NY Times SLOW COOKER CHICKEN RECIPES

 Easy Slow Cooker Chicken Recipes - The New York Times (nytimes.com)

fRENCH ONION SOUP MON AMI GABI

 

FRENCH ONION SOUP

How to make this French classic

Serving Size: 4 people

INGREDIENTS:

2 pounds yellow onions, julienned
1 garlic clove, sliced into small slivers
¼ cup butter, melted
½ bay leaf
2 fluid oz. white wine
4 cups chicken stock
4 cups beef broth
Kosher salt and freshly ground black pepper, to taste

INGREDIENTS FOR SERVING:
12 toasted baguette slices, cut ½-inch-thick croutons, 3 each per bowl
4 oz. Gruyere cheese, grated per bowl, 1 oz. per bowl
4 oz. Jarlsberg cheese, grated per bowl 1 oz. per bowl

METHOD:

1. Cut the yellow onions into julienne strips.
2. Slice the garlic clove into small slivers. To sliver garlic, rest a paring knife at a slight angle against the peeled clove and use a gentle rocking motion to slice the clove into several slices.
3. In a heavy bottom sauce pot with melted butter, sauté together the julienned yellow onion and sliced garlic clove with the ½ bay leaf. Caramelize slowly over medium heat to develop flavor, approximately 20 minutes.
4. Add in the white wine and reduce for 5 minutes.
5. Add chicken and beef stock. Simmer, uncovered, until the liquid is deeply flavored and slightly reduced, about 15 minutes.
6. Season to taste with salt and pepper.
7. Place crocks on a sheet pan. Ladle 10 ounces of soup into each of the crocks (or oven proof bowls).
8. Top each soup with 3 slices of toasted baguette and a generous amount of grated Gruyere and Jarlsberg cheese on top of bread.
9. Place the onion soup crocks under the broiler until the cheese is brown and begins to bubble

SHRIMP INSTA POT BOIL

 Instant Pot Shrimp Boil (Super Easy!) | A Mind "Full" Mom (amindfullmom.com)

CHICKEN TENDERS

 

Nana's Recipes

  · 

Parmesan crusted air fryer chicken tenders

INGREDIENTS

1 1/4 pounds chicken tenders boneless skinless

1/2 cup white flour

Salt and Pepper

6 tablespoons olive oil or melted butter

3 teaspoons minced garlic

1 teaspoon dried basil

1/4 teaspoon paprika

1 cup Panko

2/3 cup Parmesan cheese freshly grated

INSTRUCTIONS

Trim the fat from the tenders. Set out three bowls. Fill one with the white flour, about 1/4 teaspoon pepper, & about 1/2 teaspoon salt. Stir. Fill the next bowl with the olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and parmesan cheese in the last. Stir.

Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.

Place the tenders in the basket of the air fryer.

Cook at 400 degrees for 9 minutes and then flip the tenders and cook for another 8-9 minutes or until the internal temperature of the chicken reaches 165 degrees F.

Remove and enjoy immediately with the dipping sauce!

Instapot acorn squash

 Instant Pot Whole Butternut Squash - Clean Eating Kitchen

PLAIN CHICKEN BREAST instapot

 November 3, 2022   I skinned them and put them in with no seasoning.

Directions called for 4 to 10 minutes.  The little guide called for 8-10 minutes. These were large with some bone, so I went for 10.

June 2023

Three split breasts.  pressure cooker for 11 minutes.  Then I let the steam release slowly by itself for perhaps another 10 minutes.  I used water.  Broth is good too.  I did not season.  Some do.

CURRY POWDER

 There are lots of choices. 

Here is a simple one, only I will use packaged ground corriander.

Ingredients

• 1 Tbsp ground coriander seeds
• 1 ½ tsp cumin
• 1 tsp turmeric
• ½ tsp ground black pepper
• ½ tsp chili powder
• ½ tsp ground ginger
• I added garlic and black pepper.