Chicken and dumplings

When people talk about comfort food they always talk about chicken and dumplings. I never thought that! For a couple reasons. I never ate it before and It seemed like such a mainland food. When I decided to make this I looked up a couple recipes and they all use stuff like condensed cream of celery or cream of chicken soup, and Bisquick batter. The thought of chicken soaked in canned soup topped with pancake batter made me sick. I thought chicken and dumplings were old school food? Before processed food was even made? So I came across an old recipe tweaked it and came out with an awesome dish. This is a little time consuming for people now days. I have no life so I can stay home all day and cook. To make this faster you could use chicken thighs and store bought broth. But i wouldn't :)

Ingredients:

1 roasting chicken about 5 to 6 pounds

1 large onion chopped, (for the stock)

3 bay leaves

6 tablespoon butter

6 tablespoon flour

3 teaspoons fresh thyme

2 tablespoon cooking sherry

4 celery stalks cut into 1/2-inch pieces

4 medium carrots, peeled and cut into 1/2-inch pieces

1 large onion quartered

1/4 cup heavy cream

1 cup frozen peas, thawed

1/4 cup minced fresh parsley leaves

Ingredients for Dumplings:

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

2 Tbsp butter, melted

3/4 cup milk

1/4 cup minced herbs (parsley, sage, and thyme) or whatever floats your boat. Make sure you use fresh herbs not dried.

Directions:

First things first, We need to cut up this bird. Cut off legs, thighs and breasts, remove the skin and set aside. Next we need to hack up whats left over into 2 inch pieces for the stock.

Heat some olive oil in a heavy bottom pot on medium high heat. Add hacked up chicken pieces (back, neck, and wings) and onion. Cook until onions soften and chicken pieces brown, about 5 minutes. Turn heat to low, cover and continue to cook for about 20 minutes. In a tea kettle or separate pot, boil 6 cups of water. Add boiling water to chicken pan and turn heat to medium high.

Add chicken , 3 bay leaves, and 3/4 teaspoon of salt to the stock and bring up to a simmer. Reduce heat and simmer, partially covered, until the chicken is  just cooked through, about 20 minutes. Remove chicken legs, thighs, and breasts from the pan and set aside. When chicken is cool enough to handle, debone the chicken pieces. Shred and cut into bite size pieces.

Next you need to strain the broth and discard all the solids and bay leaves. Skim off any fat from the broth and reserve 5 cups for the dish. Freeze any left overs for later use.

For the dumpling batter. sift together flour, baking powder, and salt in a bowl. Add herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. Making sure not to over mix or you batter will be too dense. Set aside.

Next; heat 6 tablespoons butter in the pan you used to make the stock over medium-high heat. Whisk in flour and thyme, whisking constantly until flour turns golden, 1 to 2 minutes. Whisking constantly, slowly add sherry, then slowly add the 5 cups stock, cook until mixture slightly thickens, 2 to 3 minutes. Stir in the carrots, celery, and onions; cook for 5 minutes. Stir in chicken and cream; return to a strong simmer. Season with salt and pepper and cover to cook 5 minutes.

After the 5 minutes drop the dumpling batter into the stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. (I know its tempting but make sure you don't uncover the pot! The dumplings need steam to cook) Check the dumplings in 15 minutes. If there still not done cover and let it cook for another 5 minutes.

When dumplings are done take them out and put them on a plate. Stir in the peas and parsley and warm them through.

Scoop stew into bowls and add dumplings on top.

Coq Au Vin

Once you have this dish you will definitely feel like such a grown up. The flavors are so rich and heavy you wont need a big plate. My kids were not so fond of it, they said it tasted "To Winey" I served this with steamed potatoes but next time will pour over egg noodles. Yum!

Ingredients:

1 4 – 5 pound chicken cut into 8 parts (skin removed)

8 Cups Dry Red Wine (I used Burgundy)

2 large onions quartered

3 medium carrots, peeled and quartered

2 cloves garlic smashed

1 bouquet garni (1 sprig each parsley and thyme, bay leaf, and 1 celery stalk, Tied in a square of cheesecloth)

2 tablespoons olive oil

1 large piece pancetta (equal to one full slice of thick cut bacon)

1/2 Cup cognac

1 lb white mushrooms cleaned and sliced

Salt and pepper to taste

2 tablespoons cornstarch dissolved into 2 tablespoons cold water

Directions:

Place chicken, wine, vegetables, garlic and bouquet garni in a large bowl, cover and refrigerate for 24 hours

Remove chicken from the marinade (reserve marinade)and pat dry. Brown chicken in olive oil using a large casserole on medium high heat. Remove the vegetables from the marinade add them to the dutch oven (still reserving marinade) and add the salt pork. Cover and warm through for 10 minutes. Add the cognac and carefully light. Once the flames go away, add the mushrooms, marinade, salt and pepper and simmer for 2 hours.

Remove the chicken and vegetables from the pot, place in a casserole dish covered to keep warm.

Degrease the broth, bring to a boil and whisk in the cornstarch mixture. Reduce until desired thickness about 45 minutes or so, you want a think gravy. Add the chicken and vegetables and warm through.

Asian Chicken Salad

Ingredients:

1/2 teaspoon minced ginger

1/2 teaspoon minced garlic

1/4 cup finely chopped cilantro

3 tablespoon peanut butter

1 tablespoon fresh squeezed lemon juice

3 tablespoon soy sauce

1 tablespoon very hot water

1 tablespoon  sugar

2 - 3 cups thinly sliced red and green cabbage

1/2 -1 cup sliced mini sweet peppers

1/3 cup sliced green onions

Cooked chicken ( I used the breaded chicken from Costco, Baked)

Directions:

Put ginger, garlic, cilantro, peanut butter, lemon juice, peanut oil, soy sauce, hot water, and sugar in food processor or blender. Pulse about one minute, until ingredients are well combined. Taste to see if you want more peanut butter.

Combine vegetables and dressing in a bowl and toss. Add chicken on top or you can mix it in. Top with chopped cilantro and peanuts.

Roasted Whole Chicken

Ingredients:

3-4lb Whole Chicken

1 Onion quartered

1 Lemon

4 garlic cloves sliced in half

2 tablespoons Olive Oil

Salt and Pepper

4 tablespoons Parsley, sage, and rosemary chopped (usually I would use thyme but parsley is what I had on hand)

Directions:

Clean and dry your chicken. This will help to insure a nice crust on your chicken once it’s finished. Stuff you chicken ;) With your onion, lemon and garlic. Don't worry about chopping them good, there in there for the flavor. You'll be taking them out before serving.

In a small bowl add your chopped herbs, olive oil, and a couple pinches of salt and pepper.

Rub down your chicken with the herb mix. Place in 450 degree oven for an hour to an hour and fifteen minutes until golden brown.

Once the chicken is roasted, let it rest for 10-15 minutes.

*One of our favorite things to have with roast chicken is fried potatoes. Add a couple tablespoons of shortening or butter to a hot pan and let it melt, add one sliced onion and cook for one minute. Add about 8 chopped red potatoes and fry for about 15 minutes. Season and serve.

Thai Green Curry

Ingredients:

3 cups coconut milk

2/3 cups chicken broth

2 tablespoons green curry paste

1 tablespoon chopped ginger

2 garlic cloves minced

6 red potatoes chopped and boiled (optional)

2 cups cooked chicken

2 1/2 tablespoons fish sauce

4 tablespoons brown sugar

1 cup corn

1 cup sweet peas

1 large bunch Thai basil torn up

Directions:

Add coconut milk, broth, and curry paste to a large pot. Cook over medium heat for about 5 minutes. Add ginger, garlic, potatoes, chicken, fish sauce and sugar. Cook for 5 minutes. Add corn, peas, and basil. Cook for another 5 minutes.

You can use shrimp in place of the chicken but make sure its uncooked and add it the last 5 minutes of cooking. Also you can take out the potatoes if your serving this with a different starch, My favorite is over Jasmine rice. You should taste while you cook to alter the sauce to your liking. You can also switch out the corn and peas for red and green bell peppers, and I don't add salt because the fish sauce has enough. 

Orzo Pasta Salad

This is a great dish to bring for a pot luck or to take as a lunch for a family day. Make this dish a day ahead so the pasta soaks up the flavors. 

Ingredients:

16 oz Orzo Pasta cooked according to pkg directions

1 15oz can black olives drained and sliced

1 cup cherry tomatoes cut in half

3 tablespoons dried parsley

1-2 cups artichoke hearts marinated in oil quartered

Salt and pepper to taste

1/2 cup chopped chicken(if desired)

Directions:

Mix all in a large bowl; add oil from artichokes to mix easier. Top with feta cheese

Shoyu Chicken Long Rice

Ingredients

4 Chicken thighs or chicken breast with skin and bones removed, cubed
4 cups chicken broth 
1/2 cup shoyu
2 inch finger of fresh ginger, minced
2 garlic cloves minced
1 medium onion, minced
2 cups celery, sliced thin
2 carrots, julienned
1 oz. dried shiitake mushrooms
4 oz. long rice
6 green onions, cut 1 inch in length
 
Directions: 

Soak long rice and mushrooms for one hour in warm water. When finished slice mushrooms.
Pour chicken broth and shoyu into large pot, add chicken, ginger and garlic and simmer for five minutes.
Add onion, celery, carrots, mushrooms and simmer for another 4 to 5 minutes.
Drain long rice and cut into 3-inch lengths. 
Add green onions and long rice to pot and cook five minutes or until long rice becomes translucent. Salt and pepper to taste.

Grilled Korean Chicken

I found this recipe in the Prevention Magazine and its called Instant Teriyaki Chicken Although it don't taste like Teriyaki. Its more of a Korean BBQ taste.

Ingredients:

2 tablespoons Soy sauce

1 1/2 tablespoons honey

1 tablespoons tomato paste

4 Bone-in, skinless chicken thighs (about 5 oz each)

1 teaspoon sesame seeds, toasted

Directions:

Stir soy sauce, honey and tomato paste in a med bowl. Add chicken and marinade all day. When ready to cook heat grill or broiler to high and cook chicken till browned, about 5 minutes on the grill or 10 minutes under the broiler. Flip and brown until cooked through, about 2 minutes on the grill or 4 minutes under broiler. Sprinkle with sesame seeds. Serve on top of sauteed Spinach.

Green Chili Chicken Enchilada Casserole

Found this recipe in an old Family Fun Magazine. Make sure when buying the tomatillos that you look for firm and bright colored ones. This was my first time cooking them. Even though the picture on this aint great the dish was awesome.

Ingredients:

        * FOR THE SAUCE:
        2 pounds tomatillos
        1 tablespoon vegetable oil
        1 cup chopped white onion
        1/3 cup chopped cilantro, lightly packed
        1 (4-ounce) can diced green chilies, drained
        1 teaspoon ground cumin
        1 1/2 teaspoons sugar
        1/2 teaspoon salt
        1 1/4 cups chicken broth
        1/2 cup whipping cream
        * FOR THE ENCHILADAS:
        12  corn tortillas or flour tortillas, we used the uncooked type from costco*.
        2 tablespoons vegetable oil
        3 cups shredded cooked chicken
        1 1/2 cups grated Cheddar
        1 1/2 cups grated Monterey Jack
        1/2 cup finely chopped onion

Directions:

To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
      Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
      Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
       Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
       To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. *Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
      In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
      Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
       Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

*Note. If using the uncooked tortillas, warm them up on the stove top making sure not to over cook them.

Chow Mein Stir Fry with Oyster Sauce

This Stir fry is so easy and quick. You need some type of meat. (Beef, chicken, Shrimp, etc.) Fry it up and add oyster sauce to taste. Add the package stir fry vegetables. (we use two bags for 6 servings) I use the Chow Mein Stir fry mix. Add more oyster sauce if needed. Top with La Choy brand Chow Mein Noddles. Pau!

Bruschetta Chicken Bake

Ingredients:

1 Can (14 ½ oz.) diced tomatoes, undrained

1 pkg. 6 oz Stove Top stuffing mix for chicken

½ water

2 cloves garlic, minced

1 ½ lb. boneless skinless chicken breasts, cut into bite-sized pieces

Pinch of salt and pepper

1 tsp. dried basil leaves or ¼ cup bunch fresh chopped basil

2 cup shredded mozzarella cheese

Directions:

Preheat oven to 400*. Place tomatoes with their liquid in med bowl. Add stuffing mix, water and garlic; stir until stuffing is moistened. Set aside.

Place chicken in 13x9-inch baking dish; sprinkle with basil, salt and pepper, and 1 cup cheese. Top with the stuffing mixture.

Bake 30 min. or until chicken is cooked through. Sprinkle with remaining cheese and bake until cheese is melted.