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Lynsey Lou's

Enjoying Life One Bite at a Time!

Chicken

Baked Chicken Milanese with Arugula and Tomatoes

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Lately we have been on a big salad kick.  Typically, when we have salads I offer to make chicken or some other protien to ensure Spencer gets enough.  While I could fill up on salad alone, he sometimes needs a little bit more substinance to fill him up.  So when I came across this recipe on Skinny Taste I had no doubt that this would be a winner; it has a salad which we’ve been enjoying a lot of lately and it has chicken so I knew it would be filling enough for Spencer.

Unlike most salads with meat in them, the chicken is actually the base of this dish.  The chicken is cut in half, then lighty pounded to create an even thinner palate, and then it’s breaded.  The breading of this chicken is different than others; instead of milk or eggs, a combination of olive oil and lemon juice is used to dip the chicken in.  Once the chicken is dipped in the lemon juice mixture, it’s coated in breadcrumbs and parmesan cheese and then baked.  While the chicken is baking a mixture of olive oil, balsamic vinegar (I LOVE this stuff), tomatoes, basil and onions is put together and allowed to marinate to allow all the flavors to combine.  Once the chicken is baked it’s removed from the oven, topped with fresh, peppery arugula and then finished with the balsamic marinated tomatoes and onions. 

The end result is nothing less than amazing.  The chicken is full of flavor; slighlty crispy on the outside and juicy and tender on the inside.  The arugula salad it’s incredible; peppery, earthy, slighty tart with a little tang and sweet.  All of these elements combined make for a very satisfying meal; that’s not only a pleasure to eat but a pleasure to look at, as well.  This meal is perfect for a quick, weeknight meal and impressive enough to serve for guests.  This was definitely a pleasing meal for our entire house; even Tucker thoroughly enjoyed it!

Baked Chicken Milanese with Arugula and Tomatoes

 Ingredients:

For the salad-
1 Tbsp olive oil
2 Tbsp balsamic vinegar
5 Medium tomatoes, diced
1/4 Small red onion, thinly sliced
1 Tbsp fresh basil, chopped
Salt and fresh gound pepper, to taste
6 Cups baby arugula

For the chicken-
24 Oz (about 3) boneless, skinless chicken breast
3/4 Cup Italian breadcrumbs
1/3 Cup grated parmesan cheese
Juice of 1 lemon
1 Tbsp olive oil
Salt and fresh ground black pepper, to taste
Olive oil, for drizzling

Directions:

For the salad-
In a medium bowl combine olive oil and balsamic vinegar, whisk to combine.  Add the diced tomatoes, red onion, basil and salt and pepper.  Toss, or stir, to coat.  Set aside and allow to marinate for about 10 minutes.

For the chicken-
Preheat oven to 450.  Spray a baking pan with non-stick cooking spray and set aside.

Carefully slice the chicken breast in half, lengthwise.  Place 1 piece of chicken at at time between 2 pieces of plastic wrap and gently pound the cutlets to about an 1/8 of an inch in thickness.  Repeat process with remaining cutlets.  Gently pat the chicken with a paper towel to get rid of any excess moisture, season with salt and pepper and set aside. 

In a shallow bowl, or dish, combine breadcrumbs and parmesan cheese and stir to combine.  In a separate shallow bowl, or dish, combine lemon juice, olive oil, and salt and pepper and stir to combine. 

Place one chicken cutlet in the lemon-olive oil mixture, and coat each side with the mixture.  Then transfer to the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere, lift and gently shake to remove any excess crumbs and place on prepared baking sheet.  Repeat with remaining chicken cutlets.  Once all the chicken is coated, drizzle with olive oil and place in oven.  Bake for 15 minutes, turning once half way through.  Bake until chicken is cooked thoroughly and golden-brown, being sure not to overcook the chicken. 

Remove the cooked chicken from the baking pan, and place on dinner plates.  Top each piece of chicken, evenly, with arugula and the marinated tomatoes and onions.  Serve immediately.

Recipe source: Skinny Taste

Chicken and Basil Stuffed Twice Baked Potatoes

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Twice baked potatoes is one of my all time favorites, it’s one of those dishes that never seems to gets old.  While I love just the classic twice baked potato this loaded with cheese, I mean what’s not to love about a good potato and tons of gooey melted cheese?  I do enjoy trying new spins on this classic to changes things up a bit.  When I came across this recipe on Jessica’s blog I knew this would be a delicious twist on a great classic.

While I could sit down and enjoy a plain ol’ baked potato with just a touch of butter, salt and pepper, I also enjoy a good twice baked potato.  I’m not sure if anyone would argue with me about the goodness of the twice baked potato; potatoes mashed up with cheese, seasonings and whatever else you can dream of throwing in.  Mix all that goodenss up, put it back in the shell and pop it back in the oven to get all goeey and golden brown.  That’s exactly what was done with these potatoes. 

They are stuffed with chicken, sauteed onions and garlic (love this stuff), cheese, greek yogurt and tons of basil.  This delicious mixture is then used to generously fill the seasoned potato shells; it’s then popped back in the oven to allow all of those ingredients to heat back up, melt the cheese and allow those flavors to meld together.  I know, you’re thinking how good is this?  It’s just as good as you’re thinking-cheesy, full of flavor, filling and completely comforting.  These potatoes were a hit and the perfect meal when accompanied by some roasted veggies or a green salad. 

Chicken and Basil Stuffed Twice Baked Potatoes

Ingredients:

2-3 Russett potatoes, cleaned
Olive oil and Kosher salt for coating
1 Tbsp olive oil
1/2 Small onion, diced
2 Cloves garlic, minced
1/2 Cup Greek yogurt
1/2 Cup chicken broth
1/3 Cup packed fresh basil, chopped
1/3 Cup shredded parmesan
1/3 Cup shredded Colby-Jack cheese
Salt and pepper, to taste
2 Cups shredded chicken, 1 chicken breast cooked or rotisserie chicken

Directions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil and set aside.

Prick each potato several times with a fork.  Rub with olive oil and salt and place on prepared baking sheet.  Place potatoes in the oven and bake until tender, about an hour to an hour and a half.  Remove from ove and allow to cool slightly.

While the potatoes are cooling, heat 1 tablespoon of olive oil in a small skillet over medium heat.  Place onions in skillet and cook until softened, about 5-7 minutes.  Add the garlic and cook until fragarent, an additional 60 seconds and remove from heat.

Once the potatoes are cool enough to handle slice in half lengthwise.  Using a spoon, carefully scoop out the flesh, being careful not to rip the sides, and place in a medium bowl.  Return the shells, open side up, back on baking sheet. 

Mash the potatoes until mostly smooth.  Add the sauteed garlic and onions, yogurt, chicken broth, half the parmesan cheese, half the colby jack cheese, salt and pepper and mix.  If the mixture seems a little too dry add half and half, 1 tablespoon at a time until desired consistency is achieved.  Add chicken and basil and stir to combine.  Taste mixture, adjust seasonings if needed.

Evenly divide the mixture among the empty shells and sprinkle with remaining cheese.  Return to oven and bake an additional 10-15 minutes, until ingredients are heated through and cheese is melted.  For the last few minutes, turn the broiler on if the tops are browning.

Serve immediately.

Recipe source: Sunny Side Up

White Chicken Enchiladas

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I honestly think I could eat Mexican food on a daily basis.  I love it!   The chips.  Salsa. Cheese dip.  Wonderfully seasoned food.  What’s not to love?  We probably have Mexican food at least once a week; whether we go out or I cook, we do enjoy this cuisine on a weekly basis.  I could honestly make a meal out of the chips and salsa alone, but I know Spencer needs something a little more substantial than that.  For our weekly Mexican food fix, I decided to make these white chicken enchiladas.

I was so excited about these!  Delicious flour tortillas stuffed with a creamy, flavorful and cheesy chicken mixture.  That mixture is then topped with a cheese sauce and baked till bubbly and golden brown.  Doesn’t that sound amazing?  Even better; these were a cinch to put together.  You can most certainly use chicken that you’ve prepared at home, that’s what I did, but you can also use a rotisserie chicken to cut down on the prep and cooking time.  A quick saute of onions and garlic is all it takes before mixing all the ingredients together and stuffing your flour tortillas.  Next up; melt some butter and mix in flour then milk and stir in cheese for that perfeclty creamy, cheesy topping sauce. These enchiladas were more on the mild side since I did want Tucker to be able to enjoy them but you could definitely spice them up by adding jalapenos and maybe even a dash or two of chili powder.  Either way I know you will enjoy these, they have quickly become a favorite in our house.  Serve with refried beans and rice and you have the perfect meal!

White Chicken Enchiladas

Ingredients:

For the enchiladas-
1/2 Cup Greek yogurt
1/2 Tsp cumin
1/2 Medium onion, chopped
1 Clove garlic, minced
1 Tsp olive oil
1 Can chopped green chiles
1/2 Cup pepper jack or monterey cheddar, shredded
1 1/2 Cups cooked chicken, roughly chopped (rotisserie or cooked at home)
Salt and pepper, to taste
6-7 Small flour tortillas

For the sauce-
1 Tbsp butter
2 Tbsp flour
1/2 Cup milk
1 Cup shredded monterey jack cheese
Salt and pepper, to taste

To serve-
Seeded, chopped tomatoes
Scallions
Sour Cream
Parsley
Cilantro
Salsa

Directions:

For the enchiladas-
Preheat oven to 350.  Lightly spray a shallow, 2 quart baking dish with non-stick cooking spray and set aside.

Place a medium pan over medium heat.  Add oil along with onions and cook until tender, about 2-3 minutes.  Add the garlic and cook until fragarent, about 30 seconds.  Remove pan from heat and set aside. 

Meanwhile, combine Greek yogurt, cumin, and green chiles in a bowl and stir to combine.  Add the cooled onions and garlic, along with the shredded cheese and chicken and stirl until combined.  Taste and adjust seasonings, if needed.  Place a scant 1/4 cup in each tortilla and roll up.  Place the filled enchiladas in the prepared baking dish; repeat process with remaining ingredients.   

Place butter in a small saucepan and place over low-medium heat.  Once butter has melted and the flour and stir until a paste has formed.  While continuously stirring, slowly stream in the milk and bring to a simmer.  Allow ingredients to simmer until thickened, stirring occassionally, about 2-3 minutes.  Remove from heat and season with salt and pepper.  Add cheese and stir until cheese has melted.  Spoon the mixture over the prepared enchiladas.  Cover with foil and bake for 15 minutes.  Remove foil and bake an additional 5-10 minutes. 

Sprinkle with desired toppings and enjoy.

Recipe source: A Lynsey Original

Crispy Oven Chicken Tenders

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I believe chicken tenders are a staple in every 2 year old’s diet and Tucker is no exception.  Although his he has a very mature palette for his age, and he eats a multitude of different foods chicken tenders are hands down one of his favorites.  They are my “go to” for him when he shows absolutely no interest in any of the options I give him.  You know, we all have those days where nothing sounds good, right?  Well our kiddos are no different. 
Since chicken tenders seems to be making multiple appearances in Tucker’s meal regimen, I thought it would be a smart idea to make my own version.  A version that wasn’t deep fried and a version where I could control the quality of the ingredients I was feeding him.  I also like the idea of homemade chicken tenders because the flavor variations are endless and can be altered and adapted to fit everyone’s taste.  This recipe is a very basic version; a mild egg-based precoating before the seasoned panko dredge.  These were a hit with the whole family; Tucker espeically.  They were incredibly easy, quick to put together and our meal was on the table in about 30 minutes.  Talk about perfect for the weeknight! 

I can’t wait to try other flavor variations.  Marinade the chicken in honey mustard, ranch dressing, or a sirracha based sauce before coating in bread crumbs to add another depth of flavor to the chicken.  My imagination is already going wild with the flavor possibilities.  

And since I’ve spent this post talking about my little man, here is a picture of him after supper and dessert!

Notice the chocolate around his mouth.  This boy loves his food!

Crispy Oven Chicken Tenders

Ingredients:

1 Pound chicken breast cut into 3/4inch -wide strips, or chicken tenderloins
1-1 1/2 Cups panko bread crumbs
1/4 Cup Italian bread crumbs
1 Tsp pepper
1/2 Tsp salt
1 Tbsp ranch dressing mix
1 Egg
1/3 Cup milk

Directions:

Preheat oven to 400.  Spray a cooling rack with non-stick cooking spray and place on a baking sheet and set aside.

Set up a breading station.  In a shallow dish combine the panko bread crumbs, Italian bread crumbs, salt, pepper and ranch dressing mix and stir to combine.  Taste and adjust seasonings as needed.  Place the egg in a separate bowl and lightly whisk.  Add the milk and whisk to combine.

Working with one piece at a time, place chicken in the milk mixture, shake off any excess liquid, then roll in the bread crumb mixture to coat.  Place the coated chicken on the prepared baking sheet and continue the process until all chicken has been coated.  Place the prepared chicken tenders in the preheated oven and bake for 8-10 minutes; increase heat to 450 and allow to bake for an additional 5-10 minutes, checking the tenders after the 5 minute mark.  Once chicken is cooked through and golden brown, remove from oven and serve.

Recipe source: A Lynsey Original    

Chicken with Creamy Green Chile, Tomatillo, and Avocado Sauce

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I have a recipe to share with you just in time for spring and summer, and all those wonderful, fresh garden vegetables!  It’s  a dish that is easy and so quick to put together  This chicken was filling, deliciously juicy and full of so much flavor.

This recipe starts off with a perfectly cooked juicy chicken breast.  I love using this technique to cook chicken, it results in crispy, yet tender chicken every time.  This method simply consists of heating a skillet, adding oil, lightly seasoning the chicken then cooking the it for a few minutes on each side.  It’s nothing special or high tech, just simple ingredients and a simple technique that yeilds a perfectly juicy piece of meat every time.  This lightly crispy and completely tender chicken serves as a palate for what’s to come.  A sauce that is incredibly flavorful, creamy and full of flavor.   
๏ปฟThis sauce starts out by roasting onions, peppers and tomatillos.  This process adds so much flavor to the vegetables and the overall taste of the sauce.  The slightly charred vegetables are then placed in a food processor and accompanied by buttery avocados, bright and earthy cilantro (I LOVE cilantro), and last but not least lime juice that adds a slight tartness that helps pull the sauce together.  Once blended to perfection; half and half is streamed in to create the perfectly creamy sauce you see pictured.  You’ve got flavors in this sauce that hit every note; tart, tangy, buttery, smoky and creamy.  Simple perfection!  This sauce, although a delicious topping on this chicken, would be a perfect dip addiction to any appetizer bar or taco bar.

This meal was a crowd pleaser in my house, that resulted in three very clean plates.  I’m talking spotless plates, not a chicken crumb or drop of sauce was to be found!  This is nice enough to serve to dinner guests, but also quick enough to put together for a week night meal.  Serve along side a tomato, onion and cilantro salad, green salad or
black bean, corn and tomato salad.  You have a meal that is perfect for summer, light and refreshing and filling.  I was so excited to try this meal and I’m even more excited to be sharing it with you today!  I promise, you won’t be disappointed.

Chicken with Creamy Green Chile, Tomatillo and Avocado Sauce

Ingredients:

1 Small onion, peeled and quartered
1 Jalapeno, stemmed, seeded and halved
1 Poblano pepper, stemmed, seeded and quartered
1 Cloved garlic, peeled
2 Medium (3 small) tomatillos, husk removed, cored and quartered
1-2 Tbsp canola oil, divided
1 Avocado, peeled and seed removed
1/4 Cup cilantro
2 Tbsp fresh lime juice (about 1 lime)
1/4 Cup half and half
4 (5oz)Small chicken breasts

Directions:

Preheat broiler.  Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.  Place onion, jalapeno, poblano pepper, tomatillos and garlic in the prepared, broiler safe pan.  Drizzle the vegetables with about 2 teaspoons of canola oil and place under broiler.  Broil for 3-5 minutes, until vegetables begin to char and soften.  Remove from broiler and place in food processor and allow to cool slightly.

Meanwhile, place a medium skillet over medium heat.  Season chicken breasts with salt and pepper.  Add 2 tablespoons of vegetable oil to the hot pan then add chicken.  Cook chicken 4-5 minutes on each side, until chicken is cooked through and golden-brown in color.

Once the roasted vegetables have cooled add the avocado, cilantro, lime juice to the food processor.  Turn the food processor on and allow foods to process until well blended.  Once combined, slowly stream in the cream until desired consistency is achieved.  Season with salt and pepper.

Place chicken on serving dish and top with sauce.  Store any remaining sauce in an airtight container in the refrigerator for up to 2 days.

Recipe source: adapted from Food and Wine Annual Cookbook 2010, via Our Life in Food as seen on Elly Says Opa

Chicken, Bacon, Ranch Taquitos

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What’s the first thing that comes to mind when you think of taquitos?  Automatically, my first thought is those deep fried, light and flaky, crispy tortillas filled with and ooey gooey, cheesy chicken concoction that you find in those “heat boxes” (for lack of a better word) in the convenient store.  Come on, you know exactly what I’m talking about.  I must admit, I was addicted to those things in high school.  It’s been a while since I’ve had one, so I don’t know if they would live to my memories expectations…some things are better left as just a memory! 

Even though I haven’t had one in a while doesn’t mean that I don’t crave them from time to time.  I’ve seen many taquito recipes circling the internet for quite some time, time after time I’ve planned to make them but for one reason or another those plans have gotten pushed to the side.  I have multiple recipes taquito recipes bookmarked, but when the opportunity finally presented itself I decided to make taquitos filled with cream cheese, chicken, bacon and ranch.  You can’t tell me that doesn’t sound good.  How could this not be good?

These taquitos were incredibly simple to prepare, perfect for weeknight meals.  I prepared the filling and stuffed the tortillas in no time.  While they were baking I prepared a few sides as well as a dipping sauce and our meal was on the table in under 30 minutes.  You can’t beat that!  Even better, the filling can be prepared in advance and stored in the refrigerator for 1-2 days before use.  I also love the idea of taquitos because they can be stuffed, rolled and stored in the freezer for future use.  These are perfect for appetizers, party food, but hearty enough to be served as the main course for a meal.    

These were full of flavor.  I love the combination of cream cheese and shredded cheese, it made for a rich, creamy, and flavorful filling.  The shredded cheese brought back the memories of the convenient store taquitos; the cheese was gooey and stringy.  The addition of sour cream helped to cut the richness of the cream cheese while also lending a bit of a tangy flavor.  To finish off the flavor profile ranch dressing mix is added along with moist, juicy chicken and crunchy, salty bacon.  These is a crowd pleaser for all ages!  This recipe was such a hit I can’t wait to try some of the other recipes I’ve come across with a variety of different mix-ins. 

Chicken, Bacon, Ranch Taquitos

Ingredients:

1 (8oz) package cream cheese (full, light or non-fat can be used )
1/4 Cup sour cream
1 Package bacon
4 Cups chicken, cooked and shredded
1 (1oz) package ranch dressing mix
1 Cup pepper jack cheese
1 Cup cheddar cheese
1-2 Green onions, chopped
1-2 Tbsp chopped jalapenos
20 (6 inch) flour tortillas
Salt and pepper, to taste
Non-stick cooking spray

Directions:

Preheat oven to 425.  Line a baking sheet with aluminum foil, spray with non-stick spray and set aside.

Cook bacon to desired doneness.  Place on a paper towel lined plate and allow to cool.  When cool enough to handle, crumble.

Meanwhile, combine cream cheese, sour cream, and ranch dressing mix in a large bowl and stir to combine.  Add both cheeses and jalapenos and stir.  Add the chicken and crumbled bacon and mix.  Season to taste.  Lastly, gently fold in the green onions.

Spoon 2-3 tablespoons of chicken mixture into tortilla, roll and place seem-side down on prepared baking sheet.  Repeat process with remaining ingredients.  Mist the tops of the taquitos with non-stick cooking spray, olive oil, or vegetable oil.  Place in oven and bake for 15-20 minutes; until heated through and cheese has melted. 

Remove from oven and allow to set for 5 minutes.  Serve with desired dipping sauce.

Notes-
Use a rotisserie chicken not only to save time but add another layer of flavor.

Use pre-cooked bacon as another time saver.

These are perfect for freezer meals.  Simply prepare the filling, stuff the tortillas and place in a freezer bag.  Store in the freezer and remove the desired amount and bake.

Use for your child’s lunch.  Bake in the morning, allow to cool, pack in a plastic bag and they can heat it up during lunch time. 

For a more hearty portion size use burrito size tortillas in place of 6-inch tortillas.

Recipe source: adapted from Six Sister’s Stuff

Cream Cheese Chicken

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I must admit I came thisclose to not sharing this recipe with you.  Not because it wasn’t good, because it was delicious, but because it just didn’t picture well.  I know, that’s a pretty petty reason, but still looks can either pull you in or turn you off.  But don’t worry, the taste, however, won in the end and I just couldn’t hold out on you. 

This chicken was full of flavor, protien and vegetables and is the ultimate one pot meal.  How easy is it to throw all of the ingredients in one pot, even frozen chicken, turn it on and forget about it?  That alone is a huge lifesaver during those hectic days/weeks/months.  It’s even better when you can throw it all in and have the end result be a flavorful and healthy dish that is delicious.   

When you’re ready to eat, your meal is waiting on you.  All you need are tortillas, sour cream, cheese, salsa or whatever else you want to top your taco.  This is a tasty and inexpensive meal that will feed a family of 2-3 for at least 2 nights, maybe 3.  Serve this will guacomole, salsa, Spanish rice or refried beans and you’ve got an easy and tasty meal perfect for anyone.

Cream Cheese Chicken

Ingredients:

1 1/2 Pounds boneless, skinless chicken breast (can be frozen)
1 (15oz) Can black beans, drained and rinsed
1 (15oz) can corn, drained
1 (16oz) jar salsa
1 (8oz) bar fat free cream cheese

Directions:

Place 1/4 can of beans, 1/4 can of corn and 1/4 jar of salsa over the bottom of the slow cooker.  Place chicken on top of the vegetables then pour the remaining vegetables over the chicken breast.  Cut the cream cheese into cubes and drop over the chicken-vegetable mixture.  Place crockpot on low for 8-10 hours (on high for 4-6).  Before serving, stir the chicken mixture to break up and shred some of the chicken.

Serving options:  Serve along side or over rice.  Serve in a flour or corn tortilla with desired toppings.  For leftovers, add a can of rotel along with chicken broth and simmer to make a soup.

Recipe source: Prevtion RD

Salsa Verde Chicken and Dumplings

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I don’t know about you, but the weather here has been very spiratic, to say the least.  We’ve seen 80 degree weather at the beginning of the week then been in the 30’s by the end of the week.  Not only is this weather an open invitation for colds, coughs and all that other fun stuff but it’s also a pain trying to get a meal plan together.  Our meals plans have been as extreme as grilling burgers outside one night and cuddled up in cozy clothes eating soup, stew or chili the next night.  I guess a perk to this weather is if you really have a craving for summer inspired food and a cozy, comfort food all at the same time you can plan your menu accordingly.

I came across this recipe on Pink Parsley last year.  From the moment I saw it I knew this was a must to make.  I have made it a few times and we have absolutely loved it, but I haven’t shared it with you (don’t me mad!) until now because I just couldn’t get any pictures that I just loved.  Well, I made it again during one of our many cold spells and finally got some pictures I was pleased with.  So without further or due, here is a delicious meal perfect for any day of the week the fuses together two delicious foods.

Chicken and dumplings are quickly becoming a staple in our meal plans.  Mexican food, um, yes please!  Combining the comforts of chicken and dumplings and the flavors inspired by Mexican food, simply brilliant.  That’s exactly what has been done here and let me tell you, it’s wonderful spin on a classic.  This meal brings it all to the table, the creamy soup base that is so familiar to the classic chicken and dumplings.  Then things are lived up and the flavors are truly amped up with the addition of the spicy salsa verde and the bright earthiness from the cilantro.  This truly becomes a one pot meal with the addition of vegetables and protein.

This meal is a crowd pleaser and the flavors can be adjusted to suite any taste.  This meal is quick enough for a weeknight but just as perfect for one of those lazy weekend days when you want a satisfying meal but you don’t want to be in the kitchen for hours and hours.   

Salsa Verde Chicken and Dumplings

Ingredients:

1/2 Stick (4 tablespoons) unsalted butter
1/2 Large onion, diced
2 Cloves garlic, minced
1/2 Cup + 2 Tbsp all-purpouse flour
1 Can (14 ounces) low-sodium chicken broth
2 Cups (16 ounces) salsa verde, homemade or store bought
1 (5ounce) can evaporated milk
1 Cup corn kernels
1 Rotisserie chicken, remove skin and debone meat (approximately 6 cups)
1/3 Cup chopped cilantro
2 Scallions, minced
Kosher salt and black pepper

For the dumplings-
1 Cup milk
3 Tbsp unsalted butter
1 1/2 Cups all-purpose flour
1/2 Cup cornmeal
1 Tbsp baking powder
3/4 Tsp salt
1/4 Cup thinly sliced scallion greens
1/4 Cup chopped cilantro

Directions:

Place butter in a medium, heatproof skillet.  Place skillet over medium heat and allow the butter to melt.  Once the butter has melted, add onions and cook until softened and translucent, about 5-8 minutes.  Add the garlic and cook an additional 1-2 minutes.  Add the flour and whisk to make a paste.  In a medium bowl combine the chicken broth, salsa verde, and evaporated milk.  Whisk to combine then add to the onion garlic mixture and whisk to combine.  Whisk vigorously at first, to ensure there is no clumping, once the ingredients are well mixed allow the sauce to simmer and thicken, stirring occassionally.
Once the sauce has thickened add corn, chicken, and herbs and stir to combine. Season, to taste, with salt and pepper. Keep ingredients over medium heat until heated through.  Remove from heat and cover to keep warm. 

Pre-heat oven to 400 degrees.

To make the dumplings-
Place milk and butter in a small saucepan and heat until the mixture is steaming.  In a separate bowl mix the flour, cornmeal, baking powder, salt, scallions and cilantro.  Add the milk to the flour mixture and stir to form a smooth yet firm dough. 
Using a tablespoon, scoop the dough and add to the chicken soup mixture.  Once all the dough is added, place the skillet over medium-hight heat and allow to warm. Once the mixture is heated through, cover and transfer to the pre-heated oven.  Bake until dumplings are thoroughly cooked, about 15-20 minutes.  Serve immediately. 
Recipe source: adapted from One Dish Dinners via Pink Parsley

Chicken and Dumplings

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When I think of classic comfort foods one of the first things that comes to mind is chicken and dumplings.  Here is the south, chicken and dumplings seems to not only be comefort food but a staple in everyone’s recipe box.  Although I am a true southern girl, I have a confession, I didn’t grow up on chicken and dumplings and until recently I haven’t been their biggest fan.  Both mine and Spencer’s tastes are pretty much on the same page, except when it comes to chicken and dumplings.  See, chicken and dumplings rank right up there with red beans and rice for Spencer, he absolutely LOVES them.  Until recently, he has never requested that I make this dish simply because he knew I didn’t really care for it.  When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn’t want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!

After doing my “homework” I finally came across an original recipe from a fellow Nestie and blogger, Jessica.  I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious.  Both winning combinations!  I can honestly say I’m now converted and an avid fan of chicken and chicken and dumplings.  This recipe turned out delicious.  It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time.  The truly is the utlimate comfort food.  Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal.  It didn’t take long, he not only finished his first bowl but went back for seconds!  If that’s not a stamp of approval I don’t know what is!  I’m so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.

The only change I may make the next time, and there will be a next time, would be with the dumplings.  These dumplings were delicious and very simple to make but next time I want to push myself and make a more classic version of the dumpling.  The kind where you make the dough, chill it, roll it out, cut it and then add it to the soup to cook.  A very minor change that really isn’t necassary, just something I want to attempt! 
    
Chicken and Dumplings

Ingredients-

1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth

For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste

Directions-

Place a large Dutch oven or stock pot over medium heat and add the butter.  Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender.  Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.

Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine.  Using a pastry blender or fork, cut in the cubed butter until dough is crumbly.  Add the milk and stir to make a soft dough.  Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened.  If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.

Remove the sprigs of thyme before serving.  Serve immediately.

Recipe source: adapted from Sunny Side Up In San Diego

Chicken Pot Pie Turnovers

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When I think of old-fashioned, down home, comfort food there are a few things that come to mind.  Chicken pot pie is one of those things.  Chicken pot pie is, in my opinion, one of the ultimate comfort foods.  It’s a one pot meal that has been around for generations, it’s a classic and it’s a dish that I think most of us have grown up eating.  I love the classic chicken pot pie with the flaky crust, assortment of vegetables, and hearty pieces of chicken.

This chicken pot pie turnover, takes this classic dish and transforms it into individual servings that are great for a meal on the run.  It has everything you expect from a classic chicken pot pie; flaky crust, a multitude of vegetables, and chicken.  This version makes it into a meal that is not only time saving but perfect for a weeknight meal.  I love the fact that I can still serve my family a healthy, well rounded, and flavorful meal that didn’t take hours to prepare.  The next time you’re craving a classic comfort food but you’re short on time try these turnovers.  They’ll be a regular on your menu. 

Chicken Pot Pie Turnovers

Ingredients:

2 Tbsp butter
1/2 Cup white wine
1 Cup chicken stock
1 Egg
1/2 Onion, chopped
1 Carrot, chopped
1 Stalk celery, chopped
Kosher salt and freshly ground black pepper
2 Cloves garlic, minced
2 Tsp dried thyme
1 Tbsp flour, plus more for dusting
1 Tsp Dijon mustard
1/2 Cup frozen peas
1 1/2 Cups cubed or shredded cooked chicken
1 Sheet frozen puff pastry, thawed

Directions:

Preheat oven to 375.

Melt butter in a large saute pan over medium heat. Add the onions, carrots, and celery and season with salt and pepper, to taste, cook until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Stir in the flour and cook another 1-2 minutes. Increase the heat to medium-high, add the wine to deglaze the pan, be sure to get any bits up off the bottom of the pan (it just adds more flavor!). Whisk in the stock and Dijon mustard and combine. Add the peas and chicken and cook on a very low simmer until the sauce thickens into a gravy, 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20%. Place the squares on a lightly greased baking sheet and spoon the filling in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). To finish the edges, press with a fork, this will seal the edges as well as create a decorative border.  Place the egg in a small bowl and add a splash of water, whisk together to make an egg wash.  Brush the top of each turnover with the egg wash. Cut a small slit in the top of each turnover to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

Recipe source: Melissa D’Arabian via Food Network

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