Chicken and Broccoli Mac & Cheese
Serves 4
Inspired by: http://lambyknits01.wordpress.com
Start by preheating your oven to 350*
In a glass baking dish, season 1 large chicken breast (or 2 small) with salt and pepper and olive oil. Bake for about 20 minutes, until no longer pink.
Meanwhile, cook half a box of macaroni according to box directions. Drain and set aside.
Steam 1/2 lb of frozen broccoli in the microwave. This should take about 3 minutes. Simply cover a bowl with plastic wrap (be sure to poke holes in the plastic) and steam the broccoli.
Shred cooked chicken with a fork or mixer.
In a large bowl (just use the one you steamed the broccoli in!) Mix the pasta, broccoli, chicken, 8 oz jar Alfredo sauce, and 1 cup shredded cheddar cheese.
Pour mixture into a glass baking dish (use the one you baked your chicken with!) And sprinkle more cheddar cheese on top to cover.
Bake for 15-20 minutes, until all cheese is melted and casserole is heated through.
An easy, yummy dinner that I could eat every week!
Easy Chicken and Dumplings
Serves 4
Inspired by: Blake’s Grandma Lucy, a little Paula Deen and Me
In a medium sized pot over medium heat, add 1/2 cup chicken broth.
Add 1 & 1/2 cup chopped carrots, 1 & 1/2 cup chopped celery and 1/2 chopped onion. (More to taste) Stir in 2 chopped chicken breast. Season with salt, pepper and 1/4 tsp nutmeg. Stir frequently, until chicken is cooked.
Add 2 10 oz cans of condensed cream of chicken soup and stir together. Add 2 & 1/2 cups chicken broth. Bring to a boil.
To make the dumplings: Stir 2 cups Bisquick, 2/3 cup milk, a dash of paprika, and 1 tablespoons parsley.
Drop the dough by the spoonful into the broth. Remember dumplings with expand, so make them small. Don’t stir, or you will wind up with a big mess! Cook the dumplings for 10 minutes, cover and cook for another 5 minutes.
Serve hot, topped with parsley.
Quick Shrimp Chowder
Serves 4-6
Inspired by: Southern Living
Heat 2 tbs olive oil on medium heat in a pot. Toss in 1 diced onion and cook until tender-about 5 minutes.
Add 2 10 ounce cans of cream of potato, 3 & 1/2 cups milk, and 1/4 teaspoon ground red pepper. Stir together and bring to a boil.
Add 1 & 1/2 lb peeled, deveined shrimp. Reduce heat and simmer for 5 minutes. Stir occasionally.
Stir in 1 cup cubed Monterrey jack cheese. Cook until melted, stirring often.
Serve hot! Garnish with fresh parsley, shredded Monterrey jack and crackers!
Grilled Chicken with Fresh Corn Cakes
Inspired by: Southern Living
Makes 4 servings
Preheat your grill to 350-400*
In a small bowl grate zest from 3 lemons (1 tablespoon total). Squeeze juice from lemons until you have 1/4 cup. Whisk together lemon zest, 2 garlic cloves, 1/3 cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon pepper, and 1 teaspoon salt. Reserve 1/4 cup of your mixture.
Pour mixture into a large zip top bag and add 3 chicken breasts. Seal and chill for 15 minutes. Remove the chicken from the marinade, and discard marinade.
Brush 3 ears of corn with olive oil and sprinkle with salt.
Grill both the chicken and corn at the same time. About 20 minutes. Cover chicken, set aside. Cut off kernals off your ears of corn.
Stir together 1 6 ounce package of buttermilk cornbread mix, and 2/3 cups water in a small bowl until smooth. Stir in 1/4 cup fresh chopped basil and 1 cup grilled corn. Pour 1/4 cup batter for each corn cake onto a hot griddle. Cook about 3 minutes on each side.
Meanwhile cook 8 slices of bacon.
Toss 2 cups arugula with remaining lemon mixture.
Slice chicken.
To serve:
Plate 2 corn cakes on each plate, top with the chicken and 2 bacon slices. Top with arugula mixture, bacon and sprinkle with any left over corn kernels.
Chicken and Rice Casserole
Serves 6 plus
Inspired by: Miss Paula Deen (Southern Cooking Bible)
Preheat your oven to 300*
Cook 1 6 ounce box of long grain and wild rice according to box directions.
Meanwhile:
In a medium sauce pan heat 2 tablespoons vegetable oil on medium heat. Saute 1 chopped yellow onion until soft and translucent. Transfer to a large bowl to cool.
In another pan cook 1 large chopped chicken breast on medium heat in olive oil. (This is also a great recipe to use leftover chicken)
In the bowl with the onion add the following:
1 8 ounce can water chestnuts (drained and chopped)
2 14 ounce cans french-style green beans (drained)
1 4 ounce jar pimientos (rinsed and drained)
1 10 ounce can condensed cream of celery soup
1 cup mayo
1 cup shredded cheddar cheese
Mix together. Then add the chicken and the rice. Stir well.
Pour into a baking dish and sprinkle more cheese on top. Bake for 25 minutes and you got yourself a casserole.
note: this will keep in the fridge for up to 3 days, so make ahead for a busy workweek dinner!
Inspired By: Southern Living
Serves 8
Heat 1/2 cup peanut oil in a dutch oven over medium heat. Gradually whisk in 1/2 cup all purpose flour-mix constantly until the flour is chocolate brown. Be careful not to burn!
Reduce your heat to medium low and stir in 1 cup chopped sweet onion, 1 cup chopped green bell pepper, 1 cup chopped celery, 2 teaspoons creole seasoning, and 2 teaspoon minced garlic. Cook for about 3 minutes.
Gradually stir in 14 ounces low sodium chicken broth. Then add 1/2 lb andouille sausage(cut into 1/4 inch slices) and 1 & 1/2 cup frozen(thawed) blackeyed peas. Increase heat and bring to a boil. Reduce heat to low, simmer for about 20 minutes. Stir occasionally.
Add 1lb peeled large raw shrimp and cook for another 5 minutes. Serve over rice and enjoy!
