There is something so comforting about eating a nice warm bowl of soup on a cold winter night! We love soup in this house and could eat it all of the time. When I saw this recipe in the December 2012 issue of the Food Network Magazine, I knew I had to try it. We were not disappointed, the kids loved that the pie dough was dunkable. This soup was hearty and delicious and tasted just like Chicken Potpie (but not as thick and creamy so it’s probably healthier)! I made some small changes, I used fresh carrots instead of frozen and added some corn because my kiddos love corn. Other than that here is the recipe:
- 1 disk refrigerated pie dough
- Freshly ground pepper
- 1/2 teaspoon plus a pinch of poultry seasoning (I did not have this so I didn’t use)
- 2 Tablespoons unsalted butter
- 1 pound skinless, boneless chicken breasts, cut into 1/2″ pieces
- Kosher salt
- 2 stalks celery, chopped (I’m not a big fan of celery so I did not use any)
- 1 medium onion, chopped
- 1/4 cup flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half
- 3 medium Yukon gold potatoes, chopped
- 1 10-ounce package frozen mixed peas and carrots (I used 2 fresh carrots, a cup of frozen peas and a cup of frozen corn)
- Preheat the oven to 425 degrees. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes.
- Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl.
- Add the celery (if using), onion, fresh carrots (if using fresh instead of frozen), flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 1 cup water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered 10 minutes. Add the peas and carrots (If using frozen carrots), corn and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. You can add a little more seasoning to taste here if you would like. Divide among bowls and top with the crust.
This is one of my favorite dishes to order when we go out to eat Italian. So when I saw this recipe in my Phyllis Hoffman Celebrate Spring 2012 magazine I knew that I had to try it. I never knew it was so easy to make. We all loved this recipe! It was just as good as what I order at our favorite Italian restaurant! Will be making this many many more times to come. Here are the ingredients:
- 1/4 cup plus 2 Tablespoons extra-virgin olive oil
- 2 cups sliced white button mushrooms
- 8 thin chicken breast cutlets
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup flour
- 1 cup Marsala wine
- 1 cup chicken stock
- 1 Tablespoon butter
Garnish: chopped parsley
- In a large nonstick saute pan, heat 2 tablespoons olive oil on medium-high heat. Cook mushrooms, stirring occasionally, until tender. Remove from pan, and set aside.
- Season chicken breasts on both sides with garlic salt and black pepper. Dredge in flour, shaking off excess. In same pan, heat remaining 1/4 cup olive oil on medium-high heat. Cook chicken breasts, in batches, 3 to 5 minutes on each side, or until golden brown. (If browning too quickly, reduce heat to medium, and add oil if needed.) Remove chicken from pan; set aside.
- Deglaze pan with wine, using a wire whisk and stirring briskly to loosen brown bits from bottom of pan. Cook for 1 to 2 minutes, stirring constantly. Add chicken stock and butter, whisking to combine. Return chicken and mushrooms to pan, and cook until heated through. Garnish with chopped parsley, if desired. Serve with pasta!
This recipe for Bruschetta Chicken is very good and very easy to make. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006. The tomato, basil and garlic bruschetta topping really make this dish delicious and give it a real fresh taste. I served the chicken over buttered noodles and sprinkled parmesan cheese over the top. The family loved this and declared it a hit!
The ingredients are:
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 4-5 boneless skinless chicken breast halves
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1 Tablespoon butter, melted
- 2 large tomatoes, seeded and chopped
- 3 Tablespoons minced fresh basil
- 2 garlic cloves, minced
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
- Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
- Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.
Happy Cinco De Mayo Everyone! Today my day is going to be spent on a soccer field so my family got together last night. We had lots of yummy mexican food but most of all we spent precious moments together…. My grandfather tried to get on the trampoline with the kids and all of us women about had a heart attack thinking he was going to hurt himself. The kids thought it was great though (love you grandpa)!
One of the things I made for the night was this Oven-Baked Arroz Con Pollo. I got the recipe out of the Spring Phyllis Hoffman Celebrate magazine. This Oven-Baked Arroz Con Pollo was very good, full of rice, beans, corn, chicken, chiles and topped off with cheese!
The ingredients are:
- 2 cups chicken broth
- 1 cup water
- 3 cups rice
- 1 cup chopped yellow onion
- 1 cup frozen corn kernels
- 2 cloves garlic, minced
- 1 (15.5-ounce) can pinto beans, rinsed and drained
- 2 cups salsa verde
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 cup whole milk (I used 2% milk)
- 2 cups sour cream
- 4 cups shredded chicken (I used an already made rotisserie chicken to save time)
- 1 (4.5-ounce) can chopped green chiles
- 1-1/2 cups shredded pepper jack cheese
- 1-1/2 cups shredded sharp cheddar cheese
- Preheat oven to 350 degrees.
- To prepare rice: In a large saucepan, combine broth and water. Bring to a simmer over medium-high heat. Add rice, onion, corn, and garlic. Return to a boil. Reduce heat to a simmer. Cover, and cook for 20 minutes, or until rice is tender. Stir in pinto beans and salsa verde. Spread in a single layer in a 13×9-inch baking dish.
- To prepare chicken: In a large saucepan, melt butter over medium heat, Add flour to melted butter, stirring until smooth. Cook for 2 to 3 minutes, or until light brown. Add milk, stirring until smooth. Cook for 4 to 5 minutes, or until thickened, stirring often. Add sour cream, stirring until smooth. Add chicken and chiles, stirring well. Spread in a single layer on top of prepared rice. Top with cheeses. Cover, and bake for 30 minutes. Remove cover, and bake for 10 to 15 minutes longer, or until cheese is lightly golden and edges are bubbly.
I was looking through my cookbooks for another book to try, when I came across this little spiral bound cookbook titled World Wide Recipes. I flipped through it a bit and decided this would be my next book. It is filled with all kinds of different recipes from all kinds of different ethnicities. I can’t wait to try so many of the recipes. The flavor combinations in this little book are endless. The first recipe that I tried is a recipe from Japan, for Oriental Fried Chicken. These little chicken wings had big flavor, perfectly seasoned. I’m not normally a chicken skin person, most of the time I peel it off. Not this time! The skin was deliciously crunchy and I ate every bit of it…. This recipe was very easy to prepare. Set aside the two hours to marinade (It doesn’t need any longer, the flavor was perfect), fry and serve. I made some sautéed veggies and white rice to go with the wings and we ate it for dinner, but you could also serve them as an appetizer. It says that it serves 8-10 people but there was only 5 of us and we polished off every single one.
The ingredients are:
- 3 1/2 pounds chicken wings
- 1/4 cup flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 Tablespoon salt
- 5 Tablespoons soy sauce
- 2 eggs
- 2 Tablespoons green onions, chopped
- 1 teaspoon fresh ginger, grated
- oil for deep-frying
- Cut off the tips of the chicken wings, then cut the wings apart, set aside.
- Combine all other ingredients in a large bowl, mix well. Add chicken wings and marinate for at least 2 hours. Stir every so often.
- Heat oil in a large pan or wok. Deep fry chicken wings about 8-10 minutes, until outside is golden brown and inside is cooked.
The second book I chose out of my collection of cookbooks is How To Cook Everything By Mark Bittman. I don’t know about everyone else but when I get a cookbook I get little paper page tabbies and put one on every recipe that I want to eventually try. I have about 90 tabbies sticking out of this book! So needless to say there are a lot of good-looking recipes that I want to try. The recipe that I chose to try first is a recipe for Chicken Adobo. I don’t know if this is a classic Chicken Adobo recipe. I’ve had Chicken Adobo before and it wasn’t finished off on the grill. Never the less I really liked the char that the grill gave the chicken and it still had great flavor from poaching in the sauce. My kids really liked this recipe they both finished their plates without any coaxing from mom and kept dunking their chicken in the extra sauce saying this is yummy.
This was a good start for this book and it makes me want to keep trying the other recipes. I’ll let you know when I try another one but for now here are the ingredients for Chicken Adobo.
- 1 cup soy sauce (I used reduced sodium)
- 1/2 cup white or rice vinegar
- 1 cup water
- 1 Tablespoon chopped garlic
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1 whole (3-4 pound) chicken, cut up (legs cut in two), trimmed of excess fat, then rinsed and patted dry with paper towels; or use 2 pounds bone-in thighs (I used bone-in thighs)
- Combine the first six ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Add the chicken; reduce the heat to medium-low and cook, covered, for about 30 minutes, turning once or twice. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
- Start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
- Remove the chicken and dry it gently with paper towels. Boil the sauce over high heat until it is reduced to about 1 cup; discard bay leaves and keep the sauce warm. Meanwhile, grill or broil the chicken until brown and crisp, about 5 minutes per side. Serve the chicken with the sauce and white rice.