charisstoma

http://urbanretrorecipes.com/grandma-miller-made-every-family-reunion/2/

Homemade Chicken and Dumplings – It’s Easy. Really.

Ingredients

3 cups cooked chicken
6-8 cups chicken broth
carrots - diced
onions - sliced
celery - diced
Potatoes?
Herbs

2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less

Directions

In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x 2″. It’s okay for them not to be exact. Just eye ball it.

Use the floured spatula to put them on a heavily floured plate.

Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Quick Tip: If dumplings are going to be cooked later in the day, layer on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.

Chicken Salad

http://tasteerecipe.com/2015/09/26/its-an-easy-classic-southern-recipe/2/

This chicken salad is great by itself, but if you like, you can serve it over lettuce to make more of a “true” salad, between toasted slices of bread for a great sandwich, or even along with some tortilla chips or slices of toasted baguette as a great, meaty dip. Enjoy!

Ingredients

4 cups of cooked chicken (usually boiled) / or tuna

1 cup celery, minced

½ cup mayonnaise

¼ cup Vlasic sweet pickle relish / or dill

1 teaspoon mustard (I used Grey Poupon Dijon, for a softer flavor.)

1 Best boiled egg, chopped fine.

½ cup onion, minced

¼ teaspoon Morton salt

¼ teaspoon black pepper

1 teaspoon sugar, optional



Instructions:

Chop the chicken and place in a medium size mixing bowl.

Wash celery stalks under cool water, chop very fine. Add to mixing bowl.

Add the chopped onions and sweet pickle relish, then add mayonnaise. You can also add a little sugar if desired.

Add salt and pepper to taste and mix in the mustard. Add the chopped boiled egg.

Stir mixture until well combined, cover and refrigerate for at least one hour prior to serving.

Chicken Parmigiana
https://www.tastemade.com/videos/chicken-parmigiana

Ingredients
2 boneless, skinless chicken breasts
Salt and pepper
2 eggs, beaten
1 cup Italian breadcrumbs
½ cup vegetable oil
1 cup onion, chopped
2 cloves garlic, minced
3 cups tomato sauce
1 sprig basil
½ cup freshly grated Parmesan cheese
4 oz mozzarella cheese
¼ cup fresh parsley, chopped
200g (about ½ lb) thin linguine, cooked



Let's get Cooking...
Pound chicken until ⅓-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in breadcrumbs.

Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.
Preheat oven to 350°F.

Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet.
Sauté chopped onion and garlic until onions are slightly translucent.

Stir in tomato sauce, drop in a sprig of basil and bring to simmer for 10 minutes. Remove the basil.

Place chicken in the sauce. Sprinkle the Parmesan over the chicken and place a round of mozzarella on top of each chicken breast.

Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.

Serve with linguine, and garnish with parsley.

Chicken Pot Pie for Two
From Cook's Country | February/March 2012



To simplify our Chicken Pot Pie for Two, we opted to make two individual pies inside of ramekins. A single boneless, skinless chicken breast was super easy to work with and substantial enough for two pies when combined with the rest of the ingredients. Cooking the chicken right in the sauce imparted layers of flavor and also saved time on cleanup. A little soy sauce added complex flavor that would normally require hours of simmering to achieve. For the crust, we turned to a store-bought option, which we parcooked on a baking sheet to ensure it didn’t collapse into the filling.
SERVES 2

We use two oven safe 12-ounce ramekins or bowls to make this dish. If you don't own any, you can use 14-ounce disposable mini loaf pans, cutting the crust to fit.

INGREDIENTS

1 Pillsbury Just Unroll! Pie Crust
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8-ounce) boneless, skinless chicken breast, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice
INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 rounds of dough about ½ inch larger than mouth of ramekin. Fold under and crimp outer ½ inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.

2. Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery, and ½ teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme, and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.

3. Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.

4. Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juice to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.

5. Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.

RAMEKIN ALTERNATIVE
We use 12-ounce ramekins to make pot pies for two. If you don't own any, you can make our pot pies in 14-ounce disposable mini loaf pans, cutting the crust to fit.

Am hoping that this translates to Tuna Pot Pie which I can not find any more. And honestly I love the doughy crust on the bottom of the pot pie. *whines*


Slow Cooker Chicken Pot Pie




Preparation Time: 10 minutes Total Time: 6 hours, 40 minutes
Serves: 8

Ingredients
4 large boneless, skinless chicken breast, cubed
1 cup carrots, round slices
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 10.5-oz condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough

Directions
1. Put cubed chicken into a greased 6-quart slow cooker, then top with cut vegetables.
2. Pour over chicken soup and milk, then sprinkle in garlic powder, thyme, salt and pepper. Stir to combine well.
3. Cover and cook on high for 5 hours.
4. Add in frozen vegetables. Stir into soup, then cover and cook on high for 1 more hour.
5. Pop open tube of biscuit dough and place biscuits gently on top of soup.
6. Remove slow cooker insert and place uncovered in a preheated oven. Bake per package directions on biscuit dough, or until tops of biscuits are golden brown.

Balsamic Glazed Chicken

http://www.delish.com/cooking/recipe-ideas/recipes/a49138/balsamic-glazed-chicken/
This sweet, tangy chicken is the perfect weeknight dinner.

TOTAL TIME: 0:40PREP: 0:15LEVEL: EASYSERVES: 4

INGREDIENTS
1/2 c. balsamic vinegar
2 tbsp. honey
1 1/2 tbsp. whole-grain mustard
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
2 c. baby red potatoes, halved (quartered if large)
1 tbsp. chopped fresh rosemary
2 tbsp. extra-virgin olive oil
3-4 rosemary sprigs, for skillet

DIRECTIONS
Preheat oven to 425 degrees F.

In a large bowl, combine balsamic, honey, mustard, and garlic and season with salt and pepper. Whisk until combined.

Add chicken thighs and toss until fully coated, then transfer to the fridge to marinate at least 20 minutes and up to 1 hour.

Meanwhile, prep potatoes: In a medium bowl, add potatoes and rosemary and season with salt and pepper. Add 1 tablespoon olive oil and toss until combined. Set aside.

In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes to skillet, nestling them between chicken, and rosemary sprigs.

Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

Egg Rolls With Sweet & Sour Cranberry
Eggroll
Turkey
Mashed potatoes
Stuffing
Wonton wrappers

Sauce
Cranberry gelatin version
Apple cider vinegar
sugar

Redneck Eggrolls (Pulled Pork, sweet sauce, coleslaw, pepper jack cheese)

CROCK POT PINEAPPLE CHICKEN with SWEET POTATOES AND CARROTS



2 pounds boneless skinless chicken breasts
1/3 cup brown sugar
1/4 cup soy sauce
1 cup orange juice
1 cup pineapple juice
1/4 teaspoon ginger
1 teaspoon garlic salt
1 large sweet potato-diced
6 carrots cut up
1 onion-chopped (optional)
1 small can pineapple chunks
optional: water chestnuts, edamame, red bell pepper (diced)


Place cut up carrots, sweet potatoes in bottom of crock pot then add chicken breasts. In a large bowl add, brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt pour over chicken, sweet potatoes and carrots in crock pot.

About one hour before done add the small can of pineapple chunks so they can heat up with rest of food.

Cook on low until chicken is tender maybe 6 hours
High for maybe four depends on your crock pot.

In the picture a chopped up onion was added.
Of course if you want to cut down on the sugar in this you can get no sugar added juices and pineapple chunks.

FB - Melanie Beth Kerwin

Pan Seared Chicken With Balsamic Cream Sauce
By KitchenMistress
http://www.food.com/recipe/pan-seared-chicken-with-balsamic-cream-sauce-484496


TOTAL TIME 40mins PREP 10 MINS COOK 30 MINS SERVINGS 4
This is a low-carb recipe that is absolutely delicious, rich, with so much flavor. I've served it to guests and it is elegant and gets rave reviews every time. Enjoy! Season with love!
Recipe origin: www.peaceloveandlowcarb.com

INGREDIENTS
1 1⁄2lbs chicken breasts, boneless, skinless
1white onion, sliced into thin rings and separated
1lb mushroom, small Bella Mushrooms, halved
1⁄2cup chicken broth
1cup heavy cream
3tablespoons extra virgin olive oil
3tablespoons butter
1⁄2cup parmesan cheese, shaved
3tablespoons balsamic vinegar
salt & pepper
1pinch red pepper flakes(optional)
1⁄4cup fresh parsley, chopped

DIRECTIONS
Season the chicken with salt and pepper and let rest.
In a small skillet, saute onions in the butter until they are golden brown (carmelized).
In a larger skillet with tall sides, heat olive oil and brown the chicken on both sides, but do not cook through. Remove chicken from the pan and set aside.
While the pan is still hot, deglaze with the chicken broth, and use a whisk or spatula to loosen all the browned bits.
Add the heavy cream and the balsamic vinegar to the chicken broth. Add salt and pepper to taste and red pepper flakes (if desired) Whisk through.
Add the mushrooms to the cream sauce and simmer for 10 minutes. Add onions into the sauce.
Place the chicken back into the pan with the sauces, increase heat to medium and saute until chicken is fully cooked and juices run clear.
Remove chicken and add the Parmesan cheese to the sauce. Stir until melted through the sauce.
Plate the chicken, top with sauce, and garnish with fresh parsley. I often serve this chicken over the top of basmati rice.

Better than Takeout Chicken Fried Rice


Prep time 20 mins Cook time 20 mins Total time 40 mins
Author: Alyssa
Serves: 8

Ingredients
1 pound chicken, about 2-3 chicken breasts, cooked and shredded
3 cups cooked rice *
2 Tbs sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 Tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 Tbsp chopped green onions (optional)
pkt Fried Rice powder
scramble egg or two
1 stalk celery minced


Instructions
Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.