Tuesday, January 25, 2011

The Dish: One Chicken 3 meals

image from Martha Stewart
I made 40 cloves garlic chicken in the crock-pot the other day. It was so good. I took the left over chicken and made two other great meals and thought I'd share these delicious recipes.

I've always wanted to make this dish, it's simple and easy to make in the crock-pot. I got the recipe over at crockpot365.

40 Clove Garlic Chicken
3-4 pounds whole chicken
1 large onion sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.
Place onion slices and garlic on the bottom of the stoneware insert of crock-pot. Rub whole chicken with oil, paprika, pepper, and salt.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be.

Super Easy
peeling the garlic took about 15 minutes- next time, I'll have the kids help with this task.

Save all extra chicken, garlic and onions you don't eat for another recipe.
Meal #2

image via
Chicken Enchilada Stacked Casserole

I kinda made this recipe up as I went, so these are my best guesstimates.

9 corn tortillas
1 cup of mozzarella cheese shredded
1/2 cup mexi blend shredded cheese
1 jar of chile verde salsa
1 half onion finely chopped
1 cup chopped cooked chicken

This make 4 servings

Preheat oven to 375. Spray a 9" by 9" baking dish with nonstick spray. Place 3 tortillas on bottom of dish. I cut mine into quarters to cover the whole bottom. Next, spoon 2 tablespoons of salsa on top of the tortillas. Sprinkle 1/3 of onions and half of the chicken on top of salsa. Then cover this with half of the mozzarella cheese. Next, repeat these steps and make a whole new layer. Cover last layer with the remaining tortillas, salsa, onions and cheese. Cover and bake for 30 minutes. Yum, Yum!

Meal #3

Confetti Quesadillas

image via Martha Stewart
I made this side dish at a dinner party a few nights before and had some left overs.
Spicy Corn and Peppers
Serves 6

* 2 tablespoons butter
* 1 small onion, finely chopped (1/2 cup)
* 1 red bell pepper, seeds and ribs removed, chopped
* 1/8 to 1/4 teaspoon cayenne pepper
* 1 teaspoon coarse salt
* 2 plum tomatoes, cored and chopped (1 cup)
* 1 package frozen corn kernels (1 pound)
* 1/2 cup whole milk


1. In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.
2. heat. Serve immediately.

From Everyday Food, January/February 2005

Read more at Marthastewart.com: Spicy Corn and Peppers - Martha Stewart Recipes

To make the Confetti Quesadillas

4 10" whole wheat tortillas
garlic and onion left overs from chicken
1 cup spicy corn and peppers
1 cup diced chicken
1 cup of Monterrey jack cheese
1/2 cup sour cream
1 avocado

To make the quesadillas I preheated the oven to 425 degrees. I placed two whole wheat 10" tortillas on a baking sheet. I spread the leftover onion and garlic from the crock-pot recipe on top of the tortillas, then sprinkled on the spicy corn, chicken and cheese and covered with another tortilla. Place in oven and bake for 10 minutes. Take out of oven and flip quesadillas over and bake for another 5 minutes. Serve with sour cream avocado and hot sauce.

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