I took my mother's recipe and updated it a bit to make Roasted Chicken & Dumplings... the final product was amazing!
Ingredients:
Chicken:
3-4lbs Chicken Breasts (skin on, bone in)
1 Lemon (sliced)
Fresh thyme and rosemary, destemmed (about 1-2 T. each)
Olive Oil
3-4 cloves of Garlic sliced
Salt & Pepper
Dumplings:
2 c. Flour
1 t. Salt
4 t. Baking Powder
1 T. Thyme, chopped fine
1 T. Shortening (Crisco)
3/4 c. Milk
Stew:
3-4 cups of Chicken Stock (low-sodium)
1 1/2 c frozen chopped Mirapoix Vegetables (celery, carrot, onion), thawed
1 1/2 c frozen Peas, thawed
4 T. Butter
6 T. Flour
1/4 t. Paprika
1/2 c. Cream
Salt & Pepper
Method:
Chicken:
Preheat oven for 375 degrees.
Pat the chicken dry and place in a 9x13 Baking Dish that is coated with Olive Oil or Cooking Spray.
Salt & Pepper the Chicken liberally & Drizzle with Olive Oil, both over and under the skin. Rub the seasonings into the chicken.
Pull up the skin of the chicken and place thyme, rosemary, garlic slices and lemon slices underneath the skin of each chicken. Pull the skin back over the seasons.
Bake Chicken for 1 Hour or until juices run clean.
Set Chicken aside to cool. Once cool, chop the chicken into cubes or shred it.
RESERVE Pan Juices!! (once cooled, skim fat off the top; use store bought chicken stock to supplement to ensure that you hae 4 qts total of stock)
Dumplings:
Sift dry ingredients together. Blend in shortening with a fork until combined. Add milk & mix together.
Stew:
Melt Butter in Dutch Oven.
Saute the Mirapoix veggies in the butter until soft.
Add the Flour and Paprika and stir to create a roux. Cook for at least a minute.
Add reserved Pan Juices and chicken stock gradually to the pot and stir constantly for 2 minutes.
Add peas and reserved chicken to stew. Add Salt & Pepper to taste.
Add spoonfuls of Dumpling Dough and cover for 15 minutes WITHOUT LIFTING the lid.
And Voila!! Roasted Chicken & Dumplings!!
Sunday, January 29, 2012
Tuesday, January 17, 2012
Honey Dill Salmon
My friend Kate gave me this recipe a couple weeks ago - and it really is simple and delicious!! There really aren't measurements as it is more of a method of cooking than anything precise.
Ingredients:
Salmon (I used Sockeye)
Extra Virgin Olive Oil
Salt & Pepper
Honey
Fresh Dill
Method:
Preheat oven to 400 degrees.
Place Salmon on a baking dish lined with foil.
Drizzle Olive Oil lightly over Salmon to coat and season with Salt & Pepper.
Drizzle Honey over Salmon to coat (about 1 T or so) and then season with fresh dill.
Bake in oven for 10 minutes or until done.
Ingredients:
Salmon (I used Sockeye)
Extra Virgin Olive Oil
Salt & Pepper
Honey
Fresh Dill
Method:
Preheat oven to 400 degrees.
Place Salmon on a baking dish lined with foil.
Drizzle Olive Oil lightly over Salmon to coat and season with Salt & Pepper.
Drizzle Honey over Salmon to coat (about 1 T or so) and then season with fresh dill.
Bake in oven for 10 minutes or until done.
Sunday, June 26, 2011
Mediterranean Chicken with Cous-Cous
This recipe is a great option for a quick week-night dinner!
Ingredients:
2 T. Lemon Juice
1 T. EVOO
1 c. Chicken Stock
1 T. Dijon Mustard
1/4 t. dried Oregano
1 clove Garlic, minced
1/4 c Sun-dried Tomatoes
1 1/4 lb. boneless, skinless Chicken Breasts, cut into strips
3 c. Water
1 1/2 c. Cous-Cous
2 T. Goat Cheese
Method:
Combine the first 7 ingredients to create the marinade for the chicken.
Marinate the chicken for at least 2 hours.
Prepare Cous-Cous per the package instructions.
In a medium skilled, cook the chicken with a small amount of marinade for 8 minutes. Set aside.
Add remaining marinade and bring to a full boil.
Top cous-cous with the chicken and sauce. Crumble goat cheese on top.
I think this goes perfect with steamed broccoli!
Ingredients:
2 T. Lemon Juice
1 T. EVOO
1 c. Chicken Stock
1 T. Dijon Mustard
1/4 t. dried Oregano
1 clove Garlic, minced
1/4 c Sun-dried Tomatoes
1 1/4 lb. boneless, skinless Chicken Breasts, cut into strips
3 c. Water
1 1/2 c. Cous-Cous
2 T. Goat Cheese
Method:
Combine the first 7 ingredients to create the marinade for the chicken.
Marinate the chicken for at least 2 hours.
Prepare Cous-Cous per the package instructions.
In a medium skilled, cook the chicken with a small amount of marinade for 8 minutes. Set aside.
Add remaining marinade and bring to a full boil.
Top cous-cous with the chicken and sauce. Crumble goat cheese on top.
I think this goes perfect with steamed broccoli!
Thursday, June 16, 2011
Banana Oatmeal Bars
These bars are both healthy (mostly) and delicious! I've been eating them for breakfast, snacks, and dessert lately!
Ingredients:
2 Bananas, mashed
2 Eggs
1/4 c. Brown Sugar
1/2 c. Peanut Butter
3 c. Oatmeal (Old Fashion)
3/4 c. Peanut Butter Chips
3/4 c. Chocolate Chips
3/4 c. dried fruit
Method:
Preheat oven to 350 degrees.
Combine bananas, eggs, brown sugar & peanut butter in a mixing bowl.
Add Oatmeal, chips and fruit and stir until all is combined.
Spray a 9x13 pan with cooking spray and then pour the mixture into the pan, spreading it out evenly.
Bake for 30 minutes.
Let cool and enjoy!!
Ingredients:
2 Bananas, mashed
2 Eggs
1/4 c. Brown Sugar
1/2 c. Peanut Butter
3 c. Oatmeal (Old Fashion)
3/4 c. Peanut Butter Chips
3/4 c. Chocolate Chips
3/4 c. dried fruit
Method:
Preheat oven to 350 degrees.
Combine bananas, eggs, brown sugar & peanut butter in a mixing bowl.
Add Oatmeal, chips and fruit and stir until all is combined.
Spray a 9x13 pan with cooking spray and then pour the mixture into the pan, spreading it out evenly.
Bake for 30 minutes.
Let cool and enjoy!!
Tuesday, March 15, 2011
Chicken Stuffed with Smoked Gouda & Pimento
I would like to give a shout out to both Eating Well Magazine and my Aunt Julie for supplying this recipe, because this one is definitely a keeper...as is! And, its pretty good for you too at 200 calories per serving.
Ingredients:
1/2 c. shredded Smoked Gouda cheese
2 T. Green Onion, chopped
1 T. sliced Pimientos, chopped
1 t. paprika, divided
4 small boneless, skinless chicken breasts
Salt & Pepper
1 T. extra-virgin olive oil
Method:
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake chicken for 15 minutes.
This goes great with any fresh green vegetable, like zucchini or asparagus and brown rice! Enjoy!
Ingredients:
1/2 c. shredded Smoked Gouda cheese
2 T. Green Onion, chopped
1 T. sliced Pimientos, chopped
1 t. paprika, divided
4 small boneless, skinless chicken breasts
Salt & Pepper
1 T. extra-virgin olive oil
Method:
Preheat oven to 400°F.
Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake chicken for 15 minutes.
This goes great with any fresh green vegetable, like zucchini or asparagus and brown rice! Enjoy!
Wednesday, March 9, 2011
Mardi Gras Jambalaya
In honor of Mardi Gras, I decided that a hearty Jambalaya was in order...commence the recipe search! I found this gem on a blog: Deep South Dish. I was searching for a Jambalaya that compared to one that I enjoyed in New Orleans this past summer. This definitely met my standards, although per usual I modified the recipe just a bit! You can substitute any type of sausage if you prefer, however the Andouille Sausage I picked up a Whole Foods was amazing and definitely started a great base flavor for this hearty dish.
Ingredients:
1 1/4 lb Andouille Sausage, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves of garlic, minced
1 T. Canola oil
3/4 lb boneless skinless chicken thighs
1 T. Flour
1 (28 ounce) can of diced Fire Roasted Tomatoes, undrained
1 (10 ounce) can of original Rotel tomatoes, undrained
4 c. Chicken Broth
2 t. Italian Seasoning
1/2 teaspoon white pepper
2 t. Cajun Seasoning
1/4 t. Cayenne or Hot Sauce (I used Hot Sauce)
4 c. Long Grain Brown Rice
1 T. Butter
1 lb Raw Shrimp, cleaned and deveined
1 Bunch Green Onions, chopped
Method:
Preheat oven to 350 degrees. Cut up sausage, onion, bell pepper and garlic; set aside.
Sprinkle the chicken thighs with salt and pepper and brown in oil over medium to medium high heat in a large cast iron dutch oven that has a lid. Do not cook through. Remove chicken and set aside to cool. Once cool, coarsely chop into bite sized pieces.
To the dutch oven, add the chopped sausage and cook until browned (again, don't cook through); remove and set aside. Ensure that there is about 1 T of fat/oil in the pan once sausage is removed. Add Canola oil as needed.
Stir in the flour and cook, stirring constantly until lightly browned (about 1 minute). Add onion and bell pepper and saute a few minutes until softened. Reduce heat to medium and add the garlic, cooking another minute. Add the Roasted Tomatoes(straight from the can) and the Rotel tomatoes (straight from the can) to the pot and cook an additional 5 minutes.
Add the chicken broth, Italian seasoning, Cajun seasoning, white pepper, and cayenne/hot sauce, bring back up to a boil.
Add the rice and stir in. Return to a boil.
Add the chicken and sausage, dot the top with butter, stir, cover the pot and place it into the oven. Bake at 350 degrees for 30-45 minutes or until the majority of liquid is absorbed (For me, this took about 45 minutes but the original recipe called for 30 minutes).
Remove, stir, taste and adjust seasonings as needed. Sprinkle the shrimp lightly with some Cajun Seasoning, stir the shrimp into the rice mixture and return to the oven to bake until liquid is absorbed and shrimp are cooked through.
Right before serving, add the chopped green onions!
This makes enough for at least 8-10 servings - and it's quite a crowd pleaser!
Bon Appetit & Laissez les bons temps rouler!
Ingredients:
1 1/4 lb Andouille Sausage, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves of garlic, minced
1 T. Canola oil
3/4 lb boneless skinless chicken thighs
1 T. Flour
1 (28 ounce) can of diced Fire Roasted Tomatoes, undrained
1 (10 ounce) can of original Rotel tomatoes, undrained
4 c. Chicken Broth
2 t. Italian Seasoning
1/2 teaspoon white pepper
2 t. Cajun Seasoning
1/4 t. Cayenne or Hot Sauce (I used Hot Sauce)
4 c. Long Grain Brown Rice
1 T. Butter
1 lb Raw Shrimp, cleaned and deveined
1 Bunch Green Onions, chopped
Method:
Preheat oven to 350 degrees. Cut up sausage, onion, bell pepper and garlic; set aside.
Sprinkle the chicken thighs with salt and pepper and brown in oil over medium to medium high heat in a large cast iron dutch oven that has a lid. Do not cook through. Remove chicken and set aside to cool. Once cool, coarsely chop into bite sized pieces.
To the dutch oven, add the chopped sausage and cook until browned (again, don't cook through); remove and set aside. Ensure that there is about 1 T of fat/oil in the pan once sausage is removed. Add Canola oil as needed.
Stir in the flour and cook, stirring constantly until lightly browned (about 1 minute). Add onion and bell pepper and saute a few minutes until softened. Reduce heat to medium and add the garlic, cooking another minute. Add the Roasted Tomatoes(straight from the can) and the Rotel tomatoes (straight from the can) to the pot and cook an additional 5 minutes.
Add the chicken broth, Italian seasoning, Cajun seasoning, white pepper, and cayenne/hot sauce, bring back up to a boil.
Add the rice and stir in. Return to a boil.
Add the chicken and sausage, dot the top with butter, stir, cover the pot and place it into the oven. Bake at 350 degrees for 30-45 minutes or until the majority of liquid is absorbed (For me, this took about 45 minutes but the original recipe called for 30 minutes).
Remove, stir, taste and adjust seasonings as needed. Sprinkle the shrimp lightly with some Cajun Seasoning, stir the shrimp into the rice mixture and return to the oven to bake until liquid is absorbed and shrimp are cooked through.
Right before serving, add the chopped green onions!
This makes enough for at least 8-10 servings - and it's quite a crowd pleaser!
Bon Appetit & Laissez les bons temps rouler!
Thursday, January 20, 2011
Easy Chicken Picatta
One of my go to quick and easy meals is Chicken Picatta. I love how versatile you can make it, always adding different vegetables to accompany it. One of my favorite variations is adding Artichokes and Sun-Dried Tomatos with the Capers. I made this with friends this past weekend; such a great dish for company as it impresses, yet it is easy to make!
Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter
Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.
To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.
Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.
Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.
Pour the ingredients in the skillet over the chicken on the platter and serve
I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!
Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter
Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.
Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.
To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.
Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.
Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.
Pour the ingredients in the skillet over the chicken on the platter and serve
I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!
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