Simple Roasted Chicken

Santa brought me a shiny new convection oven for Christmas, and I finally got around to reading the instruction booklet. I decided to make one of my favorite meals and it turned out perfectly! If you’re making this in a conventional oven  preheat to 425. Also, check your chicken for doneness at the end of our prescribed roasting time,  if you need to return it to the oven, do so in 15 minute increments.

Serve this roasted chicken up with root veggies and potatoes or your favorite side.  Left overs make perfect sandwich fare!

  roasted-chicken

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Potato Corn Chicken Chowder

 Cool fall days. They’re finally here and so I get to whip out my best soup recipes. This weekend’s choice is my Potato Corn Chicken Chowder recipe. This my friends is true comfort food ! All the things you love from potatoes to bacon and then some. Garnish this tasty delight with  a sprinkle of crispy bacon and green onions and a little grated cheddar and you have a hearty, belly warming dinner, sure to please your hungry gang!  Dress this up for company by serving in a bread bowl if you like. Any way you do it, its gonna be good!  You could even cook this in a crock pot, just boil off the potatoes first and adjust your cooking times.

5.0 from 1 reviews

Potato Corn Chicken Chowder
 
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Southern Comfort food at its finest!
Author:
Recipe type: Main
Cuisine: Southern
Serves: 4-6
Ingredients
  • 5 tablespoons butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 large russet potatoes, peeled and chopped small
  • Dash Worcestershire
  • 2 fresh boneless chicken breasts (skin removed) chopped
  • 2 (11 oz cans) shoe peg corn
Instructions
  1. In a large saucepan over medium heat, melt the butter.
  2. Add the onion, carrot, celery, and garlic and saute in butter until the vegetables begin to soften, about 4 minutes.
  3. Sprinkle the flour into the pan and continue to stir for 2 minutes just enough to brown the flour.
  4. Add salt and pepper, to taste.
  5. Gradually whisk in the stock, then the milk.
  6. Stir in the potatoes and bring the soup to a boil.
  7. Reduce the heat and simmer the soup until the potato mashes easy with a fork, about 20 to 30 minutes.
  8. Meanwhile add 1 tablespoon of butter to a no stick skillet on med-high heat.
  9. When melted add in chopped chicken breast and saute until browned and no longer pink.
  10. Drain off well and set aside.
  11. Remove the soup mixture from heat and using a slotted spoon remove approximately ¼ of the potatoes to a blender canister and pulse several times and return to soup mixture.
  12. Stir in chicken and corn and return to heat for approximately 10 minutes or until at a rapid boil.
  13. Stir constantly during this period.
  14. Serve in individual bowls and garnish with your favorite toppings.
Notes

Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives or green onions, for topping
1 cups grated extra-sharp Cheddar (about 4 ounces), for topping

 

White Bean Chicken Chili

Football season brings on the tailgate classics. This White Bean Chicken Chili Recipe has been a favorite of ours for years. I find I’m partial to it over traditional chili because of its freshness with the lime juice being added at the end.  I’m a brand loyalist when it comes to canned beans so I always use Bush’s White Cannellini Beans. Feel free to substitute if you wish, but using them always guarantees the taste and consistency we love!

Serve up with a side of homemade cornbread and you’ve got a game winner every time!

5.0 from 1 reviews

White Bean Chicken Chili
 
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A Hearty White Chili that’s heart healthy
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 8 skinned and boned chicken breast halves, cut into bite-size pieces
  • 3 cups water
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
  • 1 (14½-ounce) can chicken broth
  • Lime Juice
Instructions
  1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.
  2. Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned.
  3. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.
  4. Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.
  5. Stir bean pureé, remaining 2 cans of beans, in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

I am in no way affiliated with Bush’s Beans at this time. We use them and love them.

Chick-Fil-A Copy Cow Recipe

We LOVE. I mean  REALLY LOVE  Chick-Fil-A® around here. Somehow the craving hits hardest on Sundays though! And as we all know, Mr. Cathy has made it company policy from the very beginning that  the stores would be closed on Sunday, so that his staff can enjoy worship at their personal houses of worship and with their families. Wonderful policy if you ask me, but I digress.

I’ve always been one to taste all the subtleties of my food and when I’ve found a meal in a restaurant particularly appetizing, I’ve set out to figure out the components so that I could reproduce the same meal at home. Sometimes with less than success and sometimes.. like this one, EUREKA! I’ve become a copy-cow!

Mind you, I have NO connection with the Chick-Fil-A® company, nor do I know their secret recipe (but I think I’ve gotten darned close) Give these ‘nuggets’ a try! The recipe can be used for  strips or boneless chicken breasts as well, with equally good results.   I usually fry them up and toss them into a fresh garden salad and serve up with our favorite ranch or honey mustard dressing. Makes a great week-end meal or a quick and simple week day dinner.

Home Made Fli-A Nuggets
 
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Our version of the Original Chick-Fil A
Serves: 4
Ingredients
  • Buttermilk (enough to cover and soak chicken pieces)
  • 1 lb boneless skinless chicken breasts, cut into bite sized nuggets
  • ¾ cup bread crumbs made from dry, toasted bread
  • ¾ cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon Lawry’s® season salt
  • ½ teaspoon black pepper
  • 1 cup buttermilk (if needed to throroughly cover chicken)
  • 2 eggs, whisked thoroughly
  • vegetable oil, for frying
Instructions
  1. In a large bowl, add chicken pieces and buttermilk.
  2. Allow chicken to soak in the buttermilk as long as you can (at least one hour, but preferably overnight).
  3. Place dried bread into a food processor and process until fine.
  4. Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.
  5. In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.
  6. Transfer flour mixture to a bowl.
  7. Whisk eggs in a separate bowl.
  8. Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.
  9. Once all pieces have been coated, you can start putting them into the hot oil.( Be careful not to overload your fryer basket or place too many pieces into your oil, the chicken won’t cook evenly and will take longer to cook)
  10. Cook for about 1½ minutes, then turn chicken pieces over, if necessary, and cook for another 1½- 2 minutes.(look for a golden brown crust, don’t over cook)
  11. Transfer chicken pieces to a paper towel lined plate to absorb any excess oil.
  12. OR place on metal rack with paper toweling below for a crisper nugget.
  13. Repeat with remaining chicken.
Notes
Toss with a fresh salad or serve with fries or as a sandwich. Works equally well with boneless chicken breast or strips.

Easy Thursday Dinner

 

Chicken spag It’s Thursday. Kind of a ho-hum day. The work week is almost up, then comes the weekend work. Blah. What’s for dinner when you don’t feel like cooking? This is the easiest ever midweek meal. Sure to please even your pickiest of eaters. And…you can cook it like a pro…without breaking the bank!

Ingredients:

1- (41/2-5 pound) roasting hen. OR 3 cups cooked prepared chicken

1/2 c butter (margarine or butter blend if you prefer)

2- c onion finely chopped (vidalia onions if you can get them are perfect)

1- ea (small)green, bell pepper chopped finely

1 16oz loaf Velveeta cheese cut into small cubes

1 8 0z pkg finely shredded monterey jack cheese

1 can Rotel brand chilies and tomatoes (for the kids use the mild variety, or leave it out all together and substitute one can diced tomatoes.)

2 cans Cream of Mushroom Soup

1 small can chopped mushrooms (drained)

1 can petite english peas (drained)

1/2 tsp salt

1-16 oz pkg regular spaghetti (cooked AND drained)

TOPPING:

1 cup dried seasoned bread crumbs

1/4 stick butter softened

juice of 1/2 lemon

Directions:

In large Dutch Oven, place hen in with enough water to cover. Bring to a boil over medium high heat, reduce to simmer and ignore for 45 minutes to 1 hour. ( I usually do this the day before, but if you’re pressed for time, cooking the same day works). Remove chicken from the pot, reserving the broth. Let cool slightly, pick from bones and chop into bite size pieces. Set aside. If you’re using canned or prepared chicken, obviously skip cooking it.

Preheat oven to 350°, grease a 4-6quart baking dish well.

In a large skillet, melt butter ,add onions and bell pepper cook just till onion is transparent and peppers are tender (about 5 minutes). Transfer to large mixing bowl unless you have a chef size skillet.

Add 2 cups of the reserved chicken broth, cheese, rotel (or diced tomato), mushroom soup, salt and chicken. Stir well until cheese is completely melted. Add in spaghetti, mushrooms, and peas and toss well. Turn into prepared casserole dish.

Stir breadcrumbs, softened butter and lemon juice together. Spoon on to casserole.

Bake 30 minutes until hot and bubbly.

Serve with your favorite salad on the side and warm toasty garlic bread.

Easy Cheesy!