Tag: chicken Recipe

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Easy Chicken and Dumplings Recipe

I am normally a huge fan of desserts. Starting any meal with a dessert is truly living. But I live in a world where the reality is we cannot always have our cake and eat it too. So I substitute with some amazing comfort foods that warm my family’s belly’s as well as their hearts; The Chad loved to eat this favorite while growing up on air force bases. It’s a fairly inexpensive and goes the mile type of meal, sure to have plenty of leftovers, and let’s be honest….the leftovers are ALWAYS better the next day.

chicken dumplings4-6 chicken breasts, cooked, diced and or shredded

1 & 1/2 c of Kirkland Organic Mixed vegetables (potatoes, corn, green beans, carrots, celery), I like frozen, you can just toss them in and forget about it.

Organic Chicken broth (generally about 3-4 cups depending on how many people you are feeding)

Cream of Chicken soup is the shortcut way, I like to mix some heavy cream with my homemade Organic Chicken Broth.

Salt and pepper to flavor

1 bay leaf

For the Dumplings:
2 1/2 c Bisquick (I like to scratch bake my biscuits as opposed to using Bisquick, the choice is yours)
2/3 c. milk

In a large pot, dutch oven, crock pot, or Cuisinart Multi-Cooker like mine, simmer chicken, broth, vegetables, until vegetables are tender maybe an hour or more depending on how much flavor you want your vegetables to absorb. I personally slow cook my chicken overnight to have them fall apart and shred on their own into the pot.

Slowly add cream of chicken (or cream) and stir gently ever careful not to boil. Add bay leaf and let simmer for 20 minutes, skim out the leaf before the dumplings. While simmering mix the Bisquick and milk until a dough forms and slowly drop into soup mixture, cover and let cook for 10 minutes or until dough rises like bread and biscuits form. Remove from heat and ladle out into a bowl, serve with butter and pepper.

 

 

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Chicken Herbs de Provence Recipe

How do you make wicked good chicken without over salting, over seasoning, and or losing flavor? Our favorite seasoning for chicken is an Herbs de Provence recipe that is sure to be a favorite, on or off the grill. Some times the best seasoning is the least amount of seasoning. Let me tell you that the barbecue grill is not only the key to fabulous chicken, but it is an energy saver where you are not slaving over a hot stove. Continue reading “Chicken Herbs de Provence Recipe”

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Grilled Chicken Enchiladas Recipe

My husband took my family’s favorite household meal, Mexican food, and put a new spin on our favorite of chicken enchilada’s. I have been making this recipe for years. Our dear family friend Mary Herrera, taught me authentic Mexican cuisine. Salt over the shoulder, a small prayer to God and she won my heart by showing me that cooking is about love and making wonderful food for the ones you love. However my love for culinary adventure has been limited due to my working schedule which does not permit me the opportunity to cook as much. The Chad has been taking over the role as family chef and when we made my recipe,”lazy girls way to make enchilada’s” as Mary called it, I was in heaven, as were the kids.

My husband made “Man-chilada’s” as we called it that night, they were the best grilled chicken enchilada’s anyone could ask for and I hope you enjoy as much as we did that night for dinner.

4 large chicken breasts, slow grilled
Tortillas, small, corn or flour, about 8 0r so
1c. Sour Cream
1 can Cream of Chicken soup
1/2 can of Green Chile Enchilada sauce
2 small cans green chile
2c. shredded Colby Jack cheese (or more if desired)
1/2 c. chopped red onion, black olives (to taste, if desired)

My husband’s beautiful secret is the slow grilling of the chicken in this recipe as well as topping with onions and black olives to really give this dish some zing!

After the chicken is cooked all the way through, shred, and mix together the wet ingredients (sour cream, soup, sauce). Slowly add the chicken to the mixture. Shred the tortillas to cover the bottom of the baking dish. We like the 13×9 baking dish for lots of food to go around. Spread around the tortillas, spread the sauce and chicken mixture creating a layer, add a bit of shredded cheese to the top. Do this again and again, creating layers until all of the sauce and chicken mixture is used. Top finally with tortillas again and cover with cheese. Bake at 350 degrees until all the cheese is melted. Cut and serve. Garnish with chopped cabbage, red onions and black olives.

Enjoy!

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Stuffed Baby Peppers Recipe

baby peppers, sweet peppers, baby bell peppersSo I have become more of an aficionado for the raw and vegetable based meals. Blessed be my love affair for organic, supporting local food co-ops, and VOILA! Fabulous family meals. My last offering with Bountiful Baskets pleasured my palette with an assortment of fragrant and beautiful baby peppers. These baby bell peppers are crunchy, sweet and a wonderful snack. Here is a great recipe for a snack, lunch or dinner option.

Now I have seen these little vitamin C filled cuties all over Costco and the farmer’s market and I see folks purchasing them and I knew a recipe had to exist outside of a Cacciatore. Don’t get me wrong, I love a hearty Italian meal, but the Irish in me screams for rich, filling, sticks to your bones where you didn’t know you had bones meal for very little. Something I have become accustomed to as a single income household is how my strong Irish descent has offered me creative ways of making a lot out of a little. Or maybe that fact that I am a finance guru with a way to dissect the bits and pieces. Oh I digress.

The peppers. The sweet, full of bite, tangy, orange, yellow and red baby peppers. What to do. So I sought out the net to expand my palette of culinary fare. But I did not want an extravagant amount of time exerted to make a delightful dish either as a light main summer meal or lunch time snack. Furthermore, I wanted to utilize my refrigerator and pantry to it’s fullest in order to stretch my ever weakened dollar. And my creation was such:

1-2 dozen baby peppers, washed and seeded

2T. red onions sauteed and caramelized, add more if desired

1 clove of garlic (because I big puffy heart garlic)

2 breasts of chicken (I had some left over in the fridge and wanted to use it up)

3T mayonnaise

1/4 c. Gorgonzola cheese, or to taste

I love cheese. I am a giant mouse stuck in the aura of a Leo so cheese of any sort is a staple in my house, and especially a great form of a blue cheese.

So saute and caramelize the onions and garlic, add them to the mayonnaise in order to maintain the flavor without being overly pungent. Finely dice or shred the chicken, you can substitute canned chicken, but I love grilled chicken, it has a slight smoked taste which is wonderful for this dish. Begin to mix together all the ingredients and to ensure all the chicken is coated with the mayonnaise mixture, then slowly add in the Gorgonzola, continue to stir until all the ingredients are mixed thoroughly. Add small amounts of mayonnaise as needed but I found this was the perfect amount. Then begin to stuff the baby peppers, place in a Tupperware container to chill and serve later, or for a few moments in the oven melt some cheddar cheese over the peppers for a warm delight.

The chicken mixture can be served alone as well, we served all the excess on toasted French bread baguette slices with cheddar cheese as sandwiches and the kids loved them. Bon Appetit!

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Fennel Herb Chicken Recipe

When I was taking part in my CSA this last fall and winter my kids and I had a BLAST picking out all of our foods and figuring out what they were. Honestly I was not introduced to a lot of foods as a child. My mother is a very picky woman as for tastes in foods. She likes asparagus but we were never fed this wonderful delicacy, nor artichokes (which are a personal favorite with drawn butter and capers), nor any family of squash that I can recall offhand, and my list can go on.

But in our CSA basket we received fennel, and I searched for recipes that would be fabulous for my entire family. My search was a failure. So I resorted to the old melon above my shoulders and came up with this FABS meal that your kids, husband, and you will LOVE!

4-5 chicken breasts (boneless, skinless are preferred)
sea salt and fresh ground peppercorn (regular pepper is also fine)
fresh grated lemon zest (the rind of a lemon)
fennel bulb, sliced thinly (reserve stalks to be frozen or used later)
2 T olive oil (or butter)
1/4 c. chicken stock
1 t. corn starch
4 T herb seasoning (I like Frontier Coop, but you can use the Mrs. Dash equivalent)

Wash off chicken and pat try. Cut into bite size chunks, set aside. Mix together all dry spice ingredients, salt, pepper and herb seasoning in a bowl with the corn starch. Add chicken to dry spice mix making sure the chicken is dry to be coated well with the spices.

Add olive oil to med-high pan to sauté sliced fennel and to begin to cook chicken. Quickly toss the fennel for a minute or two and add the chicken. Cook thoroughly and be sure the chicken is completely coated and again cooked through (170 degrees if you use a meat thermometer). Slowly add the chicken stock as a reduction to really boost the citrus bite of the fennel and enhance the flavor of the chicken.

The fennel will have a crisp yet tender taste and flavor, citrus and pepper based taste, the chicken will be tender and juicy.

Serve over a bed of rice or fresh spinach greens.

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Crock Pot Chicken Dumplings Recipe

Are you looking for some great recipes? If so link yours up and find a new one every Monday over at Extraordinary Mothers where my friend Casey hosts Morsel Mondays!

Last week I did some desserts so this week let’s do some favorite dinner recipes, and my favorite, southern or cold weather recipe is Chicken and Dumplings. I actually did my recipe in my Cuisinart Multi-Cooker and it was EASY, no hassle, no fuss. Here are your ingredients:

4-6 chicken breasts, cooked, diced and or shredded
Mixed vegetables (potatoes, corn, green beans, carrots, celery), you can also use a frozen bag of mixed vegetables.

Chicken broth (generally about 3-4 cups depending on how many people you are feeding)

Cream of Chicken soup, or you can use plain cream

Salt and pepper to flavor
1 bay leaf
2 1/2 c. Bisquick (or other baking mix)
2/3 c. milk

In a large pot, crock pot, or Cuisinart Multi-Cooker like mine, simmer chicken, broth, vegetables, until vegetables are tender maybe an hour or more depending on how much flaror you want your vegetables to absorb. Slowly add cream of chicken (or cream) and stir gently ever careful not to boil. Add bay leaf and let simmer for 20 minutes. While simmering mix the Bisquick and milk until a dough forms and slowly drop into soup mixture, cover and let cook for 10 minutes or until dough rises like bread and biscuits form. Remove from heat and ladel out into a bowl, serve with butter and pepper.

For more tasty morsels, visit Extraordinary Mothers.
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