepper, tomato paste, 1/2 of the remaining parmesan cheese, remaining flour, optional shakes of chili flakes and half of the nutmeg to egg mixture.
* Stir again then add spinach - stir till combined.
* Pour egg mixture over tomatoes.
* Once bacon is done, drain any extra fat and place on top of egg mixture and add additional shredded mozzarella cheese and parmesan cheese.
* With hand or back of spoon, slightly press cheeses and bacon into egg mixture to get them wet.
* Sprinkle the top with the remaining nutmeg.
* Add optional diced green onions.
* Place pie pan carefully into preheat oven and allow to bake for 40 minutes.
* When checking for doneness, insert knife - which will come out a little wet, but not gloppy.

Let Pie/tart set up for at least 10 minutes before slicing. This can be served hot, cold or warm - it was super delicious cold late last night when I was struck with a little hunger after watching Craig Furgenson! Yes, I KNOW! - lol

Leah Quinn, a multi-media artist and writer whose work specializes on food, health, feng shui, and self-improvement.

http://www.leahquinn.com

Article Source: http://EzineArticles.com/?expert=Leah_Quinn

Have dinner ready in a flash with these quick and easy recipes. These tasty dishes will have them asking for more!

1. Linguine with Tomato and Garlic Sauce: Boil 1 lb. linguine until tender. Sauté 3 cloves of chopped garlic and 1 tablespoon of olive oil in a large skillet for one minute. Add two cans of Italian seasoned, chopped tomatoes that have been drained. Heat through. Add 1/4 cup parmesan cheese. Serves 6.

2. Chicken Taco Salad: Crumble 8 oz. tortilla chips in a large serving bowl. In a smaller bowl combine 1 can drained black beans and 8 oz. salsa. Spread mixture on top of tortilla chips. Add 12 oz. of pre-cooked chicken. Top with a small can of drained, sliced olives (black or green), and shredded cheddar cheese. Serve with sour cream. Serves 4.

3. Pork Tenderloin with Raspberry and Horseradish Sauce: Grill or oven-bake pork tenderloin according to package directions. In a small saucepan combine 1 tablespoon of horseradish and ½ of a jar of seedless raspberry preserves. Heat until preserves are melted and sauce has a smooth texture. Serve sauce with pork tenderloin and add store bought potato salad as a side dish. Servings vary according to tenderloin size.

4. Stuffed Chicken Breasts: Sprinkle 4 thin sliced chicken breasts and 4 quartered potatoes with salt, pepper, and garlic powder. On each chicken breast layer chopped scallions and shredded cheese. Roll up each breast and secure with toothpicks. Arrange chicken and potatoes in a greased or sprayed cooking pan. Spray all with cooking spray. Bake for 45 minutes or until done. Remove toothpicks and slice chicken. Serve with potatoes. Serves 4.

5. Beef Barbecue: Preheat oven to 375 degrees. Brown a 3 lb. rump roast, sliced lengthwise in 2 tablespoon of vegetable oil. Remove to a greased or sprayed casserole dish. Combine a 15 oz. jar of salsa, 1/2 cup brown sugar and 1/4 cup water. Mix until combined. Pour over roast. Cover and bake for 2 hours. Serve with rolls and pre-made coleslaw. Serves 8.

Mary Crowther is a writer, webmaster and cook. Visit her successful website KitchenTerms.com

Article Source: http://EzineArticles.com/?expert=Mary_Crowther

Jamaica is a Carribean island that has become well known for its cuisine. Many Jamaican dishes are fiery and popular with people who love spicy food. Do you like the sound of that? If you've never tried Jamaican food, perhaps you ought to give it a try?

Perhaps the most famous of Jamaican dishes, are jerk dishes. These are meat dishes where the meat has been prepared by marinading it in Jamaican jerk spice, which is actually a mixture of several different spices. The traditional meats in Jamaica that are cooked in this way are pork and goat, however among the Jamaican diaspora and overseas, you will find that jerk chicken is especially popular, and you may also encounter jerk being used for other meats such as turkey, as well as for fish and even tofu.

The main secret to good jerk dishes, is the jerk spice. This is a mixture of Jamaican allspice (also known as "pimento" or "pimenta"), Scotch bell peppers, and other spices such as cloves, cinammon, garlic, and nutmeg. Additionally, chopped onions or scallions may be mixed into the spice. The meat is prepared by lighting cutting the surface, rubbing the jerk spice into it, and if possible allowing the spice to marinade in the spice over night.

Once the meat has been prepared, the meat is ready to cook. You can cook jerk dishes by roasting in a regular kitchen oven, but you will get best results by cooking on a charcoal grill. If possible, try putting some pimento wood or berries, or failing that hickory or apple, on the hot coals - as this can add to the flavor.

By S. Tanna. Discover Jamaican Recipes including Jerk Recipes at http://www.downloadfocus.com/cat_recipes_jamaican.php

Article Source: http://EzineArticles.com/?expert=Sunil_Tanna

Ingredients:

* 6 tb soy sauce

* 6 ts sesame oil

* 375 g tofu; cut into cubes

* 6 tb olive oil

* 3 leek; cut into thin strips

* 3 carrot; cut into thin strips

* 225 g mangetout; cut into thin strips

* 6 cloves garlic; chopped

* 3 ts fresh root ginger; chopped

* 375 g button mushrooms; sliced

* 1 1/2 ts five spice powder

* 225 g beansprouts

* 3 ts cornflour

* 3 ts salt and freshly ground black pepper

* 2 tsp Matcha powder

* 3 200 g pack Spring Rolls Sheets

* 120 g solid vegetable oil; melted

Prep Time: 30 min

Cooking Time: 15-20 min

Instructions:
In a bowl, mix the soy sauce, sesame oil and 6 tablespoons cold water and add the tofu and marinate for approx 30 minutes.

Heat the oil in a frying pan or wok and stir fry the leek, carrot and mangetout strips for 2-4 minutes.

Add the garlic, ginger and mushrooms and cook for a further 3-5 minutes.

Add the tofu (reserving the marinade) with the five spice powder and beansprouts.

Blend the cornflour, the marinade and matcha powder and pour over the vegetables and cook gently until thickened, add seasoning and leave to cool.

Lay out spring rolls sheets to cooking sheets. Place a spoonful of vegetable mixture at one end of the sheet and roll up gently, folding the sides in.

Brush the other end with a little more vegetable oil to seal the pastry. Repeat for the remaining spring rolls.

Deep fry the spring rolls in hot oil preheated to 180 C, 350 F for approximately 5 minutes until golden brown. Drain well on absorbent kitchen paper.