In The Kitchen

Hello friends! I hope you are enjoying Spring! I hope you enjoy these recipes. Have a great week!

Slow Cooker Sweet and Spicy Pineapple Salsa Chicken

2 pounds chicken breasts (3 large breasts) - frozen is fine

1/2 cup mild chunky salsa

2 tablespoons - 1/3 cup Franks Buffalo Hot WINGS sauce (NOT regular hot sauce)*

1 cup light brown sugar

1 20 oz. can pineapple chunks (drained)

1 15 oz. can black beans (rinsed & drained)

1 15 oz. can sweet corn (rinsed & drained)

1 4 oz. can diced green chillies

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

Garnishes (optional)

Serve with tortillas, tortilla chips and/or rice

sour cream

cheese

tomatoes

avocados

lettuce

limes

Place the chicken in the slow cooker then add the rest of the ingredients. Start with 3 tablespoons hot wings sauce and add more at the end of cooking if you aren't sure how hot you want it. Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes. Taste and add additional hot wings sauce, brown sugar salt, pepper if desired. Transfer chicken to a strainer and drain off any excess liquid. Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.

Chicken Roasted on a Bed of Vegetables Recipe

2 pounds chicken thighs and drumsticks

a mix of vegetables (like onions, garlic, carrots, celery, potatoes and/or broccoli)

olive oil

1-2 tablespoon balsamic vinegar

salt and pepper, to taste

fresh parsley, chopped

dried herbs (thyme, rosemary, oregano)

Heat the oven to 425°F. Wash and prep your preferred vegetables and cut into bite-sized pieces. Make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and herbs. Rub the chicken drumsticks and thighs with olive oil. Sprinkle the chicken pieces generously with salt and pepper and place on top of vegetables. Bake for an hour or until chicken is done. Let the chicken pieces rest on a serving platter. Mix vegetables in the baking dish and roast 5-10 minutes longer if needed.

Chicken Curry

1 skinless & boneless chicken breast (cut into small cubes)
1 tablespoon oil
2-3 tablespoons Panang curry paste (depends how strong or spicy you like your curry)
1/2 cup coconut milk
1/4 cup water
1 teaspoon sugar
1 tablespoon fish sauce
1/2 cup frozen green peas

Heat up a pot with oil. Add in the Panang curry paste and do a quick stir until aromatic. Add in the chicken meat and blend well with the curry paste, then add in the green peas, coconut milk, water and the seasonings. Lower the heat to medium and let it simmer for 8-10 minutes.





Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at bethabond77@gmail.com