Monkey Soup

I cooked a whole chicken in the crockpot for 8 hours.  Let it cool and deboned it.  I'm going to use the Campbell's Skillet Sauces, and use 1/2 breast for each pouch.  I used the drumsticks and thighs to make my Monkey Soup.  No idea why the woman at the bake sale named it that, and you won't find it on the internet with that title.  But it is so easy, and tasty.  This time I used Picante Sauce instead of Salsa and it was really delicious.  I also added some fresh sliced Portabella mushrooms.  The Bisquick pouches come in so handy, as you only add water.  I cut this recipe in half.  

Monkey Soup (Slow Cooker)

1 Rotterserie Chicken

1 jar Salsa 

1 can black beans, drained, rinsed

1 pkg. frozen corn

32 oz. chicken broth.

Cook 3-4 hours on high.

Cheesy Taco Pasta

 Serves 2

Cheesy Taco Pasta

1/4 lb. large pasta shells
1/2 lb. ground beef
1 Tbs Taco Seasoning

1/3 C water

1/2 C jarred Salsa

1/2 C shredded Cheddar

Cook pasta, drain.  Add ground beef to pan, cook, drain.  Add beef to pan with Taco seasoning and 1/3 C water.  Stir until water evaporates.  Add pasta, salsa & cheese.

Serve

Taco Seasoning

1/4 C chili powder

1 tsp garlic powder

1 tsp onion powder

1/4 tsp cayenne powder (called for 1/2 tsp)

1 tsp dried oregano

2 tsp paprika

1 Tbs black pepper

1 Tbs salt

Guy Fieri's Turkey/Chicken Burgers

2 ounces olive oil

1/2 red onion, diced

4 Tbs diced black olives

1/2 red bell pepper, diced

1 jalapeno, diced

2 garlic cloves, diced

1/4 C diced artichoke hearts

1 lb. grond turkey

1/2 tsp. Hungarian paprika

1/2 tsp. chili powder

1 tsp. dried oregano

1 Tbs minced fresh parsley leaves

1/2 tsp red chili pepper flakes

1/2 tsp ground cumin

1/2 tsp celery salt

1/4 tsp ground sage

2 Tbs seasoned bread crumbs

1 egg

In medium saute pan over medium heat, add 1-ounce oil and all raw vegetables and sauce until translucent.  Remove and cool.

Add veggies to raw chicken/turkey and mix thoroughly.  Add all dry ingredients and egg.  Thoroughly mix all ingredients and form into 6 patties.  cover and refrigerate for 30 minutes.  Fry/Grill  and serve.  

Link to website

Shanghai Chicken Wings

You want Crunchy wings?  With an Asian flair?  These are the wings to make in your Air Fryer.  

Try these out, and if you don't care for the Asian Sauce, these would be excellent without it.  Nice crispy,  tasty wings...

Also from the Air Fryer Cookbook.

Sauce

1/2 C water

1/2 Tbs cornstarch

2 Tbs packed dark brown sugar

2 Tbs soy sauce

1 1/2 Tbs lime juice

1 Tbs minced fresh ginger

1/2 tsp minced fresh garlic

1/8 tsp red pepper flakes

Chicken

1 C all purpose flour

1/4 C cornstarch

2 tsp salt

1/4 tsp black pepper

1/4 tsp ground red pepper

1/4 tsp paprika

2 eggs

1/2 C milk

1 lb. chicken drummettes or wings

For sauce, whisk water and cornstarch in medium saucepan until smooth.  Add brown sugar, soy sauce, lime juice, ginger, garlic and red pepper flakes; whisk until well blended.  Bring to a boil over high heat.  Reduce heat to low; simmer 10 minutes, or until thickened, stirring occasionally.  Transfer to large bowl, set aside to cool.

For chicken, combine flour, cornstarch, salt, black pepper, ground red pepper and paprika in large bowl.  Whisk eggs and milk in shallow bowl.  Coat chicken with flour mixture.  Dip in egg mixture, letting excess dry back into bowl.  Coat with flour mixture again.  Spray chicken with nonstick cooking spray on both sides.

Preheat air fryer to 370.  Cook in batches 16-18 minutes or until golden brown and cooked throughout, shaking halfway through cooking.  Brush sauce over warm chicken.  

Japanese Fried Chicken

 This is from Air Fryer Cookbook (PIL Publications) 

 1 lb. boneless chicken breast, cut into 2-inch pieces

3 TBS tamari or soy sauce

2 TBS sake

3 cloves garlic minced

1 tsp minced fresh ginger

1/3 cup cornstarch

3 TBS all-purpose flour

Dipping Sauce:

1/4 C unseasoned rice vinegar

3 tsp. tamari or soy sauce

1 tsp dark sesame oil

Place chicken in large resealable food storage bag.  Mix 3 Tbs Tamara or soy sauce, sake,  garlic and ginger in small bowl, pour over chicken and marinate in fridge at least 30 minutes turning bag occasionally.

Preheat air fryer to 390.  Combine cornstarch and flour in shallow dish.  Drain chicken and discard marinade.  Roll chicken in cornstarch mixture, shaking off excess.

Cook in batches 8-10 minutes or until golden brown.  Dip in sauce.  

Chicken & Rice Soup in 45 minutes

 I had a busy day and wouldn't be back home until 4 pm, so I prepared all of my vegetables (onion, celery & carrots)  in the food processor in the morning. Got home at 4 and by 5:15 I was eating dinner!

Chicken and Rice Soup

1 tbsp. vegetable oil

1 large yellow onion, diced finely

3 medium carrots, diced finely

1 celery stalk, diced

1 clove garlic, minced

2 tsp. Italian seasoning

1 tsp. sea salt

1/4 tsp. ground black pepper

5 cups low sodium chicken stock

2 large chicken breasts

1 cup white or brown rice

1 cup evaporated milk

Instructions

Saute onion, carrot, and celery in vegetable oil in a large pot over medium-high heat until tender, about 3-5 minutes.

Stir in garlic, Italian seasoning, salt, and pepper and let cook for 1 minute.

Add chicken breasts, stock and rice and bring to a boil.

Turn down heat to medium low, cover, and let simmer for 30 minutes, stirring occasionally.

Remove chicken breasts and shred before returning back to the pot, along with the evaporated milk.

Stir to ensure everything is combined and serve.

Cheeseburger Soup (low fat)

 

Cheeseburger Soup (low fat)

1/2 lb. ground Turkey

1 Tbs unsalted Butter

1 medium onion,  chopped

2 medium carrots, chopped

2 celery stalks, chopped

2 garlic cloves, minced

2 Tbs flour

1/2 tap salt (omit it using salted broth)

Black pepper 

3 1/2 C unsalted chicken broth

2 medium potatoes, finely diced

1/4 large head cauliflower, stem attached

1 3/4 C shredded 2% milk cheddar cheese

Sauté Turkey breaking up until done.  Drain, transfer.  Melt butter & sauté onion, carrots, celery until soft, add garlic cook 2 more minutes.  Add flour, salt & pepper, cook 1 minute.  Add Turkey, broth, potatoes, cauliflower bring to a boil, cover, cook on low 25-30 minutes.

Transfer cauliflower stalk and 1 cup liquid to blender, blend and incorporate back into soup.  Add cheese & serve.

Nutritional info:  5g saturated fat per 1 1/2 cup serving