Chicken

Chicken Pot Pie

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Boy….the memories. My mother used to make this recipe for me when I was little. I don’t make it nearly enough. However, it’s one of those recipes, I really have to be in the mood for. That was tonight. There’s something about the tangy buttermilk in the dough that just brings this recipe together so perfect. Enjoy it ya’ll.

1 cup buttermilk

1 cup self rising flour

1 stick butter

2 cups chicken broth

3-4 pieces Chicken breasts

cream of chicken soup

3 carrots, cut into pieces

8 oz frozen peas

3 potatoes, cubed

Boil chicken until done. Cook carrots, peas, and potatoes until tender, but firm.  In a glass baking dish put the soup, and chicken broth in. Add veggies and diced chicken. Add salt and pepper. In a separate bowl, add flour, milk, and butter. Mix. Then pour over the mixture. Bake at 350 degrees until browned.

NOTE: IF the mix doesn’t have enough liquid in it, add a little more. Generally, I like to see it almost covering the veggies and chicken.

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Soups and Stews, Uncategorized

Chicken Noodle Soup

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It’s not just for when you’re sick, or even when you’re blue. It’s truly good any time of the year.  I make this every once in a while.  It’s one of my mom’s favorite, so whenever I make it, I know she’s going to want some, so I always set her some aside. There are even times when she asks me to  make it for her. Of course I do. Try this recipe, it’s super simple and easy to make…Doesn’t have a lot of ingredients. Best of all, it’s super filling.

4 cups chicken broth

2 cups water

2 chicken breasts

1 carrot, shredded

1 celery stalk, thin sliced

1 garlic clove, minced

1/2 teaspoon parsley

1 1/2 cups of egg noodles OR 1 small box of spaghetti noodles OR 1/3 cup rice

(Pictured is spaghetti noodles)

Bake, or boil chicken. Boil broth and water. Simmer veggies in mixture about 15-20 minutes.  Shred and add chicken. Add noodles. Cook until noodles are finished cooking.

 

Chicken, Uncategorized

Orange Chicken

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One little fact about my life is I used to live at Fort Leonard Wood, MO. We ate some of the best food here; Chinese, Mexican, American. Unfortunately, moving to NC we lost the yummy Chinese food. We’ve yet to find a great Chinese restaurant around here. I decided to research all kinds of recipes and just make my own. Here’s the recipe I came up with.

1/4 Cup BBQ sauce (sometimes you may need a little more depending on your taste)

1/4 Cup of Orange Marmalade

1 Tablespoon Ginger, minced

1 Tablespoon Garlic, minced

2 Tablespoons soy sauce

dash of pepper

pinch of red pepper flakes

cornstarch

3 Chicken breasts

Cut Chicken into bite size pieces. Coat with cornstarch and set aside. In a sauce pan add all other ingredients and simmer on low. Meanwhile, fry chicken in a deep fryer or pan fry it in a few tablespoons of oil. Set aside until all chicken is cooked. Once chicken is cooked, add all into the pan without oil in it. start adding the sauce a little at a time to coat. Serve. ENJOY!

Chicken, Uncategorized

Chicken and Dirty Rice

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I love chicken and rice. This is one of my favorite meals. It’s very tender chicken. I usually use chicken breasts for mine. You just have to be careful that it doesn’t dry out. It’s been a crazy whirlwind of a month for us here. I’ve noticed I’ve been wanting more and more comfort foods. I hope you enjoy this as much as I do!

Marinade:

1 teaspoon salt

1 teaspoon garlic powder

1 1/2 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon dried minced onion

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/4 teaspoon red pepper flakes

1 teaspoon lemon juice

enough olive oil to make a paste

Remaining ingriedents:

2 tablespoons olive oil

1 link of smoked sausage cut into 1/4 inch slices

4 chicken thighs, breasts, etc

1 medium yellow diced onion

1 jalapeno pepper or green pepper for milder

2 celery stalks, diced

1/4 teaspoon cayenne pepper

pinch of red pepper flakes

salt and pepper, to taste

1 cup of dry long grain rice

2 1/4 cups chicken stock or broth

combine the marinade ingredients in a small mixing bowl. Add chicken and turn to coat. Set aside.

preheat oven to 350 degrees.

add drizzle of olive oil to a Dutch oven and heat over med-high heat. brown the sausage on both sides and transfer to a plate. add chicken and sear for 2-3 minutes.

transfer chicken to a plate with the sausage and use a paper towel to wipe out any black bits from the pan. lower heat to medium low and add the chopped onion, pepper, and celery. sauté for 2-3 minutes. or until soft. add cayenne, red pepper flakes and salt and pepper and stir. add rice and chicken stock. Stir. Let simmer for 1 minute. Add chicken and sausage on top and pour in juices that were left on the plate return to a simmer and cover. bake at 350 degrees for 35 minutes  covered. Remove cover and bake about 5-10 minutes or until the liquid is absorbed.

Soups and Stews, Uncategorized

Sausage and White Bean Soup

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Today is a little sad for me. Sometimes we need some good ol’ comfort food to just warm our souls. See….a piece of my heart was broken last month. I feel like a piece of my soul was forever taken. My oldest, who is not biologically mine, left. He moved back to Florida to be with his father. I’m happy for him, but sad at the same time. I think a lot of things have now forever been changed. I do think that it’s for the best, but it doesn’t fix my broken heart. Anyway, I decided I needed a little TLC. What better way to cheer yourself up than to have a big bowl of comfort and just focus on yourself for an evening?

1 Tablespoon olive oil

12.8 oz thin sliced smoked sausage

3 garlic cloves

1 diced onion

3 carrots, peeled and diced

2 celery stalks, diced

30 oz canned great northern beans, drained and rinsed

1/2 teaspoon dry oregano

2 bay leaves

4 cups chicken broth

2 cups water

salt and pepper

3 cups baby spinach

Heat olive oil in skillet. add sausage and cook until lightly browned. place sausage, garlic, onions, carrots, celery, beans, oregano, and bay leaves into a pot. Stir in chicken broth and 2 cups of water. Season with salt and pepper. cook in the crockpot for 7-8 hours on low, or 3-4 hours on high. On the stove top simmer for an hour. When done add in spinach to wilt.

Chicken

Chicken and Rice Parmesan

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We found this recipe. I have no idea where or how long ago. What I do remember though, is that we wrote it on a piece of paper and stuck it in a notebook. For the longest time I never made it. Suddenly one day I decided that it was time to try it. I sat there and wondered, why in the world did I never make it before? It’s amazing. My family gobbled it up. There was nothing left! I was happy about this, but sad too. Only because I didn’t get to have it for lunch the next day.

1 tablespoon olive oil

1/2 cup chopped onion

1 1/2 teaspoon minced garlic

1/2 teaspoon thyme

1 lb chicken

1/2 cup white cooking wine

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups uncooked rice

1 cup chicken broth

3/4 cup parmesan cheese

3 tablespoons dried parsley OR 1/4 cup chopped fresh parsley

Heat oil in a frying pan, add Onion and thyme. Add garlic. Sauté until cooked. Add Chicken. Brown Chicken. Add white wine. Add salt. Add pepper. Cook until almost all of the liquid is gone. Add rice. Add Chicken broth. Stir well.  Cover! Cook til rice is cooked. Add parsley. Add parmesan.

Chicken

All Purpose Marinade

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I love chicken. It’s my second favorite love. I love my grill too. What I love about this recipe is it’s sweet, it’s tangy, it’s salty, it just blends well. I invited a cub scout parent over once while he was having a rough time after a separation. We were just trying to be nice. Now every time I see this fellow, he says…About that chicken! LOL

1 cup of vegetable oil or olive oil

3/4 cup soy sauce

1/3 Cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup prepared mustard

1 tablespoon black pepper

2 large garlic cloves

Chicken, Beef, or Pork. You could possibly use another meat, but I’ve not tried it.

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Add all ingredients together.

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Mix!

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Marinade 8-24 hours. Grill or bake