Tag Archives: chicken

Slow Cooker Lemon, Garlic and Rosemary Chicken

Slow Cooker Lemon, Garlic and Rosemary Chicken at This Mama Cooks! On a Diet - thismamacooks.comAfter taking a break for the holidays, I’m once again participating in the Secret Recipe Club. This month’s assigned blog was Secrets of the Cookie Princess. While Colleen, the Cookie Princess, is obsessed with cookie baking, she also likes to cook up other dishes like Chicken Enchilada Soup and Crispy Quinoa Bites, which are two recipes to I’ve placed on my “To Cook” list.

I decided to make her Crockpot Lemon and Herb Roast Chicken as an excuse to use the whole organic chicken that had been sitting in my freezer for the past few months. I also chose this recipe since it uses items I always have on hand like fresh rosemary from the garden and garlic. Plus it’s based on this recipe from my friend, Stephanie O’Dea. I urge you to read Stephanie’s recipe as it’s quite funny. Her tale about “scaring the cats bald” had me cracking up.

Slow Cooker Lemon, Garlic and Rosemary Chicken at This Mama Cooks! On a Diet - thismamacooks.com

Good, not great

My Slow Cooker Lemon, Garlic and Rosemary Chicken was a disappointment. Even though the chicken was sitting in its own juices, the breast meat tasted dry. The lemon and rosemary were overpowering and gave the chicken an almost astringent taste. Also, I could barely taste the garlic, which was unbelievable considering how much I used. However, the baby potatoes were delicious and perfectly cooked!

Ideas for improvement: Next time I attempt to make this dish, I would only use one lemon and one sprig of fresh rosemary. I’d also add something sweet, like maybe slices from one orange and 1/4 cup of maple syrup, sorghum, honey, or agave nectar poured over the top before cooking. Also, I’d keep the skin on to add moisture to the breast meat. Finally, I’d check the chicken after three hours. I cooked the chicken for five hours and it was falling off the bone, which made for a lousy presentation. (This explains why I had to photograph it in the crock rather than on a pretty platter.)

Slow Cooker Lemon, Garlic and Rosemary Chicken ingredients at This Mama Cooks! On a Diet - thismamacooks.com

Slow Cooker Lemon, Garlic and Rosemary Chicken at This Mama Cooks! On a Diet - thismamacooks.com

Slow Cooker Lemon, Garlic and Rosemary Chicken

Based on this recipe from Secrets of the Cookie Princess, which is based on this recipe from Stephanie O’Dea


  • 1 (3 to 4) pound whole chicken, thawed and skinned
  • 1 head of garlic – cloves separated and peeled
  • 2 lemons, washed and sliced
  • 1 bunch fresh rosemary or 2-3 tablespoons dried rosemary
  • 1 pound baby potatoes
  • Sea salt and pepper as desired


  1. Rinse chicken, then remove skin and pat dry.
  2. Rub salt and pepper in and outside of chicken.
  3. Place chicken in a 4-5 quart slow cooker.
  4. Place half of the peeled cloves into the cavity of the chicken.
  5. Place half the lemon slices inside the chicken.
  6. Place the remaining garlic and lemon slices on top of the chicken.
  7. Place baby potatoes around the sides of the chicken.
  8. Place rosemary over top of chicken and potatoes.
  9. Cook on low for 4 to 5 hours.
  10. When finished cooking, remove lemon slices and rosemary, and discard.
  11. Cut up chicken and serve.
Prep Time: 15 Minutes
Cook Time: 4 Hours
Total Time: 4 Hours 15 Minutes
Servings: Serves 4 to 6
  • Serving size: 1/4 to 1/6 of recipe

More from the Secret Recipe Club!

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Made with Love: The Meals on Wheels Family Cookbook and Green Chile Posole

Grant’s Green Chile Posole

Usually I’m very disappointed with celebrity cookbooks as the recipes are just the same old stuff and the quality of the recipe and book are usually so-so.  Well, that’s not the case with Made With Love: The Meals On Wheels Family Cookbook! The recipes are unique, modern and interesting, and the photographs are beautiful. Even better, the profits from each sale help the Meals On Wheels Association of America.

Recipes in Made With Love come from celebrity chefs like Mario Batalli, TV food personalities Paula Deen and Martha Stewart, and movie stars galore like Helen Mirren and Judi Dench. The cookbook even features recipes from politicians like Senator Al Franken, whose Wild Rice & Turkey Hot Dish is something he makes for his family every Thanksgiving. Another politician whose recipe I admired was Alabama Governor Steven L. Beshear’s Spoon Cornbread. It’s a family recipe that’s been made for generations and is served at family functions at the Governor’s Mansion.

Other recipes to check out include Adam West’s Sawtooth Mountain Pot Roast, which is shown on the cover, and Maya Angelou’s Jollof Rice. (Yeah, Batman and poets can sure cook!) Both are on my “To Make” list! For more information on Made With Love be sure to check out the book trailer, Twitter, and Facebook pages.

Made with Love: The Meals on Wheels Family Cookbook

Robert Egger’s recipe for Posole

Made With Love also features recipes from Meals on Wheels volunteers and others who help feed the needy, like Robert Egger. Robert is the president of DC Central Kitchen, which provides meals for thousands of at-risk individuals. DC Central Kitchen also helps train once-homeless adults in the culinary field. This recipe was created in honor of his wife’s stepdad, Grant, who was from New Mexico.

Grant’s Green Chile Posole

Grant’s Green Chile Posole


  • 1 tablespoon olive oil
  • 2 pounds chicken tenders, or boneless, skinless breasts, cut into strips
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 (15-ounce) cans hominy, drained
  • 3 (32-ounce) containers chicken broth
  • 4 (2-ounce) cans chopped green chilies
  • 1 teaspoon dried oregano or 1 tablespoon fresh oregano
  • Salt and ground black pepper, to taste
  • Flour tortillas, warmed and buttered, to serve


  1. In a large pot over medium-high heat, warm oil. Add chicken and cook until it begins to brown, about 5 minutes. Add onion and garlic, and continue cooking until onions soften, about 2 minutes.
  2. Add hominy, broth, chilies, and oregano and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Remove from heat, and season to taste with salt and pepper.
  3. Ladle into bowls, and serve with tortillas.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: Serves 6
  • Serving size: 1/6 of recipe

Disclosure: I was provided with a copy of Made With Love to facilitate this review. All opinions and experiences are my own. Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Chicken and Sausage Paella from Allergy-Free and Easy Cooking

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com
As a community leader for Udi’s Gluten Free, I’m always on the lookout for new cookbooks written for people who are gluten free. That’s why I’m excited to share with you Cybele Pascal’s new cookbook, Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame. As you can tell by the title, it’s also for people with food allergies and food sensitivities, and is a follow up to her book The Allergen-Free Baker’s Handbook.

I met Cybele at a blogger event in Los Angeles over a year ago. She knows all about dealing with food allergies having cooked that way since 2001 after her son, Lennon, was as diagnosed with severe dairy and soy allergies. She obviously knows her stuff, which is why she’s an Ambassador Who Cares for Food Allergy & Anaphylaxis Network. You can find more about her on her website cybelepascal.com.

Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame

Cybele also has great taste and style, which is why I fell in love with her new cookbook and love dipping into it to find ideas for what to make for dinner. I’ve already made her Garam Masala Lamb Chops with Cumin Quinoa, which was fantastic and a huge hit with my family. To quote my daughter, Lucie, “I really don’t like quinoa, Mom. But this is so good!” She even got her brother to eat it!

The recipes in Allergy-Free and Easy Cooking are similar to the way I like to cook – healthy, delicious and can quickly be put together on a weekday night. Cybele’s recipes aren’t complicated and fussy, and don’t contain a zillion hard-to-find ingredients. Like me, she loves ethnic foods, such as Sopa de Lima, as well as classic family favorites like Chicken Noodle Casserole. In addition, she has a lot of great tips for those new to allergy-free cooking, like how to stock your pantry and what kitchen equipment you’ll need. It’s a great book for beginners as well as seasoned cooks who need to eliminate allergens in their kitchens.

Chicken and Sausage Paella from Allergy-Free and Easy Cooking at This Mama Cooks! On a Diet - thismamacooks.com

Chicken and Sausage Paella

Reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.


  • 1 cup long grain basmati rice
  • 2 1/2 cups low-sodium chicken broth
  • 1 pound chicken tenders, cut crosswise into 1-inch pieces
  • 3/8 teaspoon smoked Spanish paprika
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 8 ounces chorizo, andouille, linguica, or kielbasa, cut into 1/4-inch-thick rounds
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced or pressed
  • 1/4 teaspoon saffron, crushed
  • 1/2 teaspoon dried oregano
  • 1 (14.5-ounce) can diced tomatoes
  • 3/4 cup frozen peas
  • 1 tablespoon chopped fresh parsley, plus more for garnish


  1. Combine the rice with 1 1/4 cups of the chicken broth in a microwave-safe container. Cover and microwave for 10 minutes.
  2. Meanwhile, sprinkle the chicken tenders with the paprika and some salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pan or Dutch oven over medium-high heat until starting to shimmer. Add the chicken and cook for 2 minutes per side, until lightly browned. Transfer to a plate and set aside.
  3. Add the remaining 1 tablespoon olive oil to the pan. Add the onion and sausage and cook for 5 minutes, stirring often. Add the bell pepper, garlic, saffron, oregano, and 1/4 teaspoon of salt and cook, stirring, for 2 minutes more. Add the remaining 1 cup chicken broth, bring to a boil, and deglaze the pan by scraping up any browned bits along the bottom, 1 minute or so. Stir in the tomatoes, partly cooked rice, and chicken, bring to a simmer, reduce the heat to medium, and cook, loosely covered, for 8 minutes more or until the liquid is absorbed. Add the peas and heat through for 2 minutes. Add salt and pepper to taste, toss with the parsley, and serve hot, sprinkled with a little more parsley
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: Serves 6
  • Serving size: 1/6 of recipe

Disclosure: I was provided with a sample copy of Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame to facilitate this review. All opinions and experiences are my own.

As an Udi's Gluten Free Community Leader I'm compensated for my time and efforts on their behalf.  Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

Apple Ginger Marinade for Smoked Beer Can Chicken

Apple Ginger Marinade for Smoked Beer Can Chicken at This Mama Cooks! On a Diet - thismamacooks.com

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Making sorghum at Dollywood and Apple, Sausage and Sauerkraut Slow Cooker Stew at home

Apple, Sausage and Sauerkraut Slow Cooker Stew (before cooking) at This Mama Cooks! On a Diet - thismamacooks.comI’m not much for roller coasters after getting sick many years ago at both Knott’s Berry Farm and Disneyland. (Never again!) So while the Brandcation gals were riding the Wild Eagle (and being filmed by the Discovery Channel), I was busy nerding out over the food at Dollywood as well as the folk art and crafts.

There’s a section of Dollywood called Craftsman's Valley that’s perfect for anyone who isn’t into the rides, has time between music shows to take a stroll, and has already visited the Chasing Rainbows Museum, or the Southern Gospel Museum and Hall of Fame. (I did all the above and had a great time.)

My foodie favorite was the Grist Mill where they grind meal and flour for sale. I also enjoyed watching the woodcarvers, blacksmiths, glass blowers and more practice their trade before the Brandcation group met for lunch at Granny Ogle’s Ham N Beans. There we dined on Southern favorites like greens, corn bread and shredded pork. Yum!

Corn bread at Dollywood from This Mama Cooks! On a Diet - thismamacooks.com

However, the cool discovery I made – even the PR person hadn’t seen it yet – was the sorghum making demonstration in The Village. Sorghum syrup is a sweetener made from pressing sorghum cane. The old fashion way is to feed the cane into a mill that is powered by a horse. The day I was there, they had a four-month-old colt tied up to the mama horse. This way mama could teach her baby how to run the mill. It was fascinating and the baby was darling.

Pressing the sorghum cane at Dollywood from This Mama Cooks! On a Diet - thismamacooks.com

The sorghum cane juice is then boiled into a thick syrup that tastes like a cross between honey and molasses. I bought a small container of it at one of the Dollywood stores and wish I bought more because it’s delicious! I hope I can find some here in Georgia, but if not, I may just have to drive back up to Pigeon Forge and buy a gallon or two!

Cooking with sorghum – Apple, Sausage and Sauerkraut Slow Cooker Stew

You can use sorghum in any recipe that calls for agave, honey, molasses or maple syrup. It’s very thick, so you may have to make adjustments by adding a little water or juice to your recipe. I used it in a slow cooker recipe I used to make all the time. I’ve since lost the clipping from the Denver Post, but found a recipe that’s close but without the potatoes. I healthed it up by using chicken apple sausage and using half veggie broth and half apple juice. I also tried to use organic ingredients since I didn’t peel the apples and potatoes.

How to make sorghum syrup at Dollywood from This Mama Cooks! On a Diet - thismamacooks.com

This was a big hit with my son Nathan who adores sauerkraut and thinks chicken sausage – unlike other forms of chicken – is yummy. My daughter Lucie just ate the sausage, which is odd because she loves pickles. Darn kids!

Apple, Sausage and Sauerkraut Slow Cooker Stew (before cooking) at This Mama Cooks! On a Diet - thismamacooks.com

Apple, Sausage and Sauerkraut Slow Cooker Stew

Based on Corbin Lee’s recipe at Recipe.com


  • 1 (32 ounce) jar sauerkraut (Claussen is our favorite brand)
  • 24 ounces (2 packages) sweet apple chicken sausage, sliced into 1’’ pieces
  • 4 small organic granny smith apples, cored and cut into 1” pieces
  • 1 pound baby potatoes (leave whole)
  • 1/4 cup sorghum syrup
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup apple juice
  • 1 cup vegetable broth


  1. Pour sauerkraut – juice and all – into your 6 quart or larger slow cooker or Crock-Pot.
  2. Add the cut up sausage, apples and whole baby potatoes to the crock.
  3. Add the sorghum, salt, pepper, juice and broth.
  4. Cover and cook on high 4 hours, or low 6-7 hours.
  5. Stir before serving.
Prep Time: 15 Minutes
Cook Time: 7 Hours
Total Time: 7 Hours 15 Minutes
Servings: Serves 4 to 6 with lots of leftovers
  • Serving size: 1/4 to 1/6 of recipe

Disclosure: The Brandcation bloggers received special discounts and passes to many of the attractions we visited. All experiences and opinions expressed here are my own.

Moroccan Chicken with Eggplant-Zucchini Ragout

Moroccan Chicken with Eggplant-Zucchini Ragout

This time of year is hectic for many families – it certainly is at my house! Many of us are in back-to-school mode, trying to figure out new schedules and homework. On top of that, if we’re gardeners, we’re inundated with all that zucchini from our garden. Or for the non-gardeners, all the wonderful eggplant and zucchini we find at the grocery store or farmer’s market!

This one-pot meal for Moroccan Chicken with Eggplant-Zucchini Ragout is an answer to both problems. It’ll use up some of those garden goodies, and it’s a simple dish to make on a school night. While it cooks, you can help the kids with homework, organize backpacks, and unload the dishwasher.

This recipe is courtesy of the National Chicken Council. Check out their website at eatchicken.com for more chicken recipes and chicken resources. You can also connect with them on Facebook at For the Love of Chicken.

Moroccan Chicken with Eggplant-Zucchini Ragout

Serves 4


  • 1 1/2 to 2 pounds chicken leg quarters
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 small eggplant, cut into ½-inch dice
  • 1 medium zucchini, cut into ½-inch dice
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14 cup white wine or water
  • 1 (14.5 ounce) can diced tomatoes with juices
  • 1/4 cup pimento-stuffed green olives, roughly chopped
  • 2 tablespoons capers, rinsed
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons parsley, minced


  1. In large skillet over medium high-heat, warm 2 tablespoons olive oil. Season leg quarters with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add leg quarters to pan, skin-side down. Brown chicken, turning once, 8 to 10 minutes per side. Remove chicken to plate and drain off all but 2 tablespoons oil.
  2. Add eggplant to hot pan and cook, stirring, 5 minutes. Add remaining tablespoon olive oil, along with zucchini, onion and garlic. Cook 5 minutes, stirring occasionally.
  3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits. Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35 to 40 minutes or until cooked through or until an instant read thermometer reads 170 degrees F.
  4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutritional information

  • 370 calories
  • 20 g fat
  • 4 g saturated fat
  • 900 mg sodium
  • 17 g carbohydrate
  • 6 g fiber
  • 8 g sugars
  • 28 g protein

Recipe and picture used with permission from the National Chicken Council.

POMegranate Grilled Chicken Mohammara

Pomegranate Grilled ChickenAs promised, here’s another pomegranate recipe from the folks at POM Wonderful. This one’s a little involved, so save it for a special occasion or weekend meal. Overall, this is a very healthy dish. You can make it even healthier by substituting stevia for sugar. If you have a nut allergy, use pine nuts (which are seeds) instead of walnuts.

Finally, head over to the POM website to get a $1 off coupon on your next POM Wonderful purchase and for more pomegranate recipe.

POMegranate Grilled Chicken Mohammara by Chef Jose Andres

Time to Table: 20 Minutes Prep, 4 Hours Marinating, 1 Hours 45 Minutes Cooking

Servings: 2 to 4


Pom Molasses

Chicken Marinade

  • 2 tablespoons POM Molasses (directions below)
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 clove garlic
  • zest from 1 lemon
  • 1 pound boneless, skinless chicken breast, cut into 1/2-oz. pieces

Mohammara Sauce

  • 1/3 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
  • 1-1/2 tablespoons POM Molasses (directions below)
  • 3 red bell peppers
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons minced garlic
  • 1 cup minced shallots
  • 2/3 cup chopped walnuts, lightly toasted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground long pepper (also known as Java pepper) or red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped fresh parsley leaves


POM Molasses

  1. Prepare fresh pomegranate juice.*
  2. Combine the pomegranate juice, sugar and lime juice in a saucepan over medium heat and stir until the sugar has dissolved. Reduce heat to medium-low and cook until the liquid has reduced to 1 cup, about an hour. It should be dark in color, and the consistency of thick syrup that coats the spoon. Set aside to cool. Store pomegranate molasses in refrigerator in a clean jar with a tight-fitting lid.

Chicken Marinade

  1. Combine the bell pepper, 2 tablespoons POM Molasses, paprika, bay leaf, garlic and lemon zest in a food processor; puree into a paste. Coat the chicken pieces with the marinade, cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).

Mohammara Sauce

  1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  2. Place the bell peppers on a foil-lined baking sheet. Brush peppers all over with olive oil and roast in the oven under the broiler for about 10 minutes, turning frequently to prevent burning, until the skins are blistered and blackened on all sides. Remove peppers from the oven and lay a clean kitchen towel over them until cool enough to handle, about 10 minutes. This will make the skins easier to remove.
  3. Peel off the skins, and then remove the stems and seeds, and slice into strips.
  4. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat, and cook the garlic and shallots, stirring often, until light golden, about 7 to 10 minutes. Reduce heat to medium and add half of the walnuts, all of the cardamom, long pepper, cinnamon, 1/3 cup POM Molasses and vinegar. Stir until well combined and cook for another 15 minutes. Add the roasted peppers and cook for 5 more minutes. Season to taste with salt and set aside to cool.
  5. Transfer mixture to a food processor and blend until well combined.

Grilling instructions:

  1. Remove chicken from marinade and slide pieces onto four long metal skewers. Discard remaining marinade.
  2. Grill chicken pieces over medium-high heat until cooked through, about 8 minutes on each side. Set aside to rest slightly.
  3. To serve, spoon some Mohammara sauce onto each plate, and carefully slide chicken pieces off skewer onto the plate, keeping the pieces together in a row. Garnish with fresh pomegranate arils, the remaining toasted walnuts and parsley.

* For 4 cups of juice, cut 8–12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
**0.5 fl oz of concentrate = 1 tablespoon To make pomegranate juice, mix 1 part concentrate with 4 parts water.
***José’s tip: Serve any remaining Mohammara sauce with toasted pitas.

Recipe and photo courtesy of POM Wonderful and used with permission.