Braised Chicken and Black Pepper Dumplings


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Ingredients

Soup

  • 1 (3-pound) chicken
  • 2 bay leaves
  • 3 garlic cloves
  • 2 ribs of celery, diced
  • 1 Large yellow onion, peeled and cut in quarters
  • 16 Cups water
  • 2 Tablespoons Louisiana Hot sauce
  • 3 Tanlespooms Worcestershire
  • Salt and pepper to taste
  • 1/2 Cup heavy cream

Dumplings

  • 2 cups Bisquick Mix
  • 2/3 Cups milk
  • 1 Tablespoon ground black pepper
  • 4 dashes Louisiana Hot sauce

Preparation

  1. Combine all the soup ingredients except for the cream and simmer for 1 1/2 hours.
  2. Remove the chicken and pull the meat from the bones. Reserve for later.
  3. Strain the stock into another stock pot and bring to a simmer. Add the cream and season.
  4. In a bowl combine all the ingredients for the dumplings and mix together.
  5. While the soup is simmering take a soup spoon and slowly drop spoonfuls of the dumpling mix into the soup.
  6. Poach the dumplings until cooked through.
  7. Add the pulled chicken back into the soup and season one last time.
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Thai Peanut Chicken and Ramen Noodle Soup


thai peanut chicken and ramen noodle soup
The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.

Ingredients

  • 2 tablespoons peanut oil
  • 1 pound chicken thighs or breast or a mix sliced (or left whole if using the crockpot)
  • 1 teaspoon fresh ginger grated (you may add more to your liking)
  • 1 cloves garlic minced or grated
  • 1 sweet potato chopped (skin removed if desired)
  • 2 red peppers thinly sliced
  • 12 ounces cremini mushrooms sliced
  • 1/4 cup thai red curry paste
  • 2 teaspoons smoked paprika
  • 1 ounce can coconut milk
  • 4 cups low-sodium chicken broth
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons fish sauce
  • 1/2 cup creamy peanut butter
  • 1 lime juiced
  • 2 tablespoons brown sugar
  • 4 packages Ramen noodle soup seasoning packets discarded (you may also just use your favorite pasta)
  • chopped peanuts for serving
  • chopped cilantro for serving

Procedure

To make this on the Stove

  1. Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken.
  2. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cookedI through. Carefully remove the chicken from the pot.
  3. Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers.
  4. Cover and cook 8-10 minutes or until the sweet potato is tender.
  5. Add the mushroom and cook 5 more minutes.
  6. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
  7. In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
  8. Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar.
  9. Stir until the peanut butter has been fully incorporated into the soup.
  10. Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
  11. Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.

To make this in the crockpot

  1. Add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl.
  2. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
  3. During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes).
  4. Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts

Creamy Tuscan Garlic Chicken


Creamy Tuscan Garlic Chicken
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup parmesan cheese
  • 1 cup spinach, chopped
  • 1/2 cup sun dried tomatoes

Procedure

  1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
  3. Whisk over medium high heat until it starts to thicken.
  4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
  5. Add the chicken back to the pan and serve over pasta if desired.

Cook’s Notes

  • If you are serving over pasta and like it saucy, definitely double the sauce.

Chicken & Bacon Ranch Crescents


CHICKEN & BACON RANCH CRESCENTS

Ingredients

  • 2 (8 ounce) cans Pillsbury crescent rolls
  • 16 thin slices of chicken ( I used deli-sliced chicken) or 1 small chicken breast, cooked and cubed
  • 16 slices cooked bacon
  • 8 pieces mozzarella string cheese, cut in half
  • 1/2 cup prepared ranch dressing

img_0145Preparation

  1. Preheat oven to 375 degrees F. Remove the crescent rolls from the can. Separate at perforations and place crescent triangles onto two cookie sheets. 8 per sheet.
  2. Layer one slice of chicken onto the crescent dough. Spread 1 Tablespoon of ranch dressing over the chicken. Then top with one slice of bacon, one half piece of cheese. Starting with the wide end, carefully roll up towards the point. Repeat.
  3. Bake for 18-20 minutes, or until golden brown. Let stand 5 minutes before serving. Serve with extra ranch dressing for dipping, if desired.

Chicken Bacon Ranch Flatbread Pizza


Chicken Bacon Ranch Flatbread Pizza

Ingredients

  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil

Instructions

  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

BBQ Chicken Stuffed Bread


BBQ Chicken Stuffed Bread

Ingredients

  • 3 cups  shredded chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/4 of a red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 3/4 cup barbecue sauce, divided
  • 1 baguette crusty bread

Preparation

  1. To a large mixing bowl, add chicken, 1 1/4 cups mozzarella cheese, onion, cilantro, and 1/2 cup of barbecue sauce. Stir well to combine. Add a tiny bit more barbecue sauce if the mixture seems too dry.
  2. Cut the top edge of the bread loaf off and hollow out 1 1/2 inches deep to create a well for the filling.
  3. Spoon the BBQ chicken mixture into the loaf.
  4. Sprinkle with the remaining 1/4 cup mozzarella cheese.
  5. Drizzle with remaining BBQ sauce.
  6. Place on a baking tray and bake at 325 F degrees for about 20 minutes or until warmed through.

Cook’s Notes

 

BBQ Pizza Pasta Bake


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Ingredients

  • 1 pound pasta (short cut noodle)
  • 4 baked chicken breasts (from the grocery store)
  • 1 cup ricotta cheese
  • 1 cup BBQ sauce
  • 1 small red onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepepr
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup scallions, sliced

Preparation

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of cold water to a boil, season liberally with salt and drop in the pasta.
  3. Cook until almost done, not all the way, since it’s going to continue to cook in the oven. Drain and return to pot.
  4. Combine the pasta with the ricotta, BBQ sauce, red onion, salt, pepper, and half of the mozzarella.
  5. Transfer to a 9×13 inch baking dish and top with the remaining cheese and bake for about 20 to 25 minutes or until bubbly and golden brown.
  6. Top with scallions and serve immediately.