Recommended (to me) - Old Fashioned Chicken and Dumplings

A friend and YouTube foodie recommended this Ken Rowlings' recipe for Chicken and Dumplings. "Well, folks, it is a done deal, and I know my mother and my grandma would be proud of this ol’ traditional Southern dish., This is one of those flavorful meals that will stay with you all day long. Y’all enjoy."

Check out https://kentrollins.com/old-fashioned-chicken-and-dumplings/

Natasha Chicken Patties

 Ingredients

• 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight)
• 2 large eggs
• 1/3 cup mayonnaise
• 1/3 cup all-purpose flour
• 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
• 3/4 tsp salt or to taste
• 1/8 tsp black pepper
• 1 tsp lemon zest, plus lemon wedges to serve
• 1 1/3 cups mozzarella cheese, shredded
• 2 Tbsp olive oil to saute, divided
• 1 cup Panko bread crumbs

Instructions

1. In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.

2. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.

3. Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.


4. Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.


5. As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. 

6. Serve warm.



Source: Chicken Patties

Chicken Cacciatore

Ingredients:
3 tablespoons olive oil
6 bone-in skinless chicken thighs divided
Salt and pepper, to season
1 medium onion
2 tablespoons minced garlic diced (or 6 cloves)
1 small yellow bell pepper - diced
1 small red bell pepper - diced
1 large carrot, peeled and sliced
10 oz mushrooms, sliced
1/2 cup pitted black olives
8 sprigs thyme
2 tablespoons each freshly chopped parsley and basil plus more to garnish
1 teaspoon dried oregano
150 ml red wine
28 oz crushed tomatoes
2 tablespoons tomato paste
7 oz Roma tomatoes - halved
1/2 teaspoon red pepper flakes

Directions:

1. Season chicken with salt and pepper.
2. Heat 2 tablespoons oil in a heavy cast iron skillet.
3. Sear chicken on both sides until golden, about 3-4 minutes each side.
4. Remove from skillet and set aside.
5. Add remaining oil to the pan. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.
6. Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
7. Pour in the wine, scraping up browned bits from the bottom of the skillet.
8. Cook until wine is reduced, about 2 minutes.
9. Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes.
10. Season with salt and pepper to your tastes.
11. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below. 

FOR STOVE TOP:Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.
FOR THE OVEN:Transfer the covered skillet to a preheated oven at 375°F (190°C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

 

Sweet and Sour Chicken

Chicken Ingredients:
3-4 boneless skinless chicken breasts
1 cup of corn starch
2 eggs, beaten
Salt, pepper, garlic powder for seasoning the chicken
1/4 cup vegetable oil (more if needed)
1 green pepper, cut into chunks
1 red or yellow bell pepper, cut into chunks
1 cup pineapple chunks
Rice (prepare according to instructions)

Sauce Ingredients:
1 1/2 cups sugar
1/2 cup ketchup
1 cup vinegar
1 1/2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon coarse black pepper

Directions: 
1. Preheat your oven to 325 degrees.
2. Cut chicken into 1-inch chunks, season with salt, pepper, and garlic powder.
3. Dip each piece of chicken in corn starch, then in egg.
4. In a skillet, heat veg oil to medium and brown chicken on both sides.
5. Place browned chicken in a large rimmed baking sheet. Add in pineapple and pepper chunks.
6. In a large bowl whisk all sauce ingredients and pour over the chicken.
7. Bake in the oven for about an hour, turning the chicken every 15 minutes. 
8. Remove the chicken & vegetables from the pan, and pour remaining sauce into a bowl and serve alongside the chicken if you’d like extra sauce.
9. Serve over rice and enjoy!

Stir Fry Veggies (Faux Chinese Dinner)

Great recipe for veggie lovers and with additional protein added, can be a faux Chinese dinner - just at an Egg Roll (lol). Full details Stir-fry Veggies

Ingredients:
1 tablespoon sesame oil
8 ounces water chestnuts (sliced)
8 ounces sugar snap peas
8 ounces sliced mushrooms
1 red bell pepper (sliced)
1 bunch green onions (sliced, around 1 1/2 cups worth)
4 cups broccoli florets (fresh)
12 cloves garlic (minced)
1/4 cup fresh ginger (minced)
1 batch stir fry sauce
1 brown or white rice (for serving)

Directions:
1. Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger to a large skillet/cooker with sesame oil.
2. Cook the vegetables on medium-high heat for 20 – 25 minutes, stirring often until most of the liquid has evaporated and vegetables are cooked but not too soft.
3. The texture is important here, we don’t want everything to be mushy!
4. Add the stir fry sauce and cook an additional 3 – 5 minutes, stirring frequently, until sauce is thick and sticking to the vegetables.
5. Serve alone or over white or brown rice for a delicious meal or side dish.
Option: slice cooked or grilled chicken breast

Stir-fry Sauce Directions

Ingredients 
1/3 cup + 2 tablespoons gluten-free reduced-sodium soy sauce (or tamari)
1/4 cup sesame oil
1 tablespoon cornstarch

Directions: 
1. Add all ingredients to a mason jar. Screw on the lid and shake to combine
2. Use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor. 
3. Once stir fry is mostly done, add sauce, heat 3 - 5 mins or til sauce thickens. 
4. Serve

Roasted Red Peppers, Spinach, and Cheese Stuffed Chicken

Ingredients:
Six boneless chicken breasts
8 oz. Jar of Roasted Red Peppers
1 cup roughly chopped spinach leaves
1 Cup mozzarella cheese
1/2 cup mozzarella cheese
Garlic Powder, Paprika and Black Pepper to taste

Directions: 
1. With a large sharp knife, cut 'pockets' in the chicken breasts. Don't cut all the way through.
2. Open the chicken breasts and carefully layer on the ingredients. (It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. 
3. Sprinkle the top with garlic powder, paprika and pepper
4. Stick a couple of toothpicks in near the opening to keep it all together and use oven string and tie chicken breast halves together
5. Heat up a pan (with EVOO) and sear the chicken breasts on both sides. 
6. Place the chicken onto a baking dish and bake in a 350-degree oven
7. Bake approimatley 45 minutes until juices run clear from chicken 

This is a family favorite! 
Delicious with Broccoli Salad