Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, May 10, 2014
Chicken Pot Pie recipe easy chicken pot pie recipe
This recipe makes a great chicken pot pie, no preservatives (no need for them because this for long is in your fridge not to stick).
(9 Inch) deep dish frozen pie crusts, thawed
1 (15 Oz) can mixed vegetables, drained
2 Cups chicken breast, cooked and diced
1 (10.75 oz) can condensed cream of chicken soup
1/2 Cup milk
Directions
Oven to 350 degrees.
In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour the mixture into the pie crusts. On the other crust and pop it in the Tin and on the top of the filled pie. Seal the edges and poke holes in the upper crust.
Bake for 30 minutes or until crust golden brown is.
= > chicken pie- recipe: chicken pot pie, Bisquick recipe
This classic Bisquick recipe have been around for ages. It is easy to make and it is a favorite for years to come.
1/3 Cup butter, melted
1/2 Cup of Bisquick
1/3 Cup onion, chopped
1 / 4 Teaspoon pepper
1 / 8 Teaspoon thyme
1 / 2 Cub chicken broth
2/3 Cup milk
1 3/4 Cup chicken
10 Oz pkg frozen peas and carrots.
Direction
Combine in a pot of butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. You bring back to the boil stirring continuously. Cook for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take Pan away from the heat.
Pour mixture into a 9-inch square baking dish. Make topping and set about pie. Bake 45 minutes or until crust is a light, golden brown.
Topping
1 1/2 Cup of Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened
Directions
Mix all ingredients and form into a ball. Dough sheeting and put over Pot Pie mix.
= > best chicken pot pie recipe: cheesy home-made chicken pot pie recipe
Nothing better than homemade chicken pot pie with cheese added. Yum.
1 1/2 Cups chicken broth
Chicken 1 Cup, boiled and shredded
3/4 Cup green peas
1/3 Cup celery, diced
1/3 Cup diced carrots
1 1/2 Cups cheddar cheese, shredded
2 Tablespoons cornstarch
1/4 Cup milk
2 (9 Inch) pie crusts
Directions
Oven to 325 degrees.
In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring the mixture to the boil.
Mix the cornstarch with the milk and stir into the mix has. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
You stir a mixture the cheese in the filling and pouring all of you in a 9-inch pie crust. Set the second crust over the mixture and seal the edges. Cut slots in the top of the crust, vent. Place pie on a baking sheet and Bake 35-40 minutes, or until the crust is golden brown.
Mmmm... where you can find that yummy recipe?
Milkshakes, smoothies, Brownies, chili, casseroles and more!
[http://www.best-free-cooking-recipes.com]
Monday, May 5, 2014
SANDRAS BASIC FRIED RICE Pork Beef Chicken Shrimp or other Seafood
 |
| This is a recipe youll often make from ingredients that you readily have on-hand, and you can change it up in so many ways that its bound to be just fabulous... |
Prep: 5 Mins. |
Fry: 10 Mins.
Posted by Sandra
Posted by Sandra
INGREDIENTS
1/2 lb. cooked and chopped (pork, poultry, beef, shrimp/prawns, or seafood)
2 tablespoons low-sodium soy sauce
1/4 teaspoon sesame oil
¼ teaspoon freshly ground pepper
2 tablespoons olive oil
2 eggs, lightly beaten
2 cloves garlic, minced
4 crimini mushrooms, thinly sliced
1/4 cup low-sodium chicken broth
+ an additional (2) tablespoons of low-sodium soy sauce
2 green onions, chopped
4 cups cooked white rice
Kosher salt and freshly ground pepper, to taste
Kosher salt and freshly ground pepper, to taste
METHOD
In a small bowl, season the pork with the 1 tablespoon soy sauce, sesame oil, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the beaten eggs, and saute to scrambled point, and remove to plate and set aside.
Increase heat to medium-high heat under skillet (add more olive oil if need be), and saute garlic for 30 seconds. Toss in the pork (or meat or seafood), and mushrooms, sautéing until heated through. Stir in chicken broth, 2 tablespoons soy sauce, green onions, and rice. Cook and saute until the rice has broken apart and is evenly coated with the sauce. Pour the reserved broken scrambled egg pieces over rice, and toss to combine. Taste for seasonings, adding kosher salt and ground pepper to taste, if needed - and serve. Enjoy!
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Tip: There are numerous variations to this recipe, i.e., changing out the veggies and/or adding them...feel free to experiment to your desired pallet!
Sunday, May 4, 2014
CHICKEN POT PIE
In my dictionary, Chicken Pot Pie is (should) be listed in the definition of comfort food. This recipe makes a 9x9 pie, packed with chicken, onions, celery, mushrooms, broccoli, red bell pepper, fresh green beans, white sauce and it is all baked together in a seasoned double crust.
2 cups of cooked chicken (bite size pieces)
1 tablespoon butter
2 cups of broccoli (bite size)
2 cups of mushrooms (sliced)
2 cups of fresh green beans (bite size)
1/2 cup red bell pepper (cut small)
1/2 cup celery (sliced thinly)
1/2 cup onion (chopped finely)
4 tablespoons butter
3 tablespoons all purpose flour
2 heaping teaspoons chicken bullion granules
1/2 teaspoon black pepper
2 & 1/2 cups milk
When I make this recipe, I use boneless, skinless chicken thighs and cook them in the crockpot the night before (set on low & covered with chicken broth & salt and pepper). In the morning, I take the chicken out and cut it up and refrigerate it until time to make the pie (deli chicken works too).
In large frying pan, melt 1 tablespoon of butter and saute the broccoli, mushrooms, green beans and bell pepper just until they start to get tender and reduce in size (set aside).
In a medium size, heavy bottomed saucepan, melt 4 tablespoons of butter over medium high heat. Saute the onion and celery in the butter until they start to turn sweet and then add 3 tablespoons of all purpose flour, 1/2 teaspoon of black pepper and 2 heaping teaspoons of chicken bullion granules. Let this simmer gently (stirring) for about a minute (this will remove the flour taste), then add 2 & 1 /2 cups of milk and whisk like crazy to avoid lumps. Once mixed well, stir gently until this mixture boils and gets nice and thick (consistency of gravy).
To Assemble pie:
Divide pastry crust dough into 2 pieces (one piece should be about 2/3 of the dough and 2nd piece 1/3 of the dough). The recipe for the dough follows, or you can use ready made. Roll out the larger piece, into a 13" square and fit it into the bottom of a 9x9 baking dish. Lay diced, cooked chicken in the bottom of the crust then top with the sauteed veggies; pour the sauce over everything. Roll out the remaining dough and lay over the filling, pinching the edges. Cut steam vents in the pie and bake in preheated oven (at 425) for 35 minutes.
CRUST
2 cups all purpose flour
2/3 cup + 2 tablespoons butter flavored Crisco
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1 teaspoon onion powder
1 teaspoon celery seed
5 tablespoons cold water
Cut the Crisco into the dry ingredients until it is about the size of very small peas. Add the cold water and mix until everything is moist and the dough comes away from the side of the bowl cleanly. Cover with plastic wrap and let it rest while you saute the veggies. Roll dough out on lightly floured counter.
NOTE: Put a cookie sheet (that has an edge) under the pot pie as it cooks, just in case there is a spill-over.
Read More..
2 cups of cooked chicken (bite size pieces)
1 tablespoon butter
2 cups of broccoli (bite size)
2 cups of mushrooms (sliced)
2 cups of fresh green beans (bite size)
1/2 cup red bell pepper (cut small)
1/2 cup celery (sliced thinly)
1/2 cup onion (chopped finely)
4 tablespoons butter
3 tablespoons all purpose flour
2 heaping teaspoons chicken bullion granules
1/2 teaspoon black pepper
2 & 1/2 cups milk
When I make this recipe, I use boneless, skinless chicken thighs and cook them in the crockpot the night before (set on low & covered with chicken broth & salt and pepper). In the morning, I take the chicken out and cut it up and refrigerate it until time to make the pie (deli chicken works too).
In large frying pan, melt 1 tablespoon of butter and saute the broccoli, mushrooms, green beans and bell pepper just until they start to get tender and reduce in size (set aside).
In a medium size, heavy bottomed saucepan, melt 4 tablespoons of butter over medium high heat. Saute the onion and celery in the butter until they start to turn sweet and then add 3 tablespoons of all purpose flour, 1/2 teaspoon of black pepper and 2 heaping teaspoons of chicken bullion granules. Let this simmer gently (stirring) for about a minute (this will remove the flour taste), then add 2 & 1 /2 cups of milk and whisk like crazy to avoid lumps. Once mixed well, stir gently until this mixture boils and gets nice and thick (consistency of gravy).
To Assemble pie:
Divide pastry crust dough into 2 pieces (one piece should be about 2/3 of the dough and 2nd piece 1/3 of the dough). The recipe for the dough follows, or you can use ready made. Roll out the larger piece, into a 13" square and fit it into the bottom of a 9x9 baking dish. Lay diced, cooked chicken in the bottom of the crust then top with the sauteed veggies; pour the sauce over everything. Roll out the remaining dough and lay over the filling, pinching the edges. Cut steam vents in the pie and bake in preheated oven (at 425) for 35 minutes.
CRUST
2 cups all purpose flour
2/3 cup + 2 tablespoons butter flavored Crisco
1/2 teaspoon black pepper
2 tablespoons chopped parsley
1 teaspoon onion powder
1 teaspoon celery seed
5 tablespoons cold water
Cut the Crisco into the dry ingredients until it is about the size of very small peas. Add the cold water and mix until everything is moist and the dough comes away from the side of the bowl cleanly. Cover with plastic wrap and let it rest while you saute the veggies. Roll dough out on lightly floured counter.
NOTE: Put a cookie sheet (that has an edge) under the pot pie as it cooks, just in case there is a spill-over.
Tuesday, April 29, 2014
Chicken on Roasted Potato
Chicken on Roasted Potato
Ingredients
- Potatoes 3
- Oil for fry
- Chicken mince 300 gm
- Onion 1
- Green chilies 3
- Green olives 5 – 6
- Parsley ¼ bunch
- Mint leaves ¼ bunch
- Red capsicum 1
- Salt to taste
- Black pepper ½ tsp
- Egg half
- Tomatoes 1
Method
- Cut potatoes into ¼ inch thick slices, deep fry till golden brown.In chopper put together 300 gm mince, 1 onion, 1 capsicum, 3 green chilies, ¼ bunch mint leaves, few leaves of parsley, salt to taste, ½ tsp black pepper and half egg.Chopperize well.
- Put fried potato slices in a greased oven proof tray.Spread 1 tbsp of chicken filling on each potato slice. Then bake in a preheated oven on 200 degrees for 8 – 10 minutes.Garnish with 5 – 6 sliced green olives, sprinkle with chopped parsley and serve.
Monday, April 28, 2014
METHI CHICKEN
METHI CHICKEN
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen./ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
This is my entry for the Weekend Herb Blogging event. This is a wonderful event started by Kalyn from http://kalynskitchen./ hosted this week by Amy and Jonny from We Are Never Full
The herb I am using this time is fenugreek. Fenugreek is a very common herb in most Indian cuisines. The seeds have so many health benefits. Here a few benefits of fenugreek:
Fenugreek seeds are rich sources of carbohydrates, proteins, Vitamin A and C, iron, calcium and minerals. It aids in digestion and purifies the blood. Regular consumption of fenugreek helps in controlling high blood sugars and lowers cholesterol. The seeds have anti-inflammatory properties. It is also good for treating respiratory infections and mouth ulcers.
There are many variations in the preparation of methi chicken. This is my version. I have not used tomato here. The spices used here also less. If needed, a teaspoon of garam masala can be added or 1 bayleaf can also be added while sautéing the onions.
INGREDIENTS:
Chicken, ½ kg.
Methi (fenugreek) leaves, 2 bunches.
Onions, 2.
Ginger-garlic paste, 1 teaspoon.
Cumin seeds, ¼ teaspoon.
Yogurt, ½ cup.
Chili powder, 1 teaspoon.
Coriander powder, 2 teaspoons.
Green chilies 2, (optional).
Red chili for seasoning, 1, (optional).
Salt as per taste.
PREPARATION:
Clean the chicken and chop them into bite-size pieces. Wash the fenugreek leaves and remove the leaves from the stems and keep aside. Chop the onions and slit the green chilies. Heat a pan with some oil. When the oil is hot enough, add the cumin seeds, and red chili and fry for a few seconds. Then add the chopped onions and green chilies and sauté for a few minutes. Then add the ginger-garlic paste and sauté everything for a few more minutes until the onions are caramelized. Add the chili powder, coriander powder, salt as per taste, and yogurt and closed for 5 minutes until the raw smell of the spices go. Then add the chicken along with 1 cup of water and cook closed under medium flame for 12-15 minutes until the chicken is well cooked. Now add the methi leaves and cook closed for a few more minutes until the leaves have wilted and everything turns dry. Turn off the stove and serve hot with rice or rotis.
Sunday, April 27, 2014
Chicken Fajitas
Chicken Fajitas
These are a family favorite around here- they are so easy to make.
Grill up your meat.
when your done with your meat- put in a large bowl. Add a bottle of Paul Newtmans Italian dressing, 1 small bottle of pace salsa (medium Flavor) juice from one lemon, and throw in your cut up vegetables.
Throw in fridge and let it sit over night. When your ready to eat dinner- throw it in a skillet and heat it up!
It s that easy! Hope you guys will try this- i have been making these alot lately just because it s so easy and still so good!
We got this recipe from our friend savannah over at Classy Clutter.
Saturday, April 26, 2014
Crisp Noodles with Green Chicken
Crisp Noodles with Green Chicken
Ingredients:
- Boiled noodles ½ packet
- Small sized onion 1
- Chicken breast 2
- Green chilies 3-4
- Coriander/mint leaves ¼ bunch
- Coconut milk ¼ cup
- Cumin powder 1 tsp
- Sugar 1 tsp
- Papaya paste 1 tbsp
- Lemon juice 1 tbsp
- Soya sauce 1 tbsp
- Worchester shire sauce 1 tbsp
- Ginger garlic paste 2 tbsp
- Oil 5 tbsp
- Salt to taste
Method:
- Slice 2 chicken breast and keep aside.In a blender add ¼ bunch of coriander leaves and mint leaves, 3-4 green chilies, 1 small onion, and coconut milk and make a paste.Grease wok, add ½ packet noodles and toast them till turns golden and pour it in a plate.
- Add 5 tbsp oil in a wok and add 2 tbsp of ginger garlic paste and cook for 2 minutes.Cook chicken in it till the color changes.Add coconut milk paste in it. Add salt to taste and 1 tbsp lemon juice and cook till for 4 minutes till it thickens.
- Pour noodles in a plate and pour chicken on the top of it and serve.
Friday, April 25, 2014
MINI CHICKEN POT PIES
Picky-picky husband loves chicken pot pies, but they definitely have not been on my "quick fix" list until now. This "recipe" is almost a cheater recipe, because you can skip the filling recipe below and just use your favorite leftover chicken and gravy to make
these.
They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.
1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste
In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.
Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy seems a little thick, just add a couple tablespoons more chicken broth.
Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.
Then use your fingers to press the thinned out biscuit up the sides and to the top of each cup.
NOTE: If you dont have a Texas size muffin pan, see note below.
NOTE: Ive tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).
Place pieces of cooked chicken in the bottom of each little pot pie and then spoon the veggies and gravy over it (almost to the top).
Place the muffin pan on a cookie tray (in case youve filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.
NOTE: If you dont use chicken bullion, youll have to add a little salt to the sauce.
NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they dont work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.
NOTE: I dont think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but Ive never tried it).
Read More..
these.
They were so tasty that picky-picky husband went back for seconds!! With this quick and easy technique, I can see we will be having mini chicken pot pies a lot more often.
2 potatoes cubed fairly small1 cup favorite veggies(I use a frozen pea-corn-green bean mix)
1/2 stalk celery chopped fine
1 tablespoon onion chopped fine
1 carrot sliced thin
1 COOKED chicken breast small cubed
1 tube of refrigerator rolls (see note about brand)
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (see note)
2 teaspoons chicken bullion
pepper to taste
In a large sauce pan, saute the onion and celery in a little butter until soft. Add the chicken broth, potatoes, veggies, bullion and pepper (DO NOT ADD THE CHICKEN MEAT AT THIS STAGE). Boil about 5-8 minutes or until potatoes and carrots are fork tender.
Drain but SAVE THE BROTH!! In a medium size sauce pan, melt 3 tablespoons of butter then add 3 tablespoons flour and stir, (cook for about a minute to cook out the raw flour taste). Add the saved chicken broth (whisk like crazy when you add the broth). Cook until the mixture thickens, then put the cooked veggies back in. Remove from heat and set aside. Note: If the "gravy seems a little thick, just add a couple tablespoons more chicken broth.
Spray a Texas size muffin pan lightly with vegetable spray (even if it is a non-stick pan). Roll out each refrigerator biscuit very thin and place one in each muffin cup.
NOTE: If you dont have a Texas size muffin pan, see note below.
NOTE: Ive tried all brands of refrigerator biscuits for this recipe and the very best one (for mini pot pies) is a Kroger brand biscuit called JUMBO butter biscuits (our Fred Meyer sells them).
Place the muffin pan on a cookie tray (in case youve filled them too much) and bake in preheated 375 oven for 20 minutes or until golden brown and bubbly.
Remove from oven and let sit for 3 or 4 minutes before taking them out of the pan; this will really help.
Dont worry, they stay hot forever!! Use a butter knife to assist you in lifting these out of the pan.
NOTE: If you dont use chicken bullion, youll have to add a little salt to the sauce.
NOTE: On occasion, I buy Pillsbury Grands refrigerator biscuits, but they dont work well for this recipe (too bready). The Kroger brand of Jumbo Butter Biscuits roll out nice and thin and they bake into a thin crusty-buttery shell.
NOTE: I dont think this recipe will work very well in a standard cupcake pan unless you chop everything VERY small and use only half of a refrigerator biscuit (but Ive never tried it).
Sunday, April 20, 2014
Chicken donor
Chicken donor
Ingredients
- Chicken breast 3 thinly sliced 400 gm
- Salt ½ tsp
- Black pepper ½ tsp
- Garlic paste ½ tsp
- Worcestershire sauce 2 tbsp
- Lemon juice 2 tbsp
- Oil 2 tbsp
- Pita bread 4
- Cabbage Julian ½ cup
- Cucumber sliced with skin Julian ½ cup
- Tomato Julian ½ cup
- Capsicum Julian ½ cup
- Yogurt 2 tbsp
- Tahini 1 tbsp
- Garlic paste ¼ tsp
- Jerkins sliced 6 to 8
Method
- Marinate chicken with salt, black pepper, garlic, Worcestershire sauce and lemon juice.Pan fry chicken in 2 tbsp oil till tender for about 7 to 8 minutes.Remove and cool slightly, mix with all julienne cut vegetables .
- Make pockets in the iota bread and stuff with the prepared mixture .Top with yogurt and tahini , fold and serve.
Saturday, April 12, 2014
Chicken with Herb Dumplings
Well no doubt I will soon be using more spinach from the garden (I hope it is starting to show up at farmers markets too) but right now it is still a bit chilly and good hot filling winter food is still in order. Alas, the carrots are gone so I had to use parsnips. Nothing wrong with that, parsnips are excellent at this time of year although I would have liked that touch of orange to give the stew some colour. Still, if you are lucky you may still find some Ontario carrots. On the other hand I am getting some bits of herbs out of the garden. You can put whatever herbs you like into the dumplings, really, in whatever quantity you like but they should end up nicely flecked with green.
This is a classic dish, with very good reason. I think I will have to make it again soon. I kept the seasoning in the stew pretty plain because of all the herbs in the dumplings; if you wish to omit the herbs from the dumplings you should probably season the stew a bit more enthusiastically.
6 servings
1 hour 15 minutes - 45 minutes prep time
Make the Stew:
1 large leek
500 grams (1 pound) button mushrooms
1 cup celeriac, peeled and diced
1 cup rutabaga, peeled and diced
1 cup parsnips OR carrots, peeled and diced
1.5 kilos (3 pounds) skinless, boneless chicken pieces
4 tablespoons mild vegetable oil
4 to 5 cups chicken stock
2 tablespoons soft unbleached flour
1 teaspoon rubbed savory OR poultry seasoning
salt & pepper to taste
Wash and trim the leek. Cut it into slices and rinse it again, and drain it well. Clean the mushrooms and cut them in halves or quarters if necessary.
Peel and dice the celeriac, rutabaga, and parsnips or carrots. Make sure the chicken is cut into bite-sized pieces.
Heat 2 tablespoons of the oil in a large skillet and cook the leeks and mushrooms until softened and slightly browned. Put them in a large pot with the chicken stock. Put another tablespoon of oil in the skillet and cook the celeriac, rutabaga and parsnips or carrots until lightly browned. Add them to the chicken stock. Add the final tablespoon of oil to the skillet and brown the chicken pieces thoroughly. Sprinkle the flour and seasonings over them, and cook until the flour is all absorbed. Add the chicken to the pot with the stock, then use a little of the stock to deglaze the pan.
Simmer the stew for about 20 minutes. Meanwhile, make the dumplings.
Make the Dumplings:
2 cups soft unbleached flour
1/3 cup mixed minced fresh herbs: parsley, dill, chives
1 teaspoon salt
2 teaspoons baking powder
1/4 cup softened unsalted butter
1 extra-large egg
1/2 cup buttermilk
2 cups frozen peas
Meaure the flour into a mixing bowl, and add the finely minced herbs (in whatever proportion seems good to you), the salt, and the baking powder. Cut the butter into small pieces and add it to the flour, then cut or rub it into the flour until it is in pea-sized bits.
Break in the egg and add the buttermilk. Mix until well blended and the dough forms a rough ball. Divide it into 16 to 18 roughly equal portions. Using floured hands, roll each portion into a ball and drop it into the simmering stew. (Put the peas in the stew just before you start adding the dumplings.) Once the dumplings are all in, cover the stew and simmer for 17 to 20 minutes.
Last year at this time I made Lamb Meatball Soup with Cabbage & Barley.
Read More..
This is a classic dish, with very good reason. I think I will have to make it again soon. I kept the seasoning in the stew pretty plain because of all the herbs in the dumplings; if you wish to omit the herbs from the dumplings you should probably season the stew a bit more enthusiastically.
6 servings
1 hour 15 minutes - 45 minutes prep time
Make the Stew:
1 large leek
500 grams (1 pound) button mushrooms
1 cup celeriac, peeled and diced
1 cup rutabaga, peeled and diced
1 cup parsnips OR carrots, peeled and diced
1.5 kilos (3 pounds) skinless, boneless chicken pieces
4 tablespoons mild vegetable oil
4 to 5 cups chicken stock
2 tablespoons soft unbleached flour
1 teaspoon rubbed savory OR poultry seasoning
salt & pepper to taste
Wash and trim the leek. Cut it into slices and rinse it again, and drain it well. Clean the mushrooms and cut them in halves or quarters if necessary.
Peel and dice the celeriac, rutabaga, and parsnips or carrots. Make sure the chicken is cut into bite-sized pieces.
Heat 2 tablespoons of the oil in a large skillet and cook the leeks and mushrooms until softened and slightly browned. Put them in a large pot with the chicken stock. Put another tablespoon of oil in the skillet and cook the celeriac, rutabaga and parsnips or carrots until lightly browned. Add them to the chicken stock. Add the final tablespoon of oil to the skillet and brown the chicken pieces thoroughly. Sprinkle the flour and seasonings over them, and cook until the flour is all absorbed. Add the chicken to the pot with the stock, then use a little of the stock to deglaze the pan.
Simmer the stew for about 20 minutes. Meanwhile, make the dumplings.
Make the Dumplings:
2 cups soft unbleached flour
1/3 cup mixed minced fresh herbs: parsley, dill, chives
1 teaspoon salt
2 teaspoons baking powder
1/4 cup softened unsalted butter
1 extra-large egg
1/2 cup buttermilk
2 cups frozen peas
Meaure the flour into a mixing bowl, and add the finely minced herbs (in whatever proportion seems good to you), the salt, and the baking powder. Cut the butter into small pieces and add it to the flour, then cut or rub it into the flour until it is in pea-sized bits.
Break in the egg and add the buttermilk. Mix until well blended and the dough forms a rough ball. Divide it into 16 to 18 roughly equal portions. Using floured hands, roll each portion into a ball and drop it into the simmering stew. (Put the peas in the stew just before you start adding the dumplings.) Once the dumplings are all in, cover the stew and simmer for 17 to 20 minutes.
Last year at this time I made Lamb Meatball Soup with Cabbage & Barley.
Thursday, April 10, 2014
Chicken Cheeses Cage
Chicken Cheeses Cage
Ingredients
- Chicken breast 2
- Green chilies chopped 4
- Garlic chopped 4 cloves
- Ginger chopped 1 inch piece
- Coriander chopped ¼ bunch
- Mozzarella cheese ½ packet
- Gram flour ½ cup
- Chili powder 1 tbsp
- Crushed cumin 1 tbsp
- Turmeric ½ tsp
- Lemon juice 2 tbsp
- Raw papaya paste 2 tbsp
- Salt to taste
- Oil as required
Method
- Cut chicken breast from centre to open like book.Now marinate with salt to taste, 2 tbsp raw papaya paste and 2 tbsp lemon juice. Keep it aside.In a bowl put together ½ cup gram flour, 4 cloves of chopped garlic, 1 inch piece of chopped ginger, 4 chopped green chilies, 1 tbsp cumin seeds, ½ tsp turmeric, 1 tbsp chili powder and salt to taste. Now add water to make batter of medium consistency.Stuff chicken breast with grated mozzarella cheese. Dip in prepared batter and deep fry till golden brown.
Friday, April 4, 2014
Baked Chicken with tomatoes and olives Dish of the Month August
Its summer and, for once, we really have had some summer weather. I find that I am less motivated to cook when it is warm so simple, throw it all in one pan, recipes are very appealing...oh wait...simple, throw it all in one pan, recipes are very appealing to me all year round!
Nigel Slater is noted for the simplicity of his recipes, he cleverly combines a few key ingredients to create delicious dishes you want to make again and again. The August chapter of The Kitchen Diaries II features a number of ingredients that are not quite ready yet in Scotland, but tomatoes are at their peak and I can hardly keep up with my pots of herbs as they are loving the warm weather.
Nigel suggests chicken thighs for this recipe, but I bought a whole chicken and jointed it, I also used some green olives rather than the black ones in the recipe as I had half a jar left over from another dish.
Its a great recipe, just brown the chicken and throw in the tomatoes, garlic and olives and thyme. put it in the oven and leave it to cook. I did cover it with foil after about 10 minutes because the olives were drying out, the chicken was lovely and moist and the we mopped up the juices with some mediterranean bread.
Enter Dish of the Month in August for a chance to #WIN a copy of Nigel Slaters Real Fast Food. This is a classic Nigel Slater book suitable for beginners and experienced cooks. This giveaway is run in good faith and only open to those resident in the UK. The winner will be picked at random using the random number generator. Sue, from A little Heaven on a Plate, and I will be excluded from the draw.
If you would like to take part, then please:
- Make a Dish of the Month from ANY recipe by Nigel Slater
- Link to Farmersgirl Kitchen or A Little Bit of Heaven on a Plate
- Use the Dish of the Month logo in your post
- If you use twitter, tweet your post with @serialcrafter or @Heavenona_plate and #DishoftheMonth and we will re-tweet it to our followers.
Rules:
- If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
- If you are using recipes from the BBC Food website, please link to the recipe on BBC Food rather than publishing the recipe. Likewise recipes on the Guardian Lifestyle website.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month.
Posted with BlogsyThursday, April 3, 2014
Chettinad Chicken Restaurant Style
Authentic home-cooked chicken chettinad recipes do not have too much of spices. After trying out my home style chettinad chicken recipe my regular reader Meenal requested for restaurant chettinad chicken recipe. So here goes the hot and spicy restaurant style chettinad chicken recipe.
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| Restaurant Chettinad Chicken |
Ingredients
Chicken pieces- 1/2 kg( 500 gms)
Onion large( chopped)- 2 nos
Tomato large( chopped)- 1 no
Curry leaves- few
Thick coconut milk- 1 cup
Turmeric powder- 1/4 tsp
Salt to taste
Cinnamon- 2" piece
Cloves- 4 no
Sombu/ fennel seeds- 1/4 tsp
Bay leaf- 1 no
Star anise/ annachi poo- 1 no
Coriander leaves to garnish
Masala paste
( roast and grind below ingredients in 1 tsp oil)
Red chilli- 6 nos
Coriander seeds- 2 tbsp
Cumin seeds- 2 tsp
Peppercorns- 1 tsp
Garlic cloves- 6 nos
Ginger- 1" piece
Coconut grated- 1/4 cup
Kuskus- 1 tsp
Cashewnuts- 10 nos
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| Chicken Chettinad Fry |
Method
Heat oil in a pan, add cinnamon, cloves, aniseed, star anise and bay leaf, saute for few mins. Add chopped onions, curry leaves and fry for few mins. Now add chopped tomatoes, turmeric and ground masala, saute on medium heat for few mins until oil separates from masala. Add chicken pieces, saute well and add coconut milk. Add salt to taste. Add 1/2 cup water, mix well, cover the pan with lid cook till chicken is done. Remove lid and saute chicken till semi dry. Garnish with coriander leaves. Serve hot with rice, roti etc.
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| Chettinad Chicken |
Wednesday, April 2, 2014
Simple Roast Chicken
The internet is a wondrous place, full of more information that you could ever need about everything from Nazi hunters to forgotten informercials from the 90s. Needless to say, there are basically a million recipes for roast chicken, some of which are more intimidating than others, and even though my favorite website of all time recently explored the topic in depth, I lack dignity and self-respect, which is why I wanted to share my recipe for roast chicken too!
Simple Roast Chicken
Feeds 4 adults
- 4-5 lb organic, free-range whole chicken
- 6-7 springs thyme
- 1 orange
- 3 cloves garlic, smashed
- lots of kosher salt and pepper
- olive oil
1. Pre-heat oven to 400 degrees F.
2. Pat chicken dry with a paper towel. Drizzle about a tsp or two of olive oil all over chicken (top, bottom, and inside the cavity--you may need to remove the giblets, so do that first). Gently rub olive oil all over chicken.
3. Liberally sprinkle the entire chicken with salt (seriously, use a lot of salt; its important for getting the right flavor). Make sure you get the cavity too!
4. Sprinkle pepper everywhere you did with salt. You dont need as much pepper as salt, but dont be shy!
5. Slice the orange in half. Throw orange halves, garlic, and thyme into the cavity.
6. Place chicken on a roasting rack in a roasting pan. I like to put mine in breast-side down to allow the juices from the dark meat to drip to the white meat underneath, but you dont have to do that.
7. Roast chicken for an hour, then turn up oven temperature to 450 degrees F. Cook for another 30-60 minutes, or until thigh meat renders 165 degrees with a meat thermometer.
8. Remove from oven and allow to sit for about 15 minutes before carving.
Sunday, March 30, 2014
Chicken Cacciatore
The familys regular Sunday night dinner at Nans was delicious, as always. This week Nan treated us to one of her favorites, and ours as well, Chicken Cacciatore. She is a great cook but has not found a way to free herself from the constraints of the recipe and, in fact, still refers to them even after making some of the dishes in her repertoire for 30 or 40 years! The following, which is the Chicken Cacciatore recipe she has used for as long as I can remember, is adapted from the Southern Living 1980 Annual Recipes and was originally submitted by Doris Garton of Shenandoah, Virginia.
Chicken Cacciatore
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/4 cup of olive oil
2 medium onions, cut into 1/4 inch slices
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (Nan uses San Marzano variety)
1 (15 ounce) can tomato-herb sauce (against my advise, Nan continues to use Prego)
1 teaspoon salt
1 teaspoon dried oregano or basil leaves, crushed
1/2 teaspoon celery seeds
1/4 teaspoon pepper
1 to 2 bay leaves
1/4 cup Sauterne cooking wine (Nan uses the red wine she plans to drink before and during dinner)
Hot cooked spaghetti
Grated Parmesan cheese
Brown the chicken in olive oil in a large skillet; remove chicken, and set aside. Ad onion and garlic to pan drippings; saute until tender.
Combine next 7 ingredients, sitrring well. Return chicken to skillet, and add sauce. Cover and simmer 30 to 40 minutes; stir in cooking wine. Cook, uncovered, 15 to 20 minutes over very low heat or until chicken is tender; turn chicken occasionally. Skim off excess fat. Serve chicken and sauce over spaghetti; sprinkle with Parmesan cheese.
Thursday, March 27, 2014
Kongunadu Style Chicken Biryani with Jeera Samba Rice
Ingredients
Chicken pieces-1kg
Jeera Samba rice-500gms
Onion( chopped)-1/4kg
Tomatoes( chopped)-1/4kg
Green chillis( slit)-6
Fresh Mint leaves- 2cups
Fresh Corriander leaves- 1cup
Oil required
For marination
Thick curd-5tbsp
Ginger and Garlic paste-3tbsp
Red chilli powder-1 1/2tsp
Sombu( Fennel)-powder-3tsp
Turmeric powder-1/2tsp
Salt required
For Tempering
Cloves-6
Cinnamon-3"
Green cardamon-3
Javitri-1
Star Anise-1
Bay leaf-3
To serve along with biryani
Hard Boiled eggs( shelled)-6
Method
Marinade chicken pieces with curd, ginger and garlic paste, red chilli powder, turmeric powder, sombu powder and little salt for 2 hours. Soak the jeera samba rice in water for 1/2 hour. Heat enough oil in a pressure cooker, when hot add the tempering ingredients and fry until the aroma of the whole spices rise. Now add the chopped onion and green chillis and fry until onion turns transparent. Next add the marinated chicken along with the marination to the frying onions, stir fry the chicken pieces for 5 mins. Add the mint leaves, corriander leaves and tomatoes and fry till tomatoes are mashed. Season the chicken gravy with salt. Based on the chicken gravy measure and add water for the rice to the cooker. Bring the mixture to boil and add the soaked and drained rice. Give a good stir and cover the cooker with lid. Pressure cook for 10 mins on medium heat until rice and chicken are tender. Serve hot Kongunadu Chicken biryani with one hard boiled egg and with Chicken chalna or Vegetarian Chalna<--Click here for recipe.
Sunday, March 16, 2014
Chicken Cutlets Recipe Indian Style
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| Chicken Cutlets Recipe |
Ingredients
Potatoes large- 2 nos
Minced Chicken- 250 gms
Onion small minced- 1 no
Green chilli minced- 4 nos
Fennel seeds lightly crushed- 1 tsp
Garam Masala powder- 1 tsp
Salt to taste
Maida/ All purpose flour- 1/2 cup
Water- 1/4 cup
Bread crumbs- 2 cup
Salt and pepper to taste
Oil to deep fry.
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| Chicken Patties |
Method
Pressure cook potatoes until tender, allow to cool and finely mash the potatoes.
Pressure cook minced chicken for 5 mins, allow to cool and crumble with fingers.
Heat 1 tsp oil in a small pan, when hot add the fennel seeds, onion, green chilli and garam masala powder, saute for a min and remove pan from heat. In a large bowl combine mashed potatoes,cooked minced chicken, sauteed onion and green chilli mixture and required salt.
Mix well the chicken cutlet mixture and divide the mixture into equal sized balls.
In a small bowl combine maida and water, whisk well to form smooth and thin paste. Spread bread crumbs on plate. Flatten each ball into discs, first dip the cutlets in the maida batter and then coat with bread crumbs generously. For more crispier cutlets once again dip the bread crumb coated cutlets in maida batter and again generously coat with bread crumbs( this double coating of bread crumbs makes cutlet more crispier). Once cutlets are coated with bread crumbs, refrigerate cutlets for 1 hour. Heat enough oil in a pan to deep fry, drop the chicken cutlets carefully into hot oil and fry till golden brown, serve hot with tomato sauce or chutney of your choice.
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| Indian Chicken Cutlets |
Friday, March 14, 2014
Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic
Not sure what to call it, the inexperienced, but handsome cook described it as a, “sort of Cajun ragout of chicken,” which made it on to the specials board as, “Cajun Chicken Ragu.”
Yes, I was that young cook, and the following recipe is pretty close to that historic dish. While I did enjoy it over the grilled bread back in the day, a gravy this awesome really deserves to be served over a big pile of rice. These are the kind of things you learn as you mature. That, and make sure you spell out your specials to the disinterested waiter writing the chalkboard.
Anyway, since I’m not going to New Orleans for Mardi Gras (I’m allergic to feathers and drunk tourists), I thought I’d dust off this old, personal favorite, which while not totally authentic, certainly celebrates those fabulous Cajun/Creole flavors.
As I mentioned in the video, this works with any kind of chicken, raw or cooked. As long as you simmer the gravy to an appropriate thickness, and make sure your meats are fully cooked, and heated through, you should be in bon shape. I hope you give this a try soon. Enjoy!
Ingredients for 4 large portions of Cajun Chicken Ragu:
6 slices of bacon, cut in 1/4-inch pieces
1 large onion, diced
2 ribs celery, diced
large pinch of salt
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp vegetable oil
1/3 cup flour
1 tsp freshly ground black pepper
1 tsp paprika
1/4 tsp cayenne pepper, or to taste
1/2 tsp dried oregano
3 cups cold chicken broth
1 tsp Worcestershire sauce
8 oz andouille sausage, sliced
2 or 3 cups pulled chicken meat
1/4 cup chopped green onions, plus more to garnish
*check for salt and seasoning, and adjust at the end!
View the complete recipe
View the complete recipe
Saturday, March 8, 2014
Chicken Tikka Masala
Ingredients
Chicken Tikka Pieces-10( Click Here for Chicken Tikka recipe)
Basic Tomato Gravy-1cup( Click Here for Basic Tomato Gravy recipe)
Onions- 1 nos( Fry till golden brown and grind to smooth paste)
Ginger and Garlic paste-1/2tsp
Kashmiri red chilli powder-1 1/2tsp(+/-)
Coriander powder-1tsp
Garam masala-1tsp
Kasuri methi( crushed)-1tsp
Heavy cream-1/2cup
Butter-3tbsp
Salt to taste
Orange food color-few drops(optional)
Coriander leaves to garnish.
Method
In a sauce pan add the basic tomato gravy to this add fried onion paste, ginger and garlic paste, kashmiri red chilli powder, coriander powder, garam masala, kasuri methi and salt, mix well. Place the pan on medium heat and cook for 3 mins stirring constantly. Next add the prepared chicken tikka pieces. And cook for another 2 mins, now add the heavy cream and melted butter. Increase heat cook for another 1 min and remove from heat. Garnish with coriander leaves and serve hot with Naan or Rice.
Saturday, March 1, 2014
Chicken Cabbage Salad
Ingredients:
1 small cabbage
150 gr grilled chicken
Dressing ingredients:
3 oz vinegar
6 oz oil
3 tbls sugar
1 tsp salt
1 tsp vegeta
pepper
Toppings
Sesame seeds
Sliced almonds
Green onion
Chow mein noodles (dried ones)
Print option
Cut into smaller pieces.
Pour oil into a cup add all ingredients for dressing.
Mix well.
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