Chicken and Dumplings

This is such a classic dish in my mind.  I remember watching an old boyfriend’s grandmother make this and then asking her a ton of questions writing it all down so I could make it myself.

Here is how I make ours:

Boil a pound of chicken tenders/breasts for about 25 minutes (or until cooked through) in about 8 cups of water.

Remove the chicken when cooked and add 2 chicken bouillon cubes, 1/4 cup each finely chopped onion, celery and carrots and boil approximately 10 minutes until veggies are soft.

In a saucepan brown 1/4 cup of flour stirring constantly (this was one of the tricks his grandmother did).  Remove from heat and place in a glass bowl with 1 TBSP cornstarch.  Mix well.  Add about 1 cup of the hot chicken stock and stir the mixture until smooth.  Add to the chicken/veggie stock and bring to a boil whisking until it starts to thicken (approx. 2-3 minutes).  Add the chopped chicken into the pot and 4 TBSP. heavy cream.

Make the dumplings using 1 1/2 cups of flour, 1 TBSP baking powder and 1 TBSP cornmeal into a bowl and mixing well.  In a small bowl add 3/4 cup milk and 1 egg.  Mix well and combine with the flour mixture mixing just until combined.

Drop teaspoonful dumpling mixture into simmering chicken stock, cover and cook for 3 minutes.  Remove with a slotted spoon and repeat until all dumplings are cooked.  Serve the gravy over the dumplings in a bowl!  Delicious!

Step by step here:

1 lb chicken breast or tenders

8 cups water

2 chicken bouillon cubes

¼ cup chopped onion

¼ cup chopped carrots

¼ cup chopped celery

¼ cup flour

2 Tbsp. cornstarch

Dumplings:

1 ½ cups flour

1 Tbsp. cornmeal

1 Tbsp. baking powder

¾ cup milk

1 egg

Salt and pepper to taste

Boil the chicken in the water approximately 25 minutes (or until cooked through). Remove the cooked chicken and cube it.

Add the bouillon cubes and vegetables. Gently boil approximately 10 minutes until veggies are soft

Brown ¼ cup flour in a frying pan stirring constantly until browned

Place browned flour in a glass bowl and add 2 Tbsp. cornstarch and mix

Add 1 cup of hot chicken stock and stir until smooth

Add to chicken stock/veggie mixture and boil gently while whisking for 2-3 minutes until sauce thickens slightly and no lumps of flour mixture

Add the chicken into the pot and keep at a slow simmer

Dumplings:

Mix the flour, cornmeal and baking powder

Mix the milk and egg in a separate bowl and add to the flour mixture

Stir just until moistened through.

Drop teaspoonful of dumpling mixture around the chicken pot approximately 5 at a time and cover. Let steam cook for 4 minutes and then remove and repeat until the dumpling mixture is gone.

Serve the dumplings in a bowl with the chicken sauce over the top.

Chicken Pot Pie

Tonight I made Chicken Pot pies.  I made 2 full size pies and 3 individual pies to freeze for the boy as he LOVES to have them after hockey practice for dinner.

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I have posted this recipe before here:  Chicken Pot Pie

This is an easy recipe and perfect for using up that leftover chicken!

Here are a few pictures from my batches today.  We enjoyed one full pie for dinner and the others are in the freezer for another time!

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Recipe here:  Chicken Pot Pie

Chicken Hoagies

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This is one of my favorite all time dinners.  Caramelized onions and peppers with a chicken breast cooked perfectly in a little garlic infused oil, topped with provolone cheese and served on a fresh roll with a dab of mayonnaise.  AHHH it doesn’t get much better!!

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I like to use colorful peppers with the onions instead of green bell peppers as these are a bit sweeter when you lightly brown them in garlic infused oil and a tad of butter.  I used a sweet white onion as well. Once caramelized, set them aside and use the same pan for the chicken.

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I prefer the thin sliced chicken breasts but if you can’t find them, you can butterfly a regular chicken breast so you have a thin slice on your hoagie.  The thin breasts cook in approximately 8 minutes (4 minutes per side).  Use about 2 teaspoons of the garlic infused oil, salt/pepper, and a sprinkle of garlic powder when cooking.

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When cooked through transfer to your fresh roll that has a smear of mayonnaise, top with the pepper/onions and provolone cheese.

There are never leftovers as the kids and man of the house love these as much as I do 🙂

Chicken Rollups

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Simple, quick and easy meals are a must do in my world.  These chicken rollups are a perfect dinner you can put together in less than 10 minutes and pop in the oven for 35 minutes and have a wonderful meal.  It’s a sure hit with everyone having chicken, stuffing and gravy all in one.  We topped it off with some homemade cranberry sauce adding to the “comfort food” level!

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The ingredients include thin chicken breasts, stuffing (you can use boxed to keep it quick but I like to make my own), 1 can of cream of chicken or celery soup, 1/2 cup of milk.  That’s it!

Here are more pictures and the recipe at the bottom.

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Assemble all the ingredients

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Lay a thin chicken breast on a plate and put a tablespoon of stuffing on top

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Roll it up and place in the baking dish

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Continue until all is used up

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Mix the soup with the milk and pour over the top spreading to cover all

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Bake at 350 degrees for 35 minutes and the chicken is cooked through.

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Open a homemade jar of wonderful cranberry sauce (Cranberry Sauce recipe)  or you can use store bought

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And dinner is served!

1 package thin style chicken breasts

1 box stuffing (or you can make your own)

1 can cream of chicken, celery, or mushroom soup

1/2 cup milk

Lay out the chicken breasts and place a heaping tablespoon of stuffing on each.  Roll and place in baking dish.  Mix soup and milk in a bowl and pour over chicken.  Cover and bake at 350 degrees for 35 minutes or until chicken is cooked through.

Enjoy!

Goat Cheese and Sun-Dried Tomato Pasta

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I think goat cheese makes all things better.  I could probably eat it in my breakfast cereal and like it.  This dish is SUPER simple and so fantastically delicious.  The creamy goat cheese blends so well with the tartness of the sun-dried tomatoes.  You will be impressed!

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The ingredients are simple.

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Preparations could not be much easier.

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Once cooked and goat cheese added it becomes a creamy taste of heaven!

I feel like I always say this but for as simple as this dish is, it’s so impressive you will amaze your family and friends.  This mixture is served in a lot of our local restaurants for triple the price it will cost you to make it for a family of 4.  Give it a try!

Goat Cheese and Sun-Dried Tomato Pasta

4 thin chicken breasts cut into cubes (approximately 2 cups)

½ jar sun-dried tomatoes chopped finely (and ½ the oil and seasonings from in the jar)

Goat cheese crumbles (measure to your taste per dish)

5 Tbsp garlic flavored oil or olive oil

3 cloves minced garlic (approximately 2 Tbsp)

1 cup chicken stock or broth

16 oz box of pasta (penne is great for this dish)

Salt/Pepper to taste

Cook pasta according to directions

Heat 3 Tbsp oil and brown and cook the chicken until done

Once cooked add the chicken stock and garlic and bring to a boil

Turn heat off and add the sundried tomatoes with ½ jar of the oil and seasoning and 2 Tbsp garlic/olive oil stirring immediately to heat through

Serve over pasta and top with crumbled goat cheese

TIPS:

Stir the goat cheese immediately after putting on the pasta and it will melt and make the pasta creamy

You can also add chopped kale or spinach to this dish wilting it with the chicken stock.

Chinese Chicken

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I am a total addict for Chinese, Thai, and Indian food.  I LOVE it and would love to make it more for my family.  However they are not as crazy about it as I am so I have to sneak it into their diets when I can.

Tonight’s entree was what my kids call Chinese chicken.  You can see how I make it on my Facebook page and more pictures here:  Chinese Chicken

It’s a great fix for my addiction while keeping my family happy 🙂

Chicken Picatta

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This is another one of those easy impressive dishes done in less than 30 minutes.  It’s fool proof meaning you can change or add things and it always turns out great.

Capers are key in Picatta.  If you are not familiar with capers they are a pickled flower bud before it flowers.  It is then brined and stored.  They taste very close to a green olive but a bit saltier.  I LOVE them in this dish as they add just enough salty sourness to the buttery sauce.

Here are the super easy directions with pictures and the recipe will be at the end.

ingredients oil chicken

Assemble the ingredients.  Heat the oil in a large frying pan and add the thin chicken breasts.

browning browned done

Brown them until cooked through. Remove and stack on top of each other and cover tightly with foil to keep them warm.

pasta

Cook the pasta according to the directions.  I like to use a thin pasta like Angel Hair but tonight I only had Fettucine noodles and they work just as well.

bits stock stock scrape

The frying pan will look like this after you remove the chicken.  Pour in the chicken stock and scrape all those yummy bits from the pan as they help flavor your sauce.

butter butter bits

Add the butter and melt it into the sauce stirring.  Add the rest of the ingredients and capers.  Let simmer for about 3 minutes.

Drain pasta and serve a chicken breast on top with the sauce spooned over the pasta.

cranberry sauce steamed veggies

Serve with some homemade cranberry sauce and a few steamed vegetables.

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Dinner is served!  There won’t be a scrap left on the plate!!

Here are the EASY directions:

5-6 thin boneless chicken breasts (or regular pounded thin)

Approx. 5 tablespoons garlic flavored olive oil (or regular)

4 Tablespoons butter

1 cup chicken broth

2-3 tablespoon lemon juice (one lemon juiced)

1 teaspoon dried parsley

1 teaspoon dried basil

1/4 teaspoon dried oregano

sprinkle salt/pepper

2 Tablespoons capers (more or less to your taste or add them separately on each dish)

1 box angel hair pasta (or any pasta of choice)

Heat oil in skillet

Place chicken in and cook through (about 4 minutes per side if thin)

Remove and cover with tin foil when done

Add broth to skillet and use spatula to scrap all the browned bits from skillet

Heat through and add butter stirring until melted

Add the remaining ingredients

Add capers and simmer about 3 minutes and add chicken broth and remaining ingredients.

Cook approximately 5 minutes while cooking angel hair pasta (you can add more broth if it cooks down too much)

Immediately serve pasta with chicken on top and spoonful of sauce from skillet

Season with salt/pepper (you can add parmesan cheese also)

Roasted Chicken

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I know I have said it before but when your local store has a sale on whole chickens you should always buy a few.  This was a six pound chicken that I paid under $6.00 for.   I bought 3 more to store in the freezer.

I slow roasted this chicken today and this will be 3 meals for our family.  The first was roasted chicken with all the “fixins”.  I shredded the dark meat to make chicken pot pie later and diced the rest of the meat left over to make chicken soup with.

Here is how I like to roast our chicken.  It always comes out juicy and full of flavor!

1 Whole chicken

Carrots (3 whole chopped or organic baby carrots)

1 onion

3 chicken bouillon cubes

1/2 tsp. garlic powder

1 cup water

For Gravy

1 heaping Tablespoon cornstarch

3 Tablespoons water

Juice from pan

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Wash the chicken first

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Lay the carrots and onion on the bottom of the pan with all the seasonings and cubes

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Place the chicken on top and add the water.  You can sprinkle salt and pepper on the chicken.  Cover and if slow cooking cook at 200 degrees for 7 hours.  Remove the cover and turn heat up to 350 and bake until the skin browns (about 25-35 minutes).  If you are not slow cooking, bake this at 350 degrees for an hour and remove cover and bake until skin is browned and juices run clear (about 35 – 45 minutes more)

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It should look like the above picture and this is what will be in the pan when you remove it.

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Drain the juice into a pot.  You can use a fine strainer but I don’t care about little bits in the gravy so I use a spoon to hold the veggies and bits in and pour the juice right into the pot.

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Using a small glass or cup mix 1 heaping Tablespoon cornstarch in 3 Tablespoons water

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Bring the juice to a boil and add the cornstarch mixture stirring slowly until thickened.  Your wonderful gravy is done

Cook the sides you are serving and open a jar or can if you don’t make your own of cranberry sauce.

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Dinner number 1 is served and boy was it good!!

 

 

 

 

 

Crockpot Buffalo Chicken Wings

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We went to a meat raffle in the beginning of the year.  A meat raffle is like a basket raffle except with packages of meat from a  local butcher in our area.  There were many wonderful packages to try and win and I entered all of the good ones such as 5 lb pork roast, 8 lb ham, 14 lb turkey, 2 lbs shrimp/2 lbs bacon, and so on.  For some reason the man of the house put a ticket in a package that contained 3 lbs of chicken wings/3 lbs of chicken fingers.  Guess what we won…yes these are the wings.

I do not own a deep fryer.  I rarely ever fry anything and was at a loss as to what I was going to do with these wings.  I’ve tried oven baked before and they just are not what I like.  So I was very happy to see a recipe from another one of my favorite facebook pages, The Slow Roasted Italian.  She posted a recipe for crockpot Buffalo style chicken wings. (Recipe here).   Now that is right up my alley!!

So today while making another 8 jars of dilly beans and dill pickles, I quickly threw together this recipe and started up the crockpot.

When I removed them after 6 hours they were so tender the meat was almost falling off the bone.  I broiled them to crisp them up and coated them in a medium spiced hot sauce.  Needless to say they were a huge hit and so good with some farm fresh corn on the cob.

Below are my pictures of the process and you can find the recipe from the Slow Roasted Italian here.

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