Classic Chicken and Dumplings

Classic Chicken and Dumplings
Original recipe by Real Simple

This is a great and easy meal to make on a winters day. The original recipe called for 10 cups of water. I used 8 cups of low sodium chicken broth and 2 cups of water instead. I also ended up adding more salt and pepper than what the recipe directed.  

Ingredients:

1 tablespoon olive oil
6 bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt and black pepper
4 stalks celery, chopped
4 carrots, chopped
2 onions, chopped
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
2 cloves garlic, chopped
2 bay leaves
10 cups water
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
3/4 cup buttermilk
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving

Directions:

Heat the oil in a large pot or dutch oven over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.

Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves and 10 cups water.  Bring to a simmer and cook until chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate.  Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).

Whisk together 1/2 cup of the flour, 2 cups of the cooking liquid, and 1/4 teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.

Make the dumplings: Whisk together the remaining 2 cups flour, the baking powder, baking soda, and 1/4 teaspoon each salt and pepper in a medium bowl. Stir in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.

Spanish Chicken and Rice

Spanish Chicken and Rice

This easy to put together meal tastes great! You can also serve the Spanish chicken and rice with flour tortillas and hot sauce!

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions:

Prep: 40 minutes

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir in the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with parsley.  Serve with the olives, if desired.

Calories:  442
Makes 4 servings

Chicken Parmesan

Chicken Parmesan
Recipe submitted by Patricia Gaimari-Robinson & Graham Gaimari 
Original recipe by Tyler Florence & FoodNetwork.com

Don't forget the Italian dinner music, salad, bread and the Italian wine!

Ingredients:

1/4 cup extra-virgin olive oil, plus 3 tablespoons
2 garlic cloves, minced
2 bay leaves
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
pinch sugar
kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions:

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add some hand-torn basil.  Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line.  Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap or wax paper over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.  Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.  In a wide bowl, combine the eggs and water, beat until frothy.  Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil.  Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

4 servings.

Looks delicious Graham Gaimari

Recipe submitted by Patricia Gaimari-Robinson

Chicken Cacciatore

Chicken Cacciatore

Cacciatore means "hunter" in Italian.  In cuisine, alla cacciatora refers to a meal prepared "hunter style" with onions, herbs, tomatoes, bell peppers, and wine.

Ingredients:

8 (6 oz) boneless chicken pieces
Salt and pepper
1 1/2 teaspoon olive oil, or more if needed
1 medium onion, chopped
3 Portobello mushrooms caps, sliced and cubed
4 minced garlic cloves
1 1/2 tablespoons flour, or more if needed
1 1/2 cups red wine
1 (28 oz) can diced tomatoes
1 large red bell pepper, chopped
1/2 cup chicken broth
1 1/2 teaspoon oregano

1 pound spaghetti
Parmesan cheese
Parsley for garnish

Directions:

Sprinkle the chicken pieces with salt and pepper.

Cover chicken pieces in flour to coat lightly.

In a large saute pan, heat the oil over medium heat and add the chicken pieces to the pan and saute until golden, for about 8 minutes on each side.  If the chicken does not fit in the pan, saute in batches.  Once chicken is saute, set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 8 minutes.  Season with salt and pepper.

Add the red wine and mushrooms and simmer until wine is reduced by half, or about 4 minutes.

Add the tomatoes with juice, chicken broth and oregano.

Add the chicken pieces to the pan and coat in the sauce, bring to simmer.  Continue simmering over medium-low heat until the chicken is cooked, about 35 to 40 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook, stirring occasionally to prevent from sticking, until al dente.

To serve, mound the pasta on a plate or pasta bowl and arrange the chicken pieces and sauce on top. Sprinkle with Parmesan cheese.

Garnish with parsley and serve with salad and bread.

Sausage and Kale Soup

Sausage and Kale Soup
Recipe by Martha Stewart

Ingredients:

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 bunch kale (12 ounces), stemmed and shredded
12 ounces smoked chicken sausage, cut into 1/2-inch half moons.

Directions:

In a large pot (6 to 8 quarts), heat oil over medium.  Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook until fragrant, 1 minute.  Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.

In a blender, puree half the soup.  Return to pot; add kale and sausage.  Simmer until kale is wilted, 10 to 15 minutes.

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Recipe by Allrecipes.com

Ingredients:

1 (16 oz) jar salsa
1 (1.25) package dry taco seasoning mix
1 limes, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

flour tortillas
shredded lettuce
diced tomatoes
mild cheddar cheese, shredded
chopped olives
sour cream

Directions:

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.

Add the chicken breasts, and stir to coat with the salsa mixture.

Cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours.  If desired, set cooker to low and cook 6 to 8 hours.

Shred chicken with forks to serve.

Place all side ingredients (diced tomatoes, sour cream, etc) in separate bowls and serve with black beans and Spanish rice.

Chicken Marsala with Gorgonzola

Chicken Marsala with Gorgonzola
Recipe by Jill Anderson

Ingredients:

4 boneless, skinless chicken breast halves
1/2 teaspoon + 1/8 teaspoon salt, divided
1/4 teaspoon black pepper
3 tablespoons olive oil, divided
2 large portobello mushrooms, diced
2 garlic cloves, minced
1 cup Marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

Directions:

Pound chicken breast halves to 1/2-inch thickness.

Sprinkle the chicken with 1/4 teaspoon salt and black pepper.

In a skillet, cook the chicken in 2 tablespoons olive oil over medium-heat for 6 to 8 minutes on each side, or until a thermometer reads 170 degrees.  Remove chicken and keep warm.

In the same skillet, saute the sliced mushrooms until tender with the remaining olive oil.

Add the minced garlic and cook for 1 minute.  Add the Marsala wine, and stir to loosen browned bits from the pan.  Bring to a boil and cook until liquid is reduced by a third.

Stir in the heavy whipping cream and remaining salt.  Return to a boil and cook until slightly thickened.

Return the chicken to the pan, and add 1/3 cup Gorgonzola cheese.  Cook until the cheese has melted.  Sprinkle with the remaining Gorgonzola cheese.

Garnish with parsley.

Monterey Chicken

Monterey Chicken

Ingredients:

4 - 6 boneless, skinless chicken breasts, thawed
Salt and Pepper
1 cup "Best-Ever Barbecue Sauce"  (recipe below)
10 pieces bacon, cooked
1 1/2 cups Monterey Jack cheese and cheddar cheese mixture, shredded
Fresh diced tomatoes
Diced green onions

Best-Ever Barbecue Sauce recipe
http://crowdedkitchen509.blogspot.com/2012/09/best-ever-barbecue-sauce.html

Directions:

Pound the chicken breasts to 1/2-inch thickness.  Season with salt and pepper.

Using an outdoor grill, cook the chicken on medium-low heat for 6 to 7 minutes on each side, or until fully cooked.

Transfer the grilled chicken to a large baking sheet lined with aluminum foil.

Spread 2 to 3 tablespoons of "Best-Ever Barbecue Sauce" over each chicken breast.

Top each chicken breast with 2 slices of bacon and shredded cheese mixture.

Place the baking sheet in the oven broiler, and broil until the cheese has melted.

Top with diced tomatoes and green onions.

Serve immediately.

Chicken Enchilada Casserole

 

Chicken Enchilada Casserole
Recipe submitted by Sadie Shields

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garlic, minced

4 cups shredded, COOKED CHICKEN
1 can (14.5 oz) whole tomatoes, undrained and cut-up
1 can (15 oz) tomato sauce
2 packages (8 oz) Red Chile Enchilada Sauce
1 can (4 oz) green chilies *optional
Chopped parsley, divided

1 dozen corn tortillas
1 can (6 oz) ripe black olives, drained and chopped
2 to 3 cups shredded Monterey Jack cheese, or Mexican cheese blend

Sour Cream
Salsa

Directions:

In a large skillet, heat oil and saute onion and garlic. 

Add chicken, tomatoes, tomato sauce, Enchilada sauce, chilies and parsley; mix well.

Bring to a boil over medium-heat heat; reduce heat to low and simmer, uncovered for 15 minutes.

In a 13x9x2-inch baking dish, place 4 tortillas. 

Pour 1/3 of chicken mixture on tortillas, spreading evenly.  Layer with 1/3 of olives and cheese.

Repeat layers 2 times, ending with cheese and chopped parsley.

Bake, uncovered at 350 degrees for 30 to 40 minutes.

Serve with sour cream, salsa, Spanish rice and a green salad.

6 to 8 servings

Crock Pot Merlot Chicken

 

Crock Pot Merlot Chicken

Ingredients:

2 1/2 to 3 lbs. boneless, skinless chicken pieces
3 (6 oz) sliced fresh mushrooms
2 large onions, chopped
3 teaspoons garlic, minced
3/4 cup chicken broth, low sodium
1 (6 oz) can tomato paste
1/4 cup Merlot
2 tablespoons quick cooking tapioca
1 1/2 teaspoons dried basil
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

1 lb. Fettuccini noodles, cooked
Parmesan cheese, grated

Directions:

Step 1

Rinse the boneless, skinless chicken pieces.

Step 2

Place the onions, mushrooms, and minced garlic in slow cooker. 

Second, lay the chicken pieces on top of the above ingredients.

Step 3

In a medium bowl, combine the chicken broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper.  Pour mixture over the chicken pieces.

Step 4

Cook on low for 7 to 8 hours, or high for 4 to 5 hours.

Serve the Merlot chicken over cooked fettuccini noodles.   Sprinkle with Parmesan cheese.

Grilled Cajun Ranch Chicken Pasta

Grilled Cajun Ranch Chicken Pasta
Original recipe from www.plainchicken.com

Ingredients:

Chicken Marinade

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste

4 skinless, boneless chicken breast halves

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, Cajun seasoning, salt, lemon juice, white vinegar, pepper, and sugar.  Let stand for 5 minutes. 

Pound chicken breast to 1/4-inch thickness. 

Place chicken in the gallon size ziplock bag, and stir to coat with the marinade.  CLOSE ZIPLOCK BAG AND REFRIGERATE FOR AT LEAST 2 HOURS (THE LONGER THE BETTER). 

Preheat the grill for medium-high heat.  Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.  Slice and serve over pasta.

Pasta

16 ounce penne pasta
2 1/2 cups heavy whipping cream
3 cloves garlic, crushed
1 tablespoon pepper
2 teaspoons Cajun seasoning
1/4 cup butter
1/2 cup Parmesan cheese, shredded

Cook pasta according to package directions.  Drain, set aside.

In a saucepan, melt butter, add garlic, whipping cream, Cajun seasoning, pepper, and Parmesan cheese.  Whisk together on low heat for 5 to 6 minutes.

In a large bowl, pour over cooked, drained pasta.

Top with sliced Cajun ranch chicken and sprinkle a little bit more shredded Parmesan cheese on top.

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms 

Ingredients:

1/2 cup flour
1    teaspoon freshly ground pepper
4    skinless, boneless chicken breast halves
5    tablespoons butter, divided
2    tablespoons olive oil
1    cup onions, chopped
3    garlic cloves, chopped
1/2 pound mushrooms, sliced
3/4 cup dry Marsala
1    cup chicken stock
      Salt and pepper to taste

Directions:

Pound chicken breast halves to 1/2-inch thickness.

Mix flour and pepper in a swallow dish.  Dredge chicken in flour mixture to coat; shake off excess.

In a large frying pan, heat 3 tablespoons of the butter in olive oil over medium heat.  Add chicken and cook until lightly brown, about 3 to 4 minutes a side. 

Remove and keep warm. 

Add onion and garlic and saute until onion is tender, about 3 to 4 minutes.  Add mushrooms and cook until they are lightly browned, 3 to 5 minutes.

Return the chicken pieces to pan, stir in Marsala and chicken stock.  Bring to boil, reduce heat, and simmer until liquid reduces by one-third.  Whisk in remaining butter.  Season with salt and additional pepper to taste. 

Serve chicken over buttered fettuccini pasta.

Serves 4

The Absolute Best Finger-Licking Southern Fried Chicken Ever!

The Absolute Best Finger-Licking
Southern Fried Chicken Ever!

Ingredients:

One 3 1/2 pound chicken, cut into eights
1 1/2 teaspoon salt
1 1/4 teaspoons freshly ground black pepper, divided
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1 cup vegetable oil

Directions:

Step 1

Rinse the chicken and pat dry.  In a small bowl, combine the salt, 1 teaspoon of the black pepper, and the garlic powder. 

Sprinkle mixture over chicken.  Flip chicken pieces and sprinkle other side too.   Let stand at least 20 minutes, or better yet, overnight in the refrigerator.

Step 2

Place the flour, the remaining 1/4 teaspoon black pepper and paprika into a plastic bag.  Add the seasoned chicken and shake until each piece is covered with the flour.

Step 3

In a large skillet, heat the oil over high heat until it bubbles when a little flour is sprinkled in.  Add the chicken pieces and reduce the heat to medium.  Cook for 8 to 10 minutes or until the chicken is nicely browned on the bottom.  Turn the chicken pieces and cook on the other side for another 8 to 10 mintues. 

Remove from the skillet and drain on paper towels before serving.

Makes 4 servings.

Chicken Florentine

Chicken Florentine

What does Florentine mean in cooking?

Although the term "Florentine" can be interpreted as the cooking style of Florence, Italy, in modern parlance it has come to mean cuisine that includes spinach as an ingredient. .

Ingredients:

4 boneless chicken breasts
1/2 cup flour
2 eggs
8 ounces fresh spinach
6 tablespoons butter
3 tablespoons olive oil
salt and pepper
shredded mozzarella cheese

3 cups prepared "All Time Favorite Tomato Sauce"  (see recipe post)
 http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Rinse the spinach in water and dry.

Coarsely chop the spinach, and place in a medium saucepan with 2 tablespoons of butter.  Cook the spinach until wilted.  Remove from heat and season with salt and pepper.

Pound the chicken breasts until an even thickness of 3/4-inches.  Beat the 2 eggs and place in bowl.  Season the flour with salt and pepper and place in another bowl.  Dredge the chicken breasts in the egg mixture, and then dredge the chicken pieces in flour mixture until coated.

In a large frying pan, add 2 tablespoons of olive oil and melt the remaining butter.  Cook the chicken breasts on medium-high heat until brown on each side, about 4 minutes per side.

Remove from heat and top each piece of chicken with the reserved spinach, dividing evenly.

Sprinkle shredded mozzarella cheese on each chicken breast. 

Carefully pour the prepared tomato sauce into the frying pan.  BE CAREFUL NOT TO COVER THE CHICKEN BREASTS.

Cook uncovered over medium heat until bubbling, and then reduce heat and simmer for 12 to 15 minutes.

Serves 4 - 6