Chicken & Dumplings

1 cut-up whole chicken (3 to 3 1/2 lb)

2 medium stalks celery (with leaves), cut up (about 1 cup)

1 medium carrot, sliced (1/2 cup)

1 small onion, sliced

2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes

1 teaspoon salt

1/8 teaspoon pepper

5 cups water

2 1/2 cups Original Bisquick™ mix

2/3 cup milk 

Steps

• 1

  Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• 2

  Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
• 3

  In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
• 4

  In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

 

King Ranch Chicken

This recipe is pretty easy. I make it even easier because from time-to-time I pre-cook and chop tons of chicken and freeze it by the pound. It definitely cuts about 15 minutes off my prep time. I wonder if this would be good made ahead and frozen.

4 chicken breasts, cooked & chopped
1 medium onion, chopped
10-12 6" corn tortillas, quartered
2 c shredded cheddar

sauce:
1 can cream mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1 cup chicken broth
*mix all ingredients in a bowl

1. Preheat oven to 350.
2. Add chicken and onions to the sauce
3. Layer 3 times:  tortillas, sauce, cheese.
4. Bake 35-40 minutes.

In my opinion: Many years ago, a co-worker brought this to work. I asked him for the recipe and so this is what he gave me off the top of his head. It has become one of my favorite recipes.

SOUTHWESTERN MONTEREY JACK & SHELLS by Land O'Lakes

Preparation time: 20 min Baking time: 30 min
Yield: 6 (1-cup) servings

Casserole Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) LAND O LAKES® Half & Half*
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon salt
8 ounces (2 cups) LAND O LAKES® Jalapeño Jack Cheese, shredded

Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips

1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

2. Cook pasta shells according to package directions. Drain.

3. Heat half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.

4. Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.

5. Sprinkle crushed tortilla chips over top of casserole. If freezing, skip this step until time to put in the oven. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.

*Substitute 2 cups milk.


In my opinion: We love this cheesy dish. I have been looking for the recipe all summer. I thought I must have left it in my classroom, but after searching there, I went through my cookbooks and found that I never copied it to a card. I can't wait to make it again.

Touchdown Chili

Touchdown Chili by McCormick

1 lb lean ground beef
1/2 c chopped onion
15 oz kidney beans, drained
14 1/2 oz diced tomatoes
8 oz tomato sauce
1 pkg chili seasoning

shredded cheddar cheese
sour cream
chopped green onion

1. Cook beef and onion in large skillet over medium high. Drain. (I always have some cooked ground beef in the freezer as a short-cut).
2. Stir in remaining ingredients through seasoning.
3. Bring to a boil, reduce heat, cover, and simmer 10 minutes stirring occasionally.

In my opinion: This was really good but I think there were too many beans. I will make it w/o the beans next time.

Chef Jake's Chicken Fried Steak

Chef Jake's Chicken Fried Steak
10 oz New York Strip Steak trimmed and pounded flat
2 eggs
1 c milk
s & p to taste
dash paprika
dash garlic salt
2 c Chinese bread crumbs
1 lg red bell pepper
1 c sliced portabella mushroom
3 stalks green onins, sliced diagonally
2 oz butter
2 c cooking oil
1 c flour

1. Mix eggs and milk together, add garlic, paprika, s&p. Combine bread crumbs and flour in a separate bowl.
2. Dip the steak in the eggwash, then dredge in flour mixture to coat.
3. Preheat the oil and add the steak. Cook and turn until brown on both sides.
4. In a separate pan, saute all vegetables in butter until golden brown. Top steak with vegetables and serve hot.

This was a good recipe.

Classic Pot Pie

 

 by Pillsbury

15 oz pie crust, softened
1/3 butter
1/3 c chopped onion
1/3 c a.p. flour
1/2 t salt
1/4 t pepper
1 1/2 c chicken broth
2/3 c milk
2 1/2-3 c shredded cooked chicken
2 c frozen mixed veggies, thawed

1. Heat oven to 425. Make crusts as directed for 2 crust pie using 9" pan.
2. In med. saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Add flour, salt and pepper; stir until well blended.
3. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
4. Add chicken and veggies; mix well. Removefrom heat. Spoon into crust. Top with 2nd crust; seal edges and flute. Cut slits or shapes in top crust.
5. Bake 30-40 minutes until crust is golden brown. Let stand 5 minutes before serving.

4-26-10 I am going to try making 2 and freezing one before it is cooked.

Paula Deen's Southern Fried Chicken

Paula Deen's Southern Fried Chicken

3 eggs
1 c hot pepper sauce
2 c self-rising flour
2 1/2 lb chicken, cut into pieces
house seasoning
oil for frying, preferably peanut oil

1. Heat oil to 350 in a deep pot. Do not fill the pot more than 1/2 full with oil.
2. In a medium-size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 c). Season the chickn with House seasoning. Dip the seasoned chicken in the egg, and coat well in flour. Place the chicken in the preheated oil and fry the chicken in the oil. Drain on paper towels.

Bacon Cheeseburger Meatloaf

That ol' Southern Gal really knows how to cook y'all. I don't know about you but I used to hear the word meatloaf and my stomach would turn. That all changed when I tried Rachael Ray's Mini Meatloaf Muffins. Then, a few months ago I saw Paula make Bacon Cheeseburger Meatloaf and I knew I had to have some of that. It was umm, umm dee-licious! So here is the recipe:

Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
3. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
4. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf.
5. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.