Tick Cooks

  I used to have a good crockpot recipe for this, but I can't find it and never rememver to use the crockpot anyway. So I was happy to find this one. It always struck me as an unusual combination of flavors, but it works out really great. This made enough for the two of us plus at least one leftovers-for-lunch serving. Don't think it would have been enough for three adults. 2 TBS vegetable oil 1 lb skinless boneless chicken breast, cubed 1 onion, chopped 1 each red, green and yellow bell (sweet) pepper, chopped 1 cup teriyaki sauce 8 oz. Chopped pineapple with liquitd 1 tsp garlic powder 1 tsp crushed red pepper or red pepper flakes 1/4 cup flour Saute chicken in oil in a large skillet until done through. Add onion and peppers and saute them. (Remove chicken if needed, to be returned later.) Add teriyaki, pineapple, and seasonings, and combine. Turn heat to high and bring to a sinmer. Stire in the flour and continue stirring until all is absorbed. Add chicken back to pan and si...

  CHICKEN BARLEY SOUP Highly recommended: healthy, easy to make, and delicious! 1 TBS oil 750 g (1.5 lbs) boneless, skinless chicken breasts, cubed 1 cup diced celery 1 cup diced carrot 1 onion, chopped 1/2 cup barley 1 liter (4 cups) chicken broth Summer savory (Bohnenkraut), thyme, pepper to taste 1 Bay leaf In a large pot or Dutch oven, over medium heat, saute the chicken until brown. Add vegetables and barley, and saute a few minutes more. Add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer 45 to 60 minutes. Remember to remove the bay leaf before serving. NOTES: This made just enough for three adults. Next time I will make half as much again, or double. I used two relatively small chicken breasts, which wasn't much meat. The usual rule is one per person being served. You can add more or less, depending on the size of the chicken breasts and how much meat you want in the soup. When I read the recipe, I thought the long simmering time was ridiculous. It is ...