Chicken Supreme

Chicken Supreme via LashesandDashes

Today I bring you a recipe that has been in the family for years, it is comfort food in my book! It is also the last dish I made in Georgia, yes I am a bit behind in my recipe blogging. I have been cooking here in Pensacola, just have not ventured to make any new recipes. I promise very soon I will be bringing you new recipes from my new kitchen.

Chicken Supreme via LashesandDashes

Chopped Carrots

Chicken Supreme via LashesandDashes

Chopped Onions.

Chicken Supreme via LashesandDashes

Sauteing the carrots and onions.

Chicken Supreme via LashesandDashes

Our chicken broth.

Chicken Supreme via LashesandDashes

Chicken broth added in and ready to finish cooking.

Chicken Supreme via LashesandDashes

Mixing together the flour and sour cream.

Chicken Supreme via LashesandDashes

Whisking in the sour cream mixture.

 

Ingredients

4 regular size carrots

3 chicken breast

about 2 cups of chicken broth

1/2 onion chopped finely

2 tablespoons of flour

8 ounces of sour cream

Directions

Slice your carrots thinly. Sauté your onions and your carrots in a little bit of olive oil. Move the onions and the carrots to the side of the pan, put in your chicken breast and brown on both sides. Add in 2 cups of chicken broth with the carrots and the onion on top of the chicken cover with the lid and cook until done. Once chicken is done remove from pan and keep warm. For the sauce: 2 tablespoons of flour mix into sour cream and slowly add in to the chicken broth mixture with onions and the carrots. Continue to mix until it is a smooth consistency, no lumps. If you would like a more liquid sauce add more chicken broth after you have mixed in the sour cream mixture. Serve over brown rice, couscous or potato gnocchi.

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Chicken in A Cloud

Chicken in a Cloud via LashesandDashes

The finished product.

I made Chicken in a Cloud a few nights ago from an old recipe my mom had, but made it my own. These petite “Pies” with a hash brown crust are the perfect dish to serve for lunch or dinner with a side salad! You may remember back in November, I posted my recipe for Turkey Pot Pie that could easily be made into a chicken pot pie, well the Chicken Baskets are a delish twist on an old favorite! This dish is also a great way to use up cooked chicken! Lets dive in to this warm yumminess!

Chicken in a Cloud via LashesandDashes

Saute the carrots and onions.

Chicken in a Cloud via LashesandDashes

Mixing together the flour and sauteed veggies.

Chicken in a Cloud via LashesandDashes

Thickening the filling mixture.

Chicken in a Cloud via LashesandDashes

Hashbrowns in the ramekin ready for the filling.

Chicken in a Cloud via LashesandDashes

The Mini “Pies” ready to go into the oven.

Chicken in a Cloud via LashesandDashes

The finished product.

Ingredients 

5 cups frozen shredded hash brown potatoes, thawed

Filling

1/2 onion chopped

1 cup chopped carrots or any veggie of your liking

2 TBS Olive Oil

1/4 cup all purpose flour

1 cube chicken bouillon I used Herbox Sodium free chicken

1 tsp Worcestershire

1/2 tsp dried Basil

1 cup half and half

1 cup milk

3 cups cooked cubed chicken

Directions

Preheat oven at 375. In a saucepan saute onions and carrots in Olive Oil. Add in flour, bouillon, Worcestershire, and basil slowly, whisking as you pour to combine dry ingredients with the sauteed veggies. Whisk in milk and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Add in chicken. Press thawed hash browns into four greased ramekins on bottom and sides of the ramekins. Spoon filling into ramekins. Place ramekins on a covered baking sheet. Bake uncovered for 30-35 minutes.

Rich Man, Poor Man Steak

Rich Man Poor Man Steak via LashesandDashesOne day last week I found a pack of ground meat in the freezer, I was tired of Spaghetti, Tacos, and Chili, so I came up with Rich Man, Poor Man Steak. The thought behind the name is you can use any grade of meat in this dish and it will turn out wonderful! We used ground round but you could use ground chuck or ground beef, also you could mix half turkey into the beef to make this dish healthier. Have fun experimenting with any type of meat, I think you will fall in love with this easy meal!

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Rich Man, Poor Man Steak via LashesandDashes

Ingredients

8 ounces fresh mushrooms washed and sliced

1 1/2 lb ground round

1 cup dry breadcrumbs

1 egg mixed with a teaspoon of water

2 teaspoons of Steak sauce

2 teaspoons Worcestershire sauce

1/4 teaspoon freshly ground black pepper

3 TBS Olive Oil

1 Packet of Brown gravy or Mushroom gravy

1 1/2 cups water

Directions

Place ground round in a mixing bowl, break apart with a fork. Pour the Worcestershire sauce, Steak sauce, bread crumbs and the egg mixture into the meat, mix the meat together with your hands. Form into four large patties. Brown cut mushrooms in a large pan with 2 tablespoons of Olive Oil until tender, remove from pan into a bowl. Place 1 tablespoon of oil in hot pan carefully place patties in oil, cook until brown on both sides. While the patties are browning whisk together gravy packet with 1 1/2 water. When the patties are brown on both sides pour the gravy on top and around the patties in the pan, scoop mushrooms into pan and on top of patties. Set timer for 10 minutes. After the 10 minutes flip the patties, after you have flipped them make sure to spoon some of the gravy and mushrooms on top of the patties. You can add a couple tablespoons of water at that point if to much water has evaporated. Set timer for another 10 minutes. We served it with white rice but you could also serve it with noodles or mashed potatoes. Enjoy 🙂

One Chicken, Two Ways, Three Meals

One Chicken, Two Ways, Three Meals.

One Chicken, Two Ways, Three Meals via LashesandDashes

I don’t know about you but my family loves a easy meal that makes a lot of food! Today I bring you three meals from one whole Chicken. The first meal is my Dad’s Pressure Cooker Chicken. Some families make pot roast every Sunday, in our House you can find Pressure Cooker Chicken on our table a couple Sundays out of the month! The next Dish is my Chicken and Dumplings, perfect for a cold day spent by the fire! The Chicken and Dumplings make enough to have for lunch the next day. The Chicken and Dumplings are super easy to make seeing as you have all ready cooked the chicken and broth the day before.

We absolutely love our Wolfgang Puck Automatic 8-Quart Rapid Pressure Cooker! We use it several times a week when we are not traveling. If you do not have a pressure cooker feel free to use a crock pot, just note that it will take longer to cook.

Wolfgang Puck Pressure Cooker via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

One Chicken, Two Ways, Three Meals via LashesandDashes

Dads Pressure Cooker Chicken.

Ingredients 

5 pound whole chicken, cleaned and rinsed

4 whole carrots, chopped

4 stalks of celery, cut in thirds.

1 small onion, peeled and chopped

Seasonings how you like, we season with a bay leaf, salt and pepper.

32 ounces of low sodium Chicken Broth

2 TBS Olive Oil

Directions

Brown both sides of the chicken in the pressure cooker with Olive Oil, add remaining ingredients into pressure cooker. Put lid on, seal the pressure cooker. Set timer for 50 minutes. After the 50 minutes allow the Pressure Cooker to depressurize. Remove the vegetables into a bowl, remove Chicken onto a cutting board, use caution when removing from the Pressure Cooker contents are very hot!  The Chicken will fall apart when removing it from the Pressure Cooker, my Dad places the chicken onto a large wooden cutting board that has a drip tray. Use tongs and a fork to separate the Chicken from the bones. Strain the broth into a fridge safe container. If making gravy utilize some of the broth, add equal parts flour and water as a thickening agent.

Place the Chicken in a fridge safe container separate from the broth.

Chicken and Dumplings 

Ingredients

Leftover Chicken

Broth from above recipe

Small bag of Whole carrots, chopped

1 small onion peeled and chopped

1 1/2 cup water

Recipe for Dumplings

2 cups all purpose flour

3/4 cup ice water

dash of salt

Skim off fat from broth, discard. Put skimmed broth in a stock pot, add in water. Add vegetables, cook until softened. While your vegetables are cooking make the dough for your dumplings. Place flour in a large bowl, make a well in the flour. Add ice water into well of flour a couple tablespoons at a time, incorporate the water into the flour until it is mixed well, the dough should be a bit sticky. Place ball of dough onto a floured surface, roll dough until 1/8 in thick. Cover and let sit for 20 minutes. While the dough is resting add in your cut up chicken to the broth, bring to a boil. Once your dough is done resting use a fluted pastry cutter to cut the dumpling dough into small pieces, make sure to separate the dough once it is cut from the uncut dough because the dough will stick to its self. Carefully drop the dough pieces one by one into the boiling broth. Stir so that the dumplings are distributed through the broth. Once the dumplings have floated to the top of the pot the dish is done. Refrigerate the leftovers for lunch the next day.  Enjoy!

Cheesy Potato Soup

This recipe is a favorite in my family! Whenever we need a quick meal to warm us up this is our go to, if you have any left it reheats wonderfully! I love to take this soup in a thermos for Lunches at work, it is like a hug in a cup!
Cheesy Potato Soup via LashesandDashes
1 1/2 TBS Olive Oil
1 med chopped onion
1 cup chopped carrots
2 celery stalks, stringed and finely chopped
1 tsp minced garlic
32 ounces low sodium chicken broth
8 potatoes, peeled and chopped
2 TBS flour
2 TBS water
2/3 cup half and half
In a large hot soup pot,  place Olive Oil, add garlic and onions saute until softened, add carrots, and celery and saute over medium heat until tender.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, whisk into broth, and simmer until soup is slightly thickened.  Whisk  half and half  into soup, cook until heated through.  Stir in cheese, until melted and blended. Serve piping hot.
You can add other vegetables of your choice, or to make it a complete meal you could add cooked cut up chicken or any other meat of your choice. Enjoy!