Chicken Pot Pie

Ingredients
1 sheet frozen puff pastry, thawed
1 1/3 cups frozen peas and carrots
2/3 cup frozen corn kernels
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 teaspoon crumbled dried thyme, or to taste
2 cups diced cooked chicken
salt and ground black pepper to taste

Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
3.Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
4.Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
5.Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
6.Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.

Chicken & Dumplings

Ingredients:
1 1/2 cup chicken broth
1 cup water
3 bonless chicken breast cut into bite sized pieces
1 can biscuits (Jumbo 5ct)

Directions:
Cook chicken in broth until fully cooked.
When still boiling, add cut biscuits into quarters and drop into boiling liquid.
Cover and turn heat to low.
Cook for about 10 to 15 minutes.

Chicken Fajitas

Ingredients:
2 tablespoons olive oil
2 cups sliced red or yellow onion
2 cups sliced green bell pepper
2 teaspoons dried Mexican seasoning blend
Salt and pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup canned chicken broth or water
Fresh lime juice

Directions:
-In a 12-inch nonstick skillet, heat the 2 tablespoons olive oil over moderately high heat. Add the 2 cups onions, 2 cups sliced bell peppers, 2 teaspoons Mexican seasoning, and salt and pepper and cook, stirring often, for 5 minutes, until the vegetables start to soften.
-Add 3 minced garlic cloves and 2 tablespoons tomato paste and cook, stirring, 1 minute. Add the 1/2 cup broth or water. Cover and cook over moderate heat, stirring occasionally, 5 minutes, or until the vegetables are tender. Add lime juice to taste and correct the seasonings. Remove the skillet from the heat.

Chicken Pot Pie

Ingredients:
1 can chicken
2 cans mixed vegetables
1 can cream of chicken soup
3 dashes sage
salt and pepper to taste
2 deep dish frozen pie crusts

Directions:
-Drain chicken and vegetables.
-In a large bowl, mix the first five ingredients.
-Place mixture into pie crust and top with second.
-Crimp edges together.
-Make 2 or 3 slits in top crust and bake according to pie shell directions.

Making Chicken Stock

Making Chicken Stock



Chicken stock is used as the base for many soups and sauces, as well as adding flavor and richness to rice dishes, stews, and pastas.

1. To make basic chicken stock, you will need bones from two chickens, water, 1 medium onion, 1 medium carrot, 2 stalks celery, 15 coarsely ground black peppercorns, and 1/2 of a bay leaf.

2. Remove as much fat from the chicken bones as possible. Do this by slicing off the chicken fat with a standard, sharp kitchen knife. You will not be able to remove every ounce of fat from the bones. Do not worry; you will skim much of the remaining fat off of the stock before you are finished.

3. Place the bones in a large stockpot. Pour water into the pot until the bones are completely immersed. Turn the stove on to a high temperature, and watch the stock carefully to ensure that it does not come to a boil at any point. Boiling the water will cause fat to churn in the pot rather than rise to the top where you can skim it off. When the stock appears to be about to come to a boil, reduce the heat to low. The stock should simmer at a very low heat. The goal is to have only one bubble rise to the surface per second, but a low simmer will suffice.

4. While the water is heating, begin to prepare the vegetables. Keep in mind it is in your best interest to keep the vegetables in moderately large chunks as they will be simmering in the pot for at least 45 minutes, and small pieces of vegetable will lose their flavoring quickly. Begin by removing the top and bottom of the onion, peeling, and cutting it in half. Discard the top, bottom, and skin pieces. Slice the onion into large chunks.

5. Peel and slice the carrots. The carrots should be sliced into fairly large chunks.

6. Celery leaves, especially those on the outside of the bunch, are extremely bitter and will do nothing to improve the taste of your stock. Remove and discard these leaves from the celery stalks. Then, slice the celery into pieces.

7. Combine the onions, carrots, and celery in a mixing bowl. Add the coarsely ground peppercorns and the 1/2 bay leaf to the bowl.

8. Looking at the simmering stock, you will notice a yellow layer of fat has risen to the surface.

9. Use a ladle to skim this layer off. Discard the unwanted fat. This photo shows how the stock should appear after it has been skimmed.

10. The stock will need to simmer 2 hours total. After the stock has simmered for 1 hour and 15 minutes, add the vegetables to the pot. Bring the stock back to a simmer. While the stock simmers for the final 45 minute stretch, constantly skim the fat off the surface as it becomes visible.

11. Strain the stock through a fine colander or alternate straining device (cheesecloth laid inside an ordinary colander will work fine).

12. The finished stock should be a light tan color, translucent, and have little or no fat floating on the surface. The stock is now ready for use.

***A great way to keep your stock fresh and on hand is to pour it into ice cube trays and then freeze them. This way, the stock is broken up into manageable amounts. You can use one or two cubes when making a sauce, or melt down all of the cubes for a scrumptious soup base.

Southern Fried Chicken

Ingredients
-3 cups all-purpose flour
-1 tablespoon seasoned salt
-1 tablespoon garlic powder
-1 tablespoon onion powder
-1 tablespoon coarse ground black pepper
-2 eggs
-4 cups buttermilk
-1 cup barbeque sauce
-2 tablespoons Worcestershire sauce
-1 tablespoon steak sauce
-1 whole chicken, cut into pieces
-oil for frying



Directions
-In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
-Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375.
-Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Parmesan Chicken

Ingredients
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
1/4 cup melted butter

Directions
-Preheat oven to 350. Coat a shallow baking dish with nonstick cooking spray.
-Combine flour, parmesan, paprika, salt, and pepper in a bowl.
-In a separate bowl, whisk together the egg and milk.
-Dip the chicken in the egg, then dredge in the flour mixture.
-Place in the baking dish, and pour the melted butter evenly over the chicken.
-Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Everybody Loves Chicken!

Today I woke up with CHICKEN on my mind! For the next 2 days I will post chicken recipes that will satisify anyone's chicken crave!

Party Wings

Ingredients:
5 pounds fresh chicken wings, tips removed
1 1/2 cups bottled chili sauce (such as Heinz)
1/2 cup fresh lime juice
2 tablespoons molasses
1 tablespoon Worcestershire sauce
3 teaspoons chili powder (or to taste)
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
hot pepper sauce (such as Tabasco) to taste

Directions
Rinse chicken wings under cold running water and pat dry. Place wings in the crock pot.
In a small mixing bowl, whisk together remaining ingredients. Taste the sauce to make sure it's spiced well and adjust seasonings as necessary.
Pour sauce mixture over chicken wings in the crock pot and stir to coat.
Cook wings on low heat for about 8 hours, or until cooked through and tender. If sauce becomes too thick, add a bit of water or apple juice and mix well to thin it out a bit.

Chicken BBQ Dip

Watching the Lakers & Celtics playoff? What’s halftime without chips and dips? This dip, made with protein-rich canned chicken, cream cheese, bleu cheese dressing and spicy barbecue sauce, can be prepared ahead of time and reheated for game day munchies in minutes. Serve with tortilla chips or fresh veggies for dipping.

Ingredients:
2 tablespoons vegetable oil
2 10 ounces cans chunk chicken breast (drain)
4 ounces cream cheese
1/2 cup spicy barbecue sauce
1/2 cup chunky bleu cheese dressing

Directions:
Heat oil in a medium, non-stick skillet over medium-high heat. Add chicken and cook until browned, breaking it into flakes as it cooks. Add cream cheese and stir until softened and well mixed. Remove from heat and stir in barbecue sauce and bleu cheese dressing. Serve warm for dipping.

Grilled Chicken Caesar Salad

Transform a side of Caesar salad into satisfying supper fare with strips of tender grilled chicken breast and sliced red pepper drizzled in a creamy signature dressing and sprinkled with Parmesan cheese.

Ingredients:
2 tbsp vegetable oil
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
6 boneless skinless chicken breasts
1 head romaine lettuce
1 carrot, shredded
Half sweet red pepper, thinly sliced
1/3 cup light mayonnaise
3 tbsp milk
2 tbsp grated Parmesan cheese
2 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp Worcestershire sauce
1/4 tsp each salt and pepper
1/2 cup croutons

Directions:
Combine oil, oregano, pepper and salt; brush over chicken. Place on greased grill over medium heat; close lid and cook, turning once, for 10 minutes or until no longer pink inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Cover and refrigerate 2 of the breasts. Slice remaining chicken across the grain into thin strips.
Meanwhile, tear lettuce into bite-size pieces; place in large bowl. Add carrot, red pepper and chicken; toss lightly.
Whisk together mayonnaise, milk, cheese, lemon juice, garlic, Worcestershire sauce, salt and pepper; pour over salad and toss to coat. Sprinkle with croutons.

Bbq Crockpot Chicken

Want the taste of bbq but don't have time to cook it. Put it on before bed or before you go to work and in a couple of hours; POW!!

Ingredients:
-1 chicken, cut up
-1 chopped onion
-1 chopped bell pepper
-1 lemon cut into quarters
-10 oz. Coke
-1 small bottle of ketchup
-3 tablespoons brown sugar
-1/2 teaspoon salt
-1/4 teaspoon pepper

Directions:
Put all ingredients in crockpot in order listed.
Stir once.
Cook on low 8 to 10 hours*.
Remove skin and bones.
Serve** with French fries and cole slaw.

*Do not cook more than 12 hours.
**You can serve on a bun or alone.

Basic Chicken Salad Reciepe

Sometimes simple is best. When it comes to chicken salad I like to make it basic and allow each person to dress it up as they want.



Ingredients:
-Chicken
--You can use left over chicken (do not used fried chicken) or you can cook chicken.
-Mayo
-Celery
-Salt
-Pepper

Dice chicken into cubes. Dice celery. Combine chicken, mayo*, celery** and season with salt and pepper for taste.

*Amount of mayo is left up to your discretion. I prefer 1 cup chicken to 1/2 cup mayo.
**I prefer 1/4 cup diced celery to 1 cup chicken.

Suggestions:
-You can spread chicken salad on bread and dress as a sandwhich.
-You can place it on a bed of lettuce with tomato, cucumber, onions, black olives, bell pepper, pickles, etc and eat as a salad.
-Have plain with crackers.